Many Sundays we choose a simple, easy lunch. Often, rice and beans. It’s filling, nutritious, and one of our favorites. But, we also like to have a bit of some sort of bread product along side. Often, it’s our homemade bread, but, since we were on vacation, we didn’t bake this past week. So, what to do? And fast. Ideally, we want something that will be done from start to finish in the time it takes to cook brown rice (45 minutes, or so).
Who doesn’t like pretzels and beer? What about pretzels made with beer? We thought that would get your attention. Think about it: you can bring these pretzels on a road trip and enjoy the great taste of an India Pale Ale and pretzels, yet not worry one bit, because all the alcohol bakes out when you make them, so they’re perfectly fine to snack on anytime or anywhere. Naturally, if you’re at home, we suggest that you dip them in a bit of India Pale Ale Mustard, naturally.
It’s been weeks, perhaps months, since we made up some risotto here at Scratchin’ It central; all the employees were excited by the prospect of having Creamy Corn and Morel Risotto as part of dinner. Now, if you don’t have morel mushrooms, don’t fret, because this will be good with any mushrooms (or even without), so feel free to continue reading if you want a great meal.
Ah, yes, another trip. This time, we flew off to Cleveland, OH. We’d never been there before, and we used it as a jumping off place for a trip around Lake Erie. A couple of years ago, we took a similar trip around Lake Ontario and just loved it, so we figured we’d try another Great Lakes Circumnavigation. It was worth it. Besides, we got to stop in one of our favorite cities: Buffalo, NY. Really. It’s one of the greatest cities to visit.
We’re not sure about you, but we don’t deep-fry anything. Too messy, and too much trouble. We do pan-fry foods occasionally (Fried Okra, for example), but to fill up a Dutch oven with a gallon of oil, fry enough for two, then do something with the oil afterwards, nope. That’s not for us. Fortunately, you can almost always bake some of those things you’d deep-fry, instead. Yes, we know, they really aren’t the same, and we agree, but, if the choice is between baked or nothing, we’ll, we don’t scratch our heads thinking about that one.
A few days ago, we were trying to think of a new post for today, and, one of us said, “dessert.” Let’s make a dessert. We haven’t had a dessert post in a while, so why not? We thought about what we had available, looked through our Rolodex, and found that, way back in March of 2013, we were interested in making a blueberry cornmeal cake. We figured, better late than never.
We were thinking of moussaka when we made this, and we almost called it that, but that wouldn’t be correct, as moussaka is generally made with ground beef or lamb. This is simply a rice and eggplant casserole that we happened to mix up for dinner one night, although we did treat the rice similarly to when we made those delicious Savory Whole-Grain Nuggets. Feel free to scratch this up and let us know what you think, or, simply change it based on what you have in the house, and enjoy.