Hungry Bastard

Not the best presentation. But then I AM a hungry bastard

Ingredients

1 large European eggplant, cause I have no Chinese
1 medium onion, chopped into large pieces
3 jalapeños seeded, diced
3 healthy cloves of chopped garlic
a generous handful of fresh Thai basil leaves, roughly chopped
4tbsp canola oil

Sauce:
2-3 tbsp fish sauce
1 tbsp light soy sauce
1-2 tbsp brown sugar
3/4 cup warm water

2 tsp corn starch mixed with 4 tbsp cold water

Directions

Mix fish sauce, soy, water and brown sugar; set aside.

Heat wok on medium-high heat. Add 2tbsp oil, and eggplants. Fry for 2 minutes on either side, or until they begin to brown and turn soft. Remove from wok.

Add 1 tbsp oil to wok. Add onions, and fry for 3-4 minutes, or until soft and glossy. Remove from wok.

Heat remaining oil. Add garlic and chiles, and fry until fragrant, about 30 seconds. Add onions; fry for 30 seconds, stirring constantly. Return eggplant to the wok, and toss to combine.

Add sauce to the wok, stirring for 1 minute. Toss in basil.

Add corn starch, cooking until the sauce becomes thick and coats the vegetables. Serve immediately over hot rice.

In the same house!! Check it out: For My Foodie Friends launch

An easy peasy hummus recipe. Nuff said.

Ingredients

• 2 cups canned garbanzo beans, drained (of course dumbass)
• 1/3 cup tahini paste (W00t whole foods!)
• 1/4 cup lemon juice
• 1 teaspoon salt
• 2 cloves garlic, halved

• 1 tablespoon olive oil
• 1 tbsp diced roasted red bell peppers
• 1/4 tsp paprika
• 1-2 tbsp toasted pine nuts
• 1 teaspoon fresh parsley, plucked fresh from your garden, then minced

Directions

1. Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Pulse until mostly broken up. Scrape with a rubber spatla, pulse a few times. I like my hummus with some texture left so the idea is to blend as will as possible without over doing it. Transfer mixture to a serving bowl. Despite the picture, shallow is good.
2. Drizzle olive oil over the garbanzo bean mixture. Add diced roasted bell peppers. Sprinkle with paprika, toasted pine nuts and parsley.

What to do with a couple of slabs of pork when your sick of the old rosemary “blend” rub? Well here goes. Picture to be posted later.

Ingredients

• 2 Pork Tenderloins (about 2.5 lbs total)
• 1 cup plain (greek) yogurt
• 1 tablespoon paprika
• 1 teaspoon ground cinnamon
• 2 tsp ground cumin
• 1/2 teaspoon cayenne pepper
• 4 garlic cloves, minced or grated
• 1 lemon, juice of
• 6 tablespoons olive oil
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup grated onion

Directions

1. Prepare all the marinade ingredients in a non reactive container. Like a stainless bowl…or maybe a marble challis. Whatever you have.
2. Split your two tenderloins so that you have 4 strips and cube by slicing in 1/2 inch increments.
3. Drop the pork in the bowl and stir until all the bits are covered with marinadey goodness.
4. Wait with high anticipation for at least 4 hours while your mixture congeals. Overnight is best but who plans that far in advance. I mean really!
5. Pull your mixture from the fridge and gaze in wonder at what used to be boring old pork, which has now become a magical food with many healing properties, mostly it cures hunger.

Looking for something to do with thighs and I figure if this was good enough to win little Ellie Mathews a million bucks back in 1998 it was good enough to use up some well meaning but soon to be tossed out chicken.

Update to see how it went

Ingredients

• 1 cup uncooked couscous or rice
• water
• 1 tablespoon olive or vegetable oil
• 1/4 cup coarsely chopped almonds
• 2 cloves garlic, finely chopped
• 8 chicken thighs, skin removed
• 1 cup of your favorite crappy jarred salsa
• 1/4 cup water
• 2 tablespoons dried currants or raisins
• 1 tablespoon honey
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon

Directions

1. Cook couscous in water as directed on package. Cover to keep warm.
2. Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook almonds in oil 1 to 2 minutes, stirring frequently, until golden brown. With slotted spoon, remove almonds from skillet; set aside.
3. Add garlic to skillet; cook and stir 30 seconds. Add chicken; cook 4 to 5 minutes or until browned, turning once.
4. In medium bowl, mix remaining ingredients. Add to chicken; mix well. Reduce heat to medium; cover and cook about 20 minutes, stirring occasionally, until chicken is fork-tender and juices run clear. Stir in almonds. Serve chicken mixture with couscous.

Hiya Ellie!

So what do you make when it’s time to clean out the fridge and you’re sick of turkey and fried egg sandwiches? Hell…I’m not sure, but here goes…

Ingredients

• Sun died tomato wrap (or your favorite varietal)
• 1 tbsp olive oil
• 2 lbs of cubed Chicken
• 1 1/2 tbsp curry powder
• 1 tsp garlic powder
• 1 tbsp chili powder
• 2 tsp cumin
• 1 tsp salt

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