Stuff That Zucchini!

Forgive me for doubting the "almighty zucchini" this season. It got a slow start so I figured we had received most of the harvest. Then the warm weather returned this past week and I'm inundated with more zucchini! What to do!

I found one hiding under the gigantic leaves, avoiding the "pick". It must have been 1 foot in length and 3 inches round. That's rather large according to my standards but to some maybe not. Remember, I have all those garden helpers scampering about so this was the mother lode! It was crunch time for dinner so I challenged myself to make this meal without having to go to the store on a Sunday afternoon.

Preheat oven to 375 degrees. I cut the foot long squash in half and then half again only lengthwise. I parboiled them for about 5 minutes to softened the pulp. Using a spoon, scoop out the pulp leaving a trench for the stuffing. Place zucchini on a foil lined sheet pan. In a saucepan, saute:

2 cloves garlic, minced

1 T olive oil

1 T onion

about 4 mushrooms, chopped

cut up the removed pulp

add 1 T tomato sauce

salt and pepper to taste

After cooking the above, put 2 T ricotta and 1 T seasoned bread crumbs together in a bowl. Add mushroom mixture to the bowl and mix well. Start stuffing the mixture into carved out zucchini mounding as you go. Sprinkle with a small amount of Parmesan and breadcrumbs. Bake for about 15-20 minutes.

Sorry to say there will be more zucchini creations in the near future! Any ideas?

Simple Chicken Milanese

I'm sure by now you're all asking, "Where's the beef?" Well, for now beef has left the building! So in an effort to make meals more interesting for my meat deprived husband I made chicken Milanese. We used to frequent a local Italian restaurant where they served a great veal Milanese. After studying the menu for 2 seconds he would always announce he'd have the veal. At one point they removed that entree from the menu but, of course, my persuasive hubby would still have his veal specially prepared for him. Now that's service!

This chicken Milanese is super easy and has great flavor. The only twist is it's minus the brown butter sage sauce I usually drizzle onto the veal..Yum!

5-6 boneless chicken thighs (these can be pounded to tenderize and make thinner, but I didn't)

2 T olive oil

2 T butter

1/2 c seasoned bread crumbs

1/2 lemon, juiced

1/4 c white wine, pinot grigio

1 T dried thyme

salt and pepper to taste

Wash, and slightly dry thighs, sprinkle salt, pepper and thyme and dredge in bread crumbs. Heat oil and butter in a large saucepan on medium high heat. Add the chicken and brown for about 10 minutes. Right before turning squeeze the lemon onto chicken. Turn and continue to cook 5 more minutes. Add the wine and cook maybe 3 more minutes or so. If the thighs are thick you may need to adjust the cooking time. Tip: If you happen to have leftovers they make great chicken Milanese sandwiches with a little melted provolone and roasted red peppers! Yum, Yum!

Sicilian Swordfish Skewers

I'm continuing my trek around Italy even if it's only in my mind. One area we haven't visited is Southern Italy and Sicily. I can't even say we've come close. The farthest was a town called Termoli on the Mediterranean. We sensed a definite change in architecture, grape growing techniques and foods that were served as we meandered down from Tuscany with its rolling green hills dotted with villas and castles.

Someday, hopefully soon, I will return but would love to experience a different region. Maybe start off in Rome and head south into Sorrento where I've been told the air smells like lemons! Pompei would be interesting and the Amalfi coast I'm sure is gorgeous. From there I'd travel through Campania and over to Sicily. I've heard that the Sicilian people are a boisterous bunch and I'd like to experience that firsthand. To taste the fresh fish grilled to perfection and dripping in olive oil, tomatoes and peppers would be enticing. I'll visit the small fishing villages and probably be served a rendition of this recipe I made the other day. Delicious!!

Sicilian Swordfish Skewers

1 T olive oil

1 clove garlic, minced

1 tsp rosemary, crushed

1 tsp lemon thyme, crushed

1/2 lemon, juiced

1 T parsley, finely chopped

1 tsp chives or shallots, minced

1/2 lb swordfish steaks, cut into 1 inch cubes

salt and pepper to taste

Place all ingredients into a non-metallic bowl, cover and marinate in the refrigerator for at least 30 mins or longer. These would be great barbecued but I used a stove top griddle pan. Using 4 (for 2 servings) skewers (approx 10 inches long) load them with about 5 pieces each. Cook on medium-high for 3 minutes, turn over, splash some white wine or butter for additional moisture and continue to cook for another 3 minutes.

These were sooo good I surprised myself and wondered why I had been avoiding the succulent swordfish for so long! Enjoy..

Wendy's Weigh-In

I can't believe a month has passed since I designed my life change slim down plan. Drum roll, please! 10+ pounds this morning. My food still consists of mostly vegetables, potatoes, rice pasta, beans, a little fruit, wine, yes I said wine and oatmeal or certain cereals with rice milk. No dairy, no butter, no eggs and no meat, (except for the one bite of chicken Milanese). I had to try it for your sake! After all, I am the official taste tester!

For lunch the other day I had leftover steamed zucchini with roasted red peppers on a piece of 14 grain bread spread with lemon flavored hummus! I know it sounds weird to some of you but it was heavenly! No mayo for me. Hummus is my new BFF! (best friend forever for the technically challenged ones)

So, I just wanted to check in and measure the progress, not that you care but maybe there is someone out there who is struggling with the weight issue. It's been a lifelong work in progress for me. And it's not the easiest thing to do when you love to create in the kitchen! But it can be done with a little "food fortitude", enormous amounts of patience and a little help from my friends and family. You keep me accountable. Until 2 weeks from now on this subject. Let the cooking begin!

Healthy Pasta e Fagioli with Eggplant

I find myself gravitating back to the Italian way of life. Is it the food so simply prepared, the wine so fragrant and flavorful, or the people exhibiting a gusto for life? Yes, all of the above. I love to cook Italian food with just a few key ingredients. Sometimes simple is better. When traveling from region to region you find an assortment of flavors and styles of cooking. It's not just spaghetti and meatballs or pizza, contrary to tourist's beliefs. Most of what you eat is plentiful in that area and usually seasonal and simple. You may find eggplant dishes in Sicily but none in the Northern Lakes region. As you travel North you may be dining on cream based pastas (the Austrian influence) and in the South the pasta will be laced with olive oil. In the middle region, Toscana, you'll experience a peasant style of cooking. People in these regions made do with what they had and mostly it was beans, bread, wild hare and boar meat. And, of course, homemade pasta.

This pasta is made with Cannellini beans which are actually "white kidney" beans. They have an earthy flavor and accompanied with a meaty eggplant, it makes a perfect healthy pasta. Cannellini beans are loaded with protein and fiber, low on fat and filled with iron, potassium and vitamin B6. They are very versatile as they can be put into soups, salads and pastas.

In keeping with the "slim down" program I used brown rice pasta shells. I found a good brand!!

Ingredients:

2 T olive oil

1 c sliced onion

1 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

2 cloves garlic, minced

1/4 tsp red pepper flakes

12 oz or 1 1/2 c whole peeled tomatoes, crushed with juice (sorry, I used canned)

1 can cannellini beans, drained and rinsed

2 cups cubed eggplant

2 cups pasta (before cooking)

1 c pasta water

Boil about 3 quarts of water for pasta. Cook shells for approx. 15 minutes. Drain and rinse reserving the 1 cup pasta water.

Meanwhile, in a large skillet pan with olive oil cook all ingredients up to red pepper flakes on medium until onion is softened. Add tomatoes and eggplant and cook for 15 mins. Add the cannellini beans. Simmer for 5 minutes. Add pasta and pasta water. Mix and serve. Drizzle with olive oil and cheese if you wish. Makes 4 healthy servings.

Remembering My Aunt

I laid awake yesterday morning. It was too early and too cold to get up but it gave me time to reflect on the memories of my aunt. My mom's sister, Corrine, passed away this weekend. I wasn't close (separated by miles and family squabbles) the last 30 years but the first 15 or so I shared many good memories with my cousins and aunt.

They lived near an air force base in Atwater (Mayberry USA) California. It just so happened to be the gateway to Yosemite which our family frequented for many years. Sometimes before we entered the national park we'd stop by to visit. My parents also arranged to send me there a few times and my aunt would see to it that we stayed "busy". Busy could mean a variety of things whether it was going to an orchard to pick fresh ripe peaches or swimming at the base swimming pool. Of course, before we could partake in the fun we needed to polish her silver or do other designated tasks! Smart lady. That was one way to get things done and it kept us out of trouble. (most of the time)

I also remember her "special" lunches. She made a fantastic peanut butter and honey sandwich! I think my uncle was probably the cook of the family. He usually made apricot nectar pancakes that were out of this world .

Although her culinary skills were never displayed to me, she knew how to have fun. She was a beautiful graceful swimmer, water skier and she snow skied well into her 80's. Pretty impressive! All family disputes aside, she was still my mother's sister and she will be missed. So to honor her I made a special peach galette with my mother's famous pie crust.

Pie crust recipe will be in a future post. Until then you can use a store bought 9 inch crust.

Preheat oven to 375 degrees

If using a store bought crust no need to roll out. Place on a cookie sheet covered with parchment paper.

2 cups peaches

1 T butterscotch schnapps (optional)

1 T raisins (optional)

1 T sugar

1/2 T sugar

1 tsp cinnamon

In a saucepan I heated the sliced peaches with the schnapps, the cinnamon and 1 T sugar. Cool slightly and place in the middle of crust. Sprinkle with raisins, if using. Begin to fold crust up over the outer area of the peaches. Sprinkle with remaining sugar. (you can also brush crust with egg white to help it brown better) Cook for approximately 30-40 minutes. Enjoy!

A Father's Harvest

I'm so fortunate to have my parents living so close by for many reasons. Although I don't see them enough I always try to visit them at least twice a week. They are an active 80+ couple who enjoy their home and garden. Just recently they put in a rock wall by themselves! What?! It's pretty hard to keep them down.

My mom tends to her flowers and still mows the back lawn. My dad enjoys feeding his flock of ducks and reaping the harvest from his garden. Growing up we always had some sort of vegetable garden. I guess that's where I get my love of gardening although it's not so easy in my neck of the woods. "Ol Rocky Sage Critterville" My parents came up yesterday with some great Italian peppers, eggplant and bell peppers from their garden so naturally dinner would evolve around this bounty.

Still keeping with the "slim down" regiment I quickly made some basmati rice and served the medley of veggies over the top. I just sauteed some cut up onion, Italian peppers, roasted red peppers, mushrooms and garlic together with herbs de Provence. And dinner was served in less than 30 minutes!

Gingered Maple Salmon with Edamame

Growing up Catholic I had my fill of fish. If it was Friday it was fish day. That was a good thing! I lived in a fishing port outside of Los Angeles. Every Friday like clockwork Tony's fish market truck would slowly roll through the neighborhood. It was similar in concept to the ice cream man. Only the back of his truck opened up to a large display of seafood. The women (most didn't work outside the home in those days) were beckoned by the horns streaming into their homes. Fish was always in great supply back in the 50's and 60's. If you wanted fresh tuna, clams, swordfish, etc, Tony would deliver. He even had octopus and other rare species for the more adventurous. How I wish that could happen in my neighbor now.

Whenever we go on vacations it is more than likely to be where we can get FRESH fish. Also, if I ever splurge on a diet I would rather choose seafood over desert! Pretty weird but that's what satisfies me. Go figure! The gingered maple salmon tasted as if I was falling off the diet wagon but I wasn't. Now if I could only figure out how to get Tony delivering fresh fish every Friday in this day and age, I'd be a happy girl!

Gingered Maple Salmon with Edamame

In a zip lock plastic bag put in the following for the marinade:

1 tsp ginger, grated

1 clove garlic, finely minced

2 T soy sauce

1/2 lime, juiced

1 T onion, diced

2 T maple syrup

2 salmon fillets, remove pin bones if you can beforehand

Marinade for at least 1 hour.

Using a stove top grill on medium-high heat, place the salmon skin side down. Turn after about 10 minutes, grilling the other side for another 10 minutes and it's done. (If fillets are thicker than 1 inch it may need a longer grilling time.) Serve on a bed of mixed greens and top with shelled and steamed edamame beans. Serves 2.

A Trailblazer of the Cooking Craft

Who the heck is Fanny Farmer? This is what I asked myself when I came across my old reliable cookbook. This 10th edition dating back to possibly 1959 was a freebie from a bank. The deal was, you open an account and you get this book. Evidently, my mom thought that it could benefit a newlywed like me. She was right! It was my first real cookbook and I still use it to this day. It has turned out to be the most complete and comprehensive reference piece ever.

Technology can be a wonderful tool. I googled Fanny Farmer and she was more amazing than her book. What a trailblazer. Even before the likes of Julia Child she was creating and cooking and teaching her techniques to ladies at the Boston cooking school. She suffered a paralytic stroke at the age of 16 which kept her home bound while she yearned to go to school. She took up cooking, turned her mom's home into a boarding house noted for it's good quality meals. She later (at 30 )enrolled in the Boston Cooking School where she trained until 1889, specializing in every element of cooking she could whether it be diet and nutrition or cleaning and sanitation techniques.

She later became principal and published her first edition in 1896. Her accomplishments go on and on. Pretty amazing, especially for a woman from that era! She died in 1915. Julia Child was only 3 at the time but she would take the "cooking craft" to the next level.

Thanks, Fanny. Your efforts were not wasted on me.

Baby Bok Choy Lo Mein

Variety is the spice of life! The slim down plan I'm on discourages too much variety while planning your meals. Get yourself into a routine with the same meals over and over. Well, if you are a dog I guess that's okay, but it is not acceptable for me. I love to shake it up and try new concoctions. I usually survey the vegetable isles for something different to try. My son who is a great cook uses bok choy (a Chinese cabbage) so he was my inspiration for this recipe. Although I may have had bok choy at a Chinese restaurant, I 'm embarrassed to say I've never cooked it at home.

In an effort to avoid raw zucchini and carrots sticks for lunch one day, I created this. The trick is always to omit the oils and still have it taste good. I surprised myself with this recipe and it turned out to be a great substitute for pasta.

I roasted some traditional cabbage and bok choy beforehand.

9 oz package of Chinese style noodles (I used 1/2 package)

1 sliced baby bok choy

1 hand sized piece of cabbage, sliced

1 T soy sauce, low sodium

2 T water

2 T honey mustard dressing (mine was fat free)

3 slices onion

cilantro for flavor

1 tsp ginger, grated (optional)

Cook your noodles for 3 minutes, drain and rinse with cold water. Set aside while mixing the remaining ingredients in a frying pan. Just saute long enough to blend the flavors. Put your noodles into the pan and mix until evenly coated. You can change the ingredients to include snow peas, broccoli, bean sprouts or carrots. Sprinkle chopped peanuts on top for extra crunch if you wish. Serves 2.

Harvest Lentil Soup

We don't have this soup as often as we should. It's packed full of fiber and very low in fat, yet delicious and easy. Growing up we used to have lentils and oxtails. After realizing I was subjected to eating a real oxtail I wasn't too keen on the idea. I then switched it up and started adding kielbasa sausage for flavor and meatiness. Then it evolved into the crock pot since I worked many long hours for over 30 years. I would wake up around 4:00am and sleepily start throwing the ingredients into a crock pot. It was always so nice to return home to that aroma of home cooking, even though I would always worry about burning down the house while I was at work.

These days when everyone is so busy it's usually fast food or prepackaged food. Not so much in my home, though. Today I have streamlined the lentil dish reducing the preparation time to only 40 minutes from start to finish. To serve 4 people:

Rinse, drain and put 1 cup

lentils into large saucepan.

Add 2 cups water or broth (for larger servings use 2 to 1 ratio, water to lentils)

1 small sliced zucchini

1/4 chopped onion

1 clove garlic, minced

4 mushrooms, sliced

2 T rosemary, fresh

Bring it to a boil and reduce heat to simmer for about 30 minutes. Add salt and pepper to taste and serve. Great in the Winter! And you don't have to get up before the crack of dawn to make this! Who knew?

For a nice variation you can add red peppers or sliced carrots, too! Remember, this is in my "slimdown" lineup so feel free to add meat in yours.

9-11 Remembrance

Waking up this crisp September 11th day, I was reminded of the horrible events of nine years ago. We went for a walk in our neighborhood but I was saddened by the lack of respect and patriotism. We passed by 30 homes along our way and only three were flying our nations flag (and we were one of those). How soon we forget. I am proud to be an American. I just hope we as Americans don't become too complacent with the freedoms we have been given. United we stand, divided we fall...

In the days following 9-11 I felt the need to do something with my idle hands so I made this quilt which will always remind me of that day.

God Bless all who have lost their lives that day and my prayers go out to their families.

Roasted Garden Potatoes and Onions

Roasted anything always comes out better tasting. By roasting your veggies the flavor is amazingly enhanced. Without sounding like the guy (Bubba)on Forrest Gump, I've roasted broccoli, green beans, cauliflower, potatoes, garlic, onions, eggplant, red bell pepper, mushrooms, fennel and the list goes on. You can even get more creative just by adding different spices or seasonings, whether fresh or dried.

These potatoes and onions were "special" because they came straight from my garden and I need to give credit to my dad who donated the onion bulbs and spuds early this Spring. I obediently put them into the ground as an experiment, I thought! Out of four spuds I reaped a harvest enough for 4 meals for four people! Next year as I mentioned in a previous blog those spuds will get top ranking. It only seemed fitting that I would invite my dad and mom over to enjoy the harvest dinner of Mojito Chicken with roasted potatoes and onions.

Cut up, depending on size, your potatoes and onions. Place on a cookie sheet pan, drizzle with about 2 T olive oil, a couple sprigs of rosemary and thyme, (removed from stalk) salt and pepper to taste. I also added some garlic cloves that weren't peeled until done to preserve their moisture. I don't feel the need to measure and you shouldn't either. Roasting time varies. You can roast slowly on 350 degrees for 30 mins or faster at 400 degrees for 15-20 minutes. You be the judge, there is no law and the roasting police will not come after you. Just cook it!

Mojito Chicken

This past weekend we enjoyed some of the most beautiful temperatures as we wrap up the Summer. I don't know about you but the searing 90's bakes my brain and the frigid cold freezes my soul. Unless I'm near a body of water whether a river, lake or ocean I'm not a happy girl in the heat. Solution: Mojitos!

I "borrowed" this recipe from the food channel and used it as a guide, so it's still original in a sense. I've barbecued the chicken in the past but switched it up allowing anyone to make it year round inside. If you're fortunate enough to have an outdoor kitchen or you like to grill with your parka on you can still do so.

There are a few steps to making this flavorful chicken. It's worth it.

Rub 6 thighs with the following rub placed in a large plate:

1 T dried basil

1 T onion powder

2 T garlic powder

1 T pepper

1/2 tsp salt

1/2 tsp ground coriander

Place chicken into a gallon plastic bag for 15 minutes while making marinade. Put into mixing bowl:

Marinade

1/2 c orange juice

1 lime, juiced

1/4 c balsamic vinegar

1/4 c olive oil

1 T minced garlic

1/4 c dark rum

Reserve 1/2 cup of marinade for the glaze before putting the chicken in. (place in saucepan). Pour remaining marinade over chicken in the bag. Marinade in refrigerator for at least 2 hours.

Preheat oven to 350 degrees. Or you can fire up the grill at this point.

For oven method, put chicken in roasting pan and cook until done. Usually 35 minutes or so.

Glaze

1/2 c saved marinade

2 T brown sugar

2 T dark rum

1/4 c broth or water

3 T additional water in cup

1 T cornstarch, mix with your 3 T water to form a paste for thickening

salt & pepper to taste

Mix all above ingredients except for cornstarch and 3 T water. Heat on high until reduced. Slowly add the cornstarch mixture to saucepan and stir until thick. Glaze may be poured over cooked chicken or served on the side.

A great side dish for this is my roasted potatoes and onions. Recipe coming up later!

The Great Slimdown Revisited

Week 2 Results

The results are in. The dreaded scale has never been my friend but this morning we made amends. 7 lbs lighter, blood pressure way down and cholesterol medicine reduced by half! What a difference those seven pounds make. But, I have to be honest. I really miss the pasta and fish, so I 'll add fish to the menu once a week, doctor's orders.

I have found some "secret weapons" in my quest for low fat, low sodium snack foods. Whole foods makes a wasabi rice cracker that is amazing. It's not like those cardboard rice cakes of the past. Gag! Also, sugar snap peas taste like you're eating candy, seriously! My cherry tomatoes from the garden are a lifesaver and soooo good. I was even able to have sushi and a glass of Barolo this last week! Believe me when I tell you that I am not feeling deprived when I can eat a smidgen of my favorite foods once in a while.

My reward was a LONG, HILLY walk this morning! I'm refreshed and renewed from the weekend and ready to seize the day. Carpe diem!

Harvesting Makes Me Happy

It really doesn't take much to make me happy. And some of the most simple things are the most pleasurable to me. The thrill of learning how to ride a bike for the first time or maybe driving away (from parents) when you just got your driver's license. Growing and harvesting fresh vegetables that you have nurtured during the Summer. Simple stuff, yet it's not a simple task to grow much of anything in the high desert. I did get enjoyment from reaching into the deep brown earth to uncover my first crop of potatoes. The wait is always worth it. It's a great lesson in delayed gratification which is not practiced much these days. And, besides, I've always loved to dig in the dirt!

Today my husband mentioned that the air felt like Italy. You may ask, "How does the air feel like Italy?". Well, when we traveled to Chianti about 4 years ago in October, every day was blue sky, crisp air, mid 70 degrees. It was perfect weather for one of the most picture perfect places. I felt like I had arrived "home" and I'm not even Italian, or maybe I am and no one told me! We were fortunate to be there during harvest time. One day there were grapes and the next day there were none, or so it seemed. Anyway, today is a kind of "Italy Day" for us.

Today was a partial harvest day in my garden. Harvesting my meager garden is very fulfilling but also a time of closure depending on how you look at it. I planted some onions and potatoes this year. (almost as an experimental joke) The critters did not bother these veggies so they will star in next year's lineup. I realize that Winter will be creeping in soon but for now I'll be content to keep the harvest going as long as I can. Weather and critters permitting!

Today's bounty of potatoes, onions, and, of course, zucchini will be part of the main course for the Labor Day celebration dinner. Recipe to follow for Mojito Chicken!

Creme Brulee Cocktail

Okay, so I succumbed to my weakness. I finally made my creme brulee cocktail. It has been on my featured list for way too long. I know it's not on the slim down plan I'm on but I haven't eaten much today because of our latest weekend project. (And like most of our projects, it took all day.)

We purchased an armoire off craigslist which is absolutely gorgeous. Of course, we don't have a truck so we tried to fit it into the back of our car. (no way) We ended up renting a truck and then the "furniture shuffle " began. Each time we moved a piece all the drawers came out and all was cleaned and vacuumed. When it came time to move the armoire we wished we had David Blaine to levitate this thing. After much lifting, pushing, pulling and positioning we miraculously had it where it will sit for the next 30 years! Needless to say we finished around 4:30. Yes, by this time we were more than ready for this concoction. The "creme brulee cocktail" So, in my weakened state I whipped this up.

I wanted to wait until October which is my hubby's birthday month. After all, it's his favorite desert. I saw this in a recipe book a while back and couldn't wait to try it. I do prefer my wine but it was pretty tasty! It almost tasted like an eggnog without the eggs. It will be a great drink to serve around the Holidays!

1/4 cup vanilla vodka

1/4 cup butterscotch schnapps

1/2 cup half & half (or vanilla flavored creamer)

crushed ice in 2 glasses

sprinkle of nutmeg on top

For this I placed all except nutmeg into blender and mixed until frothy. Pour into glass and top with nutmeg. Yum! If you don't want to blend just serve over ice.

French Country Vegetables

I'm feeling a little french today. Currently I'm reading Julia Child's book "My life in France". She was quite the visionary and had such passion for her cooking. Actually, it's ONE of the books I'm reading. If you're ever at my home you will find books scattered everywhere. These are my friends and one of my addictions. If given the choice to buy new clothes, shoes or a book, I will unflinchingly choose the book! Weird, I know, but a book will last a lifetime not those shoes. The finest scenario would be me on a beach with a book while sipping a glass of wine or margarita after a meal of seafood pasta. And later some ice cream, chocolate, of course! But, a good book will always be by my side.

I know the French have always gotten a bad rap, but, nevertheless it is my heritage. So, today I'll prepare my French Country Vegetables.

6 medium Yukon gold potatoes, bite size

1/3 purple onion, chunks

1 each, zucchini and yellow squash, chunks

7 cloves garlic, halved

1 T fresh chopped thyme

3 T fresh chopped rosemary

1/4 c olive oil

salt and pepper to taste

Place all in a large roasting pan. Bake at 375 degrees for about 45 minutes, mixing every 15 minutes. During the last 15 minutes you can add chopped chicken meat as an option. Garnish with goat cheese and drizzle with more olive oil. Bon appetit!

Roasted Eggplant Dip

Continuing with the healthful eating theme I came up with a recipe that was surprisingly tasteful. Something I could actually serve my hubby without force feeding him.

My first introduction to eggplant was during a birthday dinner at my aunt's house. She married into an Italian family and her in laws brought this over. I devoured it. I was fairly young and didn't know what I was eating at the time but I knew I'd want more of this funny purple vegetable. Especially when it was layered with melted cheese. My dad was never an Italian food fan so we hardly ever had pasta or the likes of eggplant Parmesan growing up. So many years later it would be a regular in my home.

I served the dip along with fat free tortillas broiled after spraying them with an oil substitute like Pam and sprinkling garlic or onion powder, sea salt and dried rosemary for more flavor. Great and guilt free!

1 roasted eggplant

1 roasted red bell pepper

2 cloves garlic, cut

2 T onion

1/2 c garbanzo beans (chick peas)

squeeze of 1/2 lemon

handful of basil, fresh

salt (optional) and pepper to taste

Roast the eggplant and bell pepper in a 400 degree oven until done, turning once. This time will vary (35 mins) Peel and cut up both and place them in a food processor or blender along with the remaining ingredients. Serve on baguette or pita bread wedges. (or my fat free version tortillas)