Roasted Eggplant Relish

My friend, Jamie, sent this to me. I want to put it in here so I remember to use it. She said it is a great chip dip, but even better in a quesadilla!

1 large eggplant
1 red bell pepper, quartered
7 oz grape tomatoes
4T olive oil
1/2 small onion, diced
1/2 tsp ground cumin
1 T  chopped mint
2 tsp lemon juice
1/2 T apple cider vinegar

Preheat the oven to 400*. Cut the eggplant into 3/4- 1 1/4 inch dice. Place on a baking sheet with the bell pepper and tomatoes. Drizzle with half the olive oil and season with sea salt and freshly ground black pepper. Bake for 25 minutes or until the eggplant is tender and cooked through.

Remove the vegetables from the oven and set aside until cool enough to handle. Remove the skin from the bell pepper strips (Jamie didn't do this). Then chop and strip into 4-6 smaller pieces. Place in a bowl with the eggplant and tomatoes, onion, cumin and mint. Drizzle in the remaining olive oil, the lemon juice and vinegar. Season to taste with sea salt and pepper then toss to combine.

Using a fork, mix the ingredients together to give a roughly cut, chunky texture. Alternatively, for a smoother relish, blend the mixture in a food processor.

Cover and refrigerate until ready to serve. Makes about 2 cups.

Ben's Favorite Sloppy Joes

It is not often I make sloppy joes, but apparently THESE are the best Ben's ever had:) I'll take that! I just wanted to make sure and document what on earth I did in hopes of duplicating it someday:)

1 lb ground turkey
1 onion, chopped finely
1 green pepper (I used a poblano)
famous daves steak and burger seasoning
1 T dijon mustard
1 T worcestershire sauce
1 can tomato sauce
Barbeque Sauce to taste
2 T. roasted garlic medium salsa

Brown the turkey with onions and pepper. Add seasonings and sauces. Let simmer. Adjust accordingly:)

Ham and Cauliflower Casserole

I have been making this recipe for years, but have never gone through the trouble of measuring:) So, keep in mind these amounts are flexible, but you'll get the jist!

4 cups cauliflower florets, steamed to tender crisp (I just use a chopped head of cauliflower)
2-3 cups cubed cooked ham

1/2 cup finely chopped onion
1 1/2 cups mushrooms, sliced (we leave this out)
2 tablespoons butter
1-2 tablespoons flour (I use whole wheat)
1 cup milk
salt and pepper
1 cup cheddar cheese, grated (last time I used Monterrey Jack and it was good too!)
1/2 cup sour cream
1 tablespoon dry breadcrumbs (I use whole wheat panko)
salt and pepper

Mix chopped cauliflower, ham, onions and mushrooms, if you are using them.  Season with salt and pepper. Melt butter in a sauce pan and stir in the flour.
Stir in the milk and cook until it has thickened.
Stir in the sour cream and cheese; stir until the cheese has melted and the sauce is smooth Put ham and cauliflower in to an ungreased 3 quart casserole dish.
Pour sauce over top.
Preheat oven to 350°F. Sprinkle with crumbs.
Put in the oven for 30-40 minutes or until heated through.

Pieper Famous Breadsticks

Maybe they're just famous in our house? BUT, anyone who grew up with Ben knows you can't have split pea soup without Mom's favorite breadsticks... So, I thought I would include that recipe too... just in case you were wondering, or if you're like me, you have lost this recipe a million times!

1 1/2 c. warm water
2 T sugar
1 T yeast

Mix the above 3 ingredients and dissolve.

add:
1 t. salt
appox. 3 c. flour (soft, not sticky dough)-- we use 1 c. whole wheat and works just fine!

Melt 1 cube of butter in a large cookie sheet. Roll dough into a rectangle and cut into strips with a pizza cutter. Lay the strips in the large cookie sheet. Let rise 1 hour. Sprinkle with garlic salt and parmesan. Bake 400* 15-20 minutes.

Split Pea Soup

Just realized I have a ton of recipes in my email from years and years of asking people for a recipe I tried and loved. (OR in this case, a recipe Ben LOVES and requests every 6 months or so!) I thought it would be nice for all of us to have some of the Pieper family favorites, most especially:) So, feel free to add some of the recipes you have from growing up, or just your "go to's!" I need to change it up a bit (again...)

• 2 1/4 cups split peas
• 1 onion, diced
• 2 stalks celery, diced
• 2-3 carrots, diced
• 1 tsp salt
• 1/4 tsp pepper
• Ham hock
• 2 quarts water
• Bring ingredients to boil. Place lid on and simmer on low for 11/2 hours

I actually threw these in the crockpot today before church on LOW (6 hrs) with a ham hock and it's perfect!

Antipasto Quinoa Salad

I just got creative today I guess and threw together this salad for lunch.  It turned out really tasty so I thought I'd share...

"Antipasto Quinoa Salad"

1 cup quinoa

2 cups water

Add together in a saucepan. Heat until boiling, then reduce heat and simmer for 15 minutes or until quinoa has "tails." (The grain separates a little when cooked). 

Cool the quinoa then add:

1/4 c. fresh, sliced mushrooms

1/2 can of olives

1/4 c. banana peppers

20 slices of pepperoni

8 oz cherry tomatoes

1/2 c cubed mozzarella cheese 

your favorite Italian dressing, to taste

Toss together and enjoy!

Pumpkin Pancakes

Ingredients:
1 cup flour
1 1/2 Tbs brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 cup milk
1/2 cup pumpkin puree
1 egg
1 Tbs vegetable oil
1 Tbs vinegar

Directions:
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. Stir into the pumpkin mixture just enough to combine.

yields about 6 pancakes