Tuesday, September 18, 2007

eggplant and peppers

chili garlic paste two ways

chili garlic paste

3/4 cup hot peppers, seeded
1/2 cup garlic
1/2 cup olive oil
2 tbsp lemon zest
2 tbsp cracked peppercorn
1 tbsp salt
2 tbsp chili powder

process all ingredients to make a thick paste. store in glass jar in refrigerator. use a spoonful or two to spice up a variety of dishes. flavor will mellow after one day.

tofu burritos with garlic paste

1 block firm tofu, pressed and mashed
1 sweet pepper, chopped
2 scallions, chopped
3-4 green zebra tomatoes, sliced thick
1 onion, chopped
3 cloves garlic, minced
5-6 flour tortillas
4-5 tbsp chili garlic paste (to taste)
1 cup shredded cheese
2 tbsp olive oil
1tbsp chili powder
2 tsp cumin
2 tsp coriander

wrap tortillas in foil and heat in oven. sauté mashed tofu, onions, and spices in olive oil. when onions are cooked and tofu is heated, spread garlic paste on tortillas, then top with tofu mixture, cheese, tomato slices, onion, peppers, and scallions. wrap and enjoy!

thai eggplant and bok choi with chili garlic paste

2-3 japanese eggplants, evenly sliced into discs
1 head bok choi, chopped into bite sized pieces
1 red pepper, diced
1 cup olive oil, divided
1 can coconut milk
3-4 tbsp chili garlic paste
2 cups steamed rice (suggested)

after slicing eggplant, lay on paper towels, and coat with salt. After 15-20 minutes, wash off salt, and pat dry. heat enough olive oil to cover eggplant in bottom of large pan, and carefully fry eggplant slices: it should take 2-3 minutes per side, adding additional oil as needed. remove from oil with slotted spoon. place red pepper in oil and fry for 2 minutes.
remove from oil with slotted spoon. place bok choi in oil and cook until greens are wilted. remove from oil with slotted spoon. clean pan, return to stove, and pour in coconut milk and chili paste. return eggplant and bok choi to pan, and cook 4-5 minutes. serve over rice with red pepper on top.

Friday, September 7, 2007


2 cups freshly diced tomatoes (we have been using cherry tomatoes)
1/2 cup minced onion
1 clove garlic, minced
1 bell pepper, minced
1 cucumber, peeled, seeded, minced
1 lemon, juiced
1 tsp. honey
2 tbsp. olive oil
1/2 tsp. cumin
1 tbsp. basil, finely minced
salt and pepper to taste

optional ingredients:
2 scallions, minced
1 tbsp. parsley
2-4 cups tomato juice (depending on the quality of your tomatoes)

combine all ingredients. we like to process them all so they’re the same consistency. chill until cold. even without the juice, ours has been soupy enough. also delicious as a salsa-like dip or bruschetta-like topping.