1 lg eggplant, sliced into 1/4" pieces
1 1/2 T olive oil
1/2 t black pepper
1/4 t garlic salt
1 c Italian bread crumbs (I usually grind up croutons in my blender for this.)
1 3/4 c marinara sauce (I'll just use the whole jar.)
1/4 t crushed red-pepper flakes (or less)
1 jar (13oz) roasted red peppers, drained (I use a chopped red pepper, steamed until tender or if you freeze chopped red peppers, just throw them, semi thawed.)
2 c shredded reduced-fat mozzarella cheese
1/4 c grated Parmesan cheese
Preheat the broiler. Brush the eggplant slices with olive oil. sprinkle with the pepper and garlic salt. Coat each slice with bread crumbs. Broil about 4 - 5 " from the heat, 5 minutes on each side.
Remove from oven and set aside and set the oven temperature to 325 degrees.
Spread 1/4 c of the sauce on the bottom of a 13"x 9" baking dish. Top with the eggplant slices, the remaining sauce, red pepper flakes, and red peppers. Sprinkle with the cheeses.
Bake for 40 minutes or until cooked through and the cheese is browned.
Makes 8 servings.
Sunday, November 30, 2014
Butternut Shot Glass Soup -Susan Branch
When I was at Jacque's in the fall of 2013, she told me about this fabulous soup recipe. Now I make it all the time.
3 T butter
1 lg onion, chopped
2 carrots, sliced
2 med potatoes, peeled and cubed
2.5 lbs butternut squash, peeled and cubed
6 c chicken stock
1.5 t curry (I use 1 t)
pinch of each: nutmeg and ginger
Garnish with sour cream or croutons or grated asiago cheese.
You may want to also include a turnip and parsnip in the soup too.
Melt butter in soup pot, sauté onion and carrots until soft, stir in potatoes and squash. Add stock and bring to a boil, reduce heat and simmer, partially covered 40 min. Add curry, nutmeg, and ginger. Puree soup and add salt and pepper to taste.
3 T butter
1 lg onion, chopped
2 carrots, sliced
2 med potatoes, peeled and cubed
2.5 lbs butternut squash, peeled and cubed
6 c chicken stock
1.5 t curry (I use 1 t)
pinch of each: nutmeg and ginger
Garnish with sour cream or croutons or grated asiago cheese.
You may want to also include a turnip and parsnip in the soup too.
Melt butter in soup pot, sauté onion and carrots until soft, stir in potatoes and squash. Add stock and bring to a boil, reduce heat and simmer, partially covered 40 min. Add curry, nutmeg, and ginger. Puree soup and add salt and pepper to taste.
Lemon Lentil Soup by Mama Pea
Emily C. Barker made
this soup for us while visiting the Cleveland Barkers over Thanksgiving 2014.
It was excellent! Try it!!!! - Dolly I thought I'd post this again now that it is labeled.
4 c vegetable broth
4 carrots, chopped (about 2 c)
2 stalks of celery, chopped (about 1 c)
3/4 t coriander (Emily used cumin)
salt and pepper to taste
1 c red lentils, rinsed and drained
1 small head baby bok choy, chopped (could substitute 1 1/2 c chopped greens, such as kale or spinach)
1/4 c fresh lemon juice (about 2 small lemons)
3T raw cashews
2 T chopped parsley
Instructions
In a saucepan over medium high heat and sprayed with cooking spray, saute carrots, celery and coriander for approximately five minutes or until vegetables are tender.
Add broth and red lentils and bring to a boil. Reduce heat, cover and simmer for 15 minutes.
Meanwhile, chop parsley and bok choy and make a lemon cashew cream by combining lemon juice and cashews in a food processor.
When lentils are done, stir in greens and lemon cashew cream and heat until mixture is uniform. Adjust salt and pepper to taste.
Recipe by Peas and Thank You
4 c vegetable broth
4 carrots, chopped (about 2 c)
2 stalks of celery, chopped (about 1 c)
3/4 t coriander (Emily used cumin)
salt and pepper to taste
1 c red lentils, rinsed and drained
1 small head baby bok choy, chopped (could substitute 1 1/2 c chopped greens, such as kale or spinach)
1/4 c fresh lemon juice (about 2 small lemons)
3T raw cashews
2 T chopped parsley
Instructions
In a saucepan over medium high heat and sprayed with cooking spray, saute carrots, celery and coriander for approximately five minutes or until vegetables are tender.
Add broth and red lentils and bring to a boil. Reduce heat, cover and simmer for 15 minutes.
Meanwhile, chop parsley and bok choy and make a lemon cashew cream by combining lemon juice and cashews in a food processor.
When lentils are done, stir in greens and lemon cashew cream and heat until mixture is uniform. Adjust salt and pepper to taste.
Recipe by Peas and Thank You
Thursday, November 27, 2014
Lemon Lentil Soup by Mama Pea
Emily C. Barker made this soup for us while visiting the Cleveland Barkers over Thanksgiving 2014. It was excellent! Try it!!!! - Dolly
4 c vegetable broth
4 carrots, chopped (about 2 c)
2 stalks of celery, chopped (about 1 c)
3/4 t coriander (Emily used cumin)
salt and pepper to taste
1 c red lentils, rinsed and drained
1 small head baby bok choy, chopped (could substitute 1 1/2 c chopped greens, such as kale or spinach)
1/4 c fresh lemon juice (about 2 small lemons)
3T raw cashews
2 T chopped parsley
Instructions
In a saucepan over medium high heat and sprayed with cooking spray, saute carrots, celery and coriander for approximately five minutes or until vegetables are tender.
Add broth and red lentils and bring to a boil. Reduce heat, cover and simmer for 15 minutes.
Meanwhile, chop parsley and bok choy and make a lemon cashew cream by combining lemon juice and cashews in a food processor.
When lentils are done, stir in greens and lemon cashew cream and heat until mixture is uniform. Adjust salt and pepper to taste.
Recipe by Peas and Thank You
4 c vegetable broth
4 carrots, chopped (about 2 c)
2 stalks of celery, chopped (about 1 c)
3/4 t coriander (Emily used cumin)
salt and pepper to taste
1 c red lentils, rinsed and drained
1 small head baby bok choy, chopped (could substitute 1 1/2 c chopped greens, such as kale or spinach)
1/4 c fresh lemon juice (about 2 small lemons)
3T raw cashews
2 T chopped parsley
Instructions
In a saucepan over medium high heat and sprayed with cooking spray, saute carrots, celery and coriander for approximately five minutes or until vegetables are tender.
Add broth and red lentils and bring to a boil. Reduce heat, cover and simmer for 15 minutes.
Meanwhile, chop parsley and bok choy and make a lemon cashew cream by combining lemon juice and cashews in a food processor.
When lentils are done, stir in greens and lemon cashew cream and heat until mixture is uniform. Adjust salt and pepper to taste.
Recipe by Peas and Thank You
Thursday, November 13, 2014
Twinkie Cake
Twinkie Cake- Jolene Humbert
1 (18.25 ounce) package yellow cake mix with Pudding in the mix
Line the bottoms of two round cake pans with wax or parchment paper.
Prepare and bake the cake mix according to directions on package. Remove from pans after 10 minutes and let cool completely.
Split one cake in half lengthwise by cutting with a long bread knife. Spread
filling over layer and replace top layer; spread with filling. Repeat with
second cake. Cover with plastic wrap and refrigerate overnight. Let cake
stand at least one day to develop flavor.
Frosting: (DOUBLE THIS!)
Perfect Cupcake Frosting and Filling found HERE from Ourbestbites
3 T Flour
1/2 C milk (whole milk is best, but I use non-fat when it’s all I have and it’s actually fine)
1/2 C real butter (I prefer salted, but you can use also unsalted and add salt to taste)
1/2 C sugar (that’s granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.
1/2 C milk (whole milk is best, but I use non-fat when it’s all I have and it’s actually fine)
1/2 C real butter (I prefer salted, but you can use also unsalted and add salt to taste)
1/2 C sugar (that’s granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.
Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan. Continue to cook until mixture has the consistency of thick pudding or paste.
Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan. Continue to cook until mixture has the consistency of thick pudding or paste.
Put mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. As it’s cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top.
It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer if you have one, instead of the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Mixture will separate and look messy, keep beating! Continue beating until mixture comes together and is light and fluffy, about 7-8 minutes, but time varies. Take a sample of frosting between your fingers; frosting is done when light and fluffy and sugar granules are dissolved.
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