eggplant parmesan

used the cook's illustrated recipe for this one too.  first you salt the eggplant so it releases it's water.  then you shake it in a bag of flour, then dip it in beaten egg, and coat it in breadcrumbs.  then bake on an oiled cookie sheet for 15 min each side.  then randomly layer eggplant and mozzarella cheese on a bed of tomato sauce and bake for another 10 or until cheese bubbles.  sprinkle with parmesan and basil and serve!  delicious!  and no need to deep fry!

Tofu Cutlets with Cilantro Pesto

tofu pressed and marinated in soy sauce, sesame oil, rice vinegar and baked.  pesto made from cilantro, cashews, and ginger.  white rice and acorn squash.

Braised Seitan in Mushroom Red Wine Sauce

This was inspired by a Vegetarian Times recipe.  The title pretty much lists the ingredients, except for the brown rice.  It took no time to make, and was very delicious.

Everything I Had for Dinner in 2008

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deep dish pizza

delicious!!!  i used the cook's illustrated recipe, but you need a subscription to access it.  the crust was unusual in that it contained potato.  the main trick is to set the raw dough in a pool of oil so the bottom actually fries while the rest bakes.  regular ol' red sauce, topped with provel and mozzarella and filled with yellow squash, red onions and field roast.

weird lunch

when i don't have to cook for anyone else, i end up eating scraps.  what happened here is that i had a few brussels sprouts, a smidge of leftover wine, a slab of tofu, and some sauce leftover from "spaghetti mangia" the night before.  so i braised the sprouts cut side down in the wine, then fried the tofu in a little olive oil, and landed it in yet another pool of sauce.  i think the sprouts look pretty cool with their two-tone thing they have going on. 

"spaghetti mangia"

my version of mangia's best dish

because i am not privy to mangia's recipe, and because i was too lazy to go to the store, my recipe went like this:

boil a bunch of spaghetti (i used whole wheat,) while that's cooking, mix together in a big bowl

garlic - to taste

ricotta

natural yogurt

some eggs

shredded mozzarella

salt and pepper

then, when the spaghetti is done, drain it of course, and mix it into the dairy festival.  then pour the whole lot into a lasagna pan and top with some sort of delicious sliced cheese, i used provel, because i'm addicted to it.   then cook in oven at oh, 375 or so, for say 30 minutes?  i can't remember.  it will be fine as long as the eggs cook.  i just keep an eye on the cheese on top; when it is lightly browned, the rest is done.   let rest for 10 mins, then cut into squares and serve with your favorite (hot) tomato sauce poured all over the top, or set the square in a little pool of sauce if you prefer.

veg pot pie - bad photo

crust: 3 c whole wheat flour, 1/2 tsp. salt, 1/2 c olive oil, 1/2 c water

filling recipe roughly follows this, but i swapped edamamme for chicken, veg stock for chicken stock, i added broccoli, lentils, and turnips, and left out the potatoes.  

butternut squash soup

squash, onions, veg stock, coconut milk, beer!

garnished with: yogurt, thyme bread crumbs, parsley

green tomato chutney

served with wheat crackers and midnight moon goats milk cheese

green tomatoes in late october

quadrigeminal tomato salad

i stole this idea from my brother.  i grew the red one. the others were acquired elsewhere.  in front you see wedges of fresh ricotta.  all sitting in a pool of evoo and balsamic vinegar, with a light sprinkling of sea salt.

butternut and asparagus pasta

whole wheat linguini, sauteed asparagus and butternut squash, just a little tomato sauce, goat cheese and fried sage

the pile

grilled polenta, portabella, eggplant, patty pans, field roast on a bed of tomato puree dusted with parmesan

stuffed oversize patty pan

boil then hollow out squash. stuff with sauteed onions, garlic, red lentils, bulgar wheat, herbs and truffle oil. bake for 30min. sprinkle with grated parmesan and broil.

i went to ireland for two weeks and came back to this

my southside jungle: went from this to this in one month

the many faces of patty pan squash

Pea Turnout = Not Very Many & Not Worth It

On the right, 5 "Snap Peas" and on the left 16 "Wando Peas" that yielded this pathetic handful you see above. Both were tasty. I think I put these into egg salad, or at least I should have.

Mushroom Cheesecake, Mustard Greens