The theme of the summer has been grilling, this summer more than ever with the insane amount of vegetables we've been getting through our CSA... So much eggplant, so much zucchini, the biggest zooks I've seen! Not only are they massive but they aren't bitter or old tasting, so fresh and tantalizing for those taste buds.
We've had lots of eggplant lately, we are going out of town, what are we going to do? Grill them all.. with chicken nuggets! On second thought Dave says- lets make sandwiches. I said to myself, oh i don't want that. But in going along with a great idea we had a deliciously sweet and healthy dinner.
Shopping List:
- 1 eggplant
- 1 large zucchini
- 1 red pepper
- 3 cloves of garlic
- pepper
- salt
- balsamic vinegar
- olive oil
- bread
- mozzarella
- mayo
- bread
Putting it together:
1. Peel, slice, and soak the eggplant in a salt water bath. Soak for 20-30 minutes
2. Meanwhile slice the zucchini cut the pepper in half and press flat with the palm of your hand.
3. Press the garlic.
4. Mix the zucchini, eggplant, red pepper and garlic in a big dish. You don't have to measure the rest, just douse the veggies with balsamic vinegar and oil, season with salt and pepper. Mix it together with your hands.
5. Grill on medium high for about 3-4 minutes on each side.
6. Slice your bread, layer on mozz and mayo (thin layer of mayo).
7. Build your sammie and chow down!
I was innocently working one day, yes, I was working, when my co-worker pings me with a link to a blog like none I've seen before (click me). It was full of desserts, this was the first one I saw. A variation of Martha Stewart's Oreo cheesecake cupcakes. Instead of crushing all the Oreos and folding them in, one full Oreo was placed at the bottom with the cream cheese filling covering the top. Wow. Dangerous, daring, delicious... A few weeks later came the perfect excuse to make something I otherwise wouldn't have dared let enter my "dieting" kitchen. A surprise party for the best dessert chef I know, and fellow blogger (click me too).
My local grocery store doesn't carry the Oreo brand, instead we get Newman-O's (try them if you've never had them, AMAZING). With really the only variation to the recipe this is how it turned out....
Shopping List:
- 42 Newman-O's (Crush 12)
- 2 pounds cream cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1 cup sour cream
- 1/4 teaspoon salt
Putting it Together:
- Coarsely chop 12 Oreos, I used the elusive Slap Chop. (Loved it!)
- Let the cream cheese set to room temperature, once at room temp., beat it until smooth. If you have a mixer use the paddle blade, if you do not have a mixer get that arm warmed up and mix it with a strong wooden spoon (like me).
- Once the cream cheese is smooth add the sugar, it will get a lot easier to mix (if mixing by hand) as you add the sugar.
- Next incorporate the vanilla.
- Add the eggs, two at a time and blend in completely.
- Blend in the sour cream and salt.
- Finally, fold in the crushed Newman-Os
- Preheat the oven to 275.
- Line your cupcake trays with the cupcake wrappers and place a Newman inside each one. I only had room for 24, but you can make up to 30.
- Scoop the filling on top, just about to the top, showing a little edge.
- Cook for about 20-25 minutes, you want them to just puff up a little bit.. they will not brown nor do you want them to.
- Remove from the oven, cool on racks, when completely cool store in tupperware in the fridge for 4 hours to overnight.
- Devour!!
I have been trying to eat healthy for a while now, and I keep recycling flavor combinations, but these ideas of mixing and matching creates endless opportunities for wonderful flavorful meals that don't leave you thinking you had it yesterday. This night's dinner adds an Asian influence to a basic fish and greens dinner.
Some local farm fresh collard greens and some salmon probably imported from somewhere far away making the carbon footprint depressing high, yet delicious, are the major components for a Sunday night dinner or weeknight supper!
Shopping List:
- Salmon - (I prefer the farm raised Salmon, sadly.. Ocean fresh salmon is too fishy for my palate.)
- 1/4 cup soy sauce
- 3 cloves of garlic
- 1 larger bunch of scallions
- fresh cracked pepper
- One large bunch of collard greens
- 1 tblspn of butter
- 1-2 tsps of red pepper flakes
- Salt
- Fresh basil (if you can get thai basil all the better)
Putting it Together:
- Mince the garlic and scallions.
- Take a quarter of the garlic and a third of the scallions and combine with the soy.
- Salt and pepper the Salmon then add the soy marinade on top making sure to keep the good stuff on top of the fish. Let this marinate for 30-45 minutes.
- In the meantime (start some rice if that's what you want as your starch, and..) prepare the collard greens, cut off the hard ends and take the time to slice out the thick ribs. It is an extra step that is well worth the effort.
- Chop the greens into a size you are willing to eat.
- When you are ready to heat up the grill (to medium) you are ready to start the collard greens (collard greens take longer than other greens you may be used to cooking with).
- Heat your skillet to medium/ medium-high (7.5), and add the butter, as it is melting add the garlic and onions. Stir it around so it is a little sizzly.
- After about 60-75 seconds add the red pepper flakes.
- As the mixture turns a more clear color add the collard greens, incorporate the flavors at the bottom and cover. You want to make sure you cover it so the natural moisture recirculates and cooks the greens.
- Turn the stove top down to medium.
- You will occassionally stir the greens as they cook.
- Meanwhile gently plop the salmon on the heated grill and cover it up. Watch the salmon carefully, it will probably take 15-18 minutes depending on how big your piece is. Start checking at 10 minutes (unless you have small filets).
- Hopefully everything is done at about the same time, top the fish with fresh basil, plate and chow down!
We had a trip to my favorite store and found the best looking pack of portabellas, they were so perfect I couldn't resist. Four fresh, firm, and fierce mushrooms landed in my cart. Two days later I was ready to fire up the grill and mix some of the fresh farmer's market CSA veggies mix and mingling on the hot grates. Dave was making a new recipe for goat cheese beets (not today guys.. but it will post eventually) and the Keenie Kitchen was in action.
Now before we got to the kitchen I was thinking about how to get these portabellas to be juicy and sweet. I was reflecting on how sour I have found balsamic vinegar lately, maybe Costco failed me and it was just cheap, maybe it started to go bad, but regardless I wasn't satisfied. What about balsamic dressing? That is typically sweeter and a little more delicious. At the market I picked up a nice bottle of balsamic dressing and went home to prepare for my feast.
Now I can begin...
Shopping List:
- 1 Portabella per person
- Balsamic dressing (one you like, or one that looks irresistible)
- 1 red pepper ( half a pepper per person)
- Fresh Mozzarella
- Either a buns or fresh Italian bread
- Fresh basil
Putting it Together:
- Turn the portabellas with the cap side down, fill the belly with a healthy dose of dressing and let marinate for about 20 minutes.
- Meanwhile cut the pepper in half and squish flat with your hand. (cut up any other veggies for grilling)
- Fire up the grill to medium hot.
- Put the portabellas on with the cap side still down, and throw (or place) the red peppers on along side.
- Grill both the peppers and mushies on each side for 5 minutes, when you flip the portabellas it will fire up the flames as the dressing is lost (a little less time if your caps are smaller).
- In the last minute, toast the bread on the grill.
- Bring all those wonderful veggies off the grill.
- Peel the chard skin off the red peppers
- Begin the assembly! Layer the mushroom, your freshly roasted red pepper, mozzarella, and a sprinkle with a little fresh basil.
6. Slice your bread, layer on mozz and mayo (thin layer of mayo).
