Friday, January 16, 2015

He Gives Food To Every Living thing

Hello Guys!!
 How is the Fast going so far? I hope it is going well and if you've struggled remember to keep going, we all fall sometimes we just have to get back on the bike.

It was a task staying focus this week and not giving into the temptation of eating chocolate and every fried thing that we make at my job. Also it seemed that everyone  I knew this week had a special dish or dessert that they brought in to share with everyone, but I prevailed and stayed away from the delightful temptations.
During the last few months I have learned to appreciate eggplant and its versatility. In addition to being a very pro vegetarian and pescetarian plant that is widely used, it is full of nutrients, simple to use and effortless to create dishes with. Such as eggplant parmesan, or a roasted eggplant and avocado dip. This week I decided to create an Eggplant Stew with Cumin Brown Rice. This recipe is very filling and is just as a delicious as it looks.

The recipe goes as follows:
Eggplant Stew
  •  1 -Whole Eggplant
  •  1/2 - White Onion
  •  2tbs Tomato Paste
  •  1- Can Tomato Sauce
  •  1/2 Green Pepper
  •  1/2 Yellow Pepper
  •  2tbs Garlic
  •  4tbs Extra Virgin Olive Oil
  •  1tbsp. Adobo seasoning  
  •  Salt & Pepper
  •  1c water
  • 1-2 bay leafs
  •  Chopped Cilantro (for garnish at the end)
  Wash and chop eggplant into medium dices, set aside. chop up white onion, green pepper, garlic and yellow pepper into small dices and set aside.  Heat up a sauté pan or a small pot, add oil, when the oil is hot toss in onion and sauté, then add in both peppers. After about one minute add in diced garlic and eggplant, mix for one minute then add adobo seasoning and the tomato paste and sauté. Lastly pour in tomato sauce, bay leaf and water, let simmer on low for about 15 minutes. Taste and add salt and pepper.

Cumin Brown Rice:
  •  2c Brown Rice
  • 2tbsp. Extra Virgin Olive Oil
  • 4c Water
  • 1& 1/2 tbsp. Cumin
  • 1 Bay Leaf
  • Salt & pepper
In a Pan heat up the oil, add in rice, salt, pepper and bay leaf and mix. Then in a bowl mix water and cumin thoroughly, add to the pot. Bring it to a boil, then put heat on medium low and let simmer till water is almost completely absorbed about 30-40 minutes. Cover and put on low heat for another 10 minutes. Then check if the rice is tender.

When the rice is ready grab a bowl, place rice in, add Eggplant Stew, then top with chopped cilantro.

Till Next Week
1st Thess 5:18

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