Grilled Eggplant Stacks

In my last post I noted that I'm trying to grill more as it get warmer. Although, with Tropical Storm Andrea swinging past close enough to make it a yucky, rainy day today, I think I'll skip on tonight's planned grilling session.

This past Tuesday was gorgeous: mid-70s and dry! My son and I played on the deck while I grilled dinner and then we ate on the deck. My Girl Scout troop meeting was even held on the deck! We had eggplant stacks and they were amazing. You can't go wrong with prosciutto and fresh, smoked mozzarella cheese.

Some people would argue that anything with eggplant is wrong, but I think it's an acquired taste. I started out with a variety called graffiti that I get at our farm market. The skin seems to be thinner than some other varieties. I have since graduated to normal, grocery store varieties, such as these pictured here. The first key to preparing eggplant is to salt it and let it sit for about 20 minutes. This removes some of the moisture and makes it less rubbery when you cook it. I press kosher salt into both sides of each slice and place it in a colander over the sink. Make certain to rinse each piece before cooking!

I top each stack with a red pepper spread, which I cheat and purchase from Trader Joe's. I use it on so many different things from sweet potato to fried egg sandwiches to this recipe. My father-in-law enjoys it on ham or turkey sandwiches.

Grilled Eggplant Stacks

• eggplant, sliced 1/4" thick
• course kosher salt
• olive oil (I use my Misto for this recipe)
• smoked mozzarella, sliced 1/4" thick
• prosciutto, slice each piece in half to fit eggplant
• roasted red pepper spread

1. Salt eggplant as described above. Preheat grill with all burners on high.
2. Rinse and dry eggplant and spray or brush on olive oil. Place on grill over medium heat. (I place the food over my two center burners, which are turned off. The two outer burners are on medium-high heat.) Grill for about 5 minutes or until you get good grill marks and the eggplant has softened some.
3. Flip eggplant over and place a piece of prosciutto and mozzarella on each eggplant slice. Grill for about 5 minutes more.
4. Remove from grill, top with red pepper spread, and serve!

This recipe has been shared on Vegetarian Mamma's Gluten Free Fridays and Allergy Free Alaska's Whole Food Fridays.

Sweet Potato Sweetie Packs (for campfire, grill, or oven)

I love sweet potatoes. They are, hands down, one of my most favorite foods. I will even eat them for breakfast. I could go on Bubba-style (think Forrest Gump) about the many ways I eat them, but I'll spare you!

Last week I was considering food my three year old would likely eat for our camping trip and arrived at an old favorite: grilled ham steak, pineapples, and yams. My grocery store doesn't sell a lot of canned vegetables, which overall is a good thing, but annoying when you want canned yams. Then I remembered that I had two large sweet potatoes in the pantry and also remembered how good my last batch of grilled sweet potatoes was... this would mean that I would not have to go to a second grocery score... score!

I used the same method as before and they tasted AMAZING! They work on the campfire, grill, or in the oven. When we camp I prepare the pack before we leave and put it in a gallon zip bag in the cooler; that way all I have to do is throw it on the coals.


Sweet Potato Sweetie Packs

• sweet potatoes, sliced (however many you need for your group) - I used two HUGE ones
• butter (I use Earth Balance spread) - I used about 2 Tbsp.
• honey (coconut palm sugar or sweetener of choice if vegan) - I used about 1 Tbsp.
• cinnamon - I used about 1/2 tsp.
• heavy duty aluminum foil (don't even think about skimping on this!)

1. Set out a large piece of heavy duty aluminum foil. For two huge sweet potatoes I used a piece that was about 2' long. I also use the wider (18") heavy duty aluminum foil for foil packets.
2. Smear butter on the aluminum foil, where the potatoes will go.
3. Place half the potatoes on the foil. Drizzle honey over potatoes, scatter a few pats of butter, and shake on some cinnamon.
4. Add the remaining potatoes on top.
5. Gather the long sides of the foil and roll to close. Roll in each short side to form a packet. If I'm camping I put this packet in another sheet of foil to create a second packet around the first.
6. Cook and enjoy!

• Campfire: Cook right on top of hot coals for about 40 minutes, flipping and turning about every 10 minutes.
• Grill: Grill over hot, indirect heat for about 25 minutes.
• Oven: I've never done it, but I would cook it in a 400°F oven for about 30 minutes.

Mmmm... butter AND honey AND cinnamon!

On the grill (along with a chicken)!

Yummy perfection!

This recipe has been shared on Diet, Dessert, and Dogs' Wellness Weekend, Vegetarian Mamma's Gluten Free Fridays, and Allergy Free Alaska's Whole Food Fridays.

Swimming Update and Chard (or Kale) with Dates

I have to admit that I'm very proud of myself because I swam at least two times every week for the month of April. This is the best I've ever done with exercising and there are two reasons for my success: (1) I don't hate swimming so its not too much of a chore; (2) I'm trying to be a good role model for my son and show that regular exercise is just something we should incorporate into our lives. Clearly the latter reason is the most important and the one that really keeps my motivated to get up at 5 AM and get in the pool!

I'm definitely getting stronger and gaining stamina. I'm swimming about a 1/2 mile in 30 minutes. My abs, inner thighs, and arms are getting stronger. I just feel all around better. So, yay me!


Chard (or Kale) with Dates

• 1 tsp olive oil
• 1 shallot, chopped
• 1 bunch chard or kale, washed, de-stemmed, and roughly chopped (I prefer chard)
• 4 dates, chopped
• salt and pepper

1. Heat olive oil in a skillet. I use a 12" skillet.
2. Sauté shallot until translucent.
3. Add chard or kale and stir occasionally until beginning to wilt.
4. Add in dates and stir occasionally until the greens have wilted.
5. Finish with salt and pepper, as needed.

This recipe has been shared on Vegetarian Mamma's Gluten Free Fridays, Diet, Dessert and Dogs' Wellness Weekend, and Allergy Free Alaska's Whole Food Fridays.

Mister Rogers and Broccoli Apple Slaw

Between Boston and West, Texas there have been a lot of prayers lifted to those in need. There have been a lot of positive things said on social media, many accredited to Mister Rogers.  The quote I've seen the most is, "When I was a boy and would see scary things on the news, my mother would say to me, 'Look for the helpers. You will always find people who are helping.'" I find it interesting that, even after his death, Mister Rogers can help children and adults alike deal with our feelings. I'm glad to part of the Mister Rogers generation.

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This recipe was inspired by a kohlrabi-apple slaw in Nourishing Meals. My grocery store did not have kohlrabi, so I used broccoli. I've changed the flavor profile of the dressing to accommodate the broccoli and dried cranberries.


Broccoli Apple Slaw
This holds for a few days in the refrigerator.

• 2 crowns broccoli, cut into small pieces (I do this ahead of time)
• 2 apples, cut into small pieces (I like Fiji)
• ~1/4 c dried cranberries

Dressing (can be made ahead of time)

• 6 oz plain yogurt (any type - I use goat)
• 1 tbsp honey (or agave if vegan)
• 1 tbsp apple cider vinegar
• 1 tsp orange juice
• 1/4 tsp ground ginger
• 1/4 tsp salt

1. In a small bowl, mix together all of the dressing ingredients. Set aside.
2. Place broccoli, apples, and dried cranberries in a bowl.
3. Pour dressing over slaw and stir. It's best if you let it sit for at least 10 minutes before serving.

This recipe has been shared on Diet, Dessert and Dogs' Wellness Weekend, Vegetarian Mamma's Gluten Free Fridays, Allergy Free Alaska's Whole Food Fridays, and The Daily Dietribe's 5-Ingredient Mondays.

Swimming, Magical Music, and Mashed Sweet Potatoes and Cauliflower

I know this is a bizarre title but it's what I'm thinking about. Please excuse the lack of segues.

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As an update to last week's post, I have joined the YMCA! On Wednesday morning I got up at 5AM and was in the pool swimming laps at 5:30AM. It felt great! I'm planning on doing it again tomorrow morning.

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Does anyone remember the song from the 80s called "We Belong"? It was performed by Pat Benatar, but written by one of my favorite groups, Lowen and Navarro. I bought their Broken Moon album after hearing them on NPR. I went to see them in concert a few times and purchased a few more albums. When my son was a few months old Lowen and Navarro's music became magical for our family as it would calm our fussy infant and get him to fall asleep. All of you former or currently sleep-deprived parents out there can certainly agree that this would be magical! My son continued to fall asleep to Lowen and Navarro until last year when he discovered Adele and Robbie Schaeffer, of Eddie From Ohio. His favorite music to fall asleep to now is Robbie Schaeffer's La La Love, which is an awesome song for a good cause, an organization called One Voice.

Getting back to Lowen and Navarro, they have some absolutely beautiful songs. One of my favorites is Crossing Over, from their album Pendulum. My favorite album is Live Radio, which is acoustic versions of some of their songs. Unfortunately, Eric Lowen passed away last year from ALS, but Dan Navarro is still performing. Their final album, Learning to Fall, is particularly poignant.

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This recipe is something I threw together because my grocery store was lacking most of the veggies I was looking for, such as squash, parsnips, and turnips. So, I decided to try cauliflower because I'm starting to like it now that I know it's good roasted. It was a hit, even with the almost-3-year-old. And, it was easy! Who doesn't like that?


Mashed Sweet Potatoes and Cauliflower
The cauliflower can be cut and washed the night before. The sweet potato can be peeled, cut, and stored in water until ready to use.

• 2-3 sweet potatoes, cut into 1/2"-3/4" cubes
• cauliflower, 1/2 head, cut into florets
• salt and pepper
• nutmeg

1. Cook sweet potatoes and cauliflower together. I pressure cook them for 4 minutes with 1/2 cup of water. Boiling or steaming would also work. Depending on your cooking method, you may need to drain cooking water.
2. Mash them and season with salt, pepper, and nutmeg to taste. They will be somewhat lumpy.

This recipe has been shared on Diet, Dessert and Dogs' Wellness Weekend, Vegetarian Mamma's Gluten Free Fridays, Allergy Free Alaska's Whole Food Fridays, and The Daily Dietribe's 5-Ingredient Mondays.

Blogging Thoughts and Potato Salad

I've now been blogging for 3.5 months and I'm thoroughly enjoying it! I've been working on my photography and feel I'm improving (disclaimer: pictures on this post were taken a while ago!) As part of improving my photography, I was shopping with my mother and picked up a variety of plates and textured backgrounds. My <unbiased> mother informed me that she thought my photos were fine, but I thought they needed improvement in order to make a successful blog. Then she asked why I needed a successful blog. Wow! What a question! Umm... I guess because I'm passionate about food and cooking and would like to share with others. (Eventually, a cookbook deal or sponsorship would be nice, too.)

My current food philosophy has changed my life dramatically. I used to have stiff joints every morning. Now stiff joints are a rare occurrence. It's amazing to me that a change so simple as the food you eat can make such a dramatic difference in your life. But, I guess that's why they say you are what you eat.

So, what am I getting out of this blog? My writing has improved. I'm beating the stereotype about engineers and writing! Maybe all engineers should blog...

I'm also pretty excited about having had almost 2,500 hits (granted, over 500 are from this post.)

What does the future hold? More posts, more recipes, more gadget reviews, more menus, and more Engineering Desserts. I've also started a Facebook page and Twitter account. (Links to like/follow are on the right.)

Today I'm sharing my potato salad recipe. My mom used to make a potato salad that marinated in a vinaigrette first and then the mayo was added. We would sneak pieces of potato before she put the mayo in, so she stopped adding the mayo altogether! There are a variety of ways to make it by changing the vinaigrette, but this version is my favorite.


Potato Salad
Serves 4

• 4 to 6 large new potatoes (or other type)
• 3 Tbsp extra virgin olive oil
• 2 Tbsp brown rice vinegar
• 2 tsp mustard
• 1/2 tsp maple syrup
• 1/4 tsp sage
• salt and pepper to taste

1. Slice potatoes into bite sizes pieces. I will typically cut into quarters lengthwise and then 1/4" slices.
2. Cook potatoes in boiling water until easily pierced with a fork. Alternately, cook potatoes in a pressure cooker. It takes about 3 minutes in mine at 10 psi.
3. While the potatoes are cooking, mix the remaining ingredients together to form a vinaigrette. I use a jar so I can shake it, but a bowl and whisk work, too.
4. Drain potatoes in a colander.
5. Transfer potatoes to a bowl and stir in vinaigrette while the potatoes are still warm. You won't necessarily need all the vinaigrette, based on the number of potatoes.
6. Serve warm, room temperature, or cold.

Note: The potatoes can be cut the night before. Place sliced potatoes in a container and fill with water to cover the potatoes. Store in the refrigerator. Drain and cook. The vinaigrette can also be made the night before, just bring to room temperature and give it a good shake before dressing the potatoes.

This recipe has been shared on Diet, Dessert and Dogs' Wellness Weekend, and Vegetarian Mamma's Gluten Free Fridays.