HOMEMADE PIZZA WITH INDIAN EGGPLANT & SPINACH WITH A RED SAUCE THAT YOU WILL NEVER GET YOUR HANDS ON

Ingredients...

1 Packet of Yeast
3 Cups of Flour
2 Cups of Water
Pinches of Salt & Sugar

Indian Eggplant
Spinach
Fresh Buffalo Mozzarella

*Red Sauce

Preheat oven to 350 degrees.
I opened up a packet of yeast and turned on the water from the faucet. Once it became warm I ever so gently poured the yeast in and stirred until it dissolved. I put pinches of salt and sugar in it too and set it aside. I then took 2 Indian eggplants and thinly sliced them. I broke off pieces of spinach (not chopped) so it would look like basil because I was out of basil. Going back to the yeast, I started to add some flour, followed by some stirring, then more flour, then more stirring. Once it became too thick for my wooden spoon, I covered it in olive oil and placed it on the cutting board and started to knead it (with love: very important). I shaped it into your usual looking pizza dough style and then added the red sauce, then pieces of mozzarella, followed by eggplant, spinach and then topped with mozzarella again. Place in the oven. cook until golden brown. Super yum!

*About the red sauce.....
The red sauce I had was left over from the other night. It was made by my sweet lover's 2 hands. It is amazing. There is still some left in the refrigerator. And it is TOP SECRET. But, just to give you a little idea, it had about 8 different vegetables, 5 different herbs, and spicy sausage!

AUNT PENNY"S ALFEDO STYLE SPAGHETTI

Ingredients...

Mushrooms
Red Bell Pepper
Green Bell Pepper
Red Onion
Yellow Onion
Yellow Squash
Roma Tomatoes
Spinach
Fresh Basil
Garlic
Olive Oil
Salt & Pepper

Spaghetti

1 Can of Aunt Penny's White Sauce

Fresh Romano

In a large stock pot with olive oil (of course), throw in all of the vegetable and herb ingredients above EXCEPT for the spinach and garlic. Let sit in the pot for a half of an hour or longer if you so desire...

Another large pot for the spaghetti. When the spaghetti is almost done add the can of Aunt Penny's White Sauce to your vegetables. Keep stirring until it is even and milky. At the very last moment add your spinach and garlic. These 2 ingredients don't need to cook for more than 3 minutes. Seriously.

Top with freshly grated Romano cheese.

*CONFESSION
This dish was good or else I wouldn't have posted it. BUT:
The can of Aunt Penny's white sauce was bought on a whim. I thought I would experiment. People, no need to do it. Stick to fresh. It would have actually been more cost efficient if I had made my own, not to mention healthier. Sorry Aunt Penny, I will donate my 2 other cans to the food bank. Thank you.

WEDNESDAY'S LATE NIGHT FRIED CHICKEN AND OTHER DELICIOUS SIDES

Ingredients...

4 Chicken Breasts
Jasmine Rice
1 Can of Organic Corn
Asparagus
Coconut Milk
Shredded Romano Cheese
Garlic
Olive Oil
Flour
Salt & Pepper

In a Paper bag put a cup of flour and 1 tablespoon of salt and pepper. Take the breasts and place them in the bag and shake until the breasts are evenly floured. Once the pan is hot with a lot of olive oil, place chicken in pan and cover. Leave heat on high. Flip when it is flaky browned a bit.

On a sheet pan place asparagus. Cover in loads of olive oil and freshly shredded Romano cheese and chopped garlic. Roll the asparagus so the cheese, oil, and garlic is evenly covering it. Set aside.

You know the drill when it comes to this rice recipe. Replace the water with a can of coconut milk. Once rice is done, dump in the can of corn (this was delicious, by the way- and needs a better name than Rice Corn- any suggestions?)

When chicken is done frying place in the oven as well as the asparagus. They can cook for the exact length of time, which is about 20 minutes.

I enjoyed this meal with a tall glass of club soda and ice with freshly squeezed lemon from my lemon tree.

WILD SALMON & COCONUT CREAMED SPINACH FOR LONGEVITY

For a romantic dinner on the front porch for 2.

Ingredients....

1 LB Of Wild Salmon

1 Bunch Of Spinach
1/2 a Can of Coconut Milk
Pretty Much 1 Bulb Of Garlic
1/4 Cup of Butter
Olive Oil
Salt & Pepper

Preheat oven to 300 degrees. Chop up a half of bulb of garlic. Place your gorgeous pound of salmon in a glass dish and spread the garlic evenly on top. Drizzle with olive oil, heavenly sprinkle salt and pepper and give it a good rub. You can either put it back in the refrigerator like I did or I am pretty sure you could set it aside at room temperature (I still get a bit paranoid with fish). I let the salmon sit for about a half of an hour and then I took it out of the dish and wrapped it up in foil and popped it in the oven. Let cook for no more than 25 minutes.

Right before you take the salmon out to serve, grab a sauce pan, throw in the butter and once it is melting pour in that half of can of coconut milk. Let it sizzle and then add the coconut milk. Salt helps too. Take you bunch of spinach, put it all in and watch it shrink. Stir and rotate. I don't like over cooked slimy spinach so mine was half cooked.

This meal added 3 extra years to my life. SUPER HEALTHY.