Eggplant Tomato Sauce over Pasta

This is great! I enjoyed it very much and will make it again soon. Also, the recipe is for 4 people but I cut it in half in the pictures.

2 eggplants

1 T olive oil

2 cups sliced mushrooms

1 can tomato sauce

1 (15oz) can diced or pureed tomatoes

2 t fresh oregano (1 t dried)

2 bell peppers diced

Salt and pepper

1 T minced parsley

1 lb long cut whole wheat pasta

Preheat oven to 450 degrees.

Cut eggplants into half lengthwise. Arrange cut side down on a nonstick baking sheet. Put the bell peppers on the same baking sheet to roast with the eggplant. Roast until tender, about 25 minutes. With a spoon scrape the soft eggplant flesh away from the skin.

In a saucepan add olive oil and mushrooms. Sauté until brown. Then add eggplant, tomato sauce, diced tomatoes, oregano and bell peppers. Let sauce cook while you start the pasta.

Cook pasta according to directions. Toss with sauce and serve.

This is a Dr. Ornish recipe.

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Risotto with Peas, Zucchini & Sun Dried Tomatoes

This is GREAT! I will be making this over and over. I used yellow squash because I didn't have zucchini and it worked fine. You can use whatever vegetables you have on hand. Loved the sun dried tomatoes in this too!

Risotto with Peas, Zucchini & Sun Dried Tomatoes

1 ¼ cups short grain brown rice

3 cups of water

½ cups diced onions

¼ cup sun-dried tomatoes (not oiled packed), quartered

1 garlic clove

1 ½ cups diced zucchini

2 ½ cups vegetable broth

1 cup green peas, fresh or frozen

¼ cup minced parsley

Salt & Pepper

Put the rice into a pot with the three cups of water. Bring to a boil and then turn down to a simmer. Simmer for 16-18 minutes or until the majority of the water is absorbed and the rice is tender. Drain in a strainer over a bowl.

Sauté vegetables starting with the onions to caramelize. Once they are nice and brown add the tomatoes, garlic and zucchini. Sauté until tender. Set aside.

Add the precooked rice, vegetables and 1 cup of broth. Stir until the broth is absorbed and stirring the rice allows you to “see the pan” without the rice covering up your spoon tracks quickly/liquid like. Add another ½ cup of broth and continue stirring until you once again see the pan easily. Continue this adding/stirring until you have used all of the broth.

When you add the last ½ cup of broth also add the peas. Add salt and pepper and adjust seasoning as needed. Garnish with parsley

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Quick Black Bean Soup

Photography is not my strong suit, but don't let that keep you from trying this recipe! I enjoyed this one very much. Also, I blended my soup once it was cooked but you don't need to.

Quick Black Bean Soup

1 cup diced onion

2 garlic cloves, minced

1 ¼ cups vegetable broth

2 (15 oz) cans black beans

1 (15 oz) can diced tomatoes

1 cup diced peeled russet potato

½ t dried thyme

½ t dried cumin

½ t diced jalapeño (can use more or less as desired)

Garnishes:

Diced red onion or green onion

Minced cilantro or parsley

Combine onion, garlic and ¼ cup vegetable broth in a large pot. Bring to simmer and simmer until onions are softened, about 5 minutes. Add 1 cup of broth, black beans with their juice, tomatoes, potatoes, thyme and cumin. Bring to a simmer, cover, adjust heat to maintain a simmer, and cook until potatoes are tender, about 25 minutes. Thin soup if necessary with a little more vegetable broth. Add jalapeño. Taste to adjust seasoning. Serve hot.

This is a Dr. Ornish recipe.

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Autumn Vegetables in a Squash

This is pretty good. I used acorn squash and I microwaved it instead of baking it because I didn't start dinner until after 6:00 last night. To microwave you cut the squash in half and remove the seeds. Add a couple tablespoons of water to a microwave save dish and place the squash cut side down in the dish. Microwave for 8-9 minutes. Also, I used the turnips but I didn't really care for them. If I make this again I would use all parsnips.

Autumn Vegetables in a Squash

1 kabocha squash, 4 ½ to 5 lbs or 1 acorn squash per person (4)

Salt to taste plus one 1 t

Black pepper to taste plus ½ t

2 cups small Brussels sprouts

2 cups carrots, in large dice or 2 cups whole baby carrots

1cups peeled shallots, halved if large or 1 cups peeled baby onions

1 cup diced turnips in large dice

1 cup diced parsnips in large dice

6 garlic cloves, peeled and left whole

1 cup vegetable broth

¾ t dried thyme (or 1 1/2 t fresh)

Preheat oven to 375. Spray squash skin lightly with 100% olive oil spray. Bake kabocha squash whole until a knife slips in easily, about 45 minutes. Let rest 15 minutes, then cut a thin slice off the stem end to make a “cap”; if using acorn squash, cut them in half through the stem end. Remove the seeds and stringy parts in the seed cavity. Season the cavity with salt and pepper and set aside.

Trim ends of Brussels sprouts; remove the tough outer leaves. Cut an “x” in the bottom of each sprout so heat penetrates better.

Combine Brussels sprouts and all remaining ingredients, including 1 t salt and ½ t pepper, in a large pot. Bring to a boil over high heat. Reduce heat to moderate and simmer, uncovered, stirring occasionally until liquid reduces to a glaze and vegetable are tender, about 20 minutes.

Divide vegetables between the squash.

Spinach, Beet, Cucumber & Red Onion Salad

This is a quick "assembly" salad if you use precooked beets. I would highly reccomend the tarragon as suggested as it adds a nice flavor. I also used precooked beets that are peeled and vacuum packed. Sorry no pictures for this one, but you can do it!

Spinach, Beet, Cucumber & Red Onion Salad

2 (15oz) cans sliced beets, drained or 2 bunches fresh beets (about 8)

4 cups fresh spinach leaves

1 small cucumber, peeled & thinly sliced

1 small red onion, thinly sliced & separated into rings

1 T chopped fresh tarragon, mint, chervil or parsley

2 t balsamic vinegar

If using fresh beets, remove beet greens and save for another use. Preheat oven to 375 degrees. Wash beets well and place in a covered baking dish or wrap loosely in aluminum foil. Bake until tender when pierced, about 55 minutes. When cool enough to handle, peel and cut into 1/8 inch slices.

Arrange spinach leaves on a serving platter. Arrange alternating rows and beets and cucumber slices over the spinach. Scatter onion rings over all. Scatter tarragon over the top and sprinkle with balsamic vinegar.

Citrus Salad

I am particpating in the Daniel Fast. This is a great recipe that was on Giada's show on Food Network. I will definately make this again but I would slice the fennel thinner. I would also use one grapefruit and one orange for 2 people. I also toasted the walnuts toward the end so they were warm.

Citrus Salad

1 orange, segmented & juice squeezed into bowl

1 grapefruit, segmented & juice squeezed into bowl

1 bulb fennel, sliced

¼ c chopped toasted walnuts

¼ c Olive Oil

¼ c basil

Salt & Pepper

Pour juice from the orange and grapefruit into a blender. Add olive oil, basil, salt and pepper. Blend until combined. Arrange orange and grapefruit segments and sliced fennel onto platter, pour basil dressing over and top with walnuts.

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Shredded Barbeque Chicken

This is a recipe that I made for the super bowl. I bought some slider buns and made some coleslaw. It was really good and easy.

2 packages thinly sliced chicken breasts

1 ½ cup chicken stock or a bottle of your favorite beer

Spices: I used a pinch of each of the following-crushed red pepper flake, cumin, oregano, curry powder and a teaspoon of garlic powder

2 1/2 cups bbq sauce (I made my own. Recipe follows.)

Place the chicken in to a slow cooker on high add the chicken stock or beer and spices. You can pick whatever spices you have on hand. I just opened my spice drawer and started throwing in my favorites. Cook chicken on high for a couple hours.

Once the chicken is cooked through remove it from the slow cooker and shred. I used two forks to shred mine. Then strain the liquid that is left and pour it back into the slow cooker. Add the shredded chicken and the barbeque sauce. Turn slower cooker on low and let it simmer for a couple hours.

* If you want to speed up the time then heat the barbeque sauce and the stock or beer on the stove top and then combine with chicken and serve.

Homemade BBQ Sauce

2 cups ketchup

¼ cup white vinegar

¼ cup molasses

1 T. mustard powder

1t. Chili powder

1t. ground cumin

1t. dried oregano

Black pepper & Salt

In this recipe you cook the sauce in the crock pot with the chicken, but if you want to use this as regular bbq sauce then you need to bring it to a simmer for 20 minutes.

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Are you ready for some football?

Here is my buffet for tomorrow. I am making BBQ chicken sliders and chicken wings. Will post pictures and recipes soon!

Apple Pie French Toast

This is so good!

For the French Toast

2 eggs

1-2 T milk or half & half

A pinch of salt

1/2 t apple pie spice

1 T butter

4 pieces of bread

For the Compound Butter

2 T softened butter

1 T honey

1/2 t apple pie spice

Heat a cast iron skillet or griddle. Beat eggs and apple pie spice together. Dredge bread through the mixture. Brown on both sides. Move to serving platter or plate and top with butter and maple syrup.

Enjoy!

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Light Chicken Parmesan

This is a lighter version of one of my favorite dishes! Instead of breading the chicken you just garnish with bread crumbs. Hope you enjoy!

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Serves: 2

2 chicken breasts – I used thin sliced breasts

1 T olive oil

¼ c bread crumbs – I used whole wheat Italian seasoned

1 cup spaghetti sauce

2 T parmesan cheese

½ lb. pasta – I used angel hair

Bring a pot of salted water to a boil and add pasta. Put bread crumbs in a skillet and toast until golden brown add parmesan cheese and set aside. Over medium heat, warm olive oil in a skillet. Salt and pepper chicken and sauté until golden brown about 4 to 6 minutes per side. In a small skillet warm the spaghetti sauce while the chicken cooks. Once the pasta is finished, drain off the water. Toss warmed sauce with pasta and add the chicken. Plate the pasta and top with chicken then garnish with the bread crumb mixture.