Buttery Garlic & Basil Smashed Potatoes

These are delish and so easy.  I just made this recipe (it's more of a side dish) up one night when I opened my fridge and saw a bag of cute yellow tiny potatoes looking back at me.

I boiled them up with the skin on and then smashed them with a hand masher with some thick pieces of butter, pressed fresh garlic, salt, pepper and some fresh basil.

Scalloped Tomatoes

My friend Colleen passed along this yummy veggie recipe to me.  It's an Ina Garten (the Barefoot Contessa) recipe and it is delicious and super easy.

Since our little container garden is thriving right now, I was able to use all of our homegrown tomatoes that were currently ripe plus one huge Jersey tomato I purchased for the recipe.  We also have tons of basil too which was needed.

I altered the olive oil and bread type to make it a bit healthier.  Here it is:

3 Tbsp.  olive oil
2 cups healthy bread ( I used sprouted sesame Ezekiel sandwich bread), cubed
2 1/2 lbs. tomatoes, diced
3 cloves minced garlic
2 tbsp. sugar
2 tsp. salt
1 tsp. pepper
1/2 cup basil leaves, chopped
1 cup parmesan cheese (I omitted this altogether)

Preheat oven to 350.  Heat olive oil in Dutch Oven and add bread crumbs, stir well and cook until toasted on all sides, about 5 minutes.

Meanwhile, combine the tomatoes, garlic, sugar, salt and pepper in a large bowl.  When bread is toasty, add the tomato mixture in and cook, stirring frequently, about 5 minutes.  Remove from heat, stir in basil  (top with cheese if desired) and cook in oven 35-40 minutes until bubbly.

Lentil Stew

I have kind of perfected this recipe of mine.  It's so healthy that it is surprising that it tastes so darn good!  If you want to make it more of a soup, just add more broth.

1 large vidalia onion, chopped
2 cloves garlic, minced
1 large sweet potato, peeled and cubed
1 large zucchini, cubed
1 large red pepper, chopped
olive oil
salt & pepper
1/2 bag red lentils or small green lentils
1/2 jar marinara sauce or 2 cans diced tomatoes
approximately 4 cups vegetable broth

Saute onion and garlic in olive oil for a few minutes in a large pot.  Once they begin to soften, add the sweet potato and red pepper and saute just a few minutes before adding the zucchini.  Saute a few minutes more then add the tomato sauce and the lentils.  Stir well then start adding vegetable broth.  You should add enough so that the lentils are submerged plus maybe another inch.  Stir well, cover and bring to just a boil.  Reduce heat a bit and let simmer for about 40 minutes until lentils and all veggies are soft.  Be sure to watch the liquid content as it cooks, you may need to add a bit more broth here and there.  Adjust the seasoning by adding salt and pepper if needed at the end.

Eggplant Mash

Well, since it's been a full year since I've posted here, I figured it's time to start up again!

I don't eat meat so these Meatless Monday posts will be easy for me.

Here is my favorite way to enjoy eggplant.  I adapted a recipe I found online to make it my own and have since called it, for lack of a better name, Eggplant Mash.  It doesn't sound appetizing, I know...but it is delicious.  Tastes like eggplant parm without all the fat.

1 large eggplant, peeled and sliced into 2 inch thick circles
2 medium size zucchini, peeled and sliced into 3 inch circles
1 large sweet onion, chopped
1/2 jar marinara sauce
1/2 cup seasoned bread crumbs
1 large clove garlic, minced
1 egg
1 cup shredded cheese, any kind

Place eggplant and zucchini slices in a large pot, cover with water and bring to a boil, and cook until soft.

Meanwhile, saute onion and garlic, some salt and pepper in some olive oil until soft.

In a 8 x 8 casserole dish, spread some marinara sauce on the bottom, about 1/4 of a jar.

When eggplant and zucchini are soft, place in a collander and press out all excess water.  Then transfer to a bowl and add the sauteed onions, 1 egg, bread crumbs, and all but a handful of shredded cheese.  Mix well.

Spread this mixture right on top of the marinara sauce in the casserole dish.  Top with remaining 1/4 jar of marinara and sprinkle that last handful of cheese on top.

Bake at 350 until hot and bubbly, about 30-40 minutes.

Serve with salad and a hunk of crusty bread and butter!