Eggplant and Country Bread Lasagna

Okay, now don't panic! Yes there are a lot of steps to this dish but so worth it! And as usual, very easy. If you like eggplant, tomato sauce and bread in general, you will love this dish. It has easily become one of faves :)  Foodie Fran says, "just try it!"

Eggplant and Country Bread Lasagna - 400 degrees

serves: 8 to 12 as a side dish although this is so good, I'll take it as a main!!

Ingredients
3½ pounds medium eggplant
2 cups flour, for dredging
½ cup canola oil, for frying, or more if necessary
½ teaspoon salt, or more if necessary
2 tablespoons soft butter, for the baking pan

12 slices day-old country bread, from a 1 1/2-pound loaf
6 cups Tomato sauce

2 cups Grana Padano, or Parmigiano-Reggiano, grated

Directions
Trim the stem and bottom end of the eggplant. Peel off all the skin, if it is tough or, with tender eggplant, remove ribbons of peel, in a striped pattern.

With a sharp chef’s knife, cut all the eggplant lengthwise into slices, about 1/3-inch thick. Toss a few slices at a time in the flour (in a large bowl or on a tray) to coat completely on both sides; shake off the excess and pile in another bowl or tray. Pour 2 or 3 tablespoons of the canola oil into the skillet and tilt it so the entire bottom is coated with a thin film of oil. Set the pan over medium-high heat for a couple of minutes. Lay a batch of eggplant slices into the pan with plenty of space between them. You want to brown the pieces quickly, with minimal oil, so keep the heat up but don’t let the oil smoke or the vegetables burn. Fry the slices for about 2 minutes until lightly coloured on the underside, then flip them over and fry 2 minutes on the second side. Drain the slices on sheets of paper towel and sprinkle with a couple pinches of salt while hot. Brown the remaining floured eggplant in batches, adding oil to the pan as needed. Remove to paper towels and salt them right away, using about 1/2 teaspoon for all the slices.

Assembling the Lasagna: Arrange a rack in the centre of the oven and preheat to 400°. Cut the crusts off the bread slices. If they are soft and fresh, you can dry them briefly in the oven but don’t let them get crisp or brown.

Butter the bottom and sides of the baking pan generously. Spread a cup of the tomato sauce in a thin layer in the bottom of the pan. Cover the bottom with a single layer of bread slices. Trim the slices and cut them in pieces so they fit close together and lie flat (but you don’t have to fill every small crack or hole). Spoon about 2 cups of sauce onto the bread and spread it evenly. 

Make a layer of zucchini (or sauteed eggplant), using half the slices. You can lay them crosswise or lengthwise in which ever way fits best. Overlap the slices as necessary to make an even layer that completely covers the sauce. Press down gently to condense the lasagna and make more room in the pan, then sprinkle 1 cup of grated cheese evenly over the top.

Now repeat the layering: Arrange another layer of bread slices and trimmed pieces. Cover the bread with 2 more cups of sauce, spread evenly. Lay out the rest of the zucchini (or eggplant) slices in an overlapping layer. Spread the remaining tomato sauce, about a cup, in a thin layer. Sprinkle another  cup of cheese (or more!) in a generous layer over the top of the lasagna.

Cut a sheet of aluminum foil about 2 feet long, preferably from a wide roll of heavy duty foil. Press the foil so it hugs the sides of the pan and bend it to make a “tent” over the lasagna that doesn’t touch the surface anywhere. Bake the lasagna covered for about 45 minutes, giving the zucchini plenty of time to cook. Remove the pan from the oven and carefully unfold the foil from the sides of the pan and lift it off completely.

Don’t get burned by the pan or the steam that is released, keep your face and hands out of the way.

And don’t let the foil mess up the cheesy topping! (In a glass casserole, you should be able to see the sauce bubbling up around the sides of the pan.) Return the lasagna to the oven and bake for another 15 to 20 minutes, or until the top is deep golden-brown. Let the casserole settle for a few minutes  before serving (it will stay hot for some time). Cut in squares or rectangles of whatever size you like and lift out individual pieces with an angled spatula.

#eggplant #eggplantlasagna #whattodowitheggplants #eggplantcasserole

Lidiasitaly.com

Hamburger Helper

Had to try this for old times sake! As a child I loved the boxed version. But this is better...why you ask? Because it's homemade!! Use any kind of ground meat. Try serving it over mashed potatoes!

Hamburger Helper
Prep time:  2 mins
Cook time:  15 mins
Total time:  20 mins
Serves: 4-6

Ingredients
* 1 lb ground beef
* cooking spray
* 2½ cups milk
* 1½ cups hot water
* 2 cups elbow macaroni
* 1 tablespoon cornstarch
* 1 tsp Italian seasoning
* 1 tablespoon chili powder
* 1 tablespoon tomato paste
* 2 teaspoons onion powder
* 2 teaspoons garlic powder
* 1 teaspoon sugar
* 1 teaspoon salt
* ¾ teaspoon paprika
* ¼ teaspoon cayenne pepper
* 1 pinch red pepper flakes (or more, if you like it spicy!)
* 2 cups shredded cheddar cheese

Instructions
1. Heat a large skillet over medium-high heat.
2. Spray with cooking spray and add the ground beef.
3. Cook over medium high heat until beef is browned. Discard any fat.
4. Add the pasta, milk, tomato paste, water and spices and stir to combine.
5. Bring to a boil and reduce to medium low and cover with a lid.
6. Cook for 10-12 minutes, or until the pasta is al dente.
7. Add the cheese and stir to combine. Serve immediately!

#hamburgerhelper #beefskilletdinner #quickdinners #kidsdinner #beeffavourites

All Food Recipies

Cabbage & Noodles with Bacon

Some of my favourites mish mashed into one dish! Why not! Made this and will make it again! Great side dish!

Cabbage & Noodles with Bacon

Ingredients
1 head of cabbage, chopped
1 pound of bacon
1 large onion, chopped
2-3 large handfuls of egg noodles
Black pepper

Directions
In a large skillet over medium-high heat, cook the bacon until crisp. Remove from the pan and drain on paper towels, then break into bite-sized pieces.

Meanwhile, bring a large pot of salted water to boil for the egg noodles. Add the noodles and cook until done. Drain the noodles and set aside.

Drain some of the bacon fat from the pan, reserving enough to cook the onions. Add the chopped onion to the pan and cook for about 1-2 minutes, or until the onions begin to soften. Add the cabbage to the skillet and cook until tender, stirring occasionally. When the cabbage is tender, add the egg noodles and bacon, mixing thoroughly. Season with pepper. Serve immediately.

Foodie Fran note - For extra flavour, I added chicken broth when adding the cabbage and just before serving, I added 1/2 cup grated Parmesan cheese.

#cabbagenoodlesbacon #cabbage #sidedish

Carrie Lorentz

Strawberry Rhubarb Pie

Oh my my! Strawberry Rhubarb Pie! My favourite of all! Once again my MO...so easy and delicious! This is a must try, you'll never store buy again!!

Strawberry Rhubarb Pie

Ingredients
9 inch pie crust
3 cups strawberries cut in half
3 cups rhubarb cut in 1/2 inch pieces
2 cups sugar
1/3 cup melted butter
1/3 cup flour
1/8 tsp salt
1 tbsp lemon juice

Directions
Line pie pan with your favourite crust (reserve enough for a top crust).
Place cut strawberries and rhubarb in pie crust.
Mix sugar, flour and salt.  Sprinkle over the fruit. Add lemon juice and melted butter over the fruit. Cover with top crust and press edges together. Brush milk on top of crust. Leave vent holes for steam.
Bake 50 minutes at 425 degrees. Serve with strawberry ice cream.

Cooks.com

#strawberryrhubarbpie #strawberry #rhubarb

Basic Marinara Sauce

Basic Marinara Sauce
4 cups of sauce, enough to dress a pound of pasta (or a bit more)
This recipe is great for anytime you need tomato sauce, but it is a must for pizza!

Ingredients
4 cups (35 oz can) Italian plum tomatoes with juices
1/3 cup extra virgin olive oil
1/4 cup sliced garlic
1/4 tsp hot pepper flakes, or more to taste
1 tsp salt
1 stalk of fresh basil (or 1 tbsp fresh frozen)
Nice splash of hot tap water from rinsed from tomato can

Directions
Pour the tomatoes and juice into a big mixing bowl. Using both hands, crush the tomatoes and break them up into small pieces.

Pour the oil into a big skillet, scatter in the garlic slices in the oil and set over medium-high heat. Cook for 1-1/2 minutes or so until the slices are sizzling, add and toast the hot pepper flakes for another half minute.

Shake and stir the pan until the garlic slices are light gold and starting to darken. Immediately pour in the crushed tomatoes and stir in with the garlic. Rinse out the tomato can and bowl with water, and dump it into the skillet too.

Raise the heat; sprinkle in the salt and stir. Add basil into the sauce until completely covering it. When the sauce is boiling, cover the pan, reduce the heat slightly and cook for 15 minutes at an actively bubbling simmer.

Uncover the pan and cook another 5 minutes or so. The sauce should be only slightly reduced from the original volume; still loose and juicy. Remove the basil stalk or sprigs from the skillet and discard. Keep at a low simmer until the pasta is ready.

To dress pasta with Marinara sauce, toss and cook them together. Remove the skillet from the heat and toss in the cheese just before serving, or use for pizza sauce.

Dandelion (Cicoria) And Egg Breakfast

Dandelion (Cicoria) And Egg Breakfast

"Back to basics" and back to nature is my Moto! Dandelion known as Cicoria in Italian is part of the Chicory family, and is considered a staple in the culture. As a child I couldn't understand why the adults enjoying what I referred to as wild grass, but boy oh boy was I was missing out! You can use it in any recipe as you would with any other greens. Although it can be bought in the grocery store, I simply pick them on my three acre lot. So take the kiddies and go find yourself a field and teach them to eat from the earth! :)

Ingredients
Bunch of Dandelion (large handful)
1 tsp olive oil
1 clove of garlic sliced
Salt & pepper
1 egg

Directions
Wash the dandelions extremely well removing any blade of grass. Soak them for a few minutes. In the meantime, in a skillet pan boil water. Add some salt and blanch the dandelions. Strain and empty the water from the skillet retuning it to the stove top. On medium heat add the olive oil followed by the garlic and cook till golden. Add the dandelions stirring them for about 30 seconds.

At this point you can add the egg whole or scrambled. (I choose whole because I love to dip!) Add some salt and pepper on the egg and I like to add just a bit of water covering the skillet steaming the egg until completely white.

And that's it! For added flavour, when the dish is done add some salsa on top of the egg. Pair it with a slice of toast or as in my case, a slice of my leftover homemade marinara and cheese pizza! Buon appetito!

**Foodie Fran Note: sauté extra dandelions and keep in fridge for other uses ie. Pasta, beans, chopped in soup etc.

Slow Cooker Red Beans and Rice

Slow Cooker Red Beans and Rice

Yield: 8 servings
Prep Time: 1 hour
Cooking Time: 9 hours

This recipe includes a ham hock, yes a ham hock! Not an everyday ingredient, but I'll try anything once. My husband has been talking about this dish since I first made it some years ago. So I thought to surprise him and make it. Forgot how delicious this is! And the best part? After prepped, forget about it for 9 hours!

Ingredients
4 cups hot cooked rice
1 pound dried, small red chilli beans
3 celery stalks chopped
1 green bell pepper chopped
2 garlic clove minced
2 2/3 cups condensed beef broth
1 ham hock scored in diamonds
2 tbsp oil
1 onion chopped
3 green onion chopped
3 1/3 cups water
1/2 tsp hot pepper flakes
1 tsp salt

Directions
In a large pot, combine the bean with enough cold water to cover by 2 inches. Bring to a boil over high heat and boil for 2 minutes. Remove from heat, cover the pot and let stand for 1 hour. Drain well. (Beans can also soaked overnight.)

In a large skillet heat the oil over medium-high heat. Add the celery, onion, bell pepper, green onions and garlic. Cook stirring often until the onions are softened, about 6 minutes.

Transfer to slow cooker. Stir in the drain beans, water, beef broth and the hot pepper flakes. Bury the ham hock in the bean mixture. Cover and slow cook until the beans are very tender, 9 to 10 hours on low.

Remove the ham hock and separate the meat, discard the rest. Return the meat to the pot and stir in salt. Serve beans in bowls spooned over hot cooked rice. Sprinkle with extra green onions.

**Foodie Fran's Note: Any small bean will work. To make this dish tastier, I added 1 cup of pasta sauce and black pepper when the beans were added. Just before serving, I added some Parmesan cheese because....wherever there is pasta sauce, there has to be Parmesan cheese! :)