Oven Fried Eggplant

OVEN FRIED EGGPLANT

Eggplant, sliced into 1/2-inch rounds
Italian bread crumbs
Olive oil cooking spray (I used Pam)

Preheat oven to 375. Coat a cookie sheet with a layer of cooking spray.

Pour bread crumbs in a plate. Bread both sides of the eggplant rounds. Place on the cookie sheet.

Spray the tops of the eggplant evenly with cooking spray (I used a good bit).

Bake for 15-20 minutes. Flip the rounds over and spray them again with cooking spray. Bake an additional 15-20 minutes.


Serve as is or:
1. Use to make eggplant parmesan (tomato sauce, mozzarella, parmesan)
2. Place on bread with eggplant parmesan ingredients to make a sandwich


Eggplant equivalents:
1 medium = about 1 1/2 lbs
1 medium = 4 to 6 servings
1 lb = 3 to 4 c. diced

GF Italian Bread Crumbs Copycat

ITALIAN BREAD CRUMBS COPYCAT

3/4 c. GF cracker crumbs (I used Rice Thins) OR 1 c. GF bread crumbs
1/2 tsp. salt
1/2 tsp. parsley flakes
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. sugar
Dash oregano

Mix together. Store in a cool, dry place.

Cornbread Base

CORNBREAD BASE

1 1/4 c. GF flour
3/4 c. cornmeal
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. milk (I use coconut milk)
1/4 c. olive oil (plus more for topping, optional)
1 egg, beaten

Preheat oven to 400. Grease pan (8-inch, 9-inch, or (my favorite) cast iron skillet). Mix together flour, cornmeal, sugar, baking powder, and salt. Add milk, oil, and egg. Stir until combined.

Pour batter into pan. Top with a thin layer of olive oil. Bake 20-25 minutes or until cooked through. You can turn on your broiler for a few minutes to brown the top well.

*This is good as is, but get creative! Here are some ideas:
1. Corn dogs - add (whole or sliced or chopped) hot dogs to batter. Mix mustard into the batter. You can also add chopped onions or onion powder. I use 4 hot dogs per half recipe of cornbread and bake in my small cast iron skillet.
2. Mexican cornbread - add any combination of ground beef, chicken, diced green chilies, shredded cheese (cheddar, colbyjack, pepperjack, or preshredded Mexican blend work well!), cumin, onion powder, garlic powder, chili powder


Recipe by weight:

200 gr King Arthur gluten free flour
108 gr Quaker cornmeal
50 gr sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. milk (I use coconut milk)
1/4 c. olive oil (plus more for topping, optional)
1 egg, beaten


Including this since I'm usually only cooking cornbread for hubby and me (the boys react to corn products so I make them something else when we eat it)...

Halved:

100 gr flour
54 gr cornmeal
25 gr sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 Tbsp. olive oil
1/2 egg

Creamy Honey Mustard Salad Dressing

I combined a few different recipes to come up with this super yummy creation! And it's so easy to remember how to make it!

CREAMY HONEY MUSTARD SALAD DRESSING

3 parts mayonnaise
3 parts olive oil
2 parts dijon mustard
1 part honey (I use a good local honey)
Salt to taste

Whisk together and chill.

For 2 c. yield:

147g mayonnaise

141g olive oil

105g mustard

74g honey

Mexican Salad Dressing

MEXICAN SALAD DRESSING

2/3 c. sour cream
1/2 c. salsa
1 tsp. chili powder
1/2 tsp. cumin

Combine and chill.

Caesar Salad Dressing (egg free)

CAESAR SALAD DRESSING (EGG FREE)

2 Tbsp. lemon juice
1/2 Tbsp. finely minced garlic
1 tsp. worcestershire sauce
1 tsp. dijon mustard
2 Tbsp. olive oil
1/4 c. yogurt (or sour cream)
Salt and pepper to taste

Combine and chill.

Cold Cucumber Soup

COLD CUCUMBER SOUP

1 lb cucumbers, seeded and sliced (preferably english)
1/2 tsp. salt
1 1/2 c. plain yogurt
1 green onion, chopped
1 small garlic clove, minced
1 1/2 Tbsp. fresh dill, minced

Place cucumbers in a colander over a plate or bowl. Sprinkle with salt and toss. Let stand for 30 minutes. Drain and discard liquid.

Add all ingredients to a food processor. Process until desired smoothness. Serve cold.

*This is best when it's made ahead of time, especially the day before!