Something Delicious

[cinnamongrrl]

I found out about this cooking group (COMPLETELY by accident) at my favorite (since childhood) local produce place! It's called Savory Suppers. The prep work is done for you, you go and prepare however many entrees you want to (up to 12) and bring them home to cook or freeze. It's done with a chef so you make these amazing dishes that you never would think of at home. There's no clean up, no shopping. I'm thinking this will be an excellent thing for Teddy and I to do once a month. We can shake up our typical menu...and learn something new.

http://www.atkinssavorysuppers.com/

[Sun]

Good Morning Delicioustarians!

A new year is coming!! Yeefuckinghaw. I really need the metaphor and the reality.

I hope that you all have time for some form of celebration.

Ahk I will post the recipe later when my brain is awake. I was up to some unholy hour and need coffee.

Yes NGLTF Creating Change is a lot of fun, I have been there before and it is a convention of people who make much of the change in LGBT advocacy, lobbying, and education. A very dynamic group. Hopefully Hotlanta will warm up for us all.

May this new year be filled with good fortune and bright skies ahead for each of you.

[Sun]

Happy New Year Foodies!!

Our little thread is about to be 2 months old in a few days. I am such a proud Papi. This has been so much fun.

Over in the New Years Resolution thread I noticed that a few people had mentioned changing diet or eating healthier for the new year so lets do whatever we can do to support those who are on that path. I am going to try and include low fat options in recipes that have a high fat component as a way of not leaving anyone out if they want to try a recipe. Over the years I have modified many recipes to take some of the fat out and the results are not always fabulous the first time out but with work, we can get there.

One of my favorite things to do is to grill and roast in the colder months. Nothing stops me from using a bbq grill, not rain or snow. I love the results and this is a great way to avoid things like fried food because the food winds up with so much flavor from grilling that I do not miss anything fried.

Last night I had Chinese food with the mini diva and the order was wrong after I waited an hour for it, which was nuts, so my last meal of 2012 was a huge disappointment. Oh well! This is a new year. I am looking forward to many successful meals that are cooked by someone else. lol

[Sun]

Originally Posted by cinnamongrrl563

I found out about this cooking group (COMPLETELY by accident) at my favorite (since childhood) local produce place! It's called Savory Suppers. The prep work is done for you, you go and prepare however many entrees you want to (up to 12) and bring them home to cook or freeze. It's done with a chef so you make these amazing dishes that you never would think of at home. There's no clean up, no shopping. I'm thinking this will be an excellent thing for Teddy and I to do once a month. We can shake up our typical menu...and learn something new.

http://www.atkinssavorysuppers.com/

Awesome. Great idea. Let us know how the experience is. We had a place like this near where I live in CA but it did not make a go of it after a few years. I think that they needed an infusion of some new creative inspiration. Done well, this concept can save time, money and help people to eat better.

[Teddybear]

Originally Posted by cinnamongrrl563

We were GONNA go to DC for the new year...but with all the snow dumpage...we are thinking spring will be better. And we can take my niece and nephew along then too We may go for a day trip out to Marblehead MA...if the weather behaves....

U have to behave also!!! I don't mean badly. Just cuz bad behavior is still behavior doesn't mean it will give u a day trip

[ahk]

I like oysters, just not the ones from NM.

Sun, you had posted a pic from the other day from FB of the eggplant yumminess, and I was curious, would you share the recipe here? That looked really good-- Please.

I made cookies -- just simple chocolate chip cookies w/ walnuts. But I use whole wheat flour and all organic products. MMM.

PS. I use to live in Alexandria, Va-- very close to DC. If you go, you should try going during Spring or during the cherry blossom time-- its perfect.

[Sun]

Originally Posted by ahk

I like oysters, just not the ones from NM.

Sun, you had posted a pic from the other day from FB of the eggplant yumminess, and I was curious, would you share the recipe here? That looked really good-- Please.

I made cookies -- just simple chocolate chip cookies w/ walnuts. But I use whole wheat flour and all organic products. MMM.

PS. I use to live in Alexandria, Va-- very close to DC. If you go, you should try going during Spring or during the cherry blossom time-- its perfect.

Ok

Here is my recipe for Eggplant Rollatini. I made 6 good sized rolls with this recipe and that used up about half of a large eggplant. You have to use your judgement on some of this because eggplants come in all shapes and sizes. The key is to slice the eggplant lengthwise, getting the longest slice that you can. Keep it thin but not too thin. You need to cook it and roll it. This is a recipe that I have tweaked over time but you can adapt it and make it your own as I always say:

Eggplant Rollatini

1/2 Large Eggplant - Sliced lengthwise and thin, 1/4"max
3 Eggs
1/4 C milk
1 Cup of Breadcrumbs. I prefer Progresso Seasoned Italian.
pinch salt
Tomato sauce 32 - 48 oz
16 oz. Shredded Mozzeralla cheese
16 oz Ricotta cheese
1/4 C good Romano Cheese
8 oz olive oil (blended, do not use EVOO it burns too easily)

Prep:

Peel and slice eggplant: sprinkle a little salt on both sides of each piece and let rest on paper towel to remove bitterness.

Prepare egg wash: Whisk 2 eggs with 1/4 Cup of milk.

Spread breadcrumbs out on a plate. Dip eggplant slices one at a time into egg wash then breadcrumbs. Fry in olive oil in shallow saute pan. Fry until lightly browned.

(Low fat option: Grill flat top griddle, or bake in oven on lightly oiled baking sheet at 350 for ten minutes.)

Prepare cheese filling:

Mix Ricotta cheese, half of shredded Mozzerella, 2 Tbsp of Romano and one egg. Add some black pepper to taste.
In shallow baking dish coat bottom with thin layer of tomato sauce. On cutting board or plate, lay out one slice of eggplant. Scoop aprox 2 large rounded tablespoons of cheese mixture into each one, toward one side. Pile up so that you can roll it. Larger pieces can take a little more, smaller pieces a little less. Roll from one end to the other and set in baking dish. Repeat with
6 pieces in total. Cover rolls with tomato sauce, reserving some for the side upon serving. Sprinkle on Tbsp Romano cheese on top of rolls. Sprinkle remaining Mozzerella on top.

Bake in 350 oven for 40 minutes.

Makes 6 appetizers or 3 entree's.

Optional: You can add fresh spinach to the cheese stuffing mixture.