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This site is not so much about sharing recipes but showing how to improvise on recipes found on the internet, inventing new recipes based on the contents of my refrigerator and how to re-purpose leftovers. I often start with one idea and discover I don’t have what I need for one recipe and figure out how I can change it. A few things have changed since I launched this site in 2011. We are now living in a home in Rowlett and have a much larger Kitchen.
Teri has decided to adopt the The Sanford Profile plan so I have been preparing meals that meet their requirements. We already avoid red meat but this plan requires a stricter adherence to limiting quantities, sugars, and depending on the stage, carbs and starches.
I will try to tag the recipes to stages of the plan: Reduce, Adapt and Maintain. I encourage all to try these recipes or change and make them your own. I hold no copyright on any recipe, only the photographs found on these pages.

bruschettaeggplant1

Bruschetta Eggplant and Baby Bella Caps

Having used up our animal protein for lunch, we had to come up with a meatless solution.
Here I created a combination of Bruschetta Eggplant and Stuffed Baby Bella mushroom caps.

bruschshroom

  • One Package of Medium sized Baby Bella Mushrooms
  • One Small Eggplant
  • 1/2 sweet onion diced
  • 4-5 Kalamata Olives sliced
  • 4 Fresh Roma Tomatoes, Diced
  • Shredded Italian Cheese
  • Waldan Farms Balsamic Vinaigrette
  • Preheat Oven to 350 degree F. Slice (1/3 inch) eggplant and wash and remove stems on Baby Bella Mushrooms. Put eggplant slices and Mushrooms in different quart sized ziplock bags with the Balsamic Vinaigrette to marinate while preparing Bruschetta mix.

    Cook diced onion until nearly transparent, then add olives and Roma tomatoes and cook a bit more.
    Add Brushetta seasoning of your choice. We used a blend we had found on sale, but Italian spices can work as well.
    After about 20 minutes of marinating, lay slices down on shallow pan lined with EVOO sprayed aluminum foil.
    Top each eggplant slice and fill all mushroom caps with the mix. Top lightly with shredded italian cheese of your choice. Bake in oven for 20 minutes.

    All you Profile Planners remember to stick with just one or two eggplant slices depending on the size.

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