Mayonaise

My stepdad bought this wonderful sounding mayonaise with cracked pepper, but it's got so much cracked pepper that you can hardly stand to use it in anything. But I have found some things I like it in. Here's my recipe for this semi awful condiment.

Tuna Fish Melt

1 can water packed tuna fish
1 tablespoon cracked pepper mayo
1 medium tomato
2 slices swiss cheese
2 slices bread
cooking spray

knife
tablespoon
can opener
plate
small frying pan

1. Open and drain tuna fish, give to water to whatever animal is making themselves pesky.
2. Dice tomato so it looks like relish, mix into tuna fish, then mix in mayonaise.
3. Take one slice of swiss cheese and put over each piece of bread so the tuna goes in the middle.
4. Spoon tuna mix onto bread.
5. Spray the frying pan and cook sandwich until bread is light brown and the cheese squeezes out the side.

and because probably no other culture does something so unhealthy to their   serving of omega-threes, I'll say haga chic los dedos.

Baked Eggplant Parmesan -

I have two thoughts for tonight, either I'm really bad at baking eggplant or it's better fried, and I need to stop adding extra calories to my meals, even veggie calories. I took baked eggplant parmesan, and immediately added shredded carrots, extremely diced broccoli, and smattering of frozen spinach to my spaghetti sauce. The recipe said cut the slices of eggplant to a half inch thick, I cut them thinner. Spray both side of the pieces with cooking spray, and coat with bread crumbs. Then bake at 450 f for 30 minutes, remove tray and spread mozzarella cheese, put back in oven for two minutes. Heat your favorite spaghetti sauce on the stove top and serve three slices of eggplant with 1/2 cup of it for each serving.

Burgundy Cream Vegetable Noodles

I usually harp on, try, and enjoy making everything from scratch but I only had fifteen minutes to get dressed, cook, and pack for an overnight. So I used tomato soup as the base for spaghetti sauce, and left over roasted asparagus, and quick cooking egg noodles.

1 can ready to serve Cambell's tomato soup
1 table spoon burgundy wine
1 table spoon cream cheese
chives and parsley to taste

1 1/2 cups egg noodles
roasted vegetables: asparagus, mushrooms, peppers, broccoli, spinach
(mix any or all)
olive oil

2 sauce pans
1 tablespoon
sieve
cork screw
1 mixing spoon

1. If your starting with raw vegetables drizzle with olive oil and put in the oven. (or take cooked out of the fridge.)

2.  Pour soup into one of the sauce pans, drop in tablespoon of cream cheese, using same tablespoon pour in the burgundy. Mix in chives, and parsley over low heat.

3. Start at the same time the boiling water. Put in a pinch of salt. When the water starts boiling pour in noodles.

4. Remove vegetables from oven when tender, drain the noodles and mix both with the sauce.

Roasted Mushroom Asparagus Parmesan

Yum, yum, yum, yum, I had asparagus that I needed to cook immediately before it went bad. I'm now obsessed with this nutrient rich fern. Meals should be a slice of Elysium and asparagus, mushrooms, and peppers would bring Hades to the table.

1/2 lb. asparagus

6 button mushrooms

1 1/2 cups milk

1/3 cup grated parmesan cheese

4 cups cooked spaghetti
1/4 fresh red pepper
1 tsp. garlic
sweet basil
chives
parsley
pepper
salt
olive oil
flour
shredded mozzarella cheese

knife
fork
sieve
sauce pan

frying pan

glass stove pan

1. Preheat oven to to 450 F.

2. Remove woody stems, chop asparagus into 1'' sections, chop mushrooms and julienne peppers.
3. Mix into glass pan, toss with olive oil and cracked pepper, place in oven for about 30 mins.
4. Set water to boil and leave spaghetti to cook in sauce pan.
5. Blend garlic, basil, chives, and parsley and pour milk over it in frying pan.

6. Turn heat on low, slowly stir in all the parmesan, when warm blend in flour until thick.

7. Drain spaghetti, and plate vegetables, pour cheese.

And have a warmed over heart attack.

No groceries for a year

I've heard about this challenge and would love to be able to do this. This year my garden provided for about six of my meals and Mrs Tuttle's provided a few others. I collected eggs, apples, tomatoes, eggplants, blueberries, and blackberries. I want room to plant more, and may have found a way, the volunteers at the Live and Let Live Farm, can help in their organic garden and take home both knowledge and food. I wonder if I'll ever be able to make things like egg drop soup, minus the salt, directly from my own yard.

Egg drop soup

2 large eggs
3 cups water
parsley
chives
salt

optional: corn or mushrooms

pot
measuring cup 

1. Turn on stove burner, combine all the water; parsley, chives, and salt to taste.
2. Let water boil for five minutes.
3. Crack open eggs, drop them in and stir.

http://www.liveandletlivefarm.org/

Asparagus

I cooked Asparagus Officinalis or very obviously those yummy green stalks that pop up in spring and have charmed people since the time of De re coquinara to the George Foreman grill cookbook. I was going to pick the unused Asparagus from Rob's garden next year for my mom, but hey she decided to forfeit the treasures from my gathering sessions. So anyway I've decided to cook Asparagus again, again, and again. My recipe last night was soy sauce, chopped cashews, sesame and flax seeds. I added the cashews to obtain protein because I didn't know Asparagus carried protein in it's very cells.

Soy crusted Asparagus

1/2 pound fresh Asparagus
1/4 cup cashews
sesame seeds and flax seeds to taste
3 tablespoons soy sauce

1 medium sauce pan
measuring cups
knife
wax paper
cookie tray

1. Preheat the oven to 150 F.
2. Clean, steam, and cook the asparagus until just soft.
3. Finely chop the cashews.
4. Add the cashews, and seeds to the covered cookie tray and put in the oven.
5. Mix cashews, and seeds with the Asparagus, drizzle with soy sauce.

Stuffed Italian Eggplant

1 large Eggplant
1 small tomato
2 button mushrooms
2 tblsp olive oil
parsley
salt
pepper
mozzarella
pairing knife
oven safe dish
spoon

Preheat oven to 350.

Cut the eggplant into circles, and peel.

Core every piece leaving a little at the bottom.

Dice the tomato, and mushrooms.

Drizzle with olive oil and garnish with parsley, and mozzarella.

Cook for 25 minutes, serve.