Roasted Eggplant with Garden Vegetables

I have a lot of tiny eggplants in my garden, that don't seem like they want to grow any bigger. So I went searching for a recipe.

I found the basis for this online - simply stuff baby eggplant with garlic, drizzle with olive oil, and roast. I had some other fresh garden vegetables and of course need to tweak everything anyway. This is the result!

* 6 baby or small eggplants
* 1 lemon, sliced thin
* 3 cloves garlic, sliced thin
* 2 tomatoes, large dice *or* 20 cherry tomatoes, halved
* 1 large or 2 small bell peppers. large dice
* 6 basil leaves, cut in half
* 2 tsp. capers
* 1/4 cup kalamata olives, pitted and halved
* 1 tsp. sea salt
* 1/2 tsp freshly ground black pepper
* 1/4 cup olive oil
* juice of 1 lemon
* 1/3 cup feta cheese

Lightly grease a 9x13 baking pan. Preheat oven to 400 degrees.

Slice each eggplant in half lengthwise, not cutting all the way through. Stuff the garlic, basil and sliced lemon into the slits. Arrange in pan. Arrange remaining vegetables evenly around the eggplants. Sprinkle with capers. Drizzle the olive oil and lemon over all, then season with salt and pepper.

Cover pan with foil and roast, basting frequently with pan juices, for about 40 minutes. Remove the foil for the last 10 minutes.

Serve with pan juices, topped with feta cheese.

** Using different colors of tomatoes and peppers looks beautiful!

Cauliflower "Mac and Cheese"

I'm doing so well eating low carb, and I hardly ever crave carb-full food anymore. But my kids have been eating a lot of mac and cheese this summer and that's something that's hard for me to resist! I Googled for a recipe and adapted it quite a bit from the original. It was absolutely delicious. Next time I will use half-and-half instead of cream, or water it down some, because some of the comments said they used milk and it was fine. Milk is higher in carbs, but this was really too rich to use full cream as originally called for. Also, I used a Mexican blend cheese mix because I had that on hand. I want to try it with medium to sharp cheddar.

Here is the exact recipe I used tonight. I will update once I try anything mentioned above.

"MAC" 

2 bags frozen cauliflower florets (1 pound each)

Cook the cauliflower as directed until done. It should not be mushy, but more on the soft side. Cool enough so you can cut it into small pieces (I tried to mimic the size of a macaroni noodle). Cut, then set aside.

Put the cut cauliflower in a lightly greased 8x8 baking dish.

"CHEESE"

1/2 cup heavy cream
1/2 cup half-and-half
1-1/2 Tbsp. butter
2 Tbsp. sour cream
1 tsp. dijon mustard
1-1/2 cups shredded cheese (see note above)
1.2 tsp. garlic salt
1/4 tsp. pepper

In a small saucepan, heat the cream, half-and-half and butter to simmering. Stir and simmer for 3 minutes. Whisk in sour cream and mustard, and simmer, stirring, for 3 more minutes. Reduce heat and stir in cheese, stirring until melted, about 1 or 2 minutes.

Remove from heat and pour over cauliflower in the baking dish. Stir to combine. Be sure the cheese mixture completely coats the cauliflower.

There are two ways you can go from here - I served mine as is. It was delicious!

Or, you can turn it into an oven casserole. Top with an additional 1/2 cup of grated cheese. Bake in a preheated 375 degree oven  until browned and bubbly - about 15 minutes.

Yum! I hope you enjoy it as much as I did.

Green Chili Rice

We had this last summer at a home-cookin' type restaurant. I searched high and low for a similar recipe and ended up using a combination of several different recipes and my own tweaks, until I got it right. One difference between mine and the other recipes out there is the amount of chopped green chilies - mine is about double, which is how we like it (the chilies are not spicy at all). If you don't care for as much, use the smaller cans or just one of ones I call for.

The kids LOVE this! It would be a great potluck dish as well. I think it could easily be turned into a main dish by adding some chopped chicken.

Green Chili Rice

• 2 cups uncooked rice
• 2 cups sour cream
• 1 can condensed cream of celery soup
• 2 - 7 oz. cans chopped green chilies (undrained)
• 2 Cups shredded colby-jack cheese 
• 1 tsp salt
• 1/2 tsp black pepper

Cook rice according to package directions.

Mix the sour cream, soup and green chilies in a large bowl.

Add cooked rice and seasonings; mix well. 

In a 9 X 13 pan, put a layer of rice mixture, then a layer of cheese. Repeat, ending with cheese.

Bake at 350 degrees, covered, for 35 minutes. Remove cover and allow to brown for 10 minutes. Remove from oven and let sit for 10 minutes before serving.

Roasted Radishes

Another yummy surprise discovered while cooking for Dad.

ROASTED RADISHES

1 package radishes
2 tsp Olive oil
Seasonings as desired 

1 Tbsp. coconut oil

Preheat oven to 350 degrees.

Put the 2 tsp. of oil in a baggie with whatever seasonings you want. Shake to coat.

Add coconut oil to a small oven-proof skillet and heat. Add radishes and saute, stirring occasionally, until brown spots form. Put skillet in oven and roast for 15 minutes, stirring at least once.

These were really delicious! Next time I'll try adding radishes to our usual roasted veggies (basically the same method with baby carrots and whole garlic cloves).

Spanish Rice

I don't like most Spanish rice, but a few years ago I felt like having some and found this recipe. It's really simple and the entire family loved it!

* 2 tablespoons oil 
* 1 cup uncooked white rice 
* 1 onion, chopped
* 1/2 green bell pepper, chopped
* 2 cups water
* 1 (10 ounce) can diced tomatoes and green chiles (your spice preference)
* 2 teaspoons chili powder, or to taste
* 1 teaspoon salt

DIRECTIONS

1. Heat oil in a deep skillet over medium heat. Saute rice until brown, Add onion and bell pepper and saute until onions are tender.
2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Parsley Potatoes

A delicious accompaniment to any meal.

PARSLEY POTATOES

1 1/2 pounds red potatoes
1 small onion, chopped
1 whole garlic clove, minced
1 tablespoon canola oil, or vegetable oil or butter (I used olive oil)
1 1/2 cups vegetable or chicken broth 
1 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper

In skillet, saute onion and garlic in oil or butter until tender. Set aside. Scrub potatoes and then dice into large pieces. In large saucepan, boil potatoes in broth (plus added water to cover); drain when tender (roughly 15-20 minutes). Stir in extra butter, parsley, salt, and pepper. 4 servings.

Corn Salad

A delicious, refreshing summer salad. Kick it up a notch by adding some fresh chopped jalapeno!

CORN SALAD

3 cups fresh corn kernels (roughly 6 ears) OR 16 oz frozen corn, slightly cooked
1 tomato, seeded and diced
1 avocado, diced
2 scallions, thinly sliced OR 2 tablespoons finely chopped red onion
1/4 cup chopped fresh cilantro

LIME DRESSING
2 tablespoons fresh lime juice
1/2 teaspoon finely minced garlic
3 tablespoons olive oil
salt
pepper

In a large serving bowl, combine corn kernels, tomato, avocado, scallions/onion, and cilantro. To make the dressing, in a small bowl, whisk together all of the dressing ingredients. Combine the dressing with the salad and gently mix. 6 servings.

Corn Casserole

I was looking for a gooey corn pudding like the one a lady from church brings to potlucks. I can't remember who it is, so I can't ask. I wanted something in between the scalloped corn my Mom used to make, and plain cornbread casserole, so I set out to adapt one for myself based on several recipes. Here is what I came up with, and it's delicious! I'm very happy with it. The only bad part is it's hard to stop from eating it all myself with a spoon!

Ingredients

• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (14-3/4 ounces) cream-style corn
• 1 package (8-1/2 ounces) corn bread/muffin mix
• 2 eggs
• 3 tablespoons butter, melted
• 1/4 cup buttermilk
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

• In a large bowl, combine all ingredients. Pour into a greased square (8x8). baking dish. Bake, uncovered, at 400° for 25-30 minutes or until the top and edges are golden brown. Yield: 4-6 servings.

Roasted Broccoli with Garlic

Really delicious and different way to fix broccoli.

Be sure and use the stems. If you haven't tried it before, the stems are really yummy. You do need to peel them to get rid of the tough outer layer. What's left inside is SO sweet and tender, even raw. I like to cut them thin and just eat them raw or dip it into something as you would a chip. Try it!

For this recipe I sliced the stems thin and cut the florets pretty small. I put everything into a baggie to shake and mix, then dumped it out onto a cookie sheet. I roasted them for about 12 minutes and they were crisp-tender. I think 20 minutes sounds like way too long, although I may give it a try to see what happens.

1 bunch broccoli, cut into florets (use the stems too as described above)

2 Tbsp olive oil

3 cloves garlic, sliced

1/2 tsp. sea salt

1/4 tsp. pepper

Preheat oven to 350 F. Put all ingredients into a baggie, seal, and shake to coat. Spread them onto a baking sheet and roast, without stirring, for 20 minutes.

Serve warm (stir before serving).

Scalloped Turnips w/Caramelized Onions

I saved this from a low-carb recipe site a few weeks ago and just got around to trying it.

It's a keeper! Even The Teen liked it. We'll be making this again for sure!

Scalloped Turnips w/Caramelized Onions

4 large turnips; peeled and cleaned, sliced into thin slices and boiled
for 3 minutes in water with 3T cream added; drained well
2-3 slices bacon
1T butter
1 large onion, sliced into paper thin rings
1/2 cup heavy cream
1 cup shredded white cheese of your choice (I used a mixture of mozzarella and Swiss)
Additional 1/2 cup cheese for top(optional)
3T butter
1/2tsp salt
1/4tsp pepper


Preheat oven to 350. Spray a 2 quart casserole with cooking spray and set aside.

Dice bacon and fry until crisp. Remove with a slotted spoon, leaving drippings in pan. Add 1 T. butter, nutmeg and onions. Saute onions over low heat until nicely browned. Crumble the bacon back in. Set aside.

In a microwave safe dish, melt the 3 T. butter and then add cream and cheese. Stir to melt, heating for 20 second intervals as needed.

Place 1/2 the turnips in the bottom of the casserole dish; then salt and pepper the turnips, followed by 1/2 the onion mix and 1/2 the cheese sauce. Repeat layers then top with additional cheese if using.

Cover well and bake for 30 minutes. Uncover and bake 15-20 minutes or until top browns and it's all bubbly and tender.

__________________

Roasted Kale

I discovered this recipe while cooking for Dad's special diet. The kids (I am blessed with kids who like to try new things!) all wanted to taste it that first night. I had to get up and put more in the oven!

My 12 year old asked for it the other night. When a 12 year old boy asks for kale, you know it has to be good. So try it, you never know! Kale is super healthy and most people think of it as a garnish, not an actual food!

Don't use the pre-packaged, pre-washed stuff with this, though. It's chopped too small and doesn't work well with this. You want to buy the whole leaves and rip into smaller pieces.

Roasted Kale with Sea Salt

* 4 cups firmly-packed kale
* 1 Tbsp. extra virgin olive oil
* 1 tsp. sea salt (regular salt will do)

Preheat oven to 375 degrees F. Wash and trim the kale: Peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off. Toss with extra virgin olive oil. Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Remove from oven and sprinkle with sea salt. Serve immediately.

** watch it carefully, I cut and pasted this but it seems I didn't cook it nearly this long. It should be crispy and a little bit brown, and it burns easily once it's done!

** I use a large Ziploc to toss it, it seems to coat it more evenly.

** don't salt it before cooking. It shrinks a lot and will end up way too salty.

Spinach and Artichoke Casserole

This is a Frugal Gourmet recipe. I make it for almost every holiday meal.

Spinach and Artichoke Casserole

14 oz can artichoke hearts, drained and coarsely chopped
30 oz frozen spinach, thawed and drained well
8 oz cream cheese
2 Tbsp mayonnaise
4 Tbsp olive oil
6 Tbsp milk
salt and pepper to taste
1/3 cup grated parmesan cheese

Place the artichokes on the bottom of a 3 quart casserole.

Squeeze as much moisture as possible from the spinach, and layer on top of the artichokes.

In an electric mixer blend the cream cheese, mayonnaise, and oil till fluffy. Gradually beat in the milk. Spread this mixture over the top of the spinach. Do not stir in! Sprinkle with freshly ground pepper and the cheese.

Bake, uncovered, at 375 for 40 minutes, or until top is lightly browned.

You can make this dish ahead - put it all together and refrigerate. If still chilled when you bake it, slightly increase the cooking time.

Roasted Carrots

This is a great dish anytime but seems especially fitting in fall. You can change it up by adding whatever kind of veggies you like and have around - we've added potatoes, turnips,parsnips, even chunks of onion. Following is the basic "recipe" that John came up with. It's enough to feed about 10 people so cut it in half if you need to! We arely have anything left over as all the kids love it.

2 pound carrots cut in large chunks (can use whole baby carrots)
Several whole garlic cloves. We just throw a big handful in.

Seasonings: I like rosemary, oregano, lots of black pepper. Salt to taste.

Preheat oven to 325 degrees.

Heat 2 Tbsp of olive oil in an oven proof skillet. Saute the vegetables for about 15 minutes. Place in oven, and roast uncovered for 40 minutes or so. Stir occasionally.

My Version of Colcannon

This was given to me by a friend who had adapted her own version of the traditional Irish dish, Colcannon. I adapted it further to my own taste and was very pleased with the result. My mashed-potato loving teenage son tried it with some skepticism and then went back for a large second helping!

This is not the traditional recipe. If you're looking for something authentic, please go back to Google and try again! I have no idea how much this differs from the original, but to me it's a keeper.


Cut 1/2 pound bacon in 1" chunks and brown in iron skillet (Thick sliced pepper bacon is incredible in this). Add 1/2 of a large sweet onion, sliced, and cook until onion is translucent. Set aside.

Boil 6 - 8 med. potatoes in large pot like you normally would for mashed taters. I like the peel on, so I left it on. Peel if you prefer.

Throw in several slightly smashed cloves of garlic (I used 8. I love garlic!).

Core and ribbon 1/2 head of green cabbage, add when taters are almost done. Cook until cabbage turns a darker green. Drain and mash.

Add 1/2 to 1 stick of butter (to your ideal taste and consistency. I used 3/4 stick), salt and lots of black pepper.

Heat 1/4 to 1/2 cup cream or milk and add. (If this wasn't already rich enough, sour cream can be substituted.)

Add onions and cooked bacon to the mixture, stir well, and serve.

Squash Casserole

I think I need to work on my recipe names! But this was delicious. Everyone loved it!

6 small summer squash, cut crosswise in 1/4 inch slices
1 medium onion, sliced thinly
2 large tomatoes, diced
1/2 c. shredded cheese (See note)
1 tsp. salt
Dash of pepper
3 tbsp. butter, cut in small pieces
2 tbsp. soy sauce

More cheese to sprinkle on top, if desired

Mix all ingredients well. Place in a casserole dish and bake at 350 for 30 minutes.

Note: The original recipe called for cheddar and that's what I used. But next time I will alter the entire dish by changing the cheese and seasonings: pepper jack with some cilantro and chilies, mozzarella with oregano, etc.