Baba Ganosh Take Two

A while back I posted a Baba Ganosh recipe that we really liked. I had some eggplant sitting in my fridge and decided to try another Baba Ganosh and we found another winner. The only change I made to this recipe was I didn't char the eggplant prior to roasting. Otherwise it was delicious.

3 medium-sized Eggplants
1/2 cup (130g) Tahini (roasted sesame paste)
1 1/4 tsp. Kosher Salt
3 Tbls. Lemon Juice
3 Cloves Garlic, peeled and smashed
1/8 tsp. Chili Powder
1 Tbls. Olive Oil
a half bunch picked flat-leaf parsley

Preheat the oven to 375F (190C). Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance. Remove from oven and let cool. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth. Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving.

Spicy Carrot Sticks

I found this recipe in the Kosher By Design Teens and 20-Somethings cookbook. The only change I made was using splenda rather than sugar. These were so good that most of them were gone before they finished cooling. From now on I will need to make a double batch of these.

6 large carrots, peeled and trimmed
1 egg white from a large egg
3 Tbls. Olive Oil
1 Tbls. Water
1 1/2 tsp. Garlic Powder
1 1/2 tsp. Ground Cumin
1 1/2 tsp. Splenda
1/2 tsp. Paprika
1/4 tsp. White Pepper
1 tsp. coarse sea salt or kosher salt

Preheat oven to 450˚F. Cover a cookie sheet with parchment paper. Set aside. Cut each carrot in half to make 2 (3–4 inch) pieces. Cut each carrot half in half lengthwise. With the cut-side down on the cutting board, cut each half into 3 equal strips. Place the egg white into a large shallow bowl or container and whip with a fork or whisk till foamy. In a large bowl, mix the olive oil, water, garlic powder, cumin, sugar,paprika, and white pepper. Place the carrot sticks into the beaten egg; toss the egg white. Stir the carrots into the spice mixture. Arrange in a single layer on a prepared pan. Sprinkle with the salt. Roast, uncovered, for 20 minutes.

Crustless Quiche

I found this recipe on the Weight Watchers website many years ago. You can use any vegetables you'd like or have on hand. Most recently I made it with just onion and red pepper. I also doubled the recipe to make it in a 9X13 pan. If you do so you need to add about 15-20 minutes to the cooking time so the center finished cooking.

1/4 green pepper, diced
1/4 yellow pepper, diced
4 oz mushrooms, chopped
1 crown broccoli, chopped
1/4 Onion, diced
6 Egg Whites or 3 Eggs
3/4 C. Cottage Cheese
Salt
Pepper

Saute the vegetables in pam. Beat eggs and add cottage cheese mixing well. Add a
little bit of salt and pepper for flavor. Spray a 8X8 pan with Pam. Combine the vegetables with the cottage cheese mixture and pour into prepared pan. Cook at 350 for approx. 20 minutes or until lightly brown and set.

Stir Fried Tofu with Peppers and Onions

With Passover approaching the dinner options in my house are minimal. I had a package of tofu in the fridge that I decided to make last night with no real recipe. I took a chance and was pleasantly surprised that both my husband and 2 year old really liked this one.

1 Package Firm Tofu, drained, squeezed and cubed
2 Cloves Garlic, Minced
2 Tbls. Soy Sauce, divided
1 large Onion, diced
1 Red Pepper, diced
1 Tbls. Olive Oil

Combine 1 Tbls. soy sauce with garlic and toss together with tofu. Let sit 1/2 hour. Heat oil in frying pan. Saute onions and peppers. Add tofu with sauce. saute until browned. Add remaining soy sauce at the end to taste.

This would be great over rice.

Black Bean Hummus

I recently posted a recipe for White Bean Pesto Hummus which my family loved. We are big fans of hummus so I figured I would see what else I could do with hummus. I googled and found that the hummus options are endless. So be prepared for many more hummus posts. This recipe is really just a compilation of many different recipes. I took a picture of this one but it wasn't pretty so use your imagination.

1 15 Oz Can Black Beans, rinsed and drained
3 Tbls. Olive Oil
2 Tbls. Water
2 Tbls. Lemon Juice
1 Garlic Clove
1 tsp. Cumin
1/4 tsp. Salt
1/4 Cup Parsley, chopped

Place all ingredients in a food processor and puree for a few minutes until smooth.

Turkey and Rice in One Pot Dinner

I made this a week ago but forgot to take a picture at the time so I was waiting to take a picture of the leftovers-which got eaten before I got to them with my camera. So if you make this and take a picture I will add it! I really made this one up based on random ingredients I had in my pantry. This one is simple and tasty.

1 lb. Ground Turkey
1 Tbls. Olive Oil
1 C. brown rice(I used brown basmati)
1 C. tomato sauce(I used the Yachin Bolognaise)
2 1/2 Tbls Onion Soup mix
2 C. Water

Brown turkey in oil. Add remaining ingredients and simmer for half hour or until water is absorbed and rice is cooked.