E & E's

***RECIPES***

Eric and Eleni's Famous Fruit Smoothies

We drink a lot of these.  Very easy to make, very yummy, extremely healthy (lots of protein, no fat, lots of fiber!)  The amounts are for a full 2-quart Osterizer blender-full which makes a meal for 2, you can reduce the amounts and experiment with proportions.

• 2 ripe bananas (essential; without bananas it's way too thin)
• About 1/2 cup nonfat plain yogurt
• About 1 or 1.5 cups fresh or frozen fruit (any kind or combination of berries and/or peeled peaches or nectarines)
• 1-2tbsp honey (or can use vanilla flavored yogurt and skip the honey
• Nonfat milk to fill the blender close to the top

Variations: add 1tbsp sweetened chocolate milk powder to make it a chocolate smoothie; also can add 1tsp vanilla extract if you like.

Beaux Thai Wraps

Large tortillas (preferable home-made)
Cooked rice (pref. w/chicken broth)
Bean Sprouts
Chopped peanuts
Chopped fresh jalapeno
Chopped onion or scallion
Chopped cilantro
Chopped basil
Grated carrots
Chopped-up and fried tofu (optional)
Chili and/or peanut sauce
Touch of soy sauce
Scallions for wrapping

Combine all ingredients, to taste, in a tortilla, fold burrito-style but wide, and tie with a scallion stem.

Grilled portobello mushrooms (from a restaurant in Madison, WI--Eric can't remember the name--d'OH!)

This is how they gave me the recipe. I haven't tried it yet. This would be for a whole night's worth at the restaurant. Do the math to shrink it down

Some portobello mushrooms

5lb grilled red onion
1 cup cumin
1/4 cup granulated onion
1/4 cup salt
1/2 cup black pepper
1 cup white wine vinegar
1 cup key lime juice
1 cup lime juice
1 tablespoon cayenne pepper
1 cup water
1/2 cup brown sugar
2 quarts extra virgin olive oil

Grill onion till charred; cover till soft; combine all except oil; puree with onion; marinate portobellos and then grill them.

Chili Flojo (from some lady in New Mexico that Eric met; tastes pretty good for something so simple)

Sautee in a large pot until onions are translucent:

2 large onions, chopped
One green pepper if you have it
About 1/3 cup (not a type) chili powder

Add:

One large can kidney beans
One medium can corn
Coupla medium cans tomatoes, diced

Simmer at least 30 min, 60min even better

Chicken a la Rose (adapted from a recipe in NYT cookbook)

Skin a cut-up fryer chicken (4-5lb) and coat the pieces with flour combined with some salt & pepper

Heat a tablespoon or so of oil in a large pot and brown the chicken on all sides and put aside on a paper towel on a plate

To the fat left in the pot, add

A diced-up large onion
A coupla tsp cumin
1 tsp dried tarragon (!)
Some ground red pepper

Sautee till onions are translucent then add the chicken and

A large can diced tomatoes and water, enough to cover the chicken

Simmer for 30-40min, until the chicken is tender

Serve with something to sop up the yummy sauce

Orange white chocalate mousse (unknown source)

1lb sweetened white chocolate
1tbsp butter
8 egg yolks
1/4 cup confectioner's sugar
4 egg whites
1cup orange juice
1cup heavy cream

     Melt chocolate and butter in double boiler.  Blend yolks and sugar and mix into chocolate. Add OJ and mix in.  Add cream and mix.  Beat whites and fold in.  Chill 2h

Jambalaya (unknown source)

I haven't actually made this but found it scribbled on a piece of paper.  It may come from our friend John Hunter who is from New Orleans.  If you make it and like it, e-mail him and let him know!  If you don't like it, e-mail him and say something really obscene and/or threatening.

1tbsp oil
1 cup onion, chopped
1 cup green pepper, chopped
(Sautee till onions are clear)

Add 1 cup fresh parsley, chopped

Then add 1 cup sliced mushrooms and
1/4 cup garlic, and sautee some more

Then add 1cup red wine,
4 cups oysters (not a typo),
3 cups cooked rice, and
1 can tomato sauce
1tsp salt
2tsp hot sauce
and some cooked sausage chopped up

Market Day Cannelini

Gets its name from the fact that I made this up after returning from grocery shopping one day

Brown (I mean really brown--till they carmelize, about 30min over med-hi heat):

1 large onion and 2/3lb mushroom

Add:

2/3 cup vegetable stock
1/4 cup white wine
Salt & pepper to taste
2tsp lemon juice
1 15-oz can of cannelini beans

Summer for 15-20 min then serve over rice

Green Thai Curry (Gaeng Keow Waan)

2 T red or green curry paste (use a little more for hotter curry; Mae Ploy brand is excellent
3 T vegetable oil
3/4 lb boneless chicken meat, cut into 3/4-inch pieces
2 cans (unsweetened) coconut milk (approx. 3 c in all)
1 c water or chicken broth
1/2 c baby corns
1/2 c straw mushrooms (or substitute other mushroom of your choice)
1/2 c sliced bamboo shoots
5 kaffir lime leaves (dried are fine; these are available in packages
on the bottom -- usually dusty -- shelf of the Asian market; they look like dried, curled-up leaves)
1/2 t salt (more or less to taste) or Fish sauce
if green curry, 10 fresh basil leaves
if red curry, 1/2 red bell pepper, cut into matchstick-size strips

Fry curry paste with the cream off the top of the coconut milk in oil in saucepan until oil separates. Add chicken (if using) and saute for about 1 minute over medium high heat. Add remaining ingredients except basil leaves or red bell pepper. Bring just barely to a boil; reduce heat and simmer 20-30 minutes. Just before serving, stir in basil leaves or red bell pepper. Serve with cooked Thai Jasmine rice.

Eggplant with Tofu

3/4 lb Japanese eggplant (about 3 cups sliced)
1/4 lb tofu
6 T oil
2 to 3 cloves garlic, crushed
1 to 5 red chili peppers, seeded and chopped
10 to 15 sweet basil leaves
1 to 3 T yellow bean sauce (yellow bean sauce from Thailand is saltier than sauce from Hong Kong or China, so season to taste)


Directions
Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Cut tofu into 1/2-inch cubes. Heat oil in skillet; add garlic and stir-fry until light brown (don't burn!). Add eggplant and tofu and cook for 5 to 7 minutes. Add remaining ingredients; mix gently. Serve immediately, since eggplant and basil turn dark if dish sits after cooking.
Makes 3 to 4 servings.