Zucchini & Carrot Koftas

These were made in an ebelskiver pan rather than deep-fried. The recipe is from Just a Girl from Aamchi Mumbai. These weren't actually crisp, as I didn't quite manage to squeeze all the water out of the veggies. However, I liked the flavor, and didn't mind. It was a nice way to get one's veggies! 

Just a Girl from Aamchi Mumbai Website, Zucchini & Carrot Koftas

Melitzanosalata 

(Greek Eggplant Dip)

This is based on the recipe of Mia Kouppa. Here, it's featured on toast. I managed to get a quick pic, as I didn't think my other pic did justice to it. (Please see the last post, if you would like more details.) This is another dish that just gets better the next day. I noticed that it's actually a little sweet; I'm not sure if that's from the roasted eggplant, or the roasted onion. I like it on toast, and also mixed into rice.

Mia Kouppa Facebook

Mia Kouppa Website, Eggplant Dip (Melitzanosalata)

Melitzanosalata 

(Greek Eggplant Dip)

This was based on the recipe of Mia Kouppa. I had this on my "to-do" list, and eggplants were on sale at the supermarket recently. I bought two, and decided to roast both in the oven at the same time. The smaller one became this dip.

I used dried Italian herb seasoning, in place of the dried Greek oregano and fresh parsley, as that's what I had. I used lemon juice instead of vinegar, as vinegar in something like this isn't good for me. The most problematic was the garlic included in the recipe; garlic, much of the time, isn't very good for me, so I never cook with it. Normally, I just leave it out, and it's not a problem. However, this time, it seemed an integral part of the dip. Then I thought, Why not roast an onion? So, I wrapped a small onion in foil, and put it on the same baking tray as the eggplants. Part of that onion substituted for the garlic.

I decided to bake the dip, after it was all together. I oiled the dish first, added the dip, then added a thin layer of oil, before putting it on a baking tray at 375 F for 10-20 minutes. (I didn't record the time.) This is what I always do with Hummus, too, whether I make it or buy it at the store. The more cooked things are, the better they are for me. Anyway, I liked this dish, and I liked it even more the next day! There's so much flavor. It's nice to have another eggplant recipe for those times that eggplants are on sale.

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Mia Kouppa Website, Eggplant Dip (Melitzanosalata)

Bonda 

(South Indian Potato-Veggie Dumplings)

I based this mostly on the recipe in Julie Sahni's Classic Indian Vegetarian and Grain Cooking. I used leftover instant mashed potato here. However, instead of just mashed potato, I also included frozen mixed veggies, defrosted and steamed in the microwave, and then put through a food processor. After the potato and veggies were mixed together, I dipped small portions in a chickpea-flour batter. These are usually deep-fried, but I cooked them in an ebelskiver pan. The dumplings were a little watery, so they weren't crispy, but I didn't care! I fried the leftover batter, too. Why not? 

Carrots

These were steamed in the Instant Pot for about 4 minutes. I waited after that about 10 minutes, before releasing the rest of the pressure and opening it. This was almost a pound of carrots (minus the one that looked bad). I also like to roast carrots in the oven ... but then, they always get a little overdone in spots, in order for them to be cooked enough. I don't mind, but thought I would try steaming for a a change. It worked well, and the carrots were done enough for me. (I can't eat veggies unless they're very well-cooked. I often just boil them in water, as soup, for that very reason.) Now, how shall I eat them? ... The other day, I mashed some with Paneer (Indian cheese) and salt, and used it in a sandwich.

Potatoes

The humble potato was the first thing I made in my new Instant Pot. The experience went well, once I realized that the steam coming out meant I'd forgotten to attach the sealing ring! Once everything was put together properly, all was well. (Now you see why I've always been nervous about using pressure cookers!) The potatoes, once done, were melting soft, just as they were; I had some as an early-afternoon snack. Yummy! Now I can have it as mashed potatoes, or stir-fried with spices, or ... and it will cook quickly if used as an ingredient in another dish. I also kept the water that it was cooked in, for soup. Yay! 

Oven-roasted Potatoes & Vegetables,

 with Herbes de Provence

This is from the recipe of Eye Candy Popper. Several potatoes, along with a leftover zucchini and a carrot, were mixed with some olive oil and Kouzouna's Kitchen herbes de Provence, and baked on a parchment-lined baking sheet. I almost forgot to salt them, but remembered before it was too late. They go well with eggs in the morning, or with anything else at any other time!

Eye Candy Popper Website, Oven Roasted Potatoes & Vegetables with Herbes de Provence