Health knowledge made personal
 These galletes or "cakes" as we usually call them were inspired by a recipe from my sweet friend, Silvia @ Citron & Vanilla. Remember her? She was my special guest last week for Sweet Wholesome Wednesday. Anyway, she made these delicious looking zucchini galletes and I had all the ingredients except the zucchini, but I remembered that I had a nice eggplant sitting in my veggie drawer... then I thought about the artichoke hearts sitting in the shelf of my fridge door (I HEART artichoke hearts!)... then I thought it would be better to use fresh rosemary instead of thyme... then I thought garlic should be thrown in too. I believe garlic is a "must-have" in pretty much everything I make... who can live without garlic?! Not me :o) Now, for those who cringe about eggplant... here's a special technique that I learned a couple years ago that greatly improves the flavor. Eggplant contains a bitter juice that turns most people off and must be drawn out by tossing the flesh in sea salt and letting it sit for a hour or so. My hubby loves eggplant and noticed a change in the flavor when I started using this technique. He liked that the flesh tasted richer & dense and not as watery & bitter. The salting process really brings out the best of the eggplant. I hated eggplant, but when I learned this technique and tried it out... I now enjoy it very much. I learned something really interesting in my Nourishing Traditions book about eggplants and their history: Wow! Isn't it wonderful how God made these eggplants to not only be enjoyed for meals, but medicinally too?? One of the few things I hope to do with my girls when they get older and are homeschooling is to teach them (and myself too!) what purpose each plant, herb, fruit & vegetable has medicinally and nutritionally. I think it would be a great step towards appreciating our food before getting into the kitchen... what you think? Now, these gluten-free galletes were delicious! Spicy & flavorful with a light aroma of rosemary & garlic... the chunks of goat cheese added a light sweetness and creamy texture. We enjoyed them on the side with my signature spaghetti & tossed salad... they were perfect. I will for sure make these again, but also try other veggies and possibly go from savory to sweet by using fruit... why not?!   This is part of the Weekend Herb Blogging hosted this week by Lynne from Cafe Lynnlu. I am having fun being a part of this community of bloggers from all around the world and enjoying the wonderful recipes! Check out the rules if you are interested in being a part of it ... you don't have to do it every week, but it is fun & easy! I will be hosting it next week... so join in with me!!   |
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