Way ahead of you, kim and scott!

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.

Asparagus

Pick a bunch of asparagus that looks good. I prefer thin to medium stems.

Wash, snap off the ends

Place in a 12 inch skillet with about a few Tablespoons of water.  Cover and place over medium heat.  Let the asparagus steam until it's bright green.

Drain the water

Add a small amount of EVOO (and small amount of butter for flavour if you wish), minced garlic, minced red onions, and a TBSP of balsamic vinegar. Sauté until the vinegar is mostly absorbed. Super delicious, sweet, healthy, and easy! Great with fresh grated Parmesan cheese

Peppermint Breeze Shampoo (name courtesy of Crystal)

what you need:

• empty shampoo bottle (16 oz is great, I recommend one with a cap that has a small hole)
  
• Peppermint Castille Soap (hint: Trader Joe's, natural stores, Amazon.com)
• 100% Aloe Vera Gel [optional]
  
• Lemon Juice (very important)
• Jojoba Oil (again, TJ's or natural food stores)
• distilled water
• eucalyptus oil [optional]

Put 4 oz each of Castille soap and water in the bottle, add 2 oz lemon juice, 1 Tablespoon of Jojoba , 1 TBSP of Eucalyptus oil, and 2 TBSP of Aloe Vera

This is very thin, so instead of pouring in your hand, squirt it directly on your wet scalp, give yourself a good massaging, let sit for a couple of mins, and rinse. This can also be used as a body/face soap, but do not get it near eyes!!  I have noticed with my most recent batch (possibly due to the addition of Eucalyptus oil), it is a LOT thicker. Sometimes I have to add a TBSP of water and shake it up.

I highly recommend following up with an apple cider vinegar rinse. Get a spray bottle or one that has a cap like this. Just squirt on to your hair. Yes, it will stink in the shower, but you will get used to it after a few uses. Once you rinse it out, you just smell peppermint. The acid smooths down the shaft of your hair, preventing knots and adding shine.

Conditioner is hard to make homemade and shelf stable. I recommend Trader Joe's spa conditioner. It is cheap, and has no sulfates. After 2 shampoos/conditions with this combo, almost all of my flaky dry skin is gone, and my hair looks and feels great! Amazing!!

**also recommend Organix Tea Tree Mint Conditioner, though it costs more than TJ's Conditioner

Laundry Detergent

Ok, so I know this is not edible, but it IS still a recipe. . .

Save up those detergent bottles, and when you run out, try making your own detergent. Here is what I did:

grate (finely) 1 bar of Fels-Naptha soap ($0.97 at Wal-Mart). Other lightly scented soap can also be used (body or laundry--another laundry soap I saw is Zote)

1.5 c Sodium Carbonate (pH plus or Washing Soda. Cannot find Washing Soda, so I used pH plus from the pool chemical section. It is 98% Sodium Carbonate and 2% Water. $5.97 at Wal-Mart)

1.5 c Borax. ( I believe it was $3.97 at Wal-Mart)


boil 3 c water in a large saucepan. add grated soap, whisk well. add sodium carbonate. mix; add borax, mix again. pour into a bucket and add about a gallon of water (more if you want it thinner, less if you want it concentrated. I simply did this amount because it was the combined capacity of my bottles). If you add about a gallon, use one ounce per load. It must be shaken before each use, as it will separate almost immediately.


I figured out that this costs about $4 for 120 loads. a lot less than you pay for Tide

Cutting Onions

simple way to prevent burning eyes--chew a piece of gum. Love this tip, why didn't I know about it sooner??

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!

Southwestern "Eggrolls"

Tonight I was thinking about how to get rid of some egg roll wrappers left over from when I made cream cheese wontons.
Soooooooo, I decided to do a southwest veggie egg roll.

In the food processor, I 'processed':

About 4oz frozen chopped spinach, defrosted and drained
the leaves of 10-15 stems of cilantro
1 jalepen, ribs removed, most seeds left (remove seeds if you don't like some heat)
About half an onion
About a third of a zucchini
1/4 cup green onion
2 cloves garlic

Place in a large bowl.

Process one can of diced tomatoes, drained. Don't go overboard, you don't want a puree, just smaller pieces

add to other ingredients

Add
1 can corn, drained
1 can black beans, drained
About a tsp cumin
About 1/2 tsp chipotle
Red pepper flakes to taste
Black pepper to taste

Mix all ingredients together.
(also get some shredded cheese if desired)

Lay a wrapper out in a diamond shape, and put some filling in it, about 2/3 of the way down, leaving spaces on the side. It's great with a little shredded mexican cheese blend. Start to roll it up, tuck in left/right corners (think an envelope), then wet the top inch or so of the wrapper (a bowl of water to dip fingers in works great), and seal it up. Yeah, terrible instructions, the package should have a diagram, so you can look at that.

(this should give you a good idea of how much to put in)

Fry them in oil over medium heat until desired crispness.

Place on a paper towel-lined plate, tilting upward to aid oil drainage. Flip em over so the other side can drain too.

They're GREAT dipped in greek yogurt. I added some more cumin to my yogurt. . .it's one of my fave spices!

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.

Orange Chicken

Ingredients:

Chicken-

2 lbs boneless skinless chicken breasts (cut into bite-size cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)


Orange Sauce-

1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Cooking Instructions:

Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.


Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic, and onion. Bring to a boil. Add more orange zest and juice if you like. I recommend making the sauce a little too strong and sweet if you will be eating this with rice.

Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.


from: http://blogchef.net/orange-chicken-recipe/


notes:
it helps to get a large bowl or a pan (like a cookie sheet with sides, whatever it's called), line it with 2 layers of paper towels, and place your chicken on it. A bowl will help retain heat, the paper towels absorb oil.

this does not make very good leftovers--so only make what you plan to eat. the coating on the chicken gets a little soggy with moisture. the sauce, however, keeps well. it starts to look gelatinous after being in the fridge, but I just dump it in a saucepan and reheat.

egg beaters work just as well as whole eggs. gluten free flour and tamari soy sauce also work great if you have celiac/follow a gluten free diet--tastes the same. I believe I used Red Mill flour (all-purpose)

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

Peppermint Oreo bark

This treat is named 'Peppermint Oreo Bark' for 2 reasons: it looks like an Oreo and has a peppermint flavour and it contains Cool Mint Creme Doublestuf Oreos.

Here's what you'll need:
16 oz (1pkg) chocolate flavoured Candiquik/bark/dipping chocolate
12 oz (12 squares, or 3/4 pkg) white chocolate Candiquik &tc.
1/2 c crushed candy canes/starlight mints
8 crushed Mint Oreos
Peppermint oil (don't use water based flavourings!)

This recipe should fill a 9x13 pan (I used a 9 inch cake pan for about a third of this amount and it didn't quite fill it) . A cookie sheet will also work

Line the pan with wax paper

Melt half the chocolate according to the directions (just use a microwave!)
Mix in half the crushed Oreos, spead in a thin layer on the pan. Place in fridge until hardened (5-10 min)
Melt the white chocolate, stir in crushed candy canes, and a few drops of peppermint oil (a chopstick works well to catch a single drop at a time) and spread directly over the chocolate. Place in fridge until hardedned. Melt the remaining chocolate, mix in oreos, and spread across the white chocolate. Place in fridge till hardened, the break apart into small pieces.

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!

Tuna Mac Skillet

• 1 pkg. macaroni and cheese dinner mix (like plain ol' blue box)
  
• 3/4 c. milk
• 2 tbsp. butter
• 2 tsp. dried parsley flakes
• 1/2 tsp. paprika
• 1/2 tsp. prepared mustard
• 2-6 oz cans tuna, drained
• 1 c. sour cream
• frozen peas, however much looks good to you. and PLEASE, not canned. They're gross! Trader Joe's has the BEST frozen peas
  

Boil macaroni.

In a pan mix milk and cheese powder.

Add butter, parsley, paprika and mustard. Bring to a boil; simmer 5 minutes.

Add tuna, macaroni, peas, and sour cream. Top with shredded cheese, cover and cook on medium low heat until cheese is melted (not too long or the pan will be hard to clean!)

Mexican Skillet

• 2 c uncooked pasta (rotini works great)
• about a pound of defrosted chicken breast cut to bite size pieces (i used a bit less)
• 2 c (1lb) salsa
• 2 c (10oz) frozen corn
• 4 oz cream cheese (half a block)
• 1/4 tsp cumin
• couple dashes each of black and cayenne peppers
• shredded cheese

cook pasta as directed

meanwhile, cook chicken in med-lg oiled skillet till done

add salsa, corn, cream cheese and spice, simmer until corn is heated and cream cheese is melted, stirring occasionally

add drained pasta and about a handful of shredded cheese; stir in

top with more cheese and wait till its melted. I didn't cover it because there was still a lot of liquid from the salsa, but if it looks dry enough, cover.

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