Eggplant for Angie- Its about Time!

OK, OK, I know I have been slacking like crazy!! You would think I would have time about to sit down and spend twenty minutes on a post (working lovely summer teacher hours, having no children and nannying two days a week) but in reality I have been spending so much time eating out...eating in...drinking out...drinking in...that I just couldn't force myself to open my laptop...I knew I would be forced to check my work emails and actually sit down and focus for a minute...I have however had lovely company Ms. Katie from Ohio....Ms. Ronja from Germany...Ms. Allegra's get together in Traverse City...spending time with Ms. Kali when she had an hour off and honestly, the lighting isn't that great for a laptop on a sunny beautiful day in Michigan...so yes...food blogging does seem to be easier in the cold winter months.  So here is a recipe from a month ago...its been along time coming..and I was so hot in my kitchen that I didn't take the time to make it look purty...but in the words of Dan..."mmmmm this good."

One Large Egg plant

olive oil

Goat cheese (or your favorite cheese-kiddos may prefer mozzarella, feta would be good too)

Marinara sauce (vodka or mushroom is yummy)

1/2 cup Cous cous (use pasta, orzo  or rice if you prefer)

shredded parmesan

Salt and pepper

Garlic powder

Fresh basil

Pre-heat oven to 350

Chop your egg plant and cook in a skillet with a little bit of olive oil and salt and pepper...I love a lot of pepper, but your welcome to take it easy...cook just long enough to add a little color to the egg plant, and flip...about four minutes on high on each side...set aside on a sheet pan.

While your are cooking your egg plant...have your rice, noodles or cous cous cooking...I like cous cous because it is less heavy...for more kid friendly you could use Annie's bunny noodles : )

While your cous cous is cooking, take your cooked egg plant and spread a thin layer of goat cheese on top. Sprinkle with garlic powder and set aside.  

On top of your goat cheese layer (or your favorite cheesy layer)  Add the cous cous...(I mixed mine with marinara ahead of time...but you can also spread it and add a spoonful of sauce on top of your noodles)

After you have your wonderful layer of eggplant,  Cheese...cous cous and marinara, add another egg plant on top and sprinkle a little fresh parmesan with a small teaspoon of sauce. Put in oven and bake for ten minutes. Sprinkle with fresh basil, salt to taste and ENJOY!!!

Casa Bolero

116 Portage St.

Kalamazoo, MI 49007

(269) 382-3148

www.casabolerokzoo.com

Benny and I had a wonderful date night riding our bikes downtown Kzoo to Casa Bolero. We had wonderful service in the bar area. Our food came quickly as did our drinks (the bartender was our server and was very on top of things) I have been dreaming of these Enchiladas since I had them a couple of weeks ago (and ate them so fast I forgot to take a picture)....this time I was able to slow myself down and enjoy every bite of it. They also had tequila flights on special....so we sampled two : )

Casa Enchiladas (Mushroom)

(gluten free and vegetarian) -seasoned mushrooms with garlic mushroom cream sauce and Monterey jack cheese. Served with cilantro lime rice and tortilla chips. Mmmmmm these babies left me full and happy. Stuffed with sautéed mushrooms and a sauce that had just the perfect amount of kick. I was so full from guacamole that I was able to take one home and enjoy later.

Tableside Guacamole  (Gluten free)

Tequila Flight with tomato chaser 

Cucumber-jalapeno margarita  

Baked Polenta- Wyclef Jean Radio

I love polenta...super easy, gluten free vegetarian option. You can use it as an appetizer, for breakfast with eggs or as a main meal piled high with veggies.  This recipe is the appetizer version. Polenta can be found at Meijer's usually in the pasta aisle. Less then four dollars for one roll or you can make your own at home. I have not tried the homemade version, but I imagine it is pretty simple and tastes like grits...mmmmmm mmmmm do I love some cheesy grits.  

One roll of Polenta sliced (about 20 pieces)

One cup of sliced mushrooms

Two roma tomatoes sliced

Rondele cheese (I used artichoke)

1/3 cup of feta cheese

1/3 cup of shredded parmesan

Salt and Pepper and garlic powder

Olive oil spray

Pre-heat oven to 350. To make my polenta less mushy I used a griddle, to crisp up a little prior to baking. You can do either way. If you do not have a griddle, you can use a skillet with a little bit of olive oil. Slice the polenta, one roll gave me about twenty pieces. Spray a skillet or pan with olive oil. Add the polenta and sprinkle salt, pepper and garlic powder. Repeat after flipping. After you have crisped your polenta to a nice golden yellow on either side. Lay on a cookie sheet.

Take a small amount of rondele cheese and add a small teaspoon side dollop to each polenta. Place one sliced roma tomato on top of the rondele cheese.

Add a sliced mushroom on top of tomato and sprinkle with feta and parmesan.  

 

 Bake at 350 for fifteen minutes. If you did not crisp your polenta before, you can bake at a higher temperature or broil for the last 5 minutes.  

ENJOY!!!

Avacado Bean Salad

 You Belong with Me-Taylor Swift

This yummy avocado salad, adds a little extra protein then typical guacamole. Love them beans! You can substitute northern beans for garbanzo, refried or navy beans. Add extra jalapenos for some more flavor. Perfect in quesadillas, on top of tacos, with chips or just plain.

2 firm avocados

1 cup of chopped cilantro

1 green onion chopped

1/2 cup of white onion

1 cup chopped celery

1/2 cup of green pepper

1 can of Great Northern Beans

2 jalapenos

1 tablespoon of garlic powder

3 shakes of salt

tablespoon of lime juice

Open can of beans and rinse in strainer, set aside. In a large bowl chop and add green onion, cilantro, white onion, celery, green pepper. Mix well. Add beans. Take two avocado's and chop lengthwise. Dice into small squares and add to bowl. Take two jalapenos and cut lengthwise. Carefully scrape seeds into garbage (make sure they do not touch your fingers, especially if you wear contacts..YOWSA! My friend Ali says put olive oil on your fingers to avoid the sting, I always forget until after). Dice jalapenos. and add to bowl. If you want some extra kick leave some of the seeds.  Add salt, lime juice, garlic powder. Mix well-I leave the seed in with the mixture to keep the color longer the lime juice helps with this as well.

Enjoy!

Stir Fry

Fireworks-Katy Perry

1 cup cubed tofu  (extra firm)

1 cup mushrooms sliced

1/2 zucchini

1 cup of bean sprouts

1/4 cup of baby corn (found in produce section by tofu)

1/4 cup of water chestnuts (also found in produce section)

1/4 cup of bamboo slices (" ")

1 tablespoon of olive oil

2 tablespoons garlic powder

salt and pepper

Shirataki fettuccini (found by tofu as well)

San J-Szechuan Hot and Spicy

I started with a tablespoon of the San J, you can add as much as you like depending on your spicy-lovin' level. If you do not want to use the fettuccini there are many other options. In the ethnic section you can find Udon noodles, or Rice noodles, or brown rice works well too. Whatever your heart fancies. The tofu is also optional...the Shirataki noodles have protein in them.

Heat a skillet with olive oil, toss in tofu and then add all of the veggies and sprinkle garlic powder on top with a few shakes of salt. I cooked everything and then added the San J at the end. Won ton noodles add a nice crunch on top. The Shirataki only takes three minutes to boil, so sauté your veggies and tofu and turn on low while you wait for the pasta.

Enjoy!!

Dilly Egg Salad

Folsom Prison Blues

I'm not really an egg fan, but sometimes I get a mad craving for some egg salad. I took the yolk out of mine after hard boiling them (pups greatly appreciate the treat), but feel free to leave yours in. The first day I ate mine with a Smart Pocket Pita and a slice of Munster cheese. The second day it was great with tortilla chips. If you are not into eggs you can replace the eggs with firm tofu.

6 eggs

1/4 cup of Greek yogurt

teaspoon of fresh dill

1/4 cup of Dijon mustard

1 dill pickle spear

1/4 cup of shredded carrots

1 teaspoon of garlic powder

2 celery sticks

1/4 cup of shredded parsley

Hard boil your eggs (fill pan with water, put eggs in before boiling) cook for fifteen minutes. When you take an egg out it should spin smoothly and you will know its done. While your eggs are boiling add mustard, fresh dill and chopped parsley to a bowl. Chop your dill pickle and celery sticks into small pieces. Add your garlic powder and a few shakes of salt to bowl. Mix well.

When eggs are done, let cold water run over them until they are cool. Peel eggs and place in bowl. I used my kitchen scissors then a potato masher to mix.

Enjoy!!!

Spaghetti Squash for Katy

We are Young-Fun

One of my dear friends requested I make a Spaghetti squash recipe...I have only cooked one once, however accepted the challenge and it turned out wonderfully. Left me feeling a happy full, not an overstuffed you get from pasta sometimes. Katy and I have had many fun times, singing our hearts out to We are Young. Hope you like the recipe Katy! I went with a Green theme in honor of St. Patrick's day.

3 large asparagus

1 zucchini

1 spaghetti squash

1/2 cup of chopped fresh basil

1 1/2 cups of chopped fresh spinach/kale mix

1 tablespoon of olive oil

garlic powder

three cloves of garlic

salt and pepper

shredded parmesan cheese

Pre-heat oven to 375, cut spaghetti squash in half and clean out the seeds, lay face down on a pan and cook for 30 minutes, flip over after 30 and cook the last ten minutes face up. While the squash is cooking, chop your asparagus and zucchini and sauté in a pan with a little bit of olive oil and a sprinkle of salt (15 minutes on low). Using a blender or a food processor, put your garlic cloves, spinach and basil, add olive oil to top of greens. Blend until finely chopped. When the squash is done, put in large bowl, add the zucchini and asparagus and mix. Add the basil and spinach mixture and sprinkle salt and pepper. Mix well. Serve with shredded parmesan on top.

If you want a red version, my lil' sister Bitty makes her Spaghetti squash with Newman's Own red sauce, Morning Star sausage crumbles, onion, parmesan and butter.

Enjoy!



Pasta Medley Mix

Carolina-Radio

This mixture is a concoction that works well with brown rice, pasta, cous cous or on its own if you add extra spinach...the capers and green olives add a nice bit of salty-ness.

3 gloves of garlic

1 tablespoon of roasted garlic and herb Earth Balance

3 green onions

1/2 white onion

2 tablespoons capers

2 cups of fresh spinach

1/2 cup of parsley

1 Roma tomato

1 zucchini
1/4 cup green olives

Pasta of your choice (I used Wild Mushroom Ravioli for my dish and Braille Plus Farfalle pasta for Benny) 

Begin by following directions with your rice/pasta/ravioli-whichever your heart desires.

Use a garlic press on your three cloves of garlic, put in the middle of the pan with the Earth Balance and turn on low. Chop the onion, tomato, green onions, spinach, zucchini and spinach. Dice the green olives and measure capers. Sauté items for 8-10 minutes, mix with the grain of your choice.
Zucchini side coming soon.


enjoy!!!

Salsa

The Misfits Radio

1 Cup of cilantro

Three cloves of garlic

2 Garden tomatoes

1 Roma tomato

1/2 cup of red pepper

1 cup purple onion

teaspoon of salt

2 teaspoons garlic powder

1/4 cup of water

1 can of Rotel with chili's (optional)

Put 3/4 cup of purple onion in food processor, with 3 cloves of garlic, water, 1 roma tomato and 1 garden tomato. Blend until a smooth liquid, put in mixing bowl.

Chop cilantro, remainder of tomato and onion. Add to mixing bowl. Add garlic powder and salt.

I use the Rotel when I don't want to mess with cutting jalapenos and to add more liquid. It can be poured directly into mix or blended in the food processor. Adds a nice kick!

ENJOY!

 

Black Bean and Corn Salad

Black Bean and Corn Salad

Mumford and Sons Radio

3 ears of corn

3/4 cup of red pepper

3/4 cup of yellow pepper

3/4 cup of orange pepper

3/4 cup of cilantro

lemon juice

lime juice

1 roma tomato

1 can of black beans

1 avocado

teaspoon chili powder

1 tablespoon garlic powder

3/4 cup purple onion

teaspoon of salt

1 cup of celery

1/2 cup of Jalapeno's (optional)

Shuck the Corn and boil for ten minutes, until yellow, set aside to cool. Dice peppers, celery, onion, cilantro, tomato and avocado.

Mix in large bowl, add chili powder, squeeze of lemon and lime, salt

Drain the black beans and rinse with water, add to bowl

Cut the corn off of the cob after cool, mix in bowl with other items.

Add garlic powder and diced jalapenos

Enjoy!



Tofu Salad

Tofu Salad

Wagon Wheel Radio

This is a very filling salad, I usually make a side dish, however the warm mushrooms and tofu leave me full and happy.  This station has some wonderful sing along at the top of your lungs songs.

Makes one salad

 1 1/2 Cup chopped Kale/Spinach mix
 1/4 cup of black olives
1/4 cup diced white onion
1/4 cup of Feta crumbles
2 tablespoons of shredded Mozzarella
1/4 cup of Chi chi beans
1/4 cup of Green and yellow pepper diced
half of a handful of Sprouts
1/4 cup of Shredded carrots

1/2 cup of firm tofu diced

1/2 cup chopped mushrooms

Black pepper, salt and tablespoon of olive oil, one garlic clove

Mix a tablespoon of olive oil in pan, add five grinds of black pepper and sprinkle with salt, add pressed garlic clove to oil. Turn on low, when oil is heated add the diced tofu and chopped onions, when tofu is brown on one side add the chopped mushrooms and cook for another five minutes. If you like your tofu more firm cook longer. While your tofu is simmering, add the kale, sprouts, olives, carrots, peppers to a plate. Drain your chi chi beans and add. Sprinkle cheese and feta on top. Add your tofu and mushroom mix. No dressing needed.

Enjoy!

Cheesy Cauliflower

You and I (Ingrid Michelson) Radio

This is a healthier version of mac and cheese. I added a second option at the bottom, I am always craving some cheesy goodness, so better to give in to Cauliflower...instead of noodles.

Makes 2 large servings

Head of cauliflower

1/4 cup of Veggie broth

3 garlic cloves

1 Tablespoon soy butter

1 cup of cheese (I used Colby and feta but pick your favorite)

1 cup of fresh spinach

Panko (optional)

Salt and Pepper

Pre-heat oven for 400, steam the Cauliflower with 1/2 cup of water for 8 minutes, drain.

Smash cauliflower, add butter, spinach, pressed garlic, veggie broth.

Add 3/4 cup of your favorite cheese. Put in oven safe dish, sprinkle the remainder of cheese on top of cauliflower, sprinkle panko on top with fresh ground pepper and a little bit of salt. Bake for ten minutes.

Another option for this dish-sauté mushrooms and green onion, sprinkle on top, skip the baking step and add feta cheese.

Enjoy!