Eggplant Rolls

Eggplant and I are having real moment right now. I honestly think I have been eating one, in some way or another, just about every day for the last week or so. And no, I am not sick of them at all. But yes, I have been lazy about doing much other roasting or braising the old plant and just eating it straight into my mouth hole. But I guess sometimes my lazy ass wants more substance and also, it is nice to feed the mr something good too. I figured I should maybe do something a little more classy, more meal like, and might actually require a fork to eat it with. (I have a real tendency to eat with my hands, even the things that most people would probably say could not be eaten with hands. You should see me eat soup! Ha!) And so I prepared for us a feat of greatness (not really a feat, but great for sure). Eggplant roll ups.

These rolls are way more tasty and delicious then the effort it takes to make them. Really, they are super simple to make. Just a thick herby bean filling rolled up in eggplant and roasted in tomatoes. Sounds so good right? Well then taste even better. And then you can top that whole shebang with some fresh basil and everyone is all good to go.

So ok, I feed some to the mr for dinner because the goal was to fee us both with one dish, but I sure did eat more then half (like 3/4 of it) to myself. Without a fork.

There is no shame in my game.

Now to the eggplant rolls!

The stuff. An eggplant, an onion, some white beans, crushed tomatoes, a lemon, some thyme, oregano,and garlic powder, salt and pepper, oil, and basil. (I just pureed all my fresh basil into a paste so yeah).

First up, slice the eggplant lengthwise into 1/2 inch thick pieces.

Place the pieces on a baking sheet and sprinkle with a pinch of salt. It is ok if they overlap a little, we are just trying to soften them a bit. Stick into a hot oven.

Now chop up the onion.

Into a skillet it goes to cook up until soft and fragrant.

Eggplant, comes out of the oven all nice a pliable.

Now make the bean filling. Beans, onions, spices, juice of lemon, and a good crank of pepper and a pinch of salt go into food processor. Blend until smooth.

Gently grab an eggplant cut and cover one side with the bean mixture. Don’t skimp our but don’t add ore then you can roll up. And then roll it up.

Add a cup or so of sauce to a skillet or casserole dish, then place the rolls on in. Once all the rolls are in, cover with the remaining crushed tomato or marinara sauce.

Pop into hot oven to bake.

And then when the eggplant is tender and the sauce is all bubbly, pop it out.

Add some fresh basil (or basil puree) and grab that fork.

Nothing left for you to do beside eat it.

-C

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Eggplant Rolls

serves 3-5

• a medium to large eggplant

• 1 yellow onion

• 2 1/2 cups white beans (or one can)

• a lemon

• teaspoon each of thyme, garlic powder and oregano

• 3 cups crushed tomato or a simple marinara sauce

• salt and pepper

• splash of oil

• fresh basil (optional)

Preheat oven to 400 degrees

Grab the eggplant and cut the very top off then cut slices lengthwise about 1/2 inch thick. You should get about 10-12 slices. Place the slices onto a baking sheet, overlapping a little if necessary, sprinkle with a pinch of salt, and place into oven. Cook for about 10 minutes or until the eggplant is just barely starting to soften and becomes pliable. Remove from oven and let cool a bit.

Meanwhile chop up the onion and place into a lightly oiled skillet. Cook for 5-8 minutes or until the onion starts to become translucent and fragrant. Once cooked, place into a food processor along with the beans (drained but keep the liquid),the spices, and the juice of the lemon. Pulse until smooth and if needed, add a few tablespoons of the bean liquid to loosen it up enough to blend. Taste and season with salt and pepper.

Now to make the rolls. Grab cooled off piece of eggplant, lay it flat, and cover with the bean mixture. Not too much or too little, probably a bit less then 1/4 cup. Then roll the eggplant up. Either grab a skillet or baking dish and add about 1 cup of the crushed tomato or marinara sauce to the bottom. Place rolls as they are being made into the dish. Once you have filled the dish with the rolls, cover with the remaining sauce.

Place the rolls into the oven and bake for 30ish minutes or until eggplant is nice and fork tender.

Once baked, remove from oven, left cool for a few minute and then serve. Top with fresh basil (or basil puree) if you want.

Eat with a fork.

Sautéed Beet Greens and Onions

The short of it is, people, stop wasting your beet greens!

The long of it is that I went to pick up my farm share this week and ooh lovely we got bunch beets. Bunched beets are my favorite becuase when they come bunched, they come with the greens and I can honestly say that the greens are some of my favorites. So I grabbed my bunched beets and continued picking up the rest of my veggies. As I tuned the corner I passed the compost. Know what I saw? Beet greens. People were grabbing there beets and ripping the greens off and tossing them into the compost. Oh that just pissed me off. First because it still shocks me that people don’t realize they can, and should, eat the greens but more because I wish they just left the greens in the extras pile. I would have gladly taken them home. I almost went into the compost but there was some gross stuff in there and plus there was a line of people waiting patiently to get the to cucumbers. I had to walk away.

Oh how I can’t stand wasted food!

So now that we all know that beet greens are food and are amazing, you might ask how do you eat beet greens? Any way you want really, but you can use them like any other green. They are kind of like chard orkale, but more beety and are just really really good. One on my favorite and simple things to do is beet greens sautéed with garlic and ginger and a little soy with thinly sliced vinegary onions. Fast, easy, and tasty as hell.

There you go. Now never waste your beet greens again. Or if you don’t want them you can give them to me!

Now to the beet greens!

The stuff. A bunch of beet greens (you don’t need the beets) an onion (Or 2 really small onions) soy or aminos, garlic, ginger, red wine vinegar, and a splash of oil.

First, thinly slice onion and place into a bowl. Dump in the vinegar and toss around.

Grab the beet greens and cut the leafy parts from the stem. Chop the stems up into small pieces.

Place stems into a skillet with a tiny splash of oil and water and cook on medium heat.

Mince up garlic and ginger.

Once stems are tender, toss in the garlic and ginger and mix around. Keep on heat.

Now grab the greens and rough chop into smaller pieces

Once the garlic and ginger becomes fragrant, toss in the greens and stir in until wilted. Once wilted, dump in the soy and mix around. cook for another minute or so then remove from heat.

Toss in the onions and mix around.

Now just eat. From skillet or grab a bowl. You do you.

-C

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Sautéed Beet Greens and Onions

serves 1-3

• 1 bunch of beet greens

• 1 regular sized onions (or 2 very small onions)

• 2 cloves garlic

• inch piece of fresh ginger

• 2 tablespoons red wine vinegar

• 1-2 tablespoons soy, tamari, or aminos

• a splash of oil.

• a splash of water

First, if there are beets attached to the greens, cut them off and save them for later.

Take the onion and slice into very thin pieces, place into a bowl, and toss them with the vinegar. Set aside.

Grab greens and cut the leafy parts from the stem. Cut the stem up into little pieces and toss into a skillet with a splash of oil and a splash of water. Set on medium heat to cook. While cooking, mince garlic and ginger and once the stems become tender, toss garlic and given into the pan and mix around. Keep on heat. Now grab greens and give them a good rough chop then toss them into skillet once the garlic and ginger become fragrant. Mix around until wilted. Once wilted, add in the soy and mix. Cook for another minutes or so then remove from heat. Toss in the onions with the vinegar. And that is it. And now you eat.

Cauliflower, Kale, and Lentil Bowl with Peanut Sauce

I am freaking hot. We are currently in a heat wave right this very minute and I am not happy about it. This is my problem with summer, the heat. Or better yet, the heat with humidity. It turns me sour and I can’t deal with anything, including myself. It is not a good look on me.

But a redeeming quality summer does have is all the fresh produce. The farm share is really starting to pick up and we are getting a good amount of fresh goody goods and that is something I can’t not be happy about. But it is still to hot and when it’s to hot, no one (I think) wants to cook. So don’t cook, just compile. A big ass bowl of veggies, some lentil (or use beans if you want) , and creamy peanut sauce. Thrown together within minutes, hardy and satisfying without being heavy and hot, and tasted really freaking good. A meal on it’s own or a fantastic side dish or snack dish or you know, anytime eating time food dish.

It is just a good dish to make and even better to eat. Heatwave or not.

Now to the cauliflower, kale, and lentil bowl with all the peanut sauce!

The stuff. Half a head of cauliflower, a few big kale leaves, half an onion, cooked lentils, peanut butter, apple cider vinegar, hot water, soy sauce, ginger, garlic powder, red pepper flakes, and black pepper.

Cut up cauliflower. Just go at it with a knife until it is a pile of small little pieces. Then dice up the onion into small pieces and cut up kale into small pieces as well.

Toss all of that into a bowl and top with the lentils.

Peanut sauce. Mix together the peanut butter, vinegar, soy, ginger, garlic, and red pepper flakes. Stir and add in enough hot water to make it creamy, smooth, and pourable.

Dump the peanut sauce into the bowl with everything else.

Toss until everything is evenly coated. And don’t forget to add a good amount of black pepper.

And that is it. Now grab a bowl and a fork and eat. It is really really good.

-C

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Cauliflower, Kale, and Lentil Bowl with Peanut Sauce 

Serves 1-2 as a big salad or 3-4 as a side

• 1/2 head of cauliflower

• 1 1/2 cup cooked lentils

• 2-3 large kale leaves

• 1/2 a small onion

Peanut Sauce

• 1/4 heaping cup of peanut butter

• 2 tablespoons soy or liquid aminos

• 2 tablespoons apple cider vinegar

• 1 teaspoon garlic powder

• 1/2 teaspoon ground ginger

• 1/2 teaspoon chili flakes

• 4-5 tablespoons hot water

• black pepper

Start by chopping up cauliflower into little pieces. Some pieces will be like crumble and that is good. Also dice up onion into small pieces and chop kale into small pieces. Place it all into a bowl and top with the cooked lentils.

Make peanut sauce. Place peanut butter, soy ,vinegar, the ginger, garlic and red pepper flakes, and 4 tablespoons hot water into a jar or bowl and mix until incorporated. It should be smooth and thick, but pourable. If to thick, add in another tablespoon or two of hot water.

Once sauce is made, dump into bowl with the rest of the stuff and toss until everything is coated and combined. Top with lots of black pepper and then, well, eat. Or set aside until meal time. Then eat.

Carrot Ginger Brown Rice Pilaf

Do you have a shit ton of rice? I know of at least a few people that might have gone overboard with their rice stock so I think it might be safe to assume that many more did too. And that’s cool, just as long as you eat it. No one like a food waster.

But are you bored with plan rice? Well I got you. Rice is so easy to jazz up. Add a little this, add a little that, and you’ve got yourself a rice dish among the greats. Even better, toast the rice a little before cooking it and you end up with a even better, flavorful rice. That is fact.

Carrot ginger is a classic flavor combination and can pair with just about any other flavors so you don’t have to think too hard about what else to serve with it. And really, you could just eat a big bowl of the rice. There is no need for anything else. It has it all. Grain, veggies, and seeds or nuts… All you need is a fork (or spoon if you are like that) and an open mouth and you are golden.

Now to the rice pilaf!

The stuff. Long grain brown rice, a couple carrots, some fresh ginger, garlic, an onion, soy sauce, olive oil, water, and pepper.

Grab onion and dice it up really small. Shredded or julienne the carrots.

Add a couple of tablespoons of olive oil to a pot. Add in the onions and start on medium heat and let them cook for a few minutes. Then add in the carrots and keep cooking for a few more minutes until they become slightly tender.

Mince the garlic and the ginger.

Add that freshly minced garlic and ginger to the pot and give it a good stir. Add in the rice now as well and cook for another few minutes , stirring it once or twice until you can smell the toasty-ness of the rice. Then add in the water and soy.

Bring the pot to a boil then turn heat down to the lowest simmer. Pop a top on the pot and let cook, undisturbed, for about 30ish minutes, or until all the liquid has absorbed into the rice.

Once rice is cooked, grab a fork and fluff then pop the lid back on and let it rest for 5-ish minutes. Trust, this makes the rice so just do it.

And then the rice is done, all fluffy and flavorful. Add some green something for a little pretty and yum. Also added a handful of toasted sunflower seeds because why the heck not.

-C

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Carrot Ginger Brown Rice Pilaf

makes 3-4 servings

• 3/4 cup long grain brown jasmine rice

• 1 1/2 cups water

• 1 small onion

• 2 carrots (about 2 cups shredded)

• 2 tablespoons minced fresh ginger

• 2 tablespoons soy sauce

• 2-3 cloves garlic

• 2 tablespoon olive oil

• pepper

• 1/2 cup toasted sunflower or any other seeds or nuts you have on hand (optional)

Start by dicing up the onion and shredding or julienning the carrot into small pieces. Place into medium pot along with olive oil and set on medium heat. Cook for a few minutes until the slightly tender.

Mince garlic and fresh ginger and add it to the pot with carrots and onions. Add in dried rice too and keep cooking on medium heat until the rice smells toasty. Add in the soy and the water. Bring pot to a boil then reduce to lowest simmer you got. Place a lid on top and cook for 30ish minutes or until the rice has absorbed all the liquid.

Once the rice has the liquid, remove the pot from the heat and fluff it with a fork. Place lid back on pot and let the rice rest for 5ish more minutes.

Then eat. I think adding a handful of some crunchy seeds or nut and maybe something green only adds to the rice so go for it if you have it around.

ChickPeas and Peas

I am all about the quick meal. Sure I love me some kitchen time, but sometimes I just want good food good and fast. Chickpeas lightly sautéed, tossed with fresh green peas, thin pieces of raw onion, and tahini sauce. Sounds easy and so simple right? Well it is, simply freaking fantastic.

I am also thinking ahead to those summertime cookouts or when people are flowing through the house in need of food. This is a definite dish to bring to a cookout of potluck dinner situation. You know, when we can do those things safely again. Until then, I make it and eat it to my face. Now you should too.

To the chickpea and peas!

The stuff. Chickpeas, peas, an onion, some tahini, soy sauce, red wine vinegar, and a little oil. Also need a splash of chickpea waster or regular water. And pepper, if you want it.

Tahini, soy, vinegar, and a little bit of chickpea water. Stir until smooth and creamy.

Cut up onion, nice and thin like.

Now sauté chickpeas. Drain and rinse the beans and lightly coat a pan with oil. Toss chickpeas into pan on medium high heat and cook until they start to brown.

Once the chickpeas have somef dark color, toss in the peas and the onion. Mix it all tougher and turn heat off.

Dump it all into the bowl with the tahini sauce and mix it all together.

Add pepper, grab a fork, eat.

-C

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ChickPeas and Peas

Serves 1-4 people

• 2 1/2 cups (or one can) cooked chickpeas

• 2 cups fresh or frozen (and thawed) green peas

• 1 small onion

• 1/4 cup tahini

• 2 tablespoon red wine vinegar

• 1-2 tablespoon soy sauce/tamari/liquid aminos

• a couple teaspoons olive oil for pan

In a medium sized bowl mix together the tahini, lesser amount of soy, and vinegar. Stir until smooth, adding in a splash or chickpea or regular water to thin out until it is the consistency of heavy cream. Taste. If it needs more soy, add a little more in until it tastes right.

Grab the onion and slice it up, really thinly and into small pieces.

Place a large skiller on medium high heat on stove. Add in a couple teaspoons olive oil to coat. If the chickpeas are still in water, rinse and drain. Dump drained chickpeas into hot skillet and cook for about 5-7 minutes or until they start turn deep brown on some sides. Throw in the peas and the onions, turn heat off, and mix around. Let sit in hot pan for a minutes or two then dump it all into the bowl with the tahini sauce. Mix it all around, add some cracked pepper, then, eat.