I was up to my ears in tomatos and eggplants (see previous market photo), so all of these recipes include one or both (with the exception of a cake, although maybe I should look into that.......).
First off, I made one of my absolute favorite summer treats-fried eggplant-simple and delicious!
-I used a whole eggplant, peeled and sliced into discs (this was enough for 2 people and leftovers).
-Beat 3 egg whites and pour into shallow dish
-1 cup of bread crumbs, 3 T wheat germ and salt and pepper to taste go into another shallow dish.
-heat 3 T olive oil in pan until rolling and nice and hot.
-dip eggplant slices first into egg whites, then coat lightly with bread crumb mixture.
-fry until crispy and brown, then turn and fry other side.
I served it with corn salad (recipe follows) and mixed greens with vinaigrette.
This corn salad is another one of my favorite summer staples, and perfect for a potluck, as it can be served warm, room temp or cold. It is definitely one of my most requested recipes, and it couldn't be any easier.
-heat 3 T olive oil in pan
-add 1 cup thinly sliced onions and saute until lighly browned
-add 6 ears worth of fresh corn cut from the cob (i have tried every gadget there is for this, and it's by far the easiest to just slice it off with a knife into a sturdy bowl), saute for 5 minutes
-add 1 cup cherry tomatoes (also add more oil if it looks dry or is sticking to much)
-salt and pepper to taste
-cover and simmer on low until cherry tomatoes "pop" and start to soften
-yummy!
Today, I used the leftover fried eggplant slices to make some excellent stacked sandwiches for lunch.
I stacked up the eggplant, sliced tomatoes and provolone cheese on a bun, then broiled it until the cheese just started to melt-top with lettuce and lunch is served!
ok, alright, next, my obsession with roasted tomatoes continues..............
I roasted the entire bowl of tomatoes that I posted in my weekend market photo-yes, the whole bowl!
This means that I am set for a weeks worth of super delicious meals using roasted tomatoes-oh yeah.
Tonight, I will make a main dish couscous.
-Bring 1 1/2 cups water to boil, add 1 cup couscous and stir.
-cover, simmer for 2 minutes or until all water is absorbed. stir, remove from heat.
-meanwhile, heat 2 T olive oil in pan, add 1/2 cup chopped onion and saute.
-add 1 cup sliced cooked carrot and 1 cup sliced zucchini, saute for 5 min. (you could also use peppers and/ or cauliflower in addition or instead of these veggies)
-add 1 can drained chickpeas and 1 1/2 cup of the roasted tomatoes.
-cover and simmer until carrots are tender.
-stir into prepared couscous.
Serve with a green salad and garlicky pita bread-yummy!
Tomorrow night I will serve up whole wheat spaghetti with a pasta sauce I made this morning (I also made enough to pop into the freezer for later)
-3 T olive oil and 3/4 cup chopped onion in pan, saute
-add 2-3 cloves crushed garlic
-add 2 eggplants, peeled and chopped
-add 4 cups roasted tomatoes and juice.
-bring to boil, then simmer covered for at least 1 hour.
Lastly, I should have enough tomatoes left to throw together a quick pizza..........you can use a homemade crust or premade.......just layer on roated tomatoes, sliced fresh mozzarella and plenty of fresh basil. add a little salt and fresh ground pepper, then bake at 400 about 15-20 minutes, or until nice and crispy!
oh, and of course, I cannot forget dessert.
I know that I strongly proclaimed the virtues of pie last week, but I do not discriminate when it comes to sweets, so I decided to try a new cake recipe this weekend. Lately, I have been in love with the old-fashioned, one bowl, 9x13 pan, no frosting needed cakes found in a lot of old church cookbooks (like this one was).
Here is the recipe that I tried for Boiled Raisin Cake
-1 1/2 c. sugar
-1/4 c. cocoa
-2 1/2 c. water
-2/3 c. butter
-2 c. raisins
-2 t cinnamon
-1/2 t each cloves, nutmeg, allspice and salt
-3 1/2 c. flour
-2 t baking powder
-1 t baking soda
1 c. chopped walnuts
-mix sugar, cocoa, water, butter, raisins, spices and salt in large saucepan. bring to a boil and boil for 4 minutes. cool to room temperature.
-sift together flour, b. powder and soda. add to cooled raisin mixture and blend well.
-pour into greased 9x13 pan and bake at 350 for 35 minutes.
-sift together flour, b. powder and soda. add to cooled raisin mixture and blend well.
-pour into greased 9x13 pan and bake at 350 for 35 minutes.
The resulting cake (as you may have guessed) is very dense and rich........sort've like a cross between gingerbread and fruitcake with a hint of chocolate thrown in. I added a simple powdered sugar glaze to make it look prettier, but all in all it is mighty tasty.
I think I'll make some coffee and help myself to slice right now!
It all looks delish, but the raisin cake is really calling to me in my 8th month of pregnancy (baby hearts baked goods). Alas, I am stuck @ my desk with no oven in sight!
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