No, that isn't a nickname for a grandparent! Baba Ghanoush is an eggplant dip/spread that is scrumptious!!!! I bought some at the Farmer's Market last week and I absolutely loved it, so today I made my own. It's usually served with pita bread or pita chips but I use it as a vegetable dip. This is low calorie low carb and low fat, and very nutritious! It's easy to make, so give it a try.
1 large eggplant
1/4 cup lemon juice
1/4 c. tahini
2 T. sesame seeds, roasted
2 cloves garlic, minced
2 T. olive oil
salt to taste
Preheat oven to 400 degrees. Pierce the eggplant with a fork several times, then roast over a burner on the stove until the outer skin is charred. Wrap in tin foil and bake in oven for 30-40 minutes. Let it cool, then remove the charred skin.
Cut up eggplant into cubes and place in blender with all ingredients and puree. Refrigerate for at least 3 hours before serving.
Makes about 2-1/4 cups.
9 1/4 cup servings with 88 calories , 7 g. of fat, 6 g. carbs per serving.
Wednesday, August 18, 2010
Having such a restricted diet I have to find ways to spice it up. I discovered tahini and I'm in love! Made a tahini sauce to top some roast chicken, then added roasted sesame seeds - divine!!! Anne went fishing last week and brought home some rock cod. The first batch I fixed was pretty bland. So the next time I marinated the fish in a garlic vinegrette which I made from olive oil, apple cider vinegar and fresh garlic. Then I smothered the top of the fish with chopped almonds and baked it. What a difference! It was so yummy.
1/4 c. tahini
1/4 c. water
juice from one lemon
2 garlic cloves put thru a garlic press
Mix all ingredients together with a fork until well blended.
This is good over chicken or as a dip for veggies.
Friday, August 13, 2010
The past two weeks I have suffered from horrendous detox symptoms - body aches, congestion, sinus headaches, etc. I am hanging on to the hope that these will soon end and be replaced by renewed vigor and energy galore. I complete 4 weeks today and have to say I do not miss bread or sweets. My meals are still pretty simple but are quite tasty. Here are some pics of some of them. By the way, these pics are for my benefit as well as those that read this post. When I get stuck on what to fix I just look over this blog for inspiration. As you can see, I am taking advantage of the fresh vegetables in season - which is why there are so many tomatoes and squash in my meals.
Top picture: Lunch of tuna salad on red leafy lettuce and tabouli salad made with red quinoa (can't say it was my favorite. Next time I'll cook the quinoa a bit.) Instead of mayo, I use my
Avocado- yogurt dressing in the tuna.
Middle pic: Egg omelet made with fresh herbs (it was so yummy!) with sides of fresh tomatoes and avocado (who needs fried potatoes?) The herbs I used were oregano, thyme and cilantro.
Bottom pic: A ground beef patty topped with fresh guacamole, summer patty squash and fresh tomatoes.
Sunday, August 1, 2010
The advantage of living in the Central Valley of California is the availability of fresh produce. We have many ethnic communites that grow their own specialty foods, which provides us a wide variety. This has given me the opportunity to try vegetables I wasn't familar with. These are my favorites: Chinese long beans, baby eggplant, baby bok choy, Armenian cucumbers and a wonderful yellow and green squash (I don't know the name of it). These have become staples in my diet. You might look for these in your area.