Tag Archives: Parmesan

Easy no-fry Eggplant Parm & Garden Salsa

OK so you are probably wondering when she is going to stop writing about her damn garden; but this year was a super year and I need to use up or give away what I pick; plus the season is winding down. It is Labor day weekend, there are school buses everywhere and we are supposedly not supposed to wear white anymore – pfff I wear what I want!
IMG_3103.JPGSo this week was another one of those busy weeks but I had a plan to use up what I have for tomatoes and peppers. I came home from work on Wednesday and started chopping. Halfway through we lost power so I finished chopping by candlelight. I made a pretty large bowl of salsa with my tomatoes, green peppers, onions and jalapenos. It was pretty cool since I haven’t been able to make it in a couple of years; it was a terrible year for green peppers last year and the year before I didn’t get any tomatoes. Yeah I know I could have gone out and bought some of what I needed  but that just doesn’t appeal to me for making “homemade salsa” I have issues I know!
IMG_3094Tonight (Thursday) I wanted to use up all the eggplant that was in the fridge. This is only the second year of growing eggplant and who knew there were SO many kinds out there. I had only seen the large oblong ones from the store but mine are long and thin. Which is great for slicing up and adding them into things. I know I have shared this recipe before but it is worth repeating since it comes together fast and tastes excellent with probably the fewest iIMG_3095
I add Sweet Italian sausage basically because I love it, and I think it brings a lot to the dish and my husband won’t ask why there is no meat. I very rarely keep the sausage link as a full link. For this recipe I sliced a couple of the links into coins or minim meatballs. I do this for spaghetti sauce sometimes; or I’ll remove the casing and smash the sausage up and brown it. Either way I am all in.
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I deglazed the pan with a little leftover red wine – totally optional

 

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I put this a baggie for another use – fridge or freeze it for another day!


Mock Eggplant Parmesan

1 large or several small Eggplant(s) diced
Marinara sauce – your favorite jar
1 small Onion diced
1 package Mozzarella
2 links Sausage (optional)

Saute the onions until they sweat, add the sausage if you are using it. Cook the sausage till it is done. Add the marinara sauce, stir and then add the mozzarella. Cover and let it simmer for about 30 – 40 minutes.

Serve with a side salad and some bread

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I posted this recipe way back in 2013 wow I have been doing this a long time!


Homemade Garden Salsa

6 tomatoes (roma)- seeded diced
1 Green bell pepper – seeded diced
1 Onion – diced
2 Jalapeno peppers – seeded chopped
5-6 cloves of garlic – pressed
1 Lime, squeezed
Fresh cilantro – chopped
Kosher salt
Fresh ground black pepper
dash Balsamic vinegar
1-2 packets of sweet and low

Dice and seed the tomatoes and set aside to drain while you dice the peppers and onions, press the garlic, and chop the cilantro. Mix everything together add a dash of balsamic vinegar, salt and pepper to taste and a packet or two of sweet and low.

Hint 1: you can make it hotter by leaving the pith and seeds in the jalapenos or milder by removing them before chopping.

Hint 2: By seeding the tomatoes your salsa will be less watery

Grilling & Chillin on a Pontoon Boat – Stuffed Pepper recipe

I do love to cook with fresh ingredients and do so for the most part. A couple of recent posts I used jar sauce which I have no problem with but I do add my own spin to it by adding fresh garlic, onions and herbs.  I have been known to pick up a store prepared potato or pasta salad on a rare occasion; especially during the week after work.  Sometimes there just isn’t enough time to get it together.  Or there is a time and place rule that takes over; case in point.photo 2 (1)

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This weekend we spent up North with some friends; they stayed on their boat we were in a close by Inn.  The weather wasn’t great on Saturday so we played a round of golf. I shot my personal best for 18 holes and beat the guys by 6 strokes; just saying.  Sunday was spent on the water and just plain glorious.  We grilled burgers on the boat; which I think is super cool! The side salads were bought at the local grocery store; again time and a place played a hand.  While their pontoon boat did have a gas grill and small fridge and coolers under a few of the seats it is not really a place to make up potato and pasta salad. The burgers were the definite star of the meal.

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Since I didn’t make anything worthy of sharing this trip I want to share with you a stuffed pepper recipe that is pretty darn yummy, just in case you have had an abundance of peppers from your garden, unlike me this has been more of a Zucchini year for me but I have shared a couple of Zucchini recipes already; thought I would give you a little break.

1 cup water

1/2 cup uncooked white rice

2 Tbs olive oil, divided

1 medium carrot minced

1 celery stock minced

1 medium onion minced

2 cloves of garlic minced

1-2 sweet Italian sausage casing removed

1/4 lb pancetta diced

32 oz jar marinara sauce

1/4 cup red wine

1/2 tsp red pepper flakes

1/3 cup heavy cream – or use what you have on hand

1/2 grated Parmesan cheese divided

4 bell peppers (any color), halved lengthwise and seeds removed

in a sauce pan bring water to a boil, add rice and stir. reduce heat cover and simmer for 20 minutes, or until tender and fluffy.

preheat oven to 375′

heat 1 tbs olive oil in a large skillet over medium-high heat. Cook carrots, celery and onion until tender, add garlic cook for another minute. Add sausage and pancetta, cook until browned and crumbled. drain off excess liquid. add marinara sauce, wine, and red pepper flakes and simmer 10 minutes. stir in cream, 1/4 cup Parmesan and cooked rice. simmer about 5 minutes or until most of the liquid has been absorbed. Arrange peppers in a shallow baking dish, fill with mixture. drizzle remaining olive oil and cover with remaining Parmesan.  Bake uncovered for 45 minutes until the peppers are soft. serve hot.

The filling is very tasty and does freeze well if you want to double the batch, If you did it would make a great week night meal. 

Stuffed Zucchini

I had a wonderful visit from a lifelong friend this weekend.  We met when we were around 11 maybe and even though we do not see or talk with each other often; you know life and miles get in the way; it is like we see each other all the time.  We pick right up where we left off from our last visit.  We spent time going through my garden; she and her boyfriend are new to vegetable gardening. We talked plants and what was working and what wasn’t. They had the dreaded vine borers that I had been plagued with the last few years, this year we did not have that problem thankfully. We have had an abundance of zucchini which inspired tonight’s dinner. I just finished making stuffed zucchini; which I have had and never made before.

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While baking is a science and you really need to pay attention to the ingredients and the amounts needed.  Cooking is the complete opposite.  I tend to use the ingredients I like and have on hand.  Stuffing being pretty basic formula; herbs, bread crumbs, a little heat and lots of flavor plus I am a HUGE sausage fan so that is a must.  While I was chopping and sauteing I sent my husband to the garden for some herbs.  I asked for parsley and whatever else he would like.  He came back with thyme, basil and parsley.

Even though I did spend a little time looking online for some ideas in the end I used what I had on hand and made a stuffing that tasted really good.  I can only imagine once the sauce and mozzarella meld with the squash and stuffing it will taste pretty amazing.  I will let you know in about an hour. They were delicious – my husband and I both agree to make them again.

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Jalapeno – I removed the seeds with a spoon – we like a little heat.

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I used 2 whole zucchini’s. I saved the last one for tomorrow nights dinner

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Here is how I made mine – shallot, onion, zucchini, garlic and the herbs were from my garden – I think that is SO cool!

2 Shallot minced – soften in the sausage pan after the sausage is cooked

2 small onions minced – soften along with the shallot

3 Cloves of garlic pressed

3 zucchini halved and seeded – chop and add to stuffing

1 jalapeno – seeded and minced

1 yellow pepper minced

Package of sweet Italian sausage casing removed and crumbled – browned in a pan

½ cup Breadcrumbs

½ cup Parmesan cheese grated

1 jar of spaghetti sauce

Mozzarella

Thyme, basil and parsley – all from my garden

Wash and remove the stem and bottom of the zucchini, in a bowl add all the other ingredients and herbs; stir and let meld for a bit.  Preheat the oven at 350’ get out a baking dish.  Fill the zucchini with the yummy stuffing and cover with the sauce and mozzarella.  Cover with tin foil for 40 minutes then uncover and cook another 20 or so till bubbly and browned we do like our squash al dente versus mush so please cook to your likeness – if you need to place under the broiler for a few minutes please do.  I think food tastes better when it looks amazing – the company helps with this too.

Ham & Asparagus Soup

Who doesn’t need to use up some of the leftover ham from Easter?  I swear the weather this weekend also helped dictate what I ended up making.  It has been rainy, raw and just plain chilly, kind of like a fall day.  It also helps that one of my favorite soups is creamy ham and asparagus.  It is so satisfying, it is simple to make and warms you from the inside out.   I also make this when I have leftover asparagus; I guess pretty much any excuse works for me.

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I do know many people who are not soup people, I don’t get that at all, and I kind of feel bad for them? Maybe they have never had a good tasting soup?  Maybe when they were little soup was their meatloaf & peas (two of my childhood nightmares) I do like peas now but I still refuse to eat meatloaf.  I love meatballs but no loaf.  It’s a mental thing I know. That must be it!  On the other spectrum  I have had a few people come up to me at work while I was re-heating my yummy soup for lunch and really want to make homemade soups but have had terrible luck so have given up; which is really sad.  I have had a soup class and hope to again – I will help and or convert as many as will let me.

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Passing it on – My son was looking around the kitchen to see if we had any canned soups.  I convinced him that he could make a delicious tomato soup, fairly easily and would taste a million times better than anything he could get from a can.  I got out all the ingredients and while sitting at the island working; I guided him through the process.  He wanted to make the soup all on his own, that’s my boy!

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If you have some things to use up in the fridge and a little time I believe soup is a great way to feed yourself and your family.

Creamy Ham & Asparagus

1 ½ Cup fresh asparagus

2-3 carrot, julienned

2-3 tablespoons butter

2-3 small white or 1 large onion, diced

2-3 cloves of garlic, minced

2-3 tablespoons butter (equal to your butter)

2 cups milk

2 cups chicken broth

1 cup fully cooked ham, cut into bite size pieces

Salt and Pepper to taste

Grated Parmesan cheese, optional

Trim asparagus and place in a saucepan, cover with water and cook till just crisp-tender.  Drain and set aside

In a heavy saucepan, sauté carrots in butter for 3-5 minutes; add onions and garlic and sauté a couple of minutes longer or until tender.

Stir in flour; gradually add milk. Bring to a boil; boil and stir for 2 minutes, add broth, ham and reserved asparagus.

Reduce heat and simmer. Add salt and pepper to taste. Garnish with freshly grated parmesan cheese.

Slight variation – You can also add a couple of potatoes if you wanted a little heartier soup, you could also add your favorite herb to change it up a bit.  If you add raw potato, cut them up small and simmer long enough to cook them probably 20-30 minutes.  Increase the chicken stock for a lighter soup or a little more milk.  if you wanted a really creamy soup, substitue 1 cup of half and half for 1 of the cups of milk – BUT do not boil the soup once you add the half and half. You can let it simmer to heat through but do not let it boil.