I have two eggplant plants and they are loaded with eggplants. I am looking for different ways to use them. This is one recipe that turned out great.
Ingredients
4 large asian eggplants
1/2 onion sliced
2 ripe tomatoes pealed and chopped
1 8 oz can of tomato sauce
1 1/2 tsp salt
1 head of roasted garlic
1/2 tsp italian seasoning
32 oz of vegetable stock (Can substitute Chicken stock)
1/2 tsp red pepper flakes
1/2 tsp fresh ground black pepper
1/2 tsp lemon juice
1/2 tsp cumin
2 tablespoons of chopped cilantro
Directions
Spray eggplants and garlic head with oil and roast at 400 degrees for 40 minutes. When cool, remove inside of roasted eggplant and garlic chop and add into a pan along with the rest of the ingredients (except cilantro) a pan and simmer for 30-45 minutes. Stir in cilantro just before serving. Serve and enjoy.
1/2 onion chopped finely (chop a little more for topping if desired)
1 ripe tomato chopped finely
1/2 cup of cooked black beans
1/2 cup cooked kidney beans
3 tablespoons of chili powder
1 tablespoon of cumin powder
3 large galic cloves chopped finely
1/2 teaspoon salt
1/2 tsp dried oregano
2 tablespoons of hot roasted hatch chilis
1 8 oz can of tomato sauce
2 tablespoons olive oil
Shredded Cheese, and chopped cilantro for topping if desired.
Directions
Add olive oil to pan along with garlic and onions and lightly fry for about 5 minutes, don’t brown. Add in ground chicken and chili powder and cook and crumble with a spoon. Add in rest of ingredients and cook for about 45 minutes till flavors blend. Top with cheese, onion, and cilantro.
For Vegetarian or vegan, use meat substitute and leave cheese out.
These tamales taste really good. I have tried to make it easier and less time consuming to make, but made sure they still have a great flavor. Of course you could go the long route like making your own chilli sauce and spend considerably more time, I have done this before, and the would taste even better. But these are definitely a big step up from store bought ones. Here is the recipe:
Ingredients
Meat
1 3lb beef rump roast
2 cups of water (to cook the meat in)
2 16 oz cans of good enchilada sauce
1 tablespoon garlic powder
1 teaspoon chipotle chili powder
Masa
3 cups of Masa Mix
1 cup of vegetable shortening
1/2 tsp salt
1/2 cup of the Beef cooking liquid
about 1 cup of water (add to masa while mixing till forms a dough consistancy)
Corn Husks
Directions
Cook the roast till falling apart (6-8 hours in a crock pot or 1 1/2 hours in a pressure cooker). When roast is nearing cooking completion take cans of enchilada sauce and heat in a pan and add in the garlic and chili powder and simmer for about 15 minutes to combine the flavors. Also soak the corn husks till pliable. Remove meat and cut into chunks and shred. Now add enchilada sauce and mix. Add all the Masa ingredients to a mixing bowl and mix with an electric mixer till combined. Take the masa mixture and spread over a corn husk and then add about 1 tablespoon of the meat mixture to it and roll the coated corn husk around the meat so it surrounds it. Fold the end of the tortilla up and set on a plate so it doesn’t unravel. Continue to repeat all tamales are done. Now stack as many as will fit into a steamer leaving enough room between for steam to flow around all of them and steam for about 20 minutes till the masa is firm. Let cool enough to eat. You can refrigerate or freeze the extra and microwave later.
This is a great easy to make recipe. Just slice boneless skinless chicken breast up, add marinade mix to oil, water, and vinegar and marinate for a few hours. Grill and eat! They taste great. In a pinch you can use a packet of Good Seasons Italian Salad dressing mix instead of the mix on this recipe, they are pretty much the same.
3 bonelesss skinless chicken breast (slice to split into 3 thinner beast pieces)
Directions
Mix together we and dry ingredients on Italian Dressing Mix Recipe, then add sliced chicken to marinade in a bowl or ziploc bag and marinade in the refrigerator for 1 – 4 hours. Heat grill very hot (I shut the lid with the burners on and heat to about 450 degrees fahrenheit) then add chicken to grill and cook till browned. Serve and ENJOY!
I wanted to make some fresh Italian Dressing, but don’t like that the Good Seasonings mix packets cost around $1 – $1.50 per packet so I decided to make my own. It came out great, and tastes almost exactly like the packet. It takes spices that you most likely already have setting around and takes less than 5 minutes to make. Here is the recipe for the mix and for the dressing if you want to make it right away.
Ingredients for Mix
1 tsp of granulated garlic (garlic powder)
1/2 tsp onion powder
1/2 tsp red pepper flakes
3/4 tsp salt
1/2 tsp parsley flakes (crushed)
1/8 tsp sugar
Ingredients to make Dressing
1/4 cup white vinegar
1/8 cup water
1/2 cup of canola oil
Directions
Mix all the ingredients for the Mix together and store till ready to use. When ready, add the mix into a bottle with a lid along with all the ingredients for the Dressing and shake well.
This is a simple recipe that is as easy to make as tuna salad and it tastes very similar and is just as filling.
Ingredients
1/2 can of garbanzo beans drained and rised.
3 tablespoons of mayonnaise of Vegan mayonnaise.
1 1/2 teaspoons Dijon or regular mustard.
1/2 teaspoon granulated garlic.
1 stalk of finely chopped celery (optional).
1/2 small onion finely copped (optional).
1 heaping tablespoon of finely chopped pick (sweet or dill) (0ptional).
Salt to taste
Directions
Put garbanzo beans into a food processor and pulse several times till chopped finely but you don’t want to have a paste that way you still have a little bite to the garbanzos. Mix all other ingredients in and stir till combined. You can either eat on top of lettuce or put in a sandwich with lettuce and tomato, or however you would use tuna.
When we go to the local Vietnamese Pho restaurant we always order the Spicy Garlic Green Beans ( Đậu Xanh Xào Tỏi ) as an appetizer. They taste great but cost about $5 and we always want more. I decided to see what I can make them at home and have come up with my own recipe that tastes remarkably similar.
Mix all the ingredients but the green beans in a bowl and adjust with additional sugrar if needed. Cook the green beans by putting about 1/2 inch of water in the bottom of a sauce pan and bringing to a boil. Add the green beans and cover and let steam for about 10-15 minutes till tender. Pour the water off now add the sauce into the pan and mix the green beans in the sauce. Pour onto a plate and serve.
This is a great quick and inexpensive meal to make in the morning when getting ready for work and is very healthy. You get the health benefits of the oats and the cinnamon. If you use maple syrup, it is a little less refined than sugar also. You need to use the Coach Steel Cut Oats and not regular steel cut oats since they are cut differently and cook quickly.
Directions add all ingredients to a bowl with about 1″ of space from the fill level to the lip of the bowl. Microwave for 6 minutes at 40% power (On a 1000 watt microwave). Any higher setting and it might boil over.
When you get cravings for Indian food and have about 45 minutes to make this, it really tastes great and is healthy too (Low in sodium and fat). Not too much saturated fat or salt and still has a lot of flavor.
2 large boneless skinless Chicken Breast Chopped in 1 to 1/2 inch pieces
1/2 tablespoon Ginger very finely minced
1/2 tablespoon garlic very finely minced
1/2 teaspoon turmeric powder
1 teaspoon cayenne pepper powder
1/2 onion chopped finely
2 tomatoes chopped finely
1 lemon juiced
1 sprig curry leaves (if you have them)
1 teaspoon Salt (more at the end to season to taste)
1 teaspoon Mustard seeds
2 tablespoons Olive Oil
1 teaspoon of sugar
Chopped Cilantro for topping
1 cup of water
Following ingredients will be pan roasted
1/3 cup ground roasted unsalted cashew nuts (grind in food chopper or processor)
3 Dried red chillies
1/2 teaspoon Coriander seeds
1/2 teaspoon Fennel seeds
1/2 teaspoon Cumin seeds
3 Green cardamom
1 inch Cinnamon stick (or 1/2 teaspoon of ground cinnamon, don’t roast if ground just add in)
2 Cloves 1 Star anise
Directions
Add the turmeric to the lemon pour over the chicken pieces in a bowl, mix and let set while you prepare the other ingredients. Put ingredients for pan roasting in a dry pan, heat on high and roast briefly till fragrant. Then transfer to a spice grinder (or coffee grinder) and grind to a powder and set aside. Add oil and mustard seed to pan and heat till starting to pop, then add in curry leaves and onion. Fry till the onion is starting to brown then add in the tomato and cook for about 10 minutes on high till starting to disintegrate then add the ground cashew and cook cook for another 3 minutes. Now add in the ground roasted spices and cayenne pepper and stir, now add the chicken and stir again and add in water. Cover and cook for about 15 minutes till chicken is cooked through. Taste and add salt, sugar, or more cayenne pepper to your taste. Serve with rice and enjoy.
This is a great quick tasty meal that is great to make on a weeknight when you don’t have a lot of time. Definitely healthier than take out.
Ingredients
3 Boneless Skinless Chicken Breast
6 Slices of Ham lunch meat one each (not really thin sliced)
6 slices of Swiss Cheese
Dijon Mustard
Bread crumbs
Salt
Pepper
Toothpicks to secure rolled up Chicken Breast.
Cooking spray for baking dish
Directions
Slice the Chicken breasts to make them thinner so that you can roll them. You can slice them down into thirds if the are really thick or you can pound them out flatter. After they are all sliced, sprinkle them with salt and pepper on both sides. Then put the flat side up and lay a slice of ham and a slice of Swiss cheese on top and then put a thick stripe of Dijon mustard on the cheese and roll up and secure with toothpicks, cheese side in. Now roll in bread crumbs lay in greased baking pan and put into a pre-heated 350 degree oven for about 25 minutes, until you can see the cheese is melted and just starting to ooze out. Serve and enjoy.
