Baked Eggplant with Tomato Mint Sauce & Feta, over Grilled Polenta

Yesterday I decided to try out a new eggplant recipe, in keeping with my resolution to try to observe Meatless Mondays.  It came out very good - similar to an appetizer available on many restaurant menus, but a little different with the mint & feta.
The original recipe called for goat cheese, which Corey absolutely hates.  I used feta instead, which isn't as creamy as goat cheese, but it still tasted delicious.   Usually this type of dish comes with parmesan, but I thought the feta was great, especially with the mint in the sauce.  Simmering the sauce for a little while before assembling the dish made it thicker and gave it a wonderfully rich oven-roasted taste.
I served it over grilled polenta.  Recently I bought a tube of polenta for the first time.  I've always made my own polenta before, but I thought it would come in handy at some point.  It was so easy, all you have to do is slice it and grill it.
Have a look-

When I want to make an eggplant dish, I always look for eggplants that are small and without any bruises.  If this is not possible, I usually just make something else altogether.  Larger eggplants can be bitter tasting, which can be remedied by salting, but to me the smaller ones always taste better.

Ingredients:
Nonstick canola oil spray
2 1lb eggplants, trimmed, cut into 1/2-inch-thick crosswise rounds
1 1/2T olive oil
1/2C chopped onion
2 garlic cloves, minced
1 28oz can Italian-style diced tomatoes
3T chopped fresh mint
1/2t dried oregano
1/2C crumbled feta
8 fresh basil leaves, chiffonade
Polenta tube

1. Preheat oven to 500°F.
2. Spray 2 large baking sheets with oil spray.
3. Arrange eggplant rounds on prepared sheets, brush lightly with 1T oil and sprinkle with salt and pepper.
4. Bake until tender and golden on both sides (about 10 minutes per side). Remove from oven.
5. Reduce oven temperature to 350°F.
6. Meanwhile, heat remaining 1/2T oil in a medium nonstick skillet over medium heat.
7. Add onion and sauté until tender, about 5 minutes.
8. Add garlic and stir 1 minute.
9. Add tomatoes with their juices, mint and oregano and simmer until sauce thickens, about 15 minutes.
10. Season with salt and pepper if needed.  (I didn't add any salt to mine, the canned tomatoes already contained plenty of salt.)
11. Spoon half of tomato sauce into shallow 2-quart baking dish.
12. Arrange eggplant rounds atop sauce, overlapping so that all will fit in the dish.
13. Spoon remaining sauce over.
14. Sprinkle cheese over.
15. Bake until heated through, about 20 minutes.


While the eggplant is baking, prepare the polenta.
1. Heat a nonstick grill pan over medium high heat.
2. Slice the polenta 1/2 inch thick, as many slices as you need.
3. Add the polenta slices to the hot pan, and cook until golden brown.
4. Flip the polenta and cook until golden brown on the other side.

Place a few slices of polenta on each plate, top with the eggplant and sauce, and sprinkle with basil.
Enjoy!

Recipe adapted from epicurious.com

Quesadillas are delicious, when made without 16 guacamoles and 5 frogs

Is it even possible to make 16 different varieties of guacamole?  I guess it must be...

I haven't posted anything in a while, so I think Friday's dinner is the perfect opportunity to start up again.
Sometimes we go out for drinks with friends after we've already had our dinner at home.  However, on Friday we went out for drinks first, and then came home famished.  While not normally recommended, doing it this way can make things a little more interesting.
I was just about to start cooking dinner when Corey called to suggest going out with some of his friends from work.  We went to a small waterfront bar nearby that had somehow evaded us for the past year we've lived here.  It was a fun time, with VERY cheap drinks and a short elderly man named Mudslide Walter directing the karaoke.  Once we got home, I wasn't so in the mood for cooking anymore. Luckily I had planned a simple dinner anyway, and we were eating in less time than it would have taken to get a pizza delivered.
I should mention that I don't think Corey had been appreciating my cooking as much as usual the past few days.  On Monday, I was going to make a vegetarian dish, until I realized I didn't have the time required to roast the squash I was going to use in the dish.  So, I decided to use up some stuff I had on hand instead, and made breakfast for dinner.  I made an egg scramble with feta & baby spinach, with roasted potatoes and bacon.  For me it was very good and a nice change of pace, and I think Corey didn't mind it, although I was told that usually when he's had breakfast for dinner it has been french toast.
The next night, Tuesday, ended up being meatless Monday rescheduled, and I made butternut squash & corn enchiladas, and a rice dish with all sorts of things in it like avocado, cilantro, lime, etc etc.  This one Corey was not so happy with, but you know, you win some...   Good thing I liked it, because there were leftovers. Vegetarian main dishes are usually not well received around here unless there are eggplant, sauce and pasta involved.  Sometimes I make complicated dishes that require a lot of time and ingredients, and are appreciated more by some than others.
Which brings me to the 16 guacamoles and 5 frogs....
Corey loved these quesadillas so much.  He actually said, and I quote: "These are so good, and you didn't use 16 guacamoles and 5 frogs."  I think he was as surprised to hear it as I was.  I really only make guacamole one way, and I've definitely never cooked frogs before (although I have eaten them, and they do taste like chicken).  Anyway, I guess he just liked them because they were simple, and we're still laughing about it around here.  They were delicious, and also reasonably healthy, with spinach and mushrooms, and not a ton of cheese.
I had never actually made quesadillas before.  I had bought the tortillas the other day, and by accident bought the larger size, instead of the smaller ones used for fajitas, and so I decided to try quesadillas.
Sorry I have no photo, but as I said, we did have some drinks before, and we were starving.  But I will be making these again definitely.  Before Corey left for work this morning, he asked if we're having quesadillas for dinner haha.  (No, we're having roast chicken.)

Ingredients:
2 boneless, skinless chicken breasts
Cooking spray
1T oil (such as grapeseed or canola)
1 large onion, chopped
8oz button mushrooms, sliced
3 cloves garlic, minced
1t ground cumin
1t chili powder
1t dried oregano
2C baby spinach leaves, sliced into ribbons
1/2t salt
1/4t fresh ground black pepper
6 (10-inch) flour tortillas
Shredded monterey jack cheese, cheddar, or a mix
Salsa
Low fat sour cream

Preparation:
First, cook the chicken:
1. Heat a small nonstick pan over medium heat.
2. Place the chicken in pan and cook until well browned on both sides and just cooked through.
3. Remove and cut into small 1/2 inch pieces or shred.

While the chicken is cooking, prepare the rest of the ingredients for the filling:
1. Heat the oil in a large nonstick skillet (I used my anodized) over a medium heat.
2. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes.
3. Add the garlic and cook for 1 minute more.
4. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated.
5. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Next, assemble the quesadillas and cook them:
1. Lay 1 tortilla on a flat work surface and sprinkle with about 1/4C shredded cheese.
2. Spoon some of the chicken and vegetable mixture on top of cheese, around 1/2C, then top with an additional 1/4C cheese and another flour tortilla.
4. Using the same large nonstick skillet, spray it with cooking spray and place over medium heat.
5. Carefully place 1 quesadilla in the pan and cook 3 minutes, until lightly browned.
6. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted.
7. Repeat with remaining 2 quesadillas.
8. Slice each quesadilla into quarters, and serve with salsa and sour cream.

I was originally going to make a side dish of sauteed black beans, bell peppers and red onion to go with this.  Since we got home late I nixed it and used the peppers and onion I had already cut up with this morning's eggs.

Recipe adapted from foodnetwork.com

Meatless Monday! Lentils with Sauteed Veggies over Quinoa

There has been a lot of press about how eating less meat is better for your health as well as the earth.  Meatless Mondays are promoted as a way to reduce how much meat you eat on a regular basis, and as such every Monday I receive many emails about vegetarian cooking.
I do like to cook vegetarian dishes, but have not gotten into doing it with much consistency.  However, yesterday I wanted to cook mostly with ingredients I had on hand.  I also wanted to go only to the local store (which will remain nameless), and which does not have such a good selection for meats.  So, Meatless Monday it was!  It also helped that Corey was going out after work.  Whenever I cook a main dish without meat, he usually says it would taste better with chicken haha.
My inspiration for my dinner came from a dish I saw on the blog Liberty London Girl.  I made quite a few changes and additions, and was very happy with the results.  With 5 ingredients from the list of the 30 healthiest foods (see my previous post Healthy Ideas - 30 Healthiest Foods), this dish is packed with vitamins and protein, and low in carbs.
Here's how it looked-

Ingredients:
Green lentils
Quinoa
Olive Oil
Red onion - diced
Garlic - chopped
Mushrooms - sliced (I used baby bellas)
Chicken or veggie broth, or water if needed
Spinach (I used baby spinach)
Feta
Salt & Pepper
Lemon juice

Preparation:
1. Cook the lentils (I had some precooked in the freezer).
2. Rinse and cook the quinoa - I used about 3/4C, added to 1 1/2C boiling water and simmered for 15 minutes.
3. In a large saute pan, heat 1T olive oil on medium.  Add 1/2 of a red onion, diced.  Cook for about 10 minutes.  Add the garlic and cook for another minute.  Add the sliced mushrooms, sprinkle with salt, and cook for another 10 minutes.

It needed a little moisture while cooking, so I'll admit I added a little chicken broth here, but I think it still counts as meatless.  Remove to a bowl.
4. Add the spinach to the same pan and cook, covered, until wilted.  Stir while cooking to help the process.

Before

After

Add the lentils (I used maybe 1C) and cook until heated.

Return the mushroom mixture to the pan, stir to combine, and cook for a few minutes.  Season with pepper.  Add the feta (I used about 3oz, diced) and stir in so it will start to melt.
5. Spoon quinoa onto a plate and make a well in the center.  Spoon the veggies over the quinoa.
6. In a small bowl, whisk together a little olive oil and lemon juice (I used about 2T each).  Drizzle a little over the vegetables.
I'll admit I did have some toasted naan with this, which did up the carbs, as you can see it the 1st photo.
The whole meal was delicious!

Do you observe Meatless Mondays?
What is your favorite meatless main dish?

Chocolate!

This is what I made for dessert when Jen & Doug came for dinner, during her extremely brief stop at home between Bolivia and Guatemala.
It's a warm cookie bar with lots of gooey chocolate chunks.  I served it with vanilla gelato (store bought - Talenti Tahitian vanilla bean) and warm chocolate sauce (also store bought - Fudge Fatale Ultimate Chocolate Sauce).
I forgot to get a photo that night, so this is a smaller version from the following night.  I just had to have it again in order to get a photo ;-).
The recipe for the cookie bar is a secret.  If you want to try it, you'll have to come over.  Otherwise, I'm accepting orders.

How to Eat Sushi - Tips

Not that anyone is thinking about sushi this early in the morning (or maybe you are - kanpai to you), but here is a video with some tips on how to do it correctly.
http://www.chow.com/videos/show/youre-doing-it-all-wrong/63065/how-to-properly-eat-sushi-with-trevor-corson
Incidentally, Chow is a very useful source for recipes, commentary, and tips like this.

Pan Seared Scallops with Quinoa and Grapefruit Salad

This is a meal I thought about making on Thursday night, since Corey was out to dinner with his coworkers.  However, I decided to be lazy, and got some frozen shrimp spring rolls from the freezer at Whole Foods, which I enjoyed with some chardonnay and a couple of chick flicks I knew I could never subject Corey to.
Finally, last night, I made it.  I love sea scallops, and haven't cooked them at home in a long, long time.  I made a quinoa and grapefruit salad to go with them, a recipe I saw on foodnetwork.com.   The recipe shows the salad with salmon, but it was delicious with the scallops.
There are several steps involved in making this salad - infusing the olive oil, segmenting the grapefruit, cooking the quinoa, etc.  It is certainly not something to make when you are short on time (or patience, so I was glad I didn't do it on Thursday).  It was perfect for me yesterday, since I was able to do most of it in the afternoon before Corey got home from work, so we could go for a walk before dinner, and finish it afterwards.
Here are the instructions for making the salad.  I made the whole recipe, so that I would have leftovers.

Ingredients:
1 medium grapefruit
8 thin slices fresh ginger
1/4 cup extra-virgin olive oil
3/4 cup quinoa
1 1/2 cups water
1/2 teaspoon kosher salt, plus additional for seasoning
1 tablespoon white wine vinegar (I used champagne vinegar)
2 teaspoons honey
1 small serrano or jalapeno chile, minced (with seeds for maximum heat)
2 scallions (both white and green parts), minced
2 tablespoons chopped fresh cilantro leaves
Freshly ground black pepper
Preparation:
1. Make the infused olive oil:
Strip the peel from the grapefruit with a vegetable peeler, taking care not to include the bitter white pith.  (This requires a very light hand.)

Warm the grapefruit peel, ginger, and olive oil in a small saucepan over medium heat.  Remove from the heat as soon as the oil starts to bubble.  Set the oil aside to steep for 30 minutes.  Strain and reserve the oil.  Discard the solids.
2. Cook the quinoa:
Rinse the quinoa in a fine mesh sieve and drain.  Put the quinoa in a small saucepan with the water and 1/2 teaspoon salt.  Boil over high heat, and then reduce heat to maintain a gentle simmer and cook, uncovered, for 15 minutes.  Set aside off the heat, undisturbed, for 5 minutes.  Transfer the quinoa to a bowl and fluff with a fork.  Cool.
3. Prepare the grapefruit and juice:
Segment the grapefruit over a bowl, reserving the segments and juice separately. Squeeze the juice out of the membrane into the bowl with the juice.

Cut the peel and white pith away

Cut the flesh away from the membranes over a bowl

4. Prepare the dressing:
Whisk 3 tablespoons of the grapefruit juice with the vinegar, honey, and salt to taste in a medium bowl. Gradually whisk in 3 tablespoons of the reserved grapefruit oil, starting with a few drops and then adding the rest in a stream to make a slightly thick dressing. Season with pepper to taste.
5. Mix the salad:
Add the dressing, chiles, scallions, and cilantro to the quinoa in the bowl and stir to combine.  Season with pepper.

Scallops:
These cook very quickly, so do this last.
1. Pat scallops dry and remove the foot muscle.  Drizzle lightly with olive oil and mix to coat.  Sprinkle with salt and pepper.
2. Heat a saute pan over medium-high heat.  (I again used 1 of our Calphalon anodized pans - great for searing and easy to clean.)
3. Add the scallops and cook until a nice brown crust is formed, about 2 minutes.  Turn and cook until browned on the other side, another 2 minutes.

Spoon some salad onto a plate, top with some grapefruit sections and the scallops, and enjoy!

This was delicious and healthy, with plenty of protein thanks to the quinoa.  I would have liked the salad to be a little spicier.  I scraped the seeds out of 1/2 of the jalapeno, so next time I might get a larger jalapeno, and would use all of the seeds.

A Quick and Easy Marinade for Steak

Last night we decided to celebrate the weather with a nice, juicy grilled steak and vegetables.  We got a sirloin steak, and to dress it up a bit I used my go-to steak marinade.
Ingredients:
3T low-sodium soy sauce
3T balsamic vinegar
3T real maple syrup
4 garlic cloves, chopped
Preparation:
I like to use my immersion blender for this.  In blender cup, add all ingredients. Blend on high until smooth.  Put steak into a large ziploc bag, and add marinade. Seal and leave on the counter (at room temp) for about 15 minutes or while you prepare everything else.
Remove steak from marinade, and grill as desired.
We had grilled asparagus and yellow squash with this.
Simple, quick and delicious!
What is your favorite marinade for steak?

Here's the link for the original recipe:
http://www.epicurious.com/recipes/food/views/Grilled-Marinated-Sirloin-Flap-Steaks-350252