Baba Ganouj/Ganoush - Eggplant Hummus

Yesterday I showed you the new grill my hubby purchased that we are loving. One of appetizers he likes to make using his grill is Baba Ganouj. I really do love that my man can cook!! Typically, I don't like eggplant, but when my hubby makes this I can eat the entire bowl.

Baba Ganouj/Ganoush

2 medium eggplants (1lb.)

4 garlic cloves unpeeled

1/4 cup lemon juice

2Tbs. Tahini

1 1/4 tsp. salt

Preheat grill to high. Prick eggplants with fork thread garlic on skewer. Grill eggplants and garlic till charred(see yesterday's grilling picture). When done cooking transfer eggplant and garlic to a cutting board and let cool. Peel both eggplants when cool. Transfer insides of eggplant to food processor or blender, add lemon juice, tahini, garlic and salt. Blend until smooth. Drizzle with olive oil and sprinkle with smoked paprika. Serve with Pita bread and Enjoy!

Jen

Linking to: Tasty Tuesday

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Corn, Tomato and Cilantro Salad

We had a few ears of corn left over the other day so we decided to make corn and tomato salad. I was planning on throwing together the corn and tomatoes with some balsamic vinaigrette and calling it a day but my hubby had other plans. I must admit that his salad came out much better!

Corn, Tomato and Cilantro Salad

2 ears of corn cut from the cob

1 tomato

Handful of cilantro

1/4 of an onion

2-3 Tbsp. olive oil

1 Tbsp. lime juice

 Pinch of kosher salt

(feel free to adjust any quantities based on your taste)

1. Cut corn off cob2. Dice tomato 3.Chop cilantro and onion 4. Mix olive oil, lime juice and salt 5. Combine all ingredients and enjoy! We also added about 1 Tbsp. of left over tomato bruschetta we had in the fridge. I am not sure if that effected the taste or not.

Jen

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Pappardelle with Peas and Parmesan!

This recipe has become a staple in my meal rotation because it combines my love for pasta and a sneaky way to get more vegetables into my diet. For my friends who know me well, I have always struggled with eating vegetables. However, after living with a vegetable lover(my hubby) for some time now, his veggie ways are rubbing off on me!

Pappardelle with Peas and Parmesan

(Modified from Oprah's Magazine)

1 pound fresh pappardelle or fettuccine (I use whatever pasta I have on hand)

1/3 cup plus 1 Tbsp. extra-virgin olive oil

1 cup coursely chopped red onion

2 Tbsp. sugar

1 tsp. salt (I usually don't add any unless I think it needs it at the end)

1/4 tsp. black pepper

2 cups fresh or frozen peas, thawed

1/2 cup chicken broth or water

1 Tbsp. butter

12 whole mint leaves (I have never used them)

Freshly grated Parmigiano-Regganio (my favorite) cheese to taste

Whole cooked peas for garnish

1. Boil a large saucepot of salted water and cook the pasta until al dente.

2. Meanwhile, in a wide nonstick skillet, heat 1 Tbsp. olive oil over medium heat until hot. Add the onion, sugar, salt, pepper and peas. If you are using fresh peas, cook 10-12 minutes or until vegetables are soft and tender, stirring occasionally. (If you are using frozen peas, add them when the onion is tender, and cook 2 minutes more, stirring.) Transfer the mixture to a blender and puree with broth or water and the remaining olive oil, occasionally scraping down the sides of the blender with a spatula.

3. When the pasta is done, drain it. Mix the pea puree and butter in a saucepot; add the pasta and stir until it's evenly coated. Add the mint leaves (if desired) and toss well. Serve with Parmigiano-Reggaino cheese and garnish with whole cooked peas. Makes 4 servings.

Jen

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Basting Oil Recipe!

Basting oil is one of those ingredients we can not live without in our kitchen.We go through it rapidly so we learned how to make it ourselves. Here are a few foods we use the basting oil with:

 Our crostini appetizer.

(recipe will be on a future post)

Roasting Brussel sprouts.

 Just toss with the basting oil add a little kosher salt and roast at 400 degrees in the oven for 35-40 min. I swear they are like eating candy.

Until I had them prepared this way Brussel Sprouts were not even in my vocabulary!!!!

Homemade Pizza dough.

(recipe future post)

 Mushrooms for in my omelets.



Here is what you will need:

Your favorite bottle to mix it in.

1/2 cup olive oil

1 minced garlic clove

2tsp. parsley

1/2 tsp. thyme

This is what it will look like after mixing.

After it has been sitting all the ingredients will go to the bottom.

I hope you like this recipe as much as we do.

Jen

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