Baba Ganoush


this is a super simple recipe but the flavors combine beautifully and continue to develop as you let it sit.

  • 1 large eggplant
  • 2 cups tahini
  • 2 tbsp capers
  • 2 tbsp grainy mustard
  • 1 squeeze lemon (optional)
  1. roast eggplant directly over a grill or open burner (careful in fire alarm sensitive areas), until skin is completely blackened and blistering
  2. remove from fire are let cool a bit then put it in a plastic bag
  3. when it has cooled down enough (20ish minutes) peel off the skin. alternatively, cut the eggplant in half and scoop the insides out with a spoon
  4. in a large mixing bowl, mash the eggplant and add tahini, mustard, capers and lemon juice

© 2016, domenicadreamsofcalamari. All rights reserved.

Cabbage with Dates, Capers and Salami


I got this huge head of cabbage at the farmers market last week because it was $1 (basically free). Cabbage is pretty awesome, especially for college students with sporadic schedules and limited funds because it lasts and it’s very cheap. While it’s not the most exciting vegetable out there, it’s versatile and can be quite tasty if you get creative.

  • 1 medium sized head of green cabbage
  • 1 large yellow onion
  • 2 cloves garlic
  • 1 pat butter
  • 2 tbsp olive oil
  • 5 medjool dates
  • 2 tbsp capers (w/ juice)
  • generous squirts mustard
  • salt/pepper
  • 1/2 cup roughly chopped salami
  1. boil a pot of water and quarter the cabbage
  2. blanch the cabbage for 3 minutes then dunk in an ice bath and drain with paper towels
  3. slice onion kind of thinly and mince garlic and salami (roughly)
  4. in a large skillet add olive oil and butter over medium high heat
  5. when butter melts add the garlic then the onions, let cook down, stirring occasionally, until onions are opaque
  6. slice cabbage roughly
  7. add the salami to the skillet and stir to incorporate
  8. add the cabbage, season with salt, pepper and mustard and cover
  9. let cook down, stirring occasionally for 15 minutes until cabbage is soft and it’s becoming soupy
  10. pit and dice dates then add them and the capers and stir to incorporate and take off heat

© 2016, domenicadreamsofcalamari. All rights reserved.

Mediterranean Grain Bowl


Humble grain bowls seem to be all the rage right now. They’re on menus at all sorts of hip restaurants and not so hip ones. But they’re also incredibly easy to make at home and seriously affordable, a college student’s dream. You can basically throw in whatever veggies you have, cooked or raw (or a combination) and any protein with any grain and any seasoning. If this isn’t your idea of an easy recipe, here is a combo I made last night with all my random groceries.

{serves 1}

  • 1/2 cup farro (uncooked)
  • 1 cup broth (optional)
  • 5 mini portobello mushrooms
  • 1 clove garlic
  • 2 tbsp olive oil
  • 3 mini bell peppers
  • 3 cherry heirloom tomatoes
  • 3 artichoke hearts
  • 1 spoonful capers
  • 1 pinch basil
  • 1 pinch thyme
  • 1 pinch oregano
  • some canned tuna
  • grainy mustard
  • salt n pepper
  1. cook farro according to recipe*. use broth for more flavor
  2. clean mushrooms with a wet paper towel and slice
  3. mince garlic and heat olive oil in a medium sized pan then cook that garlic in the pan
  4. add the mushrooms and saute over medium heat, stirring occasionally for a few minutes
  5. when farro is finished, stir in the herbs and season with salt and pepper to taste
  6. slice bell peppers (deseed if necessary) and quarter tomatoes and artichoke hearts
  7. put farro in a bowl and top with sauteed mushrooms, the other veggies, capers and tuna and a dollop of your favorite mustard

*10 minute farro from trader joe’s is my best friend on school nights

© 2016, domenicadreamsofcalamari. All rights reserved.

Slow Cooked Lamb Curry with Chick Peas and Grilled Eggplant


I really love lamb. When I was little my parents used to make lamb burgers with blue cheese and apparently I was repulsed by them. Those days are over. Sometimes my dad says he wishes they weren’t. Lamb and eggplant are a combination made in heaven. There is a guy at the Encinitas farmers’ market that sells some great curries so that is where we got this gem but most grocery markets carry jarred curries.

  • 1 eggplant
  • drizzle of olive oil/balsamic
  • salt/pepper
  • 1 can chick peas
  • 1 pound lamb shank
  • 2 large garlic cloves
  • 1 onion
  • 1 jar green curry
  • 1 tsp mustard seeds
  • 1 tsp powdered turmeric
  • 1/4 tsp red chili flakes
  • 1 tbsp coconut oil
  • 1 can light unsweetened coconut milk
  • farro or rice*
  1. drain and rinse chick peas, roughly chop garlic and onion
  2. start heating slow cooker
  3. once hot, melt coconut oil; add mustard seeds, turmeric, chili flakes and chopped garlic until aromatic
  4. add curry, coconut milk, onion, chick peas and lamb and cook on low for as long as possible (8 hours)
  5. slice eggplant and drizzle it with olive oil and balsamic then grill it and add to the stew in the last 15 minutes of cooking
  6. garnish with some herbs

*we served it over farro and it was delicious but feel free to go traditional and use rice

© 2015, domenicadreamsofcalamari. All rights reserved.

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