Eggplant Tomato Stacks

As you can tell by the picture, I cooked these a bit too much. Golden brown - not dark brown, please. However, they still were delicious. If fact, I get hungry just looking at the photo. Have to make some more…

INGREDIENTS
1    medium globe eggplant
¼   cup Kosher salt
3    tablespoons olive oil
¼   cup all-purpose flour
2    beefsteak tomatoes, 3 inches round
8    round slices Provolone cheese

METHOD

Slice the eggplant into eight ½ inch slices, discarding the end cuts. Toss the eggplant with the Kosher salt in a large bowl being sure that each slice receives a good coating. Place the eggplant slices into a colander and set it somewhere drainage will not harm anything. Leave the eggplant for at least 2 hours.

Rinse each eggplant slice and dry with paper towels. In a large skillet over medium-high heat, add the olive oil. Place the flour into a medium bowl and dredge each eggplant slice on both sides, knocking off any excess. Fry the slices, turning once, until they are a golden brown on both sides. Remove onto paper towels to drain.

Preheat the oven to 325 F and line a baking sheet with aluminum foil. Slice the tomatoes into 8 slices, all about ¼ inch thick, discarding (or eating) the outer slices Build the four stacks by starting with the four largest slices of eggplant and placing them of the foil-covered baking dish. Add a tomato slice to each, then a slice of cheese. Add another slice of eggplant, tomato and cheese and bake for about 20 minutes until the cheese is well melted. Change the oven to broil and broil the stacks until the top layer of cheese is golden brown. Remove from the oven and allow them to cool slightly before eating.

Options:  add a leaf of fresh basil on each tomato slice or sprinkle with a little dried basil. Or, brush the bottom eggplant slices with some good Balsamic vinegar.

Cassoulet

INGREDIENTS
BEANS
2    cups dry white, navy or great northern beans
3    cups chicken broth
3    cups water

VEGETABLES
1    slice thick cut bacon, diced to ½ inch
1    medium onion, diced small (1 cup)
2    ribs celery, diced small (1 cup)
2    medium carrots, diced small (1/2+ cup)
4    cloves garlic, minced
2    cups dry white table wine
2    tablespoons tomato paste

SPICES
½   teaspoon fresh ground pepper
1    tablespoon dried rosemary
1    tablespoon dried thyme
2    tablespoons dried parsley leaves
2    bay leaves

MEAT
2    tablespoons olive oil
8    ounces pork loin, cut to ½            inch cubes
2    chicken thighs, skinless, boneless cut to ½  inch cubes
8    ounces kielbasa or polish sausage, sliced to ½ inch coins

TOMATOES
1    can (15 ounces) diced tomatoes

METHOD

Place the beans into a large sauce pan and add the broth and water. Bring to a boil and reduce the heat to a simmer and cook for 1 hour or until the beans are softened.  Alternatively, soak the beans overnight in the broth and water and then cook for 20 minutes. In a large skillet, brown the bacon until crisp. Remove the bacon to the saucepan with the beans and remove all but 1 tablespoon of the fat from the skillet (pour into the garbage, not down the drain.)

Add the onion, celery, carrot and garlic to the skillet and cook, stirring, for 5 to 6 minutes. Add the wine and tomato paste. Add all the spices and the bay leaves, combine, cook for 5 to 6 minutes and pour into the beans.

Preheat the oven to 350 F. In a large skillet, heat the olive oil over medium-high heat and brown each of the meats (pork, chicken and sausage) individually about 5 to 6 minutes, removing each when browned to the sauce pan with the beans. Add the tomatoes to the pan and mix, then place into an oven-proof casserole dish, preferably pottery. Bake covered for 40 to 60 minutes until the beans are tender. Remove the bay leaves and serve.

Bean and Cabbage Soup

INGREDIENTS
1    tablespoons olive oil
2    slices bacon, chopped to ½ inch
1    medium white onion, finely chopped
3    cloves garlic, minced
3    cups of low fat chicken or vegetable broth
1    tablespoon dried rosemary
1    teaspoon fennel seed
2    bay leaves
2    cans (14 ounces) Cannellini beans, rinsed, drained
2    cups chopped cabbage leaves
½   teaspoon salt
2    tablespoons sour cream or plain yogurt
1    tablespoon butter

METHOD

In a large sauce pan over medium heat, add the olive oil and fry the bacon until well crisped. Add the onion and garlic and cook until soft, about 4 to 5 minutes. Add the broth to the sauce pan and scrape up any brown bits from the bottom of the pan. In a grinder, grind the rosemary and fennel seed to a powder and add to the sauce pan.

Add the bay leaves and the drained beans. Stir well and bring to a boil. Reduce the heat to medium-low, cover and simmer for about 20 minutes. Remove the bay leaves, add the cabbage and stir it in. Return to a boil, lower heat to a simmer and cook for a further 10 to 12 minutes until the cabbage leaves are very soft. Add the salt, sour cream and butter and cook until well absorbed. Serve immediately.

Pork Vegetable Soup

INGREDIENTS
2    tablespoons olive oil
½   pound pork loin, cut into ¼ inch cubes
3    cups low sodium chicken or vegetable broth
2    medium carrots, sliced crosswise ¼ inch thick (1 cup +)
2    stalks celery, diced (1 cup+)
1    can (15 ounces) diced  tomatoes with juice
1    medium white onion or leeks, coarsely chopped (1 cup)
1    medium Yukon or golden potatoes, diced to ½ inch
1    can (15 ounces) Cannellini beans, rinsed, drained.
½   teaspoon salt
1    tablespoon dried parsley flakes
1    teaspoon dried sage
2    teaspoons dried marjoram

METHOD

In a large sauce pan over medium heat, add olive oil and the pork cubes and brown the pork on all sides. Add the broth, carrots, celery, tomatoes, onions, potatoes, beans, parsley and spices. Bring to a rolling boil, reduce to a simmer, and cook for 30 minutes. Serve immediately. This recipe will make 6 to 8 servings.

NOTES: If there is a lack of liquid, feel free to add more broth or even white wine. To stretch the recipe, simply add another can of tomatoes or beans and additional liquid.

Pear Apple Date Cake

INGREDIENTS
½     cup water
½     cup pitted dates, chopped
1      teaspoon baking soda
2      cups all-purpose flour
1      teaspoon baking powder
¼     teaspoon salt
½     cup butter, softened
1      cup granulated sugar
1      egg
1      teaspoon vanilla extract
1      cup chopped fresh figs
1      pear, cored, peeled, chopped (1 cup)
1      apple, cored, peeled, chopped (1 cup)

METHOD

Preheat the oven to 350 F. Grease a 9 inch spring-form pan and line the bottom with parchment. In a small sauce pan, bring ½ cup of water to a boil and add the chopped dates. Remove immediately from the heat. Stir in the baking soda (it will foam) and set aside.

In one large bowl, mix together the flour, baking powder and salt. Set aside. In another large bowl, cut the butter and sugar together using a pastry cutter and then whisk in the egg and vanilla Stir until well combined. Slowly add the flour, whisking only until combined. Drain the dates and fold into the batter with the chopped fig, pear and apple.

Spread the mixture evenly into the prepared pan. Bake for 45 to 50 minutes until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and cool on a wire rack. Carefully remove the spring form outer ring and the parchment paper. Serve when cool

 

NOTE: This comes out sort of damp and heavy but very good. I tried three times to eliminate the dampness without much success. Perhaps less apple and pear would do it. Let me know!

Baked Pork Chops

INGREDIENTS
2    teaspoons dried parsley
1    teaspoon dried thyme
1    teaspoon garlic powder
1    teaspoon dried sage
1    teaspoon dried marjoram
2    tablespoons olive oil, divided
4    thick loin pork chops, boneless
½   cup Arborio rice
½   cup beef broth
1    cup fresh sliced mushrooms
1    cup red bell pepper, cut to 1 inch pieces
1    small onion, chopped
1    can (15 ounces) diced tomatoes

METHOD

Preheat the oven to 350 F. In a small bowl, mix together the parsley, thyme, garlic powder sage and marjoram. Using 1 tablespoon of the olive oil, coat the pork shops on both sides then sprinkle them with 2 teaspoons of the spice mix and place on the bottom of a 9 inch square baking dish. Pour the rice around the edges and between the pork chops and pour the broth slowly over both.

In a large bowl, add the mushrooms, bell pepper and onion.. Drain the canned tomatoes, reserving the juice and add the tomatoes to the bowl. Drizzle with 1 tablespoon of olive oil, mixing. Add the remainder of the spices and combine. Pour the vegetables over the pork chops and smooth out evenly. Pour in the reserved tomato juice plus ¼ cup of water and bake uncovered for 20 to 25 minutes until the chops are thoroughly cooked and all the liquid has been absorbed. Serve each chop with a portion of the rice and vegetables.

Beef Cabbage Casserole

INGREDIENTS
½    head green cabbage, cored, sliced and chopped
1     pound low fat ground beef
1     small white onion, chopped fine (1 cup)
½    cup chopped celery
½    cup chopped green bell pepper
2-3  cloves garlic, minced
1     can (15 ounces) diced tomatoes
2     tablespoons tomato paste
¼    cup dry red table wine
2     teaspoons dried oregano
2     teaspoons dried thyme

METHOD

Preheat the oven to 350 F. Grease the bottom and sides of a deep 9 inch square baking dish. Place the cabbage into the baking dish, press it down and cook in the microwave for 2 minutes.

In a large skillet add the ground beef. Use a fork to separate the beef and  cook for 4 to 5 minutes until it is browned. Add the onion, celery, green pepper and garlic. Cook for 4 to 5 minutes until the vegetables are tender, about 5 to 6 minutes.

To the skillet, add the diced tomatoes, tomato paste, red wine and the two spices. Stir all ingredients until they are well mixed and remove from the heat. Pour this mixture into the cabbage-lined baking dish, smooth the top and place into the oven. Bake for 20 to 25 minutes until top of the dish looks real brown. If using the optional cheddar, sprinkle over the top and return to the oven for another 5 minutes. Remove and let the dish cool for 5 minutes before serving.

 

Roasted Parmesan Cauliflower

INGREDIENTS
½   head cauliflower, cut in to small florets (3 cups
2    tablespoons butter
2    tablespoons all-purpose flour
1    cup low fat (2%) milk
2    cloves garlic, minced
½   teaspoon red pepper flakes
½   cup grated Parmesan cheese
¼   teaspoon grated nutmeg
2    teaspoons lemon juice
¼   cup dry bread crumbs

METHOD

Preheat the oven to 350 F. Grease the sides and bottom of a 9 inch square baking dish.
Bring a large sauce pan of water to a boil over high heat and blanch the cauliflower for 2 minutes. Drain, run cold water over the cauliflower, and set aside to cool for 5 minutes.

In a large skillet over medium-low heat, melt the butter and add the flour, whisking to combine and cook the flour, about 2 minutes. Slowly add the milk, stirring constantly, until well combined and a paste has formed. Add the garlic, red pepper flakes, and Parmesan cheese, nutmeg and lemon juice. Whisk together. If the sauce seems too thick to pour, add 2 tablespoons of milk at a time, whisking them in as you go.

Add the cauliflower pieces to the skillet, stirring and turning until they are well covered with the sauce. Pour the cauliflower and any remaining sauce into the baking dish and evenly distribute the cauliflower pieces. Sprinkle with the bread crumbs and cook in the oven for 20 to 25 minutes until the bread crumbs are golden and the cauliflower pieces just turning a bit brown. Serve immediately.

Spinach Potato Pie

INGREDIENTS
1    recipe basic pie dough or
      pie dough for top and bottom of a 9 inch pie pan
2    tablespoons butter
1    cup chopped white onion
2    tablespoons all-purpose flour
½   cup low fat (2%) milk
1    teaspoon ground nutmeg
½   cup grated Yukon Gold potatoes
½   cup grated Monterey jack cheese
4    eggs, beaten
6    cups chopped fresh young spinach
¼   cup grated Parmesan cheese

 

METHOD
Place a baking sheet on a middle rack of the oven and preheat the oven to 325 F. Lightly grease the sides and bottom of a 9 inch pie pan. Roll out half of the pie dough into a circle larger than the pie pan and add to the pie pan, pressing it down and then trimming the edges.

In a large skillet, heat the butter and add the onion. Cook for 5 to 6 minutes until it turns translucent and add the flour, stirring it into the onions. Slowly stir in the milk and cook for 3 to 4 minutes until it becomes a paste. Remove from the heat, allow the skillet to cool for 5 minutes and add the nutmeg and potatoes, stirring them into the mixture.

Next, add the cheese and the beaten eggs, stirring them. Fold in the chopped spinach and parmesan cheese until the dish is well mixed and pour into the prepared pie pan. Roll out the remainder of the pie dough large enough to cover the pie pan and place it on top of the pie. Crimp the top and bottom crusts together with a fork, slit the top crust in 3 or 4 places and put into the oven on top of the baking sheet.

Bake in the middle of the oven for 35 minutes until the pie crust is golden brown and the mixture is set. Remove from the oven and let the pie  cool for 6 to 7 minutes to serve warm or cool completely before serving at room temperature. Cut into wedges to serve.

Pork Pineapple Stew

 
INGREDIENTS
2    center cut pork chops
2    tablespoons olive oil
1    medium white onion, diced
1    can (8 ounce) crushed pineapple
½   cup water
1    medium white potato, cubed ½ inch
1    tablespoon fresh, shredded ginger
2    teaspoons ground cumin
1    medium red bell pepper, cored, seeded, diced to ½ inch
1    can (8 ounce) pineapple chunks
1    tablespoon dried parsley

METHOD

Remove and discard the fat from the pork chops. Cut them into ½ inch cubes and set aside. In a large sauce pan, add the olive oil over medium heat and add the pork cubes. Stirring often, brown the pork on all sides for 3 to 4 minutes and add the chopped onion. Continue to stir and cook for 3 minutes and add the crushed pineapple plus its juice, and the water. Scrape up any brown bits from the bottom as you stir this together and add the ginger and cumin powder.

Cook for 4 to 5 minutes and add the bell pepper.. Bring to a boil, lower the heat to a simmer and cook for 15 to 20 minutes, stirring once or twice,  until the potatoes are soft tender. Add the pineapple chunks and parsley, stirring them in, and cook for 4 minutes to warn the pineapple. Remove from the heat and serve.