Well we’re not really going shock him. We will just be delivering a “mild static correction” to keep him inside the area where he hopefully won’t cause to many problems. As it turns out the dog that decided to adopt us (I think the smells at the restaurant had a little to do with this) is only going to be trainable to a certain extent. Apparently Jack Russell Terriers are never really trained to the point of total voice command. So we got a wireless dog fence and I think it will be good. Once we get him trained he will have some free run and will be a more well adjusted canine. We’ll see how it all works out between he and the CATS!!!!
Thursday Recipe – Eggplant Tagine
A tagine is simply a Moroccan stew of sorts. It can be made with a variety of meats and/or vegetables. Often fruits and nuts are added as well.
Here is a recipe for a tagine based on roasted eggplant. It will feed 4.
2 whole eggplant (large purple egg shaped variety)
Olive oil
Kosher salt
one small spanish onion diced
1 cup chopped dried fruit – apricots, raisins, figs, etc.
1/4 cup pine nuts
2 large tomato diced
1/4 cup chopped Italian parsley
1/4 cup honey
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground fennel seed
1/4 tsp ground cumin
1/4 tsp red pepper flakes
One box prepared couscous (follow instructions given on box)
water
Pre-heat the oven to 400. Cut the ends off of the eggplant and remove half the peel by cutting strips of skin off lengthwise. Cut in half lengthwise and rub with olive oil and a little salt. Place on a sheet pan and roast in the oven until light golden and soft to the touch. Over roasting will cause them to fall apart later so be careful not to go to far in the oven. About 30-45 min. Allow to cool to room temperature. Cut into large peices about 2 inches.
In a saute pan on medium hight heat, cook the onion with a little olive oil until light brown and begining to soften. Add the chopped eggplant and saute 1 minute. Add the honey and let it bubble being careful not to let it start burning. Add the chopped fresh tomato, parsley, dried fruits and pinenuts. Season with spices and salt to taste. Reduce heat to medium and let simmer for a few minutes. If the stew becomes to thick before the fruit is rehydrated nicely, add a little water 1/4 cup at a time. Adjust seasoning and serve over steam hot couscous. Can be finished off on the top with a little plain yogurt and paprika for a nice contrasting presentation.
