I had a couple of eggplants in my refrigerator’s vegetable drawer.  They had been there for week already, I didn’t want them to spoil, but I didn’t feel like making Eggplant Parmesan with them, which was the initial purpose of buying them.  I didn’t want to grill them either, because that meant cutting up other vegetables and taking out my griller, which is waaaaaaay at the back of one of my cabinets. I was too lazy.  I found this eggplant recipe which seemed like a tasty alternative.  Although it is time consuming (roasting the vegetables for about 50 minutes, then blend and then let it simmer for 45 min) you don’t have to do a lot of actual work.  I will definitely make this again, the flavor is great and it is filling.  Pair it with a nice salad and some toasted bread, and you’re set!

Roasted Eggplant Soup

Serves 4
Adapted from Smitten Kitchen

Ingredients:

3 medium tomatoes, halved
1 large eggplant (about 1 1/2 pounds), halved lengthwise (I used 2 smaller ones)
1 medium onion, halved
2 large garlic cloves, peeled
2 tablespoons olive oil
1 tablespoon chopped fresh thyme or 1 teaspoon dried
4 cups chicken stock or vegetable broth
1/4 cup heavy cream
Parmesan Cheese, for sprinkling

Procedure:

1. Preheat oven to 400°F.
2. Arrange tomatoes, eggplant, onion and garlic on a large baking sheet, or two smaller ones.
3. Brush or drizzle vegetables with oil then roast them for 20 minutes, pausing only to remove the garlic cloves (otherwise they will burn) and returning the pans to the oven for another 25 minutes, until the remaining vegetables are tender and brown in spots.
4. Remove from oven and scoop eggplant from skin (or peel the skin, off with your fingers, which I found to be easier) into a heavy, large saucepan or soup pot. Add the rest of the vegetables, the thyme and the chicken or vegetable stock and bring to a boil, then reduce to a simmer. Cook until onion is very tender, about 45 minutes. Cool slightly.
5. Working in batches, puree soup in blender until it is as smooth as you’d like it to be. (Or, if you have an immersion blender, you can do this in the pot.) Back in the pot, add the cream and bring the soup back to a simmer. Season with salt and pepper and sprinkled with cheese.

© 2012, The Foodies' Kitchen. All rights reserved.

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Chips are a must have for every Super Bowl party. Why do you want to buy chips when you can make them? I am telling you this is way too easy and they are good. Even the peskiest of the eaters likes them. Beets are sweet, and they need little seasoning. Honestly, with the flavor they already have they don’t need salt.

One important thing, the Baked Beet Chips will get crispier as they cool off!

Baked Beet Chips

Recipe By: Martha Stewart
Serving Size: 4

Ingredients:

2 medium beets
1 teaspoon extra-virgin olive oil

Directions:

1. Preheat oven to 350 degrees, with racks in upper third and middle of oven.
2. Slice beets 1/16 inch thick with a mandoline.
3. In a large bowl, toss beets with extra-virgin olive oil.
4. On two rimmed baking sheets, arrange beets in a single layer.
5. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes.
6. Uncover and rotate sheets. Bake 15 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.

© 2012, The Foodies' Kitchen. All rights reserved.

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It’s Super Bowl time again!  We hand picked snacks and appetizers we think you might like to include on your Super Bowl Food Fest menu, we’ll be posting a few new recipes soon!

Pizza Dip

Buffalo Style Chicken Wings

Stuffed Mushrooms

Vietnamese Rolls

Beef Empanadas

B’s Homemade Hamburgers

Grilled Vegetable Pizza

Cheddar Cheese Biscuits

Shaved Asparagus Pizza

Vegetable, Basil & Zucchini Pizza

Southern Cornbread

Chicken and Avocado Pizza

Tequila Bars (dessert)

Perfect Lemonade with Basil Syrup

Mariano’s Beer Michelada

© 2012, The Foodies' Kitchen. All rights reserved.

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For me, spinach is a great addition to any baked dish such as lasagna, quiche, caneloni, etc. If I will serve it as a side dish, this is my favorite recipe because the bechamel sauce takes away the spinach’s bitterness. Kids will probably eat this…. probably. What is it with kids and spinach? It’s not that bad, is it? As a kid I remember I used to love spinach with a lot of lemon and some salt.

This is great with chicken, as a side dish with steak, and as a light dinner with some soup. What I like to do is toast white bread, cut it in half so you get triangles, top with creamed spinach and a slice of hard boiled egg, and finally sprinkle parmesan on top, I also loved this since I was a kid.

Creamed Spinach

© 2012, The Foodies' Kitchen. All rights reserved.

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We don’t get Rhubarb very often in Guate, and when we do, not a lot of it is available.  A few weeks ago, I happened to swing by one of our favorite produce stores, called Super Verduras.  I got a nice big bottle of Molasses and I found three packs of huge rhubarb stacks. I called Helga right away and asked if she wanted me to get it for her, as I knew she was going to need it later in the month.  So, what to do with 6 pounds of Rhubarb? Well Freeze it of course!

I looked online for the best way to do it, but without blanching or adding sugar to it. We both want to prepare recipes with it and if we add sugar to it before hand, that will mess up the flavors. I found a site called Rhubarb Central, and it explains Freezing Rhubarb pretty straight forward:

• Step 1: Choose stalks that are firm, crisp, and blemish free. If the leaves are a bit blemished, but the stalks are fine, I include those stalks as well. Remove the leaves. If you buy stalks without leaves like I do, just make sure that chop off both ends of the stalks when cutting them. Wash the Rhubarb stalks and dry them out, using a kitchen cloth if needed. Then, using a cutting board, chop the rhubarb stalk into approximately 1 inch pieces.
• Step 2: Place the rhubarb in a colander to dry (for approximately 20 minutes). According to the site, the rhubarb does not have to be totally dry…just not dripping wet. But, I did want the Rhubarb to be completely dry before freezing.
• Step 3: Transfer the chopped rhubarb to freezer containers or freezer bags. Before closing them make sure you take out the most out of the air. I strongly recommend that to be able to keep track of when you are freezing, label the containers or bags before you freeze.

How long can you store Rhubarb in the freezer?

I store my Frozen Rhubarb in the freezer for as long as 12 months.

Do I need to thaw my Rhubarb before using it in a recipe?

• If you are planning to stew your frozen rhubarb, or make a rhubarb sauce, you can use your rhubarb as it is, frozen. When you begin to stew it, heat it on low heat at first, until it is thawed.
• If you are planning on baking with your frozen rhubarb, thaw it first. Do so using a sieve set over a bowl, and discard the excess liquid. Or, better still, add it to a punch or other beverage! (Since rhubarb tends to “shrink” after thawing it, be sure to start off with enough frozen rhubarb.)

And if you’re looking for Rhubarb recipes, we have a few here at The Foodies’ Kitchen!

Rhubarb Upside-Down Cake

Rhubarb Jam

Rhubarb Cupcakes with Cream Cheese Frosting

Rhubarb & Strawberry Crumble Pie

© 2012, The Foodies' Kitchen. All rights reserved.

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With the Holiday Season behind us, as we start the New Year we want uncomplicated comforting recipes and better yet, healthy ones that will help us with what I am sure most of us have made one of our resolutions: eat healthier meals.

This Cauliflower Soup is a breeze to make, and with the cold weather still very much upon all of us it is a comforting recipe indeed.

Cauliflower Soup

Yields: 8 cups of soup
Recipe from About.com

Ingredients:

 1 Tbsp. butter, plus 2 Tbsp. for optional garnish
1 onion, roughly chopped
1/2 tsp. salt, plus more to taste
2 cloves garlic, chopped
1 head cauliflower, chopped
2 cups chicken or vegetable broth
1/2 tsp. freshly ground white pepper
1/4 tsp. freshly grated nutmeg
2 cups low-fat milk

Preparation:

1.  In a large pot over medium heat, melt 1 Tbsp. butter. Add onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
2. Add cauliflower, stir to combine, cover and cook 3 minutes. Add broth, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is tender to the bite, about 10 minutes.
3. Purée soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns).
4. Stir in pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)
5. Add milk and cook over medium-low heat until hot.

© 2012, The Foodies' Kitchen. All rights reserved.

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Plantains are firmer and lower in sugar than regular bananas, and while bananas are usually eaten raw, plantains are mostly cooked.  You can use green plantain to make “tostones”, but the riper the fruit, the sweeter the taste of this Caribbean and Latin American cuisine staple.

In the case of Atol de Platano, use ripe plantains.  You’ll know they are ready to use when the peel turns black.  This beverage can be served at any time of day, but since it is served hot, we usually enjoy it over breakfast or late in the afternoon, especially on cold ones which will soon be here.

Atol de Platano
A Foodies’ Kitchen Recipe
Yields: About 4 servings

Ingredients:

2 ripe plantains
6 cups of water
1 allspice grain
1 cinnamon stick
1/2 cup sugar

Procedure:

1. Cut plantains into large chunks. (Some people leave the peel on, because it imparts more flavor…I forgot about this and peeled mine.)
2. In a medium sized pot, bring all ingredients to a boil.
3. Let it cook for 10 minutes.
4. Remove the cinammon stick and allspice.  Take out the plantain pieces and put them in the blender. (remove the peel at this point if you left it on, before blending).  And don’t discard the liquid!
5. Processs until smooth.
6. Return the pureed plantain to the pot (the water you cooked it in is still in the pot) and let it cook for about 10 minutes more.
7. Serve hot.

Note:  Some people prefer to add a little milk.  You can add it when re-heating this atole to thin it out (or add more water).

© 2011, The Foodies' Kitchen. All rights reserved.

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This is one of the simplest side dishes I know how to make. Just toss baby corn with butter, paprika (or chili powder), salt and pepper.  They are very flavorful and a great companion to steak or grilled chicken dishes.

Baby corn is available in white and yellow varieties and is usually three to four inches in length. Eaten whole, baby corn is mature corn, simply picked at an earlier stage of growth, and has a much milder flavor than full-grown corn.

Baby Corn
A Foodies’ Kitchen Original Recipe
Serves: 3-4 people 

Ingredients:

1 pack baby corn ( probably 1 lb)
3 tablespoons butter
1 tablespoon oil
1 tablespoon paprika (or chili powder)
1/2 teaspoon black pepper
salt, to taste

Procedure:

1. Heat a heavy skillet.  Once it is hot, add the oil and butter until it melts. Don’t let it burn!
2. Add baby corn, sprinkle with paprika, pepper and salt.
3. Sauteé baby corn for about 4 minutes.
4. Serve immediately.

© 2011, The Foodies' Kitchen. All rights reserved.

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On one of my morning speedy runs through the grocery store, I noticed there were a few different fruit and vegetables available… I was so happy!  We usually have the same old stuff… you know, the basic. But this time, I was able to get purple potatoes.  I grabbed a few (I think it’s the first time I am able to contain myself and not buy too much of something) and brought them home not knowing what I was going to do with them.

It just so happens that Edith had also gotten some purple potatoes for herself, also happily browsing through recipes to prepare this new found vegetable among the boxes and baskets of the same boring stuff we usually find at the supermarket.

I know, I know… I shouldn’t complain, we have mangoes, pineapples, papayas, bananas and what have you.  But we don’t have BIG seasonal produce varieties, or 7 kinds of tomatoes you can find at say… Whole Foods.  Sigh.

Now, to get down to the recipes.  I found this great gratin potato recipe, which I adapted by mixing purple potatoes and regular potatoes.  I would recommend that you add bacon.  I din’t have any at home, but the original recipe did call for it.

Edith tried a recipe from Smitten Kitchen, and she sent me the pictures so I could show you guys how they turned out. You can find her recipe here.

Purple Potato Gratin

Recipe  adapted from  Eating Out Loud
Servings: 3-4

Ingredients:

1 1/2 cups milk
1 tablespoon butter
2 tablespoons flour
2/3 cup grated cheddar cheese
1 lbs purple potatoes, unpeeled and sliced thinly
1 lb regular potatoes, unpeeled and sliced thinly
1 cup sliced shallots
1 tablespoon olive oil
1/2 cup grated Parmesan cheese
salt/pepper to taste

Procedure:

1. Preheat oven at 350º
2. To make the gratin sauce place the butter into a small pan and melt. Add flour and stir to combine, cooking over medium heat for about 1 minute. Whisk in the milk and stir until thickened. Stir in cheese, when melted remove from heat. Salt and pepper to taste.
3. In a frying pan, add the olive oil and shallots. Saute until shallots are slightly brown and caramelized. Remove from the pan.
4. Grease a gratin dish or shallow baking dish. Add half of the sliced potatoes to the dish. Sprinkle the shallots over the potato layer. Add the remaining potato slices to the dish. Pour the gratin sauce over the top of the potatoes, spooning into any visible cracks and crevices. Top with Parmesan cheese. Place into the oven for 40 minutes.

© 2011, The Foodies' Kitchen. All rights reserved.

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One late Saturday morning, we were wondering what to make for lunch. We wanted something that wouldn’t take many ingredients (we needed to go grocery shopping) and use the some veggies we had left from a salad the day before. And I remembered that somewhere I read a Pizza Crust recipe that didn’t have any yeast in it. Again, we didn’t have many ingredients around! So Pizza it was! I started looking for the recipe…and then found this one! It didn’t have any baking powder in it either. I know what you’re thinking… It is strange! But so much worth it. This has to be one of the best Thin Crust pizza recipes I’ve tested and it’s also extremely easy to do.

One thing I have to be very bold about is Step#6: the tapping. I didn’t do that and got huge bubbles on my crust. Since I was baking two crusts, halfway through the baking, I pinched the bubbles and rotated their positions in the oven. You’ll see that this batter also is… very liquid. Don’t be scared! That’s how it’s supposed to be. Just make sure that it covers the pizza pan like a normal crust would. For the tomato sauce, we used some left over from our Basic Tomato Sauce, adding a tablespoon of Tomato Paste to thicken it up a bit.

Vegetable Basil & Zucchini Thin Crust Pizza
Thin Crust Recipe from AllRecipes.com
Serving Size: 8

Thin Crust Ingredients:
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried oregano
1/8 teaspoon black pepper
2 eggs, lightly beaten
2/3 cup milk
1 cup of Tomato Sauce
1 tablespoon of tomato paste
1 lb. shredded Mozarella Cheese
1 cup of chopped Zucchini and Tomatos
2 tablespoons of black olives, cut into small pieces
Salt and Pepper to taste

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Grease a rimmed pizza pan or baking sheet.
3. In a large bowl, stir together flour, salt, oregano and black pepper.
4. Mix in eggs and milk; stir well. The batter will look like the one for pancakes or waffles – it’s ok. Don’t panic as I did.
5. Pour batter into prepared pan and tilt (or spread) until evenly coated. Tap the pan a few times on the counter, so the bubbles rise and you get rid of them.
6. Bake in preheated oven for 15 minutes, then take the pizza out and pinch any bumps that might have come up – I still had a few.
7. If you’re baking two pizzas at once, rotate their position inside the oven. Bake for remaining 10-12 minutes until set.
8. While the crust bakes, mix the tomato sauce and tomato paste in a sauce pan, and just warm it up a bit.
9. Remove crust from oven.
10. Drizzle on pizza sauce and sprinkle on vegetables (Zucchini, Tomato and olives), ending with the cheese.
11. Top with salt, pepper and basil.
12. Bake until cheese is melted, about 15 minutes. Let it sit for about 5 minutes before slicing.

© 2011, The Foodies' Kitchen. All rights reserved.

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