Eggplant Parmesan Slices with Marinara from Scratch

Marinara Sauce

3 lbs tomatoes ( combination of roma and vine ripened)

1 tsp salt for water

2 carrots chopped

 1 onion chopped 

3 cloves garlic 

1/2 c chopped red bell pepper 

1 T evoo

2 tsp Italian seasoning 

salt and pepper

1. Boil 6 c water in medium pot. Add salt.
2. Score tomatoes (slice shallow X for easy peeling)
3. Blanch tomatoes (boil 1 minute)
4. Drain, chop tomatoes and reserve for sauce
5. Saute vegetables (except garlic) in evoo 7-9 minutes in Dutch oven
6. Add garlic and saute 2 minutes, dont burn
7. Add tomatoes and seasonings and simmer 20 -30 minutes. Add water if necessary.
8. Cool sauce and Puree mixture with boat motor 

Eggplant Parmesan

1 medium firm eggplant 

1 c panko bread crumbs
1 tsp italian seasoning
1/2 c parmesan cheese
2 eggs
2 T cornstarch
2 T flour
canola oil for frying

1. Peel eggplant and slice 1/4 inch thick. Lay slices, salted on paper towel to drain moisture.
2. Pour oil into fry pan 1/4 inch up pan. Heat oil to 375 before frying
3. Place flour and cornstarch with salt and pepper in 1 bowl
4. Whisk eggs in bowl 2
5. Combine crumbs, cheese and seasoning in bowl 3
6. Dip eggplant into bowls 1-2-3 to create crust on eggplant
7. Fry one side until browned and flip and repeat
8. Drain on drying rack on paper towels and keep warm in 250 degree oven until ready to serve.
9. Freeze leftovers
10. Serve with marinara dip

Crazy Pita Pizza Night

Pita Pizzas
To veer from the traditional I made and used some interesting toppings for this pizza bar. I used leftover items in the fridge that may be wasted and vegetables left from my organic produce box. I prepared and put out all the toppings and pitas so the family could make their own crazy pizzas.
We had a lot of fun!!!
Here are some topping ideas that I prepared ahead or had left over:

• Sauteed garlic and kale
• Carmelized red onions
• Thinly sliced zucchini
• Roasted grapes
• Roasted garlic
• Chicken bits
• Home made marinara sauce
• Roasted and peeled chiles and peppers

 

Some other toppings I put out that required little preparation:

• kalamata olives
• sliced tomatoes
• barbeque sauce
• apricot, peach jam 
• grated mozzarella cheese
• grated cheddar
• feta
• chopped cilantro 
• chopped basil
• chopped ham

Now time to build pizzas

Here are some of the fun pizzas we all came up with, sweet and savory:

• Mediterranean- marinara sauce, kalamatas, red onion, sliced tomatoes, feta and mozzarella
• Southwest- bbq sauce, caramelized onions, chicken, roasted chiles, cheddar cheese, mozzarella
• Super veggie- roasted garlic spread, kale, olives, zucchini, chiles, mozzarella and feta
• Kidza- marinara sauce, zucchini, chicken, ham, cheddar and mozarella
• Sweetie- apricot jam, carmelized onions, roasted grapes, feta and mozzarella
  
  
  
  
   

Bake pizzas at 375 for 10 -12 minutes or cheese is lightly browned. This was a messy but fun dinner with plenty of leftovers

Curryous Butternut Soup

Curryous Pumpkin Soup

1 whole butternut squash or sugar pumpkin
1-2 c chicken broth
2 T extra virgin olive oil
1 onion chopped
2 T fresh ginger
1/2 tsp curry powder
1/4 tsp cumin
1/2 tsp fresh chopped sage
Salt and pepper
plain greek yogurt
roasted pumpkin seeds

• Slice each end of squash with large knife. Peel squash down to the bright orange color.
• Set up squash vertically on fattest side and slice in half. Spoon out seeds and inner flesh of each side
• Rub with olive oil , salt and pepper.
• Roast squash on cookie sheet at 400 for 45 min or until tender
• Saute onions until opaque
• puree all ingredients except garnish