I desperately need to catch up on my food blog...

What a year! Some things have languished while we've been caught up with many changes in our lives, including this food blog.

A friend of mine, Angie, who is an incredible cook and one of the most selfless, giving persons I know, not only cooks for her family at home but also for hundreds of local at risk kids and homeless adults on a regular basis. Check out her blog Cheffess for some terrific recipes and colorful culinary concoctions. Today, Angie posted on Facebook: "I desperately need to catch up on my food blog." WOW, that is me in spades!!

Her true confession challenges me to get back on board with attempting regular posts about some of the scrumptiliumious meals me and my family having been cooking and sharing these past months. I am so far behind on sharing some of our delicious gluten-free, vegan, vegetarian and pescetarian recipes that I doubt I can ever catch up.

But, my next post coming this week will be about the delightful slow process of making ratatouille with fresh, local produce and herbs from our garden. I wish you could smell the savory aromas wafting from my kitchen right now, even long after we've enjoyed our evening meal... imagine, if you will, inhaling the bouquet of freshly chopped basil, Italian parsley, bay leaf, savory, thyme and garlic in a stew of fresh tomatoes, zucchini, eggplant, and onions.

Please stop by again, later this coming week for the recipe. It's sure to be a hit amongst friends and family who love their veggies!

Szechwan Eggplant

I've been on a sabbatical of sorts from the Internet, work, volunteering, cooking and a routine. Instead I've been going through a huge transition from a living a rural lifestyle to immersing myself in both an urban and nautical environment... with a major overhaul regarding my life in general and my priorities. One of the outcomes is spending less time on the Internet and blogging. I will continue to blog, but less often. Read more on my other blog.

Although I was feeling unusually tired last night and it was getting late, I really wanted to be in the kitchen cooking us up something really tasty, having shopped at one of our local Asia grocers earlier in the day after a wonderful bike ride along the river and rose garden and working up an appetite.

So while my husband put rice on to steam and set the table, I made us Szechwan Eggplant from The Gluten-Free Vegetarian Kitchen by Donna Klein, on page 103. It was very tasty and fairly hot. I used 1-1/2 tablespoons of "Rooster (chili-garlic) Sauce" for the Chinese chili paste. It was simple to prepare and we were enjoying our meal within 45-minutes of making a decision to eat in or eat out. Eating in was a far better choice!

Ingredients

1 eggplant (1 lb) - I buy the long-style and cut into cubes, sprinkle with salt (optional) and drain for 30 minutes.
1 Tbsp peanut oil
2 cloves garlic, minced
1/2 cup vegetable broth, low-sodium
12 fresh shitake mushrooms, stemmed and chopped
4 scallions (white and green parts), thinly sliced
1 Tbsp Chinese chili paste, or less to taste
2 Tbsp tamari sauce (gluten-free)
1 Tbsp dry sherry
1/2 tsp toasted (dark) sesame oil
1/2 tsp ground ginger
3 cups hot cooked brown or white rice
salt and pepper to taste

Directions

If salted, rinse the salt off the eggplant with cold-running water and pat dry with a paper towel.

In a large, deep non-stick skillet with a lid, heat oil over medium-high heat. Add the eggplant and cook, stirring and tossing constantly, until softened - about 4 minutes.

Add the garlic and stir constantly for 1 minute.

Remove from heat and add the remaining ingredients, except for the rice, salt and pepper.

Return to heat and let come to a brisk simmer. Reduce heat to medium-low and cook covered, until the eggplant is tender, about 15 minutes. Stir occasionally.

Serve over rice. Salt and pepper to taste.