Something a little different for lunch today {eggplant casserole}

I don’t have a lot of vivid memories of my childhood but eating this eggplant casserole is one thing I do remember very distinctly.  I remember what it looked like.  I remember the flavor.  I even remember the smell.  I have absolutely no idea why I would remember eating this particular dish but I do.  You would think with such good memories of this eggplant casserole I would have made it for my family.  But I haven’t.  Until today.

I got the urge to make this recipe when I saw these beautiful eggplants at the grocery store. My mom always used the dark purple eggplants in her dish but I wanted to try these.  I think they taste the same!  But it sure was enjoyable looking at these and seeing the beautiful stripes, before cutting them into chunks.

One thing I’m not sure about is why this is called a casserole.  I always think of a casserole as something baked in the oven.  This dish is not.  It is cooked in a skillet on a stovetop. But this is how it is written on Mema’s recipe card so we’re going with it!  No matter what it is named though, this dish is really good and hearty!  I ate one bowl and was completely full.  My youngest even ate some for lunch!

One thing to note, the instructions on the recipe card are pretty vague so I made some assumptions.  One assumption was incorrect.  I talked to mom after all was said and done and found out she usually peeled the eggplant.  I did not peel mine so it stayed in bigger chunks as it cooked instead of breaking down and mixing into the dish completely.  It’s good the way I made it but you need to like eating big chunks of eggplant.  If you peel the eggplant it will break down as it cooks and mix in with the ground beef and onions much better.

Also, the recipe has no measurements.  I noted the measurements I used in parentheses below.  It’s really one of those recipes you can just throw in whatever amounts you want depending on your taste.

Eggplant Casserole

ground beef (I used 1 lb.)

onion, chopped (I used about 1/2 c.)

salt to taste

pepper to taste

garlic salt to taste

eggplant, peeled and cubed (I used 2 c. unpeeled)

rice (I used about 1 c. of wild rice, mom always used white rice, any kind will work though)

Put the eggplant in a bowl of water to soak.  Cook rice according to package directions. Brown ground beef and onion, adding salt, pepper, and garlic salt to taste.  Drain fat and add back to skillet.  Drain eggplant and add to beef.  Cook just until eggplant cooks down (I added a little water, maybe about 1/2 cup total).  Add cooked rice and stir.

Enjoy!

Papa’s handwriting and happy memories {orange-spice pot roast}

It was time to pull out the crockpot.  It’s been a while.  How I’ve missed it!  The recipe I used for tonight’s dinner was written down by Papa.  This means that I had a lot of deciphering to do in order to make dinner!  But it also brought back a lot of memories of Papa.  Funny how seeing something as simple as someone’s handwriting can do that to you.

I remember receiving notes and cards in the mail from Mema and Papa growing up.  They would each write a sweet message to me and would usually include a dollar or two.  I was usually able to read Mema’s note but my mom always had to read Papa’s message to me – until I got older and figured out his handwriting for myself.  I honestly love his handwriting, messy as it is!  It’s like a secret code only those who know him well can decipher!

So tonight’s dinner was in memory of Papa!  Pot Roast cooked with potatoes & turnips and served with fresh green beans and quinoa.  I don’t know about his early years but I do know that as he got older he became more interested in cooking.  Whenever we would visit, Papa would poach eggs, cook burn some bacon and serve it with whole wheat toast and fresh fruit.  I remember those breakfasts so well!  I think of Papa every time I cook bacon.  I still prefer my bacon a little on the burnt side!

This recipe is delicious!  You can definitely taste the cinnamon and cloves so if you aren’t a huge fan, then this recipe might not be for you.  Or maybe cut down the amounts you use.   I did make one substitution.  I am the only one in my household that will even touch a sweet potato.  I love them but my family does not.  So I used small red potatoes instead.  They were great!

Orange-Spice Pot Roast

yield: 6 servings

2 lbs. boneless beef chuck pot roast

non-stick cooking spray

3 inch stick cinnamon, broken

6 whole cloves

100% cheesecloth

1/3 c. frozen orange juice concentrate

3 medium sweet potatoes, quartered (or 3 c. small red potatoes)

1 lb. turnips, cut into 1 inch pieces

1/2 tsp. salt

1 medium onion, sliced into rings

1/4 c. light corn syrup

3 tsp. quick cooking tapioca

Cut meat to fit crockpot if necessary.  Spray a large skillet with non-stick cooking spray. Heat skillet over medium-high heat.  Brown roast on all sides.

Wrap cinnamon and cloves in 100% cheesecloth.  Place in crockpot.  Add sweet potatoes, turnips, and onion to crockpot.  Sprinkle tapioca over the vegetables.

In a small bowl, stir together orange juice, corn syrup, & salt.  Pour over the vegetables. Place roast on top of the vegetables.  Cover and cook on low heat setting for 10 to 12 hours or high heat setting for 5 to 6 hours.  When done, transfer roast to serving platter. Discard spice bag.  Serve cooking juices with the meat.

Enjoy!

Sometimes quick and easy dinners are the best! {mediterranean pork chops}

I love spending time in the kitchen but when it comes to dinner I often just don’t feel like doing much (maybe out of weariness at the end of the day!?)  A lot of times I’m not in the mood to even eat much for dinner (last night all I wanted was a bowl of cereal).  And today was one of those days where I just needed to get a good dinner made without too much effort.  I had purchased pork chops with the intention of grilling… failing to remember that the tank is empty.  So grilling was out and I had pork chops to cook.  I tried this recipe and it could not have been any easier!

A very simple blend of herbs and spices gives the pork chops great flavor.  My boys (who normally only like a little salt on their meat) ate this up!  So, if you are looking for a very easy recipe for pork chops, you should try this out! I will definitely be using this one again.

{ps… please excuse the bad photos – I was really rushed in making dinner tonight!}

Mediterranean Pork Chops 

(from the Arkansas Gazette – no date written down)

4 lean pork chops, 1/2″ thick, well trimmed of fat

1 tsp. oil

1/2 tsp. marjoram

1/8 tsp. garlic powder

1/8 tsp. onion powder

1/8 tsp. pepper

1/2 c. water

Brown chops in oil in large skillet.  Pour off fat.  Mix together seasonings and sprinkle over chops.  Add water and cover tightly.  Reduce heat and simmer over low heat 1 hour or until tender.

Note: my pork chops only took about 1/2 an hour to cook so keep an eye on them

Enjoy!