Grilled Eggplant Sandwiches

Ingredients

1 large globe eggplant, cut into eight 1/2"-thick slices
8 1/2"-thick tomato slices
4 crusty Italian type rolls, split in half
1/2 cup shredded parmesan cheese
1 bunch fresh basil
Olive oil
Kosher Salt
Fresh Ground Pepper

Heat grill to medium.

Brush both sides of eggplant and tomato with olive oil and season with salt and pepper.

Grill eggplant on both sides until soft and marked with grill lines, about seven minutes. Add cheese to the top of the eggplant slices, then add the tomatoes to the grill (they shouldn't take more than a couple of minutes each side, max).

Add the buns to the grill and grill lightly.

Build it this way: bun, 2 slices eggplant, basil leaves to cover, 2 slices of tomato and the other bun.

Serves 4.

December Menu II

Items to use:
sweet potatoes, butternut, 1 acorn, banana squash, spaghetti squash, lettuce, spinach,, persimmon, pears, onions, yellow potatoes, pomegranates, cranberries, bok choy, 1/2 cabbage, tomatoes, lots of celery, citrus fruits, apples

• Eggplant sandwich

• Eggplant parmigiana

• Wild Rice Stuffing

Eliza's Squash Soup
Lettuce Wraps
Fajitas
Creamy tomato gnocchi (or pasta if I don't get around to gnocchi)

• taco salad

Southwest stuffed peppers

Bean Curry

This is another from Melskitchencafe.com. Some of the commenters made it with black beans. I used dried black eyed peas because the canned ones I bought walked off somewhere. I needed 1 cup dried beans and an extra teaspoon of salt for the dry beans. We served it over naan. My boys called it macaroni and cheese soup. I have no idea why, but they ate it. That's all I ask.
Bean Curry
Printable Version
Printable Version with Picture
1 tablespoon canola oil
1 onion, chopped
3 cloves garlic, finely minced
1 teaspoon freshly grated ginger (see pictures of grating ginger here)
1 large tomato, chopped
1/2 teaspoon tumeric
pinch cayenne, or to taste
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon Garam Masala
3/4 cup half and half
1 cup vegetable stock or chicken broth
1 can black-eyed peas, lightly drained
2 tablespoons chopped fresh cilantro
Heat oil in a large skillet over medium heat. Add onion; saute 5 minutes or until translucent and slightly browned. Stir in garlic and grated ginger root; stir constantly for 30 seconds. Add tomato; cook for 2 minutes. Stir in turmeric, cayenne, salt, paprika, and garam masala; stir constantly for 30 seconds. Add half and half, stock, and black-eyed peas. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in cilantro. Serve immediately with rice, chapati, or naan.

Creamy Vanilla Pudding

Last night I wanted ice cream, but I wanted it warm. This fit the bill. Make sure to really stir well to keep from burning, constantly scrapping the bottom of the pan. Top with whipped cream.


Creamy Vanilla Pudding

Submitted by Erin ~ www.sisterscafe.blogspot.com

Printable Recipe

1/3 c. sugar
2 T. cornstarch
1/8 tsp salt
2 c. milk
2 egg yolks, slightly beaten
2 T. margarine or butter, softened
2 tsp vanilla

Mix sugar, cornstarch and salt in a 2 quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir one minute. Remove from heat; stir in margarine and vanilla. Pour into dessert dishes. Cool slightly and serve warm. Refrigerate leftovers. Makes 4 servings.