Sunday, August 16, 2009

Sunday, August 16th - Babaganoush w Mint and Thyme

I've wasted most of the morning doing crossword puzzles and watching America's Best Dance crew. There are only three reality shows I like and this year, I dropped one. Biggest Loser, So You Think You Can Dance and America's Best Dance Crew. I didn't watch SYTYCD this year. I couldn't get into it. It doesn't help that D hates it. I am trying to watch the Canadian one but I really can't bear Leah Miller. She is incredibly aggravating. I mean, the psyche out on the decision is one thing but on every single dance? Get another bit darling you're a twit. I have to change the channel when she's speaking. I really do.

Anyhoo, the best of them all is America's Best Dance crew. The dancing is unbelievable. I always seem to forget it rerun's in the afternoon and waste the weekend mornings watching it.

I hit Granville island and got a load of veg.

I am trying a new Baba Ganoush recipe. We have a bunch of herbs that might not make it through it's new location so I'm using Mint and Thyme for the herbage....

Baba Ganoush w Mint and Thyme

2 med-large eggplants
3- 4 cloves garlic
4 T tahini
3-4 T olive oil
10 fresh mint leaves
5 sprigs fresh thyme
1 lemon juiced and zested

optional garnish: green onion and cilantro

Preheat the oven 450 (if you have a BBQ, this will go much faster! Ours is out of commission for a few months.)

1. slice the eggplants in half lengthwise and rub cut side with olive oil
2. place cut side down on a baking sheet and bake for 30-40 minutes or until soft when you poke it. (It won't bounce back under your finger). Rub the peeled cloves of garlic with oil and wrap them in a foil bundle and place on the baking sheet with the eggos.
3. roughly chop the mint and pull the thyme leaves off the stems. What works best for me is to h0ld the top, pinch and run your fingers down toward the bottom.
4. When the eggplants are done, let them cool so you can handle them. I did not because I was running late. So I held the halves firmly with an oven mit, with a big spoon, scrape out the contents of the eggplant directly into a food processor.
5. Add the lemon juice, zest, herbs and tahini. Pulse until roughly smooth.
6. Drizzle in olive oil until. You can play with the amount of oil.
7. Serve with chopped cilantro or green onion with flatbread or chops. YUUUUMM

D is in Montreal so that means one clear thing, I am going to have Brussel Sprouts. I love brussel sprouts, D hates them. I've even done them my favourite tasty way, oven roasted with tomatoes. He ate them reluctantly.

My friends called me for dinner at Las Margaritas on 4th but I'd already fixed in my head that I was having tofu and brussel sprouts.

Yellow Zuccini & Brussel Sprout Stir-fry in Blackbean Sauce

1/2 medium yellow zuccini roughly chopped in 1cm cubes
125-150 g of tofu, firm (half or 1/3 a block of tofu)
1/4 - 1/2 onion chopped
1 clove garlic
1/2 c brussel sprouts, defrosted or trimmed (depending if using fresh or frozen)
2 T black bean sauce
1 T oyster sauce
1 T Chinese chili and garlic sauce
1/2 c water.

0. Whisk the last 4 ingredients in a small bowl and set aside.
1. In a hot wok add some peanut oil or canola oil (don't use olive oil)
2. Sautee onion and cubed tofuuntil slightly soft, 2-3 minutes
3. Add the brussel sprouts, with a wide stir frying spatula. Keep it moving.(photo to come, they're wider than normal spatula. No holes. Fan out slightly and the edge is slightly curved for scoop tossing) I like to brown the brussel sprouts slightly. It gets rid of the bitterness and adds a lovely nutty taste.
4. Add the zuccini and keep tossing for a few minutes.
5. Add the sauce and let it come to a boil briefly.

Serve over rice.

Yum. I love tofu. (Photos pending)

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