Fried Eggplant

1 medium/large egplant
1 C unseasoned bread crumbs
1 TBSP italian seasoning
1/2 tsp garlic powder
salt
pepper
2 C oil
1 egg
1/4 C milk or cream

Slice eggplant into discs 1/4" thick. In bowl place breadcrumbs, seasosning, garlic powder, salt and pepper. Beat egg, and cream in another bowl. Heat oil in skillet. To test oil (if no thermometer is available), wet hands, and wring water into skillet, if water sizzles, pan is hot enough, otherwise oil should be at 325-350*. Dip eggplant into egg mixture then into crumbs. Place carefully in oil. Fill pan, but leave room between slices. Let fry for 2 minutes on one side, flip and fry for 1.5 minutes on the other. Coating should be golden brown. Remove from oil and drain well on paper towel/hand towel.

This recipe can be used for any type of squash, and can even be baked in the oven. Bake on wire racks and spray with cooking spray to aid in browining. Bake at 375* for 10-15 minutes until crust is golen.

Serve warm.

End of Summer Scones

1 C all purpose flour
1/2 tsp salt
1/4 C milk or heavy cream
2 tsp sugar
1 TBLSP baking powder
Zest of one lemon
Zest of one lime
Zest of one Orange
1/4 C toasted sliced almonds
1/2 Stick Butter, cut into small cubes

In bowl, combine flour, salt, baking powder, and sugar. Cut in butter with either fingers, fork or pastry cutter until well blended. Add zests and almonds. Finally add cream/milk, mix until dough comes together. Pour out onto a lightly floured surface. Shape into circle that's 1/2 an inch thick and cut into fourths, or use biscuit cutter, reusing scraps. Place on greased cookie sheet, , brush with additional cream and bake in a 375* oven for 15 minutes or until golden brown. Eat warm with extra butter or marmalade. Yields 4-6 scones depending on how they are cut.

These scones can be easily made with any dried fruit instead of the zest, any nut, or even made savory by adding cracked black pepper, or any fresh herb. I just used citrus zest because that is what I had on hand, and it so happened to be the last day of summer....

My first taste of Hummus

YUM! What else is there to say? I made my first batch of hummus and I am so glad I did! This stuff is wonderful, tasty and so simple to make. The only change I made to the recipe I used was instead of Tahini paste, I used 1 tablespoon of peanut butter. I can see how the Zohan can use this on everything he eats....ha ha.....it is good! I made just a plain hummus with chick peas, yogurt, olive oil, the peanutbutter, salt, pepper, lemon juice, cumin and curry powder.....blended in a blender and viola! I am eager to try other variations of this dish!

Cheesy jalapeno Grits

Cheesy Jalapeno Grits

1 TBSP olive oil
1 jalapeno minced (seed removal optional)
1 ½ C water or veggie broth
¾ C Instant Grits
1 Avocado sliced
Salt and pepper to taste
½ C shredded cheddar cheese

In sauce pan, cook minced jalapeno in olive oil for 2-3 minutes until soft. Add water/broth and bring to a boil. Add in grits, cook according to package directions. Add salt and pepper, and shredded cheese. Stir until cheese is partially melted. Pour into bowl(s) and top with avocado. Eat while still warm.

A new recipe...simplicity is sooo good!

Simple Curry Veggie stir-fry and Brown rice

1 Can chick peas/garbanzo beans
1 bag frozen veggie mix
½ C mixed frozen onion, celery, carrot
½ Tsp curry powder
1 clove garlic minced
1 TBLSP olive oil
Salt and pepper to taste


In pan, heat oil. Add onion celery mix. Cook until onions are translucent. Add garlic, and curry cook stirring so spice doesn’t burn. Add frozen veggies and chick peas. Salt and pepper. Serve with brown rice prepared according to the package directions.

*in this recipe I used mixed broccoli and cauliflower, but you can put whatever you want.....make it your own.

Spinach and Noodle soup

Spinach and noodle soup
1/2 C onion chopped
½ C Bell Pepper chopped
½ C Celery chopped
2 garlic cloves minced
1 jalapeno minced, seeded optional
2 TBLSP olive oil
1 can veggie broth
1 can coconut milk
2 C fresh spinach
1 can chick peas/garbonzo beans
Clear Rice noodles amount depends on amount of noodles you want*
1 Tsp turmeric
1 tsp curry
1 tsp cumin/comino powder
½ tsp nutmeg

Put olive oil in soup pot over medium heat. Toss in and cook onion, peppers, celery and garlic until onions are translucent. Add broth, and coconut milk. Bring to a simmer. Meanwhile, bring a sauce pot to boil with water. When it comes to a boil turn off heat, drop in noodles and let steep for 10 minutes or until noodles are soft. The soup should be at a simmer, drop in remaining ingredients including the spices. Simmer until spinach is wilted, drain and add noodles. Serve hot with flatbread for dipping.


*the noodles I buy are thin and come in a large package that is pre-divided into four sections. 1 section is enough for me in the soup. The noodles will absorb some of the liquid, making it thicker.

This receipe was inspired by another that my roommate prepared one day while she was sick. The base of the soup is the same as well as adding the noodles. The rest was added by me. Please enjoy! If you have any improvements or suggestions, feel free to add them to the comments! Pictures will follow as my camera is down right now!

Well, three weeks of eating nothing but veggies, fruit, soybeans and whole grain can give one a different look on food. I went to Central Market the other. They are a sister company of HEB, and sell more organic/fresher foods. I grabbed my cart and made my way around the store, starting with the produce section. Many of the veggies on my list were priced a little higher than what I was used to paying, but I wasn't buying meat, so I figured what the hell. I loaded up my cart with fresh greens, avocados, tomatoes (heirloom), radishes, onions, fingerling potatoes, cantaloupe, strawberries, blueberries, and bananas. I went on about my way, thinking about how I am going to prepare each of these veggies, going thru each section of the store, picking up each and every item on my list. I had never visited this store before, so I did some scouting while I was there. I walked past the canned goods and turned the corner of the freezer section and there was the meat department. I glanced quickly at the steak and ground beef, thinking I would want a piece of meat if I stared, but to my surprise, I actually gandered a bit longer. The meat kind of looked gross to me. Not to say that I will never eat a steak again, but right now, I have been experiencing so many flavor explosions with my latest recipes that I can do without meat for a bit longer. I feel better, like I have more energy. I have lost 6 more pounds since beginning my new diet, and overall, I think it is a healthier choice for me. I know my family of carnivores will never understand, but I think maybe I should have changed to this kind of lifestyle ages ago.