Tomatoes and eggplant and basil- OH BOY!

Summer, fantastic summer- how I love thee

 

 

Summer lovin' had Aidan a blast, so much fun and never enough sunscreen.

 

Last week we celebrated my sister's high school graduation and my grandfathers 88th birthday, Italian style.

 

 

My mother opted for carryout since she thought it would be too stressful for me to prepare a meal for 13 people with a running monster getting into everything, I was saddened but the food was great. The grub was from Maggiano's in Troy. On the table are some of the vegetables from the garden as decoration.

 

Aidan enjoying the bread, per usual.

 

He loves to feed his Auntie

 

Happy Birthday Grandpa!

 

 

And of course with any good Italian celebration, comes a casada cake (layered with cannoli filling)

 

 

And don't forget the accordion player, Aidan danced the night away

 

 

My contribution to the party: (not-so-key) Lime Pie

Filling: 

• 14oz can of condensed milk
• 4 egg yolks
• 1/2 cup of lime juice- about 3 small limes
• 2 tablespoons lime zest (from the limes for the juice)

Crust:

• 8 sheets of gram crackers
• 1/2 stick of light butter

Melt the butter, add crushed gram crackers. Press into a 8" pie pan, and bake at 375 until light golden brown, about 7 min. Beat all ingredients together for the filling, pour into slightly cooled pie crust. Continue baking between 15-20min, until done. Cool and enjoy!

 



 

The eggplants and tomatoes from the garden have been AMAZING! I can't keep up, and Aidan goes bananas over the sauce. I figured out that if I put the tomato sauce on anything, and I mean ANYTHING he eats it! My little guy is a freak for the sauce, LOL!

 

 

Home grown garlic, looking pimp...and tasting even better.

 

 

 My eggplant parm looks a bit odd because it is coated in oat bran and ground fresh herbs. It looks strange but it was fantastic.

 

 Sauce and parm recipe coming soon, I've been making mad crazy amounts of sauce and I will be writing down what I do soon enough to share. 

 

 Little man approved.

The Big 3: Sunshine, Food & Family

 Aidan has been enjoying summer immensely!

The broccoli was just screaming at me, so I took it out of its misery and prepared it proper.

 Spicy broccoli & baked tofu with cashews over buckwheat noodles

 

I didn't take measurements of what I put in this dish, but the ingredients for the sauce are;

vegetarian hoisin sauce

sesame oil

ponzu

tamari

sriracha

fresh garlic, ginger & shallots

arrowroot used to thicken the sauce

The firm tofu was baked and marinated in olive oil, grade B maple syrup, and soy sauce, then tossed in the broccoli & sauce.

Too legit to quit

Roasted vegetables from Aidan's garden- kohlrabi, butterbush squash, yellow squash- in olive oil, fresh rosemary, oregano, and thyme.

Cucumbers and tomatoes from Aidan's garden, feta, sumac, red wine vinegar, lemon juice, salt & pepper

Cheery tomatoes, fresh mozz, and basil from the new mama's garden


"Potatoes Anna", a traditional recipe, named after a beloved 'lady of the night' from Europe


Homemade bread, from chef Big J


perfectly cooked salmon, thanks Doc!


Aidan attacking the salmon, atta boy!

Perfect Peanut Butter Cookies - Gluten free



These cookies are chewy, cake-like, and delightful. They contain no gluten because they are made with peanut flour, which can be purchased at Trader Joe's or health food stores. The batter is the most fantastic substance you could ever get your grubby hands on, it tastes unbelievable. The peanut flour instantly turns into a silky peanut buttery mixture when liquid is added. You will love these cookies, and you will make them again and again...or else!

This is a small recipe, because I didn't want to make too many- because trust me, you can't stop eating them.

• 1 1/2 cups peanut flour
• 1 stick of softened 'light' butter
• 1 egg
• 1 cup brown sugar
• 1/2 cup semi sweet chocolate chips
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla
• pinch of salt

bake at 375 for 15-20mins.- check them often, do not over cook!