Tasty Tuesday

So with the Holiday that just passed I'm a little behind and this is a sort of recap. Since it was Thanksgiving last week and I knew she was going to gorge herself on all things, except Turkey, I went "meatless" for The Hunebee's Monday Menu.

Above is an Eggplant Ragu:

1 whole eggplant, unpeeled, cubed

1/2 of a 14.5 oz can of whole peeled tomatoes, hand crushed

2 large cloves of garlic minced

1/2 medium sweet yellow onion also minced

2-3 Tbs. olive oil

1 Tbs. chopped fresh basil

shake to taste of oregano

salt and pepper

Saute onions and garlic in olive oil. Before the garlic goldens add chopped eggplant and continue to saute. Add tomatoes, basil, oregano, salt and pepper then stew until the eggplant is tender. Serve as a vegetable side or a sauce.

While the menu was devoid of meat, and I prefer not to compensate with carbs, it still needed something hearty. This is a Lentil soup.

1 bag of driedlLentils

5 cups of vegetable stock

4 medium russet potatoes

2 large carrots, large chop

2 large cloves of garlic, smashed

1/2 of 14.5 oz. can of whole peeled tomatoes, hand crushed

2 tsp. chili powder

1 tsp. cumin

chunk of un-peeled ginger root

Knorr Tomato Chicken base Flavor

Bring lentils and stock to a boil. Add everything in and simmer on med/low until lentils and potatoes are cooked. About 30-45 minutes. The cumin and chili powder make this lentil "soup" a version of  tortilla soup.

Lastly, this is a simple cucumber and red onion salad dressed with Greek yogurt, sparkling apple cider vinegar and pepper. The longer this one sits the better it gets!

1 whole english cucumber, peeled

1/4 of a medium red onion sliced

1/3 cup of Greek yogurt

1-2 Tbs. sparkling apple Cider vinegar

salt and pepper