Posted on 07/28/2018 4:12:20 PM PDT by Jamestown1630
Eggplant Parmigiana is one of my favorite dishes, but its a time-consuming dish to make and messes up a lot of dishes. And even though weve used for years a great, easy recipe from Americas Test Kitchen which involves baking instead of frying the eggplant, my husbands 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 Pinas 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 were using bottled because our years 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.
********************************************
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
Well, you’ve certainly fattened-up our thread, if not ourselves ;-)
I like the nut-breading for fried fish idea.
I haven’t tried that, but it did look very good.
For a lot of really inventive low-carb recipes, look up Dottotrot.com. She and her husband have a website and YouTube channel - check out the Baked Radish alternative to loaded baked potato.
The eggplant turned out very well; but depending on how thick you cut it, I would do the initial baking of the eggplant a little longer than she suggests. And we didn’t peel ours, but I think next time I’ll partially peel it in strips; that way you get the benefit of some of it, but aren’t overwhelmed by all of the peel.
It used to have pork chicken and fish.... Now Byron’s is gone.. *sniff*
Soy, Hoisin, Sesame oil and rice vinegar are our friends...
These things along with chili garlic will make an old boot into tasty stir fry or BBQ.
There is a SPAM commercial that airs now that makes me misty.
Really depends on how thick you make the crust. I like mine thin and I cook that at 300* for about 10 minutes. I get about 6 per batch. I freeze them stacked. I can fill them with whatever I want cheesecake, brownie mix, peanut nuttier pie, Mississippi mud pie, ice cream.
The list of diabetes filling are endless.
Okay so you won’t live to a ripe old age, what are you gonna miss?
Forgetting who you are? Crapping in your pants? Being a burden to your family? I want them laughing this asses off at my wake!
Remember the time uncle Doug tried to milk that bull?
I want to live life not be a Spector
The key to hoppiness
I know a Viet gal that has a Sushi restaurant, I asked her (jokingly) Did you make any American Sushi on the 4th of July? She says (to my Chagrin) You mean SPAM?
I was Like “yes LOL, I am shocked you know what it is”
She says “ohh we don’t make that, We trying to keep up our standards, that is poor people food”
L laughed and asked her if she ever heard of LOCO MOCO (Another poor people food) She says no.
I told her in Hi they fry a burger and put that over sticky rice, adorn it with 2 fried eggs and pout brown gravy allover it, live Migas but with meat (poor people food)
Then I asked the Mexican girl, Have you ever heard of LOCO MOCO? And she looked a bit puzzled... She says “no” and I tell her its this dish in Hawaii that’s like poor surfer food, Like Migas in Mexico.
She says “You know what Loco Moco means? Crazy boogers”
I almost split my sides a laffing! LOL
It all makes sense now, the runny egg yolks, LOL
Amen Brother! Amen!
Preppers Pantry end of the World Chicken Pot Pie:
Mix can of Chicken with can of Veg All, and can on Cream of Chicken soup... Mix that all up, add yer secret hobo spices...Worsterchersire.. Get out the Bisqiuck and water, maybe powdered milk or eggs, Mix that at pour over the top.
Bake at 350, till done
Years ago I was inspired by all the inventiveness in the field by our troops, not satisfied with MRE’s they mixed rations to make new dishes added fire, and I decided to write an MRE cookbook.
To late! It Had been done!
I’ll tell you all this, though... Fire is the secret. :)
You can take can of pork and beans, add mustard, horseradish... mix that up with some weenies, stick that on the fire and its good!
1 large yellow crook neck or zucchini squash, sliced into 1/4 inch rounds
1 large egg, beaten
1 cup fine bread crumbs
(I use seasoned) 1/4 cup grated Parmesan Cheese
1/2 tsp Garlic Salt
1/4 tsp. Coarse Black pepper
3 Tablespoons Olive Oil, for baking
Preheat oven to 325°
Coat a large baking sheet with 3 Tablespoon Olive Oil In a shallow dish beat one egg.
In a separate shallow dish add 1 cup fine bread crumbs, Parmesan Cheese, garlic salt, and coarse black pepper. Mix well.
Place one round of squash in the egg wash. Be sure to coat both sides...Remove squash from egg wash and place in the bread crumbs. Coating onside and then the other. Place Squash on coated baking sheet until it's full.
Bake for 10-15 minutes.... When squash is crispy and golden on the side that is facing down, gently flip it over, using a fork, to bake the other side......Bake for another 10- 15 minutes or until the edges are golden and crispy.
Slide a spatula under each fried squash round and place on a serving tray....Garnish with additional Parmesan Cheese.
Serve warm with Ranch Dressing as a dipping sauce.
From the Legend of Beanzon Toast
I like Zucchini bread.
Not a huge squash fan but its OK
My Dear old mother cracks me up, I’ll come home and offer to take Her to lunch... “oh, Ill just have a tomato sangwich”
OK Ma, I’ll join ya, i’ll slice the tomaters...where’s the Mayo?
Then I spend the week eating Pasta Fazoul! LOL
She has money falling out of her nose but this makes her Happy. :)
Fried green tomatoes dredged in egg, corn flour and fried in bacon drippins
People pay for that stuff LOL
I like Zucchini bread but that’s as far as it goes.
Yellow Squash is a comfort food fondly remembered throughout my childhood...mom would roll it in flour and fry it....even the sound of it frying added to the ‘treat’. So I prepare it both baked and fried.
Oh yes indeed! Always! ....I’ll have to try that in bacon drippings...that’s a new one for me!
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