Tuesday, December 22, 2015
I am not a big fan off Eggplant, but they were on sale, so I decided to give them another try, and these were pretty good!
Here is what you'll need:
2 large Eggplant, cut into 1/2" thick slices
marinara sauce (about half a jar)
Salt and Pepper
Any toppings you like!
Preheat the oven to 400 degrees, season the eggplant with salt and pepper and then place the eggplant slices on a cookie sheet and bake for 15 minutes. When eggplant are done and a little browned on the top, top with marinara, cheese, meat and veggie toppings of your liking, sprinkle with parsley and bake for another 10-15 minutes. I cooked my Italian sausage in a saute pan while the eggplant was in the oven.
Overall this was super easy, which is what I need these days, and they tasted delicious! Even the kids liked them!
Sunday, October 18, 2015
It's Fall Ya'll!
Well, I am trying to get back into posting recipes for everyone to enjoy. I have been super busy with life so I haven't been able to try new recipes or post them either. I am going to try to create a new recipe at least once a week, and hopefully it'll be good enough to post. Also, we have not necessarily been following Paleo too strictly, so be aware that my recipes may not always be Paleo, but I will keep them clean, kinda ;) So, here it goes...
I just love soup. If I could eat it every day, I would.
Here is what you'll need:
8-10 large russet potatoes, peeled
3 stalks celery, chopped
1 white onion, chopped
2 shallots, sliced
2 TBSP crushed garlic
4 c Chicken Stock
1/2 to 1 c Heavy Cream
1/2 to 1 c milk (optional- you can sub more chicken stock, I just didn't have any more)
1 stick butter
Salt and Pepper- I used a LOT.
Optional Toppings: Cheese, green onions, bacon
Place the potatoes in a huge pot, cover with water and boil. While those are boiling, chop all the veggies and set aside. Once the potatoes are very soft, drain them, remove them from the pot and set aside. Add the butter and the veggies to the pot along with the garlic and salt and pepper and cook them down until they are translucent. Once the veggies appear soft, add in all the other ingredients, including the potatoes. Simmer while stirring occasionally over medium heat for about 20-30 more minutes. Lastly, use an immersion blender to puree everything down. If you don't have one, you could add it to a regular blender and blend it if you like. You can also skip the blending step altogether if you like a chunkier consistency. I added the milk at the last minute because my soup was very thick, and I wanted to thin it out a bit. Top the soup with cheese, bacon, onions or whatever you like and enjoy!!!