Blood Oranges, Grapes and Italian Pistachios in Rose Water

May we ring in the New Year on a refreshing start. The holidays gave me a few extra pounds that I intend to give away by Spring. I forgot we were invited to a Kwanzaa celebration. That means, I don’t have to cook a New Year’s dinner. After the midnight champagne toast, it’ll be nice to wake up to a citrus salad and lounge around the house until it’s time to socialize. Happy twenty-ten.

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Sherry Scallops over Sautéed Spinach

When I told the boyfriend we were having scallops for dinner, his response was neutral. In previous times, he claimed he didn’t like tomatoes. Now, he only eats my tomatoes. His blatant disdain answer about eating spaghetti squash was patiently received. He later asked for seconds. This time, his dislike for scallops was carefully revealed, “You’re making it… I might like the way you cook them.” His only criticism about this dish: it was an appetizer portion.

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Roast Japanese Eggplant

Roast Japanese Eggplant

Ingredients

  • 1/4 c. rice-vinegar
  • 3 tbsp. low-sodium soy sauce
  • 1 tbsp. sesame oil
  • 2 tbsp. honey
  • 3 tbsp. minced fresh ginger
  • 3 garlic cloves, minced
  • Sea salt & fresh ground black pepper
  • (Optional) A pinch of crushed red pepper
  • 2 tbsp. sunflower or safflower oil
  • 5 Japanese eggplants; chopped into about 1-in. pieces
  • Garnish: Thinly sliced scallions

Directions

  1. Preheat oven to 425°F. Line baking sheet with foil for easier clean up.
  2. Whisk vinegar, soy sauce, sesame oil, honey, ginger, garlic, salt, both peppers and oil to make the sauce.
  3. Toss the sauce with the chopped eggplant.
  4. Place eggplants in the oven and roast for 35 to 45 min or until they’re just starting to brown.
  5. Garnish with sliced scallions and serve.
Japanese Eggplant