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.