Eggplant "Meat"balls

These were ok, but kinda bland... They were missing something but I can't put my finger on what they needed. But, I think that it's a good start to improve upon, which is why I'm posting. Let me know if you have any ideas!

- 1 eggplant, peeled & cubed
- 1/2 onion, chopped
- garlic, minced
- 2-3 eggs, beaten (I only use the whites)
- fresh basil, chopped
- 1 cu. breadcrumbs
- salt & pepper to taste

1. Lightly saute eggplant until tender. When done, transfer to food processor and lightly process.
2. Saute onion and garlic. Add to eggplant. Add all other ingredients and mix well. Once mixed, form "meat"balls and place on very well greased cookie sheet.
3. Cook in 350 degree oven for 20 - 25 minutes.

I served with a chunky tomato sauce that I threw together (with sundried tomatoes, garlic, onions, and peppers), and some sauted spinach and mushrooms.

Mexican Lasagna

Came up with this by wanting to clean out my fridge before going to the grocery store tomorrow, even though I had to run to the store to get tomatoes, but I'm glad I did because it was really good!

- flour tortillas
- 1 onion, chopped
- garlic, minced
- bell pepper, chopped (I used an orange pepper)
- packet of taco seasoning (I used 1/2 the packet)
- can of black beans
- corn
- 2 tomatoes, chopped
- cilantro, chopped
- 2-3 green onions, chopped
- shredded cheese

1. Saute onion and garlic until translucent. Add pepper and saute a couple minutes more. Add black beans. Add taco seasoning and about 1/2 to 1 cup water. Simmer until sauce has thickened.
2. Meanwhile, chop tomatoes, cilantro, and green onion. Mix with corn and set aside.
3. Lightly spray pie pan with Pam. Layer tortilla, bean mixture, tomato mixture, and cheese. Repeat.
4. Cook in 375 degree oven until cheese is melted (it was about 20 minutes, but I had to use soy cheese, so it may be a little less for regular cheese?)

I served with some sliced avocado and it was so yummy!

Mediterranean Tuna

Tonight was the first time I have made dinner in ages. I actually miss it. I didn't cook but Julez and I really enjoyed my concoction.... and she doesn't usually eat fish.

Celery, 1 stalk grated
Carrot, 3 baby grated
Heart of Palm, 1 chopped
Artichoke Hearts, 2 chopped
Capers, handful chopped
Calamata Olives, handful Chopped
Tuna, canned white drained - I used two cans
Lemon Juice - to taste... I would use fresh but I didn't have any, so I used bottle and it was good

Mixed together! That's it!
I would eat it with crackers if we had them but we didn't so I just ate it out of the bowl and it was delicious!

Brussels Sprouts

So until pretty recently i thought that i hated Brussels sprouts. Then we went to a friends who made them for dinner and mostly to be polite, i ate them and immediately discovered that i was totally wrong about Brussels sprouts, they are Delicious. So when they had the last week at the farmers market, i decided to give it a try. For the first time making them i thought I would just roast them with olive oil, salt, pepper and garlic. I did cut them in half before roasting. They were slightly caramelized and a little sweet and Delicious. I am thinking if they still have them this week i might try a balsamic Brussels sprouts next week.

Breakfast Yumminess

So this morning i made the breakfast that Katie talked about in WV with Sweet and White Potatoes... Um... YUM!

We diced one sweet potato and one white potato and sauteed it with onions and garlic. Then we pushed the potatoes to the side and cracked four eggs, added cheese, and baked. (we didnt have much cheese, so i used pepperjack, which added a nice kick)

Delicious! I thought about taking a picture, but ate it too quick! next time!

Thanks Katie!

Mediterranean Dinner Fail...

After watching a Mediterranean themed few hours of the TV Food network on Sunday with Reesa and Aliie, i decided to go for a Mediterranean pasta dinner on Tuesday. I made orzo with black olive, feta, tomatoes, artichoke hearts, and a roasted eggplant. All of which still sounds like it should have been great, but it wasn't. The eggplant, feta and orzo was good. The artichoke hearts (marinated in a glass jar and purchased from Wegmans) tasted weird and didn't go with the rest. I used canned black olives and think that maybe calamata olives would have been better. But even with those changes i feel like there was still something missing... any suggestion?

Spinach & Portobella Risotto

This is my new favorite recipe! Super yummy, totally versatile, and makes great lunch leftovers.

4 cu. Vegetable Stock
2 Tbsp. Olive Oil
3 or so Garlic Cloves, minced
1 cu. Arborio Rice
1/2 cu. Champagne (or White Wine)
Fresh Spinach
Portobellas, chopped
Salt & Pepper

1. Heat vegetable stock. Once heated, keep simmering on low heat.
2. Lightly saute portobellas in a splash of olive oil. Set aside.
3. In large saute pan, heat olive oil over medium heat. Add garlic. Add rice and coat with olive oil. Once rice has taken on a goldish color (2-3 minutes), add champagne and cook until rice has absorbed liquid. Add a few ladels of heated stock to the rice; cook and stir until liquid is absorbed. Keep repeating until stock is gone. After adding the last of the stock, add fresh spinach and fold in until wilted. Add portobellas; stir until incorporated and heated through. Season with salt & pepper.

Spaghetti

Spaghetti with veggies and meat sauce

Tonight Sassy made dinner it was whole wheat rigatoni and he made tomato sauce with a can of diced tomatoes, soy crumbles, seasoning, and added vegetables.

It was yummy!