Caponata and GREAT friends

I can't seem to catch a breath these days...I've been trying to update my blog in the past few days and every time I seat down to do that, something else needs my attention...Ohhh, the joys of parenthood :) I'm sure those of you who have children can relate to that very well... I am fortunate enough to have a group of friends, who help elevate some of the pain that comes with working full time, raising children, balancing marriage and family. We get together as often as we can to catch up, enjoy glass or two of wine and just get away I often wonder how I've ever done it without them. They are such a GREAT support system!!!

This is one of the recipes I often make when we get together. It is very easy to make, delicious and healthy. This recipe comes from Gourmet, September 2006 issue.



* 2 lb small Italian eggplants (about 4)
* 1 tablespoon kosher salt or 2 teaspoons fine sea salt
* 1 1/2 cups extra-virgin olive oil
* 1 cup chopped onion (1 medium)
* 4 medium celery ribs, cut crosswise into very thin
* 1/3 cup large green Sicilian olives (1 3/4 oz), pitted and coarsely chopped
* 1 3/4 oz Italian capers packed in salt (1/3 cup), rinsed well
* 2 tablespoons sugar, or to taste
* 1/3 cup white-wine vinegar
* 1 (14- to 15-oz) can whole tomatoes in juice, drained and chopped (1 cup)

Peel eggplants, leaving some strips of peel, then cut into 1-inch cubes and spread on half of a kitchen towel. Sprinkle eggplant with salt, then cover with other half of towel and weight with a baking sheet topped with 2 or 3 large cans for 30 minutes.

Meanwhile, heat 1/2 cup oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until pale golden, 6 to 8 minutes. Add celery and cook, stirring, until onion and celery are deep golden brown, about 10 minutes. Add olives, capers, and 2 tablespoons sugar and cook, stirring, 2 minutes, then stir in vinegar and tomatoes.

Reduce heat and simmer, covered, stirring occasionally, 20 minutes. If sauce is very acidic, add 1 to 2 teaspoons sugar (to taste). Transfer to a bowl and keep warm, covered.

Rinse eggplant in a colander under running water, then squeeze dry in small handfuls.

Heat remaining cup oil in cleaned skillet over moderately high heat until hot but not smoking, then fry eggplant in 2 batches, turning occasionally with tongs, until tender and browned on all sides, 8 to 10 minutes per batch. Transfer as cooked to paper towels to drain, then transfer to a large shallow serving dish in an even layer. Spoon sauce on top, spreading evenly, and let stand, covered with a kitchen towel, at room temperature, at least 8 hours (for flavors to develop). Stir before serving.

Grilled Eggplant Parmigiana & Picky Eater

Are your children picky eaters? If they are, you know what you have to go through every day to feed them. You learn to become creative with what you serve them and how you present it. I have to admit, it is exhausting to have to do it day in and day out. My lovely daughter Olivia is one of those kids who is very difficult to feed nutritious meals. She adores everything with tomato sauce on it, so I am trying to come up with all the things that I can add and disguise in the sauce. One of the things she really enjoys is eggplant Parmesan. I've been making it for a long time now and have several great recipes but this one is my favorite. It's healthy, easy to prepare and delicious. It does not require breading or frying, the eggplant is simply grilled and served with easy tomato sauce and fresh mozzarella. If you have a picky eater in your household, give it a try, you might want to cut grilled eggplant in smaller pieces to disguise it, if your child does not like it. I hope you'll give it a try and enjoy it as much as we do!



Here is the recipe:

* 1/4 cup olive oil
* 2 garlic cloves, finely chopped
* 1/4 teaspoon dried hot red-pepper flakes
* 1 (15-ounce) can crushed tomatoes
* 1/2 teaspoon salt
* 1/4 cup coarsely chopped fresh basil
* 1/2 ounce finely grated Parmigiano-Reggiano (1/4 cup)
* 4 small Italian eggplants (1/2 pound each)
* 16 thin slices whole-milk mozzarella (from a 1-lb block; not fresh)

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and red-pepper flakes, stirring, 30 seconds. Add tomatoes and salt and cook, stirring, until thickened, about 6 minutes. Remove from heat and stir in basil and parmesan.

Prepare a gas grill for direct-heat cooking over moderate heat.

Trim 1/4 inch off 2 opposite long sides of each eggplant. Cut each eggplant lengthwise (in same direction as trimmed sides so each slice has skin just around edge) into 4 slices. Brush slices with remaining 2 tablespoons oil.

Grill eggplant, covered, turning over once, until tender, about 6 minutes total. Transfer to a work surface.

Spread top of each slice with about 1 tablespoon tomato sauce and top with a slice of mozzarella, then restack each eggplant. Transfer stacks to a shallow baking pan and grill, covered, just until cheese is melted, about 4 minutes.

Moussaka

I'm officially a blogging slacker! I can't believe that I didn't post anything for a week, it's not like I wasn't cooking! Well, enough procrastinating... As I mentioned in previous post, I love fall. I am so excited to be able to cook more soups and casseroles. One of my favorites is Greek Moussaka. Moussaka is a casserole of eggplant and ground lamb with onion and tomatoes bound with white sauce and beaten eggs. I've made some changes to the classic recipe, first I left out the white sauce and second I did not use lamb. Leaving out the white sauce made it much lighter and since we are not lamb eaters I've used ground beef. The base recipe is by Tyler Florence.



* 3 large eggplants
* Kosher salt and freshly ground black pepper
* Extra-virgin olive oil
* 1 medium onion, chopped
* 2 garlic cloves, minced
* 1/2 lemon, sliced in thin circles
* 1 handful fresh oregano leaves, chopped
* 2 handfuls fresh flat-leaf parsley, chopped
* 2 pounds ground lamb (I used ground beef)
* 1 cinnamon stick
* 3 tablespoons tomato paste
* 1 (16-ounce) can whole tomatoes, drained and hand-crushed
* 8 ounces feta cheese, crumbled
* 1 cup freshly grated Parmesan
* 1 cup fresh bread crumbs

Directions

To prepare the eggplants: Cut off the stems, remove the skin with a vegetable peeler, and cut lengthwise into 1/2-inch thick slices. Season all the pieces of eggplant with salt and pepper on both sides. Coat a large skillet with oil and heat over medium flame. Fry the eggplant in a single layer, turning once, until brown on both sides- you will need to do this in batches, adding more oil, as necessary. Drain the eggplant as they cook on a paper towel-lined platter.

Add a little more oil to the pan and toss in the onion, garlic, lemon slices, oregano, and parsley. Cook and stir until soft and fragrant, about 3 minutes. Add the ground lamb, stirring to break up the meat; season with salt and pepper, and toss in the cinnamon stick. Stir in the tomato paste and hand-crushed tomatoes. Simmer until the liquid has evaporated, stirring occasionally. Remove from the heat.

Preheat the oven to 350 degrees F.

Line the bottom of a 9 by 13-inch glass or ceramic baking dish with 1/3 of the eggplant slices; they should completely cover the bottom with no gaps. Spread 1/2 of the meat sauce over the eggplant, evening it out with a spatula. Sprinkle with 1/2 of the feta and Parmesan. Repeat the layers again, ending with a final layer of eggplant. Cover the top with a nice even layer of bread crumbs. Bake the moussaka for 30 to 40 minutes or until the top is golden. Let cool 10 minutes before serving.

Artichoke Toast

I just wanted to do a quick "drive by" post... I've been very busy in the past few days and didn't get a chance to do much cooking. I had this appetizer in a Spanish-Tapas restaurant called Firefly on Paradise and LOVED it. If you are ever in Las Vegas, you difinitely have to give it a try. The serve UNBELIEVABLE Sangria and hundreds of tapas, hot, cold,vegetarian, meat, seafood etc. You can check out Firefly Menu Here. You can imagine how excited I was when I found the recipe. It is a fabulous appetizer that you'll find yourself craving all the time. I hope you'll give it a try and fall in love with it as much as I did.



* 1 (12-ounce) can quartered artichokes
* 4 ounces lemon juice
* 4 ounces extra-virgin olive oil
* 1 tablespoon freshly ground black pepper
* 1 tablespoon kosher salt
* 1/2 cup chopped fresh parsley leaves
* 1-ounce whole coriander seeds
* Dash hot sauce
* 1 loaf baguette, sliced 1/2-inch thick, brushed with a mixture of olive oil, garlic, salt, black pepper, rosemary, and thyme
* Garlic Aioli, recipe follows
* Quartered, marinated artichoke hearts, for garnish
* 1 roasted red pepper, peeled, seeded, and sliced
* 1-ounce fresh basil leaves, very thinly sliced

Directions

In a large bowl, combine the artichokes, lemon juice, olive oil, pepper, salt, parsley, coriander seeds, and hot sauce; mix well. Refrigerate and marinate overnight.

Preheat the oven broiler and spread the bread slices onto a baking sheet. Broil the bread slices until they are toasted. Spread the sliced bread generously with Garlic Aioli, top with a marinated artichoke, a strip of red pepper, and then sprinkle with basil. Serve immediately.

Garlic Aioli:

2 eggs*

1 tablespoon Thai chili-garlic sauce (recommended: Sriracha)

1/2 lemon, juiced

1 tablespoon minced garlic

1 cup extra-virgin olive oil

Kosher salt
In a blender or food processor, combine the eggs, chili-garlic sauce, lemon juice, and garlic. Pulse until well mixed, and then slowly pour in the olive oil and continue processing until the mixture is thick and creamy. Season, to taste, with salt.

Steak with mushrooms & pesto roasted potatoes...

Let me start by saying that I would be a vegetarian if it wouldn't be for great juicy steak.. I LOVE a well cooked, flavorful piece of beef. We do not eat a lot of beef in general but every now and again we indulge! I try to change things around every time I cook steak, from different marinades to side dishes. This being said if you'll ask my husband, mushrooms are always a must, so I always try to incorporate it in some way. There is something in the beef-mushroom combination that he LOVES. I served steak with rice, couscous, bread, mashed potatoes, roasted potatoes, baked potatoes etc. My favorite are roasted potatoes, but they can be a little boring, so I try different variations of roasted potatoes. Here is the menu: marinated rib eye steak with pesto roasted potatoes and roasted red wine mushrooms.

Steak:

Recipe adapted from Bon Appetit, October 2002 issue.

* 2/3 cup (packed) dark brown sugar
* 1/3 cup coarse salt
* 1/4 cup chili powder
* 1/4 cup coarsely ground black pepper
* 1 tablespoon ground cumin
* 2 teaspoons ground coriander
* 1 teaspoon ground cloves
* 9 garlic cloves, pressed
* boneless rib-eye steaks
* 3/4 cup vegetable oil

There is enough spice mixture for 8 16 oz steaks, you can cut the recipe in half if you are making fewer steaks.

Mix first 7 ingredients in medium bowl. Using fork, mash in garlic. Using 3 tablespoons spice mixture for each steak, rub spices onto both sides of steaks. Whisk corn oil into remaining spice mixture; set oil rub aside. Place steaks in two 13x9x2-inch glass dishes. Cover; chill steaks and oil rub at least 4 hours and up to 1 day.

Prepare barbecue (medium-high heat). Brush steaks with some of oil rub. Grill steaks to desired doneness, brushing occasionally with oil rub, about 5 minutes per side for medium-rare; let stand 5 minutes.



Pesto-roasted potatoes:

Recipe adapted from Bon Appetit, June of 2002 issue.

* 8 tablespoons olive oil
* 1 cup (packed) fresh basil leaves
* 2 large shallots
* 4 garlic cloves


* Nonstick vegetable oil spray
* 2 lbs of your favorite potatoes
* 3/4 cup freshly grated Parmesan cheese

Blend 4 tablespoons olive oil, basil, shallots, and garlic in processor until smooth. Season basil sauce to taste with salt and pepper. (Can be made 8 hours ahead. Cover and refrigerate.)

Preheat oven to 400°F. Spray large baking sheet with nonstick spray. Toss all potatoes with 4 tablespoons olive oil, salt, and pepper in large bowl to coat. Transfer to prepared baking sheet. Roast potatoes until almost tender, about 35 minutes. Pour basil sauce over potatoes and toss to coat. Continue roasting potatoes until golden brown and tender when pierced with skewer, about 20 minutes longer.

Transfer potatoes to serving bowl. Add cheese and toss to coat.

Roasted mushrooms:

# 3 lb fresh porcini mushrooms
# 6 garlic cloves, minced
# 3 tablespoons chopped fresh thyme
# 1/4 cup dry Marsala wine
# 4 tablespoons extra-virgin olive oil
# 1 teaspoon salt
# Handful of chopped parsley

Halve or quarter larger mushrooms, keeping smaller ones whole, and transfer all to a baking pan. Toss all mushrooms with, garlic, thyme, wine, 3 tablespoons oil, salt, and pepper to taste.

Roast mushroom mixture, covered with foil, in upper third of oven are tender and golden brown, about 45 minutes total. Season mushrooms to taste with salt and pepper. Add chopped parsley and serve.

Quick Avocado and Tomato Salad

I bought some avocado on sale last weekend and wanted to find a new way to use it. Generally my go to dish would be a guacamole, but I've been doing it time and time again...I found this recipe online and decided to try it, I've adjusted the seasoning a bit to our taste but it was a great combination of flavors and textures. I also added chopped cilantro, because I like the combination. Overall it was very nice weekday side dish, although the balsamic makes the avocado look "muddy".



2 medium tomatoes, chopped
1 avocado, chopped
1 tablespoon olive oil
1/4 cup diced red onion
1 teaspoon lemon juice
1 tablespoon balsamic vinegar
salt and freshly ground black pepper, to taste

Preparation:
1. Combine all the ingredients in a small bowl and toss together.
2. Let stand for about 5-10 minutes before serving.

Eggplant and Zucchini Pie with Roasted Bell Pepper Sauce

Ever since I found this recipe I wanted to try it... It looked so tasty and consisted of some of my favorite ingredients: eggplant, zucchini, goat cheese, tomatoes, hmmm...yum! I had all the veggies at home already and decided to give it a shot. I've use pre-made pie crust, blind baked it for 15 minutes than filled it with eggplant filling and baked it close to an hour, because when I checked it at 30 minute mark, the filling was still very giggly (is that even a word?)The roasted red pepper sauce is a must, I forgot to take a picture of it, but this pie is very mild in flavor and it needs an extra zip which the sauce provides. I have to admit, I was looking forward to eating this pie, but the end result was out of this world. It was soo delicious! My husband, who is generally not happy without meat in his dinner, had 2 helpings and asked if I could make it again...Now, that is what I call an endorsement. I hope you'll try this recipe and enjoy it as much as we did. It was adapted from Hubert Keller-I only used two of his recipes in the past and they were both a huge hit. I think I'll be back for more.



For this recipe you will need:
• 1 pre-baked pie shell (baked in a deep dish pie pan)
Eggplant Filling:
• 3 eggplants, ends cut off and cut in half lengthwise
• 5 tablespoons butter
• ½ cup flour
• 2 cup milk
• 4 oz goat cheese
• 4 large eggs
• Nutmeg, to taste
• Salt & Pepper, to taste
• 1 teaspoon garlic, finely minced
• Plum tomatoes, thinly sliced
• 4 small zucchini, thinly sliced (about 1 lb)
• ½ cup fresh bread crumbs
• 1 teaspoon fresh thyme leaves
• 1 tablespoon extra virgin olive oil

Roasted Red Bell Pepper Sauce:

• ¼ tablespoon extra virgin olive oil
• Onion, minced
• 2 cloves garlic, finely minced
• Plum tomatoes, blanched, peeled, seeded, diced
• 1 large red bell pepper, roasted, peeled, seeded and diced
• ½ teaspoon fresh thyme leaves
• 1 teaspoon sugar or honey
• Salt & Pepper, to taste
• 6 fresh basil leaves, minced



Preheat oven to 350º F.
To prepare the filling, lightly brush a baking pan with olive oil. Place the eggplant halves skin side up
on the pan and roast in the oven for 40 – 45 minutes, or until completely tender. Remove from the
oven and set aside to cool. When cool, carefully scoop out the flesh and transfer to a strainer,
discarding the skin. Let drain for 20 minutes, and then chop coarsely.
Melt the butter in a saucepan over low heat. Stir in the flour and cook for 2 to 3 minutes, or until
blended. Gradually pour in the milk while stirring and continues to stir until the mixture thickens.
Remove from the heat. Fold in the goat cheese and the eggs one by one. Season to taste with salt,
pepper and a dash of nutmeg. Add the chopped eggplant and garlic into the mixture.
Spoon the eggplant mixture into the pie shell and spread it out evenly. Slice the tomatoes and
zucchinis into thin slices. Beginning on the outermost edge of the pie and working clockwise, arrange
alternating tomato and zucchini disks on top of the eggplant mixture, overlapping slightly. To fill the
center, arrange alternating tomato and zucchini disks counter clockwise, overlapping slightly. Sprinkle
with the breadcrumbs, thyme leaves and 2 tablespoons of the olive oil. Season with salt and pepper.
Place the eggplant pie on a baking sheet in the center of the oven and bake about 30 minutes ( I baked it for 50-60 minutes)
To prepare the sauce, combine the olive oil and onion in a saucepan and sauté over medium heat for 3
minutes, or until translucent. Stir in the garlic, tomatoes, bell pepper, thyme, sugar, salt and pepper
and cook for 15 minutes, or until it thickens. Adjust the seasonings if necessary and stir in the basil.
Keep warm.

Orzo Pasta Salad

I had some leftover vegetables in my fridge and wanted to make something that is light and refreshing. Few years back when we first moved to Vegas, I attended the luncheon where they served sandwiches... My favorite one was a veggie sandwich, it consisted of grilled eggplant and zucchini with goat cheese, served on sourdough bread. It was soooo delicious! I wanted to make a salad that is healthy and light but still delicious and use grilled vegetables. I love orzo and combined with grilled veggies, fresh tomatoes and refreshing lemon vinaigrette it is a winning combination.



Orzo Pasta Salad

* 1 pound orzo, cooked

Vinaigrette:

* 1/4 cup fresh lemon juice
* 1 teaspoon of dry oregano
* 4 teaspoons Dijon mustard
* 1 teaspoon grated lemon peel
* 1/2 cup olive oil
* 1 teaspoon of salt
*1/2 teaspoon of black pepper

Mix lemon juice, oregano, dijon mustard and lemon peel. After it is all combined, add olive oil in small stream while whisking continuously to make a vinaigrette. Set aside.


* 1 small eggplant, sliced lengthwise into 1/4 slices
* 1 zucchini, sliced lengthwise into 1/4 slices
* 1 yellow squash, sliced lengthwise into 1/4 slices
* 1 medium red onion, sliced lengthwise into 1/4 slices
* 8 oz of steamed broccoli
* 8 oz of steamed cauliflower
* 1 pint of cherry tomatoes
* Handful of cilantro leaves

Steam broccoli and cauliflower till tender, set aside. Brush eggplant, zucchini, yellow squash and red onion slices with olive oil and grill till tender. Chopped in bite size pieces. Cut cherry tomatoes in half, chop cilantro leaves.
In a large bowl combine cooked orzo, grilled veggies, tomatoes, cilantro, and steamed broccoli and cauliflower. Pour the vinaigrette over the salad and mix well. add salt and pepper if needed.

Braised Eggplant in garlic sauce

I was talking to my mother in law today about cooking eggplant...We went out to lunch and among all the goodies we ordered was a braised eggplant-sooo yummy!!! I've never eaten eggplant growing up but enjoy it great deal in the past few years. I generally serve it grilled, in a salad or in Moussaka (traditional eggplant-based dish that comes out of the Mediterranean, made with eggplant, ground meat and tomatoes, onions and some kind of pepper) but have never braised it. I feel a little intimidated when it comes to asian dishes, it just seems so complicated when you looking at the recipe. Those of you who know me, know that I do not shy away from the challenge and since there is no time like a present, I decided to make my own version of braised eggplant in garlic sauce... The outcome was delicious!! It was a bit spicy but I think it gives the eggplant a little zip, which is needed.



4 Asian eggplants or 1 large regular eggplant (about 1 1/4 lbs)
1 tsp salt

Sauce:
3/4 cup chicken broth
2 Tbsp soy sauce
1 Tbsp dry sherry or Chinese rice wine
2 tsp seasame oil
2 tsp hoisin sauce
2 tsp chili paste

2 Tbsp vegetable oil
1 Tbps minced garlic
1 tsp minced ginger
2 green onions (including tops) thinly sliced
2 tsp cornstarch disolved in water
4 tsp water
Slivered green onion for garnish



Directions

Peel the eggplant and cut it into 1/2 inch cubes. Place in a medium bowl, sprinkle with salt, and toss gently to mix. Set aside for 30 minutes.
Combine the sauce ingredients in a medium bowl. Drain and rinse the eggplant and squeeze it dry. Place a wok or wide frying pan over high heat until hot. Add the vegetable oil, swirling to coat the sides. Add the garlic and ginger and cook, stirring until fragrant, about 10 seconds. Add the eggplant, green onions, mix well. Add the sauce. Reduce the heat to medium, cover the pan and braise until the eggplant is tender and the liquid is slightly reduced, about 10 minutes. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens. Garnish with slivered green onions.

Southwest-Style Salisbury Steaks

Continuing with the spirit of making something new everyday while my in laws are visiting...On today's menu, we have Southwest-Style Salisbury Steaks which I served with mushroom gravy, mashed potatoes and cucumber-dill salad. The cucumber salad is a twist on popular Polish dish called mizeria.




Salisbury Steaks

* 1 1/2 pounds ground chuck beef
* 1/2 cup shredded Monterey Jack cheese
* 1/4 cup chopped fresh cilantro
* 1 4-ounce can chopped mild green chilies
* 2 tablespoons minced green onions
* 1 tablespoon tequila
* 2 teaspoons chili powder
* 1 teaspoon salt


Using hands, gently mix first 8 ingredients in large bowl just until blended. Form into four 3/4-inch-thick oval patties.

Prepare barbecue (medium-high heat). Grill patties until cooked to desired doneness.

Mushroom Gravy

1 lb of baby portabello mushrooms, sliced
3 tablespoons butter
3 tablespoons all-purpose flour
1 cups milk
2 cup of beef broth

Melt the butter in the same skillet, and add the mushrooms. Cook and stir for about 2 minutes. Sprinkle the flour over, and mix in until blended. Stir in the milk and beef broth. Cook and stir over medium heat until smooth and starting to thicken. Return the patties to the gravy and cook over low heat, uncovered, for 10 minutes, stirring occasionally.

Cucumber Salad-Mizeria

2 English Cucumbers
1 cup of greek yougurt
1/4 cup of chopped fresh dill
Salt and Pepper to taste

In a medium bowl mix greek yogurt, dill and season with salt and pepper, add cucumber slices and mix well.

Beef stir-fry

I've been on an asian kick lately trying variety of different recipes. My hubby love stir fries and beef so that is what brings us to this one. This recipe was adapted from Gourmet magazine, October 1990 issue. The only changes I've made were to substitute the flank steak (one of my favorite cuts of beef) for siriloin and I've added variety of different veggies to it. Here is the recipe:

For the beef

* 2 teaspoons soy sauce
* 1/4 teaspoon sugar
* 1/4 teaspoon salt
* 3/4 pound of flank steak cut across the grain into 1/4-inch-thick slices


For the sauce

* 1 tablespoon cornstarch
* 1 tablespoon soy sauce
* 1 tablespoon medium-dry Sherry or Scotch
* 1/4 cup chicken or beef broth or water
* 1 teaspoon sugar
* 2 teaspoons Oriental sesame oil


* 3 tablespoons vegetable oil
* 1 tablespoon minced peeled fresh gingerroot
* 1 tablespoon minced garlic
* a 4-inch fresh red chili, seeded and minced (wear rubber gloves) or 1/2 tablespoon dried hot red pepper flakes
* 1 pound broccoli, cut into flowerets and the stems peeled and cut into 1/2-inch-thick
* 2 bell peppers different colors

Prepare the beef:

In a small bowl stir together the soy sauce, the sugar, and the salt, add the beef, and let it marinate for 20 minutes.


Make the sauce while the beef is marinating:

In a small bowl dissolve the cornstarch in the soy sauce and stir in the Sherry, the broth, the sugar, and the sesame oil.

Heat a wok or large heavy skillet over high heat until it is hot, add 2 tablespoons of the vegetable oil, and heat it until it just begins to smoke. Stir-fry the beef in the oil in batches for 1 minute, or until it is no longer pink, and transfer it as it is cooked with a slotted spoon to a plate. Add the remaining 1 tablespoon vegetable oil to the wok, heat it until it is hot but not smoking, and in the oil stir-fry the gingerroot, the garlic, and the chili for 30 seconds, or until the mixture is fragrant. Add the broccoli and stir-fry the mixture for 1 minute. Add 1/3 cup water and steam the broccoli, covered, for 1 1/2 to 2 minutes, or until it is crisp-tender. Add bell peppers and stir fry couple of minutes. Stir the sauce, add it to the wok with the beef and any juices that have accumulated on the plate, and cook the mixture, stirring, for 2 minutes, or until the sauce is thickened and the beef is heated through. Transfer the mixture to a heated platter and serve it with the rice.

In the mood for Indian anyone? Chilli Tofu with Beans and Bok Choy

I was browsing the web for some inspiration and boy, did I find it. I have a stack of recipes to try in the next few weeks. This one is from Meena (http://www.hookedonheat.com) I love Indian food but was always intimidated by it. Meena's recipes are super easy and quick, and the best part is that I had all the ingredients on hand.





1 block of firm tofu, cubed
2 large bunches of bok choy, chopped: green and white parts separated
a big handful of green beans, cut into 1-inch lengths
1 medium onion, finely sliced
1 small tomato, finely chopped
1 tbsp tomato paste
1/2 tsp tamarind concentrate
2-3 large garlic cloves, finely chopped
1/2 tsp red chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
2 tbsp light cooking oil
salt, to taste

Heat about 1 tsp of oil in a deep non-stick wok, and fry cubed tofu till slightly golden all over. Set aside.

Add in remaining oil in the pan and saute garlic and onions till soft and lightly browned. Add in spices and fry for a few seconds.

Throw in chopped tomatoes, season with salt and fry for a few minutes. Add in tomato paste and tamarind extract, and continue to fry, breaking up tomatoes till it starts to dry out and give out oil from the sides.

Add in beans and tofu, and stir fry till beans are cooked but still crisp. Add in bok choy, and stir fry till it starts to wilt. Serve warm.

Vegetarian Bao (Chinese Buns)

These are one of my husband's favorites. You can only get them in Asian bakery or Asian supermarket, but they are not always available...So I've decided to give them a try myself, how hard could it be, right? Turned out not as hard as I thought... Here is the outcome of my BAO experiment...



Dough:

2 TBSP of sugar
1 Package of dry yeast
3/4 cup plus 2 TBSP of warm water (100-110'F)
1 tsp of sesame oil
2 3/4 cup of AP flour

Dissolve sugar and yest in 3/4 cup plus 2 TBSP of warm water, add 2 TBSP of sugar and let it stand for 5 minutes. Add 1 tsp of sesame oil and 2 1/2 cups of AP flour. Kneed the dough adding more flour as needed 1 TBSP at the time. Dough is going to be sticky. Knead for dough 10 minutes till smooth. Spray the surface of the dough with cooking spray, cover and let it rest for 10 minutes. After dough rests, cut it in 8 equal pieces and roll it out into circles. Dough should be thinner at the edges and slightly thicker in the center.

Filling:

2TBSP of vegetable oil
1/2 head of cabbage shredded
12 shittake mushrooms, cut in small pieces
1 squares of soy bean cake or bake tofu, you can find it in Asian market, cut in bite sized pieces
1 tsp on sesame oil
3 TBSP of soy sauce
1 tsp of Worchestershire Sauce
salt & pepper to taste

Note: These buns can be filled with many different savory fillings.





Head oil in a pan and add cabbage,mushrooms and baked tofu and saute till soft, add soy sauce & Worchestershire sauce, and cook till soft. Season to taste with salt and pepper and add sesame oil at the end of cooking. Cool the filling.

After the filling is cooled, assemble the buns. Take the dough rounds, fill them with 2 TBSP of filling, bring up the sides to cover the filling, twist and pinched to seal. Buns will be very full.

You can steam them immediately or put them in the fridge to rest for couple of hours, making sure that they are not sticking together (they will rise in the fridge so I put some wax paper in between them, so they do not stick and tear)

Steam for 10-18 minutes & ENJOY!!!

Tomato Feta Salad

* 4 pints grape tomatoes, red or mixed colors
* 1 1/2 cups small-diced red onion (2 onions)
* 1/4 cup good white wine vinegar
* 6 tablespoons good olive oil
* 1 tablespoon kosher salt
* 1 teaspoon freshly ground black pepper
* 1/4 cup chopped fresh basil leaves
* 1/4 cup chopped fresh parsley leaves
* 1 1/2 pounds feta cheese

Directions

Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2 to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.

Thursday

Leczo



Handfull of spinach leaves
(3) medium, yellow onions,
(2) medium red peppers,
(2) red peppers,
(4) medium tomatoes,
(1) medium zucchini, peeled
then season to taste.
I recommend:

salt,
pepper,
paprika,
cayenne pepper,
bay leaves,
and
sausage

Chop and sautee all the everything in a little bit of butter and oil till tender. After that, just bring the ingredients
and their juices to a boil.

After about 10 minutes of boiling,
reduce heat and simmer for about 25 minutes,
or until it thickens.
Leczo, however, is not supposed to thicken
too much; water can be added
according to your pleasure. We like ours the consistency of a stew. Serve over rice or with bread. THIS IS MEANT TO BE VEGETARIAN BUT AS YOU CAN SEE ON THE PICTURE I'VE ADDED SOME LEFTOVER CHICKEN SAUSAGE.

Tuesday...

Beef with tofu and spicy mobo sauce
Steamed bok choy & steamed rice.





* Marinade for Ground Beef:
* 1 1/2 Tbsp tapioca starch (can substitute cornstarch)
* 2 tablespoons soy sauce
* Other:
* 1/4 pound ground beef
* 1 pound regular tofu (medium firmness)
* 1 leek or 3 green onions
* 1/4 tsp salt
* 1 tsp Chinese salted black beans (fermented black beans, also called Chinese black beans), or to taste
* 1 Tbsp chili bean paste, or to taste
* 3 Tbsp stock (chicken broth)
* 1 Tbsp cornstarch
* 2 Tbsp water
* 2 Tbsp light soy sauce
* Freshly ground Szechuan pepper
* 2 - 3 tablespoons oil for stir-frying, as needed

Preparation:
Mix marinade ingredients. Marinate beef for about 20 minutes.
Cut the tofu into 1/2 inch (1 cm) square cubes.
Chop leek or green onions into short lengths.
Heat wok and add oil. When oil is ready, add the marinated pork. Stir-fry beef until the color darkens. Add salt and stir. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat. Add the chili paste, then the stock, bean curd, and leek or green onions.
Turn down the heat. Cook for 3 - 4 minutes.
While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently. Serve with freshly ground Szechuan pepper.

Steamed Bok choy with oyster sauce.

Clean bok choy and steam it, I used bottle oyster sauce to drizzle over the bok choy ( a little goes a long way as it is very salty)

Serve with steamed white or brown rice.