Just to keep you updated, I am at the Mexico Missouri Walk Back in Time
http://www.audrain.org

Story and pictures to follow.
Love to you all

Rushed Saturday, Kitchen Testing Campbell's Slow Cooker Sauce

This is a very rushed Saturday for me.  In addition to the normal cooking, cleaning and errands, I went with my youngest to a cross-country race (he came in 12th! for Varsity).  This meant that I got up early and stood for hours in the hot sun while I watched young people run until they got sick.  After that, we both wanted a nap.  But what about dinner?  Dear Husband is going to want something tasty and I don't want to deal with anything. 

The Test Subject

 Quickly pulling down the big crockpot, searching the pantry, came up with this that was an impulse purchase.

3 lbs chicken thighs

chicken, sauce and chopped carrots

Grabbed the package of boneless, skinless chicken thighs (love those thighs).  Tossed them into the crock.


Decided to boost the Middle Eastern flavor up a notch.  Took out my home-preserved lemons and 3 carrots.  Rinsed and chopped half a lemon and 3 carrots.




Tossed the lemons and carrots into the crock onto the chicken and then opened the sauce pouch.  Poured the Moroccan Spiced Stew with Green Olives and Lemon over the carrots and my own lemons.  Set the crock pot on high for 3-4 hours.  Now it is nap time for Mommy.

Make sure to comment on what we should have with it.  Rice, couscous or bread?

Baba Ganouj=Spoiled Daddy

Baba Ganouj is a wonderful vegetable dip that can be enjoyed with chips, bread or even as a sandwich spread.  My family has even used it to dip other veggies in.  

Ingredients:

3 average sized Italian (purple) eggplants.

6 cloves of garlic

salt

the juice of 2 lemons

3 tablespoons olive oil

6 tablespoons of Tahini (often found in the oil section of the grocery store)

Lemon Juice

My mother's food processor that I snagged 20+ years ago when I got married

Use the lemon rinds in the garbage disposal to freshen and clean it.

Slice the stems off the eggplants and cut lengthwise.  Place cut side down on grill and broil in oven.  Watch and pull them out when the skins are crispy and the flesh under is soft. (see video below) (audio in video is from a webseries I must have been watching while I cooked.  Sorry about that.)

This is the brand of tahini I use.  Ziyad Brothers is a Chicago based food importer and processor.  They have excellent quality.  Tahini is a sesame seed paste that is kind of the consistency of old fashioned peanut butter.  You have to stir it before you measure it out as the oil will separate from the paste.

Add the tahini into the processor with the lemon juice, chop the garlic cloves and toss them into the processor as well with the olive oil.

This is how I incorporate the eggplant into the rest of the ingredients.  When the eggplant is done, I pull them out of the oven and flip them flesh side up.  I scoop out the hot eggplant out of the crispy skins with a spoon and place it into the processor bowl.  Some people say to not use the seeds, but I think that they add to the flavor and texture.  I also add some of the burnt skin to give it a smoky flavor.

Pulse everything and check it every so often.  You want a smooth consistency, but you don't want it watery.  Add salt to taste.  Remember that you are making this to the taste of your family.  Some like more tahini, some like more lemon, I like lots of garlic.  When it is done, smooth onto a deep dish plate and chill.  Decorate it with chopped parsley or paprika.  Serve with bagel chips, toasted pita bread or veggies.  Also a wonderful warm vegetarian sandwich spread.  Tell me if you enjoy this and how you served it.

Life is too short for blah!