Baba Ganoush Recipe

This one was great:  http://www.davidlebovitz.com/2008/07/baba-ganosh/ 

Here is my modification-
3 medium-sized eggplants ( I used two large)
1/2 cup (130g) tahini (roasted sesame paste) (I used just toasted sesame seeds)
1 1/4 teaspoons coarse salt
3 tablespoons freshly-squeezed lemon juice  (store bought)
3 cloves garlic, peeled and smashed (2 t pre-chopped)
1/8 teaspoon chile powder (omitted)
1 tablespoon olive oil
a half bunch picked flat-leaf parsley or cilantro leaves (1 t coriander)

1. Preheat the oven to 375F (190C).

2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)

3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.
4. Remove from oven and let cool.
5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.  (Vitamix)
6. Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving. Serve with crackers, sliced baguette, or toasted pita chips.
Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.

Summer Squash

I am the only one in my house that will eat summer squash sauteed or grilled so I am on the hunt to find a recipe to use the squash that comes in our produce box.  These two looked interesting:
Fried Squash Puffs (because everything is good fried, right?): http://southernfood.about.com/od/summersquash/r/bl90814j.htm

Ingredients:

• 3/4 pound yellow squash, about 2 medium, cubed
• 1 egg, beaten
• 1/3 cup all-purpose flour
• 1/3 cup cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 medium onion, grated
• vegetable oil

Preparation:

Add squash to saucepan and cover with salted water. Cook, covered, 10 to 15 minutes or until tender. Drain and mash enough squash to make 1 cup. Combine squash and egg and blend well. Combine flour, cornmeal, baking powder and salt, stir well. Add squash mixture and onions, stir until blended. Drop squash mixture by level tablespoon into hot oil. Cook until golden brown, turning once.
Makes about 2 dozen.

I liked these, as did several of the people at the party I made them for.  However, the kids and Mark did not.  I think they'd like them if they were dipped in ketsup or maybe  applesauce?

Summer Squash Bread: http://allrecipes.com/recipe/summer-squash-bread/detail.aspx

Ingredients

• 3 eggs, beaten
• 2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 2 cups shredded summer squash

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
2. In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
3. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.

Easter 2012

Easter 2012
Originally uploaded by LMN and Friends

I made these for Lillian's preschool class. http://inspiredbyfamilymag.com/2012/03/26/bunny-shaped-pretzels/ They turned out great!