Tuesday, October 31, 2017

October 31-



Sunday, October 22, 2017

October Color

On the daily walk in our neighborhood it's always great to look- up!  Suddenly, during the month of October the leaves begin to change!  Now, the beautiful colors of autumn are becoming visible.  The golden yellows, the rust colors & the subdued reds along with orange leaves on trees.  All colors are mixed in with many shades of green. 

Every day it changes, just a little.  Everything is a little more colorful. 

The brilliant colors appear & before we know it, they change color, again.  The dried leaves start floating downward.  Autumn in New England is beautiful!


Thursday, October 19, 2017

~Flatbread Pizza~

The last slice of Grilled Pork Tenderloin Flatbread Pizza!
You are planning on Flatbread Pizza for dinner.  Pork Tenderloin was grilled last night & there are a few slices remaining.  A Green Pepper & Zucchini are in the fridge.  Ricotta Cheese & shredded Cheese are quickly found there, too.  Oh wait, the Zucchini is not fit to be used.  Need to toss it!  There is a change of plans!  No, not take out!  A quick glance in the fridge & a ripened Pear is just waiting. 

You guessed it.  This was going on last night.  Plan B was that the Green Pepper & Pear were sliced/ roasted & placed on the Flatbreads.  We enjoyed another variety of Flatbread Pizza! 

While you are roasting the Green Pepper & Pear, get the other ingredients ready.  Before you know it, it will be time to toast the Flatbreads for 2 Minutes in the oven.  Then, the ingredients are placed on top & you will be ready to place them in the oven.

These are so delicious!  They are also quick & easy to prepare.  For 2 servings, I use 3 Flatbreads.  The Ricotta Cheese is always spread on the toasted Flatbreads, first.  Then roasted veggies (fruit) & grilled Pork or Chicken.  Diluted BBQ sauce that's drizzled on top gives it extra flavor.  Then, sprinkle on the shredded Cheese!  Bake for 5 Minutes.
***Roasting Veggies:  Rinse Green Pepper & Pear under cold running water, pat dry.  Cut the Pepper into strips.  Then, cut the Pear into strips about 3/4" wide.  After coating with baking & sauteing Olive Oil, Garlic Powder, Basil & Oregano, roast in a 450°F oven for 15 minutes.

Grilled Pork Tenderloin Flatbreads
     For 2 Servings

Flatbreads- I use 3.
Roasted Green Pepper & Pear strips
1/4 Cup Ricotta Cheese (can be fat free) for each Flatbread
Grilled Pork Tenderloin- cut into chunks
4 teaspoons BBQ Sauce
1 teaspoon water
Shredded Cheese- desired amount

  1. Place (3) Flatbreads in a large cookie pan & bake in a 375°F Oven for 2 Minutes. Remove from oven. 
  2. Spread about 1/4 Cup Ricotta Cheese on each.  (I use Fat Free.)
  3. Place roasted Green Pepper & Pear strips on Flatbreads.
  4. Add Grilled Pork Tenderloin that's cut into chunks.
  5. In a small cup combine 1 teaspoon water with 4 teaspoons BBQ Sauce.
  6. Drizzle BBQ Sauce mixture over Flatbreads. 
  7. Sprinkle desired amount of Shredded Cheese on top.
  8. Bake for 5 Minutes at 375°F.
  9. Remove from oven.
  10. Cut each Flatbread Pizza on a diagonal, into 3 pieces.
  11. Cover & refrigerate any leftovers. 
Last night one slice remained after dinner.  It was also the slice that contained the least amount of ingredients.  No problem.  It was part of my husband's lunch today.


Sunday, October 15, 2017

Cheesy Eggplant Parmesan

Cheesy Eggplant Parmesan ready for the oven!
Eggplant Parmesan with Spaghetti is just so good!  In days past I enjoyed ordering this entree when we dined at an Italian restaurant.  Then, I decided to stop eating the batter dipped fried Eggplant slices.  It's not that they were not totally delicious, I didn't want to eat fried foods.  Now, I enjoy preparing this entree, but I bake it.  Actually, double bake the Eggplant.  Whenever I bake a batch, extra portions are packaged/ labelled/ dated for our freezer. It's a great take- out dinner from my kitchen!

I've been baking this for a while, but now I've also changed my original recipe.  When preparing it, place a combination of Ricotta Cheese + Mozzarella Cheese on top of the Eggplant round after placing the Eggplant in the baking dish.  Then, top with a second round of Eggplant.  That extra yummy taste of  creamy Ricotta Cheese sandwiched between Eggplant slices!

Bake a batch!  It's so good!      
Cheesy Eggplant Parmesan

2 Eggplants
Olive Oil for baking & sauteing
1 Cup Ricotta Cheese-  can be low fat or fat free
8 ounces Shredded Mozzarella Cheese
Tomato Sauce- (16- 20 ounces)
(1) 6 ounce can Tomato Paste
Garlic Powder
1 Green Pepper (chopped) and/ or 1 Zucchini Squash (chopped)

  1. Preheat oven to 450°F. 
  2. Line a large cookie pan with foil, spray with PAM.
  3. Wash & dry all vegetables.
  4. Cut each Eggplant into 1" rounds.  ***Cut an even number of rounded slices. 
  5. Place each Eggplant round on cookie sheet. 
  6. Drizzle a small amount of Olive Oil for baking & sauteing on top of each round.
  7. Then, lightly sprinkle with Basil. 
  8. Bake Eggplant for 20 Minutes in 450°F. 
 After Eggplant has been removed from oven, lower oven temperature to 350°F.

***While Eggplant is baking:
  1.  Spray a large baking dish with PAM.
  2.  Combine & mix Tomato Sauce & Tomato Paste in a bowl.
  3.  Place a small amount of sauce mixture in baking dish, covering bottom of dish.
  4.  In another bowl, combine 1 Cup Ricotta Cheese and about 3 ounces of Mozzarella Cheese.

    After Eggplant comes out of the oven:
  5.  Place half of baked Eggplant rounds in baking dish.
  6.  Place Cheese mixture on top.
  7.  Place an Eggplant round on top of cheese.
  8.  Top with Sauce mixture.
  9.  Sprinkle on Mozzarella Cheese.
  10.  Add chopped Green Pepper and/ or chopped Zucchini to baking dish around Eggplant.
  11.  Cover the vegetables with all the remaining sauce mixture.
  12.  Bake for 30- 35 Minutes until Eggplant is soft.
  13.  Serve with Spaghetti & a Veggie Salad. 
This is a delicious dinner using fresh vegetables!  No longer do I miss ordering Eggplant Parmesan at an Italian restaurant.  :)


Sunday, October 8, 2017

~Early Autumn~

What a great month- October!  Warm days, cool nights!  Oh wait, for the past few days it's been warm days & warm nights.  Well, sometimes things change a bit.  It is October & the local Butternut Squash are now available to purchase.

That brought our recent visit to Meadowbrook Farm in East Longmeadow.  From leaving our yard to arriving at the road side stand, it was autumn.

The fronds on our Porcupine Grasses sway in the breeze.

Orange Dahlias, multi colored Zinnias and Grasses in our side garden.

And then, the colorful Mums at Meadowbrook Farm!

Definitely in season- gourds & Pumpkins!

Before we know it, the leaves will be turning.  Autumn is colorful!