Thursday, September 18, 2014

Roasted Zucchini/ Summer Squash

Where's the photo?!?
Sometimes there's just not a photo!  Those are the times when we are either famished or I just forget to take out the camera or the iPhone.  Last night was one of those times.

It was a very quick dinner.  Those frozen Crabcakes do come in handy!  Crabcakes with tartar sauce are always so good on a sesame seed bun.  You know the ole' combo- 1 Tablespoon Sweet Relish with about 1/2 teaspoon Mayonnaise & stir.  Making the Tartar Sauce was easy, but we also needed a veggie.  No, not French Fries.  Opening the fridge & looking down to the veggie bin, 2 Zucchini + 1 Summer Squash popped into view!  Roasted veggies are always so yummy, so I had my answer.  Roast the sliced veggies in the same cookie pan & at the same temperature as the Crabcakes while they were baking!  Now that our temps are a lot cooler, heating the oven & kitchen actually feels great!  During the HHH summer months I really do not do much baking!  

Roasted Zucchini + Summer Squash
     2 - 3 servings

2 Zucchini
1 Summer Squash

or 1 Zucchini + 2 Summer Squash

  1. Wash veggies under cool running water, dry.
  2. Cut into 1/2" slices.
  3. Using a container or Ziploc Bag, combine 2 Tablespoons Olive Oil + 1/8 teaspoon Oregano & 1/8 teaspoon Garlic Powder.
  4. Add veggie slices to bag & coat.
  5. Place coated veggies on cookie pan.  I placed them surrounding the Crabcakes
  6. Roast 20 Minutes at 450°F.
Zucchini & Summer Squash were added to my list to purchase at the roadside stand today.  I'll definitely be roasting these again as long as our local veggies are available!   :)  Try it!


Sunday, September 14, 2014

Go BC!!!

Alumni Stadium in Chestnut Hill, MA was rocking last night!!!  The Boston College Eagles upset 9th ranked USC with a 37- 31 victory!

Go BC!!!


Thursday, September 11, 2014

Baked Eggplant Parmigiana

Baked Eggplant Parmigiana
Do you have a couple of Eggplants?  Whenever I see a display of Eggplants suddenly an image of Eggplant Parmigiana comes to mind!  A forkful smothered in tomato sauce is so good.  Usually the Eggplant has been fried, so I tend to stay away from ordering it when dining out.  Not that I don't enjoy the taste, it's that cholesterol thing with me.  I try to save fried foods for that once in a blue moonLike the Whole Belly Clam Roll served with tartar sauce & a side of Cole Slaw- when we were at the Cape.

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
Ground Pepper
Garlic Powder
Tomato Sauce (about 16 oz. - 20 oz.) 
(1) can 6 oz. Tomato Paste
8 oz. shredded Mozzarella

  1. Preheat oven to 450°F.
  2. Line a large cookie pan with foil and spray with PAM.
  3. Wash & dry Eggplants. 
  4. Cut each Eggplant into 1" round slices.  Cut an even number of round slices.
  5. Place each slice on cookie sheet and drizzle a small amount of Olive Oil on top of each slice.
  6. Then, lightly sprinkle with Ground Pepper & Basil.
  7.  Bake Eggplant slices for 20 minutes in 450°F oven. 
After slices are baked, remove from oven and lower oven temperature to 350°F.

*While Eggplant is baking continue prepping:  
  1. Spray a large baking dish with PAM.
  2.  Mix Tomato Sauce with Tomato Paste in a small bowl. 
  3.  Place a small amount of sauce mixture in baking dish, covering bottom.
  4.  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.  
  5. Then top with more Mozzarella Cheese.  
  6. Bake for 30- 35 minutes or until Eggplant is soft. 
  7. Serve with Penne. 
For an extra great taste, I sauted 1 Green Pepper after cutting it into slices & added it to the sauce before baking.  That extra flavor was great!  Bake Eggplant Parmigiana soon!


Tuesday, September 9, 2014

Freezing Green Peppers

Ready for the freezer!
Fresh locally grown Green Peppers!  They taste so good!  During the colder months I really miss the opportunity to purchase a Pepper grown locally to include in a dinner recipe.  However, these days there is a Plan B going on with me & Green Peppers.  At this time of year when they are very plentiful, a quick trip to Meadowbrook Farm in East Longmeadow makes Plan B happen very quickly.

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
(File Photo)
 Freezing Green Pepper Strips 
  1. Rinse Peppers under cool running water.  Dry.
  2. Cut off tops.
  3. Discard seeds.
  4. Cut each Pepper in strips. 
  5. 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.
  6. Close the sandwich bag and fold over. 
  7. Carefully, place all sandwich bags in a Ziploc Freezer Bag.
  8.  Seal, label and place in freezer. 
***Usually from the "cut off" Pepper tops a few chunks of Pepper can be saved to freeze, also.  These chunks are also placed in sandwich bags & then in a Freezer Bag.  (See photo above.)

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
Getting back into the swing of things after a great vaca at the Cape!  Sunny days in September, watching & listening to the waves at our fave beach - Nauset Beach, dining on fresh seafood every evening- ahhhhh!  Totally FuN!

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!