Monday, March 18, 2013

Easter Menu Suggestions...Husvéti Menü Ajánlat

Today is Yesterday was... St. Patrick's Day...celebrated mostly in Ireland, but here in the United States as well...and all over the world. You don't have to be Irish to celebrate this special day, just have the love of 'green' as I do...have the 'luck of the Irish'...and mostly love of the traditional Irish food, bread...as in Soda Bread, which I also made, just not posting it today since my daughter Lora, @ Cake Duchess, made the same exact recipe and posted hers, for today.

I spend way too much time on Pinterest, and not enough time on my blog these last few months. I cannot download photos from my camera for the last couple weeks...and of course, to upload. I ordered the needed accessories to replace the old ones for my Canon Power Shot SX130, from Amazon; (cable cord, and adapter)...and if that doesn't work, then I will upgrade to a Canon Rebel camera!




 
"Green is the color of nature, fertility, life. Grass green is the most restful color. Green symbolizes self-respect and well being. Green is the color of balance. It also means learning, growth and harmony. Green is a safe color, if you don't know what color to use anywhere use green.

Green is favored by well balanced people. Green symbolizes the master healer and the life force. It often symbolizes money. It was believed green was healing for the eyes. Egyptians wore green eyeliner. Green eye shades are still used. You should eat raw green foods for good health. Friday is the day of green. Green jade is a sacred stone of Asia." 

HAPPY(belated) ST. PATRICK'S DAY!
                                             Vegan Avocado-Tomato Toasts for #greenslove
Moving on to the next project:

I have been graciously invited once again...this year by a special Hungarian food blogger friend, from Katalin @Konyhája to participate in this Easter Menu Suggestion...Husvéti Ajánlat Játék originally initiated by Éva, from Takarékos Konyha...literally meaning, Éva's Thrifty Kitchen, in English. What a coincidence. My blog is Food and Thrift, in Hungarian...Étel és Takarékosság, very similar. 

Katalin, köszönöm szépen a kedves meghivást...Éva, köszönöm a kedves Husvéti Játékot!

This year, I will be featuring light, and Springtime suggestions...Easter is coming rather early this year, so is Passover, which always coincides with Easter...not a coincidence! For this year, I am featuring some International dishes...will be staying...have been staying away from heavy, and fatty meats, and red meats, although I do crave an occasional nice portion of steak, or homemade hamburger, grilled outdoors, with all the fixings!...never mind that, just lets concentrate on light, colorful, and tasty dishes that I have prepared in the past for spring, and summer, and stay with that!

Thanking Katalin, and Éva, and I will be paying forward the invite to 2 other food bloggers, as requested!
Köszönöm Katalin, és Köszönöm Éva...már is tovább adom a meghivót...Kriszti, az Illéskrisz Konyhája...  extending the invitation to Zsuzsa, from Zsuzsa is in the Kitchen
 Just click on the link for the original post, and recipe!
                                                              Vietnamese Chicken Noodle Soup
                                                               Wild Mushroom Risotto
                                          Fabrizio's Easter Lamb Shanks ...served over basic risotto, but can be served over Wild Mushroom risotto, as well! ...and I also recommend a nice spring pasta dish which you can pair with fresh salmon, if you wish not to eat lamb. (this year I'm omitting heavy meats)
                           Farfalle with Salmon, and Peas...in a light cream sauce
                                         Flourless Chocolate Mousse Cake
                                                Coconut Macaroons
                                             Perfect 'brownie pan' Brownies

                                                               



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Monday, March 4, 2013

Eggplant Caviar

Continuing with my usual blogging has not been the easiest and smoothest thing on my list of things to do...just like my daily tasks these days, but I'm trying my best to catch up. I know I owe you, my dear friends comments, and replies on your blogs. It's not enough to be replying back on  my comment section, it should be done directly by visiting your blogs.

So, I will try harder...you've been all so sweet and kind with all your comments. I thank you for that!
I seldom make eggplant dishes, although I do love eggplant...as do all my family. So many ways of preparing it, for appetizers, side dishes, and main dishes. It is so versatile and can be prepared so deliciously, just like I made it for a wonderful appetizer.
 Eggplant Caviar is another favorite Sicilian dish which I have been making for a long time. It is quite similar to the famous Caponata, but with less ingredients, and is simplified, using only a few additions. Also, traditionally it is peeled and mashed up into a paste-like concoction which is not so attractive...so I prefer to leave the skins on which as you can see is soft and edible, and also leave most of it in chunks. All you need is some crusty bread, and enjoy!

Eggplant Caviar
recipe by; Elisabeth

1 large eggplant
1/4 cup plus 2 Tbsp. extra virgin olive oil
1 teaspoon red wine vinegar
2 cloves garlic minced fine
1/4 cup small capers
juice of 1 lemon
a handful of fresh chopped Italian parsley
sea salt, or Kosher salt to taste
fresh ground black pepper to taste
crushed red pepper flakes, about 1 teaspoon

Preheat oven to 400 degrees F. Line a baking sheet with dull side of the aluminum foil side up; spray with cooking spray. Cut eggplant in half, lengthwise then cut into thirds, and into segments as shown on photo. You can spray some more spray on the eggplant slices, or drizzle oil. (I sprayed mine with cooking spray)

Bake for about 20 minutes, and check to see if it needs liquid; just don't add any more oil...add about 1/4 to 1/2 cup of plain water to the pan...it will soak into the eggplant. Continue baking for another 25 minutes.(45 minutes total)

When eggplant has a brownish color and soft, carefully take the hot baking pan out and remove the eggplant pieces with a flat spatula onto a cutting board to cool for a few minutes then, cut into bite size pieces.

Have a medium size bowl ready to add the 1/2 cup oil, the chopped garlic, pepper flakes, capers, parsley, the vinegar, and the lemon juice. Add the salt and pepper. Carefully add the eggplant, you can mash some of them up. Stir carefully, and serve it on small plates for first course, or just appetizer. Drizzle extra oil on top, and garnish with extra parsley.  Serves 4
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