Turkish Eggplant Casserole with Tomatoes (Imam Bayildi)

I tried this recipe I found on Pinterest....Yummmm Keeper!!

Original recipe is  from Feed Me Phoebe

Turkish Eggplant Casserole with Tomatoes (Imam Bayildi)

This Turkish eggplant recipe "Imam Bayildi" is a perfect vegetarian weeknight dinner. It's great for making ahead of time, as the flavors only get better. Inspired by The Greek Vegetarian.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 1 hour 20 minutes

Ingredients

• 2 medium eggplant (or 4 small Italian eggplant), about 1 3/4 pound, thinly sliced 1/4 inch thick lengthwise
• Sea salt
• Olive oil
• 1 small yellow onion, diced
• 2 large garlic cloves, minced
• 1/4 teaspoon red chili flakes
• Dash of cinnamon
• One 14.5 ounce can diced tomatoes
• 2 tablespoons finely chopped fresh parsley, divided

Instructions

1. Preheat the oven to 350 degrees F.
2. Lightly salt the eggplant slices and allow to stand for 20 minutes. Pat the slices dry and set aside.
3. Heat a thin layer of olive oil in a large oven proof (preferably cast iron) skillet. Pan fry the eggplant in batches over medium-high heat until golden brown on both sides, about 2 minutes per side. Add more oil as necessary between batches so the eggplant doesn't burn, but try not to have too heavy a hand - the pan just needs to be greased. Remove the eggplant to a plate.
4. Add the onion to the skillet and saute over medium heat until soft, 5 minutes. Add the garlic, chili flakes, 1/2 teaspoon sea salt and cinnamon. Cook for one minute more, until fragrant. Carefully pour in the tomatoes and simmer until thickened slightly, 5 minutes. Remove from the heat and stir in half the parsley.
5. If using an ovenproof skillet, remove 3/4 of the sauce to a bowl, leaving a thin layer behind. Otherwise, add 1/4 cup of sauce to the bottom of a 8x8 or comparable casserole dish. Arrange one layer of eggplant evenly in the bottom of the skillet or dish. Slather with a layer of sauce, and repeat with the remaining eggplant and sauce - like you would a lasagna.
6. Cover with foil and bake in the oven for 45 minutes, until the eggplant is very soft and the sauce has reduced. Allow to sit for 10 minutes before cutting into it. Garnish with the remaining parsley and serve warm or at room temperature.

Black beans and Baby Bella Mushroom burgers

• Cooking Time: 10 minutes
• Servings: 2
• Preparation Time: 15 minutes
• 1 cup baby bella mushrooms, chopped
• 1 cup cooked black beans, rinsed and divided
• 1 Large eggs, beaten
• 1/2 cup plus 2 Tbl Panko or Gluten Free Panko
• 2 Tbl minced garlic
• 3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products
• Olive oil

DIRECTIONS

1. In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
2. Next, add in the mushrooms and garlic
3. Mix just until coated.
4. Add in the egg, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
5. Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil.
6. Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a Tbl more of bread crumbs.
7. Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.

Rainbow Carrot Salad From The Crepes Of Wrath

5-6 carrots, peeled and thinly sliced 
4-5 stalks spring garlic or large scallions, thinly sliced 
3 tablespoons red wine vinegar 
2 teaspoons sugar 
¼ teaspoon kosher salt, plus more to taste 
freshly ground black pepper, to taste 
zest of ½ a lemon 

Thinly slice your carrots and your spring garlic or scallions. 
Toss them together in a bowl, then in a smaller bowl, whisk together your red wine vinegar, sugar, salt, pepper, and lemon zest. 
Pour the mixture over the vegetables and toss to combine. 
Allow to sit in the refrigerator, covered or preferably, in an airtight container, for about an hour. 
Serve chilled or at room temperature, alone, with a protein, or on top of salad greens. 
This will keep well, and just start to taste better and better, for up to one week.

Grilled Vegetable Pesto Pizza

So I made this happen!! So glad I did!! I used yellow squash, baby bella mushrooms, onion, red and green peppers.

Got the idea from COOKINCANUCK

Sweet Potato Hash Browns

Sweet Potato Hash Browns

Serves 9

Ingredients

• 4 medium sweet potatoes
• 2 eggs, whisked
• 1/2 cup almond flour
• 2 teaspoons sea salt
• 1/4 cup green onions, chopped (plus some for garnish)
• 1/4 cup coconut oil

Instructions

• 1
  1. Pierce one of the sweet potatoes with a fork. Wrap it in a damp paper towel and place it in a small bowl with 1/2 inch of water. Microwave for 7-9 minutes, or until tender.
• 2
  2. Let this sweet potato sit for 5 minutes. Then drain the water, peel the potato, and mash it with a fork.
• 3
  3. Take the other 3 sweet potatoes and peel them. Then grate them on a box grater using the large holes. In your bowl of grated sweet potatoes, add the previous mashed potato, the 2 eggs, almond flour, sea salt, and green onion. Combine with a spoon.
• 4
  4. In a skillet (I used cast iron), pour coconut oil and heat over medium until your cast iron is hot. If you have a thermometer, it should read 350 degrees. Then drop in sweet potato "cakes" in about 2-3 tablespoon batches. Flatten them with a spatula. Cook on each side for 5 minutes or until golden brown.
• 5
  5. Once cooked, place on a plate with paper towels to drain the oil. Serve HOT!

I halved the recipe used AP flour and vegetable oil. Mine are not Paelo

Just found these recipes so I'm posting them here so it will be easier for me to find them again! Hahaha

Recipes From Mayberry

Clara's Oven Fried Chicken

2 to 3 eggs
1 frying chicken, cut up
Salt & Paprika
All-purpose flour
Shortening

Break the eggs over the chicken, add salt & paprika, and coat the chicken pieces well, mixing by hand. Roll the chicken in flour. In a baking pan or skillet melt the shortening, heating until very hot. Place the chicken in the very hot shortening. Bake in a 400 degree oven until the chicken is done and golden brown. Be sure to turn the chicken over during baking.
Serves 4 to 6


Pan-fried Flounder Floyd

1/2 cup oil
1/2 cup cornmeal
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 lbs. flounder fillets

In a skillet heat the oil over medium heat. In a shallow dish combine the cornmeal, salt, pepper and garlic powder. Roll the fish in the crnmeal mix and drop in the hot oil. Fry for 3 to 5 minutes, until browned. Turn and brown on the other side.
Serves 4 to 6


Town Band Baked Beans

1 16 oz can baked beans
3 Tbs. brown sugar
3 Tbs. Finely chopped celery
3 Tbs. mustard
3 Tbs. chopped onions
3 Tbs. Worcestershire suce
4 Tbs. chopped bacon
3 Tbs. catsup
3 Tbs. molasses
1/4 tsp. salt
1/4 tsp. pepper
3 Tbs. vinegar
Dash of Tabasco sauce

In a casserole dish combine all the ingredients, mixing well. Bake in a 300 degree oven for 3 hours or until thick.
Serves 4 to 6



Siler City Snow Peas

2 Tbs. butter or marg.
4 small new potatoes, quarted
1 lb. fresh snow peas
1 sm. onion
1/2 tsp. salt

In a heavy skillet melt the butter. Add the poatoes and fry over medium heat until golden and crisp. Add the snow peas, onions and salt, and fry for 5 to 7 minutes, until the peas are crisp & tender.
Serves 6

Hello Blogger World!!

Hope all are well!!
I'm still regrouping from hernia repair surgery from back in January!! They tried to kill me yet again!! Spent 10 days in the hospital, came home for a few days than had to go back in for another 10 days, ughhhhhhh!!! Than had a nurse come in every other day to change the wound vac. Was a mess I tell ya!! Thank God for my Mom!! She deserves a battle medal, sainthood something!! I wake up from anesthesia ready to fight!! So she gets the brunt of it, good thing she loves me!!
I've been sewing and quilting a bit plus trying to clean, I just get tired quick.

I tried this Jicama Slaw from a local food store, had the ingredients on the label. So I made some my self, it's really good!! Nice change from regular slaw, plus I didn't read the ings. before I bought it! LOL I'm not a fan of fruit mixed with food!!
So here's my version of:

 Jicama Apple Slaw

Everything is either match sticks or shredded

1 medium Jicama  root
1 gala apple
1 small red onion
1 green pepper, feel free to use other colored peppers, more festive!
1 bag of cole slaw mix
2 stalks of celery
curly parsley
Marzettis poppy seed dressing
Mix all together and enjoy!!
On this batch I forgot to buy celery and curly parsley, next time I'm going to use a granny smith apple.

She Lives!!!! LOL

So life begins again!!!
I haven't had a kidney infection since May 26!!! WAHOOO!! (Knocks on wood)
Had a CT Scan with contrast NO CANCER was found!!!

Been trying to get some stuff done!!
I'm cleaning out my kitchen cabinets, have the island almost done! Putting in new paper too!! Hope to go to the Wallace flea market on Saturday, stuff I haven't touched in years has gotta go!!

I quilted a quilt of Mom's



Made a Origami tote bag

Pattern Here

Saw this crazy Fox @10am in a neighborhood?







Loved making Flour Tortillas
Recipe Here

A bit of what I have been up to

Made a baby quilt for a friends new grandbaby

Made Veggie Pot Stickers
Need to work on the sealing them up??!!

Found the best ever Bananna Bread recipe!!

Buttermilk Banana Blueberry Bread
A great way to use up those lingering, spotty bananas, and the perfect holiday gift that everyone will love!
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs
1/4 cup buttermilk
1/2 teaspoon vanilla extract
3 ripe bananas, mashed
1 cup blueberries
Instructions
Preheat oven to 350 degrees F. Lightly coat four 5 3/4-inch
mini loaf pans with nonstick spray.
In a large bowl, combine flour, baking powder, baking soda
and salt.
In the bowl of an electric mixer fitted with the paddle
attachment, beat butter and sugar on medium-high until light
and fluffy, about 2-3 minutes. Beat in eggs, buttermilk and5/23/2014
2/2
vanilla until well combined. Beat in bananas until well
combined. Gradually add flour mixture to the sugar mixture at
low speed, beating just until incorporated.
Add blueberries and gently toss to combine.
Scoop the batter evenly into the loaf pans. Place into oven and
bake for 30-35 minutes, or until a tester inserted in the center
comes out clean.
Remove from oven and let cool for 15 minutes before inverting
the cake onto a wire rack.

(I didn't use the blueberries)
Found the recipe HERE

Arroz con Pollo 

You'll need a Dutch Oven or a pot you can put in the oven. This recipe makes a good 6-7 servings. You'll have plenty of leftovers. 

Ingredients: 

7 Skinless, Bone-In Chicken Thighs 
Sazon Goya packet 
salt and pepper 
fresh lime juice 

1 medium onion chopped 
1/2 red bell pepper chopped 
1/2 cubannelle pepper chopped 
1 teaspoon of dried oregano 
4 garlic cloves minced 

Sazon Goya packet 
1-1/2 cups of chicken broth 
(or to save money, 1-1/2 cups of hot water and 
3/4 of a packet of Goya Chicken Bouillion) 
1 14 0z. can of Diced Tomatoes with juice 
squeeze of fresh lime juice 

3/4 cup of Goya pimento-stuffed olives chopped 
2 tablespoons of Goya capers 
1-1/2 cups of long-grain white rice (rinsed) 

3/4 cup of frozen peas 

lots of fresh cilantro 

--------- 
Preheat your oven to 350 degrees. 
Season the chicken thighs with salt, pepper and a whole packet of Sazon Goya. Let sit. Right before you use the thighs, spritz them with some lime juice. 
Over medium-high heat, heat up some olive oil in your dutch oven. Add the chicken thighs in batches. I recommend starting off with 1 then doing batches of 2-3. Make sure the oil is hot and rippling before you add the chicken, or the meat will not sear properly. Cook each piece of chicken around 4 minutes on each side. Cover with tinfoil as you cook the other batches. Set aside. 
Chop your onion, 1/2 red bell pepper and 1/2 cubanelle pepper. You can use green pepper but I just like cubanelle better for its mild flavor. 
Drain some of the oil from the Dutch oven, leaving around a tablespoon behind. Then sautee your onions and peppers until they start to get soft. About 4 minutes. Then add garlic and oregano and cook for another minute. 
Add chicken broth, lime juice, can of diced tomatoes and the second Sazon Goya packet. Bring pot to a boil. 
Nestle in your chicken pieces and cook for 15 minutes. 
Make sure you rinse the capers and the olives to get a bit of the brine off. Just one quick rinse, don't over do it. Also, rinse your rice! 
Add rice, olives and capers to the pot and mix thoroughly. Transfer the dutch oven to the oven and cook at 350 degrees for 40-45 minutes, or until rice is cooked and has absorbed most of the liquid. Then add the peas and stir. Serve hot or at room temperature with a generous helping of fresh cilantro leaves. Enjoy! 

My change's were: 
Didn't use 1/2 red bell pepper and 1/2 cubanelle pepper 
Used 1/2 celery 
No olives didn't have 
No peas didn't have 

I really loved this recipe!! 

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Roasted broccoli
Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes @ 400

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Baked Zucchini

Ingredients:

• 4 medium zucchini
• 2 tablespoons Parmesan cheese
• 1/2 cup shredded cheese
• 1 tablespoon butter
• 1/2 teaspoon crushed garlic
• ground black pepper, to taste
• salt, to taste

Preparation:
1. Slice the zucchini lengthwise and score diagonally across the top of zucchinis.
2. Place in a baking dish.
3. Baste with melted butter and garlic, sprinkle with cheese and season with salt and pepper to taste.
4. Bake in a moderately hot oven for about 15-20 minutes (or until tender and crisp).

Found the recipe HERE

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I found some Kale on sale. It was a big bag for 99 cents!! I did this:

1 bunch of kale, washed and chopped into bite-size pieces
1 yellow onion, sliced
1-2 cloves of garlic, minced or finely chopped
2-3 tablespoons of extra virgin olive oil
Juice of 1/4 lemon
1/2 cup of vegetable broth or water ( used water)
Sea salt and pepper, to taste (optional) (I let out & added Mrs.Dash Original)

Warm olive oil over medium heat in a large pot or pan. Add onions and cook for 3-5 minutes or until slightly translucent. Be sure to stir the onions around once in a while so that they don't burn.

Add garlic and kale and mix them together with onions. Allow garlic, kale and onions to cook for one minute, then add vegetable broth and cover pot or pan for 4-6 minutes. Check kale from time to time starting at the 4 minute mark for tenderness.

Once kale is tender, add sea salt and just a few drops of lemon juice. Give it one last stir and serve.

Warm olive oil over medium heat in a large pot or pan. Add onions and cook for 3-5 minutes or until slightly translucent. Be sure to stir the onions around once in a while so that they don't burn.

Add garlic and kale and mix them together with onions. Allow garlic, kale and onions to cook for one minute, then add vegetable broth and cover pot or pan for 4-6 minutes. Check kale from time to time starting at the 4 minute mark for tenderness.

Once kale is tender, add sea salt and just a few drops of lemon juice. Give it one last stir and serve.

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So after a little bit of a scare last week with my blood pressure too high & a short hospital stay, not fun!! I'm on blood pressure meds, low salt diet & walk. I need to eat more veggies & fruit!! I found this blog & she has some great sounding recipes!! I made her Easy Sautéed Carrots with Onions and Rosemary. I left out the rosemary cause I was to lazy to go out & cut some. Added sage, parsley & a splash of lemon juice. Very good recipe!!!
Here's her blog VEGGIE QUEST

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Oh yummy!!! Both of these recipes were great!!!
These are on the left Baked Parmesan Tomatoes
These are on the right Tomato Gratin Recipe

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Oh my I saw this on Pintrest & had to try it!!! NOM so good!! Take your potato & wash it than cut it a bit than microwave for 6 to 7 minutes. Than cut in half longways, score into cubes without going all the way thru it. Put on a foil lined pan. Turn your broiler on.I did mine on HI. Place potato halfs on pan dot with butter add parmesan cheese, salt & pepper. Broil till brown, OMGosh NOM!! Oh & easy clean up using the foil!!

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Hot peppers made with a sweet brine!!
 Sweet Pickled Peppers http://www.eatingwell.com/recipes/pickled_sweet_peppers.html From EatingWell: July/August 2010
Using sweet brine instead of sour tempers the heat of hot peppers in these sweet pickled peppers.
 Makes 6 pint jars (about 12 cups) | Active Time: 25 minutes | Total Time: 25 minutes Ingredients 2 pounds hot peppers, sliced or halved (about 8 cups)
3 cups distilled white vinegar or cider vinegar
 3 cups water
 1 1/2 cups sugar
 1 tablespoon plus 1 teaspoon sea salt
 Preparation Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil in a large pot. Add half of the peppers, cover, return to a boil and cook for 2 minutes. Use a slotted spoon to transfer the peppers to the ice water to cool. Repeat with the remaining peppers. Drain the cooled peppers and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Combine vinegar, 3 cups water, sugar and salt in a large saucepan. Bring to a boil and stir until the sugar and salt dissolve. Boil for 2 minutes. Remove from the heat. Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the peppers completely. (Discard any leftover brine.) Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. NUTRITION INFORMATION: Per 1/4-cup serving: 13 calories; 0 g fat (0 g sat, 0 g mono); 0 g cholesterol; 2 g carbohydrate; 1 g added sugars; 1 g protein; 1 g fiber; 82 mg sodium; 43 mg potassium. 0 Carbohydrate Servings Exchanges: free food MAKE AHEAD TIP: To make ahead: Cover and refrigerate for up to 1 month. | Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids RETURN TO SEARCH RESULTS » Sweet Peppers - another healthy recipe from EatingWell ADVERTISEMENT Nutrition Per 1/4-cup serving : 13 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 2 g Carbohydrates; 1 g Protein; 1 g Fiber; 82 mg Sodium; 43 mg Potassium 0 Carbohydrate Serving Exchanges: free food Tips & Notes Make Ahead Tip: To make ahead: Cover and refrigerate for up to 1 month. | Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids

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Cilantro Lime Butter:

1/4 unsalted butter, at room temperature

1/4 cup chopped cilantro leaves

1 lime, zested and juiced

2 teaspoons salt

3/4 teaspoon cayenne pepper

Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.

Oh my this was fabulous!!!

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I bought a small butternut squash yummmm marinaded it over night because I ran out gas for the grill(gasp)than after I went to get a refill I was too lazy to cook!! LOL. I found the recipe HERE

BBQ Grail's Grilled Butternut Squash

1 butternut squash
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup honey
1 tablespoon fresh rosemary, thyme or oregano
5 cloves of garlic, roughly chopped
Salt
Directions
Slice the butternut squash in half and remove the pulp and seeds from the bulb end. Slice the squash into 1/2 slices. Cut the bulb end slices in half. Combine the oil, vinegar, honey and herb in a bowl and mix well. Place the squash in a plastic zip bag and pour in the oil mixture. Remove as much air from the bag as possible and seal it. Place the bag in the refrigerator for at least two hours.
Heat your grill to medium hot. Remove the squash slices from the bag, retaining as much oil mixture as possible. Season the squash slices with a little bit of kosher salt. Grill the slices about 5 minutes per side. Remove squash from the grill and drizzle with oil mixture. Cover with foil and let rest for 12 minutes. Serve.
If you love butternut squash you must try this recipe!!! It's a keeper!!

In the bag

After the grilling, NOM I ate it for breakfast!! LOL