Something Delicious

[Ursy]

Originally Posted by Sun

Ursy. do you make chilled soups?

I have a couple of times, I think once I made an avocado cucumber soup that we enjoyed.

Trouble is, Kris isn't much of a soup person, and even less of a chilled soup person... so I usually go for things that all 3 of us will eat, just for simplicity's sake.

[Sun]

Originally Posted by Ursy

I have a couple of times, I think once I made an avocado cucumber soup that we enjoyed.

Trouble is, Kris isn't much of a soup person, and even less of a chilled soup person... so I usually go for things that all 3 of us will eat, just for simplicity's sake.

I can understand that. It took a long time for me to find a cold soup that I liked. Gaspacho is my "go to" chilled soup and on a hot summer day, it can be amazing. Especially topped with chunks of fresh sweet avocado. A little Ceviche on the side and this is a perfect summer meal as far as I can see.

[Ursy]

Originally Posted by Sun

I can understand that. It took a long time for me to find a cold soup that I liked. Gaspacho is my "go to" chilled soup and on a hot summer day, it can be amazing. Especially topped with chunks of fresh sweet avocado. A little Ceviche on the side and this is a perfect summer meal as far as I can see.

Ooh, and my heirloom tomatoes are ripening right now too. Sounds like a perfect time to explore Gazpacho! Thanks for the idea Sun!

[Corkey]

Ami had sea weed for the first time today!!! My lil girl is branching out!

[Sun]

Originally Posted by Corkey

Ami had sea weed for the first time today!!! My lil girl is branching out!

Yay Ami! What a great superfood.

How did she have it?

[TheMerryFairy]

Today I'm going to experiment with a vegetarian lasagna. I just need to wait until we go to the store before I get a better idea of the recipe.

[ahk]

Originally Posted by Sun

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.

Thank you. I can't wait to try this--

Originally Posted by Sun

Hola Delicious People!


What kinds of soups do you all enjoy?

My favourite soup is winter minestrone soup-- made with rainbow chard, white beans, and carrots. My honey, she makes this several times during the winter and I love it.

Another favourite is chicken, shredded carrot, ginger soup-- with cilantro.

and one that I make -- chicken tortilla soup. MMM.

Originally Posted by TheMerryFairy

The ice cube tray is a great idea. It works really well in a pinch.

I do a lot of things with ice cube trays-- I do it with chopped green chili and herbs.

I'm making cubed steak tonight with roasted sweet/yellow potato, with fresh green beans.

[Corkey]

Originally Posted by Sun

Yay Ami! What a great superfood.

How did she have it?

As a sample in the store, dry and lifeless.

[Sun]

Originally Posted by Corkey

As a sample in the store, dry and lifeless.

Like Nori strips? Wakame?

Those toasted Nori strips that are seasoned with sea salt and a little chili are like potato chips for me I cant stop eating them once I start. One of my friends pointed out to me that this should not be a problem since they are so nutritionally dense. I was like..oh yeah. Duh. Not enough sodium to create a problem. Brain food.

[Sun]

Originally Posted by Ursy

Ooh, and my heirloom tomatoes are ripening right now too. Sounds like a perfect time to explore Gazpacho! Thanks for the idea Sun!

Oooooh...perfect. You got the hook up girl!!!