Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Thursday, October 4, 2012

Eggplant Chicken a sure winner

Still in the possession of some eggplant from our last farmer's market run, I found this delightful Eggplant Chicken recipe on cooks.com. 

The chicken breasts were o-so-tender after I had pounded them with a kitchen mallet so that they baked in a nice flat layer under the eggplant slices.

I made my own breadcrumbs by whisking some whole-wheat bread in the blender and adding some Italian seasoning.

I didn’t have the Provolone cheese as the recipe specified, so I used some grated Mozzarella instead. The casserole was terrific and extended itself for several night’s meals.

Eggplant Chicken

2 whole chicken breasts, skinned, boned, halved, and flattened, with excess fat removed
1 small eggplant, peeled, cut into 1/2-inch slices
1/2 cup flavored bread crumbs
1/2 cup flour
2 eggs, beaten (or 1/2 cup egg substitute)
4 slices Provolone cheese
1/4 cup grated cheese (I used Parmesan)
1/2 cup tomato sauce
2 teaspoon olive oil
1 teaspoon fresh parsley for garnish

Lay out chicken in prepared casserole dish. Dredge eggplant in flour, then egg, then breadcrumbs. Top each chicken breast with eggplant slices. Top with tomato sauce, grated cheese, then Provolone cheese, and olive oil. Garnish with parsley. Bake in a preheated 425-degree oven for 20 minutes (I left it in for 25 minutes for doneness.) Remove from casserole with spatula. Serve on heated plates. Makes 6-8 servings. (Source: cooks.com)

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