13.5.11

What a day.

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 Caponata
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Greek night @ the Aratow's
I held a softening eggplant in my hand today and realized I had a spare hour to put the veggie out of it's misery. I've made caponata before and it was a success, why not do it again. It came to mind as if the purple fatty was telling to me to do so. This is also part #1 of a dish I've been planning but this week has been nuts (I made it and ran out of the house). Tomorrow. for dinner. I am. cooking for myself.

Oh, so easy!!! 1 eggplant. 1 zucchini. 1/2 onion. 2 garlic cloves. 1 can tomatoes. olive oil. sugar. thyme.
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Saute your diced eggplant in a hot skillet with a little olive oil until their golden, then remove. Add onions and a little oil, caramelize with a splash of agave. Crush your garlic cloves with a knife and add them whole to the onions. When they are golden, add the zucchini, cook for about 3 minutes and then add the eggplant back into the pan. Dump your tomatoes with the juice. Cook this down, add salt & pepper, lil' cinnamon, and fresh (or dry) thyme. a7
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i love greek food
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Cherry tomatoes, seedless cucumber, yellow pepper, garbanzo beans, feta, oregano, mint
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Chicken marinating in greek yogurt, feta, lemon zest, & oregano
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Toasting sesame seeds
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making tahini
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seedy goodness
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Tabbouleh - but with quinoa! Gluten-free for Kalea
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greek yogurt-feta chicken kabobs
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salad-tabbouleh-tzatziki-hummus

This is definitely one of my favorite meals. Mediterranean cuisine is so vibrant and fresh, it's something I'm almost always in the mood for. Throw all these goodies in a pita and I believe your tongue will grow taste buds. Oooo eeee!
I'm thrilled with the turnout, everything tasted fantastic.

Tahini- about 1/4 oil to every cup of sesame seeds. I put the seeds in a food processor for a bit and then drizzled in the oil till it looked smooth. I let that run for about 4 minutes and it turned into perfect paste.
Hummus- Leave 1/3 cup tahini in your food processor and add 2 cans of garbanzo beans, 1/4 cup lemon juice, 1 tbsp olive oil, 2 garlic cloves and blend for about 5 minutes. You can add some of the liquid from the cans depending on your creaminess preference. Serve with 1 tsp chopped parsley and sprinkle paprika on top.
Tzatziki- Peel and grate half a seedless cucumber into a bowl and squeeze out excess water. Grate a tsp garlic, squeeze 2 tbsp lemon juice, 1 tsp fresh dill (or 1/4 tsp dry dill weed), 1/2 tsp salt and add to bowl. Mix in 1 cup plain yogurt. 
Salad-  Lots of chopping but this is what you'll need. 1 yellow pepper, 1 seedless cucumber, 1 container cherry tomatoes, 1 can garbanzos, 1/3 cup crumbled feta, 1/4 cup (handful) mint chopped. In a separate container mix 3 tbsp olive oil, 1 tbsp white wine vinegar, grated garlic, 2 tsp lemon juice, 1 tsp oregano. mix vigorously to make a vinegrette and add to salad. Make more if you like but I like this salad to be super light and taste of fresh veggies and mint. Season with salt & pepper as desired. 
Marinated Chicken- Combine 6oz plain greek yogurt, 1/3 cup feta, 1/2 tsp lemon zest, 2 tbsp lemon juice,  2 tsp oregano, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp dried rosemary, and 1 lb cubed chicken. Allow this to marinate in the fridge for 3 hrs. Heat a grill and skewer the chicken on kabob sticks (add onion & peppers if you'd like) and grill till chicken is tender.

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