Middle Street Shell40 Middle RdPortsmouth, NH 03801
If I have any local readers, I strongly suggest that you give this business your patronage. They are amazingly honest and fair, which is hard to come by these days, especially when it comes to car repairs. They have consistently proven themselves over the years to our family, and we would not trust anyone else with our car service/repairs.
Ok, onto cooking. I actually cooked quite a bit last night as I had a Personal Chef client this morning.
Yes, I know you can't really see the sauce, but I just love this cup and saucer set my friend Michelle gave me, so I use it whenever I have the chance for photographs. I made around 4 quarts this week, which I will use to top pasta later in the week. Here is the recipe I used today:4 tbsp Extra Virgin Olive Oil (or less)
10 cloves garlic
2 tsp crushed red pepper flakes
2 tsp dried rosemary
1 tsp dried basil
1 tsp dried oregano
2 small eggplants, salted drained and rinsed (I don't usually do this, but the eggplants were not as fresh as they could have been , so this helps with the bitterness)
1 green pepper
2 28 oz cans crushed organic tomatoes
14 oz lite firm tofu, diced into tiny cubes
2 tbsp balsamic vinegar
stevia to taste (I used a teeny tiny bit, you could probably add a couple tbsp of sugar)
freshly ground pepper to taste
fresh basil or parsley to taste
In a 4 quart, heavy bottomed pan, slowly brown the garlic and spices until frangrant. Then add the rest of the ingredients and bring to a simmer. Simmer, covered for 45 minutes, then turn the heat to very low and simmer for another 45 minutes. Taste and adjust seasonings. Add some fresh basil or parsley just before serving. This sauce freezes well.
Ummm.. yeah. So, anyone who reads me knows I make a version of this every single week or so. I call them clean out the fridge noodles. This weeks had red cabbage, green cabbage, daikon, carrots, onions, garlic, ginger, lime juice, lite tofu, cilantro, scallions, red pepper, peanut butter, braggs, and a tiny bit of sesame oil. I only used 1 tbsp of sesame oil and 2 tbsp of peanut butter for the whole deal... and 1 lb of whole wheat angel hair. Very healthy and delicious... and it will be even better tomorrow and the next day.
One of my favorite one pot meals. I often make this sans potatoes and serve it over basmati or brown rice, but being that I am super lazy these days when I get home from work, I figured adding potatoes would do the trick in rounding out the meal. You have to taste this to understand just how good it is.. and again, it is better after sitting for a day or two; perfect for the coming weeks dinner.
Simple, delicious and satisfying. (and better after sitting for 3 days).. this chili is a huge hit in our house. You have seen many versions of it on this blog, I'm sure. This one had black beans, kidney beans, green pepper, red pepper, serrano pepper, onion, garlic, ancho chile powder, oregano, cumin, coriander, cinnamon, crushed tomatoes, corn, lime juice and cilantro. The chili powder was made from dried ancho chiles that I roasted in my cast iron, then ground. Soooo good. Seriously, it adds such a special something to this dish.
Healthy and delicious, these muffins used up some bananas that were starting to turn. I also made a banana bread with the same batter. I scored 12 muffins and one large loaf out of the 6 bananas. I used 3 tbsp of extra virgin olive oil (I love to bake with evoo, it really adds a butter like flavor to sweet things in my opinion) and 1/2 cup of sucanat, along with applesauce and stevia to round out the fat/sugar additions to these goodies. I also used half oat bran and white whole wheat flour, so these are good for you as well as delicious.
This is such a regular at my house lately.. Shredded seitan, mushrooms, green peppers, onions and garlic sauted with spices and braggs in my cast iron. The bread is a french bread type sub roll I mix in my bread machine and bake in my toaster oven on a stone.
I definitely need to talk my boss about baking these rolls at Cafe Indigo, so we can serve this sandwich. It is soo good!