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Another easy vegetable dish--Roasted Asparagus! My family loved them and I had everything I needed to make them. I didn't have to run to the store and that's a plus!
Roasted Asparagus
Asparagus spears, trimmed
Olive oil
Salt
Pepper
Garlic powder
Parmesan cheese, grated or shredded
Lemon Juice
Preheat oven to 425.
Place trimmed asparagus in a large bowl.
Salt, pepper and garlic powder to taste.
Drizzle olive oil over spears and toss.
Arrange spears in a single layer on a greased baking sheet. Sprinkle with cheese. Bake 12 – 15 minutes until tender. Sprinkle with lemon juice and toss before
serving.
Here is another eggplant recipe that I tried. I really loved it and again, I'm not an eggplant eater. I left the skin on, but it was a little tough. Next time I'll peel the eggplant. But I loved it. Tasted just like a pizza to me, and you can put on whatever toppings you like.
Eggplant Pizza
Eggplant
Mozzarella cheese
Pizza sauce or marinara sauce (I used marinara sauce)
Desired toppings
Slice eggplant in 1/2 inch rounds. Place on paper towel and salt lightly to draw out the water for about 20-30 minutes. Blot dry with paper towel.
Put eggplant on greased baking sheet. Put sauce, then cheese and any other desired topping on each round.
Bake at 400 degrees about 15 minutes or until cheese is bubbly and melted
**I only put cheese on top (added some grated Parmesan), but can't wait to try pepperoni or mushrooms :-) Getting hungry just writing about it!
I got some eggplant in my co-op and tried a couple of new recipes. This is a baked eggplant that was really delicious and easy to make. I'm not a big eggplant eater, but I did enjoy this. Hopefully you will too.
Baked Eggplant
Eggplant
Mayonnaise
Parmesan Cheese (I added some shredded Romano and Asiago cheese to the Parmesan)
Slice eggplant about 1/4 - 1/2 inch thick rounds. Lay eggplant on paper towels and sprinkle with salt to draw out the water. Don't be too heavy handed with the salt or it will be too salty. Let it sit for about 20 - 30 minutes, then blot dry with a paper towel.
Spread mayonnaise on one side of each eggplant slice. Again, don't be heavy handed. Then dip the mayo side down into Parmesan cheese. Put on a greased baking sheet in a single layer, cheese side up.
Bake at 450 degrees for about 12 minutes or until browned.
**I made mine with the skin still on the eggplant. Sometimes the skin can be tough. Next time I make it, I'm going to remove the skin and see how it does. I guess it's really your preference--skin on, skin off.
I also made some pink cream cheese mints for our Pink Posse party, celebrating Breast Cancer Awareness month. Everyone loved them! I'd forgotten how good they are and how easy they are to make. You can make them for any occasion--weddings, Christmas, showers, etc.
Cream Cheese Mints
1 box powdered sugar (16 oz.)
4 oz. cream cheese
2 - 3 drops of flavoring (I used cinnamon)
food coloring (I used small amount of red)
sugar
flexible rubber candy molds (I used a daisy mold)
In a bowl, mix together the powdered sugar, cream chese, flavoring, and food coloring. (I started it with a hand mixer.) Knead ingredients together. Take a small amount of dough, dip in granulated sugar, press into the mold and release onto wax paper. Keep refrigerated until served.
I had a Pink Posse meeting (my breast cancer support group) and we were asked to bring a snack to share. I remembered seeing a picture of Mammo-Grahams last year on Pinterest and thought they were so cute. I was so excited to try to figure out how to make them and share them with everyone. They were so easy and fun to make. And they were a hit! It was a great way to celebrate Breast Cancer Awareness Month!
Mammo-Grahams
Chocolate Graham Crackers
Regular size Pink Marshmallows (not the mini size)
Red gel icing in a tube
Break the graham crackers in half. Place a marshmallow on one half and put in the microwave for about 8 - 10 seconds until marshmallow doubles in size. Quickly remove from microwave and put the other half graham cracker on top, slightly rolling it to make marshmallow come out the side. Put on a tray or plate to cool. Add a small dot of the red gel icing to make the nipple.
**I even made some mini ones. I cut the pink marshmallow into eight pieces and used Oreo Thin Crisps 100 Calorie Wafers. It was definitely more tedious to work with but they were so cute. Here is a picture comparing the size.
So I'm in a vegetable co-op. It's great, but what do you do with a ton of fresh carrots? Make carrot raisin salad, of course. This is an easy, delicious recipe. My husband and I really love it!
Carrot Raisin Salad
2 - 3 cups shredded carrots
3/4 cup raisins
1/8 cup mayonnaise
1 Tablespoon sugar ( I use Stevia)
2 Tablespoons milk
Combine carrots and raisins in a small bowl. In a separate bowl, mix together the mayonnaise, sugar and milk. Whisk together until smooth (dressing consistency). Pour over carrot mixture and toss to coat. Refrigerate for at least an hour before serving. Tastes even better the next day if you have any left :-)
Bananas and Eggs? Sounds like a weird combination to me. And in a weird way it was delicious! My sister gave me this recipe because it was healthy and good for me. I hate to admit it, but she was right. It has a good combination of protein and carbs and is very filling. A good way to start the day. Need I say more!
Banana Egg Pancake
1 egg
1/2 banana, mashed
cinnamon
honey or maple syrup
Mix the egg and banana until well blended. Add a sprinkle of cinnamon to your taste. Mix again.
Spray a small fry pan with Pam. Heat at medium high. Pour in egg mixture. Cook like you are making an omelet,but don't fold. Flip like you would a pancake.
Put in a plate and drizzle with honey or maple syrup--actually I pour it on (as you can tell by the above picture) because I have a sweet tooth. Whether you drizzle or smother, I think you will enjoy this different breakfast treat! Yum!
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