The True Story of What Was

Since my birthday was Sunday, Monday marked the beginning of my 30-day yoga and vegetarianism challenge. I was almost thwarted on my first day because the yoga class I had planned to go to was not being offered, but I found another one at another studio only 15 minutes earlier and closer to home. So far, so good. I have been to two yoga classes, both beginner’s classes. Today I signed up for another 6 week series – this time it’s Intro to Power Yoga, taught by the same teacher who teaches my current series class. It’s been two days, and I have not missed eating meat at all. I have been eating falafel for lunch and we made Eggplant Parmesan for dinner on Monday, and we’re still eating leftovers!

EGGPLANT PARMESAN

3 Large Eggs

3 Tbsp Water

3/4 c Italian Seasoned Breadcrumbs

1/2 c Parmesan Cheese

1 Large Eggplant, peeled and cut into 1/2 inch thick slices

3 Tbsp Olive Oil

2 Tbsp Butter

2 Tbsp Flour

1 1/4 c Milk

1 tsp Salt

1/4 tsp Pepper

1/4 tsp Oregano

1/4 tsp Basil

3/4 c Tomato Sauce (can use 15oz of canned)

1 c Shredded Mozzarella

1. Mix together eggs and 3 tablespoons water until blended.

2. Combine breadcrumbs and 2 tablespoons Parmesan Cheese

3. Dip eggplant into egg mixture, dredge in breadcrumb mixture.

4. Cook eggplant, in 3 or so batches, in tablespoon hot oil per batch in a large skillet over medium heat for 4 minutes on each side, or until tender.

5. Arrange eggplant in a foil lined baking dish in one layer. Bake at 400 degrees for about 15 minutes.

6. While baking, melt butter in a saucepan. Whisk in 2 tablespoons flour and cook for 3 minutes.

7. Whisk in milk and gently boil. Add salt, pepper, basil and oregano. Bring to a boil and cook for 5 minutes. White sauce should thicken.

8. Pour white sauce and tomato sauce over eggplant. Sprinkle with desired amount of Parmesan and mozzarella cheese.

9. Bake 10-15 more minutes.

10. Serve over whole wheat spaghetti.

As the title suggests, I’ve been doing just those things tonight. First, I experimented with a new (to me) yoga studio near downtown Hartford. At first I was skeptical – the setup was a lot different than what I am used to – but in the end it was a wonderful experience. The studio is located near the frog hollow section of Hartford, in an old industrial space with brick walls, huge windows and wood floors. There was a lot more light in the room than I am used to, and the class was a lot smaller – just me and Jen. The class did not focus as much on the 3-part breath, the Dirga Pranayama, as I am used to. We did do this nice breathing exercise where we inhaled 3 times with our arms in different poses each time, holding the breath in and then exhaled. I experimented with a headstand (with some assistance), which I don’t usually try. It was a very enjoyable class.

I was early to the class, and while waiting for Jen to arrive I read some more of Home Cooking. Tonight I am inspired to try some new things. I made my normal bread in the bread maker, but added honeycomb (my regular honey was solid and would not come out of the bear). I also did half wheat and half white flour, added the optional vegetable oil that I usually skip, and am trying baking it on the wheat setting instead of the white. I won’t be awake when it comes out, so Ryan will have to let me know in the morning if it’s a total disaster. I expect it will be.

I also read about her creamed spinach recipe, which is currently baking in my oven. I was lacking some ingredients, so did some substituting.

Creamed Spinach with Jalapeño Peppers
From Home Cooking, by Laurie Colwin

1. Cook two packages of frozen spinach. Drain, reserving one cup of liquid, and chop fine.
– I halved the recipe, so I only used one package, and it was already chopped, so I skipped that step.

2. Melt four tablespoons of butter in a saucepan and add two tablespoons of flour. Blend and cook a little. Do not brown.
– I used half of these amounts of course. I used wheat flour.

3. Add two tablespoons of chopped onion and one clove of minced garlic
– I did half the amounts, used frozen onion, and pre-chopped garlic.

4. Add one cup of spinach liquid slowly, then add 1/2 cup of evaporated milk, some fresh black pepper, 3/4 cup evaporated milk, some fresh black pepper, 3/4 teaspoon of celery salt and six ounces of Monterey Jack cheese cut into cubes. Add one or more chopped jalapeño pepper – fresh or pickled) and then the spinach. Cook until all is blended.
– Here’s where my substituting really got out of control. I used half and half instead of evaporated milk, garlic salt instead of celery salt, Colby Jack instead of Monterey Jack.

5. Turn into a buttered casserole topped with buttered bread crumbs and bake for about 45 minutes at 300 degrees.
– I don’t really know what buttered bread crumbs means, but I don’t think it’s what I did. I melted some butter and dropped in some Italian seasoned bread crumbs. It was awfully mushy, but tasted yummy!

I have to say, this creamed spinach turned out to be very delicious. We’ll have to wait and see about the bread. I am not too optimistic about this one.