Fried potatoes and cheese sauce!

This is a more grown-up version of a comfort food favorite.

The scallions and garlic parmesan sauce make these sophisticated and pleasing on many levels.

Creamy sauce, crunchy potaoes, and the fresh burst of flavor from the scallions.

Start by chopping small red skin potatoes in quarters.

Wrap in aluminum foil loosely.

Bake in a 350 degree oven for an hour or until soft.

Remove from oven and fry potatoes in a hot skillet with about 1/4 inch of oil and a large chunk of butter for flavor.

I added crushed red pepper flakes for a little heat!

Fry until crispy.

These came out a little lite. I would’ve like to cook them some more but my crowd was hungry!

While the potatoes are baking I made the cheese sauce.

I combined 1/2 cup shredded parmesan to about 1 1/2 cups half and half and about 5 cloves of crushed garlic.

Allow everything to come to a boil and remove from heat and pour over the potatoes and garnish with fresh scallions!

This is a new family favorite and a great side dish for any meal.

I love eggplant and I love basil!

This recipe combines my favorites along with cheese and the crispy fried goodness of eggplant in olive oil!

This is basically eggplant parmesean but with basil pesto instead of red sauce.

I also did not use ricotta cheese.

This was easy and so rich and delicious that I can’t wait to make it again!

Ingredients

2 large eggplants

2 large eggs

1 cup flour or Italian style bread crumbs

3 cups mozzerella cheese

1/2 cup parmesean cheese

1/2 cup heavy cream

2 eggs

1/2- 3/4 cup of basil pesto

a pinch of nutmeg

salt and pepper to taste

Method

Begin by dredging the sliced eggplant in the eggwash and flour.

I added slices of fresh basil to the 2 eggs for an extra bite of flavor.

Fry the slices until light brown and crispy and set aside.

Combine the pesto, heavy cream and nutmeg and mix well.

Coat the bottom of a large baking dish with the pesto cream mixture..

Place a layer of the fried eggplant on the bottom of the dish.

Combine the cheeses and 2 eggs and mix well and layer on top of the eggplant.

Then add another layer of the pesto and cream mixture.

Just keep douing this until you run out of ingredients.

Bake at 350 for about 30 minutes or until golden and bubbly!

This light tomato, red onion and basil salad complimented the cheesy richness beautifully!

This kale soup is so simple, so delicious, so nutritious and so inexpensive that it would be just wrong not to share it!

This recipe comes from the Aunt of this guy; my “Cooking Buddy”.

The family comes from Albania and learning about a new cuisine has broadened my own cooking repetoire, especially when it comes to vegetables.

I have gained a new perspective on preparing and serving food and learned how to create complete meals from very simple ingredients.

The ingredients for this soup are: Kale, potato, onion, garlic and celery, olive oil and yogurt . With salt and pepper to taste.

We garnished with sheep milk feta cheese and fresh green onion.

A hearty wheat bread truly rounds out this meal.

I will make this a part of my regular rotation of dishes around here, to be sure.

And I would like to experiment with vegetable stock, which we didn’t use.

I had my doubts about the lack of broth but I was pleasantly surprised by how flavorful the soup was without the added boullion.

And considering that most boullions contain MSG, sugar, sodium and other unnatural and unneccesary processed ingredients, it is nice to know that I don’t need to have homemade stock handy or run out to pick up something at the store when I want to make this soup.

The other thing that I like about this soup is that the olive oil and yogurt are added at the end of cooking.

From a nutrition perspective this helps to maintain the health benefits and maximum flavor of the yogurt and the olive oil.

Method

The process begins by boiling 1 large yellow onion and about 5-6 cloves of garlic.

We’re garlic lovers around here so I tend to use twice what I recommend at times!

I had 2 large baking potatoes which I chopped and added to the boil.

I then cleaned and chopped 2 large heads of kale and added them to the boil. Curly Kale worked well but I would have preferred Lacinto Kale.

I then chopped 4-5 large celery stalks and added these to the boil, as well.

I cooked this mixture until everything became soft and wilted.

Now, I was supposed to drain the water and pour the veggies into the food processor but I didn’t know that, so I just pureed everything together.

The cooking water was included and amounted to about 2-3 cups.

I put the pureed mixture into a large pot and continued to cook at medium heat for about 15 minutes.

We then added about 1 cup of olive oil and about 1 to 2 cups of yogurt.

We served this with some crumbled sheep milk feta and freshly cut green onion.

Salt and pepper to taste.

Don’t hate me!

We should all eat more cabbage.

It’s inexpensive and one of the healthiest foods on the planet.

I like to make a big pot of this and have as my go to dish all week long!

I also add stuff to it like cheese and other veggies. I eat it with whole wheat bread or brown rice.

This dish is so simple yet so delicious you may just find yourself addicted…as I am!

For those of us avoiding simple carbs, these tender cooked cabbage “noodles” make a nice substitute for the real thing.

The shape and texture satisfies noodle lust!

Simply chop a head of cabbage; I always use 2 and 2-4 tomatoes and sautee in a large deep pan with olive oil.

When the cabbage is tender add the tomatoes.

When everything in soft add the balsamic; enough to add color.

You can also use canned tomato sauce or diced tomatoes. Make sure that they are unseasoned.

Unseasoned tomato paste would work as well.

Cover the pot and allow to cook for 2-4 hours on medium to low heat.

Add salt and pepper to taste.

I add flakes of crushed red pepper at the end and garnish with sheep feta and hot sauce!

This is so tasty! So healthy! and soooo addictive you won’t believe me until you try it!

Although I am not a fan of “fake meat”; TVP, or any other ersatz animal products I must admit that Texurized Vegetable Protein works really well in this chili.

The secret to this amazing chili is the copious use of fresh cilantro! Added at the end of cooking to ensure fresh and intense flavor.

I also soaked the TVP in vegetable broth for and hour or so before adding it to the chili. This adds flavor to something which basically tastes like cardboard. The good thing is that it soaks up the flavors of everything around!

Ingredients:

1/4 cup olive oil
2 green peppers
1 red pepper
1 yellow pepper
1 sweet onion
5 cloves garlic
4-5 Tbspns chili powder
2 cups TVP soaked in broth or water then drained
1-1/2 cups fresh cilantro chopped
2 cans diced tomatoes
4 cans dark red kidney beans
Salt and pepper to taste

This recipe provided chili for a crowd. You can always adjust the amounts and vary the beans to include your favorites.

I also missed an opportunity to add fresh corn!

Method:

Soak the TVP in 2-4 cups of broth or water
Sautee the veggies in 1/4 of olive oil until soft
Add the tomatoes, beans, and TVP
Allow to cook for about an hour on medium heat and add the fresh cilantro
Allow to cook for about another hour then serve with cornbread or rice or anything you like!

Sauteeing the TVP with the veggies adds more flavor.

Nothing says comfort food like macaroni and cheese.

And there is no reason to resort to boxed products when homemade cheese sauce is so delicious, nutritious and easy!

Experiment with your favorite cheeses and get creative.

This recipe is the basic cheddar cheese sauce that we all remember.

There is a way to make this old favorite healthy and hardy with quality ingredients.

This cheese sauce starts with a basic roux and shredded cheddar cheese.

Roux
1 stick of butter
2-3 Tbspn flour
1 cup of half and half or whole milk

Melt the butter in a sauce pan over medium heat.
Add flour and allow it to bubble and cook for a few minutes
Then add milk creating a smooth and creamy sauce.

Cheese Sauce

Add to the Roux,
1 and ½ to 2 cups shredded cheddar cheese
A pinch of Nutmeg
Salt and pepper to taste.
And add enough milk or half and half to reach the desired consistency; which should be creamy and not too thick, approximately the thickness of heavy cream.

Stir over low heat and allow to cook into a creamy, rich sauce.

Stir in cooked whole wheat shells or the macaroni of your choice.

This is the basic sauce. To the roux you can add any cheese you like.

You can also add ingredients like crushed garlic, capers sautéed onions, mushrooms, fresh green onions or sautéed leeks.

The list is endless.

Macaroni and cheese can go from simple and familiar to gourmet and sophisticated in no time.

The most important ingredient is your imagination!

I don’t know why I’ve always been so intimidated by risotto.

Arborio rice seemed exotic and complicated.

Like most people I assumed that it meant hours standing at the stove; stirring, demanding an almost psychic sense to determine when it is ready.

Well it couldn’t be further from the truth.

This dish is fast and easy and virtually full proof.

I’d say that about 45 minutes is all that you need to have this dish prepared.

Ingredients:

2 cups risotto Arborio rice

8-10 cups water or vegetable stock

Method:

In a deep skillet toast the risotto in about 1/4 cup of olive oil.

Add 4 cups of liquid and allow to simmer slowly until most of the liquid is absorbed.

Then cup by cup add the remaining liquid as it is absobed by the rice while stirring.

Stirring brings out the starch and creates the creamy texture for which this rice is known.

In a seperate skillet sautee shrimp asparagus and scallops in butter and crushed garlic.

Add to the risotto and mix well.

You can add about 1/4 ohf heavy cream and parmesan cheese if desired.

Sliced peppers go well with eggplant dip which is light and garlicky!

I couln’t help but to end this meal with a little Dulce de Leche Cheesecake!

My friend Mark is great at finding work for me.

Especially recipes that he wants to try when I make them!

His latest find was Green Goddess Rice which he discovered on a cooking channel while on call at the hospital.

Ingredients

2 Avocados
3 Cups cooked rice
1/2 cup Olive oil
3 Cloves crushed Garlic
1 cup chopped Basil

That was all I got from him.

I cooked the rice

Processed the other ingredients while the rice was cooking then mixed everything together and served warm.

This is my new favorite way to eat rice!

I love avocados and basil.

I can also see making this with Cilantro which I will soon try and serve with spicy Jalepeno beans.

I served this dish with sheep feta, olives and fresh avocados.

Divine indeed!

The secret to the delightful flavor of this dish is the roasting!

Roasted garlic, eggplant, rep pepper and sauteed leeks create a richness that makes this similar to a pate in texture and flavor.

This recipe is also full of nutrition. Lentils are hardy and full of protein and fiber.

This is also light and when spread on whole wheat or flax crackers leaves you satisfied yet not full.

It is also easy to make and can be whippped up on short notice.

Ingredients

1 medium eggplant
1 cup lentils
1 glove garlic
1 medium leek
1/2 cup olive oil
1 bunch cilantro
1 lime
1 roasted red pepper
Salt and pepper to taste

Method

In a 350 degree oven wrap in aluminum foil the eggplant cut in half with a drizzle of olive oil on the flesh.

In a clay roaster or aluminum foil wrap the garlic and place in oven to roast.

Both should take no more than 30-45 minutes.

In a pan add a drizzle of olive oil to sliced leeks and sautee until translucent.

Cook 1 cup of lentils in 2 cups of water until tender.

When everything is done and cooled for handling, place in the food processor.

Add the cilantro and puree.

Add enough olive oil to create the texture you desire.

For a creamier dip; just add more oil.

I then chopped the roasted red pepper, very fine, and folded it into the finished mixture.

I wanted little “pops” of sweet juicy flavor and the texture contrast.

I, also squeezed some lime into the finished dish and then gave it a good mixing.

Serve with your favorite crackers or breads or even crudites.

The original Freddy was happy to join the ladies for cocktails and conversation in Shelly’s beach cottage.

Freddy as seen by artist Shelly Valisiades; respledent in a rainbow of color.

Bright and cheerful best describes Shelly’s nest.

Me, the writer, my two daughters and the Ballerina!

Every corner is filled with color and energy.

Knowing that Shelly’s forte is painting I brought the roasted garlic and white bean dip with French bread toasts.

2 cans of white beans
1 bulb roasted garlic
1/2 onion sauteed in olive oil
olive oil; about 1/4-1/2 cup

Place everything in the food processor until velvety and creamy.

Easy-peasy instant friends!

Shelly puts her heart and soul in everything she does.

Every nook is filled with love.