Eggplant and Goat Cheese Risotto with Basil

I had no choice but to use my eggplant tonight. It was either use, or toss. I *hate* wasting food, so I decided to make a risotto with my eggplant. Although the only person to enjoy it would be me because eggplant is on Chad's long list of "I do not eat".

Since I knew he wasn't going to be sharing this dish with me, I decided to add in another item on his list, goat cheese.

I looked in the fridge and found a bit of basil. I threw that in as well. It was a very simple, but fantastically flavorful dish. I loved the way the flavors of the eggplant and goat cheese complimented each other and with the hint of basil, heavenly.

Eggplant and Goat Cheese Risotto with Basil
1 1/2 cups cubed eggplant salted and put aside for one hour (to extract excess moisture)
1/2 cup arborio rice
1 Tbs. olive oil
1 Tbs. unsalted butter
2-3 Tbs. basil roughly chopped
1/2 cup onion finely chopped
3 garlic cloves minced
1/4 cup white wine
3 1/2 -4 cups chicken stock (heated)
1/3 cup goat cheese, crumbled

Heat a meduim sized skillet over medium heat. Add butter and oil, when heated through add onions. Saute onions until they become soft, add garlic and saute a few minutes more. Add rice and eggplant and saute until rice looks toasty. Add white wine and stir until evaporated. Add about 1/2 cup of stock and stir until evaporated. Keep doing this until rice is tender but al dente. At the end add the basil and cook a couple of minutes, then add goat cheese and stir to incorporate. Serve immediately.

Pan Seared Shrimp

I really meant to use this shrimp on Friday (Lent), but Chad and I went out to eat instead. I wanted to do something rather simple and I found a really easy, quick and delicious sounding recipe on Cooks Illustrated. The only thing I did different was add a little more garlic, and added some red papper flakes.
It is funny how much my shrimp shrank though. I swear they are 21/25 sized, but in the pictures they look smaller. It didn't matter though, they were so fabulously good, that we ate them in about 5 minutes.

Pan Seared Shrimp

(Cooks Illustrated)

Garlic-Lemon Butter
3 tablespoons unsalted butter , softened
1 medium clove garlic , minced
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley leaves
1/8 teaspoon table salt

Shrimp
2 tablespoons vegetable oil
1 1/2 pounds shrimp (21/25 count), peeled and deveined
1/4 teaspoon table salt
1/4 teaspoon ground black pepper
1/8 teaspoon granulated sugar

1. Beat butter with fork in small bowl until light and fluffy. Stir in garlic, lemon juice, parsley, and 1/8 teaspoon salt until combined. Set aside.

2. Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add half of shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat, return first batch to skillet along with flavored butter and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon wedges, if desired

WC Recipe Exchange: Chicken & Wild Rice Soup

One of my favorite past times is to hang out on a message board on The Nest called "What's Cooking". It is composed of newlywed ladies from all over the U.S. as well as some other countries. They are a wonderful bunch of gals, and I have made some great relationships with quite a few of them and can't wait to meet some of them IRL this summer.

We participated in an anonymous recipe exchange and the theme was "healthy cooking". Everyone who participated sent Faye (the organizer) a recipe and she sent them out to us.

I recieved this soup recipe. I am so happy I got it, because I love, love soup. And so does Chad. The best part is that it really is so healthy. With only 280 calories, I think I can have another serving. : )

Chicken and Wild Rice Soup

(source: anonymous for now)

1 cup uncooked quick-cooking wild rice (I used Uncle Ben's Long grain and Wild, I couldn't find just wild rice in my grocery)

Cooking spray

1 cup chopped onion

2 garlic cloves, minced

3 cups fat-free, less-sodium chicken broth

1 1/2 cups cubed peeled baking potato

3 cups 2% reduced-fat milk

1/3 cup all-purpose flour

10 ounce light processed cheese, cubed (such as Velveeta Light)

2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1/4 cup chopped fresh parsley (optional)

PreparationCook rice according to package directions, omitting salt and fat.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.
Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.
Yield
8 servings (serving size: 1 1/4 cups)
Nutritional Information
CALORIES 280(23% from fat); FAT 7g (sat 4g,mono 1g,poly 0.5g); PROTEIN 24.9g; CHOLESTEROL 52mg; CALCIUM 329mg; SODIUM 879mg; FIBER 1.6g; IRON 1.1mg; CARBOHYDRATE 28.7g

Banana Bundt Cake, Dorie Style

Watching the bunch of banana's Chad picked up from the grocery turn from a nice bright yellow, to a brownish black I decided it was time to either toss 'em or bake with 'em.

I wanted to do something different than just a plain old banana bread. And I didn't want to do muffins. So I started to search through the foodie blogosphere and decided on this Dorie Greenspan recipe from The Biscuit Pusher's blog (thanks!)

I was excited to use this recipe because it meant I was able to use the bundt pan that I bought, oh, 5 months ago. The pan was dirt cheap at Marshall's and although I didn't need one, how could I turn down a $4 peice of baking equipment? Plus, it is the cutest thing, and I just wanted it.

The cake came out omg, moist. So much better than I imagined! I decided to add finely chopped pecans to mine as well as an orange glaze. The cake on it's own was fabulous, but I liked the tanginess of the orange glaze, and the crunch of the pecans. It's going to be tricky keeping away from this cake before bed.

Banana Bundt Cake

(from Dorie Greenspan "From My Home to Yours" via The Biscuit Pusher)

3 cups all-purpose flour

2 tsp baking soda

1/2 tsp salt2 sticks (8 ounces) unsalted butter at room temp

2 cups sugar

2 tsps pure vanilla extract

2 large eggs, preferably at room temp

About 4 very ripe bananas, mashed (about 1 1/2 to 1 3/4 cups)

1 cup sour cream or plain yogurt

Preheat the oven to 350.

Generously butter a 9 to 10 inch (12-cup) Bundt pan. Whisk the flour, baking soda and salt together.Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs, one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (the mixture will curdle -- just keep mixing), all the sour cream and then the rest of the flour mixture.

Scrape the batter into the pan, rap the pan on the counter to de-bubble the batter and smooth the top.Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean.

Check the cake after about 30 minutes, if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding on the rack to cool to room temp.If you have the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving -- it's better the second day.

For the Glaze:

1 1/2 C. powder sugar

1 Tbs. melted butter

1 Tbs. milk

2-3 Tbs. fresh squeezed orange juice

Whisk ingredients together until smooth and using a spoon drizzle over cooled cake.

Lubyee Bil Lahmi with Moghrabieh

In other words, green bean stew with meat and Lebanese cous cous.

I thought I would start off my Lebanese theme with a hearty stew of meat and green beans. I haven't had this dish in quite a while, and it is my first time making it. I browsed the web and only found a few recipes that I liked. So I decided to go on a limb and make my own. This stew is usually prepared with lamb, but we didn't have any of that here at home so I used stew beef instead. The long cooking time ensures that the meat will be nice and tender, falling apart and mixing with the sauce and beans. I decided to serve the stew over the moghrabieh instead of the usual rice. I love the big size of this cous cous, it really went well with the stew. I also served this with the pita bread I made below.

Now if only my Jiddy (grandfather) was here to share it with us, I think I'd make him proud!

Lubyee Bil Lahme

1 1/2 lbs. stew meat

1/2 cup flour

1 tsp. coriander

salt and pepper

2 Tbs. olive oil

1 Tbs. butter

1 lb green beans cut in half

1 1/2 cups diced onions

3 cloves garlic minced

1 28oz. can of crushed tomatoes

1 1/2 cups chicken stock

1 Tbs. allspice

2 Tsp. ground coriander

1 bay leaf

salt and pepper to taste

3 cups mograhbieh

1 Tbs. olive oil

1 tsp. allspice

preheat oven to 350

Mix the flour with the tsp. of coriander and salt and pepper. Toss the stew meat around in the flour and shake off the excess.

Heat a large cast iron skillet, or dutch oven over medium high heat. Add olive oil and melt butter. Add the stew meat and brown all over, remove with a slotted spoon and put aside. Add the onions and cook until soft, add the garlic and cook for a fw more minutes. Deglaze the pan with the stock and add tomatoes and spices. Put the meat back in pot, cover and put in oven for one hour. At the one hour mark add the green beans and cook for about another hour or until meat is very tender.

When you put the green beans in pot start the mograhbieh. Add the mograhbieh to a pot and add the olive oil, a pinch of salt and allspice, mix together. Add 2 cups boiling water, cover and let sit for about 30-45 minutes.

Serve the stew over the cous cous.

Lebanese Pita Bread

There is nothing like home made bread... Amazingly better than store bought. I have been craving some good Lebanese food all week so I decided to have a Lebanese theme for the next few days. I got started with my theme by baking this pita bread. I browsed through tons of recipes online and finally decided to use this one. It really was an easy recipe to follow, and they came out beautiful. This recipe makes 12 pitas, plenty enough for Chad and I to stuff for sandwiches, or just accompany our meals the next few days.

Lebanese Pita Bread
(fabulousfoods.com)
2 C warm water
1 tablespoon yeast
2 teaspoons sugar
4 1/2 cups all-purpose flour
1 1/2 teaspoons salt
3 tablespoons olive oil

Place 1/4 cup of water in a small bowl and sprinkle yeast and sugar over the water. Stir to blend and let sit until dissolved.

Place flour, salt and oil in a large mixing bowl. Add yeast mixture and remaining water and beat (preferable with a heavy duty electric mixer) until flour is completely integrated. Knead dough on a lightly floured surface until smooth, elastic and no longer sticky, adding flour as needed -- about 5-8 minutes. Place dough in an oiled bowl and oil top of dough lightly. Cover with a warm kitchen towl and let rise in a warm place until doubles in size, about 1 1/4 hours.
Turn dough out on a lightly floured surface and knead to remove the air bubbles. Roll into a log and divide dough evenly into 12 pieces. Pat each piece of dough into a ball, them use a rolling pin to flatten into discs about 1/4 inch thick and 6 inches in diameter.

Place discs on a lightly greased baking sheet and let rise, uncovered, until barely doubled in thickness, about 30-45 minutes.
Preheat oven to 500° F. and place oven rack in lowest position.
Bake the bread, one pan at a time, until puffed and starting to brown, about 5 minutes. Remove from oven and cool breads on a wire rack.

Zucchini and Potato Tortilla

I was in the mood to cook this morning. Not something I do on Saturday mornings, but I was motivated by my hunger. I decided to make a tortilla, since that is one of the only ways I will eat eggs. I had a zucchini on hand so along with the potatoes and onion, I threw that in as well. Came out very nice, with leftovers. Now I have a bite to eat before Church tomorrow.

Zucchini and Potato Tortilla

2 smallish potatoes sliced in half moons

1/4 cup oil

1/2 med. onion diced

1 zucchini sliced in half moons and then sliced in half again

7 eggs

3 Tbs. half/half

salt and pepper to taste

Heat oven to broil.

Heat oil in a medium sized oven proof skillet over medium heat. Add potatoes and cook until tender, do not fry!! While potatoes are cooking mix together the eggs and half and half, salt and pepper. Remove potatoes and set aside. Pour out oil leaving a Tbs. remaining. Add onions and zucchini and cook until onions are soft. Add the potatoes back to the pan and stir so everything is mixed evenly around the pan. Add egg mixture and let cook for about 5-8 minutes. Put skillet in the oven to cook the top of the tortilla. When the top starts to brown, take it out and put a large plate over the top of the skillet. Flip the tortilla and cook on the stovetop a couple minutes more.

"Lent"il Soup: In Honor of Lent

I wanted to make something meatless for Chad and I for the Lent season. I found this really easy, and delicious recipe from Alton on the FN website. It sure could have come in handy today for lunch when I absentmindely ate the gumbo leftover from last night's meal.

We had already eaten an early dinner because we had service at 7pm, but I made this to be one of our standby meals. I plan to bring a bit to work, and then freeze the rest.

As always, Alton has come through with his recipes. The only thing I omitted was the grains of paradise as I have never heard of, nor had this on hand. I added about 1 1/2 Tbs. of fresh ground pepper to make it peppery. For garnish I added homemade croutons (french bread cubed, brushed with olive oil and toasted) and carrot shavings.

Lentil Soup

(Alton Brown)

2 tablespoons olive oil

1 cup finely chopped onion

1/2 cup finely chopped carrot

1/2 cup finely chopped celery

2 teaspoons kosher salt

1 pound lentils, picked and rinsed

1 cup peeled and chopped tomatoes

2 quarts chicken or vegetable broth

1/2 teaspoon freshly ground coriander

1/2 teaspoon freshly ground toasted cumin

1/2 teaspoon freshly ground grains of paradise

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

A Quicker Gumbo

In honor of Fat Tuesday, I wanted to make a New Orleans inspired dish. Gumbo is what I was craving, but ugh, who wants to do all that work on a week night?

When I was in Nola a couple months back I happened to stumble across a product that I have doubted until tonight. Jarred Roux. I doubted it because I pride myself on cooking a roux the right way, standing over a pot stirring from anywhere to a half hour to an hour.

When I first opened the jar I was immediately turned off. It was a big brown clump surrounded by oil. Hmmmm I thought, this is going to be interesting.

I sauteed up my veggies, added the sausage and then in went the brown clump and oil. After stirring for a minute it started to come together. I added the stock, stirred again and lo and behold, gumbo was in the making. All in about 15 minutes. I'm shocked that this actually worked. Gumbo in 30-40 minutes? Yup. Impressed, hell yes. I don't know if I'll be able to find this product here in Atlanta, but it is nice to know that such a product exists.

Quick Chicken and Sausage Gumbo

2 Tbs. oil

1 medium onion diced

2 stalks celery chopped

1 green pepper diced

3 cloves garlic minced

Meat from a small rotessirie chicken (about 2 1/2 cups)

1lb andouille sausage diced

1 1/2 cups frozen sliced okra

1/2 jar Richard's Cajun Roux

8 cups chicken stock

1 Tbs. cajun seasoning (I use Tony Chachere's)

2-3 dashes Worcestershire

Hot sauce to taste (I use Crystal's)

File powder to top rice

Fresh chopped parsley to garnish

Heat a big heavy pot over medium heat and add oil. When oil has heated add onion, celery and green pepper (the trinity). Saute about 5-8 minutes until onions just start to brown. Add sausage and garlic and cook 3-4 minutes more. Add roux, worcestershire, and seasonings and stir until everything is covered and smooth. Add chicken stock while stirring continuously. Add chicken bring to a boil and simmer 15-20 minutes. Add Okra the last 5 minutes. Serve with white rice, hot sauce and french bread.