Food In Many Forms

EatingWell Roasted Eggplant Dip I am a lucky dietitian. I now have a farm truck coming to my work every Wednesday morning in addition to the cute farm co-op down the street. They are just the gentle nudge I need to increase my variety of fruits and vegetables. This week, I tried Fairytale Eggplant (see picture above). It cooked up into a delicious dip along with fresh mint from my roommate's herb garden. My only complaint is that I didn't make more of it!  It also worked out very well that today is Meatless Monday, and we got to promote it our webpage at work! I love when things work out that way.  Ingredients: 1 large head garlic 1 eggplant (1 1/4 lb), cut in half lengthwise 1 small onion, cut into 1/2-inch-thick slices 1 ripe tomato, cored, sliced in half and seeded 3 tablespoons lemon juice 2 tablespoons chopped fresh mint 1 tablespoon extra-virgin olive oil 1/2 teaspoon salt Fresh ground pepper, to taste Directions: 1. Set oven racks

During Snowzilla, there wasn't much to do except roll around in the snow and bake, a lot. However, only a combination of boredom and a graham cracker shortage at the corner store would cause me to bake graham crackers. That, and the promise of s'mores over a fire pit in a backyard full of more than 2 feet of snow. I don't know if I would make them again (except under similarly desperate circumstances), but it's nice to know that I can. Ingredients : 3 cups whole wheat flour 1/2 tsp salt 1/2 tsp baking powder 1/4 tsp cinnamon 8 Tbsp butter 1/2 cup + 3 Tbsp honey Directions : 1. Sift together flour, salt, baking powder, and cinnamon into a bowl 2. Melt together the butter and honey. Pour this into the dry ingredients. 3. Mix with a fork, then push the dough together with your hands Don't knead or over-mix. Place the dough on a lightly-floured surface, and roll with a floured rolling pin to 1/8" thick. Cut into rectangles approximately 1 1/4&quo

Since I started working full-time last September, I have relied heavily on leftovers to save me money and keep me eating healthy during the work week. This was one of the best leftover meals I have made so far. When combined with a 4-pack of chicken sausage, this recipe made about 4 1/2 meals for me last week. The flavors of the Spanish rice meld together making it more rich every extra day it hangs out in the fridge. That being said, I still want to experiment with adding other spices and perfect this dish which is sure to be a favorite. Future additions might include chili powder, oregano, garlic, fresh cilantro, hot sauce, or lime juice. I will keep you posted! Ingredients 1/4 cup olive oil 1 large onion, finely chopped 2 bell peppers, seeded, ribs removed, and diced 2 ribs celery, finely chopped (optional) 3 cloves garlic, minced 1 cup long-grain brown rice 1 14.5 oz can diced tomatoes 2 cups water 1 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon cumin Pr