Life and times of a new farmer/homesteader
More recipes... Baba ganoush and my favorite salad. {
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Wednesday, January 3, 2007
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Ok, I should have posted baba ganoush with my hummous recipe.
They are basically the same thing, so this will be breif. Take a
large eggplant. Roast it. Let cool, and scoop out all the
pulp. The rind can be bitter, so avoid this. Use the
eggplant pulp instead of garbanzo beans in the hummous recipe.
Use less oil. Aside from that, they are exactly the same recipe,
with all the same ingredients. Garnish with parsley, or a dab of
yoghurt. Eat with same stuff you would eat with hummous, although
pita bread or good crusty bread really are best.Since that one was a gimmie, I'm putting in my favorite salad. It's easy, and great when you have a garden for the important things, all two of them, plus the herbs. 1 cucumber 2 tomatoes 1/4 cup greek olives 1/4 cup feta cheese 2 tbs lemon juice 2 tbs fresh mint, chopped fine 2 tbs fresh parsley, chopped fine 2 tbs olive oil. Peel and chop cuke, about the size of the olives you are using. Chop tomatoes same size. Crumble feta, and mix everything together. It's also really good with a small amount of oregano, or a couple tbs of sesame seeds. Ok, that was too easy too. So I throw in another one of my favorite salads. 3 good sized beets 1 fresh pear 1/4 cup blue cheese basalmic vinegar Boil, chill, and chop beets into 1/4" cubes. Core pear and cut into thin slices. Crumble blue cheese. Mix together and chill until good and cold. Stream basalmic vinegar over just before serving. If you wait until just before serving to add blue cheese and pears to the beets, they won't get as red. Mmmm, delicious. (edit: I just remembered, a small handful of coursly chopped walnuts in this salad is an excellent addition.) Next blog, I will discuss growing up in a temperate rain forest, as per request :) Until then, Raymond { Last Page } { Page 152 of 181 } { Next Page } |
