Eggplant, Tomato and Onion Pie

Made this for supper last night and it was so good! Based very loosely on a recipe I found online – it is super satisfying and requires no meat.  I used a really good Tillamook Cheddar cheese, but any good sharp cheddar would do.

Ingredients:

1 medium eggplant, unpeeled and diced into 3/4″ pieces
4 big Roma tomatoes, sliced (other tomatoes would be fine, too)
1 onion, rough chopped
4 cloves garlic,crushed
1 Tbsp olive oil
1 Tbsp butter
1/2 cup panko breadcrumbs
1 egg
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tsp dried basil
1 1/4 cup shredded sharp cheddar cheese

Directions:

In a saucepan, bring 1/2 cup water to the boil and add eggplant. On medium-high heat, cook eggplant, stirring frequently,until eggplant is very soft and water is mostly evaporated. (Took about 8 minutes for me.)

Heat olive oil and butter in a frying pan. Add onions and cook until soft, 5-6 minutes. Make a well in the middle of the pan, add a little more olive oil and add garlic. Saute for a couple of minutes, stirring constantly.

Add onions and garlic to eggplant mixture and allow to cool slightly. Add salt, pepper, basil, breadcrumbs and egg to eggplant mixture and stir well.

Lightly oil the bottom of a pie pan, and layer 1/2 of the sliced tomatoes on the bottom. Pour the eggplant mixture over the tomatoes and smooth the top. Layer the rest of the tomatoes on top, and sprinkle cheddar cheese over.

Bake at 350 degrees for 30 minutes. Then turn on the broiler and heat another 4 minutes so cheese is well melted and just starting to brown in spots.

Remove from oven, allow to rest a few minutes and serve. So delish!

Panzanella Salad

Ina Garten shared a recipe for the 4th of July that we ended up loving – Panzanella Salad.  It is fresh, easy and hearty enough to be a main dish for lunch.

Ingredients:

3 Tbsp Olive Oil
1 loaf of French Bread, cut into 1″ cubes (ends up being 6 cups)
1 tsp kosher salt
2 large, ripe tomatoes cut into 1″ cubes

1 cucumber, unpeeled, halved and seeded, sliced 1/2″ thick
1 red bell pepper and 1 yellow bell pepper, cut into 1″ cubes
1/2 red onion, cut in half and thinly sliced
20 large basil leaves, coarsely chopped
3 Tbsp capers, drained

Vinaigrette
1 tsp crushed garlic
1/2 tsp Dijon mustard
3 Tbsp red wine vinegar (Ina uses Champagne vinegar but I didn’t have any)
1/2 cup olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Heat the 3 Tbsp olive oil in a large saute pan. Add bread and salt and cook over low to medium heat, tossing frequently for 10 minutes or until nicely browned. Add more oil as needed.

Whisk together vinaigrette ingredients

In a nice large bowl, mix tomatoes, cucumber, bell peppers, red onion, basil and capers. Toss with vinaigrette, and then add bread cubes and toss again. Season liberally with salt and pepper. Can serve right away or after a half hour.

Delish.  Thanks for another fabulous recipe, Ina!

Silver Lining Sour Cream Rhubarb Coffee Cake

market-fresh-rhubarb-3503166_1920

Image by MikeGoad on Pixabay (be sure to cut off and discard all leaves!)

Rhubarb can be a bit too tangy for many people, but it is amazing in coffee cake. My version is stuffed with fruit and features a slightly crunchy, cinnamony crumble top.

We had a huge hailstorm a couple of nights ago and among other things, my rhubarb was demolished. There was nothing to do but gather up the broken stems and dice them up for baking. I froze most of the diced rhubarb, but used 4 cups for this recipe.

Fingers crossed, my plant will recover, but in the meantime, we’re enjoying this moist, delicious cake as the silver lining from an awful storm.

Cake ingredients:

1 cup white sugar
1 tsp baking powder
½ tsp kosher salt
2 cups flour
2 eggs, beaten
1 cup sour cream
1 tsp vanilla
4 cups rhubarb, diced

Topping:

1 cup sugar
¼ cup melted butter
1/3 cup flour
1/2 tsp ground cinnamon

Mix 1st cup sugar, baking powder, salt and flour In a large bowl. Add in 1 cup sour cream and eggs and stir until smooth. (Batter will be very thick.) Add rhubarb and stir to distribute evenly. Scoop into a 9 x 12” baking dish and smooth top with a spatula.

In a small bowl, mix 2nd cup sugar, melted butter, flour and cinnamon until very crumbly. Sprinkle evenly over cake.

Bake for 45-50 minutes until a toothpick inserted in the middle comes out clean.  So good – I’ll be surprised if you can stop at just one piece!

Caitlin’s Curried Avocado Toast

avocados

Avocados by twinsfisch on Unsplash

Caitlin, my son’s fiancee is a wonderful cook and she made curried avocado toast the other day that was delicious. Don’t know why I never thought of putting a spin on avocado toast, but why not?  Avocados are not a common food in the Indian Subcontinent at all, but putting those flavors together is incredibly good.

Ingredients:

1 avocado, seeded and peeled and very slightly mashed in a bowl
sprinkle of curry powder (Caitie used Madras Curry Powder)
pinch of Cayenne pepper
quick grind of black pepper
sprinkle of Maldon Salt

Toast a good, hearty bread. Scoop avocado onto toast and sprinkle with rest of ingredients. Devour.

Variations: Caitie also suggested an alternative of avocado, salt and pepper and chopped fresh rosemary, which I will definitely try. She also said avocado toast made on Herbes de Provence bread is amazing. I have a feeling this is going to be a summer of Avocado Toast at our house!

Tangy Fruit Salad

Another great recipe from Ree Drummond, that’s both pretty and delicious.  I ended up halving Ree’s original recipe, which serves 12, and still had more than enough for the 6 of us, with plenty left over for nibbling later.

The Orange Vanilla sauce adds just enough sweetness and tanginess to brighten everything up without being too sweet.  We loved it and had leftover fruit and syrup on vanilla ice cream the next day.

1/2 cup sugar
1/2 cup water
juice of 1 orange
zest of 1 orange
1 tsp Vanilla extract
2 pints strawberries, hulled and halved
2 pints blueberries
1 cup red grapes, halved
1 cup green grapes, halved

INSTRUCTIONS

Place the sugar, water, orange juice and orange zest into a small saucepan and stir to combine. Bring to a boil, then turn the heat to low and simmer for 15-20 to thicken slightly. Set aside to cool, then stir in vanilla. Store in the fridge until cold.

Mix together all the fruit in a large bowl and refrigerate.  Just before serving, pour the syrup over the fruit, tossing gently to coat.

 

Migas: Tex-Mex Egg Casserole

Last Sunday all the kids were home so we had brunch. Maya requested Baked Apple Pancakes. I also made Migas and a tangy, fresh fruit salad – both recipes from the Pioneer Woman, Ree Drummond. These eggs were ridiculously delicious, especially paired with the pancakes and fruit.  I’ll add the fruit salad recipe later, but here is the best new breakfast dish I’ve had in a long time!

INGREDIENTS

4 corn tortillas
1 can Ro-Tel tomatoes and peppers, with most liquid drained off (Ree uses 4 plum tomatoes and one seeded and deveined Jalapeno, chopped)
1 red bell pepper, roughly chopped
1 large onion, chopped
12 eggs
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup Cotija cheese, grated (may Use Cheddar, Monterey Jack, Etc.)
1/3 cup cilantro, chopped
1 Tbsp butter
2 Tbsp olive oil, divided
1/4 cup Half-and-half

In a bowl, whisk together eggs and half & half. Add salt and pepper and set aside.

In a large, cast iron skillet over medium heat, heat 1 Tbsp of of oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas into 1″ squares and set aside.

Then in the same pan, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown/black, about 7-8 minutes.  (You may need to turn up the heat a bit.)  Add in Rotel tomatoes and stir around, then add tortilla pieces, stirring gently to combine.

Reduce heat to low.

When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. This just take a few minutes. Add in grated cheese and chopped cilantro, and stir to combine.

Crazy delicious!!

Ground Turkey Fried Rice

1 Tbsp olive oil
1 lb. ground turkey
1 yellow onion, diced
1 1/2 cup grated carrot
2 cloves garlic, minced or pressed
1/2 tsp ground ginger
1/2 tsp black pepper
2 Tbsp soy sauce
2 Tbsp rice vinegar
2 Tbsp hoisin sauce
1-2 Tbsp chili garlic sauce
2 large eggs, beaten
1/2 cup frozen peas
2 cups cooked brown rice chilled in the fridge (or 1 packet frozen brown rice from Trader Joe’s, thawed)
1 tsp sesame oil

Garnishes

cilantro, rough chopped
green onions, sliced into little rings
sesame seeds
Sriracha
fresh limes, quartered
Kewpie Japanese mayonnaise (optional)

Instructions

Heat olive oil in a large skillet over medium heat. Add eggs and scramble fairly quickly, chopping them as they cook. Remove from pan and set aside.

Add in turkey, onion, carrot, garlic, ginger, and black pepper and saute for a few minutes, stirring to break up the meat.

Stir in soy sauce, vinegar, hoisin, and chili garlic sauce. Continue cooking until meat is no longer pink.

Stir in peas, scrambled eggs and brown rice and cook until heated through.

Drizzle with sesame oil and serve with garnishes. (Kewpie is our addition – Samir puts Kewpie on everything and I have to admit it was pretty delicious – but not strictly necessary.)

Note: I used an Indian Chili Garlic sauce which is hot, garlicky and a little sweet. If you can’t get Chilli Garlic sauce, substitute a blend of 1 1/2 Tbsp Sriracha, with 1/2 tsp brown sugar and 2 cloves of garlic, crushed. If you have fish sauce, add a 1/4 tsp of fish sauce, too.