Asian Roasted Veggies

30 01 2012

Cut up radishes, red pepper, and green onions and toss in peanut oil.
Roast in oven at 425 degrees for 15 minutes.
Cut up pok choi, mushrooms & other softer vegetables and toss in
peanut oil.
Add to roasted veggies and roast again for 5 minutes.
Roast sesame seeds in dry pan on stove top on low heat for 3-5 minutes.
Remove vegis from oven and toss with roasted sesame seeds and soy
sauce to taste.

Butterscotch Zucchini Bread

30 01 2012

3 eggs

1 cup oil

2 teaspoons vanilla

2 cups sugar

2 cups grated zucchini

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

½ teaspoon ginger

½ teaspoon nutmeg

¼ teaspoon baking powder

½ cup rolled oats

1 package (3.4 ounce) butterscotch pudding mix

½ cup raisins or dates

1/2 cup walnuts

Mix all ingredients together. Pour into 2 greased pans. Bake 1 hour
at 350 degrees.

I can testify to how delicious this recipe is! This recipe came from Rhonda Steele-Italiano and it is fantastic!

Easy Eggplant Parmesan

30 01 2012

This recipe is flexible and you can make as much or as little as you like.

Peel and slice eggplant in 1/2″ slices. Heat 1-2 Tbls olive oil with 2-3 cloves minced garlic. Dip eggplant slices in scrambled egg, then dredge in flour. Fry in oil. Lay in baking dish. Pour a jar of premade spaghetti sauce over the eggplant. Sprinkle with Parmesan cheese. Bake at 350 for about 20 minutes. Sprinkle with grated mozzarella cheese and bake for another 10 minutes. Easy and yummy!