Tag Archives: From scrath

Saturday in my kitchen – Eggplant Salad

Saturday is a day to go to the beach, or hiking…  but more often than not it is the day I do laundry, cleaning and food shopping.  I bought an eggplant last Saturday and a week later it is still sitting on the counter among the bananas and a lonely avocado.  It’s time to make the old country favorite:

Eggplant Salad

Here’s how:

Start by lining the stove with aluminum foil – it’s going to be messy!

eggplant1Rinse and dry the eggplant and place over a medium flame. Let it roast for a few minutes. When the skin blacken, turn the eggplant so an uncooked side is over the flame. Repeat until the whole eggplant is black and soft.

Transfer the eggplant onto a cutting board and let it cool.  Now is a good time to clean the stove. Be careful,  liquid drained from the eggplant will make removing the foil somewhat tricky.

eggplant2When the eggplant is cool to the touch, remove all the skin off and transfer the flash into a dish.

Add: Juice of one lemon, mashed garlic clove, salt and pepper.  Add as much or as little of these ingredients as you like. You can also add a few drops of your favorite vinegar.

Serve with crackerseggplant3 or fresh pita.

Ingredient list:

Eggplant

Lemon

Garlic

Salt & Pepper

Thursday in my kitchen – Mushrooms in cream sauce

Thursday evening I came home from work, ate a handful of almonds and three Brazil nuts, got back in the car and drove to the airport to pick up a friend.  We got home together two hours later and we were hungry.  Inspecting the fridge we found: pulled pork, roasted chicken, a few sorry looking pieces of cooked broccoli and a container of sour cream. Not much to eat for two vegetarians. But in the vegetable drawer there were treasures to be found: a few cucumbers, a container of mushrooms, fresh dill and radishes from the community garden and a head of lettuce….  a delicious dinner was on its way – fresh salad and

Sauteed mushrooms in cream saucesauttedd mushrooms

Here’s how:

Saute in olive oil:

1 small onion, chopped

While the onion is sauteing  slice-

1 lb mushroom

When the onion are soft and translucent add the mushrooms.  Cover the pan and saute for 3-5 minutes, mixing occasionally.  Uncover, add

1/4 tsp allspice

Salt

Chopped dill (as much as you like)

Stir well and add

1 8oz container of sour cream

Mix well over medium heat. Cook for another 1-2 minutes.

Delicious on top of fresh bread or as a side dish.

 

Wednesday in my kitchen – an experiment with avocado

abocado sundriedtomatoes

Guacamole with sun-dried tomatoes and pine nuts

Wednesday is not a day that usually inspires creativity in the kitchen.  But a lonely avocado was looking at me from the vegetable drawer and it had to be eaten today or gone to the compost bin. I decided to experiment.

Sun Dried Tomatoes Guacamole 

Here’s how:

In a small glass bowl mix:

1 avocado

Juice of 1/2 lime  

sundriedtomatoes jar

Sun dried tomatoes from Costco

4 chopped sun dried tomatoes

Salt

1 tsp Chopped cilantro leaves

1 TBS roasted pine nuts

 

Delicious on top of whole grain crackers.