Eggplant Lasagna ☺

This Eggplant Lasagna is eggplant with a lasagna filling. This dish is better served the day after it is cooked. Warm it up, covered, in 300°F oven for 20 minutes, or until bubbly. Let it sit for five minutes before serving

Yield: 6 servings | Prep Time: 1 hrs. 00 mins. | Cook time: 0 hrs. 30 mins. | Difficulty: Medium.

Ingredients

1 medium eggplant
kosher salt
1/4 cup olive oil
pan spray
1 egg, whisked
8 oz ricotta cheese (part skim is okay)
4 oz mozzarella cheese, grated (part skim is okay)
2 oz parmesan cheese, grated
1/4 tsp ground nutmeg
1/2 tsp fennel seeds, ground
1/2 tsp black peppercorns, ground
4 tbsp finely chopped parsley
3 cups Happy's Tomato Sauce (or your own favorite)

Instructions

Arrange the eggplant slices on a rack. Sprinkle liberally with kosher salt. Turn the eggplant slices, and salt the other side. Set aside for 30 minutes.

Preheat the oven to 425°F. Blot both sides of the eggplant slices with a paper towel, brushing away any remaining salt. Lightly spray a large baking sheet with the pan spray. Brush one side of the slices with the olive oil. Arrange on the baking sheet, oil side down. Brush the other side of the eggplant slices. Then roast in the oven for 10 minutes. Turn the slices over and roast for another 5 minutes. Remove from the oven.

While the eggplant is roasting, thoroughly mix together the egg, cheeses, and spices (but not the parsley). Taste for salt, and add salt as necessary.

Reduce the oven heat to 350°F. Spray a large casserole or baking dish with pan spray. Spread one half of the tomato sauce in the bottom of the dish. Arrange the eggplant slices to cover completely the bottom of the baking dish. Spread one half of the cheese mixture on the eggplant. Top with the remaining tomato sauce. Stir the parsley into the remaining cheese mixture, and drop small pieces of the cheese over the tomato sauce, covering the surface as uniformly as possible.

Bake, uncovered, for 30 to 35 minutes. Remove from the oven, cover and let sit for 10 to 15 minutes before serving. Refrigerate any leftovers.

Chicken and Black Bean Casserole ☺

By AllRecipes.com

Published 09/23/2003

A spicy, wonderful Southwest casserole, adapted from an AllRecipes.com recipe.

2 Tbsps vegetable oil
1/2 onion, thinly sliced
1/2 green pepper, 1/2-inch dice
3/4 lb skinless, boneless chicken breast cut in 3/4-inch cubes
2 large cloves garlic, minced or pressed
1/2 package (.75 oz) taco seasoning mix
1 (15 oz) can black beans, rinsed and drained
1 (8.75 oz) can sweet corn, drained (reserve liquid)
1/2 c salsa
2 c (4 oz) shredded pepper jack (or cheddar) cheese
1-1/2 c crushed plain tortilla chips

In a large skillet over medium high heat, add 1 tbsp oil and brown the onion about 5 minutes. Reduce the heat to medium. Add the diced green pepper, and fry for another 4-5 minutes, until the pepper is bright green. Remove the vegetables to a bowl or plate and set aside.

Return the skillet to the burner and increase the heat to medium high. Add another tbsp of oil to the skillet. Sauté the chicken in oil until cooked through and no longer pink inside. Add garlic, taco seasoning, beans corn, salsa, and some of the reserved liquid from the corn. Add the onion mixture to the skillet. Cover skillet and simmer over medium low heat for about 10 minutes. Add more liquid if the mixture thickens too much.

Preheat oven to 350°F (175°C). Transfer chicken mixture to a 9 x 13-inch greased baking dish. Top with 1/2 of the cheese and the crushed tortilla chips. Bake in the preheated oven for 15 minutes. Add the remaining cheese and bake until cheese is melted and bubbly.

Yield: 4 to 6 servings

Prep Time: 25

Cook time: 20

Calories: 306 kcal

Totalcarbs: 19.9 g

Fat: 16.3 g

Protein: 21.7 g

Dietary fiber: 1.6 g

Sodium: 21.7 g

Cholesterol: 59 mg

Tags: main dish, casserole, potlucks

Spanish Tortilla

1T oil
1 med potato, scrubbed and grated or julienned (1/8")
1/2 med onion, thinly sliced
1 spicy black bean burger
1/2 t taco seasoning
salt
4 eggs, whisked together with 2T water
2 oz cheese (cheddar, Swiss, Gruyere, etc.)
paprika

Heat 1t oil in a cast iron skillet over medium heat. Sauté the onions until browned and caramelized, about 6 minutes.

Add 1t oil to the skillet, and breakup the bean burger in the skillet. Brown the bean burger pieces with the onion until the burger pieces are well-browned and crispy. Remove the onion/burger mixture to a plate and set aside.

While the onions and the burger are frying, grate (or use a mandolins) the potatoes into a bowl of cold water. Let sit for a couple of minutes. Drain and rinse the potatoes in a colander.

Heat the oven to 350F.

Reduce the stove heat to low-medium. Add 1t oil to the skillet. Add the potatoes to the skillet. Stir to coat the potatoes, and cook for 9 minutes. Turn the potatoes, and sprinkle lightly withe salt. Sprinkle with the taco seasoning, and fry for another 9 minutes. Turn one more. Fry for another 4 minutes. Adjust the heat to low. Add the onion/burger mixture. Mix together. Pour the eggs over the potato mixture. Tilt the skillet to make sure the eggs are spread out evenly. Sprinkle with the cheese then with the paprika.

Bake for 10 minutes. Cut into 8 wedges. Serve warm or at room temperature.

Not So Death-Defying Funeral Potatoes

Serves 8 or more. Each serving has about 4 Weight Watcher® points. This recipe was adapted from a New York Times recipe, which called these "Updated" Funeral Potatoes. Some of you from Utah, might consider this update an effete version of the dish that you know and love: the can of cream soup is completely missing, and whatever happened to the corn flake crumbs/crushed potato chips on top? My own update of this recipe is to make a diet-friendly version. I fixed it last night, and it passes the sniff test.

3 large baking potatoes, about 2 lb
1-1/2 c (12 oz) non-fat sour cream
3 cloves garlic, minced
1/2 medium onion, grated
1 t kosher salt (or 1/2 t table salt)
1/2 t black pepper
4 oz low-fat cheddar cheese, grated
4 oz low-fat swiss cheese, grated
1/2 t (or more) paprika

The day before you serve this dish, bake the potatoes: heat the oven to 375°F, scrub and trim any spots off the potatoes. Prick the potatoes, or score them to prevent them from exploding in the oven. Place them directly on an oven rack in the middle of the oven, and bake them for one hour. Remove them, and cool them for about 15 minutes. Refrigerate them overnight.

When you are ready to prepare the Funeral Potatoes, heat the oven to 350°F. Grease the bottom and sides of a 9 x 9 baking dish.

In a large bowl, stir together the sour cream garlic, onion, salt, and pepper. Gently mix in the grated cheese.

Grate the potatoes onto a plate. The skin will flake off as you grate the potato. Discard the big pieces of potato skin. Fold the grated potatoes into the sour cream/cheese mixture.

Spoon and spread the potatoes into the prepared baking dish. Sprinkle the dish with paprika. Bake 35 - 40 minutes. Remove from the oven, and let the dish stand for 10 minutes before serving.

Variations:

You can mix and match the variations listed below. This dish is a great improvisational base for your own down home cooking impulses.

Full-Fat Version. If you aren't on a diet, you might consider the full-fat version. The full-fat version serving is about 8 Weight Watchers® points. In the original New York Times recipe, gruyere cheese is used instead of Swiss. (Gruyere doesn't come in a low-fat version at my supermarket.)

Cream Soup Version. Bake an additional potato. Add one can of condensed cream of chicken, celery, or mushroom soup to the sour cream/cheese mixture. You may want to taste before adding any additional salt.

Note: I made this version. I also increased the cheese to 5 oz of each variety.

Corn Flakes or Potato Chips? If you want a crumb topping, crush enough corn flakes or potato chips to make 1/3 - 1/2 c crumbs. (You can also use corn chips or bread crumbs.) If you are using corn flakes or bread crumbs, add 2 T melted butter to coat them. Spread the crumbs on top of the dish before baking.

Veggies Version. Add 1 c chopped celery, or frozen peas, or both to the sour cream/cheese mixture. Also consider green beans, broccoli, or chopped spinach.

Southwest Version Add 2 t taco seasoning and 1 small can of whole kernel corn, drained to the sour cream/cheese mixture.

Meat-Eaters' Version Add 2 cups chopped ham, turkey, or chicken to the sour cream/cheese mixture.

Spanish Rice

2 T olive oil
1 small onion, chopped
1 small green or red pepper, chopped
1-1/2 c white rice, rinsed and drained
12 green, stuffed olives, sliced
3 link sausages (chorizo, etc.), cooked and chopped
2 c spicy tomato sauce
1 c chicken broth
1/4 lb white cheddar cheese, grated

Set the oven to 350°F. Heat the olive oil in a skillet over medium heat. Fry the onion and pepper until soft. Add the rice, and brown the rice for five to eight minutes until it has a nice golden color. Add the olives and sausage, and turn the rice mixture into a large baking dish with a cover. Mix together the tomato sauce and chicken broth. Pour over the rice. Cover the dish, and bake for 30 minutes. Remove the cover. Sprinkle with the grated cheese, and continue baking, uncovered, for another 15 minutes.

Chard Panade☺

This recipe is a nod to Molly Wizenburg's Chard Panade. Just reading her blog made me want to try a savory dish like this.

Serves 4

For the Panade:
5 c chicken or vegetable stock (see recipe, below)
6 T olive oil
1 large sweet onion
1 bunch chard
2 cloves garlic, minced
2 c shredded cheese (Swiss, sharp cheddar, gruyere)
1/2 loaf (8 - 10 oz) rustic bread, cut into 1" cubes

In a saucepan, bring the stock to a quick boil, and reduce it by about one-third.

While the stock is boiling, heat 2 T olive oil in a large iron skillet over medium high heat. Peel and thinly slice the onion (1/8"). Spread the sliced onions in the skillet and let sit for about three minutes. Stir the onions occasionally to caramelize. Take care not to burn them. Remove the cooked onions to a plate, and remove the skillet from the heat.

Stem and wash the chard. Coarsely chop it. Add another 2T olive oil to the skillet and heat over medium high heat. Spread the chard in the skillet, and cook for about 30 seconds. Stir the chard to coat with the hot oil. Add the minced garlic and stir for ten or fifteen seconds. Add a couple of tablespoons of stock, then cover with a lid, and continue cooking for about two minutes. Remove from the heat, and set aside.

Butter a 9" covered casserole dish. Spread about one-quarter of the caramelized onions in the bottom of the dish. Layer one-third of the bread cubes. Cover with one-third of the chard and one-third of the cheese. Continue layering the onions, bread, chard, and cheese, finishing with the cheese. Pour the reduced stock over the casserole. Swirl the remaining olive oil over the top of the casserole. Cover the dish, and bake at 350°F for 30 minutes. Remove the cover, and continue baking for another 20 minutes.

For the Vegetable Stock:
2 T olive oil
1 large yellow onion, chopped
1 large carrot, peeled and grated
1 parsnip, peeled and grated
2 stalks celery, chopped
1/4 c red wine
5 c water
1 T fish sauce (optional)
salt to taste
3 whole allspice
3 whole cloves
1/2 t whole black pepper

Instructions for the Vegetable Stock:

Heat the oil over medium high heat. Add the onion, and fry the onion until it is dark brown and caramelized. Do not let the onion burn.

Add the carrot, parsnip and celery, and continue sauteeing the vegetables, until they begin to brown. Scrape the vegetables into a saucepan, and deglaze the skillet with the red wine. Add the deglazed liquid to the saucepan.

Add the water to the vegetables, and heat over medium high heat until the stock is boiling. Add the fish sauce, and taste for salt (it may not need any). Grind the allspice, cloves, and black pepper, and add to the stock. Keep at a simmer for 30 to 45 minutes. Strain and discard the solids. Refrigerate.

Chili Rellenos

Serves 2

2 small poblano peppers
2 - 4 T queso blanco
1 egg
1/4 c yellow cornmeal
1/2 t salt
1/2 t paprika
2 T corn oil
1/2 small onion, chopped
2 cloves garlic, minced
1/2 cup enchilada sauce
1 chili pepper en adobo + sauce

Roast the peppers in an oven broiler (or over a gas burner) until the skin blisters and chars. Place the roasted peppers in a paper bag, and close the bag tightly.

Beat the egg in a small dish and set aside. Mix together the cornmeal, salt, and paprika on a flat plate.

Remove the peppers from the bag, and remove the skin. Carefully, cut around the stem, and remove the seeds from each pepper. Stuff each pepper with the queso blanco.

Heat 1 T oil in a small iron skillet over medium heat.

Roll each stuffed pepper in the cornmeal mixture, then roll it in the egg, then roll it again in the cornmeal mixture. Fry the stuffed pepper until well browned on each side (2 - 3 minutes per side). Remove the peppers to a warm serving plate.

Quickly add the remaining breading mixture to the skillet, and pour the remaining beaten egg over it. Quickly fry it, and place on the serving plate.

Add another tablespoon oil to the skillet, and fry the onions and garlic until translucent. Add the chili en adobo and the enchilada sauce, and heat until simmering and thickened. Pour over the stuffed peppers, and serve.

Spinach Colcannon

Inspired by a recipe from Spiral Path Farm in Pennsylvania.

Ron and I have half a share in a CSA farm in Pennsylvania. The following recipe is adapted from their recipe.

1 lb (or more) sausage
2 medium vidalia onions, chopped
5 cloves garlic, minced
2 bunches spinach, rinsed and coarsely chopped
1 t salt
6 medium potatoes, 1/2" dice, skins on
4 T olive oil, divided
1/2 t salt
1/2 t pepper
1/2 t dried oregano
1 pint half and half
1/2 lb cheddar cheese, grated

In a large skillet (with a cover), brown the sausage over medium heat. Add the onions and cook until the onions are soft and are beginning to carmelize. Add the garlic and fry for another minute or so. Add all the spinach to the sausage, cover the skillet, and turn off the heat. Let the spinach wilt a few minutes, then sprinkle the mixture with 1 t salt. Cover the skillet and set aside.

Heat the oven to 450ºF. Place the diced potatoes in a large plastic food bag. Drizzle with 2 T olive oil. Seal the bag and completely coat the potato pieces with oil. Spread the potatoes in a single layer on a large, rimmed cookie sheet. If desired, sprinkle the potatoes with salt, pepper, and herbs. Place the potatoes in the oven and roast for 15 minutes. Remove the potatoes from the oven, and turn them with a metal spatula. Return to the oven and continue roast for another 10 - 15 minutes.

Remove the potatoes from the oven, and scrape them into a large bowl. Mash them and add the half and half, salt, pepper (to taste), and oregano to make mashed potatoes.

Heat the oven to 350ºF. Grease a 9" x 13" baking pan. Adjust the seasoning of the sausage and spinach mixture, and layer it in the bottom of the baking pan. Spoon the mashed potatoes on top of the spinach. Sprinkle the cheese over the potatoes. Bake for 30 minutes.

Stuffed Peppers

2 - 4 servings

1 c brown rice
1/2 c red lentils
3 c chicken broth (or water)
4 poblano peppers (or medium green or red peppers)
1 T chili powder
1-1/2 c cooked, chopped meat (e.g. leftovers)
2 large cloves garlic, minced
1 can diced tomatoes (or 1-1/2 lb ripe tomatoes, chopped)
1 small can corn
1 can black beans
4 oz grated cheese (Mexican blend, cheddar, Swiss, whatever)

Bring the chicken broth to a boil in a covered saucepan. Add the brown rice, cover, and cook on low heat for 30 minutes.

While the rice is cooking, broil or roast the peppers on all sides over direct heat until the skin begins to blister and blacken. Put the roasted peppers in a paper bag, and close the bag tightly.

After the rice has cooked for 30 minutes, add the rinsed red lentils to the rice, cover, and continue cooking on low for 15 - 20 minutes. Toward the end of the cooking time, check to see that the rice is not boiling dry, and that the rice and lentils are tender. You may need to add a little water to the pot. When the rice and lentils are cooked, and the liquid is absorbed, set the pot off the heat, and keep the pot covered.

Peel the peppers. Carefully, cut out the top, and remove the seeds and membranes, and discard them. Set the peeled peppers aside.

Mix together the rice and lentil mixture, the chili powder, the chopped meat, and the minced garlic. If necessary, add salt to taste. Stuff the peppers with the filling.

Lightly grease a baking dish. Drain the diced tomatoes and place them in the bottom of the dish. Drain the black beans and pour over the tomatoes. Drain the corn and pour over the other vegetables. Arrange the stuffed peppers on top of the vegetables. Spoon the rest of the filling mixture around the peppers. Top with the grated cheese. Bake at 350º for 30 minutes, until the peppers are tender, and the vegetables are hot.

Note: I've never tried this with fresh tomatoes. I'm guessing, though that you should cook them down a bit to cook off some of their liquid.

Crispy Potatoes

4 medium Bliss or Yukon potatoes
2 T olive oil
1/2 green or red pepper, cut into strips
2 cloves garlic, minced
salt
pepper
1/2 c shredded cheese (you decide which one)

Set the oven to 450ºF. Place a large cast iron skillet in the oven to heat.

Rinse the potatoes. With a paring knife, remove the eyes from the potatoes, and cut them into 3/4" cubes. Place the potatoes in a small bowl, and cover with rinse with cold water. Drain the potatoes in a colander.

Put the drained potatoes back in the bowl, and toss with the olive oil. Remove the skillet from the oven, and spread the potatoes in the skillet. Sprinkle the potatoes with salt and pepper to taste. Bake the potatoes for 30 minutes, turning them every 10 minutes.

Stir in the pepper strips and the minced garlic. Bake for another 10 minutes. Remove from the oven, and sprinkle on the cheese. Bake for another 5 minutes, and turn off the oven. Let them sit for fifteen minutes or so before serving.

Scalloped Potatoes

These are not your usual scalloped potatoes.

7 T unsalted butter, divided
2 lb Golden Yukon potatoes, pared and sliced (1/8")
1 medium onion, sliced (1/8")
1 small green pepper, chopped
1/2 lb mushrooms, coarsely chopped
4 cloves garlic, minced
1/4 c flour
2-1/2 c milk
1/2 lb Gruyere or sharp Cheddar cheese, grated
1/4 t cayenne pepper
1/2 t Louisiana hot sauce
salt and pepper, to taste
1/2 c chopped parsley (optional)

In a large, heavy skillet, melt 4 T butter over low heat. Add the onions, green pepper, mushrooms, and garlic, and cook over low heat until the vegetables are cooked down and soft, about a half hour. Stir the vegetables occasionally, while cooking.

While the vegetables are cooking, pare and slice the potatoes into a bowl of cold water. Drain and rinse the potatoes in a colander.

Butter a 13" x 9" pan with 1 T of the butter. Set the pan aside.

Stir the flour into the cooked vegetable mixture (keep the burner on low). Slowly stir in the milk, and bring to a boil over low heat. If you haven't already done so, you should grate the cheese, now....

While the sauce is cooking, arrange one-third of the sliced potatoes to cover the bottom of the prepared pan. Salt and pepper to taste. As soon as the sauce boils, stir in the grated cheese, and stir until all of the cheese is blended in. Stir in the cayenne pepper, hot sauce, and parsley. Remove the skillet from the burner.

Spread one-third of the cheese sauce over the potatoes. Layer one-half of the remaining potatoes, and salt and pepper them. Top with one-half of the remaining sauce. Top with the remaining potatoes and sauce.

Mix the bread crumbs and 2 T melted butter. Spread the bread crumbs on top of the potatoes. Bake in a 350° F oven for 45 minutes.

Mushroom and Olive Quesadillas

Makes six appetizers, or three servings.

1 can black beans, drained
2 T olive oil
1 T chili powder
2 large cloves garlic, peeled
6 corn tortillas
4 large mushrooms, scrubbed
8 large olives
3/4 cup shredded sharp cheese
1/4 c thinly sliced green or red pepper
pan spray

Mash the beans. Heat the olive oil in a teflon-coated or iron skillet over medium heat. Add the beans, and stir until bubbly. Meanwhile, finely mince or mash the garlic and add to the beans. Stir in the chili powder, and cook until the beans are no longer soupy and are quite thick. Spoon the beans into a small bowl and set aside.

In a food processor, process the mushrooms and the olives until the mixture is well blended. Spoon into a small bowl.

Heat the skillet to medium high. Lightly coat one side of a tortilla with pan spray. Place the tortilla, sprayed side down on a plate. Put a couple of heaping tablespoons of beans in the middle of the tortilla, and spread the beans to cover the tortilla. Spoon 1/3 of the mushroom mixture on top of the bean mixture. Sprinkle some chopped sweet pepper on top of the mushroom mixture. Follow with 1/4 c shredded cheese, and top with another tortilla and spray it some pan spray.

Carefully transfer the quesadilla to the heated skillet and fry for two to three minutes. Turn the quesadilla, and fry for another couple of minutes.

Cut each quesadilla in quarters. Serve hot with salsa, or whatever you serve with quesadillas.

Buttered Toasted Squares

1/2 c butter
1/4 - 1/2 lb grated cheese
1/2 t paprika
1 egg separated
1/2 t salt
1/4 c crushed corn flakes

Cream butter. Add egg yolk, cheese, salt, and flakes. Fold in beaten white.

1 loaf unsliced bread. Cut into cubes. Spread 5 sides of cube. Put in 350° for 12 - 15 minutes.

Note: This is another very suspicious looking recipe. I never ate this while growing up. I think Mother probably was served these at her women's circle or something, and asked for the recipe. I'm guessing you'll want to make the cubes at least 1 x 1 x 1 (if not bigger). Bake with the unspread side on the baking sheet. This is one weird, recipe.