Friday, July 29, 2011

Eggplant Lasagna

When I was at Publix this week to pick up the five-grain Italian bread that Jerry and I LOVE, they had some beautiful eggplant!I bought 2 and decided today to make them into a lasagna type casserole, without the pasta. It is a cross between lasagna, eggplant parmasan and mousaka. I got the idea from a recipe I saw online that sliced the eggplants lengthwise and covered them with tomato sauce. Jerry, Myriam and I loved it tonight. Hope you enjoy it!

Eggplant Lasagna

2 med. to large eggplant, peeled, sliced 1/4 inch deep lengthwise.
1 pound lean ground beef
1-24oz jar spaghetti sauce(I used Bertoilli Tomato and Basil)
2 c. mozarella cheese, shredded
1 c. Parmasan cheese, shredded
2 c. bread crumbs (I used 3 leftover hamburger buns)
olive oil

1. Take prepared eggplant slices and saute in a single layer, few at a time, in a small amount of olive oil.I sprinkled each very lightly with salt and black pepper. Cook each one until is turns slightly brown on the edges and is limp. I added a little olive oil to each batch. Set aside on a plate.

2. In same pan, brown the hamburger meat. Drain and set aside.

3. Grease the bottom of a 9 x 13 casserole or lasagna pan.

4. Sprinkle bottom of pan with 2/3 cup bread crumbs.

5. Layer half of the eggplant slices on bottom of pan.

6. Sprinkle 1/2 of the hamburger meat over the eggplant.

7. Cover this with 1/2 of the spaghetti sauce.

8. Next sprinkle 1 cup of the mozerella and 1/2 cup of the parmasan over the pan.

9. Top with 2/3 cup bread crumbs.

10. Repeat layers of eggplant, meat,sauce, cheeses and bread crumbs.

11. Drizzle olive oil lightly over the top.

Bake at 350 degrees for 35-40 minutes.

Serve with a tossed green salad and a good loaf of french bread.

Thursday, July 28, 2011

Mexican Layered Casserole

My goal for our family meals is to have as many meals at home as possible. We can save the going out to eat for special occasions and being with friends. I have found over 43 years of homekeeping, that if I keep a wide variety of basic ingredients on hand, especially those with long shelf life, I am better able to whip up a meal that is delicious, and nutritious even when tired or rushed by a busy day. This would include rice, a variety of canned beans, canned tomatoes, canned green chilies, salsa, cans of coconut milk (lite), assorted pastas, frozen soup vegetables, corn (frozen or canned), canned green beans. Of course in the summer all of these items are much better fresh. But I do not always have time or energy to go to the Farmer's Market or grocery.

The refrigerated items I keep on hand are: eggs, tortillas, plain yogurt, light sour cream,onions,garlic, green peppers, celery, carrots, green onions, potatoes. I usually keep some cheddar, mozzarella, and/or montery jack cheese on hand.

I always shop for meat in the marked down, quick sale section (monday and tuesdays are good days for this) and freeze it. So I almost always have chicken breast or thighs, stew meat,ground beef, pork chops or fish fillets ready to thaw in the microwave for quick preps.

My most important spices to keep on hand are: salt, black pepper, hot pepper, chili powder, a good curry powder, hungarian paprika, oregano, thyme, bay leaf, sage, and rosemary. Also keep a bottle of soy sauce and boullion cubes (chicken and beef) in the refrigerator.

This saves alot of time and money and is just a matter of being prepared. With a few basic ingredients, you can cook italian, mexican, oriental or American meals by just altering your spices and prep methods.

The following recipe happened one day when I needed a quick meal and these were the ingredients I had on hand. It was quick, tasty and nutrious. And a lot less expensive than going out to eat.

Mexican Layered Casserole

1 pound lean ground beef
2 cups salsa
12 corn tortillas
1 pint lite sour cream
1 small can refried beans
2-3 cups shredded cheddar or monterey jack cheese
1 small package frozen corn
½ onion , chopped (optional)
1 can chopped green chilies (optional)

1. Lightly spray with Pam a 13x9x2 pan. Begin layers with corn tortillas on the bottom.

2. Add ½ of the refried beans, then ½ of the ground beef.

3. Sprinkle 1/3 of the cheese over this, along with ½ of the corn.

4.Pour 2/3 cup of salsa over layer. Dot the top with ½ the sour cream.

5. Begin another layer with corn tortillas, remainder of beans, remainder of the ground beef, 1/3 of the cheese and remainder of corn.

6. Again pour 2/3 cup of salsa over layer and dot top with remaining sour cream.

7. Cover with another layer of tortillas and then top with remaining salsa and cheese.

(Chopped onion and chopped green chilies may be added to the layers for a spicer mixture.)

8. Bake in oven until heated through and cheese is melted at 350 degrees, approximately 30-40 minutes.


Shopping list:
1 pound ground beef
2 cups salsa
12 corn tortillas
1 pint sour cream
1 small can refried beans
1 small package frozen corn
2-3 cups shredded cheddar or monterey jack cheese
1 onion (optional)
1 can green chilies(optional)

Gayle Trousdale, 1-16-00

Tuesday, July 26, 2011

Tomato Leek Pie with Bacon

STomatoes are like gold from the garden this time of year. Tonight for dinner I prepared this recipe for Tomato Pie. It is a perfect way to use these tomatoes. I have seen several versions of this recipe in different magazines and newspapers. This version came from Barb Ford, the food columnist for the Daily News Journal in Murfreesboro. It makes a great main dish with a side salad for lunch or light dinner. I always get raving reviews when I take this to potlucks.

The recipe calls for green, yellow and red tomatoes. It has lovely layers of colors and a little more tang that way. But I used all red tomatoes from the garden and it was delicious. Do not skip the salting step for the tomatoes. That removes alot of the water from them and keeps the pie from being too watery. Also, the original recipe calls for leeks, which I never have on hand, so I used one small onion instead. Hope you try it and enjoy it.
Recipe makes one pie.
Tomato Leek Pie with Bacon (Barb Ford, DNJ)

1 deepdish pie crust (I use Pillsbury's)
1 med. red tomato
1 med. green tomato
1 med. yellow tomato
3 med. leeks, bulb only, thinly sliced (I have used 1 med. onion)
2 Tbsp. butter
5 strips pepper bacon, cooked crisp and crumbled
Kosher salt
Black papper
1 cup grated Parmesan cheese
1/2 cup light mayo
1 large egg

1. Cook pie crust at 450 degrees until golden brown, about 8-10 min. Remove from oven.

2. Cut tomatoes into 1/4 inch slices. Spread slices onto a wire cooling rack covered with paper towels. Sprinkle the tops with Kosher salt. Let sit for 30 min. Gently pat the tops of the tomatoes dry with a paper towel.

3. Fry bacon crisp, blot off fat, and crumble.

4. Saute leeks or onions in butter until tender and slightly browned.

5. Place cooked leeks on bottom of pie shell, covering the bottom completely.

6. Crumble bacon and spread over the leeks.

7. Place green tomato slices over the bacon. Sprinkle with black pepper.

8. Next layer yellow tomato slices on the pie. Sprinkle with black pepper.

9. Next layer red tomato slices on the pie and sprinkle with black pepper.

10. Combine cheese, mayo and egg. Mix well. Spread this mixture on top of the pie. Make sure tomatoes are well covered.

11. Cook pie in a 375 degree oven for 30 min. Top should be golden brown. Let stand for at least 10 min. before serving.

Monday, July 25, 2011

Laura Brown's Black Bean and Corn Salsa

If you would like a cool, refreshing snack, appetizer or side dish, try this salsa recipe. I acquired it at least 6 years ago from my dear friend Laura Brown. She generously shared it with me after I fell in love with it at a potluck. Laura is a true friend. When I was struggling with the infections in my right knee for 3 years, she was always there to help. She even brought her sons to wash my windows one saturday. That is above and beyond the call of friendship!

This recipe uses simple ingredients and is really low fat and fresh tasting. It can be altered to your taste. Add more or less hot pepper to your taste. I have used yellow/white corn mix from a can or frozen instead of the shoepeg corn. But if you have fresh corn, even better, just blanch it first and then cut off the cob. I have also added green peppers or banana peppers if I have them fresh. Serve with tortilla chips as a salsa dip, or use it over a baked chicken breast or to top off a taco. Enjoy!

Black Bean and Corn Salsa

1 lb. fresh tomatoes, diced
2 Tbsp. onion , chopped
2 serano or jalapeno peppers, chopped finely (seed them if you was them less hot)
2 Tbsp. fresh cilantro, chopped
1 tsp. sugar
1 tsp. salt
1-2 Tbsp. fresh lime juice
2 cups cooked (canned) black beans, drained and rinsed
2 cups white shoepeg corn, drained

Combine all ingredients and let set in refrigerator for 1 hours for flavors to blend.

Friday, July 22, 2011

Broccoli Salad- the Weekend is here!

The weekend is upon us and time for some laid back, cool summer food. Family get togethers, picnics, swimming. We all love salads and quick food in the summer. Below is the Broccoli Salad recipe that I have been making for the past 15 years. I got is from a cousin in Jerry's family, Gwen Loftis, who is a great cook. I often take it to potlucks and it disappears quickly. Mr. World-Traveler, my husband Jerry, eats anything overseas but will not eat cooked broccoli! So this recipe using fresh, raw broccoli is my only way of getting it past him. Hope you have a great weekend and enjoy this recipe. See you on Monday.

Broccoli Salad

3 stalks raw broccoli, washed,and cut into small pieces (I use the tender stems, also, just peel and cut them up.)
2/3 c. raisins
1 stalk celery, med. fine chopped
1/2 c. onion, chopped finely
10 slices bacon, fried, blotted and crumbled
3 Tbsp. pecan, chopped

Dressing:
3 Tbsp. any vinegar (I like rice vinegar)
1 c. mayo (I used the light)
1/2 c. sugar (I have substitued sweetener for the sugar to save calories)


1. Mix the dressing in a small bowl.
2. Mix all other ingredients in a larger mixing bowl except the bacon and the pecans.
3. Pour the dressing over the ingredients and gently turn to coat all. Refrigerate.
4. Just before serving, mix in the bacon and the pecans.
5. Pour into a lovely glass or ceramic salad bowl and serve.

Get in the front of the line, because it will go quickly! It is great with any barbequed meat, or ham slices. If you have any leftovers, they can be saved and eatten the next day, but they are not as fresh or tasty as the first day. This is why I usually only make it for a dinner party or potluck.

Thursday, July 21, 2011

Minnie Bailey's Enchilladas

How about some enchilladas for dinner! I have always loved these spicy little bundles smothered with sauce and cheese. While living in southern California I learned to make them from a spicy little lady named Minnie Bailey. She was a widow, sold Shakley and loved everyone. She would invite large groups of people to her very small house, serve enchilladas and sell her Shakley products. They were the best enchilladas I had ever had and so simple to make. She told me how she made them and I have been doing it ever since. I made some last week. This recipe made two 9x13 pans. So we ate one last week and I froze the other. They are for dinner tonight.
You can use chicken, beef or pork as your protein or just cheese. You can use flour or corn tortillas (Minnie used corn which is Jerry's favorite). There is also the choice of a green (tomatillo based) or red(tomato based) sauce. Here is my take on it:

Minnie Bailey's Enchilladas

2 large chicken breasts(cooked and cubed)
1 onion, chopped
1 jalapeno pepper, finely chopped
1 can chopped green chillies, drained
4 cups shredded monterey jack cheese
1cup sour cream
1 tsp. salt
1 large can enchillada sauce
10-12 tortillas (go ahead and get 2 packages if small tortillas)

1. First I cook my chicken breasts in water to cover with salt, black pepper and a bay leaf.(save broth for use in a soup or other dish.)
2. Chop or shred chicken and place in a mixing bowl.
2. Add to this the onion, jalapeno pepper, green chillies, sour cream and 2 cups of the shredded cheese. Mix well.
Add about a teaspoon of salt to taste.
3. Spray a 9x13 glass pan with Pam. Then put about 3 Tbsp. of your enchillada sauce on the bottom of the dish.
4. Wrap about 4 tortillas at a time in a dish towel and warm in the microwave for 30 sec. or until warm and soft. This prevents them from cracking and breaking when you roll them up.
5. One by one fill each tortilla with a generous amount of the filling, about 2-3 Tbsp. The amount will vary depending on which type and size of tortilla you use.
6. Place each filled tortilla side by side long ways of the dish until it is full. Then I can usually get 2 or 3 more horizontally at the top of these. If you have more filling, make another pan to use later. You can push them in fairly tight because as the cheese melts, they will deflate.
7. Once your pan is full, pour enough of the enchillada sauce over the top of the pan to cover all the rolls, but not enough to float them.
8. Put the other 2 cups of cheese on top of the sauce.

Bake in a 350 degree oven for 40-45 minutes. Long enough to cook to the onions and melt the cheese.
Serve with a lettuce salad, chips and guacamole, or salsa. Fruit is a good side dish also. Some people like to add sour cream on top as they eat.
Here's to Minnie! Thanks Sweet Heart, we love you. Tell the Lord we are coming soon

Wednesday, July 20, 2011

Scotch Scones with Blueberries

I have been thinking of scones lately and how much I would enjoy some for breakfast. My friend Mary Pockat mentioned that her friend Margaret Wright used to make the best scones. Margaret has now passed on, but some may remember her and her husband Neil for whom the Wright Theater at MTSU is named. The following recipe is from Margaret. I made it with butter instead of Crisco and they were delicious and soft. If you want a crunchier scone, use the Crisco. The blueberries were my addition, but they would be great with raisins, or dried fruit, or just plain. Enjoy!

Scotch Scone

2 c. all purpose flour
4 Tbsp. sugar
3 tsp, baking powder
1/4 tsp.salt
6 heaping Tbsp. Crisco (7 Tbsp. butter)
3/4 c. buttermilk
3/4 c. fresh blueberries

1. Sift all the dry ingredients together.
2. Cut in the shortening or butter until crumbly.
3. Add the buttermilk gradually.
4. Put dough out on floured board and knead gently 2 or 3 times.
5. Fold in blueberries very gently.
6. Roll out dough like biscuits and put cut out scones on a cookie sheet or divide into 16 pieces for a mini scone pan (from King Arthur Flour)that has been sprayed with Pam.
7. Cook at 400 degrees for 12-15 min. or until light brown.

You can top the scones with some sprinkles of sugar before they are baked if you like.
Wonderful for breakfast, brunch or tea.

Tuesday, July 19, 2011

Jollof Rice

Tonight we are having Jollof Rice for dinner. This is a popular West African dish. It is a simple two dish meal that will stretch your beef to feed more people. If you have people in your house who can not take hot pepper, leave if out and provide powdered pepper on the side for those who enjoy a kick. There are many varieties, but this is my recipe:

1 lb stew beef (cut into 1/2 inch cubes)
2 Tbsp canola oil
1 onion, chopped
1-3 cayenne or jalapeno peppers  chopped finely, to taste
4 medium size potatoes, peeled and cut to 1 inch cubes
2 Tbsp tomato paste
1 can petite diced tomatoes (14.5 oz), undrained
1 boullion cube or 1 tsp. Tone boullion paste (from Sams)
water if needed
salt and black pepper to taste
white rice
1. Brown beef in oil, then take out of pan and set aside.
2. Add potatoes to pan, brown slightly and add to beef.
3. Add onions and hot peppers to pan and cook until onions are almost brown.
4. Add meet and potatoes back to pan with onions.
5. Add canned tomatoes and tomato paste, stir to mix.
6. Add enough water that meat and potatoes are covered.
7. Add boullion cube, salt and black pepper. Stir to mix
8. Cook covered until meat and potatoes are done.
the longer you cook it, the thicker it will be. You do not want the potatoes to be mushy. If your beef is very tough, wait until the last 20 min. to add the potatoes back. If it gets too dry or thick, just add a bit more water.
9.Cook rice as directed on package. The amount depends on how much your family eats. For this much sauce, I usually cook about 3 cups of rice. It is all great as leftovers.
10. Serve meat and sauce over rice with a nice lettuce or cucumber salad. (Some recipes for Jollof Rice mix the sauce and rice together and serve as one dish. This makes a pretty red rice dish.)

Texas New Potato Salad with Grilled Red Onions

Texas New Potato Salad with Grilled Red Onions
This sounds like a really different, but delicious potato salad. Will let you know how it turns out.
This is a link from:
mccormickgourmet.com