Monday, May 23, 2011

Strawberry Freezer Jam

Last night, Jeremy was bored and wanting to do something. Now because we live in a small town, there really isn't much to do. Like nothing at all, at least when the weather isn't nice. So we did what we usually do when we're bored - we found a reason to go to Walmart (allergy medicine, because man has this spring been brutal.)

Upon our arrival at Walmart, we saw this:

Now we couldn't pass up a deal like that. At first we weren't sure what to do with the four pounds we were buying so I called my dad to find out how to make jam. He told me what I needed and Jeremy and I decided to make freezer jam since it sounded a lot easier. Plus we had everything we needed, once we grabbed some pectin.

So that's how we spent our Sunday evening - making freezer jam. We used the recipe from the box, which can be found here. It was pretty easy and turned out really well. We are pleased and will be making it again sometime, maybe with a different type of fruit.

It's even better when eaten on some homemade bread!

Wednesday, May 18, 2011

Recipe Swap - Eggplant Parmesan

I recently became involved in an online cooking/food community. They do a recipe swap each week with some sort of theme. This week's theme was vegetarian so I knew I should finally participate. I was pretty happy to see the recipe I received - Eggplant Parmesan, from Jaire30 of Sweet Beginnings. It's been a while since I've made an eggplant dish so I was excited to try it!

Jeremy and I both really enjoyed this dish. Jeremy thought that the eggplant was the perfect thickness and I have to agree with him. I also liked that the eggplant was baked instead of fried. It reheated well the next day so it made a great lunch. This will definitely go into our rotation of meals!

Eggplant Parmesan:


  • 1 eggplant
  • 3 egg whites
  • 3 tablespoons water
  • 1 cup fine dry breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese, (1 ounce), divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 cups Tomato-basil pasta sauce
  • 3/4 cup grated part-skim mozzarella cheese, (3 ounces)


  1. Heat oven to 400°F. Coat baking sheet and an 8-by-11 1/2-inch baking dish with nonstick cooking spray.
  2. Peel Eggplant and cut crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture.
  3. Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.
  4. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.

Saturday, May 07, 2011

Avocado Ice Cream

I'm a big fan of avocados. When I lived in Texas during college, I ate a ton. Of course, they were ridiculously cheap there, especially when they were in season. Once I moved out of Texas, my avocado consumption dropped drastically since they were roughly four times the price. Now they are more of a treat than a normal, every day food.

Earlier this week I ran across a recipe for avocado ice cream. At first I thought it sounded weird, but as I read the description I decided I had to try it so I made some today. The recipe is at Two Peas and Their Pod. Instead of one cup of sour cream I used a mixture of sour cream and low fat plain yogurt because I didn't have a full cup of sour cream. Other than that, I followed the recipe.

I was not disappointed by this - it was deliciously creamy and avocado-y with a hint of lime. Plus it's green! If you like avocados, chances are, you will like this ice cream.