baba ganoush, tomato feta spread, & roti

tomato feta spread: made this one up on the fly. slice cherry tomatoes in half. toss in olive oil, sea salt, & fresh pepper. roast in toaster oven at 425 for ten minutes. combine in food processor with crumbled feta, to taste. super tasty.

baba ganoush: prick a large eggplant with a fork, then roast at 425 for about an hour until it is soft. let it cool, then purée in a blender with garlic, peanut butter (or tahini), some olive oil, fresh lemon juice, and salt, to taste.

roti: mix 2 cups of flour with ½ tsp salt. add 4 tsps oil and mix until lumps smooth out. add ¾ cup warm water ¼ cup at a time. form a dough ball; careful not to over-knead the dough. coat the ball with a few drops of oil, and then let it rest for 15 minutes. divide the dough into 12 balls., dip the balls in flour to coat them, and roll them out into flat rounds. cook in a skillet on high heat for 10-15 seconds each.

Vegetarian Stuffed Peppers (Chef Matt Post)

Chef MDL here.

I've been trying to use up things in my pantry and refrigerator, which gave rise to these tasty peppers.

I sauteed an onion in some olive oil and garlic, added some chopped celery and carrots, a finely chopped dried ancho chile. Once things were starting to get translucent, I added a can of chopped tomatoes and some pre-soaked and washed pinto beans, along with some vegetable broth.

After about twenty-five minutes, it was still a bit too wet for the peppers, so I added some quinoa, and simmered for another fifteen minutes.

I then spooned the hot beany business into some peppers, topped with a generous helping of fresh parmigiano-reggiano and baked for twenty minutes at 425.

Mmm.