EGGPLANT AND PASTA

This was very good. I had leftover steak and a half left-over eggplant. Made enough for three.

EGGPLANT AND PASTA

1/2 eggplant, peel & cut in inch squares
1 1/2 tbsp. mushrooms, sliced, canned
2 tbsp. butter
2 tbsp. olive oil
3 tbsp. water
Salt to taste
Pepper to taste
6 oz. ziti, or as desired
1 (27 1/2 oz.) jar Ragu-garden style with extra tomatoes, onion & garlic
1/4 to 1/3 c. steak, roast, ham or shrimp, cooked leftovers
1/2 tsp. oregano
2 tbsp. black olives, sliced

TOPPING:

Mozzarella cheese, shredded
Parmesan cheese, shredded

Saute eggplant and mushrooms in butter and olive oil. Add water, salt and pepper. Cover. Simmer until tender. Cook ziti as directed on package. Add Ragu, meat, oregano, olives and ziti to eggplant mixture. Cover and simmer 10 minutes. Sprinkle with grated Mozzarella and Parmesan cheese. Cover for a minute and serve. Serves 2.

Son-In-Law-Eggs

This was a lot of work, but very good. I'll probably try this again!

Son-In-Law-Eggs

This is a traditional Thai hangover cure, and I kid you not. This recipe is realy called son-in-law-eggs. Make up your own mind why.
Son-In-Law-Eggs, what means Khai Luuk Kheuy in Thai, are simply hard boiled eggs, peeled, than fried until golden brown, and than topped with a piquant sauce made from palm sugar, tamarind juice and a bit of fish sauce. Just before serving, sprinkle the eggs with fried shallots and chillies.

Ingredients:

* 2 hard boiled eggs, peeled
* 10 redbird's eye chillies or
* 3 dried serano chillies, diced
* 3 tbsp fried shallot slices
* 1/3 c palm sugar( maple sugar or brown sugar may be substituted)
* 1/2 c tamarind juice
* 2 tbsp fish sauce,
* cooking oil.
* fresh coriander leaves for garnish.

Preparation:
Hard boil the eggs for about 10 minutes to ensure that the yolk is well cooked. Remove the eggs from the boiling water and allow them to cool off in cold water before peeling.
While the eggs are cooling, fry the shallot slices in about two tablespoons of cooking oil until they are golden brown and crunchy. When they are done, place them on an absorbent kitchen paper to drain.
Use the remaining oil to fry the dried chillies until they are deep red in colour. Do not allow them to burn or blacken! Remove them from the pan and let them drain. Discard the cooking oil.
Now the eggs are cool enough. Heat about 1/2 inch of cooking oil in a wok or heavy frying pan over medium high heat. The oil must not smoke. Fry the peeled eggs until they are golden brown all over. Remove the eggs from the pan and let them drain on kitchen paper.
Remove the heat to medium. Remove all but two spoons of the cooking oil, and melt the palm sugar in it. Add the tamarind juice and fish sauce, and fry until the sauce gets a thick and syrupy consistency.
Cut the eggs lengthwise and place them yolk up on a serving dish. Pour the the warm sauce over the eggs and sprinkle them with the fried shallots and chillies. Garnish with fresh coriander leaves and serve with a cold beer.

Pear & sage-stuffed chicken breast with a hazelnut crust

I found this very interesting recipe at The Passionate Cook.

I used a bit more hazelnut and added some fresh rosemary leaves across the top. Excellent! Ray loved this, too.

Pear & sage-stuffed chicken breast with a hazelnut crust
(serves 4)

4 chicken breasts (boned and skinned)
4 tbsp hazelnuts (ground)
4 tbsp breadcumbs
4 sage leaves
1 small pear (cored and cut into 8 wedges)
1 large egg (lightly beaten with a fork)
2 tbsp flour
oil for frying

Clean the chicken breasts and cut incisions horizontally to form pockets which will accomodate the stuffing. Place a sage leave and two pear wedges each in the pockets and distribute evenly. Season well. Combine the breadcrumbs and hazelnuts in a bowl.
Bread the chicken breasts by rolling them first in the flour, then the egg and finishing off with the hazelnut/crumb mixture. Make sure they are evenly coated.
Fry in some oil until browned and cooked through.
Serve with mashed potatoes drizzled with pumpkin seed oil and a salad of lamb's lettuce with some crispy bacon bits.

Green Beans Sauteed with Olive Oil & Garlic

This was just what my meal needed! Tonight we had baked spaghetti squash with tomato-herb sauce, sliced fried Italian sausage with this side dish!

Green Beans Sauteed with Olive Oil & Garlic
SERVES 4

This is excellent. Lightly browning the beans in the beginning adds an interesting depth of flavor, similar to roasting or grilling.

INGREDIENTS

• 2 tablespoons olive oil
• 1 pound green beans, cleaned and tips removed
• Salt and pepper to taste
• 1-1/2 teaspoons dried marjoram leaves
• 2 tablespoons minced fresh garlic
• Water as needed

Heat a medium skillet over medium-high heat. Add the olive oil. Add the beans, salt and pepper. Sauté until lightly golden, about 3 minutes. Add the marjoram and garlic; sauté another minute. Add just enough water for moisture, about 3 tablespoons. Cover, reduce heat to medium, and cook 15 to 20 minutes or until beans are the desired tenderness. Uncover and cook until any moisture is evaporated. Serve immediately for hot, but they are also good at room temperature.