Can you believe it? Two SRC blog posts in one month?!? When Jane of Heritage Cooks contacted me a few days ago about helping out an orphaned blog I jumped at the chance. After all, I would have to be crazy to turn down being introduced to another great food blog full of great ideas. I went right on over to check out Cookin With Chopin and was quickly blown away by the A-MAZING photography and the incredibly delicious recipes jumping out all over the place. After visiting Germany in my other SRC post I decided to keep with the international theme and see where my stomach would land. It didn’t take me long at all to stumble across the perfect recipe for my Tex-Mex loving household: Chilaquiles! Many moons ago when I was in college there was an amazing Mexican restaurant down the street that served up this delicious casserole and after deciding to be adventurous one night and not getting the Enchiladas Verde I was hooked. From the melted cheese to the crunch of the chips to the perfect salsa blended with whatever protein your heart desires this meal is just right. Plus it comes together in no time at all and I have a feeling it would also be right at home in the slow cooker, altho some crunch might be lost with that. I did make some changes, but nothing huge. Switched the chicken for a mixture of black and pinto beans and also added some jalapenos to the salsa in order to give it more of a kick.
- 1 onion, diced
- 1 green bell pepper, diced
- 1 jalapeno, diced
- 1 garlic clove, minced (about 1 teaspoon)
- 2 tablespoons olive oil
- 1 28-ounce can of diced Rotel Tomatoes
- 1 teaspoon pepper
- 1 teaspoon dried oregano
- 1 teaspoon salt
- Approx. half a 14-ounce bag of tortilla chips
- 1 cup black beans, presoaked and drained
- 1 cup pinto beans, presoaked and drained
- 2 cups grated Colby-Jack cheese
- Sour cream
- In a stock pot, saute onion, jalapeno, green pepper, and garlic in olive oil until tender (about 6-7 minutes). Add tomatoes, pepper, oregano, and salt to taste. Bring to boil, turn down heat, and simmer uncovered for about 10 minutes.
- In a 9 x 9" baking dish, layer half the chips, all of the beans, half the onion/pepper/tomato sauce, and half the cheese. Continue with the other half of chips, sauce, and finish with the cheese.
- Bake in a preheated 350 degree oven for 30-35 minutes, until bubbly around the edges. Top each serving with sour cream and fresh avocado.
by AmandaE at dancingveggies.com
Needless to say this recipe was D-E-L-I-C-I-O-U-S! I plan on giving it a try with the salsa verde and maybe upping the heat with serrano peppers instead of the jalapenos. So a big thanks to Ginny for sharing this recipe and bringing back some great college memories in the process!
Israeli Eggplant Stew w/Poached Egg
I know I’ve mentioned it before, but recently Joe and I went to NYC for a belated birthday celebration. While there we got lunch at Hummus Place, a local chain that specializes in hummus and other Middle Eastern delicacies. I decided to branch out and order something that I had never heard of before, Shakshuka. According to Wikipedia shakshuka is “is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, often spiced with cumin.” The dish I got came with two eggs over easy and eggplant and it completely blew me out of the water. All of the tastes combined to make an amazingly rich and filling dish, with everything working together in delicious harmony. I knew right away that I wanted to give this dish a go once I got home, which is when the Googling started. I borrowed some from the dish I tried at Hummus Place while adding spices of my own that I thought would work. I doubt this version is anything like a traditional Shakshuka but it is insanely good and comes together with little work, just a bit of cutting. I also put my slowcooker to work, which resulted in some great smells when I got home from work.
Ingredients (serves 4)
- 1 tbsp olive oil
- 3 cloves garlic, diced
- 1 medium vidalia onion, diced
- 1 lb eggplant. cubed
- 1 green pepper, sliced
- 1 cup diced tomatoes, with juices
- 1 cup whole stewed tomatoes, with juices
- 1/2 cup vegetable stock
- 5 basil leaves, chopped
- 1/2 tbsp paprika
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- salt and pepper to taste
- 4 fresh eggs (optional)
- Heat the olive oil in a saute pan over medium heat, then add the garlic and onion. Cook for 5-7minutes, or until onion starts to turn golden. Add the eggplant and the green peppers, and cook for an additional 10minutes until the eggplant starts to become soft.
- Add the onion, garlic, eggplant, and peppers to the slow cooker, along with the tomatoes and spices.
- Cook on low for 6hours, adding more liquid as desired.
- Turn slow cooker to high for the final 30 minutes, adding more seasonings as needed.
- Meanwhile, poach the eggs in either a deep frying pan or a small sauce pan. I used this guide and it worked great! Serve the stew in bowls and then top with the poached eggs.
For those in a hurry this dish can also be prepared directly on the stove top, just allow the dish to simmer for at least 45minutes. The other advantage of cooking on the stove top is that is allows for the eggs to be poached directly in the dish. Yummy!
Pasta with Pepper Sauce
Every now and then I see something that I never thought I would see. Yesterday I was fortunate enough to come across a modern troubadour walking down the trail. Strumming his guitar and serenading everyone he walked by he scared the daylights out of our one puppy while bringing a smile to my face. There was just something soothing about it, made me feel like I was living in Stars Hollow for a hot second.
In other news I think I have figured out my tomato bandit. Coming home from work today I almost ran over a very large groundhog while pulling on to my street. Why he is going for the green ones and not the gorgeous red ones, still not sure but hopefully he will find a new garden to terrorize in the coming days.
This recipe is perfect for this time of year, when tomatoes are nice and juicy and peppers are starting to peak. The perfect sauce for a simple summer supper that comes straight from the garden.
Ingredients (serves 4-5)
- 1 tbsp EVOO
- 4 bell peppers (mixing colors is encouraged), diced
- 4 Roma tomatoes, diced
- 2 garlic cloves, diced
- 1/2 vidalia onion, chopped
- 1 tbsp fresh basil, finely chopped
- 1/2 tbsp oregano, finely chopped
- 1 lb favorite pasta
- 1/4 cup fresh grated Parmesan Cheese (optional)
- Meanwhile cook the pasta according to the directions on the box. Drain and return to pot.
- Pour the sauce over the pasta toss well and top with the freshly grated cheese. Serve hot with fresh Italian Bread.
For a richer tasting sauce this can also be done in a slow cooker. Add all of the sauce ingredient to the slow cooker and cook on low for 6 hrs, or high for 2hrs.
Eggplant with Peppers
I heard something scary the other day…there are people out there that don’t like eggplant. I can understand not liking broccoli or brussel sprouts (both of which I love) but eggplant? Eggplant is one of the most versatile vegetables out there, you can do pretty much everything with them. Fry them for some eggplant parmesan, bake them for rolletinis, saute them…cream them (hello baba ganoush)…the options are limitless. So I have to wonder if these people have been the unfortunate victims of bitter plant, which I have been guilty of doing. In fact the first thing I ever cooked for Joe included a few bites of this not so wonderful version eggplant. When eggplant is not properly prepped, or if it’s kept too long, it becomes a bitter cousin of its true self, and you can’t tell from looking at it. The trick: salt and press! Take the eggplant, cut it as desired, lightly coat in salt and then press it between two plates/cutting boards with paper towels to collect the liquid. After pressing for about 30minutes, rinse the eggplant and dry with paper towels. I would say this method works 98.9% of the time, because if the eggplant is old this won’t fix it. The downside of this is that one needs to know somewhat in advance if eggplant is on the menu. However taking out the risk of the bitter plant is well worth the extra time! This recipe is one that really showcases how amazing the eggplant is, taking center stage where it belongs.
2 tbsp EVOO
1 onion, chopped
3 garlic cloves, minced
1 lb eggplant, cubed
1 red pepper, sliced
1 green pepper, sliced
2 cups mushrooms (shitake if available)
1 tbsp flour
1/2 cup water
1/4 cup marsala
1 tbsp red wine vinegar
salt and pepper to taste.
1. In a large skillet heat the oil over medium heat. Add the onion, garlic, and peppers. Cook, stirring, for 5 minutes.
2. Add the eggplant and mushrooms, turn heat to medium high, and cook an additional 10 minutes until eggplant is tender. Stir in flour.
3. Add the water, marsala, and vinegar. Bring to boil. and then turn heat to low and simmer for 20minutes. Season to taste and serve over brown rice.
Did I mention this is a really simple recipe? Gotta love anything that was easy to prepare after classes. Typically I let this simmer while I did some minor cleaning/worked on homework. Now I let it simmer while I do some minor cleaning/take care of the furry children. This is also a very simple vegan recipe, which gives it bonus points in my book!