Happy 100th, Julia!

Today would have been Julia Child's 100th birthday, if she had been able to grace us with her amazing presence for any longer.  I never watched her show (I think I was too young), but she greatly inspired and aided me in my creativity and technique in the kitchen.  I grew up constantly hearing about how wonderful she was and how she revolutionized cooking in the United States.

So, today, I honor her by making a couple of her recipes (gluten-free, of course) and feast upon the deliciousness.

Both recipes are adapted from Mastering the Art of French Cooking by Julia Child

Aubergines (Eggplant) Stuffed with Mushrooms and Goat Cheese

Ingredients:

2 medium-sized eggplants, stemmed and halved lengthwise
3 T. butter, divided
3 T. olive oil, divided
1/2 a large yellow onion, finely minced
1/2 pound of mushrooms (I had buttons, but you could easily use portobellos or something else to your liking), finely minced
Salt & pepper, to taste
2 1/2 oz. soft goat cheese, crumbled (the original recipe had cream cheese)
1/2 t. dried parsley
1/2 t. dried thyme or basil

Instructions:

Take the eggplant halves and score the flesh within 1/4 inch of the skin.  Sprinkle salt onto the flesh and place them, cut-side-down, on paper towels to allow the water to seep out of them.  Leave them for 30 minutes to an hour.

Once the eggplant have drained some of their water (give them a good squeeze to get even more out, preheat your broiler on high, and place the halves cut-side-up on a baking sheet.  Drizzle with a small bit of oil (I used my Misto sprayer) and broil 5-6 inches from the heat for 10-15 minutes, until the flesh is golden brown and fork-tender.

Scoop out the flesh with a spoon, leaving the skin and about 1/4 inch of flesh, and place in a medium mixing bowl.  Set scooped-out eggplant in a roasting pan big enough for them to fit side by side.

Preheat the oven to 375 degrees F.

Heat 1 T. butter and 1 T. oil over medium heat in a large skillet.  Add onion and saute for 5-6 minutes, until it is beginning to turn translucent.  Add in the mushrooms and saute together until both are cooked through and slightly browned, about 5-6 minutes more.

Combine eggplant flesh, mushrooms, and onions.  Stir in the goat cheese, herbs, and salt and pepper.  Be sure to taste and correct any seasonings you desire.

Place filling in the eggplant halves in the pan. If you desire, top with grated Swiss cheese and bread crumbs (I didn't think it needed it).  Add 1/8 inch of water to the pan, and bake in the oven for 25-30 minutes, until tops are browned and everything is heated through.

Before cooking!

After cooking!

I had a helper for some of this.

Chicken in a Tomato and Mushroom Sauce

Ingredients:

6 boneless and skinless chicken thighs
2 T. butter, divided
2 T. olive oil, divided
1/2 pound of mushrooms, sliced (again, I had buttons, but you could use others)
2 shallots, minced
1 cup of peeled, seeded tomatoes, chopped (I used canned whole San Marzanos)
1 clove of garlic, minced
1/2 t. tarragon or basil
1/4 t. salt
Pinch of pepper
1/2 cup of dry white wine
1/2 cup chicken stock, mixed with 1 T. cornstarch (I used GF potato starch) and 1 T. water

Instructions:

In the same skillet as before (I used it out of haste and not wanting to clean another pan), heat over medium-high heat and brown both sides of the chicken thighs (this should take about 6-8 minutes).  Set aside on a plate.

Heat 1 T. butter and 1 T. oil over medium heat in that pan, add mushrooms, and saute until browned.  Set aside with chicken.

Heat remaining butter and oil and saute shallots for a minute or two.  Add tomatoes, garlic, herbs, salt, and pepper, bring to a simmer, and cook for 4-5 minutes.

Add wine and broth mixture, bring to a boil, and allow sauce to cook for 5 minutes or so, until the sauce is reduced a bit and thickening.

Add the chicken and mushrooms back into the pan.  Cover and allow to cook through (about 5-10 more minutes).

Serve hot!  Enjoy!  The sauce would be GREAT over some rice or something, but I am avoiding too many carbs lately due to lack of exercise (I injured my foot a while ago).

Here's to you, Julia!

OPERATION GLUTEN UPDATE:

Also, after going GF for a month, I glutened myself and reacted badly.  So I will be GF from now on.  I feel great, it just sucks having to entirely avoid anything with gluten in it.  Oh well, at least I know!  But, oh my, I miss my beer.

Eggplant Masala(ish) Curry

Authentic?  Not particularly, but I like to add my own tastes to the dish, and it's still tasty!

Ingredients:

2 T. vegetable oil or ghee
1 large yellow onion, chopped
6 cloves of garlic, minced
2 medium eggplants, cut into 1-2 inch cubes
1 t. ground ginger (use 2 t. fresh if you have it, it's better)
1 t. ground cumin
1 t. ground turmeric
1 T. garam masala
1/2 t. fenugreek
1/2 t. salt
1 can chopped tomatoes
1/4 cup plain yogurt
1 small bunch of cilantro, chopped

Instructions:

Heat oil over medium heat in a large skillet with a lid.  Add in the onion and cook until a rich golden brown color (this should take about 10 minutes).

Add in the garlic and stir.  Cook for 2 minutes.  Add in the eggplant and spices, stirring to coat.  Slightly brown the eggplant for a few minutes.

Pour the tomatoes into the mixture and bring to a simmer.  Cover the skillet and allow to cook for 10-15 minutes, until the eggplant is cooked through.

Remove the lid and allow the extra juices to cook off, stirring occasionally.  Taste and correct spices to your liking (I ended up adding more garam masala and some Vindaloo seasoning because I wanted some kick to it).

Immediately before serving, stir in the yogurt and cilantro.

Serve with naan and/or rice if you desire.  I just ate it plain and it was delish :D.  You could also serve it as a side dish or add some meat to it to flesh it out a bit more.

Vegan if you omit the yogurt!

Spiced, Baked Catfish with Simple Zucchini

Sometimes during the summer, when it's hot outside and my air conditioner is acting up and I just don't feel like eating a whole lot, I just want a really simple, light dish that doesn't take too much fuss to throw together and clean up.  Today's is one of those meals.

Ingredients:

2 catfish fillets (mine were "basa" fillets and they are HUGE)
Spices, to your taste:  paprika, thyme, salt, pepper, lemon, garlic, and parsley.  I used about 1/2 teaspoon of each.
Juice of 1 lemon
1 T. olive oil

2 medium zucchini, thinly sliced
1 small red onion, thinly sliced
1/2 t. dried thyme
1/2 t. lemon-garlic seasoning (I used Penzey's)
Salt & pepper to taste

Instructions:

Preheat your oven to 350F.  Use the oil to prepare 2 pans, one for the zucchini, and one for the fish.

Sprinkle both sides of the fish with the spices and herbs and place in the pan.  Squeeze lemon juice over them.

Stir together zucchini, onion, and spices.  Place in prepared pan.

Bake for 15-20 minutes, until the fish flakes easily and the zucchini is cooked through (mine was a little undercooked, but I like it like that).

Serve hot, with tartar sauce if you desire.

Sorry for the delays, everyone.  I have recipes, but for posts, you'll be waiting a little longer.   My grandmother has passed away, and I'm sick and making travel plans to get to the memorial service.

Yes, I suck at updating my blog, I know.  I apologize for how busy/lazy I have been.

Back from Halfway Around the World!

Hi, everyone!

No, I did not abandon my blog.  We went to Australia for two weeks!  I meant to post before I left, but I got too busy and didn't have time.  Australia was amazing. I cannot praise it enough.  I have many pictures to share, and ate some amazing food!  Mostly sushi and Thai, but amazing, nonetheless.  For now, the jet lag is killing me, and I have no patience to make a real post.

Announcement!  After some odd symptoms, I have decided to eliminate gluten from my diet for the foreseeable future (my sister has Celiac disease, which means that I likely have it as well, and this is my testing period).  It won't change much in my life since I've been doing low-carb for so long, but a few things will have to be shifted (and restaurants will be harder to dine at).  This blog has mostly been GF already, but now it will be TOTALLY GF!   Hopefully, all works out and I get rid of some problems I seem to be having in my diet.

I hope everyone's summer is going well, and look forward to more posts!  They're coming soon!

Chicken Broccoli Curry Casserole

This is a recipe direct from Kalyn's Kitchen, and I don't believe I made many changes at all, so here is the direct link to the recipe!

This was really flavorful and tasty, though if you're feeding a larger family, you may want to double it (or serve it with a side dish).  For my husband and I, we nearly ate the whole thing!  I'd say it makes 3 adult-sized meals.  Then again, I also only used 3 chicken breasts.  But, still, it's really good.

Ingredients:

3-4 boneless, skinless chicken breasts
2 t. poultry seasoning
Salt & pepper to taste
1 head of broccoli, chopped into bite-sized pieces
1.5 cups homemade chicken stock (or 2 cups of canned stock reduced to 1.5 cups)
1.5 cups mayonnaise (not fat free)
1-2 T. lemon juice
2-4 tsp. sweet curry powder
2-4 tsp. garam masala
2-4 tsp. hot curry powder (I used Vindaloo, because that's what I have)
(I used more than these amounts because I like really spicy flavors.  Start small and add to your tastes!)
2 tsp. ground fenugreek (if you have it, mine is from Penzey's)
1/2 cup grated sharp cheddar cheese (optional, but good!)

Instructions:



Preheat your oven to 375 degrees F.

In a deep, heavy-bottomed skillet, add about 2 inches of water (enough to cover the breasts when they're added), along with a sliced lemon, and bring this to a boil.  Add the chicken breasts and simmer over medium heat for 5 minutes.  Remove from heat and let sit for 15 more minutes, or until the breasts are cooked through (this is poaching).  Remove chicken.

Cube up the chicken and place it in the bottom of an oiled 9x9 casserole dish.  Sprinkle salt & pepper (and poultry seasoning, if you have it) over the chicken.

Steam or blanche your broccoli until the broccoli is JUST cooked and bright green (you don't want it fully cooked yet).  Drain and place over the chicken in the dish.

In a medium saucepan, place chicken stock and spices and whisk until combined.  Cook for 2 minutes over medium heat (once it's boiling).  Remove from heat and add in the mayonnaise & lemon juice.  Taste the sauce and adjust your spices.

Pour over chicken and broccoli.  You don't need to mix it in.

Cover and bake for 30 minutes.  Remove the foil and top with the cheese, and cook it for another 10-15 minutes.  Tasty tasty!

You could easily do this with turkey as well, and switch up the broccoli (or mix it in) for some cauliflower.  I think adding other veggies would be feasible as well without damaging the flavors.

Fake-Out Mashed Potatoes!

Want a healthier option than mashed potatoes that has a similar texture and flavor?

This is for you!  Pictures to come.

Ingredients:

1 head of cauliflower, stem removed and chopped into bite-sized florets
3 cloves of garlic
1/2 cup finely grated cheese (something like parmesan or cheddar works best; goat cheese is also good)
2 T. butter
1/4 cup cooking cream
Salt & pepper to taste

Instructions:

Bring a large pot of water to boil and blanch the cauliflower until fork-tender, about 6-8 minutes.  Drain.

Place cauliflower and garlic into a food processor or blender and puree it until creamy.   If your cauliflower seems to be bunching up, add some cream until it becomes smooth.

Pour this into a pot (I use the same one) and heat over medium heat.  Stirring frequently, add in the cheese(s), butter, and salt & pepper and allow cheese to melt.  Cook over low for another 10 minutes, stirring occasionally, and then serve!

I love having this with roasts and other dishes with a gravy so I can have something to mop up the sauce with :D.  My husband is less a fan of this than I am, but I think it's a great substitute.