I'm not dead

I'm trying to get back on track, get back to blogging about, not only food, but other beautiful and fun things too. Lately things have been hectic and I haven't been getting posts up, but I have still been doing plenty. I don't have pictures for everything, but I have a few definate recipe recommendations.

1. Eggplant Focaccia(via the Curvy Carrot). This recipe was delicious and simple. The only thing I did differently from the recipe was using swiss instead of Emmentaler and rolling it round, rather than square. AMAZING. If you don't follow the curvy carrot, I suggest you do so immedinately.

2. Cheesy Spinach Soup(aka Witches' Brew, via Annie's Eats). Again, all I did differently was change the cheese to Cheddar(since that is what I had on hand). This soup was very tasty, and I felt so healthy eating it(since it really is mostly spinach anyway). I could not get it smooth enough using my immersion blender, so I used the regular blender, and it turned out great.



I've also been knitting a bunch recently, and even attempting to crochet a bit(though the project was very simple). I crocheted this simple single chain scarf, and I love it. The picture really doesn't do it justice, and I will try to take a better one later on(it is 80 here today, so not really scarf weather).

I also knitted a simple baby hat and mittens for my soon to be niece or nephew. I went with gray, hoping it could work for a boy or girl.

I'm still a very inexperienced knitter, so I try to do simple projects. Next I'm hoping to do a ridiculously adorable blanket I saw on raverly(I'll share the name once I get all my supplies).

So, I am not dead, and will hopefully be back to posting on a regular basis very soon. I should have lots of pretty things to share from the baby shower I am planning, which is coming up in just 4 short weeks.

Eggplant Enchiladas with Homemade Enchilada Sauce

Sometimes I make substitutions in recipes and assume they will be delicious. Other times, I dread that the final product will turn out horribly, and that I will be wasting a huge amount of food that no one will eat. That was my worry while making this recipe. As someone who doesn't like zucchini, I am constantly looking at zucchini recipes, trying to decide if I can sub in something else without ruining the dish. When I saw a recipe for veggie enchiladas, I decided I had to try it, but with one of the main ingredients being zucchini, I had to sub it out. I decided to try eggplant instead, changing the cooking method a bit, since eggplant needs to cook a bit longer, and I have to say, it worked out wonderfully. My husband, who loves his typical chicken and beef enchiladas from the Mexican restaurant up the street, said that these were some of the best enchiladas he has ever had. Thumbs up all around.

Eggplant Enchiladas

Ingredients
For the sauce:
1 tsp vegetable oil
1/2 onion, finely chopped
3 garlic cloves, minced
3 Tbsp chili powder
2 tsp cumin
2 tsp sugar
2 cups tomato sauce
1/2 to 3/4 cup water

For the filling:
3 Tbsp olive oil, divided
1 large eggplant, cut into bite sized cubes
1/2 onion, sliced
1/2 red bell pepper, seeded and chopped
3 garlic cloves, minced
1/2 jalapeño pepper, seeded and diced
1 can(15 oz) black beans
1/2 cup prepared enchilada sauce
1/2 cup shredded cheese

For assembly: 6-8 8 inch tortillas
1/2 cup shredded cheese
1/2 cup enchilada sauce
2-3 Tbsp fresh cilantro, chopped fine

For the sauce:
1: Heat oil in sauce pan over medium heat until shimmering.
2: Add onion and cook about 5 minutes, until softened.
3: Add garlic, sugar, and spices, and cook about 30 seconds.
4: Add tomato sauce and water, bring to a simmer, and allow to cook about 5 minutes.

For the enchiladas
1. Preheat oven to 400 degrees F. Heat 2 Tbsp oil in large skillet over medium heat until very hot. Add eggplant and cook until slightly brown, about 3 minutes. Set aside.
2. After removing eggplant from the skillet, heat remaining tablespoon of oil over medium heat until shimmering. Add onion and red pepper and cook until slightly softened, about 5-7 minutes.
3. Add garlic and jalapeño and cook about 30 seconds.
4. Add eggplant, black beans, and 1/2 cup enchilada sauce. Cook about 3-5 minutes until warmed through. Mix in 1/2 cup shredded cheese
5. To assemble, add about 1/3-1/2 cup filling to center of tortilla. Roll tightly and place in 9" x 13" baking dish, seam side down. Repeat with remaining filling and tortillas.
6. Pour 1/2 cup enchilada sauce over rolled enchiladas. Sprinkle cheese and cilantro over the top. Cover with foil and bake 5-10 minutes, until cheese is melted. Uncover and bake an additional 3-5 minutes.

Source: Adapted from Annie's Eats.

Parmesan Fried Eggplant

Until recently, I was convinced I did not like eggplant. I had only ever seen it coated in tomato sauce, and since I'm not really a fan of tomato sauce, I wouldn't even taste a bite. However, last week I decided to be adventurous, and bought an eggplant I saw at the grocery store. I'm glad I did, because it was delicious, and now I am hooked. This past weekend, after a few healthy meals, I decided I was craving something fried, and thought that fried eggplant might be the best of both worlds, something fried and delicious, yet still more healthy than fast food.

Fried Parmesan Eggplant

Ingredients
1 medium sized eggplant, cut into 1/4 thick rounds
2 eggs, lightly beaten*
1/2 cup bread crumbs
1/4 cup grated parmesan cheese
Oil for frying

1: Place eggs in small bowl. Mix bread crumbs and cheese in another small bowl.
2: Dip eggplant into egg mixture, then into bread crumbs and coat.
3: In deep, heavy skillet, heat about 1/2 inch vegetable oil to about 375 degrees F. Fry eggplant pieces, about 1 minute on each side, until golden brown. Transfer to paper towel to drain and cool before serving.

I ate mine with tomato slices on the side, but I'm sure they would also be great topped with tomato sauce.

*I used egg whites, rather than whole eggs, because I had some left over from a previous recipe, but either egg whites or whole eggs will work.