Baba Ghanoush

Published on October 16, 2012 in Recipes. 0 Comments

from Vegetarian Cooking for Everyone, by Deborah Madison

1 large or 2 medium eggplants (about 1.25 pounds)

3 garlic cloves, coarsely chopped

1/4 cup tahini

Juice of one large lemon

Salt

Olive oil

Chopped parsley

Roast the eggplant: Options include in the oven at 425° for 30-40 minutes. Slash or puncture the eggplant first so it doesn’t explode.  Roast until it collapses and even gets a bit charred, for a more smokey flavor.  You can also grill it or grill it over the burner of your stove over a large flame, turning it frequently for about 5 minutes.

Peel the eggplant or scoop out the innards and purée it in a blender of food processor with the garlic and tahini.  Add lemon juice and salt to taste.  Mound the puree in a bowl with a little indent on top. Pour olive oil into the indent and sprinkle parsley on top.

Pumpkin Chocolate Chip Muffins

Published on October 12, 2012 in Recipes. 0 Comments

Adapted from Feeding the Whole Family by Cynthia Lair

Ingredients:

2 eggs

½ cup oil

½ cup sugar

1 cup pumpkin purée

1 ½ cup flour

½ t baking powder

½ t baking soda

1 t salt

3 t cinnamon

1 ½ t ginger

¼ t cloves
½ cup chocolate chips

Combine eggs, oil, sugar, and pumpkin puree in a bowl. In a separate bowl, combine remaining ingredients, but not yet the chocolate chips.  Combine the two bowls, stir briefly and then fold in the chocolate chips.

Bake in muffin tins for 20-25 minutes at 350°

Joanne’s Leek and Potato Soup

Published on October 9, 2012 in Recipes. 0 Comments

2-3 large leeks
4 potatoes
2 TBSP butter
1 pint chicken or beef broth (optional)
water
Salt and pepper to taste
2 cups milk or 1/2 cup cream (both optional)

Melt butter in soup pot.  Slice leeks lengthwise and clean them well.  Slice into one inch pieces all the way up into the green section and throw into melted butter in pot.  Let soften.  Cut potatoes into cubes and add to pot when leeks are soft.  Add broth if using it.  Just cover vegetables with water.  Bring to a boil, then reduce heat and simmer 15 minutes.  Add milk, salt and pepper and serve. Yum!