Tuesday, November 19, 2013

Garlicky Eggplant and Garbanzo Bean Skillet

This recipe happened.  I came home from work.  I didn't have a plan for dinner, but I had two eggplant.  I looked up vegetarian eggplant recipes and I found one that looked good but it involved lentils.  I didn't have lentils, but I did have garbanzo beans.  And that worked.  I had made bulghur pilav for mom the night before, so we heated the leftovers up and served this over it.  It's a quick dinner.  Start to finish takes about 30 minutes.
 I hope you enjoy it!

1 onion, chopped
6 cloves garlic, minced
2 large Japanese eggplant, cut into 1/4" sliced into wedges (cut eggplant lengthwise, and then cut each half lengthwise again...then cut the wedges into 1/4" slices
1/2 cup water
1 Tbsp Herbs d'Provence (or Italian seasoning)
1 15.5 oz can garbanzo beans, drained and rinsed
pepper to taste
Salt to taste
1 15 oz can diced tomato (with basil)
1 tsp paprika
a PLOP of greek yogurt to top off each bowlful

I use my wok for this, but a large nonstick pan would be great too.
Satue the onion in the skillet until it goes translucent.  Stirring.  Add a pinch of baking soda and your onions will start to brown.  Add the minced garlic and cook another couple minutes.

Add eggplant, water, seasonings and cover.  Let the whole thing cook down for about 10 minutes.  Stir frequently.  Eggplant should be soft.  Add all the rest of the ingredients .  Cover and cook about 15 minutes til the eggplant is saucey.  Add salt, pepper.  

OPTIONAL:  Add a heaping tbsp of greek yogurt on top of each bowl.  Serve on top of brown rice or bulghur wheat pilav.

Serves 5-6

Wednesday, November 13, 2013

Lentil & Barley Soup (Vegan)

I used yellow, red and orange carrots, but any carrots will do.
Now that the weather's cooling a bit (okay, seriously, it's 88 degrees outside!), I like to start making soups for dinner (and to pack for lunch).  This lentil soup is easy, filling, and totally inexpensive to make.  It cooks up in an hour, and is delicious.  Since I always have lentils in the cupboard, onions, carrots and celery in the fridge, it's my go-to soup when I can't think of what to cook.
This receipe makes about 5-6 good-sized servings

1/2 cup pearl barley
1 cup lentils
1 medium onion, chopped
6 carrots, sliced
6 medium stalks of celery, OR the inner part of the celery with the leaves and such, chopped
4 large cloves of garlic, thinly sliced
1/2 pound mushrooms, sliced
1 Tbsp of olive oil (or 1/4 cup water to saute)
8 cups water
1 can diced tomatoes (optional) and/or bouillion
Salt and Pepper

Rinse and wash lentils and barley, checking for little stones.

In a soup pot, add oil or water and saute and chopped onion, garlic, celery and sliced carrots until onions are translucent.  Add lentils and barley, stir.  Add water.  Cover, and simmer for one hour.  Add salt and pepper to taste. Cook until lentils and barley are soft *but not mushy - about an hour.  Serve with lemon wedges.

NOTE:  I have added diced tomatoes and I have also added vegetable bouillion...but I like it just as described above.  It's not overly salty, the flavor of the onions, garlic, mushrooms is not overpowered by the broth.