Layered Eggplant

This is my 2nd version of my "Layered Eggplant". I am varying the ingredients and composition to see what works the best. The 2nd version came out pretty tasty. This is a great substitution for a lasagne if you won't miss the pasta and cheese!

1/2 Eggplant, slice thin
3 Shitake mushrooms, sliced
2 Thin slices off a Red Onion
1 Small Zucchini, sliced thin
1/4 of Red Pepper, sliced thin
6-8 Black Olives, sliced thin
Big handful fresh Basil
10-12 Sundried Tomatoes (dry version), rehydrated in hot water
1/3 cup toasted Pinenuts
1/2 cup olive oil
Salt
Pepper

Generously salt the eggplant, and salt each piece on both sides. Stack up eggplant in dish and place a plate on top along with a weight. The plate and additional weight will help push out the liquid as it forms from the salting. Let this set for about 30 - 40 minutes while preparing the remaining items. Blend basil, toasted pinenuts, sundried tomatoes, olive oil together along with about 1/2 cup of the juice from the rehydration of the tomatoes to create a pesto.
After preparing pesto and slicing vegetables, pat each piece of the eggplant dry with a paper towel. Start layering the eggplant in a glass baking dish with pesto and the veggies...and keep layering as you like. Add fresh cracked pepper between the layers. Drizzle with olive oil after layering complete. Add a little chicken broth or vegetable broth to the pan to give a little moisture. Cover the pan with foil and bake 35-45 minutes at 360 degrees. Midway through baking, check and if the mixture seems dry, use some of the liquid at bottom of dish to drizzle over top. Recover and continue baking til done. Note: I use a convection oven for the specified time and temp.

Berry Fresh Start To Your Day!

As I am developing my detox diet, I made this little number to start my day. It's a super refreshing drink to start your day.

1 apple

8 frozen strawberries (medium to large size)

1 kiwi, peeled

4 sprigs mint

juice from 1/2 lemon

1 cup filtered water

2 tablespoons ground flax seed

Scallops with Peppered Bacon and Perpetual Spinach

I pulled this one out of the archives from last summer when the farmers market was overflowing with fun fresh items. I ran across a green that was new to me...Perpetual Spinach. Then, discovered, it's just a variety of Chard. Anyway, it made a wonderful summer lunch along with scallops, peppered bacon, shallots and green onion.

Horenso No Goma Ae!

I just love this little dish. It is so simple and yet so healthy! I first had this at a sushi restaurant about 15 years ago, and for many years only had it when I could find it offered on a menu. From my cravings for this salad, I figured out the combination...or at least it is close to the original I had many years ago. It might be even better than the original!

This makes a great salad or appetizer or side dish, and is served cold.

Colorful Potato Salad

I have a few variations of this potato salad, and it may vary by what I have on hand. I first discovered the purple new potatoes last summer at the Ballard Farmers Market. I thought the bright purple color throughout was just so cool. And, foods with big color impact means big nutrient impact. These potatoes are higher in Vitamin C than the more traditional ruby gold potato.

Here's the recipe:

8-10 purple new potatoes
slice of a red pepper, finely chopped
slice of a yellow pepper, finely chopped
slice of red onion, finely chopped
1 small carrot, finely chopped
2 green onions, finely chopped
2 tablespoons of finely chopped parsley (flat or curly)
1 tablespoon dijon mustard
1/4 cup plain yogurt
salt
pepper

To prepare: boil potatoes until tender, then drain and cool. Mix together all other vegetable ingredients in large bowl. Mix the mustard, yogurt and spices together in small bowl. Once potatoes have cooled, mix them in with other chopped veggies. Then toss with yogurt mixture until coated.

I have varied the seasoning. Another variation is to skip the mustard and add cumin and a touch of paprika and a squeeze of lemon to the yogurt mixture.

Gluten Free Cornmeal Raspberry Scone

Back over the summer, I was inspired to do some experimentation in the kitchen. Actually, I had been experimenting all weekend with various creations. I'll share the other creations later. For several days, I was obsessed with the thought of a raspberry cornmeal scone. I have had them before in traditional bakeries, and they are so yummy good. I have read about gluten free cooking, and know that it is not so easy. Up for the challenge, I decided to make gluten free raspberry cornmeal scones. My way of cooking is too never measure anything, but with baking, you can have disappointments with not measuring your ingredients. Well, in my true form, I didn't measure anything, and just went with the look and feel of the consistency of the dough. I have say, it came out pretty damn good. I do have improvements to make, because I am the perfectionist. I glad they were worthy to enjoy along with sipping my morning coffee rather than ending up in the compost bin.Here's the loose recipe. I'll have to take measurements next time.

1 egg

1/4 cup olive oil

1/4 cup honey

1-1/4 cup milk

(whisk together the above ingredients)

1 to 1-1/2 cups sweet sorghum flour

1/8 - 1/4 cup ground flax seed

1/8 - 1/4 cup rice flour

2 Tbsp tapioca flour

2 Tbsp baking powder

1 tsp salt

(mix the next set of ingredients with the dough attachment on the kitchenaid mixer)

1 - 1 &1/4 cup coarse corn meal

(mix in cornmeal last)

fold in raspberries so not to crush the berries.

Plop small handful size of dough onto heated / oiled stoneware pan.

Bake at 400 degrees for 13-15 minutes - until golden brown.

Enjoy.

I did discover that this is best served when it is still warm from the oven. I tried one the next day, and the consistancy changed when it was cold.