Sunday, October 28, 2012

Eggplant, Black Bean Vegetable Chili

Easy to make and so delicious!


1 med. eggplant, peeled & cut into 1/4-inch cubes (I used the last one from my garden!)
1 tbsp. coarse (kosher) salt
1/2 c. olive oil
1 med. yellow onion, chopped
1 celery, chopped
1 carrot, chopped
1 red bell pepper, cut into 1/4-inch pieces
1 cubanelle pepper, cut into 1/4-inch pieces (or green/yellow)
1 jalapeno, minced
3 lg. cloves garlic, peeled and coarsely chopped
8 ripe plum tomatoes, cut into 1-inch cubes (or 1 can diced)
1-2 cups of  vegetable broth or chicken (I used homemade chicken stock)
1 c. chopped Italian parsley
1/2 c. chopped fresh basil leaves
3 tbsp. chili powder
1 tbsp. ground cumin
1 tbsp. dried oregano
1 tsp. fennel seeds
1 tsp. black pepper
1/2 tsp. crushed red pepper
1/2 tsp. turmeric
Salt to taste
2 c. cooked black beans (or 1 can, rinsed)
1 cup fresh or frozen corn kernels
1/4 c. lemon juice
Sour cream (garnish)
Monterey Jack cheese, grated (garnish)
I put the first 9 ingredients into a large casserole and cooked for about 20 minutes over medium heat. I then added the tomatoes, broth and seasonings and cooked for another 30 minutes. And then I added the black beans, corn and lemon juice and cooked for another 20 minutes. 

~Based on a recipe from

Tuesday, October 9, 2012

Brazilian Shrimp Soup

Made this for "Meatless Monday." YUM!!!

Coconut milk's rich flavor will keep you coming back for more of this substantial soup. A true Brazilian version would include slices of okra, but ours is already so satisfyingly thick that we left it out.


  1. 2 tablespoons cooking oil
  2. 1 onion, chopped
  3. 1 green bell pepper, chopped (I used a Cubanelle & Jalapeno from my garden.)
  4. 3 cloves garlic, minced
  5. 3/4 cup long-grain rice
  6. 1/4 teaspoon red-pepper flakes
  7. 1 3/4 teaspoons salt
  8. 1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can) (I used 3 Beefsteak Tomatoes from my garden, seeded and chopped, plus 2 tablespoons tomato puree.)
  9. 5 cups water (I used homemade chicken stock.)
  10. 1 cup canned unsweetened coconut milk
  11. 1 1/2 pounds medium shrimp, shelled and cut in half horizontally
  12. 1/4 teaspoon fresh-ground black pepper
  13. 1 tablespoon lemon juice
  14. 1/2 cup chopped fresh parsley or cilantro  

  1. In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
  2. Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
  3. Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.
Notes Variation Instead of the shrimp, use one pound of boneless, skinless chicken breasts (about three), cut crosswise into quarter-inch strips. Cook for the same amount of time.

Suggested Pairing

The sweet elements here call for a somewhat assertive sweetness in the wine as well. A Vouvray demi-sec, from France's Loire Valley, ought to strike just the right balance.

~~Based on a recipe from Food & Wine

Sunday, October 7, 2012

Salmon with Banana--Orange Salsa

Grilled Sockeye Salmon, of course, with this perfect Salsa:

Banana-Orange Salsa

2 ripe bananas, diced
1/2 teaspoon freshly grated orange zest
2 oranges, peeled, segmented and chopped
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1/2 teaspoon ground coriander