Eggplant & Chickpea Masala

This dish is in my top 10 favorites!

Ingredients:

1 lg Eggplant
1 md Onion
1 Tbs Olive Oil
3 lg Tomatoes, diced or 1 lg Can Crushed Tomatoes
1 16 oz can of Chickpeas (aka. Garbanzo Beans)
2 c Water
1 tsp Cumin
1 tsp Mustard Seed
1 Tbs Garam Masala Powder
2 Tbs Cilantro, Chopped


Directions:

1. Dice Eggplant place in strainer. Toss with salt. Let sit for an hour. This takes bitter taste out of eggplant. (do not have to let sit for hour if your in a hurry)
   


2. Dice onion. Saute Onion in oil for 8 min.


3. Rinse Eggplant add to pan.


4. Add rest of ingredients, except cilantro. Bring to boil. Reduce heat to low-med. Cover. Simmer for 30 min.


5. Take cover off let water boil down for 15 min. Toss in cilantro. Enjoy.

Eggplant Nutrition:
Very good source of dietary fiber, potassium, vitamin B1, manganese, and copper. It is also a good source of vitamin B3 & B6, folate, and magnesium.

Eggplant Health Benefits:

• low glycemic index
• helps lower cholesterol
  
• antioxidant
  
• low calories food great for weight loss
  

Eggplant History:

The plant is native to India & was domesticated over 4000 years ago. It’s called eggplant in America, aubergine in Europe, and brinjal in South Africa. Because of the plant's relationship with the Solanceae (nightshade) family, the fruit was at one time believed to be extremely dangerous. The Eggplant was believed by superstitious Europeans to induce insanity and was unaffectionately known as the "Mad Apple" until only a few centuries ago. Now that the folklore is considered to be hogwash, eggplants are best enjoyed between August and October.

White Peach Sangria

A refreshing summer drink!

Ingredients:
1 750 ml Dry White Wine (the better the wine the better the taste)
1/2 c Passion Fruit or Peach Nectar
1/4 c Sugar or Honey (I prefer honey)
2 Tbs Apricot Brandy or any flavor Brandy
2 med Peaches or Nectarines, sliced
1 Lemon, half sliced & have juice
1 c Chilled Sparkling Water or Soda Water
2 c Ice

Directions:
Combine wine, nectar, honey or sugar, brandy, & lemon juice.
Chill at least 1 hour.
Add lemon & peach slices.
Stir in 2 c. of ice and sparkling water. Enjoy!

Source: Modified version from Vegetarian Times Magazine July/Aug 06 Issue
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Peach Nutrition:
High in Vitamins A & C. Also contains Vitamins B1, B2, B3, E, K, Calcium, Iron, Folic Acid, Magnesium, & Panthothenic Acid. Low calorie only about 66 per peach.

Peach Health Benefits:
Helps improve the health of the skin and adds color to the complexion.
Helps with Anemia, Asthma, Constipation, Digestion, Bladder, & Kidney Stones.
Anti-inflammatory for intestine, kidneys, & lungs.High Blood Pressure.
Antioxidant.
Helps guard against blindness.
Peach flowers have sedative properties which help sooth restless children.

Peach History:
Peaches originate from China. They are mentioned in Chinese writings as far back as the 10 century B.C & were favored among the emperors. July and August are peak season for fresh peaches. Choose peaches that are firm to the touch, but whose flesh will yield with gentle pressure. To remove the seed, slice lengthwise 360 degrees around the pit down to the stone.

Chinese legends attribute the peach with the power to confer immortality. The legend tells of the Peach Tree of the Gods which bloomed only once every three thousand years, yielding the fruits of eternal life. These illustrious fruits granted health, virility and immortality to those who ate of the fruit.

Modify:
Make with white grape juice instead of wine & minus the brandy for a virgin juice spritzer. This is how i'll be enjoying my peaches this year for I have a bun in the oven.

Orange Pistasio French Toast

Ingredients:

4 Slices Thick Bread
1 Egg
1/3 c Milk
Pinch Clove & Nutmeg
8 Pistachios chopped
1 Tbs Olive oil
1 Orange, sliced without skin


Directions:

1. Cut off orange skin. Slice into orange between membrane to remove fruit with no skins.
2. Mix egg, milk, spices, nuts, & squeeze remaining juice in orange.
3. Heat pan until hot enough that a drop of water will steam out.
4. Add oil, in pan. Turn stove to med-high.
5. Dip bread in egg mix. Coat evenly. Place in pan.
6. Add orange slices on top.
7. Cook 4 min on one side. Flip carefully to keep orange on bread. Cook 3 min. Enjoy.

Pistachio History:

Dating back to 10,000 years ago, pistachios are one of the oldest nuts indigenous to ancient Persia, an area stretching from the Mediterranean to Afghanistan. They are one of the two nuts mentioned in the old testament bible. Pistachios are harvested in late August to early October.


Pistachio Health Benefits:

Lower Cholesterol
Lowers Risk of Heart Attack
Antioxidant
Rich in Fiber
Protein Packed

Pistachios are a good source copper, phosphorus, potassium, magnesium, and B6. The nuts deliver 30 vitamins, minerals, and phytonutrients, so they pack a considerable wallop from a nutritional standpoint.

Read more: http://holistic-nutrition.suite101.com/article.cfm/health_benefits_of_pistachios#ixzz0POk5vLPc

You may use cinnamon in this recipe instead of clove or nutmeg. I cannot stand cinnamon so I will never use it.

Measuring Abreviations & Equivalents

I like to abbreviate as much as possible. BTW, why is the word abbreviate so long? Who wants to read a long recipe? Not me.

Below are some abbreviations that I use:
Cup = c

Tablespoon = Tbs = T

Teaspoon = tsp = t

ounce = oz

pound = lb

package = pkg

quart = qt

fluid = fl

pint = pt

A Few Equivalents for measuring:
2 pints = 1 quart

4 quarts = 1 gallon
2 cups = 1 pint

4 cups = 1 quart

3 tsp = 1 Tbs
4 Tbs = 1/4 cup

Pablano Rellenos

Ingredients:

6 Poblanos peppers

1 8oz block of 2% cheese (use your favorite, sharp Cheddar for me)

1 c Enchilada Sauce (make your own or buy for a $1)

Directions:

1. Cut off top of pepper.
   
2. Cut Cheese in big pieces and stuff in pepper.
   
3. Bake for 45 min - 1 hr @350 Degrees F.
   
4. Heat up sauce & pour over cooked pepper. Enjoy.
   

Poblano Rellenos is a stuffed mild chile pepper. Traditionally deep fried, but because we are trying to live a healthier lifestyle we are going to roast them instead. Roasting will lock in the beautiful flavor of the plabano pepper and keep all the nutrients that they hold.

I do not mind if the skins. If you do not like the skins when done roasting peel off. Another alternative for those of you who love meat, Stuff pepper with ground beef.

Ripe poblanos are sweeter than green and turn a reddish-brown color. The best time of the year to find poblanos are summer and early fall. Dried, poblanos are ancho chilies.

Poblano Nutrition: 1 poblano has about 48 calories & 133mg Potassium. Poblanos are rich in Vitamin C and Fiber. They also contain the vitamins A, B1,B2, B3, B6, E, Calcium, Manganese, Magnesium, Phosphorous, Copper, and Iron.

Healing Properties of chili peppers:

1. Anti-inflammatory.
2. Reduces the effects of asthma.
3. Helps Type 1 Diabetics produce insulin.
4. Stimulate gastric secretions and peristaltic activity thought to be soothing to the mucosal linings.
5. Used herbally for ulcers. Peppers don't cause ulcers, they can help prevent and heal them!
6. Anti-Clotting used as a blood thinner.
7. Relief from rhinitis - sinus problems.
8. Treatment for alleviating chronic pain.

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Enchilada Sauce Recipe:

1 Tbs olive oil
2 cloves garlic, minced
1/2 c. onions
2 1/2 t chili powder or 1 sm chili pepper
3 basil leaves chopped
1/8 t black pepper
1/8 t salt
1/4 t cumin
1/2 c tomato paste
1 1/2 c water or broth

DIRECTIONS:
Heat oil. add onions saute for 3 min. add garlic, saute for 3 more min. Add rest of ingredients and cook on med-low heat for 10 min. Puree. Enjoy.

Getting Organized

Well unless we are all superwoman, I doubt we have everything in working order. Even she had super villains to fight.

We need a plan! First figure out what is my goal? For me, I want to get the most for my buck and still eat healthy and fresh foods.

1. Start by compiling a list favorite dishes. Even if you don't have recipe, find it online later.
2. Make a stock list, items that you keep on hand most of the time. Check off how many that you have in the home already. I like to have only one of perishables and at least 5 of things that will keep longer.
3. Plan out 1 to 2 weeks in advance a menu for breakfast, lunch, dinner, & snacks. This will help you save money, time, & look at what you are eating.
4. Make a grocery list of foods that you need from your menu minus the foods you already have stocked in the pantry.

Great now we have a plan. Lets get started. Enjoy getting organized!

Link to Example Spread Sheets:
http://spreadsheets.google.com/ccc?key=0AhbuQjMMlsBTdFhiTXZMOGNUZHhIMmhINUxwbXpKZGc&hl=en