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    DRAGONCHILDE   56,157
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Just a quickie tonight

Saturday, August 25, 2012

Quick day roundup tonight. I'm pooped!

It's been an incredibly busy day. I've been working overtime at work with the beta test. Husband had a car show with his lodge that he had to take care of. I took the opportunity to bash some order into the kitchen. I cleared both sinks, and did about six loads; that takes care of the really unpleasant part, leaving just a stack of cups and odds and ends to go through.

It was a lot of work, but worth it.

The other good thing about today? Well, we had spagetti for dinner; I wanted seconds, but decided that instead of more pasta, I would have eggplant instead! So I put a few slices on the pan, sauteed it up, put some sauce and cheese on it... bam! Instant pizza!
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  Member Comments About This Blog Post:

JADOMB 8/26/2012 8:04PM

    I like eggplant when done up right.

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REXTINE1 8/26/2012 5:12PM

    Fantastic chef thoughts there. Eggplant pizza has to be better than regular stuff, and using fat free cheese makes it even lighter. The fat free stuff does melt now, and it tastes like cheese, so the only down side is that it costs more.

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NANCYHOME247 8/26/2012 7:01AM

    Julienning zucchini, especially now while it's in season, as a spaghetti substitute is a good idea. There's a tool that looks like a modified potato peeler (called a "julienne stripper") that's not too expensive--look for it at Bed Bath & Beyond or another kitchen store. It words great on carrots, celery, broccoli, cheese... not so great on soft veggies.

Eggplant, yuck. I KNOW it's supposed to fill you up. But... yuck. Oh, it's not banned from my kitchen, but it's not a frequent guest, either! Coincidentally, just this week I made moussaka--Greek ground lamb casserole with eggplant, tomatoes and onions, with a custardy white sauce. The eggplant slices were dipped in flour and then sauteed in olive oil before assembling the casserole. Man, they absorbed more olive oil than I've used IN TOTAL in 3 months! (...and my digestive system reacted violently to ingesting so much oil!)

So, I've love to hear how you manage to get that eggplant cooked without it sponging up oil, or becoming slimy.

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CHICCHANTAL 8/26/2012 4:05AM

    Well, when I saw the title of your blog I wondered what we were going to get . . .

When I can afford it I am going to buy one of these gadgets that shreds veg from end to end, to make veggie spaghetti. But they cost about 80.

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PRAIRIECROCUS 8/26/2012 2:34AM

    I'm glad you had your eggplant !
Good for you !

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JOYCECAIN 8/25/2012 11:20PM

    Bam--BAM Instant Pizza. That is so cool. lol

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ALLYTHEATHLETE 8/25/2012 11:11PM

    BAM! lol

emoticon

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1STATEOFDENIAL 8/25/2012 10:56PM

    I saw the other day how you can use zucchini in place of pasta in several recipes. Maybe next time you make spaghetti you can replace half the pasta with zucchini or another type of veggie. Then you can have a little more with less guilt.

Still, very good job making a better choice with the eggplant!

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DIET_FRIEND 8/25/2012 10:53PM

    I learned about a pasta substitute you can buy in the refrigerated tofu/natural foods section of the grocery even in my little south Georgia grocery! It seems hard to make but it really isn't and it tastes okay too, especially when you make a yummy sauce like I do!

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