Eggplant Pizza

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I make my own gluten free pizza bases and often have slices of roasted eggplant as one of the toppings.

Last night I took a different path and used the eggplant as the bases.   2 separate events led me to try this option.  In fact, this blog post could easily have been titled, ‘A Tale of 2 Julias’.  In 2014 we were privileged to meet a fellow blogger, Julia Davis-Coombs from Creative Economy in the Kitchen.  Julia lives on the other side of the world so it was a delight to meet her when we were on our travels.  Our shared lunch included mini pizzas made with slices of a very large zucchini as the base.  Although I have not re-created this dish, it is a meal I have not forgotten.  The second Julia was a recent online encounter with Julia B. in a group when I was canvassing ideas for a vegetarian meal and I mentioned that one of the vegetables I had on hand was eggplant.  While I did not use her suggestion that night, it seemed ideal when I came to make dinner last night.

EGGPLANT PIZZA

1 large eggplant
Sea salt
Olive oil
Pizza toppings as desired

Cut the eggplant into slices about 1 – 1.5cm in thickness.  Place on a baking tray, lightly brush with olive oil and sprinkle with sea salt.  Roast for 10 minutes at 160C.

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Remove eggplant from the oven and add toppings.  I used homemade tomato pizza sauce and mixed herbs then chopped mushroom and capsicum (bell pepper) and finally, sliced olives and cheddar cheese.

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Return pizzas to the oven for about 5 – 7 minutes.

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Serve immediately.

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This was a light and tasty alternative to a traditional pizza and perfect for lunch.

NOTE:  You do need a knife and fork when eating these.

 

Keeping it Simple

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This afternoon I posted the following question on a Facebook group.

When I was working I used to menu plan for a week at a time but not so much now.

I have no shortage of ingredients but not too much in the way of inspiration. We eat a predominantly vegetarian and also gluten free. I have eggplant, zucchini, capsicum, carrots, mushrooms and celery as well as all the usual pantry staples.

Ideas?

There were heaps of great suggestions, many of which I will save for another day but this particular one caught my eye.

I’d keep it simple. Roast the veges and toss with GF pasta spirals or chick peas, olive oil, seasoning and toasted nuts. If you’re looking for a flavour hit, Moroccan seasoning and fresh coriander is an interesting twist.

We do not eat a great deal of pasta but I do have some for occasional use.  I don’t keep Moroccan seasoning but a quick Google search revealed that it is ground cumin, paprika, ground coriander, ground turmeric, ground allspice, ground cloves, ground ginger, and ground cinnamon.  I had all of these apart from the coriander, however, I have an abundance of fresh coriander.  I had cooked chickpeas in the freezer as well as the selection of vegetables I mentioned in my original question.

So, I set to work.

Zucchini, eggplant, mushrooms and capsicum of a tray drizzled with olive oil and sprinkled with sea salt.  I cooked them for about 20 minutes at 160C.

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Chickpeas with Moroccan spices and 1/2 cup crushed tomatoes.

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Once the pasta was cooked I tossed the vegetables and chickpea mixture through the pasta, added a spoonful of olive oil and served it topped with chopped coriander and toasted sunflower seeds.

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This was really delicious and I will definitely be making it again.

Thanks, Mimi.

New Creation

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Our dinner last night was a previously untested creation.  GMan hailed it as a real success.  While there are recipes for Eggplant and Mushroom Stroganoff online, mine is a variation on the beef version I used to make a number of years ago.

Eggplant and Mushroom Stroganoff

1 onion, diced
1 clove of garlic, crushed
1/2 red capsicum, diced
1 medium eggplant, cubed
12 mushrooms, sliced
Olive oil
Sea salt
Freshly ground black pepper
1 teaspoon smoky paprika
2 teaspoons beef stock powder
60ml Worcestershire sauce
125g ricotta cheese
500ml water
2 teaspoons arrowroot

Spread the cubed eggplant on a roasting pan, drizzle with a little olive oil and sprinkle with salt.  Roast at 160C for about 15 minutes or until tender.

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Saute  onion and garlic in a frying pan.  Add capsicum, mushrooms and eggplant.  Add pepper, smoky paprika, beef stock powder, Worcestershire sauce and water.  Simmer gently for 10 minutes.  Add ricotta cheese stirring gently to combine.  Thicken with arrowroot blended with a little water.  Cook for a further 2 minutes.

Serve over pasta of your choice.

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NOTES:

I added some finely shredded bok choy which I lightly sauteed before stirring into the stroganoff immediately before serving.

The ricotta cheese was used because it was what I had on hand.  You could substitute cream or evaporated milk to create the creamy sauce.

I used gluten free penne pasta.  Rice would be a suitable alternative to pasta.

This made 2 generous servings.

 

What We Grow

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One of the by-products of growing your own food is a need for increased creativity when it comes to meals.  What we eat is at least somewhat dependent on what is available in the garden.

Bok choy, a type of chinese cabbage, is a quick-growing vegetable.  Commercial crops are harvested while they are relatively young and generally sold in bunches of three.  We ate some of our current crop while they were small, however, the few remaining plants are now quite mature and strongly flavoured.

New ways to use up the mature bok choy leaves and stems.

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Freshly picked leaves shredded and sauteed with cherry tomatoes, snow peas and mushrooms for breakfast.

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Tonight I made a vegetarian lasagne with layers of lightly roasted eggplant slices, bok choy mixed with ricotta and finally, crushed tomatoes.

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It was topped with a mixture of parmesan cheese, cheddar cheese and flaxseed meal.

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Served with beans and carrots.

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VEGETARIAN LASAGNE

1 large eggplant, sliced
1/2 onion, diced
Handful of large bok choy leaves and stems, sliced and shredded
180g ricotta cheese
Can of crushed tomatoes
Olive oil
1 teaspoon mixed herbs
Salt and pepper

TOPPING

1 tablespoon grated parmesan
1/4 cup grated cheddar cheese
2 tablespoons flaxseed meal

Place slices of eggplant on roasting tray.  Brush with a little olive oil and bake at 160C for about 10 minutes – until soft.

Saute diced onion and bok choy stems until soft, add shredded leaves and stir until wilted.  Add vegetable mixture to ricotta and combine.  Season with salt and pepper.  Add mixed herbs to crushed tomatoes.  Place a layer of eggplant slices in dish followed by the ricotta mixture then tomatoes.  Repeat until all ingredients are used.  Combine ingredients for topping and sprinkle over the lasagne.  Bake until heated through and browned on top.

This is not a definitive recipe but simply what I made today.  The quantities quoted would serve 3 adults.

Last of the Autumn Salad

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You have heard of ‘Last of the Summer Wine’?  Well, this is a little different.

Our meal this evening was Zucchini and Corn Fritters.  You can find the recipe here.

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The accompanying salad was sourced entirely from our garden.  Lettuce, cherry tomatoes and coriander were picked today while the cucumber is the end of the last one which we picked about 3 weeks ago.

We found that cucumber stored really well in the crisper section of the refrigerator.  The lettuce is going to seed but in our mild climate there is a good chance that we will even have some more self-sown ones during the winter months.  There are still fruit on the various cherry tomato plants scattered throughout the garden.  We do not experience frosts here so it is likely that we will continue to harvest a few here and there but it will not abundance we have had during the summer and autumn.  Coriander has self-seeded throughout our garden area and we are thrilled as the flower heads are particularly loved by the bees.

I made the sweet chilli sauce from chillies from my sister’s garden.  The details and recipe are in an earlier post.

Seasonal eating means that we value and appreciate the produce from our garden.  It is probably about 5 months until I next eat cucumber and I know that by then I will be really looking forward to that first crisp crunch.

Refreshed and Updated

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It is now over 9 years since I began this blog.  There have been some hiccups along the way which included losing photos from the early blog posts.  Some have been restored and others have not.

After some time, I decided that an index was required as the recipes could be difficult to locate.  I created this but it was incomplete and certainly not up-to-date.  I have worked to rectify that but it will be an ongoing project.  The index contains hyperlinks to the posts containing recipes.  You will find the index under the tab labelled ‘Recipes – Food’ at the top of the blog.

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In an effort to make it easier for users to peruse the index, I have created various categories and listed the recipes in alphabetical order.

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There are over 70 recipes currently listed and include some which have been handed down through several generations as well as more recent acquisitions from friends and the internet and some of my own creations.  Many of the recipes are gluten-free or are able to be adapted to gluten-free as I began to eat a gluten-free diet early in 2012.

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In addition to the recipes I have also updated the blogroll on the right-hand side of the blog.  These are a selection of blogs that I find interesting and which have some similar themes to my own.  Blogs come and go so I have removed several which are no longer relevant or active and added others which have captured my interest more recently.  Please feel free to drop by and check them out.

 

Sweet Chilli Sauce

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As promised, here is the recipe for the sweet chilli sauce.

A couple of weeks ago my sister gave me these chillies.  They are milder than our birdseye chillies and she assured me that they are just perfect for making sweet chilli sauce.

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As always, I consulted Google for a recipe and found this one.  It is from the Australian Women’s Weekly and it was refreshing to find an Australian recipe that I did not have to interpret or substitute either ingredients or measurements.

I had enough ingredients for a half quantity so this is what I used.

Sweet Chilli Sauce

125 gram fresh long red chillies
375ml white vinegar
250ml water
1 cup raw sugar
1 teaspoon salt
3 cloves garlic, crushed

Remove green stems from chillies, chop chillies coarsely with their seeds. Process chilli until finely chopped.

Combine vinegar, water, sugar and salt in large saucepan. Stir over low heat, without boiling, until sugar dissolves. Add chilli, boil, uncovered, 20 minutes.
Add garlic; boil, uncovered, about 20 minutes or until mixture is reduced to 3 cups (375ml). The sauce will thicken on cooling. Stand sauce 10 minutes.
Pour hot sauce into hot sterilised bottles, seal immediately. Cool, refrigerate.
NOTE:
I probably boiled mine a bit too long.  I think the cooking times need to be reduced for the reduced quantity.  It looked and tasted wonderful when I poured it into the bottle but the seeds and skin were too hard and chewy.
I left it for about a week while I considered my options.
Yesterday I removed it from the bottle and added about another 125ml of water.  This all went into my high-speed blender which effectively blitzed the skin and seeds.  I then simmered it for about 5 minutes before re-bottling it.
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We had Zucchini and Corn Fritters last night and the sweet chilli sauce was the perfect accompaniment.  It is rather more opaque and smooth than the commercial varieties but the taste is second to none.
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Simply Delicious

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Tonight I made zucchini and corn fritters for our dinner.  I checked out several recipes via Google and this is what I came up with.

Zucchini and Corn Fritters

350g potato (cooked and mashed)
1 and 1/2 zucchini (grated)
1 cup frozen corn kernels
1/3 cup chickpea (besan) flour
1 clove garlic (crushed)
Fresh rosemary and coriander (finely chopped)
1/4 teaspoon cumin
Black pepper and herb salt

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Combine all of the ingredients in a bowl.  Add spoonfuls to a hot frying pan with a little oil (I used coconut oil).  Cook on both sides until browned.  Remove to a warmed plate to serve.

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The quantity made 8 fritters.  We had 3 each for dinner served with beans from the garden and some homemade sweet chilli sauce.

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I will post the recipe for the sweet chilli sauce tomorrow.

Cooking Dinner

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Now don’t get me wrong, I enjoy cooking.  However, I do not necessarily want to set aside an extended period for meal preparation every single day.  Therefore, making a larger quantity than required of some meals will save time and energy at a future time.

It also makes sense when turning the oven on to make it worthwhile.  Past generations would probably have popped in a batch of scones or a cake or baked dessert but that is not always required so a bigger batch of a meal makes sense.

Tonight I made vegetable kofta from a recipe I found some years ago in a magazine from the local Co-op food store.  I have adapted it somewhat from the original in that I do not saute the vegetables, I bake the balls rather than frying them and make slightly bigger balls than suggested.  Additionally, I doubled the mixture tonight.

Vegetable Kofta

1 onion, finely chopped
1 cup of grated sweet potato
1 cup of finely shredded cabbage
2 cups of grated cauliflower
2 tablespoons finely chopped coriander
1 teaspoon powdered ginger
1 teaspoon ground cumin
1 teaspoon tumeric
1 teaspoon salt
1 teaspoon vegetable stock powder
1 teaspoon baking powder
1 and 1/2 cups chickpea (besan) flour

Combine shredded vegetables.  Combine all dry ingredients and add to vegetables.  Stir to mix thoroughly.  Add a little more flour if required.  NOTE:  The mixture will be quite wet but that is fine.  Form into balls and place on greased tray and bake at 180C for about 15 minutes.  (I turned mine after about 10 minutes).

Here they are on the tray and ready to go in the oven.

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I served them with a spicy tomato sauce (pasta style) on a bed of rice for a satisfying dinner.

They are versatile and can make a yummy lunch with a side salad or as an appetiser with tsatziki dip.

Scones? Yes, please.

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I have never had a great deal of success baking scones but when you add the requirement to be gluten-free into the mix it really becomes a challenge.

A few years ago I acquired this book and I have mastered the scones.  I think the trick is the flour blend which is explained in the beginning of the book.

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I use the following to make 1kg of plain gluten-free flour and use the Kitchen Aid mixer to thoroughly blend the flours before storing in an airtight container.

340g brown rice flour
340g potato starch
200g arrowroot
120g quinoa flour

Here is the original scone recipe from the book.

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Please note that it has 900g of flour so makes a large batch.  I make a half mix because that is what will fit in my mixer.  I used a half mix for this batch of over 30 scones.

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As usual, I have adapted both the recipe and the method.  I make savoury cheese scones to serve with homemade soup but there is no reason that you could not make sweet scones.

CHEESE SCONES

400ml warm milk
40g psyllium husk

450g gluten-free flour blend (see recipe above)
8 teaspoons baking powder
1 teaspoon smoky paprika
Pinch of salt
1 tablespoon finely grated parmesan cheese
1 tablespoon nutritional yeast
1/2 cup grated cheddar cheese

2 eggs
20ml apple cider vinegar

130g butter

Combine milk and psyllium and set aside. Combine dry ingredients and cheese.  Grate/shred the cold butter into the flour mixture.  Add the eggs and vinegar to the psyllium mixture then add to the flour mixture.  Combine until you have a soft dough.  I use the Kitchen Aid stand mixer for this but can be done by hand.

Lightly knead and shape to a rectangle of the desired height.  Use a knife dipped in flour  to cut the pieces and then arrange on a baking tray or two.  Be sure to allow enough space between the scones for even cooking.  Brush with milk and bake at 180C for about 15-17 minutes.

Whilst this is far from a ‘traditional’ scone recipe, it does provide a very acceptable gluten-free alternative which most people who do not have any gluten retrictions are more than happy to eat.