Roasted Eggplant & Red Pepper Tapenade (Or “That Yummy Stuff”)
Posted: December 26, 2012 Filed under: and Spreads, Appetizers, Italian, Sauces and Dressings, Sides, Snacks, Uncategorized, Vegan, Vegetarian, Veggies | Tags: capers, eggplant, garlic, greek, italian, Mediterranean, Naan, New Year's Eve Appetizers, olives, onion, Party Appetizers, pepperoncinis, peppers, Pita, red onion, roasted, Room Temperature Appetizers, taenade, tomato paste Leave a comment »
(Becky, the Mama.)
The first time I created and served this recipe for a patio party, guests kept saying, “Oh my goodness, what IS this yummy stuff?” I struggled to describe what is was, because, as is so often the case, I just put whatever sounded good to me into a pan and crossed my fingers. This recipe began with a pan of diced roasted Greek veggies that becomes a colorful, intensely flavored Mediterranean topping for wedges of hot grilled Naan bread, alongside hummus and a lemon-zest ricotta. If I were to be asked to create a “perfect bite” on some sort of home cook’s competition, I’d serve this Roasted Eggplant and Red Pepper Tapenade on top of, well, just about anything.
This hearty appetizer is perfect with a glass of good wine, either on a hot summer day or a cold winter evening. It is wonderful at just about any temperature but probably best served a room temp which makes it a great no-fuss appetizer for parties. (Also perfect for New Year Celebrations coming up.)
I must confess, I am a little sad when there is not a container of “Yummy Stuff” in the fridge somewhere. It’s become my favorite condiment on top of fresh grilled Naan or Pita,burgers or sandwiches, or as a topping to punch up flavor in everyday spaghetti. If you are vegan, it’s especially nice to keep on hand to add a quick burst of color and flavor to lentils, beans, brown rice or quinoa.
Roasted Eggplant & Red Pepper Tapenade
(Or “That Yummy Stuff”)
* Recipe of Roasted Veggies below,cooked, cooled and diced to desired “chunkiness” for spreading
1 T. olive oil
2 T. tomato paste
1 T. red wine vinegar
1 ½ t. sugar
Couple of shakes hot pepper sauce (like Tabasco) to taste
1 T. capers or 1 T. finely chopped pepperoncini peppers
5 large green stuffed olives, sliced (may use black olives if you prefer)
1/3 c. chopped dried tomatoes
1 to 2 T. water, if needed
Salt and pepper, if needed
Directions:
In medium to large skillet, heat olive oil. Add diced roasted Garlic Greek Veggies. Add tomato paste, vinegar, sugar, capers or pepperoncinis, sundried tomatoes, and olives. Stir and cook in skillet until sauce is thick, well-blended and hot and some of the “vinegary” smell and taste is cooked out, about 2 minutes.
Add water if needed, but keep the tempenade thick. Serve warm, room temperature or even cold if you like. It is amazing on grilled Naan or pita bread atop hummus, fabulous as a thick relish-like topping for a Greek-style burger or any sandwich.
Mediterranean Garlic Roasted Veggies
Preheat oven to 350 degrees
Ingredients:
1 eggplant, peeled and diced about 1 inch cubes
1 red pepper, seeded, stemmed and rough chopped in big chunks
3 big cloves garlic (or 4 smaller ones)
1 red onion, peeled and rough chopped in large chunks
3 T. olive oil
1 T. balsamic vinegar
Fresh ground sea salt and pepper (light sprinkling over all)
Directions:
On a large baking sheet sprinkle olive oil and balsamic vinegar. Place chopped eggplant, red pepper and red onion on pan. Using clean hands mix the veggies with the oil and vinegar and then give the whole thing a light sprinkling of fresh sea salt and pepper. Put whole garlic cloves somewhere on pan either wrapped in foil or parchment with a little olive oil; or use a small clay garlic roaster.
Roast veggies for about 20 to 30 minutes or until veggies just begin to get soft and brown-blackish in spots. Smash soft roasted garlic into a paste with flat edge of knife or fork, and toss with veggies.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Roasted Eggplant & Red Pepper Tapenade
The URL: http://wp.me/p1UwM9-QX
This was printed from: We Laugh, We Cry, We Cook
“Carrot Cake” Chutney (Topping for Cream Cheese & Crackers)
Posted: August 10, 2012 Filed under: and Spreads, Appetizers, Desserts, Giveaways, Jams, Sauces and Dressings, Snacks, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: carrot cake, carrot cake chutney, carrot jam, carrots, cracker toppings, cream cheese, dips, pineapple, raisins, spreads 9 Comments »
Carrot Cake Chutney served on atop crackers and whipped cream cheese
(Becky, The Mama)
I named my wonderful daughter “Rachel,” after my wonderful sister Rachel St. John-Gilbert.
My sister Rachel, with my grandson Georgie, on our Girlfriend Getaway to Seattle
Little did I know when my baby girl was born, that one day she and my sister and I would all write books. My sister’s newest book has just been released: The Well-Lived Laugh: Designing a Life that Keeps You Smiling. I think it is her best book to date. You’ll laugh, you’ll be inspired, you’ll let go of unnecessary pressures. Just trust me. Buy it or download it (click on picture of book, below, to go to Amazon), beg or borrow it. Or enter to win a copy right here. (Details to follow.)
KINDLE EDITION JUST $2.99 TODAY ONLY
My sister describes herself as an “offbeat observer who uses her wit to weave together comic takes on the ordinary.” I can testify that she is a connoisseur of life’s small joys, squeezing every drop of happiness from any tiny, remotely fun or interesting experience. Here is a picture that my grandson George took of my sister on a recent trip to Seattle. This was our first stop, a quiet Asian tea house down the street from Pike’s Market. I swear, she’d only had one sip of a mild jasmine tea. But leave it to my sister to find it a euphoric experience.
My sister in joyous rapture after a sip of green tea. (Julie, my daughter-in-law laughs and looks on. My grandson George, age 5, snapped the picture!)
I love receiving presents from my sister Rachel, because she thinks of the most unusual, wonderful, slighty quirky gifts. For my birthday this year she gave me a little battery-powered milk foamer and a tiny Vietnamese coffee maker. (Which she promises to show me how to operate someday.) She may send adorable comical napkins for me to use at my next party, or a unique and tasty gourmet treat. One year on my birthday, she mailed me pretty jar of something called Carrot Cake Jam. Or was it Carrot Cake Chutney? Anyway, whatever it was called, it was AMAZING. Rach told me to put some cream cheese on a cracker, top it with the carrot mixture, and wait for my mouth to get very happy. So I did as I was told and about twenty minutes later, there was nothing left in the jar. Years later, I would sometimes think about that “perfect bite” of sweet-piquant cinnamon and slighty crunchy carroty-raisin goodness, mixed with the smooth salty flavor of cream cheese and crackers…. and feel sad that I’d probably never come across a jar of that yummy Carrot Cake Watchamacallit ever again.
Then last night I decided to create, to the best of my ability, a similar version. Eureka! I did it! This stuff is amazing on crackers, but also a fun carrot cake “mix-in” for yogurt or ice cream or atop almond buttered toast. An easy and unique treat to serve at your next party or bring to a hostess. .
Now, before I forget: For a chance to win my sister’s new book, simply leave a comment below letting us know that you re-tweeted or pinned or facebooked this post (or any other you like from our blog), or liked my sister’s fan page. We’ll put your name in “the bowl” and pick the lucky winner to be announced next week.
Carrot Cake Chutney
Carrot Cake Chutney
Makes about 1 1/4 cups
Ingredients
5 medium sized carrots (preferably organic) peeled and chopped into 1 inch pieces
1/3 cup well drained crushed pineapple
1/3 cup agave nectar
1 T. brown sugar
Pinch salt
½ t. vanilla
2 t. cinnamon
3 T. raisins
2 T. white vinegar
Directions:
Process carrots in a food processor or blender until they are about the size of oatmeal flakes, small and just a little bit chunky.
Processed carrots to a tiny dice
Mix the carrots with all the ingredients above and simmer in a skillet on medium low for about 5-8 minutes or until the carrots are tender-crisp and the syrup is thick and reduced by at least half, most of it absorbed into the carrots and raisins. (With only a tablespoon or two of syrup remaining in pan.) If you’d like your chutney to have a bit more kick to it, add another teaspoon of vinegar or a squeeze of fresh lemon, once you’ve removed the pan from the burner. Cool and put in a tightly covered container in the fridge to let the flavors mingle and intensify. Serve cold with a small spoon, along side a plate of crackers and a small bowl of whipped cream cheese.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: “Carrot Cake” Chutney
The URL: http://wp.me/p1UwM9-BY
© Copyright 2012 – All Rights Reserved
Coconut Cashew Almond Butter
Posted: August 9, 2012 Filed under: and Spreads, Breakfast Foods, Gluten Free, Snacks, Vegan, Vegetarian | Tags: almond butter, almond cashew coconut butter, cashew butter recipe, coconut sugar, homemade nut butter 1 Comment »
Out of peanut butter? Make your own nut butter in a jif.
(Rachel, the daughter)
There’s an old story in my family that gets told every Arnold Thanksgiving. When my mom was a kid, as the bird was being passed around the table, her cousin sweetly asked in his long southern drawl (or at least this is how it is always retold), “What kind of chicken is that Aunt Ruthie? Tuuurkeee?”
We get so used to eating certain foods, we sometimes forget there is more to poultry than chicken, more to milk than cows milk, more to breakfast than cereal, and more to nut butters than peanut butter.
This morning I reached for the peanut butter jar, but remembered I had served the very last spoonful to my special party guest, Avery, who then declared me the best cook ever (so she is welcome to finish off the peanut butter jar any time). I thought about running to the store to pick some up, but I always have some variety of nuts on hand. Why not make my own, I thought?
I pulled out some raw cashews and almonds and gave it a try, adding a little bit of coconut oil, coconut sugar, and vanilla to sweeten it up. It tastes fresher and less oily, and feels lighter than jarred nut butters. The texture is a lot like the natural nut butters you find in the store (not super creamy like mainstream peanut butter). I can’t wait to try some different variations now. I definitely want to roast the nuts next time and maybe try a cinnamon maple almond version or a honey roasted cashew butter.
If Jackson could talk, he just might ask, “What kind of peanut butter is that Momma? Cashooo?” But since he can’t, he’ll probably just grab my face, turn it toward his to get my attention, then turn it toward the jar, over and over until I understand his message, “Mom, look at me! Now look at that peanut butter stuff. Now back to me. Now back to the jar. Got it? Me + jar, stat!” I’m calling this the whiplash stage.
Have you made your own nut butter? What’s your favorite recipe?
Coconut Cashew Almond Butter on a Muesli Morning Round with a drizzle of honey
Coconut Cashew Almond Butter
Makes ~ 1 cup
Ingredients
1/2 c. raw or roasted almonds
1/2 c. raw or roasted cashews
1/2 t. coconut sugar (or regular sugar)
slightly less than 1/4 t. vanilla extract
2 t. water
2 t. coconut oil
1/8 t. salt
Directions
In a small food processor bowl, process almonds and cashews until they turn into a thick paste. Scrape the sides down as needed. I didn’t time it, but this probably took at least 5 minutes in my heavy duty Cuisinart. Add coconut sugar, vanilla extract, water, coconut oil, and salt. Process another 2 minutes until it is creamy. Store in the refrigerator.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Coconut Cashew Almond Butter
The URL: http://wp.me/p1UwM9-BL
© Copyright 2012 – All Rights Reserved
Becky Johnson
Rachel Randolph
