Archive for August 29th, 2009

Not the greatest of mornings.  It was windy and cool.  It had been raining all night and the sky still looked threatening.  Shane and I reluctantly got up and out for a 5 + mile run. We just made it home before the rain started. 

There was no golf for Ted today so he had coffee and breakfast with the “boys”.  I went shopping, he picked up dog hair from the weight room.  I picked up dog hair from the hallway.  Shane put more dog hair all over the house. Who won the battle? Guess!     “Woof”.


We went on a Mediterranean cruise a few years ago.  It was gorgeous.  In rummaging through some draws yesterday, I came across a little tour book we picked up during the trip.  “Walk and Eat Nice:  For walkers who also love food. Walks and excursions in the Nice countryside….” 

Tonights main dish comes from that book. Of course changes were made but it’s the idea that counts. 

Petits Farcis” = Stuffed Vegetables  To Serve 3 -4


  • 2 cups Marinara Sauce
  • 1 large Eggplant
  • 1 large Red Pepper
  • 1 large Zucchini
  • 4 large green onions, chopped
  • 1 lb Sausage meat – if you have meat eaters
  • and/ or 1 lb Vegetarian Italian Style sausage
  • 2 cloves garlic, minced
  • 1 egg
  • 1/2 cup grated Parmesan cheese
  • 1 TBS dried parsley or 1/3 cup fresh parsley -chopped
  • salt and pepper to taste
  • 1/3 cup breadcrumbs (optional) – seasoned with 1/2 TBS Italian seasoning, salt and pepper
  • olive oil

Preheat oven to 375 F.  Cut Eggplant in half lengthwise.  Slice a “flat” on the bottom so it won’t rock side-to side. 


Do the same for the zucchini and the red pepper.  Using a knife and spoon, remove inside meat of the eggplant and the zucchini, leaving about 1/4 inch around the sides.  Put the meats into a glass/Pyrex dish.


Line a baking dish with foil and spoon just enough marinara to lightly cover the bottom of the foil lined pan.  Place the prepared eggplant, zucchini, red pepper in the baking dish on top of the marinara.  Spoon about another TBS of sauce into each vegetable.

To the vegetable “meats” add the garlic and onion. Microwave on high 2 minutes to soften.  Mash using an immersion blender or fork. Add the egg and the cheese and combine.  Salt and pepper if needed.

Cook the “real” meat sausage in a saute pan until brown all over.  No need to pre cook the vegetarian “sausage”, simply chop. DSC_0814

Add the meat or the “meatless” to the mixture of vegetable “meats” and egg then spoon into the vegetable halves sitting in the baking dish.  Spoon a little more marinara over each vegetable. Add the seasoned breadcrumbs.  DSC_0818


Cover loosely and bake 40 minutes. Uncover and cook 15 minutes more. Let sit 5 -10 minutes before serving.



Dessert:   A Delicate Healthy Brownie.  Can you believe that ?  A HEALTHY brownie?   Read on and see why. *Adapted from 101 cookbooks.


  • 3 oz Unsweetened Chocolate
  • 1/2 cup (1 stick) Promise “healthy heart” Spread
  • (1) 15 oz can Black Beans – drained and rinsed
  • 1/2 cup chopped walnuts
  • 1 tsp vanilla extract
  • 1 TBS Espresso granules (or instant coffee granules)
  • 1/2 tsp salt
  • 2 large eggs
  • 2/3 cup Sugar in the Raw (about individual 32 packets)


Preheat oven to 325 F.  Spray a 9 x 9 square pan with baking non-stick spray. 

Melt the chocolate with the Promise in the microwave for 1 minute.  Stir to blend and melt the chocolate all the way.


Put the beans, walnuts, vanilla in the food processor and mix until no chunks remain. 


Add the coffee, salt, eggs, sugar and blend about 1 more minute.  Add the chocolate – promise mixture and blend another minute.  Pour into the baking dish


and let bake for 40 -45 minutes – a knife should come clean when inserted in the middle.  Enjoy a couple or more! 


The brownie is light in texture, sweet to the taste and well worth the small amount of effort it takes to make these delicious, fiber filled, protein rich, treats.

Have a good rest of the weekend!


Read Full Post »