Simple Roasted Eggplant Spread (gf, v)

Hello! Happy New Year! And brr. Is it cold where you are? It’s cold cold in St. Louis. To combat the low temps and up oureggplant 3 veggie intake après holiday indulgence, I whipped up this roasted spread to nosh on last night. This spread-slash-dip can be slathered onto hunks of crusty bread, dipped with crackers (we used wholesome and hearty  Mary’s Gone Cracker), spread on a sandwich, dolloped onto soups, tossed with olive oil on pasta or rice, and so on. Great stuff to have around on cold, winter nights and snowbound days.

eggplant 1The roasted peppers and onion give a big flavor kick; you’ll find the spread hard to put down, which is a great thing when it comes to vegetables, amiright? It was all I could do to not eat the whole batch in one sitting. I enjoyed it hot out of the oven, chilled the next day with lunch, on a baked potato the next day, and at room temp as a dip- all delicious and the room temp option makes this wonderful picnic and party fare.  Oscar party fare, perhaps? ‘Tis [almost] the season!

SIMPLE ROASTED EGGPLANT SPREAD

Adapted from Ina Garten

Ingredients:

  • 1 medium eggplant, top discarded
  • 2 red bell peppers
  • 1 red onion, peeled
  • minced garlic cloves, to taste (at least 3), or a tablespoon already-roasted garlic cloves
  • 3 tbsp olive oil
  • 1 1/2 tsp kosher alt
  • 1/2 tsp cracked black pepper
  • 1 1/3 tbsp tomato paste

Directions:

Preheat your oven to 400. Cut the eggplant, red peppers, and red onion into large, 1-inch dice. In a large bowl, toss the veggies with the raw minced garlic, salt, pepper, and olive oil. Turn out onto a baking sheet and roast for 45 minutes, stirring once halfway through. Your kitchen will smell freaking amazing.

imageWhen 45 minutes are up, add the veggie mix, tomato paste, and pre-roasted garlic, if using, to the bowl of a blender or food processor. Pulse a few times until pretty well combined. You want to leave this with some texture, so don’t completely purée it.

The dip was my pre-workout snack before a girl’s night preview of Core3, a new fitness option in St. Louis. Terribly, terribly fun stuff. Core3 blends TRX, RealRyder indoor cycling (the bikes that move laterally), and Surfset indoor surfing. Yes, indoor surfing! My arms, legs, and abs all felt it today and I’m pretty sure I smiled throughout the entire workout. I highly recommend trying Core3- another exhilarating way to beat the bitter winter temps. #cowabunga

January, schmanuary

January, schmanuary


Have Yourself a Healthy Little Christmas

Happy holidays! I hope everyone reading this is stuffed to the gills with pie and ham and eggnog and booze and sugar cookies. That’s a good way to be. Dave and I have between three and four family Christmases to attend each year and the highlight is always the food. This, for our crazy Cruse appetites, means two dinner plates each and a dessert plate, at every meal. WHOA. Hey, we love life! What can I say? A delicious practice, gorging ourselves, but fleeting and not without serious après-holiday plumping effects.

recipes

This year, Dave’s mama suggested a healthy Christmas Eve feast- novel idea! I assume some responsible families, somewhere (somewhere very far away from us, out of sight and mind) have been doing this for generations, but it was definitely a twist in our holiday routine. The menu included mashed sweet potatoes, Oaxacan eggplant spread, shrimp cocktail, quinoa salad, grilled salmon, and roasted pork tenderloin. Not a stick of butter in sight, and the meal was a huge hit! I’ve included all recipes below. What did you make? Does your family steer from the norm and go healthy during the holidays?

dinnah is served!

dinnah is served!

HEALTHY CHRISTMAS FEAST!

salmonGrilled Salmon with Herb Rub: just posted this Allez! recipe last week! Such an easy crowd pleaser.

 

 

 

 

OaxacanOaxacan Eggplant Spread: adapted from Gourmet magazine. Char eggplants and poblanos, peel, chop, and combine with white onion, cilantro, lime, and the kicker-  a habanero! Divine. This was the underdog Big Deal dish of the evening. We made it one before, in the summer- it’s really good with ice cold beer. Serve with corn tortillas or tortilla chips.

 

 

 

potatoesMashed Sweet Potatoes: clean, roughly chop, and boil 3-4 large sweet potatoes until tender (do not skin). Drain, return to pot, and mash with 1/2-3/4 c orange juice, 2-3 tbsp margarine, 1 tsp cinnamon, and a pinch of kosher salt. Taste and add more OJ/margarine/cinnamon/salt to taste.

 

 

 

quinoaQuinoa Salad with Avocado, Black Beans, Corn, and Tomatoes: adapted from MindBodyGreen. Cook and cool 1 cup quinoa according to package directions. When cool, add a whisked vinaigrette of the juice of a lime, 2 tbsp olive oil, and 1/4 tsp each salt and pepper. Add a handful chopped cilantro, 1 cup corn, a rinsed can of black beans, 10-12 halved cherry tomatoes, and a diced avocado. Adjust seasoning to taste.

 

 

tenderloinPork Tenderloin: we roasted a pre-seasoned pork tenderloin from the store, but here’s an Allez! rosemary pork tenderloin recipe from February, 2012.

 

 

 

Shrimp Cocktail: who has two thumbs and forgot a close-up? This girl! But no biggie- just buy shrimp and serve with cocktail sauce. BOOM.

I hope the holidays were wonderful for you and that 2014 is full of joy and success. And, as always, thank you for reading!

Cruses

Merry Christmas!