- 1 eggplant, chopped
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 1 stalk celery, chopped
- 2 carrots, chopped
- 4 eggs
- 1 tablespoon milk
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 teaspoon granulated garlic
- 1-2 tablespoon olive oil
- 1/4 cup shredded mozzarella cheese
- 1/4 cup shredded cheddar cheese
- Sauté the vegetables in the olive oil.
- In a small bowl, beat the eggs with the milk and the seasonings.
- When the vegetables are tender, put in a greased 9 inch glass pie pan.
- Pour the egg mixture over the vegetables.
- Sprinkle the cheese on top.
- Bake at 350 for 35 minutes or until it sets up.
Inspired by: https://www.facebook.com/SimpleAndEasyRecipes
serves Serves 4, active time 45 minutes, total time 45 minutes
- 6 tablespoons olive oil
- 1 Italian eggplant, halved and cut into 1/2-inch half moons
- Kosher salt and freshly ground black pepper
- 2 medium cloves garlic, minced or grated with a microplane (about 2 teaspoons)
- 2 tablespoon harissa
- 1 (28-ounce) can whole peeled tomatoes or 8 to 10 medium tomatoes, quartered
- ½ cup crumbled feta cheese
- ½ cup chopped fresh parsley leaves
- Lemon wedges, for serving
- Heat 2 tablespoons of oil in a 12-inch skillet over medium heat until shimmering. Add as much eggplant as will fit in a single layer and cook, shaking the pan occasionally, until well browned on both sides, about 10 minutes total. Season to taste with salt and pepper. Repeat with the remaining eggplant and 2 more tablespoons of oil. Remove from the pan and set aside.
- In the same skillet over medium heat, add the remaining 2 tablespoons oil and heat until shimmering. Add the garlic and cook until fragrant, about 30 seconds. Add the harissa and mix together until combined. Add the tomatoes and adjust the heat until it maintains a vigorous simmer, seasoning with salt and pepper, and breaking apart the tomatoes with a potato masher or wooden spoon once they’ve softened.
- Allow to cook until the tomatoes have broken down, roughly 10 to 12 minutes for canned and 18 to 20 for fresh, seasoning as needed. When the sauce has thickened, add the eggplants back in and stir so that they warm up, then pour into a serving dish or serve out of the pan, top with the feta and parsley. Serve with the lemon wedges.
1 1/2 lb turkey breast chops, cut into 1/2 inch wide strips
2 tablespoons raspberry hot sauce
1 jalapeno, sliced
1 onion, halved and sliced
1/4 cup Old El Paso Hot Taco Sauce
2 tablespoons canola oil, divided use
1 eggplant, diced
2 zucchini, diced
6 oz crimini mushrooms, diced
1/2 teaspoon chili powder
3 tablespoons lime juice
2 14-oz Old El Paso Dinner Kit, Hard & Soft Taco kits
1 cup Old El Paso Refried Beans with Green Chiles
1/2 cup mixed shredded Mexican cheese
Place the turkey, hot sauce, jalapeno and onion in a resealable bag or marinating container. Refrigerate for at least 1 hour and up to overnight. Toss with taco sauce. Heat one tablespoon oil in a large skillet. Add the contents of the bag to the skillet. Saute until the turkey is cooked through.
In a separate large skillet, heat the remaining oil. Saute the eggplant, zucchini and mushrooms until soft. Sprinkle with chili powder and lime juice halfway through the cooking process.
Prepare the hard taco shells and soft tortillas according to package instructions.
Meanwhile, heat the beans in a small pan. Spread a thin layer of beans on each soft taco to the edges. Sprinkle with 2 tablespoons of cheese. Fold the soft tortillas over each hard taco shell, bean-side up. Add a couple of pieces of turkey to each taco and then top with vegetable mixture. Serve immediately.
serves Serves 2 to 3, active time 5 minutes, total time 20 minutes
- 1/4 cup light soy sauce
- 1 teaspoon sugar
- 2 teaspoons chili bean sauce
- 1 teaspoon cornstarch
- 3 tablespoons vegetable or peanut oil
- 1 pound Chinese eggplant (about 2 large), sliced into 1/2-inch disks
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1/4 teaspoon salt
- 1/4 cup fresh basil leaves (preferably Thai basil)
- Combine 1 1/2 cups water, soy sauce, sugar, and chili bean sauce in a small bowl and stir. Combine 1/4 cup water and the cornstarch in a separate bowl.
- Heat the oil over a medium-high heat in a large fry pan or Dutch oven until shimmering. Add the garlic and eggplant and sprinkle with the salt. Cook, stirring occasionally, until lightly softened and fragrant, about 2 minutes.
- Stir in the water, soy sauce, sugar and chili bean sauce mixture. Bring to a boil. Reduce heat to a gentle but consistent simmer and cook, uncovered, stirring or flipping eggplant occasionally, for until eggplant slices are tender and liquid has reduced by about half, about 15 minutes.
- Stir the cornstarch and water mixture in its bowl to loosen it up. Stir it into the pan with the eggplant and allow it to thicken. Taste for seasoning, adding any extra salt, soy sauce, chili sauce, or sugar as desired. Remove from heat and stir in the whole basil leaves. Serve immediately.
serves 4 as an appetizer, active time 10 minutes, total time 30 minutes
- 1 large globe eggplant, or 2 long Chinese or Japanese eggplants
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- 2 teaspoons light soy sauce
- 2 to 3 teaspoons Chinkiang rice vinegar, or any other rice vinegar
- 1 medium clove garlic, minced or grated with a microplane grater (about 1 teaspoon)
- Kosher salt
- 1 teaspoon sugar, or to taste
- 1 tablespoon tahini (optional)
- 2 to 3 teaspoons chili oil (optional)
- Finely chopped scallions or cilantro
- Toasted sesame seeds
- Halve eggplants and place in a steamer. Steam until flesh feels soft and saturated with moisture, about 20 minutes. Remove from steamer and let cool. When the eggplants are cool enough to handle, scoop out the flesh in long segments, leaving out as best you can the pockets of seeds in the eggplant.
- Meanwhile, whisk together olive oil, sesame oil, soy sauce, vinegar, garlic, 1/2 teaspoon salt, sugar, tahini, and chili oil. Toss the eggplant in the dressing, then taste add more salt, sugar, or vinegar as desired. Garnish with scallions, cilantro, and/or toasted sesame seeds.