Bulgur with Roasted Eggplant and Peppers

This does not look pretty, but it tastes good.  I changed the spices to mint and dill because it was what I had and still middle eastern.  We definitely got our whole grains in for this meal.

Ingredients

• 5  cups  (1-inch) cubed peeled eggplant (about 1 pound)
• 3/4  teaspoon  salt, divided
• 1 1/2  cups  chopped red bell pepper
• 1 1/2  cups  chopped yellow bell pepper
• 2  cups  chopped onion
• 2  tablespoons  and 1/4 teaspoon olive oil, divided
• Cooking spray
• 1/4  teaspoon  freshly ground black pepper
• 1  whole garlic head
• 1  teaspoon  ground cumin
• 1/2  teaspoon  ground turmeric
• 1/4  teaspoon  ground ginger
• 1  (15.75-ounce) can fat-free, less-sodium chicken broth
• 1  cup  coarsely ground uncooked bulgur wheat
• 2  tablespoons  chopped fresh parsley
• 1  tablespoon  fresh lemon juice

Preparation

Preheat oven to 450°.

Place eggplant in a colander. Sprinkle with 1/2 teaspoon salt; toss. Let stand 20 minutes. Drain and pat dry with paper towels. Combine eggplant, bell peppers, onion, and 1 tablespoon oil in a large bowl; toss well. Spread eggplant mixture evenly in a jelly-roll pan coated with cooking spray; sprinkle with 1/4 teaspoon salt and black pepper.

Remove white, papery skin from garlic head (do not peel or separate the cloves). Cut off top 1/4 inch of garlic head using a serrated knife; discard top. Rub 1/4 teaspoon oil over bottom portion of garlic head. Add garlic head, cut side up, to eggplant mixture. Bake at 450° for 40 minutes or until vegetables are browned, stirring occasionally.

Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add cumin, turmeric, ginger, and chicken broth. Bring to a boil. Stir in bulgur; cover, reduce heat, and simmer over medium-low heat 20 minutes or until liquid is absorbed.

Remove garlic from eggplant mixture. Separate cloves; squeeze to extract garlic pulp. Discard skins. Stir garlic pulp, eggplant mixture, parsley, and lemon juice into bulgur mixture.

Rice Corn Cakes with Black Beans

I can’t remember where I got this recipe.  It has been in my file for a long time because it looked like it would be great for leftovers.  We tried it tonight and loved it.  The rice was leftover so I just put all of the ingredients in a frying pan to heat them up for a few minutes.  I also realized that we didn’t have black beans when it was too late and just used red beans.  We will be eating this often.
1 cup brown rice
6 scallions, trimmed and sliced
2 teaspoons minced garlic
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme leaves, crushed
1 cup frozen sweet white corn
1 cup fresh whole-wheat breadcrumbs
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 large eggs
4 teaspoons extra-virgin olive oil, divided
1 15-ounce can black beans, rinsed
1 cup tomato salsa, mild, medium or hot

Cook rice with the amount of water called for in the package directions, adding scallions, garlic and thyme to the water. Remove from heat and stir in corn, breadcrumbs, salt and pepper. Let stand for about 5 minutes to cool slightly.

Whisk eggs in a large bowl until frothy. Add the rice mixture and mash with a potato masher until the mixture holds together (it will be fairly soft), about 1 minute. Shape the mixture into 8 patties.

Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Carefully transfer 4 patties to the pan with a spatula and cook until browned and crispy, about 3 minutes per side. Transfer to a plate; cover to keep warm. Wipe out the pan with a paper towel, add the remaining 2 teaspoons oil and repeat with the remaining 4 patties.

Meanwhile, combine beans and salsa in a small saucepan and cook over medium-high heat, stirring occasionally, until hot, about 5 minutes. To serve, divide the beans among 4 plates and top with 2 patties each. Garnish with sour cream and cilantro.

Brussels Sprouts in Mustard Sauce

Ingredients

• 2 tablespoons cornstarch
• 1/4 cup water
• 1 (14.5 ounce) can chicken broth
• 1 pound Brussels sprouts
• 2 teaspoons prepared Dijon-style mustard
• 2 teaspoons lemon juice

Directions

1. Dissolve cornstarch in 1/4 cup water, and set aside.
2. In a medium saucepan over medium heat, bring chicken broth to a boil. Add Brussels sprouts, and cook until tender. Strain, reserving chicken broth, and place Brussels sprouts in a warm serving dish.
3. Return chicken broth to stove, stir in mustard and lemon juice, and return to boil. Add cornstarch mixture. Cook and stir until thickened. Pour over Brussels sprouts to serve.

Apple Cranberry Bread

This one is going in my permanent holiday rotation and may even make it to the neighbors for their Christmas treat.

• 2 eggs
• 3/4 cup sugar
• 2 tablespoons canola or vegetable oil
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped, peeled tart apples
• 1 cup fresh or frozen cranberries
• 1/2 cup chopped walnuts

Directions

1. In a mixing bowl, beat the eggs, sugar and oil. Combine the flour, baking powder, cinnamon, baking soda and salt; add to egg mixture just until combined (batter will be very thick). Stir in the apples, cranberries and walnuts.
2. Transfer to an 8-in. x 4-in. x 2-in. loaf pan coated with nonstick cooking spray. Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Pumpkin Pie Spectacular

original recipe from here

I enjoyed this pumpkin pie.  It is a little bit different.  After the whole thing was made I was reading the list of ingredients to my mom and realized that I forgot to put in the eggs.  I was worried it would be horrible, but turned out just fine without them.  I also never got around to making the ginger whipped cream stuff.

• 1/2  (15-oz.) package refrigerated piecrusts
• 2  cups  crushed gingersnaps (about 40 gingersnaps)
• 1  cup  pecans, finely chopped
• 1/2  cup  powdered sugar
• 1/4  cup  butter, melted
• 1  (15-oz.) can pumpkin
• 1  (14-oz.) can sweetened condensed milk
• 2  large eggs, beaten
• 1/2  cup  sour cream
• 1  teaspoon  ground cinnamon
• 1/2  teaspoon  vanilla extract
• 1/4  teaspoon  ground ginger
• Pecan Streusel
• 7  thin ginger cookies, halved
• Ginger-Spice Topping, ground cinnamon

Preparation

1. Preheat oven to 350°. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.

2. Stir together crushed gingersnaps and next 3 ingredients. Press mixture on bottom and 1/2 inch up sides of piecrust.

3. Bake at 350° for 10 minutes. Let cool completely on a wire rack (about 30 minutes).

4. Stir together pumpkin and next 6 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil-lined baking sheet.

5. Bake at 350° for 30 minutes. Sprinkle Pecan Streusel around edge of crust. Bake 40 to 45 minutes or until set, shielding edges with aluminum foil during last 25 to 30 minutes of baking, if necessary. Insert ginger cookies around edge of crust. Let cool completely on a wire rack (about 1 hour). Dollop with Ginger-Spice Topping; dust with cinnamon.

Pretzel Jello

3/4 cup butter or margarine
2 1/2 cups thin pretzel sticks
1 (8 oz) pkg cream cheese, room temp
1 (8 oz) tub cool whip, softened
1 cup sugar
2 cups water
1 large pkg raspberry jello
2 (10 oz) pkgs frozen raspberries or strawberries, undrained and slightly thawed
1 (15 oz) can crushed pineapple, undrained

Melt butter and pour into 9X13 pan.  Break pretzels in half and pat evenly into pan.  Bake 10 minutes at 400.  Remove from oven and cool.  In a large bowl, combine cream cheese, cool whip and sugar.  Dab on top of pretzels and spread to edges of pan .  Refridgerate 1 hour.  Bring water to a boil.  Completely dissolve gelatin in boiling water and cool in fridge until syrupy.  Add raspberries and pineapple and stir.  Pour carefully over top of cream cheese mixture.  Refrigerate overnight or until firm.

Marshmallow Sweet Potatoes

1/2 C. butter

 6 sweet potatoes, peeled, sliced, boiled until soft, and drained
1 t. baking powder
1t. vanilla
1 t. ground cinnamon
2 eggs
3/4 C. sugar
3/4 C. buttermilk
3/4 C. chopped pecans (optional)
mini marshmallows for topping

Add butter to hot potatoes. Combine with next 6 ingredients in
blender or with mixer. Stir in pecans, if desired. Place mixture in a
greased 2-quart casserole dish and bake at 350 for 30 minutes. Top with
marshmallows during last 10 minutes of cooking. Serves 10-12.

Sour Cream Pork Chops

• 6 pork chops
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup all-purpose flour
• 1 large onion, sliced 1/4 inch thick
• 2 cubes chicken bouillon
• 2 cups boiling water
• 2 tablespoons all-purpose flour
• 1 (8 ounce) container sour cream

1. Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
2. Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.
3. Remove chops from cooker.
   
4. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.

Buffalo Wings

James asked me to help him make some buffalo wings for a football party that he was going to.  I had no clue how to make them and I think I have only tried them once or twice.  I was surprised to find out that they are normally fried.  I try to stay away from frying so I searched for a recipe that didn’t require it.  This one was a hit.

I also went the easy route and did small drumstick instead of wings.  You don’t have to worry about trimming the wings and there is more meat on each piece.
2 lbs chicken wings (about 12 wings)
3 Tbsp butter, melted
4 Tbsp bottled hot pepper sauce (like Crystal or Frank’s Original)
1 Tbsp paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper

Create a marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper. Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. (Reserve marinade for coating after the pieces come out of the oven.) Seal bag and let marinate at room temperature for half an hour. When marinating is finished, drain marinade and discard bag.

Broil wings 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink. Remove from oven and baste with reserved marinade.

Serve with Ranch or Blue Cheese dressing and celery sticks.

Julie’s French Bread

Original recipe is found here on Julie’s site, but I am putting here so I won’t lose it.

2 1/2 cups warm water
2 T sugar
2 T dry yeast
1 T salt
2 T oil
6 cups flour
1 egg, beaten (optional)

In a large bowl (I put the dough hook on my kitchen aid for this), combine water, sugar and yeast.  Let stand for about 5 minutes or until bubbly.  stir in salt, oil and 3 cups of the flour.  Stir vigorously.  Add remaining 3 cups of flour and mix well.  Let stand 10 minutes.  Stir down (I turned the mixer on medium high for about 10 seconds or less).  Repeat this process 5 times, which will take 1 hour.  Place dough onto a very lightly floured board, and knead only enough to coat dough with flour so it can be handled (for me it hardly took any extra flour); divide dough in half.  Roll each section into a rectangle, about 9X12″ long.  Roll up from the long side.  Moisten seam with small amount of water and pinch to seal.  Arrange both loaves lengthwise on a large, well-greased cookie sheet.  Place seam side down.   Cover and let rise 30-45 minutes.

Glaze with beaten egg (optional).  use a very sharp knife to gently make 3 diagonal slashes in the top of each loaf.

Bake at 375 for 25-30 minuets.  Remove to a rack, cover with a towel (which keeps the crust softer), and serve warm.