Eggplant Parmigiana

Someone I know wanted me to post the recipe for this. This was one of those things tho that I just didn't have written down. Good thing I made some the other day so the recipe was still fresh in my mind. Please be aware that the amounts are vague because it depends on how many eggplant you use and the size of them. (This was all the pictures I got. I forgot to take pics of the process. This was after dinner lol)

Eggplant Parmigiana

Breadcrumbs or cracker meal crumbs
S & P
Oil for frying
Oregano
Eggplants
eggs
Mozzarella cheese
Romano cheese
Spaghetti sauce

I have given you a list because it all depends on how much eggplant you have to cook up. I generally buy 2-3 large ones. I will either make one big 13 x 9 pan and a smaller one or I save the rest to freeze. Then next time I don't have to fry them all up again , I can just assemble a small one.

I use breadcrumbs because I don't always have cracker meal in the house. My MIL used that and I really like it but sometimes I cant find it up here. And I am not going to start grinding crackers when I have to do this. It takes long enough! I have two bowls going in the process, one that holds eggs beaten well with water and the other holding the breadcrumb mix. The one with eggs, I add about a half cup of water to two eggs and beat well. You want a thin egg wash. To the breadcrumb mix I add s & p to taste and dried oregano. I would say to about two c. breadcrumbs you might add 2 tsp. oregano. I will say that depending on how many eggplant you make , you will have to replenish this mix of both. I made two eggplant the other nite and had to make the mixes twice.

Peel your eggplant. Some people don't and we don't like it but if you do then leave it. I find it bitter. Slice in about 1/4 in. thick slices. In a frying pan put your oil. I use a mix of reg. veggie oil and then add some extra virgin olive oil for flavor. These are generally the only two oils I have around the house and Xvirgin is to expensive to fry with. So adding a few TB. each time helps flavor it. Then dip in egg wash and then in breadcrumbs. When the oil is hot, fry them till golden brown. It doesn't matter if they are not cooked thru, they will finish baking later. Drain on paper towels.

You can use your own spaghetti sauce or make some. I often keep Classico Tomato Basil sauce around because it tastes like the sauce I used to can from my garden. Its a base sauce and you can add other things. I did happen to can some this yr so I used my own. I saute several chopped cloves of garlic in some olive oil. Then I add the sauce to the pan. I add chopped parsley and more basil and S & P to that and let it cook awhile. It should be very loose so add water to it. It will thicken up on the eggplant so if you don't make it loose now , the eggplant will be dry.

Preheat your oven to 350 degrees. Once all the eggplant is fried and the sauce is made its time to layer. Slice your mozzarella cheese thin. How much is up to you. For the two lg. eggplant I fried I used a two lb. block of cheese. I also grate fresh Romano as I go on each layer too but you can use Parmesan if you want.

First a layer of sauce in the pan, then eggplant, cheeses and then more sauce. Continue in layers ending with sauce till all is used up or pan is full. Sometimes I have 3 layers, last nite I had four. Just don't fill to the brim cuz it does swell and will spit all over the oven. Cover with foil and bake till cheese is melted and its hot in the center 45 min. - 1hr. I cut this into squares to serve. Leftovers can be frozen and reheated. I often make a big casserole full so I can have leftovers. Makes the nights I don't want to cook or don't have time to cook, real ez then. I just pop it from the freezer and either let it sit to thaw or microwave it a bit to thaw. Then reheat in the oven.

**** You can bake the breaded eggplant on oiled baking sheets but I don't like it. I find the oil may get absorbed into the eggplant but there"s not enough of it to give it much flavor. Just seems drier too. Since we don't eat it very often and since I don't fry much, I make it the traditional way.

Chicken Alfredo Casserole

This recipe came about because of Costco. They carry a Chicken Alfredo dinner premade. Costco isn't near me so when I go its an all day thing. By the time I get home and unload I'm tired. So I would grab one of these dinners to heat up while putting all the stuff away. But theirs is very basic. So I would add broccoli. and sometimes other veggies and even top it with cheese. But the sad part it the casserole is so big and there's only the two of us here, so most of it got tossed after dinner. My bf doesn't like leftovers very much. And so I stopped buying it but we did like it. 

And so I created my own. Now this is the quick version but of course you could make it right by making your own Alfredo sauce and pesto and fresh baking a few chicken breasts too. I often use my Balsamic Chicken recipe for this. I just bake two extra chicken breasts to have on hand for this. But really I use a lot of things that I plan to have on hand to just toss this together fast.

I often make a roast chicken and strip off the meat to freeze. If I do that then I just take a cup or two of the meat to use for this, thawed. If you have a store bought rotisserie chicken, that would work too. But you do want chicken that was roasted or baked with garlic or herbs. Poached is just too bland.

I will use frozen broccoli if I have nothing else. Ive added roasted red peppers, artichokes, spinach and even peas. But you do have to be careful because if you add too much, you run into having lots of leftovers, which I try to avoid. I can't seem to get this dish small for just the two of us. But at least I have it down to four. And if you find it might not be enough for you cuz you have folks with hearty appetites, then make a nice salad and some garlic bread to serve with it. 

Chicken Alfredo Casserole Serves 4

1/2 box of penne or rotini
1 stalk of broccoli, peeled and cut into bite size pieces or about 1c frozen
1 jar (15oz.) Classico Alfredo sauce or the equivalent of homemade
About 2c. cooked, chopped chicken
1 tomato, seeded and chopped
Jar or homemade pesto
S & P

Sliced provolone cheese or mozzarella
Grated Parmesan

*Optional: marinated artichoke hearts, drained and rinsed, roasted red peppers, peas, asparagus, frozen spinach

Preheat oven to 350 degrees.

Get a lg. pot going for boiling water for the pasta, toss in some salt. When water is boiling toss in the pasta. If your using fresh broccoli, toss that in now also. If your using frozen, wait till pasta is almost done, then put it in the same pot too. Frozen broccoli will just disintegrate if started when the pasta is.

Drizzle a bit of olive oil in the bottom of a 13 x 9in. pan. When pasta and broccoli are done, drain then toss in the baking pan.

Add the tomato, chicken, and any other veggies you might want. Asparagus needs to be cooked first, frozen peas or spinach can just be tossed in as they will thaw and cook when its in the oven.

Pour Alfredo sauce over all this. I add about a half jar of water or milk or half and half to it and shake it well to get any stuck sauce off the jar. Also as this bakes it sucks up the sauce. Extra liquid helps keep it from doing that. Add about two good spoons of pesto. Stir this all up and then taste. Some pestos are not very strong or flavorful so this is to YOUR taste. If it needs more add it but just a bit at a time. Basil can take over this dish real easy. Sprinkle with salt and pepper and stir the whole thing well.

If you wish, you may top with slices of mozzarella or provolone and then sprinkle with Parmesan. I like provolone because it has a bit more flavor.

Put in heated oven and bake for about 20min. The casserole is done when its just beginning to brown on the edges and its bubbling. If it looks like its getting dry, cover with foil. 

THANKSGIVING SOUPS

We have a soup before our Thanksgiving day dinner each yr. The one I usually make is called Curried Corn Soup. Many yrs ago when my children were small , a bunch of my friends and I got together to from a daytime ladies gourmet group. Once a month we would create a menu and cook it for the others. We got to try out many new recipes we might not have tried otherwise. One of my friends made this soup and it was sooooooooooo yummy! I never would have put these ingredients together and yet they blend beautifully. I love the fact that its easy to make too using canned corn. If you love creamed corn this soup is for you. It is the only time of year I make it and my kids always look for it.









CURRIED CORN SOUP Makes 8c.

2 tb. butter
2 tb. chopped shallots or green onions
2 cans (1lb. each) creamed corn
1 can (1 lb.) whole corn, drained
2 c. half and half 1/2 tsp. fresh chopped rosemary
1 tsp. curry powder

Saute shallots. Add rest of ingredients. Stir while heating thru. Watch heat , it can scorch.

I have used 4 (1lb.) cans or creamed corn too and regular milk and its still very good. I now have found I can use fat free half and half in this type of soup and it tastes just as good without the fat.

Last year I decided to try a new recipe. At first my family said "what no corn soup?" and were disappointed till they tasted this. Now they are asking are you making Crab Bisque this year? They are tough critics so I figure its really good. And this is also another one of those easy soups to make.









CRAB BISQUE Serves 8

2 tb. butter
1 tsp. onion, finely chopped ( I have found I just grate a bit)
1 tb. parsley finely chopped
1 1/2c. crab meat, chopped
2 tb. flour
2 c. chicken broth
2 c. light cream
1 pinch of cayenne pepper
Salt

In saucepan melt the butter. Add the onion and cook slowly till golden. Add the crabmeat and parsley and cook over low heat stirring constantly. (about 4min.) Add the flour, stir to blend and cook for 3min. more. Stir in the chicken broth and simmer gently for 20 min. Keep pan partially covered. Add the cream and cayenne pepper. Heat and add salt to taste.


We can get Dungeness crabs around here so if I find a sale on them I will buy a big one, clean it the day before and put the meat in the freezer till I make the soup. Ive also used the lg. king crab legs too when they are on sale. If you want to stretch it tho you could add some shrimp too.

Grilled Vegetables with Rosemary-goat cheese Polenta

I love polenta in all its forms but grilled or sauteed is just heavenly! Its crispy crunchy on the outside and creamy on the inside. Pair it with a cheese and Im in heaven. Feel free to use any vegetables you have to put on the grill. Great for the end of the season garden too.

GRILLED VEGETABLES WITH ROSEMARY-GOAT CHEESE POLENTA Serves 6

1 Tablespoon Unsalted Butter
1/2 Cup Finely Chopped Onion
3/4 Cup Polenta or Stone-ground Yellow Cornmeal
1 Can Reduced-sodium Chicken Broth (14 ounce)
1 1/2 Teaspoons Coarse Salt
1 1/2 Teaspoons Fresh-ground Pepper
1/4 Teaspoon Cayenne Pepper
3 Tablespoons Goat Cheese
2 Tablespoons Rosemary, roughly chopped
1/2 Cup Plus 2 Tablespoons Extra-virgin Olive Oil
6 Pounds Mixed Vegetables Such as Japanese Eggplant, baby squash, red potatoes, or bell peppers, halved or quartered or mushrooms


1. Make the polenta: Line a baking pan with plastic wrap and set aside. Melt the butter in a large, heavy saucepan over medium heat and sauté the onion until golden -- about 10 minutes. Stir in polenta, broth, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and cayenne pepper and bring the mixture to a boil. Lower heat and cook until polenta thickens -- 10 to 15 minutes. Stir in 1 cup water, cheese, and chopped rosemary. Transfer polenta to prepared pan, spread evenly, and cool completely.

2. Grill the polenta: Heat a grill until very hot. Invert the polenta pan onto a clean surface. Cut the polenta into 3-inch triangles, brush each with oil, and place on grill. Cook until polenta is heated through and golden -- about 10 minutes. Place the grilled polenta triangles on a platter and keep warm.

3. Grill the vegetables: Place the vegetables in a large bowl, add the remaining olive oil, salt, and pepper, and toss to coat. Grill the vegetables until they just begin to soften. Place the grilled vegetables over the polenta and serve immediately.

End of Harvest Casserole (also vegan)

I used to work at a Health food store. I took over for the chef in their deli when she moved. I learned alot about many things including things I never thought Id like. I found out Gardenburgers are awesome and I didnt even miss the meat. I found out whole grains are pretty tasty. And I found out you need surprisingly little oil when making a salad to make it taste good. One thing tho I never thought Id ever eat or like is tofu or soy cheese.

I used to make all kinds of things for this place, muffins, salads, sandwiches and these were things that were already on their menu. But in time I got to play and added cakes, breakfast cookies and this particular dish. We used to serve take out foods for vegans. I was always looking for things and since Im not vegan I wasnt sure what anyone would like. I do know its hard to find good vegan recipes. I love veggies and have grown them for yrs. but I dont eat only that. So when I stumbled on this recipe I had to give it a try. The owner of the shop encouraged me to include products in the store so others would taste things I made and buy those things too.

I decided to make this dish with smoked soy or tofu cheddar cheese.....and omg ....it was delicious and you would never know its soy. This dish became a popular one in our shop for take out.


END OF HARVEST CASSEROLE Serves 8-10

1/2c. chopped fresh parsley
2 tb. chopped fresh thyme
1 tb. chopped fresh rosemary
Salt and pepper
1c. thinly sliced potatoes
1c. broccoli or cauliflower flowerettes
1c. thinly sliced celery
1c. thinly sliced onion
1c. thinly sliced zucchini or summer squash
1c. shredded cabbage
2-3 tomatoes, sliced
1/2c. chicken stock (you might need a bit more)
2 garlic cloves, minced
1/2c. grated cheddar cheese

Any vegetables in this recipe can be replaced by an equal amt. of whatever vegetable you may have growing in your garden.

Preheat oven to 350 degrees. In a sm. bowl, mix the salt and pepper, parsley, thyme, and rosemary. In a 3qt. casserole , arrange a layer of each vegetable, starting with the potatoes, (They cook the longest so need to be closer to the heat source and in the broth), broccoli, celery, onions, or other slow cooking veggies and ending with the tomatoes, sprinkling herb mixture between each layer and over the tomatoes. Pour the chicken stock over the casserole and scatter the garlic and cheese on top. Cook, covered, till the veggies are tender and the cheese is melted, about 45min. to 1hr. Serve at room temperature.

You can substitute vegetable stock for the chicken stock to make it vegan and I topped this with smoked soy cheddar cheese. I like the smoke flavor better on this dish and no one would ever know you used it , it is that good.

I would use the best vine ripe tomatoes you can find on this. Sometimes the potatoes take a bit longer to cook I found. I dont know if it was the little oven I had to use in the store or what so thats why I said it might need more broth or it might need to cook a little longer. Test at the suggested time and see if they are done.