A Little Something

October 17, 2011 at 10:14 am (Uncategorized) (, , , , )

As I get back into the swing of blog writing (and be warned…I’m still in quite the funk over Catsby so my witty postings may be a bit fewer and farer between for a while), I figured I’d take it easy.  I promise to do a post on my trip at some point but today is focused on something I’m able to enjoy, no matter how sad I am – food.

I made this dish last night and it will be serving as breakfast for most of the week.  About 3 weeks ago I found a recipe that would help me use a bunch of yellow squash I had sitting around and this new creation stems from that.  Here’s what I used because I happened to have it on hand:

  • mushrooms
  • zucchini
  • butternut squash (this came in a microwavable bag mixed with cinnamon from Green Giant)
  • onion
  • buttery crackers
  • shredded cheese
  • vegetarian sausage
  • spinach

I’m not very good at following exact measurements or directions in general so I kind of just cut a lot of veggies and the no-meat sausage up and put it all in a bowl.  Then I took all the crackers, smashed them into a pulp with a potato masher and added roughly a half cup of the shredded cheese.  I then took the veggies and put them in the skillet with some olive oil and let them get nice and tender.  I added about half of the crackers and cheese midway through.

Look what I can do!

While the veggies were cooking I took two eggs, 1/4 cup melted butter and 1/3 cup milk and mixed it all together.  Then I tossed that all on top of the entire vegetable concoction and took all that and spread it into a glass baking pan.  After adding the rest of the crackers and cheese to the top, I threw the whole thing in the oven and then took a shower.  But you don’t need to know all that.

Roughly 20 minutes later, it was ready to eat.  Actually, it was ready to melt my tongue off so I had to wait a bit for the taste test.  Considering I kind of made it up as I went along, I’d have to say it was pretty damn good.  The bf and a work buddy both agreed so feel free to give it a shot on your own.  Play around with it too – I think that’s how some of the best dishes are born.  Enjoy!

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Food for Thought

August 29, 2011 at 9:29 am (Uncategorized) (, , , , , , )

Someone thought it would be a good idea to turn me loose in the kitchen Friday night but I must admit, the meal I came up with was pretty darn good.  I was inspired as I had an eggplant and some basil lying around so, after finding a few various recipes online, I meshed them together and came up with my own little eggplant baked dish that I’m happy to share today:

Contrary to what my mother thought, this is made atop linguine noodles and not squid tentacles...

So I started this whole thing off by making some pesto from scratch.  Actually, to be totally honest, I started the whole thing off by pouring a glass of wine but you get the idea.  Pesto is surprisingly easy to make and after mixing a cup and a half of fresh basil, a cup of olive oil, three cloves of garlic and a cup of pine nuts (walnuts are used traditionally but those bad boys are expensive; I improvised with what I had and was not disappointed), I was ready to roll.  I blended it all with my handy food processor and before I knew it, pesto was born.  After being thrilled with my taste test and pouring another glass of wine, I was ready to tackle the eggplant.

Eggplant and I don’t have much of a history – it’s good and I eat it but mostly at restaurants because cooking it is a little intimidating.  At least, it was.  Friday I mastered that vegetable and fried it’s rubbery skin into submissiveness.  I basically just sliced it up and tossed it in some egg before coating it with Italian bread crumbs and frying on the stove.  As that was all sizzling, I boiled some water for the spinach and chive linguine that was the base of my dish (mostly because it had been in my cupboard for a ridiculous amount of time).  Once the eggplant and pasta was finished, I got to work layering my concoction in a baking dish.  Which I forgot I owned, so that tells you how often I make meals from scratch.  I used the linguine as the bottom layer and mixed in some tomato and basil marinara sauce as well.  Then came the eggplant and I put slices of provolone cheese on top of that.  I sliced up tomatoes and put them on top of the cheese and the whole thing was covered with a light layer of the pesto I had ready and waiting.  That whole pan was baked for roughly half an hour, along with some butter and garlic rolls.  Then – chow time!

Next time I’ll be a bit quicker as I wasn’t really sure what I was doing this go-round and had to stop and take many breaks from the labor intensive cooking process.  It was more than just edible (not to toot my own horn but it was delicious) and maybe I can plan one of those fancy dinner party adult type things and make it again.  Or I could just eat the whole thing myself while sitting in my underwear and drinking milk from the carton.  Decisions, decisions…

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