Kitchen Hint of the Day!

Egg Plant..........


When buying Egg Plant an easy way to tell if it's fresh is to just to press the skin gently with your thumb and if it springs back the Egg Plant is good.

Healthy Vegetarian Sandwich Recipes

From the EatingWell website and Magazine its Healthy Vegetarian Sandwich Recipes. Delicious and Healthy Vegetarian Sandwich Recipes like; Grilled Vegetable Sandwiches,  Vegetarian Pressed Italian Sandwich, and Apple and Smoked Gouda Sweet Potato Toast. Find these and more all at the EatingWell website. Enjoy and Eat Healthy in 2018!   http://www.eatingwell.com/

Healthy Vegetarian Sandwich Recipes
Find healthy, delicious vegetarian sandwich recipes, from the food and nutrition experts at

EatingWell.


Grilled Vegetable Sandwiches
These ready-in-30-minutes, vegetarian-friendly sandwiches are topped with mozzarella cheese and fresh basil leaves. Feel free to replace the suggested grilled vegetables with your personal favorites...............


Vegetarian Pressed Italian Sandwich
Typically, pressed sandwiches are a celebration of many meats. Here, we've opted for grilled eggplant slices, artichokes and arugula to make a satisfying vegetarian version. Giardiniera, a type of Italian relish typically made from bell peppers, celery, carrots, cauliflower, olives, vinegar and spices, perks up the flavors of any sandwich. You can use convenient prepared giardiniera or homemade. Choose a hot or mild version, depending on your preference for heat...................


Apple and Smoked Gouda Sweet Potato Toast
Cheese, apple, maple and coconut? What's not to like! This healthy sweet potato toast hits all the sweet and savory spots for breakfast, lunch or a delicious snack................



* Click the link below to get all the Healthy Vegetarian Sandwich Recipes
http://www.eatingwell.com/recipes/20346/lifestyle-diets/vegetarian/lunch/sandwiches/

Favorite Italian Recipes

From the Diabetic Living Online website its - Favorite Italian Recipes. Delicious and Diabetic Friendly Italian recipes. Recipes including; Porcini Eggplant, Pesto Shrimp Pizza, and Beefy Italian Vegetable Soup. Find these and more at the Diabetic Living Online website. Enjoy and eat Healthy!   http://www.diabeticlivingonline.com/

Favorite Italian Recipes

These Italian recipes have been made especially for people with diabetes, so they're carb-friendly but still full of flavor. From homemade pizzas and classic pasta recipes to decadent desserts, healthy Italian food never tasted so good.



Porcini Eggplant

Balsamic vinegar dresses up the deep, woodsy taste of roasted eggplant and porcini mushrooms. Serve the low-calorie vegetarian side dish with fresh basil and grape tomatoes.....


Pesto Shrimp Pizza

Serve the unexpected with this unique, made-from-scratch pizza. With added fiber from the whole grain crust, this low-carb pizza recipe fits into any healthy eating plan as a starter or an entrée.....


Beefy Italian Vegetable Soup

Our hearty Italian soup is a nutritional powerhouse. Packed with vitamin-rich veggies and high-protein steak, the savory stew leaves you comfortably full for only 17 grams of carb per serving.......




* Click the link below to get all the Favorite Italian Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/italian/favorite-italian-recipes

Fall Recipes for a Crock Pot

The Crock Pot is every cooks friend! So from the EatingWell website here's Fall Recipes for a Crock Pot. Low Calorie Chicken, Stews, Chili, recipes and more all from EatingWell.   http://www.eatingwell.com/


Fall Recipes for a Crock Pot

Crock pot chicken recipes, stew recipes, goulash recipes and more easy and low-calorie slow-cooker recipes.
Our healthy crock pot recipes make such delicious dinners for fall, you'd never know they were also low in calories. Our slow-cooker stew recipes, pot roast recipes, chicken recipes and goulash recipes are fragrant, hearty dishes that are easy to prepare. Try our Wine & Tomato Braised Chicken for an easy crock pot chicken recipe or Slow-Cooker Black Bean-Mushroom Chili for a healthy chili recipe to feed your family.



Wine & Tomato Braised Chicken
Here chicken thighs cook in a simple herb-infused tomato-and-wine sauce. The bone-in thighs give it plenty of hearty flavor, and since you cook them without the skin, it keeps the dish healthy. There’s plenty of sauce, so serve it over pappardelle or brown rice. Steamed broccoli or sautéed broccoli rabe tossed with olive oil and a splash of lemon juice complete the meal......


Slow-Cooker Black Bean-Mushroom Chili
Black beans, earthy mushrooms and tangy tomatillos combine with a variety of spices and smoky chipotles to create a fantastic full-flavored chili. It can simmer in the slow cooker all day, which makes it perfect for a healthy supper when the end of your day is rushed......


Eggplant & Chickpea Stew
This tasty vegetarian stew, studded with plenty of eggplant and protein-rich chickpeas, is reminiscent of ratatouille. The eggplant breaks down and makes a saucier stew if you peel it before cooking, but you can certainly leave the peel on if you prefer. Serve over quinoa or soft polenta with sautéed spinach on the side.......



* Click the link below to get all the Fall Recipes for a Crock Pot

http://www.eatingwell.com/recipes_menus/recipe_slideshows/fall_recipes_for_a_crock_pot

"Meatless Monday" Recipe of the Week - Pickled Eggplant in Olive Oil

This week's "Meatless Monday" Recipe of the Week is a  Pickled Eggplant in Olive Oil. It's off one of my favorite recipe websites, the PBS/Recipe. Fantastic selection of all kinds of recipes!   http://www.pbs.org/food/recipes/



Pickled Eggplant in Olive Oil

This traditional Italian recipe features hot red pepper, garlic, and olive oil.


Ingredients
4 to 5 medium-small eggplants (about 2 pounds in total)

2 Tbsp salt
3 Tbsp fresh chopped parsley (you can use 1 Tbsp dry if you don’t have fresh)
2 Tbsp fresh chopped basil (you can use 1 Tbsp dry if you don’t have fresh)
1/4 cup chopped sweet or hot red pepper (or 1 tsp hot pepper flakes)
3 to 4 cloves of garlic, minced
1 cup apple cider vinegar (white vinegar is fine)
2 cups water
1 to 2 cups of extra-virgin olive oil


Directions
1 - Peel the eggplants, cut off the ends, and slice lengthwise into 1/4 inch slices. Cut these slices across, lengthwise again, to obtain long strips the size of skinny fries. Cut them in half if they’re too long.
2 - Place the slices in a colander with a bowl underneath the catch the liquid. Sprinkle with the salt and mix with your hands, giving your eggplant slices a little massage so they are evenly covered in salt. Allow them to sit for 3 to 4 hours, mixing and squeezing the liquid out with your hands every hour or so. You can also place a weight on top to help get the liquid out (a plate topped with a big bag of flour works well).
3 - After 3 to 4 hours, rinse the slices well with tap water and drain. Squeeze as much liquid out of the eggplant slices as you can, using your hands. Place the squeezed eggplant aside.
4 - Bring the vinegar and water to a boil. Place the eggplant slices in the boiling mixture and boil for about 2 1/2 minutes. Do not leave in the boiling water longer than 3 minutes or the eggplant will be mushy. It should still have some bite to it. After about 2 1/2 minutes, remove the eggplant from the liquid and drain. Once they are cool enough to handle, squeeze out any excess liquid with your hands again (you can also leave the slices to dry for a few minutes on a clean towel, wrapping them in the towel to press some of the liquid out). They don’t have to be fully dry but they shouldn’t be dripping wet.
5 - Stuff the eggplant into clean jars, alternating in layers with the chopped parsley and basil, chopped red pepper, and minced garlic. Press down so that everything is well packed. Pour olive oil into the jar until all the ingredients are covered. Press down with a spoon to remove any air bubbles in the jar. Add extra olive if needed, leaving about 3/4 inch of space at the top. Wipe the rims and close the jars. Keep in the fridge for up to 1 week, or freeze.
6 - Serve on fresh toasted bread or add to any sandwiches. Pickled eggplant is great in pasta salads.
Tips/Techniques

Note: Pickled eggplant in oil should not be stored at room temperature due to the risk of botulism when garlic and vegetables are added to oil. Storing in the fridge for up to one week or freezing is recommended.

http://www.pbs.org/food/recipes/pickled-eggplant/

Best-Loved Zucchini Recipes

From the Diabetic Living On Line website it's the Best-Loved Zucchini Recipes.    http://www.diabeticlivingonline.com/



Best-Loved Zucchini Recipes
Whether it's the star of the show or a supporting player, zucchini shines. With its delicate taste and

wealth of vitamins and potassium, it's a versatile and valuable addition to any menu. We have gathered our favorite diabetic zucchini recipes that will have your taste buds shouting, "Bravo!" -- all the way from breakfast to dessert.


Zucchini Pancakes

Low in fat and calories, these savory pancakes make a unique and delicious starter for any party. A dollop of light sour cream sprinkled with shredded zucchini gives this award-winning appetizer an elegant, festive finish.......


Eggplant-Zucchini Parmesan

With just five ingredients, this low-fat, low-calorie recipe couldn't be easier. Toss it all in the slow cooker in the morning, and you'll come home that evening to a hot, hearty meal big enough to serve the whole family.....


Cheddar and Zucchini Frittata

This flavorful frittata is perfect for brunch with company or for a cozy night in. Parsley, fresh ground pepper, and green onions turn up the spice in this pretty, low-carb entree......



* Click the link below to get all the Best-Loved Zucchini Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/popular/best-loved-zucchini-recipes

"Meatless Monday" Recipe - Eggplant Involtini

Another "Meatless Monday" Recipe from the endless recipe site of PBS (http://www.pbs.org/food/recipes/) I love this site!



Eggplant Involtini

Ingredients
550 grams eggplants (about 2 medium eggplants)
3/4 cup olive oil
10 grams garlic (1 large clove), grated
160 grams raw cashew nuts (about 1 cup)
200 grams farro perlato (about 1 cup)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
15 grams flat-leaf parsley, minced
2 1/2 cups basic tomato sauce
1/2 cup water
2/3 cup panko



Directions
1 - Preheat the oven to 450 degrees F.
2 - Trim the tops off the eggplants and slice them lengthwise about 1/3-inch (8 millimeters) thick (you should get about 11 slices from each eggplant).
3 - Whisk the olive oil and garlic together in a large bowl and then quickly dip each slice of eggplant in the mixture to coat both sides evenly, scraping off the excess oil on the side of the bowl. Arrange each slice on baking sheets in a single layer. Save the remaining olive oil and garlic mixture for the topping.
4 - Sprinkle the eggplant with salt and pepper and then bake until lightly browned and tender (about 10 minutes).
5 - Meanwhile, boil some water and pour the boiling water over the raw cashew nuts. Let the cashews soak for 30 minutes.
6 - Wash the farro and add it to a pot with 5 cups of water and 1 tablespoon of salt. Bring the water to a boil and then turn down the heat to maintain a gentle simmer. Cook until tender, about 25-30 minutes.
7 - When the cashews are done soaking, add 1/2 cup of the soaking liquid to a small food processor or high-speed blender and then drain the cashews. Add the soaked cashews, salt, pepper, and nutmeg to the food processor and process until smooth and creamy (you may need to scrape down the sides of the food processor a few times.
8 - When the farro is done, drain it and add it to a bowl with the pureed cashew and minced parsley. Stir to combine.
9 - Lower the oven temperature to 375 degrees F.
10 - Pour the basic tomato sauce and 1/2 cup water into a 10" x 10" casserole dish and stir to combine.
11 - To make the rolls, add about 2 tablespoons of filling to the broad side of each piece of eggplant and roll, placing the finished rolls in the tomato sauce seam-side down. Don't use the edge pieces of the eggplant if you have enough middle slices.
12 - Add the panko to the remaining garlic oil from the eggplants and stir to combine. Sprinkle this mixture on top of the rolled eggplants. Bake until the panko is golden brown and the tomato sauce is thick and bubbly (about 40 minutes).



http://www.pbs.org/food/recipes/eggplant-involtini/

Fall Harvest: Eggplant

Eggplant (early fall) comes into season towards the end of summer, but bright shiny heavy-feeling specimens stay in season well into fall.

Eggplant

Eggplant (Solanum melongena) is a species of nightshade commonly known in British English as aubergine and also known as brinjal, brinjal eggplant, melongene, garden egg, or guinea squash. It bears a fruit of the same name (commonly either "eggplant" in American English or "aubergine" in British English) that is widely used in cooking, most notably as an important ingredient in dishes such as moussaka and ratatouille. As a member of the genus Solanum, it is related to both the tomato and the potato. It was originally domesticated in India from the wild nightshade, the thorn or bitter apple, S. incanum.





The S. melongena, or commonly known as the Eggplant is a delicate, tropical perennial often cultivated as a tender or half-hardy annual in temperate climates. It grows 40 to 150 cm (16 to 57 in) tall, with large, coarsely lobed leaves that are 10 to 20 cm (4–8 in) long and 5 to 10 cm (2–4 in) broad. Semiwild types can grow much larger, to 225 cm (7 ft) with large leaves over 30 cm (12 in) long and 15 cm (6 in) broad. The stem is often spiny. The flower is white to purple, with a five-lobed corolla and yellow stamens. The egg-shaped glossy black fruit has white flesh with a meaty texture. The cut surface of the flesh rapidly turns brown when the fruit is cut open. On wild plants, the fruit is less than 3 cm (1.2 in) in diameter, but very much larger in cultivated forms, reaching 30 cm (12 in) or more in length.
The fruit is botanically classified as a berry and contains numerous small, soft seeds which are edible, but have a bitter taste because they contain nicotinoid alkaloids (it is a close relative of tobacco).

Three varieties of eggplant.

Different varieties of the plant produce fruit of different size, shape, and color, though typically purple. The most widely cultivated varieties (cultivars) in Europe and North America today are elongated ovoid, 12–25 cm long (4½ to 9 in) and 6–9 cm broad (2 to 4 in) in a dark purple skin.
A much wider range of shapes, sizes and colors is grown in India and elsewhere in Asia. Larger varieties weighing up to a kilogram (2.2 pounds) grow in the region between the Ganges and Yamuna rivers, while smaller varieties are found elsewhere. Colors vary from white to yellow or green, as well as reddish-purple and dark purple. Some cultivars have a color gradient, from white at the stem to bright pink to deep purple or even black. Green or purple cultivars in white striping also exist. Chinese varieties are commonly shaped like a narrower, slightly pendulous cucumber, and are sometimes called Japanese eggplants in North America.
Oval or elongated oval-shaped and black-skinned cultivars include 'Harris Special Hibush', 'Burpee Hybrid', 'Black Magic', 'Classic', 'Dusky', and 'Black Beauty'. Slim cultivars in purple-black skin include 'Little Fingers', 'Ichiban', 'Pingtung Long', and 'Tycoon'; in green skin, 'Louisiana Long Green' and 'Thai (Long) Green'; in white skin, 'Dourga'. Traditional, white-skinned, egg-shaped cultivars include 'Casper' and 'Easter Egg'. Bicolored cultivars with color gradient include 'Rosa Bianca', 'Violetta di Firenze', 'Bianca Smufata di Rosa' (heirloom), and 'Prosperosa' (heirloom). Bicolored cultivars with striping include 'Listada de Gandia' and 'Udumalapet'. In some parts of India, miniature varieties (most commonly called vengan) are popular. A particular variety of green brinjal known as Matti gulla is grown in Matti, a village of the Udupi district in Karnataka state.





The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Many recipes advise salting, rinsing and draining of the sliced fruit (known as "degorging"), to soften it and to reduce the amount of fat absorbed during cooking, but mainly to remove the bitterness of the earlier cultivars. Some modern varieties - including large, purple varieties commonly imported into western Europe - do not need this treatment. The fruit is capable of absorbing large amounts of cooking fats and sauces, making for very rich dishes, but salting reduces the amount of oil absorbed. Eggplant, due to its texture and bulk, can be used as a meat substitute in vegan and vegetarian cuisine.
The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible.
Eggplant is used in the cuisine of many countries. It is often stewed, as in the French ratatouille, or deep fried as in the Italian parmigiana di melanzane, the Turkish karnıyarık or Turkish and Greek musakka/moussaka, and Middle-Eastern and South Asian dishes. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind. In Iranian cuisine, it is blended with whey as kashk e-bademjan, tomatoes as mirza ghasemi or made into stew as khoresh-e-bademjan. It can be sliced and deep-fried, then served with plain yogurt, (optionally) topped with a tomato and garlic sauce, such as in the Turkish dish patlıcan kızartması (meaning: fried aubergines) or without yogurt as in patlıcan şakşuka. Perhaps the best-known Turkish eggplant dishes are İmam bayıldı (vegetarian) and Karnıyarık (with minced meat).

Melanzane alla Parmigiana, or Eggplant Parmesan.

It may also be roasted in its skin until charred, so the pulp can be removed and blended with other ingredients, such as lemon, tahini, and garlic, as in the Arab baba ghanoush and the similar Greek melitzanosalata. Grilled, mashed and mixed with onions, tomatoes and spices make the Indian and Pakistani dish baingan ka Bhartha or gojju, similar to salată de vinete in Romania, while a mix of roasted eggplant, roasted red peppers, chopped onions, tomatoes, mushrooms, carrots, celery and spices is called zacuscă in Romania or ajvar in Croatia and the Balkans. A simpler version of the dish, baigan-pora (eggplant-charred or burnt), is very popular in the east Indian states of Odisha and West Bengal, and Bangladesh where the pulp of vegetable is mixed with raw chopped onions, green chillies, salt and mustard oil. Sometimes fried whole tomatoes and burnt potatoes are also added which is called baigan bharta. A Spanish dish called escalivada calls for strips of roasted aubergine, sweet pepper, onion and tomato. In the La Mancha region of central Spain a small eggplant is pickled in vinegar, paprika, olive oil and red peppers the result is berenjena de Almagro, Ciudad Real. A Levantine specialty is Makdous, another pickling of eggplants, stuffed with red peppers and walnuts in olive oil.

Eggplant can be hollowed out and stuffed with meat, rice, or other fillings, and then baked. In the Caucasus, for example, it is fried and stuffed with walnut paste to make nigvziani badrijani. It can also be found in Chinese cuisine, braised, stewed, steamed, or stuffed.
Eggplant is widely used in Indian cuisine, for example in sambhar, dalma (a dal preparation with vegetables, native to Odisha), chutney, curry, and achaar. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name brinjal) as the "king of vegetables". In a dish called Bharli Vangi, brinjal is stuffed with ground coconut, peanuts, and masala, and then cooked in oil.





Nutritionally, eggplant is low in fat, protein, and carbohydrates. It also contains relatively low amounts of most important vitamins and minerals. A 1998 study at the Institute of Biology of São Paulo State University, Brazil, found eggplant juice to significantly reduce weight, plasma cholesterol levels, and aortic cholesterol content in hypercholesterolemic rabbits.
The results of a 2000 study on humans suggested S. melongena infusion had a modest and transitory effect, no different from diet and exercise.
A 2004 study at the Heart Institute of the University of São Paulo found that "eggplant extract with orange juice is not to be considered an alternative to statins in reducing serum levels of cholesterol."
The nicotine content of aubergines, a concentration of 0.01 mg per 100g, is low in absolute terms, but is higher than any other edible plant. The amount of nicotine consumed by eating eggplant may be comparable to being in the presence of a smoker, depending on the cooking method.On average, 9 kg (20 lbs) of eggplant contains about the same amount of nicotine as a cigarette.

Bison Sirloin Steak and Sauteed Mushrooms w/ Grilled Egg Plant and....

Today's Menu: Bison Sirloin Steak and Sauteed Mushrooms w/ Grilled Egg Plant, fresh Asparagus, and Whole Grain Bread

Great dinner tonight! i had grilled the Egg Plant but as I was getting to putting the Steak on a storm hit so I had to pan fry the Bison Sirloin, in Extra Virgin Olive Oil. Seasoned with McCormick Grinder Steakhouse Seasoning and topped with sauteed Mushrooms. As sides had fresh Asparagus and, for the first time, Grilled Egg Plant. After trimming the Asparagus I cut it into three pieces and fried it in Extra Virgin Olive Oil and I Can't Believe It's Not Butter. Seasoned with Garlic Salt and Ground Black Pepper with sliced Almonds. The Egg Plant was a first for me. I never had tried Egg Plant before, till now. Really enjoyed it and plan on trying different recipes with it. At the end of the post I'll leave the recipe for the Grilled Egg Plant. For dessert later a bowl of Del Mont Sugarless Pear Slices.

Grilled Eggplant

Ingredients

    * 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
    * 1 medium eggplant (3/4-1 pound), cut into 6 rounds about 1/2 inch thick
    * 1/2 teaspoon coarse salt, divided
    * 1/4 teaspoon freshly ground pepper

Preparation

   1. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
   2. Use 2 teaspoons oil to brush both sides of eggplant slices; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon ground pepper. Grill the eggplant slices for 5 minutes. Turn; continue grilling until tender and marked with grill lines, 3 to 5 minutes more. Transfer to a platter.