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Archive for the ‘Apricots’ Category

Kharcho Bites

 

 

It occured to me that in the midst of the holiday party season, people would be clamoring for new, unusual and easy to make  appetizer variations.  This nosh is basically a potato skin with an eastern european flavor thrown into the mix that will undoubtedly delight the taste buds of your holiday guests.  Kharcho has become one of my favorite spice blends and I’m sure it shall become one of yours as well. 

 

Kharcho –Spiced Eggplant and Pear Stuffing

I stuffed small new potatoes with this filling, but you could just as easily use zucchini or a pastry cup as a vessel.  If you want to use the potatoes, select smaller, bite-sized potatoes and after washing, poke once with a knife.  Steam for ~20 minutes until softened and set aside to cool.  Once cooled, cut in half and use a small spoon or paring knife to cut a well in each half.  Lightly mist with olive oil and pan-sear until the cut side is golden.  Stuff with ~one teaspoon of filling and place on a platter.

[Yields ~3 cups]

Ingredients:

2 cups eggplant, small dice

1 medium onion, small dice

1 pear, small dice

½ cup frozen petite peas, thawed

¼ cup pistachios, chopped

¼ cup flat-leaf parsley, finely chopped

12 dried apricot halves, small dice

6 cloves garlic, minced

2 tsp Kharcho

¼ tsp dried red pepper flakes

sea salt

freshly-cracked black pepper

olive oil

Directions:

Drizzle a small amount of olive oil in a pan over medium heat.  Sauté the onion, garlic, eggplant, pear and apricot halves until softened.  Add the peas, pistachios, Kharcho, red pepper flakes and parsley.  Season with salt and pepper. 

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This is a wonderfully quick and delicious autumnal whole grain-based salad.  It can be served at any temperature you wish, but is very nice when warmed.  I like to serve this over a pile of soft butter lettuce as a side dish to my gyros seitan for a hearty meal on a cold night.

 

Warm Bulgur Salad

Ingredients:

1 cup coarse bulgur

1 cup diced green beans

½ cup toasted pine nuts

12 dried apricots, cut into slivers

¼ cup mint, chopped

¼ cup Italian parsley, chopped

1 leek, sliced

4 cloves garlic, minced

6 leaves dinosaur kale, finely chopped

Lemon vinaigrette with oregano  

  • 1T lemon juice + 2T olive, flax or nut oil + 1 tsp oregano

Salt and pepper

Directions:

Bring 2½ cups of water or vegetable stock [If you want a more savory flavor] to a boil.  Add the bulgur, stir and cover.  Cook for 20 minutes, stirring occasionally.  Once the grain is tender simply drain off excess liquid and set aside.

While the bulgur is perking away, over medium heat, sauté the green beans, leek, garlic and kale in a small drizzle of olive oil until tender.  Add the apricots and pine nuts.  Toss to combine.  Transfer the drained bulgur to a large bowl and add the sautéed vegetables, parsley and mint.   Pour as much of the lemon and oregano vinaigrette over the bulgur salad as you wish and mix well.   Season with salt and pepper to taste. 

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