Had an urge to just get in the kitchen and cook yesterday continuing into today. I needed to make a pasta dish for my daughters housewarming so went with a few Italian items. I call it freestyle because its been Wingit with no recipes all the way. I really enjoy doing that at times. First up need to make some sauce. Started by browning about 1 1/2 lbs. Of local made Italian sausage I scored for $1.99 /lbs. ( Stocked up on it and breakfast sausage).
Setting the sausage to the side I threw some onions and green bell peppers in the sausage grease. It's pretty lean so used it all.
Time to add some mushrooms
Scored some canned red peppers for $0.25 / can at Savealot so diced up a couple cans and added to the mix. They are tasty so I'll go buy a case for the pantry at that price
Time to make it a sauce so in went 4 cans crushed tomatoes, 2 cans tomato paste, spices included garlic,onion, salt, pepper, Italian seasoning mix, oregano and some msg. After simmering for hours I finished it with some Splenda and butter to adjust acidity. I love butter at the end to add a great subtle back flavor and silky mouthfeel.
Here it is cooled off and ready for a pic then off to frig for an overnight rest.
First up today was the pasta for my daughter. As some of you know Amber is handicapped with cerebral palsy and at 30 has the capability of an 18 month old. I love making foods for her and she LOVES pasta. First off I roasted some cubed eggplant. Just olive oil , garlic salt and a little Italian seasoning. I scored a basket of cheap eggplant at my favorite Mennonite produce market so you will see it a few times from me this week lol.
Next I boiled a box of penne and brought it all together with the sauce and eggplant for a Eggplant Parmesan pasta. Packed in a disposable bowl to take to her new living arrangement tomorrow.
As I had mentioned in another post I have tons of peppers. I had a small bag of Anaheim so decided to do a quick easy appetizer. Sliced lengthwise, seeded then stuffed with mozzarella and cut up pepperoni.
Baked at 400 for around 15 minutes or so. I made half th e plated pic my lunch.
Last up for the day was a Keto deconstructed eggplant parmesan. Eggplant was peeled, sliced 1/2" thick and salted then left to sit for an hour. This pulled moisture out nicely. I dried each with paper towel. To "bread" them they went first into almond flour, then egg wash and lastly Italian herb flavored Parmesan crisp crumbs. These are flavor bomb!! Knocks out the breading and parmesan in one step.
Into the oven for 20 minutes at 375 and about another 10 at 400F. Stacked with mozzarella in between two and served on the meat sauce. Garnished with some fresh parsley, basil and an oregano flower. I had one more dish to make from eggplant but have called it a day lol. I'll whip it up tomorrow. Thanks for looking!
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