Yes, I am still alive and no, I did not forget about you. I have been busy doing insignificant things like purchasing an iPhone (a.ka. joining the world), deciding on graduate schools, interviewing and accepting a teaching assistantship, and helping the bf with house decisions and decorations. Actually, those are VERY significant things.
Along the way, I made some marvelous, springy dishes I want to share with you because I like you so much! Isn't that wonderful?!
Alright, first up we have a delightful pairing of smoky and sweet in Giada de Laurentiis'...
Roasted Eggplant and White Bean Crostini
Ingredients:
1 big eggplant, cubed and roasted (see picture)
1/3 cup olive oil
salt and pep
1 whole wheat baguette, sliced and toasted
1 can of cannellini beans, rinsed
1/3 cup parsley leaves
juice from one lemon (and zest too if you're feeling extra fiesty)
2 garlic cloves
slices of fancy cheese (like gorgonzola or a hard cheese like white cheddar)
Directions:
1. Drizzle eggplant cubes with olive oil and dress with salt and pep. Roast at 450 for 20-25 minutes.
2. Once eggplant has cooled, pulse all the ingredients (minus the bread) in a food processor.
3. Assemble the bread on bottom, smear puree in middle, and top with cheese.
* There are a multitude of variations for this. Try adding a drizzle of honey to the finished product. Add brie cheese on top and melt in oven. Smear the puree on sandwiches. Substitute the puree for hummus. Add a sliver of apple to the top. The list goes on and on.
What makes cooking so fabulous is that you need not adhere so strictly to a recipe, which somewhat defeats the purpose of this blog. So be it if you explore uncharted culinary territory.
Sorry for the digression.
This happy dish defies the tradition of salad. It is a compilation of hues of green, only enhanced by (not defined by) a simple dressing. I made this up all on my own. It was a moment of culinary clarity for me.
Ingredients:
1 hothouse cucumber (I use these because seeds freak me out, but by all means, use your discretion.)
bunch of basil, chopped (quantity depends on preference)
gorgonzola or feta cheese
1-2 cups of edamame beans, cooked
1 avocado, chopped
1/2 cup walnuts, chopped
1/2 lemon, zested and juiced
1/4 cup olive oil
Directions:
1. Mix and eat to your health!
Really, this salad is beyond delicious--so beyond that there is no word. The only setback is that it needs to be consumed within a few hours on account of the avocado (which turns brown the more oxygen it intakes). Otherwise, the salad is easy, involves unconventional ingredients, and is super good for you.
And...moving on.
I can't take credit for this next recipe, but I do take credit for navigating through the Internet to find it. I believe I followed some link through Pinterest, which then lead me to another link, and blah blah blah. Therefore, I don't know whom to attribute this recipe to, so sorry, person.
The sweet potatoes in this recipe shine, but the roasted grapes (yes, you read that right) are not far behind.
Roasted Sweet Potatoes and Grapes
Ingredients:
2-3 sweet potatoes
bunch of red grapes, removed from stems
2 tbsp. honey
1-2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. brown sugar
1/3 block of feta, goat, or gorgonzola cheese
Directions:
1. Clean sweet potatoes, poke all over with fork, wrap individually in foil, and bake at 400 for 1 hour.
2. Remove sweet potatoes and roast grapes on sheet tray for about 10 minutes (watch these suckers, they will burn).
3. Once potatoes cool off, slice vertically and scoop out insides (but leave a little border).
4. Mix cheese, spices, honey, potato insides, sugar, and roasted grapes in a bowl.
5. Assemble the mixture in the potatoes and drizzle with honey to finish.
Yum is all.
Finally, we have the ever-delicious couscous. Though I'm still unsure of its classification (grain or pasta), I nevertheless adore this magical little ball. Last night, I prepared this couscous salad to accompany salmon and broccoli. I dub it Pantry Couscous.
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| God bless Instagram. Look how much better this pic looks! |
1 box of garlic couscous
1/2 lemon, zested and juiced
1/4 cup olive oil
1 can artichoke hearts, rinsed and chopped
1 can black olives, rinsed and chopped
a whole helluva lot of parsley, washed and chopped
Directions:
1. Cook couscous according to box (with spice sack included).
2. Mix all the ingredients together.
3. Add couscous when cooked.
Isn't that simple and lovely!? Yes, yes it is. Make it immediately.
Lastly, we have another of my Mediterranean dishes. Like the above dish, this one is utilizes many ingredients from the pantry. Really, the only thing you'd need to purchase would be lemons and pesto sauce. Yay for convenience.
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| Pantry items have never been more useful. |
Red Potato Pesto with Carmelized Onions
1 lb. red potatoes, washed but not peeled
1 can black olives, chopped
1 container of prepared pesto
1 onion, sliced like little moons
1 lemon, zested and juiced
Directions:
1. To cook potatoes, steam for about 25 minutes or, boil in water for about the same time. (Poke with a fork to judge their softness.)
2. While potatoes cook, heat a pan on medium low. Add butter and olive oil. Once butter melts, add in onions and stir. Cover pan and let cook (stirring occasionally) for about 20-25 minutes. You want the onions to turn light brown but not charred brown.
3. When potatoes are cooked through and cool, cut them into little cubes.
4. After onions caramelized, combine the potatoes and remaining ingredients.
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| You want caramelized onions to look like this. |
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| The finished product! |
Well, that'll about do it for this blog entry. I've shared five delicious, light recipes with you. I hope you enjoy these spring-inspired dishes as much as I do.
But wait, I decide to procrastinate more and offer you further wisdom!
Below, you'll find recommended cookbooks! Mind you, I own all these cookbooks, so it would be advantageous of you to ask me to make dinner for you. I will agree to this request especially if you supply the booze.
1. Ellie Krieger's The Food You Crave
3. Weldon Owen's Vegetarian (Thanks to Sana for this Christmas gift!)
4. Cooking Light's Way to Cook Vegetarian
Try out something new this week!
