So Many Ways to Toast

Eggplant toast, eggplant and jalapeno toast,

Many often ask where I find inspiration for my recipes or what my process is for developing new recipes. I sometimes have an idea after seeing something at the farmer’s market or on the web. But most of the time, I have no idea what I am going to do until I actually start doing it! I just get in my kitchen and start working.

My husband does not like this! In his words, he “needs to know what’s for dinner” so that he can “get excited about it”! I think he’s learned to accept that my menu planning is non-existent and this is the best way for me to be creative 😛

I know which flavors I like and which flavors and ingredients work well together; this helps a lot! I rarely have a recipe that is totally off!

I’m also inspired by all of you! When you tag me in your beautiful culinary creations, it inspires me to create something using those flavor profiles! So keep tagging me: Twitter and Instagram and by using #TeamAmandaSaab

My best friends mother, Mona Elhelou send me a picture of her eggplant toast! I loved it so much, I created my take on an eggplant toast! 🙂 These make for a great appetizer! I served them with a BBQ chicken salad 🙂

How do you toast? Tell me on Instagram


 

 

Ingredients:

1 large eggplant
1 baguette, sliced into 1/2 inch pieces
2 tablespoons olive oil
1/4 teaspoon garlic powder
1/2 teaspoon kosher salt
2 tablespoons fresh lime juice
2 tablespoons almond slivers, toasted
2 tablespoons pomegranate arils
1/2 cup micro greens
2 jalapenos, sliced thin
1 cup white vinegar
2 teaspoons kosher salt
2 teaspoons sugar

 

Procedure:

1. Placed jalapeno slices in bowl. Heat vinegar, 2 teaspoons salt and 2 teaspoons sugar until boiling. Pour over jalapenos and cover with plastic wrap. Set aside for 20 minutes.
2. Roast eggplant on open flame, until skin is charred.

Eggplant and Jalapeno Toast
3. Peel away skin and mix eggplant flesh with 1/4 teaspoon garlic powder, 1/2 teaspoon kosher salt and 2 tablespoons lime juice.
4. Brush bread with olive oil and toast until broiler until brown.
5. Toss micro greens and pomegranate arils with remaining olive oil.
6. Drain jalapenos.
7. Assemble: spread eggplant over toasted bread, layer on jalapenos, sprinkle on micro green mix and almonds!
8. Enjoy 🙂

 

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Biscoff Banana Bread

Biscoff. Where to begin?

I guess on the airplane because that was the only place I had ever eaten a biscoff cookie. Until the great marketing folks at Lotus decided to start selling these in large grocery stores across the good ole USA.

And then they turned this beautiful cookie into a spread.

It is similar to the cookie butters sold at Trader Joes.

I altered my mothers amazing banana bread recipe to incorporate the spread! Yay for family recipes which make my recipe development easy 😀 Thanks, Mom!

 

I decided to make these into mini loaves so that I could share them with several friends before I left home.

I found some great little paper bread pans with bags and tags, made by Wilton.

Feel free to make this in a regular sized bread pan 😀

 

Here is my recipe:

 

Prep: 10 minutes  Bake: 40 minutes   Makes: 6 mini loaves or 1 large loaf

 

Ingredients:

1 1/2 cups all purpose flour

1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 teaspoon vanilla extract

3/4 cup brown sugar

3 medium size ripe bananas

1/2 cup biscoff spread

1/4 cup canola oil

1 large egg

 

For the topping:

1/2 cup chopped biscoff cookies

2 tablespoons all purpose flour

1/4 cup brown sugar

dash of ground cinnamon

3 tablespoons melted butter

1/2 cup chopped nuts (I used peanuts and pecans)

 

Procedure:

 

1. Preheat oven to 350 degrees. Spray bread pan with non stick spray.

2. In a large bowl, mix together bananas, brown sugar, vanilla, Biscoff spread, egg, cinnamon, salt and canola oil.

ingredients

3. Mix in flour, baking soda and baking powder. DO NOT OVER MIX.

4. Pour into bread pans. Make the the topping, by combining all the ingredients. Sprinkle atop the batter.

bread pan

5. Bake for 35-40 minutes or until top is golden brown and tooth pick comes out clean when inserted into the center of the bread.

6. Enjoy 🙂

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