Amazing Eggplant Parm

soooooo I am on a total eggplant thing. I've been eating it about 4-5 times a week. Tonight I made Eggplant Parmigiana for the first time. I am eating it now!!

 Here's what you need:
1 lg eggplant, sliced somewhat thin (think thinner than your pinky nail is long)
2 eggs, scrambled
~ 2 c Italian-style bread crumbs*
2 c pasta sauce
~1 c ricotta cheese
~12 oz (by weight) shredded mozzarella

salt the eggplant slices and place in a colander for 15 min or more. rinse them off, let sit till mostly dry. 

Preheat oven to 350.

dip each slice of eggplant in egg, then coat completely in bread crumbs. spray cookie sheet with pam, then place each slice on baking sheet. spray the tops of the slices with pam as well. bake for about 10 min on each side, until bread crumbs are slightly crispy.

 pour some marinara in the bottom of a baking dish. should be about 1/4 c. layer eggplant slices on the bottom, as many as can be fit. spread a thin layer of ricotta over each slice, then sprinkle mozzarella. add another layer of pasta sauce then repeat with eggplant and cheeses.

one dish ended up with 2 layers, one with 3. add some sauce around the edges, cover the dish with foil, then bake 30-45 min, until eggplant is tender and cheese is melted. let rest for 15 min after removing from the oven.

enjoy!! super yummy!


 *bread crumbs: because Gma is gluten free, I made some eggplant so she could eat it. because I could not find gluten-free bread crumbs (and who needs nasty hydrogenated oils anyway?), I made my own. For a half recipe, I used 4 slices of gluten free bread, sprayed with pam, and baked at 250 until dried out (about 15 min each side). Then I threw em in the food processor with dried chopped onion, basil, oregano, garlic powder, and black pepper. Would definitely recommend this method even if you are not gluten free. It's just a little time-consuming. :D

Cranberry Chicken

1 Can cranberry sauce (whole berry)
1 packet onion soup mix
2-3 chicken breasts

mix cranberry sauce and onion soup mix. arrange the breasts in a glass baking dish, and cover with sauce. Make sure they are well covered (to prevent drying)

Bake at 350 for 30-45 minutes or until fully cooked.  

Serves well over brown rice with a green vegetable (Asparagus was amazing with it!)


[NOTE: Onion soup mix typically contains gluten. This post is marked gluten-free because there is an easy substitution here http://www.food.com/recipe/copycat-liptons-onion-soup-mix-24952]

The Best Banana Bread [family recipe]

2 1/2 c. sugar
1 c. oil
1/2 c. melted butter (1 cube)
3 eggs
3 bananas, mashed
1 c. buttermilk
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract
3 c. flour
1 1/2 tsp. salt
1 1/2 tsp. baking soda
1/2 c. nuts (optional)


Cream sugar with oil and butter.  Add eggs and beat.  Add bananas,
buttermilk, vanilla and almond exract.  Stir in dry ingredients.  Bake
@ 350 for 45-60 min. (depending on pan size, larger pan, cook longer,
smaller pans, cook less).  Makes 2 large loaves or 5-6 mini loaves or
1 bundt.


Glaze


3/4 c. sugar
1/4 c. orange juice
1/2 tsp. vanilla
1/2 tsp almond extract
2 tsp. butter


Boil all these ingredients until sugar is disolved. Poke hundreds of
holes in loaves when warm and brush or drizzle with glaze.

Roasted Chicken, Squash, and Potatoes

a.k.a, Vitamin A and Protein.

So, I wanted some of my favourite veggies--sweet potatoes and butternut squash.

Had some chicken breast tenderloins in the freezer, and the urge to cook.

In a 9x13ish dish (woot-Pyrex, or your LeCreuset), place:

a drizzle of olive oil
a few chicken tenderloins (I did under a pound cuz that's what I had, and I like more veggies)
1 medium cubed/peeled butternut squash
1 huge or 2 small cubed yams/sweet potatoes
1 purple onion, cut up into 1 inch-ish pieces (mincing isn't as cool!)
a handful of pine nuts
a few tablespoons of chopped garlic
some fresh chopped herbs (I've used sage, thyme, rosemary, cardamom and cumin in varying combinations)
fresh ground pepper
a dash of sea salt
more olive oil


here's what it looked like, just before going in the oven. sorry, low-Q cell pic.
bake at 400 F for about an hour and 15 minutes. I covered it in foil for the last 30 mins the 3rd time I made it, which helped keep it moist.


This is SO delicious, and easy. . .and. . .it was my first time cooking butternut squash! hooray!

I think maybe even a 2nd onion would be good for some more colour!

Pizza-Pretz's

So, I found this really cool idea while getting lost on cyber trails.
It's pretty simple, and reminds me of those little pizza bites, but in the shape of a pretzel.
Here's what you need:1 can refrigerated pizza dough (like biscuits, but for pizza)1 jar pizza sauce
some pepperoni, cut into stripssome shredded cheese. I used a 'mexican' shredded cheese blend; my dairy-sensitive partner in crime used Trader Joe's yogurt cheese chopped into small bits.
1 egg white

flour
italian seasonings

Directions:
roll out the pizza dough on a floured surface; cut into 4 strips lengthwise. actually, we think 3 might be better, our pretzels kinda fell apart.

spoon some pizza sauce onto the dough; add cheese and pepperoni. Make sure to leave space to roll the dough up. we had some trouble with the liquid from the pizza sauce--it likes to leak out.

roll 'em up! try and get it well sealed.

place each roll in the shape of an upside down U, grab the ends, twist once, and fold them over so they look like pretzels. This article is helpful.

whip up that egg white really well with some seasonings. I used oregano, basil, pepper, powdered onion, garlic powder, and black pepper. brush over the pretzels.

Chicago-Style Deep Dish Pizza

The Crust
(You'll need an electric mixer or food processor with a dough hook for this--thank God for Kitchen-Aid's)

2 packages dry yeast ("Quick Rise")
2 cups tepid water (90 degrees F)
1/2 cup salad oil
4 Tbs. olive oil
1/2 cup cornmeal
5 1/2 cups flour

In the mixing bowl, dissolve the yeast in the water. Add the salad oil, the olive oil, the cornmeal and 3 cups of the flour. Beat or process for 10 minutes. Add the dough hook and mix in the rest of the flour. Knead for 10 to 15 minutes. Put the dough onto a plastic countertop or a cutting board and cover it with a very large metal bowl. Allow dough to rise until double in bulk. Punch down and allow to rise again. Punch down again.

Oil two large round deep dish pans or cake pans. Divide dough between the pans. Put a little olive oil on your fingers and press and push the dough to the edge and up the sides of each pan. The dough should be 1/8 inch throughout.

The Filling

3/4 to 1 lb. sliced mozzarella cheese
1 28-oz. can of plum tomatoes, coarsely crushed
1 tsp. basil
1 tsp. oregano
2 to 4 cloves garlic, peeled and crushed (according to taste)
salt
grated Parmesan cheese
3 Tbs. olive oil

Layer the mozzarella cheese all over the bottom of the pies. Next add the tomatoes, basil, oregano and garlic. Add salt to taste, and then, if you wish, add any or all of the following

Optional Additions to The Filling
crumbled sweet or hot Italian sausage
thin sliced Pepperoni
diced yellow onions
sliced mushrooms
slices of cored green pepper
sliced ripe black olives

Liberally sprinkle with grated Parmesan cheese and drizzle the olive oil on top.

Bake the pizzas in a pre-heated 475 degree F oven for 35 to 40 minutes or until the top is golden and gooey and the crust is a light golden brown.


MY FAVOURITE TOPPINGS

lightly sautéed red onions
green bell pepper
artichoke hearts (in brine, not the marinated ones)
olives
fresh spinach

I don't layer it according to directions--i put a the tomatoes down, then spinach,cheese, then other toppings.

I think I make five or six 9-inch pizzas. the disposable foil cake pans work great--just make sure they're cake pans, not pie pans!

Easy Lasagna

Ingredients:

• 8 oz package lasagna pasta
• 2-15oz jars spaghetti sauce
• 1/2 cup shredded mozzarella cheese
• 16 oz ricotta cheese
• 10 oz package frozen chopped spinach, thawed and drained
• 1 egg
• 1 tsp salt
• couple dashes pepper
• 3/4 tsp oregano
• 3/4 tsp basil

Directions:

Combine all ingredients except sauce, pasta, and mozarella

Spread 1/2 cup sauce in a 9x13 pan. Cover with 1/3 of the noodles. Top with half of the cheese mixture. Repeat layers. Top with remaining noodles, sauce and mozarella.

Pour one cup of water around the edges, cover with foil, and bake at 350 for 1 hour and 15 mins. Let sit for 15 min.

You can also add 3/4 to 1lb of ground beef if you want

Spiced Pumpkin Cake

1 package yellow cake mix
1 package (4-serving size) instant vanilla pudding mix
1 cup canned pumpkin
1/2 cup oil
1/2 cup water
3 eggs
1 1/2 teaspoons cinnamon
1 teaspoon ground cloves
1/2 tsp ginger
1/2 tsp nutmeg


Cream Cheese Frosting (recipe below)


Preheat oven to 350°F. Beat all ingredients, except frosting, in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes or until well blended.

Pour into greased and floured 13x9-inch baking pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Spread with Spiced Cream Cheese Frosting.

Frosting:

1 package (8 ounces) cream cheese, softened

1/4 cup (1/2 stick) butter, softened

1 teaspoon Vanilla Extract

1/4 teaspoon cloves (optional--also great with plain frosting)

1 pound powdered sugar (about 4 cups), beating until well blended

beat cream cheese, butter, vanilla, and cloves. add sugar gradually until well blended. spread on cooled cake.

This cake freezes well. Pop a few slices in the freezer for later!

Cookies ( a twist on the toll house)

If you want to be an angel of goodness too, just make these for your guy friends.

1) if you give 6 plates of them to someone, they will be gone in under 48 hours

2) don't forget the salt and baking soda. they will taste REALLY strange

3) if you overcook them or let them sit out a week, they are still edible ('slong as they aren't black). simply put some in a bowl, pour some milk over, and after about 3 minutes, eat with a spoon.

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• about half a 4-serving package of instant vanilla pudding
• 1 teaspoon vanilla extract
• 1-2 large eggs
• mix-ins (2 recommendations below)

MIXINS:

up to 2 cups of chocolate chips, with or without pecans
OR
up to 1.5 cups white chocolate chips, 1-2 handfuls of craisins, and half a cup of chopped pecans. if you use a hand chopper, you can make the pecans very fine--I don't like the crunch of nuts, but they add a nice flavour




combine the flour, baking soda, and salt in a medium bowl

mix the butter, sugars, pudding, vanilla and egg(s) together (please tell me you have a kitchen aid! otherwise hello carpal tunnel)

add dry ingredients

stir in mix-ins

roll the cookies into teaspoon sized balls and place about an inch and a half apart on a baking stone or cookie sheet with parchment paper (easy cleanup)

bake at 350F for 12 min. Let cool on baking sheet/stone
bake 1-4 mins longer for crispy cookies