Easy Chinese Eggplant Stir Fry Recipe

I don't know if Chinese eggplant is available near you guys, but I bought it at the Chinese market--the closest grocery store to my house. Then I had to find this recipe for how to cook it. This is so easy, quick and tasty.

1 large Chinese eggplant (They look almost like a purple cucumber!)
1 tbsp peanut oil (I used an olive-canola blend.)
4 tbsp soy sauce

Prepare the eggplant by first rinsing it under cold water. Then dry it with paper towels and cut off and discard the ends. Slice the rest of the eggplant into ½ inch or so thick round slices and then cut the slices into quarters so that you have small pieces.

Once the eggplant has been cut into pieces, heat a large non stick pan or wok on high. (I used my new cast iron skillet!) Add the oil and swirl it around the wok to coat the bottom. Make sure that the oil is hot and then add the eggplant and stir fry it for 3 minutes.

Add the soy sauce and stir fry for another 3 minutes. Remove from heat and serve.

Makes about 3 side servings.

5 Star Chicken Tortilla Soup

Ingredients:
1 cup diced carrots 1/8 tsp salt
1 cup chopped celery 1/4 tsp pepper
1 clove fresh garlic 2 tbsp corn or olive oil
1 cup diced onion
4- 15oz cans of chicken broth
1 - 15oz can of diced tomatoes
1 - 10oz can of Rotel tomatoes and green chile diced
1 - 1.25oz pkg of taco seasoning
10 corn tortillas torn into small pieces
12 oz chicken meat cooked and diced
12 oz shredded mexican blend or monterey jack cheese
1 cup milk

Directions:
Saute carrots, celery, onions and garlic in the oil with salt and pepper until tender.
Add 4 cans of chicken broth and bring to a boil.
Add diced tomatoes, Rotel, taco seasoning and chicken.
Add 10 corn tortillas torn into small pieces and let boil for 20 minutes until tortillas are fully
incorporated into soup.
Reduce heat and add 12 oz cheese and let simmer for 10 minutes.
Add milk and let simmer another 10 minutes.

If thicker soup is desired add more corn tortillas and incorporate into soup.
Garnish with tortilla chips,shredded cheese and sour cream.

If you enjoy tortilla soup, this is delicious!!

Apple Crunch Pie

**A friend of mine gave me this recipe and it is one of the best apple pies I've ever had!**

Filling:

• 6 tart apples such as Granny Smith
• ½c lemon juice
• ½ c sugar
• 3 T all purpose flour
• ½ t cinnamon
• ¼ t nutmeg

Peel and core apples. Slice into quarter and then slice quarters into very thin slices. Throw into bowl with lemon juice. Use your hand and and toss slices so they all get lemon juice on them. Next, drain all left over lemon juice. Sprinkle with other ingredients and then dump apples into a ready pie crust (pie crust recipe not included.)

Topping:

• 1 c flour
• ½ c white sugar
• ½ c brown sugar
• 1 t cinnamon
  
• 1 stick chilled butter, cut into slices

Blend all dry ingredients. Toss in slice butter and chop into dry stuff until it is crumbly looking and you do not have chunks of butter. Sprinkle on pie top.

Bake at 450 for 15 minutes and then without opening oven door, turn oven down to 350. Finish baking for 45 minutes more. The pie is done when the apple juice is thick and bubbly.