My birthday is normally on the first day of summer, so I always say that summer is my favorite season. My heart knows this is not true. Fall is my favorite, because of HARVEST! I don’t grow much produce myself (although I bought brocolli and beet seedlings today — fingers crossed they don’t die) but I love love love all the wonderful bounty at the markets. The flavors, the names, and and especially the colors. The deep purple of eggplant has been beckoning lately, and with all the eggplant dishes popping up in my favorite food blogs, I bit. I started with the Eggplant Salad Toasts recipe from Smitten Kitchen as inspiration, but changed it dramatically. Please change this recipe to suit your own palate. Add some chopped olives or mint at the end. I might take Deb’s advice and mix the leftovers with some sort of grain (quinoa, steel-cut oats) for a yummy salad. You could also bake this into a frittata. In short, this is a great salad to have on hand for eating all week long.
Preheat the oven to 400˚ F.
Mix the above with a swirl of olive oil, a shake of salt, and lots of fresh-ground pepper. Spread on a baking sheet (maybe two if you have small sheets; you want there to be room between the pieces). Put in the oven for 10 minutes. Stir it around. After 10 more minutes, stir again, turning everything over and around with a spatula. Bake for 10 more minutes (so, 30 minutes total).
While the veggies are roasting, put
1/4 c crumbled feta cheese
a sprinkle of smoked paprika
in a bowl.
Then scrape the veggies into the bowl with the cheese, dribble
Serve on toasts, or stuffed into a slice baguette, or on a bed of lettuce. Not super-sexy looking, sort of slumpy and brown, but delicious and nutritious!
Yesterday afternoon I watched a live-stream video of Adam of The Amateur Gourmet cooking dinner. (Which is about as exciting as it sounds, but, well, interesting in an “I’m-older-than-the-internet-look-what-it-does-kids!” sort of way.) Anyways, he made a spice rub for chicken. The video ended right around 4 o’clock, and I sat there for a minute staring at a blank screen, wanting chicken. I always want chicken.
Put in a spice grinder with 1 T black peppercorns. Grind until fine. Mix in a small bowl with 3-4 T salt and 2 T green curry powder. Drizzle olive oil lightly over the chicken and spread to coat. Sprinkle the spice mix liberally all over the chicken pieces. Bake at 400˚ for 30-40 minutes. Turn the chicken pieces over and bake for 30-40 more minutes, until the chicken reaches an internal temperature of 180˚ or until the chicken is golden.
Pieces of chicken just aren’t that lovely to view, so no photos.