WHAT’S ON THE MENU WEDNESDAY and Grilled Eggplant and Parmesan Salad

 Even as an experienced cook and an empty nester who should have gobs of time on her hands to plan and prepare meals, I sometimes just flat dab don’t.  Blame it on a hectic schedule or a  lack of foresight…or whatever life brings my way, it just happens.

Knowing that, I try to keep lots of fresh fruits and vegetables on hand with tons of salad ingredients.  Hubby, fortunately for my sake, is good to go most evenings with a supper salad.  One of our favorites it this grilled eggplant and parmesan salad that works for us as a meal, especially in the heat of summer.

GRILLED EGGPLANT AND PARMESAN SALAD

3/4 cup fresh bread crumbs
2 Tablespoons olive oil
salt and pepper to taste
2 Tablespoons Parmesan, grated
1 Tablespoon chopped fresh basil
1 teaspoon lemon zest, minced
4 slices eggplant, 1/2"” thick
8 slices tomatoes, 1/2” thick
4 slices fresh mozzarella, 1/4” thick
1/2 cup balsamic vinaigrette
6 cups arugula or spinach

Preheat grill to high.  Toast crumbs in oil in a skillet over medium-high heat, about 2 minutes, stirring often; transfer to a bowl.  Add Parmesan, basil and lemon zest.

Brush both sides of eggplant and tomato slices with some of the vinaigrette, then season them and the sliced mozzarella with salt and pepper.

Grill the eggplant until cooked through, 3-4 minutes per side and tomato slices 1 minute per side.  Place a slice of eggplant on each of four tomato slices, then top with a slice of mozzarella and the remaining tomatoes.  Cover the grill and cook just until cheese starts to melt, 1-2 minutes.

Toss arugula or spinach with 1/4 cup of the dressing and divide among 4 plates.  Top with eggplant stacks and sprinkle with bread crumbs.  Drizzle with additional vinaigrette, if desired.

I usually serve this with a  crusty a garlic loaf or bread sticks.

Brag Time:  One of my students from last year and already a terrific budding chef has just started his cooking blog.  You just have to go check it out!  Cooking With Charlie J He's not afreaid to tackle anything!  I'm not sure his mother knows just how lucky she is.  I've offered a bedroom at my house:)

Thanks so much for joining me this week.  I look forward to what you have to say.

Linked to:Menu Plan Monday
Tuesdays at the Table
Full Plate Thuirsdays

WHAT’S ON THE MENU WEDNESDAY with Gremlins and Hummus

I won’t even begin to go into the gremlins that have gotten into my computer and, therefore, my blogging lately.  Let’s just say it hasn’t been pretty.

I hope all is fixed, including Blogger, and What’s On the Menu Wednesday really is back up and running. 

Thanks so much for being here.

One of my favorite and all-time easy meals is what we call The Greek Plate.  It’s light, flavorful and filling which is perfect for these hot and busy days we’ve been having.  Typically, it’s a plate of olives, capers, tomato-cucumber-parsley and onion salad, a good feta cheese, and a really spicy hummus.  I serve a favorite pita bread (not pita pockets) alongside for scooping.  So satisfying without fussiness.  Sometimes, for Hubby, I might have some anchovies, sardines or smoked salmon with it.  Usually, that isn’t really necessary.  I think you will really enjoy this spicy hummus.

Judy’s Spicy Hummus

1 14-ounce can Great Northern beans
1 14-ounce can garbanzo beans
2 Tablespoons tahini
1 teaspoon red pepper  flakes
2 teaspoons cumin
2 teaspoons ground coriander
1 teaspoon garlic
1/2 teaspoon salt
1 lemon, juiced
1 Tablespoon olive oil
1/3 cup water

Process all ingredients except water in a food processor.  Begin gradually and add water as needed for a smooth, but not too thin, consistency.  It usually takes 3-5 minutes.  The key is to blend it well without making it soupy.

I have added a roasted red pepper in the past for a difference taste.  I usually just use the ones packed in a jar and add it slowly as the beans, etc. are blended and before the water is added. 

I’m toying with the idea of adding wilted spinach and artichoke hearts.  What do you think?

Again, thanks so much for your patience and for hanging in for What’s On the Menu Wednesday.  I’m looking forward to all that you have to say.

Linked to:
Full Plate Thursday

WHAT’S ON THE MENU and Super Easy Beef and Bean Burritos

 Our week at the beach was such a great one.  Hubby and I are very fortunate that we get to spend that quality time with family, especially our Perfect Ones.  It was a restful, fun-filled week in a gorgeous area, The Outer Banks of North Carolina.  We will definitely return.

  It was an eventful week as well.  Perfect Boy lost not just one but two front teeth during the week.  We knew that the teeth were just barely hanging on, but PB would not let anyone pull them which was somewhat surprising since he had been mourning the fact that all of his close buddies had already lost teeth before him.  When the first one came out while biting into a piece of bread, PB was in shock.  Poor thing.  It was such a surprise that there were tears to follow.  With lots of hugs, kisses and reassurances, the tears ceased and the laughter set in.

Perfect Girl was her usual surprising self.  We never quite know what she might do or say.  She was born “maternal” and always has one of  her babies in tow.  On one of our trips to the local toy store, she chose a toy for her “baby” rather than something for herself.  (She has a trunk that is filled with things she’s saving for her “baby” --- not one of her dolls but a real baby that she plans to have one days.  Since she is  only four, I hope that day is quite a few years from now!)  When she doesn’t have a doll to mother, she fills in by mothering her big brother.  He’s usually willing to let her dress and feed him ------ he’s not in to work.

This was the scene that greeted me one afternoon when I looked up from my book ---

I thought she was pretty creative myself.  Did I mention that even though she’s a tough cookie, she’s a prissy one as well?  A girl’s gotta’ do what a girl’s gotta do to get rid of that sand!

I wish you could really see just how beautiful this sunrise was.  It was beyond amazing.  One of the things I enjoy at the beach, it that  early morning quiet time.  This was my reward for getting up at 5:30.  So worth it.
I hope you’ve had the opportunity to spend time with your perfect ones and are staying cool. We’re projected to reach 113 degrees today.
Here’s a quick, easy and cool way to serve up filling meal:

Beef and Bean Burritos

8 flour tortillas (7-inch)
1 pound ground beef
1 cup chopped onion
1 teaspoon minced garlic
1 can (15-ounce) black beans, drained and rinsed
1 cup thick and chunky prepared salsa
1 teaspoons ground cumin
1 bunch cilantro
2 cups shredded Mexican blend or Monterey Jack cheese

Wrap tortillas in foil; place on center rack in oven.  Heat oven to 350 degrees; heat tortillas about 15 minutes.

While the tortillas are warming, prepare the burrito filling.  Combine the beef, onion and garlic in a large skillet; cook over medium-high heat until the beef is no longer pink, breaking the meat apart with the back of a spoon.  Pour off drippings.

Stir beans, salsa and cumin into the beef mixture; reduce heat to medium.  Cover and simmer for 10 minutes, stirring once.

While the filling is simmering, chop enough cilantro to measure 1/4 cup.  Stir into the filling.  Spoon filling down the centers of the tortillas; top with cheese.  Roll up and serve immediately.

Thanks for dropping by.  I hope you will choose to link up with Mister Linky and share a favorite or two.