Showing posts from September, 2010

Mediterranean Eggplant with Peppers, and Onions

So much for making my Eggplant balls. My daughter bought a ton of baby Japaneseeggplants from our local Latina Produce market for about 10 for $1.00. Wow, how can you not want to get some? The trick is, finding a way of making these babies so they can still "shine" and show off their cute and tiny appearance. Unfortunately, after being roasted in a 375 degree oven, they come out looking like an over baked...or should I say "over tanned" wrinkled old lady. But do not "fret."...that's the best part. You can now, savor the flavor, of the tender,  little eggplants.
Treat them gently, and not peel them to discard their skins, or mash them up into a "Baba Ganoush" which I was about to do. Just let them be, and let their personalities flourish!

Mediterranean Eggplants with Peppers, and Onions
10 small Japanese eggplants
1 large onion
2 cloves of garlic chopped
1 large tomato
1 green pepper
1 red, and/or yellow pepper
1/2 cup white wine
1 sprig fresh…

Recipe for the: Light and Easy Spaghetti and Meatballs

 Light and Easy Spaghetti and Meatballs
for the meatballs

1 lb ground sirloin
1/2 lb ground chuck
1 whole onion chopped
2 cloves garlic chopped
2 eggs
1/2 cup cracker meal (or 1/2 cup breadcrumbs)
1 handful chopped parsley, (or about 1 teaspoon dry parsley) a few fresh basil leaves (or 1 teaspoon dry)
1/2 cup grated Parmesan, Romano (I used grated Granana Padana)
2 bay leaves
2 Tablespoons olive oil for frying meatballs, and onion
salt and pepper to taste
 Combine all your ingredients for the meatball, and just lightly form them, scooping them out with the 1 1/2 inch scooper. If you like, use 1/2 of the onions in the meatball mixture, and use the other half to saute them to put into the sauce.

Easy Spaghetti Sauce 

In a blender, blend each 28 oz can of Marzano tomatoes, one at a time, give it a whirl, and it's done. Pour into a med.large sauce pan, just like that, and start heating it at med.high. Saute half the onions if you like, and add them in the sauce, along with some of the p…

Chocolate Chip Banana Bundt Cake (The Boondt)

Inspired by the Big Fat Greek Wedding, I pulled out my old bundtcake pan which I probably have not used in at least over 20 years. Still looks great, nice design, and sturdy. Cannot find another today exactly like that. Fire engine red, kind of wearing out, but the inside is solid non-stick, and it's really heavy duty. Actually someone gave me any idea to bake a whole chicken in the bundt, standing it upright. Not a bad idea, but somehow, I'd feel weird baking a cake in it afterwards. Certain wares, are made for certain things, and not to be used for anything else. I would not be able to get the propped up chicken out of my mind, next time I would bake a cake...also knowing that certain family members are vegetarian, and I could not lie to them that prior to the cake a chicken was basking in it, in the oven. Getting back to the "Boondt." I loved the movie, and loved that one particular scene, where the future mother-in-law brings a bundt cake to the engagement party o…

Thai Shrimp Noodle Soup

Today, is one of those South Florida days, that you welcome a nice bowl of soup. It's raining, and a nice breeze, but still a hot 82 degrees. We're not seeing fall or falling leaves around here, that's for sure! I connected with a lot of nice friends through Foodbuzz, and they are from all over the United States, and the World. I'm glad that I have the Google Translator on my blog, so other people with different languages can actually translate it to their own. I think it's so cool to have that widget. Sure brings a lot of us together...and not have to have the mishap of the biblical Tower of Babel. We're all ONE...and one thing I'm sure of is that we all share common interests, being FOODIES!
I didn't feel like going to the store to pick up any specialty items, my "good old standby" bag of shrimp in the freezer always is a good "friend." Ready, when I am...sounds kind of corny, but it really is true. For the Thai shrimp noodle soup,…

Italian Sausage and Peppers

Before I post the recipe for my Italian sausage and peppers, I will proudly show off my Suzanne Somers stainless steel skillet, 10 in. in diameter, has a nice non-skid handle, and the best part was, that this skillet has never been used by any one. I paid $2.99 for it, at Goodwill, and I've had it for over 1 year. In order to cook or fry on high heat, you must either have a cast iron skillet, or a calphalon, or a heavy duty stainless steel, as it is in this case. You will only destroy you nice non-stick pan. I absolutely love this frying skillet, it's easy to clean, even if you get burns on there. When you soak it in hot soapy water, the stain just rolls off. I am all green practically, with cleaning supplies. Just simply scour it with baking soda...takes the place of the strong chemical scouring powder, and you can also clean your sink with the baking soda, and will freshen up your garbage disposal. So now, on to my recipe...actually not really a recipe, just the instruction …

A Nice Salad, and "WOMEN FOOD AND GOD"

I've been obsessing the last couple weeks, about my life,  and doing a little (lot) of soul searching, what is it with us women that we always have to be worrying about our weight? It should be more of a problem how you look, and how you feel, not because of that magic number which could be either joyful, or detrimental to our self image. If you feel good, and you are comfortable with yourself, no matter the size, (except obesity)-which is another subject, then why torture yourself, "what if I loose 10 lbs, 30 lbs, or maybe 50? Well, if you set your mind on it and you really want to do it, then by all means set your goal.
I ordered this "gently used" book from ( remember? I'm a thrifter.) I just cant' seem to put it down, it is really intriguing, and tugging at your "heart sleeve" about these stories of women that have been trying to lose weight for years with all the diets that are out there, only to lose it and gain more weight back. …

Cajun Oven Fried Chicken


Chocolate Chunk Cream Cheese Cookie Bars

This particular interesting Cheese CakeCookie bars goes back to the seventies, that I was anxious to recreate. Just trying to make things more up to date and interesting. The original recipe calls for ready made chocolatecookie dough, and too much sugar, and butter, The creme cheese topping is what makes it so special, and unique. In order to make this extra yummy, you actually have to make the cookie dough from scratch, which really isn't difficult, and instead of chocolate chips, I added Nestle semisweet chocolate chunks, or you can make your own chocolate chunks that would even be better. This was part of the Sunday Lunch for Ten, and I even had enough dough left over to make cookies with. All, in all, it was a successful dessert, and everyone loved it. I highly recommend it.

Chocolate Chunk Cream Cheese Cookie Bars

3 1/4 cup all-purpose flour
1 t. baking soda
1/2 t. salt
1/2 cup(1 stick) unsalted butter softened
1 cup pure vegetable Crisco
3/4 cup granulated sugar
3/4 cup brow…

Comfort Food-Lunch For Ten


Moroccan Spicy Shrimp


Angel Food Cake with Fresh Berries

Angel Food Cake-(original recipe 11/4 cups confectioners' sugar 1 cup cake flour 1 2/3 cups egg white (12-14 egg whites, at room temp.) 1 1/2 teaspoon cream of tartar 1/2 teaspoon salt 2 teaspoons vanilla extract 1/2 teaspoon almond extract 1 1/4 cups sugar
Preheat oven to 375 degrees F. In small bowl, stir confectioners' sugar and the cake flour, set aside. In large bowl, with mixer at high speed, beat egg whites. cream of tartar, and salt until soft peaks form: beat in extracts. Beating at high speed, sprinkle in sugar, 2 tablespoons at a time. beating until sugar is completely dissolved, and whites stand in stiff peaks. Fold in flour mixture just until flour disappears. Pour batter into ungreased 10-inch tube pan.Bake 30 to 35 minutes, until cake springs back when lightly touched. Invert cake in pan on funnel, or bottle ; cool completely in pan. With metal spatula, carefully loosen cake from pan.; Place on cake plate. Note: This recipe is from the New Housekeeping Book, fi…

Light "Prime Filet" Tuna Salad


Hungarian Cabbage Noodles

I've been talking about my Hungarian Cabbage noodles on Twitter, and on Foodbuzz several days ago, when I decided to make this. Bought a beautiful perfect head of cabbage, but I had so many other things that was in my refrigerator that I had to deal with, that I kept procrastinating with one excuse, after another. First, I kept saying to myself that I have to make home made noodles for this, second, it will take too long to make...yes, this one is true. You literally have to stand in front of the stove for at least 45 minutes, longer than making a risotto, third, I will really have to make this from memory, because the original recipe has way too much salt, and cooking with lard, is cholesterol "overkill." Actually, I have a 5th excuse too. All the other recipes found on the Internet are not the way I want to make it, and NO, I don't want to add poppy seed to my cabbage, as I saw one recipe out there, call for it. My 1963 Hungarian cookbook which I have inherited fro…