Darwin's Children

     The book Darwin's Children by Natasha Larryopens with a look at a very unique family.  The Lerner's live in Jonesborough, Tennessee, a small town made up of prodominately white families.  Meet Jaycie, a 17 year old black teenager who is impressively smart.  She's also an empath who has a talent in telepathy and telekenesis.  Her father Mason, a local doctor, is quite possibly the world's most powerdul telepath.  They live with Allision, Jaycie's live in nanny.  Allison is beautiful, blond, and incredibly young looking.  She's also 92 year old with superhuman strength and speed.  The last member of the family is John, Jaycie's godfather who has the power of persuasion.

     Things are going well until Jaycie is forced to go to a prestegious high school after many years of being home schooled.  The kids at school aren't sure how she's different but they know they don't want to be around her.  If that's not enough, things are heating up between Jaycie and her best friend Matt.  Unfortunately, when they two try to become more then friends Jaycie struggles to keep control of her telekenisis. 

     Everything seems so routine until a stranger delivers a message to Jaycie telling her where to get a job and then to become friends with a girl who works there.  Jaycie immediately recognizes that Haylee has supernatural powers herself, though she is not yet aware of them.  The continues on with Jaycie getting ready to surge into her full power, Haylee learning about her powers, and the family coming together as quite possibly the most powerful family in the entire world.

    I thought the story line in this book was enjoyable.  It took a look at the supernatural world through the eyes of super charged humans.  The book flows easily and is a quick read.  At times there are parts that are overly dramatic and seem hard to beleive but for the most part the book stays on track and is a fast paced ride through the supernatural.

I give this book 3 ½ stars out of 5 stars.

*I was given a copy of this book by the author for review.  The review is based soley on my own opinion.*
This post linked to:
Saturday Situation

Pumpkin Palooza: Secret Recipe Club

  It's time for this month's Secret Recipe Club!  I love being involved in this wonderful group of food bloggers.  It's such a great experience finding new blogs and making new things.  When I found out my blog for this month was Not Rachel Ray I knew I was going to have a hard time picking just one item.  I've looked through Rachel's blog before and have found many wonderful recipes including blueberry mint iced tea, cream cheese filled brownies, and chicken lettuce wraps. 

    I found two recipes that I knew I had to make; the pumpkin butter and the pumpkin dip.  After debating how I would present the pumpkin butter, I decided to make the healthy breakfast muffins to go along with the pumpkin butter.  Then I figured as long as I was making a couple of pumpkin recipes, I should just go all the way and make the pumpkin pie spice myself.  I had so much fun with these four recipes, just ask the other teachers at my school!  I think they thought Christmas came early this year because of all the goodies I brought in.

    The pumpkin butter is just slightly sweet which makes it pair wonderfully with the healthy breakfast muffins.  The muffins are moist and flavorful and no one at work would believe they were so low in fat and so high in fiber!  I switched a few ingredients around and made mine with bananas and apples instead of bananas, carrots, and raisins.  I know I'll be making these again because I couldn't believe they were low fat and tasted so good!

    The pumpkin pie dip was a clear winner both at home and at work.  I served it with graham crackers and apples.  Both were good but I thought the sour apples worked the best with the sweet pumpkin dip.  I did add in a tablespoon of rum which gave it a nice additional flavor.  I'm so glad I got a chance to make all four of these fabulous recipes!

Healthy Morning Muffins (adapted from Not Rachel Ray)
1 1/2 c. flour
1/2 c. packed brown sugar
3 T. flax seed
1/2 t. baking soda
1/2 t. baking powder

1/2 t. nutmeg

1/2 t. cinnamon

1/2 t. salt

1 c. old fashioned oats

2 T. olive oil

1 T. butter

1 egg

1/3 c. low fat milk
1 apple; peeled, cored, and diced

1 bananas, mashed

1.  Preheat the oven to 400 degrees.  Spray a mini muffin tin with cooking spray and set aside.

2.  In a large bowl whisk the brown sugar and butter.  Add in the oil, egg, and milk.  Stir until well blended.

3.  In another mixing bowl combine the lour, flax seed, baking soda, baking powder, nutmeg, cinnamon, and salt.  Stir in the oats.  Add in the liquid ingredients and mix well.

4.  Fold in the apple and banana.  Fill each muffin cup almost to the top.  Bake for 12-15 minutes or until a toothpick comes out clean.  Place on a wire rack to cool for 10 minutes.

Honey Pumpkin Butter  (Adapted from Not Rachel Ray)

6 T. butter, softened

1 T. honey

1 T. pumpkin puree

1 t. pumpkin pie spice

1 t. vanilla

1/2 t. cinnamon

1.  In a medium bowl whip all ingredients until they are well combined.  Place in the refrigerator for at least 1 hour or up to 1 week.

Pumpkin Pie Dip  (again from Not Rachel Ray)
8 oz. package of reduced fat cream cheese, softened
1 c. pumpkin puree
2 t. pumpkin pie spice
1 t. vanilla
1 T. Bicardi rum

3-4 c. powdered sugar

Graham crackers and apples for dipping

1.  In a medium sized mixing bowl combine the cream cheese, pumpkin puree, pumpkin pie spice, vanilla, and rum.  Beat on high with an electric mixer until smooth.

2.  One cup at a time add in the powdered sugar until the dip is smooth and reaches the desired consistency.

3.  Store in the refrigerator until ready to serve.


Pumpkin Pie Spice
2 tablespoons ground cinnamon
2 teaspoon freshly nutmeg

2 teaspoons ground ginger

1 teaspoon ground allspice
1 teaspoon ground cloves
1/4 t. salt

1.  Combine all ingredients in a small mixing bowl.  Store in an air tight container for up to 6 months.



This post linked to:
Meatless Mondays, Muffin Mondays, Mangia Mondays  , Thankful For Food
Tempt My Tummy Tuesdays,  Made From Scratch Tuesdays

Fettuccine Alfredo with Shrimp and Broccoli: Foodbuzz Tastemakers

      I make pasta at least once a week.  Usually I make my own sauce but on nights when I'm busy I like to keep a few jars of sauce on hand for when I just want to throw things together.  I was given a jar of Classico Light Creamy Alfredo Sauce as part of the Foodbuzz Tastemakers program to try.  When it arrived I was happy to see that it has 50% less fat then most jars of Alfredo sauce and only has 60 calories per serving.  I worried that maybe the lighter sauce would impact the flavor but found cream, Parmesan cheese, and butter on the ingredient list.

     The first thing I noticed when I opened the jar is that the sauce wasn't overly thick.  I hate when Alfredo sauce is so thick I can barely pour it.  After tasting it I barely had to do anything to get it ready for my meal.  I added a little black pepper and a hint of nutmeg.  The sauce has a wonderful creamy texture and cheese flavor but is not overly rich and thick.  It's the perfect Alfredo for a quick weeknight meal.

    I sauteed fresh broccoli in olive oil with garlic and then added some shrimp.  I poured in the Alfredo sauce and tossed it with the fettuccine.  It was delicious and was easy to make in under 30 minutes.  This is a sauce I'll be keeping on hand for busy nights.

Fettuccine Alfredo with Shrimp and Broccoli
1 jar Classico Light Creamy Alfredo Sauce
1/2 c. low fat milk

1 T. olive oil

2 garlic cloves, minced
1 large bunch of broccoli

1/2 lb. large shrimp, cooked and peeled

1/2 t. black pepper

1/4 t. nutmeg
12 oz. fettuccine

1.  Cook the fettuccine according to the package directions.  Drain and keep warm.

2.  In a large saute pan heat the olive oil over medium high heat.  Add in the broccoli and garlic and saute for 5-7 minutes or until broccoli is tender crisp. 

3.  Pour the Alfredo sauce into the pan with the broccoli.  Put the milk in the Alfredo jar, shake, and add to the pan.  Add in the shrimp and heat for 3 minutes. Sprinkle with black pepper and nutmeg and stir.

4.  Add the fettuccine and toss to coat.  Serve with Parmesan cheese and parsley.

This post linked to:

Sundae Scoop Sunday

Finnish Cauliflower

    I really like baked cauliflower.  I've made it with herbs, I've made it with cheese, and I've made it with breadcrumbs.  I love finding new ways to bake it so when I came across a recipe that baked it with cheese, beer, and bread, I was immediately sold.  It sounded great.

    This cauliflower is very easy to prepare and doesn't use a lot of ingredients.  It does use caraway which I'll admit I had no idea what exactly caraway was.  I had a jar of it in my spice rack but when I smelled it I still had no clue.  Finally when I tasted it I knew what it was-it's the seed they use when making rye bread.  It tastes exactly like it and gives this cauliflower dish a very distinct taste. 

    The cauliflower is sauteed in butter and then mixed with the bread and cheese.  It's then poured into baking dish and covered with eggs and beer.  I used half the eggs recommended because I didn't want it to be too quiche like.  It ended up tasting wonderful.  The beer, cheese, and spices mixed with the bread and cauliflower had an amazing flavor.  It was tender but the bread added a subtle crunch to the dish. 

Finnish Cauliflower (adapted from Taste of Home)
2 c. cubed day old bread (rye, wheat, or white)
1 head of cauliflower, cut into florets
2 T. butter
1 t. caraway seeds
2 c. shredded sharp cheddar cheese
2 eggs, beaten
3/4 c. beer
1 t. ground mustard
1/2 t. ground coriander
1 t. pepper

1.  Preheat the oven to 300 degrees.  Place the cubed bread on a baking sheet and cook for 15-20 minutes or until the bread is brown and crisp on the edges.  Remove from the oven and then turn the oven up to 350 degrees.

2.  In a large skillet, saute the cauliflower in butter over medium high heat along with the caraway seeds.  Heat until tender.  Remove from heat and mix in the bread and cheese. 

3.  Transfer the cauliflower mixture to an 11 x 7 baking dish. 

4.  In a small bowl mix the eggs, beer, mustard, coriander, and pepper.  Pour over the bread mixture and toss to coat.  Bake at 350 for 30 minutes.

This post linked to:
I'm lovin' it, Fusion Fridays

Cornbread, Chorizo, and Jalapeno Stuffing

   I couldn't wait to open up my Thanksgiving Cooking Light issue.  I'm always looking forward to trying new twists on the classics.  As usual, I wasn't disappointed.  The first recipe I knew I had to make was the cornbread, chorizo, and jalapeno stuffing.  I sent my brother a text asking him how he thought it sounded for Thanksgiving.  His reply was, "It sounds pretty freaking awesome."

   That response is exactly how it tasted.  I did a trial run of the stuffing for my husband and I and it was amazing.  I may never make regular stuffing again.  The main portion of the stuffing is the cornbread but it really gets a spicy and salty flavor from the chorizo and and extra kick from the jalapenos.  It was like a party in my mouth and the colors were absolutely gorgeous.  I liked how the top was crispy and brown but the rest of the stuffing was just slightly moist and delicious.  I can't wait to take this to Thanksgiving dinner!

Cornbread, Chorizo, and Jalapeno Stuffing (adapted from Cooking Light)


1 box Jiffy cornbread mix
½ c. cheddar cheese
1 jalapeno pepper, seeded and dived
1 t. olive oil
3 oz. chorizo sausage, casing removed and crumbled
½ t. garlic powder
1 t. salt
1 c. diced red pepper
½ c. thinly sliced green onion
1 c. cubed French bread
2 egg whites
1 c. chicken broth

1 lime, cut into wedges

1. Make the cornbread according to the directions on the box, adding ½ cup cheese to the batter. Allow muffins to cool and then crumble into a large mixing bowl.
2. Preheat the oven to 350 degrees. Spray a 13 x 9 pan with cooking spray.

3. Heat a large skillet over medium high heat. Add the olive oil to the pan. Add in chorizo and sauté for 2 minutes. Add the jalapeño, bell peppers, garlic powder, salt, and green onions. Cook for 3 minutes.

4. Remove the skillet from the heat and pour the contents into the crumbled cornbread. Stir in the French bread, egg whites, and broth. Stir until the bread is moist.
5. Spoon the cornbread stuffing into the baking pan. Bake for 45 minutes or until lightly browned. Serve with lime wedges.

This post linked to:

Turning the Table Thursdays,  Full Plate Thursday ,  It's a Keeper Thursday

Green Bean Casserole with Madeira Mushrooms

     I love the traditional green bean casserole with the cream of mushroom soup and the fried onions on the top but I do not like the fat content in it.  This month Cooking Light had a grown up and lighter version of the casserole that looked amazing.  Instead of cream of mushroom soup the dish combines fresh mushrooms, onions, wine, and chicken broth.

    This green bean casserole is so much better then the original.  Fresh green beans, mushrooms, and onions make it a clear winner.  The sauce of Madeira wine, chicken broth, garlic, and thyme has a light and delicious flavor.  The casserole is still topped off with the fried onions, but on a much smaller scale.  Frank and I both thought this was a tasty green bean casserole and that I'll be using this recipe from now on.

Green bean Casserole with Madeira Mushrooms  (adapted from Cooking Light)
1 pound green beans, trimmed and halved
2 T. olive oil
1 c. sweet onion, chopped
1 t. fresh thyme
2 cloves garlic, minced
8 oz. slice mushrooms
1/3 c. Madeira wine or dry sherry
1/2 t. salt
1/2 t. black pepper
1 T. flour
1 c. chicken broth
1 c. canned fried onions
1/4 c. Parmesan cheese

1.  Preheat the oven to 425 degrees. 

2.  Cook the beans in a pot of boiling water for 5 minutes.  Drain and rinse with cold water.  Set aside.

3.  Heat the oil in a large skillet over medium heat.  Add in the onion and the thyme and saute for 4 minutes.  Add in the garlic and cook an addition minute.  Stir in the mushrooms and cook for 10 minutes or until most of the liquid evaporates.

4.  Stir in the wine, salt, and pepper.  Add in the flour and mix well to combine.  Cook for another minute.

5.  Slowly add in the chicken broth and bring to a boil.  Boil for 1 minute or until the mixture thickens.  Pour the mushroom mixture over the green beans and toss to coat.

6.  Pour the green bean mixture into a 2 quart baking dish.  Sprinkle with Parmesan cheese and fried onions.  Bake for 15-20 minutes or until the top is browned.

This post linked to:

Tempt My Tummy Tuesdays, What's Cooking Wednesday, Made it on Monday

Baked Garlic Cheddar Grits

     I decided that since Thanksgiving is coming up this month and I know a lot of people are already planning their menus, that I would blog about Thanksgiving side dishes all this week.  That way it will give my readers plenty of time to decide what they are making this year.  I still haven't decided exactly what I'll be making but the dishes I'm sharing this week are all in the running.

 When my brother came to visit he gave me a specific menu to make for him.  One of the items on his list was cheesy grits.  While I don't mind grits they aren't my favorite side dish.  I looked through tons of recipes but none sounded too good until I came to Paula Deen's recipe.  Included in her grits were one and a half pounds of cheddar cheese, 1 stick of butter, and tons of garlic. 

     I thought a pound and a half of cheese was a little much so I cut it down to a pound and cut the butter in half as well.  The grits smelled amazing as they were baking.  They came out of the oven a delicious golden brown.  The first taste was heaven-creamy, cheesy, buttery, and hints of garlic in a fluffy pile.  They were fantastic.  My brother and his girlfriend absolutely loved them.  Whether you like grits or not, this recipe would be hard not to like with all the butter and cheddar that went into it.  This recipe is going into my holiday side dish file for sure!

Baked Garlic Cheddar Grits (adapted from Paula Deen)
4 c. chicken broth

1 t. salt

1/2 t. black pepper
1/2 t. garlic powder
1 1/2 c. grits

8 oz. cheddar cheese, cubed

1/2 c. low fat milk

2 eggs, beaten

1/4 c. butter

4 garlic cloves, minced

8 oz. grated sharp white cheddar cheese

1.  Preheat the oven to 350 degrees.  Grease a 9 x 13 baking dish.

2.  Bring the broth, salt, pepper, and garlic powder to a boil.  Stir in the grits and whisk until completely combined.  Reduce the heat and simmer for 5-10 minutes or until the grits are thick. 

3.  Add in the cubed cheese and milk.  Stir until totally melted.  Gradually add in the eggs, butter, and garlic, mixing until everything is well combined.

4.  Pour the grits into the prepared pan and top with white cheddar cheese.  Bake for 35-40 minutes or until the cheese is golden brown and the grits are set.

This post linked to:

Mangia Mondays, Meatless Mondays, Mouthwatering Monday

What's on Your Plate Wednesdays

Baked Apple Cider Donuts

    When we went to Stowe, Vermont this summer we had the pleasure of going to the Cold Hollow Cider Mill.  It was a neat place where we could see into the kitchen where they were baking and could take a look at the how they produce cider.  The only problem was that the cider mill had run out of cider, so the only thing we really got to see was them baking.  We were there right before apple season, so we missed out but it was still a neat place to go and I got to take this awesome picture.

      While we were there we got to try the apple cider donuts that we watched the bakers make in the kitchen.  I expected them to taste like apples but they didn't.  They were moist, sweet, and topped with cinnamon and sugar.  It was love at first bite for both Frank and I.  I knew I'd have to find a recipe and try my own.

      Well apples are in season and there is cider everywhere.  I picked up a jug and went to work.  The recipe I found called for frying the donuts, but I'm very partial to baking them in my donut pan.  These donuts did not disappoint.  They were cake donuts that were sweet, just a bit tangy, and had the cinnamon and sugar sprinkled on top of them.  The donuts weren't exactly the same as the fried apple cider donuts we had in Vermont but they were a great substitute.

Apple Cider Donuts (adapted from The Way The Cookie Crumbles)
1 c. apple cider
1 3/4 c. flour
3/4 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/2 t. nutmeg
1/2 t. salt
2 T. butter, softened
1/2 c. sugar
1 large egg
1/4 c. low fat milk

For topping:
2 T. apple cider
1/4 c. sugar
2 t. cinnamon

1.  In a small saucepan over medium heat, bring the apple cider to a simmer.  Reduce heat to low and simmer uncovered for 15-20 minutes or until the cider has reduced to 1/3 cup.    Set aside to cool.

2.  Preheat the oven to 400 degrees.  Spray a donut pan with cooking spray and set aside.

3.  In a medium mixing bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. 

4.  In another medium mixing bowl cream the butter and sugar until smooth.  Add in the egg and continue beating.  Mix in half the flour mixture. 

5.  Stir in the milk and then add the remaining flour mixture.  Stir until well combined then add in the apple cider.  Mix until just combined.

6.  Fill the donut pan 2/3 of the way full and put into the oven for 8-11 or until the donuts are golden brown.  Remove from oven and put on a wire rack.

7.  Combine the cinnamon and sugar on a plate.  Using a pastry brush, brush the top of sides of a donut with apple cider then dip into the cinnamon and sugar mixture.  Repeat with remaining donuts.  Donuts will keep for 2-3 days.

Makes 10 donuts. 

This post linked to:

Sweets for a Saturday, Sweet Tooth Friday, Seasonal Inspiration

Not Baaad Sundays, Sundae Scoop Sunday

Wonton Soup

    We love eating Chinese and besides hot and sour soup, our other favorite is the classic wonton soup.  It's simple, it's full of flavor, it's delicious.  The soup is a basic recipe.   The hard part was the wontons.

     I decided to make the soup into a crock-pot soup so I could make it early in the morning and come home to a hot dinner.  I made the wontons the day before, cooked them in the oven until they just started to brown, and then put them in an air tight container.  The next day I simply dropped them in the soup and enjoyed it for dinner.

     The soup was good but the wontons are where it's at.  They were absolutely delicious.  The bits of pork were sweet and spicy and went perfectly in the soup base.  The wontons could be made by themselves and fried to a golden brown and served as an appetizer. 

Wonton Soup (adapted from Caveman Cooking)
For the Soup:
6 c. chicken broth
1 1/2 c. sliced mushrooms
1 (8 oz) can water chestnuts
5 green onions
1/2 t. sesame oil
2 T. corn starch
2 cloves garlic, minced
salt and pepper

1.  Combine all of the soup ingredients in a crock-pot and cook on low for 8 hours.

For the Wontons:
24 wonton wrappers
1/2 pound pork loin, chopped
2 t. soy sauce
1 t. ground chili paste
1 t. oyster sauce
1 t. fresh ginger, minced
1/4 t. sesame oil
2 garlic cloves, minced
2 T. corn starch

1.  In a small skillet over medium heat cook the chopped pork loin for 5-7 minutes until it is no longer pink.  Remove from heat and place in a mixing bowl.

2.  Add the soy sauce, chili paste, oyster sauce, ginger, sesame oil, garlic cloves, and cornstarch to the mixing bowl.  Stir until well combined.

3.  Put a teaspoon of filling in each wonton, moisten the edges with water, and press firmly to seal into a triangle.  Add to boiling soup for 5 minutes and enjoy.

Note:  If you want crispy wontons, bake at 375 for 5-7 minutes or until they begin to brown.  Add to soup.

This post linked to:

Friday Potluck, Foodie Friday, I'm Lovin' It Friday

Stovetop Mac and Cheese

   Our recipe exchange for this month was to make a Thanksgiving side dish.  I received a recipe for stovetop mac and cheese.  Whenever I make homemade mac n cheese I almost always bake it in the oven so I was a little skeptical about making it on the stovetop. 

    The recipe was easy to make and was ready in under 30 minutes.  The noodles are cooked and then mixed in the same pot along with the butter, milk, and cheese.  Everything is stirred together until it's melted.  The mac and cheese was creamy and had a nice cheddar cheese taste.  I loved the small addition of the hot sauce because it gave it a little spice and turned the color a nice orange. 

    Overall we really enjoyed this recipe.  It was much faster to make then most of my mac and cheese recipes so I'll be using this one a lot this winter!

Stovetop Mac and Cheese (adapted from Christine's Kitchen Chronicles)
1/2 pound elbow macaroni
3 T. butter

1 egg

6 oz. evaporated milk

1/2 t. hot sauce

1 t. salt

1 t. black pepper
1/2 t. dry mustard

1 1/2 c. sharp cheddar cheese, shredded

1.  In a large pot cook the macaroni according to the package directions.  Drain and return to the pot.

2.  Add the butter to the macaroni in the pot and toss to coat.

3.  Whisk together the egg, milk, hot sauce, salt, pepper, and dry mustard.  Pour over the macaroni noodles and stir until well combined. 

4.  Add in the cheddar cheese mixing well.  Continue to cook over low heat for 2-3 minutes.

Halloween Book Giveaway Winners!

    Happy Halloween!  I hope everyone had a safe and enjoyable Halloween night.  I was lucky enough to host not one but two Halloween book giveaways!  Using random.org I selected one winner for each of the two giveaways

     The winner of the Monster Mash and Bash giveaway, which includes the books Ghouls, Ghouls, Ghouls, Undead and Unfinished, The Chocolate Cupid Killings, and The Vampire Diaries is:

kimyunalesca said...

twitter follower: kimyunalesca

     The winner of the Spooktactular Book Giveaway, which includes Secondhand Spirits, Fingerlickin' Dead, Black Magic Sanction, and The Story of Beautiful Girl is:

Mary Ellen said...

My favorite book to read around Halloween is 'Salem's Lot by Stephen King. I think I've read it 7 times now.

Thank you for the chance to win!

     I have contacted both winners by e-mail.  Please e-mail me back with your full mailing address within the next 48 hours so I can mail you the books!  Congratulations and thank you to everyone who entered!

Vegetarian Moussaka

    Moussaka is on my list of things to make while I am 31.  I have seen many versions of this dish and have thought that each one looked delicious.  I love almost anything with eggplant and tomatoes in it.  I came upon this recipe in Cooking Light Magazine and was excited to see it was vegetarian.  We were having vegetarian friends over and I love making a main dish that can be made ahead of time and simply popped into the oven when company arrives.

    The trick to making this moussaka vegetarian is that the ground lamb is substituted with bulgur.  The bulgur has a texture that is similar to the ground meat and makes this dish filling.  In the picture it looked like the entire dish was covered in cheese but I was surprised to find out it was actually a combination of milk, egg, flour, butter, and Parmesan cheese.  My husband actually thought it was a cheese sauce over top of the moussaka.

    We ended up enjoying the moussaka and our friends really liked it as well.  I thought the flavor from the cinnamon and nutmeg in this savory dish gave it an exotic quality.  It was easy to make the morning they were coming and I put it in the oven once they arrived.  I've made this dish 2 other times since they have come over and it's becoming a favorite vegetarian recipe of ours. 

Vegetarian Moussaka (adapted from Cooking Light)
2 peeled eggplant, cut into 1/2 inch slices
2 T. olive oil, divided
2 c. chopped onion
4 garlic cloves, minced
3/4 c. uncooked bulgur
1/4 t. cinnamon
1/4 t. nutmeg
2 c. vegetable broth
2 t. fresh oregano, chopped
2 t. fresh parsley, chopped
1 (14.5 oz) can fire roasted diced tomatoes
1 T. butter
2 T. flour

1 c. low fat milk

3 T. Parmesan cheese
1/2 t. salt

1 egg, beaten

1.  Preheat the oven to broil.  Brush the eggplant slices with olive oil and place in a single layer on a foil lined baking sheet.  Broil for 3-5 minutes on each side or until browned.  Repeat with the remaining eggplant.  Remove from oven and put on a plate.  Set aside.

2.  Heat remaining 1 tablespoon of olive oil in a large skillet over medium high heat.  Add onion and saute for 5 minutes.  Add in the garlic and saute for an additional 1 minute.  Add uncooked bulgur and cook for 3-5 minutes or until the bulgur is lightly toasted.   While stirring, add in the cinnamon and nutmeg. 

3.  Pour in the vegetable broth, oregano, parsley, and tomatoes.  Bring to a boil.  Reduce the heat and cook for 20 minutes or until thickened, stirring occasionally.

4.  Preheat the oven to 350 degrees.

5.  In a small saucepan, melt the butter over medium heat.  Add in the flour and cook for 1 minute stirring constantly.  Slowly add in the milk 1-2 tablespoons at a time, whisking constantly.  Bring mixture to a boil and reduce the heat.  Simmer for 5 minutes then remove from heat.  Stir in the salt and Parmesan cheese.  Let cool for 5 minutes.

6.  Slowly pour the egg into the milk mixture, whisking as you pour. 

7.  Spray a 9 x 13 pan with cooking spray.  Arrange 1/3 of the eggplant on the bottom of the dish.  Spread half of the bulgur mixture over top of the eggplant.  Arrange another 1/3 of the eggplant on top of the bulgur mixture.  Top with the remaining bulgur mixture.  Place the remaining eggplant on top and cover with the milk mixture.

8.  Bake for 40 minutes then remove from oven.  Increase the oven temperature to 475 and return the dish to the oven.  Bake 3-5 minutes or until the top is browned.  Let stand 10 minutes before serving.

This post linked to:

Meatless Mondays,  Mangia Mondays, Made From Scratch Tuesdays,

Tempt my Tummy Tuesdays

31 While 31 (6 Month Update)

     It's been six months since my 31st birthday and I wanted to take a look at my progress on my 31 by 31 update.  When I looked at my list after Christmas I started freaking out because I had so many things I haven't done yet!  I immediately planned on making several things and in the past month I've made gnocchi and monkey bread, got another pedicure, and took my husband to a restaurant new to him.

    At the 3 month mark I had completed 8 of the tasks and made progress on 2 of them.   Currently I've completed 13 tasks and I've made progress on 3 of them.  That's still less then half though so I need to be checking on this list when I'm cooking!  I do have recipes saved for lamb, filled cupcakes, and pierogi's, so I'm hoping to have at least those 3 made by my 9 month update.  I also need to get back into scrapbooking and at least finish my vacation album!

Things to Cook:

-Lamb (I have never made lamb in my life)

-Moussaka  08/04/2011-Made a vegetarian version when friends came over

-Focaccia  11/06/2011-Made rosemary foccaccia

-Pierogi
-Bagels
-Baba Ganoush
-Gnocchi  01/15/12-Made Potato Gnocchi
-Beer Crab Chips with Vinegar Aioli

-5 recipes I have saved on my Foodbuzz account  Wonton Soup 09/06/2011, Alice Springs Chicken 11/10/11, Smoky Pulled Pork Tacos 12/08/11,

Things to Can:

-Bread and Butter Pickles   07/31/2011-6 pints

-Dill Pickle Spears

-Tomato Sauce  08/19/2011-6 pints
-Apple Butter  09/05/2011-7 half pints

Things to Bake:
-Monkey Bread  01/21/12
-Pull apart Cinnamon Bread  12/03/11
-Beignets

-Croquebouche

-Apple donuts  Apple Cider Donuts 10/22/11

-Filled Cupcakes
-2 new types of bread (I currently only bake white bread)  Croissants 9/10/11, Povitica 10/15/11

Crafting:

-Finish my cruise scrapbook

-Scrapbook our honeymoon (from last summer!)

Reading:

-Read at least 2 books in my work field (Education)

-Read at least 3 books out of normal reading genres  The Immortal Life of Henrietta Lacks 10/24/11, The Red Tent 11/28/11, Outcasts United 12/14/11

Travel:

-Take my husband to Niagara Falls

-Take my husband to 2 new restaurants in Pittsburgh  1/17/12-We went to PF Chang's in Baltimore,

-Go to Vermont  08/07/2011-08/10/2011 Frank and I went to Stowe, VT-Beautiful!

Health and Fitness:

-Take an aqua zumba class (I've been dying to try this!) Started this class on 08/23/2011

-Get certified as a Zumba instructor

-Get at least 4 pedicures this year  11/19/11, 01/14/12

-Get at least 2 full body massages