It seems like today has been so busy. I guess the past few months have been really busy, but nonetheless, I feel like I must apologize for the short posts!
Tonight I finally made supper. I know this may not seem like a lot, but since I have been off solid food for the past few days, I have been relying on leftovers for dinner for the family. Today, I figured that I should finally make something! I didn't want to go to the store and I have lots of produce from the garden to use, so I got creative. Sometimes this is good and other times it can be a little scary!
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Mexican Eggplant Bake
Ingredients: Eggplant, onion, crackers, mozzarella cheese, pureed canned corn, serrano pepper, green pepper, garlic. I wanted to make it vegan, but this was as close as I could come with what I had in the house! I'm working toward a vegan diet for my carnivorous husband and vegetarian son, so this was at least progress. (The corn casserole recipe that inspired me called for corn, crackers, eggs, butter, onion, and evaporated milk.)
"Green" Beans
I snapped, then boiled purple pole beans.
Fingerling Potatoes
I scrubbed these and lightly coated them with oil, celery salt, and white pepper. I roasted them on a cookie sheet in the oven.
Though not quite vegan, it still made a very veggie dinner! It was about 80% organic.
The eggplant, garlic, onion, peppers, and purple pole beans were all from my organic garden and the fingerling potatoes were given to us by a friend. I canned the corn last fall.
Cost: $1.50 to feed 4 ($0.25 for the crackers and $1.25 for the cheese)!
I will try to post pictures and the recipe for the eggplant bake after I make it again this weekend. I wanted to take photos while I was making it, but I can't find my camera! I would like to blame it on our three year-old, but I can't guarantee he is the one who hid the camera. I probably put it somewhere hoping he wouldn't lose it or break it! Ha!
