Wednesday, September 14, 2011

Eggplant redux

I could have easily finished off the enchiladas, but decided to play nice and let M have the last serving. Eggplant it is...probably one of the least photogenic dishes out there, but mmm mmm good!

So this time I didn't bother measuring, and as a result learned something new: yes, it's important to test the flavoring and adjust accordingly, but when working with absorbent vegetables, perhaps it's better to wait a little bit before making any additions! (with the added complication that I eat it plain. It's meant to be served over rice!).

At any rate, I also managed to take photos before the entire thing vanished into my belly. Voilà ici:

Just these 4 ingredients plus eggplant!
I really don't use much of each ingredient; the eggplant adds about 1/2 cup of its own liquid, so there's really no need.
Dumped the freshly steamed eggplant into the bowl of sauce...
And gave it a stir! The color of the eggplant darkens a bit after 10-15 minutes, which indicates that it's probably OK to test the flavoring. Plus if you wait, it won't burn your mouth as much!
Btw, does anyone out there have first-hand experience w/ the inflammatory properties of eggplant/vegetables in this family? I'm really curious!

Tuesday, September 13, 2011


There's a quote in Nichols' "One Day" that includes the word "enchilada" (but not "the whole enchilada") and I can't remember exactly what it's driving me crazy!!!

Anyway, after seeing A's taco pics I was seriously craving tacos. But I refuse to pay $6 for ground turkey, so I ended up making enchiladas. Since I could only fit 8 in the baking dish, there was quite a bit of extra filling, which then of course ended up in my stomach while the enchiladas were baking... So now I haven't tasted my own enchiladas bc I'm too stuffed to even think about it!

On to the method:

In a big bowl, combine 1 can drained corn, 1 can drained diced tomatoes, 1 can drained & rinsed black beans, 1/2 can enchilada sauce, 1/2 cup salsa, 2 cups shredded chicken (cooked), and 1-2 tsp cumin. Spoon filling onto 6-8 tortillas, sprinkle shredded cheese (Mexican mix) over each, then roll and place in greased baking dish. Pour remaining enchilada sauce over the rolls, then sprinkle w/ remaining cheese and bake uncovered at 375F for 20-25 min. Voila!

I think I was probably supposed to use a different type of tortilla, but then I wasn't sure when I bought them whether I'd be making tacos or enchiladas. Next time!

[UPDATE] The flour tortillas were fine -- YUM! I'm sure I could've sliced and diced and done everything freshly (including the "enchilada sauce"), but for a quick meal, this method definitely delivers.

Tuesday, September 6, 2011

Fall is my favorite season!

I remember posting bentos on this blog last Fall. Very few bentos these days -- more likely to find the traditional American sandwich (slices of processed deli meat and a little mayo between machine-sliced processed bread) or a thermos of soup. Much easier/faster, albeit less nutritious...

But that's not the reason I'm posting. I'm posting bc I am SUPER excited! Sometime this winter, A & I and possibly D and M may put together a big holiday multi-course dinner topped off with a dessert spread. I don't know why I'm so excited about the prospect, but I am. A bonafide dinner party!!!! <-- SUPER excited. Not kidding!

Monday, September 5, 2011

Cantonese-style steamed eggplant

Today I ate an entire eggplant. By myself, lol. I also ate it so quickly that I never got a photo of it! But here's how it went down: I took this simple recipe ( and made it even simpler:

1 eggplant (maybe 10"x5"?)
1 tbsp sesame oil
1 tbsp vegetable or canola oil
1 tsp light soy sauce or to taste
1/2 tsp sugar or to taste

Cut the eggplant into pieces (I did 4"x0.5") and place them in your steamer (I used the steaming tray of our rice cooker). Depending on your steamer, the timing may vary. I'll include an approximate cooktime next time I make it; this time it was slightly overcooked (thought still tasted great). Transfer eggplant to a big bowl. Whisk the remaining ingredients together and pour over the steamed eggplant in a big bowl, stirring to ensure the sugar dissolved.

Then, eat it all! YUM! :P

PS. Adding garlic would probably be more authentic.