Spicy Eggplant

Spicy Eggplant

1 lb eggplant

2 t salt

3 T vegetable oil

2 garlic cloves, crushed

1-inch piece fresh ginger root, chopped

1 onion, halved and sliced

1 fresh red chili, sliced (I don't add this)

2 T soy sauce

1 T hoisin sauce

1/2 t garlic chili sauce

1 T brown sugar (I usually end up adding more)

1 T wine vinegar

1 t ground pepper

1 1/4 c vegetable stock

Cut the eggplant into cubes if you are using the larger variety, or cut the smaller type in half. Place the eggplant in a colander and sprinkle with the salt. Let stand for about 30 minutes (this removes the bitter juices, which would otherwise taint the flavor of the dish). Rinse the eggplants under cold running water and pat dry with paper towels.

Heat the oil in a preheated wok and add the garlic, ginger, onion, and fresh chili. Stir-fry for 30 seconds and add the eggplant. Continue to cook for 1-2 min.

Add the remaining ingredients to the wok, reduce the heat, and simmer, uncovered, for 10 minutes or until the eggplant is cooked. Increase the heat to high and bring to a boil. Cook until the sauce has thickened slightly and is coating the eggplant completely.

Transfer the spice eggplant to a warm serving dish and serve immediately.

Spicy black bean quinoa salad

In a medium/large bowl, prepare dressing.  Toss in salad ingredients, chill before serving.  Makes about 8 side servings.





 Salad
1-2 c. quinoa, cooked and drained
1 can black beans, rinsed
2 cups corn (or 1 bag frozen)
1 green pepper, chopped
1/2 onion, chopped
1 jalapeno OR 1/4 cup pickled jalapenos
1/4 fresh coriander OR 1/8 cup dried

Dressing
3 small limes, juiced
1 t. cumin (optional)
1/4 c. olive oil
1/4 red wine vinegar
salt and pepper to taste

Golden Sweet Cornbread

Ingredients:
1 C flour
1 C yellow cornmeal
2/3 C sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 C milk
1/3 C veg. oil
1 T butter

Directions:
Put a dutch oven pan or oven proof pan in the oven and preheat the oven to 400F.

Mix all of the dry ingredients in a bowl.  In a measuring cup measure out the milk and oil and whisk in an egg.

When the oven has reached temperature add the butter to the pan.  When the butter has melted add the liquid ingredients to the dry ingredients and mix well and then pour into the pan in the oven.

Bake for 20-25 minutes.

Mexican Rice

Ingredients:
12 oz. chopped tomatoes
1 med. onion, chopped
3 med. jalapenos, chopped
2 C long rice, rinsed & drained
1/3 C oil
4 cloves minced garlic
2 C chicken broth
1 1/2 tsp salt
1/2 C cilantro, chopped

Directions:
Preheat oven to 350F.

In a food processor, blend the tomatoes, onions, and jalapenos.

In a large dutch oven or oven proof pot, heat the oil and garlic.  Add the rice and stir until lightly browned.  Add the tomato mixture, broth, salt, and cilantro.  Bring it to a boil.  Cover and put it in the oven and bake for 30-35 minutes.

Notes:
The amount of heat can be adjusted by the number of jalapenos used.

Zucchini Tots

Here's one for all you garden growers that end up with more zucchini than you know what to do with. 

These have recently become a staple around here; they are fast, easy, and healthy. Plus they freeze great, and go well with breakfast, lunch, or dinner. Now that's versatility! And did I mention how yummy they are? Whenever I make them for others, I get recipe requests. It's a new go-to for bringing freezer meals to people in the ward.

Zucchini Bites

Recipe adapted: The Naptime Chef

yields: 12 mini muffins

1 cups zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs - I used gluten-free
Salt and Pepper

1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray (I used butter).
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set. (i really pack mine in and they take 20 minutes. For crispier tots, though, don't overfill).