There’s an Afghan restaurant near my office that has a beef and eggplant dish that I just can’t get enough of. Since eggplants are plentiful at the farmer’s market, I thought I would try to make something similar. Though the Afghan version and the original recipe both use stew meat, I opted for ground beef because I wanted a smoother texture. I love the smooshiness of the eggplant, the saltiness of the feta and the bitterness of the parsley.
I served the stew over whole wheat couscous cooked with beef broth and chopped green olives and parsley. Because I was traveling for work, I put half in the freezer for another time. I think I will make some sort of pastitsio-like dish (baked pasta). Read more…
Summer doesn’t hit San Francisco until September and October. Lately, we’ve had some really hot (for us) days where I don’t want to do much cooking. This is the perfect meal for one of those days. One bundle of soba noodles is plenty for the two of us, boiled according to package directions and rinsed under hot water. For the tuna, I just seasoned with salt and pepper and seared both sides in a cast iron skillet.
In a large bowl, I put some arugula at the bottom of the bowl and a portion of cold soba noodles on top. I sliced up the tuna and gave it a dab of wasabi. Finally, I poured over some soba noodle soup base and we had dinner!
As you can see, we’ve been eating a lot of salads lately. We roast a chicken on Sunday night which gives us both a few salads for lunch and dinner throughout the week. One of my favorite new dressings is a honey mustard vinaigrette. The honey is from the farmer’s market and everything else is already in my pantry.
I used an almost empty bottle of mustard to not waste the last bits stuck inside. It also doubled as serving and storage–resourcefulness learned from my mom. It is the little things like this that remind me of her and make me miss her every day.
- 1/2 cup olive oil
- 3 Tbsps vinegar
- 2 Tbsps water
- 1/4 cup honey
- 1/4 cup mustard
- 1/2 tsp dried basil
- 3/4 tsp salt
- black pepper to taste
Mix it all together and pour on top of your salad for a sweet and tangy dressing!
I know a lot of people hate okra but I happen to love it. Okra is all over the farmer’s market right now (guess its in season!) so I was looking around online for different ways to cook okra. I usually just stir fry with some bacon, garlic, onions and corn but really wanted to try something new. Luckily, Mark Bittman posted a recipe loosely based on gumbo that sounded delicious!
This stew is soooo good and for those of you who hate the sliminess of okra, there is no sliminess here. Just pork and okra goodness! I added padron peppers and jalapenos because I had them laying around and the added flavor was awesome. Prep is very minimal–you just need time to slow cook the pork. Read more…