Baba Ghanoush or eggplant over production recipe

I grew some eggplant plants from seed and then planted a few in the garden.  Yeah, they are productive.  So I tried my hand at Baba Ghanoush from this recipe from cooking light.

2 cups (serving size: 1/4 cup)

Ingredients

• 1  large eggplant (about 1 1/2 pounds)
• Cooking spray
• 1/4  cup  pine nuts, toasted
• 3/4  teaspoon  cumin seeds, toasted and crushed
• 1/2  teaspoon  minced garlic
• 3  tablespoons  fresh lemon juice
• 2  tablespoons  low-fat mayonnaise
• 2  tablespoons  tahini (roasted sesame seed paste)
• 1  teaspoon  kosher salt
• 1/4  teaspoon  freshly ground black pepper
• 3  tablespoons  chopped fresh parsley (I did not have any on hand)
• 
  

Preparation

1. Preheat oven to 375°.

2. Pierce eggplant several times with a fork; place on a foil-lined baking sheet coated with cooking spray. Bake at 375° for 45 minutes or until tender. Cut eggplant in half. Scoop out pulp; discard skins. Drain eggplant pulp in a colander for 30 minutes.

3. Place pine nuts, cumin seeds, and garlic in a food processor; pulse until finely chopped. Add eggplant, lemon juice, 2 tablespoons mayonnaise, tahini, 1 teaspoon salt, and black pepper to food processor. Process until smooth. Spoon eggplant mixture into a medium bowl; stir in parsley. Garnish with parsley sprigs, if desired.

Review: Paperhand Puppet Intervention

Islands Unknown
3d takes on new meaning at the latest from the Paperhand Puppet Intervention.  We checked it out at the Forest Theater on UNC's campus.  It is literally in a forest and the stone work was done by the WPA.  The stone work is great but don't forget your seat cushion for this performance.  I needed a double personally.  As we ate our cherry tomato and tortellini salad, we listened to the Hush Puppies with their banjo and violin before the show.  The show was much more multimedia than I would have thought with puppets on stilts, puppets on heads and even a puppets in a shadowbox ending.  When a child with a frog puppethead throws up a water bottle to demonstrate pollution in the ocean you gotta love it.  Go see it.  Adults and children alike.  


You can still catch it at the Art Museum.  

pringles....yum

Nice, pringles in a vending machine at the beach.  Small bits of recycled potato in a perfectly shaped chip.

paper scissors fish - yum

Ok, it was hot out.  Really, hot.  Grilling seemed like a good idea, but I mowed the lawn and did not want to even want go outside to the grill.  So I grabbed some parchment paper (foil will sub also) and made some fish in parchment.  Mostly from our garden (not the fish).

before cooking

Fish in Parchment (It's fancy!)


1 lb of fish (I used cod, but any mild fish that does not have skin on it will work)
4 potatoes (dice and precook these by boiling, put them on first and they will be done by the time you finish the rest of the prep)
1 med zucchini diced (garden grown)
1 c. approx of diced tomato (I used cherry ones from our garden)
1 large garlic bulb diced
1/2 large red onion (green or regular onion can be subbed, I like to rinse the red onion in hot water to take the bite off)
1/4 c red wine (or white wine or balsamic vinegar, whatever you have around)
2 T of Butter in 8 pieces
handful of basil and oregano leaves (from our garden, you could sub a shake or two of dried)
1/2 red bell pepper (optional, I did not have it but I like it in the recipe)
salt and pepper


Preheat oven to 350.  Put water on to boil potatoes.  Dice potatoes and cook for about 20 min.  While potatoes are cooking, dice zucchini, tomato, garlic, and onion.  Divide each veggie in half and then half again to have 4 portions.  This will make assembly fast.  Take out fish and apply salt and pepper to both sides.  Attempt 4 equal portions.  Take out parchment or foil and make 4 each 12-15 inch squares.  To assemble place 1/4 of potatoes, zucchini, onion and tomatoes (save a few tomatoes for the top if you like) plus a few basil leaves in the middle of the square. Add a bit of salt here.  Then place fish on top with the garlic, 2 pieces of butter, the oregano and maybe a few tomatoes.  Pour about a tablespoon of wine on top.  To seal the parchment fold over small folds starting at one end and continue until it is sealed (it not that hard but you can check the internet if you want some specific directions, but I do not bother with cutting it into a heart shape).  Repeat for the other three pieces of fish.  Place on a cookie sheet into oven for about 20 minutes or longer if you have thicker fish pieces.  You might have to unwrap one to check on doneness, but that is OK.  Put the entire wrap on people's plates to serve with perhaps some bread to soak up the lovely sauce that is made inside the parchment.  Enjoy!
Note:  Don't use wax paper. 

after its cooked

Pickles and More Pickles or What is with all the Cukes?

So for some reason our rather small (6' X 12') garden that we planted for the first time this year produced a lot of cucumbers.  I guess that compost that we got dropped off at the house was worth it. The bunnies in our yard only like the green beans, go figure.  So I managed to make some Asian style pickles (need to sit for 24 hours) and some refrigerator pickles (need to sit for 4 days).  They are much lower sodium than store bought and a nice treat.  So here are the recipes:

Easy Japanese Pickled Cucumber
2 or 3 Japanese cucumbers - I just used a combination of pickling cucumber and regular cucumbers
2 teaspoons salt
1/4 cup rice vinegar
2 tablespoons sugar
2 tablespoons sesame seeds
Thinly slice cucumbers.  Place in a bowl and sprinkle the 2 teaspoons of salt on them, and set aside for five minutes. Rinse off the salt and drain the cucumbers.

Combine rice vinegar, sugar and sesame seeds with cucumbers. Let sit in the refrigerator for 24 hours. 

Hint:  I made some salmon fish tacos and added some sliced up pickles and they were great.   They are quite mild.

Refrigerator Pickles

Makes 7 cups

6 c. thinly sliced cucumbers

2 c. thinly sliced vinegar

1 1/2 c. white vinegar

3/4 c. sugar (I used 1/2 c. but might go to 3/4 next time)

3/4 t. salt

1/2 t. mustard seeds

1/2 t. celery seeds

1/2 t. ground turmeric (supposed to be good for you but it does stain, don't use wooden stuff)

1/2 t. crushed red pepper (just got some from Penzey's, adds the kick)

1/4 t. ground black pepper 

4 garlic cloves sliced

Split cucumber and onion into separate bowls (unless you have some mongo bowls around)

Combine vinegar and the rest of the ingredients into a sauce pan, stir and bring to a boil.  Cook for about  1 minute.  Then pour the mixture over each of bowls, let cook and wait for your 4 days, if you can.

They will last about a month in the fridge.