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Baked Aubergine with Tomato & Pesto

March 30, 2013

I just returned from a lovely holiday in France. Every cell of my body is now officially made of baguette. There seems to be many stereotypes attached to the French people, but so many of them are true. They can be seen carrying bread around, they drink wine at lunch and they are fiercely passionate about their food. Although breakfast consisted of little else than bread and some fruit, there were nice cafe lunches followed by fancy dinner feasts that would satisfy our tummies for the rest of the night. Not a sustainable way to live for this girl, but I was happy all the same.

Thankfully we would take daily trips to the market to buy fresh produce to replenish our vitamin stores. The markets were busting at the seams with the freshest, most beautiful produce. Upon returning home to Ireland, I felt inspired to make use of the aubergines I had seen in our local markets. Of all the unappealing things to call such a delightful vegetable, eggplant has to be the worst. I think we could all stand to get a tad pretentious and call them aubergines from now on. Same vegetable, now far more appealing. Aubergine is low in calories (only 35 calories per cup), but high in fiber – making it a delight for anyone watching their weight.

As mentioned above, aubergine is an excellent source of digestion-supportive dietary fiber. This fiber can bind to cholesterol in the digestive tract so that fat is not absorbed into the bloodstream. Aubergine contains bone-building manganese and vitamin K. They also are high in a chlorogenic acid, a powerful antioxidant offering antimicrobial and antiviral activities along with the ability to help lower bad cholesterol levels.

If you’re feeling truly minimalist, just roast the aubergine with some olive oil and serve alone with the pesto. Or just pop it the oven and come back later to silky soft goodness. The aubergine and tomato would also make an excellent sauce for pasta. Just roughly chop the cooked vegetables and stir through hot pasta. This dish is great to make ahead and reheat when you’re ready to eat – also a fantastic option for vegetarian entertaining.

I have plenty more to say about my unbelievable trip, but for now I’ll leave you with a delicious recipe and the promise of more gorgeous, Parisian-inspired recipes to come!

Baked Aubergine with Tomato & Pesto

Vegan & Gluten-free

Serves 2

Ingredients:

2 medium aubergine (eggplant)
1 clove garlic, peeled & very finely sliced
drizzle olive oil
tomato sauce, to serve
pesto, to serve

Directions:

Preheat oven to 425°F (220°C)
Slice aubergine into 1/2 inch slices and spread slices onto a baking sheet lined with parchment paper. Mix the oil and garlic and brush it on both sides of the aubergine slices. Bake for 10 minutes, flip slices and bake for another 10 minutes.
Create your stacks by starting with one piece of aubergine, top with tomato sauce, and then another piece of aubergine. Top with pesto and fresh basil. Drizzle plate with more oil to get extra fancy. Enjoy!

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Caramelized Pear & Hazelnut Porridge

March 7, 2013

You might not have guessed it from reading this blog, but I get into a routine with recipes that I make for us at home. I will get stuck eating the same thing over and over, for breakfast especially. It is usually a green smoothie or some toast and a fruit bowl. I’ve been trying to break it up by doing something different one or two days out of the week.

Recently I decided I was going to make some porridge. You see, believe it or not I never had a bowl of porridge before moving to Europe. I was always a cold cereal kind of gal. I’ve been missing out. Porridge is super easy to make and also an easy way to switch up my routine.

I have never seen or made a fancy porridge, so I thought, why not. There is no reason simple ole porridge cannot get fancy. In this recipe, pears are caramelized lightly and infused with cinnamon and nutmeg which takes basic porridge to a heavenly level. It is then topped with warmed hazelnuts and maple syrup just before serving.

This porridge helped break up my morning recipe routine, and then some. Because it is good to break up the routine once in a while.

Caramelized Pear & Hazelnut Porridge

Vegan & Gluten-free

Serves 1

Ingredients:

1 Tbsp. coconut oil
1 pear, sliced
1 Tbsp. hazelnuts
dash of cinnamon and nutmeg
1/2 cup fine rolled oats (I used organic gluten-free)
1 cup water
1/2 tsp. vanilla extract
maple syrup or honey, if desired

Directions:

In a small pan over medium heat add the coconut oil and pear. Sauté the pears until they are soft and caramelized. When they start to brown, add the hazelnuts, cinnamon and nutmeg. Cook for another 2 minutes. Remove from the heat and cover to keep warm.
Place oats, water and vanilla in a saucepan over medium high heat and stir gently until the porridge has thickened – about 5 minutes.
Spoon the prepared porridge into a bowl and pour the pears and hazelnuts on top. Serve with a drizzle of honey or maple syrup if desired.

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Blood Orange, Beet & Fennel Salad

February 22, 2013

There’s nothing like a trip to the market to really get the creative juices flowing. I was so inspired in fact, that my walk to the market to buy every type of citrus fruit in sight, also yielded another bright idea: a citrus salad. How do you like them apples…err…oranges? I really do believe that eating seasonally is one of the most important steps to take towards personal health, which means choosing more locally-grown fruits and vegetables and preparing them in a way to support the body’s needs. However, it is possible to eat well according to the season, and still have lots of flavor and variety.

My fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets, grapefruit and oranges for color contrast. Served alongside some gorgeous greens, it’s a complete meal to share with someone special. I hope you all enjoy this uncomplicated dish as much as I do. It’s amazing how something so simple can be so mind-blowingly tasty.

Get yourself to the shops quick and pick up some of your favorite fruits before they are out of season! And perhaps get into some of the lesser-known citrus that is sure to please. Ever tried a kumquat? How about a tangelo or minneola? Yum.

Blood Orange, Beet & Fennel Salad

Raw, Vegan & Gluten-free

Serves 2

Ingredients:

1 blood orange
1 medium grapefruit
1 medium red beetroot, top trimmed
1 tsp. fresh lemon juice
1 tsp. fresh lime juice
1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
olive oil, for drizzling
sea salt and freshly ground black pepper
fresh cilantro leaves

Directions:

Using a sharp knife, cut all peel and white pith from oranges and grapefruit. Place sliced fruit in bowl and add lemon juice and lime juice.
Remove the skin of the beetroot and slice crosswise into thin rounds.
Layer beets,oranges and grapefruit on plates, dividing evenly. Arrange fennel and onion on top. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Garnish salad with cilantro leaves.

(*Photo Credit: my sister, Jenny Norris – jjnorris.com)

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Winter Lentil Soup

January 29, 2013

It’s been a long winter. They always are. Long and dark. The darkness is probably the most challenging thing about living in Ireland, but it also makes us appreciate the light.

This soup is one of our latest favorites at home. When bubbling on the stove, hints of flavors from onions, carrots, cumin, curry and cinnamon fills the kitchen. And as you dig in you will immediately be struck by its creaminess, which is enhanced by the lentils.

Lentils are a great legume for a quick and easy meal because they cook in a very short amount of time and require no pre-soaking like other pulses do. They have a velvety texture and delicate flavour – perfect for purées and soups. They are low in calories, virtually fat free, but very filling because of their high fiber content.

In addition to providing the body with slow burning complex carbohydrates, lentils can increase your energy by replenishing your iron stores. They are one of the yummiest sources of folate (also know as folic acid) – just one cup of cooked lentils provides you with almost 90% of your daily recommended intake! Folate functions to support red blood cell production, helps prevent anemia and allows nerves to function properly.

This soup is a real crowd pleaser that will warm the hearts of anyone you serve it to, most importantly, yourself! It comes together in a snap yet is deeply flavorful. Just the thing for a cold night.

That’s it for today. Go make this soup now. And while it’s cooking on the stove top, why not check out my new online store!

Winter Lentil Soup

Vegan & Gluten-free
Serves 4

Ingredients:

1 Tbsp. coconut oil
1 medium yellow onion, diced
2 tsp. cumin
2 tsp. curry powder
1 tsp. cinnamon
2 garlic cloves, minced
2 Tbsp. fresh ginger, minced
4 carrots, diced
4 cups vegetable broth
1 cup red lentils (I used red split lentils)
dash of cayenne pepper
salt and pepper to taste

Directions:

Add the coconut oil to a pot over medium heat. Add the yellow onion and sauté for five minutes, until translucent.
Add the cumin, curry powder, cinnamon, garlic, ginger, and carrots and sauté for an additional 2 minutes. Add the vegetable broth, lentils, and cayenne pepper and bring to a boil.
Simmer, covered, for 30 minutes, or until the lentils are tender. (If too much of the liquid has evaporated, you can add more vegetable broth or water).
Use an immersion blender or high speed blender to achieve smooth consistency, if so desired. It also makes for a nice chunky soup. Add salt and pepper to taste and serve hot.

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