The Best Baba Ganoush

It's loaded with healthy ingredients AND flavor. If that's not enough, it makes a great party dip! Tara Teaspoon stopped by Tonia's Kitchen with her new cookbook Delicious Gatherings to talk about her recipe for this spread, which she says includes a very unique ingredient, California Pomegranates. She says the pomegranate adds a certain acidity to the dip, which is eggplant based. That eggplant gives the Baba Ganoush, a certain, smokey flavor which is very different, and delicious. The vegetables Tara is using are in season, so this makes for a future fall favorite for your get togethers!

• 2 pounds eggplant (2 small eggplants)
• 2 tablespoons olive oil
• 3 tablespoons pomegranate juice (or lemon juice)
• 2 tablespoons tahini
• 3 tablespoons nonfat plain Greek yogurt
• 1 clove garlic (minced)
• 1 teaspoon kosher salt
• ½ cup fresh pomegranate arils (OPTIONAL)

Zaatar Roasted Veggies

• ½ red onion (cut in wedges)
• 1 medium sweet potato (peeled and diced ½-inch)
• ½ small head cauliflower (cut into florets)
• 1 small zucchini (sliced)
• 1 small yellow summer squash (sliced)
• 4 tablespoons olive oil (DIVIDED)
• 3 teaspoons za'atar seasoning (DIVIDED)
• 1½ teaspoons kosher salt
• ⅓ cup roasted pistachios (coarsely chopped)
• ½ cup fresh pomegranate arils

• Heat broiler to high with rack 6 to 8 inches from heat. Place eggplants on a foil-lined baking sheet and broil, turning every 5 to 10 minutes until charred and soft, 15 to 25 minutes total, depending on your broiler. Let cool. Trim off stem, peel and discard skin. Set aside.
• Heat oven to 400ºF for the veggies.
• Toss the onion, sweet potato and cauliflower together in a large bowl with 3 tablespoons olive oil, 2 teaspoons zaatar and ¾ teaspoon salt. Combine the zucchini and yellow squash in another bowl and toss with 1 tablespoon olive oil, remaining 1 teaspoon of zaatar and ¾ teaspoon salt. Arrange veggies on two separate baking sheets.
• Roast veggies, rotating racks after 15 minutes until caramelized and tender, 25 to 30 minutes for the zucchini and yellow squash, 35 minutes for the sweet potatoes and cauliflower. Remove from oven and set aside.
• Make the Baba Gnoush with a food processor, combine the olive oil, pomegranate juice, tahini, yogurt, garlic, and salt. Process until well combined, about 30 seconds. Add the peeled eggplant and process or pulse until almost smooth, leaving a little texture. Stir in the fresh pomegranate arils IF USING.
• Serve the baba ganoush on a platter or in a large bowl. Top with the roasted veggies, pistachios, extra zaatar, parsley, and ½ cup pomegranate arils

Heal Your Gut, Save Your Brain

 

That's the name of a new cookbook from Dr. Partha Nandi. As the title of the book says, this is about fixing your body and making it healthier. But you need not give up delicious dishes to do so. Dr. Nandi told Tonia a lot of what you eat can either help prevent, or reverse, the effects of illness like Parkinson's or Alzheimer's. And this recipe for Coconut Curry Chicken is actually his favorite. He says it's flavorful, rich in nutrients, and simple to make! 

• 4 Chicken breasts, boneless skinless

Produce

• 1 cup Golden raisins

Canned Goods

• 1 1/2 cups Chicken broth, low sodium

Pasta & Grains

• 2 cups Jasmine rice, prepared

Baking & Spices

• 2 tbsp Curry powder

• 1 Salt

Nuts & Seeds

• 1 cup Peanuts or cashews, unsalted

• Combine above ingredients in a crockpot, turn on medium heat and cook for roughly 2 hours.
• When cooked, pour chicken over jasmine rice.  
• Add salt to taste.

A Bourbon Pudding

Nothing says a southern-American drink like Bourbon. And now you can enjoy this classic American spirit in a pudding. Morgan Bolling, who wrote the new cookbook When Southern Women Cook, stopped by Tonia's Kitchen to talk about her recipe for Bourbon Butterscotch Pudding. It's essentially the pudding perfected by America's Test Kitchen, with some bourbon added in. It's a great treat for those fall parties, or when you want bourbon, but can't have a drink right there and then.

12 tablespoons (1 ½ sticks) unsalted butter, cut into ½-inch pieces
½ cup (3 ½ ounces) granulated sugar
½ cup packed (3 ½ ounces) dark brown sugar
¼ cup water
2 tablespoons light corn syrup
1 teaspoon lemon juice
¾ teaspoon salt
1 cup heavy whipping cream
2 ¼ cups whole milk
4 large egg yolks
¼ cup cornstarch
2 teaspoons vanilla extract
1 teaspoon dark rum
Slightly sweetened whipped cream for garnish

In a large saucepan, bring butter, granulated sugar, brown sugar, water, corn syrup, lemon juice and salt to a boil over medium heat, stirring occasionally to dissolve sugar and melt butter. Once mixture is at a full rolling boil, cook, stirring occasionally, 5 minutes (caramel will register about 240 degrees). (See note for a tip.)

Immediately reduce heat to medium-low and gently simmer (caramel should maintain a steady stream of lazy bubbles – if not, adjust heat accordingly), stirring frequently, until mixture is color of dark peanut butter, 12 to 16 minutes longer (caramel will register about 300 degrees and should have slight burnt smell).

Remove pan from heat; carefully pour ¼ cup cream into caramel mixture and swirl to incorporate (mixture will bubble and steam); let bubbling subside. Whisk vigorously and scrape corners of pan until mixture is completely smooth, at least 30 seconds. Return pan to medium heat and gradually whisk in remaining ¾ cup cream until smooth. Whisk in 2 cups milk until mixture is smooth, making sure to scrape corners and edges of pan to remove any remaining bits of caramel.

Meanwhile, microwave remaining ¼ cup milk until simmering, 30 to 45 seconds. Whisk egg yolks and cornstarch together in a large bowl until smooth. Gradually whisk in hot milk until smooth; set aside (do not refrigerate).

Return saucepan to medium-high heat and bring mixture to a full rolling boil, whisking frequently. Once mixture is boiling rapidly and beginning to climb toward top of pan, immediately pour into bowl with yolk mixture in 1 motion (do not add gradually — see note). Whisk thoroughly 10 to 15 seconds (mixture will thicken after a few seconds). Whisk in vanilla and rum.

Coat a piece of parchment paper with vegetable oil spray and press on surface of pudding. Refrigerate until cold and set, at least 3 hours. Whisk pudding until smooth before serving. Serve the pudding with lightly sweetened whipped cream.

The Southern Classic, Just in Time for the Holidays!

And that Southern Classic happens to be Mac and Cheese, Pimento Mac and Cheese to be exact. Morgan Bolling, who wrote the new cookbook, When Southern Women Cook, stopped by Tonia's Kitchen, to talk about her recipe, which was inspired by Southern Chef Ashley Christianson. Chef Ashley, who runs several restaurants, offers a version that's super-rich and creamy, with an almost custard-like texture. Morgan's version is a little more conventional, but still super cheesy and delicious. One of the great things about this dish, it's really easy to make ahead. So start on it now, and have it ready for holiday parties!

These Crackers Keep You Coming Back

To many in Alabama, they're called "Comeback Crackers." That's because they keep you coming back. To some, they're called "Firecrackers." Whatever you call them, they're really delicious. Morgan Bolling, who wrote the new cookbook When Southern Women Cook, stopped by Tonia's Kitchen to talk about her recipe for these Firecrackers, which are, essentially, saltines with dry ranch dressing. They're a really great party snack, and something that's different than just your everyday appetizer.

To make them, toss 2 sleeves of saltines sit with oil, a packet of Ranch dressing mix, some dried dill, garlic powder and red pepper flakes to bump up the Ranch profile (you can play with what spices you use). Let them sit for at least 1 hour, but preferably 24 hours, to season the crackers and change their texture. Then bake them in a low 250 degree oven to dry them out and give them a flaky texture and toasted flavor.