Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
Heat oven to 275\u00b0.
Grease a 15 1/2 x 10 1/2 x 1-inch pan with shortening.
Mix snacks and nuts in large bowl.
Beat egg whites, orange juice, sugar and cinnamon in small bowl, using wire whisk or hand beater until foamy.
Pour over snack mixture and stir until evenly coated.
Spread in pan.
Bake 45 to 50 minutes, stirring every 15 minutes until light brown and crisp.
Cool; store in airtight container.
Yields about 10 cups snack.
o you can \"set it and forget it\".
Blend/puree
n soy sauce, sesame oil and ginger.
Mix ketchup, water
then add both sugars, oil and beat together again. Add in
il, season with salt, pepper and chilies. Place on grill on
In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat.
Add the garlic and cook until fragrant, about 1 minute.
Add one bag of spinach and cook for 2 minutes until wilted. Repeat with the remaining bag of spinach. Let the mixture cool for a few minutes.
Place the remaining olive oil, spinach mixture, cannellini beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.
Blend until the mixture is smooth.
ggs, 1/3 cup milk, and salt to taste in a
he ginger, scallions, and garlic; cook, tossing and stirring, until fragrant, about
chicken broth and seasonings in a dutch oven and bring to a
shrimp, bell pepper, garlic, salt and pepper to the skillet.
orets in microwave safe dish and cook covered for 10 minutes
HEAT oil in frying pan and cook chopped carrot,diced onion,
50 degrees.
Combine quinoa and chicken stock in a saucepan
ver medium heat and add the celery, onion and cook 3-4
oodles to al dente. Drain, and return to pot.
In
Spray a large skillet with spray.
Preheat skillet over medium heat.
Add meat and garlic.
Brown meat all sides.
Stir in broth, carrots, water chestnuts and basil.
Bring to boil.
Stir in barley; return mixture to boil.
Transfer to a 1 1/2-quart casserole.
Bake, covered, in a 350\u00b0 oven about 50 minutes or until beef and barley are nearly tender.
Stir occasionally.
Stir in zucchini and parsley.
Bake 15 to 20 minutes more or until tender.
Serves 4.
Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or line with paper liners.
Combine eggs, spinach, red bell pepper, ham, egg whites, feta cheese, water, salt, and pepper in a large bowl. Ladle egg mixture into the prepared muffin cups.
Bake in the preheated oven until set in the middle, 20 to 25 minutes.
Place cauliflower and 1/2 cup water in a microwave-safe bowl. Cook in the microwave until tender, 2 to 3 minutes; drain. Place edamame in a microwave-safe bowl; cook in the microwave until tender, 1 to 2 minutes.
Combine cauliflower, edamame, eggs, celery, bell pepper, yogurt, radishes, green onions, mayonnaise, mustard, pickles, olive oil, garlic, dill, salt, and black pepper together in a bowl; toss to distribute.
ngredients into the wet ingredients and mix the dough thoroughly with