Eggplant Caponata

This is a colorful mix of Mediterranean vegetables which can be served as a side dish, appetizer or a topping for fish and chicken.

Ingredients 

1 eggplant (chopped into 1/2” dice)

1 zucchini (chopped into 1/2” dice)

1/4 onion  (or more) (chopped into 1/2” dice)

2-3 cloves of garlic (minced) 

1 red or yellow pepper (chopped into 1/2” dice) 

1 TBS capers 

1/4 cup chopped pitted kalamata olives 

2 TBS balsamic vinegar 

1 cup tomato sauce (Marinara) *

Fresh chopped oregano, thyme, parsley 

Olive oil or coconut oil for frying 

Salt & pepper 

Directions 

Heat the frying pan on Med-high heat. Add the oil. 

Saute the onion for 2-3 minutes, add the garlic and saute 1 more minute. 

Add the chopped eggplant and zucchini and saute for a few minutes (6-8). 

Add the chopped peppers and saute 2-3 minutes. 

Add the capers, olives and tomato sauce and heat, stirring till tomato juice is absorbed by the vegetables.

Remove from heat and add the balsamic vinegar and fresh herbs and salt and pepper to taste. Serve as a side dish, or on top of fish or chicken. 

I like the Rao brand of sauces as they have no added sugar. 

Note:  If you have grilled vegetables, like eggplant and zucchini and peppers, you can easily chop them up and create the caponata with the cooked vegetables. 

Vegetable & Bean Soup

This is a great recipe for your vegan friends! I try to use organic ingredients where possible. 

You can make this for dinner as it's very rich and filling with plenty of protein. 

Ingredients: 

2 TBS olive oil 

1/2 white onion, chopped 

3 cloves garlic, finely chopped

1 carrots, peeled and chopped 

1 stalk of celery, chopped 

1/2 green pepper, chopped 

1 tsp fresh thyme or 1 tsp dried mixed herbs (like Tuscan Sunset)

1 14 oz. can of chopped tomatoes with the juice (organic if available)

1 32 oz. container of vegetable broth (low sodium) 

1 can of black beans (drained and rinsed)

1 can of lentils (drained & rinsed)

1/2 can of chick peas or cannellini beans (drained and rinsed)

(use the rest for a salad)

1 TBS freshly chopped parsley

Directions: 

Heat a soup pot on medium. Add the olive oil and then the onions, carrots, green pepper and celery. 

Stir for 5 minutes till lightly browned and softened.  Add the chopped garlic and stir another 2 minutes. Add the herbs and salt and pepper. 

Add the can of chopped tomatoes. Stir. Add the vegetable broth and stir.  Bring to a boil and simmer for about 15 minutes. Add the black beans, lentils and chick peas. Stir and heat through.  

Add the chopped parsley and serve.  

This soup will thicken when refrigerated and is delicious the next day. 

Quinoa or Farro with Spinach and Mushrooms

Ingredients:

1 cup of Quinoa (uncooked) or Farro
1/2 white onion or 2 Tbs shallots, chopped
4 cloves of garlic, minced
1 tsp fresh turmeric, peeled and finely chopped
1 packet 8 oz of mini-portabella mushrooms, sliced
2 cups of fresh spinach
1 TBS balsamic vinegar
2 TBS olive oil or coconut oil
2 Tbs chopped parsley or green onion


Instructions:

Cook Quinoa or Farro according to package directions.
Heat the pan to medium and add the oil. Gently saute the onion.
Add the garlic for 30 seconds.
Stir in the mushrooms and cook till nicely browned.
Add the spinach and stir until wilted.
Add the cooked quinoa or farro to the pan and mix well.
Stir in the balsamic vinegar.

Serve hot as a side dish.
You can also let the quinoa or farro cool and serve as a salad, by adding
2 TBS olive oil and 1 TBS balsamic vinegar.

White Asparagus & Cranberry Salad

This is a colorful salad perfect for Christmas or Thanksgiving.

Ingredients:

1 bunch of raw white asparagus (sliced on the diagonal)
1/4 cup dried cranberries
1 TBS fresh parsley, chopped
3 TBS Olive Oil
1 TBS white balsamic vinegar or champagne vinegar
salt & pepper

You can use your favorite light dressing, but I like the white balsamic because it has a bit of sweetness to it.  You can use the flavored balsamic dressings like apricot, or lemon for a variation.

Wash the asparagus and snap the tough ends off (about 2").  Slice the asparagus on the diagonal.
Toss the ingredients together and serve.
It will keep in the fridge for a day or two.

Santa Hat Brownies

Santa Hat Brownies
Yields 12-16 brownies

Ingredients:
1 pan of your favorite brownies*, cooled and cut into desired size and shape
*See the recipe on this blog. You can use a round cookie cutter.

12-16 small strawberries, cleaned and hulled
vanilla-mascarpone buttercream (recipe below)

Vanilla-Mascarpone Buttercream

Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
8 ounces mascarpone cheese, room temperature
2-1/2 to 3 cups powdered sugar
2 teaspoons vanilla extract
pinch of salt

Method:
Using a stand mixer with a paddle attachment, beat butter and mascarpone cheese until light and creamy, about 2 minutes.  Add vanilla extract and salt.  Add 2-1/2 cups of sugar, half a cup at a time and continue beating until smooth.  Add more sugar, if needed to reach desired consistency and sweetness.

To assemble, pipe a ring of vanilla buttercream on top of each brownie.  Cut off the base of a strawberry so it is flat and place it upside down on each brownie, pushing slightly to secure in place.  Top the tip of the strawberry with a dot of buttercream to finish the santa hat.

Adapted from this recipe found on Erica’s Sweet Tooth

Chicken Lettuce Wraps

Ingredients

• 3 Boneless chicken breasts - chopped into ½” cubes 
• ½ “ Fresh ginger root - peeled and minced 
• 2 green onions - sliced finely 
• ½ can water chestnuts - chopped finely (optional) 
• ½ red pepper chopped into fine dice 
• 3 Tablespoons Hoisin Sauce* 
• pinch of salt 
• 2 cloves of garlic minced 
• 2 Tablespoons oil (peanut or canola)

Preparation

1. Heat your pan or wok on medium-high.  
2. Then add the 2 Tablespoons of oil. 
3. Saute garlic, ginger, green onions, red pepper in oil 2 minutes. 
4. Add chicken and cook till done - 5-7 minutes. 
5. Add water chestnuts and mix well. 
6. Add Hoisin last and toss through chicken till warmed.  Hoisin has sugar in it, so it will burn easily -so just toss it through and remove from heat. 
7. Put chicken in a serving bowl. 
8. Use Boston lettuce - separate leaves and spoon 1-2 tablespoons of chicken into the leaf.

Roll up and serve.

Tips

• Hoisin is found in the Asian section of the supermarket. 
• To make chopping the chicken easier, freeze for 10 minutes.

Chicken Satays

Ingredients 

2 - 3 packages of tenderloins or 4 chicken breasts cut into strips

3 cloves of garlic - crushed

1 tablespoon of curry powder

1 tablespoon of ground coriander seed  (powder)

1 teaspoon of salt

1/2 cup coconut milk (canned) 

fresh coriander for garnish 

small wooden skewers  (Soaked in water for about an hour)

Directions 

Crush the garlic.  Mix the garlic, coriander seed, salt, curry powder.  Add the coconut milk & mix.

Marinate the chicken pieces for 3 hours in the fridge.

Thread the chicken onto the skewers. 

Line a grilling pan with foil, spray with pam and place the satay on the pan.  Cover the ends of the skewers with a piece of foil.  

Set the oven on broil - and broil 6" to 8" from the heat till cooked through.  About 7-9 minutes.  Keep checking. 

Serve with Satay peanut sauce you can buy.  Stonewall Kitchen has a nice Roasted Garlic Peanut Sauce.

Sprinkle with chopped fresh coriander, or add a sprig to the serving dish.