Daily Unadventures in Cooking

Chicken, Barley and Thyme Soup Recipe

dailyunadventures@gmail.com (Katerina) — Fri, 27 Nov 2009 15:35:00 +0000

Since it is the day after thanksgiving, I should mention that though I haven't tested it I bet you could use this recipe to make some wicked turkey, barley and thyme soup... if I had leftover chicken or turkey I think I would first make a simple stock with the carcass. Before straining I would shred any remaining meat then strain and discard the veggies and the bones. Then I would skip step #2 below.

This chicken or turkey soup will really hit the spot after a long rainy work day. Not only do the vegetables and barley make it healthy, but with the fresh thyme and lemon it is light in flavour while still being thick and hearty. The key to the thick texture is to throw your mirepoix (carrots, onions & celery) in the food processor while raw. Sweat it out to develop the flavours then once you add the broth it naturally thickens the soup without a need for any flour or cream.

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Chicken, Barley and Thyme Soup
(serves 2-3)

1 Tablespoon canola oil
2 chicken legs
salt and pepper
2 medium carrots
2 stalks celery
1/2 medium onion
assorted vegetables if you want (I had an extra couple of mushrooms and 1/2 a teeny zucchini)
2 cups chicken stock (optional, you can use water)
1/2 teaspoon chili flakes
1 teaspoon minced fresh thyme
1/3 cup barley
1 cup packed baby spinach
1 tablespoon fresh lemon juice

1. Roughly chop the vegetables and pulse in a food processor until minced. (I am sure you could also grate them or process through a blender in batches.)
2. Heat your soup pot to medium and add oil. Pat the chicken legs dry and sprinkle with salt. Add the chicken and fry on each side until golden brown. Remove to a plate and reduce heat to medium low. Pour off any excess fat so there is just a shine on the bottom of the pan.
3. Add vegetables and sweat for 3 minutes or until fragrant. Add thyme, a pinch of salt, and chili flakes and cook for another minute, add back chicken, cover with 4 cups of liquid (water, or stock and water) making sure chicken is covered, and bring to a gentle simmer. Simmer for 25 minutes (or longer if you need a second glass of wine...).
4. Add barley and simmer for another 20 minutes. Stir in spinach and adjust seasonings, you will probably want at least a half teaspoon of salt. Cook until spinach is wilted, about 3 minutes. Stir in lemon juice and serve.

Similar Recipes:
Stuffed Peppers with Leftover Turkey
Turkey Sausage, White Bean and Kale Soup
Chicken Tortilla Soup *Slow Cooker*

Fettucine with Roasted Parsnips and Italian Sausage Recipe

dailyunadventures@gmail.com (Katerina) — Wed, 25 Nov 2009 15:13:00 +0000

I bought a large bag of parsnips from a local farm stand last week in my quest to eat more local and more seasonally. When it came time to use them I didn't feel like having plain roasted parsnips so I decided to put them right into our pasta dinner. It is the sweetness of the roasted parsnips that I thought would pair well with the spiciness of the Italian sausages and hot chilies and it worked well.

I find parsnips to be a strange root vegetable. Don't be turned off by their unattractiveness (before they have been dealt with they are dirty, strangely shaped and hairy) once they have been prepped and roasted they have a sweet spiciness unlike any other root vegetable. They are closely related to carrots but have a much stronger flavour and are actually richer in vitamins and minerals.

Parsnip and Italian Sausage Pasta Recipe
(serves 2)

3 medium parsnips
2 tablespoons olive oil
salt and pepper
3 medium italian sausage, casings removed
1/2 onion, chopped
2 cloves garlic, minced
2 thai dried chiles, crushed
1 tablespoon butter
1 tablespoon flour
~1 cup chicken stock
1 tablespoon minced fresh parsley
salt and pepper
2 servings fettuccine

Preheat oven to 375F. Peel parsnips and chop evenly into chunks no bigger then 1" square. Toss on a cookie sheet with one tablespoon olive oil and salt and pepper. Bake for 25 minutes or until cooked through and gently, evenly, browned turning a few times as they are baking.

Put a bot of salted water on the stove on high and bring to a boil. Meanwhile heat a skillet to medium and add the remaining olive oil. Add sausage to the skillet breaking it into chunks. Brown all over. Remove to a plate and lower heat to medium low. Add onion, garlic and chiles and saute until translucent. Add butter and stir until melted, whisk in flour and let cook, whisking occasionally for a minute. Gently whisk in 3/4 of the chicken stock and bring mixture to a simmer. Add back in sausage and parsnips. Gently simmer mixture adding more chicken stock if necessary as well as salt and pepper to taste.

Cook fettuccine according to package directions and strain. Stir parsley into sauce. Toss with half the sauce and serve with remaining sauce on top.

Similar Recipes:
Sausage Rigatoni in a Tomato Cream Sauce
Spicy Sausage and Mushroom Taglietelle
Cornetti with Sundried Tomatoes and Cannelini Beans

Springpad & more Thanksgiving Recipes

dailyunadventures@gmail.com (Katerina) — Tue, 24 Nov 2009 15:20:00 +0000

In case you haven't noticed the new Save Me buttons after my recipes, I would like to introduce you to my new partner Springpad. Springpad is great for saving recipes, favorite products or businesses and generally organizing your life. Personally, I have started using it to save recipes I want to make. I love that I can check the ingredients lists from my iPhone when I am at the grocery store!

In addition, Springpad is currently having a Thanksgiving contest, Springsgiving which gives you the chance to win $100. They have asked several of their recipe partners, including myself, to submit Thanksgiving recipes. You can create an account for free, then add one of the recipes to your Springpad to get a chance to win. Plus by springing one of my Thanksgiving recipes, you can help me beat the other partners to win too!

Here are some of my Holiday Recipes:
Tapenade
Carrot and Cashew Soup
Rosemary Grilled Leg of Lamb
Brussels Sprouts with White Wine and Bacon
Classic French Lemon Tart

Black Bean and Ham Soup Recipe

dailyunadventures@gmail.com (Katerina) — Mon, 23 Nov 2009 15:02:00 +0000

I enjoyed the cassoulet with it's firm fresh beans so much that I couldn't wait to make something else from dried beans. For my second dried bean experiment I chose to make an easy soup from black beans and a smoked ham hock. The spices bring out the richness in the beans and by blending some of the soup the texture is thick and pulpy.

The soup itself has very simple flavours and is equally simple to make. You could easily make this soup in a crockpot and since there are no tomatoes or other acidic components the beans will cook properly with little intervention. Like many stewy dishes this is even better the next day.

Black Bean and Ham Soup Recipe
(serves 4)

1 cup dried black beans
2 tablespoons olive oil
1 onion, diced
1 large carrot, diced
1 stalk celery, diced
salt and pepper
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon curry powder
1 ham hock

1 green onion, diced
plain yogourt

Soak the beans over night in 3 cups water, or if you are like me, bring the beans and water to a boil. Boil for 2 minutes, turn off the heat and let sit for an hour.

Discard bean soaking liquid and set beans aside. In your soup pot heat olive oil to medium low. Sweat onions, celery and carrot for 5 minutes or until onions translucent. Add spices, as well as a big pinch of salt and grinding of pepper, add beans, ham hock and 5 cups of water. Bring to a simmer, uncovered and simmer for 90 minutes, stirring occasioanlly.

Remove ham hock and allow to cool enough to handle. Using an immersion blender blend until the texture is thick. Discard the fat and bones from the ham, chop up and add back to soup. Stir in green onion, reserving some for garnish. Taste and correct for seasoning. The salt levels will vary depending on your ham.

Serve topped with yogourt and green onion.

Similar Recipes:
Butter Bean, Fennel Seed, and Vegetable Soup
Curried Red Lentil Soup with Winter Vegetables
Black Bean and Beef Chili Stew
Black Bean and Turkey Chili

Simple Roasted Brussels Sprouts Recipe

dailyunadventures@gmail.com (Katerina) — Fri, 20 Nov 2009 15:20:00 +0000

I love, love, love, love Brussels Sprouts and this is my favorite way to eat them. They are great when they are dressed up with bacon and nuts, but honestly, like so many things simpler can be better.

The key with this recipe is high heat. The Brussels sprouts should be just a little crispy and browned when they are done. I swear with a little bit of extra salt they taste like fries. Similar to kale chips, these roasted Brussels Sprouts rarely make it off the pan and to the plate. I have learned to make double.

Simple Roasted Brussels Sprouts Recipe

Brussels sprouts
olive oil
salt and pepper

Preheat oven to 400F. Wash and trim and outer leaves off of the Brussels. Trim ends and cut in half, cut any really large ones into quarters. Toss with olive oil and salt and pepper. Use about 1 tablespoon of olive oil for 2 servings of brussels. Really get in there with your hands and coat well. Turn Brussels sprouts so they are all cut side down. Roast for 10 minutes and check, if they are browned on the bottom flip and roast for another 5 minutes, if not check every 2 minutes. Serve immediately with more salt and pepper.

Similar Recipes:
Brussels Sprouts with White Wine and Bacon
Brussels Sprouts with Bacon, Walnuts and White Balsamic
Roasted Okra

Stuffed Peppers with Thanksgiving Leftover Turkey Recipe

dailyunadventures@gmail.com (Katerina) — Wed, 18 Nov 2009 15:36:00 +0000

Since American Thanksgiving is next week I thought I would post a recipe that I made last month with my turkey leftovers. Up in Canada we celebrate thanksgiving in October, I guess the holiday migrates south?

I don't usually end up with leftovers since I am not the host, but this year I was lucky enough to go home with a bunch of turkey. I like leftover poultry in sandwiches like chicken or turkey salads or a hot turkey sandwich or a clubhouse. However this year I thought I would try something I have never made before, stuffed peppers.

In case you missed it, check out some tips on making Thanksgiving Dinner.

Stuffed Peppers with Turkey Recipe
(serves 1-2)

two large green peppers
1 tablespoon oil
1/2 onion diced
1/4 red pepper, diced
salt and pepper
1 cup shredded cooked turkey or chicken
2 cups marinara sauce
2 cups baby spinach
1 cup cooked rice ( I used leftover brown rice)
1/2 cup shredded cheddar cheese, divided

Gently cut the tops off the peppers and scoop out the core and ribs. Trim the inside of the top and wash out the peppers. Steam for 7 minutes or until just getting tender. Oil a baking dishand preheat oven to 350F. In a skillet heat oil to medium low and add onion and red pepper, sweat for 5 minutes or until soft. Add turkey, marinara and salt and pepper to taste. Bring to a gently simmer to heat through, add spinach and stir until just wilted. Remove from heat and fold in half of the cheese and the rice. Add the mixture to the pepper bottoms and place in the baking dish. Top with remaining cheese and the pepper tops. Bake for 30 minutes and serve.

Similar Recipes Ideas for Leftover Turkey:
Chicken Salad with Apple and Chives
Curried Chicken and Mango Salad

Tips for Cooking Thanksgiving Dinner

dailyunadventures@gmail.com (Katerina) — Tue, 17 Nov 2009 15:43:00 +0000

I love holidays that are centered around food and family but I have never hosted a Thanksgiving dinner before. Always eager to learn, I decided to ask some of my favorite foodie writers what tips they have for cooking a successful thanksgiving dinner.

A common theme was around planning well and sufficiently in advance of the holiday. Kevin from Closet Cooking stresses that your oven space is at a premium so "you don't want to plan on making two sides that require oven time, unless you have a large oven or a second oven." He suggests trying to make things ahead of time, even the day before and suggests that dishes like cranberry sauce and pumpkin pie are great candidates.

Ruth from 4 Every Kitchen had the same suggestion, but goes even further to suggest getting organized a week before, including writing out the menu and planning the cooking for the week before. "Make a daily schedule starting a week before that includes shopping for ingredients for ALL the dishes, finding the serving dishes," and all that is needed to make it festive. Personally, planning isn't my strong suit, but sometimes it is necessary and I think it would really take the pressure off.

Kalyn from Kalyn's Kitchen is known for some great crockpot recipes so it is no surprise that she suggests you rely on all the tools at your disposal. "Making use of other appliances to cook or keep things warm can really help." She suggests getting creative, like using your crockpot to keep your mashed potatoes warm while you deal with the turkey or even to keep cut turkey warm while you pull the gravy together. She says that though the crockpot is her favourite, you could also use pressure cookers, electric frying pans, and toaster ovens. As someone who frequently stresses about timing I think this could really simplify things.

Charmian from Christie's Corner takes a different approach, make it a "communal meal" she says. The host can do the meat and guests can bring side dishes and dessert. Of course, as host you still need to coordinate so you don't have "six versions of potatoes" but this does seem to relieve some of the planning stress as well as the last minute cooking. Similarly Deborah from Taste and Tell suggests everyone do their "part to pitch in." If everyone participates then everyone can also enjoy the holiday.

If you have ever read Kalofagas you will know how much Peter loves his food, so it comes as no surprise to me that he has a cooking tip for everyone. Brine the Turkey he says, he has brined his turkey for over a decade and it "always turns out moist...even the leftovers!" There is a link to Peter's recipe for stuffing and brining his Turkey below.

Have you ever hosted Thanksgiving? What are your tips for cooking a successful, stress free holiday meal?

A few select Thanksgiving Recipes:

Spicy Crockpot Sweet Potatoes from Kalyn's Kitchen

Oven Roasted Rosemary Potatoes from Christie's Corner
Peter's Greek Turkey with Rice Stuffing from Kalofagas
Roasted Carrots and Beets with Maple Balsamic Dressing from 4 Every Kitchen

Sweet Potato Pecan Pie from Closet Cooking
Lion House Rolls & Sweet Potato Buttermilk Rolls from Taste and Tell
A Favourite Simple Pumpkin Pie from Christie's Corner

Did I mention that I think I am going to start celebrating both Canadian and American Thanksgiving? There is more gravy and pumpkin pie that way.

Pumpkin Pie Cupcakes Recipe

dailyunadventures@gmail.com (Katerina) — Mon, 16 Nov 2009 14:36:00 +0000

Who doesn't love the seasonal pumpkin flavour that appears in the Fall? Pumpkin flavour is generally associated with Pumpkin Pie Spice, a mixture of cinnamon, nutmeg, ginger, and cloves. The pumpkin itself complements those spices but has quite a mild flavour. These flavours are the basis for the pumpkin cupcake recipe which I found on Meet Me in the Kitchen.

The last time I made cupcakes I got scolded for not including icing. Muffcakes, I believe was the expression used. So this time I made a pumpkin spice buttercream to go with the cupcakes. More pumpkin pie spice, how can you go wrong?

Pumpkin Pie Cupcakes Recipe
(makes 12 cupcakes)
Adapted from Meet Me in the Kitchen

1 1/2C flour
1t baking powder
1t baking soda
1t salt
1 1/4t cinnamon
1/2t nutmeg
1/4t ground cloves
3 eggs
1C pumpkin puree
1/2C canola oil
1C sugar

1 batch pumpkin pie icing or whipping cream.
a pinch of nutmeg for garnish

Preheat oven to 350F. In a medium bowl sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. In a large bowl or stand mixer beat together eggs, pumpkin, oil, and sugar. Stir dry ingredients into wet being careful not to over mix.

Grease a muffin tin and line with muffin cups. (You can skip this step if you are using a silicon muffin tray.) Pour batter into tray 1/2 to 1/3 full. Bake for 12-22 minutes or until a toothpick comes out clean. Cool completely before frosting. Frost with pumpkin pie buttercream or a dollop of whip cream. Sprinkle with nutmeg.

Similar Recipes:
Chocolate Cupcakes and Vanilla Buttercream Icing
Pumpkin and Carrot Muffins
Pumpkin Ginger Muffins

Pumpkin Pie Buttercream Icing Recipe

dailyunadventures@gmail.com (Katerina) — Mon, 16 Nov 2009 14:34:00 +0000

I know real buttercream involves eggs and a double boiler, but this is an easy way to make a cheater buttercream icing or frosting that is a fun topping for pumpkin cake or cupcakes. If you have pumpkin pie spice you can substitute for the cloves, ginger, nutmeg, and cinnamon as that is what the combination creates. Add more spices to taste if you want a zippier icing.
Oh and speaking of things with zip? I don't own a pastry bag, I use ziploc bags, put your icing in, cut a hole in the bottom and start squeezing. Works very well in a pinch.

Easy Pumpkin Pie Buttercream Icing Recipe
(makes ~2 cups frosting)

Adapted from this simple buttercream recipe

1 cup soft butter
3 cups icing sugar
1/4 teaspoon powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
red and yellow food colouring (optional)
~1 tablespoon milk (optional)

In your stand mixer or using a hand mixer whip the butter until soft and even. Add the spices and icing sugar on low. When combined turn up the speed to medium and mix for 2 mins. Add in vanilla and milk if necessary to get the consistency you are looking for. Add in food colouring to get a sight orange-y colour. (For me the ratio was ~5:1 yellow to red.)

Similar Recipes:
Chocolate Cupcakes and Vanilla Buttercream Icing
Pumpkin and Carrot Muffins
Pumpkin Ginger Muffins
Pumpkin Pie Cupcakes

Caramelized Leek Risotto Recipe

dailyunadventures@gmail.com (Katerina) — Fri, 13 Nov 2009 15:31:00 +0000

The flavour of caramelized leeks is sweet, nutty and subtle. After trying caramelized leeks a few weeks ago them I knew there was a risotto with caramelized leeks in my future.
There aren't that many leek recipes out there, but I can't believe I have waited this long to make a leek risotto. When I tasted I was actually excited by how good it was, I think it is officially my new favorite.

Of course I love risotto. Love, love, love it. J helped me with this particular batch (he was manning the spoon while I shelled some prawns), and I asked if he found it soothing. You know to stir? Umm, yeah, apparently it's just me. Are there any foods out there that you find comforting to make?

Caramelized Leek Risotto Recipe
(serves 2-4)

2 tablespoons butter
1 large leek
salt and pepper
3/4 cup arborio rice
3/4 cup white wine
~3-4 cups chicken or vegetable stock
1/2 cup grated Romano (Parmesan can be substituted)
1 tablespoon freshly minced chives

Trim off the dark green part of leek, you can reserve it for a future use. Cut remaining leek in half lengthwise then into 1/3" half moons. Clean thoroughly. In a heavy bottomed pot melt butter over medium heat, add leeks and stir to coat. Cook leeks stirring every five minutes or so until they start to brown. Let the leeks lightly brown evenly, you can turn it down a bit if you like as you don't want them to burn. It should take about 25 minutes. Sprinkle with salt and pepper and then add rice. Stir to coat and cook, stirring regularly for 2 minutes. Add wine and continue stirring until two thirds of the wine has evaporated. Start adding chicken stock in large ladelfuls, stirring often. You want the temperature of the mixture to be at a very light simmer. Continue adding stock until rice is tender and just a little bit al dente. Turn off heat and stir in cheese and chives. Taste and correct for seasoning.

Similar Recipes:
Fennel Risotto with Goat Cheese
Braised Pork with Caramelized Leeks and Apple Cider
Zucchini and Lemon Risotto

Healthy Peanut Butter Coconut Oatmeal Cookies Recipe

dailyunadventures@gmail.com (Katerina) — Wed, 11 Nov 2009 15:43:00 +0000

So I gave it away in the title, but you don't have to tell people this cookie recipe is healthy. Sure these oatmeal peanut butter cookies have whole wheat flour, high fiber oats and less sugar then your average cookie but they are still delicious and satisfying. They actually make an excellent breakfast when paired with a cup of coffee.

If you wanted to make these oatmeal cookies even healthier you could reduce the oil further, if you want something a little more decadent use non-natural peanut butter and add chocolate chips. Feel free to omit the coconut from the recipe if your family aren't coconut fans but I think it makes them interesting and really works with the peanut butter in the cookie.

Healthy Peanut Butter Coconut Oatmeal Cookie Recipe

(makes 24 - 30 cookies)

2/3 cup canola oil
1/2 cup natural peanut butter
1/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1/4c coconut
3C oats
1 1/4 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda

Preheat oven to 375F. Beat together oil & peanut butter then beat in eggs, sugar and vanilla. Stir in coconut. In a separate bowl mix together oats, flour, powder and soda. Stir into peanut butter mixture but do not over mix. Drop onto a baking sheet in 1 1/2 tablespoons round. Gently press to flatten and bake for 10-12 minutes or until lightly browned. Cool on a cooling rack, and don't spoil your dinner.

Similar Recipes:
Oatmeal and Raisin Cookies
Chocolate Drops
Peanut Butter Cookies
Peanut Butter and Banana Muffins

Roasted Squash, Hazelnut, Kale and Goat Cheese Lasagna Recipe

dailyunadventures@gmail.com (Katerina) — Mon, 09 Nov 2009 15:58:00 +0000

This Fall lasagna is not your typical meat and bechamel lasagna, classics are delicious but why not try something more seasonal? First roast up cubed squash with spices and hazelnuts and that becomes your basic sauce. Then wilt the kale into some tomatoes and start layering your sauces with your noodles, putting goat's cheese and mozzarella into the layers. The roasted hazelnuts are so rich, and they really bring out the nuttiness in both the squash and the kale creating a delicious and healthy seasonal treat.

Confession time. Sometimes things are not what they seem to be. This lasagna is actually a soup, look closely and see if you can spot it. Can you see it? You see, I made a roasted hazelnut and kabocha squash soup last week but it was too rich and too thick. It is amazing how rich the flavours of roasted hazelnuts and squash are. I knew it would go well with goat's cheese and it worked perfectly as a lasagna.

Roasted Squash, Hazelnut, Kale and Goat Cheese Lasagna
(makes one 9x9 lasagna)

1/4 kabocha squash peeled and cubed
1 small onion, peeled and chopped into chunks
1 teaspoons olive oil
1/2 teaspoon whole coriander
salt and pepper
1/4 cup whole raw hazelnuts
1 cup stock
1 tablespoon minced fresh parsley
1 bunch kale, washed, ribs removed and roughly chopped
1 small can crushed tomatoes
1 package whole wheat lasagna
1 package goat cheese (125g)
1/2 cup grated mozzarella

First make the squash and hazelnut filling:
Preheat oven to 400F. Using a mortar and pestle pulverize coriander with salt and pepper. On a baking sheet toss onions, squash olive oil and spices together. Bake for 30 minutes tossing partway through. Add hazelnuts to the pan and roast for another 5-8 minutes. Watch carefully you want to be able to smell the nuts but not have them burn. Toss squash, onions, hazelnuts and parsley in a blender with 2 cups of the stock, adding more as necessary to pulse. Taste and correct for seasoning. Note that I actually made a double batch of this which is a bit easier. It will freeze well.

Secondly cook the kale:
Heat a large skillet to medium heat. If kale is still wet, perfect, toss it in the pan. Otherwise add kale with a few tablespoons of water. Sprinkle with a 1/2 teaspoon of salt. Stir fry until slightly wilted about 5 -8 minutes. Stir in crushed tomatoes and remove from heat.

Assemble lasagna:
If you are using ready to cook noodles, you may want to add a bit of extra water to your sauces. Otherwise cook the noodles to the package directions. Start with a layer of squash sauce followed by one of noodles, kale sauce and half the mozzarella. Keep repeating layers such as: noodles, squash, half the goat cheese crumbled, noodles, kale, noodles, squash, noodles, etc. Finish with a little bit of squash sauce and remaining goat cheese and mozzarella. Bake for 30-40 minutes or until bubbly. Cool for 10 more minutes before serving.

Similar Recipes:
Acorn Squash Soup
Butternut Squash, Red Lentil and Coconut Soup
Curried Squash Soup

Easy Cassoulet Recipe with lots of Vegetables

dailyunadventures@gmail.com (Katerina) — Fri, 06 Nov 2009 14:49:00 +0000

Fresh, simple, and delicious, this cassoulet tastes very real. The fresh vegetables retain their colour and flavour and the dried beans cook up deliciously as they are simmered with the meat. I can only imagine how amazing it would be with homemade stock and duck leg confit, as this was done with ingredients I could easily find.
I remember the first time I saw this Mark Bittman recipe in his Food Matters book. This is the book he wrote that explains his philosophy of eating vegan until Dinner. The book itself contains quite a few recipes that sound good which are either vegan, vegetarian, or more frequently emphasize vegetables as the main ingredient. Personally, I found the book to be a watered down, or more nicely simplified, Michael Pollan philosophy. However, I do generally buy into this thinking and moreover like his recipes.

This particular recipe is an interpretation of a cassoulet, a stewy French dish which focuses on dried beans and an assortment of meats. Although Bittman includes a version of this recipe using canned beans, I chose to use dried and was glad I did. I also added rosemary and mushrooms. If you are making this cassoulet on a weeknight do choose the canned bean version.

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Easy Cassoulet Recipe with lots of Vegetables
(serves 4-6)
Adapted from Food Matters

3 tablespoons olive oil
Use 1lb of meat sausages, duck breast or leg confit, or bone-in pork chops (I used 1 bone in pork chop, one sausage.)
1/2 lb dried cannelini beans
2-4 cups chicken stock
2 small onions, small dice
2 medium zucchini, small dice
6 cremini mushrooms, small dice
3 small carrots, small dice
2 stalks celery, small dice
3 cloves garlic, minced
1 large can of whole tomatoes
2 bay leaves
handful of fresh thyme sprigs
1 sprig fresh rosemary
salt and pepper

In a large dutch oven heat oil to medium and add meat, cook until well browned on all sides. Add beans and enough stock to cover. Cover with a lid and bring to a light simmer. Cook for 60 minutes.
Heat a large skillet to medium low, add oil, all chopped vegetables and a pinch of salt. Sweat for 5 minutes then add herbs and tomatoes as well as some pepper. Bring to a simmer and add to the beans. Continue cooking beans and meat until beans are tender. It should be about 30-90 minutes depending on the age of the beans. Remove bay leaves and any herb stalks. Remove meat to a cutting board. Trim off any bones, chop into pieces and add back to stew. Taste and correct for seasoning.

Similar Recipes
Squash, Chickpea & Red Lentil Stew
Beef Bourgignon
Black Bean and Beef Chili Stew

Banana Cranberry Bran Muffin Recipe

dailyunadventures@gmail.com (Katerina) — Wed, 04 Nov 2009 15:09:00 +0000

Using bananas in baking is great because not only does it use up your blackened bananas but it makes your muffins and other baked goods naturally sweeter. The riper the banana the sweeter the fruit and the resulting muffin. If you are lacking in blackened bananas try ripening them on your counter at room temperature, to speed up the process put the bananas in a paper bag and turn daily.
Adding cranberries balances out that sweetness really nicely and takes advantage of a fall favorite. These muffins make the perfect mid morning guilt free snack.

Banana Cranberry Bran Muffin Recipe
(makes 12)
Adapted from Robin Hood.

1 1/2 cups bran
1 cup flour
1/3 cup brown sugar, packed
1 1/2 t baking powder
1/2 t baking soda
1/4t salt
1 t cinnamon
1/2 cup cranberries
2 eggs
1 cup bananas, mashed
1/2 cup milk
1/3 cup oil

Preheat oven to 400F. Combine flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl. In another small bowl toss cranberries with 2 tablespoons of dry mixture and set aside. In a medium bowl lightly beat eggs then whisk in bananas, milk and oil. Pour wet into dry and stir until just combined. Lightly fold in cranberries.

Bake for 18-20 minutes or until a toothpick comes out clean.

Similar Recipes:
Cranberry Oatmeal Muffins
Blueberry Bran Muffins
Apple Coconut Walnut Muffins

5 Things to Cook this Fall

dailyunadventures@gmail.com (Katerina) — Tue, 03 Nov 2009 13:46:00 +0000

Fall is my absolute favorite time of year and it is the perfect season to spend a bit of extra time in the kitchen. Below are 5 things I love to cook in the Autumn, and I want your help to find more!

Make Homemade Chicken Stock or Broth.
If you have never made your own stock this is a perfect time to start. Pull out your crockpot or large stock pot, grab your leftover carrots and celery and pick up some chicken bones. After you have done this once you will appreciate how amazing homemade stock tastes and how easy it is. You can make the most delicious soups, stews and risottos with homemade stock at the base. I don't do this frequently but I am always so happy when I do. Plus if you practice now you will be able to make the most amazing turkey soup with your Thanksgiving leftovers.
Cook up a Squash
Squash is a delicious fall staple. Bring home a butternut, kabocha, acorn or pumpkin now; they are in season, inexpensive and full of nutrients like vitamin A, C and dietary fiber. Once you know how to peel one they are easy to prepare and delicious. Don't discard the seeds, they are great roasted!
Stir a Soothing Risotto
There is nothing I find more comforting then stirring a pot of risotto on a rainy day. Usually I prop a book on the counter, pour myself a glass of wine and relax. Risotto really isn't as hard as people make it out to be, don't stress out about it. Get yourself some arborio rice, some nice stock and pick a flavour. If you are still nervous check out this tutorial. Risottos with squash are lovely. You can also take advantage of fall cabbage by trying this recipe. Plus this is a great use for your homemade stock.
Bake up something with Cranberries
Cranberries are chock full of antioxidants and they are great in baking or in seasonal sauces. You can store them in the fridge or freezer and throw handfuls into baked goods like muffins for a lovely sour contrast. Cranberry sauce is delicious for Thanksgiving but is yummy on ice cream too, personally I love it on my oatmeal in the morning.
Find a Kale Recipe You Like
This seasonal vegetable needs love people. If you aren't a believer try these kale chips, they will turn even the most avid haters of anything green into little bunnies. If you aren't a newbie try it in soups, pastas, stews, enchiladas.... It holds it's texture much better then spinach and the iron is easier to absorb.

Now that you have some ideas, I want your help. What are your favorite things to do in the kitchen in Autumn, and what should I be cooking?

Here are some Recipes for Fall:
How to Make Chicken Stock
How to Make Chicken Stock in the Slow Cooker
Butternut Squash, Red Lentil and Coconut Soup
Potato and Leek Soup
Indian Spiced Cauliflower Soup
Butternut Squash Mac and Cheese
Braised Squash with Kale, Sage, and Apples
Spaghetti Squash Gratin
Wild Mushroom Risotto
Fennel Risotto with Goat Cheese
Cranberry Banana Walnut Bread
Cranberry Oatmeal Muffins
Kath's Cranberry Sauce
Kale Chips
Kale, Zucchini, and Pinto Bean Enchiladas
Kale and Sausage Soup

Brussels Sprouts with Bacon, Walnuts and Balsamic Vinegar Recipe

dailyunadventures@gmail.com (Katerina) — Mon, 02 Nov 2009 15:05:00 +0000

I have made Brussels Sprouts with bacon before and really liked it. But this time I wanted to roast the Brussels to give them that extra flavour and crispy texture I love. Brussels sprouts and bacon are natural friends and adding the walnuts gives this dish a nice crunchy texture contrast. This would be a happy addition to any Thanksgiving table, plus don't we all love recipes that only dirty one pan?

Brussels Sprouts with Bacon, Walnuts and Balsamic Vinegar
(serves 2-4)

50 grams of bacon, diced
1/2 cup walnut halves
4 cups Brussels sprouts
salt and pepper
1 tablespoon white balsamic vinegar

Preheat oven to 400F. Trim the Brussels sprouts ends off and cut any large ones in half. Heat a large oven proof skillet to medium. Add bacon and walnuts and saute until bacon is crispy. Remove bacon and walnuts to a dish and add sprouts as well as a few grinds of salt and pepper. Put pan in the oven for 20-30 minutes depending on size of sprouts. Toss half way through. Remove from oven, toss with bacon and walnuts and put back in oven and roast for 10 more minutes. Drizzle with balsamic, toss and serve.

Similar Recipes:
Brussel Sprouts with White Wine and Bacon
Roasted Beets with Garlic and Marjoram
Braised Red Cabbage with Apple and Fennel

For more Fall recipes and Cooking Ideas, check out 5 Things to Cook this Fall

Salmon with Dill and Leeks Recipe

dailyunadventures@gmail.com (Katerina) — Fri, 30 Oct 2009 14:55:00 +0000

Fall is lovely but it can bring on really heavy stewy dishes. If you need a break try this light salmon dish using the currently in season leeks. Leeks are lovely and underrated. They turn really sweet when sauteed and are a nice contrast in texture to the crispy salmon.

I adapted this recipe from Bitchin' Kitchen cookbook and was very happy with the way it turned out, I cooked the salmon for 5 minutes on one side and 90 seconds on the other and next time I would do slightly less - but I like rare salmon. Especially when it is fresh! My only criticism is that for me I would have preferred slightly wilted spinach to totally raw. Some of the spinach was wilted by the sauce which was perfect, but next time, I might do that to it all and J agreed.

What I noticed was interesting was that on the website, the recipe is slightly different and calls for the sauce to be blended. I am sure that would be lovely too, but I like this rustic presentation.

Crispy Salmon with Dill and Leeks
(serves 2)
Adapted from Bitchin' Kitchen Cookbook

2 tablespoons butter
1 clove garlic, crushed
1 leek thinly sliced
1 cup veggie or chicken stock
2 tablespoons fresh parsley, minced
salt and pepper
2 tablespoons fresh chopped dill
1 tablespoon olive oil
2 salmon fillets, skin on
2 cups baby spinach, packed
2 lemons

Heat a saucepan to medium low and add a tablespoon of butter. Add garlic and saute until golden, 2-3 minutes. Add leeks and continue sauteing until soft but not browned, about 5 minutes. Turn the heat up the medium and add stock, parsley and a healthy amount of salt and pepper. Bring to a simmer and simmer for 5 minutes. Remove garlic, stir in dill, and taste for seasoning. Correct if necessary and keep warm.

Heat a saute pan to medium and add a tablespoon of olive oil, when hot add the other tablespoon of butter. Pat salmon dry with paper towels and put salmon in pan skin side down. Cook for 5-8 minutes or until cooked halfway through, flip and continue until salmon is medium rare about 30 seconds to 3 more minutes.

Put a cup of spinach on each plate and top with a salmon fillet and half the sauce. Squeeze lemon juice over top and serve with an extra lemon wedge.

More Salmon Recipes:
Lemon and Oregano Salmon Skewers
Salmon with Lemon and Mint
Salmon with Black Bean Sauce

Braised Pork with Caramelized Leeks and Apple Cider Recipe

dailyunadventures@gmail.com (Katerina) — Wed, 28 Oct 2009 14:56:00 +0000

I love anything and everything that is braised. To me braising means two things: comfort food and low effort. The timing for stews and braises is very forgiving if you are entertaining or having a laid back afternoon, plus it always makes the house smell heavenly.

This pork roast gets it's flavour from first searing the pork then caramelizing onions and leeks in the fat and finally cooking it for hours with apple cider and thyme. The pork roast worked really nicely with risotto and was even better the next day.

Braised Pork with Caramelized Leeks and Apple Cider
Adapted from this Epicurious recipe
(serves 6-8)

2 tablespoons olive oil
1 4-5lb pork roast (I used a boneless pork butt)
salt and pepper
2 cloves garlic, cut into slivers
1 large onion, cut in half lengthwise then into 1/4" slices
1 large leek, cut into 1/4" slices, well washed
fresh thyme sprigs
3/4 cup apple cider

Preheat oven to 325F. Using a sharp knife score fat and any skin in a checker board pattern. Make slits in the meat and insert the garlic slivers in. Rub with a generous amount of salt and freshly ground pepper. Heat oil to medium in a dutch oven add pork and brown on all sides. Remove pork to a plate and add onion and leeks. Saute until just starting to brown, add a big pinch of salt and continue until a light golden brown. Add cider, thyme and then pork back to the pan. Cover and bake for 2 1/2- 3 hours. Remove pork from sauce and simmer until reduced by half.

You can make this recipe ahead of time, and if you do it you will have the opportunity to skim the fat from the sauce. Separate the sauce from the meat and refrigerate. Once cooled you should be able to skim the fat from the top. Reheat sauce and pork together gently.

Similar Recipes:
Braised Pork Chops with Tomatoes and Sage
Pork Shoulder Braised in Sage and White Wine
Smothered Pork

Puttanesca Recipe with Feta and Spinach

dailyunadventures@gmail.com (Katerina) — Mon, 26 Oct 2009 15:03:00 +0000

Here is another variation on a classic Italian pasta dish. Recently I made a healthy spaghetti carbonara, this week it is spaghetti puttanesca. I started with the classic recipe but rather then using anchovies and olives to make it salty I used feta and olives. To make it a bit healthier I added baby spinach. The result was spicy, salty and saucy, as any good puttanesca should be.

I have just realized I haven't posted anything with meat in more then a week! Not to worry though, I have a pork recipe scheduled for Wednesday.

Pasta Puttanesca with Feta and Spinach
(serves 2)

2 tablespoon olive oil
3 cloves garlic, minced
1 tablespoon red pepper flakes
1 can whole tomatoes
¼ cup flat leaf parsley, chopped
1 dozen kalamata olives, pitted and chopped
3 tablespoon capers
freshly ground pepper
4 cups baby spinach
1/2 cup crumbled feta cheese
2 portions cooked spaghetti

Over medium heat cook the garlic and chilies in the oil. Stir until the garlic is tender, about 3 minutes. Add the tomatoes, olives, capers, parsley and pepper and cook for about 10 minutes. Add in spinach and stir until just wilted, taste and correct for seasoning. Toss sauce with pasta and feta and serve hot.

Similar Pasta Recipes:
Pasta Puttanesca
Baked Shrimp, Feta and Tomatoes on Fresh Pasta
Greek Islands Pasta (with Zucchini, Tomatoes and Feta)

Squash Risotto with Blue Cheese and Crispy Sage Recipe

dailyunadventures@gmail.com (Katerina) — Fri, 23 Oct 2009 14:16:00 +0000

I think fried crispy sage is one of the best flavors in the world. It is a classic pairing with winter squash and it works beautifully in this risotto. The first time I had fried sage was when I made a butternut squash ravioli and topped it with a brown butter and sage sauce. I have been frying sage, and getting a bit more unhealthy ever since.

I had been thinking about making a casserole with butternut squash, blue cheese and sage for a few weeks now. Then when I saw Kevin had made roasted butternut squash with caramelized onions, gorgonzola and fried crispy sage I knew that crispy sage was the way to go. I transformed my vision from a casserole with butternut to a risotto with buttercup squash and was very happy with the results. The crispy sage and the blue cheese melt into the risotto and combine really well with the sweetness of the roasted squash.

Squash Risotto with Blue Cheese and Crispy Sage Recipe
(serves 4)

1 kabocha squash
1 teaspoon olive oil
salt and pepper
1 tablespoon butter
1 cup diced leeks
1 cup arborio rice
1/2 cup white wine
4 -5 cups warm chicken or vegetable stock
2 tablespoons butter
1 dozen sage leaves
1/4 cup blue cheese ( I used a stilton but Gorgonzola would be lovely)

Preheat oven to 350F. Cut squash in half and scoop out seeds. Rub inside with olive oil and sprinkle with salt and pepper. Put skin side down into a baking dish and bake for 40-60 minutes or until nice and tender. Scoop out flesh, discard skin and set aside.

In a medium skillet over medium to low heat melt 1 tablespoon butter and when melted and foaming subsides add sage and fry until lightly browned and crispy on both sides. Remove from heat, pat dry with paper towels and set aside.

In a heavy bottom pot or dutch oven melt butter over medium low heat, add leeks and a pinch of salt. Sweat for 5 minutes stirring regularly. Mix in rice and cook for 3 minutes, stirring regularly. Add white wine and bring to a very low simmer, stirring constantly until wine is almost evaporated. Start adding in broth a ladleful at a time, stirring until cooked in. When the rice starts to soften up add the squash and break up any large pieces. Continue cooking, adding broth and stirring as necessary until rice is cooked with just a teeny bite left.

Serve hot with blue cheese and sage leaves crumbled on top. Serve extra on the table.

Similar Recipes:
Pancetta and Cabbage Risotto
Butternut Squash Ravioli with Sage
Wild Mushroom Risotto

For more Fall recipes and Cooking Ideas, check out 5 Things to Cook this Fall

How to Peel Squash

dailyunadventures@gmail.com (Katerina) — Wed, 21 Oct 2009 14:05:00 +0000

I am addicted to winter squash but I need to figure out a safer and easier way to peel it! The peel is so hard that it is even challenging to use a vegetable peeler. Usually I just struggle through with a peeler, but the squash soup from last week broke my peeler. For the rest of the squash I tried to use my chefs knife but I was worried about hurting myself.

I tried to find some good solutions online and found a few suggestions:
- If you don't need it in pieces and you are using it for a puree then roast it first. Afterwords you can scoop out the flesh.
- Cut it into large chunks, then peel the smaller pieces with a paring knife.Cut it into chunks, roast it and then peel off the skin with your fingers.
- Steam the squash for 4 to 5 minutes then allow it to cool. It should now be soft enough to easily peel with a peeler.
- Use a chefs knife, but first remove the bottom of the squash to give it a flat surface to stand on. Then cut it into pieces so that the curvature is constant, for example if using butternut squash cut the top smaller piece from the rounder end. Then stand the squash up and cut down the sides. (I don't think this would work for things like acorn.)
- If you need to peel an acorn squash first slice off the top and bottom with a sturdy knife. Cut in half lengthwise, remove seeds and pulp then slice each of the ridges apart by slicing down each of the ridges. You can know use a regular peeler to peel it.

I found information on peeling winter squash in many spots, like here, here, here and here. But what do you think? What do you usually do to peel winter squashes like acorn, butternut or kabocha?

Here are some of the great winter squash recipes I have made, some involve peeling and some don't!

Winter Squash Recipes:
Braised Squash with Kale, Sage, and Apples
Spaghetti Squash Gratin
Butternut Squash and Sage Risotto
Butternut Squash Ravioli with Sage
Squash, Chickpea & Red Lentil Stew
Butternut Squash Mac and Cheese
Butternut Squash Soup
Acorn Squash Soup
Butternut Squash, Red Lentil and Coconut Soup
Mystery Squash Soup

Cranberry, Apple, and Pear Crisp Recipe

dailyunadventures@gmail.com (Katerina) — Mon, 19 Oct 2009 14:49:00 +0000

A crisp or crumble is always a good dessert to make if you have too much fruit around, but it is also a favorite of mine because it so rustic and comforting. This crisp uses pears, cranberries and apples to take advantage of what is currently in season. The tartness of the cranberries are delicious with the sweetness of the fruit and the nuttiness of the oatmeal topping. Serve it with vanilla ice cream and everyone will be happy.

I actually need to fess up to a kitchen disaster with this recipe. It was all going fine, and was pretty much done when I decided to turn the broiler on just to get it a bit more brown on the top. Of course I set a timer because I am not an idiot, then walked away.

Never walk away from food if it is under the broiler. I know this. I really do, but I did it anyway. Sure enough a minute before the timer went I started to smell burning. I had completely burnt the top of the crumble. I was pretty upset considering how much work it was (there is a lot of peeling involved!), and how much burnt crisp we were going to have. J came into the kitchen and tried to comfort me while I started scraping the burnt part off. Luckily I had extra topping I had saved and I was able to patch the crisp and rebake it. Needless to say I didn't use the broiler again. In fact, J ate most of the burnt topping. Apparently it tastes like burnt cookies, which are good?

Thankfully this did turn out delicious. We ate it for several days both for breakfast and dessert and there was absolutely no indication it had ever been burnt. I guess that time, in another epic tussle with my old oven, I came out on top. Lesson learned.

Cranberry, Apple, and Pear Crisp or Crumble Recipe
(makes a 9x11 casserole worth)

Filling:
2 tablespoons flour
2 tablespoons brown sugar
1 teaspoon cinnamon
2.5 lbs apples
1.5 lbs pears
1 cup cranberries

Topping:
1 cup oats
1 cup cold butter
1 1/2 cups whole wheat flour
1 cup brown sugar

Preheat oven to 400F. Peel and core apples and pears. Slice into 1/4" slices and add to a large bowl along with cranberries. In a small prep bowl toss together dry ingredients for filling the cinnamon, flour and sugar then combine it with the fruit and set aside.

Combine topping ingredients and cut in butter until it is the texture of a coarse meal. Grab a handful and squeeze it between your fingers, if it sticks together it is ready. Pour the filling into a large buttered pie plate or 9x11 casserole dish. Top with oat mixture trying to cover all the fruit evenly. Bake for 30 to 35 minutes or until bubbly at the edges and browned on top.

Similar Recipes:
Apple Crisp
Caramelized Pear Pie
Cranberry Banana Walnut Bread
Blackberry and Apple Pie

For more Fall recipes and Cooking Ideas, check out 5 Things to Cook this Fall

Easy Curried Squash Soup Recipe

dailyunadventures@gmail.com (Katerina) — Fri, 16 Oct 2009 14:02:00 +0000

This soup is very simple to make, the hardest part is peeling the squash so once you have done that throw it all in the pot, pour yourself a glass of wine, and enjoy the smell of your squash soup simmering.

My mum used to make this curried squash or pumpkin soup growing up and I hated it. It was by far my least favorite meal. In fact I didn't eat curry until I was in my early twenties because I was so scarred. Last week I emailed her and asked her what was in it and whipped this version up.

The verdict? I loved it. I ate it for dinner, the next two days for lunch, and on the third day combined it with leftover turkey and spinach and served it over rice. Excellent leftovers, it even gets better with time. So I suppose this is a soup for grown-ups, no kids allowed. If you like this post, don't forget to sign up to get all my recipes by email or via rss.

Easy Curried Squash Soup
(serves 3-4)

1 small onion, chopped
1 medium kabocha squash (or other winter squash or pumpkin), skinned, seeds removed and chopped (about 7 cups worth)
1 teaspoon salt
1 tablespoon curry powder
1 L chicken stock, vegetable stock or water
salt and pepper to taste
4 tablespoons cream

Combine onion, squash, curry, salt and liquid in a soup pot and bring to a simmer. Simmer until squash is tender, about 30 - 40 minutes. Remove from the burner and allow soup to cool so you can puree it.

Similar Soup Recipes:
Butternut Squash, Red Lentil and Coconut Soup
Curried Carrot Soup
Butternut Squash Soup

For more Fall recipes and Cooking Ideas, check out 5 Things to Cook this Fall

Shiitake Mushroom and Rapini Spaghetti Carbonara Recipe

dailyunadventures@gmail.com (Katerina) — Wed, 14 Oct 2009 14:04:00 +0000

An alternative to cream in a pasta sauce is egg yolks. This is probably most popular in the form of spaghetti carbonara which is made by tossing together sauteed bacon, Parmesan, raw egg yolks, and hot noodles. Carbonara is absolutely delicious but quite rich, and if made badly greasy. However, when egg yolks are used in a pasta which feature vegetables it doesn't have to be heavy at all and the eggs give it such a delectable and distinctive flavour.

Shiitake Mushroom and Rapini Spaghetti "Carbonara" Recipe
(serves 2)

1 tablespoon olive oil
1/2 small onion, diced
1 clove garlic
2 dried thai red chilies, crushed. Or 1/2 teaspoon chili flakes
a dozen young shitake mushrooms, sliced
salt and pepper
3 cups roughly chopped rapini or broccoli rabe, wet (wash it and don't spin dry
2 egg yolks
1/4 cup grated Parmesan
1 tablespoon butter
2 servings spaghetti

Boil some salted water for your spaghetti. In the meantime heat a skillet to medium and add oil onion, chiles and garlic and saute. Add spaghetti. In the meantime cook onions for 2 minutes, stirring regularly. Add mushrooms and a good grinding of pepper and saute for another 3 minutes. Add rapini with a big punch of salt. Stir and turn regularly to wilt the rapini. Meanwhile whisk together egg yolk and Parmesan. Reserve a cup of water from the pasta and drain. Whisk 1.4 cup of the pasta water into egg yolk mixture and combine, pasta, butter, egg mixture and vegetables and toss. Toss well to melt and fuse adding water if necessary. Add salt and pepper to taste.

Similar Recipes:
Pasta Primavera
Tortellini with Ham, Mushroom, Red Peppers and Cream
Creamy Zucchini and Basil Penne

For more Fall recipes and Cooking Ideas, check out 5 Things to Cook this Fall

Baked Eggplant with Feta and Tomatillo Salsa Recipe

dailyunadventures@gmail.com (Katerina) — Mon, 12 Oct 2009 13:52:00 +0000

This may be my last tomatillo recipe of the season and I think it may be the most delicious one so far. Sorry if you are sick of them already, but since I just discovered them I am enamored. Plus I have been gifted with a huge bounty of them from J's Dads garden. Waste not want not right?

For this recipe I used my roasted tomatillo salsa and along with feta, baked it on eggplants. It was inspired by a recipe in the Joy of Cooking which used tomatoes and oregano. I actually made two versions, one with tomatoes and one with the tomatillo salsa, the one with the salsa was by far my favorite and I would definitely make this again. In fact I ate two whole eggplants worth myself, it was that good!

Baked Eggplant with Feta and Tomatillo Salsa
(serves 2)
Inspired by the Joy of Cooking

2 tablespoons olive oil
2 eggplants
pepper
1/4 cup feta, crumbled
1/2 cup roasted tomatillo salsa
a pinch of cumin

Preheat oven to 375F. Trim the ends off of the eggplant and cut in half lengthwise. With a knife, cut the flesh crosswise, being careful not to cut into the skin. Heat the oil in a frying pan to medium. Fry eggplants, flesh side own for 5 miutes. Check half way through to make sure it isn't burning. Flip eggplant over and cook for another 5 minutes on the skin side. Remove to a baking dish, flesh side up. Grind some fresh pepper on top, followed by feta and then top with the salsa. Bake for 35 minutes, sprinkle with cumin and then bake for another 5 minutes. Serve hot.

Similar Recipes:
Eggplant with Lemon Sesame Sauce
Eggplant with Miso Sauce
Fresh Tomatillo Salsa