The Scent of Fried Eggplant

Some of you may be thinking, “Oh no…not another eggplant recipe!”

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I get it, I like eggplant, but I’m getting tired of writing about it. So how do we make this fried recipe from The Scent of Orange Blossoms interesting?

History. Provided you find history interesting. I’ll make it entertaining….

Eggplant did not come from an Isle of Eggplants, but from the regions of India and China. It then spread in both directions, west and east where it ended up in Egypt, the Iberian peninsula and finally England. The Wikipedia page on eggplant pulled a quote from a British writer that states

This plant groweth in Egypt almost everywhere. -English Botanist 1597

The people of the western side of Earth loved this purple cucumber and it followed many cultures and crossed the pond into the Americas in such a fashion that would make a bodysnatcher proud.

If this little history lesson hasn’t amped you up enough, I have another tidbit for you. Apparently at some point in China’s history the below quote was a thing.

In China, as part of her “bride price,” a woman must have at least 12 eggplant recipes prior to her wedding day. –The Elegant Eggplant

So ladies, if you’re single this is number 4 of eggplant recipes that I have written about. You’ll need 8 more if you want to get married and I’ll certainly update you if I come across more.

What you’ll need

  • 1 globe eggplant
  • 1/3 cup of olive oil
  • 3 cloves of garlic, minced
  • 12 sprigs of parsley, chopped
  • finely minced rind of 1/2 preserved lemon
  • 3 tablespoons of red wine vinegar or balsamic

The first step is to cut the eggplant into 1/2 thick slices. Then place them on paper towels and salt them. This will help with the frying process later.

Let the eggplant soak in its salt bath for about 15 minutes and then turn over the slices and repeat on the other side.

This is like eggplant’s version of sunbathing/spa treatment.

After both sides have been salted, rinse the eggplant with water, pat dry, and then set aside.

Get more paper towels and line a baking sheet with them.

Side note, what did people do before paper towels for these eggplants? I’m sure they just used a towel of some sort, but it had to have been a super absorbent one right? The middle ages version of a shamwow is what I’m picturing.

We are now ready to fry the eggplant. Do so by heating two tablespoons of oil over medium-high heat. Add just enough eggplant that each slice has its space and then fry each side. You’ll know they’ve been fried enough when the eggplant establishes a light brown color. Once each side is fried, allow it to drain on your paper towel pan.

Once they’ve cooled you can garnish with garlic, parsley, preserved lemon rind, and vinegar.

After this process they are ready to be served and enjoyed!

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Eggplant, (2018) fried in pan

 

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Isa’s Wild Rice Soup

This recipe comes from Isa Does It and is a vegan alternative to chicken and rice soup.

What you’ll need

  • 1 tablespoon of olive oil
  • 1 medium yellow onion, thinly sliced
  • 1/2 teaspoon of salt
  • 4 cloves of garlic
  • 1 cup of peeled and thinly sliced carrots
  • 2 ribs of celery, thinly sliced
  • 1 teaspoon of dried thyme
  • 1/2 teaspoon of dried tarragon
  • 2 teaspoons of sweet paprika
  • 1 cup of wild rice
  • 1/2 cup of red lentils
  • 6 cups of vegetable broth
  • 1 pound of seitan
  • 1 15 ounce can of great northern beans, rinsed and drained

Being the omnivore that I am, I had never heard of seitan until making this soup. Tofu, tempeh, and soy alternatives of meat for sure, but not seitan. Seitan did remind me of something though….

Church lady nc state - Tried this new vegan meat substitute... Could it be SEITAN?!

Seems like I’m not the only one who thought of the church lady

Seitan is a popular chicken alternative because it’s denser than soy and tofu based meat alternatives. You can buy firm tofu, but usually tofu has that soft jello like texture in the middle that clues my brain into knowing I’m not eating meat.

Don’t get me wrong, I can still tell seitan isn’t meat, but it’s closer to the real thing due to level of firmness.

Which makes me concerned that maybe there’s a reason it’s called seitan. Gonna have to consult the church lady on this one.

Away with you seitan! We need to move on and talk about how to prepare this soup.

First you pre-heat your favorite pot that you got crafted in California and heat some olive oil over medium heat. Add those onions in and saute with a pinch of salt for about 5 minutes or until it’s translucent. This is so seitan can see it’s soul better for stealing purposes.

Add some garlic next and saute that until you smell it. Next toss in the carrots, celery, thyme, tarragon, paprika, and 1/2 teaspoon of salt. Stir that pot up because stirring the pot sometimes gets seitan’s attention.

This may not be enough, however, so we need to throw in some wild rice into the mix along with lentils and broth. Cover the pot and bring it a hellish boil. Church lady will then come in and try to save its soul. It doesn’t work, but the heat will go to a simmer. She’ll leave the lid open slighty so redeemed souls can escape. Allow them to escape for about 25 minutes.

By now, seitan should learn about this golden opportunity to steal some wild rice souls, but like with most professionals preparations must be made.

Seitan likes to prepare itself by soaking in a hot pan with oil. Not surprising right?

Prepare that pan by heating it over medium heat and then adding the oil. Once the temperature is right, allow seitan to take an oil bath for about 5 minutes.

Seitan will be relaxing in its bath until the rice, beans, and lentils have softened. You’d think this would be the perfect moment for seitan to strike, but it won’t until we’ve tested the soup for salt seasoning.

Once that’s been prepared to everyone’s liking, seitan waits til the soup is served into individual bowls before it makes its move.

We now have a condemned soul for consumption.

Despite my bad taste of humor into turning this into a story of ungodliness, this is actually a pure soup for those of you who love animals.

I also love animals but unfortunately enjoy eating chicken. Despite this, I thought seitan was a tasty alternative. Knowing  it’s high in protein is beneficial as well.

I suggest doing your research about what seitan to use however. This was my first time with seitan, so I just grabbed what was available, but I read up on it after the fact and some pre-packaged seitan has extra additives like sodium that negate the health benefits.

Otherwise I highly recommend it as a meat alternative.

Enjoy!

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Seitan’s soup

 

I am Bob’s Stuffed Meat Loaf

This stuffed beefy meat loaf concoction comes from Taste of Home Cooking for 2, but all I can think about when I read the words meat loaf and stuffed is this guy.

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Meat Loaf as Bob from Fight Club

Why specifically do I think of Meat Loaf as Bob and not Eddie from Rocky Horror? There’s even that time he played a mobster in A Hole in One with Michelle Williams.  Why does that not come readily to mind?

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Meat Loaf’s a good fella. 

I don’t know dear readers. I just know that my mind works in mysterious ways.

What you’ll need.

  • 1/2 cup barbecue sauce, divided
  • 1/4 cup of hot water
  • 1 tablespoon of butter, melted.
  • 1 cup of stuffing
  • 2/3 a pound of lean ground beef

The first step in making this stuffed meat loaf is to combine 1/4 of the barbecue sauce with the water and butter in a small bowl. When that mixture has been mixed well, add the stuffing.

Next, shove the mixture aside to form your meat patties. You will make four patties out of the 2/3 a pound of beef. Try to make them as even as possible because you are basically going to make a sandwich with the stuffing mixture as the inside. Do this by dividing the stuffing mixture into half and scooping each half on one patty. Then, place a plain patty on top of the one with stuffing and seal the edges so that the stuffing remains intact.

In case you got confused, there should only be two servings or two stuffed patties. If you’re still confused, don’t fret.  I have pictures.

The next step will be to bake the patties in the oven by placing them on a baking pan, naturally. Before you put them in the oven, do pour the remaining barbecue sauce on top. Once that’s done, bake at 350 for 20-25 minutes.

Uncooked patties for demonstrative purposes.

These turned out real well! I love it when a recipe is not only delicious, but easy to make.

The taste is what you’d expect. It’s meatloaf as a burger. I ate mine without a bun or extra toppings, but I could see some trendy burger food truck making this into a thing.

Feel free to save $12 and do it yourself, though. That’s my recommendation anyway.

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Bob’s Meat Loaf

Tunato, aka Pomodori con Tonno

I should be a movie executive. I  anthropomorphized food long before Seth Rogen’s Sausage Party and Tunato is far more epic sounding than Sharknado. Imagine it folks, a sequel of Attack of the Killer Tomatoes, where the murderous tomatoes shred up some tuna with their giant teeth and smother people to death with it by spewing it out of their mouths. To death!!!

My writing is getting rusty. I am aware and I halfheartedly apologize.

Despite my bad writing, like Sharknado, Tunatos from The Italian Mama’s Kitchen should be an entertaining light snack for when you’re too lazy to make a meal of real subsistence.

What you’ll need

  • 4 large or 8 medium or 16 cherry tomatoes
  • 6 ounce can of solid white albacore tuna, drained
  • 1 red onion or 2 spring onions, finely chopped
  • 2-3 tablespoons of homemade mayo

Your first step will be to prepare the tomatoes. If you opted for large or medium sized tomatoes, slice off the tops, scoop out the insides, and discard the seeds. If you use cherry tomatoes, you could still do this, but I get the sense that stuffing a cherry tomato is a lot of effort with little pay off.

Like practically every relationship I’ve been in.

I recommend just slicing the cherry tomatoes in half if you opt for them.

All the tomatoes will need their tuna and the tuna will be mixed with onion, homemade mayo, and salt and pepper to your liking.

Homemade mayo will be homemade by you and  is simple to make. All you need to do so is listed below.

  • Yolk of 1 large egg
  • 1/3 cup of sunflower or vegetable oil
  • 1 tablespoon of lemon juice
  • 1 tablespoon of white wine vinegar

You can probably guess that all these items will be combined together to make the mayo and you would be correct. The only major notes I have are to add the egg yolk first, than slowly add the oil and other ingredients while whisking vigourously.

When you’ve whisked to your heart’s content, you may whisk some salt as well. Salt is always to your liking. I personally put as little salt as possible in my food but everyone is different.

As I mentioned before, this mayo mixture will be added to the tuna mixture. When both mixtures combine, you get Captain Planet!

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He’s a hero

You don’t really get Captain Planet. I just wanted to post a picture of Don Cheadle as Captain Planet.

What you get instead is tuna stuffing for killer tomatoes. Killer as in tasty to eat.

Fill those tomatoes with the killer tuna and place the tomato tops on top. For cherry tomatoes, skip the filling step and combine everything together.

Not only will these killer tomatoes slay your tastebuds, but they are comfortable for consumption in a chill or relaxed room temperature state.

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Not a hero, but a real tomato

 

 

Hannibal Lector’s Favorite Salad

Today we will discuss Classic Pasta at Home’s Fava Bean and Pecorino Salad. A favorite for Dr. Lector, he pairs it with his favorite Chianti and liverwurst that he gets at some special butcher shop. I can’t remember which one….I think it’s called Buffalo Bill’s Exotic Meats or something.

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Dr. Lector and his Chianti

Unfortunately, I ran into Dr. Lector while shopping for fava beans. His love of fava beans has no bounds. He bought them all up at the grocery store and was unwilling to share any with me. He said something about having a special dinner party and that he would invite me, but he had already “outdone” himself as it was. I don’t know what that meant, but Dr. Lector has always been a little off.

So I had to substitute with lima beans. Thankfully no other substitutes were needed.

What you’ll need:

  • 4 lbs of fava beans
  • 2 1/2 – 3 tablespoons of olive oil
  • 2 tablespoons of minced green onion, stem included
  • salt and pepper
  • lemon juice to taste
  • 8 – 12 soft lettuce leaves, preferably red. (Dr. Lector prefers the shade of Chianti)
  • 2 oz pecorinio cheese such as Toscanello or Manchego.

The first step in making this salad is to shell the fava or lima beans. To do this, you must either soak overnight or boil them for what seems like an eternity. Don’t be impatient with this step because it can make or break this salad. In other words, you don’t want the beans to be hard.

If you use the boil method, have a bowl of ice water ready. This creates a fast hot to cold effect that will rip off the skin of the bean. Buffalo Bill told me about this wonderful method by the way.

Drain the water once you let it cool down and then mix the beans in a large bowl with the olive oil and the green onions. Once these are mixed, you can add the salt, pepper, and lemon juice to your liking.

We are now ready to add the lettuce. Do so by tearing the lettuce into bite sized pieces and tossing gently along with rest of the salad.

The final step is to garnish with some cheese! My favorite part!

The cookbook recommends using a vegetable peeler and shaving the cheese into paper-thin slices. I grated mine, but I do think the shaved method would produce a greater taste of cheese. Being a cheese lover, I wished I had done this instead.

Can’t live in the past, though, right?

Anyway, you will want to toss the cheese as well. Once you have done so, it will be ready for consumption. Pair it with whatever you wish, unless it’s Hannibal Lector that is. I wouldn’t recommend that.

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Hummus, A Healthy Snack Made Even Healthier; The Final Chapter Resident Olive

The epic saga of hummus in the tales of Light and Healthy has now reached it’s final chapter. Will the forces of Olive defeat the evil empire of Garbanzo?  Stay tuned to find out.

Starring,

  • 1 15 ounce can of garbanzo beans, drained and rinsed
  • 5 tablespoons of water
  • 1/4 cup of tahini
  • 3 tablespoons of lemon juice
  • 1 1/2 tablespoons of olive oil
  • 1 garlic clove, minced
  • Salt
  • 1/8 teaspoon of ground cumin
  • Pinch of cayenne pepper
  • 1 tablespoon of minced fresh parsley or cilantro
  • A jar of pitted kalamata olives, coarsely chopped

Previously on Hummus, A Healthy Snack Made Even Healthier we discovered Princess Hummus was trapped in the evil Kingdom of Garbanzo. How did she get there? Click the link to find out.

Meanwhile, our hero, Resident Olive along with two tablespoons of his coarsely chopped olive friends have made there way to Isle of Food Processor where they joined rebel garbanzo beans in an attempt to combine forces to save Princess Hummus from their evil emperor. Once combined, they traveled to Princess Hummus’s prison bowl. Upon arrival, Resident Olive realized they would need more allies and called on two more tablespoons of coarsely chopped pitted kalamata olives. When the allies arrived, the evil emperor fired bolts of fresh parsley on them in attempt to overtake the rescue.

Princess Hummus counterattacked this spell by casting a delicious hummus summon spell which caused a human to save everyone and return the people of Hummus to their rightful home, The Kingdom of Rachel’s Stomach.

All rejoiced and lived a happy, wonderful life.

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Resident Olive and his army of olives and garbanzo beans

 

Cheesy and Nutty Cherry Pie without the Crust

Today’s recipe got me thinking. Remember the song Cherry Pie from 1990?

The other day I was talking to a co-worker and he was telling me about some hangout that 80’s glam rockers would go to in LA to get pie. Actual pie.

Me, being my immature self, cocked an eyebrow and said, “Yeah, I bet they went there to get “pie”. I bet they got a lot of “pie” there.”

The combination of that conversation and this cherry pie like dessert made me wonder if the band Warrant was inspired by this pie eatery.

Wikipedia informed me this wasn’t the case and I learned some other sad and interesting facts about the band Warrant, the cherry pie girl, and the lead singer who sadly passed away a few years ago to alcohol poisoning.

One fact, I found quite inspiring.  The cherry pie girl in the video used coke to slim down for most of her modeling shoots. Now this girl is not rail thin. She has the body that I’d like to have and lately I’ve been feeling bloated, fat, and envious of girls on social media who post photos of their skinny and fashionable selves.

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Look at that coke body!

It’s comforting to know that all I have to do is develop a coke habit and my fat will just slide off.

That’s sarcasm folks. My real feelings are a mix of concern for the model and an admitted smug satisfaction of, “Ha! I bet some of those skinny girls I envy are coke heads!”

I’m not always a wonderful human being.

In conclusion, I discovered that this song is not about cherry pie at all. Not that I’m surprised. This recipe, however is loosely based on cherry pie and comes from Cooking Light.

What you’ll need

  • 1 tablespoon grated lemon rind
  • 1 15 ounce carton part-skim ricotta cheese
  • 1 tablespoon of fresh lemon juice
  • 1 tablespoon creme de cassis (black currant-flavored liqueur)
  • 1/4 teaspoon black pepper
  • 6 tablespoons sugar, divided
  • 1 1/2 pounds of sweet cherries, pitted
  • 1/8 teaspoon of salt
  • 2 large egg whites
  • 3 tablespoons of sliced almonds, toasted

The first step is to combine the rind and ricotta. Set this aside when finished.

Then combine the juice, liqueur, and pepper. You can use a small bowl for this. Now get out a 12 inch skillet that won’t melt in the oven. Sprinkle 3 tablespoons of sugar evenly on the skillet. Heat this on medium-high heat for about two minutes or when the sugar starts to melt.

Add the cherries to the pan once the sugar starts to melt and cook for an additional two minutes. Pour the liqueur mixture over the cherries and cook again for two minutes or until the mixture thickens.

The cherries are almost ready to be put in the oven, but we’ve got a few steps left so at this moment you should pre-heat your broiler.

The last steps area as follows. Get a double boiler. If you don’t have one, I don’t, you can make your own by getting a small pan, adding a bit of water in the pan and then placing a bowl of some sort that won’t sink into the pan. Meaning, it’s not so small that it would fit entirely in the pan, but not so big that you can’t have it rest on top.

Whether you have one or not, place the remaining sugar, salt, and egg whites in the bowl or the top of the boiler. Cook this for about two minutes once the water in the pan has simmered.

While it cooks, stir continuously with a whisk. Once cooked, remove and then beat until it stiffens. If you have a mixer this process will be easier. Otherwise you’re just going to have to beat away with a fork for what feels like an eternity.

Add one-fourth of this egg mixture into the ricotta mixture until it has blended well. Keep doing this until all the of the egg whites have been used up.

Finally, evenly spoon in the remaining mixture over the cherries and broil in the oven for three minutes. If in those three minutes, it should be ready for consumption. After you sprinkle it with the almonds that is!

I enjoyed this desert. It’s just enough of a stray from a classic cherry pie to keep things interesting but not in disappointment. The ricotta was a bit much for me, at times. If I made it again, I’d probably add less of it. Then again, a beater, most likely would have given me a different result concerning the egg whites which could have altered the taste of the ricotta.

All in all, I recommend  trying this recipe out. Especially if you enjoy 80’s glam rock and cherry pie at diners.