Uphill idealist

One of the foods that I miss since I discovered a wheat sensitivity is breaded eggplant. It used to be my go to comfort food. A few weeks, I noticed an add for 4C Gluten Free bread crumbs and since I had two eggplants waiting in the fridge, it was time to give wheat-free breaded eggplant a try. Here is how I made mine: Ingredients: 2 large eggplant 2 cups (approx.) 4C Seasoned Gluten free bread crumbs 4 eggs beaten 1 tablespoon Wegman's garlic seasoning (or Borsari ) Cut eggplant to desired thickness (the thinner the crisper it will finish). Dip slices into egg and seasoning mix and then drop to coat in GF crumbs. You can cook the coated eggplant two ways - on the stove top or baked in the oven. If you cook on stove top, be sure to keep the temperature even and to you use a lid for your pan to hold heat in. Do NOT cook on high as the crumbs will burn before the eggplant is cooked through. If you bake the eggplant (my preference), preheat oven to 350-375 and bake for...

While I love to cook and create tasty new recipes, I rarely take the time to jot down my creations. Just this weekend, my daughter asked me to change this trend and start to catalog some of my mash-ups for posterity. Today's recipe is a new one. I threw this veggie dip together for my son's high school graduation party and have been making it ever since. I call it,  Mean Green Creamy Veggie Dip...  Ingredients: 1 bag of Trader Joe's Cruciferious Crunch Collection: Kale, Brussels Sprouts, Broccoli, Green Cabbage & Red Cabbage 1 block of fat free or low fat cream cheese 1 cup water 1 cup chicken or veggie stock 2 tablespoons of Garam Masala (to your taste) Salt (to taste) 1 cup (more or less to your liking) TJ's Lite Mexican Blend Shredded Cheese. How to cook: Place water, stock, and garam masala powder into a large pot and bring to a boil. Add greens mix to liquid and spices and cook until quite tender. Drop cream cheese into the mixture and keep ...