Eggplant Souffle and Pepper Chicken with Egg Noodles 6.13.2009

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

from Mom

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

  1. Pepper and saute onion and bell pepper in olive oil.
  2. Add mushrooms.
  3. 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.
  4. Stir often until thickened, adding cumin and chicken while thickening.

Eggplant Souffle

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

  1. Heat the oven to 350 °F.
  2. Peel and dice the eggplant into chunks about 1 inch on all sides.
  3. Boil eggplant in lightly salted water until just soft enough to mash.
  4. Drain eggplant, then mash quickly.
  5. 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.
  6. 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.
  7. Stir in crumbled crackers.
  8. 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.

One thought on “Eggplant Souffle and Pepper Chicken with Egg Noodles 6.13.2009

  1. Pingback: Tilapia Parmesan, Two Returning Recipes, and Phone Internet Browsers 2.4.2010 « The Food Goob

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s