The cooking and eating adventures of a graduate student.
Not sure why, but the search function here doesn't really seem to work (randomly finds some posts, but not others) I'll try to keep the "Pages" below updated for easy searching for particular types of recipes.
I'm also sort of maintaining another personal blog. See http://cdnabroad.tumblr.com/ if interested.
1 jalapeno pepper, seeds (mostly) removed and sliced
1-12oz can root beer
1-18oz bottle barbeque sauce
~1/4 cup water
Place chopped onion and jalapeno at bottom of slow cooker.
Rub salt/ground pepper and BBQ sauce over pork shoulder, and place in slow cooker. Pour in root beer. Cook on low for ~8-10 hours, until meat is tender and shreds easily.
Remove meat from slow cooker, drain out root beer. Place meat back into slow cooker and shred. Drizzle in BBQ sauce, to taste, and mix in ~1/4 cup water. Cook on low for another 1-1.5 hrs. Serve on bread.
Collard Greens: See Simply Recipes. I followed the recipe, minus the bacon fat and onions.
Eggplant, diced. Place in a bowl and sprinkle with salt. Let stand for 30 minutes. Drain and rinse.
Tomato sauce, 28oz
Seasonings (salt, pepper, Italian seasoning, dried basil, ground cayenne pepper, crushed dried red pepper, etc.)
Shredded mozzarella cheese
In a large skillet over medium heat add olive oil, onions, garlic, and crushed red pepper. Sautee until fragant, about 5 min. Add ground turkey. Cook until no longer pink.
Add eggplant and zucchini. Cook about 5 min. Pour in tomato sauce. Add seasonings to taste. Simmer for ~10 min.
Spray casserole dish with cooking spray. Add in pasta to cover bottom. Scoop in sauce with turkey, eggplant, etc. to cover. Sprinkle with shredded mozzarella cheese. Repeat until all pasta and sauce is used, and cover top with mozzarella cheese.
Bake at 350F for about 20 minutes, or until cheese is golden.