Ladybug Toast

Disclaimer: No ladybugs were harmed during the making of this snack, but it crushed my hunger and gave me a much needed brain and energy boost while working on some layouts and editing the other day!  The 11th hour had come, but there was still much to do, and I'd already pretty much exhausted my coffee crutch and my pain levels were taking my edge away, slapping my productivity right in the face-POW! 

I didn't want  to throw in the towel, I needed to meet my self imposed deadline, since I'd begun the piece days ago.   I came up with a quick fix from on hand ingredients and a box of gifted "Mini Doraditas", a type of puff pastry-like cracker put out by Bimbo, right here in the USA.  The slightly sweet, almost buttery cracker was the perfect vehicle on which to marry the tart and tangy, too sweet dried cranberries I had and some good ole fashioned creamy peanut butter.  This snack hit all the desirable spots on the palate and provided me with enough spunk to finish my article on Masala Dabbas.  Creamy, crunchy, sweet, tart, tangy, nutty and buttery, plus lots of vitamins and minerals the body loves.  Get your  neurons clicking and ticking in a pinch with Ladybug Toast! The kids will love them too!

 

 

Quit Wishin', Go Fishin' and Kick Some Bass

 

This past weekend, we wrapped up a fabulous week long stay at the beautiful Occoneechee State Park.  This relaxing and scenic area, is also host to Buggs Island Lake, Virginia's largest, that extends into North Carolina!  This area  is one of the most popular fishing hubs, with prize winning fish coming from these vast and diverse waters. The above picture is taken from the 'back yard' of the cabin in which we stayed.  We felt completely secure, as the cabins are all private and the only human to human contact is on the initial check-in.  

Our crew was able to do a good amount of fishing and bringing in a decent haul, considering the fact that it rained, hard and steady, for days, literally everyday.  This is the first time we've encountered such consistent rains in one visit.  There was local flooding by nearby towns' streets, creeks and underpasses, but we were unaffected. 

 Our first fish of the season was actually a gift, from a couple that was on their last day and donated their bait as well.  The fish was a beautiful white bass pictured below.  The size was perfect for an impromtu Catch of the Day meal, with my on hand ingredients of fresh lemon, green onions, garlic and some staples; olive oil, butter and truffle oil.  With a hot oven, I open roasted the bass, which I personally dressed, at 400 degrees for 15 minutes, then baked at 350*F for an additional 15 minutes, until it flaked with a fork and had some good carmelization on the exterior, about 30 minutes  total. I like to go a little long on our fish, because we prefer the meat a bit more firm than the suggested temperature for doneness would have it.  

I served the fish with a simple packaged Cheddar Broccoli Rice blend and a fresh green salad.  If you haven't gotten a chance to do so, having a Catch of the Day meal is the way to go. It's an amazing way to start off a little R&R, at your favorite camping, fishing or refuge destination. It's good to get a little messy sometimes, live a little!  Get out there and kick some BASS!  

Walking Waffles

With the entire Virginia School system and others closed for the next two weeks in an effort to keep the pupils and families safe, the need for additional meals and snacks at home will be at the helm of our to do lists.  By the time we as parents hear the "I'm Hungry" song from one to potentially several kiddoes, on repeat,  especially from the tweens and teens, we will have to arm ourselves with some quick and filling fixes, preferably wholesome and nutritious ones, some maybe not so much.  Enter this quick idea, from which several variations may spring from, the "Walking Waffles" .
 I came up with this a couple of mornings ago, before the break began.  Time was closing in on us fast, and I knew the kiddoes wouldn't have time for a complete sit down and plated breakfast and make it to school on time. With some quick thinking I decided to layer the would be plated items in a 16 oz. plastic cup, so that when they started their meal, it was in a vessel that could travel also, if needed.  I filled the lower portion of the cup with the fruit pick of the morning, fresh sliced strawberries (I added the fork before adding the waffles for stability and ease of movement) and quartered the blueberry waffles, so they would both fit in the cup and be in smaller, bite sized portions. I drizzled the whole shebang with some pure maple syrup.  That way the excess could drip down onto the fruit and add delicious sweetness below.
 Make it super special by adding some whipped cream to the top or stick in a couple of slices of crisp bacon or sausage links (your choice, regular or vegan) at the top, for a super meal on the go, for both the kids and the parents.
There is no wrong way and the fruit choices can be the same or mixed, depending on preference. This method will also curtail some of  the additional dish washing, which will certainly be a part of the upcoming weeks. Let the kids pick the flavor profiles and they will receive it better, plus they'll have a go-to if they have to do it themselves.  Have fun with it and Godspeed.

Denese's Eggplant Lasagna, Gluten Free!!!

This recipe was a complete joy to create and quite easy to execute.  There is no pasta in this lasagna, nor is there any ricotta or cottage cheese for the filling.  Rather, I pureed some steamed cauliflower and flavored it with some Parmesan cheese, fresh basil, garlic and olive oil to shave off a gaggle of calories and fat, without compromising the flavor.  The end result is a wonderful, creamy, delicious and more nutritious vegetarian meal, loaded with Vitamins B6 and C, plus Calcium, Magnesium and Iron.  My 6 year old Bronwyn LOVED it!!  The rest of the family received the dish well including my sisters Hollie and Gayle. No one  missed the cheese filling and that to me speaks volumes for a meatless and less cheese version of anything.   I will definitely be making this recipe again soon for an upcoming family affair!
Recipe:
About 1 1/2 lbs. eggplant, cut into 1/4 inch slices crosswise
16 oz. of your favorite spaghetti sauce, homemade or store bought
1 lb. cauliflower, steamed
2 tbsp. milk
2 eggs, slightly beaten
16 fresh basil leaves, 8 whole and  8 torn
1 clove garlic, pressed or finely minced
1 c. freshly grated Parmesan cheese, divided, plus more for garnish
8 oz. whole mozzarella, sliced
olive oil for drizzling
SPST
Preheat  oven to 400 degrees.  Brush eggplant slices on both sides with olive oil and roast for 15 minutes. Reduce heat to 375*F after removing eggplant.
Meanwhile steam cauliflower and drain.
Place in large bowl and add milk, 1/2 c. Parmesan cheese, 8 torn basil leaves and garlic.  Drizzle in a little olive oil and add cheese.  Temper the eggs and fold in.  SPST
In a square baking dish, ladle about 8 oz. of sauce into bottom of dish and spread it evenly.
Place half the eggplant in atop sauce.
Sprinkle about 2 tbsp. grated Parmesan atop eggplant and half of the mozzarella slices
Add cauliflower filling and spread gingerly over eggplant.
Add remaining sauce.
Repeat eggplant layer and remaining cheeses. .
Add remaining whole basil.
Cover tightly with foil and bake until bubbly and the filling is set, about 25-30 minutes.
Let stand for about 20 minutes before cutting.  Garnish with Parmesan if desired.
Serves 4-6.