Export to PDF | Export to DOC
I’m not sure how I managed it, but I ran completely out of peppercorns today! That was on top of the large crockpot dying earlier this week. But everything was salvaged and turned out nicely. In fact, the dish intended for the crockpot is rich and gorgeous
First up is a rich and warming, but not overwhelming soup. It started out as eggplant stew, but I decided it would be better puréed.
Thick Eggplant and a Tomato Soup
2 eggplants, peeled and cubed
2 large cans of tomatoes (whole, crushed or puréed are all fine)
2 large onions, diced
3-4 cloves garlic
2-3 T Ras El Hanout
Salt, pepper and sugar to taste
Place the onions, eggplant, tomatoes, and Ras El Hanout in a large Dutch oven. Cook at 350 for 2-3 hours, until vegetables are very tender.
Mash and chop garlic, let stand at room temp for 20-30 minutes, then stir into stew and turn off heat. When it is cool enough to purée, adjust seasoning with salt, pepper and sugar. Purée and serve over rice or with something crunchy like pita chips.
Since this is a vegetarian dish, I topped mine with some crumbled goat cheese. Feta would work as well. You can also toss in some chick peas after it’s all puréed.
Today, I also split a head of cabbage between a simple soup with Turkey bone broth. I’ll season/change it up when I serve it. Right now, it’s a good, easy to fancy up, way to preserve the extra cabbage.
With the rest of the cabbage, I made my favourite version of cole slaw. You can use a traditional cole slaw dressing with the cabbage, then add chopped pineapple, mandarin oranges, diced red bell pepper, and poppy seeds. Toss and refrigerate for a few hours before serving.
It was a yummy day in the kitchen.