So here we are again. Time for a whole new batch of blogs and recipes from The Secret Recipe Club.

I have to admit that as I was starting to go through my assigned blog I thought I would have a lot of trouble. I just couldn’t find anything….oh, wait…now I am. How could I have doubted that I would find some wonderful goodies on Eliot’s Eats!!! So now I have a new problem. I can only do so many of Eliot’s recipes….

Of the 16 I narrowed it down to I had to narrow it down even more. I ended up with some sweets and some savories.

But before we ‘eat’ you need to know a little something about Debra. At first I thought her name was Eliot, but….

    “Why the name Eliot’s Eats?

    T. S. Eliot is my favorite poet. (And, your guess would be correct here—I was an English major. Nobody else would be that fond of Eliot’s verse.) So, it was natural that when a stray kitten showed up literally on our doorstep, we named “him” Eliot. We found out later that our little boy kitten was actually a little girl kitten but the name stuck.” {And he is beautiful!}

She is a major movie fan. Many of her blog posts are dishes designed to ‘match’ a movie. This trend is part of her participation in Food-n-Flix. She loves to cook, grown her own veggies, visit local businesses. What’s not to love about all that?

NOW! On to the food!

I love eggplant, and still have a couple left in the garden, so when I saw Eliot’s pasta I knew I had to try it immediately. I made it for lunch.


    Spicy Eggplant Sauce and Pasta

It was sooo good. Just the right hint of spice. Next time, yes, there will be, I plan to cut the eggplant larger so I get more of the taste! But it was good!

    1/2 c. extra virgin olive oil
    1 1/2 to 2 lbs. eggplant, cut into small dices
    6 cloves garlic, minced
    1/2 t. red pepper flakes (more to taste)
    1 (26.4 oz.) carton Pomi diced tomatoes (or two cans diced tomates)
    2 t. fresh oregano, chopped
    1/2 T. balsamic vinegar
    1 c. water
    Sea Salt
    Freshly ground black pepper

1 lb. favorite pasta, cooked according to directions.
In a large sauce pan or kettle, heat oil. Once oil is very warm add eggplant, garlic and red pepper flakes. Stir frequently to prevent eggplant from sticking and cook for about 8 minutes.
Stir in tomatoes, oregano, and water.
Cook another 30-40 minutes on low until eggplant is thoroughly cooked.
Add balsamic and season with salt and pepper.
Cook pasta according to directions. Drain.
Stir pasta into sauce and serve.
May garnish with a bit of fresh herbs or Parmesan.

I made the whole recipe and served it with Penne so the sauce would be everywhere! Good stuff!

I was out of ice cream (GASP!!) and cookies. Problem quickly solved by Debra.

First off I made Chocolate Ice Cream using cake mix!! WHAT a great idea! And it added such great flavor.


Chocolate Cake Batter Ice Cream

    1 (4 oz.) container Egg Beaters {I forgot to buy these so I used two eggs instead and heated some of the cream to temper the eggs before adding to the ice cream}
    3/4 c. sugar
    1 pint whipping cream
    1 c. 2% milk
    2 t. vanilla
    1 c. chocolate cake mix

In a mixing bowl, beat Egg Beaters until thick, about 2 minutes. Sprinkle in sugar while continuing to beat. Once all the sugar has been added, continue to beat for 1 minute.
Pour in the cream, milk and vanilla. Mix to combine. Mix in 1 cup of cake mix and continue to beat until incorporated.
Chill for one to two hours in the refrigerator then freeze according to ice maker’s instructions.

    Yield: about 1 quart

Talk about good rich flavor, this had it. And, as Debra said, you can use any flavor cake mix. I think maybe Red Velvet next, or maybe carrot cake, or it could be….

Then we had to have cookies to go with the….well, we didn’t HAVE to, but….ice cream. {PS. I needed ice cream this wknd so I used Carrot Cake Mix – Oh, Yeah!! I added some chopped pecans and coconut. Spicey and Perfect!} Like Debra I usually have bits and pieces of chocolate, coconut, sprinkles, candy in the pantry so when I saw her…


    Cupboard Cookies

I knew the recipe was perfect!

    3 1/4 c. flour
    1 t. baking soda
    1 t. fine sea salt
    1/2 c. softened butter
    1/2 c. shortening
    3/4 c. sugar
    3/4 c. dark brown sugar
    1 t. pure vanilla
    2 large farm fresh eggs
    2 c. mixed baking chips (milk chocolate, dark chocolate, white chocolate)
    1 c. roasted, unsalted sunflower seeds

Preheat oven to 375 degrees.
Whisk together flour, baking soda and salt. Set aside.
In the bowl of a stand mixer, cream together butter and shortening. Add sugars and vanilla and continue to beat. Beat in eggs one at a time. Add chips and sunflower seeds and mix until just incorporated.
Using a cookie scoop, drop cookie dough onto prepared baking sheets. Place in oven and bake for around 10 minutes (give or take a few). Remove from oven and cool on cookie sheets for a few minutes then remove to wire racks.

I followed Debra’s lead but changed my add-ins a little. Yes, to the choco chips, no to the seeds – used macadamia nuts instead, added about 1/4 cup of coconut and 1/4 cup of mini M&Ms and 1/4 cup of butterscotch chips. All ingredients I had just a little of. Every bite of cookie was different. Little chocolate here. Little coconut there. Perfect recipe for using up bits and pieces. Odds and ends. Tads and smidgeons. And now they are all gone.

Okay, three recipes down 13 to go. All pinned. All looking delicious. All on my To Make List!

Thanks, Debra, for so many delicious treats. I will be back!!

There are lots of good recipes going out today from the other members of The Secret Recipe Club (group C) so check them out.