Parmesan Crusted Squash and Eggplant

Guess I haven't posted in awhile, naughty me. Although I can happily say, with the exception of the crab apple wine in the making, I am done with fruit, or at least I hope so. 

Anyhow, thought I would share this easy quick recipe I did for supper this evening. I have plenty of Japanese Eggplant growing in my garden and still have some squash. Well time to use it up and I love both. So I wanted to do something baked with them for supper. 

Well here goes....

Parmesan Crusted Baked Squash and Eggplant

2 medium summer squash or zucchini

2 medium Japanese Eggplant

1 cup Enjoy Life crispy rice cereal

2 Tbl potato starch

1/2 cup parmesan cheese

1 cup buttermilk or coconut milk

salt and pepper to taste

1 Tbl Mrs Dash or herb mix of your choice

Heat the oven to 475 degrees F.

Wash and trim ends of the squash and eggplant. Slice both lengthwise about 1/4 inch thick. 

Line two baking sheets with parchment paper and lightly oil the parchment with olive oil.

Crush the cereal and put in a bowl with starch, parmesan, salt, pepper and Mrs Dash. Mix well. 

Put the butter milk in a shallow dish.

Dip the vegetable slices in the buttermilk and then in the cereal parmesan mixture, coat well and place on the prepared baking sheets. 

bake for 30 miutes until golden and crispy and the veggies are tender.

Enjoy with your favorite dipping sauce if you like. 

I meant to take pictures, well, they didn't make it long enough for that. It is a quick and simple recipe and a good way for kids to get their veggies. And no slimey eggplant and they are crispy. I figure even those who claim they don't like eggplant, will like it this way.

Enjoy!

Buttermilk Brownies!

Ahhhhh, Autumn has arrived, time for those warm comfort foods, like soups and creamy baked things. Although I must confess that a good brownie is welcome at any time of the year.

Therefore the topic of today's post. I needed to make some thing last night for a potluck at work today, and when I volunteered to bring a GF item, everyone asked for my Buttermilk Brownies. For some odd reason when I take them in to share at work, they don't last very long. Gee, wonder why???

This recipe I can't take the full credit for, as a dear friend from Germany, Claudia Rapp shared the original recipe with me. However, I did convert it to Gluten-free and decided on almonds on mine as they're my favorite nut. I've also made it dairy free as I don't tolerate dairy as well as I once used to.

This is the brand of Cacao or Cocoa powder I use. My dear friend and chef who runs the food services here at work at the college gets this for me and turned me on to it. It is probably the MOST heavenly cocoa powder I have ever had or used!

They have several varieties, but the Brute is my favorite, and by itself it smells so delicious. Where to get it? I know you can order some on Amazon, but this specific one he gets for me through his suppliers. So you might be able to get it through a good bakery or restaurant at their cost. Trust me, it's worth it, very worth it. And it makes the most decadent Velvet cakes and cookies!

Ok, I guess I should move on to the recipe, it's early morning yet, and now my mouth is craving chocolate!


Buttermilk Brownies

1 cup unsalted butter or margarine, or 3/4 cup coconut oil
1/2 cup dark organic cocoa powder (I use the Barry's)
1 cup water
2 cups (280g) sifted GF flour mix (use your favorite, I use my cake flour mix)
2 cups sugar or 2/3 cup dark raw agave nectar
1 tsp. baking soda
1/4 tsp sea salt
2 slightly beaten eggs, or flax or chia gel to equal 2 large eggs
1/2 cup buttermilk, or Coconut Milk
1 1/2 tsp vanilla extract (pure)

1/2 cup sliced almonds or chopped nuts (optional)

In a medium sized sauce pot, combine water, cocoa and butter or oil. Bring to a slow boil over medium heat while stirring constantly, when it starts to boil, remove from the heat.
In a large mixing bowl mix the flour, salt, baking soda and sugar together (if using agave hold it aside).
In a small bowl, whisk the eggs with the buttermilk and vanilla, (add the agave if using it) whisk till blended and add the egg mixture to the flour mix. Blend well and slowly add in the cocoa mixture, mix till combined, scraping the sides of the bowl as needed, but don't over mix.
Grease a 15x10 inch pan, pour in the mixture and smooth out. Yes it will be a bit more liquid than you expect.
If you are adding nuts, sprinkle them over the top. You can also add dried cherries if you like, about 1/2 cup.

Bake at 375 degrees F (if using agave bake at 350 degrees) for 20 minutes or until done when a toothpick inserted comes out clean.

No one would know that these are Gluten-free or even dairy free! And I bet they won't last long around your house. They may be a bit more cake like than the heavy "brownie" people have come to expect. Sorry, I'm not into gooey mush. I much prefer these! And until I made these I never liked brownies! Now I'm a convert, er, rather an addict!

Fall, gardens and comfort foods

Well, I don't know about your areas, but here in the southwest, Santa Fe specifically, autumn hit in a hurry this past Saturday. I don't think the temps got above 62 degrees all day. At least the sun came out on Sunday. Which is a good thing as my garden beds aren't done yet producing yummy things.

One of the things still producing are my peppers, nice green bell peppers that are very sweet and Poblanos, which I have plans to stuff another way.

Well with the cooler weather and yummy stuff outside my back door, I decided to make one of my favorite comfort foods.

Stuffed Peppers! Almost good just by themselves, however I usually steam a veggie and or a tossed salad with them. They're pretty easy to make and take a little time, most of the time is spent baking them once stuffed. (sorry, didn't think to take pictures, I'm bad, I know. However, I've had requests for this recipe)

This was my mother's recipe so here goes.

Stuffed Peppers

3 or 4 medium to large sized peppers. (make sure they'll stand up on their own)
1 small onion, chopped
1 lb ground meat, either hamburger or turkey
1 regular sized can of tomato sauce
1 tsp hot sauce, like cholula (optional)
1 tsp garlic powder
salt and pepper to taste
1 cup short grained brown rice, uncooked
1 1/3 cup water or vegetable broth, for rice
1 cup shredded cheeses, your favorite or combo. I like a Mexican blend personally.

Cook the rice according to directions in the water or broth. Lightly oil a covered casserole dish and set aside.

Wash and slice the top of the pepper off (slice them so they will fit upright in the casserole when covered) and remove the seeds and white veins. Remove the stem from the sliced portion of the tops and dice up the pieces.

In a large skillet, brown the meat with spices and hot sauce. When almost browned, add the onion and bell pepper top pieces and cook till just tender. Add the tomato sauce and rice and just heat through. Remove from heat.

Using a serving spoon, fill the peppers with the rice/meat mixture and set in the casserole dish. Use the remaining stuffing (rice mixture to fill in around the peppers. Top with the shredded cheeses.

Cover the dish and bake at 350 degrees for 45 minutes. Let it sit about 10 minutes before serving.

That's it, hearty, filling and always well liked. And the left overs do well reheating for lunches, or you can freeze them in portions to have later. Easy, peasy... :)