Garlicky Roasted-Eggplant and Red Pepper Soup with Chèvre

Fall is here! The leaves are changing into golden, flaming orange, and dark purple shades, and with it is coming all these colorful squashes and variety after variety of apples and pumpkins. After struggling with the fact that winter is soon going to follow, I've given up on denial and am fully embracing the colors and the cold. I’m even going apple picking this weekend!! Yes, Fall heralds the winter, but it also means I can permanently fire up my oven and welcome that warm cup of soup. Come on apples, pumpkins, and harvest festivals – I’m ready!

I tried this recipe from a book I own, Soups And Stews. I've copied the method exactly, but I've modified the quantities because I felt the eggplant flavor was very strong, and the other flavors extremely mild. I also found, that you have to keep the cheese at room temperature and the soup extremely hot, so that the cheese melts well.

Garlicky Roasted-Eggplant and Red Pepper Soup with Chèvre
1 lrg eggplant
1 lrg red pepper
1 tbsp olive oil
1 lrg onion
1 small pod garlic, minced
1 32oz box chicken broth
2 tsp fresh thyme
Salt to taste
Fresh ground pepper to taste
2 tbsp fresh basil, chopped
2 medium-thick goat cheese

Heat the oven to 425 degrees Fahrenheit. Oil a baking sheet. Cut the eggplant in half, lengthwise. With a sharp knife, cut 5 slashes, about ½ inch deep, on the cut side of each eggplant. Arrange the eggplant, cut side down, and the whole bell pepper, on the baking sheet.

Roast the vegetables in the oven, turning the bell pepper occasionally, until the pepper is black on all sides and the eggplant is very soft, about 40 minutes.

In a medium frying pan, heat oil over moderately low heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Allow to cool. Transfer to food processor.

When the pepper is cool enough to handle, pull off the skin. Remove the stem, seeds, and ribs. Put the flesh in the food processor. Scrape the eggplant from it’s skin and add the flesh to the food processor. Puree until smooth.

Transfer the vegetable pure to a large pot. Add the stock, thyme, and salt. Simmer uncovered, 15 minutes. Stir in pepper. Ladle the soup into bowls, sprinkle with basil and top with a slice of goat cheese.

Herb Peas and Carrots

Herb Peas and Carrots

I usually put in just one or two herbs into this dish, so that I can change it around often, which makes it taste like a different dish every time.

Herb Peas and Carrots
1 pkt, frz, peas and carrots, defrosted
1 tbsp butter
1/3 cup fresh thyme
Salt to taste
Pepper to taste

Place the peas and carrots in a microwave steamer and steam as per instructions. In the mean time, separate the leaves and stalks of the thyme, discarding the stalks and chopping the leaves fine. In a pan, on medium heat, melt the butter. Add in the thyme and cook for a minute or so. Then add the peas and carrots, salt, and pepper. Mix thoroughly, and cook for 5 to 8 minutes so that the flavors blend together. Serve hot.

Chili Brussels Sprouts

Chili Brussels Sprouts

This is my absolute favorite way of cooking Brussels sprouts. I got the recipe from a cousin, and I can’t stop eating them.

Chili Brussels Sprouts
1 pkt frozen Brussels sprouts, thawed
Chili flakes to taste
Salt to taste
Oil spray

Line a baking pan with silver foil, and spray with oil. Place the Brussels sprouts in a bowl. Spray it with a little oil and then sprinkle generously with salt and chili flakes. Toss so that they are evenly coated. Place in the baking tray and bake at 375 degrees Fahrenheit for about 30 minutes or until they start to brown. Remove from the oven, and drizzle with lime juice. Serve immediately.

Notes:
*If I am only cooking one packet, then I do it in the toaster oven.

Garlic Broccoli

Garlic Broccoli

Occasionally, I’ll buy a ready marinated meat at the grocery store for a quick and easy dinner. As an accompaniment, we often have these three dishes: Garlic Broccoli, Herb Peas and Carrots, and Chili Brussels Sprouts. These go-to dishes are very easy to make and my husband loves them all. They go with everything from steaks to roast chicken or baked fish.

Garlic Broccoli
1 head broccoli, cut into small florets
1 tbsp butter
Garlic powder to taste
Salt to taste
Pepper to taste

Cut the broccoli into small florets and wash well. Discard the stalk. Steam the broccoli in a microwave steamer, till done. In a frying pan, melt the butter. Add the steamed broccoli, salt, pepper, and garlic powder, and toss so that it’s well mixed. Keep on a high flame for a few minutes, so that the garlic powder has a chance to cook. Stir occasionally. Remove from heat and serve immediately.

Classic Baked Acorn Squash

Acorn Squash

Last week, I got an acorn squash in my CSA basket. I’ve never seen or eaten one before and so I looked it up on Google and found this recipe. I didn’t modify it in any way, and so I’ve simply copy-pasted it onto my blog, with a link to the original recipe at the bottom. After eating it though, I think I would have done it a little differently. First, I baked it for 1 hour and 15 minutes, but feel like it might have needed another 15 minutes. Secondly, I think it needs more of the butter-sugar syrup. Next time I’m going to make a little extra in the microwave, to add to the squash while we eat it. Lastly, I had to keep adding more water to the dish, ¼ cup wasn’t enough. I would add a full cup in the future.

We ate it like a dessert, and I think it’s going to become a Fall favorite. Taken from Simply Recipes.


Classic Baked Acorn Squash

 
INGREDIENTS

· 1 Acorn squash 

· 1 Tbsp Butter
· 2 Tbsp Brown Sugar
· 2 teaspoons Maple Syrup
· Dash of Salt

Classic Baked Acorn Squash

METHOD
1 Preheat oven to 400°F.

2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.

3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.

4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

Classic Baked Acorn Squash

Sweet and Spicy Channa Dal

Sweet and Spicy Channa Dal

We eat this dal at home all the time, maybe even once a week. It is my all-time favorite channa dal recipe. Actually, it’s the only recipe I really like with channa dal. If it’s not cooked like this, I tend to give channa dal a skip. This recipe is simple, and can be made in large quantities and frozen to eat later.

Sweet and Spicy Channa Dal
1 onion, chopped fine
1 ½ cups channa dal
½ tsp ginger paste
½ tsp garlic paste
½ tsp chili powder
1 tsp sugar

 Soak the dal in water for 20 to 40 minutes. Heat oil in a pressure cooker, and when hot add the chopped onions. Fry till it is translucent, at this point; add the ginger and garlic pastes. Cook for a few minutes, stirring occasionally, until the raw smell goes. Next, add the chili powder and the sugar. Mix together well, and put in the dal. Add water only enough to cover the dal. Mix it well, and put on the lid and whistle. Turn the heat down to medium.

Cook till the whistle blows, then turn the heat to low and continue to cook for 15 to 20 minutes. Switch off the stove and allow the pressure to come down for another 20 minutes. Open the pressure cooker (using the appropriate instructions) and check if the dal is cooked. If not, repeat the process. If it is cooked, but there is still a lot of water in the cooker, then turn the flame on medium-high and cook without the lid, till most of the water evaporates. Serve hot with chapatti.

Notes:
* IF YOU ARE USING A PRESSURE COOKER, PLEASE FOLLOW ALL INSTRUCTIONS THAT COME WITH THE COOKER. IT CAN BE VERY DANGEROUS IF NOT USED PROPERLY! My recipe instructions are written with the assumption that you know how to use one and this blog is not responsible for your use of a pressure cooker. Every cooker has a slightly different cooking time, and water absorption. If there isn't enough water in the cooker, your food will burn and cleaning that cooker is a pain in the backside!

Masala Liver and Kidney

Masala Liver and Kidney

I realize a lot of people are squeamish about eating liver, kidney, etc. but this dish is popular among the Parsis – At least the less squeamish ones – and it is delicious! If you like spicy food, be open-minded and give it a try.

Masala Liver and Kidney
¼ lb liver
¼ lb kidney
Salt to taste
1-2 tsps turmeric powder
1-2 tsps chili powder
1 tsp coriander powder
1 tsp cumin powder

Chop the liver and kidney into pieces about the same size and wash thoroughly. Marinate in all the spices, cover and allow it to sit for a minimum of 20 minutes. Heat a little oil in a frying pan. When it’s hot, put in the liver and kidney. Cook till it’s done, stirring occasionally. Just before serving, drizzle with lime juice. Serve hot.

Notes:
*I use beef liver and kidney, but chicken and pork are just as good. If you have a preference stick with it.
*I usually make this as an accompaniment to the Spicy Zucchini Frittata or a Masala Dal.