Indian Eggplant Pickling Style LIGHT (Lake Palace Hotel Aubergine)

Sweet, spicy and tangy, this lighter version of Indian Eggplant Cooked Pickling Style (Baigan Achari) makes a perfect side; or pair it with rice or a flatbread for a simple, satisfying meal.

This post may contain affiliate links, but don’t worry – they won’t bite.

The texture of eggplant can be a challenge for some, me among them, so I was in my mid-30’s before I discovered my love of this egg-shaped Old World tropical fruit. (Yes, it’s a fruit!) The recipe for Indian Eggplant Cooked Pickling-style presented here is a lighter version of the recipe that converted me: Madhur Jaffney’s Lake Palace Hotel Aubergines.

Indian Eggplant Pickling Style (Baigan Achari) has since become one of my all-time favorite dishes. This mildly spicy, subtly sweet side dish can be served immediately after it comes out of the oven, but we often put it in the fridge because it’s just as delicious cold as it is warm.

Serve it up with a simple dal, raita, and naan, and you’ve got yourself a wonderful vegetarian meal. Add a hearty curried protein and some Muhammara and you’ve got yourself a feast! (We also love to serve it warm for breakfast, topped with a poached egg.)

Indian Eggplant Pickling Style LIGHT - Lake Palace Hotel Aubergine (Baigan Achari)

Baigan Achari LIGHT – It may not be pretty, but it’s delicious!

NOTE: Eggplant goes by many names around the world. In this recipe, eggplant and aubergine are used interchangeably.

Eggplant: The name “eggplant” was given to the fruit by Europeans sometime in the mid-18th century. The size and shape of the fruit was similar to those of goose eggs, and the color was white or yellow, leading to comparison with an egg.
Aubergine: Commonly used in British English, German, French and Dutch.
Brinjal or brinjaul: Commonly used in South Asia and South African English.

Making Pickling-style Indian Eggplant Lighter & Healthier

The most substantial changes I made to the original Indian Eggplant recipe (Baigan Achari) were to streamline the cooking process and lower the fat content.

Most often in Indian recipes, eggplants (aubergines) are softened by frying them in vegetable oil: the original recipe from which this one was adapted calls for a whopping 1 1/2 cups of vegetable oil! In an effort to lower the fat score for this dish, I started baking the eggplants instead (thus reducing the oil used by almost 75%) and we loved the results!

Indian Eggplant Pickling Style does not suffer at all from reducing the amount of oil used; in my opinion, the flavors are fresher and more accessible.

The magic of this tangy-sweet Indian Eggplant is in the sauce – a blend of tomatoes ginger, garlic, and essential Indian spices that will make your kitchen smell amazing. Before you make the sauce though, you need to prepare the eggplant.

Baked, not Fried: How to Prepare Eggplant with FAR Less Oil

Eggplants, as you may know, are a little like sponges, and they soak up a ton of oil when they are fried. This method for baking the eggplant is a great alternative: the amount of oil used is reduced substantially, without any sacrificing either flavor or that delicious, tender, melty eggplant texture.

Peel the eggplants first, discard the stem and ends, and then slice evenly into 1/2 rounds. (Peeling is optional, but I always do it unless I’m using very small, thin-skinned eggplants.)
In a large bowl, dissolve 1 tablespoon of salt in a cup of warm water. When the salt is fully dissolved, add 4 cups of cold water.
Put the sliced eggplant into the salt water. Cover the eggplant slices down with a plate that fits inside the rim of the bowl, and then weight the plate so that the eggplant slices fall below the water line.
Allow eggplant to soak for 30 minutes.
After the eggplant slices have soaked for 30 minutes, drain them and pat dry with paper towels.
Lay prepared eggplant slices on a baking sheet in a single layer. You may need to use more than one sheet pan. Do not overlap slices.
Lightly brush or spray eggplant slices with oil. Turn all the slices over and brush or spray the other sides.
Bake for 10 to 15 minutes, until the underside is lightly browned.
Remove from oven and flip eggplant slices over. Return to oven and bake until second side is lightly browned, about 10 minutes.

Do I Really Need to Soak the Eggplant in Salt Water First?

Many recipes call for salting and rinsing eggplant before cooking it to draw out any natural bitterness, but I have found that most eggplants I buy (here in Oregon) do not seem to have any discernible bitterness, so I often skip this step to save time. However, I have found that brining does help the eggplant keep its shape when cooked (regardless of cooking method), and seasons it in the process.

Indian Eggplant (Baigan Achari) is a sweet, spicy, tangy side that pairs well with meat dishes and pulses of all kinds. Or, served simply with rice or one of the many varieties of Indian bread, it makes a tasty light meal or snack. (Did you know that India has over 30 different types of bread?!)

Indian Eggplant Pickling Style LIGHT (Lake Palace Hotel Aubergine)

5 from 3 votes

Indian Eggplant Cooked Pickling Style (Baigan Achari)

This lightener, healthier adaptation of Madhur Jafney's classic Indian Eggplant Cooked Pickling Style (Baigan Achari) is just as delicious as the original, but uses far less oil.

Prep Time30 mins

Cook Time1 hr

Eggplant Soaking Time30 mins

Total Time2 hrs

Print Recipe Pin Recipe

Course: Condiment, Side Dish

Cuisine: Indian, Vegan, Vegetarian

Keyword: Dairy-free, eggplant, Gluten-free

Servings:

Calories: 129kcal

Author: Renée | The Good Hearted Woman

Equipment

Ingredients

Eggplant Prep

2 large eggplants
1 tablespoon kosher salt
1½ quarts water
¼ cup olive oil

Sauce

30 ounces diced tomatoes [2 - 15 ounce cans] drained, liquid reserved
6 cloves garlic
1 inch cube fresh ginger coarsely chopped
1 tablespoon olive oil
1 teaspoon whole fennel seeds
1/2 teaspoon whole cumin seeds
1 tablespoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon salt

US Customary - Metric

Instructions

Prepare the Eggplant:

Peel the eggplants first, discard the stem and ends, and then slice evenly into 1/2 rounds. (Peeling is optional, but I always do it unless I'm using very small, thin-skinned eggplants.)
In a large bowl, dissolve 1 tablespoon of salt in a cup of warm water. When the salt is fully dissolved, add 4 cups of cold water.
Put the sliced eggplant into the salt water. Cover the eggplant slices down with a plate that fits inside the rim of the bowl, and then weight the plate so that the eggplant slices fall below the water line.
Allow eggplant to soak for 30 minutes.
Preheat oven to 375°F [190°C].
Line a heavy baking sheet with a Silpat mat or parchment paper.
After the eggplant slices have soaked for 30 minutes, drain them and pat dry with paper towels.
Lay prepared eggplant slices on a baking sheet in a single layer with at least 1/2 inch between slices.
Lightly brush or spray eggplant slices on both sides with remaining olive oil.
Bake for 10 to 15 minutes, until the underside is lightly browned.
Remove from oven and flip eggplant slices over. Return to oven and bake until second side is lightly browned, about 10 minutes.

Prepare the sauce:

In a small blender or food processor cup, combine ginger, garlic, and reserve canned tomato liquid.
Blend until almost smooth.
In a large, heavy bottom skillet, heat 1 tablespoon of oil over medium high until a droplet of water sizzles in it.
When hot, put the fennel and cumin seeds in the skillet and cook until they turn a few shades darker. This will only take a few seconds, so have the other ingredients ready.
Pour in tomatoes, and add remaining spices.
Stir and cook about 5 minutes to thicken slightly.

Bake Eggplant:

Preheat oven to 325°F [165°C].
Layer eggplant and sauce in a casserole dish, beginning with eggplant slices and ending with sauce.
Cover and bake for 20-30 minutes.
Serve warm or cold.

Notes

Serving Suggestions

Indian Eggplant can be served immediately, but we often put it in the fridge and serve it cold. It's just wonderful with a simple dal, raita and some naan. We also love to serve it warm for breakfast, topped with a poached egg.

Ingredient Note

For an extra flavor boost, I like to use petite-cut canned tomatoes with roasted onions and garlic.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Have you tried Red Pepper Walnut Dip with Pomegranate Molasses {Muhammara}? It’s delicious, and it goes perfectly with this Baigan Achari recipe, too!

Additional Ingredient Notes & Substitutions

Eggplants – There are many types of eggplants available, but I prefer to use American (Globe) Eggplants or Italian Eggplants for this recipe. I have also made this with Japanese Eggplants with good results.

Ginger & Garlic – A few years ago while I was cruising our local Indian grocery, I discovered that you can buy garlic-ginger paste in jars! While it isn’t quite the same as making it at home in the blender, it is very handy to keep around.

Ginger and garlic are a match made in heaven, and this stuff is a game-changer! We rub it on chicken before grilling, we use it as a marinade for shrimp, and I use it to flavor countless other things.

In this recipe, you can substitute 3 generous tablespoons of garlic-ginger paste for the 1-inch of fresh ginger and 6 garlic cloves.

Tomatoes – I usually use canned tomatoes to make this dish. My favorite canned tomatoes to use for his recipe are petite-cut tomatoes, diced with onions and garlic or with roasted garlic.

I have also made a delicious version of this recipe using in-season, garden-fresh tomatoes. To use fresh tomatoes, use 3-4 large tomatoes, chopping them first. I break them down farther by squishing them in my hands as I add them to the skillet.

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Homemade Flour Tortillas

February 15 By Renée 28 Comments

Homemade flour tortillas are surprisingly easy to make! With just a simple list of ingredients and a few turns of the rolling pin, you can have warm, fresh, delicious homemade tortillas ready to serve in about a half an hour!

This post may contain affiliate links, but don’t worry – they won’t bite.

It’s been more than twenty years since I had homemade tortillas for the first time, and the memory is as fresh as if it had happened yesterday.

I remember watching fascinated as our cousin Leah, the Mexican-born daughter of Christian missionaries, rolled out one tortilla after another in well-practiced rhythm, flour motes dancing with each turn of her pin.

In well-practiced rhythm, Leah rolled, flipped, turned, and fried each circle of dough with machine-like consistency; quickly building a stack of warm, floury flat-breads tall enough to feed our small army of children.

Soft, flavorful, and tender, Leah’s homemade flour tortillas made nearly every tortilla I’d eaten up until then taste like flattened papier-mâché. Watching her work was a moment of pure grace, and I remember feeling immense gratitude for her efforts.

If you have never made homemade tortillas, it’s high time that you do. And once you do, you will never go back to store-bought. (OK, maybe you will sometimes, for the convenience, but after these, those store-bought tortillas will never taste the same again.)

Now, here’s the biggest secret of all – homemade flour tortillas are surprisingly fast and easy to make!

How to Make Homemade Flour Tortillas

[For ingredient amounts and further instructions, scroll down to the recipe card below.]

Mix together flour, salt, and baking powder. Drizzle in the olive oil and mix with your hands. Mix in a little water at a time with your hands until you have a soft dough.

The dough should be soft but not sticky. You can always add more flour if you need to. Knead the dough for about 5 minutes, adding flour as needed if the dough gets sticky.

Form the dough into a ball and wrap in plastic or cover with a towel. Let rest for about 20 minutes.

After the dough has rested, divide it into 2” balls (about the size of a golf ball).

Flatten a dough ball with your palm and dust each side with flour, then roll into a 5-6” circle. Turn and flip each tortilla a few times as you roll them out.

Heat a dry frying pan or griddle over medium heat. Do not grease or spray with cooking spray. Place a tortilla in the pan and cook until it bubbles a little – around 20-30 seconds. Flip it and cook the other side 20-30 seconds.

Place cooked tortillas in a tortilla warmer, or inside a folded kitchen towel. The steam from the hot tortillas softens them.

Homemade Flour Tortillas | The Good Hearted Woman

Want to make an awesome tortilla warmer like the one in the picture above? Check out my Tortilla Warmer DIY tutorial here!

Homemade flour tortillas are Super Easy to make! Perfect for #TacoTuesday! So much better than store-bought, too! (Olive oil recipe - no lard or shortening)

5 from 12 votes

Homemade Flour Tortillas

With just a simple list of ingredients and a few turns of the rolling pin, you can have warm, fresh, delicious homemade tortillas ready to serve in just over half and hour.

Prep Time10 mins

Cook Time20 mins

Resting Time20 mins

Total Time50 mins

Print Recipe Pin Recipe

Course: Bread, Dinner or Appetizer, Lunch

Keyword: flatbread

Servings: tortillas

Calories: 94kcal

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Rolling Pin

Ingredients

4 cups flour
1 1/2 teaspoons Kosher salt
1 tablespoon baking powder
1/4 cup olive oil
1 1/2 cups warm water not HOT

Instructions

Mix together flour, salt and baking powder. Drizzle in the olive oil and mix with your hands.
Mix in a little water at a time with your hands until you have a soft dough. (The dough should be soft but not sticky. You can always add more flour if you need to.) Knead the dough for about 5 minutes, adding flour as needed if the dough gets sticky.
Form the dough into a ball and wrap in plastic or cover with a towel. Let rest for about 20 minutes. (This allows to gluten to rest.)
Divide dough into 2” balls (about the size of a golf ball). Flatten a dough ball with your palm and dust each side with flour, then roll into a 5-6” circle. Turn and flip each tortilla a few times as you roll them out. [See note]
Heat a frying pan or griddle over medium heat. Do not grease or spray with cooking spray. Place a tortilla in the pan and cook until it bubbles a little – around 20-30 seconds. Flip it and cook the other side 20-30 seconds.
Place cooked tortillas in a tortilla warmer, or inside a folded kitchen towel. The steam from the hot tortillas softens them.

Notes

It takes about the same amount of time to roll out a tortilla as it does for to fry one, so after you roll the first few, it is easy to get into a rhythm of cooking one and rolling the next at the same time.

The cook time listed on this recipe is the collective time it will take to cook all of the tortillas. A single tortilla only takes about 1 minute to fry up.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

My flour tortilla recipe is an adaptation of “Flour Tortillas Diaz.” I love that it doesn’t call for lard or shortening, and the tortillas it makes are soft and pliable even after they have been sitting for some time.

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

POST UPDATED 2.15.2020 – This post was originally published June 30, 2014.

How to Make a Buddha Bowl (35+ Delicious Bowls)

January 2 By Renée 29 Comments

The perfect Buddha Bowl {aka Bliss Bowl} made easy; plus 35+ great ideas to get your creative juices flowing.

How to Make a Buddha Bowl {+37 Great Bowls} | The Good Hearted Woman

Buddha Bowl = Bliss Bowl = Glow Bowl = Hippie Bowl = Power Bowl = Glory Bowl = Nourish Bowl

This post may contain affiliate links, but don’t worry – they won’t bite.

Buddha Bowls are known by many names: Bliss Bowl, Glow Bowl, Hippie Bowl, Power Bowl, Glory Bowl, Nourish Bowl. You get the idea.

By any name, a Buddha Bowl is basically a colorful, delicious meal served up in a big bowl of Awesome. Traditionally vegan or vegetarian, Buddha Bowls are comprised of healthy, plant-based ingredients like grains, roasted vegetables, nuts, sometimes fruits, a handful of leafy greens, and a flourish of sweet, savory, or tangy sauce, Buddha Bowls offer infinite combinations of flavor and texture.

From my first bowl, eaten aside a downtown Portland food cart, I have been in love with both the idea and the practice of Buddha Bowls.

In the warmer months, some variation on a Buddha Bowl comprises the majority of our weekly menu. However, as you may know, making your first bowl can be a little like opening up a brand new 64-color box of crayons – there are so many choices! However, once I was hooked, I set about making the task of creating new bowls a little easier.

Post Updated January 2, 2020 (Originally published June 27. 2016)

How to Make a Buddha Bowl

Step 1: Beginning with a Base, layer at least one item from each list in the infographic below into your favorite bowl to create your own Buddha Bowl bliss.
1. Base: Anything green [Examples: Lettuces, Leafy greens, spinach]
2. Veggies: Chopped, grated, cooked or raw, anything goes here.
3. Protein: Traditional Buddha Bowls, by definition, are plant-based; however, you can use whatever protein you want.
4. Complex Carbs: This category includes such tasty additions as corn, sweet potatoes, and wheat berries.
5. Sweet: Add some fresh fruit to your bowl for a sweet component.
6. Crunch: Texture is as important in a Buddha Bowl as taste. Be sure to include a crunchy option to keep things interesting.
7. Flourish: This is your finishing touch – your sauce, your sprinkling of fresh herbs, etc.
Step 2: Enjoy!

FREE PRINTABLE BUDDHA BOWL GRAPHIC: I created the infographic below as a road-map to make the task of creating new combinations a bit easier. If you would like a copy of your own to magnet to your fridge, click here for a free printable PDF.]

This infographic is provided as a jumping-off point, and is by no means an exhaustive list.

You may notice this list includes a number of animal-based choices in the Proteins category. By definition, traditional Buddha Bowls are plant-based; however, that is the beauty of the Bowl! You can make your bowl anything you want it to be.

Need more inspiration? Check out this list, then grab your favorite bowl and have some fun!

Vegetarian & Vegan Buddha Bowls

Traditional Buddha Bowls, by definition, are plant-based.

Cuban Quinoa Bowl with Spicy Lemon Cashew Dressing

Photo Credit: heatherchristo.com

Sweet Potato Quinoa Bowl w/ Cashew Curry Sauce

Photo Credit: www.veggieinspired.com

Crispy Tofu Bowls {& Garlicky Lemon Yogurt Sauce}

Photo Credit: girlheartfood.com

Brown Rice Veggie Bowl - Eat Thrive Glow

Photo Credit: www.eatthriveglow.com

Buddha Bowl Recipe with Peanut Butter Coconut Dressing

Photo Credit: theforkedspoon.com

Asian-Style Farro Buddha Bowl with Crispy Baked Tofu

Photo Credit: jessicalevinson.com

Masala Chana Chaat - a classic Indian street food recipe for vegetarians

Photo Credit: www.greedygourmet.com

Sweet Potato Buddha Bowls in 30 Minutes

Photo Credit: umamigirl.com

Sweet Potato Vegan Buddha Bowl

Photo Credit: littlesunnykitchen.com

Vegan Buddha Bowl with Tempeh and Quinoa

Photo Credit: www.bucketlisttummy.com

Turmeric Chickpea Buddha Bowl: Eat ALL the Superfoods!

Photo Credit: thekitchengirl.com

Vegan Buddha Bowl With Sweet Potatoes, Chickpeas, Spinach and Brown Rice

Photo Credit: www.melaniecooks.com

Buddha Bowl - A Balanced And Easy Meal

Photo Credit: claudiacanu.com

Chili Lime Chickpea Buddha Bowl - This Healthy Kitchen

Photo Credit: thishealthykitchen.com

Teriyaki Tofu Bowl with Cauliflower Rice

Photo Credit: www.jessicagavin.com

Sweet Potato & Black Bean Quinoa Salad

Photo Credit: www.simplyquinoa.com

Grain Free Cauliflower Rice Buddha Bowl

Photo Credit: www.tastingpage.com

Hippie Macro Glow Bowl

Photo Credit: www.theglowingfridge.com

The Vegan Buddha Bowl | Well and Full

Photo Credit: wellandfull.com

Healthy Thai Coconut Quinoa Bowl

Photo Credit: gethealthyu.com

Harvest Black Rice Salad Recipe

Photo Credit: www.foodfaithfitness.com

Grain Bowls with Smoky Tofu and Creamy Pumpkin Seed Sauce Recipe

Photo Credit: yummybeet.com

Mediterranean Quinoa Bowls with Roasted Red Pepper Sauce

Photo Credit: pinchofyum.com

Thai Buddha Bowl with Peanut Sauce VIDEO » LeelaLicious

Photo Credit: leelalicious.com

Dragon Bowls with Easy Vegan Option - Black Food Bloggers Club by The Blenderist

Photo Credit: theblenderist.com

Spring Harvest Bowls with a Dill Shallot Vinaigrette

Photo Credit: withfoodandlove.com

Moroccan Quinoa Salad

Photo Credit: greenkitchenstories.com

The Ultimate Winter Bliss Bowls

Photo Credit: pinchofyum.com

Shaved Purple Asparagus & Asian Vegetable Soba Noodles

Photo Credit: strengthandsunshine.com

Goddess Bowl

Photo Credit: sewfrenchembroidery.blogspot.com

Soba Noodle Bowl Recipe with Vegetables & Peanut Sauce

Photo Credit: www.cookincanuck.com

Bangkok Coconut Curry Noodle Bowls

Photo Credit: pinchofyum.com

Seafood, Chicken & Other Meaty-type Power Bowls

The following bowls are not vegan or vegetarian, and therefore not technically ”Buddha” bowls. Nevertheless, these bowls provide some delicious inspiration, not to mention some amazing sauce options!

California Chicken, Veggie, Avocado & Rice Bowls

Photo Credit: www.halfbakedharvest.com

Sesame Crusted Tuna Buddha Bowls

Photo Credit: www.coupleinthekitchen.com

Japanese Farm Style Teriyaki Bowl

Photo Credit: www.feastingathome.com

Crab Cake Buddha Bowl

Photo Credit: www.karenskitchenstories.com

Summer Detox Chicken Buddha Bowl

Photo Credit: gypsyplate.com

Grilled BBQ Chicken Quinoa Bowls

Photo Credit: thecompletesavorist.com

Southwestern Buddha Bowls

Photo Credit: www.simplysissom.com

Fiesta Chicken + Cilantro Lime Rice Fajita Bowl with Avocado Chipotle Crema.

Photo Credit: www.halfbakedharvest.com

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Baked Oatmeal Breakfast Bars

August 21 By Renée 6 Comments

These delicious Baked Oatmeal Breakfast Bars will give them something hearty and healthy to start their day – no matter how fast they have to run for the bus!

7:54 a.m. – The typical time that our little Princess rolls her fanny out of bed to get ready for school.

8:03 a.m. – The time that the bus rolls up at the corner to carry the aforementioned Princess off to school. (It used to be 6:50 a.m.: things are better now.)

^{This post may contain affiliate links, but don’t worry – they won’t bite.}

Seven minutes. Em has an average of seven minutes – to get dressed, check her face, comb her hair, check her face again, maybe put on a little make-up, gather her school supplies that were supposed to be together the night before, grab her clarinet, hug her Mama and run out the door…

Breakfast? Most often, it is in her hand – because if she can’t hold it and eat it before she gets to the bus stop, it won’t get eaten. Because, heaven forbid should anyone know that she actually eats breakfast. (“It’s embarrassing.”) And somehow, no matter how early she gets up, it doesn’t change the amount of time she allots for eating breakfast. Thirteen-year old girls are weird.

Any Mama or Papa who has children who hop on a school bus has at least a few mornings when there isn’t time to sit down and eat anything. Some of us more than others, I’m sure, but we’ve all been there. So when you press something into their hands as they bolt out the door, you hope it’s something healthy and delicious (and NOT full of weird chemicals and preservatives) – something that will stick with them for the whole morning. Something that might even remind them that they are loved.

A few weeks ago, I threw a bunch of ingredients in a bowl, waved my magic spatula and came up with a new favorite – soft, healthy, hand-friendly oatmeal breakfast bars full of oatmeal and yumminess.

I like to wrap these breakfast bars individually and freeze them in gallon-sized Ziploc bags, then take out however many I need the night before. They’re great cold, but for a warm breakfast on the go, ten seconds in the microwave makes them even better.

[NOTE: This post has been updated. It was originally published in February 2014. Our little Princess leaves for college this fall!]

Oatmeal Breakfast Bars Recipe | Gluten-free, Dairy-free | The Good Hearted Woman

5 from 6 votes

Baked Oatmeal Breakfast Bars

These soft, hand-friendly oatmeal breakfast bars are gluten-free, dairy-free and full of oatmeal yumminess.

Prep Time25 mins

Cook Time1 hr

Total Time1 hr 25 mins

Print Recipe Pin Recipe

Course: Breakfast, Snack

Cuisine: Dairy-free, Gluten-free, Vegetarian

Keyword: Breakfast Bar Recipe, Breakfast Bars

Servings: Bars

Calories: 212kcal

Author: Renée ♥ The Good Hearted Woman

Equipment

Ingredients

3 eggs
1 tsp vanilla
2 cups unsweetened applesauce
1 large banana mashed
½ cup honey
5 cups old-fashioned rolled oats
¼ cup ground almonds or ground flaxseed
1 Tbls ground cinnamon
1 tsp ground ginger optional: I love ginger!
1 Tbls baking powder
1 tsp salt
2 cups almond milk

Optional Breakfast Bar Add-ins

¼ cup coconut
¼ cup golden raisins or craisins
¼ cup sunflower seeds
¼ cup anything else that sounds good ahem… chocolate chips, anyone?

Instructions

Preheat oven to 375°.
Mix eggs, vanilla, applesauce, banana and honey together in a bowl.
Add in oats, ground almonds, ginger, baking powder, salt and and “optional additions” you choose, mix well with wet ingredients.
Pour in almond milk and stir combine. Set on counter for 15 minutes to allow the mixture to thicken slightly.
Line a large jelly roll pan with parchment paper. Spread mixture evenly over parchment paper.
Bake 1 hour, or until the top is slightly golden and it is “bouncy” to the touch. (Like a heavy quickbread.)
Cool and cut into 18 bars.
To store, wrap each bar individually in plastic wrap and then freeze them in gallon freezer bags.

Notes

I like to wrap these individually and freeze them in gallon-sized Ziploc bags, then take out however many I need the night before. They’re great cold, but for a warm breakfast on the go, ten seconds in the microwave makes them even better.

NOTE: Nutritional analysis DOES NOT INCLUDE optional add-ins.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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^{Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!}

Red Pepper Walnut Dip with Pomegranate Molasses {Muhammara}

June 17 By Renée 24 Comments

Roasted Red Pepper & Walnut Dip with Pomegranate Molasses (Muhammara) is a versatile, savory-sweet dip that is delicious spread on pita, as a dip for veggies, or sauce for kabobs. Gluten-free, dairy-free, vegan, and… AMAZING!

Muhammara, or Roasted Red Pepper & Walnut Dip with Pomegranate Molasses, originated in Aleppo, Syria, and its principal ingredients traditionally include red peppers, ground walnuts, breadcrumbs, spices, and olive oil. However, this recipe – inspired by popular local pub fare – omits the bread crumbs, and instead uses roasted carrots to thicken and extend the dip. Not only do the carrots keep this delicious savory-sweet dip gluten-free, but they give it a wonderful creaminess and infuse an earthy sweetness as well.

^{This post may contain affiliate links, but don’t worry – they won’t bite.}
Every year, our town hosts the Portland Book Festival [formerly Wordstock], a week-long literary celebration with a mission: to use the power of writing to effect positive change in people’s lives. Some years back, my sister-friend Dottie and I attended the annual Poetry Slam together, and afterwards decided to stop for a little late night nosh at the adjacent Bagdad Pub.

Dottie and I ordered something called “Three Faces of Eve,” [super-fancy hummus plate] and sat down to rehash the slam, poet by poet.

Forty-five minutes later, still no hummus plate. When we finally got our waitress’s attention and she (let’s call her Alice) went to check on our order, only to return frantic and apologizing all over the place. Alice said she had no idea what happened but the kitchen never got our order.

“Is there anything I can do to make it up to you?” she asked us – at least seven times. In between apologizing, she kept up a steady train of chatter, trying so hard to be accommodating that it was driving us nuts. All either Dottie or I could think was, “It’s OK, we understand. Really. Just please stop talking.”

Finally, I told Alice what would really make me happy: I wanted the recipe for their roasted red pepper walnut dip. Which I love. LOVE. As in, I have been known to go to this pub solely for the walnut-pomegranate dip. (It is my favorite of Eve’s three faces.)

“Can you get the recipe for me?” I asked, smiling my best ‘you might just be able to salvage your tip’ smile.

“I dunno, but I’ll try.” She didn’t sound very confident, but it gave her something to do besides hover over us like a needy dragonfly.

Ten minutes later, Alice emerged from the back with a big grin, waving piece of white paper. My recipe! I was so happy I almost got misty. I had literally been wanting this recipe for years! I scanned it briefly before I returned to Dottie and our conversation, and it was a good thing I did! Because somewhere between the booth at the Bagdad and my front door, that little slip of paper completely disappeared.

Luckily, I have a knack for remembering printed text pretty well, so I wasn’t really panicked. I was pretty sure I had the complete list of ingredients memorized, including basic ratios. In the long run, losing it wasn’t entirely a bad thing, because it forced me to really work each this recipe out for myself, and I couldn’t be more pleased with the results!

Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman

5 from 6 votes

Muhammara (Red Pepper & Walnut Dip with Pomegranate Molasses)

Inspired by the Walnut-Pomegranate Dip on the "Three Faces of Eve" Plate at McMenamins Bagdad Theater & Pub in Portland, Oregon.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

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Course: Appetizer

Cuisine: Mediterranean

Keyword: appetizer, dip

Servings: servings

Calories: 95kcal

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

1 pound carrots peeled and cut into 2" pieces
1 large red pepper cored, seeded, and cut into eighths
1 teaspoon ground cumin
4 tablespoons olive oil divided
1 cup walnuts about 4 ounces
1 teaspoon smoked paprika or sumac
1 teaspoon Aleppo pepper flakes or 1/2 tsp regular red pepper flakes
2 tablespoons Pomegranate Molasses plus more for garnish
2 cloves garlic coarsely chopped
1 teaspoon kosher salt
1 teaspoon fresh lemon zest
1 cup warm water

US Customary - Metric

Instructions

Roast Vegetables

Preheat oven to 425°F.
Cover a baking sheet pan with a Silpat mat or parchment paper and spread the prepared vegetables out in a single layer. Sprinkle 1 tablespoon of olive oil over vegetables and toss to coat. Season vegetables lightly with kosher salt and ground cumin.
Roast vegetable in preheated oven for 45 minutes, turning once halfway through. Remove from oven and allow to cool. Once vegetables are cool, remove peel from red peppers.

Toast Walnuts

Heat walnuts in a dry, heavy skillet over medium heat for 2 or 3 minutes, or until nuts are golden brown and smell toasty. Walnuts burn easily in a skillet, so be sure to stir constantly to ensure even toasting until the nuts turn a rich, golden brown. Remove walnuts from skillet and set aside.

Prep Spices

In the same skillet, heat 3 tablespoons of olive oil over medium heat. Turn off burner, add the cumin and paprika, and stir in hot oil until fragrant - just a few seconds. Allow to cool slightly.

Put it all together!

Put all ingredients into a food processor or blender and pulse until smooth. Serve with warm pita triangles, celery sticks, carrot sticks, or whatever makes you happy.

Notes

As with many things, the flavors in this dip benefit greatly by having a little time to blend. It can definitely be eaten immediately after making it, but If you are making this for a party, I strongly suggest doing so a day ahead of time to allow the flavors to mingle and come together. Serve cold or at room temperature.

If you prefer your dips a little chunkier, reserve one carrot and a handful of walnuts until after you have mostly pureed the mixture, then throw the reserve nuts and carrot in and pulse for a few times to combine.

Nutrition

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Roasted Red Pepper & Walnut Dip {Muhammara} is savory, sweet, smoky deliciousness! Spread on pita, dip in veggies, or sauce up kabobs! ?

Ingredient Notes:

Aleppo Peppers: Named after the northern Syrian city of Aleppo, Aleppo dried pepper flakes are traditionally used in Muhammara. Aleppo pepper flakes are about half as hot as crushed red chili flakes, and according to some, twice as flavorful. Aleppo pepper flakes can be found in specialty markets or online.
Carrots: Carrots are not a traditional ingredient in muhammara; however, this recipe uses carrots in place of breadcrumbs to thicken and extend the dip. For this recipe, I chose to roast the carrots before blending them into the dip, instead of simply boiling them as my original notes indicated. Not only do the roasted carrots pair perfectly with the walnut-pomegranate flavors to make this savory-sweet dip gluten-free, but they give it a wonderful creaminess as well.
Pomegranate Molasses: Probably the most unusual ingredient in this recipe, pomegranate molasses is a household staple in many Middle Eastern kitchens. It has a truly unique flavor, and can be used for glazes, salad dressings, and even barbecuing. You can find it at specialty stores or online. And before you even ask: no, here is no good substitute for it.

THANK YOU so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to PIN and Print this recipe!

Originally Posted June 2013.1

Spicy Thai Shrimp Salad {Applebee’s Copycat}

July 23 By Renée 19 Comments

Spicy Thai Shrimp Salad combines grilled shrimp, fresh edamame, crunchy almonds, and crispy wonton strips under dressings of spicy-sweet peanut sauce and a bright chili-lime vinaigrette. (Inspired by Applebee’s)

This post may contain affiliate links, but don’t worry – they won’t bite.

When Mr B and I were on the road last month, we stopped in at Applebee’s for lunch, and I ordered their Thai Shrimp Salad – which immediately became my newest favorite thing to eat. So of course I had to run home and figure out how to make it!

Our Spicy Thai Shrimp Salad makes a wonderfully satisfying meal that can be ready to serve in less than 30 minutes! This salad is absolutely delicious – and it’s a great pick if you happen to be trying to eat light and healthy, too.

There are four basic components to our Thai Shrimp Salad, and each one is super-easy to throw together.

Salad Base
Pan-fried Shrimp
Chili-Lime Dressing
Peanut Sauce

Thai Shrimp Salad with Spicy Peanut Sauce & Chili-Lime Dressing {Inspired by Applebee's} | The Good Hearted Woman

5 from 12 votes

Thai Shrimp Salad {Applebee's Copycat}

Spicy Thai Shrimp Salad combines grilled shrimp, fresh edamame, crunchy almonds, and crispy wonton strips under dressings of spicy-sweet peanut sauce and a bright chili-lime vinaigrette. (Inspired by Applebee's)

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Course: Main Dish, Salad

Cuisine: American

Servings: servings

Calories: 278kcal

Author: Renée | The Good Hearted Woman

Ingredients

Pan-fried Shrimp

1 teaspoon minced garlic
8 ounces raw shrimp peeled & deveined
1/2 teaspoon butter
2 tablespoons olive oil
1/2 teaspoon chili powder [**See Note]
1/4 teaspoon cayenne [**See Note]

Salad

1/2 head Napa or Savory cabbage chopped
2 cups fresh spinach coarsely chopped
1 cup shredded red cabbage
2 medium carrots peeled and shredded
1/2 cup shelled edamame
3 green onions thinly sliced
1/4 cup sliced almonds toasted
Wonton Strips
1/4 cup chopped cilantro (reserve some uncut for garnish)
1 batch Chili Lime Vinaigrette (Recipe Below)
1 batch Sweet & Spicy Peanut Sauce (Recipe Below)

US Customary - Metric

Instructions

Prepare Pan-fried Shrimp

In a large self-sealing plastic bag, combine shrimp, minced garlic, chili powder, and cayenne.
Toss until shrimp are evenly coated with the spice mix.
Heat a large, heavy skillet over medium high heat.
Melt olive oil and butter and swirl to coat the bottom the the skillet.
Add shrimp in a single layer. (Do not crowd in pan.)
Pan-fry about 2 minutes, then turn and fry until shrimp become pink all the way through and slightly firm, about 2-3 minutes.
Do not over cook!
Carefully remove shrimp from skillet and set aside.

Assemble Salad

Layer or toss cabbages, spinach, carrots, edamame, green onions, and sliced almonds, wonton strips, and cilantro in bowl.
Drizzle with Chili-Lime Vinaigrette and Sweet & Spicy Peanut Sauce.
Garnish with additional cilantro and wonton strips.
Serve with additional Vinaigrette and Peanut Sauce.

Notes

NUTRITION INFORMATION DOES NOT INCLUDE CALORIES/AMOUNTS FOR CHILI LIME VINAIGRETTE OR SPICY PEANUT SAUCE. (SEE RECIPES BELOW.)

I substitute in 1 teaspoon of my Spicy Skillet Dry Rub for the chili powder and cayenne.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

What kind of shrimp work best for this Shrimp Salad?

There are so many factors that can influence what shrimp you purchase, and where. I found this article, Everything You Need to Know to Buy Better Shrimp, to be thorough and very helpful.

Personally, we liked to use medium shrimp, and use either fresh or frozen depending on the season. When purchasing frozen shrimp, we usually go with individually frozen (IQF), head-off, peel-on shrimp. We find the pre-peeled shrimp to be of lower quality, with less flavor, and peeling them takes only a few minutes.

5 from 12 votes

Chili-Lime Vinaigrette

Prep Time5 mins

Total Time5 mins

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Course: Condiment

Keyword: Vinaigrette

Servings:

Calories: 99kcal

Ingredients

Juice of 2 limes
Zest of 1 lime
2 tablespoon olive oil
2 tablespoon honey
1 tablespoons soy sauce
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
1/4 - 1/2 teaspoon Gochujang paste Depending on how spicy you like things)

US Customary - Metric

Instructions

Combine all ingredients in a jar and shake to combine. (Remember to put the lid on first!)

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Is Gochujang paste new to you? Learn more about it by visiting our Gochujang Roasted Brussels Sprouts recipe. OMG – seriously, the best Brussels Sprouts ever! (For reference: Before them, I wouldn’t touch the things.)

5 from 12 votes

Sweet & Spicy Thai Peanut Sauce

Prep Time5 mins

Total Time5 mins

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Course: Condiment

Cuisine: Thai

Keyword: peanut sauce, spicy

Calories: 100kcal

Author: Renée | The Good Hearted Woman

Ingredients

1/4 cup creamy peanut butter
1/4 cup canned coconut milk
1 tablespoon fish sauce (I prefer "Red Boat" fish sauce)
1 - 2 tablespoons fresh lime juice
1 tablespoon honey or coconut or agave nectar
1 clove minced garlic
1/2 - 1 teaspoon grated fresh ginger
1/2 - 1 teaspoon gochujang paste Totally optional. You can also use your favorite heat: Sriracha, red pepper flakes, etc.

US Customary - Metric

Instructions

Combine all ingredients and whisk or blend until smooth.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Do you love shrimp? Then you’ll love our Cast Iron Shrimp & Grits Pizza (with GF Polenta Crust!) and our Sweet Potato Pad Thai with Shrimp – be sure to check them out!

Looking for more hearty, healthy salads? Here are a few of our favorites:

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Roasted Ratatouille {with Pan-fried Onions}

May 31 By Renée 12 Comments

Fragrant layers of bright zucchini, tender Japanese eggplant, and juicy romas – all roasted to perfection in a nest of herby, garlicky tomatoes and pan-fried onions.

No one makes ratatouille like I do. In fact, it seems like E-V-E-R-Y-O-N-E puts their own flare on this simple summer vegetable medley. My personal spin? Pan-fried onions for extra sweetness and depth of flavor. SO GOOD!

Originally from the South of France, ratatouille is an amazingly versatile dish, both for the cook and as a meal. Traditionally made with a base of tomatoes, zucchini, onions, eggplant, garlic, and herbs, home chefs around the world add everything from potatoes to porcinis to the mix. Some cook it in a pot on the stove, others roast it in the oven. You can even make it in a slow cooker, or an Instant Pot! The whole idea is, once you have the basic recipe down, feel free to make it your own.

And here’s a little secret… (shhhhh….)

When it comes to making ratatouille, it really doesn’t matter how you put it together.

It’s true! Whether you choose to “fussy up” and camera-ready your ratatouille, or just throw everything in the dish and let the chips fall where they may, the fragrant flavors of all those fresh summer veggies and herbs will magically combine to create something your tastebuds will love.

Ratatouille can be enjoyed hot, cold, or somewhere in between. Serving suggestions are just as flexible, too: as is, over rice, on toast, in pasta, on a sandwich, and with eggs are just a few ideas. (One of our favorite breakfasts is leftover ratatouille with poached eggs.) Enjoy!

5 from 1 vote

Ratatouille with Pan-Fried Onions

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

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Course: Main Course

Cuisine: Vegan, Vegetarian

Servings:

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

1 large sweet or red onion sliced 3/8" thick
4 teaspoons extra virgin olive oil divided
14 ounces crushed or diced tomatoes (1 can, drained)
1/2 teaspoon apple cider vinegar
2 cloves minced garlic about 1 1/2 teaspoons
1 Tablespoon fresh basil chiffonade
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary or a small spring fresh, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1 lb medium zucchini sliced 1/4" thick
1-2 Japanese eggplant sliced 1/4" thick
3 fresh Roma tomatoes sliced 1/4" thick

Garnish:

Fresh basil
Finely grated Parmesan or Romano cheese optional

Instructions

Preheat oven to 350°F. Spray a deep-dish pie plate with cooking spray. Set aside.
Heat a cast iron or heavy skillet over medium-high heat. Add 2 teaspoons of olive oil and swirl to coat skillet. When a water droplet sizzles on the surface, carefully place whole onion slices on the skillet. Allow onion slices to brown and crisp on one side for a few minutes, and then carefully turn them over using a spatula and brown the other side. Allow onion slices to cool, and then separate onion rings from one another and set aside.
In a small bowl, combine dried oregano, thyme, rosemary, salt, pepper, and chili powder.
In a medium bowl, combine crushed or diced tomatoes, remaining olive oil (2 teaspoons), vinegar, garlic, fresh basil, and all but 1 teaspoon of the herb mixture.
Pour tomato mixture evenly into the bottom of a deep dish pie plate. (I use my cast iron pie dish.)
Arrange sliced veggies around the edge of the plate in a pattern that makes you happy. (I did tomato-zucchini-eggplant-zucchini-eggplant-repeat.)
Put the pan-fried onion mixture in the middle of the veggie-ring. Arrange more veggies in the middle, until you are either out of veggies or space, whichever comes first.
OPTIONAL: At this point, you can spray the whole thing with a little cooking spray or brush it with just a bit of olive oil to encourage browning if you would like. Doing so also seems to make the whole thing look better after it is done roasting.
Sprinkle remaining dried herb mixture over the top of the prepared ratatouille.
Bake in preheated oven for an hour, or until the sauce is bubbly and the veggies are tender (but not mushy!!)
Garnish with fresh basil and freshly grated Parmesan or Romano.

Notes

Weight Watchers: 1 serving (1/4 recipe) = 1 SmartPoint [2018]

Alternate (aka "non-fussy") Prep: Put the crushed tomato mixture in your baking dish. Top with pan-fried onions. Throw the veggies on top. Bake as directed.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Recipe Notes:

This dish is best when made with the freshest veggies possible.
Be sure to slice your vegetables uniformly to all be approximately the same size and thickness so that everything cooks evenly.
Japanese Eggplant is more tender than Italian eggplant, and works better for this dish. However, if you cannot find it, you can definitely use Italian eggplant as a substitute. The important thing is to cut it in approximately the same size as the other veggies you will be using so everything cooks evenly.
Ratatouille and similar foods (i.e., spaghetti sauce, lasagna, and eggplant parm) usually taste better “the next day,” after flavors have had a chance to marry and mellow. I’m sure that there is a scientific explanation for this phenomena, but whatever the reason, keep this in mind if you plan to serve this dish to company. I often make meals like this a day ahead of time, refrigerate overnight and reheat to serve.

Armenian Lentil Stew {with Eggplant & Golden Raisins}

April 16 By Renée 21 Comments

Armenian Lentil Stew is a thick, rich medley of eggplant, peppers, tomatoes, onions, golden raisins, and lentils, all flavored with a savory-sweet blend of traditional herbs and spices. Naturally vegan and gluten-free, it is wonderful alone, or served over a bowl of rice or bulgar.

Ten years ago, my daughter married a young Armenian named Vahe. When I first met Vahe, I could barely locate Armenia on a map; moreover, I knew virtually nothing about its rich culture and even less about the tumultuous history of its proud and faithful people. All I knew was this earnest, poetic young man loved my daughter, which is all I really needed to know back then.

And I knew he could cook, because whenever he visited us, that is what he did – COOK! Using nearly every pan in my kitchen, he would make us a bountiful feast of Armenian-inspired fare. Everything from delicious garlicky green beans with eggs to delectable eggplant rolls stuffed with carrots and raisins to amazing fire-roasted shish kabobs. (Like many Armenians, Vahe is a master of fire and skewer.)

Over the last decade, I’ve learn a lot. I’ve developed a great appreciation and genuine respect for my son-in-law and the hard-fought struggle he has endured to become an American citizen. I’ve gained four amazing Armenian-American grandchildren and a wonderful extended family. I’ve read a number of books and countless articles on Armenian history (of which I was taught virtually nothing about in school) and learned a great deal about traditional Armenian cooking as well.

Did you know that Armenia is one of the oldest countries in the world? With a recorded history of about 3500 years, the small, landlocked country has a cuisine as old as the nation itself, where it occupies a unique place in Asiatic cuisine. Relying on a rich medley of diverse tastes and fragrances, Armenian cooking often employs savory flavors like lemon, garlic, onion, paprika, and sumac, and warm spices like cinnamon, vanilla, and cloves.

I’ve known for some time that I wanted to celebrate this milestone in our family’s history here on GHW with a traditional Armenian recipe, so when I saw “Armenian Lentil Stew” on a restaurant menu awhile back, I knew that I had to give it a go. In the end, I don’t know how “traditional” this recipe is; in fact, my culinary instincts are telling me that, even with my exhaustive research, it may be a bit Americanize. All I know is, it’s delicious.

When it comes to ethnic recipes, I’m usually a stickler for authenticity, but under the circumstances, I think it’s perfect. My son-in-law – who coaches his daughters’ soccer team and reads Kant (in Russian) to his three-year old son, who would move heaven and earth for my daughter, and who stood almost five years ago in a courthouse and pledged his allegiance to the United States of America… well, he’s a little Americanize now, too.

Happy Anniversary, kids. May you have many more to come. ?

5 from 8 votes

Armenian Lentil Stew

Armenian Lentil Stew is a thick, rich medley of eggplant, peppers, tomatoes, onions, golden raisins, and lentils, all flavored with a savory-sweet blend of traditional herbs and spices. Naturally vegan and gluten-free, it is wonderful alone, or served over a bowl of rice or bulgar.

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

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Course: Main Dish, Soup

Cuisine: Armenian, Comfort Food

Keyword: lentils

Servings:

Calories: 174kcal

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Stew

1 cup dried red or brown lentils or combination
5 cups vegetable or chicken broth
1/2 cup golden raisins or chopped dried apricots
2 tablespoons olive oil
1/2 large onion diced
1 pound eggplant peeled and diced 1/4-3/8"
28 ounces canned diced tomatoes undrained
1 whole bell pepper red, green or yellow, diced
3 cloves garlic minced
1 tablespoon packed brown sugar
2 teaspoons hot paprika or regular paprika
1-2 teaspoons kosher salt or to taste
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1 heaping teaspoon crushed dried mint leaves
1/2 teaspoon lemon zest

Garnish (Optional)

fresh mint or cilantro chopped
sour cream or plain Greek yogurt

US Customary - Metric

Instructions

Rinse lentils and place in large sauce pan.
Add broth and golden raisins (or chopped dried apricots) and bring to a boil over medium-high heat.
Reduce heat, cover, and simmer for 20 minutes.
Heat olive oil in a Dutch oven or other heavy pan over medium heat until it begins to glisten, and then add chopped onions.
Saute onions 5-7 minutes, until translucent.
Add eggplant, tomatoes, bell pepper, and garlic to onions.
Reduce heat, cover, and simmer for 10 minutes.
Add lentil mixture and remaining Stew ingredients to vegetable mixture. Simmer until lentils are tender; about 30 minutes. Adjust seasonings to taste.
If stew becomes too thick while cooking, add additional broth or water.
Garnish with fresh mint or cilantro and a dollop of sour cream or Greek yogurt.
Serve as is, or over cooked bulgar or basmati rice.

Notes

Like most stews, this is always better the next day when the flavors have had a chance to play together.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

I used a number of recipes for inspiration and guidance in the development of this Armenian Lentil Stew recipe; most notably, Armenian Lentil Soup with Eggplant and Apricots [Peanut Butter Runner], and Armenian Lentil Soup [Epicurious].

Do you love beautiful pottery? The stunning bowl in the back left of many of these stew images is from Muddy Pants Pottery. Check them out!

Gochujang Roasted Brussels Sprouts with Cilantro & Peanuts

January 25 By Renée 21 Comments

Gochujang Roasted Brussels Sprouts with cilantro and peanuts are crispy, tender, spicy, sweet, and addictive – so basically, they’re amazing!

This post may contain affiliate links, but don’t worry – they won’t bite.

Last May, Mr B and I had tickets to see Marc Cohn at the Aladdin Theater in Portland, so we decided to make a night of it. We started out with a light meal at Southpark Seafood (our current Portland happy hour spot!) before the concert.

With a relaxed-chic vibe, this northwest Portland eatery features sustainable seafood and farm-fresh ingredients, and while their happy hour drink menu is just average ($6 house wines and sangria, $5 local brews), Southpark Happy Hour Eats are outstanding in every way.

For our meal, Mr B ordered six Oysters on the Half Shell [$6/3] for himself (I don’t do raw oysters) while I opted for the Spicy Shrimp & Grits [$10]. We also shared a Caesar salad [$6] and an order of their signature Gochujang Roasted Brussels Sprouts with Cilantro & Peanuts [$7], and finished with a board of their amazing Maple Cream Puffs (with maple pastry cream, maple frosting, AND candied pecans) [$5].

The entire four-course meal for two was less than $40… in Portland!!! (Excluding beverages and tip, of course). AND, everything was delicious!

We especially enjoyed the Gochujang Roasted Brussels Sprouts – they were literally the best Brussels sprouts I’ve ever eaten! Crispy, tender, spicy, sweet, and addictive are just a few of the adjectives to describe these amazing oven-roasted sprouts.

I immediately put it on my list of recipes to figure out and blog about (as in, I opened Evernote right there at the restaurant and typed myself a quick reminder). I’ve heard that Southpark will just give you the recipe if you ask, but I was interested in learning more about its mysterious new-to-me ingredient, Gochujang paste, so I decided to take it as a challenge.

What is Gochujang Paste?

Gochujang Paste, or Korean Red Chili Paste, I’ve since learned, is a savory, sweet, spicy fermented condiment made from chili powder, glutinous rice, fermented soy bean powder, and salt. It gets its sweetness from the glutinous rice and has about the same consistency as a thick hoisin sauce or tomato paste, but is much stickier.

You can find Gochujang paste at almost any Asian market. If you’re at all worried that the Gochujang paste will make the sprouts too spicy, don’t be. The end result is a savory, sweet, almost mapley Brussels sprout with a subtle but respectable hint of heat.

Crispy, tender, spicy, sweet, and addictive are just a few of the adjective that describe these amazing Roasted Gochujang Brussels Sprouts with Cilantro & Peanuts. | The Good Hearted Woman

5 from 1 vote

Gochujang Roasted Brussels Sprouts

Crispy, tender, spicy, sweet, and addictive are just a few of the adjectives that describe these amazing Gochujang Roasted Brussels Sprouts with Cilantro & Peanuts.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

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Course: Side Dish

Servings:

Calories: 230kcal

Author: Renée | The Good Hearted Woman

Ingredients

1 1/2 lb Brussels sprouts
1/3 cup olive oil
2 tablespoons seasoned rice wine vinegar
3 tablespoons honey
2 1/2 tablespoons Gochujang paste
Salt and pepper to taste
1/4 cup Chopped cilantro plus extra for garnish
1/4 cup chopped unsalted roasted peanuts plus extra whole peanuts for garnish

US Customary - Metric

Instructions

Preheat oven to 425°. Line a heavy sheet pan with a Silpat mat (or with aluminum foil sprayed with cooking spray) and set aside.
With a paring knife, remove the base off of each Brussels sprout and cut down the middle from stem end to flower.
In a medium bowl, whisk together oil, vinegar, honey and Gochujang paste. Add in Brussels sprouts and toss to coat.
Spread prepared Brussels sprouts evenly on prepared sheet pan. Season liberally with salt and pepper.
Roast Brussels sprouts in preheated oven 25-30 minutes (depending on how large your sprouts are), or until the sprouts are dark golden. (See note.)
Remove from oven. Sprinkle peanuts and cilantro evenly over roasted sprouts and then transfer everything to serving dish. Garnish with additional chopped cilantro and peanuts. Serve warm or at room temperature.

Notes

When spreading Brussels sprouts on the pan to put in the oven, I like to start them all with their cut side down, flipping them with a spatula halfway thru the cooking process.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

If you love these Gochujang Roasted Brussels Sprouts, you’ll probably love our Spicy Thai Shrimp Salad, too – Check it out!

The sauce in this recipe (olive oil, vinegar, honey, and paste) has a multitude of uses beyond Brussels sprouts, from chicken marinade to kale chip dressing.

I’m not sure how close this is to the Southpark Seafood recipe, but it sure tastes spot-on. I hope you enjoy these Gochujang Roasted Brussels Sprouts with Cilantro & Peanuts as much as we do!

Additional recipe credit: While the inspiration for this post came from Southpark Seafood, the actual recipe shared here is an adaptation of this recipe by The Garlic Pad.

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. • Be sure to PIN this post!

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Garden Fresh Gazpacho

September 11 By Renée 31 Comments

Classic Spanish Gazpacho is the perfect summer soup – chilled, savory, and full of rich, robust, garden-fresh goodness.

This post may contain affiliate links, but don’t worry – they won’t bite.

I remember the first time I ever ate gazpacho: I have to admit, I was dubious. Cold tomato soup? Really? I was twenty and I’d never eaten cold soup of any kind before. I wasn’t sure that I wanted to either, but I was at a luncheon hosted by a friend’s mom, and you remember what your mama always told you when you went to eat at other peoples’ houses, right? Anyway, when I tasted it, I found it to be surprisingly rich and savory, with slightly sweet overtones and more body than I expected from a purely vegetable-based soup.

Since then, I’ve worked to perfect my own gazpacho recipe, one little batch at a time. At this point, I think it’s pretty darn awesome.

Garden Fresh Gazpacho Recipe | The Good Hearted Woman

Gazpacho Starter Kit 😉 For reference, the big tomato on the right side (at 3 ‘o clock) is about five inches across.

As far as I’m concerned, there is only one good time of year (in the Northern Hemisphere) to make traditional tomato-based gazpacho: in the waning months of summer and through September, when the gardens and farmers markets are overflowing with warm, fat, vine-ripened tomatoes and shiny sweet peppers.

The picture above shows a single day’s harvest from our garden last week. Thanks almost entirely to Mr B’s dedicated gardening skills, we are flush with a wide variety of tomatoes, cukes, and peppers! In an effort to use everything at its peak of freshness, I decided to make a big batch of gazpacho to get us through a busy week. (Gazpacho will keep about a week in the fridge.)

Garden Tip: We plant marigolds in our garden as part of our organic pest control plan. You probably already know that they repel a number of creepy-crawlies, but did you know that they are edible? Marigolds have a slight citrus flavor, and can range from spicy to bitter, tangy to peppery, making them great for salads or as a pretty garnish on any savory dish.

Garden Fresh Gazpacho

Prep Time1 hr

Cook Time2 hrs

Total Time3 hrs

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Course: Soup

Servings: Servings (1 cup each)

Calories: 120kcal

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Tomato Mix 1

4 lbs. vine-ripened tomatoes peeled & diced 1/4"
1 lb. cucumbers peeled, seeded & diced 1/4"
1/2 lb red orange, yellow or green bell peppers, seeded & diced
1-2 jalapeno peppers seeded and diced 1/8"
1/2 lb. onion diced 1/4"
15-20 large fresh basil leaves, chiffonade
4 cloves garlic minced
1 tablespoon granulated sugar
2 teaspoons kosher salt
1-3 teaspoons Sriracha or other hot sauce
1 teaspoon chili powder optional **
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper

Tomato Mix 2

1 lb tomatoes roughly chopped (or cherry tomatoes)
1/3 cup olive oil
1 lime - juice & zest
3 tablespoons balsamic vinegar
2 tablespoon Worcestershire sauce

Instructions

In a large bowl, combine Tomato Mix 1 ingredients: diced tomatoes, cucumber, bell pepper, jalapeno, onion, basil, garlic, salt, cumin, oregano, Sriracha, and pepper. Toss thoroughly to combine.
In a blender jar, combine Tomato Mix 2 ingredients: Rough chopped tomatoes, olive oil, lime juice, lime zest, balsamic, and Worcestershire sauce. Puree mixture until smooth.
Pour Mix 2 into bowl with Mix 1 and stir to combine.
Using a hand-blender, puree the two mixtures together until it reaches the desired consistency. If you like your gazpacho very chunky, you don't need to do this step. (See Blender Note below)
Refrigerate 2 hours or overnight to allow flavors to blend.
Garnish with additional diced veggies, avocado, and/or sour cream. Serve cold.

Notes

This recipes lends itself easily to halving or doubling.

Nutrition

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Serve with hearty, rustic bread on the side.

** In my most recent batch of gazpacho, I subbed in a teaspoon of my Spicy Rockfish Dry Rub for the chili powder. Totally awesome – I highly recommend it!!

Blender Note: Some people like their gazpacho very chunky, while others prefer it completely pureed: the choice is yours. If you don’t have a hand-blender, you can definitely do the last step in your regular blender jar: just puree about half the total mixture in the blender and then remix everything together. That said, I prefer the hand-blender method because I think it allows for better control of the final product.

Final Thoughts: Like biting into the perfect BLT, for most of us there is only a narrow window of opportunity each year to enjoy truly great gazpacho. Certainly you can make it year round, but don’t try making gazpacho in February with my recipe. (How often do you read about bloggers expressly advising you not to use their recipe?) If you want great garden-fresh gazpacho, and you have a bunch of ripe, sweet tomatoes, then this is your gazpacho recipe. However, if all you have are those hard little red balls they sell in the grocery stores in the winter months, then look for a recipe that uses canned tomatoes, tomato sauce, or tomato juice. Hot house tomatoes and the like simply do not have the depth of flavor or sugar content to make it worthwhile. (Nor do they taste like actual tomatoes.)

Some things are worth the wait.

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