Broiled Eggplant with Feta and Parsley

I had to small eggplants to use, so I went looking online for ideas and came across this. 

Preheat the oven to broil.

Slice eggplant, sprinkle with kosher salt in a colander and let sit in the sink for about 30 minutes- this takes any bitterness and moisture. Rinse, drain, and pat dry.

On a foil lined baking sheet sprinkle liberally with olive oil, salt and pepper. Place eggplant slices on baking sheet and turn eggplant to coat both sides with the olive oil. Sprinkle with more salt and pepper if desired.

Broil until browned, about 8-10 minutes depending how thinly you sliced them. Turning once after one side is browned. Watch carefully, because they can go from a beautiful brown to charcoal color within a minute.

Drizzle with lemon juice, or your favorite vinegar and good quality olive oil and feta cheese. I sprinkled on some  Za'atar spice too.

Roasted Brussels Sprouts & Pears

 This is another recipe from inmybowl.com. Great flavor for very little effort! 

serves 8

 2 pounds brussels sprouts, trimmed and halved
2 red bartlett pears, ripe, cored and cut into 1/2 inch thick wedges
6 shallots, quartered
1/2 cup walnuts, roughly chopped
1 large spring fresh rosemary, destemmed and minced
2 tablespoons extra virgin olive oil
1 tablespoon pure maple syrup

Preheat oven to 425 degrees F.

In a large bowl, toss brussels sprouts, pears, shallots, walnuts, rosemary and olive oil.  Evenly distribute on a foil lined rimmed baking sheet and place in oven on middle rack.

Roast for 35-40 minutes (turning after 20 minutes),  or until Brussels are tender and well browned. Remove from oven and drizzle with maple syrup.  * I added some fresh cracked sea salt before serving

Baked Artichokes

2 large artichokes

1 lemon

2 cloves garlic, minced

2-3 basil leaves, chopped

1-2 tbl olive oil

sea or kosher salt

fresh cracked pepper

1/2 cup chicken stock

preheat oven to 350 degrees.

With kitchen scissors  trim all the sharp edges off of each leaf. Wash the artichoke well in cool water. Slice down the center to form two halves. Clean out all the fuzzy hairs and smaller leaves with a spoon; immediately rub all the cut edges with lemon. 

Combine the olive oil, basil, garlic, lemon juice, sea salt and black pepper in a bowl. Mix  until it becomes a paste. Rub it all over the artichoke halves and inside the leaves. 

Spray a baking dish with olive oil cooking spray. Place each artichoke half top side down in the dish. Place the chicken stock in the dish. Cover. Bake 45-50 minutes, or until soft and tender. No need for mayo or butter with these artichokes. 

Zucchini Gratin

This is a really easy recipe that comes from the cookbook "Sunday Suppers at Lucques". It's pretty much layer the ingredients and bake, but I like to verge off from the original recipe a bit, and saute the onions in the olive oil for a little while to get them carmelized  - I think it makes a big difference in the finished product - before topping with the zucchini and the kosher salt)

• 3 onions, sliced
• olive oil
• 2 large zucchini, sliced into rounds
• basket of cherry tomatoes (not grape tomatoes)
• 1/2 cup of grated Parmesan or Romano cheese, divided in half
• 1/2 cup of fresh breadcrumbs, divided in half
• fresh basil leaves and kosher salt

Pour olive oil on the bottom of a 12" cast iron skillet.
Layer 1/2 of the onions on the bottom, then top with 1/2 of the zucchini. Sprinkle a little kosher salt on top.
Sprinkle 1/4 cup of the cheese on the zucchini, then 1/4 cup of the breadcrumbs.
Drizzle with olive oil. Scatter the cherry tomatoes around.
Repeat with another layer of onions, zucchini, cheese, breadcrumbs, oil and tomatoes.
Finish with basil leaves and bake in a 425F oven for about 30 minutes until the skillet is bubbling!
** Put under the broiler for a few minutes if you want it more brown on top. Wait about 20 minutes before serving.

Broccoli Bites

• 3 eggs
• 6 oz shredded monterey jack cheese
• 6 oz shredded colby cheese
• 1 -16 oz box frozen chopped broccoli, thawed, drained well and dried
• 2 1/2 oz bacon pieces
• 1/2 oz diced yellow onion
• 1 oz all purpose flour
• italian bread crumbs

Beat eggs in a mixing bowl with a whisk until well blended. Place remaining ingredients EXCEPT breadcrumbs into bowl with eggs. Stir with a spatula until thoroughly combined. Refrigerate mixture for about 1 hour. This will help to bind the mix. Heat about 4 cups oil in a deep fryer, or deep pan for frying at 350 degrees. Set up a shallow pan with bread crumbs. Scoop about 1/2 oz portion of the broccoli mixture into the bread crumbs. Form each portion into a ball and coat it well. Place broccoli bites into the fry basket , or frying pan. Make sure they do not stick together. Fry for one minute, then remove and place onto a plate lined with paper towels to absorb excess oil. Serve with Honey Mustard Dressing.
Honey Mustard Dressing

• 3/4 cup sour cream
• 1/3 cup EACH mayonnaise, dijon mustard and honey
• 1 tbl + 1 tsp lemon juice

In a mixing bowl combine sour cream, mayonnaise and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and lemon juice, continue mixing until smooth and well combined.

Hamburger Barley Soup

I also make this with stew meat and like it better than with ground chuck

• 2 pds ground chuck, or stew meat cut in bite size pieces
• 16 oz. can tomatoes
• 6 oz can tomato juice, I use V8
• 7 cups water
• 1/2 cup string beans
• 1 green pepper, diced
• 1 cup celery, diced
• 1/2 cup celery tops
• 1/2 tsp salt
• 1 bay leaf
• 1/2 tsp paprika & thyme
• 2 tsp garlic powder
• 2 tbl soy sauce
• 1/2 cup pearl barley
• 1 cup carrots, sliced
• 1 potato diced

Brown meat; drain. Add everything up to barley. Bring to a boil and simmer 45 minutes. Add carrots cook 10 minutes. Add potatoes cook 20 more minutes.