The Deep South

View from the Westin

So, yeah. I've been kind of MIA. Had to go to Aruba for work. I know. Poor me. Woe is me. Blah blah blah. But YOU try being "on" for 18 hours a day. It's exhausting! It's hard enough to travel with friends, let alone with work peeps. Plus, the wind was blowing a constant 20 knots. I still have sand in my ears. Anyhoo, that's a lame excuse for my lack o' blog posts. After 8 days of restaurant dining, I need to cut back hard core. So I've looked to some veggie relief.

I found this recipe on the Food & Wine website and it just sounded tasty and healthy (once I reduced the oil by half). Since I feel like I need to cut back on white food (rice, bread, pasta, sugar) I ate this recipe for dinner as is, without any sides. But you could serve it with Basmati rice and it would be a bit more filled out and super delish. Enjoy it with my travel photos below...

View of Aruban east coast

Bushiribana Gold Smelter Ruins

View from inside Bushiribana Gold Smelter Ruins

View from the (collapsed) Natural Bridge area

National Archaeological Museum

Sand dunes north of the California Lighthouse

Sunset at sand dunes

Curried Eggplant with Chickpeas and Spinach

Adapted from Food & Wine

2 large garlic cloves, minced

Kosher salt

2 teaspoons curry powder

1/4 cup vegetable oil

1 medium eggplant (about 1 1/2 pounds), peeled and cut into 3/4-inch pieces

1 large onion, cut into 1/2-inch wedges

One (15-ounce) can chickpeas, drained

1/4 cup grated fresh ginger

Freshly ground pepper

One (5-ounce) bag baby spinach

Warm naan or Basmati rice and plain yogurt, for serving

1. Preheat the oven to 425°F. On a work surface, mash the garlic to a paste with a pinch of salt.

2. In a large roasting pan, mix the paste with the curry powder and vegetable oil. Add the eggplant, onion, chickpeas and ginger, season with salt and pepper and toss thoroughly.

3. Spread the vegetables in an even layer and roast for about 30 minutes, stirring once or twice, until the eggplant and onion are tender. Stir in the spinach and roast just until wilted, about 2 minutes. Serve with warm naan or rice and yogurt. Serves 4, or 2 without sides.

Chickalicious

After last night's decadent meal I needed to take a break. So where did I turn? Where else! The Recipes for Health section of the NY Times that is my go-to guide for quick, healthy meals. One of my favorite pantry meals is the Chickpeas With Spinach. I always have chickpeas in my cupboard as a kind of emergency staple because I know that I can do so many things with them, even if the rest of the cupboard is bare.

The Times pictures this chickpea recipe on toasted bread, but I like to serve it with Basmati rice for a more complete meal. I also add a little more garlic and heat, but that's just my personal preference.



Oh! I almost forgot, this recipe calls for 1 tablespoon of tomato paste, which is such a small amount that I recommend purchasing the tomato paste that is sold in tube form (like toothpaste) rather than the 4 ounce can that you generally find in grocery stores. I've found that whenever I buy those cans I use a little, have every intention of making something with the rest, never do, then end up throwing it away. So, even if the tube is a little more expensive, you're probably coming out ahead because you don't have to keep buying and throwing away unused tomato paste. OK that's my hot tip of the day. Back to the recipe.



Chickpeas With Spinach


1 tablespoon olive oil

1 medium onion, chopped

3 garlic cloves, minced

1/2 teaspoon cumin

1/4 teaspoon red pepper flakes

Salt and freshly ground pepper to taste

1 tablespoon tomato paste

1 (15-ounce) can chickpeas, drained and rinsed

1 cup chicken or vegetable stock, or water

Cayenne to taste

1 (6-ounce) bag baby spinach

1. Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, red pepper flakes, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.

2. Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste (about another teaspoon) and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve. Serves 2 - 3.