This was my long weekend after board exams. I went home and helped clean out my room in preparation for my parents moving. I also made dinner Saturday night for the fam. We had Eggplant Spaghetti Sauce and homemade Focaccia bread. It was delicous. The focaccia bread was one I've never done before but it was very quick. The total time was around the total time for the Eggplant Sauce. My plan is to make this in two weeks for my Sunday School class in a cooking class style dinner. Should be fun.



Eggplant Sauce
1 eggplant, unpeeled and cubed
1 onion, sliced
1 green bell pepper, sliced
1 garlic clove (I use more!!!)
1 cup tomato juice
1 cup chopped plum tomatoes
2 t oregano
1 t basil
1/2 t salt
1/2 t pepper

Spray pan with cooking spray. Saute eggplant for 7 minutes (until tender). Add onion, pepper, and garlic. Saute for 7 minutes. Combine remaining ingredients. Add to eggplant. Turn heat down. Cover and simmer for 30 minutes. Serve over pasta or bread. EJNOY!!


The focaccia bread recipe is here. The only difference I made was omitting the mozzarella and adding more fresh parmesan. It is yummy. Serve with fresh ground pepper and olive oil if you want to!

So, I like to cook. It's somehow a stress reliever (usually!) for me. If I bake, which is my favorite, I give away the products. However, the last time I made something and took a picture of it, I ate it! The product, strawberry pie! My favorite! I actually made two within one week: one for a prayer group dinner and one for my mom at her request on mother's day. The second one was better. Part of the reason is the crust. For that one I made a homemade crust, the first one was store bought (in the picture, I don't have a picture of the other); no way to compare!


Strawberry Pie
1 baked pie shell
1 lb strawberries
1 cup sugar
1 cup 7-UP (I used diet)
3 T corn starch
1/2 packet strawberry jello
cool whip

Put the sugar, corn starch, and 7-UP in a saucepan and cook until thick. When it begins to boil, that is thickest it will get. Remove from heat and add teh jello powder. Stir. Let cook to room temperature. Don't let it get too thick or it will not spread through the strawberries. Wash and slice the strawberries. I like mine in quarters or smaller, but if you prefer larger berries, go for it! Place the strawberries in the pie shell and pour the cooked sauce over it. Refrigerate for several hours or until cool and set. Serve with a dolop of cool whip! Enjoy!

This is my favorite dessert. So much so that the day after prayer group I had the left over piece for breakfast! MMM!