Eggplant casserole--It's what was for dinner

Eggplant is a strange thingy.  You know what I mean, if you've ever touched an eggplant.  They're kind of rubbery textured.  It makes me want to pet them because of the funny little noise it makes.  A little mr-rr-rp sound.  Like petting an eggplant kitten? If those existed?

This is getting weird.  But then, eggplant is weird.  It doesn't even look like an egg.  Eggs aren't purple (except around Easter time).  And I mean, eggplant.  Why is there a need to say it is a plant?  We don't say carrot root, we say carrot.  We don't say watermelon melon, we say waterme---Uh.  Never mind.

But at least watermelon is watery.  How is eggplant eggy?  

This recipe is a great dairy recipe my mom hopefully doesn't mind me sharing (It's from one of the cookbooks by Gil Marks).  Don't worry Mom, I'm not going to share all the top-secret family recipes!  Just this one...

Ingredients:

• 3 nice sized eggplants (medium or large)
• 5-7 ounces of feta cheese (usually it comes already around that portion)
• 1 cup grated cheddar, divided in half  
• I like to by this pregrated, it saves time
• You can also buy pizza cheese blends which are a mix of mozzarella and cheddar
• 3 eggs, beaten lightly
• 3/4 cup bread crumbs or matzo meal
• 1/2 tsp. Salt
• 1/4 tsp sugar
• 1/4 tsp. pepper
• 2 TBSP Olive oil

not-so-Fast 'n Easy way:

1.   Preheat oven to 450 degrees.
2.   Wash the eggplant and stab holes into each eggplant with a fork.  
1. Stabbing with the fork is the most fun part, in my opinion
2. I believe it is done so that the eggplant won't explode while cooking.
3.  Bake eggplant in oven for 1 hour, turning them over once after 30 minutes have passed.
4. Use this time to make sure your sink is empty and you have several large bowls clean and on standby.  
5. Remove eggplant and place in a colander to drain liquid and cool off. 
6. Lower oven temperature to 350 degrees.
7. When finally cool, trim off the leafy stem thing and peel the skin as best as you can.
1. Fair warning, this step can get a little messy if the eggplant juices haven't completely drained.  
2. The peel should hopefully come off easily.
8. Slice the peeled eggplant into small chunks in the colander because it still needs to drain!
9. In a large bowl, mix the beaten eggs, bread crumbs, salt, pepper, sugar, crumbled feta, and 1/2 of the grated cheddar.
1. Sneak a taste of the cheese.  Yummy!
2. By the way it is okay if you forget the salt or pepper.
1. Like I did this morning.
2. Everyone makes mistakes, that is how we learn!
10. Add eggplant chunks and stir until evenly mixed in. 
11. Pour into greased pan, 8x8 or 9x13 will do.  
12. Drizzle oil on top and bake for 20 minutes.
13. Do NOT turn off oven after the 20 minutes.  This point is when you sprinkle the rest of the cheddar cheese on top of the casserole.  
14. Bake for another 25 minutes.
15. Remove, let cool, and eat casserole!

The Dude ate quite a bit of the casserole tonight, I'd say he approves!

Sweet and Sour Aspagaragaragus

I love asparagus.  I also love the name "asparagus".  It is fun to say.  Asparagus.  Asparagaragus.  Aspagaragaragaragaragara....

Ahem.

There is something about asparagus that just lends itself to fanciness.  "Oh my, you made gaspragragrus too for dinner!  Upon my word! This is a spiffy meal indeed!"  You don't get that kind of reaction with broccoli or coleslaw.

I hardly need to expound upon why aspagragrus is so good.  Most people already know it's a healthy vegetable.  As stated above, there is something about gaspagagus spears that look elegant on a plate.  It is, of course, delicious.  Most importantly, it often sold in bunches that are perfectly proportioned for the Dude and I to make one or two meals from, assuming it is just us.

Fortunately, the Dude likes asparagaragarus, and as long as he'll eat it I'll make it.  Even if he doesn't eat it I'll make it. 

I know, this blog is supposed to be about marinades, but it's the middle of Passover (Happy Passover!) and most of our meals have been hosted by others so I haven't actually had much opportunity to cook this week.  I did, however make asprasarus this evening.   And since it is Passover and having no plans to do much cooking I did not go out and buy Kosher for Passover rosemary, olive oil, or (as I discovered to my dismay) black pepper.  I did what I do best: Improvise!

Ingredients:
(Serves 2-4)

• 1 bundle of asparararara spears, cleaned and trimmed.
• 3 TBSP balsamic vinegar
• 3 TBSP lemon juice
• 1 TBSP/2 cloves minced garlic
• 1 tsp salt
• 2 tsp minced onion/onion powder
• parmesan cheese to taste (OPTIONAL)

Fast 'n Easy way: 

1. Preheat oven to 425 degrees
2. Trim and clean spagarus spears and place in lightly greased pan
3. Mix all other ingredients together EXCEPT THE PARMESAN in a separate bowl.
4. Pour mixture evenly over pasparus, so none of the spears feel left out.
5. If you are not serving any meat at this meal, you may sprinkle parmesan cheese to taste.  
1. That is, if you do kosher.  
2. If you don't do kosher then just do you.
6. Bake at 425 for about 20 minutes or until soft enough that a fork goes in.
1. Or soft enough that they'll shed a tear at this video, but it may be hard to position your TV properly.   
1. Supporting our troops is so important.
2. Whenever I feel sad I watch some of these. 
2. Depending on your aspagus, you may have to eyeball it.
7. Eat the delicious raspagasus!  

This recipe was so strongly Dude-approved he even took a picture on his phone!

Asparaspears.

Pickle Juice Chicken (better than it sounds!)

Over the years, my various roommates have learned that I do not care if they take my food.  Want to borrow some eggs? Go for it.  Need to use my pasta? No problem.  Craving some ice cream?  Just pay me back later.

However, there is one food and one food only that I will almost never let my roommates take from me:

More than candy or chocolate or ice cream, THIS was the treat me and my siblings would look forward to.  We would be able to eat pickles only on Shabbat, and even then only in very small amounts. In grade school, I would trade my cookies for another girl's pickle. THEY ARE DELICIOUS OKAY??

 I have on  occasion consumed an entire jar, brine and all, in one sitting (You think I'm exaggerating but I have witnesses).  Being sick the morning after due to dehydration and too much salt and vinegar? WORTH IT.

The question I have always struggled with is, once the pickles are gone, what does one do with the remaining brine?  Besides drink it, I mean.  I did some research and found out that the brine can be used, among other things, as a marinade for meat and poultry.  Pickle juice can be very strongly flavored and be very tasty on its own.  Depending on the flavor, it can be sweet, dill-y, garlic-y, vinegar-y, and so on. Some brines have very complex tastes that work well as an all-in-one flavoring.  Chicken in particular can be very yummy when marinated in pickle juice. 

Warning:  Don't reveal the pickle juice ingredient until after your guests have eaten it.  They might be too weirded out to try it, and then you'll have slaved over a hot stove for nothing.  Unless your guests expect you to do something strange to the food.  Your call.  

Ingredients:

• chicken breast, sliced thin
• Pickle juice.  
• Depending on the jar size, most jars will be between 1/3 to 2/3 full of brine, after all the pickles are gone.  You do not need to use all of this brine in the marinade, but you should have enough to cover your chicken.
• Since pickles come in different brands ( Mt. Olive, Ba-Tampte, Claussen, etc) and flavors (Dill, Sour, Half-Sour, etc),  the brine you use will have its own flavor.  Be sure to find one you like!  
• For this recipe, I used Puckered Pickle Co, Kosher Dill flavor (pictured above).
• two carrots, peeled and sliced
• 1 medium sized onion, diced
• 1 stalk celery, chopped
• 1/2 cup of sugar

Fast 'n Easy Way:

1. Eat all the pickles in the pickle jar.   This is my favorite step.
2. Slice the chicken breast thin and place in a lightly greased pan.
3. Place carrots, celery, and onion in pan.  
4. Pour pickle juice over chicken and vegetables until they are just covered by the brine.
5. Pretend you are Tinker Bell and sprinkle the sugar over the chicken and veggies like it's pixie dust.
6. Cover with foil. 
7. Bake at 350 degrees for 50 minutes, then remove the cover and bake at same temperature for another 10 minutes.
8. Serve chicken with veggies. 
9.  Make people guess what the secret ingredient is.  It'll be a fun conversation topic.  

Fancied Up Way:

1.  Eat all the pickles in the jar.  I'm putting this step down here too because like I said, it's the best part.
2. Slice chicken breast thin and place in a lightly greased pan.
3. In a separate bowl, combine the sugar and pickle juice until all the sugar is dissolved.
4. Why Sugar?  Why Not Sugar?
1. In all seriousness, this is to offset the sourness of the brine.
2. This way you can also use up the sugar from last week's Cilantro Lime chicken.
5. Place the vegetables  in the pan with the chicken.
6. Pour sugared pickle brine over the chicken and vegetables until they are just barely completely covered.
7. Cover with foil and let sit in fridge for 2-6 hours.
8. Bake covered at 350 degrees for 50 minutes, then remove the cover and bake at same temperature for another 10 minutes.
9. Serve chicken with veggies to your guests.
10. Don't tell them what you put on the chicken.  They might not be able to place it, and they'll think you are an edgy and innovative chef.  
11. Whoever guesses right gets to have dessert.

I have served this several times to unsuspecting guests and an apprehensive Dude, so this recipe is 100% Guest and Dude-Approved !

Cilantro and Lime Chicken

I get very excited in the produce section.  So much fruit! So many veggies!  I could make all the salads!  I could be the healthiest ever!  Doesn't this eggplant look succulent?  I walk in looking to get some apples and I walk out with $40 worth of fruit, some of which I don't even know why.  Do I know what to do with sugar cane?  How do I prepare rhubarb?  I don't care, I'm too excited by the possibility of cooking with it!

The Dude doesn't even ask anymore, just eats whatever I give  him.  And then dreams of pasta. 

This recipe was a result of getting carried away by the herb section.  There was a pile of cilantro that I could smell and it made my mouth water.   The frangrance of the cilantro goes well with limes (which I always keep in my fridge) and makes for a tasty chicken.

Ingredients:

• 1 cup of coarsely chopped fresh cilantro (NOTE: depending on the store, fresh cilantro will be sold in bunches of various size.  You're going to need to eyeball how many bunches you may need)
• 2 limes, washed free of any dirt (NEVER FORGET TO REMOVE THE STICKERS) and cut into nice slices
• 1/4 cup sugar
• 1/2 cup olive oil
• Chicken (sliced thin)

Fast 'n Easy preparation:

1. Place chicken in lightly greased pan.  
2. Spread cilantro over the chicken so that it is covered lightly but evenly.
3. Drizzle olive oil atop chicken
4. Sprinkle sugar  over oily chicken.
5. Ask yourself why sugar, and then remember it's because you don't know what else to do with the sugar cane you bought in a shopping-induced haze.
6. Also, the sugar offsets the sourness of the lime.
7. Place lime slices on top.
8. Cover with aluminum foil, and bake at 350 for 50 minutes
9. During this time, try and figure out what the hell you do with rhubarb.
10. After 50 minutes, remove foil cover and bake at same temperature for another 10 minutes.
11. When serving, be sure to include the lime slices as a zesty garnish!

Fancied Up preparation:

1.  Mix olive oil, sugar, and cilantro in small bowl.  
2. Dunk chicken into bowl, then place into pan.  
3. When all the chicken has been dipped, pour the rest of the mix over the chicken.  This way, both the bottom and top of the chicken is evenly coated
4. Place lime slices on the chicken, covering evenly.
5. Cover and allow to marinate for at least two hours.
6. Cook in one of two ways: 
1. Choose one, but don't choose both or you will regret it as you are chewing on dry chicken.
2. Bake covered at 350 for 50 minutes, then uncovered for 10.
3.   Remove chicken from pan and grill at medium height for about 6 minutes with lid down, then another 6 with lid up. 
1. This one I make the Dude do as he likes to feel useful and manly. 
2. Also, I don't know how to use our grill and the Dude does.
7. Serve with lime slices as garnish.

 I have served this many times, most recently to a tableful of shabbat guests, so this recipe is not just Dude-approved but also Guest-Approved!

For reference, here is a picture of my chicken when I took it out of the oven. 

Spiced Apple Chicken

I always end up with half-empty bottles of wine in the fridge.  Neither the Dude nor I are fairly big drinkers, but we tend to host dinner parties or luncheons a lot and our guests will often bring us a bottle of wine.  Once at a crowded dinner, we had three bottles open and on the table.  They then sat fermenting in our fridge for four weeks.  Sheesh.  What better way to use up wine (especially once it has started to turn) than as a cooking ingredient?

This particular chicken marinade is very easy to make, but can also be "fancied up" for a deeper flavor. I will list both ways to prepare this chicken.

Quantities:  Depending on how large a pan of chicken you make, you may want to increase the quantities.  The quantities listed below are intended for a 9x9 pan ( 4 pieces) of chicken. I tend to view these types of measurements as more guidelines than rules.  Especially when I'm in a rush.  Luckily, it still tastes delicious. 

Ingredients:

• Semisweet red wine (I used a 2012 Sion Creek Red by Golan wineries that was starting to turn), 1 cup
• Cinnamon, 1 TBSP
•  Nutmeg, 1 Tsp
• Allspice, 1 Tsp
• Cloves, 1/2 Tsp
• Chicken (4 pieces, sliced thin)
• Apple slices (I used Red Delicious)
• Chopped walnuts (optional)

 Fast 'n Easy way to prepare:

1. Slice chicken thin and place in lightly greased pan
2. Add wine.  There should be just enough for the chicken to be lying peacefully like a child in a kiddie pool, not paddling frantically like a dog in the diving zone.
3. Sprinkle cinnamon, allspice, cloves, and nutmeg over chicken
4. Place apple slices atop chicken.  Balance them like a goat on a tightrope.  Cover. 
5. Bake at 350 degrees, covered, for 50 minutes.  Remove cover and bake at same temperature for another 10 minutes.
6. While chicken is cooking, do whatever else is on your "to do" list.  You wouldn't be doing this the fast 'n easy way if you had the time to dawdle. Get to it!
7. Remove chicken from oven and garnish with optional walnuts before serving.  

Fancied Up way to prepare:

1. In a saucepan, bring wine to a boil.
2. Add spices and reduce to a simmer for 10 minutes, stirring occasionally.
3.  Remove from heat and allow to cool.
4. Slice chicken thin and place in lightly greased pan
5. Pour HALF of the spiced wine over the chicken.  Place apple slices atop the chicken, and pour the remainder of the wine.   
6. Allow to marinate for an hour while you use your free time to daydream.
7. Bake at 350 degrees, covered, for 50 minutes.  Remove cover and bake at same temperature for another 10 minutes.
8. While the chicken is cooking, lightly toast the walnuts in olive oil and cinnamon. 
9.  Leisurely use the rest of your time to contemplate your cuticles.
10. Remove chicken from oven and garnish with optional walnuts before serving.

I made my husband eat it and he liked it, so this recipe is Dude-approved!