Turkish Style Eggplant with Rice-Pasta Pilaf

Eggplant recipe just sort of made up with what I had around, especially some stuff from the freezer (one chopped eggplant, 2 whole tomatoes). Before we go on a trip, if there's any produce that we didn't finish I just pop it in the freezer. The eggplants I chopped, but tomatoes I freeze whole. When I want to use them, I run a tomato under hot water for a few seconds. The skin is really easy to peel off after doing that. The tomato is still rock-hard, it's really easy to chop up.

The pilaf is my attempt to recreate something I had at a Turkish co-worker's home.

Turkish Style Eggplant with Rice-Pasta Pilaf

Ingredients:
For the eggplant:
1 eggplant
2 tomatoes
1 small onion
4 cloves garlic
1 large or 2-3 small carrots
1 T olive oil
2 T chopped fresh parsley
2 lemon wedges
1/3 c of a tomato sauce (any kind you like)
1/3 c water
2 bay leaves
Salt to taste

For the pilaf:
1 small onion
1 T olive oil
1.5 c raw rice
.5 c small pasta (orzo, vermicilli, stars)
3.5 c water
Salt

Method:
Eggplant: Mine was frozen, so to remove the excess water I just had to thaw in the microwave and drain. If yours is fresh, chop it and put it in a bowl. Salt it a little and let it sit about 10 minutes, the salt will draw the liquid out. Drain. Warm the oil in a pan. Saute one onion, chopped. When soft, add the carrot(s), shredded and the minced garlic. When the carrot is soft, add the remaining ingredients: eggplant, chopped tomatoes, juice from the lemon wedges, tomato sauce, bay leaves, parsley, water, salt to taste. Let it simmer while you prepare the pilaf. You can let it cook just until the eggplant is soft, or keep it simmering as long as you want (may need to replenish liquid in that case).

Pilaf: rinse the rice. In a pot, warm the oil. Saute the chopped onion till soft. Add the rice, and saute it for a few minutes. Don't let it brown, but the grains will become more translucent, and shiny. Add the water, pasta and salt. Cook as normal. I let it boil gently till the water is all gone, then I remove it from the heat and cover it, letting it steam for about 10 minutes. Fluff with a fork before serving.

Notes: My friend made her pilaf with orzo, which was really good. Mine was with vermicelli, which is what I had around. It was fine, but it was kind of like normal rice. Next time I will use orzo. The tomato sauce I used had peppers (not spicy ones) in it. You could use plain, or even just tomato paste. I think a spicy tomato sauce, like arrabiata, would be tasty in it. This meal was fast and easy to prepare.

Serving Suggestion: Very good served with yogurt. You could add the parsley at the end instead, if you want, sprinkling it over the dish just before serving

Palao

I wanted to make Massur Palao, which is an Indian dish with rice, ground meat, and massur lentils. Sometimes potatoes can be added. It is similar to Biriyani, which more people have heard of, except Biriyani is made usually with chunks of meat and saffron is added. My grandmother was fantastic at making Massur Palao, and she used to make it every week for my sister. Seriously, it was for my sister, the rest of us were told, "You can't eat any ... well, maybe just a little, but only if she says you can!" My sister was her favorite and my grandmother was an interesting woman. :-)

It was never my favorite dish, but we had some ground beef and suddenly I wanted to make it. But alas, no lentils. So, here you have a Massur Palao-Biriyani hybrid. But I forgot to add potatoes (sad).

Equipment:
Big, heavy bottomed pot (I think mine was like 5 quart size) with lid
Wooden spoon
Knife
Cutting board

Ingredients:
1/2 c oil
2 small onions, chopped
1 large carrot, grated
4 cloves garlic, minced
3 bird's eye chilis (or whatever small hot chilis you have), minced
2 T minced ginger (fresh)
3 T gharam masala
375 g ground beef
3 c raw basmati rice
2 pods black cardamom
2 bay leaves
5 cups water
pinch of saffron
Salt

Method:

First, wash the rice very well, and then leave it in fresh water to soak for 30 minutes.

Warm the oil in the pot. When it's hot (shimmery) add the onion, let it saute until soft, then add the carrot, sautee a couple of minutes. Now, add the chilis, garlic and ginger, let them sautee a couple minutes till nice and fragrant. Push all this stuff to one side, pooling the oil on the other side of the pot. Dump the gharam masala into the oil and make sure it is all touching the oil. Let it fry for a minute, but you don't want it to burn. I have my electric stove on "7" (out of 9) during this process, if that helps. Stir everything together, and add the ground meat, stirring well, making sure that no large lumps form and making sure that no spices are burning. Add some salt. You may need to add a cup of water (deduct it from your 5 cups) to facilitate non-burning.

When meat is reasonably browned (so it is out of the "danger zone" as far as clumping goes) Add the rice and 4 cups of water (3 cups, if you have already added one cup). Salt. Don't stir. You want the meat to stay on the bottom, rice on the top. Once the liquid starts to bubble slightly (NOT a rolling boil), put the lid on and turn the stove as low as it will go. The remaining cup of water should be a warm one. The warmest that comes out of your tap is fine. Put this cup of water in a glass, or your cup measurer, and place the saffron in it. It will start to slowly color the water yellow.

Go do something else for like 10 minutes.

Check to see how the rice is doing. Poke your spoon in along the side of the pot, not disturbing the layers, but enough to check if the liquid is just about all gone. If it isn't, replace the lid and wait a bit longer. If it is, add the saffron water but again, don't stir.

Go do something else for like 10 minutes.

Again, check the rice. If the liquid has all been absorbed, remove the pot from the heat, leaving the lid on, and let it sit that way for you guessed it, 10 minutes. If the liquid HASN'T been absorbed, then let it stay on the heat until that happens, but keep an eye on it. A little moisture is ok, but it should NOT be liquidy.

Now it's done. The top rice should be light and fluffy, the rice that's touching the meat is more moist. Scoop it onto a plate and eat it, adding salt to your taste. You can eat it with yogurt (especially good on the meat part).

Notes and Serving Suggestions: You could add some dried fruit (raisins, sour cherries) when you add the rice, or some chopped herbs of your choice. I think that whole cumin seeds (add them when you fry the gharam masala) would also be good.

About the gharam masala: traditionally, this is not fried. That's because traditionally it contains things like cardamom, black pepper, cinnamon, clove need to be "warmed" (hence the name), but that aren't oil soluble so they don't need to be fried. However, most commercially prepared gharam masala contains cumin and coriander, which DOES need to be fried. My homemade gharam masala also contains cumin and coriander because I'm lazy and so that's two less jars I have to fish around for in the cupboard. The point is, for most people, fry it. But, if you have a gharam masala that doesn't contain cumin and coriander, then: instead of frying 3 T gharam masala, fry 1 T ground cumin, 1 T ground coriander. When you add the liquid, add 1 T gharam masala.

This is REALLY UNHEALTHY. It's fat and carb city. 1/4 of the pot, which you can easily eat, believe me, has like 1/2 a day's calories. The whole recipe is 3687 calories.

Sour Cherry Rice

Tonight I made this rice in an attempt to duplicate one of my favorites from a Persian restaurant in Dallas. It came out really tasty, but it just needed a little more lemon juice and some chopped fresh dill added in at the end. But I'm posting what I did:

Sour Cherry Rice

Main Ingredients:

1/2 glass of uncooked white basmati rice (about 1/4 c)
1 glass water (important ratio is 2 parts water to 1 part rice)
about 1/4 c (a small handful) of dried sour cherries (I get mine at Whole Foods in the bulk foods aisle)
one VERY small onion (or about 1/2 of a regularly small one)
1 clove of garlic
Salt to taste
1 T oil (I used sunflower seed oil)
Squeeze of lemon

Spices:

1 black cardamom pod
2 small green cardamom pods
2 whole peppercorns
1 "petal" of a star anise
1 small bay leaf
2 whole gloves
1 tsp. of cumin seeds

Method:

Wash the rice well, then set it aside. Have the water ready to pour into your saucepan. In the saucepan, warm the oil. When it shimmers, add the onion, chopped, fry till golden brown (careful not to burn!) and stir in the garlic, minced. Push the onion-garlic mix to one edge of the pot, and let the oil pool on the other side. Add the spices (except bay leaf) into the oil. The oil should be hot enough that you can hear a quiet sizzle. Once you can smell the fragrance of the spices (about 30 seconds), stir everything in the pot together, add the rice, let the whole thing lightly fry for another 30 seconds or so, and then add the water, cherries and bay leaf, salt and a squeeze of lemon. Let the rice gently boil until it's just almost dry, then remove from heat and let sit covered for about 10 minutes. Uncover and fluff with a fork. If your rice is still a little too wet, you can pop it in the microwave for a few minutes, or gently cook it on the stove, stirring, until it's drier.

Serving Suggestion and Notes: I thought this was really tasty, and a good approximation of the rice at the restaurant. Theirs is a little drier and fluffier than mine came out, and also less pink (from the cherries). Probably they add the cherries in just at the end, and they get kind of plumped from the steaming rice, but aren't cooking with it. Chopped fresh dill would've been great, but I didn't have any.

Cheap but Good: Tuna Salad with Rice and Corn

This is a really tasty salad, and it's very filling, too. I use tuna packed in oil, because I ALWAYS use tuna packed in oil. I find it much more flavorful.

Tuna Salad with Rice and Corn

Ingredients:

1 can of tuna packed in oil, 160 gram can
1 can of corn, 300 gram can
2 cups of cooked white rice (I prefer long grain)
2 hard boiled eggs
Salt and Pepper

Method:

The rice should not be hot, warm is fine, or room temperature. Cold is fine too, but I prefer it warm or room temp. This is a perfect use for leftover rice! Combine the rice with the (drained) corn and the (undrained) tuna. I guess if you're really watching your fat grams or whatever you could toss the oil from the tuna, but it seems like such a waste! :-) Roughly chop the hard cooked eggs and add them to the bowl. Stir everything together well, salt and pepper to taste.

Serving Suggestion and Notes: You can also add chopped fresh herbs, or dried ones, like parsley or dill. I hear thyme is tasty with corn. I don't eat a whole lot, so for me a small plateful of this is a complete dinner. If you're compelled to have something green in there, I'd stir in some peas or some baby spinach (that sounds really good). My boyfriend also considers this as a complete meal, but he needs about 3 times more than I do, and he *always* has to have bread. With anything. :-)

****Cost and Nutritional Analysis coming soon!!!!!****

Stuffed Trout

Whole trout was on sale last week, and so I made this tasty dish. My boyfriend loved the rice stuffing.

Stuffed Trout

Ingredients:

2 whole trout prepared for cooking (scales off, insides out)
1 lemon
1/2 c chopped herbs (I used a mix of parsley, dill and tarragon)
olive oil (enough to drizzle)
1 T butter unsalted
6 medium white mushrooms
2 c cooked white rice
1 small onion
2 cloves garlic
salt and pepper to taste

Method:

Preheat oven to 350 degrees Fahrenheit. On the stovetop, prepare the stuffing. Melt the butter in a pan, and when it is melted add the onion, chopped. Sautee until it's soft, then add diced garlic and chopped mushrooms. Sprinkle with salt and sautee gently; there's nothing worse than burnt garlic. While the veggies cook, place the fish in a shallow baking dish. Sprinkle salt and pepper on the inside and outside of the fish. When the mushrooms are soft, add the rice and 3/4 of the herbs to your pan of stuffing. Mix thoroughly, the herbs will start to wilt. Remove from the heat. Fill the fish with the rice stuffing and lemon slices (about 4 slices each fish). You can put extra stuffing in the baking dish surrounding the fish, or you can just save it to serve at a different meal. Drizzle olive oil over the fish and rice, sprinkle the remaining herbs over the fish and top each one with two more lemon slices. Put the pan in the oven on a middle rack. The time will depend on how big/small your fish are. Mine took about 18 minutes (I was cooking 4, I don't know if that affects the time). The best strategy is to check frequently; take it out when it looks not very done and then let it rest for five minutes. I said there's nothing worse than burnt garlic, but I think that's not really true: there's nothing worse than dry, overcooked fish.

Serving Suggestion and Notes: I didn't think I could eat one whole fish by myself, but I was wrong! Trout aren't very big, so I would assume 1 per person. There's about 1/2 c of stuffing in each one. I think that 1 stuffed trout is a pretty complete meal. The extra stuffing in the pan gets all the juices from the fish, the oil, and the lemon, so it's really tasty. This meal was also fast; the fish took about 20 minutes to cook including some rest time, and the stuffing didn't take even 10 minutes.

Mattar Palao: Rice with Peas

This is a very basic Indian recipe that you can serve on it's own or with curry or dhal.

Mattar Palao

Ingredients:

1.5 cup basmati rice
3 cups water
1/4 t salt
1/2 t cumin seeds
2 whole peppercorns
1 bay leaf
2 whole cloves
optional: 1 cardamom pod
1/2 c frozen peas
1 T oil

Method:

Wash the rice very thoroughly, until the water runs clear when you rinse it. Set it aside. Warm the oil on medium/high heat in a saucepan that you'll use to cook the rice. When it shimmers, fry the cumin seeds, but keep aside the clove, peppercorns, and if you're using it, the cardamom. Fry the cumin for about 30 seconds, you'll be able to smell them cooking and they may pop. Put the rice, water, salt and bay leaf and other spices into the pot. Set the heat to high, and let the water come to a boil. Once it boils, set the heat down a little so it's still boiling, but very gently. When almost all of the water has evaporated/absorbed, and small "holes" may appear in the pot of rice, stir in the peas, turn off the stove, and cover the pot for 10 minutes. After 10 minutes has passed, you should open the pot up and stir/fluff the rice with a fork. If the rice is still too wet, turn the heat back on to a low setting, stirring everything till it's not too wet anymore. Probably it'll be just right, though.

Serving Suggestion and Notes: This recipe can easily be expanded/scaled down. For basmati rice, the important ratio is 1 part rice to 2 parts water. You can add more spices to your taste or as needed. For a complete (and inexpensive) meal, I like to scramble some eggs and combine them with the cooked rice, especially the next day. You could also add cashews or some other nut. It's also good garnished with chopped cilantro and/or a squeeze of lemon. Serving this with plain dhal (recipe posted earlier, just leave out eggplant) makes it a bit more complete.

Golubtsy (Cabbage Rolls)

Cabbage is a staple food in Russian cuisine. These cabbage rolls are really delicious! Use a high fat content ground beef; it makes the rolls more juicy. You can also use a mixture of ground meats or substitute cooked chopped mushrooms for a vegetarian and vegan option. I use canned whole tomatoes in this dish and chop them up. I prefer to save fresh tomatoes for non-cooked applications, since they're expensive.

Golubtsy

Ingredients:

1 medium head of green cabbage

3 cups cooked white rice
600 grams ground beef
1 large or 2 medium/small carrots
2 small or 1 large onions
3 plum/roma tomatoes or 1 medium/large tomato
salt and pepper (lots)

caraway seeds (optional, but they keep you from farting all night)

water

Method:

Place the cabbage in a large pot and cover with water. Add some salt and the caraway. Bring to a boil, and then let simmer. It's going to need to simmer for about 20 minutes on each side (put it in core side down, then flip it over. Or the other way around.), so use this time to make the filling. Mix the cooked rice with the raw ground beef, grated carrot, onion and tomato chopped small. Add tons of salt and pepper. Mix thoroughly; use hands! When the cabbage has cooked for about 40 minutes, drain the water (you can save it for soup). Rinsing under cold water makes it easier to handle but isn't required. Carefully peel leaves off the cabbage. You'll need about 20 leaves. The remaining cabbage can be used for something else. Leaves: there will be a very tough, thick stem at the bottom. You can mash this a bit with the bell of a spoon to make it bendable, or you can cut it out and eat it like I do. Your call. Basically, you'll have a little cabbage cup in your hand. Place about 2 T of filling (about the size of a hard-boiled egg) in the center, more towards the bottom. Fold the sides in together first, then roll the lump of filling from top to bottom. You should have a neat little roll. Place it in the now empty pot you were cooking cabbage in. Continue making rolls and putting them in the pot; when a whole layer is formed on the bottom of the pot, start a new one. Stacking doesn't hurt. When you're done, add water to the pot, enough to cover at least 2/3 of the rolls, more if you like. You can also add more caraway. It's tasty! Bring to a low boil and then simmer until cabbage is translucent and soft; about 2 hours.

Serving Suggestion: Serve these warm/hot with sour cream, chopped dill and parsley. The cooking water is also delicious; it tastes like soup. You can serve the rolls in deep plates or shallow bowls and add a little of the broth. People can cut open their roll and add some broth to make it juicier.