Posted on 07/28/2018 4:12:20 PM PDT by Jamestown1630
Eggplant Parmigiana is one of my favorite dishes, but it’s a time-consuming dish to make and messes up a lot of dishes. And even though we’ve used for years a great, easy recipe from America’s Test Kitchen which involves baking instead of frying the eggplant, my husband’s commitment to low-carb eating makes any recipe that uses breading less than ideal.
Looking for a fast, low-carb alternative, I happened to find ‘Cooking with Pina’ on YouTube, and Pina’s quick, throw-together recipe. It may not be like what you are used to, but if you like eggplant for itself and are low-carbing, this might be a good way to get your ‘fix’ and vary your diet. You can use your own sauce, or buy bottled stuff. (We are actually making this right now, and tonight we’re using bottled because our year’s worth of the homemade stash is finally depleted :-(
https://www.youtube.com/watch?v=zuWw56O0P4w
(Pina's is a really nice website for Italian cooking - check out her Marinara sauce, using pesto, and the Potato Pie. And she finally taught me how that cute little stove-top espresso pot works - I must have one!)
Here in Maryland our 'Beautiful Swimmer', the Blue Crab, is the State Crustacean; and crab soup is a big deal. Ocean City throws a festival and crab soup cookoff every year, where local chefs compete in both Red and White categories. My favorite cookbook for traditional Chesapeake recipes has always been John Shields’ original ‘Chesapeake Bay Cooking’, and here is a recipe from that book for a traditional style Crab Soup:
Crab Soup at Cross Street Market (Baltimore)
Serves 10
4 quarts water
2 cans (1 lb. 10 oz.) tomatoes or 5 cups peeled tomatoes
1 can (10 oz.) tomato sauce
2 bay leaves
1/2 cup barley
1/2 cup fresh parsley -- chopped
1 Tablespoon Old Bay Seasoning
3 stalks celery -- diced
1 large onion -- chopped
2 ham shanks
1 beef bone
8 blue crabs -- cleaned/quartered
2 pounds claw crab meat -- picked for shells
1/2 head cabbage -- chopped
2 medium potatoes -- diced
4 cups mixed vegetables, fresh or frozen (corn, green beans, peas, limas, carrots)
salt and pepper to taste
In a large soup pot, combine the water, tomatoes, tomato sauce, bay leaves, barley, Old Bay, celery, onion, ham shanks, beef bone, salt and pepper. Bring to a boil, reduce the heat, and simmer for 1 hour.
Add the soup crabs and backs. Continue cooking for another 30 minutes. Add the cabbage, potatoes, and mixed vegetables. When the vegetables are tender, add the claw meat, and simmer a little longer. Discard the backs. Pick meat from the shanks, and add to soup.
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There are probably as many ways to make Maryland Crab soup as there are families who make it; this article from Mid Atlantic Cooking offers a history of the soup, and an exhaustive compendium of historical recipes; it also includes a recipe for making your own Old Bay seasoning from scratch:
https://midatlanticcooking.wordpress.com/2012/08/16/maryland-crab-soup/comment-page-1
And here's the link to John Sheilds' original 'Chesapeake Bay Cooking':
-JT
This Month: A fast, lower-carb version of Eggplant Parmigiana; and Crab Soup, from my ‘Land of Pleasant Living’.
-JT
My Buddy is in Maine on Vacation, I told him “the spot price in june for lobster off the boat was $4 the lb.
The airlines will let you ship 50 lbs for $35
do the math..
Yummy Yummy lobster, Corn on the cob, red taters and buttah!
I grow eggplant every year in my raised beds. My wife makes stuffed eggplant or either we bread and fry it...top off with grated Parmesan cheese. Yum!
THX
My Daddy loved the eggplant fritters that his mother made. I think they were his hangover cure ;-)
Last night was cooked to order “1 thick ribeye, loaded baked potato, salad and chocolate cake $15
Yep, delicious... we also do zuchinni the same way.
I usually make a pig of myself when we do the zuchinni...:>)
I bet they had beer and music, too ;-)
That and Lambrusco ;)
Ya think? :)
That’s what we are fixin’ to eat tonight. Strips, loaded potatoes, sour dough bread and chocalate turtle pie.
And of course washed down with a cold Yuengling!
Yup, stuffed Zucchini is great, I like peppers but, its the same idea.
You Yinsers and yer Yuengling :)
I’m just wondering if you danced...
Love my Yuengling.
Even more so since I found out Dick Yuengling is a huge Trump supporter!
THANKS FOR THE LINK TO THE LO CARB EGGPLANT THING!!
Naw, quite frankly I don’t care for most of what they call dance music anymore.
https://www.youtube.com/watch?v=T6cD-0xvgLE
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