Pud Makua Yow (basil eggplant)

Pud Makua Yow (basil eggplant)

From: thaitable.com
Prep time: 15
Cook time: 15
Yield: 2 servings

Ingredients:
10 big basil leaves (or equivalent smaller ones)
1 T sugar
4 cloves garlic, chopped
1 onion, chopped (optional)
2 T fish sauce (substitute soy sauce for vegetarian dish)
4 c cut up eggplant (see below)
2 small chili peppers

Notes on eggplants:
1) Any kind of eggplant can be used, long green Thai eggplants, small white ones, or the more common large purple (aka Japanese) ones.
2) Cut the eggplant into irregular shapes for easy turning in the pan. If sliced into small disk, it tends to stick to the bottom of the pan and makes it difficult to flip.
3) don't cut eggplant until just before it goes into the pan, else it will turn brown.

Method:
Chop garlic, slice chili peppers, and mix
Pick leaves from stem of basil, if needed
Chop onions, if needed but don't mix with garlic
Heat wok over medium high heat
When hot, add oil, chili peppers and garlic
Stir until the garlic turn golden brown
Add onions
When onions are translucent, add eggplant, stir, and add 1 cup of water immediately (or else the eggplant will turn brown)
Cover wok until eggplant is cooked, which should take 5-7 minutes. It will turn from white to translucent, and most of the water should have been absorbed or evaporated. If eggplant is still not cooked, add a little bit more water and close lid again.
Add fish sauce and sugar and stir
Turn off heat
Add basil and quickly stir to heat the basil but not cook it (so it retains color)
Serve hot with rice

Tomato Watermelon Salad

Delicious and refreshing salad from Crooks Corner in Chapel Hill

5 C watermelon, seeded and cubed

1 1/2 lbs very ripe tomatoes, chopped

3 t sugar

1/2 t salt

1 small red onion

1/2 C red wine vinegar

1/4 C good quality olive oil

Combine first 4 ingredients and let sit for 15 minutes.  Then add the rest of the ingredients.  Good immediately eaten or the next day. Serve cold.  

Olive Oil Granola

Adapted from Wednesday's New York Times recipe: Olive Oil Granola with Dried Apricots and Pistachios. This recipe is addictive!

3 cups old-fashioned rolled oats
1 1/2 cups pecans, chopped (or another nut such as pistachios, or a mixture of nuts)
1 cup raw sunflower or pumpkin seeds, hulled
3/4 cup pure maple syrup (I like to use a mixture of maple and agave syrups - you could also use some honey)
1/2 cup extra virgin olive oil
1/4 cup packed light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 - 3/4 cup dried cranberries
1/2 - 3/4 cup chopped dried apricots or golden raisins

1. Preheat oven to 300 degrees. In a large bowl, combine oats, nuts, seeds, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.

2. Transfer granola to a large bowl and add fruit, tossing to combine. Store in a ziploc bag or other airtight container.

Swiss Chard Gratin

Really good and simple recipe for chard! Adapted from Andrea Chesman's book about fresh veggies, Serving Up the Harvest.

2 lbs (12-16 stems with leaves) ruby, green, or rainbow chard, stems sliced and leaves cut into 1-inch ribbons
4 T butter
1 onion, halved and sliced
1/4 c flour
2 c milk (skim is fine)
1 c grated Gruyere cheese
salt and freshly ground pepper
1/4 c dried bread crumbs

1. Bring a large pot of salted water to a boil. Add the chard stems and cook for 2 minutes. Add the leaves and continue to cook for another minute. Drain well.

2. Preheat the oven to 350. Grease a 1 1/2-quart casserole of 9x13 inch baking dish. You can also use two smaller dishes which will cook for less time.

3. Melt the butter over medium heat in a medium saucepan. Add the onion and saute until soft, about 3 minutes. Whisk in the flour to form a paste. Whisk in the milk and bring to a boil. Reduce the heat and stir in the cheese. Season with salt and pepper and remove from the heat. Fold in the chard.

4. Transfer the chard mixture to the prepared casserole dish. Sprinkle the bread crumbs on top.

5. Bake for 25 to 35 minutes, until the sauce is bubbling and the top is browned. Serve hot (with a slice of crusty bread)!

Spanikopita with Fresh Greens

This recipe comes from Ina Garten and was a great way to use up various greens from my CSA.

Ingredients:

1/4 cup olive oil
1 cup chopped onion
8 or more cups spinach or other hearty greens (chard, beet greens, escarole, etc.), rinsed and chopped roughly
3 eggs, lightly beaten
8 ounces feta cheese, crumbled
3 tablespoons Parmesan cheese
3 tablespoons plain dry bread crumbs
1 teaspoon grated nutmeg
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
40 sheets (1 box) frozen phyllo dough, defrosted overnight in the refrigerator
1 stick unsalted butter, melted

Directions:

Preheat oven to 375 degrees F.

Heat the olive oil in a saute pan and add the onion. Cook for 5 minutes over medium-low heat until soft. Meanwhile, squeeze most of the water out of the greens and place it in a bowl. When the onion is done, add it to the greens. Mix in the eggs, Parmesan cheese, bread crumbs, nutmeg, salt and pepper. Gently fold in the feta.

Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter. Repeat the process by laying a second sheet of phyllo dough over the first sheet, and brush it with melted butter. Pile four layers total on top of each other this way. Cut the sheets of phyllo in half lengthwise. Spoon 1/3 cup of the spinach mixture into the corner of piece of phyllo dough.

Roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally and then diagonally again. Continue until you reach the end of the sheet. The filling shold be totally enclosed. Continue assembling phyllo layers and folding the filling until all the filling is used. Place on a sheet, seam sides down. Brush the top with butter and place it on a baking sheet.

Place in the oven and bake for 25-30 minutes, until the phyllo is browned and crisp. Serve warm.

Escarole Soup with White Beans and Sausage

This is an easy and tasty slow-cooker recipe I made to use up some of the greens from my CSA share.

12.oz chicken sausage (any flavor), cut in 1/4" rounds
2 15oz. can cannellini beans,drained and rinsed
1 15oz. can garbanzo beans,drained and rinsed
1 28oz. can tomatoes, chopped, with juices
1 1/2 c chicken broth
1 bay leaf
1 tsp dried thyme
1 small head escarole, chopped
1/4 c coarse ground parmesan cheese
salt and pepper

1. Combine sausage, beans, tomatoes, broth, bay leaf, and thyme in slow cooker and cook on low for 4-8 hours.
2. Stir in escarole and cook an additional 8-10 mins,until just wilted. Stir in the parmesan. Season with salt and pepper.

Cardamom Rice

Cardamom Rice (Cooks.com & RecipeHound.com)

Prep time: 15 min
Cook time: 25 min
Yield: 6 servings

Ingredients:
2 cups long-grain rice (prefer basmati)
2 medium carrots
1 medium onion, in fine half-rings
1 cup frozen or fresh, not canned, peas (optional)
3 tablespoons vegetable oil
12 cardamom pods
1 t cumin seeds or caraway seeds (optional)
3/4 t salt
1 t chicken bouillon or 2/3 c chicken stock (optional)

Method:
Wash rice in several water changes and drain.
Dice trim carrots to 1/4" cubes.
Split cardamon pods, remove seeds and crush (with opt. cumin/caraway).
Heat oil in a heavy bottomed pot over a medium-high heat.
When hot, add cardamom for 30 seconds while stirring.
Add onion and carrots and saute until the onion browns slightly.
Load rice maker with rice and required amount of water (2 cups water if using rinsed
basmati rice). Add optional bullion now or reduce water by the additional stock.
Dump in onion/carrot mixture and rice.
When rice is done, stir to mix onions/carrots and to mix in peas.
Let sit for 5 min or until peas are done.