Eggplant Fries with a Side of Delight

I was reminded of the post I wrote a few weeks ago, and my desire for fresh eggs, with the sound of our neighbors' chickens outside, and the brown blur speeding by the windows as a little hen raced back to the nest she had made beside our house in a little box filled with hay. They've got surprising speed those little chickens; I would never have placed a chicken on the same level of agility as my dog for example, given their tiny legs underneath such a comparatively large and rounded body.

As dad worked outside (it sounded like he chopped wood all afternoon, but we never really checked) he noticed a small indent in the hay shed. And amidst the pieces of straw bent round as if part of a large bird's nest, he noticed a perfectly oval egg in the centre, lightly spotted brown and still warm when he held it.

Our neighbors didn't seem to mind that we had been given an egg by one of their chickens, so after showing them our treasure we brought it inside to replace the depleted stock of store bought eggs from all of my baking. Instead, our neighbors laughed, and the chickens continued to have free range of both their yard and ours.

My luck didn't stop there.

As the morning rose, I sat by the windows and watched the chickens scurry past the fence and onto our driveway. Picking their way through the shrubs and trees, they explored the expanse of grass and hills that makes up our lawn. One little brown chicken scampered through the ferns and low trees, pausing beneath the branches for a few moments, hidden, and then returning to the open lawn.

I wish the little chickens would still give us their deliciously golden eggs, but sadly, I think they've been trained to lay only in the neighbours yard as of that weekend, since I haven't found anymore eggs, depositing checking quite regularly. I have still loved the taste of freshly poached eggs in the morning, or on particular week nights when breakfast for dinner sounds perfect, mum and I have a plate of poached eggs over cooked tomatoes and mushrooms.

When I found out that it was National Egg Benedict Day last Tuesday, I couldn't help but yearn for poach my eggs for lunch when I came home from school early, and drizzle a little bit of honey mustard dressing over top them with avocado, fried onions and tomatoes. Sure, it wasn't exactly an eggs Benny, but I really didn't want to stand over a stove top stirring the buttery Hollandaise sauce, and this version of mum's made a long day seem suddenly insignificant, a delicious plate of good food to brighten my mood. There really wasn't anything more comforting in the drizzling rain, and I was refueled moments after.

If there's one thing I've learnt being gluten free, if it isn't that I absolutely adore avocados, and will eat them with almost anything, it's that getting creative with ingredients, especially a wild array of vegetables and homemade sauces, is the best thing when in a pinch. Sometimes the best meals come from the food tossed together in a large saucepan and served with a tomato and basil sauce. Or when there's no gluten free bread? Eggs are wonderful baked in an avocado, topped with salsa or honey mustard dressing (it's my new favourite!) or quickly fry some rounds of sweet potato for a fancy-style beans on toast (or tuna melt). Anything made gluten free is jazzed up anyway, and even more so in flavour, and I've got proof (well, from mum and dad) who both exclaimed an undying enthusiasm with the plate of aubergine fries I served for dinner.

"This is our new thing! Mum exclaimed, and dipped another fry into the honey which had drizzled down to the bottom of the bowl.

I served a simple dinner of fries and salad, but as I said before, spruced up and gluten free. Both plates had the combination of sweet and savoury flavours, and from what I could tell, went very well with an entire bottle of red wine. I don't usually post two recipes, but since everything went so well together, with room for dessert (to come later), I'll post them both.

Eggplant Fries with Honey
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A new twist on the generic fries, and made gluten free! These eggplant fries are more tender than potatoes, and have their own unique, and subtly sweet flavour that will keep your hand reaching back to the dish of fries. And when drizzled with warm honey, there really aren't too many things that'll compare, and I don't think I'm going back to potato fries. 

I also tried frying a few slices of carrot, which also tasted delicious, although very different to the sweetness of the eggplant. I might whip up this easy seasoning recipe again, just to try my hand at some other vegetables... the pickle jar was beckoning this time, but hungry family members stopped me this time. A healthier version than the fairground fried pickles, its something I'll have to try!

Ingredients:

1/4 cup potato flour
1/4 cup tapioca flour
1 tsp dried oregano
1 tsp fresh parsley, minced
1 tbsp kosher salt
1/2 tsp black pepper, fresh ground
1 large eggplant

Grape seed oil for frying
salt for seasoning

honey

Directions:

Peel the eggplant, and slice into approximately three inch long and 3/4 inch thick fingers. Set aside.

In a wide, shallow bowl, combine the potato and tapioca flours, dried oregano, parsley, salt, and pepper until thoroughly mixed.

Toss the eggplant slices a few at a time in the seasoned flour until well coated.

In a heavy-bottom medium saucepan, heat at least two inches of grape seed oil. When the oil is ready, drop a few sticks of eggplant into the oil – they should begin sizzling immediately. Be sure not to overcrowd the pan or have the oil temperature drop too much.

When the eggplant fries begin to brown, about a minute later, flip them over and cook for another 30 seconds to a minute.

Remove the eggplant fries from the oil and let drain on a cooling rack. Serve hot with a shake of salt and a drizzle of warm honey.

A great snack or appetizer for 2-3 people.

Candied Pecan and Goats Cheese Salad
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A delicious array of fresh flavours, with the sweet crunch of candied pecans, and the creamy taste of goats cheese, this salad is perfect for the summer alongside something straight off the barbecue, or bring it to a dinner party and you'll for sure get the approval of all the guests - even if they just pick off the pecans as if they were candy.

Ingredients:

3 large handfuls baby spinach mix
1/2 cup candied pecans, recipe here
2 - 3 tablespoons of soft goats cheese
1/2 - 3/4 pear, sliced thinly

Directions:

When candied pecans are roasted and cooled, toss spinach together in a wide bowl.

Add over top pecans, goats cheese, and sliced pear, and you're almost to perfection!

I served this salad with my new obsession, Brianna's honey mustard dressing, and it tasted absolutely delicious.

Enjoy! xx S

Egg-specting Today

The morning was cold but awash with sun from the cloudless sky. Down in the Cove I would expect to see swarms of tourists embarking the ferry dock, expectant of markets, shopping, restaurants and many different hikes to await them on the island.

However, to their surprise, it's an even more low-key island than the guide books suggest.

Especially in the fall, when crimson and bronze coloured leaves fall from the towering maple trees, who's trunks take more than five people, arms stretched wide and finger just touching, to wrap around the base. The tourists march their way up to the nearest local, upon being greeted by the few shops at the entrance of the dock, and express their need for another attraction which is generally met with,

"Well you could walk up that hill there..."

Or,

"There happens to be a bus in an hour and half..."

And so, turned away by the thought of walking up, wander around and snap pictures of the picturesque marina, filled with boats that bob like rubber ducks in the bath tub. The prickly wind rustles the leaves of the trees above, and hats fly across the green as surprised victims turn around in wonder.

In time, they'll venture up, rested by the tranquillity and serene atmosphere of this place. No one shouts at one another. People stop their cars in the middle of the street, forcing others behind to carefully manoeuvre around, to have chats with friends and neighbours. Kids and dogs run in the grass, chasing the thrown ball, laughing and barking with excitement.

The walk up to more shops is not long, nor is it strenuous, however it is not what visitors expect to be faced with when they arrive. The core of the island should be located along the beautiful ocean front, where waves lap lazily against the shore, and where most people want to spend their time, looking out from a spot on a bench.

Fall is the season tourists also yearn for a hot drink, coffee and hot chocolate sales rise while the ice cream shops slowly shorten their hours. They ask around, in hope of a place where they can warm up after exploring the well-known and well-worn trails.

Walking into the kitchen this morning, with my hair pulled back into a pony-tail and a sweater snuggling me in, I had stepped into a typical fall day, alight in a warm glow characteristic to this season alone.

Like pumpkins and squash that dot the valley fields in preparation for harvest, warm colours were cast out around the scene from our large windows out front, and leaves rippled on the alders.

Breakfast Eggs
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Full of vegetables and protein, Breakfast Eggs are a great way to the start the morning right, giving you the energy and nutrients needed for a full day.
I added some chili spice to my eggs for added flavour, which revive the taste buds after sleep, and awaken the senses as well. And since this recipe does not take too long, it can be made before any big day quickly!

I served these with hash browns (recipe soon!), and I bet they would also be yummy on gluten-free toast.

Makes 4 servings.

Ingredients

1/2 tbsp cooking oil, such as grape seed
1 red bell pepper
1/2 white onion, diced
2 tbsp chopped cilantro

5 free-range eggs
1/4 c rice milk
1 tbsp butter, or alternative such as Earth Balance
1/4 - 1/2 tsp of chili powder (depending on how spicy you prefer it)
Salt and pepper

Directions

Heat the oil in a frying pan over medium heat, and add the onions and red pepper. Cook until softened, and slightly browned.

In a bowl, beat the eggs with the rice milk, butter and chili powder. Season with salt and pepper.

Lower the stove temperature to medium-low, and pour in the egg mixture and sprinkle the cilantro.

Stirring constantly, cook until the eggs come together. This may take longer than you expect, but do not raise the temperature. The eggs will turn out better without such strong heat, resulting in a softer, smoother texture without the rubbery consistency that results from eggs being cooked over high heat.