Peoplewhoeat’s Weblog

July 1, 2011

Sweet N’ Sour Cream

Filed under: Dessert, Dips, Fruit — Tags: , , , , , , , — peoplewhoeat @ 3:23 pm

A lovely assortment of fresh berries with Sweet N' Sour Cream for dessert

This has always been a summer treat in my house–I personally just like to dip fresh fruit (particularly raspberries) in it, but we’ve also used it as an alternative to whipped cream to top fruity summer baked goods. I believe there is some fancy french name for this, but I don’t know what that may be…

All you do for this is mix some brown sugar into sour cream (this is one place where I really notice a difference between low-fat and full-fat sour cream). For dip for a dessert-sized portion of mixed berries, I usually mix two heaping spoonfuls of sour cream with a spoonful of brown sugar. Mix in the brown sugar and let it set a short while until it’s all dissolved.

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September 18, 2010

Irma’s Amazing Eggplant Mush

This is a delicious Georgian specialty, one of my absolute favorites…this is my teacher’s recipe, and it’s one of the best!

1 kg (approximately) eggplant
1 cup walnuts
1 clove garlic
1 onion
Spices (use what you can to taste of the following):
1 tablespoon saffron
1 tablespoon dry coriander
1 tablespoon uckho suneli (Georgian spice blend, don’t use the Russian version…its very different, but yellow curry powder is a possible substitute)
salt to taste
pepper to taste
splash of olive oil
splash of white wine vinegar

Roast the eggplant in a lightly oiled pan (20-25 minutes) until golden.

Mix the walnuts, garlic, spices and vinegar and oil in a blender to make a paste.

Mush the roasted eggplant, chopped onion, and spice mixture together.

Eat as a salad, or serve on top of bread.
Enjoy!
Emma

May 30, 2010

Apple Snow

Filed under: Dessert, Fruit, Healthy, Snacks, Vegetarian — Tags: , , , , , , , , — peoplewhoeat @ 11:14 pm

This is another thing that the rest of America probably realized years ago and I’m just now catching on to, but I thought I’d share the amazingness in case I wasn’t the only one in the dark.

Take applesauce. Put it in a bowl. Put the bowl in the freezer. Stir after about a half hour. Take it out when it has the texture of snow. Eat (one can only have so much ice cream, after all)

-Emma

June 16, 2008

Something on the side

Filed under: Healthy, Light lunch, Side dish, Vegetarian — Tags: , , , , — peoplewhoeat @ 1:38 am

Everyone needs their little bit on the side. Side dish, I mean. Stuffed capsicums are a sunny, summery side which are delicious and flavourful. What I really like about them, apart from their simplicity, is that they are robust and present beautifully. Their strong, though not overwhelming, flavour means they can stand up to whatever other mains you provide – I think they would be marvellous with plainly grilled meat or steak (mm…steak) – but they are also filling enough for any vegetarians you may be catering for (as a former vegetarian, I can attest that a little thoughtfulness in this area is much appreciated!).

The recipe below reflects what I did. The recipe easily stretches and measurements are versatile. My capiscums were somewhat small and I had a little zuchinni left over; you could use more capiscum or different stuffings. I considered adding a topping of dried breadcrumbs and cheese to add a little crunch!

Zuchinni-stuffed capiscums

4 capiscum, halved, with the stalk and white pith and seeds inside removed (I halved either lengthways or sideways depending on which side seemed most stable; generally I would say halve the capsicum along the width)
1 zuchinni, grated using the largest holes on a box grater
Pinch dried thyme and dried basil
4 tomatoes, diced
2 – 4 tablespoons parmesan cheese

Preheat oven to 180 degrees celsius and oil a baking sheet.

Combine zuchinni and dried herbs. Stuff inside hollowed-out capsicum halves.

Place diced tomatoes on top of zuchinni inside the capsicum halves.

Sprinkle with parmesan.

Place on oiled baking sheet.

Bake until filling is cooked and capsicum are soft but not collapsed, about 20 – 30 minutes depending on the size of your beasts.

Eat well…life is too short not to!

Chloe

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