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Michigan, United States
I am a mommy of 7 year old boy/girl twins, as well as two additional daughters ages 2 and 4 and a teenage step son!! Life is always crazy around here!!

Sunday, March 13, 2011

Quick Vegetable Roll-Ups


1 large eggplant

1 zucchini

½ olive oil

8 ounces mozzarella

1/3 cup shredded parmesan cheese

6 spring basil

1/3 cup parsley springs

1 cup spinach, stems removed

3 pieces of roasted red pepper, cut into ¼” slices

Salt and pepper to taste

 Set the oven to broil and line a baking dish with parchment paper brushed with oil.

 Cut the eggplant into 1/4” slices lengthwise until you have eight eggplant shaped slices. Repeat with the zucchini. Brush both sides of each slice with olive oil and season with salt.

 Lay the eggplant and zucchini slices on the baking sheet and broil until golden brown, about 8 minutes. Remove from oven and flip the slices using tongs.

 Divide the cheeses among the eggplant slices, placing the mozzarella on the larges part of the eggplant and sprinkling the parmesan over the entire slice. Broil until cheese is bubbly and slices are golden brown. Remove from oven and let cool enough to handle.

 Toss the basil, parsley, and spinach with 2 tablespoons of olive oil and a pinch of salt and pepper.

 Layer the zucchini on top of the eggplant and top with divided roasted red pepper slices, placing the slices on top of the widest side of the eggplant (where the mozzarella was placed), top with the divided spinach mixture and roll the eggplant slices, starting at the thickest end.
Recipe via the following link.

Creamy Cauliflower Soup

Saw this on the same program this morning!

2 tablespoons butter, divided

1 shallot, chopped

2 garlic cloves, smashed

1 head of cauliflower, chopped

1 teaspoon cumin powder, plus extra for garnish

1 teaspoon thyme, plus extra for garnish

2 cups milk

1 cup chicken stock

2 tablespoons cream cheese

1 cup shredded Parmesan cheese

 In a stockpot over medium-high heat, melt 1 tablespoon of butter and sauté the shallots and garlic. Add the cumin, thyme, the remaining butter, and the cauliflower. Season with salt and sauté until golden brown.
 Add 1 cup of milk and the chicken stock and simmer lightly until cauliflower is tender.
Transfer soup to a food processor and blend until smooth. Return soup to pot and add the remaining milk, cream cheese, and half of the parmesan cheese.
 Divide the soup among four bowls, sprinkle the remaining cheese on each bowl, along with the cumin, and top with a sprig of thyme.


Chopped Root Salad

 Saw this being made on tv this morning. Looks SO yummy I am going to get the Ingredents for it next time I go to Randazzo's!


¼ cup oil

4 parsnips

4 red skinned potatoes, cubed

4 parsnips, peeled and cubed

4 carrots, peeled and cubed

1 tablespoon thyme, chopped

½ cup parsley, chopped

 In a large sauté pan over high heat, heat the oil until shimmering. Add the potatoes and parsnips do not stir right away. Cook, stirring occasionally, until vegetables get a little color, then add the carrots and brown all the vegetables. Add the thyme and season with salt and pepper.

 Remove from heat and add in the parsley.

Recipe from  http://katiebrown.com/kbep1.cfm?cat=cook&episodeid=4&seasonID=5