Sunday, September 14, 2014
Thursday, September 11, 2014
|Baked Eggplant Parmigiana|
For the past 3 years I've enjoyed Eggplant Parmigiana, but the Eggplant is baked, not fried. While thumbing through a recipe booklet from one of our local grocery stores, the recipe caught my eye. Now, when these veggies are in season locally here, I like to bake a batch a couple of times. Definitely there are more servings remaining after dinner. This freezes very well and can be reheated in the microwave on a busy night. It's easy, it's delicious! What can be better?
You guessed it. Sunday's trip to Meadowbrook Farm in East Longmeadow included Eggplant.
Baked Eggplant Parmigiana
adapted from Big Y Life in Balance
Olive Oil for baking & sauteing
(2) small Eggplants
Tomato Sauce (about 16 oz. - 20 oz.)
(1) can 6 oz. Tomato Paste
8 oz. shredded Mozzarella
- Preheat oven to 450°F.
- Line a large cookie pan with foil and spray with PAM.
- Wash & dry Eggplants.
- Cut each Eggplant into 1" round slices. Cut an even number of round slices.
- Place each slice on cookie sheet and drizzle a small amount of Olive Oil on top of each slice.
- Then, lightly sprinkle with Ground Pepper & Basil.
- Bake Eggplant slices for 20 minutes in 450°F oven.
*While Eggplant is baking continue prepping:
- Spray a large baking dish with PAM.
- Mix Tomato Sauce with Tomato Paste in a small bowl.
- Place a small amount of sauce mixture in baking dish, covering bottom.
- Place baked Eggplant slices on bottom of baking dish. Top each slice with shredded Mozzarella Cheese. Then, top with another slice of Eggplant. Place sauce mixture on top. Sprinkle on Garlic Powder & Oregano.
- Then top with more Mozzarella Cheese.
- Bake for 30- 35 minutes or until Eggplant is soft.
- Serve with Penne.
Tuesday, September 9, 2014
|Ready for the freezer!|
Sunday was that day. After a great time relaxing at the Cape, I was ready to get busy & freeze the Peppers. It is a very easy process.
|Cutting Pepper Slices|
- Rinse Peppers under cool running water. Dry.
- Cut off tops.
- Discard seeds.
- Cut each Pepper in strips.
- Place a handful of Pepper strips in a plastic sandwich bag. (I do not use exact measurements.) I "eyeball" the amount I'd get from 1 whole Pepper for each bag.
- Close the sandwich bag and fold over.
- Carefully, place all sandwich bags in a Ziploc Freezer Bag.
- Seal, label and place in freezer.
During the harsher winter months whenever a Green Pepper is an ingredient in a recipe, I head to my freezer to remove 1 sandwich bag. They are already cleaned & cut into strips/ chunks. So tasty! Well worth the small amount of time to prep them in the summer!
It did not take long to find my kitchen! :)
Sunday, September 7, 2014
|Nauset Beach, Orleans, MA|
Stopping in at the Fishing Pier in Chatham, MA. One Fishing Boat had finished unloading its "catch of the day".
Taking in the view on the right side-
"Who is watching who" moment between a Seal & a Sea Gull!
Now where is my fridge & my stove? :)
We did enjoy!
Friday, August 29, 2014
|Ready to mix the Topping!|
Ever since our local Peaches have been available, I've purchased them weekly. The sweet fruit is so good in a fruit salad. Some mighty tasty Peach Freezer Jam can be enjoyed all year, also- that is until your supply runs out! Every week we devour the ripened fruit & I purchase them again. Not this past week. I did buy them, but I had the sole intention to bake a Peachy Craisin Crisp! It was the perfect dessert for my DH's b'day! A cake can be baked any time of the year, but local fresh Peaches come only once a year here in New England!
This is a family fave dessert! My 8" x 8" rose colored Pyrex baking dish was filled with Peach slices. About 1/4 cup Craisins were sprinkled on top & mixed in with the slices. After 45 minutes of baking it came out of the oven. Yum, yum, yum!
To remove the Peach skins easily: With a spoon place Peach in simmering water (enough water to cover piece of fruit) for about 25 seconds. With spoon remove from water & cool until easy to handle. Peel fruit & cut into slices.
|Peachy Craisin Crisp|
In both my former & now my new oven the baking time is 45 Minutes.
Oven Temperature: 375°F Time: 45 Minutes
6- 8 ripe Peaches
1/2 Cup Flour
1/2 Cup Old Fashioned Oats
2/3 Cup Brown Sugar
3/4 teaspoon Cinnamon
3/4 teaspoon Nutmeg
1/3 Cup softened Butter or Margarine
1/4 Cup Craisins (dried cranberries)
- Preheat oven to 375°F.
- Spray glass baking dish with PAM.
- Place sliced Peaches in baking dish.
- Sprinkle on Craisins and mix.
- In small bowl combine all dry ingredients thoroughly.
- Add softened Butter or Margarine & combine thoroughly.
- Sprinkle this Topping mixture evenly over Peaches/ Craisins.
- Bake 45 minutes or until Peaches are tender.
- Serve warm or cold topped with a scoop of vanilla ice cream.
- After cool, cover and refrigerate any leftovers.
Tuesday, August 26, 2014
|Our summer guests!|
We are enjoying!
Monday, August 18, 2014
|"Peruvian Grilled Chicken"|
Two weekends ago we had a "Family Get-Together". So FuN & a family tradition! This entree was definitely on our menu- very tasty, very tender slices of marinaded chicken. Oh, it's outdoor grilling time!
This recipe, "Peruvian Grilled Chicken", was one that I had literally ripped out of our local Springfield Republican back in 2007. The recipe had been reprinted from the Sept. 2007 issue of Gourmet Magazine. So glad I saved it!
The chicken breasts are marinated 4- 8 hours or overnight in a great combo of ingredients! A gallon sized Ziploc Freezer bag works so well, here. If you enjoy the taste of tangy Lime Juice, Cumin & Paprika, you'll definitely like this marinated grilled chicken. Try it, you'll like it!
"Peruvian Grilled Chicken"
adapted from Gourmet Magazine
via Springfield Republican
3 Boneless Skinless Chicken Breast halves
In a Gallon sized Ziploc Freezer bag combine & mix the following:
1 teaspoon Garlic Powder
2 teaspoons Cumin
1 teaspoon Paprika
1/2 teaspoon Oregano
1/2 teaspoon Black Pepper - or less according to taste
1 Tablespoon Olive Oil for sauteing & baking
1/3 Cup Lite Soy Sauce
3 Tablespoons Lime Juice
- Prepare marinade by combining ingredients in Gallon sized Ziploc Freezer Bag.
- Add 3 boneless skinless Chicken Breast halves to Ziploc Gallon sized Freezer bag. (I still rinse the chicken under cool running water & then carefully clean my work surface later.)
- Place closed Ziploc Bag in/ on a dish & refrigerate for 4 - 8 hours, or overnight.
- Turn once.
- Heat grill.
- Remove Chicken from bag to drain. Do not save marinade.
- Grill Chicken. Our grill requires 12 Minutes each side of chicken. Grilling time depends on size/ thickness of Chicken & your grill.
- After grilling, place on clean platter. Let stand 5 minutes before cutting into slices.
|Cold Salad Platter|