Oats(w/ Pineapple), Eggplant-Hazelnut Enchiladas and Mushroom Barley Soup

Breakfast

Oats with Pineapple (5 out of 5)


My favorite combination of fruit in my oatmeal is Pineapple and Cranberry, and a close second is just plain pineapple. I love the flavor, it is so good!

Lunch



Eggplant-Hazelnut Enchiladas (recipe in two parts) (rating 5 out of 5) I like them so much because of their harty texture and complex flavors. We added enough Chili Flakes to give it a pretty good kick too, which I am thoroughly enjoying!)

Mexican Red Sauce
2 tsp. Olive oil
1 cup minced onion
½ tsp. Salt
1 ½ tsp. Cumin
2 tsp. Chili powder
32 oz. Tomato sauce
red chili flakes
chipotle Tabasco Sauce
1 bulb garlic, minced

Heat olive oil in a medium sauce pan. Add onion and salt, and saute over medium heat for about 5 minutes or until the onion is translucent. Add cumin and chili powder and saute for about 5 minutes more.

Add tomato sauce and bring to a boil, partially covered then lower heat. Simmer at lease 30 minutes (preferably longer). Add the black pepper, chili flakes and garlic at any time during cooking. (The later you add the garlic, the more distinct its presence.)

adapted from the Moosewood Cookbook

Preparing the enchiladas:
1 Tbs. olive oil
1 Cup minced onion
3 medium eggplant, diced
1 tsp. salt (or to taste)
black pepper, to taste
1 bulb garlic, minced
2 green bell pepper, minced
1 red bell pepper, minced
1 to 1 1/2 cup ground roasted hazelnuts (leftovers from last week)
20-24 corn tortillas
1 batch Mexican Red Sauce (above)

Heat olive oil in a deep skillet or Dutch oven. Add onion and saute for about 5 minutes over medium heat.

Add eggplant, salt and pepper and mix well. Cover and cook for about 10 minutes over medium heat, stirring occasionally, until the eggplant is soft.

Add garlic and bell pepper, Stir and cook 5-8 more minutes, or until the pepper is just tender. Taste to correct salt.

Remove from heat; stir in hazelnuts.

Preheat oven to 350 degrees. Microwave each tortilla for 12 seconds in the microwave, fill with about 1/3 cup filling and roll up. Gently situate the filled enchiladas in a baking pan, pour the Mexican Red sauce over the top. Bake uncovered for about 30 minutes.

Adapted from the Moosewood Cookbook


Dinner




Mushroom Barley Soup with Potato Rosemary Bread (3.5 out of 5) (would be higher, but I am just not super thrilled with Barley unless it is in my beer!)

Mushroom Barley Soup
½ cup uncooked Pearl Barley (still with the leftover BARLEY)
1 ½ cups water
64 oz. Vegetable broth
1 medium onion, chopped
1 tsp. Paprika
1 bulb garlic, minced
1 lb mushrooms, sliced
1 tsp. Salt
4 tbs. Soy sauce
4 tbs. Dry Sherry
freshly ground black pepper

Place the barley and water in a medium saucepan. Bring to a boil, cover and simmer until the barley is tender (20-30 minutes).

Meanwhile, melt the butter in a large saucepan. Add the onions and paprika and saute for about 5 minutes over medium heat. Add garlic, mushrooms and ½ tsp. Salt. Cover and cook, stirring occasionally, until everything is very tender, about 10 to 12 minutes. Stir in soy sauce and sherry.

Add the vegetable broth to the saute. Grind in a generous amount of black pepper, and simmer, partially covered, another 20 minutes over very low heat. Taste to correct seasonings and serve.

Adapted from the Moosewood Cookbook