The Register-Herald, Beckley, West Virginia

Life!

March 30, 2014

VIDEO: Ways to get friendly with eggplant

(Continued)

Recipes

Devin’s Baba Ghanoush

Slice eggplants in half lengthwise. Make slits in eggplant halves large enough to stud with pieces of garlic cloves. Place cut side down on a lightly oiled pan. Roast in a 450 degree oven until skin is charred and the interior is fully cooked,

45 minutes to 1 hour. Let eggplant cool for handling.

Scrape roasted eggplant pulp and garlic from eggplant skin into food processor. Add tahini, garlic, lemon juice, salt and pepper. Blend well. If too thick, add 2 tablespoons water and continue blending.

When mixture is smooth, add the parsley and pulse to incorporate. Consistency should be spreadable, but not too loose. Adjust seasoning with salt and pepper.

The baba ghanoush is ready to serve or may be refrigerated. Garnish if desired with diced sweet pepper. Serve with toast points, pita chips, crudité or bagel crisps.

UC’s Eggplant Bialys

Ingredients:

6   fresh caramelized onion bialys (bagels or any other large sandwich roll can be substituted)

1   pound eggplant, cut into 1/4-inch slices

3   (large) fresh red bell peppers

2   red onions

Any vegetable of choice, like portobello mushrooms or poblano peppers

8   ounces fresh mozzarella cheese

Balsamic vinegar and olive oil                                                                                                                                       Makes 6 servings

Marinade:

11/2 tablespoons of Dijon mustard                                                                                                                                      3/4  ounces minced garlic

1  small shallot, thinly sliced

 2/3 ounce serrano chile, seeded and minced

1/2 ounce fresh thyme chopped

2 tablespoons fresh chopped oregano

16 ounces olive oil

Salt and freshly cracked black pepper

Roasted red peppers:

Place red bell peppers on a sheet pan and place on your broiler. The skins will begin to blister and turn black. Continue to rotate the peppers until all sides are charred. Place peppers in a zip-top bag and allow them to steam for about

5 minutes. Remove the peppers from the bag and now you should be able to peel away the skins easily. Remove the seeds and skin and slice into 1-inch pieces. Reserve the peppers for later use in assembling the sandwich.

Text Only
Life!
  • life dr Wellness Wednesday: Adding an ‘I’ to TEAM

    Erica Tuckwiller is pediatrician with a deep-seated passion for changing the course of the childhood obesity epidemic.

    “As a physician, good nutrition is one of the biggest challenges I face in the care of our children and I actually have been involved in the fight against childhood obesity beginning with my senior thesis early in my college career at WVU,” she stated.

     

    July 30, 2014 1 Photo

  • bob thompson The jazz man

    If Bob Thompson’s 30-year career as a professional musician has taught him anything, it’s that there are really only two kinds of music.

     

    July 27, 2014 1 Photo

  • Leave a good legacy, and respect others’

    The death this week of the Rev. Jerry Falwell led to a network and cable blitz of commentaries on his life. We’ve been bombarded with a flurry of eulogies, criticisms, apathetic shrugs and lots of news footage regarding Falwell’s faith and foibles.

     

    July 26, 2014

  • 072314 Life CrossFit 4.jpg Crossfit Nation: Working out the WOD way

    Just as fashion trends come and go, so do fitness fads, and Cyndie Chinn had tried them all.

    July 23, 2014 3 Photos

  • downsize 1 Living large in smaller spaces

    How is it possible that as your nest gets emptier, your garage gets fuller? Living off the grid sounds tantalizing — the extreme version of paring down. But are you ready for solar panels and growing your own groceries or would a smaller home do the trick?

    July 20, 2014 3 Photos

  • Relishing the faith of little children

    July 19, 2014

  • Guns 1 ‘Guns’ for Life

    With the latest World Health Organization figures showing global life expectancy increasing from 64 years in 1990 to 70 years in 2011, staying healthy enough to add quality to the quantity of life is an important consideration.

    July 16, 2014 3 Photos

  • coconut 4 Crack open the power of the coconut

    Now let’s get this straight …
      We know about Parrotheads. And Cheeseheads. But when did Coconut Heads become cool?
    Move over, argan — you are so last season. Another exotic oil is taking lead role in everything from shampoo to weight-loss supplements. That cast-iron skillet seasoning, stretch-mark banishing essence of the hour is — coconut oil.

    July 13, 2014 2 Photos

  • Free summer serenade concert to be held

    Aurora Celtic, sponsored by Ivy & Stone, presents the free Summer Serenade concert Saturday at 6 p.m. on the Brown House lawn in Summersville.

    July 13, 2014

  • WVU Extension: Healthy summer eating tips for all occasions

    Summer and early fall are the times of year for family reunions, potluck picnics, pool parties and various other celebrations where we like to share food.

    July 13, 2014