Recipes for Week of September 18

Sweet Chili Sauce

Ingredients:

  • 500g long fresh red chillies, stems trimmed

  • 3 garlic cloves, peeled

  • 750ml (3 cups) white vinegar

  • 645g (3 cups) caster sugar

Instructions:

  • In 12-inch skillet, heat oil over medium-high heat. Cook tomatoes and shallot in oil 4 minutes, stirring frequently, until tomatoes begin to burst and skins are blistered. Gently press half of tomatoes with back of spoon to release juices.
  • Stir in wine, chopped thyme, salt and 1/2 teaspoon pepper, scraping bottom of pan to loosen browned bits. Add butter; simmer 5 minutes.

  • In serving dish, toss mozzarella with warm tomatoes. Garnish with thyme sprigs and additional pepper.

 

Ma Po Eggplant in Garlic Sauce

Ingredients:

  • 1 pound ground pork, preferably from the shoulder
  • 2 tablespoons rice vinegar
  • 1 tablespoon sambal oelek or other Asian chile sauce
  • 1 tablespoon cornstarch
  • 1/4 cup soy sauce
  • Six 8-ounce Asian eggplants, halved lengthwise
  • 1 tablespoon peanut oil, plus more for brushing
  • Kosher salt
  • 2/3 cup chicken stock or low-sodium broth
  • 1/4 cup dry sake
  • 1 1/2 tablespoons sugar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon chile-bean sauce, such as Lee Kum Kee Toban Djan
  • 3 scallions, minced, plus thinly sliced scallions, for garnish
  • 4 garlic cloves, minced
  • 1 1/2 tablespoons minced peeled fresh ginger
  • Steamed rice, for serving

Instructions:

  1. In a large bowl, mix the pork with the vinegar, sambal oelek, cornstarch and 1 tablespoon of the soy sauce. Cover and refrigerate for at least 2 hours or up to 8 hours.
  2. Preheat the broiler and position the rack 8 inches from the heat. Brush the eggplants with peanut oil and season with salt. Arrange the eggplants cut side down on a rimmed baking sheet and broil for 12 to 15 minutes, turning once, until lightly charred and tender.
  3. Meanwhile, in a medium bowl, whisk the chicken stock with the sake, sugar, sesame oil, chile bean paste and remaining 3 tablespoons of soy sauce. In a wok or large skillet, heat the 1 tablespoon of peanut oil until shimmering. Add the minced scallions, garlic and ginger and stir-fry over high heat until fragrant, 1 minute. Add the pork and stir-fry until no pink remains, 3 to 5 minutes. Add the chicken stock mixture and bring to a boil. Simmer over moderately high heat, stirring occasionally, until slightly thickened, about 3 minutes.
  4. Arrange the eggplants cut side up on a platter and spoon the pork on top. Garnish with thinly sliced scallions and serve with steamed rice.
  5. The cooked eggplant can be refrigerated overnight. Reheat gently before proceeding.

 

Cucumber Salad with Sour Cream and Dill Sauce

Ingredients:

  • 1/2 cup reduced-fat sour cream 
  • 2 tablespoons fresh lemon juice (from 1 lemon) 
  • 2 tablespoons chopped fresh dill, plus more for garnish (optional) 
  • Coarse salt and ground pepper 
  • 4 to 6 Kirby cucumbers (about 1 pound), halved lengthwise and thinly sliced crosswise

Instructions:

  1. In a medium bowl, combine sour cream, lemon juice, and dill. Season with salt and pepper, and whisk well to combine.

  2. Add cucumbers, and toss to coat. Garnish with more dill, if desired. Serve, or refrigerate, covered, up to 4 hours.

 

Eggplant Burger Patties

Ingredients:

  • Eggplant - 1.5kg (3.3 pounds)
  • Breadcrumbs - 80 grams (2.8 oz)
  • Egg - 1 each
  • Parmesan cheese - 50 grams (1.8 oz) optional
  • Parsley - 10 sprigs
  • Garlic - 2 cloves
  • Salt - 1.5 teaspoon
  • Ground black pepper - 0.5 teaspoon

Instructions:

  • Preheat the oven to 200°C (390°F). Place 1.5 kg of untrimmed eggplants in baking sheet and bake until tender, about 30 minutes, depending on their size.

  • Peel the eggplant as soon as it is cool enough to handle. Place in a colander set over a bowl, and let it drain.
  • Mince 10 sprigs of parsley, place in a bowl. Chop the eggplant and combine with the parsley.
  • Add 1 ½ teaspoons of salt, ½ teaspoon of pepper, 2 minced garlic cloves, an egg and 50 grams (1.8 oz) of parmesan cheese. Mix, and add 80 grams (2.8 oz) of breadcrumbs. If the mixture turned out too thick, add some of the drained eggplant liquid back into the mixture.
  • Shape the patties and coat them in flour.
  • Fry in very hot oil. Turn the patties once they formed a nice golden crust. Transfer them to a plate lined with paper towels to soak up the extra oil and serve.

 

Pan-Sauteed Grape Tomatoes with Mozzarella

Ingredients:

  • 2 tablespoons olive oil
  • 2 pints (4 cups) grape tomatoes SAVE $
  • 1 large shallot, finely chopped
  • 2 tablespoons dry white wine
  • 1 tablespoon chopped fresh thyme leaves
  • 1 teaspoon coarse (kosher or sea) salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon butter
  • 1 container (8 oz) fresh mozzarella cheese in whey, drained, cubed
  • Fresh thyme sprigs and additional freshly ground pepper, if desired

Instructions:

  1. In 12-inch skillet, heat oil over medium-high heat. Cook tomatoes and shallot in oil 4 minutes, stirring frequently, until tomatoes begin to burst and skins are blistered. Gently press half of tomatoes with back of spoon to release juices.

  2. Stir in wine, chopped thyme, salt and 1/2 teaspoon pepper, scraping bottom of pan to loosen browned bits. Add butter; simmer 5 minutes.

  3. In serving dish, toss mozzarella with warm tomatoes. Garnish with thyme sprigs and additional pepper.

 

Lettuce Cup Tacos

Ingredients:

  • 4 baby romaine lettuce leaves
  • 1/2 cup onion, chopped
  • 2 teaspoons taco seasoning, mixed with 2 tablespoons water
  • 1 garlic clove, finely chopped
  • 1 cup black beans, well rinsed
  • 1 cup cooked quinoa
  • 1 small carrot, grated
  • 1 tomato, diced
  • 1/2 avocado, sliced

Instructions:

  1. Heat oil in a large nonstick fry pan over medium to high heat, and fry onion until soft and translucent.
  2. Add beans, quinoa, garlic, seasoning, and water.
  3. Add salt and pepper to taste, and cook for two to three minutes.
  4. Serve bean mixture in lettuce cups, topped with carrot, tomato, and avocado.