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Showing posts from May, 2015

Afghan Eggplant & Tomato Casserole ♥ (Borani Banjan)

Today's eggplant recipe: An explosion of tastes and textures and temperatures, just eggplant and tomato slices baked in a smoky tomato sauce and topped with a garlicky yogurt-mint sauce. Serve this great summer dish as a side dish or for a Meatless Monday entrée – or maybe like me, to explore Afghan cuisine.
Weight Watchers Friendly, just PointsPlus 3. Low Cal. Low Carb. Gluten Free. Vegetarian.
So. As if there weren't already enough good reasons to belong to a book club. You know, like hanging out with life-long friends talking about books while drinking a nice glass of wine. And now? Discovering Afghan food. WOW.

My book club is a small group of women in our 40s, 50s and now, even 60s. We've been reading together for 21 years! (Here's our book list, for others looking for a great collection of book-club books.) We rarely tie our meal to the book we're reading but for some reason (fate? good luck? I must've done something right?), last month when we read A…

Rhubarb Pudding Cake ♥ Recipe

Today's sweet treat for some night when dinner's a little skimpy, a warm rhubarb-orange cake, not quite a crumble, not quite a cake, something in between.
So you know those magic pudding cakes, right? They're the ones where you throw together all the usual suspects for cake, but once it's baked, out comes pudding topped with cake. It's as if somebody sneaked some pudding into the bottom of the pan while you weren't looking!

Well, "pudding cake" is the idea here although the "pudding" on the bottom is less pudding and more like a rhubarb sauce without the need to actually cook one. (Although word to the wise, a rhubarb sauce is totally wonderful, here's how I make it, Custard with Rhubarb Sauce. Hmm, dessert tomorrow, methinks.)

This is a rustic cake, but the kind that makes a table turn silent, that is, until there's the clink-clink of spoons scraping out the very last crumbs, sad but satisfied it's gone.

Spiral Zucchini Noodle “Zoodle” Greek Salad ♥ Recipe

Today's latest "zoodle" recipe: A Greek salad gone spiral, a big jumble of zucchini noodles, tomatoes and olives tossed in an oil-free Creamy Feta Vinaigrette. It's the salad of the summer, people! And you won't believe that those noodles aren't pasta! Weight Watchers Friendly, WW 2 PointsPlus. Low Cal. Low Carb. Gluten Free. Vegetarian.
So here's a salad – if our tastes are similar, and they are, right? that's why you're reading? – that you'll make all summer long and might even dream about in-between times.

The first time I made the salad, we were rushing out the door, pleased to spend a lazy Saturday with friends basking in late-summer sunshine in the silence of the Missouri countryside. Honestly? I just winged it that day, hapdash-style throwing a few "Greek style" vegetables into a bowl. For the dressing, I went for a tried 'n' true recipe, the Creamy Feta Vinaigrette works so well in a real Greek pasta salad, made w…