Tuesday, October 26, 2010

Fall Comfort Food

October 26, 2010

Fall hit Minneapolis today with a vengeance- rain, cool temps and almost 50mph wind gusts. There were lots of leaves blowing all around. If I would have been quick enough with my camera I would have gotten Clifford chasing a leaf at full force. Pretty darn funny!

 

After a dance class visit (look for a special post about that tomorrow!) I wanted comfort food for dinner and since Mike is out of town I wasn’t really in the mood to cook but still wanted something filling and would give the kitchen a great smell. I dug though the pantry and found a Trader Joe’s Indian entree to heat up, a few carrots and some wheat crackers with a smoked gouda spread. All of it tasted excellent but the lentils had the kitchen smelling like I had been cooking all day.

 

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I think my trick of eating lentils over and over again is working. I am actually starting to like them! Now this dish could have been so good because of all the spices and hints of butter in the sauce but I am almost ready to say that I can tolerate lentils. Big strides for me.

 

 

Clifford really like the gouda spread, a piece of cracker and cheese mysteriously disappeared from my plate. I set my plate on the coffee table and ran to get a bit cup of water and **poof** that cracker was a goner. He is much too quick sometimes. Ready to veg on the couch for the evening and watch some shows and catch up on magazines.

 

 

Lentils, yea or nay? Best way you have found to eat them?

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Eggplant Crostini

October 26, 2010

For our 80’s party on Saturday night I needed an appetizer that I could make in the afternoon before the party started. I turned to Emeril for a little inspiration and modified one of his recipes.

 

Ingredients

2 lbs eggplant, chopped

2 bell peppers, chopped

1/4 cup chopped kalamata olives

2 cloves garlic, chopped

2 tbsp capers, chopped

1 tbsp basil

1/2 tbsp thyme

1 1/2 tbsp red wine vinegar

1 tbsp balsamic vinegar

1 teaspoon red pepper flakes

Olive Oil

Salt/Pepper

 

Directions

 

  • Heat olive oil in a pan over medium high heat. Add eggplant in 3 batches, top with salt and cook 8 minutes. Add to a bowl and let cool.
  • Combine peppers, olives, garlic, capers, red wine vinegar, balsamic vinegar, red pepper flakes, salt/pepper.
  • Add cooled eggplant to the pepper mixture and chill for at least 30 minutes or overnight. Bring to room temperature before serving.
  • Serve on crostini or with crackers

 

 

Egglant Crostini

 

 

This was an easy make ahead appetizer and provided something different for everyone to try. The eggplant made it very meaty and filling. 

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