Made eggplant parm tonight. Was pretty simple...took 2 eggplants, peeled and sliced. Took 3 eggs and beat in a bowl, then took another bowl and put in breadcrumbs. Dipped and breaded and cooked slices in oil. Drained. Put layer of sauce in a Pyrex, eggplant, parm cheese, repeat. My own choice was to infuse the sauce with Sriracha.
Bake at 350 for 45 minutes. With 5 minutes left, I diced up Serrano Peppers and sprinkled them on top.
Made an egg white omelette this morning. I cooked up some meatless crumbles, onions, mushrooms, garlic, and ricotta cheese and added it to the omelette. Yum! Oh, and I love sauce so I threw on some sauce on top...delicious.
So during one of my frequent daydreaming sessions, I came up with the idea for spaghetti squash pizza. I didn't want to make it on dough or use my typical whole wheat pita bread so I wanted to use the squash as a substitute.
It was truly a labor of love and almost 2.5 hrs, a few re-starts, and a few glasses of white wine...we had our (almost there) desired result.
To recap, we cooked the squash like normal, flattened it out on a plate and after many attempts at drying it out, we put it in the freezer to make it hold its shape. We then added egg and some breadcrumbs in and put it into the skillet...cooked it on both sides and put it on the stone. (This is where I would, for the next time, cook it a 3rd time for awhile)...but we added the toppings on and baked it like a regular pizza.
For toppings we added: peperoncini, onions, green Spanish olives, black olives, meatless crumbles, mushrooms, cheese, sauce, cherry bomb peppers, and serrano peppers.
Overall, it was amazing and will take less time once the recipe gets perfected.
So continuing with my attempt to try everything on the menu, I had the nightly special: Prime Rib, (and yes I came off my no starches diet for the night) mashed potatoes, and I substituted a salad for the veggies.
Now let me preface, this review is not an indictment on the menu as a whole, so here goes. I ordered the Prime Rib in the way it should be done, Medium Rare. But, word from the kitchen was it had to be done Medium-Medium Well, which from my experience, means it will err on the side of Medium Well-Well...so I relented. True enough, it was thinner than I was used to and also was more on the Well side. The saving grace for me was the horseradish I asked for. The mashed potatoes were good as well as the gravy that covered the potatoes and the undercarriage of the meat. The salad had cherry tomatoes that were halved, as well as some cheese and a nice in-house vinegrette.
Overall, I am a steak lover (Ribeye being my favorite and yes Medium Rare), and this came up short, especially for $16.95. I would stick with some of my favorites thus far; the Tomato Bisque Cheese Breadbowl, the Havarti Cheese and Pear Flatbread, the Duck Drummies, and the Shepherds Pie, among other things.
Took chicken breast and seasoned them and cooked them on the stove for about 5 mins on each side.
Chopped up garlic, sliced onions, put in mushrooms, and chopped up yellow squash...put in crockpot with the chicken and chopped tomatoes. Cooked on high for an hr., added tomato paste.
Cooked on low for 5 hrs., although, I would recommend cooking for 4-4.5 instead...it was still moist but I would take it out a bit earlier.
Rather than cooking pasta, I cooked up spaghetti squash. Cut it in half, put rind side up in a bed of water...cooked at 375 degrees for 45 mins-1 hr. Take it out when it is soft to touch and is not firm. Use a fork and spoon to pull out strands. It is a great alternative to pasta.
Homemade crab cakes on a portabello mushroom with lemon beurre blanc and roasted cauliflower with pine nuts.
Sauteed some zucchini, yellow squash, white, onions, mushrooms, green onions, and buffalo. Also dried out and used tofu instead of using ricotta cheese. We also chopped up a variety of fresh herbs and mixed them into the tofu.
You layer everything into a baking dish, 350 or 375 degrees for 45 mins to 1 hr. Serves 4-6. Long process but totally worth it.
