Easy eggplant and carmalized onion pizza

Ingredients:

1 tube biscuit dough (Pillsbury or a store brand)

1 eggplant 

1 sweet onion

1-2 grilling sausages (chicken, pork) OPTIONAL

4 gloves garlic

1 tbsp salted butter

1/2 cup olive oil

1 tsp oil

1/4 tsp salt plus more to taste

1 cup shredded mozzarella 

2 springs fresh rosemary, leaves removed for use (toss the woody sprig)

1.  Get your eggplant in the broiler.  Slice your eggplant into 1/4 inch tick rounds.  Line a jelly roll pan with parchment paper. On the parchment paper place your eggplant round, liberally cover with 1/2 oil (less a 1 tsp or ao for later).  Slidebthe eggplants around in the oil to make aure both sides are covered in some oil.  Salt the eggplant to taste.  Broil for 6-10 minutes per side (depends in how hot your broil is) until eggplant has a light toast to it.

2.  Meanwhile get your onions going.  Cut an onion in circles, then in half.  Cook in a frying pan with the tbsp butter and 1/4 salt on med to low heat watching constantly until carmalized (light brown, not burned).  If you are adding sausage, then when the onion is translucent but not light brown, add sausge chopped into circles to the onion and saute with the onion for the rest of the sauting time.  Chop your garlis into larger circles (rough chop for larger chunks, you want to taste it).  Once rhe onion is cooked, add the garlic and saute 2 more minutes then take off heat.

3.  Prepare your 16 inch round cast iron skillet for baking your pizza (if you don't have one, then a jelly roll pan or casserole dish will do, approximately 12 by 16 or 14 by 14).  Line your skillet woth parchment paper.  Take some butter and grease the parchment.  Take out all the biscuit and flatten each one and fit it into the pan so it comes together as one dough.  Brush the dough with the remaining olive oil.

4. Now let's top that pizza!  First spread the mozzarella, neat layer of eggplant to cover the whole pizza (use it all), now cover with caramelized onion mixture, finally sprinkle evenly the fresh rosemary.  

5.  Bake at 430 degrees for 19-24 minutes until crust is lightly browned at edges.  Slice and enjoy.

Asparagus Salad

Peanut Butter Ramen Noodles with Veggies

Peabut Butter Noddles with Ramen

Ingredients:

1/2 Tbsp. Seasame Oil

2 Tbsp chopped garlic

1 chopped bell pepper

1 chopped zucchini

Honey roasted peanuts for topping (opt)

4 packages ramen noodles (discard seasoning).  

Cook noodles in boiling water according to instructions.  Meanwhile make your sauce.

Sauce:

1/2 cup peanut butter

1/2 tsp ground red pepper flakes

2 1/2 Tbsp soy sauce

1 Tbsp Garlic rice wine vinegar

2 Tbsp honey

Mix all sauce ingredients in large saucepan until incorporated and hot.  Mix hot noodles with sauce to coat.    Set aside in serving bowl.  In same pan, add seasame Oil and garlic and veggies, and cook for 1 minute (just to warm).  Add ramen back to pan and stir to mix.  Put in serving dish.

 Can also add sauteed chicken or shrimp.  Add more pepper to taste.  Top with peanuts

 Serve hot (also good cold).

Simple White Breadmaker Bread

Easy Breadmaker Bread

Ingredients:

3 1/2 cups flour 

3 Tbsp. sugar

2 tsp. dry quick acting yeast

1 Tbsp. salt

1-2 Tbsp. salt free seasoning of choice (or minced fresh garlic)

3 Tbsp. butter cut into slices

1 1/3 cu warm water

Directions:

Put in the Bread Maker in this order, and set to "Basic" cook setting and start.  Serve warm, with butter.

Crockpot Eggplant Gram Masala

Crockpot Eggplant Gram Masala

In crockpot place all ingredients:

1 eggplant thinly slices into strips

1 sweet onion chopped

1 red bell pepper chopped

3 cloves garlic chopped

1 tsp fresh ginger chopped

2 tsp ground coriander

2 tsp. Paprika

2 tsp. Tumeric

1 tsp. Gram masala

1 can diced tomatoes

1 can chick peas with juice

1 tsp. Salt

1 tsp. Chicken Bouillon

Cook 4 hours on high or 8 hours on low.  Add 1/2 can coconut milk and about 1/2 cup greek yogurt.  Serve over rice or coconut rice.  Enjoy hot.