Monday, February 28, 2011

Eggplant Parmesan and Stuffed Mushrooms

We found 2 new recipes that work perfectly together because they each need to bake for 20 minutes. Coincidentally, they were both delicious too.

First, stuffed mushrooms.
1) Wash mushrooms, remove stems, and let dry. We made 12 mushrooms and used the remaining 4 that came in the package for stuffing. You could also use the stems in the stuffing if you wanted to.
2) Saute a little onion in olive oil. Add garlic and the mushroom pieces. (all these should be cut up really small.) I also added some red pepper flakes.
3) When done, set the hot mixture aside to cool in a clean bowl.
4) Add a couple spoons of ricotta cheese to the mix. We also threw in some mozzarella. One time I want to try cream cheese instead of ricotta. Also add Italian seasoning, salt, pepper, and any other spices. We used cayenne pepper. Mix it all up
5) Place the 'shrooms on a oiled cookie sheet and spoon the mix into them. Sprinkle parmesan cheese on top and fresh basil if you have it.
6) Cook at 350 for 20 minutes,
And for the main course, eggplant parmesan.
1) Wash eggplant and cut into thin slices. Lay them out on paper towels and sprinkle with kosher salt. Let sit for 30 minutes to get all the misture out.
2) Beat 2 eggs together in small bowl. Sprinkle breadcrumbs with Italian seasoning in a small plate. Dip each eggplant slice in the egg, then in the breadcrumbs to coat it.
3) Put all the eggplant slices on an oiled cookie sheet. Bake at 350 for 10 minutes on each side.
4) Put some marinara sauce in the bottom of a pan. Put a layer of eggplant slices on top. Then add some fresh basil and mozzarella cheese (and not the shredded kind). Repeat the layers until you run out of stuff. Top off with parmesan cheese.
5) Cook at 350 for 20 minutes.

Today was a great day.

Saturday, February 26, 2011

Butter Chicken ('nuff said)

Valentine's Day

For Valentine's Day we had to make heart shaped food, obviously! We made a simple pasta and olive oil with heart shaped beets, which turned the whole pasta bright pink, very cute. :) We also added spinach and goat cheese to make it tasty.
Afterwards we had a cupcake battle where we each made 3 different types of cupcakes. We started from the same base and then split it into into 6 parts so we ended up with 2 cupcakes of each type.

Mohit's entries:
1. ginger with lemon zest
2. chocolate with a dash of instant coffee
3. butterscotch with caramel syrup

Tiffany's entries:
1. peanut butter chocolate chip
2. lemon topped with pomegranate seeds
3. chocolate kahlua and pomegranate

In the chocolate category we liked the chocolate kahlua best. In the yellow category we liked the ginger. Not fitting into either category, peanut butter chocolate chip was also very successful.

Stuffed Shells and Butterscotch Bread Pudding

Our friends Tom and Molly came over for dinner, so we had to serve up some good stuff! We almost forgot to take photos because of all the good conversation... so I just snapped these with my phone.

First, we attempted to make manicotti, but when Safeway was out of manicotti noodles this quickly turned into stuffed shells. Not bad, but somehow I think the manicotti noodles would have been better.

Dessert was a home run - butterscotch bread pudding! We used, but we cut the sugar in half and it was perfect! We also (probably) used more butterscotch chips then suggested (didn't measure) AND added walnuts. Mohit would add walnuts to everything if he could... but they were definitely a good addition to the pudding.