This was completely Sarah’s inspiration and it turned out well. Li is for Lime and Ro for Rosemary.
- 8 red potatoes
- 1 medium eggplant
- 1 green pepper
- 5-8 cloves garlic
- 1-2 tablespoons water
- 1 tomato or a few tablespoons of tomato sauce
- juice and some of the zest from 1 lime
Cut potatoes and fry in oil. Sauté green pepper and garlic. Add eggplant and water and sauté for a few more minutes. Add the almost cooked potatoes and mix in the spices. Add the tomato and lime. Mix. Let cook on low heat 10 minutes more or until the eggplant is soft.
We ate this with fried eggs and it was good.
That's what I'm talking about!
I have been craving tofu for the last few days and finally decided how I felt like eating it… in a sweet and sour sauce:) I have never made a sweet and sour sauce so I looked things up on the internet. I was quite disappointed. If you want vegan/fat free ideas they have them but that didn’t interest me (or my pallat:). So I figured I better search for Sweet and Sour Pork… those people know how to eat!!! That gave me better results but I still found many recipes that called for bottled sweet and sour sauce. I looked at about 10 recipes and then just decided to make my own version. One version I really liked and took the tofu idea from was a girl who made it her goal to use her crockpot everyday in 2008! Here is the version I made up , with the minor alterations I would make next time 🙂
Sweet and Sour Tofu and Eggplant
- 2 onions chopped
- 2 peppers (i used one green and one yellow)
- 1 clove garlic chopped or pressed
- 1 15 oz can of pineapple with juice
- 1-2 tablespoons tomato paste
- 2.5 Tbs vinagre
- 3.5 Tbs sugar
- 3-5 Tbs water (start with 3 and add more if you need it at the end)
- 1+ Tbs corn starch
- 1/2 chili pepper chopped (mine only had a few seeds so you might want take some out)
- 20+ oz tofu
- corn starch to coat tofu
- 1 eggplant and oregano (optional)
Add all ingredients up to tofu in the crockpot. Let cook at least 5 hours on high.
When you are about 30 minutes from eating:
Chop the eggplant in medium sized slices. In a baking dish coat them with about 1 tbs oil and sprikle them with salt and oregano. Cook on about 400 for 15 minute or until soft. Add to the crockpot mix. Next, coat the cubed tofu with corn starch. Add a little salt. Then fry the tofu in about 3 Tbs of oil on high heat. Don’t stir them to much, just flip them once to make sure they are golden on all sides. Add the fried tofu to the crockpot mix.
Serve with rice
- Ravioli with Shredded Vegies and… Lavender!
As we know Sarah is the chef, and Carlos the assistant. But today Carlos is the only one. He worked from home so he was home earlier than Sarah. Although Sarah makes almost as much as Carlos, she works half as much; so during the weekdays she takes the lead in the kitchen.
So Carlos watched the 4 min. video at the nyt.com Pasta with Lavender (cool video of how to make it). He basically followed the recipe as Mark Bittman shows, the main difference is the substitution of eggplant for zucchini. He happly went to the nearby park to find the lavender.
- 2-4 garlics
- 1 eggplant
- 1 small onion
- 1 carrot
- 1 pepper
- Olive oil
- Leaves of lavender
- Salt & Pepper and thyme
Why not shred the garlic and onion with the oil too? Put all three ingredients in the t-mix. For the garlic of course, you can do what Mark recommends, smash it first with the big knife, we always do that. Sarah likes to use the garlic presser, although Carlos tries to avoid it (probably because he does not like cleaning it – he usually takes the lead cleaning dishes).
Then put the rest of veggies in and shred them. Saute and mix with the pasta. In this recipe we used fresh ravioli with cheese and spinach (that’s why it’s green). Sarah recommended putting cheese on the top. “Everything taste better with cheese” she assured me with a smile.
The dish was good, but probably lacking Sarah in the kitchen, so it was not that good. We decided (at bloggin’ time) that it needed more thyme, more lavender leaves (remember, not the flowers!) and garlic. So the recipe now calls for 2 to 4 garlic cloves.
Indian Vegetables with Fried Fish over Brown Rice
Here in Denmark we have found really good brown rice. If you’ve never tried it I highly recommend it. It takes about 45-50 minutes to cook, but it has a great flavor and texture. The kind we like and get here is also organic. So, I made the brown rice and then i had to decide what to put over it. Our fridge looked kind bare, but we still came up with a great meal.
- 1 onion
- 1/2 leek
- 1/2 red pepper
- 1/2 green pepper
- 1 eggplant
- 6 carrots
- 1/4- 1/3 cup low-fat sour cream
- 2/3 cup peas
- 1/8 teaspoon cumin
- 1/8 teaspoon sweet paprika
- a dash of curry powder
Saute the onions and the peppers in oil on high heat. Peel and cut the eggplant slices in 4ths. Add the eggplant and a little bit more oil and continue sauteing over high heat. Add salt and quite a bit of freshly ground pepper. After a few more minutes turn the heat down and cover the vegetables. When the eggplant has cooked down add the chopped carrots and continue to heat over low heat for about 2 minutes. Watch that the carrots don’t get overcooked. Pull the vegetables off and leave covered. The carrots will keep cooking but hopefully wont get mushy. 1 minute before serving return to heat, add peas and the rest of the spices.
- white fish
- flour (for breading)
While the carrots are cooking over low heat, heat oil in a frying pan. Then coat the fish with flour. Fry the fish until golden brown. It will be flaky and tender. Sprinkle with salt.
Finally, layer the brown rice with the vegetables and add a piece of fried fish. Delicious!
I wanted to cut the fat from fried eggplant but wanted to keep the crispy taste you get from frying. So, I battered the eggplant and then just coated the outside in oil.
They turned out nicely, less fat and the flavor didnt lose much.
- 1 eggplant sliced
- 2 eggs beaten
- flour or bread crumbs
- olive or other vegetable oil
Dip eggplants in the beaten egg and then in the bread crumbs or flour. Place in a baking dish. Then coat with oil an each side. Coat them the same way you would if you were roasting potatoes or other vegetables in the oven. Bake on 200 C for 15-20 minutes. Flip once about half way through when you see they are golden brown on top.
Using your favorite tomato sauce, mix in cottage cheese and top with Parmesan, mozzarella, or jack cheese.
We invited some old friends (a guy from France and a girl from Rwanda) over for dinner and wanted to do something new that we hadn’t ever made for them before. So we decided to make two different dishes that could be eaten together. The first dish was fried eggplant with a really good garlicky tomato sauce (inspired by Buca di Beppo (one of the most popular Italian Restaurants in the U.S.). The second was fresh pasta with a homemade Alfredo sauce. It was the first time we had made the Alfredo sauce and it tasted really good but next time we would either blend it to completely creamy or leave out the pork chunks until then end so that the sauce has a better consistency.
- 2 medium-large onions
- 4-5 medium cloves garlic
- 2 400 gr. (16 oz) cans chopped tomatoes
- 1 small can tomato paste
- 1/2 Tbs sugar
- 1/2 Tbs oregano and basil
- 1/2 teaspoon paprika
- dash of pepper
- salt to taste
Saute the onions in a tablespoon of oil over medium-high heat. After they are mostly cooked add one clove crushed garlic. You can crush the other cloves of garlic and leave them sitting. I have read that crushing garlic and letting it sit for at least 20 minutes enhances the health benefits of garlic. The secret of this garlicky tomato sauce is to add the garlic at the end so that it has as stronger flavor.
Add the all the cans of tomato. Mix in 1.5 cans (use the tomato paste can!) of water. Add the remaining ingredients. I add sugar to cut the acidity of the tomato. Simmer on low heat while you make the rest of the meal. Add garlic to boiling sauce and remove from heat.
- 2 eggplants
- 2 eggs
- bread crumbs with salt
- While the sauce simmers, cut the eggplant in medium sized slices. Try to make them as uniform as possible. Beat eggs and put bread crumbs and salt in a separate bowl.
- Dip eggplants in the beaten egg and then in the bread crumbs. Fry without a lid until golden. We use less oil by turning them once when cooked on one side. Usually the bread crumbs that have fallen off will burn about half way through so when the oil runs out and you are about to add more wipe out the pan with a paper towel. Sprinkle with salt when they are done frying. Top with the hot tomato sauce and serve immediately.
- (The way this eggplant is done, follows a recipe from the Carlos’ Grandma from Spain. Because it has egg it is really filling, so you can just eat the eggplant as a dinner. The Abuela does.)
- 200 gr. pork chops or bacon
- 1 onion
- 1 small garlic pressed
- 50 g. butter
- 1/2 tbs oil
- 50 gr. Parmesan cheese
- 500 gr. cooking cream
- salt and pepper to taste
Fettuccine pasta. Fresh or dried.
Add onion, garlic, butter and oil to the t-mix. Puree completely (15 seconds on 9). Cook 5 minutes on 100 degrees, speed 2. While the onion mixture is cooking, cook the pork chops in a frying pan. When the onions are cooked, add the cream, Parmesan cheese, mix on speed 8 for a few seconds. Cook for 8 minutes on temperature 90 on speed 4. When you add the cream to the t-mix , put water on to boil for the noodles. When the alfredo sauce is done, mix the chopped pork chops into the sauce using a spoon. You could do this in the bowl you are going to serve it in!
Serve the alfredo sauce over the hot noodles. It is fattening but very good!
Fettuccini Alfredo (left) and Fried Eggplant and Sauce (right).
The time says 30 minutes, but it takes 30 minutes for each one! Making both of them for the same meal will take an hour. We like to cook with friends.