Yes, I’m in a recipe mood. I tend to post up many of my meals on Facebook and receive lots of comments. Frequently its, what is the recipe. So in an effort to further clutter my blog with unrelated material – I will now post recipes here and there. Maybe it will help me to post more frequently and I can get back to the subject matter which most of you are more interested in. Marketing. Advertising. Business. Current Events. My take on all of that jazz.
Anyways, let’s get back to this eggplant business. I had acquired quite the large eggplant this past summer. Now, I was able to make 3 different dishes out of that one vegetable for myself. The most snack-tastic were these tempura eggplant sticks. So freakin’ tasty! I added a mascarpone cheese topping with blueberries to give it a sweet and clean finish. I’m a big fan of healthy dishes and this is definitely up there.
Eggplant is a relative of tomatoes, potatoes, and … tobacco. It is native to India and shows up in a lot of Indian, Arabic and Asian dishes. Different species (cultivars) of Eggplant are usually classified by their size, shape and color. I had a large, purple elongated-ovoid type which translates to the big, purple, long, and oval.
Eggplant Tempura with Mascarpone and Blueberry
- ice water
- black pepper
- cayenne pepper
- mascarpone cheese
- heavy cream
- fresh blueberries
- Olive, canola, or peanut oil
Peel entire eggplant. Slice into 1/4″ wide and 2 1/2″ long strips. In mixing bowl beat egg with ice water. Then add flour until mixture becomes thick and slightly lumpy. Season the mixture with an 1/8 teaspoon cayenne. Pour oil into a saucepan or pot to make a 3″ depth on medium to high heat. Carefully drop a droplet or two of water into the oil to see if it crackles. IF so, your oil is hot and ready. Line a separate plate or bowl with paper towels. Season the eggplant with salt and pepper, dip into tempura batter, and carefully place into frying liquid. With metal tongs or a fryer basket let the eggplant slightly brown on one side. Then flip to brown the other side. Once cooked after about 4-6 min, begin laying them on the towels to dry. You can keep them warm in the oven on low if you’d like. Mix the mascarpone cheese with heavy cream and blueberry in a bowl until smooth and light. Serve the eggplant on a platter with mascarpone and blueberry as dipping sauce.
Looking for a healthy and tasty snack? Kale chips are definitely high on my list. Kale is a cabbage type vegetable in the same family as broccoli, collard greens, and brussel sprouts. Its high in iron, calcium, Vitamin C, Vitamin K, and beta carotenoids. It has anti-oxidant, anti-inflammatory, and anti-carcinogenic properties which basically means keeps your skin youthful, and might help reduce the risk of cancer.
To make the Kale into chips involves a very simple process of prepping, seasoning, and baking.
- Kale (1-2 bunches)
- Sea salt
- Black pepper
- Olive oil
Begin by splitting the Kale leaves down the stem and removing the stiff parts of the stem with a sharp knife. Slice the large kale leaves into chip-sized pieces. Throw out the stems. Place the leaves into a mixing bowl. Drizzle a few tablespoons of olive oil over the leaves. Sprinkle a tablespoon of sea salt and tablespoon of black pepper onto the leaves. Preheat your oven to 250°. Use your hands to toss and mix the leaves so that the oil and seasoning evenly coats them. Try not to use a spoon as it may damage some of the leaves. Cover a flat baking sheet with aluminum foil. Spread the leaves out evenly on the baking sheet in a single layer. Don’t let them overlap. Use a second baking sheet if needed. Place in the oven for 20-30 minutes until leaves are dry and crispy. Remove and lay them on paper towels to cool and collect oil.
Serve warm or room temp and enjoy.
*Tip* Freeze the Kale in the fridge for an hour and a half. Thaw, then begin the recipe. The chips will take on a slightly sweet flavor.
So I definitely need to kick it up a notch with my blogging. Enter stage right: de.li.ci.ous and Blackberry.
Especially since my life has been full of downtime the past couple of weeks. A little history here: I fractured my foot while running recently. Such a small injury has forced me to revisit how I live my life. Depending on others to help me out doing many things which I had taken for granted. Getting to work, getting lunch, grocery shopping, laundry … and the list goes on. Hopefully in another 2-4 weeks I’ll be back on my ‘foot’ to accomplish my normal routine independently. Shortly thereafter I’m getting back on my mountain bike and heading back to my rock climbing group.
By the way, speaking of my mountain bike. I bought a new one recently as my last was stolen. Check it out, a beaut’ in my own biased opinion!
Yes, stolen. So I revisited my locking mechanism which was very apparently faulted. The perpetrator cut through my heavy gauge steel combination lock. Now I’ve upgraded to Kryptonite’s ULock which is great for locking the bike up on stops as I ride through the city. I’ll have to share my great experience with Kryptonite in another post.
Back to de.li.ci.ous and Blackberry integration. Delicious was very simple to tie into my blog. I’ve used it previously to link blog when I was hosting on TypePad. Now with WordPress and my own hosting I’ve made sure to include so that I can link-blog. Logged into delicious, clicked Settings, entered in my blog information and Presto! I have a working link-blog.
WordPress for Blackberry was easily downloaded via their App World. Now I can blog on-the-go and will probably have to remember to keep my posts on topic as being out causes me to thing about Food-blogging a lot. Something I do on my personal Facebook account. Anyway, I encourage integrating many different types of blogging in order to keep the mind engaged. We humans have short attention spans; text can only go so far.