Eggplant Parmesan

Source:  Mom, cir. 1970’s

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Eggplant Parmesan
Since forever my mom has been making her eggplant Parmesan. When I knew she was making this dish, I was always close by to nibble on the fried eggplant. There were times when she almost didn't have enough for her dish, but somehow we always made it work. I love the texture of eggplant, in fact, it's one of my favorite vegetables. To accompany this fried veg, requires the perfect sauce. It's a bit labor intensive to fry the eggplant and make your sauce...but I think it's well worth it. Guaranteed to be gobbled up upon serving-no left overs! Enjoy.
Prep Time 45 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 45 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Wash and peel the eggplant, then slice in circle shapes. Be sure your slices are no wider than ½” and try to keep them all the same size for even cooking.
  2. Prepare 2 bowls: In one bowl, mix up the eggs for dipping, in the other bowl (pie dish) fill the crumbs.
  3. Heat oil (about ½”) in pan and begin to dip the sliced eggplant in egg mixture, then layer the breadcrumbs on the eggplant. Once well coated, place into pan with temperature ready for frying. Fry pieces, then layer fried pieces in a deep baking dish.
  4. Begin first with 1 ladle of sauce on the bottom of baking dish. Place fried eggplant pieces covering the bottom layer of the dish. Place a quarter to fifty cent size of cheese on top of each piece of eggplant. Once first layer if complete, add another ladle of sauce on top. Begin the next layer, and continue until fried eggplant is finished. This is usually 2-3 layers high-like a lasagna method.
  5. When all assembled, put in the pre-heated oven (200C) and cook for about 20 min., or until top is golden and bubbly.
Recipe Notes

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Spinach Quiche

Source: Mom cir. 1980’s

Spinach Quiche baked

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Spinach Quiche
I do remember my mom making quiche as a young person. It was normally in the summer months when cooking in general was a push because the weather was so warm in California. But, quiche for me usually comes during the late summer to early fall months, when I need to move through my veg. This time of year, (fall) is well suited for the spinach quiche. I happened to have left-over dough from making pizza the night before, I had cheese, eggs, and milk. I thought it was quite apropos. Serve sliced, or squared, and top with a dollop of crem fraiche. Enjoy.
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • Dough my dough was from the previous nights' pizza. Not too much, but just enough to fill my quiche tart pan
  • 1 onion diced and sauteed
  • 1 cup spinach washed and cut up or sliced
  • 1 cup cheese select a mild cheese such as Tillsiter, or a mild Swiss Berg cheese, it's not the main flavor.
  • 4 eggs
  • 1/2 cup milk
  • 1-2 tsp flour this is to act as a water absorber, the spinach looses a lot of moisture in the cooking process.
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • Dough my dough was from the previous nights' pizza. Not too much, but just enough to fill my quiche tart pan
  • 1 onion diced and sauteed
  • 1 cup spinach washed and cut up or sliced
  • 1 cup cheese select a mild cheese such as Tillsiter, or a mild Swiss Berg cheese, it's not the main flavor.
  • 4 eggs
  • 1/2 cup milk
  • 1-2 tsp flour this is to act as a water absorber, the spinach looses a lot of moisture in the cooking process.
Instructions
  1. Pre-heat oven to 200° C. Dice onions
  2. Sauté onions until translucent, and season with salt and pepper. Add your sliced spinach to the warm pan, cook for 1 min. then put the lid on and turn off the heat.
  3. Shred your cheese and beat milk and eggs together, eventually adding cheese and flour to mixture
  4. Prepare quiche pan or tart pan. Sprinkle with flour, then line with the left-over dough. Add sautéed onions together with spinach
  5. Now pour milk, egg mixture with cheese over.
  6. Bake for 30 min. or until center is set.
  7. Cut, and serve. suggestion: add a dollop of creme fraiche to top.
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Oatmeal Cookies

Source:  My mom cir. 1970’s

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Oatmeal Cookies
Oatmeal cookies...a rather basic cookie that my mom has been making for decades. Not only did I love them growing up, but my kids too. I would say the only turn-off for me were always the raisins, which is why I leave them out. Instead, I substitute them with cacao nibs. A very delicious alternative. No, don't worry, it doesn't make them like a chocolate chip cookie, because there's so much more to the oatmeal cookie, than the chocolate chip. With the cacao nibs, it resolves into becoming a cookie not dominated by chocolate sweetness, but rather, nuts, oats, and a hint of chocolate. Delicious either way, and have your cold glass of milk on hand to chase them down. Enjoy.
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings
cookies
Ingredients
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings
cookies
Ingredients
Instructions
  1. Pre-heat oven to 300 degrees farenheit Get your wet ingredients ready to combing. Mix butter until soft, add sugar, and when combined, add eggs, one at a time
  2. Mix flour, salt, baking soda in a bowl, and have oats, raisins (or cacao's) and walnuts ready to add.
  3. combine all ingredients and mix on low speed until all mixed
  4. use an ice cream scooper and form your balls, lay on a paper lined cookie tray. (about 12 per cookie sheet)
  5. Bake until cooked, about 20 minutes
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