Roasted Za'atar Eggplant Bowl from goop

So since becoming a goop convert, I have been trying all her vegetarian recipes. For the back-to-school issue, the puy lentils with wilted spinach were only OK (and the dressing too tart!) but this eggplant recipe is something we will definitely make again. Anything with roasted eggplant tends to be a hit-and-miss (mostly miss) item in our household but this recipe, for the most part, works. Next time I will make sure to use a generous amount of oil on the eggplant before roasting, try to cut it a bit smaller (maybe 3/4 inch chunks) and try to use japanese eggplant which is usually better in these types of recipes.

Roasted Za'atar Eggplant Bowl from goop

ingredients
makes 2

• 3 medium-large japanese eggplant (or one big regular eggplant) peeled and chopped into 3/4 -inch cubes
• 1 large sweet onion, peeled and thinly sliced (can use yellow if it's all you have)
• 2 tablespoons za’atar (Middle Eastern spice - can be found in most spice aisles)
• 1 bay leaf
• cooked rice or quinoa
• olive oil
• sea salt + black pepper

for yogurt + lemon dressing

• 1 tablespoon Greek yogurt (I used our regular homemade yogurt for this and it was fine)
• juice of 1 lemon
• 1 small clove of garlic
• 1/2 tablespoon tahini
• 3 tablespoons olive oil
• sea salt + pepper

preparation

1. Preheat oven to 375°F. Spread the eggplant on a baking sheet and sprinkle with za’atar until coated. Drizzle with olive oil (about two tablespoons). Cook for about 10 minutes, remove from oven and shake the baking sheet to move the eggplant around (for even cooking). Place back in oven for another 10 minutes.

2. Meanwhile, caramelize the onions: Coat a large pan with olive oil and place over medium heat. Sauté onions with bay leaf until soft and deeply caramelized, about 15 minutes, stirring every few minutes. Season with salt and pepper to taste.

3. To make the dressing, finely grate the garlic into a mixing bowl. Add the yogurt, lemon juice and tahini. Mix. Slowly drizzle in olive oil while whisking to incorporate. Season with salt and pepper to taste.

4. Place quinoa or rice into two serving bowls or sealable food containers. Top with the eggplant and onion mixture. Drizzle the dressing over the bowls to your liking.

delicious roasted vegetable salad from New York Times

We tried making this salad tonight. So good! And baby boy could eat most of it too (minus the arugula)! This is a meal I want to make again and again.

Spinach Salad with Roasted Vegetables and Spiced Chickpeas

Yield 2.5 main-dish servings

Time 1 hour

Ingredients

• 1 15-ounce can chickpeas, drained and rinsed
• 2 large sweet potatoes (1 1/4 pounds), peeled and cut into 1-inch cubes -- (or one small butternut squash, which is what I used)
• 2 medium carrots (1/2 pound), peeled and sliced 1/4-inch thick
• 8 tablespoons extra-virgin olive oil
• 3/4 teaspoon salt, more as needed
• Black pepper, as needed
• 2 thyme sprigs (or a big pinch of dried thyme)
• 1/2 teaspoon chili powder (because we were cooking for our 12-month-old, I substituted paprika for this and the recipe was still quite nice)
• 1/2 teaspoon ground cumin
• 1 clove garlic, minced
• 1/3 cup plain Greek yogurt
• 2 teaspoons fresh lemon juice
• 5 ounces spinach (6 cups) -- or arugula, or both
• 2 tablespoons thinly sliced shallot

Method

1. 1. Heat oven to 400 degrees. Line a large baking sheet with a clean dishtowel or several layers of paper towels and spread drained chickpeas evenly on top. Pat dry with another dishtowel or paper towels.
2. 2. Toss sweet potato and carrots with 2 tablespoons oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread on a large rimmed baking sheet and top with thyme sprigs. Roast, tossing occasionally, until golden-brown and very tender, 40 to 50 minutes.
3. 3. While vegetables are roasting, toss chickpeas with 2 tablespoons oil, chili powder, cumin and a large pinch of salt. Spread on another rimmed baking sheet. Transfer to the oven 10 minutes after you’ve put in the potatoes and carrots; roast until crisp and golden brown, 30 to 40 minutes.
4. 4. Using the flat side of a knife or a mortar and pestle, mash the garlic with a large pinch of salt until it forms a paste. Add it to a small bowl and whisk in yogurt and lemon juice. Slowly whisk in remaining 4 tablespoons (1/4 cup) oil. Season with salt and pepper.
5. 5. In a large bowl, combine spinach, roasted vegetables, chickpeas and shallot. Toss with enough dressing to lightly coat vegetables and greens and serve at once.

Ideas for lunches for Kiran

With a vegetarian toddler starting day care soon, I worry about packing healthy lunches for him! So I am going to list as many lunch ideas as I can so I don't worry so much:

1. Tofu fried rice
2. Egg fried rice.
3. Goop rollups on corn tortillas with salsa/yogurt dipping sauce and avocado
4. hummus, pita, and (steamed?) carrot sticks.
5. Bean, cheese, and red pepper quesadillas with salsa/yogurt dipping sauce and avocado
6. Mac and cheese with peas and tofu (or without)
7. Pasta with red sauce and edamame on the side (or mixed in)
8. Egg salad sandwich
9. Tofu salad sandwich
10. peanut butter and jam/banana/fruit sandwich
11. Grilled cheese and tomato sandwich
12. Bean burgers!
13. LEFTOVERS

 okay that's all I got.

Some things to try making:
 http://www.bestrecipes.com.au/recipe/cheesy-vegetable-muffins-L90.html

I will add others here as I find them!!

Super Simple Bean Burgers

Another lunchtime special around our house these days. These burgers can be on the table in roughly 15 minutes if you are fast at preparation, which I am!! From this link.

Super Simple Bean Burgers

-- Makes 6 thin burgers (serves 3 adults)

• 1 can (15.5 ounces each) black, white, or pinto beans or black-eyed peas
• 1/2 cup dried breadcrumbs
• 1 large egg, lightly beaten
• coarsely ground black pepper
• 1/4 teaspoon garlic powder
• hamburger buns or bread for the buns
• 
  

   

  Directions

  1. Drain beans very well, reserving the liquid, and mash the beans in a medium bowl. 

  2. Add the breadcrumbs, eggs, pepper, and garlic powder. 

  3. If necessary, add a little of the bean liquid until the mixture holds together but is not wet. 

  4. Divide into 6 equal portions and shape into 4-inch patties.

  5. Heat a generous amount of olive or canola oil in a large (12-inch) skillet over medium-high heat.
  6. Add the patties and cook, turning only once, until a crisp brown crust forms on both sides, about 6 minutes total.
  7. While the burgers are cooking, toast the buns or bread and top to your liking. (I am partial to the classic ketchup, mustard, lettuce, tomato, and maybe a little onion)
  8. If you want cheese on your burger, add it on your burger just before it is finished cooking. Cover the skillet, turn the heat to low, and let the burgers continue to cook until the cheese melts.
  9. Finish putting together your burger and enjoy!
  
  This is a tasty and easy meal that Kiran quite liked!! 

Easy tofu fried rice

Here is the recipe I use for tofu fried rice for Kiran (I double it if I am eating too). All measures approx.

-- 1/4 cup finely chopped onion
-- 1/4 cup finely chopped red bell pepper
-- 1/2 cup chopped other vegetable (brocolli, zucchinni, etc)
-- optional -- 1/4 cup tomatoes
-- 1 cup rice, already cooked
-- 1/4 cup tofu, cubed
-- soy sauce
-- olive oil
-- sesame oil

1. In a frying pan over medium heat, fry up the tofu until brownish on the outside. Remove from pan.
2. In the same pan, fry up the vegetables in a little olive oil until soft.
3. Add in the rice and tofu and a little soy sauce and a few drops of sesame oil for flavor. Mix and taste for seasonings. Not too salty for baby please!


I also use basically this same recipe for simple egg fried rice, only I fry the vegetables first, add the egg with the rice and it makes everything stick together as it cooks. 

New category: Toddler food -- First recipe: Tofu Egg Salad

Our beautiful boy Kiran is 11 months old already, and he is eating up a storm! He is eating mostly "people food" and not purees at this point. He can chew pretty well with his gums and 8 teeth, but since he doesn't have molars yet he can't grind difficult things like raw vegetables.

I try to cook as much of his food as possible, which was causing a problem because I was cooking Kiran a meal, then feeding him, then cooking myself a meal, then eating. The whole thing would take like 2 hours! So I decided to try and come up with some meals that both of us can eat at the same time! But there are many constraints, especially at lunchtime when time is short.

I have been looking for/creating meals that:

1. Use mostly foods I tend to have on hand
2. Include a protein source (varied throughout the day), vegetable and/or fruit, carb, and fats.
3. Are vegetarian (baby is vegetarian for now)
4. Are quick to prepare (for lunch this means under 20 minutes for sure, usually under 10)
5. Are yummy for baby and parents!
6. Bonus points go for foods he can pick up and eat himself (i.e. not purees)

I am lucky Kiran is a pretty adventurous eater, if he was picky things would be so much more difficult.

The other night I had some leftover tofu in the fridge so I put together a fast tofu egg salad for us to eat. It was good and I would like to share the recipe.

Tofu Egg Salad

modified from this link

• 1 block firm tofu, drained (I used medium firm and it was fine)
• 1/2 cup cooked soft vegetables (I used frozen spinach, cooked and chopped finely, but you could use cooked peas, cooked diced carrots, cooked brocolli chopped finely, or whatever you have on hand)
• 1/3 cup mayonnaise
• 1/3 cup sweet relish (or chop up some sweet pickles very finely, like I did)
• 1/2 tsp lemon juice
• 1/2 tsp. celery powder (or 1/2 stalk celery, very finely minced)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder (or 1/2 small onion, very finely minced)
• 1 tbsp mustard
• dash paprika for garnish (optional)

Preparation:

In a medium-sized bowl, mash the tofu with a fork. Add remaining ingredients and stir together until well combined. Sprinkle with paprika for garnish, if desired. Serve on bread for an "egg" salad sandwich.

One thing I really hate is when I buy fancy produce from the farmer's market and it goes bad in the fridge. Somehow if regular produce goes bad I usually just shrug and throw it away, but seeing fancy produce all brown and rotten... it gets me. SO today we had a bunch of mustard greens that needed to be used up. I found this recipe from my pal Martha Stewart and decided to give it a try.

I don't believe I have ever caramelized onions before today. It isn't that difficult and the result is so delicious! This recipe tasted sort of like onion soup pasta. Next time I might try to add some kind of herb or something to it for a bit more complicated flavor. But definitely a recipe to save and try again.

Pasta with Caramelized Onions and Bitter Greens 

Ingredients

• 1 tablespoon olive oil
• 1 to 2 tablespoons unsalted butter
• 4 medium onions, peeled and cut into 1/4-inch-thick rings
• 1 teaspoon sugar
• 4 cups chicken broth, veggie broth, or water
• Salt and freshly ground pepper
• 1 pound fettuccine (I used farfalle and it was fine)
• 1 head chicory (curly endive), mustard greens, kale, or arugula, washed, with tough ribs removed and leaves torn into pieces
  
  

  Directions

• Step 1

  Heat oil and 1 tablespoon butter in a large, heavy skillet over medium-high heat. Add onions and sugar and cook, stirring once or twice, until well browned, about 10 minutes. Turn heat to low; continue to cook, stirring occasionally, until very soft, about 10 minutes.

• Step 2

  Remove half the onions and set aside. Add broth or water to the pan and bring to a boil. Cook over high heat, scraping bottom of pan, for 10 minutes. Season to taste with salt and pepper.

  Step 3

  Cook pasta in boiling salted water until a little underdone, and drain. Add to broth; simmer for 2 to 3 minutes. Add greens; cook, covered, until wilted, about 1 minute. Stir in additional tablespoon of butter, if desired. Divide among 4 shallow bowls, garnish with reserved onions, and serve

Next time it might be nice to try adding in bay leaves and thyme....