A Lifestyle Blog

Late Summer Recipes & New Music

When I think of zucchini, eggplant, hearty greens and sweet potatoes I’m hopeful for the hot summer to be over. I think of fall and colorful leaves. I made a couple light and yummy meals that fit this criteria. Hope you enjoy them. 

Vegetable Tian

I was looking for something quick, easy and not super fattening and found this one  in my Bon Appetit file. It’s not vegetarian as it uses anchovies which never get the credit they deserve. This even got the nod of approval from the man who complains I don’t make food “he likes”. 

Here’s what you need. 

  • 2 baby eggplant (about 8 oz. total), sliced into 1/8” rounds
  • 2 2”-diameter red-skinned sweet potatoes (about 1 lb.), peeled, sliced into 1/8” rounds
  • 1 1/2 pounds zucchini and yellow squash (about 3 total), sliced into 1/8” rounds
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons (1/4 stick) unsalted butter plus more for dish
  • 2 anchovy fillets packed in oil, drained, chopped
  • 4 garlic cloves, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch freshly grated nutmeg
  • 1/2 cup finely grated Parmesan

Special Equipment

One 9” round baking dish (1 1/2”–2” high)

I couldn’t find the baby eggplants and my sweet potato was little bit bigger so I had to improvise and cut them in quarters. 

Preheat oven to 425°. Combine vegetables in a large bowl.

Combine oil, 2 Tbsp. butter, and anchovies in a small skillet and cook over medium heat, stirring and mashing anchovies with a wooden spoon until they dissolve, about 2 minutes. Add garlic and stir until garlic is softened but not browned, about 1 minute. Stir in thyme, salt, pepper, and nutmeg. 
Pour mixture over vegetables; toss gently to coat. Butter baking dish. Arrange vegetables upright in dish, alternating the vegetables and placing them in tight concentric circles. - This part was kind of a fail but  …
Bake until vegetables are almost tender and lightly golden, about 20 minutes. Remove from oven and sprinkle with cheese. Bake until cheese is melted and vegetables are fully cooked, 10 minutes more.



Kale & Apple Salad with Pancetta and Candied Pecans

Those of you who read my blog know I don’t eat anything with four legs and it’s rare that I eat poultry. But I made this salad because the man loves kale and is always complaining I don’t make “what he likes”. I left the Pancetta off my salad but if there is one meat I miss - it’s BACON! The left over candied pecans were a great desert too.

Here’s what you need.

  • 2 cups pecans
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon cayenne pepper
  • Kosher salt
  • 1/4 cup extra-virgin olive oil
  • 6 ounces thickly sliced pancetta, finely diced
  • 1/4 cup white wine vinegar
  • 2 tablespoons caper brine, from a jar of capers
  • 3 tablespoons pure maple syrup
  • Freshly ground black pepper
  • 2 Granny Smith apples, cut into matchsticks
  • 1 head large radicchio, shredded
  • 1 8 ounce bunch kale, stems discarded, leaves finely shredded
  • 3 tablespoons snipped chives
  • 1 tablespoon chopped tarragon
  • 2 ounces shaved pecorino

Preheat the oven to 350°. In a bowl, cover the pecans with water. Transfer to a sieve and shake out the water. In another bowl, whisk the confectioners’ sugar, cayenne and 1 1/2 teaspoons of salt. Add the pecans and toss. Transfer to a sieve and shake off the excess coating. Arrange the pecans on a parchment paper–lined baking sheet and bake for 10 to 12 minutes, until the sugar is lightly caramelized and the pecans are golden.

In a skillet, heat the oil with the pancetta and cook over moderate heat, stirring frequently, until the pancetta is browned, 6 minutes. Strain the pan drippings into a large bowl; whisk in the vinegar, caper brine and maple syrup and season the dressing with salt and black pepper.

Add the apples, radicchio, kale, chives, tarragon and pecorino and toss. Mound the salad on plates, garnish with the pecans and pancetta and serve.

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Some fresh new music - by the ladies of course!

Product Details

Alicia Keys - Girl on Fire

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Brandy feat Chris Brown - Put it Down

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Sleigh Bells - End of the Line

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TOPS!

I found a new online store I’m crazy about - lulus.com. Here is my recent FALL order :)

RUBBISH!

Airlines “deals”. Total rubbish!!!

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Houses are not homes,
we’re not made of bricks and stones.
Home is you and me.
—Daily Haiku on Love by Tyler Knott Gregson 

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