Lemons, lemons...pucker up!

Today is lemons.  I have to say, I think they are my favorite fruit.  There is nothing like the fresh burst of citrus in about everything which takes me back to the feeling of Spring. When I look at the majority of things I cook and bake, most things contain some part of a lemon, whether it's juice, peel or zest. Today I am using the peel. 
Lemoncello, an Italian after dinner drink. My variation will be a Vanilla Lemoncello.
3 cups  Vanilla Vodka
Zest of 8 lemons
simple syrup or boil down 1 c water and 3/4 sugar till slightly, and I mean ever so slightly thicker than water, it should yield about 3/4c.
 Yep, that's it.  Pretty simple isn't it.
First what you want to do it zest the freshly cleaned lemons.  I am using organic meyer lemons.  The first time I made this I cut the peels  insteading of zesting however it can be bitter tasting.  This time I wanted a smoother taste.  Zest the lemon peel and put all of it into a glass container with lid.  Add the vodka and put it into a nice dark area for 4 days.  If you have patience, the longer it rests, the better the taste, but I like mine just fine on the fourth day. On the fourth day, use a paper coffee strainer and strain all the peel out.  You want a nice clearish look so strain again if necessary.  Add the approx  3/4c of simple syrup.  At this point, refrigerate over night. 
I freeze shot glasses and serve the lemoncello this way but I rim the glass with sugar first.  Enjoy!

Banana's

What do you do if you have one little banana sitting on the counter, starting to peak, and you have had your quota of banana bread?  Make waffles!  This is a super easy recipe, especially if you use a food processer.
Banana Bread Waffle Recipe~
One banana
1/2 c. pecans
1/2 tsp vanilla
Jiffy  baking mix.  I make mine homemade and keep it in the refrigerator.
1 1/4 cup milk
2 eggs
2tbs melted shortning

Food process the first three ingredients until nuts are pea sized or slightly smaller.  Add the rest of the ingredients at one time and pulse until just mixed. Put into hot waffle iron and enjoy with butter and syrup. Oh you are in for a real treat! Not only does this taste heavenly, but your home will smell heavenly too.

Blood Oranges Day One

I love blood oranges.  Their fragrance alone is heavenly.  I was blessed this weekend with a big grocery sack full of them, and avocados too, when my son went to help his grandpa cut wood.  Every three months has been routine with receiving our bounty of these delicious and expensive foods if purchased in the store. Well, what to do with them?  Here is my first recipe for a delicious and simple salad dressing.  Trust me, you'll love it!

Blood Orange Dressing

1/4 tsp of blood orange zest
juice from 1/2 of a blood orange
1/4 tsp salt and pepper combined
1/4  cup olive oil (extra virgin is best)
1/4 cup fruit flavored vinegar ( I used black currant balsamic, but any balsamic will work in a pinch)

Stir Briskly with a wisk until fully combined.  Add to your favorite salad. I also add feta cheese to my salad for an added flavor that blends well with the dressing. Makes 1/2 cup of dressing.
Bountiful blessings~

Eggplant Day Three...Easy Peasy

Tonight I had grilled steak, an amazing salad with a beautiful dressing made from a bounty of blood oranges, (recipes will be in another blog) and delicious, yet simple grilled eggplant and zucchini. I ask myself how something so simple could be so tasty? But  my family doesn't know the simplicity so  I just go with it when they think it took hours to create such a flavor.  Here's the recipe~

Grilled eggplant and zucchini

One eggplant cut lengthwise in half and then quartered lengthwise. 
One zucchini cut legthwise in half and half again. Cut all pieces crossways for more pieces.
1/2 cup extra virgin olive oil
2 tbls of grilling rub: tsp of each, salt, paprika, pepper, coriander, ground mustard, celery seed, sugar, garlic, onion and parsley.  (mix and store excess and use for other grilled veggies or even steaks.)
Salt and pepper are just as fine if you want to omit making the grilling rub.

Put all slices of veggies in a large mixing bowl.  Poor the oil over them and  toss to coat quickly so the oil doesn't all absorb into the eggplant.  Toss again while sprinkling the rub mixture.  Grill for about 3 minutes on each side on a high heat grill, being careful not to burn. You want a nice char.   Well, that's it... Yum!
Bountiful Blessings~

Eggplant Day Two Recipe...

So I made the Lasagna casserole and it was fabulous.  My hubby gave it his stamp of approval. This was a completely vegetarian version however, make it your own and add meats, mushrooms or anything else your heart desires.  The recipe is as follows~
Eggplant Lasagna
Homemade cooked or uncooked lasagna noodles or store bought cooked lasagna noodles
Fresh or jar of marinara sauce (about 1 1/2 to 2 cups)
Fresh or jar of alfredo sauce (about 1/2 to 3/4 cup)
Brined egglant, rinsed ( 1 to 2 cut depending on pan size) (recipe on blog before this)
pecorino romano or parmesan cheese (1/2 cup)
ricotta cheese (8 oz)
2 eggs
Tbsp basil and Tbsp oregano
1 Cup grated mozzarella cheese.

Heat oven to 350 degrees. In a 9 x 13 pan,  put 1/2 cup marinara sauce around the bottom.  Layer with one row of noodles.  On top of that put another 1/2 cup marinara then all the sliced eggplant in one layer filling all gaps.  In a seperate bowl, mix ricotta cheese, and eggs well and spoon and spread over eggplant layer.  Spoon on another 1/2 cup of  marinara and gently spread on top.  Add the pecorino cheese and 1/2 the mozzarella. Sprinkle with basil and oregano. Top with the last layer of noodles and spoon the alfredo sauce on it. Sprinkle the last of the mozzarella and bake for 1 hour covered  if using uncooked noodles or 40 minutes with cooked noodles.  Plate with  a little sauce under and on top of it.
Bountiful Blessings~

Eggplant Day Two

Today I am inspired, craving really, an eggplant casserole.  By the time I am done, it will be similiar to a lasagna also.  Right now I am soaking my 1/2 in sliced eggplant into a brine of salt (about 2 TBS), fresh, slightly crushed rosemary twigs (two of them) and warm water (about 10 Cups).  You don't want to miss this step. This will be a really simple recipe that I will create tonight and post tomorrow.   Bountiful blessings~

A Bounty of Veggies

Since starting my barter post, The Barter Circle, on facebook in which every other month I get together with a Circle of friends, facebook friends or friends of facebook friends, I have traded my goods, like farm fresh chicken eggs from my very own chickens, for a bounty of fresh fruits, jams, vegetables and goat milk products.  The excitement around the Lombardi home has finally caught on and within days of "Barter Days," my husband decided to do his own egg bartering and came home with a counterful of fresh new veggies. Then, bless his heart, my son decided to do the same and trade with his friends mother for 3 beautiful eggplants. So while a bounty of veggies is a good thing, they are perishable and eating the same thing everyday can get out right boring.  So creating this page is my way of keeping focused and saving money through bartering but also, mixing it up a bit by using these fresh foods in a new way everyday till they're gone. Cooking is my passion.  Maybe some of these recipes can inspire you to trade something you're good at or good at making, in return for a fresh bounty of foods to help the good old checkbook too.  Here's day one of my eggplant recipes. Bountiful Blessings~

Eggplant Hummus

Adapted from about.com so nutrition facts may vary slightly

Ingredients:

• 1 large eggplant
• 1 can chickpeas, drained (garbanzo beans)
• 3 cloves garlic
• 1/4 cup lemon juice
• 3 Tbsp sesame oil
• dash sea salt
• 3 Tbsp cup olive oil
• 2 tbsp fresh chopped parsley (optional)

Preparation:

Slice eggplant in half, and roast in 400 degree oven for approximately 45 minutes, or until soft. Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.
In a blender or food processor, combine eggplant and remaining ingredients, except oils and parsley, until smooth. Mixture will be somewhat thick. Slowly incorporate oils until well mixed. Mix in chopped parsley by hand. Serves eight.
Enjoy with veggies, pita, or as a sandwich spread.

Nutrition Facts:
One serving provides approximately:
Calories: 304, Calories from Fat: 118
Total Fat: 13.1g, 20%, Saturated Fat: 1.7g, 8%
Cholesterol: 0mg, 0%
Sodium: 58mg, 2%
Total Carbohydrates: 37.8g, 13%
Dietary Fiber: 11.8g, 47%
Sugars: 7.3g
Protein: 11.9g
Vitamin A 3%, Vitamin C 14%, Calcium 9%, Iron 23%, Based on a 2000 calorie diet