May 13, 2010

Today I was as bored as ever. So, I decided to meet my husband for lunch in the City. We decided to do sushi. We went to a new sushi chain called Itsu. London is covered with food chains. It seems like every place is part of a family of food establishments (I hesitate to say restaurants since they are more designed for takeaway). But you know what? London chains are actually not bad at all. Unlike, the Go Sushi Chain in the States, the sushi is actually fresh and of a very good quality . In fact many of the "fast food" here is relatively healthy. Another favorite food chain of mine in London is POD. It’s a healthy alternative to fast food with lots of rice and chicken themed dishes as well as a focus on recycling and green living which is nice to see. After lunch on my double-decker bus ride home, I started to think of my challenge and this is what I came up with…

Recipe of the Day: Roasted Eggplant and Tomato with Linguine and Caprese Salad

Ingredients/Grocery List: Spent only £7.49 (I’m on a roll!)

1 medium size Aubergine (Eggplant for you Yanks out there) (cut ½ inch cubes) £1.18
1 small Onion (chopped) £0.15
1 packet of fresh basil £0.79
½ packet of linguine £1.49
6-7 tomato on the vine (diced) 2 packet of 5 tomato is £3
4 cloves of garlic (minced) (had them already)
1 packet of fresh mozzarella £0.85
Fresh Ground Pepper (had already)
Olive Oil (had already)
Sea Salt (had already)
Dash of Salt for sauce (had already)
2 tablespoon of cooking red wine (had already)
2 tablespoon of light pesto (had already)

Prepare the Caprese salad first (get it out of the way)– Sliced tomato put it on a plate. Then sliced mozzarella and put on top of the tomato. Then put fresh basil on top of each mozzarella and tomato. Place 1 tablespoon of olive oil all over and 1 tablespoon of balsamic vinegar all over. Add fresh ground pepper and sea salt to your desire. (place it in the fridge until ready to serve)
Preheat the oven 200 C. Cut the eggplant in ½ inch cubes. Throw them in a ziplock bag and add 1-2 tablespoon of olive oil and a couple dashes of pepper and salt. Zip and Shake. I feel like I am on those old "Shake & Bake" commercials. "Look Ma I helped!" Place the eggplants on a baking sheet. Put it in the oven for 25 minutes. Boil the linguine (instructions on the packet). Heat on medium temperature in a large skillet with 2 tablespoon of olive oil and add the chopped onions. Then add minced garlic and cook for an additional minute. Add red wine in one more minute. Add diced tomatoes and roasted eggplant. Mix it all together and cook for 4 minutes. Lastly add the chopped basil and a dash of salt. Cook for 2 minutes and lower the temperature to Low heat. Drain pasta with just a little water in the pot. Add the pesto and mix it. Then add the linguine w/ the pesto to the skillet. Mix it all together for 2 minutes and...

The challenge is completed! My husband loved it and is satisfied….he’s napping right now as I am posting this blog. :) There is no challenge tomorrow. I have to make new friends (husband friends he made before I got here) and have dinner at a BBQ place. Should be interesting….BBQ and London……