Couple of quick updates, all food related:
1. I bought Gwyneth Paltrow’s book “It’s All Good” Look, Ok, I KNOW. I KNOW I KNOW I KNOW. But it’s GOOD. Um, All Good, if you will. (I hate myself.) If you find yourself at a bookstore, it’s worth flipping through and reading a few of the recipes to see if they work for you. I was sold pretty quickly – the soups, the salad dressings, the veggies – there’s some really great healthy stuff in there that falls in line with how I like to cook ANYWAY, and the kids section is actually kind of awesome. And because this baby has made me a borderline vegetarian (Mary Mooooooon) (sorry) (have we talked about this? What’s a paleo girl to do when
her our baby turns it’s almost formed nose at red meat? Well, eat a lot of other stuff. Basically, if I could eat roasted veggies for every meal, I would - and, uh, occasionally, do – and this cookbook has some really great non-meat dependent meals that are also not grain dependent, so, you know…wooo.)
Anyhoo, it’s one of those cookbooks that makes me want cook all the time, and, while YES, Goop can be a bit…much, luckily I’ve been conditioned on years of Barefoot Contessa and her “2 tablespoons really GOOD olive oil” and like, look, Ina, I’m doing the best I can, right? So yeah, I can roll with the “just hop out to your garden and grab some fresh herbs that were grown with love and unicorns!” and reach instead for my dried herbs and spices and the food turns out juuuuust fine.
Anyway. I hear your objections and I say to you: check it out anyway. Especially with fall coming and the need to get all nesty with good soups and yummy stuff in the kitchen.
2. Not from the cookbook, but
I we made this grilled eggplant last night and it was fantastic and super easy and you should make it too, if grilling and eggplant are your things. I used my big jar of refrigerated minced garlic, dried herbs, threw everything in a shallow bowl, dipped the eggplant slices in it, threw it on a grill. No marinating for days, no chopping stuff – super, super easy, really really good. I want it again, right now, in fact. Nom.
- 1 large eggplant
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, very finely minced
- 1 pinch each thyme, basil, dill, and oregano
- salt and freshly grated black pepper
When grill is hot, slice eggplant about 1/2-inch thick. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, salt, and pepper. Brush both sides of the eggplant slices with the oil and vinegar mixture.Place eggplant on the hot preheated grill. Grill about 15 to 20 minutes, turning once.