Good Eats

July 2014

Fried Egg Plant

Egg Plant

There are two vegetables that are growing in my garden that I don’t really like very much, egg plant and zucchini.  They just aren’t my favorite.  The hubby planted two regular egg plants, two white egg plants and two zucchini amongst the other garden items.  The amount of egg plant and zucchini from these select plants is reaching critical mass.  I mean it’s really nuts.  So I decided that I would try something with the egg plant instead of schlepping it at my office.  Something easy….I decided to make fried egg plant.  The original recipe said baked, but I’ll admit, the Southern girl in me just wasn’t ready to give up the ghost on this one….so I fried the egg plant instead.  I realize baking is better, but  I used olive oil…does that count?  Anyway, it came out great and I wanted to share my own spin.  I chopped up some of my basil and cilantro and added it to the bread crumbs and that gave it some great flavor.  Enjoy.

2 eggs

1 egg plant

Bread crumbs (added sea salt, pepper to taste, 3 leaves chopped basil, tbsp of chopped cilantro)

1 cup Olive Oil

Pasta Salad with feta, garlic, and black olives

Trying my hand again at another vegetarian dish.  One of the loveliest things about cooking (I think) is using elements of the dish from your own garden.  Even if you have limited space, with a little time and effort you can grow items you love.  For me it’s tomatoes, herbs, berries and hot peppers.  Every year I try to grow something different, sometimes with great success other times not so much.  I like the fact I can control how I take care of the plant, i.e. pesticides and such.  Plus, some of the items you grow can be canned and will save a lot of money than buying them comparatively at the grocery store.  With this dish I was able to use my own tomatoes, basil and mint.  Lot’s of fun.  The recipe comes from Simply Delicious Vegetarian, by Carla Bardi.

What’s exciting about recipes is you have to improvise at times, use what you have.  Things I did different:  I added my yellow tomatoes and used crumbled feta.  Nothing earth-shattering here.  I love feta cheese.  I think I could put a little olive oil on feta and that would be enough.  This was a great “next day dish” as well, i.e. leftovers.  Kept fresh and I didn’t feel that afternoon crash after eating.  Filling but not overly so.

Pasta Salad

The full recipe is below.  Happy Miles to you!

Directions Pasta Salad

Baked Rice Salad with peas, green beans, and corn

Since my daughter is home from university for the summer, I’ve been trying my hand at more vegetarian dishes ~ which she loves.  It’s hard for someone like me to “embrace” vegetarianism wholly, especially when you grew up with red meat still crawling off the grill.  But as I get older I do like some of the meatless dishes I prepare.

Baked Rice Salad

Baked Rice Salad

I found this gem out of the book Simply Delicious Vegetarian, by Carla Bardi.  It was one of those Barnes and Noble Bargain priced books only $9.98.  Everything that I’ve tried out of it so far has been pretty darn good.  The wonderful thing about trying recipes is that you can “change” them to meet your own specifications.  I don’t like peas or lima beans for that matter.  Que the wavy screen and music and go into the past….I can still remember sitting at the dinner table (for hours) because I refused to eat peas or lima beans.  Thank goodness I had Daisy the dog…good dog.  So, unless hell is freezing over…uh no peas or lima beans for me.  I’m and adult!

I replaced the red pepper with hot peppers I’m growing in my garden ~ lots of possibilities for sure.  I really loved the gherkins and capers in this dish.  The combination of sweet and salty is great and just enough. This is a wonderful dish.  It kept well for work the next day ~ definitely a keeper.  Here’s the recipe and enjoy.  Happy miles to you.

Baked Rice Salad

With peas, green beans, and corn

 

1 small onion

3 cloves

1/3 cup extra-virgin olive oil

1-1/2 cups short-grain rice

Generous 2-1/3 cups vegetable stock, boiling 5 oz fresh or frozen green beans, chopped

5 oz fresh or frozen peas

1 large red pepper

6 pickled gherkins, drained and chopped

1 tablespoon salt-cured capers, rinsed

3 tablespoons white wine vinegar

Salt

5 oz canned corn (sweetcorn)

4 oz arugula (rocket), chopped

Receipe Baked Rice Salad

 

November 2013

Greek-Style Burritos

Greek-Style BurritosMade these very healthy burritos this evening and they were delicious.  Easy and quick to make.

 

 

 

 

Ingredients

¼ cup Greek vinaigrette

1 lb boneless skinless chicken breasts cut into bite-size pieces

2 cups cooked long-grain white rice

2 tsp lemon zest

6 (8 inch) flour tortillas

1 (7 ounce) package ATHENOS Roasted Red Pepper Hummus

1 (4 ounce) package ATHENOS Traditional Crumbled Feta Cheese

1-1/2 cups tightly packed fresh spinach

½ cup plain, non-fat Greek-style yogurt

1 tomato, chopped

Directions

  1. Heat oven to 350 degrees F.
  2. Heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 6 min. or until done, stirring occasionally. Remove from heat. Add rice and zest; mix lightly.
  3. Spread tortillas with hummus; top with chicken mixture, cheese and spinach. Fold in opposite sides of each tortilla, then roll up burrito-style. Place, seam-sides down, in single layer in casserole.
  4. Bake 20 min. or until heated through; top with yogurt and tomatoes.

August 2013

Saturday August 24

Tried this recipe yesterday.  The variations are endless.  This version is meat-less and I didn’t cut them in half:) The recipe is from allrecipes.com – enjoy!

Stuffed Peppers My Way

stuffed peppers

1 cup water

1/2 cup uncooked Arborio rice (I cooked rice in my cooker – worked fine)

2 green bell peppers, halved and seeded (used orange)

1 tbsp olive oil

2 green onions, thinly sliced

1 tsp dried basil

1 tsp Italian seasoning

1 tsp salt (used half of this – the feta is salty)

1 pinch ground black pepper

1 tomato, diced

1/2 cup crumbled feta cheese

Directions:

1.  Preheat oven to 400 degrees F and lightly grease a baking sheet

2.  In a medium saucepan, bring water to a boil.  Stir in the rice.  Reduce heat, cover, and simmer for 20 minutes.  Remove from heat, and set aside.(I used the rice from the cooker)

3.  Place the peppers cut-side down on the prepared baking sheet.  Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.  (I like my veggies a little crisp so 20 minutes would have been sufficient).

4.  While the peppers are roasting, heat oil in a medium skillet over medium-high heat.  Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes.  Stir in the tomato, and cook for 5 minutes.  Spoon in the cooked rice and stir until heated through.  Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.

5.  Return to the oven for 5 minutes.  Serve immediately.

July 2013

Monday July 29

Happy Monday!  This is a wonderful breakfast recipe to share.  The possibilities are endless.  I followed this exact recipe with the exception of using fresh broccoli and then  sautéing the turkey and broccoli in coconut oil.

Breakfast Egg Muffins To Go

Yield – 12 muffins

1/2 lbs ground Italian pork or turkey sausage

4 oz frozen chopped broccoli florets (I used fresh)

1/2 cup shredded cheddar cheese

12 eggs

1/2 tsp salt

1/4 tsp pepper

12 parchment paper muffin wrappers or 12 silicone muffin cups (lightly spray with Pam)

Directions

Preheat oven to 350 degrees F

Heat skillet over medium heat.  Add sausage and cook until no longer pink

In a microwave-safe bowl, microwave frozen broccoli florets until thawed (approximately 4 minutes) and drain.  (I used fresh broccoli – when the turkey was no longer pink I added the broccoli to the skillet for about 4 mins)

If using a muffin tin, line tin with parchment paper wrappers.  If using silicone muffin cups, place cups on a baking sheet lined with foil (to catch any egg overflow and making clean-up much easier!)

In a large bowl, combine sausage, broccoli and cheese.  Spoon mixture into cups, filling them 2/3 of the way, leaving room to add the egg mixture.

In another bowl with a pour spout, beat together 12 eggs.  Add salt and pepper. Pour egg mixture into each muffin cup, being careful to leave a little room (1/4 inch or so) at the top

Bake 25 minutes, or until muffins have risen and are firm

Enjoy!

Sunday July 21

Hope everyone is having a great Sunday.  Had some stuffed salmon last night with rosemary from the garden – it was extremely tasty.  Eat well and fuel the machine.

Salmon

Part of my quest is to eat better.  Can’t always promise I will eat better – lol, but when I come across good things I like to share.  I’ve had my share of blenders and they never seem to do a really good job.  So, I finally broke down and purchased the Ninja blender.  It’s a fantastic blender and extremely quick.  I like to make smoothies and hopefully this one blender will last for a while.

My first concoction was the Blueberry Blast.

Blueberry Blast Smoothie

Recipe:

1 cup white grape juice

1 cup low-fat yogurt

1/2 banana

1 cup fresh blueberries

10 – 12 ice cubes

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