Since it’s the weekend we’re going fancy. Steak for SO and a chicken thigh for me, cooked on the grill. Corn on the cob as the side.
Since it’s the weekend we’re going fancy. Steak for SO and a chicken thigh for me, cooked on the grill. Corn on the cob as the side.
Getting ready to put the stuff in the crockpot for Buffalo Wild Wings Garlic Parmesan Chicken Pasta. Going to try to tweak the recipe a little because last time it was just too garlicky for my liking.
Acorn squash from the garden, with butter, salt, and pepper.
Sausage and eggs, a coffee protein shake, and grape tomatoes with salt. I'm mercifully back to OMAD and keto, after a heavy involvement with chili ramen.
Having some old friends stop by on their way through the state, so ordering pizza. Nice and easy.
To give pleasure to a single heart by a single act is better than a thousand heads bowing in prayer." Mahatma Gandhi
Be nice whenever possible. It's always possible. HH Dalai Lama
In a world where you can be anything - be kind. Unknown
Imam Bayaldi, a Middle Eastern favorite. Stewed eggplant and tomato. Lots of onion, garlic, and olive oil. Served on couscous with fresh squeezed lemon juice on top. Yummmmm.
That sounds awesome! SO probably wouldn’t like it since eggplant isn’t really his thing but maybe I need to find a recipe and make it some Wednesday when he’s out bowling.Originally Posted by Tradd
I just typed out my recipe for a friend on FB. Let me go get it.
Imam Bayaldi
The name means the "imam fainted."
As much garlic as you want, cloves crushed (I use a ton)
At least 1 chopped onion (I used two small ones)
Olive oil (the good stuff - I use extra virgin from Greece, that's a lovely green color)
1 large can diced tomatoes, lightly drained (I prefer petite diced) - I added an extra can (regular sized)
1 eggplant, peeled and diced
Salt and pepper to taste
Saute garlic in plenty of olive oil until the aroma rises in a big pot (I use a 6 qt). Add onions. Saute until the onions are soft.
While the garlic and onions are cooking, in a skillet or other pot, fry the eggplant in plenty of oil olive (add more if it gets dry) until soft.
When the garlic/onions are soft, add diced tomatoes. Have pot simmering nicely. When the eggplant is done, add it to tomatoes/onions/garlic. Simmer until eggplant is just about falling apart, 30-45 minutes.
Serve with rice or couscous. I add plenty of fresh ground black pepper and kosher salt.
It tastes even better the next day. You can eat it hot or cold, but I prefer it hot with lemon juice sprinkled on top.
I mostly use chopped garlic out if a jar these days. Much easier.
jp, I hate eggplant in any other dish. This is so different.
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