Pasta with Asparagus and Proscuitto

about 1 lb asparagus, washed, though ends removed, and cut to the same length as the pasta
1 lb pasta (I used rotinni)
1-2 T olive oil
4 oz prosciutto, cubed or cut in strips
1/2 c pesto
black pepper to taste
Pecorino or Parmesan cheese

Boil 5 quarts of water with about 1 T salt.
Blanch the asparagus (1 1/2-2 minutes).  Fish it out with a slotted spoon or skimmer, and drain in the colander.
Use the same water to boil the pasta.
While the pasta is cooking, warm the olive oil in a skillet. (Wait until about 5 minutes before the pasta is done.)  Add the prosciutto and saute for a bit, then add the asparagus.
Drain the pasta, then add the pesto to the asparagus.
Put the pasta back in the pot, or into a large bowl, and stir the asparagus mixture into the pasta.  Add pepper to taste, and grate some cheese and stir it in.
Serve with more cheese.

"Mexican" Green Cauliflower Rice

1/2 of a head of cauliflower (about 4 cups "riced")

about 1 cup fresh cilantro
about 1 cup fresh parsley
about 1/3 cup chopped onion
2 cloves of garlic, chopped
1 10 oz can green chilies, drained and rinsed
1-2 t lime juice
about 1 t salt

1-2 T olive oil

Cut the cauliflower into chunks or florets, and pulse it in a food processor until about the consistency of rice.
Set the cauliflower aside in a different container.
Puree the rest of the ingredients (except the olive oil) in the food processor.
Heat the olive oil in a wok or large skillet.
Add the cauliflower, and cook, stirring occasionally, for about 5 minutes.
Add the other pureed ingredients, and continue to cook, stirring occasionally, for about another 5 minutes.

Chicken and Eggplant Stir-Fry

I combined this recipe and this recipe.

Mix in a small bowl:
1 T (or more) minced ginger
2-3 cloves garlic, minced
2 T chicken broth
2 T soy sauce
1 T sesame oil
1 t chili paste (or more to taste)
2 t rice vinegar
1/2 t anchovy paste
1 t corn starch

Cut into cubes about the same size:
1 to 1 1/2 lb chicken breast
1 onion
1 eggplant, peeled
about the same volume of mushrooms as eggplant

Heat some peanut (or other) oil and another tablespoon of sesame oil in a wok over high heat.
Cook chicken and onion 6-8 minutes.
Add eggplant and mushrooms, and cook 3-4 minutes.
Add sauce and cook 5-7 minutes.

Serve with rice, cauliflower rice, or noodles.

Greek (ish) Casserole

I was inspired by this recipe.

2 smallish to medium sized eggplants
olive oil in a sprayer, and salt

Meat part:
2 T olive oil
1 onion, chopped pretty fine
1 lb ground beef
4 cloves garlic, minced
1-2 T dry oregano
1/2 t cinnamon
dash nutmeg
the pulp from the eggplant
1 (10 oz) package of frozen spinach, thawed and squeezed
1 (14 oz) can diced tomatoes, drained
1 (6 oz) package crumbled feta cheese
salt and pepper
2 eggs

Sauce:
1/4 c butter
2 T flour
1 c heavy cream
1 c finely shredded pecorino or Parmesan
dash nutmeg
salt and pepper
1 (5-6 oz) cup of plain Greek yogurt
2 eggs

Pre-heat oven to 400F.
Line a sheet pan with foil, and spray it with olive oil.
Wash the eggplants, and cut them in half.  Put them cut side up on the sheet pan, spray them with olive oil, and sprinkle them with salt.
Roast the eggplant for 20 minutes, until soft.  Let cool.  Scrape the pulp out of the skins, and mash or mince it.

Warm the olive oil in a large skillet.  Saute the onion a little, then add the beef, and brown it.  Add the spices and vegetables, and cook, stirring occasionally, until everything seems pretty cooked.  Stir in the feta.  Adjust salt and pepper.
Spread the meat mixture in a greased casserole dish.

Melt the butter in a small saucepan.  Add the flour, and stir until thick and bubbly.  Add the cream, and stir until thick.  Add the rest of the ingredients.  Pour over the meat mixture.

Bake at 350F for about an hour.

Tex Mex Spaghetti Squash Casserole

1 large spaghetti squash

1-2 T olive oil
1 lb chicken breast meat, cut into small pieces
1 onion, chopped
1-2 T "tamed" jalapeno slices, minced
3 t cumin powder
2 t dry oregano
2 t granulated garlic
1 t paprika
1/2 t chili powder
2 t salt
1 bell pepper, chopped
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can diced tomatoes, slightly drained
cilantro leave or paste

2 c shredded colby-jack cheese
1 c shredded pepper jack cheese

additional shredded cheese for topping

Microwave the whole spaghetti squash 1 minute.  Cut it in half, and scrape out the seeds and strings.  Put the halves, cut side down, in a glass casserole dish, and just cover the bottom of the dish with water.  Microwave until tender--about 10-12 minutes.  Remove from microwave, and let cool a bit before using a fork to scrape/shred the "spaghetti" strands.

Heat oven to 350.

Meanwhile, warm the olive oil in a large skillet.  Add the chicken, and cook until almost cooked through and/or starting to brown.  Add the onion, and continue to cook until it starts to soften.  Add the seasonings, beans, and tomato.  Continue to cook until everything is hot.

Stir the shredded cheese into the spaghetti squash.

Stir the chicken mixture into the squash.  Stir well, so that there are no chunks of plain squash.

Spread the mixture in a greased casserole dish, and cover with more shredded cheese.

Bake at least 20 minutes, until the cheese is melted.