Saturday, December 12, 2015

Baked Eggplant

2 medium eggplants 
Olive oil
Kosher salt
Garlic powder
Black pepper
Parmesan cheese
Baking sheet
Pastry brush


1. Heat the Oven: Preheat oven to 400°F.
2. Prepare the Eggplant: Cut the stem end and bottom off the eggplant, then cut it in half lengthwise. Score the flesh with a knife, cutting deep into the flesh but not through the skin. Cut diagonal lines going about an inch apart, then turn the eggplant around and cut again so you have a diamond pattern.
3. Brush with Olive Oil: Brush the eggplant flesh with a bit of olive oil and put it face-down on a baking sheet. Season with salt, pepper, garlic powder. 
4. Roast the Eggplant: Roast for 35-40 minutes, or until the back of the eggplant looks collapsed and puckered.
5. Let the Eggplant cool for 10 minutes, sprinkle with parmesan cheese, enjoy! 
 Can scoop it out of the peel use in dips, makes a great side dish, or can be eaten by itself.

Wednesday, December 9, 2015

Crockpot Spinach Tortellini

This recipe is different from the original recipe I found on line, so here's my version.


1- 8 ounce bag of frozen tortellini
1- 1 lb bag of frozen spinach
1- 28 ounce can of italian style diced tomatoes(I use Dei Fratelli includes herbs, olive oil, sea salt)
2 cups of chicken broth(I use chicken bouillon powder with water for broth)
1- 8 ounce package of cream cheese
1 lb of sausage(I've used smoked polish or Italian sausage, both taste great!)
1 small pinch of crushed red pepper

Brown the sausage, dice it in pieces
Cut up the cream cheese 
Put all ingredients into the crockpot(I dump tomatoes first and put the broth in last) 

On low of 5-6 hours or on high for 4 hours.

This dish freezes really well, I let it completely cool off, place in containers 1 inch from the top and then freeze. Doing it this way keeps freezer burn from developing on top. I use it within 4-6 months.