EZ Ragout

If you're looking to make something really tasty and filling that can also be used in all sorts of ways then give this recipe a go. If you want to make sure there are left overs then double the recipe.

Ingredients:

• 1 medium eggplant, cut into 1" cubes
• 1 large onion, diced
• 1 Tbs olive oil 
• 1/3 C balsamic vinegar
• 2 garlic cloves
• kosher salt and pepper
• 16 oz can of diced plum tomatoes 
• 1 Tbs fresh basil*
• 2 tsp fresh oregano* 

Directions:

Heat oven to 420˚

1. Put the eggplant, onion and garlic in a casserole dish and pour the olive oil and balsamic vinegar over the combo. Stir to coat then sprinkle with salt and pepper to taste.

2. Toss it in the oven and let it roast for 45minutes - an hour. Turn the mixture over a few times during that time. 

3. After the combo has browned a little and gotten nice and soft add the can of tomatoes. Then put the mixture back into the oven and let it roast for another 20-30 minutes. 

4. Remove the mix from the oven and add the fresh herbs. Stir in and you're set. 

* If you're using dried herbs half the amount and add it in during step 3. 

To serve spoon over orrecheti/pasta shells, serve with chunks of sourdough bread or even mix in fresh spinach when it's cool.  

Next Level Tortilla Soup

Tortilla soup is pretty easy to pull together if you're in a rush but if you have a bit of extra time might I suggest you give this recipe a try. I was feeling a little adventurous so I took my basic recipe and pushed a few elements further. It paid off completely and while I admit the feeling of success definitely makes it taste a little better Ryan even confirmed that it was my best batch yet.

2 pints      cherry tomatoes 

2 Tbs       olive oil

1 Tbs       ground cumin

3              garlic cloves

2 tsp         chili powder

3             boneless chicken breasts

2 Tbs      olive oil

1             large sweet onion, minced

3             garlic cloves, minced

2 Tbs      ground cumin

8 C         chicken stock

1 can      black beans

smoked salt to taste

Garnish:

2 C         grated cheddar cheese

3 C         tortilla chips

1/2 C      cilantro, chopped

1            lime

Directions:

Heat oven to 425˚

1. Coat the cherry tomatoes with the olive oil in a medium oven proof bowl. 

2. Add the cumin, garlic and chili powder and strip to coat.

3. Cover with tin foil and place in the oven for 2 hrs.

4. After 2 hrs remove the tin foil and return to the oven. Continue to cook until the tomatoes are browned.

When the tomatoes have about 45 minutes left....

1. Heat the olive oil in a deep stock pot over medium-high heat.

2. Wash and pat the chicken breasts dry then add to the oil once it is shimmering with heat.

3. Brown both sides of the chicken breasts (about 7-10 minutes a side).

4. Lower the heat to medium and add the cumin, onions and garlic.

5. Caramelize the onions and garlic (about 10-12 minutes).

6. Once the onions are transparent and turning golden add 2 cups of the stock and deglaze the bottom of the pot. Basically, with a wooden spoon or spatula make sure you loosen all the delicious golden bits that have stuck to the bottom of the pot.

7. Add the rest of the stock and the can of beans. Cover and bring to a boil then lower the heat and let simmer.

8. Once you've removed the tomatoes from the oven carefully transfer them to the rest of the soup.
9. Using a slotted spoon remove the three chicken breasts from the soup and place on a cutting board or plate and using a fork shred the chicken then put back into the soup. 

10. Let the soup simmer for another 10-15 minutes then remove from heat.

11. Serve garnished with a squeeze of lime, cheddar cheese, cilantro and crushed tortilla chips. 

Serves 4 with plenty of left overs.

I-Could-Eat-All-Of-These Gingersnaps

Found this recipe on David Lebovitz's blog and it is perfection. No tinkering needed. Make them immediately. Go. Now.

1 cup, packed (180g) dark brown sugar
1/4 cup (75g) applesauce
1/3 cup (45g) molasses (preferably mild-flavored)
2 1/4 cups (315g) flour
1 teaspoon baking soda
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground dried ginger
1/4 teaspoon ground cloves
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon salt
2 large egg whites, at room temperature
1/2 cup (50g) finely-chopped candied ginger

additional sugar (about 1/2 cup, 100g) mixed with a big pinch of cinnamon for rolling the cookies

1. In the bowl of a standing electric mixer, beat the brown sugar, applesauce, and molasses for five minutes at medium speed, with the paddle attachment.

2. Meanwhile sift together the flour, baking soda, spices, and salt.

3. After five minutes, stop the mixer, scrape down the sides, and add the egg whites. Beat another minute.

4. With the mixer at its lowest speed, add the dry ingredients until completely incorporated, and mix on medium for one minute more.

5. Stir in the chopped candied ginger. Chill the batter very well.

6. To bake the cookies, preheat the oven to 350F (180C).

7. Line two baking sheets with parchment paper or silicone baking mats.

8. Pour some cinnamon-scented granulated sugar in a shallow baking dish. Scoop the cookies into heaping tablespoon-sized balls (about the size of an unshelled walnut) and plunk them down into the sugar.

Afterward, use your hands to form the dough into sugar-coated balls: don’t be shy with the sugar either. It not only helps to shape the sticky dough, but makes a lovely crust for the finished cookies.

9. Put the cookie mounds evenly-spaced on the two baking sheets, leaving room (at least 3-inches, 8cm) between them to spread.

10. Bake for 13 minutes, or until the cookies feel just barely set in the center. Remove from oven and cool.

Variation: Next time I’m going to try smearing the tops with lemon glaze in the future, mixing 2 cups of powdered sugar with a scant tablespoon of fresh lemon juice, stirring and adding more lemon juice, just until it becomes spreadable, but still very thick.

Storage: You can keep the cookies in an airtight container for up to five days. The batter can be chilled for a week, or frozen, for up to two months, well-wrapped.