Aug. 6th, 2013

serinde: (food)
It's convenient to have your farm share land a couple days after you return from a two-week vacation and you have no food in the house. I had also possessed the wit to freeze some ground beef conveniently parceled into 3oz balls before I left; I put the Ziploc into the fridge when I left this morning, and lo! meat! Recipe so very loosely based on Smitten Kitchen's Lebanese stuffed eggplant that it might as well be something else.

1. Take two wee eggplants--one's 10-oz, one's 8-oz, well, how do we deal with this? The original desires you to take seriously tiny eggplants, hollow them whole, and stuff down. So let us do that to the smaller one, and cut & scoop out the larger one.

2. Chop some onion, start it sauteeing in a bit of oil. Should have used the lemon-infused oil. Hey ho. Also we are out of garlic. Poop. If you have some, add it here.

3. Chop up the scooped-out eggplant flesh, add to pan.

4. Liberally spice the mix with Auntie Arwen's Auspicious Omen curry blend, and also salt.

5. Add in the remaining portion of Sunday's rice, which is actually TJ's wild-rice-medley. It's probably about 1/2 c.

6. Add in about 6 oz. ground beef, which happens to be lean. Mix it all up and let the beef be a-browning.

7. When all is nicely integrated and cooked, lay the eggplants in the pan and fill them with glorp. There will be extra glorp. That's OK.

8. Add 1c. frozen chicken broth pucks. Realize that would have worked better without eggplant in pan. Take out the eggplant until the broth melts.

9. Re-add the eggplant.

10. Cover and let cook until the eggplant is fork-tender.

11. Remove one eggplant worth (reserving the 2nd for tomorrow), and blop 1/4 c. yogurt over top.

12. OM NOM NOM

It needed more salt; rather a lot really. I think perhaps eggplant is one of those things that, like potatoes, soaks up salt? And I much regret my lack of garlic. But still, it is tasty and also very virtuous, leaving calorie allotments for plum cocktails.

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