I went walking with my neighbor Laura this afternoon.  As usual we commented on the general upkeep or decline of the homesteads in our middle class subdivision.  We often fantasize about writing tickets up for each of the offenses that we view.  What is wrong with our neighbors?  Haven't they heard of the "edger"?  We can hardly walk down the sidewalk with all the grass and weeds in our way from the guy on the corner.  Those shutters are "Pepto Pink".  What were they dreaming of?   Or have they put another ornamental butterfly on their shutters?  Where do they find these butterflies that look like they're on growth hormones and steriods.  Here's one place, but buy only if you don't live near me: butterflies. We need to buy them a net!   My daughter thinks that I am a bit preoccupied with my neighbors' home decor.  I guess I just prefer to look at pleasant homesteads.  I am not asking for aesthetically pleasing, just something that doesn't make me feel slightly queasy.  Beauty is in the eye of the beholder.  Oh, well back to the eternal question.  What's for dinner?

 

After Laura has taken me and her dog on a grueling walk I am panting and begging for her to slow down.  Trouper, her dog, and Laura are in great shape.  I ,on the other hand, can barely keep up.  Finally, we arrive at my doorstop and with great effort I invite her over for dinner tonight.  Although I love my husband dearly his company can need a bit of livening up from time to time.  She accepts the offer and we part at 6:00 for dinner at 7:00.  We'll dine on the screen porch again.  

Hum!  What to have?   Well, I quickly work up a menu in no time flat.  Nothing like having company to help inspire the family cook.  Here is the menu.  

Harissa Marinated Pork Chops

Squash Medley

Baked Stacked Eggplant

Roasted Potatoes

yogurt and cucumber sauce

The Recipes follow:

Harissa Marinate Pork Chops

4 boneless pork chops

2 tsp harissa  ( I found it at World Market.  It is a spicy paste used in North  African cooking.)

2 tbsp olive oil

2 tbsp lemon 

1 clove of minced garlic

Marinate in a plastic bag for one hour.  Cook on grill until husband thinks it is done.

Roasted Potatoes

1 to 2  lb of potatoes, baking or red

olive oil

salt and pepper to taste

Chop potatoes into small pieces.  Coat bottom of an 9 by 13 cake pan with olive oil.  Put chopped potatoes in cake pan.  Drizzle 3 tbsp of olive oil on top of potatoes.  Sprinkle with freshly ground salt and pepper.  Bake at 45o for one hour or until brown and crispy.  Be sure to check on from time to time and scrape the bottom of the pan so they don't stick.  You can also add a bit of onion or fresh rosemary if you like.

Squash Medley

3 small squash, sliced

1 zucchini, sliced

1/2 red pepper, sliced

1/4 green pepper, sliced

1/2 small sweet onion, sliced

1/4 jalapeno, diced

1 clove of minced garlic

olive oil

salt and pepper to taste

Heat skillet.  Add 2 tbsp olive oil and heat.  Add garlic and onion and cook until translucent.  Add jalapeno, red and green pepper and cook for about 3 minutes.  Then add squash and cook until desired state.  Are you a mushy or crisp vegetable eater?

Stacked Eggplant

1 large eggplant

1 large onion

1 large tomato

olive oil

salt 

grated Parmesan cheese

Cut ends off eggplant and slice into 1/2 inch thickness.  Slice tomato and onion into 1/4 inch slices.  Stack eggplant, tomato, and onion on a cookie sheet greased with olive oil.  Add a small splash of olive oil on top of each stack.  Cover tightly with foil.  Bake 1 hour at 350.  Remove foil and sprinkle with salt, pepper, and Parmesan cheese.  Bake uncovered until cheese melts.

The leftovers are great as a pasta topping.  I also salt the eggplant and drain in a colander for an hour before baking.  I rinse and pat dry before using the eggplant in the recipe to avoid the bitter bite that it often has if one doesn't do this.

Cucumber Yogurt Sauce

1 cup plain yogurt

1 cucumber

1 clove garlic

2 tbsp lemon

2 tbsp olive oil

Drain yogurt 1 hour before making sauce.  You are supposed to use cheesecloth, but I just put the yogurt in a paper towel and then place it in a colander and put it in the sink to drain.  

Peel cucumber and take the seeds out and then grate it.

Mince the garlic.

Mix the yogurt with cucumber, garlic, lemon juice, and olive oil.  

This sauce is good with salmon croquettes also. I usually add dill. It also is good on pita chips or a pita sandwich or use like a salad dressing.