Now for something tasty

Food has been on my mind lately. Okay, so food is always on my mind. I like to eat. I like to pretend I'm a chef in the kitchen. I make dinner most nights and this isn't a chore because I like to cook, only don't tell my family. I make my kids clean the kitchen because I did the cooking.

 I've been thinking about food because I'm trying to lose the layers of fluffy I have accumulated over time. But every now and then, people need a treat. My boys can blow through a dozen cookies in a few minutes and of course they don't gain an ounce. I try not to resent them. So, I make them yummy things to eat like Chocolate Triple Threat Cookies.

We're friends, aren't we? I thought so. That's why I'm going to share the recipe with you.

Chocolate Triple Threat Cookies

Chocolate cookie with dark chocolate and white chocolate

·        1 ¼ cup butter, softened

·        2 cups sugar

·        2 eggs

·        2 tsp vanilla

·        2 cups all purpose flour

·        1 cup cocoa powder

·        1 tsp baking soda

·        1 tsp salt

·        1 cup nuts

·        1 cup dark chocolate bits

·        1 cup white chocolate bits

Directions: Cream butter and sugar in large mixing bowl. Add eggs and vanilla. Combine dry ingredients (flour, cocoa, baking soda, salt) and blend into wet mixture. Stir in chocolate bits and nuts if desired. Drop by spoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 8-9 minutes. Cookies will puff while cooking and flatten once cool.  Makes about 4 ½ dozen.

 

Don't burn your fingers trying to eat them before they're cool.

Goodies from the Garden

For veggie loves, summer is an embarassment of riches.  All the cucurbits run wild in the garden: cucumbers, squash, zucchini, cantelope, watermelon, pumpkins.  Many a careless gardener has discovered to their chagrin that these fuzzy-leaved critters are not particular about their sexual partners.  You can have pumpkin flavored cantelope and watermelonish zucchini.  Don't be fooled into thinking these are tasty.  They aren't.

It's also the season of tomatoes, peppers, okra, pole beans and today's star: eggplant.  Oh, the humble eggplant.  So many varieties to choose from.  I'm partial to slender Ichibans for eggplant parmesian.  For hearty dishes, I prefer the plump, luscious Black Beauty. 

What sort of hearty dishes?  I'm so glad you asked.  I promised Lisa and Mac I'd post this:

EGGPLANT CASSEROLE

1 lb peeled eggplant, cut into 1 in. cubes
1/2 lb bread crumbs
1/2 cup evaporated milk
1/4 cup whole milk
1/4 cup onions, finely chopped
1/4 cup celery, finely chopped
2 beaten eggs
1 TBS pimiento
2 tsp salt
1/2 tsp pepper
1/4 tsp sage
1 1/2 cup grated cheddar

Brine your eggplant cubes overnight.  Just put them in cold water with a little salt and let them soak.  Drain the water and put in fresh water.  Simmer them until they are just tender.  Add the milk to your bread crumbs.  Stir until moistened and then set aside.  Saute your onions and celery until tender.  Combine all the veggies, breadcrumb mixture, eggs, pimentos, and seasons.   Blend thoroughly.  Bake at 350 for 45 minutes.  Top with grated cheese and return to the oven until the cheese melts.

Want more delicious goodness?  Be sure to check out Creating Home.  This is social networking at its finest, all about food, friendship, and blogging with your mother.