Stuffed Eggplant

I love it when Eggplant is in season and on sale at the grocery store I frequent. Last week it was a ridiculously cheap 49 cents a pound, and since Eggplants are almost all water, they weigh nothing, and they are just so damn beautiful, its hard to resist.
Standing there in the middle of the produce section, my mind was a flutter with all of the millions of ways I could use these beauties, but I didnt go crazy and buy their entire stock because I figured Michael wouldnt appreciate eating an Eggplant related dish every night for the next month.

My first instinct was to make Eggplant Parmesan, but then I considered my waistline, and decided to stuff the suckers full of protein and veggies. Of course, I still had to have the melted, bubbly cheese too, which honestly, might be the only thing I really love about Eggplant Parmesan in the first place.

Now, when it come to gutting an Eggplant its a bit of a pain in the ass because raw, they are pretty tough, and almost spongy. Ive found that its easiest if you take the tip of a knife and trace 1/2 inch in from the skin, and 1/2 inch down into the Eggplant before you attempt to scoop the insides out with a spoon. It doesnt really matter how well you keep the guts in tact because you will just be giving them a nice chop, and cooking them down, anyway. Here is my end result.

Looking at that picture, I think I might have added some Zucchini, and possibly some orange Bell Pepper, which I didnt include in the recipe.
As always, feel free to adapt this recipe with whatever veggies you prefer. Also, if you want a little more substance to this dish you could add some rice to the stuffing mixture.


Fall, and the perfect Roast

People say that whichever season your Birthday falls in is naturally going to be your favorite Season. While my Birthday does come in the Fall, there are a plethora of other reasons I live for September 21st-November 21st.
I love how the air starts to become crisp, and easier to breathe. I adore the colors that appear as the trees shed their leaves to prepare for Winter. I could live in warm cozy sweatshirts, and soft cuddly blankets. Most of all, I love Fall because it gives me an excuse to cook homey, comfort foods, like this Roast.

While many of us love the idea of a perfectly seasoned, juicy, fall apart piece of meat, getting to that end result can sometimes prove to be a daunting task. Well, not anymore.

The most important components of this process are utilizing a dry rub, searing the meat before you transfer it to the oven, and cooking it on a low heat, for a long time. I have found a ton of recipes where a Crock Pot is used as opposed to a Dutch/French Oven. While a Crock Pot is convenient because you can walk away and come back to a finished result, I prefer a French Oven because its the only way to achieve that amazing crust on the meat. If you dont have a French Oven, which I dont, you can use an oven safe pot, or in a pinch, even a 9×13 pan.

When it comes to the veggies you use, dont hesitate to get creative. Sweet Potatoes, squash, turnips, mushrooms, stewed tomatoes, etc. I usually add celery as well, but because it cooks so quickly you shouldnt add it until the last 30 minutes of cook time, otherwise you risk it turning into mush. Keep in mind as well that the more veggies you use, the more flavorful the meat, and the gravy will be.

Im trying something new, and instead of typing out each and every recipe, Im going to put my fancy printer/scanner/copier to good use, and scan in the recipe I write out and follow. It might take me a little while to get the layout right, so bear with me!