Balsamic Butter Sauce on Baked Asparagus

Man I love how easy asparagus recipes are, coming from several months of complicated and time-consuming eggplant dishes.  It's also nice to transition to a vegetable that doesn't have to be cooked the heck out of, unlike the eggplant.

This Balsamic Butter Sauce on Baked Asparagus recipe called to me immediately.  Balsamic and butter?!  So easy!  Give me a reason why I shouldn't make it.  It's great as is-- buttery, salty, sweet.  A good snack or side to baked chicken. 

Asparagus Strawberry Salad

I came home one day from the grocery store, bearing a big bunch of asparagus spears.  That same day, my boyfriend also came home from the grocery store, bearing a big box of strawberries.  Right away, I smelled a delicious salad brewing.

It was fantastically simple.  I lightly steamed my asparagus spears (very lightly, just 2 minutes), cut some spinach leaves, and thickly sliced some strawberries.  Simply because I had it on hand, I added some chopped mint and cilantro for an extra salad flavor.  I used a lemon-maple syrup-olive oil-red wine vinegar combination for the dressing and added 3-4 shakes of ground ginger to top it off.  Drizzle the dressing over your prettily arranged dish, and you've got an excellent spring salad.  Delicious and pretty!

Sparrow Grass

ASPARAGUS is my next vegetable that I am very happy to explore!  It has been often overlooked in my life.  I got used to asparagus, as sad as it is, through the typical dry-chicken-and-vegetables dinners you get at hotel conference room gatherings.  I'm sure you all know what I'm talking about.  The plate comes with a piece of chicken and some steamed cauliflower, coined carrots and two asparagus spears-- as bland and neutral as can be. 

To make up for the drab way I've been introduced to asparagus, I hope to make some extremely flavorful, juicy and refreshing asparagus dishes during the next several months.  While researching, I found The Kitchen Project, the most interesting site about the history of the vegetable.  There you can find facts like how peasants from long ago used to call asparagus "Sparrow Grass." 

I also learned through this site that I really want to grow asparagus.  They seem like kind of a commitment though, with 2-3 years underground before you can get a full harvest yield out of them.  It is possible for asparagus to grow 6 to 7 inches in one day, which is an incredible feat!  I just want to be able to witness that.  Of course, the most well-known facts about asparagus are its health benefits and its affect on urine odor.  To learn more about the health benefits, check out Healthier Talk.

Spring Garden!

In my very first post, I wrote about my goal to improve my garden.  I finally now am reporting back to you.  Ever the dissatisfied, I wish I could show you more and better images, but I am still quite proud of the garden I have now.  On the left you'll see some lettuce, snow peas, arugula, kale and aloe vera.

Below you can see four strawberry plants, mini-roses, a blueberry bush, a few baby cherry tomato plants and more lettuce. 

Not pictured, I have carrots, giant sunflowers (to eat, of course), some herbs and an artichoke plant, my pride and joy.

I saw a huge artichoke plant on my walk the other day.  It's this giant plant, hunkered in someone's front yard!  They missed the boat on the harvest, which is such a shame.  Large, organic artichokes are so valuable-- don't they know what they have?!  Ah well.  You can be sure when mine grows I'll definitely be harvesting it for a fine dinner. 

Wrapping Up (the Eggplant)

I went through many more eggplant recipes than I actually posted.  And I chose to post only those recipes that starred the eggplant or were drastically improved by its addition.  Cooked eggplant is incredibly versatile and can be thrown into virtually any dish, turning that dish into an "eggplant recipe."  I encountered a lot of those, so I posted only those which seemed worthy of having "eggplant" in its title. 

I found a lot though and am proud of my efforts in finding diverse, delicious, elegant and simple recipes to use that eggplant sitting in the fridge.  Never much an eggplant person, I now have such experience and knowledge in spotlighting this often ignored ingredient.

My last word of advice is to go crazy.  If you have eggplant, cook it up using the many different (yet so similar) ways and add it to whatever dish you're making: burgers, pastas, stir-fry, sandwiches, dips, and so much more.  I have found that many, and maybe even most, eggplant recipes will also use tomato and Parmesan cheese.  If you're shopping, remember that combination and you're pretty safe.  Eggplant also goes really well with salty, sweet or spicy marinades so stock up on your vinegars, spices and sauces. 

I have found some great dishes perfect for hosting guests.  Still left to try are fried eggplant balls, red pepper eggplant soup, and the ever popular eggplant Parmesan, which I simply never got around to.  I hope this encourages your own adventures with this delicious love-it-or-hate-it food.

Herbacious Eggplant Spread

I couldn't resist another Eggplant Spread.  This is a great, simple recipe especially if you're lucky enough to have an herb garden.

The eggplant roast alone is a fantastic recipe.  I'm surprised it's the only one I found that cooks eggplant in such a unique-- and aromatic-- way.  When I took the eggplant out of the oven, it was hard not to eat it as it was.  It was so garlic-y and had this watery, sugary juice that formed under each eggplant slice.  But I was patient.  I put the slices in the processor (including what juices I could get) and finished the recipe.

I didn't have parsley and I wasn't sure if mint was the best option, so I used just basil (and 40% more than it stated).  It's pretty darn great.  As you can see from the picture I ate mine with carrot.  I also sliced some fresh-picked radish when I ran out of carrots.  But one word of warning: "it's very eggplant-y," my boyfriend said.  While I like that about the recipe, for some people it's a little too much. 

Eggplant and Lamb Stew

I broke one of my rules-- I went shopping specifically for the ingredients of this Eggplant and Lamb Stew recipe.  I had practically nothing in my fridge (not even eggplant- gasp!) so everything was purchased specifically for this recipe.  I just couldn't resist.

I thought it would be a lot like my Moroccan Chicken with Eggplant Stew blog entry but it's actually quite different.  It's a little saucier, a little sweeter.  Both are definitely worth trying and have different elements fighting for attention.  In this dish it's the tomato paste, loose eggplant seeds and lamb that really make it special.  While the Moroccan recipe has more dried herbs to add flavor, this one uses allspice really well.  Even my boyfriend, who dislikes allspice in desserts, loved this soup.  And I was very happy to find a recipe that could put to use all the allspice in my cupboard.

My suggestions: like other readers on the allrecipes site, I thought the vegetables were put in too early.  I love having bell peppers and onion in soup, but they were cooked so long they couldn't hold their form.  Yet, I like how cooked the eggplant and tomato got, to achieve the consistency, texture and sweetness of the soup.  Next time I will brown the lamb for twice the time as necessary, toss in the garlic, eggplant, tomato and tomato paste, cook for 30-35 minutes, toss in the rest of the veggies, and cook additional 30-35 minutes.  I didn't think it was necessary to cook it for as long as the recipe stated.

Delicious.  Very comforting.

Eggplant & Mushroom Moussaka

The cream of this Eggplant Mushroom Moussaka is my favorite part of the dish.  Especially when fresh out of the oven, the white sauce is rich and delicious, adding such dimension to the mushroom-tomato-eggplant flavors.  I think I actually prefer this Moussaka to the one posted earlier, the Martha Stewart version.  This recipe is far less complicated and time-consuming, prompting my curiosity, and also vegetarian, which is good to have on hand in case certain hippie guests pop by.  However, I actually think it tastes more like a pizza, instead of the more subtly exotic tastes of Martha's Moussaka.  Try them both and see what you prefer!

The great thing about the cookthink blog is the step by step guide with beautiful, very colorful pictures.  It can certainly make a recipe a lot more engaging.  I only wish I had slathered on more cream for the top layer :)

Eggplant Dip

Of course I had to find an eggplant dip recipe.  I tried a few, including baba ghanoush and an olive-eggplant combination, but neither particularly highlighted the eggplant.  But then I went on to this Roasted Eggplant Dip recipe.  Its ingredients were simple and complemented the eggplant rather than overwhelmed it.

The roasted garlic, lemon, mint and olive oil added such flavor.  I also added a tiny bit of cumin and cayenne for extra kick.  Instead of chopping up the hot vegetables though, I cheated and threw them in my food processor.  Pulse until broken up, but not slushy.

With that extra shortcut, the best part about this dip is how easy it is to make.  It's very fast, simple and healthy.  Served here with orange bell peppers.

Moussaka

This was a complicated recipe but I was glad to accomplish it.  I don't believe I've ever had moussaka before, so knowing that I was able to make this rather exotic recipe was very satisfying.  It is very unique and pretty, especially the yogurt topping.  I got this healthier Moussaka recipe from wholeliving.com who yanked it from Martha Stewart Living magazine. 

My recommendation is to follow the procedures exactly AND leave yourself plenty of time to make it before you have to serve it.  The initial yogurt drain takes forever so you need at least 3 hours to complete this recipe.  The sauce was less of a sauce for me and more of a ground meet and veggies combination.  I would also add just a bit more cinnamon, nutmeg and Parmesan.

Spicy-Sweet Glazed Eggplant

This eggplant recipe is from one of my new favorite blogs: The Traveler's Lunchbox written by Melissa Kronenthal.  Melissa has a fabulously nostalgic writing style that always, strangely, puts me at peace.  Her detailed reflections on food, life and living lead perfectly into the next great recipe she's about to reveal.  In every blog entry, by the time I get to reading the recipe, I simply cannot wait to try it.  It's a great way to learn or remember your passion for food.  I really recommend it.

I've taken the pleasure of re-naming it, but it's the same recipe.  My picture is certainly not as pretty as hers is, but I also overcooked mine.  I assumed that the first frying session was the time to make sure it was thoroughly cooked.  Next time, I'll leave that to the last stage of the recipe.  Otherwise, it was really delicious and made the house smell great! 

It's sweet and spicy, as the name suggests, and I found it best cold.  The cilantro makes a big difference.  I actually put my leftover eggplant over a salad.  Yummy!

BBQ Grilled Eggplant with a Tang Twist

Have I chosen a favorite eggplant dish yet?  If not, I think THIS is it.  It's amazing in so many ways.  The combination of flavors is surprising and so satisfying.  There's the smoked flavor of barbecue grilled eggplant and the sour-sweet-spiciness of the dressing, a balance of olive oil, pickled capers, olives, and vinegar-soaked onion.  It's so good I don't think the name "Spicy Seared Eggplant" does it justice.  I will therefore call it "BBQ Grilled Eggplant with a Tang Twist." (If you oven- grill, you'll miss out some awesome flavors!)

This is the only time in all the recipes I've done that I've tried salting the eggplant beforehand.  I do surrender, and admit that it did make a difference.  The eggplant was easier to handle on the grill and not so mushy, compared to the eggplant slices I did not salt.  The difference was slight though, and could be sacrificed for the sake of time if need be.  I also used a skewer to make grilling easier.

For the dressing, of course I did some improvisations.  I used red wine vinegar in place of sherry-wine vinegar.  Now I know they're quite different, but I liked how it didn't overwhelm the rest of the flavors.  I also used Kalamata olives in place of Gaeta olives and part of a thinly sliced yellow onion in place of the shallots.  Again, it's not exactly the same, but it's up to you whether the run to the store is worth it.  I thought the onions were excellent in the vinegar.

Roasted Eggplant and Tomato Soup

After I added enough tomato sauce to make the Moroccan Chicken with Eggplant kind of a soupy-stew, I started craving tomato soup.  I was excited then to find this full-fledged Roasted Eggplant and Tomato Soup recipe.  I prefer tomato soups with deeper earthy tones and herb flavors.  Eggplant seemed the perfect addition to promise just that. 

compliments of Martha Stewart

Unfortunately the store did not have plum tomatoes.  I was so looking forward to this recipe though that I ended up just settling for Roma tomatoes.  I must try this again when I can get my hands on the real thing.  Instead, I just added sugar in the end, when I was mixing the tomato mixture and roasted eggplant (otherwise, it would have likely burned in the oven).  I also used vegetable stock instead of water.  Everything else went according to plan and the recipe was quite easy actually.  My only dislike in making tomato soup is wasting the many sheets of aluminum foil to do the roasting.

I've been terribly lazy with taking pictures (and I hate blogs without pictures) so I've taken the liberty of borrowing the picture from Martha Stewart.

Grilled Hoisin-Glazed Eggplant

This is a Martha Stewart recipe.  What a household name, well-deserved for her "entrepreneurship."  It is a super super simple recipe BUT I recognize that Hoisin sauce may not be readily available in your fridge as it is in mine.  I am Vietnamese after all :)

Hoisin sauce, if you don't recognize the name, is that sweet brown sauce that you use at Vietnamese Pho restaurants.  Yes, that yummy sauce you love to dip beef balls into.  It's also the main ingredient to Spring Roll dipping sauce, a combination of Hoisin, peanut butter, vinegar and salt.  It can be purchased at any Asian market (specifically Vietnamese if you are fortunate to have one around).  So, if you stock it in your fridge, this recipe is superbly simple-- and gorgeous. 

Moroccan Chicken & Eggplant Stew

So this is one of those dishes that I couldn't stop my boyfriend from erupting about.  Yes, I chose the right verb.  Throughout dinner, every few moments he would loudly yell, "Man!  This is good!"  Yes, it's just that good.

What led me to this recipe was the realization that my entire run of eggplant recipes so far have been meat-free.  Eggplant is so commonly used as a substitute for meat that I hadn't even noticed not having it.  That had to change, of course, if I was going to be as diverse as I wanted to be with the ingredient.

This recipe-- Moroccan Chicken & Eggplant Stew-- just sounds darned good, doesn't it?  It is.  I did tweak a little.  Instead of the diced, canned tomatoes I used about 2 cups of fresh, chopped tomatoes and a 15oz can of tomato sauce.  I didn't realize what a difference it would make until my boyfriend called it the most delicious tomato soup he's ever had (which he's never been a fan of.  Until now!)  I wasn't sure if it was supposed to be quite as liquidy as it came out.  I also put in more eggplant than was called for and left the skin on. 

I honestly think that whichever way you make it, improvise it or adjust it, it's going to turn out delicious.  The flavors are just so complementary that even if you hitched up the paprika a notch or added some other herbs or whatever, it will still be so hearty, warm and delicious.  Most of the items are pretty likely in your home too or in your neighborhood (like lemons).  And of course, always be open to improvisation!

The only bad thing: I forgot to take a picture before it disappeared.  Guess I'll have to make it again.  That's a shame :)

Eggplant Sandwich-- you won't even miss meat!

This recipe basically combines eggplant and all of its complementary partners squeezed into a sandwich.  It leaves out Parmesan, one of the best partners to the eggplant, but the sandwich is great with or without it.  The feta does a fine job of providing the extra creamy saltiness and sourness.

The eggplant is cooked just like in my last post (8-10 minutes in a broiling oven) making it fantastically simple.  After that it's just assembly with the eggplant slices, tomato, feta cheese and basil leaves.  If mayo isn't your thing, leave it out but I'd definitely squeeze a good fresh garlic taste somewhere in the sandwich.  I'd like to try experimenting with garlic-infused oil or balsamic vinegar to slather on next time.

Even my boyfriend, who's not a fan of feta cheese, likes this combination of flavors.  It's a great alternative to meat, especially if you want to provide your vegetarian friends something that's so yummy (and you may even find your carnivorous friends sneaking some of these too!).  

Grilled Eggplant with your choice of toppings

This isn't so much a recipe as a few ideas.  With so many eggplant recipes that require sauteed, chopped up eggplant, they all kind of look the same.  So I wanted to find a different way of serving eggplant that's a little more unique and presentable.  Other pluses is that it is immensely easy to make, requires barely any time at all and is very versatile.

Turn the oven onto broil.  Slice your eggplant lengthwise, about 1/4 inch thick.  Brush melted butter or oil on both sides.  Season with salt, pepper, garlic, dried herbs or whatever you want.  Pop it in the oven for 3-4 minutes, flip the slices, and repeat.  You can eat the slices like this, or you can mound a topping in the middle of each slice.  Almost anything can be considered a topping.  I used canned chili beans and corn.  I also recommend tomato sauce with cheese and even a raw salad with balsamic vinegar dressing drizzled on top.  Or a chopped radish-cilantro-olive oil combination sounds great too.  Total time? 10 to 20 minutes.  Score!

Baked Eggplant, Potato and Onion Casserole

This was delicious!  The onions really made it.  I recommend it as an incredibly easy dish, though plan accordingly because it does take over an hour in the oven.

1 eggplant, sliced 1/4 inch
1 onion, sliced into rings
4-5 small potatoes (I had purple ones to add color)
Oil or butter
1 cup grated fresh Parmesan cheese

Pre-heat oven to 350 degrees.  Cook potatoes until tender and slice into circles.  Fry the onions until well-done so the rings are moist (they'll dry out in the oven if you don't).  Grease your casserole dish and layer the bottom with eggplant.  It will overlap, but it's okay.  Sprinkle cheese on top.  This is optional, but I had leftover seasoning from another project and just sprinkled it on.  It was a combination of cumin, dried herbs and spices.  Then layer your potatoes, sprinkle more cheese, layer the cooked onion, and sprinkle on the rest of the cheese.  Pop it in the oven for 60-75 minutes.

Viola!  A super easy, super tasty dish.  The range of textures and flavors is really impressive for not very much work at all.

Money-Saving Tips

I am very frugal.  I splurge a little when it comes to making delicious foods and trying new dishes, but try to make up for it by being waste-conscious when cooking.  I also rarely go out to eat.  After a while, it seems like what you can make would be better than what you order.  And cheaper!

Rule 1: Nothing Goes to Waste
When prepping vegetables, we rarely throw anything out.  Why toss them when they do wonders for the kitchen and the garden?  Onion shells and butts, celery tops and ends, apple cores, tomato stems, potato peels, and much more are kept to create a broth later.  I just keep a ziplock bag in the freezer and add these items whenever they're available. Whatever I don't toss in there, like the tops of carrots (since they can sometimes make stocks bitter), we set aside for our worms.  There are many more ways to turn your trash into a worm's treasure.  The worms will create an amazing "black gold" soil for the garden and you greatly decrease your contribution to the landfills.  It's a beautiful cycle from the kitchen to the garden.  See my Vermicompost entry for such suggestions! 

Rule 2: Why Buy Tupperware?
Our tupperware cabinet, I admit, is an avalanche of containers.  It's messy but we'll accept that over buying pretty, matching tupperware that easily folds away like the infomercials on TV.  Why throw away good containers just to spend money on these other new containers?  You're bound to lose some, melt some, break some and re-toss and re-buy again.  Sounds wasteful.  Instead, we keep containers from foods such as mustard, peanut butter, plastic to-go boxes from the rare venture out, tupperware from family dinners and even a big one that used to hold paper labels from Staples.  If they have holes, convert them into a seed starter pot.  Truly, all that you require is a container that can store your leftovers.  And if you bring your extra containers to potlucks, people will love something to bring away food with, even if it's not in matching pink and blue. 

Rule 3: Reuse your Byproducts
I don't mean your poop (although the city can absolutely use human waste to produce algae biodiesel, but that's a whole other topic), I mean the foods that you're cooking up.  I try to cook bacon first and separately so the fat doesn't get absorbed by other foods.  I then store the fat in a glass jar in the fridge.  When we boil ribs in beer before barbecuing, that leftover beer and pork fat broth is simmered down and stored.  I use it for batter and soup.  Whenever we deep fry stuff, I'll let the used oil cool, layer a few paper towels in our funnel, and run the oil through the funnel into our empty olive oil glass bottle.  Then it goes in the fridge.  There are some concerns with re-using oil, so I usually try to use it within the week before tossing it.  I'll have to remember to mention in my recipe blogs if and when you can save your byproducts.

Baked Breaded Eggplant

I'm adding this Baked Breaded Eggplant to my favorite for-when-people-come-over list, as an appetizer or maybe as a side to a pasta or chicken.  These little patties are so pretty and unique.  At first glance, they look like a piece of bread with some tomatoes on top.  But you then realize "oh my, it's actually the elegant, beautiful and often overlooked eggplant!"  It's sure to elicit surprise and compliments. 

There are a few tweaks for convenience and taste.  Peel the eggplant before cutting.  I did a stripes system because I like leaving the skin on, although bread crumbs have a bit more trouble sticking to the peel.  Still, it produced a circus pattern on the eggplant, making it more unusual and pretty.  You'll see my eggplant slices are a bit thick.  Next time, I'll either cut them thinner or cook them longer because I didn't think these reached the tenderness I wanted.  Also, I recommend adding some salt, garlic and cayenne powder to the bread crumbs for an extra kick.  And instead of adding everything separately to the eggplant, I mixed the tomatoes, Parmesan and dressing together before divvying it up onto the slices.  I added some dried parsley and dried oregano to the topping for an extra Italian taste. 

Review: Highly Recommended!  Classy, unique, healthy and delicious yet with a very simple taste.  Goes well with wine, chicken and pasta.

School Gardens Rock!

Sadly, today was my last day at Farm King, a campus garden at Thomas Starr King Middle School.  Hidden inside the walls of this urban Los Angeles school, Farm King is a delicious treat and natural getaway for the students, gardeners and cooks.  Almost every Tuesday for the last few months, I have volunteered to help students in gardening, harvesting and cooking from their organic garden.  I am sad that I can't continue to volunteer, but my career calls and 11 to 4 on a Tuesday just isn't possible anymore. 

Please check out the blog here:  Farm King Blog.   It talks about all the wonderful projects, activities and meals we have with the students, including fabulous pictures.  Need the motivation to get your garden thriving?  Volunteer at a local community garden.  You'll feel immensely inspired to grow your own garden and reap all the healthy benefits.  It really is a fabulous way to spend a few hours outside catching some rays. 

Coconut Milk Eggplant

I had some leftover coconut milk and pot sticker dipping sauce and made this amazingly tasty eggplant dish.  Its aroma is sure to make people say "Wow, what's cooking?!" 

1 tbs olive oil
1/2 onion, cut into 1 inch pieces
2 tbs. minced ginger
3 cloves garlic, minced
A small eggplant, cut into 1 inch pieces
1 cup coconut milk
1/2 cup water
1 tbs. soy sauce
1 tbs. rice vinegar (or other light vinegar)
1/2 jalapeno, diced (optional, but I do love the spice!

1) Heat oil in a skillet.  Add onions and sautee.  Add garlic and ginger.  Cook for about 2 minutes and add the eggplant.  Occasionally stir for 8 minutes.
2) Stir in the different liquids.  Cover and simmer for 8 minutes.
3) Sprinkle with chopped mint.  Serve with rice.  

The combination of eggplant with so many Asian flavors (ginger, coconut milk and soy sauce) is fantastic.  It's moist and soft, really delicious.  I was so excited to eat it, I forgot to take a picture!

Pea Pre-Sprouting

A sudden frost killed a few of my pea plants so I thought I would show you how to pre-sprout peas.  The success rate is high in this method, so use as many seeds as you'd like to grow.  Wrap them loosely in a light towel.  Wet it just below dripping, then set it in a warm place.  You have to wet it daily to keep it moist enough to sprout.  I wasn't too good at remembering, so I put a little bit of water in a plate and left the towel in it.

Though some sources say to just soak the seeds in a cup of water, this can actually overwhelm the peas and stunt their growth.  I've found this towel method as a good compromise.  After a few days, you'll see little roots sticking out.  Then you can plant them, 1 inch deep and 2 inches apart with roots pointing downward.  This gives them a good head start, and it gives you the confidence of seeing your seed sprout, unlike when it's buried underground.

Indian Baingan Bharta Eggplant: Cook-Off!

I found two recipes that sounded really alike: Bangan ka Bhurta and Baingan Bharta.  They are similar, but differ slightly, so I decided to do a comparison of the two in a cook-off.  

First, the Bangan ka Bhurta was a lot faster.  I don't have a microwave, so I left it in the broiler for longer (about 12 minutes).  I'm not sure what the difference was supposed to be in making the move from broiler to microwave, but it turned out fine.  I had less problems with this dish, but it's also not as flavorful as I would have wished.  It's very simple and bare, for lack of a better word.  But if you're up for a very au natural kind of dish that celebrates the taste of onion, tomato and eggplant, this is a good option.

Second, the Baingan Bharta turned out a lot drier than expected.  I would have liked it better moist and a even a little runny because it would help to balance the dryness of the rice.  Spiced dishes, as opposed to salty ones, are better poured all over your rice grains.  For those of you who like to salt your eggplant to remove excess moisture, don't.  You'll need that extra moisture.  I found that I didn't need that extra 5 minutes of cooking uncovered at the end and instead needed to add water to the mixture in the 10 minutes it was steaming.  I also definitely recommend using a teflon pan.  Lastly, from the reviews on the site, I question the authenticity of this recipe because of the yogurt and curry additions.

Although the second has better flavoring, I'd choose the first recipe simply because the second is drastically dry.

Eggplant (Non-Meat)Balls!

Really good.  They actually inspire me to make meat-free spaghetti for my hippie friends.  I followed Aunt Mary's Eggplant Balls on AllRecipes.  This recipe is great because besides the eggplant, everything else is pretty commonly found in a regular household.  
I wasn't quite sure how the eggplant pieces and just that little portion of bread crumbs would be enough to shape balls, but they were actually quite easy to form and kept their shape.  Out of nervousness I added maybe 1/3 cup more of bread crumbs, but I think next time I'll just try it as is.  I'll also probably add either powdered onion or chopped onion, and hope it doesn't mess with the shape.  Otherwise, they were great!  I made some spaghetti with tomato sauce and topped it with these eggplant balls for an almost guilt-free dinner.  (If I had used multi-grain spaghetti and made my own sauce it would have been completely guilt-free, but hey, nobody's perfect.)

The Perfect Roasted Eggplant

Now that I've moved beyond the world of carrots, I am happily accepting the EGGPLANT as my next project food.  Honestly, I did not start to like eggplant until last month.  I think an encounter in my childhood turned me off, but I fear it no more.

Just a bit about eggplant: according to my research, in earlier centuries the eggplant was believed to make people insane.  But onto more relevant news, the eggplant is also called the aubergine and melongene.  It is very low in calories and sodium, making it a great diet food.  It is often used to replace/replicate meat in dishes because it is so tender and juicy.  Much more detailed information about its history, varieties and nutritional values can be found here. 

This is a staple recipe, a total beginner's eggplant dish that is ready for improvisation.  Though it looks simple and takes less than 5 minutes prep time, it provides an amazingly soft, buttery side to any pasta meal.  After lemon, try it with basil, parsley, oregano or garlic cloves. 

I sprinkled salt and lemon pepper on mine, then drizzled lots of extra lemon juice on it right before serving.  Many recommend to let the eggplant "sweat" by salting it and letting it sit for 30 minutes to remove excess moisture and prevent bitterness, but I didn't do it and mine turned out yummy.  I'll try it next time and see the difference it makes.  But if you didn't read this ahead and you don't have that extra hour (30 to wait, 30 to cook) before everyone is hungry, I wouldn't "sweat" it :)

Harvesting Worm Casts

I wanted to show you how efficient worm composting can be.  After several months of feeding the worms with food scraps and watering twice a week (at no cost, literally), the worms have produced an amazing amount of black gold for the garden.

I've disassembled my worm bin for the picture.  The top container simply drops on top of the bottom container and it has an additional lid to cover the top.  This allows it to separate the worm castings for you, dropping it into the bottom container for an easy harvest.  What you're seeing in the picture is the top container (on the right) with dirt, worms and food scraps.  In the bottom container is the black gold.  I just mix that into some regular potting soil and it's incredibly good for the plants.  Last week, I moved my bell pepper plant into a bigger pot and added the worm poop-infused mixture.  The pepper fruit that was growing doubled in size very quickly.


If you don't want or don't have this bin, worm composting is still possible.  Harvesting just takes an extra step.  You can see in the top container that a large piece of old celery is dividing the bin into two.  One side has all the food scraps.  The other is pretty clear of food.  I have done this to urge the worms to evacuate the food-less side, which they will do over a 1-2 week period.  Then I will remove that dirt, mix it into the garden, and replace it with new fresh bedding.  The food scraps will then be moved to the fresh bedding and, over another 1-2 weeks, the worms will follow.  Remove that old dirt, replace it with new dirt, and replenish the scraps.  This is the other way to harvest.  I do both.

And last but not least... Carrots!

To end my Carrot Series, I want to leave you with a few simple ways to eat this super healthy, super orange, super crunchy treat.

1) As is, and raw.  Peeling is not totally necessary, if you give it a good scrub.  If you do peel it, save the peels for your next vegetable stock!  Great for an on-the-go hiking snack.
2) Shred it in a salad.  Adds color and sweetness.  I found carrots, roasted sesame seeds, mint leaves and balsamic vinegar make an amazing salad. 
3) Chop it up and toss it in with the rice in the rice cooker.  Add some whole cloves for more flavor (but remove before eating).
4) Carrots, it's no secret, go really well with celery, ranch dressing, and chicken wings.  Football, anyone?
5) Put very skinny julienne pieces in your sushi rolls.  Adds a great crunch and color.  I never leave it out. 
6) Drink it.  Combine carrot juice with apple juice.
7) Dip it.  If you have hummus or any other dip, choose raw carrots instead of chips for a healthier alternative.  It always satiates my late night movie cravings and is much healthier than popcorn. 
8) Baby food.  Your little precious will love this sweet treat.

Baked Cheesy Carrots Casserole

This was a nice dish to end my carrot series with.  Combining carrots with cheese, bacon and breadcrumbs-- what could be better? 

I made only one change: I used sharp cheddar cheese instead of swiss, because of its comparatively more intense flavor.  If I were to make this again I think I would add some caramelized onion or red pepper flakes between the cheese and bread crumbs.  It works very well as a side to a chicken dish or as a midnight snack, with all its warm gooey goodness and the perfect balance of dairy, carbs and salty bacon.  Enjoy!

Deep Fried Carrot Puffs

I've always found the amount of oil needed for deep frying so wasteful that when I do whip out all that oil, I'll toss in just about anything to make the best of the hassle.  I was making homemade tater tots when I came up with this recipe to use carrots, since I have so many in my fridge!  They actually turned out really delicious and easy to fry.

Sometimes onion rings and tater tots break apart in the oil, leaving little bits and pieces of batter that are annoying to scoop out before they burn to a crisp.  These Carrot Puffs didn't have that problem.  I also used both shredded and chopped carrots to test the difference.  I liked the chopped method (a little less than a 1/4 inch in size) a lot more; coated by the flour-and-egg mixture as it heats and fries, the carrot pieces actually steam inside.  The result is a nice not-too-crunchy sweet carrot wrapped in a crispy fried dough shell.  Yum.

In a bowl, combine 1/2 cup flour, 1/2 tsp. salt, 1 tbs. sugar and 1 tsp cayenne pepper (optional, but I love the extra color and kick).  Add two beaten eggs, chopped jalapenos and 3 cups of chopped carrots.  It took me about 5 small carrots, washed but not peeled (don't care too much for that).  I used one jalapeno chili pepper but next time I make this, I'll use 2 or 3 chili peppers.  They weren't as spicy as I thought they would be, but rather a great balance to the sweetness of the carrots and saltiness of the deep fried batter.  If you're not up to deep fry but want to try this, try doing it with butter.  Again, yum.

Composting. With Worms!

The more I think of it, the more there is absolutely no reason not to do some sort of composting.  Whatever your excuse is, there's a way around it.  Fleas?  There's a solution.  Smelly?  There's a solution.  Cheap?  There's a solution.  The fact is, much of those bags of trash you're producing can go where it's really needed-- back into nature and not some filthy landfill.  Vermicomposting, composting with worms, is my favorite method.  You can also make a compost pile, but they're a bit harder to maintain with lots of rules and attention needed.  I'll admit we've had one for a year now and it hasn't produced anything I'd feel comfortable putting back into the garden, even though it has decomposed a lot. 

Our saving grace is a vermicompost bin in the patio, packed with worms and moist dirt, that we feed every week.  We got the bin from a friend and the red worms from Santa Monica College, where they have a garden and give worms away to resourceful gardeners.  While my boyfriend is giddy at the idea of having "wormies" as pets, I am more crazy about the idea that we don't have to buy anything to keep this operation alive and yet we get so much in return.  The worms turn your food scraps and trash into pure money in the form of their poop (casts).  Their casts are full of valuable nutrients that can make such a difference to your garden.  Our worm casts aren't harvested very often but I use the liquid it generates about every two weeks.  Water it down and you've got some very healthy material. 

In addition to vegetable and fruit scraps, you can give them avocado skins (they'll eat them till the thinnest little shell is left), dried and crushed eggshells (to avoid disease), coffee grounds, tea bags (without the staple) and old bread.  Avoid plastic, metal and foil.  There are also some considerations to adding citrus, onion and garlic so we use it sparingly.  They say you can sparsely add meats, fish and dairy but that's a little too much for me so I avoid it.

And it doesn't stop with your food.  Add newspaper or any unwanted mail (just make sure it's not glossy or colored), cardboard cartons, shredded computer paper and dead fall leaves.  Also, if you don't have a vermicomposting container or don't want one, there is another method.  A friend was telling me yesterday that he'll just freeze all of his scraps, dig a hole in the garden and bury them for the worms to come and feast.  This sounds like a bit of effort and I don't have too much garden space, but the option is there for you. 

Our bin is due for another worm cast harvesting and renewed bed so that will be an upcoming post, with pictures and all.  There is so much information and advice out there for vermicomposting and it's a very interesting read, so I hope I've whetted your curiosity!

Stocking Up your Pantry, Cabinets, and Fridge

I always have on hand certain essential ingredients at home.  There are just some things you need more often than others.  Garlic, for example, is used in so many recipes, it's silly not to have it on hand.  I'll generally stock up on things that don't expire quickly too, such as raisins and nuts, just in case they come in handy.  Here's a list of what I keep stocked up: 

Vegetables: garlic, onion and ginger root. 

Seasonings: salt, pepper, red pepper flakes, garlic powder, cayenne, onion powder, chili powder, parsley flakes, cumin, paprika, minced dried onion, curry powder, ground ginger, tarragon leaves, fennel seeds, homemade taco seasoning, bay leaves and turmeric powder

Dessert stuffs: cinnamon, vanilla extract, nuts, chocolate chips and ground cloves

Liquids: olive oil, vinegars (I have red wine, apple cider, balsamic and rice vinegar), honey, bbq sauce, soy sauce, mustard (we really like Trader Joe's Aioli Garlic Mustard Sauce) and liquid smoke.

Fresh Herbs: Basil, mint, parsley, rosemary, thyme and sage.  My goal for this year is to plant (and keep alive) more herbs. 

In each category above I've tried to list them in the order of use, the first being the most used.  I understand it's not desirable to go out and buy a crapload of seasonings if you don't see an immediate use for them, so this ordering should help you decide what you'll need more than others.  My seasonings are not comprehensive to what's out there, so sometimes I'll skip some things in the recipe or replace it with other stuff.  I do that until I feel I've skipped it enough and just need to buy it :) 

We also have several lemon trees in our neighborhood, available when we need them.  I always try to have some salad stuffs, cheese, eggs, butter and Earth Balance vegan shortening on hand too.  Make sure you're stocked with sugar, brown sugar and flour too.  It's frustrating to find out halfway through a recipe that you've run out of something so simple.  I also keep whole cloves, but they're more for making flavorful tea and rice than for cooking.