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Eggplant With Pesto

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January 21, 2022

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Steps 1-4 can be done in the blender to save time.

Ingredients

1 large eggplant

1/2 cup good quality olive oil

2 cups fresh basil leaves

1 cloves garlic, minced or put through a garlic press

cup reggiano parmesan cheese, grated

2 teaspoons pine nuts

Salt to taste

Preparation

1. Whiz the basil leaves in a blender or food processor until chopped fine

2. Add the garlic, salt and oil and blend until well incorporated

3. Pour into a bowl and beat in the parmesan cheese by hand for best texture

4. Add the pine nuts and stir

5. Preheat oven to 375

6. Wash, cut the ends and stem off a medium to large eggplant, slice lengthwise into pieces of similar width

7. Place into a microwave and oven safe dish, brush very lightly with pesto

8. Cover with lid or plastic wrap and microwave on high 3-4 minutes or until eggplant is softening but not mushy

9. Drain accumulated liquid from dish

10. Brush eggplant slices again with pesto, using more than previously and covering all surfaces

11. Bake uncovered at 375 to heat through and slightly brown the top, approximately ten minutes

Credit: Foodista

Eggplant Frittata

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January 21, 2022

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This frittata is quick and simple to make. And it tastes fantastic! Make sure to use long eggplants (Italian or Japanese) and not the usual bulb variety.

Ingredients

2 Long Eggplants

2 Eggs

1/2 pound Ground Turkey

4 tablespoons EVOO

2 Garlic Cloves, minced

1 tablespoon Dried Basil

1/2 cup Mushrooms, finely diced

1/2 cup Onions, finely diced

1/2 cup Bell Pepper, finely diced

1/2 cup Roma Tomatoes, finely diced

3 tablespoons Grated Parmesan

2 tablespoons Parsley, finely chopped

Salt & Pepper

Preparation

1. Brush eggplants with olive oil and place in 400F preheated oven for 10 minutes.

2. Meanwhile, cook ground turkey in a skillet with a couple tablespoons of EVOO and garlic while seasoning with dried basil and salt & pepper as it cooks. Set aside to cool for a few minutes.

3. In a mixing bowl, combine ground turkey with eggs, mushrooms, onions, bell pepper and tomatoes and a tablespoon of grated parmesan. Whisk until well incorporated.

4. When eggplants are ready, slit lengthwise and flatten. Pour mixture on top of the eggplants and put back in the oven for another half hour or so.

5. Drizzle with a little EVOO and garnish with parsley and more grated parmesan.

Credit: Foodista

I love eggplant and any opportunity to prepare them is always welcome in my kitchen. I do love Chinese food too, and since my first trip to China, when I have tasted the way they prepare their eggplant, it has been my mission to replicate it in my own kitchen. This is my interpretation of the Chinese eggplant. The wonderful thing is that most Chinese sauces can be found in our grocery stores in bottles. Thus half a shelf taken by them in my refrigerator.

The small eggplant are cut in rounds and sautÃ©ed at with lots of garlic and ginger and of course a concoction of sauces. It was that delicious and in less than 15 minute it was on the table. Before we know it, the dish was gone.

Ingredients

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 tablespoon hoisin sauce

1 tablespoon hot chili sauce

1/3 cup water

1 teaspoon sugar

4 small Chinese or Japanese eggplants

2 tablespoons canola oil

1 tablespoon chopped garlic

1 tablespoon ginger peeled and chopped

1/3 cup finely sliced scallions (4 white light green part only)

1/4 cup parsley, coarsely chopped

Preparation

1. Mix the soy sauce, oyster sauce, hoisin sauce, hot chili sauce, sugar and water together in a small bowl. Set aside.

2. Slice eggplant crosswise around 1 ½ inch thick. Cut those pieces in half.

3. Heat oil in a large nonstick skillet. Add the eggplant and sautÃ© over high heat, covered for about 5 minutes, turning the pieces in the hot oil occasionally.

4. Remove the lid, add the ginger, garlic, scallions and sautÃ© uncovered for about 1 minute, tossing gently a few times.

5. Add the soy sauce mixture to the skillet, cover and cook for about 1 minute. Uncover and cook for another minute. Add the parsley, toss and serve.

Credit: Foodista

Eggplant & Butternut Squash Chicken Curry

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January 20, 2022

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Eggplant & Butternut Squash Chicken Curry

This recipe was truly inspired by two lonely vegetables–butternut squash and eggplant. As they sat in the kitchen, uneaten, we figured there had to be a way to create something lovely with them. Unbeknownst to us, they work really well together with curry! You can definitely try shrimp instead of chicken or go meatless all together and perhaps use cubes of tofu.

Ingredients

1 butternut squash, peeled & cubed

1 eggplant, cubed

3 garlic cloves, minced

1 tablespoon vegetable oil

1/2 pound chicken breast, cubed

14 ounces coconut milk

1/2 cup plus ¼ cup water, divided

2 tablespoons fish sauce

1 tablespoon sugar

2 tablespoons yellow curry powder

2 teaspoons cornstarch

1 teaspoon ground cardamom

1 1/2 teaspoons dried basil

2 teaspoons hot chili sauce

Kosher salt

Preparation

1. Add vegetable oil to a hot pan. Slide in garlic. Once it sizzles, add chicken and cook halfway through, approximately 3-6 minutes.

2. In a small bowl, thoroughly mix coconut milk with fish sauce, hot chili sauce, 1/2 cup water, curry, cardamom, sugar and dried basil. Add to the chicken and garlic.

3. Immediately throw in the butternut squash and eggplant and simmer covered until veggies soften, approximately 7 -10 minutes.

4. In a small bowl, stir water into cornstarch and pour into curry mixture. Cook another 5-7 minutes.

5. Remove from heat and let sit for 5-10 minutes. Sauce will continue to thicken. Sprinkle with salt to taste before serving.

Credit: Foodista

Easy Stuffed Pork Chops

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January 20, 2022

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For me, the best part of a stuffed pork chop is the stuffing and no matter how large I make the pocket in a double thick pork chop, I always wish I had more stuffing. Here’s how I solve that problem.

I pre-bake a dish of stuffing until almost done. Seasoned boneless slices of pork loin are quickly seared on both sides, laid on top of the stuffing and popped back into the oven where both finish roasting together. Not only do I get a bounty of stuffing, but I can better control how long the pork needs to be cooked so it stays moist and juicy.

I love my stuffing but if you feel the same way about yours, feel free to use it. I’ve used boneless pork loin chops here but bone-in sirloin chops are also a great choice. In either case, cut a few slits in the fat edge of each chop before searing to prevent them from curling up while cooking.

Ingredients

Stuffing:

8 slices stale white bread

2 ribs celery finely diced

1/2 medium onion finely diced

2 tablespoons chopped fresh parsley

1 cup chicken broth (more or less)

3 tablespoons butter

salt& pepper to taste

Chops:

6 pork chops (boneless or bone-in)

Salt& pepper to taste

Preparation

1. Early in the day (or the night before) cut the bread into ½ inch cubes and leave out to air dry. Place in a large mixing bowl.

2. Heat 2 tablespoons of the butter over medium heat in a sautÃ© pan and sautÃ© the celery till almost tender. Add the onions and continue to cook over medium heat until translucent. Remove from the heat and add half of the chicken broth to the mixture.

3. Add the chopped parsley to the bread cubes and toss to distribute evenly. Pour the celery/onion mixture over all and gently toss, adding additional broth to moisten the bread. Use caution to not break up the bread cubes. The cubes should be almost moistened through, but not soaking wet.

4. Butter a shallow baking dish with half of the remaining butter and place the stuffing in the middle. Dot the top of the stuffing with any remaining butter. Cover with aluminum foil and bake for 20 minutes in a preheated 350 degree oven.

5. In the meantime, pat the chops dry with a paper towel and season on both sides with salt and pepper. With a sharp knife, cut 2-3 slices through the fat edge on each chop to prevent curling while chops are cooking. Preheat a non-stick sautÃ© pan over medium high heat and quickly sear on each side until lightly browned. The chops will still be nearly raw in the center.

6. Remove the foil from the precooked stuffing and place the chops in a single layer over the stuffing. Return to the oven and roast for aprox 15-25 minutes, uncovered (depending on the thickness of your chops). The chops should be cooked until the no longer dark pink inside, but still moist and juicy, but not overcooked. Remove from the oven and serve.

Credit: Foodista

Eggplant & Artichoke Heart Galettes

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January 20, 2022

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Serve as a side with anything Italian or with a salad for lunch.

Ingredients

1 medium/large eggplant

1 tablespoon sea salt

3 eggs

10 tablespoons brown rice flour (or regular)

1 can plain artichoke hearts, chopped

2 garlic cloves, minced

1 teaspoon chili flakes

3 teaspoons fresh rosemary, finely chopped

1/4 cup fresh goat cheese (or cheese of your choice)

sea salt & pepper

Preparation

1. Peel and thinly slice the eggplant. Place in a drainer or bowl and toss with sea salt. Let it sit for one hour for the bitter juices to be drawn out. Rinse under running water to remove the salt and squeeze tightly with your hands to remove excess water. Place in a mixing bowl.

2. In a medium bowl, beat eggs with flour to make a thick paste. If paste is thin, add extra flour. Mix well till the mixture is smooth. Stir in eggplant & artichoke hearts and mix till they are well coated.

3. Add rosemary, chili flakes, garlic and season to taste with sea salt and pepper (be careful not to add too much salt) . Add goat cheese and mix carefully so not to cream it… you want them to be chunky.

4. Heat a large oiled pan. When hot, pour about 2 spoonfuls of mixture into the pan and they should form into galletes or “cakes”. Cook until both sides are golden brown.

Credit: Foodista

Easy Slow Cooker Artichoke Garlic Chicken

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January 19, 2022

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Easy Slow Cooker Artichoke Garlic Chicken

This is my first attempt at a recipe from Skinny Slow Cooker Magazine. It turned out pretty good; Scott really doesn’t like artichokes but he was more than happy with this dinner. It was flavorful and not full of fat!

Ingredients

1 Red Bell Pepper- diced

1 Medium Onion- Cut into wedges

6 Garlic Cloves, Peeled and smashed

1 tsp. Fresh Rosemary- minced

1 tsp. Quick Cooking Tapioca

½ tsp. Lemon Zest

¼ Cup Low Sodium Fat-Free Chicken Broth

1 ½Lbs. Boneless, Skinless Chicken Thighs (I used 4-and had no left overs)

1 14 oz Can Cut Artichoke Hearts- Drained

1 tsp. Fresh Lemon Juice

Salt & Pepper to taste

2 servings Rigatoni Pasta

Preparation

1. Chop, mince and dice all veggies & spices.

2. Combine bell pepper, onion, garlic, tapioca, rosemary, lemon zest, artichokes, chicken thighs, salt and pepper in crockpot.

3. Pour broth and lemon juice over mixture.

4. Cover and cook on low for 5 hours- You really don’t need to check on this but every once and a while maybe give it a little stir.

5. Once chicken is cooked through, cook pasta.

6. Serve over pasta top with fresh shaved parmesan

7. ENJOY!!!

Credit: Foodista

Easy Shrimp Marinara

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January 19, 2022

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Pasta, my go to weeknight dinner when I have been running around all day or just have nothing planned. Pasta is one of those things that i’ve always always got stocked well in my pantry. Also almost always on hand is canned crushed tomatoes and a bag of frozen shrimp. This sauce is pretty simple and how I make my basic marinara. The sauce simmers away for a few hours if you have time, less if you are in a rush, then the shrimp are tossed right in there at the very last minute. They are cooked in just 6-8 minutes and dinner is ready to go. You can easily turn this is into a Shrimp Arrabiata (spicy tomato sauce) by adding in crushed red pepper flakes. Serve up a simple salad of baby arugula, tomatoes, dressed with olive oil, lemon juice, salt and pepper… its delicious!!

Ingredients

2 lbs frozen peeled & deveined large shrimp, defrosted and pat dry

2- 28 oz cans crushed tomatoes

1 onion, small dice

8 garlic cloves, sliced

fresh basil

olive oil

1-2 tsp crushed red pepper flakes (optional)

Preparation

1. In a large pot, over low heat, add a few tablespoons of olive oil, the onion and garlic. Season with salt and pepper.

2. SautÃ© until just softened. If you are going for the spicy version, go ahead and add in the crushed red pepper flakes in now.

3. Add the crushed tomatoes into the pot as well as a couple handfuls of torn basil leaves.

4. Simmer for 3 hours. Taste for salt and pepper.

5. Right before you are ready to serve go ahead and add in the shrimp. Cook for 6-8 minutes, or just until the shrimp begin to curl and are a nice opaque white.

6. I served the shrimp over whole grain linguini, finished with some fresh cracked pepper and a drizzle of basil olive oil.

Credit: Foodista

Easy Shepherd’s Pie (Beef And/or Lamb Combo)

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January 19, 2022

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Easy Shepherd’s Pie (Beef And/or Lamb Combo)

I have been making this recipe for several years, and we love it! I made a few adjustments to Rachael Ray’s recipe, which I think are great improvements– adding tomato paste and thyme, for extra flavor. I work full-time, but I can have this dish on the table in well under an hour– no, it’s not a 30-minute meal, and I am pretty fast in the kitchen. It tastes delicious the next day. I highly recommend this version of Shepherd’s Pie.

Ingredients

For the potato topping:

2 pounds potatoes, such as russet, peeled and cubed

2 tablespoons cream cheese (or sour cream)

1 large egg yolk

1/2 cup 1%% milk (or heavy cream for richer flavor)

Salt and freshly ground black pepper

For the filling:

1 tablespoon extra-virgin olive oil, 1 turn of the pan

1 3/4 pounds ground beef or ground lamb*

NOTE: The combo of ground lamb and beef is how we love this casserole

1 carrot, peeled and finely chopped

1 onion, chopped

2 teaspoons thyme (fresh or dried)

2 tablespoons tomato paste

For the gravy:

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup beef stock or broth

2 teaspoons Worcestershire, eyeball it

NOTE: I recommend doubling the gravy

1/2 cup to 1 frozen peas, a couple of handfuls

1 teaspoon sweet paprika

2 tablespoons chopped fresh parsley leaves, for garnish

OrganicGreek.com — Vitamin Bottles

Preparation

1. Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl.

2. Combine cream cheese (or sour cream), egg yolk and milk (or heavy cream). Add the cream mixture into potatoes and mash until potatoes are almost smooth..

3. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef and/or lamb.

4. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings.

5. Add chopped carrot* and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.

6. NOTE:*by finely chopping the carrots, they will cook a little faster.

7. Add the thyme.

8. OPTIONAL Add the tomato paste, which gives the meat filling a richer flavor.

9. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

10. Preheat broiler to high.

11. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly.

12. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Credit: Foodista

Easy Scallop(Ed) Potatoes

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January 18, 2022

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DO YOU WANT TO KNOW DIFFERENCE BETWEEN SCALLOP(ED) AND AU GRATIN? VISIT MY BLOG.

Ingredients

4 large potatoes, scrubbed and sliced thin

1 red onion or sweet onion, sliced

1 cup shredded cheddar cheese

1/4 cup all-purpose flour

1/2 cup milk

pinch ground black pepper

5 tablespoons butter or margarine

Preparation

1. Preheat oven to 400 °F. Spray 2 quart casserole dish with non-stick cooking spray.

2. Layer the bottom of casserole dish with half potato slices. Cover potatoes with layer of half of onion slices and then half of the cheese. Repeat the layering process until all of the ingredients are used up. Mix milk, flour and pepper together.

3. Pour milk mixture over the entire casserole. Place butter tablespoons around on top.

4. Cover with foil and cut slits in foil and bake until the potatoes are cooked and the cheese is bubbly; cook 45 minutes covered and then turn oven up to 425 °F and bake an additional 30 minutes uncovered.

Credit: Foodista

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Eggplant With Pesto

Ingredients

Preparation

Eggplant Frittata

Ingredients

Preparation

Eggplant Chinese Style

Ingredients

Preparation

Eggplant & Butternut Squash Chicken Curry

Ingredients

Preparation

Easy Stuffed Pork Chops

Ingredients

Preparation

Eggplant & Artichoke Heart Galettes

Ingredients

Preparation

Easy Slow Cooker Artichoke Garlic Chicken

Ingredients

Preparation

Easy Shrimp Marinara

Ingredients

Preparation

Easy Shepherd’s Pie (Beef And/or Lamb Combo)

Ingredients

Preparation

Easy Scallop(Ed) Potatoes

Ingredients

Preparation

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