Stuffed eggplant

I have no clue if this is really how you make stuffed eggplant; I made this one up, too. but it's good.

1 med-large eggplant (about 1 lb)
rice, brown or whatever you like
1 can of Italian-style diced tomatoes
Mushrooms, sliced (about six?)
1/2 large onion, diced
A couple garlic cloves, minced
basil, pepper, and oregano to taste (add other spices if you feel like it)
Shredded cheese, if desired
Olive oil

Preheat oven to 350. In a glass baking dish, spread a thin layer of olive oil on the bottom. Cut eggplant in half lengthwise. Scoop out most of the meat, leaving a very thin layer (about 1/8") of meat inside the eggplant. Save scooped meat. Place eggplant halves in baking dish and put in oven. Meanwhile, prepare rice according to package directions, either on stovetop or in microwave. In a saute pan on medium heat add 1 1/2 T of olive oil. Saute reserved eggplant meat, mushrooms, onion, garlic, and spices until all are soft. Add vegetables to rice, and stir in can of diced tomatoes. Remove eggplant halves from oven. Spoon rice mixture into halves. Top with shredded cheese, if desired (if you go without the cheese, it's vegan!) Return eggplant to oven and bake for approximately 25-30 mins. The key here is to make sure the actual eggplant halves themselves are soft and not tough so you can eat them too. Generally if the skin gets all wrinkly, that's how you know, but it can take some trial and error. You will probably have some rice mixture left over too, yummy for the next day!

Eggplant Parmigiana

One day I decided to get over the dislike of eggplant I had as a child. And I wanted eggplant parm. I'm not sure if this is really how you make it...but it's good, and it works for me! Remember, I don't really measure things unless it's a "real recipe" so these things are all. Um. Approximate.

1 purple eggplant, about 3/4 lb-1 lb (if you have other types of eggplant from the garden or whatever, you can use those too. If they're small you just might need more.)
2 eggs
milk
Some white flour
Some wheat flour
Bread crumbs
Wheat germ
Oregano, basil, and pepper
Parmesan cheese
Olive oil
About 1 1/2 jars of marinara or tomato & basil pasta sauce
Shredded mozz
Feta

Preheat oven to 350. Slice the eggplant into thin slices about 1/8 " thick. Spray some Pam (poor lady! Here she is again!) on the bottom and sides of a 9x13 Pyrex dish. Pour a light layer of sauce on the bottom of the dish and spread with a spoon. In one bowl, use a fork to beat the eggs and milk together. In another bowl, make a mixture of the flours, bread crumbs, wheat germ, parm, and spices. I couldn't tell you amounts at all but believe me you'll know when it LOOKS right. It should be...tan. A little heavier on the parm, germ, and crumbs than the flours. Heat about 1 1/2 T of olive oil in a saute pan over medium. Dip each eggplant piece in the egg mixture, then coat each side in the flour mixture. Fry eggplant pieces in oil, flipping once, until each side is golden brown. Arrange eggplant pieces in bottom of pyrex dish. Pour a thin layer of sauce over pieces, spread with spoon. Lightly sprinkle feta and parmesan cheese over sauce; you may add a very thin amount of mozz as well. Again saute more pieces of eggplant, arrange over first layer. Spread more sauce over the pieces. Sprinkle more feta, a larger amount of mozz, and some parm over the sauce. Place in oven and cook approximately 45 minutes, or until mozzarella is melted and bubbly.

I'm thinking this would be pretty good if you incorporated some garden-fresh herbs like basil and oregano.

Fettucine Alfredo

One of the few things everyone, including Rayna, will eat in this godforsaken house. In fact, it is what I made for lunch. I am fairly sure that the sun dried tomatoes are not a part of authentic fettucine alfredo, but they make a lovely tangy addition.

Fettucine noodles*

3 tbs butter
3 tbs flour
3 cloves garlic, pressed or minced
1 c half-and-half
1/3 c grated parmesan
2 tbs parsley, snipped
1 tbs fresh basil, chopped
1 c sliced white mushrooms
2 green onions, sliced
1 cup broccoli florets, cut into pieces
1 pkg sun-dried tomatoes

*Uh, we have a huge family, full of boys, so we tend to eat a whole BOX at a time. Adjust accordingly.

1. Melt butter in large skillet. Add garlic and green onion and sautee until softened.
2. Stir in flour, cheese, and half-and-half, heat stirring until bubbly and smooth.
3. Add herbs, mushrooms, broccoli, tomatoes and cook stirring occasionally until vegetables are soft and cooked.
4. Serve over pasta. Top with additional grated parm if desired.

Stuffed shells

Growing up I loved stuffed shells when Mama made them. I got my own recipe from the back of a Barilla pasta box but made a few modifications.

1 box (12 oz.) large shells
1 jar of pasta sauce of your choice; I find tomato/basil or marinara is the best.
2 eggs
2 15-oz containers of Ricotta cheese (If you live in RI or New England and can get Supremo brand cheese, yay! If not, others will work.)
4 C shredded mozzarella, divided
1 1/2 C grated parmesan cheese, divided
special seasoning*

*When I started making my own stuffed shells, I added some "scampi mix" spice from Wildtree Herbs (you buy them at a party, not unlike a tupperware party) to the ricotta mixture. Everyone LOVED my shells. I've since run out of the stuff, but info about it can be found here. I've recently emailed the company about getting more scampi mix, but if you are unable to get it, you could add in probably some lemon pepper blend as well as some garlic powder and some parsley. Nothing can ever replicate the scampi mix but it comes close.

Preheat oven to 350. Cook shells according to package directions. Spray the bottom of a 15 X 10 X 2 glass baking dish with Pam or the like. Spread 2 C of the sauce in the bottom of the dish. Beat eggs in a large bowl. Stir in ricotta, 2 C of the mozz, 1 C of the parm and the special seasoning. (My seasoning was added to taste...probably about 1 or 1 1/2 T.) Fill each cooked shell w/ricotta mixture. Put the shells in the baking dish. Top with remaining sauce, mozz, and parm. Bake covered with foil until bubbly, about an hour. Uncover and continue cooking until cheese is melted, about 5 mins. Let stand 5 mins before serving.

Easy Tofu Marinara

This is adapted from the various baked tofu recipes in a great vegetarian cookbook called Enemy of the Steak.

1 pound extra firm tofu, sliced 1/4 inch thick
1-1.5 cups marinara sauce (when I don't have time to make my own, my favorite is Newman's)
1 tablespoon balsamic vinegar
optional: minced garlic, to taste
optional: other herbs or spices, to taste (I added fresh basil from the garden)
optional: grated romano or parmigiano cheese (if you leave this out, the recipe is vegan)

1. Preheat oven to 375.
2. Mix sauce, vinegar, garlic, herbs, and spices.
3. Spread about half of the sauce mixture in the bottom of a shallow baking pan (9x13 or so).
4. Place the tofu in a single layer in the pan.
5. Top with the rest of the sauce mixture. Spread out the sauce so it covers the surface of the tofu - I find it's easiest to do this with a spatula.
6. Optional: Top with grated cheese.
7. Bake, uncovered, for 30 minutes.

Serve with salad and the grain of your choice (suggestions: pasta, couscous, risotto), or use as a sandwich filling.

Spicy rice balls over pasta

2 cups cooked rice (I use brown but you can use white)
1/2 C quick cooking oats (don't use instant oatmeal)
1 medium onion, chopped (1/2 cup)
1/4 C dry bread crumbs
1/4 C milk
1 T chopped fresh or 1 t dry basil
2 t chopped fresh or 1/2 t dried oregano
1/4 t ground red/cayenne pepper
1 large egg, beaten
1/2 C wheat germ
1 T veg. oil
2 C spaghetti sauce

Mix rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper and egg. Shape mixture into 12 balls, roll in wheat germ. Heat oil in 10-in skillet on medium. Cook balls in oil about 10 mins, turning occasionally, until golden brown.

Heat spaghetti sauce, serve over pasta of your choice. Sprinkle parm. cheese over if desired.

Carlos loves these and doesn't believe there's no meat in them, ha!

Marinara sauce

(Or, as we call it in RI, gravy!)

2 28-0z cans San Marzano Itialian whole peeled tomatoes*
1/4 C 100% olive oil
2 large cloves garlic, peeled, sliced
1 medium white onion, chopped
1 T sugar
Salt and pepper to taste
Fresh basil

*I've used other brands and it came out fine! This recipe is from a restaurant around here and I assume that is what brand they consistently use.

In heavy saucepan, saute garlic and onion in olive oil until lightly browned. Crush tomatoes with your hand and add to browned garlic-onion mixture. Add salt and pepper to your taste and then add sugar. Cook for 15-20 mins on med-hi heat, covered and stirring occasionally. Then reduce heat to low and let sauce simmer until you achieve the consistency of your liking. Sauce should cook for no more than 30 mins. Top your favorite cooked pasta with this sauce. Add a bit of fresh basil for flavor and presentation. Serves 4.

I've tried making gravy from whole fresh peeled tomatoes before and never succeeded very well. This recipe is really easy and I love the sauce. It also freezes well in ziploc freezer bags for later use.