Eggplant used to intimidate me. I was always told that if you didn’t prepare it right the eggplant would turn out bitter, so I think I avoided making it myself and just stuck to ordering it when I went out to eat.
This year I decided to plant Japanese eggplant in my garden, so I guess that meant I would have to learn how to work with it. I have one Japanese eggplant plant in my garden and it has just gone nuts. I pick at least 10 eggplant on a weekly basis!
When I had my first eggplant harvest I did a quick search for recipes and found THIS one on the Real Healthy Recipes blog.
I simplified the recipe by leaving out the lemon since I like to prepare a ton at a time and want to be able to use it throughout the week for different purposes (not every meal lends itself to lemon). I also use about 1/2 that amount of oil and found that I only need to roast them for about 18-22 minutes (maybe my eggplant are small?). The first time I made this recipe I roasted the eggplant for the full 40 minutes and found them too be a little too mushy for my taste.
Scoring the eggplant as she suggests really allows the garlic flavor to get in there and they turn out so pretty.
Head on over to the Real Healthy Recipes blog to find out the method for preparing this yummy eggplant dish. Click HEREfor the printable recipe.
I absolutely love kabocha squash, but hate how it can feel like a lot of work to prepare. It is such a hard squash and so difficult to cut through.
There is a better way!!! I did a Pinterest search and discovered that you can cook squash in the slow cooker WHOLE! How fantastic is that?
Today I used my cleaver and cut the kabocha squash I had in half because it was too tall for my slow cooker. I then scraped out the seeds since I already had access to them, placed them on a metal grate open-side down, poured 1 cup of broth into the slow cooker and set it on high for 1-2 hours or low for 3-4. Done!
I have also cooked a smaller kabocha squash whole and it worked great as well.
I am excited to try spaghetti squash next.
* Make sure you test your squash along the way to make sure it is done to your liking. Each slow cooker operates differently (some run hot), so this way you can avoid a soggy mess.
While admittedly HIGH in sodium, I am a fan of these dressings. I used them on seaweed salad and to lightly marinade some cucumbers (they tasted best after only marinading 30 minutes…when left overnight they became too salty). I did however cut the dressing with a bit of rice wine vinegar because I like a more “vinegar-y” dressing and I also added some red pepper flakes to the cucumbers.
Using the dressings on a regular salad produced a great result. My favorite 2 dressings were the Tamari Peanut and Tamari Ginger since they had more flavor than the Tamari Sesame.
Some more good news…San-J has Reduced Sodium Tamari now…yay!!! HOPEFULLY they will come out with Reduced Sodium Travel Packs soon (I keep the travel packs in my car for when I go out to Asian restaurants).
San-J graciously shared a recipe for one of their favorite ways to use the Tamari Peanut Dressing…
TAMARI PEANUT PASTA WITH ZUCCHINI
Created by: Amie Valpone
INGREDIENTS –Serves 4.
12 oz. whole grain spaghetti
1 Tbsp. olive oil (eliminate if water sauteing)
1 large zucchini, diced
1 (15 oz.) can white beans, drained and rinsed
2 cloves fresh garlic, minced
1/4 tsp. sea salt
1/4 tsp. freshly ground pepper
1/4 tsp. crushed red pepper
3 Tbsp. San-J Tamari Peanut Salad Dressing Sub out for either ginger or sesame dressing and add 1Tbs. peanut butter
1 Tbsp. sesame seeds
Cook the spaghetti according to package directions. Then, drain and return to the pot.
Meanwhile, heat olive oil in a large skillet over medium heat (eliminate if water sauteing). Add the zucchini; cook for 5 minutes or until tender. Add white beans, garlic, sea salt, pepper and crushed red pepper; cook for another 4 minutes. Remove from heat; add bean mixture to the spaghetti along with San-J Tamari Peanut Salad Dressing and mix well to combine.
Thanksgiving time is a favorite in our household…family begins to gather and it signals the beginning of the holiday season.
I always like to make sure that at Thanksgiving each family member has their favorite dish at our Thanksgiving celebration. For my husband that means Stove Top stuffing. For my son that means my mom’s ambrosia. For my daughter that means apple crumble and for me that means cranberry sauce. I have always enjoyed cranberry sauce, especially the sauce that my mom always made when I was a kid. She found the original recipe in the local paper. The recipe called for fresh cranberries, diced pear, orange juice, and white sugar,
For the past three years I have been working on making a healthier version of the cranberry sauce that did not include sugar. I tried making it with xylitol (I am not a fan), stevia (it just wasn’t the same), and this year I made my favorite version yet using apple juice concentrate. This will be my go-to cranberry sauce for years to come.
“My childhood in Sicily was spent splattering colors or sketching on anything at hand and getting dirty with clay or gypsum. Soon though, TV chefs motivated me to take advantage of the free kitchen in those few afternoons that I was left alone at home. I can still remember the first gooey meringues I prepared; perched on top of a silver presentoir, over a delicately embroidered white linen napkin, they waited on the kitchen table for my parents’ return, a token of gratitude for what they did and will be doing for me. It wasn’t until I moved to Florence, in 1997, for University that I found myself in charge of my own food. The big city meant exposure to foreign food, new ingredients, new inspirations that fed my ever increasing curiosity. Soon all my house-mates relied on me for their dinners.”
I really like eggplant and am always looking for new ways to prepare it.
My mom’s name is Francis and she had Italian as one of her majors in college
It was simply meant to be.
I made the recipe according to the instructions below from The Recipe Taster’s website, with the exception of the olive oil. I used the tiniest amount to grease the bottom of the casserole and did not drizzle any more oil onto the casserole. What resulted was a casserole which was a bit dry looking on top after baking, but that was easily remedied by mixing the casserole prior to serving…you won’t even miss the oil and your heart will thank you!
MOM FRANCESCA’S EGGPLANT and ONION CASSEROLE
Ingredients (serve 4-6 people):
300g onions, mixed red and yellow
600g eggplant, about 2 medium ones
red pepper flakes, to taste (optional)
dried oregano, to taste
1 small can chopped tomatoes in juice
extra virgin olive oil (I barely used any)
1/3 cup white wine
Set your oven to 200C/390F and while it is eating up prepare the vegetables.
Trim the stem and flower ends from the eggplants and cut them into 3-4 drums across their length. Lay the drums cut side down and cut them vertically into planks about 5 mm/1/5″ thick and set aside.
Peel the onions, cut them in half and then into slices about 3mm/1/10″ thick.
To build the casserole, chose an oven-proof dish that could accommodate the ingredients in at least 2 layers.
Grease the bottom of the dish with about 1/2 tablespoon extra-virgin olive oil (I used about 1/2 of that), place some of the onions on it followed by the eggplants (if the pieces are too wide to fit in, tear them in halves using your hands). Sprinkle the eggplants with some of the quinoa and salt. Add a pinch of oregano, red pepper flakes (if using). Cover with some of the tomato pieces.
Continue layering the ingredients as described until either the oven dish is filled up or the ingredients run out.
Finish the casserole with a layer of onions a sprinkle of salt and a drizzle of extra virgin olive oil.
Pour the white wine over the vegetables and bake the casserole for about 1h-1h30m or until cooked through. To test for doneness try a piece of eggplant, it should still retain some bite but must be cooked through. Check the casserole every now and then and if the top is browning too fast, cover it with a piece of aluminum foil.
Baked Casserole Prior to Mixing
Baked Casserole AFTER Mixing
Let the casserole cool down a bit before serving since it will be boiling hot. Coincidentally, this dish is great even served at room temperature.
For the life of me I can’t remember where I first saw this method of roasting potatoes…was it Pinterest, or another blog I subscribe to, or a website I stumbled upon? Not sure.
What I am sure of is the fact that my family and I couldn’t get enough of these taters. When we got down to the last yummy crispy smashed potato we all looked at each other and in such a civilized manner offered it up to each other (all the while wishing it was ours).
I am super excited about today’s guest post by Catherine McCord of Weelicious…this marks her third guest post for Veggie Grettie (click HERE for her first and HERE for her second). I can’t wait to make this recipe. The carrots I have been buying at the Farmer’s Market right now are so sweet and flavorful, so I know this is going to be amazing. Enjoy!!!
When it comes to my kids, if they’re offered rice or pasta they pretty much could care less what its mixed with. But when I served this Carrot Ginger Sauce tossed with long strands of noodles they were dubious. What was this “orange pasta” sitting on their plates?
That initial skepticism changed almost immediately after their first bites. With sweetness from the carrots, salty flavor from the miso and nuttiness from the tahini, they were so hooked by the incredible taste, I think they’re going to start paying a lot more attention to what’s on their pasta and rice from now on!
Carrot Ginger Sauce (Makes 1 Cup)
1 Tbsp Canola Oil
2 Garlic Cloves, peeled and minced
1 Tbsp Ginger, peeled and minced
4 Medium Carrots, peeled and chopped
2 Tbsp Miso
1 Tbsp Tahini
2 Tbsp Water
Accompaniments: Soba Noodles, Brown Rice, Pasta (conventional wheat or GFree)
1. Heat oil in a sauté pan over medium heat.
2. Add garlic and sauté until soft, about 30 seconds.
3. Add ginger and carrots.
4. Cover and cook until carrots are soft, about 15 minutes.
5. Transfer to a food processor and add the miso, tahini and water.
6. Puree until smooth.
7. Serve tossed with pasta, soba, udon noodles or rice.
I couldn’t for the life of me come-up with an interesting name for this meal, but that doesn’t mean that this meal doesn’t rock…because it does. This salad in a pepper bowl covers all the bases; protein, complex carbs, and vitamins galore not to mention the fact that you eat the bowl…no dishes!!!
A few weeks ago I was talking to my daughter’s Kindergarten teacher after school about food and recipes…an almost daily occurance between the two of us (my daughter knows to keep playing when we get on the subject of food, because we are GUARANTEED to be there for a long while) and she mentioned that the last time she was at Trader Joe’s they made a yummy salad by mixing together pre-cooked lentils and bruschetta. Um, yum!
I think I might be single-handedly responsible for purchasing all of Trader Joe’s bruschetta. While I can make my own, this product has saved me so much time and the flavor is amazing. What is NOT amazing is the amount of olive oil they add to it. Rest-assured, I have a solution for this problem. When I buy the bruschetta I put it in the coldest part of my fridge for a day and all of the olive oil floats to the top and solidifies a bit making it quite easy to skim-off and throw in the trash can (better the trash can than my arteries!).
I have been eating this like crazy and it is now a staple in my fridge. I took the liberty of adding some rice to the salad and really enjoy the results.
I almost feel silly writing this post because this Spanish rice comes together so ridiculously easy, however my family has been raving about it so much that they told me I had to post about it.
On occasion we do eat white rice as a treat. Trader Joe’s sells a frozen organic Basmati rice that is really tasty and smells like popcorn (it tops my husband’s rice list). They also sell my favorite pre-made salsa, Serrano Salsa Fresca (In the refrigerated section by the hummus and bruschetta).
All you do to whip this up is cook the rice in the microwave with a small dollop of Earth Balance (please don’t microwave the rice in the plastic bags…transfer it to a bowl), and then when you take it out of the micro, mix in the serrano salsa to taste…that’s it!
I had been meaning to try cauliflower rice for a long time. I know people who follow the Paleo Diet swear by it, so a few days ago I FINALLY tried it.
The verdict? I like it. I took a head of organic cauliflower, chopped it up, and put it in the food processor (If the head of cauliflower is large, you may have to process it in two batches). I “pulsed” it until it resembled the texture of rice and it was done. Simple.
When dinner time rolled around I put the stir-fry I made over the raw cauliflower rice and it was surprisingly good. In the next few days I plan on trying to make my stand-by fried rice recipe with the cauliflower rice to see how it turns out. I don’t want the “rice” to get mushy, so I don’t plan on cooking it long at all.
Come to think of it, I think I need to share with you my fried rice recipe! Post to come soon…
"The diet that helps to reduce weight in the short run needs to be the same diet that creates and maintains health in the long run."
~T. Colin Campbell
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