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May 24, 2011

Recipes from Eat~Practice~Love

Courtesy of my amazing friend Joy!

Spicy Schezwan Eggplant
  Spicy Schezwan Eggplant (
4 whole Chinese Eggplants (or 2 regular eggplants)
⅓ cups Canola Oil
4 cloves Garlic, Minced Or Grated
1 teaspoon Fresh Ginger, Minced Or Grated
¼ cups Sliced Green Onions

¼ cups Soy Sauce
⅓ cups Vegetable Stock
2 Tablespoons Duck Sauce
2 Tablespoons Rice Vinegar
1 Tablespoon Hot Chili Paste Or Asian Hot Sauce Like Sriracha
Preparation Instructions
First slice the eggplant into planks, about 2-1/2 inches long. Add half of the canola oil to a wok and turn the heat up to high. Add half of the the eggplant into the hot oil (you’ll want do do this in two batches, adding the remaining oil to the second batch). Saute the eggplant on high heat, stirring occasionally. Let the eggplant get golden brown on all sides. This should take about 10 minutes. Once the first batch is done, remove it from the wok and repeat with remaining oil and eggplant.
In a separate bowl, combine the ingredients for the sauce: soy sauce, vegetable stock, duck sauce, rice vinegar, chili paste or Asian hot sauce like Sriracha and whisk until you have an even mixture. Set aside.
Mince or grate the garlic and ginger and transfer to the wok with all of the eggplant and saute on high for about 3 minutes.
Make sure the heat is set to high and then add in the sauce, tossing everything around really well. Add in half of the green onions and mix. Saute for about 2 minutes. Reserve the rest of the green onions for the garnish.


Eggplant and Zucchini No Noodle Lasagna

Eggplant and Zucchini No Noodle Lasagna (

1 (15-ounce) container ricotta cheese
1/2 cup grated Romano cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon chopped fresh Italian parsley
1/2 teaspoon ground black pepper
no-stick cooking spray
1 pound zucchini, sliced lengthwise 1/4- inch thick
1 pound eggplant, peeled and sliced 1/4- inch thick
26 ounces tomato pasta sauce (your choice)
2 cups shredded mozzarella cheese
In a large bowl, combine the ricotta cheese, Romano cheese, basil, oregano, parsley, and pepper. Stir to mix well.

Heat the oven to 375F.

Lightly spray a 13 x 9- inch baking dish with Crisco No-Stick Cooking Spray. Layer in order half of the zucchini, ricotta cheese mixture, eggplant, pasta sauce, and mozzarella cheese. Repeat in the same order, except for the 1 cup mozzarella cheese.

Bake for about 40 minutes. Remove from the oven and top evenly with the remaining 1 cup mozzarella cheese. Bake for an additional 5 to 8 minutes, until the cheese is melted and lightly browned. Remove from the oven and let rest at least 15 minutes before serving.


Spicy Morrocan Roasted Chickpeas

Spicy Moroccan Roasted Chickpeas (

1 can(15 Oz. Can) Chickpeas
¼ cups Olive Oil
½ teaspoons Curry Powder
½ teaspoons Allspice
½ teaspoons Ground Cloves
½ teaspoons Pumpkin Pie Spice
2 teaspoons Cinnamon
½ teaspoons Cayenne Powder
2 teaspoons Fresh Grated Ginger
2 teaspoons Sea Salt
Preparation Instructions
Preheat the oven to 400ºF.
Toss the chickpeas in oil, then put them into a bowl. Combine all the spices in a separate little bowl for your spice blend. Give it a good mix, then sprinkle over the chickpeas, and toss to coat evenly.
Put the chickpeas onto a baking sheet and into the oven for about 30 minutes. About halfway through, give them a bit of a shake. At the end of the 30 minutes, taste! If they are still soft, back in they go! You want them to have just a little bit of a soft center. When they cool, they will crisp up more.


Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble (
For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons sugar
Zest of one lemon
1/4 pound (1 stick or 4 ounces) unsalted butter, melted
For the filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberries plus a few extras, hulled, quartered
Juice of one lemon
1/2 cup sugar
3 to 4 tablespoons cornstarch
Pinch of salt
1. Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate. (I used an oval dish this time, because they fit better in the bottom of a shopping bag.)
3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a (foil-lined, if you really want to think ahead) baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.

no picture :(
Oatmeal Craisin Cookies

1 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups quick cooking oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup dried cranberries (craisins)
1 tsp pumpkin pie spice
Beat butter, sugars, eggs and vanilla for 5 minutes. In another bowl, combine oats, flour, baking soda, baking powder, pumpkin pie spice and salt. Add to butter mixture 1 cup at a time.
Mix in craisins.
Drop by spoonfuls onto greased cookie sheets and bake for 12-14 minutes at 350 degrees F

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