Thursday, May 5, 2011

Polenta stacks


I have a confession to make. On meatless Mondays I get a bit too excited and overambitious with the meals.



For Monday night's meal I had a vision. I saw stacks of polenta with eggplant, mozzarella, and roasted tomatoes. I did not have a recipe.


Bachelor Dave was coming over for supper. He was early so I put him to work slicing the polenta and eggplant into rounds while we waited for Mr. Snowgoose to get home from work.



Ingredients

1 small-medium eggplant, sliced (you probably want to peel it first!)

1 tube of polenta, cut into 1/4 inch rounds

2 tbsps oilve oil.

1/2 cup roasted tomatoes

1/3 of a mozzarella log, sliced



Directions

1. Panic (kidding!)


2. Slice eggplant, polenta, and cheese into 1/4 slices


3. Spread eggplant and polenta onto baking sheets and bake for 20 minutes. Drizzle with olive oil.






4. Make "stacks" of polenta, eggplant, mozzarella, and tomatoes and place on baking sheet. Broil for 3-5 minutes or until cheese is bubbly and brown.



Cooks Notes

1. Mr. Snowgoose said we should make the polenta crispier.

2. Bachelor Dave said the presentation was lovely.

3. Apparently, I'm the only one who liked eggplant.

4. Serve with a side salad or roasted potatoes.

5. We also tested out a dessert recipe that I can't talk about until Saturday.

Easy Roast Beef Sandwiches

The other night as I was flipping through a magazine looking for recipes, Mr. Snowgoose saw an advertisement (with a recipe included) and pointed to it. "Make that," he said.


The recipe was for a roast beef sandwich that takes only minutes to make. Of course I said yes.




Ingredients

1 can condensed french onion soup (or homemade french onion soup if you're lucky enough to have some on hand).


1 tbsp Worestershire sauce


3/4 pounds sliced roast beef


4 hoagie rolls


4 slices provolone cheese cut in half


1/4 cup drained mild bananna peppers




Directions


1. Heat over too 400


2. Heat soup and Worcestershire sauce in saucepan over medium high heat to a boil. Add meat and heat through, stirring occasionally.


3. Divide beef among rolls. Top beef mixture with cheese and place sandwiches onto a baking sheet.


4. Bake 3 min of until sandwiches are toasted. Spoon soup mixture onto sandwiches and top each sandwich with 1 tbsp pepper rings.





Cooks Notes



1. I broiled the sandwiches open-faced for a few minutes.


2. Also, we did not spoon the soup into the sandwiches. No, we ate the soup separately and dipped the sandwiches into the soup like a french dip.


3. I served it with a side of broccoli, but a side salad would be nice too.


4. This would be perfect for rainy days.