Kumquaty It

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Kumquaty Stuffed Tomatoe & Eggplant June 2, 2013

Filed under: Recipes — kumquaty @ 12:00 pm
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stuffed tomatoe

It’s only the beginning of june and it’s already time to break out the crockpot and clothes drying line because it’s HOOOT!!!! This dish would have probably been much prettier if cooked in the oven but it’s just as tasty out of the crock pot and doesn’t heat up the whole house.

Kumquaty Stuffed Tomato & Eggplant

10 italian tomatoes
6 indian eggplant ( so cute and small 🙂 )
3 lbs italian bulk sausage
1 bell pepper diced
1/2 onion diced.
salt
garlic powder

Cook sausage through breaking it up into small pieces. Once halfway cooked add bell pepper and onions and cook til softened. Set aside and let cool. Cut a hole in the top of the tomatoes and pull out seeds and flesh and put into bottom of crock pot. Set aside cored tomatoes. Cut stem off eggplant and cut a “x” in the bottom of the eggplant 3/4 way through. Cut out some of the flesh of the eggplant and put in bottom of crockpot. Sprinkle a little salt and garlic powder over tomato and eggplant in crock pot. Place tomatoes and eggplant into crock pot alternating cut side up. Fill with cooled sausage mixture. sprinkle any remaining sausage that won’t fit into tomato and eggplant cavities overtop. Cook on low in crockpot for 4-6 hours.

Kumquaty Homemade Hot Italian Bulk Sausage

3 lbs pork
2 tbs bacon grease (room temp to making mixing easy)
2 tsp garlic powder
1 tsp italian seasoning mix (oregano, basil, thyme, rosemary)
2 tsp salt
1/2 tsp black pepper
1 tsp cayenne pepper

Combine.

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Kumquaty Low Carb Veggieful Lasagna (grain free) February 5, 2013

Filed under: Recipes — kumquaty @ 1:00 am
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veggieful lasagna

This recipe is not hard but does require quite a few steps, but it is SO worth it. This was probably the tasty, most comforting meal I have made in awhile. And I didn’t miss the pasta AT ALL. Wow this was good. The only warning I have is you may need a knife to eat it unlike a regular lasgana…but that is a pretty low grade warning 🙂

Tomato Sauce:
6 oz tomato paste
26 oz chopped tomatoes
26 oz strained tomatoes
1/4 cup garlic roasted olive oil
1 tsp basil
1/2 tsp red chili flakes

Heat Up olive oil in sauce pan. Add basil and red pepper flakes stir for 10 seconds. Add tomato paste and let melt. Add tomatoes. Cover and cook on low for as long as you have time for just make sure it doesn’t reduce too much (minimum 30 minutes).

Cheese Sauce:
24 oz whole milk cottage cheese
1 cup parmesan cheese shredded
1 tsp garlic powder
fresh cracked black pepper

Add above ingredients to food processor and process til smooth

Filling:
6 italian sausages browned and broken up into small pieces (I prefer to cook it out of the casing)
1 large eggplant sliced thin lengthwise, salted
2 zucchini sliced thin lengthwise
8 oz mushroom sliced
16oz soft whole milk mozzarella sliced thin

Topping:
1 cup parmesan
6oz shredded mozzarella

To prepare the lasagna:
Preheat oven to 375 degrees.
In a very large casserole dish:

1) place a layer of 1/2 eggplant
2) cover with 1/3 tomato sauce
3) layer of 1/2 zucchini
4) layer of 1/2 cheese sauce
5) layer of 1/2 the sausage
6) layer of all the mushrooms
7) layer of other half of sausage
8) 1/3 tomato sauce
9) layer of sliced mozzarella
10) layer of remainder eggplant
11) layer of remainder cheese sauce
12) layer of remainder zucchini
13) layer of remainder of tomato sauce
14) cover with sprinkling of parmesan cheese

Bake for 60 minutes. It is probably a good idea to do put the cassorole onto a sheet pan…just in case of spillage

posted at Food Renegade