Tags: asparagus, carrots, eggplant, lentils, rice, tomatoes
I love deals as much as the next girl so I was pretty pumped when I found a humungous eggplant on the reduced price produce rack at Harris Teeter. I got a monster eggplant for 75 cents!!!
I searched high and low for what I wanted to do with this beauty. Recently we’ve just been cutting the eggplant up and roasting it so I knew I wanted to do something different from that.
So after a lot of searching I got the idea to do a Stuffed Eggplant.
First I cut the top and bottom off the eggplant then cut it lengthwise.
Then I scooped out the middle of the eggplant, leaving a 1-2” thick layer and cut the scooped out middle part into cubes.
James was nice enough to start dinner before I got home by cooking 1/2 c. of brown rice and 1/2c of lentils in some water with Better than Bullion in it. I walked into a house already smelling delicious!
I sautéed some frozen asparagus from Trader Joes in some olive oil and garlic. I removed those from the pan and put the cubed eggplant, a drained can of diced tomatoes, 1 copped carrot and a big handful of chopped spinach into the skillet.
I sautéed that until everything was soft, adding in some soy sauce, rice vinegar, salt + pepper, and the juice of half of a lemon along the way.
Then I layered everything up into the eggplant. First the rice mixutre, then the asparagus and then the veggie mixture.
I put it in the oven at 375* for about 20 minutes.
The eggplant collapsed a little as it got softer in the oven so it wasn’t the prettiest thing. I’m having a hard time with the whole making my food pretty thing! It sure looked pretty BEFORE I put it in the oven (above) but afterward it all kind of fell apart and the colors weren’t as vibrant. Boo. Oh well, it still tasted good.
The rice wine vinegar was a nice compliment to this meal. I liked the contrast of the vinegar to the almost gravy like taste of the rice + lentils. Oven roasted eggplant is always delicious too. It takes on such a nice and meaty texture.
This recipe made a ton of food so I know James will have stuff to eat while I’m gone!
I can’t wait to go to New Orleans tomorrow! I will definitely try to take pictures of some of the delicious eats I know I’ll be having!
Time to finish up packing and go to SLEEP! I’m absolutely exhausted!
Tags: green pepper, Mushrooms, Onions, potatoes, recipe, rice, soy grounds
I love things that are passed down. I love the history behind it, the stories and the feelings that are always attached to it.
I love the ring my mom gave my for my 21st birthday – the first nice piece of jewelry she had ever received.
I love my red hair that I got from my grandpa
And I love recipes. I love the recipes that taste like home. The most infamous recipe in our family is radio dish. My great grandmother got this recipe during the depression. It’s called radio dish because, well, she heard it on the radio. It’s made of simple, inexpensive ingredients. It isn’t a glamorous meal, but to me it’s home.
When I e-mailed my mom for the recipe, this is what I got:
“Here’s the radio dish recipe: Sliced raw potatoes
Sliced green peppers
l lb. ground beef
3 cans tomato soup (original recipe said 2 but 3 is better)
1/4 cup water
Repeat layers in 13 inch casserole dish, cover with aluminum foil, and bake for 3 hours at 275-300 degrees.”
Not too specific! Here are the quantities I used: 3 potatoes, 2 green peppers, 1 medium onion, 2 cans of tomato soup, 1 package of soy crumbles and 1,25 cups of brown rice.
Apparently the Smart Ground was on sale, but any of the frozen crumbles work too!
Here’s it out of the package. For some reason I thought people might be interested to see what it looks like…
In the casserole dish, pre soup:
Post soup and crumbles:
After being baked for 3 hours:
I really can’t even tell you how good this tasted. I’m feeling a little under the weather and this was JUST what I needed. It is just what I remembered it tasting like!! It’s just so warm and full of comfort. I love it.
My salad had spinach, mushrooms, and yellow squash with balsamic vinegar and peanut sauce on top.
Thankfully, this makes a LOT of food which makes the 3 hours of waiting all worth it! And also means that I will be happy with leftovers for a long while!
I have a Physical Therapy appointment at 7:30 AM tomorrow. Blech! Can anyone tell me what to expect?? Will I need to shower again after it ? I hope not (have to go to work directly from PT!). I’m going to get a foam roller from them. They said they will be able to tell me what density I need…plus the rollers there are waaaay less expensive then other places I’ve looked.
What’s a family tradition that always makes you feel the warmth of home??
Tags: black beans, cabbage, garlic, marinara, Onions, peas, rice
Today is one of the best days ever because I found out I got into my top choice law school!!!!!!!!!!!!! YAY!!!!!!!!!!!!! I’m still on cloud nine. I keep saying to myself that I am going to that law school because I still can’t believe it. Gosh I’m sooo happy!
I’m hoping the good news keeps on coming this week…mainly in regards to the ortho appointment I have on Thursday. Eep! Happy thoughts… I actually went on the elliptical today and it didn’t hurt! I went on for 40 minutes and kept it at a really low resistance. I think that made the difference.
Unfortunately James didn’t get home until 8:30 tonight so I was a bundle of energy! So I set out to make something new! We had a head of cabbage in our fridge that I wanted to use so I thought making stuffed cabbage leaves would be fun. I used Kath’s recipe, with some modifications. Here’s what I used:
Stuffed Cabbage Leaves
- TJ’s Brown Rice Medley (“A blend of long-grain brown rice, black barley and daikon radish seeds)
- Black beans
- Half a very small onion
- 1/4 c. crushed blistered peanuts
- 2 cloves garlic, minced
- 1 Cup Diced cabbage
- 1 tsp garam masala
- 1/2 tsp chili powder
- 1/2 tsp cumin
I sauteed everything together until everything was soft. Then, after I steamed some of the larger cabbage leaves, I put 1/3 c. of the mixture into each leaf…..
rolled it up and put it seam down in a baking dish.
Then I put 1 c. of prepared marinara sauce on top + a big hand full of shredded lite Mexican blend cheese from TJ’s. I baked it at 400* for 17 minutes then broiled it for 4 minutes.
Post Texas Pete smothering:
This was the first time I used the garam masala so I was pretty excited and this did not disappoint! It was a different flavor then we’re used to eating, but in a good way. This wasn’t heavy at all. I think the addition of crushed peanuts was a winner. I think even adding a little peanut sauce to the rice would help bring out the other spices more. Or maybe instead of topping it with marinara, topping it with a peanut sauce. James is currently having seconds.
Okay. Now it’s time for chocolate, reading in bed and sleep! See you tomorrow!