Eggplant Bolognese (Vegan)

This makes divine leftovers…

1 large Eggplant, peeled and cubed if using large eggplant, cover cubes in few tbsp. of salt for 30 min and then strain under water. This removes the bitterness

1 large onion red, white or yellow

2 stems of Rosemary

2 stems of Thyme

5 Medjool dates

1 handful of Red Currants

4 cloves of fresh garlic

extra virgin olive oil

2 boxes of Pomi diced tomatoes use fresh tomatoes if you can’t find Pomi

3 c. of water use as needed to achieve desired consistency

• 3 Tbsp each oregano and basil, dried
• 1 tsp red chile flakes
• 1 Tbsp sun-dried tomato paste
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp paprika
• 1 tsp ground ginger
• 2 Tbsp salt
• 1 Tbsp cracked black pepper

Whiz all the ingredients EXCEPT for the Pomi (or fresh) tomatoes in a food processor until the mixture has a finely diced consistency.

Cook the eggplant mixture over medium high heat in extra virgin olive oil until it is soft and golden brown. Add the tomatoes to the eggplant mixture and continue to cook until the oil separates from the tomatoes, season to taste. 

If the sauce is too thick for you, add water in 1/2 c increments until you achieve the desired consistency.

Serve with whole wheat pasta or whole grain rice. Serves 6

Insalata Caprese…retrospective

fresh basil leaves, hearty sweet tomato slices, balsamic vinegar, cracked pepper, chunks of milky mozzarella. it does not get better than this. swear.

I made this for one of dad’s business meetings. call me the closer.

Little Hands and Eggplant Parm

Two beautiful eggplants from Larriland Farm ($1.49), 1 can of whole tomato in juice ($.87), freshly grated Parmesan cheese ($2.17), a can of breadcrumbs ($1.18), a box of linguine pasta and 30 minutes in a 375 F degree oven give you this yum-tastic creation.  Serves ~ 8 

REAL Bread: Triple Rise Italian

I’m not going to tell a tale, this bread was a lot of work – I recommend this only when, on the rare occasion, you have a few hours to spare while the kids are out playing. The results; totally worth every minute.

Recipe after the jump.

Italian Bread

2 1/2 cups warm water
2 Tblsp active dry yeast ($.57)
8 cups all-purpsose flour ($1.19)
butter, for coating your mixing bowl  and baking dish ($.59)
yellow corn meal, for dusting
1 Tblsp water+1 egg white, for brushing onto the bread ($.09)
1 tablespoon salt ($.02)

4 drinking glasses

Pour warm water into a warm mixing bowl; sprinkle with the yeast. Let the yeast mixture stand for about 5 minutes – whisk mixture with a fork to combine , then stir in about 2 cups of the flour. Beat well with a hand whisk to get the flour and water to come together well; add salt and gradually beat in about 4 more cups of the flour.

Turn out onto a lightly floured surface and cover with a clean dish towel; let the dough rest 10 minutes. Knead by hand for 20 minutes or until dough is very elastic, kneading in another cup or so of the remaining flour – knead until you have a smooth and elastic dough that does not stick to your fingers or your work surface. Place dough in a lightly buttered bowl, turning to grease all of the dough surface.

Cover bowl with a dish cloth and let it rise in a warm place for about 1 1/2 hours or until doubled in bulk.

Punch the dough down and let it rise to double again, about 1 hour longer.

Turn out onto a lightly floured surface. Divide in half and form each portion into a ball. Cover with dish cloth and let the dough balls rest for 10 minutes.

Roll each half of the dough into a 15×8-inch rectangle about 1/2-inch thick.

Roll up tightly, starting with short side. Taper ends by rolling out with hands until loaf is 10 to 11 inches long. Place loaves seam side down on buttered baking dishes which have been sprinkled with yellow cornmeal.

Add 1 tablespoon of water to egg white in a bowl and beat lightly; brush over and along sides of loaves. Cover the loaves with a damp cloth without touching dough — place 4 drinking glasses upside down glasses around loaves and place towels on the glasses. Place pans in in a warm place to rise for about 1 hour, until doubled in bulk.

Place a shallow pan on bottom rack of oven; fill with boiling water. Bake loaves in center of oven preheated to 375° for 20 minutes. Brush with egg white mixture again and continue baking for another 15 minutes, or until browned.

Makes 2 loaves, or about 30 slices of bread.