I just made an amazing portabella steak sandwich with the following
marinade. I'm breaking up the ingredients into necessities and
optionals, because i really just threw a bunch of stuff together. I'm
not going to give exact measurements, because it'll be different
depending on how many steaks (i marinated 5). here goes:
I just made this rad eggplant casserole, but something went awry. Here is what I did:
1 eggplant, sliced into rounds 1 jar pasta sauce 3c diced organic spinach 1/2c sundried tomatoes, in oil 1c lesserella (this is a fake cheese recipe from the Country Life cookbook)
Preheat oven to 350, and roast eggplant for 5 minutes on each side. Pour 1/3 jar of sauce into a square baking pan. Layer eggplant, then all the tomatoes, spinache, half the lesserella. Repeat. Top with the last 1/3 jar of sauce. Bake for 25 minutes.
The end! It was delicious, but it came out awfully watery. I'm pretty sure it was the spinach. I don't want to give up the spinach, though! Do you lovely folks have any ideas about how to keep the recipe close to as-is, but reduce the water?
however, whenever a recipe calls for a lot of eggs, I'm kind of iffy about just using any of the egg replacers that I usually use. I've still never used ener-g (even though I know it isn't, it makes me think of powdered eggs that they serve at cafeterias, and the idea just disgusts me) I'm not opposed to getting some ener-g though
the recipe I'm looking at (from the Joy of Cooking)