Eggplant with Fenugreek Spice

Fenugreek and Eggplant

Roasted Eggplant with tomatoes and Fenugreek

Roasted Eggplant with tomatoes and Fenugreek

  • 1 Eggplant peeled
  • 1 garlic clove minced
  • 1/4 cup olive oil1 tsp fresh parsley or cilantro
  • 1/2 tsp Fenugreek
  • 1/2 tsp red pepper flakes
  • Salt

Directions
Peel eggplant, cut into cubes, lightly salt the cubed eggplant, place into colander and place colander onto a bowl to collect the water from the eggplant for 30 minutes. With a paper towel dab dry the eggplant. In a skillet over medium heat brown eggplant as the water from the vegetable releases its vapor.  Add olive oil and minced garlic and cubed eggplant. Stir the egg plant in the skillet for 10 minutes. Remove from heat. Place eggplant into a bowl, add parsley/clinatro fenugreek, red pepper flakes and combine all ingredients with a wooden spoon. May be served at room temperature.
Health Benefits of Fenugreek

1. Fenugreek is known to reduce risk of heart strokes.
2. Oestrogen like properties to help reduce menstrual cramps and discomfort during menopausal symptoms.
3. Reduce labour pain and helps against iron deficiency post pregnancy. Increases milk production in lactating mothers.
4. Galactomannan is a natural soluble fiber that makes fenugreek beneficial for people with diabetes.

Fenugreek is best known for the benefits obtained from its external use. The paste can help get rid or skin irritation, wounds, muscular pains, scars, etc. It is also used as a beauty product in face packs to remove pimples and blackheads. If consumed like green tea with honey and lemon, fenugreek can help reduce fever.

The Ultimate Ingredient

The unteachable ingredient is the most important and it begins with the farmers!

One noticeable golden thread that passes from the weathered hard working hands of labor is that of respect and passion. The farmers, fisherman, and gardeners along the costal countries which border the Mediterranean Sea translate their passion by handling the food with good intentions, admirable aspirations of delivering quality nutrients to the locals, with pride in their produce, a smile on their face, it is all done with utmost respect and affection for neighbors and residents alike.

A stark transcontinental contrast to the American Food Science Industry where the word “chemicals” is substituted by the words “Fruit Snacks” in order to convince a younger generation of what is an actual fruit form.

The Mediterranean Lifestyle has afforded me the possibility of researching, studying, and experiencing the rich culture of nutritious alimentation that reaches our tables. My goal has been to teach methods of optimizing the nutrients that come from the seeds that have grown into vibrant colors of fruits and vegetables that arrive with gusto at each and every meal.

Teachable lessons address the quality of  the produce (I have learned) that may or may not be essential, as it could be limited based on geography. Heating methods change from country to country because of the current distribution within homes. I have seen circuits blow out in an entire home just because the kitchen lights were turned on at the same time the oven was warming to it’s ideal temperature. (A single top heating unit works whether gas or electric.) Utensils for improving food preparation, while in abundance in countries like the United States, are not always readily available globally; a knife and wooden spoon can be more than enough to get one around the kitchen. Cooking often begins with a base of fat, a healthy choice is olive oil over low heat with added herbs, spices, vegetables, meat, poultry, or fish.

Notably, the execution of the technical aspect of cooking can be taught, monitored, encouraged, and at last tasted, but the one thing that I cannot teach is the emotion that must accompany cooking.  Many times I have received a call of desperation, “I did everything that you told me to do! I followed the recipe to the letter. It must be inferior ingredients. WHAT DID I DO WRONG?”

My reply: “Give your food a voice”. Did you listen to it as you prepared it? What did the simmering look like? How did  it smell or taste? Was the meat sticking to the pan when you tried to pry it from it’s cooking process?  Yes, all these techniques are critical to reproducing a healthy recipe….

…however, let’s no overlook a critical key that unlocks a successful meal, What was your physical presence: in a hurry, angry, sad, OR happy, content, positive? A word of caution when preparing food for those who you appreciate, those individuals must be elevated in importance, as you would value their conversation value their palate. Promote a progressive meal that is robust of flavors that comes into a calm, upbeat, and yes, loving atmosphere. The additive of your best self should also be that of the continued golden thread of passion and priority in order to provide a delectable meal.

Learn from the shimmering string of labor that brought the food over the miles to your kitchen, the ultimate and unteachable ingredient to an optimal meal comes from your passion as you stir the food, check the fluid, and taste the seasoning, the ingredient to a successful meal is always love.

Friendly Chocolate Mousse

Ingredients

Delicious Chocolate Mousse made in a blender. 5 minutes to make & 1 hour in the refrigerator.

Delicious Chocolate Mousse made in a blender. 5 minutes to make & 1 hour in the refrigerator

  • 1 cup Ghiradelli bittersweet chocolate chips
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 Tablespoon sugar
  • 1/2 cup Whipped Cream
  • Whipped Cream, for topping
  • chocolate curls or cocoa, for garnish, optional

Easy Preparation time 5 minutes. Chill time 1 hour.

Place chocolate chips egg and flavoring in blender and chop. Heat cream until very hot and small bubbles appear at edge. Do not boil. With blender running, pour in hot cream. Blend until chocolate is melted and mixture is smooth. Add sugar and Whipped Cream, blend for another minute.
In dessert dishes, place 1 Tablespoon of Whipped Cream and 5 Raspberries. Pour into dessert dishes, cover with plastic wrap, and chill until firm. Top off with whipped cream, 5 raspberries and shaved chocolate garnish, if desired, or sprinkle the whipped cream with a little cocoa.
Serves 4.

Sausage and Mushroom Risotto

Risotto is Italian comfort food which can be served simply by itself, or add in a choice of vegetables, sausage and mushroom risottoseafood, or meat.

Ingredients

Italian Sausage 4 ounces
Mushrooms sliced. (choose from portabella, porcini, crimini)
2 Tablespoons Olive Oil
1 teaspoon butter
1 Small onion or shallots
Arborio Rice 1 cup
1/2 cup wine
2 cups broth (water and 2 buollion cube)

Directions

In a skillet over medium heat add sausage and break it into small pieces with a wooden spoon. Once brown it is down. Place a colander into the sink and place cooked sausage into colander, allowing to drain for 10 minutes.

Heat 2 T of olive oil or butter in a well-seasoned, cast iron skillet (or the heaviest, non-stick skillet you have.) Add 1 pat of butter and chopped shallots or onions to the oil and sauté for 2-3 minutes over medium heat.
Add your Arborio rice. For this example, we’ll use 1 cup. This is enough to feed four to six as either a first course (the Italian tradition), or as a main course. Stir the rice well with the onions, butter and oil, because the purpose is to thoroughly “coat” the rice. This helps regulate absorption of the liquid. Add 1/2 cup of dry flavorful white wine.  When the wine is about 3/4’s absorbed, reduce the heat to the lowest setting if you are cooking in an iron skillet, (low medium if in anything else), and ladle in enough stock to cover the smoothed out risotto. When the added liquid level drops about 1/3, re-cover the risotto with more stock. (Continue this process for about 20 minutes.) At about 10 minutes of stirring rice add your mushrooms and sausage.

The end of the cooking is critical for the final texture of the dish, so when the rice is mostly tender, but with just a hint of texture to it, and the liquid you have added to this point is mostly absorbed, add the Parmesean and 2 T of butter. At this point, stir the risotto to blend in the cheese and remove your finished risotto from the heat.

Seafood Risotto

Risotto is Italian comfort food which can be served simply by itself, or add in a choice of 1012686_10203306633251620_1396685508_nvegetables, seafood, or meat.

Ingredients

1/2 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/3 cup of white wine
Select seafood of choice: mussels, shrimp, clams, calamari, or octopus.
2 Tablespoons Olive Oil
1 teaspoon butter
1 Small onion or shallots
Arborio Rice 1 cup
1/2 cup wine
2 cups broth (water and 2 buollion cube)

Directions

Place seafood into a bowl with garlic clove,  salt,  red pepper flakes, white wine. Set aside.

Heat 2 T of olive oil and butter in a well-seasoned, cast iron skillet (or the heaviest, non-stick skillet you have.) Add 1 pat of butter and chopped shallots or onions to the oil and sauté for 2-3 minutes over medium heat.
Add your Arborio rice. For this example, we’ll use 1 cup. This is enough to feed four to six as either a first course (the Italian tradition), or as a main course. Stir the rice well with the onions, butter and oil, because the purpose is to thoroughly “coat” the rice. This helps regulate absorption of the liquid. Add 1/2 cup of dry flavorful white wine.  When the wine is about 3/4’s absorbed, reduce the heat to the lowest setting if you are cooking in an iron skillet, (low medium if in anything else), and ladle in enough stock to cover the smoothed out risotto. When the added liquid level drops about 1/3, re-cover the risotto with more stock. (Continue this process for about 20 minutes.) At about 15 minutes of stirring rice add your add all ingredients from seafood bowl into risotto.

The end of the cooking is critical for the final texture of the dish, so when the rice is mostly tender, but with just a hint of texture to it, and the liquid you have added to this point is mostly absorbed, add the Parmesan.  At this point, stir the risotto to blend in the cheese and remove your finished risotto from the heat.