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Saturday, March 24, 2012

Layered Eggplant and polenta

I found this at

This is nice because it does not use meat or dairy or gluten. We enjoyed it and I love eggplant. I changed a few things but you can go to the link for the original.


  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, cut into 1/4-inch pieces
  • 4 cloves garlic, minced
  • 2 pounds fresh or canned plum tomatoes,--I used one large can of Muir Glen Fire Roasted Crushed tomatoes.
  • 1/4 to 1/2 teas of sugar 
  •  pinch of red pepper flakes
  • 2 bay leaves
  • 1 1/4 pounds medium eggplant, sliced into 1/4-inch rounds
  • 1 (16-ounce) log precooked polenta, sliced into 1/4-inch rounds

In one large pan saute garlic and olives until turning brown-in a bit of olive oil. Add tomatoes, sugar, pepper flakes and bay leaves. Add black pepper if desired. Simmer for ten minutes.

In another pan with a bit of oil, saute the sliced eggplant (I peeled mine too). Saute until limp and turning a bit brown.

IN a 9 inch square pan layer about 1/2 cup sauce, a layer of eggplant, a bit more sauce, a layer of polenta, sauce, eggplant, sauce, polenta, and sauce.

Cover with foil and cook 30 minutes at 400 degrees F then uncover and cook 15 more minutes letting onions caramelize and eggplant getting tender. Cool a bit before serving.

This made about 5 servings for us with Salad

Tuesday, March 13, 2012

Corned beef and cabbage for the crockpot or slow cooker

 I found this on line somewhere and the lady named Bev said she got it from a cook book , I believe. I think this was from  It came out very tender and it was very easy. It will serve about 5 . We have not had corned beef for years, but decided to have this tradition this week and we had it early!


  1. 4 cups hot water
  2. 2 tablespoons cider vinegar (I used some white wine vinegar)
  3. 2 tablespoons sugar
  4. ½ teaspoon fresh ground pepper
  5. 1 large onions, cut into quarters
  6. 3 lbs corned beef brisket ( with spices)
  7. 8 small white potatoes or 8 small yellow potatoes, scrubbed and cut into quarters
  8. 1 head cabbage, cored and cut into 10 wedges ( about 1 1/2 pounds)

  9. Directins:Combine the water vinegar, sugar, pepper and onions, in a 6 qt crock pot and mix well.
  10. Place corned beef and contents of spice packet in the mixture.Scatter the potatoes over the top and along the sides.Cover and cook on high heat setting 4 hours.
  11. Remove the lid and scatter the cabbage wedges over the top.Cover and continue cooking on high 3-4 hours longer, or until beef is tender.To serve, carve the beef into slices against the grain and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.
Ps. I cooked some carrots to go with this

Tuesday, March 6, 2012

Crockpot Red bean Jamaican Stew (with sweet potatoes)

I found this recipe here: and I made just some slight changes--I love sweet potatoes so I added extra. This is a nice crock pot dish. I LOVE THIS


  • 1 Tbsp extra virgin olive oil (I used less)
  • 2 cloves garlic, minced
  • 2 cups sliced baby carrots (I used less but used more sweet potato)
  • 3 scallions, chopped
  • 1 sweet potato, diced
  • 1 (15 oz) can diced tomatoes, drained
  • 2 tsp curry powder (I prefer 1 instead of 2)
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes (I omit-I like less of the heat)
  • 1/4 tsp ground allspice
  • Salt and freshly ground black pepper
  • 2 (16 oz) cans dark red kidney beans, drained and rinsed* (I used one can of red beans and 1 of kidney beans)
  • 1 cup unsweetened coconut milk (I used the light kind)
  • 1 - 2 cups unsalted vegetable broth or water (I used water)
  • Optional: 1/4 tsp salt or to taste


  1. Pour the oil into a 4-quart slow cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients
  2. To the cooker, add the carrots, scallions, sweet potato, and tomatoes.
  3. Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper to taste
  4. Add the beans, coconut milk, and broth
  5. Reduce heat, cover, and cook on low for 6 to 8 hours
Cooking Tips: Use light coconut milk or reduce the amount to 1/2 cup for less saturated fat and calories

cabbage lentil vegetable soup

I just used some ingredients I had on hand and I loved this--it tasted a bit like a corn chowder but with lots of flavor.The red lentils end up dissolving and make a nice broth.

3 carrots
4-6 celery stalks
2-3 potatoes
1 large sweet potato
1 package of butter beans
1 package of soup veggies (this had veggies chopped small and included okra)
1 fresh zucchini
1/3 of a head of green cabbage
1/3 to 1/2 cup of red lentils
2-3 pinches of ground majorum
salt and pepper
dried minced onions
1 can of garbanzo beans

Put everything except the can of corn and garbanzo beans in a large soup pot which has been filled about 1/3 of the way full with water. Cook 45-60 minutes until veggies are just tender. Add the corn and garbonzo beans just letting them get warm.

Italian sauce with chickpeas served on pasta

I was listening to some program and came across this recipe. I don't know who it was but the guy said he had this dish as a kid. The garlic gives it a real punch of flavor and we really liked this dish. A fast dish!

1 large can of plum tomatoes--I used the fire roasted tomatoes and they were already crushed (around 26 ounces)
3-5 garlic cloves sliced up
2 bay leaves
pinch of sugar
fresh basil for the very end (I was out and I used some basil pesto I had on hand)
1-2 cans of drained garbonzo (chickpeas) beans --I used 1 can
olive oil
parmesian cheese if desired
a rolled shell like pasta (we used some fusillini we had on hand instead)

Saute the garlic in a bit of oil until the garlic starts to brown a bit. Add the tomatoes (if using plum tomatoes you need to mash them up). Add the salt, pepper, 2 bay leaves and a pinch of sugar. Add the chickpeas. Let all simmer together while you cook the pasta.

Meanwhile cook the pasta. Drain .  Serve the sauce over the pasta mixing it up nicely. Add basil and cheese.

Quick oriental vegetables with tofu and rice

one large can of oriental vegetables
1 box tofu( the kind that comes in cubes)
soy sauce to soak the tofu in--whatever amount you want
ginger, Chinese 5 spice
2 tab corn starch
1/2 cup water
1/4 cup soy sauce (or more if desired)
rice that is already cooked

Soak the tofu in soy sauce with some ginger and chinese 5 spice mixed in for added flavor.

Saute the tofu until brown in a non stick pan.

Add the drained veggies to the tofu. Mix 2 tab of cornstarch with the 1/2 cup water and the 1/4 cup soy sauce. (first blend the cornstarch with smaller amounts of the water then add the rest). Add this to the veggies and tofu and let it thicken while you stir a bit.  Serve over the cooked rice.