It’s the end of the month and time for our next Ethnic Exploration. This time around, we were at a loss to what region of the world we wanted to tour. It’s a big world out there. We just didn’t know where to go next. I randomly suggested doing something Middle Eastern again, and that seemed to peak Chrystal’s interests somewhat. Then both of us remembered a mutual friend of our’s raved about Afghan cuisine, and a few months ago, Chrystal met two guys who swore up and down that Afghan food was at the top of the list of their favorite Middle Eastern cuisines. Admittedly, we are ignorant to specific dishes that fall into the category, but with such emphatic response from others, we knew this would be something interesting to try. We were well on our way to the Middle East. Continue reading “The Duo’s Ethnic Exploration: Afghan”
The end of each month is always interesting because we know it is time for an Ethnic Exploration post. A good friend of Amir’s ventured to Turkey and brought back an assortment of spices and herbs. Hearing about her trip and the foods she ate made Turkish cuisine seem like the way to go for this month’s foray. So many interesting flavor combinations, yet at the same time, using some of our favorite ingredients. It’s never hard to figure out what cuisine to tackle next; it’s harder to figure out what we’ll make. After a bit of research and a trip to a local market, we had it all figured out.
Continue reading “The Duo’s Ethnic Exploration: Turkish”
The eggplant has a story to tell, and it is one rarely heard. The eggplant is a vegetable of power, prestige and beauty. It comes in a variety of colors, shapes, sizes and flavors. Even if all you have is the standard purple Italian or American eggplant that you will find in most mainstream markets, you can create completely different meals with them that may appeal to the more adventurous side of your taste buds. Eggplants mesh so well with a variety of flavors, so it’s hard to go wrong. A quick and easy stir fry type meal is one of the easiest ways to cook eggplant. Just chop, toss them in a pan, and you’re just about half way to a good meal. Take a look at a how one eggplant can be made in two different ways for two meals. Or a few more if you have leftovers!
Continue reading “Two Sides to Eggplant”
Have you ever been a victim of abundance? There’s just too much going on at one time! Rewind back to January when everywhere you turned, there were oranges, tangelos and grapefruits popping up in recipes. Apparently, folks were gifted galore with fruit baskets. No one sent a vegetable cornucopia to us via U.S. Postal Service, but somehow we ended up with a gorgeous selection of fresh veggies and an immense salad craving. Where to begin! If you’ve poked around this site a bit, you’ll notice that we love roasting our vegetables. It’s fast. It’s easy. It’s tasty. And there are so many ways to spruce them up. This is a salad for the salad lover–full of flavor, packed with a multitude of veggies and perfect straight out of the oven or room temp.
Continue reading “Our Plate Runneth Over”
This is not a dish you’d normally see on the menu right before Christmas, but that doesn’t mean it’s not a tasty treat for midweek eats. We were tipped off by a fellow Foodbuzzer that this would be the perfect way to use the random veggie pairing sitting in the pantry–butternut squash and eggplant. We made a few small tweaks, but we think the result is probably along the lines of its predecessor. Maybe even a little better! It’s kitchen discoveries like this that convince us a little creativity can go a long way. Why rush through dinner prep when you can spend a few extra minutes making a great meal?
Continue reading “What’s the Curry?”