They aren't exactly like the ones that Pioneer Woman has, but they are close enough. And they only cost $0.25 each (on clearance) from a restaurant supplier. I bought four of them and also a few others that are clear glass. But I really like these ones and think I might go back and buy another dollar or two's worth.
They are perfect for a little side serving.
The salad in the bowls is one homegrown cucumber sliced into half moons, one homegrown tomato, 1 slice of onion, diced finely, one small clove of garlic crushed, 1 dollop of plain yogurt, pepper and salt. Very tasty and relatively low calorie.
Until next time.
Sunday, June 21, 2009
My Monkey Bowls
Labels: recipes
Saturday, June 20, 2009
Pork Stuffed Eggplant
Labels: recipes
For dinner last night I made something we've never tried before. Stuffed eggplant. The original recipe is here, but as is normal for me I could not follow the recipe entirely.
Here is the original recipe, I'll follow with my version.
Pork-Stuffed Eggplant
1 medium eggplant
1/2 pound lean ground pork
1 small green pepper, coarsely chopped
1/4 cup chopped onion
1 clove garlic, minced
1/4 cup water
1/8 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1 medium tomato, coarsely chopped
1. Wash eggplant and cut in half lengthwise. Remove pulp, leaving the eggplant shell about 1/4-inch thick. Cut pulp into 1/2-inch cubes. Set shells and pulp aside.
2. In a large skillet cook ground pork, green pepper, onion and garlic till pork is browned; drain excess drippings.
3. Add eggplant pulp, water, oregano and pepper; cover and cook over low heat for 10 minutes, stirring occasionally.
4. Remove from heat and stir in tomato. Spoon mixture into eggplant shells. Place in a 12x8x2-inch baking dish.
5. Bake in a 350 degree F. oven for 20 to 25 minutes or until heated through.
Serves 2.
Nutrition Facts
Calories 290 calories
Protein 28 grams
Fat 9 grams
Sodium 55 milligrams
Cholesterol 70 milligrams
Saturated Fat 3 grams
Carbohydrates 26 grams
Fiber 8 grams
Okay, here's my version:
4 small Lavender Touch eggplants
1 Tablespoon butter
1 pound lean ground pork
1 red bell pepper, coarsely chopped
1/2 cup chopped onion
3 cloves garlic, minced
1/2 cup water
1/4 teaspoon dried oregano, crushed
1/4 teaspoon pepper
1 teaspoon mild chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1. Wash eggplants and cut in half lengthwise. Remove pulp, leaving the eggplant shell about 1/4-inch thick. Cut pulp into 1/2-inch cubes. Set shells and pulp aside.
2. In a large skillet melt butter, add ground pork, red pepper, onion and garlic and cook till pork is browned.
3. Add eggplant pulp, water, oregano, onion powder, chili powder, garlic powder and pepper; cover and cook over low heat for 20 minutes, stirring occasionally.
4. Remove from heat. Spoon mixture into eggplant shells. Place in a 12x8x2-inch baking dish.
5. Bake in a 350 degree F. oven for 20 to 25 minutes. Shells should be cooked and soft.
Serves 4.
I really liked this recipe. Dh had purchased the pork from the discount section and it was only ninety-nine cents and while cooking didn't smell so wonderful. But after seasoning and baking, it didn't have the smell and tasted great.
Kev wasn't home to try them. Ds1 took three of them and put mustard on top of them. They weren't too bad with the mustard on top.
Until next time.
Friday, June 19, 2009
Garden Gleanings II
Labels: Gardening
My garden has been producing like gangbusters. I have been very pleased with my harvests this summer.
Sunday May 31, 2009
Sunday June 7, 2009
June 7, 2009This was my first watermelon harvested. Not so sweet, but juicy and crispy, just how I like watermelon. Dh was disappointed when he first saw the insides because he thought it wasn't ripe. But then I told him it is supposed to be yellow, it's Yellow Pony!
Monday June 8, 2009I picked the huge tomato today. I thought it was Pruden's Purple when I showed it on my blog first, and it was so colorful I thought it to be Big Rainbow, but now that I read the descriptions of the two again, I think it might be Pruden's Purple.
Friday June 12, 2009My biggest tomato yield this year. Lots of tomatoes! I got ds1 out into the garden with me to help pick them all! The tiny scalloped squash were not pollinated, but can still be eaten as baby squash.
Friday June 12, 2009One of my tall and beautiful Black Russian sunflowers.
Saturday June 13, 2009Probably my last harvest of Swiss Chard. I've rigged up a shaded area for the remaining Swiss Chard plants that did not go to seed. I am hoping to keep them alive over the summer. In this bunch you can see one of my Manyel tomatoes. Here is the description from Pinetree Seeds: "HEIRLOOM Indeterminate. Possibly Native American. This is a true, bright yellow tomato, there are no reddish tones at all. The flavor is great, zingy, citrus-like. A very heavy yielder, Manyel produces slightly oblate, blemish free fruit throughout the summer. Fruit grow in clusters of 3 to 5 and run from 10 ounces to a pound. You begin to get fruit in the early-midseason."
Friday June 19, 2009
I'm trying to work up my energy to plant seeds again as it is almost time to plant something, I just can't remember off the top of my head exactly what. My tomato plants are doing really well, and I hope they thrive until fall when they should begin flowering and producing again. Some of the tomato plants haven't produced even one tomato, so I hope to see them produce in the fall.
Until next time.
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