[Jamestown1630]

Had time to cook and to try a couple of new things, over the past week; since I’m attempting to diet, everything is low-carb for awhile :-(

(If you’d like to be on or off of this weekly cooking ping list, please send a private message.)

-JT

[HarleyLady27]

Just printed them off, that crab mushroom sounds yummmy...I will try to get a BBQ rib thing I created....my family loves them...

Have a great day and posting soon!!!

[trisham]

Yum!

[miss marmelstein]

Chipped beef actually goes back a long way. I remember in the great actress Louise Brook’s memoir “Lulu in Hollywood,” she relates how she used to dine in the finest restaurants in the very early 1920s but always retreated to Chipped Beef on Toast after all the complicated food.

I’ve tried banana pudding and been unsuccessful with it. I think it may be the artificial flavor of Nilla Wafers and my “meh” attitude towards baking them from scratch!

[mrsmith]

VERY CHEAP AND EASY BREAKFAST

Oil a cereal bowl, pour out excess
Crack in two eggs
Add water to cover by about 1/2 inch
Cook on high in microwave 40 to 60 seconds
(time will depend on conditions at your house so expect to have to determine it yourself)
Dump out water (strain through fork)
Dump in enough canned hash on top to go with the eggs
Microwave enough to heat the hash

There you go: coddled eggs and hash in a couple minutes while the toast is cooking
Nothing to clean but the bowl and the fork
Maybe you could lay a couple microwaveable bacon strips over the eggs. Shame not to have bacon for breakfast.

[Liz]

Those zucchini pancakes of yours sound yummy.

Zucchini Parmesan Crisps

METHOD Toss 1/4" thick unpeeled zucchini rounds, tb ol/ oil. Then dip in combined Parm, bread crumbs, s/p; coat both sides evenly, press coating to stick; arrange single layer on sprayed sheetpan.

Bake browned and crisp, 450 deg 25-30 min.

Serve immediately w/ a side dip of marinara sauce.

[freeangel]

Low carb Lasagna made with eggplant instead of noodles. I slice the eggplant first, spray with a little Pam and cook in the oven for about 20 minutes before using. It helps to make the dish not so watery. Add mushrooms for an extra boost.

[pugmama]

I made this and my husband who doesn’t like eggplant very much liked it. I would add a few spices like maybe cumin and add red pepper flakes next time.

Spinach Eggplant Lasagna

Ingredients

2 large eggplants, peeled and thinly sliced lengthwise (if you have a mandolin, use it for even strips)

2 1/2 cups low-fat mozzarella cheese, sliced

2 cups low-fat ricotta cheese

3/4 cup parmesan cheese, grated

2 eggs

1 tablespoon olive oil

fresh basil, garnish

kosher salt and freshly ground pepper, to taste

Tomato Sauce: (homemade or store-bought)

1 (28 oz.) can crushed tomatoes

1 (15 oz.) can diced tomatoes

1 (10 oz.) package frozen spinach, thawed and drained

1 large white onion, chopped

3 cloves garlic, minced

2 tablespoons extra-virgin olive oil

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes

Directions

Preheat oven to 425º F.

Brush both sides of eggplant strips with olive oil and season liberally with salt and pepper.

Lay eggplant out on a baking sheet and bake for 5-7 minutes per side. Then, remove from oven and set aside.

Lower oven temperature to 400º F.

Start your tomato sauce (if not using store-bought) by heating olive oil in a large Dutch oven over medium-high heat. Sauté onion until softened and translucent, 6-8 minutes.

Add garlic and cook for 1-2 minutes, or until fragrant.

Pour in crushed and diced tomatoes, then season everything with basil, oregano, red pepper flakes, salt and pepper.

Stir everything together, then add spinach. Reduce heat and let sauce simmer for 10-15 minutes.

In a medium bowl, whisk ricotta and eggs together, and season with salt and pepper.

Spread 1 tablespoon tomato sauce around the bottom of a 9×13-inch baking dish and lay out an even layer of eggplant strips.

Take 1/3 tomato sauce and spread it evenly over eggplant, then top with 1/3 ricotta mixture, 1 cup mozzarella and 1/4 cup parmesan cheese.

Repeat with a second and third layer, and top everything off with remaining sauce and mozzarella.

Cover lasagna with foil and bake for 30-40 minutes, or until cheese is melted and bubbly.

Remove from oven and let sit 5-10 minutes before serving. Serves 6.

Recipe adapted from Food

[pugmama]

This is a really good site if you don’t know about it. Many great recipes here.

http://www.kalynskitchen.com/

[JRandomFreeper]

I'm making coffee syrup today to go with the Banana Bread. This is particularly good.

/johnny

[Trillian]

Those zucchini pancakes sounds delicious! I’ve never tried any with feta before.. just parmesan cheese.

[doorgunner69]

I have always associated cream cheese with super high caloric stuff, never though of it in low carb settings.

[libertarian27]

Glad you tried and liked that Blue Cheese Dip recipe, I love it!

YouTube cooks I’ve been watching lately:
Food Wishes, Chef John -
https://www.youtube.com/user/foodwishes
Laura in the Kitchen -
https://www.youtube.com/channel/UCNbngWUqL2eqRw12yAwcICg
Jenny Can Cook, Jenny Jones -
https://www.youtube.com/channel/UCn0NTkWyvU1eLfLAN8yMpGA
Noreen’s Kitchen -
https://www.youtube.com/channel/UCt4JkHmgAq1EnQc1Cc5M4xw
Joy of Baking -
https://www.youtube.com/channel/UCFjd060Z3nTHv0UyO8M43mQ

[ken5050]

Question..

I was baking yesterday...actually made one of the jam cakes..it's really good..

Anyway..I now have 6 egg yolks in my fridge. I'm going to make a bunch of chicken cutlets for a party tomorrow..and I'm wondering if I can use the yolks...maybe add a few whole eggs, in the egg wash..without affecting how the panko sticks..

Any thoughts? Thanks

Or anyone have a suggestion how to use the yolks..I'm NOT making mayo, or any sauce..

[Trillian]

I got excited when I saw this new zucchini recipe. I just LOVE zucchini and potatoes.

Baked Zucchini Potato Tots

Ingredients
2 medium russet potatoes
2 medium zucchini (you can also use squash)
¼ cup shredded cheddar cheese (optional)
½ teaspoon garlic powder
½ teaspoon chili powder or paprika (optional)
salt and pepper to taste
Olive oil for greasing and brushing

Then form into tots. There are a few methods to shaping the tots..

The first method is by hand; do this by placing about 1 tablespoon of the mixture shaping it into a cylinder shape.
The second method is by rolling some of the mixture into a long log and cutting into small pieces (imagine rolling sushi or even use a sushi rolled if you have one).
Another method is to place the mixture into mini muffin tins and bake it that way.
The last method is just simply scooping the tots with a cookie scoop straight on the baking sheet.

One thing to keep in mind is that regardless of the method you use to shape the tots, be sure to grease your pan VERY well or the tots will stick in the oven. If you have a parchment paper use it instead because it works much better, but also to lightly grease it as well just to be safe.

Another thing to keep in mind is that you must allow the tots to cook all the way through on the first side before you try flipping them because they firm up as they cook and release from the pan as well.

http://gimmedelicious.com/2015/10/01/baked-zucchini-potato-tots/