Tuesday, September 27, 2011

Carla Vavala - Babbaganoush and Biscuits

Check out Joanne's version of these on Wednesday at Applecrumbles.  She and I are trying some healthy foods from Carla Vavala's book Fusion + Friends.  This book is only $10 on Amazon.com so it would be a great gift for someone with the holidays coming up!

This week we made Carla's babbaganoush and sour cream biscuits.  I've never eaten babbaganoush much less made it, but it was so easy and delicious.  Really, I could have just made my meal off of it.  You are supposed to serve it with pita bread, but we used italian bread instead that I had toasted in the oven with a little olive oil drizzled on top.

First, you bake the eggplant.  I halved the recipe.  And yes, I know this photo is not flattering.


Then you just peel the eggplant and put in a food processor with the other ingredients, whirl away for a few seconds and voila - you have a fabulous appetizer to enjoy!  I had no idea what tahini paste was and I could not find it at Publix, so I substituted peanut butter and it worked really well with this.  This photo does not do it justice.  It really is so tasty.



The sour cream biscuits had a secret ingredient in them.  Club Soda.  I did not have any on hand so I substituted milk.  Have you ever tried this milk?  I just bought some this week and it is delicious and it has a 70 day shelf life!  Not that it will last that long around here, but it is really good milk.

These biscuits are easy and fabulous.  As a matter of fact, I plan to make them again this weekend for some guests we have coming over.  They have very simple ingredients, just boxed biscuit mix, grated cheddar, fresh rosemary, garlic, sour cream, and a little bit of club soda.  You just drop them out, bake and they are soft and so delicious!!

Wednesday, September 21, 2011

Carla Vavala - Richie A to Zucchini Pie

I was supposed to make Potstickers today but that did not happen.  Something more important came up - trust me.
But I did, however, make Carla's Zucchini Pie on Tuesday and guess what?  It was so good we ate it all up before I remembered to take a photo of it.  That is the honest truth.  I halved the recipe for Chan and me and we scarfed it down like there was no tomorrow.  I know, you are all disappointed that there is no photo.  I'll make this again though and I will photo it because it is just that good!  I am not best friends with zucchini, but I like it on occasion and in special ways.  This was the easiest recipe.  I guarantee you it will be on my rotation every month.

Check out the potstickers at Applecrumbles and see what you think.  If you want to cook along with Joanne and me on Thursdays, I think we are just going to work our way through Carla's Fusion Food + Friends book.  The next recipe is Really Good Babbaganoush and I am excited about that one.  But Joanne may have something else in mind to make next week so please check her blog to see.

Try this.  I promise it is just so easy and so delicious!!  And healthy too!

4 medium zucchini, peeled and sliced
1 cup biscuit mix
4 eggs
1/2 cup vegetable oil
1/2 onion, chopped
1/2 cup grated parmesan cheese

Mix all together and back in ungreased pie plate for 40-50 minutes or until golden brown on top.  Serve warm.

Monday, September 12, 2011

New group forming! Healthy foods.

My friend,  Joanne, at Applecrumbles wants to start a new weekly cooking group using Carla Vavala's new book called Fusion Food + Friends.  The book is only $10 on Amazon.com.   The group will post on Thursdays I think.  If you are interested in joining in, this Thursday Joanne is making the first recipe in the book which is  Caponata.  You make it in the crock pot so easy breezy.  If you make it, just send Joanne your photo and your link to your post and she will post on her website.  We are trying to see how many have an interest in doing this before we launch a website. 

Here is the recipe for the Caponata:

Mix all in crockpot and cook for 7-8 hours
1 med. eggplant, peeled and cut into 1/2 inch pieces
1 (15 oz) can diced seasoned italian tomatoes undrained
1 med. onion chopped
green olives sliced (optional)
1 red bell pepper cut into 1/2 inch pieces
1/2 cup medium jarred salsa
1/4 cup extra virgin olive oil
2 T. capers drained
3 T. balsamic vinegar
3 cloves garlic, minced
1 tsp. oregano
1/4 tsp salt
1/2 tsp basil
1/4 tsp pepper
1/2 T crushed red pepper

Enjoy with sliced baquette bread, or put on your favorite pasta!