Whats on your dinner table tonite?

Here is my menu for the week:

Eggplant fritters are a quick and easy-to-make side item that can be eaten with rice and other meat dishes, or even on their own as a snack or vegetarian main course. Although not a favorite vegetable for many people, this recipe will ensure that the eggplant is both appetizing and delicious. I always love to find different ways to cook eggplant. It's one of my favorite foods. I hope you will try this recipe out !

 Ingredients
   3 to 4 medium sized round eggplants.
Note: Medium is considered 1 1/2 pounds.
   1 large egg
   Salt for taste
  A quarter teaspoon pepper powder or any other preferred spice or seasoning
 Bread crumbs on a paper plate by Anna Sattler. breadcrumbs
   Vegetable cooking oil

Time to put it together:

 Slice the eggplant into 3 mm (1/8 of an inch, or 1/3 ) thick slices. You can slice in rounds or lengths; the preference is yours but round slices tend to be easier to handle.
 Soak in salted water for 10 minutes.
 Drain after 10 minutes and leave to one side for later use.
 Whisk Eggs with a quarter teaspoon of fine salt. Add the pepper powder to beaten egg and whisk gently.
 Dip the eggplant slices into the egg batter.
 Coat the dipped slices with the breadcrumbs. Place the breadcrumbs into a wide bowl or flat plate and lay the slices direct into the breadcrumbs, and then turn over to coat the other side.
 Lay on a tray or plate while waiting for frying. Keep this tray or plate close to the stove top for ease of use.
 Fry the coated eggplant slices in oil until golden brown in color.
 |Use paper, kitchen towel, or even recycled cereal carton to drain the oil. Drain the oil off each fritter on wax paper, kitchen towel, or cardboard.
 Serve. Eggplant fritters can be eaten and served in many different and creative ways. They can be served as a meal of their own, accompanied by  a Salad and vegetables, or they can be served as a side dish.
They make great snacks.
Pickles, flavored With Garlic, Mayonnaise and sauces go well with eggplant fritters.
 Serve with vegetables as a delicious vegetarian meal when vegetarians turn up without warning.

Fried Fish and Chips

Whats in It!!!

2 fish fillets (cod, haddock, or any other white fish)
 6.5 cups of vegetable oil or ground nut oil
 1 cup 2 tbsp of flour
 6 tbsp of corn starch
1 teaspoon of baking powder
1 egg
  1 cup of  beer
1 teaspoon of salt
salt and pepper, to taste
French fries, to serve with the fish
Cooking the chips (french fries in separte oil until golden brown, I usually use steak fries for this.

Lets get it going!!!

  Get the oil preheating. Begin by pouring all the oil into a large pan. Turn the heat up to medium-high. Using a candy/deep fry thermometer, try to maintain 375°F during frying.
 Into a bowl, add the flour, the corn starch, the salt and the baking powder. Mix together, until evenly combined. Set aside.
Mix the egg and beer together.''' Place the beer into a bowl, and then add the egg. Whisk it together well until the egg and beer are evenly combined.
Complete the batter. Pour the beer mixture into the bowl containing the flour mixture. Whisk well for a couple of minutes, to ensure that it combines smoothly, and is free of lumps. You can now prepare your fish.
Prepare fish. Take a fillet and pat it dry using a piece of paper towel. This will help it fry better; as any excess water will only make the fish less crispy.
 Run your fingers along the fillet's surface to ensure that there are no small bones remaining. This is especially important if you are cooking for little children. Repeat with the other fillet.
Coat fish with batter. With a large fork, dip one of the fillets into the bowl of batter and coat it completely.
Before cooking the fish, it's a good idea to check that the oil is at the correct temperature to fry. Test it by dropping some of the batter into the oil. If it fries immediately, without burning, it's at the correct temperature.
  Be carefull and place the fillet into the hot oil, taking special care not to burn yourself in the process.
   Let the fillet fry for roughly 4-7 minutes, depending on its size. Flip it at least once during this time, to ensure that it's cooking evenly. When the batter becomes a light golden brown, remove it from the pan. Transfer it to a tray lined with paper. Repeat exactly the same frying process with the remaining fillet.
  Your fish in beer batter is now ready to serve. Season with salt and pepper and serve immediately.

Spaghetti Tacos, my daughter's favorite:

What you need:

 Taco shells - the soft ones are easier but the hard ones also work provided they're large enough. But for a special taste place the soft one inside the hard.
Marinara sauce (basic tomato and herb pasta sauce) or bolognese sauce with meatballs or sausages (if you'd like it to be fancier)
Noodles or pasta
Salt to taste
Pepper to taste
Green peppers, chopped; or fresh parsley pieces; or Parmesan cheese (optional, as garnish)

 Prepare the spaghetti in the usual way.
 Strain the spaghetti and put to one side. Allowing it to cool just a little is important to ensure that it isn't too moist or warm for the taco.
 Make the sauce. If you're not making it, use a purchased version and heat it up. If making your own sauce, reduce the sauce as much as possible, in order to prevent it from being too runny.
 Mix the prepared sauce with the prepared pasta before adding to the, Taco   shell. This is important because you'll want the spaghetti to soak up the flavor (and to ensure that there is no runny sauce left). It's easiest if done in a small bowl for each serving, as you can ensure a good consistency for each taco.
If necessary, you might consider straining the meat sauce through a strainer or cheesecloth before mixing with the spaghetti noodles. This is useful for a runny sauce and will help to cut down on the liquid that squirts from the taco shells with every bite.
Spoon the spaghetti into the taco shells. Use a high-sided pan to put them into and keep them upright as you work through all of the tacos you're filling.   If you want to melt the cheese, place the filled taco shells into the oven to crisp for 5 minutes, then remove and allow to cool for 1 minute prior to eating. Your spaghetti tacos are now ready to serve!

One of my other favorites:

Moussaka

1 eggplant, thinly sliced

1 tablespoon olive oil

1 large zucchini, thinly sliced

2 potatoes, thinly sliced

1 onion, sliced

1 clove garlic, chopped

1 tablespoon white vinegar

1 (14.5 ounce) can whole peeled tomatoes, chopped

1/2 (14.5 ounce) can lentils, drained, juice reserved

1 teaspoon dried oregano

2 tablespoons chopped fresh parsley

salt and pepper to taste

1 cup crumbled feta cheese

 

1 1/2 tablespoons butter

2 tablespoons all-purpose flour

1 1/4 cups milk

black pepper to taste

1 pinch ground nutmeg

1 egg, beaten

1/4 cup grated Parmesan cheese

 

1. Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
2. Preheat oven to 375 degrees
3. Heat oil in a large skillet over medium-high heat. Lightly brown eggplant and zucchini slices on both sides; drain. Adding more oil if necessary, brown potato slices; drain.
4. Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
5. In a 9x13 inch casserole dish layer eggplant, zucchini, potatoes, onions and feta. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
6. Cover and bake in preheated oven for 25 minutes.
7. Meanwhile, in a small saucepan combine butter, flour and milk. Bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and add nutmeg. Remove from heat, cool for 5 minutes, and stir in beaten egg.
8. Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.

Enchiladas

1. Heat oven to 400 degrees F. Brown meat with peppers in large nonstick skillet. Stir in 1 cup salsa; simmer 5 min., stirring occasionally. Remove from heat; stir in 1/4 cup cheese.
2. Spread 1/4 cup of the remaining salsa onto bottom of greased 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 tortillas; wrap in large sheet of waxed paper. Microwave on HIGH 10 to 20 sec. or just until warmed. Immediately spoon 1/3 cup meat mixture down centre of each warm tortilla; roll up. Place, seam-side down, over salsa in dish. Repeat with remaining tortillas and meat mixture; top with remaining salsa. Cover with foil.
3. Bake 20 min. or until heated through. Uncover; top with remaining cheese. Bake 2 to 3 min. or until melted. Top with cilantro.

What's your favorite recipe to cook?

1/2 pound extra lean ground beef

1/2 cup chopped green pepper

1/2 cup chopped red pepper

2 cups salsa, divided

1/2 cup KRAFT Tex Mex Shredded Cheese, divided

2 tablespoons KRAFT Calorie-Wise Zesty Italian Dressing

8 flour tortillas (6 inch)

2 tablespoons chopped cilantro