Hallelujah Harry & David! My fruit arrived today. Don’t you just love fresh fruit?
I tried a different type of protein for my afternoon “snack”. It was Spiru-Tein: Unsweetened, Simply Natural Peaches and Cream. Sounds good doesn’t it? Well it wasn’t. It was thick and chunky. It wouldn’t mix. I’m not giving up on this brand yet, though. I have 5 more packets to use, different flavors. I’m going to try the next one in the blender to see if that makes any difference. They require some additional sweetener as well. Maybe Stevia?
Dinner Dish by Jo …that’s me! 🙂
Ted fixed himself roast pork for dinner tonight. Speaking of which, so far today Ted has bitten the inside of his mouth (OUCH!) and burned himself on the hot pork dish he removed from the oven (double OUCH!!).
I made Eggplant rolls. Interested? Please read on…
First I want to discuss to salt or not to salt eggplant. It has been suggested that salting eggplant prior to cooking removes the bitter taste. I recently read that it depends on how you intend to cook it. If you are going to fry it, it will be softer and “plusher” in texture, but it has no effect on grilled eggplant. This information was found in “How To Read a French Fry” by Russ Parsons.
Since I am so used to salting my eggplant, I prepared it at lunchtime and let it sit, salted, between paper towel for the afternoon.
- 1 medium eggplant, peeled and thin sliced length wise. You should get 9 – 10 slices.
- 2 TBS olive oil or more.
- 4 oz Fat free Ricotta Cheese
- 2 TBS asiago cheese (or use an italian mixture of cheese)
- 1/2 cup sliced mushrooms
- 3 green onions, chopped
- 1 plum tomato, chopped
- 1/4 cup EggWhites (or you can use 1 whole egg)
- 1 tsp Italian seasoning
- salt and RED pepper to taste.
- 1/2 to 3/4 of a jar of your favorite Marinara or Pasta Sauce
- 3 TBS parmesan cheese
Preheat oven to 375 F.
Salt prepared eggplant and let sit at least 30 minutes, or between paper towel for longer. Rinse and pat dry. Heat oil in saute pan over medium high, and saute the eggplant for about 5-6 minutes per side. You will most likely have to cook the slices in batches – don’t over crowd. Add more oil for each batch. Remove and let cool enough so you can handle them.
In the same pan, adding more oil if you like (I didn’t), saute the onions for 2 minutes on medium. Add mushrooms and the chopped tomato, continue heating 2 more minutes. Remove from heat.
Mix together the cheeses, eggwhites, seasonings. Add your saute onion mix to your cheese/egg mix.
In a casserole dish, pour enough of your marinara to JUST cover the bottom of the dish. Lay out one slice of eggplant on working surface and place filling down center of slice and roll up. Continue with rest of slices. If you have extra filling, put it in between rolls in the baking dish. Pour on the rest of the marinara sauce. Top with parmesan cheese. Cover with foil and bake for 30-40 minutes until bubbly.
We had our dinners with smashed butternut squash. I’ve discussed my easy way of cooking this squash. I pierce it with a fork/knife a few times, put it in the microwave on high for about 12 -15 minutes for a small to medium squash. Remove it carefully, it will be HOT. Slice it into 4’s. Let it cool enough so you can scoop out the “meat”, toss away the skin and seeds. Put in a dish with salt and pepper, mash it, and hold on warm until ready to eat. If it is still a bit firm in places, put it in a dish, pour about 1/4 cup white wine or vegetable broth over the top, cover loosely and put back in the microwave for 5 more minutes.
You all have a great night.