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Posts Tagged ‘recipe’

Stuffed Eggplant

I had a 6 year stint as a vegetarian, and during that time I found there are very few things that are meat-free and very hearty.  Eggplant has that quality and I am always trying for new ways to prepare it see here, this new recipe is simple and delicious.  Sampling from stuffed mushrooms this halved and hollowed eggplant is filled with the remaining eggplant, mushrooms, onions, garlic, cheese and bread crumbs and baked.  This is a really simple, filling, and delicious recipe you have to try.

Ingredients

1 Medium to Large Eggplant

2 C. Sliced Mushrooms

1/2 Onion Chopped

4 Garlic Cloves Minced

1/2 C. Seasoned Panko Crumbs

1/4 C. Parmesan Cheese

1/2 C. Shredded Mozerella

2 Tbs. White Wine

1 TBS Rosemary

1 tsp. Time

Salt/Pepper

Olive Oil

Heat oven to 375* Half eggplant and hollow out leaving about 1/2″ still remaining, set aside pulp and remaining eggplant.  Lightly oil and salt a cookie sheet placing eggplant skin down on the sheet, bake for 10-12 minutes.

Meanwhile, chop eggplant, mushroom, onion, and garlic.  Season with salt, pepper, herbs, and lemon zest.  Heat olive oil in a large skillet and cook stuffing until tender.  Gradually add in the white wine to get all the little bits on the bottom on the skillet and cook for another two minutes.  In a small bowl combine cheeses, and bread crumbs.  Spoon a quarter of the mixture into each eggplant shell, top with a quarter of the breadcrumbs.  Use the remaining filling to fill both halves, and do the same with the cheese/crumb mixture.  Top lightly with olive oil.  Reduce heat to 350* and bake for about 25 minutes.  Enjoy!

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October has been a month of lots of changes, professionally, and personally.  When I am stressed or overwhelmed I find myself compulsivley baking muffins.  The upside to this behavior is that I make a mean muffin, and this blueberry crumb muffin is sure not to disappoint.  If you are not partial to muffins just take the crumb topping recipe portion, it is a staple for loafs, crumb cakes, cobblers, and many other delicious treats.

 

Ingredients

Topping

6 tbs. Melted Unsalted Butter

1c. Flour

3 tbs. Light Brown Sugar

2 tbs. Sugar

1 tsp. Baking Powder

Pinch of Salt

Combine all ingredients and pinch together with a fork, set aside

Muffins

1 3/4c.  Flour

2 1/4 tsp. Baking Powder

1/2 tsp. Salt

1c. Sugar

2 Eggs

1/2 c. Canola Oil

3/4 c. Milk

1 tsp. Vanilla

1 1/2 c. Blueberries

Preheat oven to 375*, line muffin pan with liners.  Wisk together flour, baking powder, and salt.  Combine sugar, eggs, and oil beating well with a mixer.  Beat in Milk and vanilla throughly.  Slowly add in the flour mixture just until combined.  Lightly flour the blueberries and stir in by hand.  Fill muffin pan 3/4 of the way full, top with crumb topping.  Bake for about 30 minutes turning the pan halfway through.   Let cool 10 minutes.

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You ever notice how kids find such excitement with each holiday?  Well my psuedo nephews are no exception and with halloween on the cusp I wanted to make them a treat that is as delicious as they are.  I took your standard black and white cookie and just colored the vanilla portion for a festive twist, and who doesn’t love black and white cookies?  These ambiguous treats are one of my favorite: neither cake nor cookie, chocolate or vanilla!  Since I didn’t have the ingredients for my own recipe I used this one from smitten kitchen, and they are scrumptious!

 

 

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