Eggplant Parmesan

INGREDIENTS:

2 eggplant, cut into 3/4 inch slices

3 T sea salt

1/4 C seasoned bread crumbs

1/2 C olive oil

2 C cottage cheese

1 1/2 C shredded mozzarella cheese

1 C shredded Parmesan cheese

2 eggs, beaten

1 C chopped fresh basil (2T dried)

8 C pasta sauce below or you can use your favorite

Speghetti Sauce with Chunky Veggies

3 cans diced tomatoes

1 can tomato sauce

1 teas dried oregano

2 teas dried basil

1 T minced garlic

½ teas black pepper

½ teas thyme

½ teas rosemary

½ teas marjoram

1 C diced celery

½ C diced green pepper

1 C diced onion

1 C sliced mushroom

Simmer together until vegetables are soft, salt to taste if needed….

DIRECTIONS:

1.  Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.

2.  Preheat oven to 350 degrees F. In a medium bowl, mix the cottage cheese, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.

3.  Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat olive oil over medium heat. Dredge egg plant in bread crumbs and place one layer in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.

4.  In a large oblong baking dish, evenly spread 2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.

5.  Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.

New York Strip Steak with Mushroom & Leek Gravy

I'm trying to remember a dish I made for company over the Christmas break.  I wanted to make steak, but that is difficult for 13 people.  Therefore, I came up with baking the steak covered in gravy.  It turned out and I want to remember what I did.  I may have to tweak the recipe when I try to do it again instead of from memory.....so anyway, here are my memories of something probably really good :D

no pictures yet either

New York strip steaks for each person

olive oil

salt and pepper

1 pounds mushrooms sliced

2 large leeks, sliced thin (or 2 C onion)

Leaves from 2 sprigs fresh thyme or more

½ teaspoon dried rosemary

2 cloves garlic, chopped

1/4 cup dry red wine

4 Cups beef broth

2 Tablespoons or less corn starch as needed to thicken

Beef Base or bouillon

Directions

Heat 2 tablespoons oil in a large saute pan or electric fry pan with a medium-high heat. Sprinkle the steaks all over with salt and pepper. Put the steaks in the pan and  brown all sides completely. Remove the steaks to a baking dish with tongs and cover loosely with a tent of aluminum foil to keep the meat warm while you make the sauce.

Turn the pan back on medium-high heat and add 1/4 cup olive oil. When the oil is hot, add the mushrooms and leeks, stirring, about 10 minutes, until golden brown. Then add the thyme and garlic, and season as desired with salt and pepper. Stir a few more times to cook the garlic.  Reduce the heat, add the wine, and simmer until almost evaporated. Add 2 C of the broth and cook that down until reduced by about one-half.  Thicken by adding corn starch to remaining 2 C broth and stir mixture into pan until the right consistency. Season with beef base (or bouillon), salt and pepper to taste.  Pour thick gravy over the steaks.

Bake at 350 until meat thermometer reads desired temperature….I took it to 160 degrees.

Serve with garlic mashed potatoes.

French Onion Soup w Mushrooms

Sent some to my neighbors and they texted this pic....yum

let simmer.....

4 Tb butter
4 C sliced onion
16 oz. mushrooms sliced
1 1/2 Tb flour
6 C beef broth
1 teas black pepper
1/2 C brandy
1 teas Kitchen Bouquet browning sauce

Saute onion in butter for about 15 minutes until soft.  Then add mushrooms, flour and a small amount of broth to prevent scorching.  Stir until well mixed, then add remainder of ingredients.  Simmer for about 45 minutes.

You can add the dried bread and cheese if you wish, we never get that far....it also takes away the healthy quality of the soup when you add bread and cheese...

Based on a recipe from a "Curves" book

Broiled Salmon with Spinach, Roasted Cauliflower and Red Peppers

A little bit of summer in the middle of gloomy December

• 1/2 large head cauliflower cut into 1 1/2-inch-wide florets (4 cups)
• 2 red bell peppers cut into 1-inch squares
• 2  large garlic cloves, peeled and sliced
• 1 1/2 tablespoons extra-virgin olive oil
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoons salt
• 1 teaspoons coarsely ground black pepper
• 1 pound Salmon
• 3 oz baby spinach
• 2 teaspoon Emeril’s Original Essence Seasoning

Put oven rack in upper third of oven and preheat oven to 500°F.

Toss in large zip lock bag the following:  cauliflower, bell peppers, garlic olive oil, thyme, salt, and pepper. Spread in a large shallow baking pan (at least 15 by 10 inches) and roast, turning over once or twice, until vegetables are tender and slightly charred, 25 to 30 minutes.

While vegetables roast, rub salmon with favorite seasoning…I used Emeril’s Original Essence Seasoning.

Remove veggies, toss in the spinach to wilt, set oven to broil and broil salmon or grill outside. Served with baked beans.

Cherry Chocolate Chip Cookie

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips
• 1 C Dried Cherries
• 1 cup chopped pecans or walnuts

Directions

PREHEAT oven to 350° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs. Gradually beat in flour mixture. Stir in chips, cherries and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

Fresh Broccoli Salad

1 head of fresh broccoli chopped bite size
1/4 cup diced red onion
1/4 pound bacon (or 3 oz. pkg. Real bacon bits)
1/2 cup raisins (I used baking raisins - they were soft)
1 cup dry roasted sun flower seeds or almond slivers
2 Tb Miracle Whip
2 Tb white sugar or other sweetener to taste (maple syrup)
1/2 teas. black pepper
1 1/2 cup plain yogurt (or more for right moisture level)

Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble or just open the package of real bacon bits.

Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.

To prepare the dressing, mix the Miracle Whip, sugar, pepper and yogurt together until smooth. Stir into the salad, let chill and serve.

This is a compilation from looking at many recipes and coming up with a healthy version to combat all those heavy picnic salads.

Tomato, Asparagus & Artichoke Pasta Side

Great Summer side to use up that asparagus that keeps popping up!

1 Tbsp olive oil 
1 Tbsp minced garlic 
1C tomatoes - chopped 
1 Can small artichoke hearts - drained
1 C asparagus cut into 1” pieces 
4 oz chicken broth 
6 oz cooked pasta 
½ oz shaved Parmesan 
fresh basil leaves 
fresh rosemary
salt & pepper to taste

Heat olive oil in skillet over medium heat.
Add minced garlic and asparagus, sauté for one to two minutes.
Add tomatoes and artichokes, stew mixture together until soft.
Add broth, pasta, season with salt & pepper
and cook for an additional minute.
Fold in fresh herbs.
Serve in a pasta bowl and garnish with shaved parmesan. 

Inspired by:  http://www.myfoxdetroit.com/dpp/mornings/recipes/heirloom-tomato-&-artichoke-penne-20120522?CMP=201205_emailshare#.T7vZC9UXkIY.facebook