Eggplant and Zucchini Gratin

This summer my daughter Randi reserves Thursdays to spend with me.  Yesterday was magnificent for me.  Randi and Noah (her 2 year old) came over in the morning.  We went to Holmdel Park with my son Danny, too.  Noah loved looking at and petting the sheep and then throwing stones in the pond.  Then I went home to cook, and Randi took Noah home for a nap.  Before Randi left, we decided on what I would make for dinner, I ran to the market, prepared this dish, then went back to Randi’s house with the food.  We went to the swim club for a great time with Randi’s friend Jessica and her beautiful daughter Maya.  I had the best time in the baby pool with them.  Noah had his first experience floating with a tube.  Then we went back to Randi’s house where I served this really yummy dish (I heated it up in the microwave).  I got the idea for this dish from watching an episode of “The Barefoot Contessa” where Ina Garten makes an eggplant gratin.  I changed a few things in her recipe, and I added zucchini, which really worked out well.  This recipe got the seal of approval from Randi, Noah, and Dan (my son-in-law), so I think I’ll be making this again.

  • 2 medium eggplant or 1 very large (I did not peel, but you may)
  • 1 very large zucchini or 2 medium-largish (I used 2)
  • 1/3 cup ricotta (I used whole milk, but you can use part skim)
  • 1/3 cup light cream or half and half, whatever you may  have around (I used light cream)
  • 1 large or extra large egg
  • 1/4 tsp. each kosher salt and coarsely ground black pepper
  • about 10-11 oz. of  freshly ground in processor parmesan (I used Bel Gioioso), measure 1/3 cup, and reserve the remainder
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  • about 15 oz. of homemade or jarred marinara sauce- that’s a little more than a half of a 26 oz. jar of sauce (I used Via Roma Marinara from the A&P)
  • light olive oil for cooking the eggplant and zucchini 
  • crushed red pepper flakes for serving, if desired

Preheat oven to 400 degrees. 

Make custard.  In medium mixing bowl, mix cream, 1/3 cup parmesan, ricotta, egg, salt, pepper; set aside.

Slice washed eggplant and zucchini about 1/4 inch thick.  Heat a very large frying pan (I have a huge cast iron skillet that I used; otherwise, I would have used a very large nonstick pan.)  After pan is really hot, pour a very small amount of oil in pan, basically just to coat the pan.  Drop eggplant and zucchini slices in, brown quickly and then flip, and brown again.  Place on paper towels to drain.  Repeat with remaining eggplant and zucchini – or alternately, use a grill pan (I have one that fits over 2 burners, it’s really big- it’s a griddle on the reverse side).  Just brush both sides of eggplant and zucchini with light olive oil, and grill till nice grill marks form, then flip, and cook on other side.  There is no need to drain on paper towels, because veggies are not very greasy when grilled.  This method uses much less oil, and it probably produces a healthier dish with many less calories.  I used this method the second time I made the dish and I loved making the veggies this way, and I will do this in the future.  In a large oval baking dish- equivalent to a 9 by 13 in baking dish, put a layer of eggplant and zucchini, filling up as many spaces as possible, but in one layer.  You can cut the slices of zucchini to fill in all the spaces.   Then sprinkle generously with the 1/3 cup of grated parmesan.  Spoon all of the 15 oz. of marinara sauce evenly over veggies.  Then place another layer of the eggplant and zucchini over, using up all.  Sprinkle lightly with a bit of the reserved parmesan.  Spoon all of the custard evenly over, then sprinkle remaining parmesan evenly on top. 

Bake in preheated oven for 20-25 min.  Then change oven setting to low broil.  Place casserole in middle of oven, not too close to heat element.  Watch carefully and take out when top looks browned, but not burned.  Serve.

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Adele Hochheiser's (Sister's) Dairy Noodle Pudding/Kugel - (Plus- Look at the footnote to see a healthier variation on the classic using whole grain egg noodles) by admin
Serve this amazing side dish to go along with a light dairy meal, as part of  a brunch buffet, or for your Yom Kippur break the fast feast! My wonderful mother, Shirley Fried, got this recipe from her best friend and our favorite neighbor, Adele Hochheiser.

Amazing, Incredible Irish Soda Bread by Judy
This is the most perfect Irish soda bread imaginable.

Asparagus or Mushroom Quiche by Judy
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Easiest Fresh Summer Corn

My children, Randi and Danny love this recipe for corn.  It is super easy to make, and you will be surprised how delicious it is!

Serves about 4 people:

  • 6 ears of fresh corn (I prefer supersweet white)
  • about 4 tablespoons of unsalted butter
  • kosher salt to taste- about 1 teaspoon

Take husks and silk off cobs.  Then hold cob perpendicular to cutting board, and slice kernals off.  Melt butter in large saute pan over low flame.  Place corn in pan, sprinkle with salt,  and saute over medium flame for about 6-8 minutes until corn is tender.  Serve.  (You can reheat any leftovers in microwave.)The lowest prices for Tadalafil from online pharmacies and prescription discount cards! Before you buy Tadalafil, compare the best prices on Tadalafil from buy tadalafil. Buy tadalafil (Cialis) online in the UK for the treatment of erectile dysfunction. Available in potent 20mg tablets without side effects. Sildenafil No Rx Sildenafil Shipped From Canada. Men’s Health. Jcb, Free World Shipping, Anti-anxiety, All Medications Are Certificated celebrex coupons sildenafil no rx. Sildenafil Shipped From Canada. Men’s Health. Gums New, Cholesterol, Canadian Pharmacy, Weight Loss..

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5 Ingredient Homemade Beefaroni by Judy
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Alu Ki Tikki or Indian Potato Patties by Judy
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Amazing Chocolate Cake by Judy
It was my daughter's anniversary today, so I decided to make a yummy dinner for her and her husband (and kids).

Asparagus or Mushroom Quiche

I love quiche, but I don’t often make it because, let’s face it, it’s not exactly healthy.  When I happen to have a frozen pie crust in the freezer, either fresh or frozen asparagus or some mushrooms, some half and half or light cream, and swiss cheese in the fridge, I decide it’s time to treat myself and my daughter Randi, who loves my quiche.  I have these items handy more often now, because I’ve become a real Costco shopper, and I like to buy their fresh asparagus or mushrooms, and their lite gruyere cheese- which is delicious. This morning, I realized I had all the ingredients with about and hour and a half to spare, so I decided it was time to make some quiche.

for one quiche:

  • 3 extra large eggs or 3 large eggs plus one egg yolk (or 4 large eggs-3/2011)
  • 1 1/2 cups of light cream or half and half –  or 3/4 cup heavy cream plus 3/4 cup whole milk (March 2011, only used about 11/4 cups light cream)
  • about 1 pound or a little more fresh asparagus, roasted or 1/2 box of frozen asparagus spears, defrosted
  • 1 frozen deep dish pie shell, Oronique is my preference
  • 4 – 5 oz.  Swiss or Gruyere cheese ( I like to use lite gruyere or alpine lace, but any swiss is fine)(Used about 1/2 lb. 3-11)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper

Preheat oven to 375 degrees.

Cover sheet pan with aluminum foil.  Cut ends off asparagus spears.  Place on pan.  Sprinkle lightly with kosher salt and freshly ground pepper.  Drizzle a tablespoon of  light olive oil over, toss asparagus with oil.  Roast for about 20 -25 min. till asparagus is cooked.  Set aside to cool.  Then cut spears into bite sized pieces.  Or defrost 1 16 oz. box of frozen asparagus spears,  pat dry, then cut into bite sized pieces, use about 1/2 of the asparagus or more if you wish for one quiche.

Reduce oven temperature to 350 degrees.Take a frozen deep dish pie shell in its aluminum pan and place it in a pyrex pie plate to prevent any mess in the oven.   Prick pie crust all over with fork.  Bake for about 10 min.  Then take out of oven.

In medium bowl, whisk or beat with fork, eggs with cream, add salt and pepper.  Spread asparagus (or mushrooms-see instructions below) over bottom of crust, tear cheese into medium to smallish pieces and place over asparagus, pour egg and cream mixture over.   Place on sheet pan in preheated oven, and bake 45-55 minutes until knife inserted in center comes out clean, and quiche is nicely puffed and lightly browned.  Serve.

for mushroom quiche:

Saute 10 oz. of sliced white or baby bella mushrooms with or without 1/2 chopped onion, with little kosher salt, papper, optional 1/4 teaspoon red pepper flakes, in 2 tablespoons butter and 1 tablespoon olive oil or only olive oil till caramelized.Buy Tadalafil Online Cheap – No Prescription needed. 100% Satisfaction! Cheapest Drugs for sale. Easy and Fast order processing. Fast order buy tadalafil online cheap. Buy Tadalafil Online Cheap. Online Drug Shop, Secure and Anonymous. We ship with EMS. All medications are certificated! Sildenafil without prescription. Men who suffer from Erectile Dysfunction (ED) can go to their GP for Sildenafil. But what if talking to your GP is too daunting celebrex pills are eggs canada sildenafil without prescription. Buy Sildenafil Without Prescription. Men’s Health. Women’s Health , Safe & Secure, Blood Pressure, Dental Whitening..

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Adele Hochheiser's (Sister's) Dairy Noodle Pudding/Kugel - (Plus- Look at the footnote to see a healthier variation on the classic using whole grain egg noodles) by admin
Serve this amazing side dish to go along with a light dairy meal, as part of  a brunch buffet, or for your Yom Kippur break the fast feast! My wonderful mother, Shirley Fried, got this recipe from her best friend and our favorite neighbor, Adele Hochheiser.

Amazing, Incredible Irish Soda Bread by Judy
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Corn Muffins by Judy
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Greek Beans with Tomatoes, Celery, And Carrots

After my daughter Randi and her husband came back from their vacation in Greece,  I bacame inspired to find some Greek dishes to make for them.  I came up with this recipe, and Randi and Dan really like it.  It is healthy, tasty, and economical.

  • 1 lb. bag of dried cannelini beans (or fasolia gigantes or similar large dried white beans)
  • 1/4 to 1/2 cup of extra virgin, regular, or light olive oil
  • 2-3 onions, about 11 oz, chopped (rough chop)
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  • 3 celery sticks, chopped medium
  • 4 carrots, peeled and chopped medium
  • 6 garlic cloves, minced
  • 1 teaspooon dried oregano or thyme, or mixture of both (I used fresh thyme leaves, about 1 tablespoon, and dried oregano)
  • 1 28 oz. canned plum tomatoes (do not use juice), rough chop
  • 2 tablespoons tomato paste diluted in 8 oz. water
  • 1/2 tsp granulated sugar
  • 3 tbsp finely chopped flat leaf parsley (optional)
  • kosher salt and freshly ground black pepper, to taste
  • crushed red pepper to taste (I used about 1 tsp, but that made the end result a little hot)

1.  Place the beans in a large bowl, cover with plenty of cold water, then let soak overnight in the refrigerator.  The next day, drain the beans, then rinse them under cold water in a collander, and drain.
2.  Pour the beans into a large saucepan, pour plenty of cold water to cover, then bring to a boil.  Cover the pan, and cook the beans at a simmer until they are almost tender, about 50-60 minute.  Giantes will cook more quickly, so keep testing them after they have been cooking for 30 to 40 minutes.  The beans should be soft, but not disintegrating through overcooking.  If the beans are starting to break in half, they are totally cooked.
3.  While the beans are cooking, heat the olive oil a clean saute pan ( I didn’t use a nonstick pan for this), add the chopped onions, crushed red pepper, salt, and pepper to taste,  and saute until light golden.  Add the celery, carrots, garlic, herbs, and stir with a wooden spoon until the garlic becomes aromatic and the vegetables are softish.  Stir in the tomatoes, cover, and cook for 10 minutes.  (covering is not essential)  Pour in the diluted tomato paste with water, then return the cooked drained beans to the vegetable mixture, add the sugar the parsley, and any additional salt and pepper.  Mix gently.  Pour into a large 9 x 13 baking dish.  Bake covered for about 30 minutes at 350 degrees and serve.
If you want the dish to have more sauce, bake it covered in the oven.  If you would like the liquid to evaporate more so that the surface of the beans and vegetables become a little candied, then bake it uncovered.  If you are baking the dish uncovered, check the beans once or twice during the 30 minutes, and add more hot water if the beans look dry.
Note:
You can make the vegetable mixture while the beans are soaking, and refigerate until after you cook the beans.
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Back to Basics Macaroni and Cheese by Judy
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Baked Penne with Marinara, Parmesan, Mozzarella, and Miniature Meatballs by Judy
I wanted to make a baked pasta dish and add my homemade meatballs, so I came up with this very easy recipe.

Baked Penne, Ziti, Or Campagnelle With Red Peppers, Onions, Mushrooms, Olives, Tomatoes, and Fresh Mozzarella by Judy
This Baked Pasta With Vegetables Is Better Than Anything You Will Eat In A Restaurant!  At least ten years ago, I had an absolutely delicious baked pasta dish at a great restaurant in Westfield, New Jersey called Ferrara's.

Alu Ki Tikki or Indian Potato Patties

I was lucky enough to eat some delicious authentic, homemade Indian food at the home of my friend Swapna and her lovely son Aditya.  I loved it so much that I got the recipe from Swapna and her mother, and tonight I ventured into the arena of Indian cooking, something totally new for me.  My daughter Randi and my son-in-law Dan both love Indian food, and when I told Randi I would be bringing this dish to her house tomorrow, she got really excited.  My son Danny tasted this, and agreed that it is delicious!  To me, these taste like a spicy version of hashed browns, with just the perfect amount of heat and just a subtle hint of cilantro. I’m so glad I tried this recipe!  Thank you Swapna!

This recipe makes about 15 potato patties.

  • 2 very large Idaho or Russet potatoes, washed
  • 2-4 tablespoons plain breadcrumbs, depending on how big your potatoes are (I use Colonna)
  • about 1/2 to 1 teaspoon kosher salt
  • 1 or 2 small, dark green thin chiles, chopped fine (I used 2, but did not use the seeds), but you may if want more heat
  • about 10 cilantro leaves, torn or chopped into little pieces
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  • light olive oil

Place one potato in microwave safe bowl with about 1/4 cup cold water.  Pierce a few times with fork, cover and cook on high for 3-5 minutes depending on size of potato.  Turn potato over, cover and cook another 3-5 minutes till soft.  Let cool, by pouring hot water out and putting a little cold water into bowl.  Turn potato over a few times in cold water.  Then peel potato with your hands.  Place in mixing bowl.  Repeat with second potato in microwave.  Mash first potato, then mash second potato when it is cooked, cooled, and mashed.  Add the salt, cilantro, the chiles, and the bread crumbs, and mix with a fork or gently with your clean hands. Put a little oil on your hands, and form into round patties about 2 to 3 inches round and about 1 inch thick.  Heat large nonstick frying pan up, add  some oil to coat, and gently place potato rounds in hot pan.  Let sit without turning until they are totally brown on bottom, about 5-8 minutes.  You may need to add a little more oil if pan becomes totally dry.  Turn when nicely browned on bottom, and cook till underside is brown, adding oil if necessary, about another 5-7 minutes.  Serve hot.

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Adele Hochheiser's (Sister's) Dairy Noodle Pudding/Kugel - (Plus- Look at the footnote to see a healthier variation on the classic using whole grain egg noodles) by admin
Serve this amazing side dish to go along with a light dairy meal, as part of  a brunch buffet, or for your Yom Kippur break the fast feast! My wonderful mother, Shirley Fried, got this recipe from her best friend and our favorite neighbor, Adele Hochheiser.

Amazing Chocolate Cake by Judy
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Amazing Homemade Pizzas by Judy
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Greek-Style Couscous With Spinach, Garlic, Feta, And Pine Nuts

I made this recipe for my daughter Randi and her husband Dan last night as a side dish, and they loved it!  It is healthy, easy to make, and much more tasty than the average couscous recipe.  The whole wheat couscous tastes just as good as the regular, so if you can find it, I recommend using it as it is healthier. This recipe serves about 3-4 people, double this recipe for 5-8 people.

  • 1 box Near East whole wheat couscous- box says plain
  • 2-4 garlic cloves, finely chopped
  • 1/4 cup pine nuts
  • about 3 1/2 -4 ounces of prewashed baby spinach
  • 1/4 cup crumbled Feta cheese
  • about 1/2 teaspoon lemon zest, grated on microplane
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper

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Note:  If you do not like feta cheese, or you’d like the dish to be even less fattening, eliminate the feta cheese.

In large skillet, toast pine nuts till lightly browned.  Then add 2 tablespoons olive oil and 2 very large ( or 4 small) minced garlic cloves and put flame on medium.  Saute until garlic is translucent.  Add spinach over low flame, just until spinach is wilted.  Add salt and pepper.  Add lemon juice and zest.  Take off heat.  (You can do this part in advance if you wish.) 

A few minutes before you are ready to serve, follow directions and recipe on box for couscous- follow exactly.  When couscous is ready, add it to warmed spinach mixture in large skillet and mix.  Spoon into serving bowl, sprinkle feta cheese over, mix gently, and serve.Sildenafil Buy Online. Canadian Pharmacy, Guaranteed Shipping. FDA regulations prohibit us from accepting returned medications from a customer, sildenafil buy online. Sildenafil Buy Online In United States. Men’s Health. Asthma, Male Enhancement, Erectile Dysfunction. Sildenafil For Sale. Canadian Pharmacy, Best Prices. FedEx. Best prices for excellent quality! Sildenafil for sale Online Drug Store, Guaranteed Shipping. Check your order status online. Money Back Guarantee!.

Did you like the story or the recipe....

Adele Hochheiser's (Sister's) Dairy Noodle Pudding/Kugel - (Plus- Look at the footnote to see a healthier variation on the classic using whole grain egg noodles) by admin
Serve this amazing side dish to go along with a light dairy meal, as part of  a brunch buffet, or for your Yom Kippur break the fast feast! My wonderful mother, Shirley Fried, got this recipe from her best friend and our favorite neighbor, Adele Hochheiser.

Amazing, Incredible Irish Soda Bread by Judy
This is the most perfect Irish soda bread imaginable.

Asparagus or Mushroom Quiche by Judy
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Fresh Spinach, Mushroom, And Cheese Frittata

I whipped this frittata up in no time at all for a quick lunch at my mother’s house last week for my daughter Randi, her husband Dan, and for my mother and me.  It took about 10 minutes of prep time, and about 20 minutes of cooking time.  This frittata looks and tastes beautiful!!

  • 12 extra large eggs
  • 8-10 ounces prewashed baby spinach
  • 8-10 oz. white mushrooms, cleaned and then sliced
  • 6-8 oz. grated cheese – I used pre-grated cheddar-monterey jack, but Swiss or Gruyere would be great, too
  • 1 teaspoon kosher salt
  • freshly ground pepper
  • 1/4 teaspoon red pepper flakes – optional
  • butter or olive oil

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Preheat oven to 375 degrees.

Whisk eggs in bowl; set aside.  Heat a largish saute pan, then add about a tablespoon of butter or olive oil. Put mushrooms in pan, sprinkle with salt and cracked black pepper, leave undisturbed till they brown on bottom, turn and brown on other side. Transfer to small bowl and set aside.  Put a little more butter or oil in pan.  Put spinach in on very low heat, until just wilted.  Sprinkle with red pepper flakes if desired.  Set aside in bowl.

Grease sides and bottom  a 10 inch oven safe non-stick saute pan with butter.  Put on stove over a medium flame.  Pour eggs in.  Run spatula around edges, lift eggs off bottom until eggs are starting to set a little, but still are somewhat liquidy.  Take off stove.   Then sprinkle the cheese on top of eggs.  Distribute spinach all over the top, and then place mushrooms over spinach.  Place in oven for about 10 minutes until eggs are cooked through and are no longer liquidy.  Slide frittata onto serving dish, or serve right from pan. Sildenafil is a prescription medicine that is not legally available without a prescription. Order Sildenafil legally with an online prescription here. Order sildenafil from Superdrug – From ??18 – Choose between 25mg, 50mg and 100mg tablets – Online Prescription and Delivery Included. Nonetheless, you must make certain that Tadalafil For Sale the site is approved to promote medicines in your country. Erectile dysfunction is not tadalafil for sale. Tadalafil For Sale. how to buy cialis online safely. and community-friendly environment where customers of injectable hgh. buy cialis usa..

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Aunt Francine's Amazing But Easy To Make Maryland Crab Cakes by Judy
If You Want A Recipe For Easy To Make, Authentic Maryland Style Crab Cakes, This Recipe Is A Winner! When I got married, I loved going with my husband, Joe to visit his Aunt Francine and Uncle Richard Shure and their two children, Andi and Kenny in their home in the suburbs of Baltimore, Maryland.

Chicken with a Chili Rub and a Honey-Lime Glaze by Judy
I'm always looking for new chicken recipes, and I spotted a great looking recipe on a blog called "Week of Menus.

Amazing Homemade Pizzas

I was really in the mood to make some delicious pizza last weekend.  I remembered that my son Danny had eaten pizza in New York City a few months ago that he had gone nuts for.  I wanted to recreate that pizza for Danny.  I had so much fun experimenting with making the pizzas, and the results were amazing!  First, I used half the recipe for my homemade pizza dough to make one large pie.  The pie was half plain, and half mushroom.  The second pie I made was specifically for my son Danny, to recreate the pie he had in NY.   For that pie, I topped it with some caramalized onions, and then with some shredded romano cheese.  Then I made some homemade spinach pesto, which Danny drizzed over some of his pizza.  I can’t tell how delicious those pies were!  Few pizzarias make pizza that taste this good!

Pizza Dough  (This dough recipe makes 2 large pizzas, but the following instructions are meant to be enough for only 1 pizza.)  For the dough recipe, type in calzone above in the search, and the recipe for the pizza dough will come up.

for the mushroom pizza:  Heat saute pan.  Put a little olive oil in a saute pan to coat. Put sliced mushrooms (about 8-10 oz.)  in hot oil.  Sprinkle with kosher salt, a few cracks of black pepper, and a light sprinkling of red pepper flakes.  Let sit undisturbed till mushrooms brown on bottom.  Turn and cook until nicely browned.  If you have fresh garlic on hand, mince or chop one or two cloves and throw into pan at this point.  Keep moving garlic around so it doesn’t burn.  Garlic just needs to saute for a minute to become translucent and be flavorful.  Although, I didn’t do this, you might want to add a sprinkling of either fresh thyme leaves (leaves from one sprig), or a sprinkling of dry oregano.  Saute another minute or so. Set aside.

Preheat oven to 500 degrees.  Place sheet of parchment paper on large, heavy duty cookie sheet or half sheet pan. Sprinkle parchment paper with yellow cornmeal (I use Quaker).  Then, roll dough out on a lightly floured clean counter, or lightly floured piece of waxed paper or parchment paper to 1/4 inch thickness into either a large circle or rectangle.  Once dough is rolled out, lift the dough with your hands and transfer it to parchment on cookie sheet.  Then spoon about 1 cup of marinara sauce over dough.  Sprinkle a very light sprinkling of red pepper flakes over sauce (if you like the heat).  Then sprinkle about 8 oz. of coursely grated or thinly sliced whole milk (not fresh) mozzarella cheese evenly over pizza.  Place mushrooms evenly over pizza.  Sprinkle very lightly with dried oregano.  Bake on middle rack in oven for about 15-18 minutes until the underside of the dough is lightly browned.  Then change the setting on the oven to broil, and cook for about 3 more minutes until the cheese becomes bubbly, brown, and beautiful!

for the caramelized onion and romano pizza:

Thinly slice about 4 medium-large onions.  Pour about 1/4 cup olive oil into a large saute pan.  Get it hot over a medium flame.  Add the sliced onions.  Sprinkle them with kosher salt and some freshly ground black pepper.  Saute for about 30-40 minutes over a medium flame, turning every so often.  The idea is not to burn the onions, but to brown them.  This takes a little while, so be patient. Set pan aside.

Preheat oven to 500 degrees.  Place a sheet of parchment paper over a large heavy duty cookie sheet or sheet pan.  Then sprinkle some yellow cornmeal (I use Quaker) on the parchment paper.   Roll dough out on lightly floured clean counter or sheet of waxed or parchment paper to about 1/4 inch thickness, either into a large circle or a large rectangle.  Spoon about 1 cup marinara sauce over the dough.  Distribute onions evenly over top of sauce.  Sprinkle about 4 garlic cloves, minced on top.  Then sprinkle about 4 oz. of shredded, doxycycline 100mg price not grated, romano cheese (which I use because romano cheese has no lactose in it), or shredded parmesan cheese over top of pizza.  Sprinkle lightly with kosher salt,  red pepper flakes if you like a little heat, a little coarse black pepper,  and sprinkle very lightly with dried oregano.  Drizzle with olive oil.  Bake in the oven on middle rack for about 15 minutes until the bottom of the dough is lightly browned.  If pizza is browning too quickly, lower the oven temperature to 450 degrees.  Serve with pesto on the side, and spoon a little on if your wish.

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5 Ingredient Homemade Beefaroni by Judy
I'm always trying new recipes I think my grandkids might like.

Amazing Chocolate Cake by Judy
It was my daughter's anniversary today, so I decided to make a yummy dinner for her and her husband (and kids).

Amazing, Incredible Irish Soda Bread by Judy
This is the most perfect Irish soda bread imaginable.

Roasted Veggie Casserole

Last night, I tried a new recipe, which really is just a variation on roasted vegetables. I put some of my daughter’s favorite vegetables in this, knowing you just can’t go wrong with roasting vegetables.  I  brought it to my daughter Randi’s for a dinner side dish, and she and her husband loved it, as did I.  If fact Randi liked it so much, she ate it for her main course.

  • 4 tablespoons olive oil (I used half extra virgin and half light, but any type is fine)
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  • 2 pounds red potatoes, cut into slightly larger than bite size wedges, skin on
  • 3 large red bell peppers, cut into bite sized pieces
  • 1 container of grape or cherry tomatoes, cut in half, or 4 plum tomatoes cut into bite sized pieces
  • 1/2 cup pitted kalamata olives, cut in half
  • 4 large garlic cloves, chopped fine
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 to 1/2 teaspoon crushed red papper flakes (optional)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh flat leaf parsley (optional)

Preheat oven to 400 degrees. Grease an oval or rectangular 9 by 13 casserole dish with 1 tablespoon of the oil. Spread the potatoes, peppers, tomatoes in dish. Sprinkle with salt, pepper, and crushed red pepper. Drizzle remaining oil over, and toss with your hands to coat well with the oil to coat. Bake for about 45 minutes. Then take out of oven, and add olives, lemon juice, garlic, and parsley. Mix gently. Bake another 45-60 minutes. The longer you cook the vegetables, the more caramelized they will become, but the more they will shrink. So the longer you cook this, the smaller the yield. So if you don’t mind the vegetables not being really caramelized, reduce your cooking time.Sildenafil Buy Online. Canadian Pharmacy, Guaranteed Shipping. FDA regulations prohibit us from accepting returned medications from a customer, sildenafil buy online. Sildenafil Buy Online In United States. Men’s Health. Asthma, Male Enhancement, Erectile Dysfunction. Sildenafil For Sale. Canadian Pharmacy, Best Prices. FedEx. Best prices for excellent quality! Sildenafil for sale Online Drug Store, Guaranteed Shipping. Check your order status online. Money Back Guarantee!.

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Adele Hochheiser's (Sister's) Dairy Noodle Pudding/Kugel - (Plus- Look at the footnote to see a healthier variation on the classic using whole grain egg noodles) by admin
Serve this amazing side dish to go along with a light dairy meal, as part of  a brunch buffet, or for your Yom Kippur break the fast feast! My wonderful mother, Shirley Fried, got this recipe from her best friend and our favorite neighbor, Adele Hochheiser.

Amazing, Incredible Irish Soda Bread by Judy
This is the most perfect Irish soda bread imaginable.

Asparagus or Mushroom Quiche by Judy
I love quiche, but I don't often make it because, let's face it, it's not exactly healthy.

Vegetarian Pea Soup With Matzah Balls

I have made pea soup for years.  For years, I made it with flanken.  My mother, father, and children loved it.  My in-law Marcia Greenhouse though had the brilliant idea of making the soup without meat and adding matzah balls to the recipe!  Since her son and my daughter were both vegetarians who couldn’t eat chicken soup with matzah balls, she decided, why not make the matzah balls with pea soup?  The consensus in the family is that Marcia’s matza balls are better than mine, and I totally agree.  My daughter Randi always asks me why Marcia’s matzah balls are better than mine, and I just don’t have the answer.   Here is the recipe for my delicious pea soup and my and Marcia’s matzah balls.  Oh, I made a really big pot, and then I freeze the rest in quart containers (with the matza balls).

for the soup: 

  • 6 tubes of Manischewitz split pea soup mix (I throw the seasoning packets away)
  • about 24 cups of cold water (about 5 quarts)
  • kosher salt, about 2 tablespoons or to taste
  • pepper, about 2 – 3 teaspoons or to taste
  • 2 large onions, peeled – but left whole
  • 2 pound carrots, peeled and cut into medium sized chunks
  • optional – 1/2 box of alphabet noodles or barley shaped noodles (only if you are not making matzah balls)

Pour the contents of  6 tubes of Manischewitz pea soup mix into the bottom of a very large pot.  Pour in about 24 cups of water (about 4 cups of water for each soup mix packet).  Pierce the two onions with a fork and place in pot.  Bring to a boil.  Skim scum off top.  Add salt and pepper.  Lower flame to low.  Simmer with top on.  After about one hour, add the cut up carrots.  Continue to simmer with cover on  for at least one more hour until you don’t see any more pieces of dried peas.  Discard onions.  If you are adding the noodles, boil them separately and then add them to the soup when the soup is fully cooked.

for the matzah balls:

  • 1 box (2 packets) Manishewitz matzah ball mix
  • oil and eggs- for quantities, see instructions on box

Follow directions on the box exactly.  Refrigerate batter, according to directions on the box.  Then, form the matzah balls using dampened hands.  Bring a large pot of water to a boil, and boil the matzah balls to that pot and cook according to package directions.  Add  cooked matzah balls to the soup. 

Note:  Freeze leftover soup and matzah balls in quart containers. 

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Chippy Linder's Kasha Varnishkes by Judy
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Delicious Potato Kugel (for Passover or Anytime at all) by admin
Make this  kugel- it's like making a giant potato latke! When I hear the phrase "potato kugel", I remember back to when I was a very little girl.

Grandma Hindes's Apple, Nectarine or Peach, or Blueberry Fritters by admin
This is another outstanding recipe from my Grandma Hindes.