Spice-crusted aubergines & peppers with pilaf

 

 

Although this recipe - from BBC Good Food - was originally for spicy coated aubergines with pilaf rice, I just wanted a simple recipe to go with the aubergine and red pepper I had just bought; I liked the combination of spices, all of which I happened to have (because of Ottolenghi!). So I didn't use the lentils and rice, but it looks like quite a nice meal. 

The peppers tasted quite fruity actually! I think I'll double the quantity next time. And one small aubergine was sufficient as a side for the two of us, one large red pepper, and I used a small handful of the spices (that's a tsp, right?... or thereabouts!).

Ingredients

• 2 large aubergines, halved
• 2 tbsp extra virgin olive oil
• 2 red peppers, quartered
• 2 tsp ground cinnamon
• 2 tsp chilli flakes
• 2 tsp za'atar
• 4 tbsp pomegranate molasses
• 140g puy lentils
• 140g basmati rice
• seeds from 1 pomegranate [didn't have in the house]
  
• small pack flat-leaf parsley, roughly chopped [didn't have in the house]
  
• Greek or coconut yogurt, to serve [did have. didn't need it]
  

Method

• STEP 1

  Heat oven to 220C/200C fan/gas 7. Using a sharp knife, score a diamond pattern into the aubergines. Brush with 1 tbsp of the oil, season well and place on a baking tray, cut-side down. Cook in the oven for 15 mins. Add the peppers to the tray, turn the aubergines over and drizzle everything with the remaining oil. Sprinkle over the spices, 1 tbsp of the pomegranate molasses and a little salt. Roast in the oven for 15 mins more.

• STEP 2

  Boil the lentils in plenty of water until al dente. After they’ve been boiling for 5 mins, add the rice. Cook for 10 mins or until cooked through but with a bit of bite. Drain and return to the pan, covered with a lid to keep warm.

• STEP 3

  Stir the pomegranate seeds and parsley through the lentil rice. Divide between four plates or tip onto a large platter. Top with the roasted veg, a dollop of yogurt and the remaining pomegranate molasses drizzled over.

 

Red Quinoa and Black Bean Salad

Adapted from Epicurious to what I had available today. Ella ate half of mine and then a plate of her own. She said, "It's the best food you've ever made!" I made it without the banana peppers but will be adding them when I have it for lunch tomorrow.

1 1/2 cups red quinoa
1 1/2 cups cooked black beans, rinsed if canned (1 can)
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup finely chopped green bell pepper (1 medium)
2 pickled banana peppers, seeded and minced (wear rubber gloves)
finely chopped fresh coriander (ie cilantro which I hate so I used a little fresh basil and fresh parsley instead)


Dressing:
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1-2 teaspoons ground cumin, or to taste
1-2 tsp fresh ground coriander seeds
1 tbsp avocado honey
1/3 cup olive oil

Put quinoa with 3 cups water in saucepan. Bring to boil, then turn down heat and simmer 15 mins until all water is absorbed.

While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.

In a large bowl, make dressing: whisk together lime juice, salt, honey, coriander seeds and cumin and add oil in a stream, whisking.

Add beans, corn, bell pepper and herbs and toss well. Add quinoa and toss some more. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

The result:


Adapted from http://www.epicurious.com/recipes/food/views/Quinoa-and-Black-Bean-Salad-12245#ixzz0wAJMpbFf

Easy Gazpacho

I made this for dinner last night, and Nicki asked me to post the recipe. Works great when it's hot like it has been here, because it's nice and cold and doesn't require any cooking in a hot kitchen.

Gazpacho

16 oz canned diced tomatoes
1 cup cucumber, peeled and seeded
1 medium sized bell or sweet Italian pepper
1 large red onion
2 cloves garlic
2/3 cup of olive oil
juice from 1 lemon
1 tablespoon of Worcestershire sauce
2 tablespoons of red wine vinegar
1 teaspoon dried parsley (or 1 Tbsp fresh if available)
1 teaspoon dried oregano (ditto)
salt to taste

Finely chop the onion, garlic, cucumber and pepper (works best if you mince them in a food processor). Combine the finely chopped ingredients in a blender with the tomatoes and the olive oil, lemon juice, Worcestershire, vinegar, herbs and salt. Blend until smooth.

Chill in the refrigerator at least 4 hours before serving. Serve cold with tabasco sauce, if desired.

Mexicali Corn

Happy Cinco de Mayo! I'm posting this early so you can get the necessary ingredients, should you wish to make this next Monday. Do we really care about Cinco de Mayo? Not really, but it is celebrated with verve (and mas cervesa) here in SoCal and it's an excuse to make some yummy food. This is a quick and easy recipe for a side dish made with ingredients that you probably already have.

4 Tbs (60 ml) butter or olive oil
1 green bell pepper, cored, seeded, and finely chopped
1 red bell pepper, cored, seeded, and finely chopped
1 onion, finely chopped
1/4 tsp (2 ml) cumin seeds or ground cumin
3 cups (750 ml) frozen corn kernels
Salt and freshly ground pepper to taste

Melt the butter or oil in a large skillet over moderate heat and saute the bell peppers, onion, and cumin seed until the vegetables are tender but not brown, about 5 minutes. Add the corn, salt, and pepper and cook, stirring frequently, until the corn is tender, about 5 minutes. Serves 4 to 6.