Aloo Gobi

Slice and boil 2 Yukon Gold potatoes in salted water. Saute 2 small sliced Yellow Onions in some Olive Oil in a big pan & some salt until golden. Add to onions an assortment of Indian spices (mine came in a tin) plus Chile powder, Cumin, Mustard powder, Ginger, Garlic, Salt & Pepper. Chop a whole head of Cauliflower, and add to onions. Add drained potatoes. Chop 1 White Chili Pepper with seeds and add. Stir well to coat. Add a little bit of stock/broth to pan, just enough to allow cauliflower to cook and to result in a nice gravy. My version is topped with feta cheese!

Veggie Pizza

Boboli Wheat Pizza Crust. Spaghetti sauce/pizza sauce. Broccoli, Mushrooms, Black Olives, Mozzarella. You know what to do.

Snickerdoodles from Boxed Cake Mix!

Mix well: 1 box white cake mix, 2 eggs, 1/3 cup vegetable oil, and 3 tsp vanilla extract. Allow the batter to chill in the refrigerator for about 15 minutes, it is MUCH easier to drop the dough into the cinnamon/sugar mixture if it is cold. Preheat oven to 375 degrees Fahrenheit. On a shallow rimmed plate (I use the lid to the same mixing bowl) combine 1/2 cup sugar and 2 tsp ground cinnamon. Using your hands, form small balls of the dough, about 1 inch in diameter, and roll each ball through the sugar/spice to coat it entirely. Arrange on a greased (cooking spray) cookie sheet, and bake for 8-10 minutes. The cookies should come out of the oven just shy of being done, and should be lightly brown, but remain nice and soft inside when cooled. The softness is the crucial part of a good snickerdoodle!

Grilled Eggplant and Ricotta Crostini

1 medium eggplant, cut lengthwise into 1/2-inch slices
Cooking Spray
1/2 medium onion
1/4 cup grated Parmigiano
1/2 cup ricotta cheese
3 tablespoons balsamic vinegar
Olive oil
Cayenne pepper
Salt
1 baguette, cut into 1/2-inch slices on the bias
Garnish: Prepared, minced garlic. Sliced tomato. Diced cucumber. Dried dill weed. Cayenne pepper.

Preheat grill or broiler. Spray each eggplant slice generously with cooking spray and sprinkle generously with salt. Place the slices under the broiler. After about 2 minutes, flip the eggplant to slightly brown the other side. Remove and allow to cool. In a food processor, chop the onion and parmesan cheese. Add the eggplant and pulse. Add the ricotta, balsamic vinegar, cayenne pepper. Stream in olive oil till smooth. Season with salt. Place the baguette under the broiler and toast on both sides, watching carefully to prevent burning. Top each piece of toasted bread with the grilled eggplant mixture, and garnish as desired. DELISH! Great for parties.