Roasted Eggplant Dip

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IMG_12291 Medium Eggplant, peeled and cut into 1″ cubes
2 Red Bell Peppers, seeded and cut into 1″ pieces
1 Red Onion, peeled and cut into 1″ pieces
2 Cloves Garlic, minced
1 Tbsp Fresh thyme, chopped
3 Tbsp Olive oil
Salt and freshly ground black pepper
1 Tbsp Tomato Paste
1 Tbsp Lemon Juice
1 Tbsp Red Wine Vinegar
1 Tsp Sugar
1/4 Tsp Crushed Red Pepper Flakes

1. Preheat the oven to 400 degrees.
2. In a large bowl, combine eggplant, red bell pepper, onion, garlic, and thyme.
3. Drizzle with olive oil, 1 teaspoon salt and 1/2 teaspoon pepper, then toss to combine.
4. Spread on a baking sheet and bake until the vegetables are soft and lightly browned; about 45 minutes, stirring halfway through.
5. Let cool for a few minutes, then transfer to a food processor and add tomato paste.
6. Pulse until blended, 3 or 4 times, then transfer to a bowl and stir in lemon juice, red wine vinegar, sugar, and red pepper flakes.
7. Season to taste with salt and pepper.

Egg Drop Soup – Takeaway Style

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IMG_0717

4 Cups Chicken Broth
0.25 Tsp Ground Ginger
2 Tbsp Chives, chopped
0.25 Tsp Salt
1.5 Tblsp Cornstarch
2 Eggs
1 Egg Yolk
1 Tsp MSG

 

 

 

1. Pour 3 cups of the chicken broth into a large saucepan. Stir the salt, ginger, MSG and chives into the saucepan, then bring to a rolling boil.
2. In a small bowl, stir together the remaining 1 cup of chicken broth and cornstarch until smooth.
3. In a small bowl, whisk the eggs and egg yolk together using a fork, then drizzle the egg, a little at a time, from the fork into the boiling broth mixture.
4. Once all the egg has been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Poor Man’s Paella

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Paella
4oz Chorizo, casings removed and crumbled
1 Small Onion, thinly sliced
1 Clove Garlic, thinly sliced
1/2 Cup Diced Tomatoes
1 Cup Arborio Rice
Pinch of Saffron, dissolved in 2 Tblsp Water
1.5 Cups Water
Salt & Pepper
1 Tbsp Olive Oil
8oz Cooked Chicken
8oz Mixed Seafood (thawed if frozen)
2 Tblsp chopped flat-leaf Parsley
1 Scallion, thinly sliced

1. In a 10-inch skillet, cook the Chorizo over a medium heat, breaking it up with a spoon, until some of the fat is rendered and the Chorizo is browned – approx 4 minutes.
2. Add the Onion and Garlic and cook over low heat, stirring, until softened and just beginning to brown – approx 8 minutes.
3. Stir in the Tomatoes, Rice, Saffron with its liquid and the 1.5 cups of Water. Season with salt and pepper and bring to a boil, then cover and simmer over a low heat, without stirring, until the rice is al dente and the liquid is absorbed – approx 15 minutes.
4. Stir the cooked chicken and the seafood mix into the rice. Cover and cook on a medium heat for 5-10 minutes, until the paella is just heated through and the seafood is cooked.
5. Garnish with the Parsley and Scallion, drizzle with the Olive Oil and serve.