I visited my family last weekend and cooked dinner one night with my mom, something I haven’t had a chance to do in a while. She’s been trying out low-sodium cooking, so she’s been experimenting a bit with food, too, replacing salt with spices. As a result, we added a new spice to an old dish that gave it an interesting spin! She and Dad and I all liked it. So, right now I need to thank Sarah for introducing me to cumin. I might even increase the cumin a little the next time I make this. Thank you, Sarah!
As for the eggplant souffle, this is my grandmother’s recipe, although probably modified a little over time, especially since my mom had to rewrite it from memory years ago after the original fell behind the stove!
Pepper Chicken over Egg Noodles
Ingredients: 2 T olive oil, 1/2 chopped yellow onion, 1/2 chopped red bell pepper, 1 small can mushroom pieces and stems (no salt added), 2 C water, 2 T corn starch, 3/8 t ground cumin, 1/2 chopped rotisserie chicken
- Pepper and saute onion and bell pepper in olive oil.
- Add mushrooms.
- Add water and corn starch, stirring in immediately. Tip: If you tend to have trouble with corn starch clumping, you can mix the corn starch and water before adding it to the pan.
- Stir often until thickened, adding cumin and chicken while thickening.
from Mom and Grandma
Ingredients: 2 medium eggplant, 3 slices American cheese, 2 pats of butter (about 1 T), 2 eggs, about 18 crumbled wheat Ritz crackers
- Heat the oven to 350 °F.
- Peel and dice the eggplant into chunks about 1 inch on all sides.
- Boil eggplant in lightly salted water until just soft enough to mash.
- Drain eggplant, then mash quickly.
- Lay cheese and pats of butter on top of the mashed eggplant, then let sit and melt for a couple minutes with the lid on the pot.
- Stir up mixture, then add eggs, beating quickly into mixture. Note: Do all of the following steps quickly so the egg doesn’t cook before you have a chance to mix everything.
- Stir in crumbled crackers.
- Bake (in pot or oven-safe baking dish) until lightly browned (about 45 min) and edges pull away from sides of baking dish. Also, a knife inserted should come out clean, with the souffle holding its shape where the knife came out.