Day 69 - Lasagna Rolls & They Can be Gluten Free!

          I've made lasagna rolls before, not during this blog, but tonight I made it using gluten-free noodles.  It can easily be made both ways, so if you'd like to make it the regular way, all you have to do is substitute the lasagna noodles.  If you are going gluten free, make sure the following items you intend to use are in fact, gluten free and call the company phone number listed on the package if you have any questions.  I wasn't sure about our store brand ricotta cheese, so I called and found out it was ok to use.
      I also called about the lasagna noodles because they say DO NOT PRECOOK and Sarah said that they can't guarantee how they will turn out if they are precooked.  She said that more than likely they would fall apart.  I've had regular lasagna noodles fall apart when I boil them, how bad could these be?  I told her I'd try it and see how it went.  And actually, it wasn't too bad.  I only boiled them for 5 minutes though, just long enough so that they could be (oh my gosh, I am having such writer's block right now because I am so tired.  I can't think of the words I need to use!!) pliable - haha.  I wouldn't suggest any longer, such as following directions for a regular lasagna noodle because I really think they might disintegrate; 5 minutes seemed to be key.

     Lasagna Rolls   (This is the Gluten Free version - just substitute regular lasagna noodles and boil according to directions on package if wanting non-GF)  makes 12 rolls (or could have if one wasn't broken in thirds)

     1 package DeBoles GF lasagna noodles
     1 egg
     1 15 oz. ccontainer part skim ricotta cheese
     1 10oz. frozen box of spinach, thawed
     ½ cup grated Parmesan cheese
     1  26 oz. jar of  Ragu spaghetti sauce
     1½ cups mozzarella cheese, shredded

     Preheat oven to 375ºF.
     Prepare lasagna noodles according to directions.  If gluten free oven ready noodles, wow - mouthful, boil for only 5 minutes.
     Prepare 13 x 9" with a non-stick spray.
     Pour 1/3 of spaghetti sauce into pan, making sure to coat the entire bottom.
     Drain lasagna noodles.  If gluten free, remove them from water with tongs and place in colander. (I didn't want to dump them into the strainer for fear they would tear).  Rinse with cold water.
     Arrange wax paper on counter and spray with cooking spray.
     Lay noodles flat on wax paper.

     In medium bowl, lightly beat egg.  Add ricotta and Parmesan cheeses.  Squeeze excess water out of spinach and add to bowl.  Mix all ingredients until thoroughly combined.
     Using 1/3 - 1/4 of a cup spread mixture along length of noodle.  Roll up from one end to the other.

     Place seam side down in baking dish.
     After all rolls are assembled in dish, pour remaining spaghetti sauce on top and sprinkle with mozzarella cheese.

     Place in oven and bake for 25-30 minutes.

    
     I liked them.  I really liked them when we had them unglutenfreed (new word), but these worked well, too.  My daughter, who is on a gluten free diet, liked them, but wasn't nuts about the spinach.  They're easy to make and not as time consuming as making a full-fledged lasagna.  I like that, too.
     My rating system is on a scale of 1-4 with 4 being the best.  My daughter and I decided these should be given 3 rolling pins.  I also didn't have them when they came out of the oven because I was at a baseball game and came home to them lukewarm.  They were still good.  I like the consistency of the regular noodles best though.
     I admit I'm very tired tonight and am so very grateful for spellcheck!  If this post has been confusing, or if you have any questions, please don't hesitate to contact me.  My e-mail is lafbaker@gmail.com.
   Happy baking!
    

Day 66 - Gluten Free Chicken Parmigiana

     I made two kinds of chicken parmigiana tonight - one was based on the Eggplant Parmigiana  recipe I made on Day 5 of this blog and the other one needed to be gluten free for my daughter.  I needed to change the breadcrumbs I usually use with something that was gluten free.  I was going to buy some gluten free bread crumbs, but figured they'd be pretty expensive as most gluten free products are, so I decided I"d do some searching online.  One site (I looked at so many, I can't remember which was which) said that a Japanese Panko crumbs could be made from crumbled Rice Chex cereal it doesn't contain gluten.  I didn't have the Rice, I had Honey Nut.  Since i was going to be eating it with her, I didn't want my Italian chicken tasting honeyish.
     My daughter has been eating these Blue Diamond Pecan Nut Thins.  They are really quite good!  Since she likes them so much I decided to take about 25-30 of them (which made about 1/2 cup) and pop them into the food processor which I had never used with any gluten containing products.  This is important because you don't want to use the same toaster, food processor, etc. for concern of cross-contamination.  I made this for three, but I'll give it to you for four servings.
     All of the specific items I used tonight were gluten free.  If this is important for you, please check your labels or if you have any questions, contact the company of the product you are concerned about directly.  That is the easiest way to find out and I've discovered that most are extremely willing to help with any dietary questions.  It is much better to check than just assume, and then have issues later. 

     Gluten Free Chicken Parmigiana
     2 tablespoons olive oil (plus more if needed)
     4 skinless, boneless chicken breasts
     1 egg, lightly beaten
     3/4 cup Pecan Nut-Thin Cracker Crumbs (approx. 40 crackers)
     3/4 cup grated Kraft Parmesan Cheese
     1  1lb.10 oz. jar of Ragu Spaghetti Sauce
     8 oz. block of mozzarella cheese

     Preheat oven to 375ºF.
     Combine cracker crumbs and parmesan cheese on a plate. 
     Grate or slice mozzarella cheese.
     Dip one chicken breast into beaten egg, coating both sides.  Dredge in crumbs/parmesan mixture.  Repeat with remaining chicken.
     Heat oil in large skillet over medium-high heat.
     Add chicken to skillet and brown on both sides for about 4 minutes each.  I recommend using a spatula to scrape under the chicken before turning so that the coating won't stick to the pan.

Can you tell I didn't use the spatula before flipping like I told you to?

Pour 1/3 of the spaghetti sauce into a 9 X 13" baking dish to cover the bottom.

     Arrange chicken pieces in pan.
     Cover with remaining sauce.
     Sprinkle mozzarella cheese over top.
     Bake for 25-30 minutes or until bubbly.

     Usually I'll use shredded mozzarella cheese, but I've read that some, unless noted that it is gluten free, may contain gluten.  Purchasing the block and slicing it myself also saved some money instead of buying the specific gluten free shredded cheese.
     In the past, the breadcrumbs I've used are Italian style and contain herbs.  To be honest, I completely forgot to add any oregano, or basil to the cracker crumbs, but I really couldn't taste a difference.  I think it may have been because there were enough spices in the spaghetti sauce.  The great thing about this meal is that you can just substitute those bread crumbs for the crackers if there aren't any dietary concerns.  
     I really liked the taste of the chicken.  It was coated nicely with the crackers and had a very slight nutty flavor.  My daughter really couldn't tell a difference from the bread crumbs, so I'll be making it for her this way again.  We both agreed that this gluten free chicken parmigiana deserves 3½ rolling pins.  I use a rating system of 1-4 rolling pins with 4 being the best.
     Happy baking!
    
    
    

    












   

Day 43 - Tuna Noodle Casserole

          It was a very busy day today between errands, shuttling children here and there, enjoying a boys' high school volleyball game and having lunch with a wonderful friend, Karen, so taking the time to bake something complex wasn't in the cards.  I didn't even exercise.  So, I decided to bake dinner.  The great thing is I was able to prepare it, stick it in the fridge before we left for the volleyball game and then popped it into the oven when we came home.  I didn't want to bake it while we were gone because like the lasagna, it would have overcooked and I really didn't want to eat an overdone tuna casserole with crunchy noodles.  Besides, the cooking time is shorter than the lasagna.  I've made this dish so many times over the years that I now have it memorized and can't remember where the original came from.  Mom used to make this, too, but I don't think it's hers.
     Since giving birth to our son almost 14 years ago, the only seafood I have been able to eat or smell is tuna, and at times even that makes me nauseous.  Oh, and on rare occasion I can eat Tilapia.  Other than that, NO way!  When we moved west from Rhode Island, it wasn't that big a deal for me leaving most things New England because I really can't stand beach sand (YUCK!) and even the thought of eating seafood make me want to...well, I won't go there, you know what I mean.  Therefore, this may be the only fish-type recipe you will see during the course of 365 days.  Maybe there will be some sort of Tilapia dish, but don't hold your breath.

     Tuna Noodle Casserole  serves 4
    
     3 cups wide egg noodles
     1 tablespoon butter
     ½ cup onion, minced
     2 large stalks celery, diced
     1 5oz. can solid white tuna in water, drained
     1  10 3/4oz. can condensed cheddar cheese soup
     1½ cups milk
     1/3 cup grated Parmesan cheese
     1/3 cup Italian style bread crumbs

Preheat oven to 375ºF.
Boil noodles according to directions, drain and set aside. 
Melt butter in large skillet.  Add onions and celery and sauté til tender, about 5-10 minutes. 
Empty condensed soup into a medium bowl.  Add milk and whisk together.  Set aside.
Add tuna to skillet, breaking apart with a fork.  Add soup/milk mixture and bring to boil. 
Stir until heated throughout, about 3 minutes.  Remove from heat and add noodles.  Mix until everything is thoroughly combined.
Spoon into an 8x8-inch baking dish.
In a small bowl, mix together Parmesan cheese and bread crumbs.  Sprinkle evenly over top.
Bake for 25-30 minutes or until bubbly.

     I have also substituted Cream of Mushroom soup for the Cheddar Cheese, but I like the cheesy goodness better.  It's like mac and cheese with tuna mixed in.  Ok, not really, but kinda.
     My rating system is on a scale of 1-4 with 4 being the best.  The Tuna Noodle Casserole earns 3½ rolling pins.  I like the cheese, it's not too tuna-ey (new word), and the bread crumbs with the parmesan cheese give it extra flavor and a nicely textured topping.
     Spring break for the kiddos next week and a daughter home from college.  I plan to have them helping me out a few days in the kitchen with some recipes I think they'll enjoy.  Time to put these youngins to work.
     Happy baking!

Day 42 - Blueberry Pie

     Really this post is for Wednesday, March 9, 2011, I just wasn't able to post it before midnight.  I don't want anyone thinking I skipped a day!      Blueberries have been on sale at our favorite grocery stores this week.  Can you tell?  Today's post and the one Sunday with Blueberry Muffins, and the blueberry pancakes I made for dinner on Monday have officially made it Blueberry Week here at 365.  I don't think I'll do another blueberry recipe before Sunday though - my family may revolt.
     I have to say I'm pretty proud of myself.  I've been nervous about making a lattice topped pie crust, but have always wanted to do it.  Today was the day and since the pie crust needed to be vented anyway I figured why not give it a shot.  It was a success!  Remember, it's good to try new things and take a risk because you never know how it will turn out or what fun you'll have in the process!
     Blueberry Pie

     Filling:
     3/4 cup sugar
     2 tablespoons cornstarch
     ½ teaspoon ground cinnamon
     ½ cup water
     3 cups blueberries
     1 tablespoon fresh lemon juice

     Pie Crust
     2 cups all-purpose
     1 tablespoon sugar
     1 teaspoon salt
     3/4 cup shortening
     1 egg
     2 tablespoons water
     ½ tablespoon vinegar
    
     Flour for dusting
     Sugar for sprinkling on the top

     For the filling, combine the sugar, cornstarch, cinnamon and water in a medium saucepan.  Heat rapidly until thickened. 

Set aside to cool as you make the pie crusts.  When the mixture is cooled, add the blueberries and the lemon juice.
     Preheat oven to 425ºF.
     Combine flour, sugar, and salt.  Cut in shortening.  Whisk together egg, water and vinegar.  Add to flour mixture and toss lightly with a fork.  Turn out onto a lightly floured board and combine dough using your hands.  Separate into 2 single crusts. 

Line the bottom of a pie plate with 1 of the crusts.

     Pour filling into dough-lined pie plate. 

Place second crust over top, cut vents, and flute the edges.  Sprinkle a small amount of sugar on top.  Place the pie on a cookie sheet and bake in the oven for 20 minutes.  Reduce heat to 350ºF and bake for an additional 25-30 minutes.

      I really think the recipe could've have used 4 cups instead of the 3 cups of blueberries.  There seemed as if there wasn't quite enough and it may have cut down on the sweetness just a tad.  As I said before, I really wanted to attempt the lattice crust, so I found this video on youtube.  It really wasn't as difficult as I thought it would be.  I did mess up in the beginning, but after a while got the hang of it and didn't have any problems (except for a couple of end crust pieces breaking off as I lifted them, but it didn't make a difference).  I think I'm hooked now and will have to do more of these.  It was very pretty and fun to do.  I also took quite a bit of time rolling out both crusts so that they were pretty evenly rounded.  I wanted to make sure this pie was just right!  AND I finally figured out how to get the crust off the board and into the pie plate!  That was a huge accomplishment in itself.  I know I've seen it done on cooking shows, but I've had problems in the past.  I just rolled it right onto the rolling pin and unrolled it over the dish.  Voila!  There are definitely more pies in my future.

     I have a rating system of 1-4 with 4 being the best.  Both my husband and son thought it was a little too sweet, but my neighbor said it was the best blueberry pie he's ever had (and no, I'm not making that up and I didn't pay him to say that).  I really, really liked it, too!  So, I'm giving this baby a rating of 4 rolling pins!  I think the lattice crust was what sealed the deal and I really like the fact that because of the lattice there wasn't too much crust.
     I'm starting to feel sore because of my workout today.  If you haven't checked the weigh-in page, take a look, I updated it today.  So if my arms are as sore as I think they'll be tomorrow, it might be a challenge putting something in the oven. Ha Ha.  I guess I'll just have to make sure the dish or pan isn't too heavy.
     Happy baking!

Day 33 - Chicken with Rice

     I found this recipe card for Chicken with Rice among my cookbooks today.  I remember my mom making it and really wanting to know how to prepare it.  She gave me the card, but I never received a personal cooking lesson.  I make it sound like it's complicated when it took me all of 10 minutes,  I think to put the ingredients into the pan.  I'm all for easy, especially when it comes to busy nights with various family activities; there's nothing better than being able to pull something out of the freezer that's already been prepared, some crock pot recipe that I can start in the morning, or a dish that takes little time to prepare and will be done by the time we arrive home (like the lasagna, but you probably want to make sure you cover it, so that it doesn't become crusty like mine did ;-) ).  Hmmm...that reminds me, what do I make for dinner tomorrow night?
     Chicken with Rice
     1 cup uncooked rice
     1 chicken-cut up
     1 pkg. onion soup mix
     1 can cream of chicken soup
     1 cup sherry
     1 cup water

     Place rice in 2 qt. casserole, cover with water and wine. 

Place chicken over rice (in one layer if possible).  I used boneless chicken breasts.

Sprinkle with onion soup mix.

Cover with chicken soup.

Cover and bake at 325ºF - 350ºF for 1-2 hrs.  Remove cover; brown 30 minutes longer.

     It is an extremely simple recipe, but somehow, I managed to screw it up. Haha  Ok, not really funny.  As I said, I used the boneless chicken breasts, so I knew it should be in the oven or thought it should be in the oven for a different amount of time than it called for.  I started it at 350ºF for 30 minutes at which point I removed the cover and turned the heat up to 375ºF for another 30 minutes.  Why, you ask?  Um, because it was already 6 o'clock when I started to make dinner and I didn't have 1½ - 2½ hours to wait.  I have teenagers, remember?  And one of them is a boy.  So I figured before they filled up on snacks, I'd better speed dinner up.

     The chicken was delicious, very tender and flavorful because of the sherry, soup and onions.

 HOWEVER, the rice was a tad bit underdone and a little crunchy.  Next time, I'll probably use chicken breast again, but will bake for the allotted time at the temperature I'm supposed to.  The family liked it even though the rice was crunchy.  I'm still trying to pick bits out of my teeth.   The rating: on a scale of 1 to 4 rolling pins, I give this a 2½ because of the rice.  

     Happy baking!

Day 31 - Grilled Chicken Quesadillas

     This family LOVES this meal!  It is easy to make, too.  The step that takes me the longest is shredding the chicken, so once you're through that you're golden.  This recipe is enough to serve 5 people.

      Ingredients

     ½ lb. chicken breast

     ½ cup barbecue sauce

     8 medium soft flour tortillas

     12 oz. shredded Monterey Jack/ Cheddar cheese

     2 tomatoes, diced

     1/3 cup minced red onion

Preheat oven to 375º.  Brush chicken breast with barbecue sauce and grill til cooked through.  Unfortunately, I can't tell you how long to do this on an actual grill because I haven't mastered our outside grill.  I use that and everything's charred on the outside and raw on the inside.  So, I use my George Foreman Grill and it cooks in about 5-7 minutes.  I love that thing!  It's great when I'm in a hurry to make dinner because it cooks things in no time flat.          

Cover two cookie sheets with tin foil (this makes clean-up so much easier, especially since the cheese will melt) and place two tortillas on each.  Spread 1/4 cup of cheese over each tortilla.  Once chicken is cooked, shred it using two forks.

Spread chicken evenly over the four tortillas.  Divide tomatoes among the tortillas and spread. 
Add diced onion to each tortilla and then cover each with remaining cheese.  Cover with four tortillas.

Bake at 375F for 10 minutes.

Oh boy, I deleted the picture of the finished product.  Obviously, I hit a button I wasn't supposed to.  I'll see if I can find it and post it tomorrow.
     I have a rating system of 1-4 rolling pins: 1 being horrible, we couldn't stand it, definitely don't recommend it, and you're on your own if you decide to bake it, and 4 being absolutely loved it and cannot get enough of it, you need to bake this!  My grilled chicken quesadillas are rated a 3½ rolling pins.  They are really good and I make them at least twice a month because they're easy.
     Happy baking!

Day 27 - Lasagna

          Today was an exhausting day and I admit, the last thing I want to do right now is post this blog.  I did go out for a walk, but it's more of a mental and emotional exhaustion than physical.  It was one of those days where I felt like I failed as a parent and then second-guessed my decision.  Instead of being forceful and giving some tough love, seeing it from the child's point of view and having been in the same situation myself, I chose the more sympathetic approach.  It may not have been the right way to handle things at the time, but in the end, it all worked out (as things always do anyway).  They never said this was going to be easy. 
       I made my mother's Lasagna recipe for dinner  I have never had a problem with this turning out really well and love to serve it when we have company because it's so filling and there's plenty of it.  I still make it in the same pan my mom used and the sauce still simmers in the same orange pot- a wedding present from the late 60's.  Some kitchen utensils I just won't part with because they hold such tremendous sentimental value.   
     Lasagna
     1 box lasagna noodles
     Boil noodles according to package directions.  Drain and quickly rinse with cold water.  Lay noodles flat on top of waxed paper to cool.  ( I also spray the paper with some cooking spray - they'll pull off easier.)
 
     1 lb. ground beef
     1 cup minced onions
     3 cloves minced garlic
    
     1 29oz. (1lb. 13oz.) can tomato purée
     1 15 oz. can tomato sauce
     1 14.5oz can diced tomatoes
     1 6oz. can tomato paste
     2 teaspoons sugar
     2 teaspoons basil
     1½ teaspoons salt
     1 teaspoon oregano
     ¼ teaspoon pepper

     1 egg
     1 30oz. container part skim ricotta cheese
     1 tablespoon parsley
     1 cup grated parmesan cheese

     4-5 cups shredded mozzarella
    

     Spray 5-quart dutch oven with cooking spray.  Place on medium heat and add beef, onions, and garlic.  Stirring frequently until beef is browned (about 10 minutes).  Add tomato purée, tomato sauce, diced tomatoes, tomato paste.  Stir to combine.  Add sugar, basil, salt, oregano, and pepper, and stir well.  Reduce heat, cover and allow to simmer for at least 45 minutes, stirring occasionally.
     In a large bowl, beat egg.  Add ricotta cheese, parsley, and 3/4 cup parmesan cheese.  Mix well and set aside.

     Preheat oven to 350ºF.
     Use cooking spray to generously coat a 13x9x2-inch roasting pan.  Place 3-4 lasagna noodles in bottom of pan.  Spread 1/3 of the ricotta mixture on top of noodles.  Completely cover with 2 cups sauce.  Sprinkle 1/2 cup mozzarella over sauce.  Place 3-4 lasagna noodles over mozzarella.  Repeat with ricotta, sauce, and mozzarella. 

There should be a total of 3-4 layers before top layer.  Cover final ricotta layer with lasagna noodles and cover with remaining sauce. 

Sprinkle remaining mozzarella  and parmesan cheeses over sauce.

(I find that it's easiest to place pan on a foil-lined cookie sheet.  That way it will catch any spill-overs both when it's baking and when it is cut at the table.  I'm all for an easier clean up.)  Bake in oven for 50 minutes or until bubbly.

     Tonight's lasagna was a little darker than I would have liked it to be.  I place it in the oven on "cook time" for 50 minutes so that it would automatically turn off when baking was finished.  We went to my son's baseball game right after I'd placed it in the oven and there it sat until we returned.  It still tasted delicious, was just a little darker around the edges and on the top for sitting in the oven for so long.
     For that reason, instead of a rating of four rolling pins as it usually gets, I need to give tonight's a 3½.
     Happy baking!
 

Day 12 - Impromptu Pasta Bake

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      My husband and I went to this wonderful Italian Bakery/Store/Eaterie called Romanelli's for lunch today.  I can't really call it a restaurant because it only has about 5 tables and you order your meal at the deli counter in the back of the store, but the food is unbelievable and very true to the Italian cuisine.  When pay for your meal (at the front checkout counter), there is a refrigerated case filled with baklava, eclairs, cannolis, tiramisu, and other goodies, and another case completely filled with fresh baked Italian breads and cookies.  And you can bring them home in a little pink box!  Those things elicit memories of going to the bakeries back in Rhode Island or a grandparent coming over with a pink box.  If you see one of those, you know that there's something really yummy inside!  Romanelli's has different kinds of pasta in shapes I never even knew existed, an incredible selection of olives and peppahs (as we New Englandahs say), and sauces.  Oh, the sauces!  With all those incredible flavors and sights, I was extremely motivated to make a pasta dish to bake in the oven for tonight's dinner.  I just haven't come up with a name because I threw so many different things into it, so I'll just keep the title:

     Impromptu Pasta Bake
     1 lb. pasta ( I used radiatorre because it was a fun shape we hadn't had before.)
     1 generous teaspoon salt
     2 tablespoons olive oil
     2 large cloves garlic, minced
     3 small zucchini sliced thin
     ½ head escarole, rinsed well and chopped in large pieces
     1 cup fresh basil, chopped
     1 26 oz. jar spaghetti sauce
     1 28 oz. jar diced tomatoes
     1 cup shredded mozzarella cheese
     1 15 oz. container ricotta cheese
     1 cup grated parmesan cheese

     Preheat oven to 375ºF.  Boil water for pasta, add salt.  Cook pasta to two minutes less than recommended cooking time - you want the pasta just at al dente.  Drain and set aside.  Spray a 9x13" baking dish with cooking spray.  Heat olive oil in large skillet on medium high heat.  Add minced garlic to skillet and stir.  Sauteé zucchini and mushrooms in oil and garlic for 5 minutes.  Add escarole and cover for 5 minutes stirring occasionally.  Once escarole is wilted, add basil and stir to combine.  Remove from heat and pour in large bowl.  Add spaghetti sauce, tomatoes, mozzarella and ricotta cheese to bowl.  Stir until well mixed.  Fold in pasta. Transfer to prepared baking dish and sprinkle parmesan cheese on top.   Bake for 25 minutes.

     I have to say that this turned out better than I expected!  It was really yummy and the whole family really liked it, too.  Instead of using a 9x13" dish as I recommend which will probably feed 6-8, I divided the recipe into two 8x8" pans because there are four of us (and we don't eat much) and I froze the other to have weeks from now after one of my son's baseball games.  I think I would only use 2 zucchini the next time I make it and I did not chop the escarole, but I will definitely do that, also.   The great thing about this dish is you can add whatever ingredients you want to make it your own.  You could even do an alfredo sauce and/or add some meat to it.  I've made baked ziti so many times in the past it has become BORING.  Now I'm glad I've found a new way to make it!  So, be creative and see what you can come up with.  Channel your inner pasta maker.  Remember, if it doesn't work you can always order out for pizza.
     Happy baking!

Day 5 - Eggplant Parmigiana

     I have to tell you that the crust on the Apple Cream Pie turned out really well.  Ok, it was thicker than I would have liked it to be, but it was flaky and buttery.  Next time I'll have to roll it thinner.  The recipe called for 1 3/4 cups shortening, but I only had maybe 1 1/2, so I just substituted 3 more tablespoons of butter and I couldn't tell the difference.  The pie was so good and the kids really loved it.  It brought me back to when we'd have family get togethers and my aunt would make it. (sigh)
     Now do you ever wake up in the morning feeling like your body REALLY needs some fruits  and vegetables?  Today was one of those mornings.  I just knew I couldn't bake any cookies, cakes, or breads because I'm already on carb overload.  This could be a very long year, but in a good way.  So, it was vegetable soup for lunch and baked Eggplant Parmigiana for dinner WITHOUT any garlic bread (which is something we'll usually have). 
     This one comes from deep inside the recesses of my brain.  I actually use the same recipe from a Chicken Parmigiana that my father's sister, Carol, gave to my mother.  I'll be making that, too sometime during the year.  Don't worry, it's still early yet.  We have PLENTY of time.  Just wait, I decided today that no blog on baking should be complete without that all important fruit cake at Christmas time.  I'm telling you all now so that you forget and will be pleasantly surprised when I bake it.  I have to say, I don't know how much of that thing I'd eat though.  Have you ever tried to pick one of those things up?!  They're heavy and being that heavy probably doesn't do well in your stomach!
     Eggplant Parmigiana
     This fed our family of four tonight and I had minimal leftovers for hubby for tomorrow's lunch.  He said that tonight's meal was, "of restaurant quality".  My son liked it, too; our daughter, not so much.  She's not an eggplant eater, but loves the Chicken Parm.
     1 medium size Eggplant
     1 Egg (beaten)
     1 cup of Italian Bread Crumbs
     1 cup of shredded or grated Parmesan Cheese
     1/4 Olive Oil
     3 cups Spaghetti Sauce
     1 1/2 cups shredded Mozzarella Cheese
 
     Peel Eggplant and slice into 1/4 inch rounds.  Some cookbooks say to drain the eggplant for 30 minutes on paper towels.  I never have and it's never been a problem.  I just don't have the patience and want to complete my dinner.  Combine bread crumbs and Parmesan cheese on plate.  Dip eggplant slices into beaten egg and then into crumb/parm. mixture.  If I find I'm running out of the mixture, I'll just add more of both in a 1:1 ratio.  Heat oil in skillet on med. high.  Place eggplant in skillet and cook on both sides til golden brown.

 Pour 1 1/2 cups spaghetti sauce into 8x8" baking dish.  Layer eggplant in dish and cover with remaining sauce.  Sprinkle Mozzarella cheese on top.

 Bake at 375 for 25 minutes until bubbly.
     I suppose I should have been writing the steps down as I went tonight, but I have done it so often that it's just really second nature.  Blogging it now though after the fact is another story and I'm really hoping I didn't miss anything, but I really don't think I did.  Questions, just ask and I'll give you an answer.

It was yummy.  I love those nights when dinner tastes really good!

     So on Sunday, my couponing cohort, Cady (Oohh, all that alliteration!  My high school English teachers would be so proud.) and I went to our local grocery store on a mission.  We have recently joined a couponing website here in AZ and I highly recommend it.  It is http://www.couponsense.com/.  It is national, so I would encourage all of you to check it out.  This is probably one of the best and easiest ways to save money.  I could blog all night about this, but I want to set up a separate page so you can all just go to "Couponing" and of course, I'm technically challenged with it.  Will work on it more tomorrow because it is so very important.  So, Cady and I went to Fry's and each saved quite a bit of money on our bills.  I had a savings of $60.92 (48%), and Cady saved $80!  It can be pretty exciting standing there at the checkout watching the total decrease as they use the store club card and then the coupons.  It's an even better feeling when you get home and tell your husband how much you saved.  There are ways to do it and you need to be informed.  I rarely pay full price for anything now.  It's all about being prepared, knowing the meals we'll be eating for the week, knowing what is on sale where (couponsense is a great help with this and tells you which coupons you'll need), and combining the coupons from the Sunday papers, internet and magazines with the sales. 

     I purchased two packages of Kraft American Singles for $.25 each the other day!  The store was honoring Competitor's coupons and I had one from Target for $.50 off of two.  Each pack was on sale at Fry's for $1.49 and I had two manufacturer's coupon for $.75 off one which they raised to $1.00.  So, $1.49 x 2= $2.98 -  $2.50 (comp. coupon + manufac

     It is so much easier buying things when they're on sale than running out to the store every day trying to figure out what we're going to have for dinner.  This way, I have a lot more food on hand and can just make dinner with what is available in the house and I'm not having to pay full price for a last minute dinner.  Believe me, there will be plenty more discussion on this as well.  It has now become another passion and as my husband says, that is my job.  I may be grocery shopping and spending the money, but I'm doing it in a much smarter way and it is very rewarding.  You can do it, too!

   Ok, I still have to add pictures of the pie to yesterday's blog.  I had done it, but then they "magically" disappeared. Grrrrrrr...darn laptop.  So until tomorrow...Happy baking!  I still have to get this super glue off these two fingers and my thumb....

Day 3 - Pepperoni Bread

     Since I've been telling people that I've decided to bake something everyday for 365 days and write a blog about it, I've received various comments.  Some have been related to weight: "How much weight do you think you'll gain?".  As I wrote on Day 1, that was one of my initial thoughts, too.  My thirteen year old son's response was, "Are we going to get fat?!".  This came from a child whose Phys. Ed. teacher suggested the best way to ever punish him would be to make him sit still for 10 minutes straight.  It's not happening.  And hey, just because I make the food doesn't mean we have to eat it!  We could just "taste" it as Winnie the Pooh says about honey.  Ok, I know that's not realistic.  I know that I need to refrain from overindulgence which of course, is easier said than done.
     Segue into my stepping on the scale this morning.  Though I won't tell you the exact number (because it's a known fact women don't like to discuss their weight), I will tell you that it is more than the 98 lbs. I weighed in high school and less than the 151 lbs. I weighed while carrying each of our children.  I have decided that I will keep track of weight gain and or loss and provide weekly updates. As of now, I have no current exercise regimen, but know it could prove to be extremely important and alas (sigh), for overall health reasons I should be doing it anyway.  This will be a challenge in itself and may need to be a separate blog.  I suppose Baking 365 is better than a Frying 365.  Any takers for that blog?
     Pepperoni Bread
     Tonight it's Pepperoni Bread for dinner!  Both the kids and my husband love this and it is so easy.  We eat it at least twice a month and I always make it to take to parties because everyone loves it and it's a great finger food, especially for those Superbowl parties.  This is my own and I've made a few changes to it over the years and have tried it different ways.  Today I made my own dough (a first!) since I'm doing a blog about Baking, I figured I should probably be as true to it as possible and I was thrilled that the Fleischmann's Pizza Dough yeast didn't require a rising time.  I have used Pillsbury French Bread loaves, but wasn't nuts about the taste.  I've gotten good results with packaged bread dough or pizza dough I've gotten from grocery stores, but the only place I can find it around us is at Trader Joe's.  However, they sell one with herbs in it that's really good!  The best results are with pizza dough from restaurants.  If you have a favorite pie place ask them if they sell it to you.  Usually they'll be happy to.  There's a great pizza place that we fell in love with up near my daughter's college and I asked them if they sold their dough.  They charged me $5 per bag which I thought was worth it because it saved me the trouble of making it and I LOVED the taste.  I have this habit which drives my kids nuts when we go out for pizza.  When I get down to the crust, I tear it open, stick my nose in it and take a deep whiff.  Aaaaahhhhhhhh, it's so awesome!  Many times I've heard from the kids as they're rolling they're eyes, "Here she goes again.".  It's a ritual, what can I say?  So if you find a place you like, ask to bring some home.  We also like to have a cruet of Good Seasons Italian Dressing for a sauce to dip it in.  It's so yummy!
     Preheat Oven to 375.
     Ingredients:
     2 Pkgs. Fleischmann's Pizza Crust Yeast
     8 oz. Pepperoni
     8 oz. Provolone Cheese
     3 Tbs. Butter (melted)
     1 Tsp. each of Basil and Oregano
     2 Tbsp. Shredded Parmesan

     Mix pizza dough according to directions.

     I had mixed only one package, but realized it wasn't enough to feed a family of 5, so used a 2nd one.  And, doesn't it figure you make dinner and then the teenagers tell you they already had plans.  That's alright, it's Saturday night.
     Place dough on well floured surface and use rolling pin to form rectangle.  Sometimes this part isn't so easy for me, it's never really a complete rectangle as you can tell from the picture, but the good thing is, it doesn't have to be.  Make sure dough is not rolled too thin because it will tear apart as you roll it up.  While rolling out the dough, I'll put the butter in the oven to melt it.  Just remember that it's in there or you'll burn it (as I did tonight).

     Starting at short end of rectangle, place row of pepperoni on end.  Cover with cheese slices.  I split the Provolone in 1/2 because it's easier when rolling.  Take edge of dough and roll tightly over pepperoni and cheese until covered.  Continue process until end.  I can usually get four to five rows of meat and cheese before I finish depending on the rectangle size.

 

Use rimmed cookie sheet and spread light coat of butter on bottom.  Place bread roll in pan seam side down otherwise it will split open (ok, it still does sometimes anyway, but it helps).  Baste loaf with remaining butter.  Sprinkle with Basil, Oregano, and Parmesan cheese.  Bake for 25-30 minutes until golden brown.

 

    Enjoy and happy baking!