This is about the best time of year for Fall colors here and I have some amazing pictures to share (probably tomorrow, mostly)! We stopped and harvested some lingonberries, aka low-bush cranberries. They are tart and probably full of antioxidants. The picking wasn't wonderful but we're not going to eat bushels of them either! I'll probably make jam for Phil.
But I promised that I would share some food-makings that involve deliciousness and planning and eschew the 'too busy' excuse and cold potatoes.
When Phil was visiting with his guy friends for a couple nights, I decided to indulge a craving for eggplant, middle eastern style: a taste of home. Forward planning also came in handy: I had a pint jar of cooked chickpeas in the freezer from all the way back in July when I made so much hummus for the wedding. Thaw those out, and with plenty of garlic and spice and some onions, chard and parsley from the garden, it was quite a treat.
Ingredients:
1 medium eggplant, cut into 1-inch cubes, salted, rinsed and drained
2 cups cooked chickpeas (like a 16oz can)
1 medium-sized onion, chopped
2 teaspoons coconut oil
4 cloves garlic, finely chopped
1/4 cup sundried tomatoes
3-4 cups water
1 teaspoon paprika
salt, black pepper
3 cups chopped chard
2 tablespoons minced parsley
In a large, heavy-bottomed pan, heat the oil and saute the onion and eggplant in the oil until the eggplant is soft and the onions translucent. (If necessary, do this in batches.)
Add the garlic, seasonings, sundried tomatoes, water and chickpeas and bring to a boil.
Cover and cook for about ten minutes.
Stir in the chard and check the seasonings, adjust if necessary.
Turn off the heat and stir in the parsley.
In a large, heavy-bottomed pan, heat the oil and saute the onion and eggplant in the oil until the eggplant is soft and the onions translucent. (If necessary, do this in batches.)
Add the garlic, seasonings, sundried tomatoes, water and chickpeas and bring to a boil.
Cover and cook for about ten minutes.
Stir in the chard and check the seasonings, adjust if necessary.
Turn off the heat and stir in the parsley.
It would be great served with rice--I ate it just straight with some greenery and carrots on the side and some coconut kefir on top--got three meals out of it.
I love how eggplant absorbs flavors within its own subtle flavor and has that light but dense texture: a special kind of deliciousness. The chickpeas add protein and 'oomph' to the dish as a whole and the parsley stirred in right at the end is just magical.
Is it Fall where you are yet? What does 'termination dust' suggest to you?
I love how eggplant absorbs flavors within its own subtle flavor and has that light but dense texture: a special kind of deliciousness. The chickpeas add protein and 'oomph' to the dish as a whole and the parsley stirred in right at the end is just magical.
Is it Fall where you are yet? What does 'termination dust' suggest to you?
Fall? Well, there has been a slightly discernible shift, for those who are awake to such things, but leaves won't fall until sometime in November. Right now, we are having highs in the mid-high 80's, instead of mid-high 90's. At night, the lows are mid-high 60's, instead of mid-high 70's. So we have a slight breath of cool in the late night and early morning, but it is still hot and humid in the day time. I can't wait to see your photographs; the beautiful mountain shot is a good teaser. I can gaze on those and feel cool and refreshed vicariously. Do you have a favorite falafel recipe? If so, do share.:)
ReplyDeleteMindy--
ReplyDeleteSounds like it's a beautiful time of year where you are.
I'm glad you enjoyed the mountain 'teaser'--and there are more up now.
I haven't made falafel in quite a while but I'll definitely think about it and get back to you--thanks for asking ;)