Posted on January 12, 2013
Why not have a big life? Have the most extraordinary life there is? Why settle for anything less than extraordinary? Why not live every day jumping out of bed and hurtling yourself into the trees? Why not fall in love with yourself all over again? Why not sleep the sleep of children? Why not take the sun like sacrament? Why not read a book and then read it again? Why not ride the subway to the end of the line? Why not eat a slice of cake in the morning? Why not forget the calories? Why not watch cartoons like you used to? Why not email everyone you know and tell them you love them, love them, love them, just because.
Why not break ranks? Why not tumble out to the unknown?
Today I woke and fell in love with my life. And I finally could see myself here, and then myself, there. And I could finally draw a line between the two.
Did I mention I took my first French class today and that I. LOVED. IT.? And did I mention I got over my fear of eggplant and dove right into this delicious bit of healthy heaven? Did I…Did I?!
INGREDIENTS: Recipe courtesy of Blue Apron Meals (serves 2; 525 calories/serving)
2 medium acorn squash
1/2 cup millet*
1 small zucchini
1 small eggplant
1 red pepper
3 cloves garlic
1 bunch parsley (2-3 tbsp chopped)
2 tbsp red wine vinegar
2 tbsp raw (cane) sugar
2 oz goat cheese
2 tbsp of olive oil
*If you can’t access millet, I think quinoa or bulgur wheat would do quite nicely.
First, pre-heat your oven to 425F and put a medium pot of water to a boil. Cut the tops off the squash, then scoop out the seeds. Although this recipe doesn’t use the seeds, I love them roasted and tossed with some chili (yum!). But I digress. Drizzle the squash with a little olive oil, season with salt and pepper, then place them in the oven on a baking sheet. Since the oil drizzled on my pan I managed to set off the fire alarm in my apartment every thirty seconds. Note to self: line the pan with parchment paper to prevent smoking.
Dice the zucchini, eggplant and red pepper (making sure you de-seed the pepper). Then chop the garlic and roughly chop the parsley. Once the water is boiling, add the millet and boil for 10 minutes, or until the it is tender.
Drizzle 1 tbsp of olive oil into a medium pan, then turn the heat to high. Sauté the eggplant, zucchini and red pepper for 3-4 minutes until the vegetables are soft. It’s important that you cut your vegetables around the same size so that they’ll cook evenly. You may need to add another tbsp of olive oil while your cooking the veggies. After 4 minutes, add the garlic and sugar, and sauté for 30 seconds. Then add the vinegar and most of the parsley. This is your caponata.
Once the millet is done, drain and add to the pan with the caponata. Stir until well combined, then remove from the heat.
Next, remove the squash from the oven and fill with your caponata mixture. Sprinkle the goat cheese over the top, then bake for 15 more minutes, or until the squash is completely tender. If you have extra filling, save it to serve alongside the squash.
Once the squash is tender, remove from the oven and garnish with the remaining parsley and DIG IN!