Vegetarian

Sautéed Chanterelles with Garlic

Sautéed Chanterelles with Garlic

Sauteed Chantenrelles

We’ve sauteed white mushrooms before, now we’ll work with chanterelles. Chanterelles are golden-color fleshy wild mushrooms that have a relatively mild and slightly fruity flavor. I’ve noticed they hold their shape nicely while being sauteed, and do not collapse easily as other mushrooms varieties do sometimes.

Sauteing the chanterelles with garlic brings about the mushrooms’ wild taste. Toss fresh parsley on top – a colorful, healthful, and nutritious dish is ready.

Sauteed Chantenrelles

Continue Reading

Garlicky Eggplant with Tomatoes

Garlicky Eggplant with Tomatoes

Garlicky Eggplant with Tomatoes

It’s been “years” since my last post, hasn’t it? Or at least it feels so to me. I am not “to  blame”. A couple of weeks ago I took a brief vacation from my full time job to rest and to temporarily reunite with my blog. Instead, I had to take care of a medical emergency that popped out of  nowhere. Oh well, things happen and life is unpredictable. But beautiful all the while. All is well that ends well and I am grateful for every breath I take. Spirituality aside, I am back to normal and ready to share one of my favorite recipes with you.

Eggplant Slices

So ladies and gentlemen, meet badimjan sirdaghi. It comes from the southwest of Azerbaijan, and is especially popular in the region of Lenkeran, where in fact, it is believed to have originated. You only need 3 ingredients to make the dish – eggplant, tomatoes and garlic. A tad bit o water to help seal the flavors together in one pot and voila!. It is good beyond words. Eggplant lovers will rejoice while eggplant haters will rejoice too. I received this recipe from my lovely friend, a generous soul, Sevda Ismail.

Note that there is also a sirdagh dish made with fish but it is a different story fit for a separate post.

Fried Eggplant

Continue Reading

Page 2 of 101234...10...Last »