We just had Spring Break here, where I had more time to putter around my kitchen and try out some delicious recipes. I loved it!
Now, I keep joking, all I need is a kitchen fairy to do the clean up. Wait! That’s what teenagers are for! How could I have forgotten? He’s got to pay for all that food I’m filling him up with somehow, right?
A nice light dinner or a great lunch, this salad is dressed with a great olive oil and balsamic vinegar dressing. Feel free to play with the ingredients and add whatever veggies you like!
I have no idea if this dish is remotely Greek, but it reminds me of Greek food. Paired up with some home made pitas, it is absolutely amazing. There are never leftovers when I make this because my 14 year old just eats it ALL. I think it has something to do with the fresh home made pitas (which are a cinch to make) and the fact that you can just pile stuff into your pita, fold, and eat. Kids will love it!
Rummy, buttery salmon and lemon zested potatoes, how could you go wrong? There was silence at the dinner when I served this, save for the occasional “mmm.” and smacking of people’s lips. In short, it was delicious!
With a craving for Eggs Benedict but nothing in the house to make it, I came up with this creation. The salty ham with the tomato and runny egg, and bits of creamy pesto sauce makes it a delicious dinner with some hashbrowns.
This economical dish has it’s orgins in Italy, but in my book, it’s just plain delicious. We use whole wheat pasta because it’s healthier and stands up to the sauce better, but you can use regular pasta if you wish. We think it’s delicious either way! Serve with thick slices of buttery garlic bread and a crisp green salad.
- 3 cloves minced garlic
- 1 onion, chopped
- 1 1/2 tsp each dried basil and oregano
- 1 1/3 tsp salt
- 1 tsp sugar
- 1/2 tsp pepper
- 1/2 cup sliced black olives
- 3 tbsp capers
- 1 eggplant, peeled and cubed
- two 28 oz cans of chopped tomatoes
- 3 tbsp tomato paste
- 4 cups (375 g) fusilli
- 1 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, shredded
In a large frypan, heat up the oil and saute the garlic and onion until soft. Add in the basil, oregano, salt, sugar, pepper, olives, capers, and lastly, the eggplant. Let it simmer and blend and meld before you then pour in 1/2 cup of water, cover, and let steam for about 8 minutes.
You want that eggplant good and cooked through. You’ll know when it’s done, because it will be all soft and tender-like. Then pour in the tomatoes and their juice, and tomato paste; stir it up and bring to a boil. Turn down the heat and let the whole thing simmer, uncovered, for a good 1/2 hour. Stir it now and then so it doesn’t burn.
While your sauce is simmering away, make your pasta according to the package directions. When it’s finished, drain the pasta well and then mix it with the finished sauce. Pour it all into a 9×13 inch baking pan and top with cheese. Bake, uncovered, at 375 F for about 20 minutes. Let stand 10 minutes before serving.