Thanks, I will look into that book and think about my favorite meals. I do love Moussaka so you can start with that.

I found this. I don't think I can make this any easier.

2 eggplants diced
5 tablespoons olive oil
1 large onion chopped finely
4 clove garlic sliced
1 teaspoon sea salt
5 large tomatoes – skinned and deseeded
2 tablespoons tomato purée
1 cup water
1 teaspoon smoked paprika
1/2 teaspoon cayenne
2 tablespoons fresh mint – finely chopped
1 can cooked chickpeas – drained
PREPARATION
Add the eggplant to a large baking tray and toss them in 2 tablespoons of olive oil. Roast on for 30 minutes until browned.
Add the remaining oil to a large pan and add in the onion, fry on a low to medium heat until soft and slightly browning. Add the garlic and cook for a further few minutes.
Next add the tomatoes, tomato purée, paprika, eggplant, and chickpeas. Cook for approximately 20 minutes. Add water if needed. Finally season with salt and the fresh mint.

Maybe sub 5 large tomatoes to a 26 oz? can of roasted tomatoes
I'm not fond of mint--so I would skip this.
Chickpeas are also known as garbanzo beans which is the key ingredient in humus
I'm going to make this but I'll cut everything in half. It won't freeze well and I don't want to eat it all week.
If you are not in a hurry you can do like they do in cooking shows and put each measure ingredient in a bowl and line the bowls up in order.
I love eggplant and it's cheap at Aldi's.

At the farmers market you can find Chinese Eggplant------it looks like a long purple cucumber and has no seeds. Slice it in half inch slices, nuke it for a minute or so, using a paper towel squeeze them dryer, stir fry and when it's almost done`, it might brown a little, throw in some garlic, 1 TB of soy sauce, a drip or 4 of hot sauce, 1 TB or less of honey, AND cooked defrosted shrimp to keep it simple.
Before you serve it, taste it. You don't need to cook it anymore but you can add a little more of the seasoning and taste each time until you like it.

Thanks, I love eggplant also but did not know about the Chinese eggplant. I will try the Moussaka (with the mint) and also the dish with the shrimp, that sounds really good also.

read it again---i may have added more

and now I have to print it again :mmmm:

Eggplant Parm the easy way [now that I'm older I like the taste of the bitter skin]

Cut the EP in 1/2 in slices, nuke and squeeze like before
pan fry in pam olive oil spray [low calories] and garlic
put a slice of cheese on it--provolone, mozzarella or parmasian
put a TB or 2 of tomato sauce on each slice and nuke it again until the cheese melts
[or you could just put a lid on it until the cheese melts and the sauce gets hot--or put the cheese on top of the sauce and broil it to brown the cheese a little]

not as good as mom's but this only takes 10 minutes

I put a slice on a a toasted Italian roll and I do the last nuke on the toasted bottom but you could substitute gluten free toasted bread.

I hate to tell you, but “humus” is soil with a high organic ratio. I know, I know, but I can help myself. :jester:

:mmmm: easy peasy... I like! I could put it on gluten free pizza also.

ohhh,,,, that's very different

You were gone for a bit awhile ago. I am so glad you are back with your culinary ideas, not to mention your humor.:jester:

You're confusing an English word with a culinary term.

Hummus is a Levantine dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic.

Just hummor him.



:D

"Chickpeas are also known as garbanzo beans which is the key ingredient in humus"

Spellcheck said I spelled correctly. Now I need to add CommonSensecheck that would ask me why I would amend my soil with Chickpeas.

It's funny I never cared for Norm Crosby but I thought I would watch his act again 50 years later, maybe more. Could that be right?

Ha ha!:a20:

Hummor is an antidote to all ills.
Patch Adams

I didn't know who he was.

Hunter Doherty "Patch" Adams (born May 28, 1945) is an American physician, comedian, social activist, clown, and author. He founded the Gesundheit! Institute in 1971. Each year he organizes a group of volunteers from around the world to travel to various countries where they dress as clowns in an effort to bring humor to orphans, patients, and other people.[1]

I zap my kitchen sponges to heat them as well; any odors are removed.

What dishes does everyone use to microwave? I prefer hard plastic over glass due to lighter weight, but my old Tupperware sets have developed internal cracks and may not be long for this world. The material in the newer plastic ones seems to be too soft and they'll bubble from the heat.

I wasn't trying to be healthy but used to put a paper towel under microwave popcorn bags because the oil drips out a bit. The paper towels were getting scorched so I thought I'd use a cotton dish towel instead.

Huh. That scorched as well.

I threw the ruined towel into the kitchen trash. A while later I smelled burning and saw that smoke was pouring out of the trash can. I lifted the lid -- dish towel was actively on fire. Put it in the kitchen sink under the faucet. All was well but the house was seriously full of smoke.

Thank goodness you didn't take off for a good reason. It turned out well. Stuff like that happens to all of us.

GREAT PHOTO, GRACIE!!
I use MWO to clean funky smelling sponges or scrubbies. Wet add soap...(ms. clean) then MW for 2.5 to 3 minutes and let it cool.
My dogs eat RAE food that comes in 8oz flats. After dividing and weighing the meat, we warm it for 4 seconds in micro.
See ya.....

Here's another good mw use.

I take a dampened wash cloth and put it in the mw for 30 sec and then on my face right before I put on the shaving cream.

What temperature is the oven?

450 degrees to roast the eggplant---

Thank you making it tonight, I'll let you know how it is.

check it often----they should look like this

https://toriavey.com/how-to/how-to-r...ggplant-cubes/

This old dog is learning some new cooking tricks.

Many thanks, Tom.

This was very good. Not at all like any Moussaka I have ever had but probably healthier. Most Moussaka has meat and potatoes and some kind of cream sauce. I did like this with the chick peas. I will make it again.

great---you'll be a cook in no time----if you check out the glutin free in Aldis, tell me what you like, I'll get it when my son visits.

Earlier today I boiled 6 chicken legs [aldis $2 off]. When the chicken was done I cleaned off all the meat and what ever was left on the cutting board went back into water, added bay leaves s&p and turned it into stock.

For Dinner I fried garlic, green beans and red onions and mixed it in boiled Spaetzle [aldis].

When the kids were in school I used to buy frozen green beans with spaetzle [green giant?] [very little spaetzle] and mix in cooked chicken. They liked it.

I used canned green beans today but fresh or frozen would have been better.

Awhile ago WD was getting rid of their Lee Kum Kee sauces, I guess. They were BOGO This one was Kung Pau

I don't recall nuking chicken legs before so I gave it a shot. I put some sauce on the plate and brushed on the 4 legs and put another plate over it to catch the splatter.

10 minutes later on high they were 190 degrees
I drained the sauce put new sauce on the center of the plate and they taste great. I was very surprised. Cheap to buy, easy to make, done in 10 minutes.

Next time I'll add steamed broccoli or carrots, peanuts and scallions