Sicilian Almond Paste Cookies

 These Authentic Sicilian Almond Paste  Cookies or ( Paste di Mandorla) are easy to make and really delicious. They're Gluten Free and Dairy Free. Our family has ended up having individual Dietary Needs including, Gluten intolerant, Dairy intolerant and Sugar intolerant so I'm making these with Monkfruit Sugar Free Sugars.

Our family decided to have an Italian Menu for Christmas and these Cookies are perfect. 

Here's what you'll need:

Preheat the oven to 350 Degrees.

A Sheet Pan lined with Parchment Paper and Baking Spray.

A Small Cookie Scoop.

Ingredients:

1 C Granulated Sugar ( I use Monkfruit Sugar Free)

2 Large Egg Whites, Room Temperature.

1 tsp Almond Extract.

A Pinch of Sea Salt.

2  1/2 C Almond Flour.

For Coating them:

1/2 C Confectioner's Sugar ( I use Monkfruit Sugar Free Powdered Sugar)

Directions:

In a Large Mixing Bowl:

Almond Flour

Granulated Sugar.

Whisk to Combine Well.

In a Large Mixing Bowl:

Egg Whites

Salt

Whisk until Soft Peaks Form.

Gently Whisk in Almond Extract.

Create the Dough:

Gradually Add the Almond Flour Mixture into the Egg Whites in Portions (Stir with a Wooden Spoon after each Addition)

The Mixture will seem Dry but that's OK. You can even Use Your Hands to Combine the Dough.

Use the Cookie Scoop to Create the Cookie Balls.

Form Small Balls with your Hands. (If the Dough seems to be too Sticky you can Spray your Hands with the Baking Spray or Dust your Hands with the Confectioner's Sugar.

The Cookies will be Small so you should be able to roll out 1 1/2 to  2 Dozen Cookie Balls.

Roll the Balls in Confectioner's Sugar.

Transfer them to the Sheet Pan.

Gently Flatten them a bit with the bottom of a Glass. (if they Crack a Bit on the Sides, that's OK)

Bake 15 - 20 Minutes.

They'll Rise a Bit and  appear Slightly Cracked, and that's fine.

Check them after 15 Minutes. They should be Golden Brown so Don't Over Bake Them.

Remove the Pan to a Rack to Cool for 5 Minutes and then Transfer the Cookies to the Rack to Cool Completely.

Enjoy!

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Swedish Meatless Meatballs

 Traditionally I eat Plant Based Meatballs with a Marinara Sauce and I really like them but I recently found this Vegan Swedish Meatball Sauce that will be a great alternative to the Marinara Sauce.

Here are Meatless Meatballs that we Buy from Aldi:

For those that eat Meat, you can make the Sauce using Ingredients that you prefer. I'll make a Note in Parenthesis next to the Vegan Ingredients.

There are several other options available for Plant Based Meatballs.

Cook According to Package Directions.

Vegan Swedish Meatball Sauce:

Here's what you'll need:

3 TBS Vegan Butter (Regular Butter)

1/4 C Flour

2 C Vegetable Broth

1 - 13 oz Can of Coconut Milk (Whole Milk)

1/2 tsp Garlic Powder

1 1/2 tsp Light Soy Sauce

1/2 tsp Dijon Mustard

1/4 tsp Pepper

3 TBS Chopped Fresh Parsley

Salt to Taste

Directions:

In a Saucepan on Medium Heat:

Butter until Melted.

Flour (Whisk until completely Incorporated to Form a Roux.

Cook for about 2 Minutes, Whisking often.

Slowly Add:

Broth (Whisking to a Smooth Sauce)

Milk (Continue Whisking)

Add:

Garlic Powder

Soy Sauce

Mustard

Peppet

1 TBS Parsley

Mix Well and Add Salt to Taste.

Remove From Heat.

Add:

 Cooked Meatballs 

Gently Stir to Coat them Well.

Transfer to a Serving Bowl and Garnish with Remaining Parsley.

Enjoy!

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Baked Goat Cheese and Cranberry Dip

 Here's a great Dip for the Holidays. 

Here's what you'll need:

Preheat the oven to to 350 Degrees.

1- 8 1/2" Round Corning Ware or Glass Quiche / Pie Pan.

8 oz Goat Cheese, Softened.

1/2 C Cream Cheese, Softened.

1 C Canned Whole Cranberry Sauce.

1/2 C Chopped Walnuts.

1 TBS Chopped Fresh Rosemary.

1 TBS Honey.

1 tsp Lemon Juice.

(A list of Items to Serve it with is at the end of this Recipe.)

In a Mixing Bowl:

Goat Cheese

Cream Cheese

Honey

Lemon

Mix to Combine Well.

Spoon into the Baking Pan and Spread Evenly.

Add:

Cranberry Sauce and Spread Evenly but Do Not Mix Into the Cheese Mixture.

Sprinkle the Top  Evenly with the Walnuts and Rosemary but Do Not Mix Into the Cranberries.

Bake 25 - 30 Minutes.

Serve Warm with Crackers, Slices of Baguette Bread or Pita Chips.

Enjoy!

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Apple Cake

 Today is September 22nd, 2025 and it's the first day of Fall in the United States. Fall is the Season of Apples and Apple Recipes. I have so many Apple Recipes on the Blog and this is my latest.

Here's what you'll need:

Preheat the oven to 350 Degrees.

A 9" X 13" Baking Pan, brushed with a Pan Release Mix. I'll post it at the end of this recipe.

1 3/4 C Sugar  ( I use Sugar Free  Granulated Monk Fruit since I'm Diabetic)

1 C Vegetable Oil

3 Eggs

1 tsp Vanilla

2 C All Purpose Flour ( I use Almond Flour to reduce the number of Carbs since I'm Diabetic)

1 1/4 tsp Baking Powder

1 tsp Salt

1 tsp Cinnamon

1/4 tsp Baking Soda

2 C Finely Chopped Apple that has been Peeled and Cored. ( I use Jonagold or Braeburn) 

1 C Chopped Pecans

In a Large Mixing Bowl:

Sugar

Oil

Eggs

Vanilla

Whisk until Well Combined.

In a Small Mixing Bowl:

Flour

Baking Powder

Salt

Cinnamon

Baking Soda

This until Well Combined.

Gradually Whisk into the Sugar Mixture until Well Blended.

Fold in the Apples and Pecans.

Spoon into the Casserole Pan.

Bake for 35 - 45 Minutes, until a Toothpick in the Center Comes out Clean.

Remove Pan from the Oven to a Cooling Rack for 10 Minutes.

NOTE:

Pan Release Mix:

Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.

I always have it available for all of my baking needs.

Brush the Pans Generously with the Mix.

This is the only way I Brush any Pan for Baking to guarantee a perfect Release, even the most Detailed Bundt Pans.

Enjoy! 

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Amish Pumpkin Cream Cheese Muffins

 I make these for Thanksgiving. 

I had to take some liberty with this recipe. It was very vague in the instructions.

It came from one of my vintage Amish cookbooks from the Mennonite Central Conference Sale in Kansas.

2 beaten eggs
1/2 C pumpkin
1/2 C milk
1/4 C vegetable oil
1 1/2 C flour
1/2 C sugar
3 tsp baking powder
1 1/4 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg

In a medium bowl, mix all of the ingredients well.

Filling:
3 oz. cream cheese, softened
1 TBS sugar
1 TBS milk
Whisk well in a small bowl, creating a smooth topping

Grease the bottoms only of a 12 cup muffin tin or line them with paper liners.

Fill the cups 2/3 full of batter.
Put 1 tsp of the filling on top of the batter and swirl it with a knife.

Bake at 400 degrees for 20 - 22 minutes or until golden brown.

Enjoy!
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Pumpkin Oatmeal Dump Cake

 Dump Cakes are simple and delicious. I've always liked them. This one appeals to me during the Fall Season and the Holidays.

Here's what you'll need:

Preheat the oven to 350 Degrees.

1- 9" X 13" Baking Pan.

1- 15 0z. Can of Purée Pumpkin, not Pumpkin Pie Filling.

1 - 12 oz Can of Evaporated Milk.

3/4 C  Brown Sugar, I use Sugar Free Monk Fruit Brown Sugar.

3 Eggs

1 TBS Pumpkin Pie Spice Mix

1 tsp Vanilla

1 Box of Spice Cake Mix

1 C of Old Fashioned Rolled Oat

1/2 C Chopped Pecans. Additional  Whole Pecans to Top the Cake

1 1/2 Sticks of Butter, Melted.

Whipped Cream to Garnish. 

Directions:

In a Mixing Bowl:

Pumpkin Purée

Evaporated Milk

Brown Sugar

Eggs

Pumpkin Pie Spice

Vanilla

Whisk Well until Smooth and well Blended.

Spoon into the Casserole Pan and Spread Evenly.

Sprinkle the Cake Mix evenly over the Top. Do Not Stir it.

Add on the Top:

Sprinkle evenly with Chopped Nuts and Oats. Do Not Stir it.

Drizzle with the Melted Butter

Add Additional Whole Pecans.

Bake uncovered 50 - 60 Minutes.

Remove the Dish from the Oven to a Cooling Rack for 10 Minutes.

Serve individual Servings topped with Whipped Cream.

Enjoy!

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Cheesy Baked Zucchini Slices

 I happen to love Zucchini and I have quite a few recipes on the Blog. 

This is the latest one that appealed to me.

Here's what you'll Need:

Preheat the oven to 375 Degrees.

1- 9" X 9" Baking Dish Sprayed with a Vegetable Cooking Spray.

3 Medium Zucchinis, sliced into 1/4" Round  Pieces. (Unpeeled)

1/2 tsp Salt

1/4 tsp Pepper

2 TBS Olive Oil

1 C Shredded Cheddar Cheese

1/2 C Grated Parmesan Cheese  (I Post a Photo to show Grated vs. Shredded) 

1/2 C Breadcrumbs

2 tsp Minced Garlic

1 tsp Dried Italian Herbs

In a Mixing Bowl:

Oil

Garlic

Salt, Pepper

Italian Herbs

Stir to Mix Well.

Add:

Zucchini Pieces

Toss to Coat Well.

In the Baking Dish:

Layer Half of the Zucchini.

Sprinkle with Half of the Cheddar Cheese and Half of the Parmesan Cheese.

Top with remaining Zucchini.

Sprinkle with both remaining Cheeses.

Sprinkle evenly with the Breadcrumbs.

Bake uncovered 25 Minutes until Golden Brown and Tender.

Enjoy!

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Pumpkin Pie Spice Mix (Homemade)

 I keep a Jar of  Homemade Pumpkin Pie Spice Mix in the Pantry so I always have it available during Pumpkin Season. I use it in several Recipes that call for Pumpkin Spice,  this isn't only used for Pumpkin Pie.

Here's what you'll need:

1/4 C Cinnamon

2 TBS Ground Ginger

1 TBS Ground Nutmeg

1 TBS Ground Clove

Mix all together and store in a Jar.

Enjoy!

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Artichoke and Tomato Salad with an Italian Vinaigrette Dressing

This is a very refreshing Salad with a Delicious Italian Dressing.

Here's what you'll need:

A Large Serving Bowl

Salad Ingredients:

1 - 12 oz. Jar of Marinated Artichoke Hearts, strained.

1 1/2 C of Cherry Tomato Halves.

1 Small Red Onion thinly sliced and Cut into pieces.

1- 15 oz. Can of Chick Peas, Drained, Rinsed and Patted Dry with a Paper Towel.

2 TBS. Chopped Fresh Basil Leaves.

2 TBS. Thinly Sliced fresh Chives.

2 TBS Capers.

Italian Vinaigrette Dressing Ingredients:

In a Small Bowl, Whisk together:

1/4 C Olive Oil

2 TBS Red Wine Vinegar

1 tsp. Dried Parsley

1/2 tsp. Salt

1/4 tsp. Pepper

1/2 tsp. Garlic Powder

Directions:

In a Serving Bowl:

Add all of the Salad Ingredients and Mix to Combine Well.

Add the Dressing and Mix Well until everything is Coated.

Refrigerate  1 - 2 Hours.

Enjoy!

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Starbucks Egg Bites Copycat Recipe

 The first time I tried these, I loved them and then I found this recipe.

   

Here's what you'll need:

Preheat the oven to 350 Degrees.

A Blender

! - 12 C Muffin Tin (Sprayed with a Vegetable Cooking Spray.

A Deep Baking Pan or Roasting Pan that Holds the Muffin Tin so you can add about 1/2" of water  to the Pan when the Muffin Tin is placed in it.

8 Large Eggs

1 C Cottage Cheese

1 C Shredded Mozarella Cheese

1/4 C Finely Diced Onions

1/3 C Finely Diced Red Bell Pepper

1/4 C Finely Chopped Fresh Baby Spinach

1 tsp Garlic Powder

1/2 tsp Onion Powder

1 tsp  Crushed Red Pepper Flakes (1/2 tsp if you don't like as much Heat)

Salt and Pepper to Taste

Boiling Water To add to the Roasting Pan.

BLENDER DIRECTIONS:

In the Blender:

Eggs

Cottage Cheese

Mozarella Cheese

Blend until Creamy Smooth.

Remove the Blender from it's Base.

Add:

Onions

Red Bell Pepper

Spinach

Garlic Powder

Onion Powder

Red Pepper Flakes

Salt and Pepper to Taste

Mix together by hand either with a Spoon or a Whisk.

Pour the Mixture Evenly into the Muffin Tin Cups about 3/4 Full. ( Use all of the Mixture)

Place the Muffin Tin on the Sheet Pan or in the Roasting Pan and add about 1/2 " of water to Cover the Bottom of the Muffin Tin.

Bake 30 - 35 Minutes  (Check after 30 Minutes. You want the Egg Bites to be Firm to the Touch.

Remove from the Oven.

Transfer the Muffin Tin to a Cooling Rack for 5 - 10 Minutes.

Enjoy! 

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Crockpot French Onion Meatloaf

 As a Vegetarian I can still enjoy Meatloaf. 

Here are the Meatless Products that I use to prepare it. Of course you can still enjoy it if you're not a vegetarian. Just follow the recipe with Ground Beef or a combination of Ground Beef and Ground Sausage.

Vegetarian Beef

Vegetarian Sausage

Here's what you'll need:

A Crockpot (Sprayed with a Vegetable Cooking Spray)

1/4 C Milk

2 Eggs

1/2 tsp Garlic Powder

1/2 tsp Pepper

2  lbs. of Ground Beef (or a Combination of 1 lb. Beef and 1 lb. Sausage, regular or Vegetarian)

1 Packet of Dry French Onion Soup Mix

1/2 C Plain Breadcrumbs

1 TBS. Worcestershire Sauce. Regular or (Vegetarian, I don't eat Anchovies)

1/2 C Chopped Fresh Parsley plus Additional for Garnish.

For the Topping:

1 C Caramelized Onion ( Sautéed until Golden)

1 C Shredded Swiss Cheese

Instructions:

In a Large Mixing Bowl:

Ground Beef and Ground Sausage

French Onion Soup Mix

Breadcrumbs

Mik

Eggs

Worcestershire Sauce

Garlic Powder

Pepper 

Parsley

Mix well, By Hand, Just Until Well Combined (Don't Overwork it)

Form it into a Loaf Shape to fit into the Crockpot.

Top with Onions.

Cover and Cook on Low for 6-7 Hours or on High for 3-4 Hours.

About 10 Minutes before serving, Sprinkle the Top with Swiss Cheese.

Allow to Melt before Serving.

Garnish with Additional Chopped Fresh Parsley.

Enjoy!

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Pumpkin Cookies ( Sugar Free)

 I make quite a few Sugar Free Cookie Recipes and this one is great For a Fall Gathering of Family or Friends. 

Here's what you'll need:

Preheat the oven to 350 Degrees.

An Electric Stand Mixer with a Paddle Attachment.

Plastic Wrap.

A 2" Cookie Scoop.

A Sheet Pan lined with Parchment Paper.

2 C Almond Flour

1/4 C Coconut Flour

1 1/2 tsp Pumpkin Pie Spice

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1/2 C Butter, Room Temperature .

1 C Granulated Monk Fruit Sugar.

1 Egg

1/2 C Pumpkin Purée

1 tsp Vanilla

In a Large Mixing Bowl.

Whisk Together by Hand:

Almond Flour

Coconut Flour

Baking Powder

Baking Soda

Pumpkin Pie Spice

Salt

Set aside.

In the Stand Mixer with a Paddle Attachment:

Cream Together:

Butter

Sugar

Until well blended.

Add:

Egg

Pumpkin

Vanilla

Reduce Speed to Low.

Slowly Add:

Flour Mixture until Well Combined.

Wrap the Dough in Plastic Wrap and Shape into a Round Disk.

Refrigerate for 2 Hours or Overnight.

Scoop the Dough with the Cookie Scoop.

Place on the Sheet Pan.

Bake 9 - 11 Minutes.

Remove from the Oven when the Center is slightly under Baked and they'll 

finish Baking as they Cool on the Sheet Pan for 10 Minutes.

Transfer the Cookies to a Cooling Rack until Cooled Completely.

Enjoy!

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Cowboy Caviar

 This is a great recipe for a Fall Gathering when asked to bring a Dish to Pass. 

Here's what you'll need:

A Large Serving Bowl.

1 - 15 oz, Can of Black Eyed Peas, Drained and Rinsed.

1 - 15 oz. Can of Black Beans, Drained and Rinsed.

1 1/2 C Diced Roma Tomatoes, Seeded.

1 Large Jalapeno Pepper, Chopped.

1 Yellow Bell Pepper, Chopped.

1/2 C Chopped Red Onion.

1/4 C Chopped Fresh Cilantro.

3 TBS Olive Oil.

2 TBS Red Wine Vinegar.

1 TBS Worcestershire Sauce  ( I use Vegetarian, I don't eat Anchovies).

1/2 tsp Salt 

1/2 tsp Pepper

Tortilla Chips to Serve.

Mix all Ingredients in a Large Serving Bowl.

Serve with Tortilla Chips.

Enjoy!

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Chiles Rellenos Vegetarian Casserole (with Meatless Ground beef)

 This recipe includes a Plant Based Meatless Ground.

This is one of the Meatless Ground Meats that I use.

Here's what you'll need:

Preheat the oven, 350 Degrees.

A 9" X 13" Casserole Dish Sprayed with a Vegetable Cooking Spray.

A Large Skillet

1 lb. of Meatless Ground  (Non Vegetarians can use Ground Beef)

1 Onion, Diced.

3 Garlic Cloves, Minced.

1 tsp Ground Cumin

4 Large Poblano Peppers, Roasted, Peeled and Chopped.  

NOTE: If you don't want to go through the process of Roasting, Blistering , Steaming and Peeling the Skin of the Poblanos, I would recommend using 4 Large Green Bell Peppers, (trimmed, seeded and cut into strips) and Pre-Cooking them in a Skillet with a small amount of Water until they're softened and then remove from the heat and set aside to Cool. When they are completely Cooled, Chop the strips into smaller pieces before adding them to the Recipe. Honestly, I don't think you could tell the difference between the two types of Peppers when the casserole is Baked. I liked the finished Texture and Flavor of this Casserole.

1 tsp Chili Powder.......not Chile Powder.

Salt and Pepper to Taste.

1 C Shredded Mexican Blend Cheese.

4 Eggs

1 C Milk

1/2 C All Purpose Flower 

1 tsp Baking Powder

Salsa or Enchilada Sauce for Serving.

In a Skillet on Medium Heat:

Sauté Onion and Garlic until softened.

Add:

Meatless Ground Beef

Cumin

Chili Powder

Salt and Pepper

Cook until the Beef is Browned.

Stir to Combine Well.

Add:

Chopped Poblano Peppers.

Stir to Combine Well.

Remove from Heat and Set Aside.

Batter Instructions:

In a Medium Mixing Bowl:

Eggs, Whisk well.

Add:

Milk 

Flour

Baking Powder

Whisk until Well Combined.

In the Prepared Casserole Dish:

Half of the Meat Mixture, Spread evenly.

Sprinkle with Half of the Shredded Cheese.

Add Half of the Egg Batter evenly over the Top. Do not Mix.

Repeat the Layers with the remaining Ingredients in the same order.

Bake Uncovered 35 to 40 Minutes, until Golden Brown and Set in the Center.

Remove from the Oven and Set aside on a Cooling Rack for 5 Minutes.

Top Individual Servings with Salsa or Enchilada Sauce.

Enjoy!

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Zucchini Casserole

I have many Zucchini Recipes and this is my latest favorite.

I added this Picture so you know to use Grated and Not Shredded. This is Fine and almost a Powder Texture.

Here's what you'll need:

Preheat the oven to 375 Degrees.

An 8" X 8" Baking Dish, Sprayed with a Vegetable Cooking Spray.

A Large Skillet

1/2 C Diced Onion

1 TBS Olive Oil

1/2 tsp Garlic Powder

4 Cups of  Diced Zucchini, unpeeled. (2-3 Medium Zucchinis)

1/2 tsp Dried Basil

Salt and Pepper to Taste

2 Large Eggs

1 C Shredded Cheddar Cheese

1/2 Cup Grated Parmesan Cheese 

1/2 C Sour Cream

1 C Bread Crumbs, divided.

2 TBS Butter Melted for the Topping

In the Skillet on Medium Heat:

Oil, until Hot.

Add:

Zucchini

Onion

Sauté about 5 - 7 Minutes.

Add:

Basil

Garlic Powder

Salt

Pepper

Stir to Combine Well

Set Aside to Cool while you prepare the Filling.

In a Large Mixing Bowl:

Eggs, whisk well.

Add:

Sour Cream

Cheddar Cheese

Parmesan Cheese

1/2 C  of the Bread Crumbs

Fold In:

Zucchini Mixture, Stir to Combine Well.

Spoon into the Pan.

In a Small Mixing Bowl:

Remaining 1/2 C Bread Crumbs

Melted Butter

Mix Well.

Sprinkle Evenly Over the Top of the Mixture in the Pan.

Bake Uncovered 25 - 30 Minutes until Golden Brown.

Remove from Oven and Set Aside to cool for 10 Minutes.

Enjoy!

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Spinach Artichoke Dip

 I've tried several Spinach Artichoke Dips, Homemade and Purchased but this has become my favorite.

We were at an event at our daughter's house and one of her friends brought this Dip. It was a Hit. I loved it and asked her if she would share the recipe. Thanks you Cindy!

Here's what you'll need:

Preheat the Oven to 350 Degrees.

A 1 Quart Casserole Dish sprayed with a Cooking Spray.

8 oz Cream Cheese

1/4 C Sour Cream

1/4 C Mayonaise

1 tsp Minced Garlic

2/3 C Finely Shredded Parmesan Cheese

1/2 C Finely Shredded Mozzarella Cheese

Pepper to taste

1-   14 oz. Can of Artichoke Hearts,  Drain, Squeeze Artichokes to remove excess liquid, Chop.

1 - 6 oz. Bag of Frozen Spinach, thawed, squeezed to drain excess liquid, Chop.

In a Mixing Bowl:

Cream Cheese

Sour Cream

Mayonnaise

Garlic

Parmesan Cheese

Mozzarella Cheese

Pepper

Stir to Combine Well.

Add:

Spinach

Artichokes

Stir to Combine Well.

Spoon into the Casserole Dish and Spread Evenly.

Bake About 20 Minutes until Heated Through and Cheese is Melted.

Serve with:

Tortilla Chips

Pita Chips

Bagel Chips

Crackers

Toasted Slices of French Baguette Bread

Enjoy!

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Tex - Mex Street Corn

 This is an adapted version of Mexican Corn in a Cup.

Here's what you'll need:

A Serving Bowl

A  Large Cast Iron Skillet

2 TBS Vegetable Oil

2 lbs Frozen Corn

1/2 Cup of Crumbled Cotija Cheese

2 TBS Mayonnaise

2 TBS Butter

1/2 tsp Chili Powder (Not Chile Powder)

3 TBS Lime Juice

Cilantro for Garnish

Place the Oil in the Skillet on the Stove on Medium Heat until the Oil is Hot.

Add the Frozen Corn

Cook it, stirring often until it begins to Brown.

Add: Butter and stir until Melted and well combined.

Remove from Heat and set aside to cool completely.

Transfer the cooled Corn to a Serving Bowl.

Stir in Mayonnaise and Lime Juice, Mix Well.

Top with Sprinkled Chili Powder and Crumbled Cheese.

Garnish with Chopped Cilantro.

Enjoy! 

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Sicilian Eggplant Caponata

 I spent 2 weeks in Sicily in 1971 with 2 German Friends. We had an incredible time.

This is a traditional Sicilian Appetizer Recipe and it's delicious.

Here's what you'll need:

Preheat the oven to 425 Degrees.

A Sheet Pan

A Large Non Stick Skillet with a Cover.

1 lb. of Eggplant. (2 Medium or 1 Large). Peeled and  Chopped  into 1/2" Pieces equal to 5 C.

3 TBS Olive Oil, divided.

1/2 tsp Sea Salt, divided.

1 Small Onion, Chopped (about 1/2 C)

1 C Diced Red Bell Pepper

2-3 Stalks of Celery, Finely Chopped, at least 1/2C.

1 1/3 C of (Cut in Half) Pitted Green Olives.

1/4 C of Capers, (rinsed and drained).

2 C Tomato Sauce

1- 6 oz. Can of Tomato Paste

5 TBS of Red Wine Vinegar.

1 TBS Granulated Sugar ( I use Sugar Free Monkfruit Granuated Sugar)

Fresh Ground Pepper to Taste.

Fresh Chopped Basil (about 1/2 C)

Directions:

On the Baking Sheet:

All of the Eggplant.

2 TBS Oil.

1/4 tsp Sea Salt.

Toss and Coat Well.

Spread it into an Even Layer.

Bake 35 - 45 Minutes until Browned.  (Mix it Half Way through)

Remove from the Oven and set aside.

In the Preheated Skillet on Medium Heat:

Remaining TBS of Oil.

Add:

Onion

Celery

Bell Pepper

Remaining 1/4 tsp Salt.

Sauté until Softened about 3-5 Minutes.

Add:

Roasted Eggplant

Capers

Olives

Tomato Sauce

Tomato Paste

Cover and Reduce Heat and Simmer for 5-8 Minutes.

Remove the Cover and Add;

Vinegar

Sugar

Cook for another 2 Minutes.

Add additional Salt and Pepper to Taste.

Add:

Basil

Stir to Combine Well and Remove from Heat and Set Aside to Cool.

Transfer to a Covered Bowl and Refrigerate until Cooled.

Serve with your favorite Crackers and Pita Chips.

Enjoy!

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TEX - MEX. Slaw Salad

 This is a tasty Coleslaw Salad with Fresh Vegetables and Tex - Mex Flavors.

Here's what you'll need:

A Small Bowl 

A Large Bowl

 In the Small Bowl:

1 C Mayonnaise

2/3 C Sour Cream

3 TBS Fresh Lime Juice

2 TBS Taco Seasoning

Mix Well.

In the Large Bowl:

1 Bag (16 oz)  Tri Color Cole Slaw Mix

1 Red Pepper, Diced.

1 1/2 C of Halved Grape Tomatoes

1 Can (15.25 oz.) Drained and Rinsed Canned Black Beans.

1 1/2 C Grilled and Blackened Corn Kernels (Fresh, Frozen or Canned)

1 Medium Jalapeño Seeded and Minced.

1/2 C Chopped, Fresh Cilantro.

Gradually Stir in the Mayonnaise Sour Cream Mixture until everything is evenly Coated.

Add Salt and Pepper to Taste.

Cover the Bowl and Refrigerate for at least 30 Minutes or More before Serving.

Enjoy!

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Egg Salad, Classic and Simple

 This is my favorite Egg Salad Recipe.

Here's what you'll need:

8 Hard Boiled Eggs

1/2 C Mayonnaise

1 1/2 tsp Yellow Mustard

1 Green Onion, thinly sliced.

2 tsp Chopped Fresh Dill.

A Pinch of Salt and a Pinch of Pepper.

Instructions:

Cut the Eggs in half.

Remove the Yolks to a Bowl.

Finely Chop the Egg Whites into another Bowl.

Mash the Yolks. Add: Mayonnaise, Mustard, Salt, Pepper.

Add: Egg Whites, Onion ad Dill.

Mix well.

Refrigerate until ready to serve.

Enjoy!

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Cucumber Sandwiches

 This has a delicious Creamy Lemon Herb Spread. They make a great Finger Sandwich.

Here's what you'll need:

Your favorite Bread 

Cookie Cutter Design of your Choice for Finger Sandwiches.

8 oz. Cream Cheese, Softened.

2 TBS Mayonnaise.

1 TBS Lemon Juice.

1 TBS Chopped Fresh Chives.

1 TBS Chopped Fresh Dill.

1 tsp Chopped Fresh Parsley.

Salt and Pepper to taste.

2 Cucumbers Thinly Sliced. I use a Mandoline

Create the Spread by mixing all of the Ingredients together.

Enjoy!

Peace in the Kitchen!

Onion Soup

 I just created a delicious Onion Soup Recipe.

It's quite time consuming to prepare but the end result is really good.

You can turn it into A French Onion Soup by serving it in individual soup bowls topped with Croutons and Gruyere Cheese  microwaved to heat it and melt the Cheese. 

I prepared the Onions in a Soup Pot but the next time I make it I'll probably use my Large All Clad Skillet so the Onions have more surface space to cook and Caramelize. It takes patience and time to Caramelize them. It takes a lot of sliced Onions. I highly recommend using a  Mandoline to slice them. 

This is my Mandoline.

Here's what you'll need:

A Large Soup Pot.

2 TBS Butter

4 Medium Onions, sliced into thin rounds on a Mandoline.

Salt

2 TBS Flour

1/2 C Dry White Wine

1 Quart  of Vegetable Broth (I us Vegetarian Chicken or Vegetarian Beef Broth)

Black Pepper

1/4 tsp Dried Thyme

 In a Soup Pot on Medium High Heat:

Melt Butter.

Add:

Onions

Salt

Cook until Caramelized, stirring often. This is a slow process that takes at least 20 - 30 minutes.

If the Pan becomes too dry, add 2 TBS Water.

Add:

Flour

Mix with a Wooden Spoon and Cook 1 minute, until it starts to Brown.

Add:

Wine and Cook 2 minutes until most of it evaporates.

Add:

Broth

Pepper

Thyme

Bring to a Boil on High Heat.

Reduce to Low Heat and Simmer Uncovered, stirring often, about 20 minutes, until it Thickens.

See Note at the beginning for Serving Suggestion.

Enjoy!

Peace in the Kitchen!