Category: TOPICS & CATEGORIES

Skillet Pizza with Stuffed Crust

I have two recipes for Skillet Pizzas here.  One is a Stuffed Crust, the other is a cast iron Sourdough Skillet Pizza.

Stuffed Crust

    1. Heat cast iron skillet to 425º in oven
    2. Flatten prepared pizza dough on counter top so that it is about 4 inches wider than the diameter of the skillet; then roll dough around a rolling pin for transportation to the skillet
    3. Add 1 TBL EVOO and 1 TBL butter to bottom of hot skillet
    4. Lay flattened dough carefully into hot skillet, 1-2” up the side – even spilling out over the edge
    5. Lay small sticks of mozzarella around the base of the pan, and fold the dough down over the cheese creating a “stuffed crust”
    6. Put a layer of sauce and shredded mozzarella on the bottom of the pizza
    7. Add cooked sausage, sauteed mushrooms, sauteed onion, olives, etc onto the cheese layer
      • NOTE:  If you use fresh onions, they should be on the top exposed to the direct heat
    8. Pour tomato sauce over toppings
    9. Sprinkle a bit more mozzarella on top
    10. Add pepperoni on the top if desired
    11. Bake at 450º for 20 minutes
    12. Top with fresh basil and grated Parmesan, and drizzle with EVOO

Sourdough Skillet Pizza

Start with making your Sourdough Starter.

Find it online: https://www.theperfectloaf.com/cornmeal-skillet-sourdough-pizza/

Cornmeal Skillet Sourdough Pizza

  • Author: Jennifer Latham
  • Prep Time: 5 hours
  • Cook Time: 30 minutes
  • Total Time: 5 hours 30 minutes
  • Yield: 2 pizzas
  • Category: Lunch, Dinner
  • Cuisine: Italian, American

Description

This cornmeal skillet sourdough pizza recipe makes for an easy, hearty meal. The choose-your-own-adventure of topping your pizza is always fun, and the convenience of cooking it in a skillet eliminates the headache of shaping the rounds and trying to shimmy them off of a peel. The dough borrows some of the principles from sourdough country bread, such as a high-hydration and adding a porridge. This means the substantial crust is packed with flavor and has a pleasing, tender texture.

Ingredients

 

Cornmeal Porridge

  • 51g Cornmeal or Polenta
  • 202g Water

Main Dough

  • 337g Type 85 Bread Flour or High-Protein White Bread Flour
  • 127g Water
  • 8g Fine Sea Salt
  • 84g Ripe Sourdough Starter (100% Hydration)
  • All of the Porridge

Instructions

    1. In a medium saucepan over medium-low heat, combine the cornmeal and 202g soaker water. Cook for 10-12 minutes, stirring often, until the cornmeal has thickened and is tender. Remove from the heat and let cool.
    2. In a medium mixing bowl (or in the bowl of a stand mixer fitted with the dough hook attachment), combine the remaining 129g water, sourdough starter, cooled porridge, salt, and flour. Mix until everything is combined. Cover with a clean dish towel and let rest in a warm, draft-free spot for 20 minutes.
    3. Knead the dough in the bowl. To do so, lift up one side, fold it over the middle and press down. Rotate the bowl a quarter-turn and repeat. Continue lifting and folding for about 5 minutes. The dough should be pretty wet and sticky but cohesive. If the dough seems very stiff, you can add another tablespoon or two of water. 
    4. Let the dough rest for three hours in a warm spot—the dough temperature should remain about 82°F (28°C). Turn the dough in the bowl twice at regular intervals during bulk fermentation by lifting and folding (as you did for kneading) a few times.  
    5. After three hours, the dough should have increased noticeably and have bubbles on top and throughout. 
    6. Scoop the dough from the bowl onto a clean work surface. Divide in half and round gently into balls. Let rest on the worksurface for 5 minutes.
    7. Prepare two 10-inch cast iron skillets (or the shallow end of a Dutch oven/combo cooker) by coating them very well with a few tablespoons of olive oil. Sprinkle a tablespoon of cornmeal over the bottom of each pan. (Alternatively, save one dough ball for later, see Notes.)
    8. Coat the dough balls with olive oil, either using your hands or a pastry brush. Set one ball in the middle of each skillet. Gently spread the dough flat in each pan, pressing and stretching with your fingertips. Don’t worry if it doesn’t quite stretch all the way; you can stretch it more just before cooking.
    9. Let the dough proof for about an hour (you don’t need to cover them, as the olive oil coating will keep them from drying out). During this time, preheat an empty oven with a rack in the middle to 500°F (260°C).
    10. After an hour, if the dough hasn’t spread all the way to the edges, you can gently press it out a little more.
    11. Top as desired, using a generous amount of toppings. (I usually start with a big spoonful of Bianco crushed tomatoes straight out of the can.)
    12. Cook the pizzas for about 20 minutes until the edges are golden brown. Check the pizzas after 10 minutes. If the toppings seem to be getting dark too quickly, turn the oven down to 450°F (230°C) and finish cooking.
    13. Remove the pans from the oven and let cool briefly. Carefully use a spatula to loosen the edges and remove the pizzas from the pans. If they stick, just take your time and use the spatula to loosen any stuck bits.
    14. Serve immediately.

Notes

One dough ball can be saved for the next day or up to two days later. After dividing the dough and balling each piece, place one in a small, oiled container with an airtight lid. Place the container into the refrigerator. To use, remove the dough from the refrigerator an hour before you want to use it, following Step 8 onward, above, with the dough.

 

Pressure Cooker Chicken

  1. Buy, trim, tie and season a whole 4-5 LB chicken.
    Be sure to remove bag of giblets
  2. Remove lid of pressure cooker and set aside
  3. Heat 3 TBL butter in the bottom of pressure cooker
  4. As soon as melted, add 1 sliced onion
  5. When onion starts to brown, add 4 cloves of garlic
  6. When fragrant add 3 chopped carrots, 2 stalks chopped celery and 1/4 tsp baking soda
  7. Stir to coat, then add 8 C distilled water
  8. Add 1 tsp thyme, 2 Bay leaves and 2 TBL soy sauce or fish sauce
  9. Place meat on top of veggies – breast side up
  10. Lock lid in place and put to high heat
  11. As soon as pressure starts to register, reduce heat to medium high
  12. At Level 1 (medium pressure) reduce heat to medium
  13. At Level 2 (high pressure) reduce heat to medium low and start timing 60 minutes
  14. Reduce or raise heat to keep pressure varying between medium to high pressure
    Do not let it raise too high that you get an excess of steam coming from the pan
    Do not let it reduce too low that it falls below Level 1 pressure
  15. At the end of 20 minutes, remove it from the burner and set on a trivet
  16. During this time, put foil on top of a cutting board.  You will be wrapping the meat after it has been removed
  17. Finish with a quick release and set the meat on the foil
  18. Tent (or otherwise cover) the meat with foil for 10 minutes
  19. While the meat rests, strain the juice from the pressure cooker – reserving the liquid
  20. Let liquid cool a bit while you shred the chicken.  Do not add back to the liquid yet.
  21. Strain off whatever grease has risen to the top, the put back on medium heat.
  22. When back to a high simmer, add 4-5 oz of egg noodles.
  23. Simmer egg noodles for 5 minutes
  24. Add your shredded chicken back to the liquid
  25. Serve in a soup bowl and top with parsley, salt and pepper

Rajas

Rajas simply means STRIPS in Spanish, so you can actually use any pepper – but I prefer to use prepared Poblano peppers. For MY recipe, the peppers are always prepared the same way. The difference is what you do with them. Read on…

Preparing your Poblanos

  1. If you have a gas stove, blister/blacken 8 poblano chiles over a medium-high flame.  If you have an electric stove, put them under the broiler until mostly blackened.
  2. Wrap them immediately in a paper towel and put into a zip-lock baggie for 8-10 minutes.
  3. The skin will peel off easily.  Discard the skin.  Some people (the crazy ones) will rinse their peppers.  I recommend that you do not wash away the wonderful smoky flavor.  Just peel them.
  4. Split the peppers open and scrape out the seeds, and discard the seeds.  Leave the peppers as whole and intact as possible.
  5. You are now ready to create your Rajas.

Rajas en Escabeche (in Vinegar)

  1. Slice a sweet onion in thin slices
  2. Saute over low heat in 2 TBL olive oil and 2 TBL butter
  3. Add 3 cloves thinly sliced garlic
  4. Add 3 bay leaves, 10 black peppercorns, 5 cloves, 1 tsp crushed oregano and 1 tsp thyme
  5. Add 1 tsp brown sugar and 2 tsp salt
  6. Add 1/2 C rice wine vinegar and 1/2 C white distilled vinegar
  7. Bring to a boil, then reduce and simmer for 10-15 minutes
  8. Meanwhile peel your poblanos and cut into strips – removing seeds (SEE ABOVE)
  9. When reduced to about half gently toss in your poblano strips
  10. Move the mixture to a jar using a slotted spoon, and pour hot liquid over the top
  11. Refrigerate for 2-3 weeks

Rajas de Queso aka Rajas con Crema

Prepare as above, but after Step 5, proceed as follows:

  1. Mix in strips of poblano chilies and toss gently
  2. Optionally add 1 can of whole kernel corn
  3. Remove from heat and add in 1/2 C crema Mexicana or sour cream
  4. Mix well, then add 1/2 C shredded Asadero cheese or Oaxaca cheese
    Alternately you can use Monterey Jack or mozzarella cheese
  5. Serve immediately with corn tortillas or taco shells
    Can keep for up to a week, but it is much better fresh

 

 

Onion Tart

  • 3-4 sweet onions – sliced medium pieces
  • 1/2 C balsamic vinegar
  • 1/2 C sugar
  • 1 C water
  1. Simmer sliced onion and other ingredients for 20-30 minutes
  2. Spread pizza dough on flat baking pan
  3. Using slotted spoon to place onions on dough – discard liquid
  4. Sprinkle lightly with shred mozzarella and cheddar
  5. Bake 15-20 minutes at 350º
  6. Top with goat cheese
  7. Put back into oven for three minutes

Optional toppings:  Garlic, Kalamata olives, proscuitto, bacon, ham, tomatoes, etc.

 

Soboro Don

Basically chicken, rice and eggs.  Also served with chicken, veggie and eggs.

RECIPE ONE

Ingredients

  • 1 Tbsp neutral flavor oil (vegetable, canola, etc)
  • ½ lb ground chicken (you can also mince chicken breasts/thighs)
  • 1 tsp ginger (grated, with juice)
  • 1 Tbsp sake
  • 2 Tbsp granulated sugar
  • 1 Tbsp mirin
  • 2 Tbsp soy sauce
  • 3 large eggs (beaten)
  • 1 Tbsp granulated sugar
  • 1 Tbsp neutral flavor oil (vegetable, canola, etc)
  • 2-3 servings cooked Japanese short grain rice
  • ¼ cup green peas, French cut green beans or edamame (defrosted)
  • Pickled red ginger (kizami shoga)

Step by Step

  1. Cook the chicken in oil on medium low heat stirring continually
  2. While the chicken is still slightly undercooked pour in the sake, mirin and soy
  3. When the chicken is done (but not dry) add 2 TBL sugar and grated ginger
  4. Cook until most of the liquid is gone
  5. Transfer to a bowl and set aside
  6. Beat the egg well and add 1 TBL sugar
  7. Cook/beat the egg until it is in small pieces
  8. Plate in thirds – rice, chicken and egg
  9. Top with edamame and pickled ginger

RECIPE TWO (brief)

  1. Marinate 1 lb ground or minced chicken in 2 TBL each sake, mirin, soy, ginger and sugar.
  2. Scramble 3-4 eggs and chop into small pieces
  3. Finish rice according to appropriate instructions
  4. Alternately you can serve green beans as a fourth item, or in place of rice.
  5. Garnish with chives or peas, then ginger.

Here is a link to other Soboro Don recipes.

Lamb Meatballs in Lemon Sauce

Meatballs

  • ground lamb
  • salt
  • egg
  • bread crumbs
  • yogurt
  • toasted pine nuts
  • parsley
  • lemon rind
  • grated Parmesan cheese
    1.  Mix ingredients, make 1.5 inch balls
    2.  Bake 20 minutes at 400º

Sauce

  • egg
  • lemon juice
  • stock
  • salt pepper
    1.  Whisk together and heat over VERY low heat until thickened
    2.  Strain to remove the inevitable lumps

Serve with FETTUNTA

  • Toast plain bread
  • Brush with garlic and EVOO

 

Peanut Butter Ice Cream Blondies

  • TOPPING
    • 1/4 C Melted peanut butter
    • 3 TBL Butter
    • 1/4 C Brown sugar
  • MELT TOGETHER AND SET ASIDE
    • 3/4 C softened butter
    • 1/2 tsp baking powder
    • 1/2 C Brown sugar
    • 1 tsp cinnamon
    • 1 tsp kosher salt
    • 3 large Eggs
  • – WHISK
    • 1/2 C Crunchy Peanut Butter
    • 2 tsp Vanilla
    • 1/2 Peanuts (crushed)
    • 1 1/2 C Flour
    • 3/4 C white granulated sugar
  • – MIX ALL TOGETHER
    • – Pour into two baking dishes lined with parchment paper
    • – Spread it out so it is fairly even on top
    • – Top each with half your topping – using it all up
  1. Bake at 350º for 25 minutes
  2. Let cool 10 minutes
  3. Turn out of pan
  4. Let cool completely
  5. Spread one cake with (cheap) softened ice cream
  6. Spread “Topping” over the ice cream
  7. Invert the second cake, and add as the lid,
    putting the rough side down, and the smooth side up
  8. Put into freezer for 4 hours
  9. Cut into squares

Bechamel Sauce

Bechamel Sauce – best to prepare ahead of time and chill

Ingredients

  • 2 cups whole milk
  • pinch of fresh ground nutmeg
  • 2 TBSP white wine
  • Salt and pepper to taste
  • 2 TBSP melted butter whisked
  • 2 TBSP all -purpose flour

Step by Step

  1. Start with butter and flour
  2. Heat on medium heat until flour starts to brown slightly
  3. Slowly add milk with nutmeg, wine, salt and pepper
  4. Continue to whisk and bring milk mixture back to boil.
  5. Lower heat to simmer and allow to simmer for 5 minutes, making sure to stir nearly continually.
  6. Remove from heat
  7. Strain through fine sieve and allow to cool.
  8. Place plastic directly over sauce to prevent crust from forming.
  9. May be prepared 2 days before and stored in fridge.

 

Yukon Gold Potato Soup

Ingredients

  • 5 lbs Yukon Gold potatoes, peeled, cleaned and cut into 1 inch cubes
  • 1 ½ lbs onions, peeled and cut into 2 inch cubes
  • 4 oz butter, chilled and cut into ½” pieces
  • 4 large garlic cloves, chopped
  • 1 ½ cups white wine
  • 1 tsp dried thyme
  • 8 cups chicken broth
  • Salt and fresh ground pepper to taste
  • 1 cup heavy cream

Step by Step

  1. In large saucepan, melt butter over medium heat.
  2. Add potatoes and onions.
  3. Season with salt and pepper.
  4. Saute for about 6-8 minutes
  5. Add garlic, thyme and white wine.
  6. Bring to boil and reduce wine by half.
  7. Add chicken broth and bring to boil.
  8. Cover and reduce heat to simmer.
  9. Simmer for 20 minutes.
  10. Puree with immersion blender or blender until smooth.
    NOTE:  If you use a blender, be sure to vent the top or it will explode
  11. Taste for seasonings and add heavy cream.
  12. Can be prepared ahead of time and gently reheated before service.

Clam Chowder

Based on a recipe appearing on AZFamily.com – Good Morning America

Ingredients:

  • 3 slices Applewood Smoked bacon – 1/2 inch pieces
  • 1/4 cup diced fresh fennel
  • 1 medium carrots, peeled and diced
  • 1/4 medium sweet onion, diced
  • 1 large Russet Potatoes, cut into 1/4″ cubes
  • 2 cans smoked clams (3.75 oz. each)
  • 1 TBL Flour
  • 1 tsp corn starch (mix with 1 TBL water)
  • 1 TBL Butter
  • 1 tsp EVOO
  • 1 C Heavy Cream
  • 1/2 C chicken stock
  • 2 large Bay Leaves
  • 2 fresh thyme sprigs
  • Salt/Pepper

Steps:

  1. Heat a large pot or dutch oven to high heat.
  2. Add the bacon and cook on high heat for about 7 minutes until crispy.
  3. Remove and set on a paper towel or newspaper
  4. Add the fennel, carrots, onions and potatoes to the bacon drippings.
  5. Season with salt and pepper to taste.
  6. Reduce heat to medium and sauté the vegetables on medium heat for 3-4 minutes until they begin to soften.
  7. Add EVOO, butter, and 2 TBL clam juice from the cans to the pot.
  8. Stir to combine it with the bacon drippings and veggies.
  9. Add in the flour and continue to stir until a thick roux is formed.
  10. Whisk in the heavy cream, chicken stock, thyme sprigs and bay leaves. Add just about 1/4 C at a time
  11. Re-season with salt and pepper to taste. Bring to a boil, then reduce to a simmer.
  12. Simmer for 20 minutes.
  13. Stir in the clams and their remaining oil and the corn starch mixture
  14. Simmer for another 10 minutes, stirring occasionally
  15. Remove bay leaves and thyme sprigs before serving.
  16. Top with the cooked bacon.
  17. Serve with crackers or in Sourdough bread bowls.

Chanko Nabe (Sumo Stew)

 

 

 

This dish is not made according to a fixed recipe and often contains whatever is available to the cook; the bulk is made up of large quantities of protein sources such as chicken or tofu, with vegetables added.

Fish or beef are usually NOT used because fish is on the ground, and four legs of cow are on the ground. The goal of the rikishi is to remain on two legs, like a chicken.

Ingredients

  • Daikon radish (bite sized pieces)
  • Potatoes (bite sized pieces)
  • 2 C chicken stock
  • 4 C water
  • Seared chicken
  • Vegetables: Leeks, onion, carrot, Shitake, eggplant, fried tofu, kale or Napa cabbage
  • Soy
  • Sake

Notes about cutting

  • Use scoring zester to create vertical strips on carrot before cutting into thin slices
  • Cut shallow X on Shitake mushrooms and put into stew whole
  • Quarter eggplant and remove seeds. Cross-hatch the skin to make it more edible

Step b Step

  1. Bring stock and water to a boil
  2. Put Daikon, potatoes and carrot in to start simmering
  3. Sear chicken and shred or cut into bit sized pieces
  4. Sear (or fry) small squares of your tofu
  5. Mix all together and eat like a Sumo

Date and Raisin Quick Bread

Ingredients

  • 1 C dried pitted dates
  • ¾ C orange juice
  • 2 C flour – OK to sub 1/2 wheat flour
  • ½ C sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp clove
  • ¼ tsp salt
  • 2 egg
  • ¼ C canola or rapeseed oil
  • ¾ C fresh (not hard) raisins

Step by Step

  1. Rough chop dates
  2. Put into sauce pan with orange juice
  3. Bring up to a simmer
  4. Turn off heat and let rest 30 minutes
  5. Meanwhile, mix next six dry ingredients
  6. Toss raisins in with the dry ingredients
  7. Mix eggs in with the cooled mixture
  8. Fold cooled mixture in with the dry ingredients
    DO NOT OVER-MIX
  9. Pour into lightly greased baking dishes
  10. Bake at 350º for 45 minutes (small dishes) to 60 minutes (large baking pan)
  11. Cool before turning out

Enchiladas – COLLECTION

Enchilada Sauce – collection index

Grandpa’s Corn/Flour Tortillas

Spinach and Poblano Enchilada

View the Basic Enchilada Casserole

Grandpa’s Enchilada Casserole

Select your favorite canned enchilada sauce, OR MAKE YOUR OWN, then proceed with recipe. For this recipe I used Grandpa’s Enchilada Sauce.

This recipe takes a little bit of time to make, but it is actually very easy.

INGREDIENTS

  • Grandpa’s Enchilada Sauce
  • Corn Tortillas
  • Your filling of choice
    – for this recipe, I used green chiles, sauteed onion, chopped
    – another option is shredded cheese, shredded meat, green chilies, chopped tomato, minced onion, and cilantro
  • Tomato and cheese
  • Grated cheese for the top
  • Chopped chives or cilantro for garnish

STEP BY STEP

  1. Pour 1/4 C sauce into the bottom of a greased casserole dish
    – Alternately you can use small individual ramekins or plates
  2. Pour about 1/2 inch of sauce into a sauté pan
  3. Heat to a simmer
  4. Dip corn tortillas in the sauce just to coat (about 3-5 seconds per side)
  5. Put 1-2 TBL filling into the middle
  6. Roll up from one end and place seam side down in casserole dish
  7. About 14 were able to fit in the 9×12 pan above
  8. Spread remainder of sauce over top and sprinkle with cheese
  9. When ready to serve bake at 350º for about 15 minutes

You can prepare this several hours ahead of time. When you are ready to serve, just pop it into a COLD oven, set the temperature to 325, and bake for 45 minutes.

Garnish with pickled red onions, avocado, tomato, sour cream, queso fresco or refried beans.

Grandpa’s Round Enchiladas

IMG_7884Grease small casserole dishes.
Lay strip of foil down so that the foil can be used to remove casserole after cooking.
Oil the strip of foil as well.
Lay down topping of your choice. The bottom will become the top after it is turned out.

IMG_7883What is shown here is sauteed mushrooms and the other is green chilies.
Sprinkle with cheddar cheese.
Lay down corn tortilla pieces.
Spoon with enchilada sauce.
Layer with shredded chicken and some cheese.
Spoon some salsa as the next layer.
Finally layer some more corn tortilla pieces and sauce.

Cook 25 minutes at 350°
Invert pan onto a plate.
Remove the foil, sprinkle with cheese and serve.

THIRD PARTY RECIPES

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

•  Shawna’s Chicken Enchilada Lasagna

Shawna’s Chicken Enchilada Casserole

From “Dinner Time in No Time”
This is what Shawna Arnold usually fixes for potlucks.  There are NEVER any left-overs to take home.

•  Tex-Mex Cheese Enchiladas

Tex-Mex is a cuisine that crosses the border both into Texas and Mexico

•  Chicken Enchilada Casserole

A recipe from a magazine… sorry, I don’t remember which one.

•  White Chicken Enchiladas

A pleasing cream-based enchilada dish (or casserole)

•  Early Morning Breakfast Enchilada

An easy recipe for when your eyes are not yet opened

•  Smoked Chicken Enchiladas

This is a good recipe for using left-over chicken

•  Chicken Enchiladas

Similar to the recipe just above this one

•  Enchilada Notes

A brief enchilada recipe written in a few scratched notes

Lasagna – COLLECTION

See also: Pasta – COLLECTION

Rather than boiling lasagna noodles, put them into a glass baking dish and pour boiling water over them.  Let rest for 15-30 minutes – until they become pliable.

Grandpa’s Basic Lasagna

  • Lasagna1 C Bottled or canned spaghetti sauce
  • 1 can San Marzano plum tomatoes (drained)
  • Flat lasagna noodles (boiled 12 minutes)
  • 1/3 Ground beef (cooked and drained)
  • 1/3 Sausage (cooked and drained)
  • 1/3 Ground pork
  • Optional: Ham
  • Optional: Cooked crumbled bacon
  • Garlic
  • Onion
  • Mushrooms
  • Eggplant
  • Zucchini
  • Egg to bind
  • 1/2 CU mozzerella (shredded)
  • 1/2 CU Parmesean (grated)
  • 1/2 CU sharp cheddar (shredded)
  • Several basil leaves

1. Mix all together except noodles… everything
2. Lay down thin layer of sauce
3. Cover bottom with noodles
4. Layer from the mix
5. More noodles
6. More mix for a total of three layers
7.  Finally, top with mozzarella and Parmesean cheese
8. Bake 350 degrees for 25 minutes.

Grandpa’s Healthy Lasagna

A lasagna made with ingredients from our IRA Cooperative produce
Published in Grandpa’s Corner of the IRC Magazine – IRC Volume 1, Issue X

THIRD PARTY RECIPES

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

•  Spinach and Ricotta Lasagna

A great lasagna with extra calcium from the spinach

•  Gluten Free Lasagna

A nice hearty lasagna for those with Ciliac Disease

•  Veggie Lasagna

A lasagna with zucchini and eggplant in place of the noodles

•  Spinach Lasagna

From America’s Test Kitchen

•  Veal Breast Lasagna

Meaty layers add to the flavor of this lasagna

•  Skillet Lasagna

Another great recipe from America’s Test Kitchen

•  Asparagus Lasagna

From a note that I found on my chair

•  Breakfast Monte Cristo Lasagna

Very similar to a true Monte Cristo

•  Shawna’s Enchilada Lasagna

From “Dinner Time in No Time”

•  A Simple Enchilada Lasagna

Three ingredients and a rest in the oven completes this lasagna

•  Fresh Tomato Lasagna

A nice basic lasagna with fresh ingredients

•  Lasagna Rolls

Little lasagna pillows wrapped in a pasta blanket

•  Green Chili Lasagna

A Mexican twist on an Italian favorite

•  Cabbage Lasagna

A vegetarian twist on lasagna casserole

•  Lazy-agna

A recipe idea from Mama’s Kitchen

• Pizza Lasagna

Best of both worlds

 

Eggplant – COLLECTION

All About Eggplants

  • A bit of basic information that you need to know

Eggplant – Basic Preparation

  • Many of the steps are repeated in all of below recipes

Grandpa’s Eggplant Parmigiana

2016-03-25 17.50.11 Ingredients

  • 1 eggplant – peeled and cut into 1/4 inch (or thinner) slices
  • Marinara sauce
  • Ricotta cheese *
  • Grated cheddar cheese
  • Sliced Provalone or Mozzarella cheese
  • 1/2 onion (finely diced)
  • 2 garlic cloves – sliced paper thin
  • 1/4 CU coarsely chopped fresh basil* Traditionally, Parmesan recipes also use Ricota cheese.Check out GrandpaCooks.com for our recipe on making your own homemade cheese. This does not have the exact taste of Ricotta, but we like it better. The main thing is that it does not melt, and it is fun and real easy to make.
    1. Peel eggplant
    2. Place sliced eggplant on wire rack over top of the sink
    3. Sprinkle both sides liberally with salt
    4. Let rest 30 minutes
    5. Rinse slices very well or the final dish will be too salty
    6. Pat slices dry and dredge in flour/paprika mixture
    7. Fry in 2 TBL EVOO @ 350º until browned, but not completely cooked – about 3 minutes for each side
    8. Set on a paper towel or newspaper to drain
  1. Spread 2 TBL marinara over bottom of a baking ramekin
  2. Place one of the slices in the ramekin
  3. Spread with 2 TBL marinara2016-03-25 18.11.30
  4. Sprinkle with a bit of shredded cheeses
  5. Place other slice on the cheese
  6. Spread more marinara
  7. Put sliced Provalone over top of marinara
  8. Sprinkle with garlic and onion
  9. Sprinkle with a bit more cheese
  10. Repeat until slices are gone
  11. Drizzle with a bit of EVOO
  12. Put 2-3 toothpicks in so it doesn’t slide apart
  13. Cover and bake at 350º for about 15 minutes
  14. Uncover and bake an additional 15 minutes
  15. Top with shreds of Parmesan and a few chiffonades of basil
  16. Serve with Italian bread

Easy Eggplant Parm

  1. Preheat oven to 450º
  2. Peel eggplant and cut into 1/4 inch steaks
  3. Combine 1/2 C panko and 1/4 C shredded Parm
  4. Dip one  side  in egg wash
  5. Put egg washed side into Panko mixture
  6. Put on lightly oiled sheet pan – Panko and Parm on top
  7. Bake for 5-8 minutes
  8. Flip so that Panko and Parm are down, and reduce temp to 350º
  9. Top with red sauce and a sheet of Mozzarella cheese
  10. Bake on bottom rack 10-15 minutes
  11. Serve with Italian bread

THIRD PARTY RECIPES

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

• Stuffed Eggplant Rollups

  • Eggplant rollups with Marinara Sauce

• Eggplant or Zucchini Rolls

  • Similar to the above recipe, but individual gnoshes

• Avocado and Eggplant Velouté (soup)

  • A blend of eggplant, onion, garlic, and other spices

• Claudette’s Fried Eggplant

  • An Eggplant Parm by one of our friends

• Pasta Shells Stuffed with Eggplant

  • A flavorful pulp piped into shells, then topped and baked

• Crispy Panko Eggplant

  • Seasoned with Tomato, Provalone and Basil

• Lebanese Eggplant Moussaka

  • A regional favorite

• Eggplant and Zucchini

  • A recipe from Lidia’s Italy

• BBQ Eggplant

  • A vegetarian option to BBQ Steak

• Eggplant (Fagotini/Mantzani) Massimo Orman/Milianzani

  • A nice vegetarian recipe

• Eggplant Relish

  • Great for serving with Pita Chips

• Eggplant Lasagna with Meat Sauce

  • This recipe is good as stated, but you can eliminate the meat if you wish.

• Eggplant Ravioli in Tomato Soup

  • A fairly simple rustic Italian soup

• Eggplant (Fagotini/Mantzani)

  • Similar to other recipes but with a few twists

• Eggplant Rollatini

A submission from AllRecipes

Tossed Eggplant

  • A great side for chicken or beef

Eggplant Babaganoush

  • One of the first ways Eggplant was ever prepared

Garden Skillet Supper

  • Featuring our good friend “The Eggplant”

Kansas City Sweet BBQ Sauce

  • 2 C Sir Kensington ketchup (or Heintz)
  • 2 C tomato sauce (Hunts Basil, Garlic and Tomato is good)
  • 1 1/4 C brown sugar
  • 3/4 C red wine vinegar
  • 1/2 C Worcestershire sauce
  • 1/4 C apple cider vinegar
  • 1/2 C Grandma’s unsulfured molasses
  • 3 tsp hickory-flavored liquid smoke
  • 2 TBL Tilamook butter
  • 2 cloves grated garlic
  • 1 tsp Dijon mustard or dry mustard
  • 1 TBL grated Vidalia onion
  • 1 TBL Grandpa’s Thunder Powder
  • 1/2 tsp celery seed
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground clove
  • Juice from one lemon
  1. Put into blender and puree.
  2. Start on low
  3. Brush onto meat during the last 5 minutes

Jack Daniels Savory BBQ Sauce

aka Tennessee BBQ Sauce

Ingredients

  • 1/2 C Jack Daniel’s Tennessee Whiskey plus 1 TBL
  • 4 cloves garlic – minced or grated
  • 1/2 C Vidalia onion – minced or grated
  • 2 C Sir Kensington ketchup (or Heintz)
  • 1/3 C white vinegar
  • 3/4 C fancy molasses
  • 1/2 C brown sugar
  • 4 Roma tomatoes (oven baked)
  • 3 TBL Worcestershire sauce
  • 1 tsp Liquid Smoke
  • 1 tsp Frank’s Red Hot Sauce – Cayenne Pepper sauce
  • 1 TBL Grandpa’s Thunder Powder
  1. Put roma tomatoes halved and face up on baking sheet
    . Drizzle with oil and Sprinkle with salt
  2. Add entire head of garlic . Cut off top
    . Drizzle with oil and Sprinkle with salt . Wrap in foil
  3. Add large quartered onion
    . Drizzle with oil and Sprinkle with salt . Wrap in foil
  4. Bake all at 350° for an hour
  5. Blend with 1 TBL Grandpa’s Thunder Powder and Cayenne Pepper sauce
  6. Run through a food mill or sieve to remove solids
  7. Transfer liquid to a heavy sauce pan
  8. Add the following
    • 1/2 C lemon juice with zest
    • 1/2 C Jack Daniels
    • 1/2 C brown sugar
    • 1/4 C Grandma’s Unsulfured Molasses
    • 1 TBL Worchestershire sauce
    • 1/2 tsp Liquid Smoke
    • 1 TBL  dried mustard powder
  9. Bring the contents to a slow boil, then reduce heat and simmer (uncovered, on low) for 20-30 minutes
  10. Stir in 1 TBL Jack Daniel’s and simmer for an additional 5 minutes.
  11. Brush onto the meat, poultry, seafood of your choice for grilling.
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