Eggplant and Potato Curry

Ingredients

2 large eggplants (about 1 1/2 pounds each), pricked all over with a fork
3 tablespoons cooking oil
2 onions, sliced
2 cloves garlic, minced
2 tablespoons grated fresh ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon fennel seeds
1 jalapeño pepper, seeds and ribs removed, minced
1 pound baking potatoes (about 2), peeled and cut into 1/2-inch cubes
2 teaspoons salt
2 cups water
3 medium tomatoes (about 1 pound), chopped
2 tablespoons lemon juice
1/2 cup chopped cilantro
Directions
Heat the broiler. Put the whole eggplants on a baking sheet and broil, turning occasionally, until charred and soft, about 10 minutes. Set aside to cool.
In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the coriander, cumin, fennel seeds, and jalapeño and cook, stirring, for 1 minute longer. Add the potatoes, salt, and water and bring to a simmer. Cook, covered, until the potatoes start to soften, about 10 minutes.
Cut each eggplant open and spoon the pulp into the potato mixture. Simmer, uncovered, until the potatoes are tender, about 5 minutes more. Add the tomatoes and heat through, about 2 minutes. Stir in the lemon juice and cilantro.

Spanish Tortilla

Serves 4 as light entrée; 6 as an appetizer. From Cook's Illustrated.

Spanish tortillas are often served warm or at room temperature with olives, pickles, and Garlic Mayonnaise (see related recipe) as an appetizer. They may also be served with a salad as a light entrée. For the most traditional tortilla, omit the chorizo and scallions. We recommend using our winning brand of extra-virgin olive oil, Columela. Use a cured, Spanish-style chorizo for this recipe. Portuguese linguica is a suitable substitute.




Ingredients
4 ounces Spanish chorizo , cut into medium dice
5 tablespoons plus 1 teaspoon extra virgin olive oil
1 1/2 pounds Yukon Gold potatoes (3 to 4 medium), peeled, quartered lengthwise, and cut crosswise into 1/8-inch-thick slices
1 small onion , halved and sliced thin
1 teaspoon table salt
1/4 teaspoon ground black pepper
8 large eggs
4 thinly sliced scallions (green and white parts)
Garlic Mayonnaise (see note) (optional)

Instructions
1. Heat chorizo with 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until chorizo is browned and fat has rendered, about 5 minutes. Reduce heat to medium-low.

2. Toss 4 tablespoons oil, potatoes, onion, ½ teaspoon salt, and pepper in large bowl until potato slices are thoroughly separated and coated in oil. Add potato mixture to skillet, and set bowl aside without washing. Cover and cook, stirring with rubber spatula every 5 minutes, until potatoes offer no resistance when poked with tip of paring knife, 22 to 28 minutes (it’s OK if some potato slices break into smaller pieces).

3. Meanwhile, whisk eggs and remaining ½ teaspoon salt in reserved bowl until just combined. Using rubber spatula, fold hot potato mixture and scallions into eggs until combined, making sure to scrape all potato mixture out of skillet. Return skillet to medium-high heat, add remaining teaspoon oil, and heat until just beginning to smoke. Add egg-potato mixture and cook, shaking pan and folding mixture constantly for 15 seconds. Smooth top of mixture with rubber spatula. Reduce heat to medium, cover, and cook, gently shaking pan every 30 seconds until bottom is golden brown and top is lightly set, about 2 minutes.

4. Using rubber spatula, loosen tortilla from pan, shaking back and forth until tortilla slides around freely in pan. Following photos below, slide tortilla onto large plate. Invert tortilla onto second large plate and slide it browned-side up back into skillet. Tuck edges of tortilla into skillet with rubber spatula. Return pan to medium heat and continue to cook, gently shaking pan every 30 seconds, until second side is golden brown, about 2 minutes longer. Slide tortilla onto cutting board or serving plate and allow to cool at least 15 minutes. Cut tortilla into cubes or wedges and serve with Garlic Mayonnaise, if desired.

Red Pickled Onions

I love pickled onions! They go so well with fish, chicken, tacos, salads...anything!
I got this recipe from the Rosa Mexicano cookbook, they are so pretty and delicious.

Ingredients

1 large thinly sliced red onion
pinch of salt
1/2 tsp oregano
1/2 cup of white vinegar
1 cup of lime juice
1 habanero chile (use jalapeno if you dont want it too spicy)

Pack the onions tightly into a mason jar. Mix vinegar, lime juice and seasonings and pour over onions. Slice open the chile and insert into jar.
Make sure onions are fully covered or add more lime juice.
Let rest overnight, these can be stored in the fridge for up to a week.

Bulgur Wheat with peaches, avocado, parsley and pistachios.

(PLEASE EXCUSE THE UGLY PICTURE, I WAS STARVING, SO I DID IT AS FAST AS I COULD)

Well, it's been a while since my last blog. A lot has happened; I got married, moved, new job, it's been crazy, so cooking has been the last thing on my mind. But something I did do lots of is dine out..a lot! I tasted so many new dishes that I feel inspired, all I wanna do now is cook new things. So here we go...
I made this recipe in about 15 minutes,

1 cup of uncooked bulgur
1 cup of boiling water
3 thinly sliced nectarines
5 sliced green onions
1/4 cup flat leaf pasley
1/4 cup cilantro
3 tbls balsamic vinaigrette
salt and pepper to taste
a handful of pistachios

1. Combine bulgur wheat and the cup of boiling water, bring to boil then simmer until soft. About 15 minutes.
2. In a separate bowl mix in rest of ingredients and toss well. Once the bulgur cooled down a little, toss everything together and serve.

Edamame and Avocado Salad

Yesterday as I ran sacked my sister's refrigerator, I came across the "infamous" edamame salad that she invented. Now, I've always been curious about it because she doesn't really cook, unless its mixing candy with ice cream or vice versa, so I was brave and tasted. Well, she wasnt kidding! This thing is like a party of textures and flavors...I'm in love! So I took her recipe, and changed it's original name; "The Goody Master's Salad". Ha! Enjoy :D

Serves 2

4oz frozen shelled edamame
4oz canned corn
4oz canned black beans
1 avocado diced medium
2 tomatos small diced
2 tbsp of chopped cilantro
1/4 red onion diced small
Drizzle of olive oil and lemon juice

1- In a quart size pot bring water to a boil, add edamame and simmer for about 10 minutes or until tender. Strain.
2- In a large bowl mix the next 6 ingredients, add the edamame and toss with olive oil and lemon juice.
3- Serve.

Barley, Butternut Squash, and Shiitake Risotto

I've discovered my new obsession...barley! I got this recipe from Cooking Light but I changed it a little to my liking. This dish has a risotto texture, but it has a different cooking method and it's much healthier. Enjoy!

Serves 6 (1 cup servings)

3 cups small diced butternut squash
2 cups of thinly sliced shiitake
1/3 cup finely chopped red onion
1 cup of uncooked barley
2 garlic cloves chopped
2/3 cup of white wine
3 1/2 cups of organic vegetable broth
4 oz of tallegio cheese ( my fav!)
2 tbsp of chopped thyme
salt and pepper to taste
drizzle of olive oil

-Preheat oven to 450 degrees.
2. Combine squash, oil and salt toss well and arrange on a single layer baking dish and bake for about 20 minutes.
3. Saute mushrooms in some olive oil for about 5 minutes and set aside in a separate bowl.
4. In the same pan drizzle some more oil and saute onions, then add garlic and barley cook 1 minute stirring constantly, add wine and bring to a boil. Cook about 3 minutes until wine is absorbed, add broth and bring to a boil. Cover, reduce heat and simmer 30 minutes or until liquid is absorbed and barley is tender.
5. Remove from heat, add cheese, squash, mushrooms and thyme. Serve immediately.

Porotos Granados - Bean and Pumpkin Stew

Ive realized two things today, I am a terrible blogger and an even worst Chilean! Ok, ok in my own defense I've been planning my wedding so I'll excuse myself.
But being that I constantly crave food from back home, and I love cooking, why aren't I cooking it?!?! Since I'm still on my healthy kick and I beyond excited to realize one of my favorite all time Chilean dish is not only vegetarian but also low in calories. Enjoy!

Oil
1 chopped onion
3 cloves of garlic minced
Paprika
Ground cumin
Oregano, dried
4 cups of vegetable stock
1 cup of diced squash
2 cups of frozen lima beans
Salt and pepper -- to taste
1 cup of frozen corn
bunch of Basil chopped


Heat the oil over medium flame in a large pot. Add the onions and sauté until translucent. Stir in the garlic, paprika, cumin and oregano and sauté for another 1-2 minutes.
Add the stock, pumpkin and beans, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the pumpkin is cooked through and soft.
Stir in the corn and basil. Simmer another 5 minutes, adjust seasoning and serve.