Eggplant Wrap

I’m lucky to live at walkable distance from my work. Looking at the sky rocketing gas prices and extremely frustrating traffic jams I’m very glad we made the decision to move closer to work. But the biggest advantage is being able to see my son just minutes after I leave work. That to me is price-less.

Well now I have to confess, I don’t walk to work (ya… ya.. I know I have to), but being this close sometimes spoils you rotten. But on the other hand, I try to come home in the afternoon on my lunch break; prep something for dinner like cook dal, make a quick curry, chop veggies for evening, soak beans or something like that. It’s so much easy to come home in the evening and make some rice and finish up the curry and/or dal. This is giving us time to take our son for a stroll in the evening. I’m loving it..

So today I baked the eggplant and made hummus during my lunch time and put together the warps after we came home. I would include lettuce, roasted red peppers and onions next time I make these wraps.

Ingredients: For Baked Eggplant:
Eggplant – 1 medium, cut widthwise into ¼“ slices
Flour – ¼ cup
Milk – about ¼ cup
Bread Crumbs – ½ cup
Dried basil – 1tsp

For the Wraps:
Whole grain Tortillas – 4
Tomatoes – 2 medium, thinly sliced
Method:

• Layer the eggplant slices in a colander; sprinkle each layer liberally with salt. Put something heavy on the eggplants, so that they release the bitter juices. Leave it for at least 30minutes (or before leaving to work).
  
• Preheat oven to 450°F.
  
• After 30 minutes, (or during lunch time) rinse off the salt and pat dry thoroughly.
  
• Set up an assembly line with 3 plates each with flour (seasoned with salt and pepper), milk and bread crumbs (seasoned with basil, salt & pepper or any other seasonings you like).
• Drench the eggplant in flour-milk-bread crumbs (in the same order). Place them on an aluminum foil lined baking sheet and bake them for 5-7 minutes on each side until they turn golden brown. Remove and let cool.
  
• To assemble, smear the wrap liberally with hummus, lay the eggplant and tomatoes, wrap and enjoy.

For the Hummus (Adapted from Alton brown’s recipe):
Chickpeas – 1 15oz. can drained or 1 ½ cups cooked
Peanut butter – 3 tbsp
Lemon juice – 2tbsp
Olive oil – 2tbsp
Red pepper flakes – ½ tsp
Salt and pepper to taste.

Method: Blend them into a smooth paste in a food processor.

Mac-n-Cheese on Request for A.W.E.D-Italian

I say on request because my sister who was visiting us asked me to make her some macaroni and cheese. I love mac and cheese and have make it several different ways. But I don’t make it very often because my husband is not fond of milk and cheese, so when there is a request I cannot stop myself (ahem.. my poor husband had to settle for leftover khichdi). This recipe is adapted from Vegetarian Times.

Ingredients:
Butter – 2 tbsp
Olive oil – 1 tbsp
Onion – 1 small, finely chopped
Jalapeno – 1, finely chopped
All-purpose flour – 3 tbsp
2% Milk – 3 cups
Cheddar Cheese – 8 oz. shredded (I used reduced fat mild cheddar)
Paprika – ½ tsp
Cayenne – ½ tsp (or to taste)
Nutmeg – ¼ tsp
Black pepper – ½ tsp (or to taste)
Frozen chopped spinach – 10 oz. box, thawed
Bread crumbs – ½ cup
Parmesan cheese – 3 tbsp

Elbow Macaroni – 8 oz. cooked according to package directions


Method:

• Preheat oven to 350°F.
• Melt butter along with olive oil in a large sauce pan on medium-high flame. Add onions, jalapeno and sauté till onions wilt, 3-5 minutes.
• Sprinkle the flour and cook for 5 minutes till it loses the raw smell. Do not let the flour brown.
• Whisk in milk, paprika, nutmeg, cayenne, pepper. Bring to the boil; then reduce the heat to low and simmer for 15 minutes or until the mixture thickens.
• Add the thawed spinach at this stage; mix thoroughly. Turn off the heat and mix in the cheese. (I turn the heat off just to make sure that the milk does not curdle after adding the cheese; been there.. done that..)
• Add the cooked pasta to the cheese sauce. Pour half the pasta into a baking dish; sprinkle 1 tbsp parmesan cheese and ¼ cup bread crumbs. Pour in the rest of the pasta; sprinkle the remaining 2tbsp parmesan cheese and ¼ cup bread crumbs. Bake for 30-40 minutes, until the top is browned and bubbling.
• Serve hot.

This makes about 6 servings.

This is my entry to this month's edition of A.W.E.D-Italian hosted by talented DK @ Culinary Bazaar.

Bon Appetito!!!

Penne Pasta: Taste & Create

This is the first time I’m taking part in Taste and Create event, started by Nicole @ for the love of food.I was paired with Iron Stef @ Chairman Chef. I decided to make her Ellie Krieger’s Penne with roasted tomatoes, garlic and white beans. I did not have any white beans, so subbed them with garbanzo beans.

This is a super easy summer dish that can be whipped up in no time (tomatoes need time to roast, but the actual cooking time is very minimum). Loved the roasted tomatoes with garlic and lemon. Will be making this again. This is how I made it. Original recipe from Iron Stef is here.

Ingredients:
Tomatoes – 3 large
Garlic – 6 cloves, unpeeled
Olive oil – 3 tbsp
Garbanzo Beans – 1 15oz. can
Whole wheat penne pasta – ½ pound
Lemon juice - 2 Tbsp. freshly squeezed
Basil leaves-cut into ribbons

Method:

• Preheat the oven to 450°F.
• Slice each tomato into 8 wedges. Put the tomato wedges and garlic on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Roast in the oven, uncovered, for 40 minutes.
• Cook the pasta according to the package directions. Drain and rinse the beans; add them to the pasta and return drained pasta and beans to the pasta pot.
• When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Add lemon juice, the remaining oil and salt and pepper, stir to combine.
• Pour the roasted tomatoes into the pasta pot, add the garlic mixture, the basil. Toss to combine.

Ashwini’s Nun’s Revenge for Less is More

This drink is perfect hot on a cold winter day or warm on a lazy summer afternoon. I followed the recipe to the T, but as Ashwini suggests I used 1% milk instead of half-and-half because arrowroot thickens the milk considerably. Ingredients include Milk+Arrowroot+Sugar+Chocolate+Orange zest. It is thick, creamy and luscious. This goes to MBP (monthly blog patrol): Less is more event being hosted by lovely Nupur @ one hot stove.