Scrumpcious Eggplant Lasagna

I've only made lasagna once in my life and I butchered it terribly.  It took me a long time to muster up enough courage to attempt it again, but on a lazy Sunday with time on my side, I decided to give it another go.  This time around I had the proper tool and knowledge to finally do it right.  It came out delicious and much lighter than your usual meat lasagna. I found this recipe by Danny Boome, but modified it a bit. Most of the time eggplant is used in replacement for lasagna noodles/panels for people who are vegan or on a low/no carb diets. I just wanted to make lasagna without meat, so I figured I would use traditional lasagna noodles in conjunction with the eggplant. No meat, but the eggplant gave the lasagna a hearty and robust taste. 

Ingredients
1 box dried lasagna
6 cup water
2 large eggplants, sliced (3/4" thick length wise)
5 tbs olive oil
coarse salt & fresh ground pepper
2 garlic cloves, minced
1 cup sliced cremini mushrooms
1 (15-ounce) whole milk ricotta cheese
3 large eggs
1 cup Parmesan (divided)
2 tablespoon chopped oregano leaves
2 cup Marinara sauce (see below for recipe)

Instructions
Preheat oven to 400 degrees F.

1. Arrange sliced eggplant in a single layer on two baking pans.
2. Brush each slice off eggplant with olive oil (approx 3 tbs of olive oil). Sprinkle salt and pepper and do the same for the other side.
3. Roast eggplant until soft and golden. Turn slices half way through (bake for about 25 mins).
4. Bring a large pot of boiling water to a rolling boil (about 6 cups).  Add a dash of salt and 6 lasagna noodles into boiling water. Cook uncovered until al dente. Drain water when done.
5. In medium skillet add remaining 2 tbs olive oil and sliced mushrooms and chopped garlic (about 5 mins until mushroom is soft). Once mushroom is cook set it aside and let it cool.
6. In a large bowl add the ricotta, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt and 1/4 teaspoon pepper. Mix well. Brush an 8" rectangular baking dish with oil.
7. Ladle a few spoonful of Marinara sauce in the baking dish and lay 2 pieces of lasagna side by side. Add 2 slices of eggplant on each lasagna panel. Layer on the ricotta mixture. Ladle more sauce on top of ricotta mixture. Add another layer of lasagna panels, eggplant, ricotta mixture and Marina sauce. Add the last two lasagna panel and ladle sauce to completely cover lasagna.
8. Sprinkle the remainder of the 1/2 cup Parmesan cheese (optional to add 1/2 cup mozzarella cheese).
9. Bake in 350 degree oven for 30 minutes.

Marina Sauce

Ingredients
5 clove garlic
course salt and freshly ground black pepper
1/4 cup tbs extra virgin olive oil, divided
1 large onion, diced
2 carrots, peeled and diced
2 tbs tomato paste
1 cup fresh basil leaves
2 tbs chopped oregano leaves
1 (28-ounce) can Roasted Crush tomatoes

Instruction
1. Preheat oven to 400 degrees
2. Peel 5 cloves garlic and place them in a square of foil. Sprinkle salt and pepper and drizzle approx 2 tablespoon olive oil. Create a leak proof pouch and roast for 25 mins directly on oven rack at 400 degrees.
3. In medium sauce pan, saute onions and carrots with the oil.  Add tomato paste and stir well. Cook off the tomato past (about 5 mins). When vegetables are soften add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated. Pour in the tomatoes. Fill the empty can with water (almost to the top, but not full)
4. Bring to a boil then lower the heat to a simmer. Simmer for 1 hour, uncovered. Stir and taste occasionally. (carrots and onions are supposed to sweeten the sauce, but if it is too tart, add 1 teaspoon of sugar).
5. Once sauce has been simmering for 1 hour and has thicken. Remove from heat and pour into blender or food processor. Blend until smooth.

Fried Potato Tacos & Mexican Cold Bean Salad

Cooking for vegetarian's can be a challenge, but it shouldn't stop you from making what you would typically make.  I like to substitute meat with an ingredient that can give the same hearty and substantial feeling that meat can give you. For my tacos, I've replaced the meat with potatoes. I've had potato tacos in the past and they were always mushy and somewhat bland, so I fried mine to give it a meat like crisp and sprinkled it with taco seasoning.  I accompanied my tacos with a Mexican Cold Bean Salad.  The acidity and zest of the salad really compliment the tacos nicely.

Ingredients for Potato Tacos:

6-8 small corn tortillas
1 Idaho large potatoes 
1/2 cup chopped tomatoes
1 bunch green onions
2 tbs grated Mexican cheese
dollop of sour cream -to taste
1 taco seasoning mix
2 tbs vegetable oil
1 small pad of butter
1 avocado

Instructions:
1.  Peel potatoes and cut into 1/4 inch cubes
2. Dice tomatoes and green onions and set aside
2. heat skillet and place potatoes into vegetable oil
3. once potatoes are coated in oil, sprinkle some taco seasoning onto potatoes. Be careful not to sprinkle too much. They can get very salty, so taste along the way to make sure it is not over seasoned.
4. Once potatoes are golden brown and crispy, sprinkle the chopped green onions in the skillet.
5. Remove potatoes from skillet and drain oil by laying them in paper towels.
6. Heat another flat skillet on medium heat.
7. Place a small pad of butter in skillet and lay tortilla in skillet. Flip the tortilla so that it is soft and a bit toasty on each side.
8. Remove tortilla and place a pile of potatoes in each tortilla. Place the diced tomatoes on top of the potatoes.  Add avocado, sour cream and hot sauce.

Ingredients for Mexican Cold Bean Salad:

1 (15 ounce) black beans rinsed and drained
1 (15 ounce) kidney beans rinsed and drained
1/2 a green bell pepper, chopped
1/2 a red bell pepper, chopped
1 can of corn, drained
1 small red onion
1/4 cup olive oil
1/4 red wine vinegar
2 tbs fresh lime juice
1 tbs fresh lemon juice
2 tbs white sugar
1 tbs salt - add to taste
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tbs ground cumin
1/2 tbs ground pepper
1/2 tsp ground chili powder
dash of hot sauce

Instructions:
1. In a large bowl, combine beans, bell peppers, corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vineger, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin and black pepper.  Season to taste with hot sauce and chili powder.
3. Poor olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Indian Summer

I used to be intimidated by Indian cooking and never thought I would be able to pull it off.  I finally got over that fear and just picked up a bunch of spices and played with them.  Once I got familiar with the spices, I was on a roll.  I'm still a novice with Indian and have plenty more to learn, but if you are looking for a beginners recipe, I highly recommend trying one of these. I served all three dishes for dinner one evening and it really came together nicely.  The Roasted Eggplant dish compliments the Chicken Curry, and the Mint Chutney  adds a refreshing taste to both the dishes. The meal is best served with Basmati rice and Naan bread.  I didn't have any Naan bread, and I haven't figured out how to make it yet, so I substitute with toasted pita and it was just as delicious!


Indian Chicken & Red Potato Curry

Ingrediants

1 package of chicken thigh or breast (approx 2.5 lbs) cut into 1 1/2 - 2 inch pieces

4 small red potatos - cut into 1 1/2 -2 inch pieces

1 tbs olive oil 

3 cloves of garlic

1 grated 1" ginger piece

1 cup water

1/4 cup yogurt

2-3 tbs tomato sauce

2 bay leaves

5 whole cloves

1 tsp cumin

1 tsp turmeric powder

1 tsp curry powder

1 tsp red chilli powder

1 tsp sugar

2-3 sprig of cilantro for garnish

 

  

Cooking Instructions

Place 1 tablespoon of olive oil in a large skillet over high heat. Add garlic, grated ginger, chicken and potatos. Brown the chicken and reduce heat to medium and cover for about 15 mins. Mix 1 cup water, 1/4 cup yogurt and 2-3 tablespoon of tomato sauce in separate bowl and set it aside for a bit.  Come back to the chicken and add all the spices (2 bay leaves, 5 whole cloves, 1 tsp cumin, 1 tsp turmeric power, 1 tsp curry power, 1 tsp red chili powder, 1 tsp sugar). Add the water, yogurt and tomato sauce mixture into the skillet. Let it come to a boil and reduce heat to a simmer and cover for an additional 15 mins. Garnish with a few sprigs of coarsely chopped cilantro on top.

The aromatic sent of spices in  your house is an indication that the dish is ready.  If the sauce has not thicken a bit after 15 mins, uncover it and leave on low simmer for another 5 mins.  Should be ready to serve when potatoes are tender and sauce is slightly thickened.  I like to accompany this dish with Basmati rice.  Naan bread would be a nice touch, but if you do not have you can always substitute with some toasted pita bread.

Indian Roasted Eggplant

Ingredients

3-4  Chinese eggplants depending on size, approx 2 1/2 lbs total (I prefer Chinese eggplant because they are smaller and easier to cook and has a nicer flavor than Western eggplant).

1 medium brown onion, chopped

2 tbs canola oil

2 tsp salt

1 tsp sugar

3 tsp coriander

3 tsp cumin

2 tsp turmeric

1/2 tsp cayenne

2 cloves garlic, minced

1 1" piece of ginger, grated

1 small jalapeno, chopped (opt)

14 oz can fire roasted tomatoes

14 oz can chickpeas, drained and rinsed

1 cup spinach (opt)

1/4 cup coarsely chopped cilantro

Cooking Instructions

Broil eggplant in oven until the skin is charred on the outside and the pulp is nice and soft in the inside.  You can usually tell when the eggplant is ready by the aromatic roasted smell.  Remove skin and set aside in a colander to remove excess moisture. In the meantime, add 2 tbs canola oil, chopped onions and 2 tsp salt into a medium size pot over high heat.  Cook until onions are golden brown and a translucent. Add the garlic, ginger, and jalapeno.  Stir for a while and then add sugar and spices (1 tsp sugar, 3 tsp coriander, 3 tsp cumin, 2 tsp turmeric, 1/2 tsp cayenne). Cook until you get a nice fragrant.  Stir in eggplant and can of roasted tomatoes (including the juice). Cook until liquid has evaporated and you have a thick consistency.  Reduce the heat a bit. This may take up to 20 mins.  When close to done, stir in the chickpeas, spinach and cilantro.

Mint Chutney

Ingredients

1 cup yogurt (Trader Joe's Plain Organic Yogurt is my favorite to use)

1 bunch coriander leaves

3/4 bunch of mint leaves

5 cloves garlic, minced

1 1" ginger piece, grated

2-3 tbs water

1 tsp cumin powder

1 tsp amchur powder (find at local Indian market)

1/4 of small jalapeno (opt)

2 tsp salt (to taste)

 

Cooking Instructions

Set aside yogurt and blend all other ingredients in a blender or food processor. When well blended, add mixture into the yogurt. Mix well and you may add salt if it is still bland.  Don't make the mistake of blending the yogurt in the blender.  You will not have the desired thick consistency that makes the Chutney so nice and refreshing.

The Art of Cooking

The art of cooking is about layering, mixing, and creating flavors.  Ingredients become the paint and you become the artist.

I'm no professional chef or feel that I have any exceptional cooking skill.  I stumbled upon cooking because as a youth, I became tired of the Cambodian and Teo Chew food my mother prepared.  Western food was seldom cooked in our household and the only time I experienced it was at the school cafeteria or at a friend's house.  Inspiration often came from dining at friend's homes.  I was always too shy to ask for recipes or how the dish was prepared, so I became observant of what I was eating.  I picked the meal apart with my eyes, identified the ingredients visually and identified the ingredients with the taste in my mouth.  I would return home to try to replicate the meal for my brother and sister.  To my surprise, it always came out pretty good and sometimes even better than what I had originally.

It is ironic that my start in cooking came from the need to experience something different from Cambodian and Teo Chew food.  Now, I enjoy eating and cooking Cambodian and Teo Chew food more than ever.  Having filled that yearning of having all sorts of Western food since my ability to drive, I have come to appreciate the bold and exotic flavors of Cambodian cuisine and the simplicity of  Teo Chew dishes.  I'm so thankful for my cultural background because it has helped me gain such a large flavor pallet and a true appreciation for every kind of food.  My goal is to create a few signature dishes from every region in the world.  Although most of the recipes found in this journal will be from South East Asia, I'll occasionally dabble into other parts of the world through inspiration from friends, family, restaurants and the infinite food programs I watch.

I hope friends and family will cook a few dishes from this blog, but most of all it is a way for me to document and preserve a lot of the Cambodian cooking my mother has taught me.  Storing it in my head won't do me any good, so this is a great opportunity to have it down in writing and share it with anyone who is interested.

Enjoy and happy cooking!