Wednesday, October 23, 2019

Eggplant Lasagna Tower

Recipe type: Vegetarian
Prep time:  
Cook time:  
Total time:  
Eggplant Lasagna Tower

  • 1 large eggplant
  • course salt
  • non-stick olive oil cooking spray
  • mozzarella cheese, sliced about ¼ thick
  • ¼ teaspoon Italian seasoning
  • ⅛ tsp garlic powder
  • 2 cups marinara sauce
  1. Slice eggplant into ¼” thick rounds.
  2. Sprinkle both sides of eggplant rounds with salt and lay flat for about 30 minutes.
  3. Preheat oven to 400 degrees.
  4. Blot moisture away from eggplant with paper towel.
  5. Spray baking sheet with cooking spray and spray both sides of eggplant rounds.
  6. Place on baking sheet and bake for 15 minutes.
  7. Flip eggplant rounds over and cook for another 15 minutes.
  8. Meanwhile sprinkle mozzarella slices with Italian seasoning and garlic powder.
  9. Remove baking sheet from oven and place a mozzarella slice on eggplant round.
  10. Place eggplant round on top of that and add another slice.
  11. Finsh with a third eggplant round on top.
  12. Continue process until you are done.
  13. Spread about 1-2 tablespoons over each tower.
  14. Place bake in oven and cook for 10 minutes.
  15. Place 1-2 tablespoons of marinara sauce on plate and place tower on top of it and serve.

How to Poach an Egg

Perfectly poached eggs are hard to achieve. Watch as our Executive Food Editor reveals her tips and tricks for the best results every time.

Monday, October 21, 2019

Slow Cooker Creamy Herbed Polenta Recipe

Try this garlicky, creamy herbed polenta recipe for an easy weeknight side dish.
From "The New Slow Cooker"

Yield: 4 to 6 servings 
This creamy herbed polenta is a delicious comfort food, and is also packed with healthful mushrooms, garlic and shallots.

Photo by Kate Sears

Awaken your taste buds with a whole new approach to slow cooking. Brigit Binns brings you more than 100 classic slow-cooked recipes are updated for today’s cook, and are bursting with fresh, bright flavors and crunchy textures. From succulent beef to melt-in-your-mouth chicken to hearty legumes, The New Slow Cooker: Comfort Classics Reinvented (Weldon Owen, 2013) contains an irresistible array of recipes your family will love. The following recipe for creamy herbed polenta is excerpted from “Legumes & Grains.”

You can purchase this book from the Mother Earth Living store: The New Slow Cooker.
A topping of garlicky, earthy mushrooms adds both texture and sharp flavor to creamy, soft polenta laced with sweet corn kernels. Because polenta cooks unattended in a slow cooker—there's no need for the typical constant stirring—you can serve it alongside a main course that requires last-minute attention, such as grilled or pan-fried veal or lamb chops.

Slow Cooker Creamy Herbed Polenta Recipe with Mushrooms


• 4 cups (32 fl oz/1 l) chicken stock, homemade or purchased
• 1 cup (7 oz/220 g) stone-ground polenta
• Salt and freshly ground pepper
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 large shallot, finely chopped
• 3⁄4 lb (375 g) cremini mushrooms, brushed clean and quartered
• 3 cloves garlic, minced
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• 2 teaspoons each minced fresh oregano and minced fresh thyme, plus more for garnish
• 1⁄2 cup (2 oz/60 g) grated Parmesan cheese
• 1 cup (6 oz/185 g) fresh or thawed, frozen corn kernels


1. In a slow cooker, stir together the stock, polenta, 1 teaspoon salt, and several grinds of pepper. Cover and cook on the low setting for 3 to 3 1/2 hours, stirring two or three times if possible. The liquid should be absorbed and the polenta should be thick and soft and no longer gritty.
2. About 10 minutes before the polenta is ready, in a large, heavy saucepan over medium-high heat, melt the butter with the oil. Add the shallot and mushrooms and cook, stirring frequently, until the mushrooms are tender and their liquid has evaporated, about 5 minutes. Stir in the garlic and parsley, season with salt and pepper, and cook for 1 minute more.
3. About 5 minutes before the polenta is ready, stir in the 2 teaspoons each oregano and thyme, Parmesan, and corn kernels, then re-cover.
4. Spoon the polenta into warm shallow bowls or a serving bowl and top with the mushroom mixture. Garnish the polenta and mushrooms with more oregano and thyme and serve at once.

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Thursday, October 17, 2019

Cinnamon and Sugar Pie Fries


1 Tenderflake® Frozen Deep Dish Pie Shell

1 tsp (5 mL) Cinnamon

2 tsp (10 mL) Sugar

2 tsp (10 mL) Butter, melted

Prep Time <10 min
Total Time <25 min
Skill Level Basic
Serves 4

Classification Appetizer/Snack

PREHEAT oven to 400°F (200°C). Combine cinnamon and sugar in a small bowl and set aside.

REMOVE pie shell from freezer and allow to thaw at room temperature for 10 – 15 minutes.

REMOVE pie shell from foil onto a clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water.

CUT out strips, approximately 1/2-inch x 3-inch (1 cm x 8 cm), using a fluted pastry cutter and gently place on a parchment lined baking sheet.

BRUSH pastry with butter and sprinkle with cinnamon mixture.

BAKE in preheated oven for 12-15 minutes, or until pastry is golden.


Serve with your favourite fruit jelly or fruit purée.

If dough gets too warm while preparing, refrigerate “fries” for at least 15 minutes before baking.

Thursday, October 10, 2019

Breakfast Fruit Pancakes Recipe - Breakfast Recipes


3 cup Buttermilk

2 large Eggs, beaten

1 3/4 cup All-purpose flour

3/4 cup Oatmeal, old fashioned

1 tbsp Granulated sugar

2 tsp Baking soda

1 dash Salt

3 tbsp Vegetable oil

2/3 cup Pineapple, crushed

2/3 cup Blueberries


The pineapple should be well drained. The blueberries may be fresh or frozen. Combine the eggs and buttermilk in a large bowl. Fold in the flour, oatmeal, sugar, baking soda and salt. Stir until just combined but the batter is not smooth. Stir in the vegetable oil, drained pineapple and blueberries. Heat the griddle. The griddle is ready when a drop of water skitters across the surface for several seconds before evaporating. Ladle on 1/2 cup of batter for each pancake. Cook until bubbles appear on the top side. Flip over and cook for 30 seconds on the second side. Remove from griddle and serve.