Better Late Than Never

I was a bit late getting dinner started tonight and I'm not the fastest cook in the West so Michael was anxiously awaiting tonight's meal. I used the same chicken recipe I made on July 18 (refer to blog of this date for the recipe) except tonight I used fresh cilantro in place of the rosemary for a different flavour profile. To accompany the chicken I made Quinoa Tabbouleh. Of course there's a significant protein content in the quinoa so not even necessary to serve it with another protein (in this case chicken), but that's just what I was in the mood for. And for our vegetable, Grilled Eggplant Marinated with Mint. Michael wanted to make sure the mint got a special mention because it's from our garden. Or I should say, his garden. We...I mean he planted a variety of different herbs just a few weeks ago. We don't have a lot of anything at the moment, but if this hot weather continues, we'll be brainstorming what to do with the abundance of basil, lavender, cilantro, etc.

Below are both recipes for your consideration. After just one taste of last night's Chocolate Bourbon Popsicles we are addicted! So dessert tonight was a repeat. Besides we have to get through the popsicles quickly so I can re-use the popsicle molds to try another flavour. I have my eye on a peach & prosecco combo so do expect to see that sometime soon.

Quinoa Tabbouleh

(recipe from the Clean Food cookbook with some amendments)

1 cup quinoa

1/2 cup chopped mint

1/2 cup chopped fresh parsely

1 cup diced cucumber

1 cup cherry tomatoes, halved

4 tablespoons extra virgin olive oil

2 garlic cloves, minced

1/4 cup lemon juice

Sea salt

Rinse the quinoa and place in a bowl with enough water to cover. Allow quinoa to soak for as little as one hour or overnight. Place quinoa in fine-mesh strainer and rinse. Place quinoa in a 2-quart pot and add enough water to cover. Add a pinch of sea salt. Bring to a bowl over medium-high heat. Once boiling, reduce heat to minimum and cover pot. The quinoa will take approximately 15 to cook. Take a peak to make sure most of the water has been absorbed; then remove from heat and leave (with cover on) for 5 minutes. Remove cover and let the quinoa cool to room temperature. To quicken this process, scatter quninoa onto a cookie sheet to let cool.

While quinoa is cooking place all remaining ingredients in a bowl. When quinoa is cool (or even slightly warm), add to bowl and mix with other ingredients. Season to taste with sea salt and serve at room temperature or chill.

Grilled Eggplant Marinated with Mint (serves 8)
(Recipe from Fine Cooking magazine issue 59)

2 small globe eggplant (about 1-3/4 lb. total)

3/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 cloves garlic

1-1/2 Tbs. fresh lemon juice or red-wine vinegar

1/3 cup loosely packed chopped fresh mint leaves (from about 1/4 bunch)

Heat a gas grill to medium high or prepare a medium-hot charcoal fire.

Using a serrated knife or a mandoline, slice the eggplant into rounds as thin as possible, about 1/4 to 1/8 inch. Spread the sliced eggplant (you may have to overlap them slightly) on two large baking sheets. Brush the tops with 1/2 cup of the oil and season with salt and pepper.
Smash the garlic and a pinch of salt into a paste. In a small bowl, whisk together the remaining 1/4 cup oil and the garlic paste. Whisk in the lemon juice or vinegar and season with salt and pepper.

Once the fire is hot, grill both sides of the eggplant (in batches if necessary) until softened and cooked through, about 2 minutes per side. It’s fine if it chars slightly.

Transfer the eggplant to a medium serving bowl, add the garlic oil, and toss gently so as not to tear the eggplant. Let marinate for at least 15 minutes and up to 2 hours at room temperature (or refrigerate for up to 24 hours, but bring to room temperature before serving). Toss in the mint just before serving.