my recipe journey Archives - The Midnight Baker

Scalloped Eggplant Strata

Judith Hannemann — Sat, 27 Jul 2013 23:00:00 +0000

Scalloped Eggplant Strata

Here’s something deliciously different to do with eggplant! A side dish that doubles as a vegetarian main.

This wonderful recipe came my way from good friend and fellow food blogger, Lillian R. from My Recipe Journey. Lillian has tried and tested so MANY recipes, it will make your head spin, and when she puts her stamp of approval on something, you are sure it not only works but tastes great as well!!!

She adapted this recipe from one she found on Group Recipes.com. Lillian made several changes to the original and also increased the recipe to serve her hungry family of four! Her adaptation appears here on her blog.

My adaptations sort of combines Lillian’s and Dugger’s (the original) versions. I think it would taste better preparing the eggplant Lillian’s way, but I chose to do the stovetop method from the original recipes since it was hot and I avoid using my oven for too long. I also found I needed Lillian’s amounts for the custard even though I had mostly 1/2 the amount of everything else.

I added tomatoes for more flavor and color, and instead of plain white bread, used day-old hoagie rolls–which I think would taste and look better.

In any case, you have 3 slightly different versions to choose from here….but you can always run with this and make your own version. That’s the beauty of recipes like this.

For more great family approved down-to-earth meals, make sure to visit Lillian at My Recipe Journey regularly!

Like the casserole dish? It’s my Revol Froisses pie dish in aubergine (which is French for “eggplant!”). Below is the flan dish (which is a tad shallower), but according to Revol, the pie dish will be available shortly.

Scalloped Eggplant Strata

1 medium eggplant, peeled and cut in 1/2-inch cubes
3 medium hoagie rolls, cut in 1-inch cubes
1/4 cup sliced cherry or grape tomatoes
1 tbs dehydrated onion
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1 cup shredded cheddar cheese
1 1/2 cups milk
3 eggs
2 tbs butter, melted
extra cheese for topping

Place eggplant in a large saucepan. Add water to cover and 1 tsp of salt. Bring to boil, reduce heat and simmer for 3 minutes. Drain and set aside.

In a small bowl, beat milk and eggs with the kosher salt, pepper, dehydrated onion and garlic powder. Set aside.

Preheat oven to 350 degrees F. Spray or grease a 1.5 quart oven-proof baking dish.

Casserole is assembled in layers which begin and end with the bread cubes. Proceed as follows~~

Place 1/3 of the bread cubes on the bottom of the baking dish. Top with half of the cubed eggplant then top this with half the cheese and half the sliced tomatoes. Repeat, making the final layer, which is the top, all bread cubes.

Drizzle melted butter over the top of the casserole. Pour in the egg/milk mixture. Top with additional cheese (maybe 1/4 cup or so).

Bake at 350 degrees F for 45-60 minutes or until set and topping is crusty and golden brown.

Serves 4 as a main dish and 8 as a side dish.

Scalloped Eggplant Strata

The post Scalloped Eggplant Strata appeared first on The Midnight Baker.

Tastee Apple Giveaway

Judith Hannemann — Sat, 16 Mar 2013 13:17:00 +0000

Stop over to Lillian’s blog for a chance to win these GREAT chocolate apples. They are HUGE!!!

Here’s what’s up for grabs~~

My Recipe Journey Giveaway

Just visit her blog for details—->

My Recipe Journey

The post Tastee Apple Giveaway appeared first on The Midnight Baker.

Mongolian Beef

Judith Hannemann — Fri, 08 Mar 2013 17:05:00 +0000

Mongolian Beef

This dish is a REAL winner. Uses ground beef and ready in less than 30 minutes with a minimum of prep. Who could ask for more?

This recipe comes from my blogging buddy Lillian R who personally developed this recipe in her own kitchen. Whoever makes it gives it rave reviews.

Lillian has very kindly consented to me presenting her dish on my own blog. I have made some additions, one she even recommended–adding baby carrots for a little crunch factor and color.

Easy and inexpensive

Make sure to check her blog for many fantastic recipes, including the original of this. She has tried literally thousands of online recipes and has posted hundreds of results on her blog with her own critiques. Pull up a chair, grab a cup of coffee and visit with Lillian here:

My Recipe Journey

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Mongolian Beef

This dish is a REAL winner. Uses ground beef and ready in less than 30 minutes with a minimum of prep. Who could ask for more?

Prep Time15

Cook Time15

Total Time30

Course: beef, skillet dinners

Cuisine: Asian

Keyword: mongolian beef

Servings: 4

Calories: 382kcal

Author: Judith Hannemann

Ingredients

1 lb extra-lean ground beef
4 cloves garlic minced
1/4 cup soy sauce
2 tbsp dry white wine
2 tbsp sherry
2 tbsp rice vinegar my substitution
1/2 cup baby carrots cut in chunks (my addition)
1/4 tsp grated ginger
1/4 tsp cayenne pepper
1/2 cup brown sugar
2 tsp creamy peanut butter
2 tbsp dark sesame oil for frying
1/2 cup chopped scallions
rice

Instructions

Heat a wok or large heavy skillet. Add sesame oil. Add ground beef, carrots and garlic and brown well. Continue browning until all the meat juice is evaporated.
Add all other ingredients except the scallions. Stir well and heat until sauce is reduced by 50%--about 5 minutes.
Serve over rice. Top with chopped scallions.
Serves 4 (but Lillian says it serves 2 LOL)

Nutrition

Mongolian Beef

The post Mongolian Beef appeared first on The Midnight Baker.