Roasted Eggplant and Onions

I am a huge fan of roasted veggies.  It's time consuming,  but I love roasting veggies on Sunday to have snacks throughout the week.  They are great cold,  and hot over rice.  I am a rice freak.  Basmati,  brown, white,  straight up RICE FREAK.   I ate this as a quick post workout snack with basmati rice,  but you could also just eat it throughout the week as a snack.  

Roasted Eggplant and Onions

Prep Time: 10 minutes

Cook Time:   1 hour, 20 minutes (approximately)

Serves: 6

Ingredients:
Three large eggplants
Eight onions a mix of Red onion and white onion
3 tablespoons olive oil, plus 1 teaspoon
One large garlic bulb
Salt and pepper
Red pepper flakes


You will need: Five greased baking sheets

1.  Cut the eggplant into rings.
2.  Spread out on three baking sheets.
3.  Sprinkle salt all over each eggplant ring. 

4.  Preheat the oven to 400°
5.  Cut all of the onions into rings and spread out on the remaining baking sheets
6.  Sprinkle with salt and pepper cover with 1 tablespoon of olive oil
7.  Take the garlic bulb and remove any excess paper
8.  Place on top of a small square of tinfoil
9.  Sprinkle with salt and pepper and 1 teaspoon of olive oil

10. Close before oil into a ball around the garlic bulb
11. Place the tinfoil ball on one of the onion sheets

12. Place both pans of onions in the oven
13.  Bake for 35 to 40 minutes until translucent
14.  Remove the onion pans and set aside
15.  Dab all of the eggplant rings with a paper towel to remove excess water and excess salt
16.  Put 1 tablespoon of olive oil on each pan covering the eggplant
17.  Place in the oven for one hour turning over each plant ring after 30 minutes
18.  Remove from oven and mix with onions and a bowl,  mix in desired amount of red pepper flakes for spiciness (or don't
19.  Remove the garlic and squeeze out the garlic
20.  Smash the garlic and add into the onion and eggplant making sure its well incorporated.


Serve as a side or as a meal over rice

Spicy Mexican Corn Soup

     I love soup.  I am the self proclaimed soup queen of southern New Jersey.   I really would eat it anytime of year,  but as the chilly weather kicks up I'm known to eat soup 10 days straight.  Wonton soup being my favorite,  but I don't make that myself. 
I don't order wonton soup everyday for several reasons:
1.  I'm broke 
2. I don't have the carb intake ability to allow for that kind of daily splurge without gaining 200 pounds,   
3.  I don't want Golden Garden to judge me if they see me picking up wonton soup everyday.  We have a business working relationship,  and I'd like to maintain that in a judgement free zone.  I wont judge the fact that they have children working there and it's so cold they have to wear coats in the place in the winter,  if they don't judge my love of soup.


    So,  my point is,  I make a lot of soup.  Soup is awesome to keep on hand for the week, and in my opinion there is literally no better way to spend 4:00pm then in my pajamas in the winter eating soup.  I'm not too fond of cream based soups,  so I tend to eat a lot of vegetable and meat soups.    I also don't eat a lot of soups with noodles,  because I tend to like getting carbs from vegetables-- and the more vegetables I throw in my soup the more food I get to eat...so where I'm headed with this?

So, without further a due:  

Spicy Mexican Corn Soup

Prep Time:  20 minutes

Cook Time: 2 hours

Serves: 8 for a main course, 10-12 as a side

Ingredients:
1 pound chicken thighs
1 quart water
Two yellow onions
6 large carrots
Six celery stalks
Two green peppers
4 Fresh Corn Stalks
2 limes 
3 bay leaves
One can black beans, rinsed
One can cannelloni beans, rinsed
Two 8 ounce cans diced tomato with jalapenos
1 tablespoon Smoked Paprika
1 tablespoon Chili Powder
1 tablespoon Goya chicken seasoning
2 teaspoons Onion Powder
2 teaspoons Garlic Powder
2 teaspoon Turmeric
1 tbsp Red Pepper Flakes 
2 Teaspoon salt
2 teaspoons black pepper

Directions:
1.  First begin by making stock:  In a large pot,  place 1 pound of chicken thighs at the bottom.   On top of the chicken,  place one yellow onion cut in half (keep the skin on),  3 large carrots cut in half (don't even worry about dicing them or removing the outer layer), one lime cut in half,  and three stalks of celery (just cut in half and throw the leaves and stalks in).   

2.  Cover this with one quart or so of water.   

3.  Allow stock to first come to a bowl,  then turn the heat to medium and allow the stock to cook for 1 1/2 hours.   Throw in three bay leaves for cooking.

4.  While the stock is cooking,  assemble all of your spices into one shallow bowl.  Set aside.
5.  Dice remaining vegetables:  2 green peppers, 3 stalks of celery,  and one yellow onion. Rinse beans,  and put in the bowl.   Put your corn one at a time with the stalks removed in a bowl with another small bowl turned upside down in it,  and cut off the corn kernels. Place in the bowl.  Set aside. 

6.  Remove chicken from stock and set aside to cool.
7.  Place a pot underneath of a strainer,  and strain the entire contents of your stock through the strainer.   The stock vegetables have done their job,  so toss them. 

8.  Return the stock to the pot.  Add in all of your new diced vegetables and beans,  and a lime cut in half. 

9.  Shred chicken and return to the stock pot.
10.   Stir in spice mixture and the diced tomatoes. 

11.   Allow to cook on medium high  for 30 minutes if you don't like the veggies to be too mushy,  one whole hour if you like really mushy vegetables.  Remove the lime halves before serving.  

Garnish with cilantro leaves,  and serve.

Roasted Tomato and Sweet Garlic Sauce

            This recipe is the epitome of farm to table.  Fresh and made with local ingredients, it really is a crowd pleaser.  I love cooking with the ingredients of the season, and I am holding onto tomatoes as long as I can before winter steals the good ones away.  I picture this sauce over fresh vegetables and chicken, almost like a Primavera (sands the pasta) or over a big fat juice meatball right from the oven.   Make this the same day you plan to have guests over, because the smell is intoxicating while the tomatoes and garlic roasts.  The smell permeates the whole house,   and makes everyone’s mouth salivate.

                These tomatoes are actually handpicked---by me.  My Aunt Diane always gives me her CSA when she goes away.  The last two weeks has required me to “u-pick own cherry tomatoes”.  This meant I had to be out in the middle of tomato field at 5:00pm in the 90 degree weather, picking tomatoes in my work pants and sandals.  I am so glad I got my ass out there and did it, because the beautiful result was this spicy and sweet sauce.

               

                The spiciness comes from the red chili tomato paste and red pepper flakes, the sweetness comes from the roasted garlic.  Did you know that?  If you roast tomato just right for just long enough it will become sweet.  It’s divine. 

               

                I am freezing this, because I don’t need it right now but didn’t want my tomatoes to go bad.  When I reheat it I may add a touch of milk, and chopped fresh basil leaves.  If it’s too thick, add a little chicken stock.

                And…It’s okay that it’s bright orange, that’s normal from pulsing the seeds and skins and everything together.  You won’t even know it’s there.  It actually makes you kind of wonder what do the canned tomato companies put in your food to make it red? Scary.

Roasted Tomato and Sweet Garlic Sauce

Prep Time: 5 minutes

Cook Time: 45-55 minutes

Serves: 3-4

Ingredients

3 pounds tomatoes

2 tablespoons olive oil

2 tablespoons red chili tomato paste

4 cloves garlic

1 tablespoon salt

1 teaspoon pepper

1 teaspoon red pepper flakes

1 tablespoon herbs de Provence

1 tablespoon onion powder

Directions:

1.        Preheat the oven to 425 degrees.

2.       On a large baking sheet with a lip, place all of the cleaned whole tomatoes.  It doesn’t matter what kind of tomatoes you use---but if they have leaves on the top rip or cut them off.  I wouldn’t recommend plum tomatoes because they don’t have a lot of flavor.

3.       In the middle of the tomatoes put the 4 peeled garlic cloves.

4.       Coat everything with 2 tbsp. of olive oil, and sprinkle generously with salt and pepper.

5.       Place tomatoes and garlic in the oven at 425 degrees for about 50 minutes, checking to see if they are blistered around 45.  If they aren’t, let them go until 50 minutes, if they are taking them out then would be fine.

6.       Allow to cool on the counter for 20 minutes.

7.       In a large blender add the tomatoes and garlic.

8.       Next add red pepper flakes, herbs de Provence, onion powder, 2 tablespoons red chili paste, and a touch more salt and pepper for seasoning.

9.       Pulse for about 1-2 minutes, until tomatoes are completely dissolved. 

Serve over basically, anything, even card board, it’s that damn good.

PopPops Fried Peppers

There are some things in life where it is not beneficial to take a short cut.  

1.  Roasted Peppers
2.  Fried Peppers 
3. Any food you can cook for yourself,  within reason.
4.  Alcohol---buy cheap,  pay the price for days......... the hangover is literally non-stop on going hangover-a-thon caused by $2.00 gallon vodka.   It's disgusting and involves 2 containers of supersize Tylenol, a cold rag on the back of your neck,  Pizza delivery which you receive in your pajamas at 3pm,  and an all day headache that would make you want to cut your head off,  oh and then Chinese food at night because "1 pizza" wasn't enough and they must have started making them smaller.....
Just cheaper to drink Kettle One my friends,  take it from me.


On a more serious notes,  they sell peppers pre-roasted and pre-fried and you can doctor them up,  but you miss out on a lot of the flavor when they are jarred.  This is a time intensive project,  but it's perfect to wow for a dinner party.

I called this PopPops' fried peppers because I happened to make these around the same time Santino was home,  and he is obsessed with PopPop (my dad) and my dad is obsessed with any food fried in oil.  My dad is a terrible person to trust olive oil around.  Talia used to chase him around the kitchen monitoring his oil useage when cooking.  I tend to take after him,  where I go a little oil crazy. Santino doesn't take after anyone,  because he hardly eats--which is a problem only he has in this family.  We all share one thing in common though,  his affection for Big Joe.  He is the center of our family,  the rock if you will.  Santino is constantly saying "Hi PopPop"  which he kind of whispers a lot,  which is weird,  because sometimes Pop Pop isn't even around.  None the less,  Santino loves Pop Pop,  Pop Pop loves fried peppers, Elyse loves food,  Talia hates Olive Oil...so on and so on.


This peppers are great on Antipasta platter,  mixed in with spaghetti with Parmesan cheese (DD's personal favorite),  or as a side on a table with a hearty Italian Loaf.

PopPop's Fried Peppers

Prep Time: 10 minutes

Cook Time: 2 hours

Serves: 8

Ingredients
12 Green and Red Peppers (mixed)
1 whole head of garlic
6 tablespoons of oil
2 cups of water
Salt and Pepper

Directions
1.  In a large deep pot heat 1 tbsp of olive oil over medium high heat.
2. While the pot is heating begin by cleaning and cutting the peppers into long strips.

3.  In the pot place in 1/4 of the peppers.  Begin frying so they get a nice char on the outside.
4. After about 5 minutes add 1/4 of the water,  and cover the pan with a tightly fitting lid.

5.  Allow to cook until water is gone,  5-10 minutes.  If the water is gone before 10 minutes is up,  add a little more to let it cook until the peppers no longer are long stringy strips and more like "worms"---like this 

6.  To finish this batch,  move them to another pot off the stove with a tightly fitting lid.  Drop in peppers,  cover,  and let sit waiting for the next batch to be added on top.
7.  Repeat the process until all of the peppers are in the pot off the stove.
8.   Chop garlic finely and throw into the same pan you used to cook the peppers with 1 tbsp of olive oil.
9.  Cook on medium high heat until fragrant,  but not burned 3-4 minutes.
10.  Add into the pot with the tightly fitting lid with 1/2 tbsp of salt and 1/2 tbsp of pepper. Cover and allow to rest for 30 minutes.
11.  Uncover and place in a tall mason jar with a screw on lid.  Leave the lid off until entirely cooled.  Place lid on and serve on the table in the jar for added flair :)

Time intensive yes,  but so well worth it.

Italian Turkey Stuffed Peppers

First, let's address the elephant in the room--- the blog name change.  The reason is,  my sister is always on me that I blog more food than CrossFit.  Which... is totally true.  So,  I still want the option to blog about weight lifting if I need to do so,  but I also want to focus more on my first love FOOD.  Barbells and Biscuits better encompasses what this blog is about.  And,  I want to branch more in critiquing restaurants and namely local sandwiches,  because sandwiches are my actual first love.

Anyway,  now that we are past that--- I hated stuffed peppers as a kid.  Did I ever tell you this before?  My dad made them when I was a kid and the mere thought of his offends me. I get it,  he had three kids that needed to be fed and they needed to be fed fast,  before they turned into Gremlins.  His version was ground meet stuffed into a hard green pepper and covered in sauce.  Baked until done and served hot to the wee ones who were led to believe the smell of tomato sauce in the oven was Pizza.   After that meal,  pizza was well deserved.

We all despised stuffed peppers,  even my mom.  I know she didn't say anything because she didn't want to upset the cook,  You see, my mother is a smart woman.  She knew who fed her,  and she never criticized the cook in fear of having her meal ticket cut off.  Now a days,  she doesn't care anymore so she says whatever she wants.  I suppose that's what happens when you get old.

The one trick I will impart to you about stuffed peppers,  is you must boil the peppers first to slightly soften them.  Otherwise no matter how long you cook them in the oven they will be hard and difficult to cut.

Italian Turkey Stuffed Peppers

Prep: 10-15 minutes

Cook: 45 minutes

Serves: 4

Ingredients

3-4 green peppers ( I used 3 because they were huge)

1 pound ground turkey

1 1/2 cups cooked brown rice

2 garlic cloves, diced

10 sun dried tomatoes,  diced

4 ounces buffalo mozzarella,  cut into chunks

1 tsp salt

1 tsp cracked black pepper

1 tsp parsley

1 tsp oregano

8-10 leaves fresh basil

1 28 ounce can diced tomato

1 cup freshly grated sharp provolone

Directions

1.  Preheat your oven to 350 degrees.

2.   Fill a large stock pot half way with water and bring to a boil.

3.  While the water is heating remove the lids from the green peppers and clean out most of the seeds from the inside.

4.  Drop peppers into the water and cover pot with a tight fitting lid for 10 minutes.

5.  Prepared all of the ingredients now by dicing the garlic,  sun dried tomatoes, julienne 6 of the fresh basil leaves, and chunking the mozzarella.

6. While the peppers are cooking mix the following in a large bowl:  turkey, brown rice, garlic, sun dried tomatoes, buffalo mozzarella, salt, black pepper, parsley, oregano, 6 fresh basil leaves, and 4 ounces of the diced tomatoes with juice.

7.  Mix well and set aside while you tend to the peppers.

8.  Drain the peppers into a strainer and run cold water over them so they can be easily handled.  

9.   In a large baking dish oil the bottom and add about 10 ounces of the diced tomatoes to the bottom of the dish.

10.  Begin stuffing your peppers,  and use the excess to make little mini meatballs for people like your mother who hate stuffed peppers.

11.  Top peppers with remaining diced tomatoes and then cover tops with shredded sharp provolone cheese.

12.  Throw in oven for 45 minutes until the top is bubbly and the turkey is cooked through in your one mini meatball.

13.  Serve with remaining basil as a garnish :).  Or do like me and cut the whole thing up to make a stuffed pepper bowl.

Smoked Paprika Crabcakes

I know,  I've been gone sometime.  It's been a hectic work year,  that I'd like to forget.  These fresh and yummy crab cakes helped me forget the misery that is my Monday through Friday existence.    I hope they can do the same for you.

The hint of spice mixed with the lemon makes these light and fresh crab cakes delicious.  You will be quickly transported to a beach side bar on the water in Maryland.  Mentally anyway. 

Disclaimer:  Eating one will not drop you off in Maryland.  You will still be at your likely shitty job doing shitty paperwork or listening to your wife tell you that you don't help enough.  I,  cannot help you with that.  But... wine and whiskey can. 

Smoked Paprika Crabcakes

Prep Time: 15 minutes, plus 45 minutes

Cook Time: 30 minutes

Serves: 6-7

Ingredients:

1 can Jumbo Lump Crabmeat  (NOT CLAW MEAT!!!)

1 large red pepper,  diced fine

1 small white one, diced fine

2 tbsp butter

2 tbsp oil

1 tbsp Mayonaise

1 1/2 tbsp Dijon Mustard

The zest of 1 lemon

The juice of one lemon

1 Egg

1/4 cup of Panko Bread Crumbs

1 tbsp Smoked Paprika

1 tsp black pepper

1 tsp salt

Salt and Pepper for seasoning

Parsley for garnishing

Directions:

1.  In a large skillet heat 2 tbsp of butter over medium low heat until melted.

2.  Add diced red pepper and diced white onion.

3. Season with salt and pepper,  stirring occasionally until softened.  About 6-7 minutes.

4.  While your vegetables are cooking down put the following in a large bowl (big enough for mixing with your hands):  crabmeat, panko bread crumbs,  egg, lemon zest, lemon juice, smoked paprika,  black pepper, salt, mayonnaise, and Dijon mustard.

5.  When the vegetables are done cooking,  put them in the bowl as well.

6.  Mix this mixture VERY GENTLY as to not break up the crab meat.

7. Refrigerate this mixture covered with plastic wrap for approximately 45 minutes to 1 hour.

8.  After refrigeration heat 2 tbsp of oil over medium heat and turn the oven to broil on low.

9.  Gently form 2-3 inch thick crab meat patties.  Drop into the oil.

10.  Allow to brown on the bottom for 5-7 minutes for each,  then move to a greased baking sheet.

11. Once all of the crabcakes are on baking sheet allow them to broil on low for 30 minutes, or until crispy brown on top.

12.  Garnish with parsley and enjoy :)

I'M NO QUITTER (This is my Crossfit run-spirational story)

I accepted a long time ago that I am not a fast runner.  I accepted it and I've admitted it to you in several blogs.  I made peace with my maker,  the black top.  I knew that if the Zombie's were like the ones on walking dead,  I had a fighting chance.  If the Zombie's were like in World War Z,  I just planned on ingesting arsenic in my basement whilst hiding. Either way,  I was at peace with that.  Well,  at least I thought I was.

Last Saturday I drug my very tired ass out of bed to get to the 7:30am Crossfit Solstice workout.  I mean,  why not?  Friday nights are not what they used to be.  This particular Saturday Eve I went to the diner for a salad with Alli and did laundry.  I know,  I'm wild. Someone plan an intervention for me.  Anyways...I went.  My alarm went off, my sneaks went on,  and out the door I went (fully clothed of course).  

I have a tendency to peak at the workouts the day before,  just so I can mentally prepare myself.  Friday I thought,  that doesn't look bad--- 200 m rowing.  I missed the running part. If you can imagine my shock Saturday when I saw the white board it was like a silent---what the ham samwich.    I still thought...doesn't look that hard...

So,  I love bear complexes.  That's really what made me go to class originally.  I literally love any kind of weight lifting.  It's my niche.  But,  for some reason Bear Complexes have a special place in my heart,  right next to Peachie O's.    I did awesome on my bear complex...so awesome I forgot the number I got to-- maybe #115--#120??  Not sure. Doesn't matter.  That's not the point of this story.  Stop letting me digress over my love of lifting weights.

So anyway,  Christie announces it's time to get ready for the WOD and she explains it a little bit better.  In my mind I'm like...no way am I going to make all of that happen in 5 minutes. At one point in my life I was running so slow I started walking and didn't even realize it because my run pace is so slow.  THAT'S HOW SLOW I AM. Christie,  as any good coach would,  reassures me I will do fine.  In my mind I'm thinking...are we talking about the same person completing the same workout?  Whatever you say dude...whatever you say....

It wasn't so bad to start.  Completed it all in like 4:30,  so I had a nice 30 second rest before it was time to put my big booty back on the rower.  Second round... 4:50...10 second rest.  By the third round I noticed I was behind everyone else.  I know we aren't supposed to notice,  but it's a bad habit.  I'm not competitive at all with running because I KNOW I SUCK, but this particular workout made me angry.  So angry.  In fact,  while running I was mumbling "Fuck this,  this is stupid."  "F'in Ron."  "This is so god damn stupid."  "Why would anyone make up this workout?"  "Ron is evil."

By the end of round three,  I did not make it in the 5 minute time cap.  Christie realizing this said "Elyse,  I just want you to run 400 meters instead of 600."  My legs screamed YES.  My mind,  against my legs better advice,  said Fuck no.  Which is,  what I said to her in so many words.  I completely understood why she wanted me to scale,  but my mind told me I was not scaling.  How could I even consider scaling running?  Why,  because I'm slow?  No thanks.  I'd run for 5 days rather then quit from something I can physically do,  just at a slower pace.  My momma didn't raise no quitter.  I've never even quit a job in my life--which is probably why I have 3.  I'm a sucker.

So,  I kept running.  And I started using all that anger to make my feet move a little faster.  A little faster.  A little faster.  The f words turned into move it,  you're almost done,  400 more meters,  1 more round,  200 more meters,  MOVE.

Then...I finished the entire workout.   About 1 total minute after everyone else,  but to the cheers of my fellow crossfit friends.  That's why I didn't scale.  I wanted that class of all dudes to see I may have little stub legs compared to their 6 foot giraffe height legs,  but I am not a quitter.   We don't do crossfit because we are all making it to the Crossfit Games,  we do it because it feels good to be pushed harder than we have ever been before.