Monday, August 29, 2016

Eggplant & Goat Cheese Pasta

Very simple recipe....

-2 eggplants, cut in half, salted to drain out the bitterness on paper towels
-about 8 oz of goat cheese, room temperature
-4 cloves of garlic
-short pasta
-handful of walnuts
-a couple of pinches of chopped parsley

Roast eggplants and garlic (still in their skins) after seasoning with salt, pepper and EVOO in a 400° oven for about 40 minutes. While they cool down enough to touch, put goat cheese and about 2 cups of pasta water in the blender. Peel the garlic out of their skins and scoop the eggplants out from their skins into the blender. Puree until mixed well. Add in walnuts and parsley and puree until well mixed. Season to taste. Add more pasta water if thick. After you drain the pasta, put it back in the pasta pot and add in the sauce to stir all together. Serve with parmesan cheese.

Thursday, December 24, 2015

Carole Lombard's Barbecued Spare-Ribs

3 to 5 lbs spare-ribs
1/2 cup soy sauce
3/4 cup honey
2 teaspoons mustard
1 clove garlic
1/4 cup water
2 tablespoons flour

Combine soy sauce, honey, mustard and garlic. Mix well together. Place spareribs in a roasting pan, pour the sauce over the ribs, cover and place in the oven. Bake at 300° for two hours or more. Remove ribs from the pan (be sure to stir occasionally while cooking to make sure all the ribs are covered with the sauce). Drain off all the fat, with the exception of two tablespoons. Add water to the remaining liquid and cook on top of the stove until well blended, then add flour mixed with a little water and cook until the sauce is thickened. Replace the spareribs in the pan with the gravy and stir. Return to the oven to keep out until serving time

Thursday, November 26, 2015

Thanksgiving Roasted Veggies

3 butternut squash, peeled, seeded and cubed (I bought already cut squash at my grocery store, about 3 boxes)
4 parsnips, peeled and chopped about the size of the baby carrots
A medium package of baby carrots
6 turnips, peeled and cubed
A few sprigs of sage
A few sprigs of rosemary
about a cup of extra virgin olive oil
nutmeg (optional)
salt and pepper

Chop up sage and rosemary and put in Cuisinart with a cup of EVOO, S&P (about a pinch or 2) and pulse until well combined. Put into a mason jar to set aside for the entire night.
The next day....
Preheat oven to 450°
(You can also prep the butternut squash, parsnips and turnips the day before as the herb oil) Chop into cubes of the veggies and with a little bit of the rosemary/sage (herb) oil with salt and pepper in a mixing bowl to coat the veggies- all together or separate- evenly. You can sprinkle a little bit of nutmeg with the butternut squash. Lay evenly on a baking sheet lined with aluminum foil (I used 4 baking sheets- it's a lot of veggies).
Roast for 30-35 minutes.
In the same mixing bowl, use the remaining herb oil (add more EVOO if necessary) and add in the roasted veggies. Stir well and put in serving dish. Serve.

Saturday, November 7, 2015

Sausage & Quinoa Dish

Quinoa- use its package cooking instructions. I used chicken broth

Saute Sausage to fully cooked, before taking it out on a plate. Save about 2 tablespoons of the extra virgin oil and rendered fat from the sausage while discarding (or saving) the rest. Saute sliced onion until it starts to caramelized and add chopped garlic, salt and pepper. Add cannellini beans until lightly browned and add washed/chopped kale. Seasoning salt, pepper, and a little bit of nutmeg. Once the kale wilted, add about a cup of chicken broth and let it reduce to vaporization, bring back the sausage and add the cooked quinoa, mixing well before serving. Perfect for lunch and dinner.

Friday, September 11, 2015

Edamame Burgers with Provolone Cheese

Saute 1 sliced yellow onion for 7 minutes, 1 sliced yellow pepper for 5 minutes before adding about 2 cups of edamame until lightly browned in extra virgin olive oil, salt and pepper on medium-high heat. Meantime mix about 1 cup bread crumbs, salt, pepper, cumin and Chipotle & roasted garlic seasonings in mixing bowl. Cool the bean mixture to put in Cuisinart with cilantro, lemon zest and splash of worcestershire sauce to a paste, adding 1 egg while pulsing. Add to the bread crumbs mix and for into 4 patties. Add more bread crumbs if too wet. Using same saute pan, heat EVOO and a spoon scope of bacon fat (vegetable oil if complete vegetarian) and put patties in hot oil for about 5 minutes until lightly brown and easy to flip . Top with provolone cheese to melt before placing on paper towels before serving

Thursday, August 6, 2015

George Harrison's Dark Horse Lentil Soup

1 red chili
1 teaspoon cumin seeds
2 large onions, chopped
2 cloves garlic
1 cup lentils (one or more types of lentils can be used)
2 large tomatoes, chopped
2 green peppers, chopped
1 bay leaf
2 carrots, chopped
2 potatoes, chopped
Salt and pepper to taste

Heat a small amount of oil in a frying pan. When oil is good and hot, add the red chili and cumin seeds. When the seeds stop sputtering, brown the onions and garlic in the seasoned oil. In a separate deep pan, wash the lentils in plenty of water. When  clean, liberally cover with water. When the onions are browned, add them to the pan of lentils. Now add tomatoes, peppers, bay leaf, salt, and pepper. Potatoes and carrots and small boiling onions may be added for a more substantial meal. Bring to the boil, cover, and turn down to very low heat. The soup is ready to serve in an hour and tastes better the next day.