Cooking with Mrs Sea Monster

September 23, 2009

Fried Squash Patties

Grated yellow squash, 3

1 egg

½ to 3/4 cup flour

onion, grated

Mix all ingredients together in a bowl. Flour amount depends on how watery your onion and squash are. This should form a thick batter. Melt butter in a skillet. I would tell you how much, but I don't know. I just add more butter as needed to cook the patties. When both sides are golden brown remove and cool either on a baking rack or on a plate with paper towels. While hot sprinkle on some salt and pepper to taste.

I know this isn't the most exact recipe of mine, but considering my family has never used a recipe for this I don't think I did too bad. I'm in a squash mood right now, so I thought I'd share this so someone else can enjoy the fried goodness for me. ;)

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September 17, 2009

Tortellini with Fresh Vegetables

from Betty Crocker mobile app

Ingredients

1 package (9 ounces) refrigerated cheese-filled tortellini
1 tablespoon olive or vegetable oil
1 medium bell pepper, cut into 1-inch pieces (1 cup)
2 cups chopped roma (plum) tomatoes (6 to 8 medium)
1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic salt

Directions

Cook and drain tortellini as directed on package, using 3-quart saucepan. Wipe out saucepan with paper towel; wipe dry with paper towel.
Heat oil in same saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
Stir in tomatoes, zucchini, Italian seasoning and garlic salt. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender.
Stir in tortellini. Cook 2 to 3 minutes, stirring occasionally, until hot.

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Whole Wheat Carrot Cake

This is, by far, the best carrot cake I've ever had. DH and I find it plenty sweet without the icing, but I included the icing in the recipe.

Whole Wheat Carrot Cake

Recipe from King Arthur’s Whole Grain Baking cookbook. Thanks Nates on OHO for sharing!

Ingredients

· 2 nine inch round cake pans or one 9x13 inch baking pan

· 4 large eggs

· 1 ½ cup vegetable oil

· 2 teaspoons vanilla

· 1 ½ cups white sugar

· ½ cup packed brown sugar

· 2 cups whole wheat flour

· 2 teaspoons baking soda

· 1 ½ teaspoons baking powder

· 1 ½ teaspoons salt

· 1 tablespoon cinnamon

· ½ teaspoon nutmeg

· 2 ½ cups finely grated carrots

· 1 cup chopped pecans or walnuts

· 1 cup shredded or flaked coconut sweetened or not (optional)

· 1 8 ounce can crushed pineapple, drained

Directions

Grease and flour your pans. Preheat over to 350*F.

Beat eggs with an electric mixer and add oil while it is running. Add vanilla then sprinkle in the sugars. You will have a thick, foamy mixture.

Wisk flour, baking soda, baking powder and spices together in a bowl. Add the dry ingredients to the wet ones. Mix to make a smooth batter. Add carrots and nuts then the coconut and pineapple. Pour into pan(s).

Bake for 35-40 minutes for 2 nine inch rounds or 45-50 minutes for a sheet cake (9x13 pan). Bake until tester inserted into the center comes out clean. Because it’s whole wheat it won’t “spring” when you press down, so don’t test doneness this way. Cool completely.

Frosting: Mix a box of powdered sugar, a stick of butter, a block of cream cheese, some vanilla, and a tiny bit of milk. Or use store bought cream cheese frosting.

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Eggplant Parmesan

Eggplant Parmesan

Recipe from Mike’s Famous, featured on Throwdown with Bobby Flay.

Ingredients

· Oil

· 2 large eggplants

· All-purpose flour

· 4 eggs

· bread crumbs

· 1 quart marinara sauce

· 8 ounces sliced mozzarella cheese

· 4 ounces grated Romano cheese

Directions

Preheat oven to 350 degrees and heat oil in large pan.

Peel the eggplant and slice into ¼ inch thick slices. Coat each side of the eggplant with flour. In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat each side. Then taken your bread crumbs and do the same to coat both sides. Once the oil is hot, put the eggplant in the hot oil and fry until golden brown.

Once all the eggplant has been fried, get a rectangular baking pan and start layering by adding the marinara sauce to the bottom of the pan, then the eggplant, more sauce, fresh mozzarella, Romano cheese, and continue to layer until you have reached the top of the pan. Top off with sauce, mozzarella, and grated Romano.

Place the eggplant into the oven and cook for 20-25 minutes.

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