The Fruits of Fall, Is It Time For A Change?

When selecting food, most of us prefer the familiar. Too often we resist new dishes and taste sensations. What are we afraid of exactly? If we stick to the tired same old fare, time and again, we'll never expand our horizons, right? So this week while at the fruit market, I bought a pomegranate and an eggplant. I bought them partly because I did not grow up eating them. Not only are they fresh, they are exotic, colorful and at $1.00 each, a very good value this time of year. And the owner of the fruit market gave me a surprisingly easy eggplant recipe to try.

Though commonly thought of as a vegetable, an eggplant is actually a fruit. Specifically, it's a gigantic berry that has folic acid, potassium and the ability to block the formation of free radicals.

Pomegranates are rich in antioxidants and vitamin B5. They block free radicals too. To eat one, simply cut it in half and pull or pound out the kernel-like seeds. {Watch to learn how.}

Here is the recipe for the deep purple fruit that you eat like a vegetable:

Eggplant Medley

1 large eggplant

14 oz can whole tomatoes

1 medium red or yellow onion

Season to taste: salt, pepper, garlic, basil, bay leaf, bullion cube

Dice the first three ingredients into large cubes, and threw everything into a pot. Season to taste, cover and bring to a boil. Simmer until tender (approximately 10 minutes). I refrigerate the eggplant medley. It's delicious cold. Bon appétite!

What Do You Stock In Your Freezer?

Down in New Orleans, they’re called the Holy Trinity – onions, celery, and bell peppers. They are staples in many of the dishes I prepare at home, and to the Holy Trinity I often add diced tomatoes. That’s why when there's a sale on any of the four ingredients* at the supermarket, I buy extra. Onions keep for a long time, so I usually just store them in a cool, dry place. The rest, I cut up and freeze in Ziploc bags. Later I use what I’ve put away in my freezer to whip up quick and easy stews and vegetable medleys –- all cooked in one pot -- making cleaning up a breeze too.

On nights when I arrive home at 7:30 -- starving-to-death -- I can throw together diced potatoes, carrots, green beans, tomatoes and a protein of my choice in a pot to simmer on top of my stove. I add the Holy Trinity, a bay leaf, beef bouillon, seasonings, a cup of water and whatever else I have on hand. Sometimes it’s cauliflower, corn, or lima beans. At other times I may cut up a hot, spicy Oscar Meyer hotdog, or use pinto, pink, or red beans. And, I’ve also used firm, diced tofu as the protein.

The possibilities of what goes into the pot are endless … determined by what you’re in the mood for and have in your cupboards. After you simmer your vegetable medley for approximately 10 minutes … voilà … you have a hot, nutritious meal resting in a delicious red sauce that you’ve prepared and cooked in 20 minutes flat. Add some crusty bread and a decent wine, and bon appetit!
*Blanch the tomatoes before freezing.  Green & red peppers and celery can be frozen without blanching.