The Great Garden State Sandwich...

On our patch of land in this great garden state of New Jersey we have got the most beautiful, yes beautiful, vegetables ever this year.  I am not sure if it the contraption my husband built in the garden for the tomatoes, the plants we purchased at a local farm market or the time of the year we planted but I am not questioning the bounty of the harvest this year.  The tomatoes are perfect, sweet, red and juicy.  The peppers are green, crisp and delicious.  The cucumbers are multiplying by the day right next to the ripe purple eggplant which sit nicely next to the celery which is the new star of the show in my macaroni salad.

To see the garden flourish is a work of art all thanks to my husband.  I do nothing in the garden but hold the bowl filled with the vegetables and complain that its hot outside.  My work starts after they are picked from the vine.  No chemicals, small imperfections and the occasionally bug in the kitchen sink excite me because I know something delicious going to be made from these veggies.

My latest sandwich is the Great Garden State which the perfect meal for lunch or dinner...Enjoy

The Great Garden State Sandwich
1 Large Eggplant (sliced into medium size rounds)
1 Large Onion (sliced)
20 Cherry Tomatoes
Olive Oil
Salt
Lemon Pepper
Ciabatta Rolls
Part Skim Mozzarella Cheese
4 Basil Leaves (per sandwich)

Preheat oven to 350 degrees
Toss the eggplant, onions and tomatoes with enough olive oil to coat
Generously season with salt and lemon pepper
Place in oven for 50 minutes
***Turn veggies over half way through cooking

Remove veggies from oven a cool slightly
In the meanwhile slice the rolls open and lightly toast

Assemble the sandwich
On one side of the bread place two slices of eggplant
Top with a slightly generous portion of onions and tomatoes
On the other side of the bread place two thin slices of mozzarella cheese and 4 basil leaves
Season with a little grind of salt
Close sandwich and cut in half

Alternatively the veggies can be cooked on the grill for a different great flavor!

Market Day Thursday...

With Monday being Wash Day, Iron day on Tuesday and Sewing Day on Wednesday we have to find time for the market right and what better day than Thursday.  So here is the list to take with you to the supermarket for tonight's dinner so you do not forget anything:

1.  Precooked Smithfield Pork Chops 

2.  4 Golden Delicious Apples (2 for the recipe and 2 for snacking) 

3.  Onions (if you need them)

4.  Veggie of your choice 

5.  Rice or potato  

6.  A good magazine 

7.  A small, tasty dessert for sharing 

With very little preparation this is the perfect meal to make before cleaning day Friday!  Enjoy...


Sweet and Savory Pork
4 Precooked Pork Chops (Smithfield)
2 Apples (seeded and diced)
1 Medium Onion (diced)
Olive Oil
Salt / Pepper


In a large skillet coat the bottom of the pan with olive oil
Heat pan on medium heat and add onions
Season with salt / pepper
Cook onions until translucent
Add apples and cook for 6-8 minutes
Add pork chops to pan underneath the apple onion mixture
Reduce heat, cover pan and cook till pork is warmed through about 10 -12 minutes

A Thursday Night Dinner Idea...

It is Thursday and you probably already had chicken, fish, meat or pasta already this week so how about some soup tonight - because of course you are still celebrating soup season right along with me.

This recipe is an oldie but a goodie and can be made tonight to compliment a grilled cheese sandwich on Itlalian bread.  It is simple to prepare and has delicious, fresh flavor!

Cream of Asparagus Soup

2 Pounds of Asparagus (cut into 1/2 inch pieces)
1 Large Onion (chopped)
3 Tablespoons Unsalted Butter
Salt / Pepper
5-6 Cups of Chicken Broth
1/2 Cup of Heavy Cream
1/4 Teaspoon Fresh lemon Juice

In a heavy pot, add 2 tablespoons of butter and the onion and cook on low heat until softened
Add asparagus pieces and season with salt and pepper, cook for 5-6 minutes
Add chicken broth to pot and simmer, uncovered, 15-20 minutes or until asparagus is very tender
Remove soup from heat and cool
***Puree soup in batches until smooth and return pureed soup to pot
Stir in heavy cream and re-season with salt/pepper
Bring soup to a boil and whisk in remaining butter and add lemon juice
Serve with croutons and alongside a grilled cheese sandwich on Italian bread

Be careful when blending hot foods - make sure soup is cool enough to handle before pureeing.

Spark It Up...The Grill That Is

I know, I know it is January which is not synonymous with grilling but why not???  Summer winds down and we vow to keep grilling all year long and then we abandon the grill and leave it out there in the freezing -or not so freezing temperatures in Jersey lately - cold.  Lonely and abandoned we look at it from the kitchen window and say to ourselves can't wait till we can fire up the grill again.  Why wait for the break in the temperature the flavor of the grill is so familiar and delicious.  It never disappoints, it always satisfies.

Quiet down that craving for something flame kissed on the barbie and make some veggies juts like I did last night.  It was so delicious and fresh.  The smell of the grill wafted through the air and clung to my clothes.  My neighbors probably thought I was crazy but I think they think I'm crazy even when the grill is off.   My grilling session spectacular and the end result veggie stacks to compliment a big bowl of lentil soup  - because some of us are still celebrating soup season too!

January Veggie Stacks 
1 Lg. Eggplant (sliced in thick rounds)
4 Zucchini (sliced medium in rounds)
1 Lg. Vidalia Onion (sliced thick in rounds)
5 Cloves Garlic (chopped)
1/2 Cup Vegetable Oil
1/3 Cup Balsamic Vinegar
Salt/Pepper
4 Portabella Mushrooms (gills removed)
4 Slices of Wet Mozzarella

Place the eggplant, zucchini, onion and garlic in a container with a tight fitting lid or Zip Lock bag
Season with salt/pepper
In a small bowl whisk together the oil and vinegar
Season with salt/pepper
Sour over the veggies to coat evenly
Secure lid or zip the baggie
Refrigerate for 4 hours
Remove veggies from the refrigerator and allow them to come to room temperature
Grill the eggplant, zucchini and onion till soft about 5-7 minutes per side
Season the inside of each Portabella mushroom with salt/pepper and lightly coat with vegetable oil
Grill mushrooms for about 5-7 minutes per side
Allow all veggies to cool for a few minutes

Assemble the stacks
Portabella, mozzarella, a small grind of salt/pepper, onion, zucchini, eggplant
Repeat till all stacks are assembled and serve alongside a bowl of lentil soup or salad
Enjoy!

Jersey Meets Black Eyed Peas...

When I say Black Eyed Peas I do not mean let's put on our Fergie best and head to the concert. I mean the actual down south back eyed peas you eat - you know the little white peas with the black eyes staring back at you.  Here in Jersey we look at those things and curse at them thinking that they really are staring at us.

So what's this I don't pump gas, wind proof hair, jersey girl doing with black eyed peas in her kitchen is Paula Deen coming for dinner?   No way I am cooking them up but of course with a Jersey twist.

1 (16 oz.) bag of Black Eyed Peas - soaked overnight in water and picked over
4 Carrots (diced)
1 Large Onion (diced)
8 Medium Tomatoes (diced) - This is what makes it Jersey delicious!
Salt/Pepper
6 Cups Low Sodium Chicken Broth
2 Skin on Smoked Turkey Drumsticks (about 2 1/4 lbs. total)

In a large crock pot add the carrots, onion and tomatoes
Season with salt /pepper
Mix well to ensure vegetables are seasoned
Add black eyed peas and chicken broth
Tuck turkey drumsticks in mixture
Cover with the crock pot lid and cook on high for 6 hours
After 6 hours remove turkey drumsticks from soup
Allow them to cool, remove the skin and the small bones, shred the meat off the bone, set aside
After soup has cooled measure out 8 cups and blend until smooth
Add smooth mixture and shredded turkey meat back to the soup
Stir to incorporate and serve in a large bowl