I told Todd that dinner would be a VEGGIE EXTRAVAGANZA

First, I tossed diced butternut squash, finely chopped onion, and Brussels sprouts with olive oil and S&P.  While that roasted in a 375F oven, I sauteed napa cabbage, red bell pepper, sliced onion, and zucchini squash in nothing more than a little olive oil and bunches of freshly ground black pepper.  I also browned some jalapeno chicken sausage.  

For the sauce, I researched Asian garlic sauce and came up with a resource: http://vegetarian.about.com/od/sidevegetabledishes/r/broccolisweet.htm  Using this recipe as a base, I sauteed about 8 huge cloves of garlic and a teaspoon of crushed red pepper flakes in some olive oil, added about 2-3 cups of (homemade) chicken stock, 3-4 tablespoons of sugar, 1 tablespoon ground ginger, and 1/4-1/2 cup reduced-sodium soy sauce.  After bringing this mixture to a boil, I whisked in cornstarch dissolved in cold water.  Continuing to whisk and returning the mixture to a boil, I deemed it complete when the sauce was thickened and tasted good!

To serve, we scooped the veggies out first, topped with the spicy sliced sausage, and ladled on a bit of the sauce.  I hope the sauce freezes well, because there is a ton left over!

Filling for the Lasagna sans noodles

Zero-Carb Lasagna Noodles

Polenta Tamale Pie

Eggplant Stackers

Low Carb Supper on Thursday, January 17, 2013............Eggplant Parm Stackers

Ingredients:

1 medium-sized Eggplant, sliced into 1/2" rounds
3 cups Italian Meatsauce
6 oz  (or so) fresh mozzarella
Parmesan Cheese to taste
Olive Oil
3 T dry breadcrumbs, optional

Directions:   Preheat Oven: 400 F
Place eggplant on a sheet pan and drizzle with olive oil and salt/pepper.  Roast in the oven for 20 minutes or until desired tenderness.  Meanwhile, heat meatsauce and slice mozzarella (you will need one slice of mozzarella per slice of eggplant, so plan accordingly.  (I made my own meatsauce, but it isn't necessary.) Remove the eggplant from the oven and assemble the stacks as such: Eggplant, sauce, cheese, eggplant, sauce, sprinkle of Parmesan cheese, slice of mozzarella.  If desired, sprinkle plain breadcrumbs over the top for a little texture.  Place the stackers back into the oven for 5 minutes or until cheese is melted.  Enjoy!

Homemade Pierogi

Cheater Beans

Combine a 28-ounce jar of Randall's Great Northern Beans, undrained with 1 pound raw chopped bacon, 1 cup brown sugar, 1/2 cup white sugar, 1 tsp baking soda, 1 tsp dillweed, 2 tsp dry mustard, 2 tsp dehydrated onion. Cover and cook in the microwave on High for 35 minutes. Uncover, transfer to a 400 degree F oven for another 30 minutes or so. (These are even better the next day)