Tag: Savory Spice

Saving Supper With Spices

Last night I attempted to modify an online recipe into another “Recipe for Two” and ended up saving supper with spices. I had produce to use. The acorn squash could sit on the counter for a while longer but the giant bell pepper was another matter. So I searched for recipes including both. Click here to see the recipe I chose to alter.

Acorn squash and Orange Bell Pepper
Roasted Vegetables Base of Soup

Acorn Squash Soup For Two

Since there are only two of us and I only wanted to use one large acorn squash I started to reduce the inputs. Excitement about the ability to throw a simple soup together so I could get ready for a Zoom meeting was my undoing. I overlooked the call for apple cider as the base liquid.

Of course by the time I realized my lack of the proper liquid, I was at the step where the roasted vegetables are blended with the cream cheese and sautéed onions. And the apple cider. So I searched the fridge for a suitable substitute.

I ruled out cranberry juice in favor of a dry white wine. The viognier, from McManis Family Vineyards was perfect. But only a half cup remained in the bottle. The only other open wine was a red blend. Quite a bit remained in the bottle as it was too sweet for our palates. So I added some of that as well, forgetting one of Emeril Lagasse’s main tenet’s-only use the best.

After blending, the consistency of the soup was fantastic. So, the mixture was poured back into the soup pot to heat. A test taste yielded a too sweet tone to the creation. The sweetness overpowered the root vegetables. A disaster was upon us.

Saving Supper With Spices

In our house, when all else fails, add heat. Spiced heat. Since I had already sprinkled the acorn squash with cumin before baking we chose complimentary spices. In addition to the Savory Spice line, we often use a Christmas gift, The Cook’s Pallete Chilli Collection. The chilli’s range from quite mild to very hot.

Cayenne and Chipotle are the spices we used last night when saving supper with spices. The heat of the spices countered the too sweet sweetness of the red wine blend. Our Acorn Squash Soup for Two was saved.

Obviously, I need to keep working on the recipe. Next time, I will either use only a dry white wine or some type of stock. Most likely vegetable stock. I intend to keep adding four ounces of cream cheese as well as adjust the amount of yogurt. The single acorn squash with the bell pepper and small onion create the perfect amount for the base. Hopefully, I can publish a tested Acorn Squash Soup For Two recipe later this winter.

In the meantime, if your thrown together recipe turns disastrous, remember saving supper with spices may allow you a meal that can be enjoyed.

Closed Tin holding saving supper with spices
Open Tin of Chilli Spices

Eggplant-This Week’s Meal of the Week Star

This week, eggplant was the main ingredient of our star meal of the week. Pre-Covid-19 we only ate out once or twice a week so the Stay-at-Home aspect did not really impact our meal time. However we have kicked things up a notch to paraphrase a favorite chef. The Big Garden is beginning to produce more than just greens and we are really enjoying the fresh produce,

Eggplant-This Week’s Meal of the Week Star

The Big Garden has only two eggplant plants, reducing our supply from last year. So as of this week I have yet to can any. But we are reaping enough eggplant to want to mix up the preparation a bit.

Today I looked up eggplant recipes online. Easily catching my eye was a Bon Appetit article citing 57 recipes.

So I found one that I could make without a trip to the grocery store. Most of the ingredients came straight from the garden. I did make a few tweaks. A key component in the original recipe is Labneh- which is a strained yogurt/cheese concoction. I only had ½ cup yogurt so I blended that with sour cream and added some Savory Spice Mt. Olympus Greek Style Seasoning and called it good.

Econogal Fails as a Cooking Blogger (Again)

Of course this dish was so good there were no leftovers. And no pictures. But I am sharing my version of the recipe anyway. The pictures would be similar to those in the above website. We did make a few adjustments. The older I get, the less I worry about making recipes exactly as called for. (The exceptions are all related to baking.)

Need a Name

This dish really needs a good name. Even Bon Appetit just used a description to name the dish. Maybe a reader can help. Naming kids and animals is tough, naming meals is nigh impossible. The key ingredient is the eggplant but the grilled lemon just about stole the show. For now I will just name it No Leftover Eggplant! We ate every last morsel.

No Leftover Eggplant

2-3 Eggplants- Cut into ½ inch slices

Small Red Onion- thinly sliced

Whole Lemon-sliced approx. 1/4 inch thickness

1 Cup Mint-chopped

1 TBS White wine vinegar

2-3 TBS Extra Virgin Olive Oil

1 Tsp  Savory Spice Mt. Olympus Greek Style Seasoning

1 Small garlic clove minced

½ Cup yogurt

½ Cup sour cream

 

 

Directions:

Lightly oil grill. Coat eggplant and lemon with Exra Virgin Olive Oil, grill eggplant for 5-8 minutes and lemon for 3-5 minutes. While the eggplant is grilling, thinly slice the red onion, chop the mint and combine with one tablespoon each of the Extra Virgin Olive Oil and white wine vinegar. Add the Savory Spice Mt. Olympus Greek Style Seasoning and the minced garlic.

 

Mix yogurt, sour cream and arrange on plate. Layer the  eggplant on the yogurt mixture. Cut the lemon slices in half and stir into onion and mint topping, tossing well. Pour atop the eggplant. This served two hungry adults as a main dish. Enjoy!