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Steamed and Seared Cabbage

This week I’m taking you over to my friend and fellow blogger Elaine’s site to widen your horizons with vegetables via her “Pimp your Veg” series.  I’m employing a method that imparts a lot of great texture and flavor to the humbles and sometimes blandest veg, the cabbage.

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Pimped Veg on Toast with Egg

I’m bringing this dish, by way of Elaine, to Fiesta Friday #101 along with generous thanks to this week’s hosts Jhuls@thenotsocreativecook and my fellow meat and basset hound lover Mr. Fitz@cookingwithmrfitz 

Let’s all say a very hearty thank you and congratulations to Angie@thenovicegardener for creating this wonderful community.  May the next 100 be as awesome and delicious as the first 100 parties.  Happy New Year y’all!

Dark Baba (Baba Ganoush, with skin)

Baba Ganoush, or Mutabal, is a dip or spread made with roasted eggplant, olive oil, tahini and lemon.  My recipe research and memory from reading gags of cookbooks and cooking magazines over the years yielded little variation on this recipe, and for good reason:  it’s so good with just those four ingredients.  I’ve also seen cumin included, and of course there’s salt and pepper. Read More