Pickled or Cured Eggplant

Ingredients:=

1. 0.5kg of eggplant
2.  1- 2 teaspoon salt (for degorging)
3. ½ cup white vinegar
4. ½ cup water
5. 6 garlic cloves (left whole or cut in half)
6. 1 tablespoon dried oregano
7. Ground Pepper to taste
8. 1/2 cup fresh basil leaves
9. fresh hot pepper(s), or 1 medium red capsicum
10. 1 whole bay leaf
11. Extra Virgin Olive oil to cover

or for alternate method:-

      1 to 2 cups apple cider vinegar


Method:

1. Cut eggplant into strips or steaks and place on a trivet or in a large metal colander,liberally salt and place a weight on top of the eggplant and degorge for a few hours.
2. Remove the eggplant and squeeze any remaining liquid out of the eggplant.
3. In a large pot, bring the vinegar and water to a boil and add the eggplant. Cook for 2-3 minutes only, to retain its crunch.  Alternatively, cover eggplant with apple cider vinegar and marinate for 2 - 4 days in a cool place.
4. Drain with weights or squeeze by hand and remove all excess liquid.
5. Place all the ingredients into a1litre jar and cover with extra virgin olive oil completely submerging the eggplant.  Place a weight to keep it submerged if needed.  Ready in 2 - 3 days, but improves with age.  Refrigerate after opening.  Use the leftover oil for salads or aromatic cooking.
6. Warning.  Ensure all equipment is completely clean (sterile) to avoid contamination/poisoning.

Inspiration:  The Italian Life for Everyone ; Green Earth Institute

Braised Chicken

• 6 skinless, boneless chicken breast halves
• ground black pepper, to taste
• 1 teaspoon garlic salt
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1/2 cup balsamic vinegar (this is what the recipe called for, but I found it too strong.  Next time I will try 1/4 cup.

• 1 (400g) tin diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme

---

Directions

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

1. Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium frypan and brown the onion and seasoned chicken breasts.
2. Pour tomatoes and balsamic vinegar over chicken and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear; about 15 minutes.

Garlic Salt

If you don't have any garlic salt use plain salt and a crushed garlic clove. Brown the garlic with the onions.

Inspiration:  Allrecipes

Wheat Berry Salad With Leeks and Marinated Mushrooms Recipe

Ingredients

• 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
• 1 pound cremini mushrooms, diced
• 1 large (12-ounce) leek, diced
• 2 medium cloves garlic, thinly sliced
• 1 teaspoon picked thyme leaves, minced
• Kosher salt and freshly ground black pepper
• 1/4 cup plus 2 tablespoons cider vinegar, divided
• 6 cups cooked whole-grain spelt (from about 24 ounces dry)
• 2 small Persian cucumbers, quartered lengthwise, then sliced crosswise into 1/4-inch pieces
• 1/2 cup minced flat-leaf parsley
• 1/4 cup minced chives
• Espelette pepper powder, for garnish (optional)

Directions

 In a large skillet, heat 3 tablespoons oil over medium-high heat until shimmering.

Add mushrooms and cook, stirring, until tender and their water has evaporated, about 5 minutes.

Add leek, garlic, and thyme, season with salt and pepper, and cook until leak is tender, about 4 minutes.

Transfer to large bowl and stir in 1/4 cup cider vinegar. Let stand 15 minutes.

In a large bowl, stir together spelt, cucumbers, and mushroom-leek mixture.

Stir in remaining 6 tablespoons olive oil, 2 tablespoons cider vinegar, parley, and chives, and season with salt and pepper.

Spoon salad into bowls and sprinkle with espelette pepper, if using.

Source:  SeriousEats

VEGAN CHICKPEA CURRY

Preparation Time: 5-10 minutes
Cooking Time: about 10 minutes
Serves: 4

Ingredients:
4 tbs oil (I used rice bran oil)
2 small onions, finely chopped
1 small piece of ginger, grated
2 garlic cloves, finely chopped or minced
4 tsp curry powder
2x 400g tin of chickpeas, drained and rinsed
10 tbs ketchup
1/2 cup of water or a tiny bit more if needed
juice of 1 lemon
a pinch of salt and pepper to taste
fresh coriander to serve

 Instructions:
Pour the oil into a large frying pan over a low-medium heat.
Add the onions and sweat them down until translucent, stirring them regularly (for about 5 minutes or so).
Once the onions are ready, add the ginger, garlic and curry powder briefly stirring them
Add the chickpeas, ketchup and some water.
Simmer and stir for about 5 minutes or so.
Add the lemon juice, a pinch of salt/pepper...........
Serve with fresh coriander and a portion of rice.

Consider keeping and using the chickpea water for baking  #aquafaba.

Source:- The Little Plantation

Slow Cooked Baby Back Pork Ribs

Ingredients:

• 2 cups of bbq sauce
• 1/4 cup of brown sugar
• 4 Tbsp. of cider vinegar
• 3 tsp of oregano
• 1 tsp of Worcestershire sauce
• 1 Tbsp. of cayenne pepper
• 1 Tbsp. of chili powder
• 3 lbs of baby back pork ribs
• Salt & pepper

• (1.5 kg Pork Baby Back Ribs)

Directions:

Combine bbq sauce, brown sugar, cider vinegar, oregano, Worcestershire sauce, cayenne pepper, and chili powder in a small bowl.

Salt and pepper the ribs. Place ribs in slow cooker, and cover in sauce. Cook low and slow for eight hours or high for four hours.
After the ribs are done, spoon the bbq sauce in the slow cooker over the ribs before removing. Cut the ribs, serve with bbq sauce.

Source:  BuzzFeed

Pizza Toppings

Brussels Sprouts Pizza with Balsamic Red Onions

 Brussels sprouts pizza topped with balsamic caramelized onions (or opt for red sauce, just eyeball the amount) and mozzarella, baked to crispy, golden perfection! Recipe yields one large, 12-inch pizza (or two smaller, 9-inch pizzas).

Ingredients

 

Balsamic red onions

• 1 to 2 tablespoons olive oil
• 2 medium or 1 extra-large red onion
• Pinch red pepper flakes
• Dash salt
• ¼ cup balsamic vinegar

Brussels sprouts

• 8 ounces (1/2 pound) Brussels sprouts
• 1½ to 2 teaspoons olive oil
• Salt and freshly ground black pepper

Instructions

1. Preheat oven to 425 degrees Fahrenheit and place a pizza stone on the middle rack if you have one. Slice your onions into thin rounds (the thinner you slice them, the faster they will cook).
2. Prepare the Brussels by slicing off the tough ends and discarding them. Use your fingers to pull off the individual leaves around the outside, then trim off the newly exposed tough end, and continue until you have broken the sprout into leaves. Repeat for about half of the Brussels sprouts, then slice the rest into thin slices from top to bottom. Drizzle the sprouts with 1½ teaspoons olive oil and toss well. Rub the oil into the sprout leaves so they're all lightly coated in oil, adding another dash of oil if necessary. Toss with a sprinkle of salt and pepper and set aside.
3. To prepare the red onions, warm 1 tablespoon olive oil in a large skillet over medium heat. Add the onions, a pinch of red pepper flakes and a dash of salt. Toss to combine. Cover and cook, stirring occasionally, for 10 minutes, or until the onions are nice and soft. The thinner you sliced them, the sooner they will cook. Pour in the balsamic vinegar and stir to combine. Continue cooking, uncovered, for a few more minutes, until the balsamic vinegar has condensed and mostly absorbed into the onions. Remove from heat and set aside to cool.
4. Prepare the pizza dough as directed. If you're using store-bought dough like me, I'd roll it out into one pizza. If you're using my pizza dough recipe, I'd make two pizzas. I like to roll out the dough on pieces of parchment paper for easy transfer to the oven. For best results, roll the dough out as thin as reasonably possible while maintaining an even surface level.
5. Top the dough with an even layer of red onions, followed by mozzarella cheese. Sprinkle the Brussels on top, then finish with a sprinkling of Parmesan cheese.
6. Transfer one pizza to the oven at a time (if you don't have a baking stone, bake your pizza on a cookie sheet). Bake until the crust is golden, the cheese is bubbly and the Brussels sprouts are crispy on the edges, about 10 to 14 minutes. Repeat with remaining pizza, if you have one. Top the pizza(s) with a light sprinkle of freshly ground black pepper (trust me!) and red pepper flakes if you'd like, then slice and serve.

Pesto Pizza


 Ingredients

• 1 (12 inch) pre-baked pizza crust
• 1/2 cup pesto
• 1 ripe tomato, chopped
• 1/2 cup green bell pepper, chopped
• 1 (2 ounce) can chopped black olives, drained
• 1/2 small red onion, chopped
• 1 (4 ounce) can artichoke hearts, drained and sliced
• 1 cup crumbled feta cheese

 Instrurctions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.
3. Bake for 8 to 10 minutes, or until cheese is melted and browned.

Slow Oven Roasted Rolled Beef Brisket

This was my first attempt at "low and slow cooking" albeit in an electric oven as opposed to a charcoal smoker.  It turned out exceptionally well.   A cheaper and tougher cut of meat turned out to be one of the most moist, tender and tasty roasts I have ever done.  The recipe is based on Texas Oven - Roasted Beef Brisket, and has been adapted to suit Aussie conditions and availability of the meat cut.

Beef Brisket is the breast of a cow and is normally ordered in large slabs in the States.   This type of cut has not been popular in Oz and is normally sold as a rolled pot roast.  The slab is available from good butchers as a pre-order, whereas the rolled version is freely available.

After much research, I have estimated the following times for oven roasting a rolled brisket, (the longer the bake, the better):-

100 degC  =  3.50    hours/kilo
110 degC  = 2.647   hours/kilo
120 degC =  2.20     hours/kilo

Many web pages state 1.5 hours per pound at 250 degF or 3.31 hours per kilo at 121 degC.

Serves:  10.  Preparation Time:  15mins.   Cooking Time:  7 hours.  Resting Time:  1 hour.

Ingredients

2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
2 kilos/4 pounds rolled beef brisket

3 cups beef stock

Method

The original recipe asked to make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf and season the raw brisket on both sides with the rub.  I rubbed the brisket with just the salt and pepper only and made a jus with the remaining ingredients
.

Set aside jus and rubbed brisket in a roasting pan and let it sit uncovered for at least an hour.  The roast will need to be covered later, so a pan with a lid is beneficial otherwise have aluminum foil available.

Pre heat oven to 200 degC, then reduce it to 100 degC  and immediately place roast in the oven uncovered, for 2 hours.  The initial high temperature helps sear the outer roast and mold the rub to the meat.

Add jus to cover 1/2 inch of the roasting pan.  Don't let the jus contact the meat.   Place the lid or cover pan tightly and continue cooking for 5 hours, or until fork-tender.

Let the meat sit covered for at least thirty minutes ( I prefer an hour).  Slice meat thinly across the grain. Thicken the jus with maize flour if necessary and drizzle over the meat.

Other references:-

Kitchen Riffs

Hilah Cooking

Avocado, Chick Pea and Green Been Salad **********

Back in my vegetarian days I used to cook a lot of Hare Krishna meals.  Kurma Das produced many western style meals based on ISKCON culinary philosophy.  One of my all time favorites and still is, is this refreshing salad.  I still prepare it for most Xmas dinners.

My original Kurma Das cook book (right) is frayed and soiled from over use, so I thought I would digitize it for prosperity.

Avocados combine well with cheese and beans. Dressed and served in lettuce leaves, this salad is substantial and tasty.

PREP TIME: 10 minutes    YIELD:  8 persons    RATED: 10/10

 Ingredients

2 teaspoons (10 ml) chopped fresh coriander leaves
¹/₂ teaspoon (1 ml) black pepper
1 teaspoon (5 ml) salt
1 large Iceberg, Cos, or Mignonette lettuce
2 large ripe avocados, peeled and cut into 1¹/₂ cm (³/₄-inch) cubes
1 cup (250 ml) cooked and chilled green beans chopped into 2¹/₂ cm (1-inch) sections
1 cup (250 ml) cooked and chilled kidney beans
1 cup (250 ml) cooked and chilled chickpeas
1 cup (250 ml) cubed cheddar cheese
¹/₂ cup (125 ml) chopped green pepper
¹/₄ cup (60 ml) chopped pimiento (baby red peppers in brine or oil)
²/₃ cup (165 ml) olive oil
²/₃ cup (165 ml) fresh lemon juice
3 tablespoons (60 ml) honey
2 teaspoons (10 ml) chopped fresh parsley

Method

1. Combine the avocados, beans, chickpeas, cheese, green pepper, and pimientos in a bowl.
2. Mix the olive oil, lemon juice, honey, half the parsley, coriander, black pepper, and salt.
3. Fold the dressing carefully into the bean and avocado mixture. Serve individual portions of salad on lettuce leaves and garnish with the remaining chopped parsley.

Source:  Great Vegetarian Dishes 

Variations on a theme:  Avocado and Bean Salad in Lettuce Baskets  (Kid Freindly)

Cauliflower Chickpea Patties *******

 As is usually the case, I doubled this recipe tonight, this time due to the special on two slightly discolored cauliflowers and the size of the red capsicum.  Whilst the outcome was not the most beautiful of meals, it was not only tasty on the night, but worked well cold the next day for lunches.


As can be seen, I used a food processor instead of a fork which worked well.

Prep Time:  15 mins.   Baking Time:  45 mins Serves: About 10 patties

Ingredients:

    1 Head Cauliflower, florets broken apart
    1Can Chick Peas rinsed and drained
    1 Bell pepper/ red capsicum diced small
    1 Onion Diced small
    2 Cloves Garlic Minced
    1 Cup Panko (Japanese Bread Crumbs)
    1 tsp Turmeric
    1 tsp Cumin
    Salt and Pepper to taste

Instructions:

    Preheat oven to 190c/375f.
    Boil or steam cauliflower until soft.
    Saute onion and bell pepper over low heat until soft.
    Add garlic and saute for another minute or so.
    In a large bowl, smash chick peas up well with a fork or the bottom of a cup.
    Add cauliflower and smash up as well.
    Add all other ingredients and stir until combined.
    Mix should be wet but come together in a ball without falling apart.
    Carefully make a ball in your hands with the mix.
    Press ball between hands to make a patty.
    Place patty on oiled pan or baking dish.
    Continue with the rest of the mix.
    Bake for 25 Minutes, flip the patties. and bake for another 20 minutes or until browned.

Source:  Dora Daily

Some other Cauliflower recipes:- HuffPost

Baked Creamy Pumpkin Risotto

Prep time:  15 mins.  Cook time:  35 mins.  Total time:  50 mins.  Serves:  4

There are several ways to cook this tasty dish.  The pumpkin can be cooked to an aldente, so it remains in tact within the risotto, or cooked to a mush so that when stirred it becomes a pumpkin sauce in the risotto.  I like to bake the pumpkin to soft (extra taste) and add it in the mix just 10 minutes before the risotto is done and then stir it in with the parmesan et al, so that it is saucy with a few very soft chunks.  I generally start baking the pumpkin while setting up the rest of the ingredients.  Cooking the pumpkin until soft and stirring it in as a sauce, makes the risotto quite creamy like stove top cooked risotto.

If hands on time time is not on your side and you are not overly fussy, just throw everything into a heavy oven proof pot and bake for 70 minutes and enjoy a wine..  It will still come out great!

This dish is easily turned into vegan by using a vegetable butter and nutritional yeast in lieu of butter and parmesan cheese.


Ingredients:

Ingredients - Garlic is behind the onion :-)

    2 tbsp olive oil

    1 large brown onion, finely diced or 1 large leak thinly sliced crossways

    2 garlic cloves, minced

    12 sage leaves

    2 cups arborio rice (risotto rice)

    1 cup dry white wine or use stock/water

    5 cups vegetable or chicken stock/broth

    700g/25oz pumpkin, diced into 1.5cm/0.5" cubes

    3 tbsp butter

    ½ cup grated parmesan cheese

    Salt

    Black pepper

Ready to go...

To Garnish:


    Grated parmesan
    Finely chopped parsley

Options:

You may add all of or just some of:- 5 diced bacon rashers, 200g mushrooms, 100g crumbled feta and a packet of baby spinach to this for variety.  Fry the bacon before the onion, the mushrooms with the onion, add the feta with the stock and stir the spinach in with the parmesan and butter and the latent heat will wilt it without affecting its nutrition.


Instructions:

•     Preheat oven to 180C/350F.
•     If baking the pumpkin, place on a baking tray. Drizzle with the oil and season with salt and pepper. Bake on top shelf of the preheated oven for 30 minutes.  This may be cooked in tandem with the Risotto or prior, depending on oven size.
•     Heat olive oil in ovenproof pot (preferably with a lid) over medium high heat.
•     Add garlic and onion and cook until onion is translucent.
•     Add sage leaves and cook for 1 minute or until it is crispy, but not burnt.
•     Add rice and stir so all the rice grains are coated with the olive oil.
•     Add white wine and cook until the the liquid evaporates - about 1 minute.
•     Add pumpkin (if cooking in the Risotto) and stock, and bring to boil.  I use Massel vegetarian chicken stock in water boiled in the kettle which also speeds up the process.
•     Put lid on (or cover tightly with foil) and place in oven for 25 to 35 minutes.  Give it a quick stir around the 15 - 20 minute mark.  When finished the rice should be moist like porridge, not dry like a pilaff. Excess liquid will be utilized by the pumpkin when you stir it or let it sit for a minute or so with the lid off.
•     Add the roast pumpkin if you have cooked it in tandem with the Risotto.
•     Add butter and parmesan cheese.
•     Gently stir the risotto so that the pumpkin turns into a puree and blends into the risotto. If it's too thick then add a splash of boiled water.
•     Add salt and pepper to taste.
•     Serve, garnished with parsley, extra chopped sage leaves and extra parmesan if desired.

Sources:  Recipe Tine Eats, Best Recipes, TasteDotCom

Detox Turmeric Tea - Chai

Ingredients:-

3 heaped teaspoons turmeric (>15mls)
1 heaped teaspoon ground cloves (>5mls)
2 teaspoons ground cardamon (10mls)
2 teaspoons of cinnamon (10mls)
2 teaspoons ground ginger (10mls)
1.5 Litres or 3.5 pints of filtered water (2 days supply?)

I like to add Cayenne or Black Pepper, about 1/4 - 1/2 teaspoon. (1.2 - 2.5mls)

Honey to taste
nut milk optional

Method:-

Place all ingredients into a pot and bring to a boil, then simmer for 10 minutes.  Add honey or nut milk to taste.

Alternatively, I blend all the dry ingredients in a coffee grinder and use 2.5 teaspoons in 400 ml of water for a mug of tea and keep the rest in a jar.


 Thanks to GreenMed TV