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Posts Tagged ‘eggplant’

Birthday/Anniverary Dinner – Strawberry Basil Lentil Salad and Filet Mignon

June 1, 2011 1 comment

First off, thank you readers! My little blog has surpassed 10,000 views this week! Wow!

Yesterday I finally cooked a real meal again. I honestly couldn’t tell you the last time I did something other than boil pasta or throw some meat and veggies on the Foreman grill.

For Charles’ birthday, I promised him a home cooked dinner (AND I’d do the dishes. That was almost more exciting to him than the dinner!).

I had actually planned to make this last Thursday, but at the last minute he decided we should go out. A couple weeks ago Lauren posted this recipe to her blog and Charles saw it and thought it looked good. I was surprised. Given that he hates lima beans and quinoa, I wasn’t sure how he’d feel about lentils.

And I was right. He told me I undercooked them. I told them they were supposed to be a sort of meaty texture! I think he would have cooked the hell out of them if I let him!

I followed Lauren’s recipe to a T, except for the tuna. My grocery store doesn’t carry fresh fish, and I didn’t want to risk it with something frozen. So I went for a nice juicy steak to grill instead. Yum!

I can’t serve Charles a plate that doesn’t have something green on it. I meant to sautee some spinach and use it as a bed for the salad, but I forgot to get spinach. It would have been great though. Thankfully, I had grilled eggplant from TJs in the freezer to save the day. And a fresh loaf of challah, it doesn’t get any better.

Charles and I both thought the best part was the balsamic reduction. I think I could eat a shoe if it was coated in that.

The strawberries and basil make a perfect summery salad. And we both felt good for eating something so healthy!

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Stir-Fried Eggplant with Orzo

July 28, 2010 Leave a comment

Yum Yum! And don't you love Aunt Ruth's tablecloth?

I’d call last night’s recipe revamp a success. I was able to make dinner using only the contents of my fridge (thanks to the leftovers from the caramelized fennel and pasta last week).  The only thing I would have done differently (if I had them) was add shiitake mushrooms. Yum!

Inspired by Everyday Food’s Stir-fry Noodles with Eggplant, I spun the recipe around and used the eggplant as the base for the stir-fry.

You might be noticing I love to chop things. Last night I used my Pampered Chef mandolin slicer to cut the eggplant into “noodles”. I would have done the same with the squash except I’d already cubed it to make storing it easier.

I had orzo on hand (it was on sale at Shoppers when I went last week) so I used it to act sort of like a rice in the stir-fry.

Since I omitted any oil (remember how I ran out last week?) I used a touch more soy sauce.

The final recipe:

All sliced and ready to go!

8 oz. of orzo, cooked as directed
4 tablespoons soy sauce
1 teaspoon light brown sugar
half an eggplant, julienned
half a squash, thinly sliced
half a small red onion, thinly sliced
3 garlic cloves, crushed
1 tablespoon dried basil

In a small bowl, combine soy sauce and brown sugar. Set aside.

Over medium high heat, heat a non-stick pan (I added olive oil spray). Cook onion, eggplant and squash until tender. Stir in garlic during the last minute.

Toss in orzo pasta and soy sauce, stir to combine. Top with basil and season with crushed black pepper to taste.

Even with the prep work involved, I finished the dish in less than 40 minutes.

And health-wise, the only WW points in the dish are in the pasta, and there are a ton of vegetables (and more could be added!).

It made about 4 servings that were a cup-and-a-half to two cups each.

Now for my safety warning!!!!!

I love my mandolin, but I admit I can get rather cocky with it. It’s easy to forget just how sharp the dang thing is! Last night, I lost the end of thumbnail and thankfully, just a layer or two of skin. So use that finger protector it comes with! Or else, don’t slice too fast!

And another note…I’ve given in and ordered a new camera battery charger so hopefully my photos here will be improving shortly.

Tasty Tuesday – Using the Other half of the Eggplant

July 27, 2010 Leave a comment

So last week’s recipe was eggplant and squash based, and I have the other half leftover so I figure I should use it up.

I went looking for an eggplant recipe this morning, and what do you know? Everyday Food’s most recent blog is an Eggplant Stir-fry!

Since I’m trying to use up mostly what I have in the house and do minimal shopping, I’ll be using the orzo pasta that I finally bought and making this more of a summer salad…eating it hot tonight, but as a cool salad for the leftovers.

The other sub I’ll be making is using up some of my red onion leftover from the fennel pasta in place of the scallions. Should be a bit of a different taste, but I think it’ll work just fine.

Check back tomorrow to see the final results!

Categories: Tasty Tuesday Tags: , ,

Pasta with Caramelized Fennel and Veggies

July 23, 2010 3 comments

Lauren's picture is much prettier than mine! My final product picture didn't do it justice.

So I finally cooked this week. Last night I tackled Healthy-Delicious‘ Pasta with Caramelized Fennell and Summer Vegetables.

I was drawn to it because it wasn’t over-complicated and the ingredients were easy enough to buy this time of year. And strangely, I’ve sort of been craving fennel lately. Weird thing to crave if you ask me!

I had a lot of the staples on hand (pasta, olive oil, spices) and spent less than $14 picking up the veggies, cheese and pesto. $14 for four servings…not bad at all in my book!

I had about 6 oz. of Trader Joe’s Organic Vegetable Radiatore on hand so I used that (and with a tiny less pasta, lowered the Weight Watchers Points value of the meal by nearly two points. Thanks Lauren for posting the nutritional info on your recipes!).

Look at all those Veggies!

I’m a HUGE fan of veggies in pasta. Pasta with mushrooms and peas was one of my favorite meals in college (and the only thing I would change about this recipe is to add more peas!). And let’s face it, I love a great excuse to bring out the Cutco knives and practice my chopping and dicing skills!

With prep and cooking this recipe took an hour or less to prepare.

I’ll apologize now for my horrible quality photos that I’ll be posting until I find the charger for my camera battery. It’s awful that I moved nearly a year ago already and I still can’t find things!

Hopefully this weekend will be a much better weekend as far as staying on track with the healthy eating since I have three more HUGE servings of this dish waiting for me in the fridge.

Happy cooking everyone!