Habanero

Another week, another impulse buy at the farmers market. What am I going to do with 20 habanero peppers? Who cares when they cost $3!

But seriously, what am I going to do with them... I suppose I could share with friends, so let me know if you want any.

So far I made some spicy baba ganoush.

As you might guess from the photo, I roasted both the eggplant and the habanero for this recipe. I figured it would tone down the intense spiciness of the habanero. I also had the foresight to deseed that hot little pepper.

That method seemed to work. So I did the same for this raw vegetable curry, which I served with brown rice and a fried egg. This "curry" was made from leftover gazpacho ingredients (i.e. tomatoes and bell peppers). It was so spicy that most people probably would not have been able to eat it. I, however, loved it.

Summer Begins + Blog neglect

I haven't blogged since before Memorial day...which leads me to believe that I've been distracted by summer's temptations. Now I'm not saying that's going to change, but it is an excuse. I've also been eating a lot of salads, and those are rarely blog-worthy for me.

My creativity has been slacking too. I saw some cipollini at the grocery store, and I knew just the smitten kitchen recipe I wanted to try: balsamic glazed sweet and sour cipollini. I used tomato paste instead of tomato sauce, and ate them with a fried egg and some greens.


I did invent a new summer casserole, which would really be better named a Late Summer Casserole. It was similar to eggplant parmigiana, for which my mother has an excellent recipe. I didn't bread and fry anything, but I did layer tomatoes with eggplant and corn. In between I used bread crumbs and cheese (mozzarella and Parmesan).


After a long day of work and a run, I had a salad for dinner last night. That just wasn't enough, so I made this onion frittata. I used frozen peas too.

Luckily, I saved my fresh peas for something a little different. I made a pasta salad similar to this one by the smitten kitchen. Mine had a bunch of chopped green onions, plus cilantro, garlic and chillies in the dressing.