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Category Archives: spicy

Tomato & Eggplant Ragout

21 Monday Oct 2013

Posted by Nicole Small in dairy free, gluten free, spicy, vegetarian/vegan

≈ 5 Comments

Tags

autumn, dairy free, fall, food, food blog, garlic, gluten free, healthy, healthy recipe, israel, recipe, recipe blog, spicy, travel, vegan, vegetable, vegetarian

This easy tomato and eggplant ragout is my new favorite thing to make. It is easy enough for a week night, it can be a one pot meal, and it is flavorful enough to impress if you’re cooking for a crowd. I really like the mixture of flavors but you can feel free to add or subtract spices as you choose. This is my first recipe experimenting with eggplant, and my friend Julia and I were so pleased that we have made it numerous times since then.

It’s funny when you think that you know a food, and that you know that you don’t like it. Maybe there are exceptions, for example: some people only like cooked onions, or beets when they are pickled, or some people like fresh tomatoes but hate sun dried tomatoes. Then, sometimes, when you experiment with an ingredient you discover so many new aspects of it.

Tomato & Eggplant Ragout Recipe | via Tsiporah Blog

This is what happened with me and eggplant. I thought for sure I didn’t like it, unless it was made one of these following three ways:

  1. Breaded and fried (eggplant parmesan or maybe even eggplant “fries”)
  2. Roasted or smoked and whipped beyond recognition into baba ganoush
  3. Cooked into a tomato and eggplant dip from a kosher market in Phoenix

Otherwise I really disliked eggplant. Until I came to Israel.

Eggplant is on almost every menu here. There are entire dishes devoted to eggplant and you can often order it as a side. It is roasted, grilled, made into sauces, and cooked into stews, like this tomato and eggplant stew. Maybe the quality of the eggplant is better here, or maybe the people here have just had more time to perfect their preparation of this odd vegetable. Regardless, it is awesome, and I’m completely converted.

Tomato and Eggplant Stew with Middle Eastern Spices via Tsiporah Blog

Tomato and Eggplant Stew

Tomato & Eggplant Ragout

Ingredients

1 onion
4 tbsp olive oil, divided
1 medium sized eggplant, which feels heavy for its size
5 medium-large tomatoes
5 garlic cloves
2 tsp cumin
3 tsp paprika
3 tsp za’atar spice blend*
Optional- chili flakes (if you want it to be really spicy)
1 tbsp onion flakes
1/2 tbsp skhug chili paste (optional)*
3 tbsp tomato paste
1 vegetable bullion cube
2 1/2 cup water
Salt and pepper, to taste

Tomato and Eggplant Ragout Ingredients | #Recipe via Tsiporah Blog

Spices for Tomato and Eggplant Ragout Recipe via Tsiporah Blog

Directions

In a large & deep skillet, heat 2 tbsp olive oil over medium-low heat. Quarter the onion and cut into 1/4 inch-thick slices and add to the olive oil. Cook on low for 20 minutes until the onions slightly start to brown.

Tomato and Eggplant Stew Recipe via Tsiporah Blog

Meanwhile, cut the eggplant into slices, and then into small cubes or rectangles, and place in a colander. Sprinkle generously with salt and rest the colander over a bowl or the sink to let excess moisture drip off. Chop the tomatoes into rough cubes and mince the garlic; set both aside.

Tomato and Eggplant Stew with Mediterranean Spices via Tsiporah Blog

Tomato and Eggplant Ragout Recipe via Tsiporah Blog

Once the onions are done, remove them from the pan and set aside. Rinse the eggplant to remove the excess salt and press between paper towels to dry. Add the extra 2 tbsp of oil to the pan. Once it is heated, add the eggplant and sear on all sides. You might have to do this in two batches.

Pan cooked eggplant for Eggplant & Tomato Ragout via Tsiporah Blog

Searing the eggplant

Once the eggplant is golden brown on most sides, transfer to a pot. Add the tomatoes and garlic. Cook together on low for 3-4 minutes until the tomatoes just start to soften. Then add all of the spices (cumin, paprika, zatar and onion flakes) and cook for another 3-4 minutes. Lastly, add the skhoug chili paste, tomato paste, water, bullion, salt and pepper.

Vegan Eggplant and Tomato Stew via Tsiporah Blog

Bring to a boil and then cover and reduce the heat to low. Let simmer for 45 minutes to an hour, until most of the water is incorporated, making a thick stew. Most of the tomatoes and eggplant should be completely softened, they may even begin to disappear into the ragout.

Once the ragout has cooked for 45 minutes, taste it and adjust the flavors to your liking. You can add more spices, salt, and pepper.

Tomato and Eggplant Stew with Garlic & Spices via Tsiporah Blog

To serve, remove from heat and drizzle with an extra 2 tbsp of olive oil. Serve over rice or with crusty bread, or even as a dip for challah on Shabbat. Enjoy!

*If you don’t have za’atar, you can substitute a mixture of mostly oregano and a little thyme or marjoram (dried & ground). Likewise, if you don’t have skhoug, just substitute anything spicy that you like, or another chili paste.

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Veggie Taco Bowls

17 Wednesday Jul 2013

Posted by Nicole Small in breakfast, brunch, dairy free, gluten free, recipe, spicy, vegetarian/vegan

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Tags

food, food blog, gluten free, healthy, healthy recipe, recipe, recipe blog, spicy, summer, vegetable, vegetarian

Meatless Monday Special: Veggie taco bowls with golden sauteed onions and peppers, fresh arugula, smooth avocado, sharp cheddar and zesty spice and lime, all served over a bed of rice. My obsession with this dish cannot be put into words.

Meatless Monday has become quite the popular buzz word in the food blogging world, but it has yet to become an event at my house. Most of our meals are marked by a centerpiece of protein, usually either grilled brown sugar glazed salmon or pineapple chicken.

I have to preface this recipe by saying that these bowls are delicious beyond words, to the extent that after I made the first one I proceed to make it again and again for both breakfast and dinner for the next 3 days. No exaggeration.

There’s something magical about perfectly cooked and fragrant rice topped with melted cheddar and spiced vegetables… a fried egg for breakfast makes it all the more perfect.

veggie taco bowl recipe

Veggie Taco Bowls

Ingredients

1 Large Sweet White Onion (Vidalia)
1 Red Bell Pepper
1 Yellow Bell Pepper
2 Garlic
1 Tbsp Olive Oil
1-2 tsp Cumin
Salt and Pepper
Fresh Arugula, 1-2 cups

1½ Cups Water
1 Cup Dry White Rice (preferably long grain)
1 Lime, cut to juice

4 oz Cheddar Cheese, grated
1 avocado, thinly sliced

Pico De Gallo Ingredients

2 tomatoes, chopped
2 tbsp chopped cilantro
1/4 cup diced white onion
2 tsp diced jalapeno (or more depending on your taste)
Juice of 1/2 lime
Salt, to taste

meatless monday taco

Directions

Heat water in a pot until boiling and add 2 tsp salt and the juce of ¼ lime. To the boiling water, add dry rice and cook according to package directions.

Make Pico de Gallo: chop tomatoes, cilantro, onion and jalapeno and combine with lime juice and salt. Try to not eat all of it before your meal.

Chop onions, bell peppers and garlic, reserving the garlic separately. Heat olive oil in a medium sized skillet. Once the oil is hot, add the onions and bell peppers and saute until the vegetables begin to caramelize and begin to take on a brown color (this is best achieved in a stainless steel skillet, not a nonstick). At this point, add the cumin and garlic and saute for another minute or two just until fragrant and the garlic is softened.

To serve, spoon cooked rice into a bowl and top with freshly grated cheddar cheese. Add fresh arugula, sauteed veggies, pico de gallo and sliced avocado. Serve with a lime wedge.

For breakfast, serve with a fried egg on top. Enjoy!

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Fish Tacos with Chipotle Avocado Cream

16 Saturday Mar 2013

Posted by Nicole Small in dairy free, gluten free, grilled, recipe, roasted, sauce, spicy

≈ 3 Comments

Tags

dairy free, food, food blog, gluten free, grilled, healthy, healthy recipe, Mexican, recipe, recipe blog, roasted, spicy, summer, tacos

The Arizona heat has crept up on us this year. The sun’s warmth on our skin is a reminder that Summer will be here before we know it. It’s the time of year when the birds are chirping, the sunshine is warm but the breeze is cool, and the air is fragrant with slight scent of flower blossoms. It’s funny how time can go by so quickly. In Phoenix, Spring comes earlier; while those in some states are watching snow fall, Arizonans are rolling out their beach towels and firing up the grill. Around this time of year (and let’s be honest, also year-round), my fish taco craving kicks into high-gear.

Fish tacos are the staple food of summer for me. Their perfect combination of fresh citrus and a hint of spice lets us think of sunshine and pool time.

Grilled Fish Tacos | via Tsiporah Blog

We enjoyed these tacos al fresco, with sound of the breeze through the palm trees, reminiscent of sunny days on the shore in Coronado. This recipe combines a tangy green salsa with a smoky avocado cream, a zingy cabbage slaw and fresh marinated cod served on lightly crisped tortillas. We didn’t waste any time before digging in, poolside of course.

Fish Tacos with Chipotle Avocado Cream

Makes 5 fish tacos and plenty of leftover salsa and slaw

Citrus-Marinated Cod

Grilled Citrus-Marinated Cod | Via Tsiporah Blog

Ingredients

Juice of 1/2 lime
Juice of 1 lemon
Juice of 2 oranges
1 Tbsp Tequila
1/2 Tbsp Adobo Sauce
1/2 lb cod
Spices (chili powder, garlic powder, lemon pepper, paprika, etc.) to your liking.

Directions

Combine citrus juices, tequila and adobo sauce and whisk together. Place fish in marinade and refrigerate for at least an hour. Turn the fish over halfway through to ensure even coverage of the marinade.

Remove fish from marinade and sprinkle with spices of your choice. Use an oiled paper towel and a pair of tongs to oil your heated grill. Sear the fish on both sides until done, about 10 minutes total. Alternatively, you can grill it in foil, which keep the fish from falling apart.

Grilled Tomatillo Salsa

Grilled Tomatillo Salsa | via Tsiporah Blog

Ingredients

1 Tbsp Olive Oil
1 Poblano Pepper
5 Tomatillos
1/2 Jalepeno
1/2 Sweet White Onion, Quartered
3 Tbsp Cilantro, roughly chopped
1/2 Tbsp Lime Juice
1/2 Tbsp Honey
Salt, to taste

Directions

Combine poblano, tomatillos, jalepeno, and onion in a metal pan. Rub with olive oil and place on the grill over medium heat. Allow the peppers and tomatillos to char. Once they are done, remove the poblano and place it in a paper bag. Place the rest of the ingredients in the bowl of a food processor. After about 5 minutes, remove the poblano from the bag and peel the charred skin off of the pepper. Cut the poblano in half and remove the stem and seeds, place the flesh of the pepper into the bowl of the food processor. Blend all of the ingredients together until smooth, tasting for salt. Refrigerate until needed.

Chipotle Avocado Cream

Grilled Fish Tacos with Chipotle Avocado Cream | via Tsiporah Blog

Ingredients

2 Avocados
2 Chipotle Chilis (in adobo sauce)
Juice of 1/2 lime
1 Tbsp Cilantro, roughly chopped
1 Tbsp Shallot, roughly chopped
~1 Tbsp Water, as needed to blend

Directions

Combine all ingredients in the bowl of a food processor and blend until smooth. You can add more water to help it along if it gets too thick. Refrigerate, covered, until needed.

Red Cabbage Slaw

Red Cabbage Slaw for Healthy Grilled Fish Tacos | via Tsiporah Blog

Ingredients

1 Tbsp Red Onion, thinly sliced
2 cups Red Cabbage, thinly sliced
1/2 tsp Jalepeno, minced
1 tsp Brown Sugar
Juice of 1/2 lime
1/2 Tbsp Rice Wine Vinegar

Directions

Thinly slice cabbage and red onion and combine with minced jalepeno. In a separate bowl, dissolve brown sugar in the lime juice and rice wine vinegar to make a light sauce. If you prefer a creamy slaw, you can also add greek yogurt or light sour cream. Mix all ingredients together and refrigerate until needed.

To assemble

Toast five tortillas on the grill. Spread a bit of each sauce on the tortillas and top with grilled cod and cabbage slaw. Serve with a lime wedge.
The avocado cream is the most addicting thing I have made in a long time. I whipped up a huge batch for our Bachelor season finale last Monday and everyone was raving about it! Even if you don’t make the tacos, just make the avocado cream. It’s great with chips or any Mexican-style dish. These tacos would also be fantastic with a Watermelon Mojito, don’t you think? You could even adapt it to a Watermelon Margarita!

Happy Spring!

Healthy Grilled Citrus-Marinated Fish Tacos | gluten-free, dairy-free | via Tsiporah Blog

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Garlic Chili Oil

07 Friday Dec 2012

Posted by Nicole Small in gluten free, recipe, spicy

≈ 1 Comment

Tags

chili, dairy free, flavored, food blog, food blogger, garlic, gluten free, infused, oil, recipe, recipe blog, recipe blogger

I’ve been using this homemade garlic chili oil pretty frequently because it is simply packed with flavor. It is so easy to make; you can let it sit on low while you prepare the ingredients for your meal. The longer you let it sit, the stronger the flavors will be. I typically prefer to let it sit overnight.

garlic chili oil

Garlic Chili Oil

Ingredients

2/3 cup olive oil
At least 1 tsp (and up to 1 tbsp) of chili flakes, dried chilis, fresh chilis, or a combination of all three*
3 smashed garlic cloves

Directions

Mix oil, chilis and garlic in a small sauce pan. Heat to low for 20-25 minutes. Keep a close eye to make sure that the garlic and chilis do not burn. I typically allow my garlic to reach a light golden color. Remove the pan from the burner. If you are not using the oil immedietly, let it rest for a while. When you are ready, strain the garlic and chilis out of the oil. Store in an airtight container in the refrigerator and use within one week.

I don’t think you will find it difficult to use all of this oil in a week (mine typically disappears in about 2-3 days), but just in case here are some ideas:

  • Cook up some Sesame Green Beans
  • Use it to make scrambled eggs for a breakfast burrito
  • Substitute for other types oil in stir fry, pad thai, etc.
  • Toss fresh pasta with the oil and a squeeze of lemon juice
  • Drizzle over fresh couscous with sauteed onions and mushrooms
  • Use in marinades for meat and fish

*My favorite combination of chilis thus far has been 2 tsp chili flakes (like the kind that you get from a pizza place, about 2 packets worth), 1 dried habanero crushed up, 1/2 fresh habanero torn into pieces, 1 dried fresno chili crushed. I was determined to make it spicy, and I think that allowing it to rest overnight makes an incredible difference in flavor.

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