Eggplant Rollatini

Eggplant Rollatini

When we were little, we were not dirt poor, but we weren’t rich either. As an inexpensive way to make us feel special, my mom allowed us to make the dinner menu on our birthdays. (Shout out to my sister Dana for always asking for cereal.) I asked for fried chicken livers and fried eggplant. My birthdays were not so popular with my siblings, but it was my day. And I do what I want.

Eggplant Rollatini is an homage to my birthday presents. No chicken livers, but lots of eggplant. 

Some people sprinkle salt on their eggplants and allow them to sweat and then dry them off as a first step. Unnecessary extra work. Those same people bread and fry their eggplant slices. I’m not sure why. Maybe they’re bored. But I like mine this way. You will, too.

 Servings: 6-8
Time:  Prep: 20 minutes; Cook: 40 minutes; Rollatini in an hour
Hardware: Cutting board and large knife, measuring cups and spoons, a bowl, 11.5’x13 inch baking dish

 

 

Ingredients:

• 2 large eggplants-1 ½ pounds
• Cooking spray
  
• Salt &  pepper
• 1 cup ricotta cheese
• ½  cup mozzarella cheese
• ½ + ½  cup shredded Parmesan cheese
• 1 egg
• 3 tablespoons of basil pesto (I always make my own)
• 3 cups of your favorite tomato sauce ( I used Mid’s Tomato Basil)
• Fresh basil for garnish
  

1. Preheat oven to 400˚. Wash the eggplant and remove any wax that might be on it. Slice it, long ways, into ⅓ inch thick slices.
2. Spray the baking sheet with cooking spray. I needed two, but you can cook it in batches.
3. Lay the eggplant slices in a single layer on the prepared baking sheet and bake for 10 minutes. Remove from the oven and allow to cool.
4. While the eggplant is baking, mix the ricotta cheese, ½ cup of the Parmesan, the egg and the pesto.
5. Spray the bottom of the glass baking dish with cooking spray.
6. Salt and pepper both sides of each slice of eggplant. Spoon 1-2 tablespoons of the cheese onto the eggplant and spread it out to the other end. Roll the eggplant slice up starting with the big end. Lay the roll seam side down into the baking dish. Repeat with the remaining eggplant slices.
7. Pour the sauce over the eggplant. Use the spatula  to make sure that all the eggplant is covered in sauce. Bake for 30 minutes then cover the top with the rest of the parmesan cheese. Bake for 10 more minutes or until the top is bubbly and the cheese is golden brown. Serve warm.

Creamed Peas

Creamed Peas

My grandmother poured milk in sweet peas whenever she made them. I’m sure that was leftover from her growing up during the depression when Creamed Peas on toast was a popular meal. We didn’t eat them over bread, we had them as a side dish with Sunday dinner. There is a reason Creamed Peas were popular. They are inexpensive, filling, easy to make and so delicious. Serve this as part of your Thanksgiving menu. You will definitely be thankful.

Creamed Peas are pretty good as is. If you want to change them up, I have given you a list of optional add-ins. Only use one add-in and one herb. I added in pearl onions and dried basil.

I also suggested you use frozen peas, but you can use canned peas if you want. Make sure to rinse them a few times and don’t over cook them. Canned peas can be mushy. These can be made ahead and gently rewarmed.

 

 

 

 

Servings: 6-8
Time:  Prep: 5 minutes; Cook: 10 Minutes;  Peas in 14 minutes
Hardware:  Measuring spoons and cups, a colander, a large pot for the peas, a saucepot, a whisk, a big silicone spatula and a large serving dish.

 Ingredients:

• 4 cups of frozen, sweet English peas
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup cream
• ½  cup milk
• 2 teaspoons sugar
• ½  teaspoon salt
• ¼ teaspoon peppep
• Optional add-ins: ¼ cup cooked, baby pearl onions, ¼ cup cooked, sliced mushrooms, ⅛ cup chopped cooked ham, 1 teaspoon dried basil OR 1teaspoon dried parsley OR 1 teaspoon dried thyme OR ½ teaspoon dried mint

1.  Cook the  peas according to package directions and drain. Place them into the serving dish.
2. Melt the butter in the saucepan over medium heat. Whisk in the flour. Continue to whisk until the roux is the color of butter, about another minute. Slowly whisk in the milk and cream. Bring to a low boil. Stir for 1-2 minutes or until thickened. Stir in the salt, pepper, sugar and add-ins and herbs, if you are using them.
3. Fold the hot sauce over the drained peas. Taste and adjust the seasoning. Serve warm.

Zucchini Slaw

I realize that most of the recipes that I give you are for main dishes. My husband made grilled chicken last night and I created this simple salad as a side dish to go with it. I  have been working on a how-to video, but it won’t be ready for another week. So, I thought why wait to write up a new recipe.

Zucchini Slaw is really delicious and couldn’t be easier to make. Serve it instead of coleslaw or a salad. You need 8 ounces of prepared squash, so buy 2 large zucchini and 2 large summer squash. If you don’t mind spending the extra money, most grocery stores sell the squash already spiraled and you can save yourself time by buying that.

Servings: 6
Time:  Prep: 10 minutes Chill: 2 hours-Slaw in about 2 hours
Hardware:  Measuring spoons and cups, a cutting board and knife, a veggie peeler, a mixing bowl, a whisk, an airtight storage container 

Ingredients
Dressing

• ⅔ cup mayo
• 1 ½ tablespoons lemon juice
• 2 teaspoons sugar
  
• 1 teaspoon celery seeds
• ½ teaspoon black pepper
• ¼ teaspoon salt

………………..
 Salad

• 8 ounces zucchini
• 8 ounces yellow summer squash
• 4 ounces of matchstick carrots
• Dressing

1. Whisk together the ingredients for the dressing. Set aside
2. Thoroughly wash the squash, especially if the skin is waxy, because you are going to eat the skin. Use the veggie peeler to cut the squash into then strips. Just keep peeling like you do the outside until you reach the seeds. Discard the middle containing the seeds. Cut the long strips into smaller, bite-sized pieces.
3. Toss the squash and carrots. Then toss the slaw with the dressing until everything is thoroughly coated. Chill for at least two hours. Stir and taste and to adjust the salt and pepper just before serving.

Roasted Parmesan Asparagus

This year my Thanksgiving theme is ‘all things simple.’ Roasted Parmesan Asparagus couldn’t be any easier if it cooked itself. Also, I know that no everyone loves asparagus, so you could do this exact recipe using green beans. BUT, hear me out, offer these to people who think that they don’t like asparagus. They will change their minds!

Roasted Parmesan Asparagus

Servings:  6-8

Time: Prep: 5 minutes Cooking: 20 minutes-asparagus in about ½ an hour

Hardware: A cutting board and knife or kitchen shears, measuring spoons and cups, a large mixing bowl, a smaller bowl, a baking sheet, foil, tongs, silicone spatula

Ingredients:

• 1-pound fresh asparagus
• ½ stick of butter (¼ cup)
• ¼ + ¼ cup Parmesan cheese
• 1 teaspoon garlic powder
• ¼ teaspoon salt
• ½ teaspoon black pepper (or more according to taste)
• Cooking spray

1. Preheat the oven to 425°. Cover the baking sheet in foil and spray with cooking spray.
2. Place the butter in the mixing bowl and melt in the microwave.
3. Wash the asparagus and cut off the woody ends. Mix ¼ cup of Parmesan, the garlic, pepper and salt in the smaller bowl.
4. Put the asparagus in the mixing bowl and coat with butter. Toss with the Parmesan mixture.
5. Spread everything out evenly onto the foil, making sure to scrape all the cheese and butter out onto the spears. Roast for 10 minutes. Toss and sprinkle with the rest of the Parmesan cheese. Sprinkle with more pepper if desired. Roast for 5-10 more minutes. Serve warm. Make sure to scrape up all the crunchy bits of cheese and serve that too. Or eat it yourself when no one is looking.

Cauliflower Fritters

Cauliflower Fritters

We participate in Meatless Monday. We aren’t going vegan, nor gluten free. We are just trying to cut back on meat. These Cauliflower Fritters are delicious. You can serve them as is with a little sour cream or on a roll as a slider. You can use them to sneak veggies into the diet of picky eater.

You could add any herb or some shredded cheese. You could also change up the seasoning to suit your taste. I purchased riced cauliflower, but you could buy a fresh head and rice it yourself. Do not purchase frozen cauliflower. It is too soft.

Servings: 12 fritters (3 fritters with a side make a meal. 2 sliders make a meal.)

Hardware: A cutting board and knives, measuring spoons and cups, a food processor, a silicone spatula, a large bowl, a small bowl, a spatula, a non-stick skillet (I used cast iron), optional-ice cream scoop

Time: Active time: 5 minutes; Cook: 10 minutes; fritters in 20 minutes

Ingredients:

• 4 cups riced cauliflower (I purchased mine in the produce section)
• 1 cup flour
• ½ cup grated Parmesan cheese
• ¼ cup vegetable oil
• 1 egg
• ½ teaspoon pepper
• 1 tablespoon chopped chives
• 2 teaspoons Lawry’s Seasoned Salt
• 2 green onions
• 1 cup breadcrumbs
• Olive oil for the bottom of the pan

1.       Slice the onions and roughly chop the chives

2.       Place the cauliflower into the large bowl and zap for 2 minutes.

3.       Add everything to the work bowl of the processor but the breadcrumbs, green onions and the frying oil. Pulse until the mixture forms a soft dough. You should stop a few times to scrape down the sides and bottom of the work bowl. The mixture should be able to form a soft ball. If it is too soft add flour or cheese. If it is too dry add a tiny bit of oil. Fold in the green onions.

4.       Heat the oil in the skillet over medium. Place the breadcrumbs into the small bowl. Form the cauliflower mixture into golf ball sized balls. I use an ice cream scoop or a ¼ measuring cup to make sure the fritters are uniform in size. Roll the balls in the breadcrumbs. The dough is so soft it will sort of form a patty shape when you place it in the pan. If not give it a little squish.

5.       When the pan is hot, sauté the fritters 4-5 minutes on each side. They should have a crispy crust on the outside. Make sure that they are not burning. You may need to coat the pan between batches. You can keep the cooked fritters warm on the lowest setting in the oven. Serve warm.