Wednesday, May 22, 2013

Eggplant and Herb Spaghetti


In a frantic rush to get ready for my test, I forgot to photograph breakfast.  It didn't help that I was up all night worrying about door swing clearances and lighting knocking down the trees in our yard.  I probably only pulled together a few hours of sleep before I had to head to the testing center and try to prove I can be an architect.  So, breakfast was a few slices of tofu wrapped up in cabbage and covered in hot sauce.  Nothing really glamorous there.

I finished my test, and this time I wasn't in tears, so I will take that as a good sign.  I won't know for about a month.  That's always the worst part.  Every test, though, Josh takes me out to lunch after.  Today, we picked Tokyo House.  I love this place, but I always eat too much.  Today, though, I kept it under control.  Now, I know the words sushi and buffet really shouldn't go together, but this place makes it work.  They have many people making fresh rolls right in the middle of the buffet line.  I grabbed some soup and salad to start, then went back and filled my plate with lots of goodies.  It was a good lunch to fuel me for an afternoon of vacation-prep shopping errands.




They really have a lot of good veggie options.  They usually have a killer tempura sweet potato roll, but today it was covered in eel sauce, and I am iffy on the ingredients of that, so I stayed away.  They have an entire fruit bar, which I usually go crazy on, but I kept it pretty limited today.  The strawberries were good.

When I'm in full test mode, I barely have time to do anything, so things like cooking dinner don't usually happen.  I love to cook, so I decided that a good way to relax would be with a glass of wine and some Italian food.  My mother is half Italian, and I used to wake up on Saturday mornings to her saying, "Let's make Italian food!" We would then proceed to cook AAAALLL day, and by the end of it, the house smelled like olive oil and garlic, and we were all full and happy.  So, needless to say, that kind of food has a special place in my heart.

Tonight, I decided to make an eggplant spaghetti with olive oil/basil brushetta.  I picked up a beautiful loaf from the Argenta Market, and Josh ate just about every piece that I made.


EGGPLANT SPAGHETTI


2 medium sized eggplants, peeled and diced
1 large zucchini, diced
1 tablespoon olive oil
1 jar tomato sauce (I used a whole foods herb)
1 bunch dino kale
1 handful of thyme 
3 green onions
handful of black olives, chopped
1 handful whole wheat pasta
salt and pepper to taste



Directions

Boil water for spaghetti, cut up all vegetables
Heat olive oil in a large pan, then throw in eggplant and zucchini
Cover with lid and let cook down/steam for 4-5 minutes
Once water starts to boil, add pasta, cook for 10 minutes, drain and set back in hot pot
Add half jar of tomato sauce to a small sauce pan, put the rest in the skilled with veggies
Cook down until eggplant is soft.
Add salt and pepper and fresh thyme
Take off heat, stir in chopped green onions and black olives
Serve over pasta with remaining sauce on top.


Of course, we had to have our bruschetta too!


Garlic Basil Bruschetta


(I know it's not really bruschetta without tomatoes, but Josh doesn't like them.  Add if you do!)

1/2 loaf fresh french bread
1 large bunch basil, sliced
2 garlic cloves, pressed
2 tablespoons olive oil

Directions

Preheat oven to 350 d F
Slice bread and place on baking dish
In a bowl, mix olive oil, garlic and basil
Brush on bread
Heat in oven until crispy!
EAT THE WHOLE PAN






I thought I would get fancy and set up our kitchen island dining spot.  I will be pretty happy when we remodel our kitchen/dining room and have a real place to eat dinner.





Enjoy!

9 comments:

  1. Replies
    1. whoops! i would add the kale when the eggplant is about half cooked. thanks for catching that!

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