Patellxhan Parmesan?

Also known as  Badanekayi, Vangakaya, Vaṟutina, Aubergine, Melongene, Garden Egg, or Guinea Squash.or Brinjal. WHAT is this food you ask? Well the Italians have mastered the art of cooking and it is also a popular item in Greek cuisine. Here is a clue!

 

Introducing the eggplant. Wikipedia describes it as "The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Many recipes advise salting, rinsing and draining of the sliced fruit (known as "degorging"), to soften it and to reduce the amount of fat absorbed during cooking, but mainly to remove the bitterness of the earlier cultivars. Some modern varieties - including large, purple varieties commonly imported into western Europe - do not need this treatment."

 

Since I have eliminated meats from my diet I find myself craving spices, herbs, and flavor! Italian cuisine has always been a favorite and I am continuing to enjoy it after going gluten free with a few adjustments.  Eggplant Parmesan is one of the dishes I have been able to pick up and enjoy so this was next on the list to attempt!

Typically the eggplant is breaded and fried, however this version is baked making it a much healthier version.

The Divas did look a bit skeptical but after a few minutes in the oven, and some amazing aromas, I had two very willing guinea pigs!

  It made a huge pan so some is going in the freezer for one of our harried nights. The rest, Dad and I are looking forward to trying shortly with a nice glass of Merlot!

Ingredients:

• Olive Oil for baking sheets
• 2 large eggs
• 3/4 cup plain dry breadcrumbs
• 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Coarse salt and ground pepper
• 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
• 6 cups (48 ounces) store-bought or tomato sauce
• 1 1/2 cups shredded mozzarella

 

 

Directions:

 

 

Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside.

 

 

 

In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.

 

 

 

 

In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil, season with salt and pepper.

 

 

 

 

These are a favorite brand of bread crumbs that we use. You can find these in the bread section at your local grocery store. I still cook with them if having a minimal amount, after choosing to go gluten free.  For those that MUST go gluten free you can you use your favorite GF product and substitute for the regular bread crumbs. I would suggest enhancing the flavour with some extra Italian seasoning.

 

 

 

 

Dip eggplant slices in egg mixture, letting excess drip off.

 

 

 

 

Dredge in breadcrumb mixture, coating well.

 

 

 

 Place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes.

 

 

 

 

 Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.

 

 

 

 

 

Spread 1 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella.

 

 

 

 

Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan.

  I suggest using a good mozzarella, not just your average block cheese. If you want to lighten up the calories then adjust the amount of cheese according.

This recipe calls for 6 cups of tomato sauce. I found this a bit too much so you may wish to adjust the amount according to your preferences. An absolute staple in our home is this sauce that I purchase at Costco.

 

 

Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes.

 

 

 

 

 Let stand 5 minutes before serving. Just enough time to pour yourself a glass of wine and toss a salad.

 

 

This is a great dish to prepare until the baking stage and freeze. Either thaw it before baking or add some extra cooking time if cooking from frozen. Great foil containers and lids are now available at the dollar and grocery stores. Just remember to label your items and the cooking instructions.

 

Bon Appetit!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



 

 



 

 

 

 

 

Stuff It!

  I do mean stuff it, peppers that is. This is the time of year when schedules seem to be especially frantic and people frazzled. From holiday preparations to Christmas parties, shopping and school concerts, it seems we are running in and out of a revolving door.
  This is a recipe that I found on Pinterest that is very quick to throw together, uses ingredients we always have on hand and is also something you can prepare ahead of time to make the evening rush less hectic You can also double the recipe and freeze the meat mixture to thaw at a later time and stuff  fresh peppers.
  I usually use ground turkey for any of our meat recipes but after whipping up some meatballs ,I had some ground beef left to use up. The Divas did not notice at all so you can use either.  Depending on the size of the peppers used we sometimes have leftovers which are used in a wrap for a lunch for the Divas. You are providing protein, vegetable, grains and some dairy, so it is a complete meal and fills those tired tummies on a cold night. 

Ingredients:

1 lb lean ground beef OR turkey

2 cloves garlic, minced

1/4 white onion, minced

1 tbsp chopped fresh cilantro or parsley

1 tsp garlic powder

1 tsp cumin powder

Salt and pepper to taste

3 large sweet peppers, washed

1 cup low sodium chicken broth

1/4 cup tomato sauce

1 1/2 cups cooked rice

Olive oil spray

1/4 cup reduced fat shredded cheese

 

Directions:

Heat oven to 400°. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan.

 

 
 
As much as I love chopping and prepping, I am not a fan of the lingering garlic odour on my fingers.  After trying a few garlic presses I found a great and sturdy one at Ikea that is easy to use and easy to clean.
 
 

 


Saute about 2 minutes and add ground turkey.
 
 

 

Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through.

Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.



 






This chicken broth is sold at Costco and is the Home Goodness brand. Organic and a case of six is less than $8.00.







 
I also have a favorite tomato sauce I buy at Costco as well. The Simply Natural brand is also organic and has incredible flavor. This is delicious on pastas and for making homemade pizzas. Now all you have to do is STICK TO YOUR LIST and avoid all aisles that you don't need items from. Challenge your self to see if you can make it in and out of Costco without  breaking the bank.




Combine cooked rice and meat together.
 
 

 
 
Another time saving tips is to use Uncle Ben's Whole Grain Brown Rice as shown here. Amazingly I did NOT buy this at Costco, and it can be found in all grocery store. You mix water and rice and have to option of adding butter. Boil, simmer and let sit and your rice is done in 10 minutes. I always make extra and use in a fried rice stir fry for the Divas for lunch.

Cut the bell peppers in half lengthwise, and remove all seeds.
 
 

 
 
 Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can. Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes.
 
 

 
 
 Top with shredded cheddar cheese and bake another 5 minutes until cheese melts.  The Divas like this with a small salad and they both usually eat a whole pepper!
 
 

 
 
My carnivore companions know that my dinner is a vegetarian option. I mix black beans with the extra rice, tomato sauce, season with cumin and garlic and substitute vegetable broth.
Either version is quick, healthy and delicious.
 
 
Bon Appetit!
 

 

Savoury Sausage and White Bean Tuscan Stoup!

  Not to be limited to one kind of soup, we are moving from Thailand to Tuscany! I find I am always worried that the Divas are not having a hot lunch when we face a crisp fall and then a frigid winter. I also like to ensure they are having enough protein to keep their brains fueled for school and acitivities.
  This is a recipe I found on Pinterest (#addict) for a soup/stew that has been a HUGE hit with the Divas. It freezes well and is a favorite in a thermos for lunch. We also have this as a staple meal for the activity nights so it can be quickly warmed and provides a quick and easy dinner. Being a vegetarian I don't eat this myself but I have made it with out the sausage and it tastes great. I also use gluten free pasta but feel free to walk on the wild side with the regular kind!
 The Divas are not big fans of spice (#flavor) so I buy the large mild Italian Sausage and usually use 3-4. Parmesan cheese is a must and if you can splurge use the freshly grated when serving or reheating. If all else fails the cheese powder in a can will do and it's fun for the kids to sprinkle "snow" on their stoup!


Ingredients:

1 lb sweet Italian sausage
2 carrots, peeled and chopped
½ onion, diced
3-4 cloves garlic, minced
4 cups low sodium chicken broth
1 can (15 oz) diced tomatoes with garlic and olive oil (I use Aylmer Accents)
1 can (15 oz) cannellini beans
1 tbsp dried basil
½ tsp salt
½ tsp pepper
½ lb shell pasta
1 handful fresh baby spinach leaves, thinly sliced
Freshly grated parmesan cheese

 

 

 

Directions:

 

 In a large soup pot brown sausage, over medium heat.

 

 

 

 

Reduce heat to medium and add carrots, garlic and onion. 

 

 

 

 

 

Saute for approximately 7 minutes, until vegetables are tender.  Add diced tomatoes, chicken broth and beans.

 

 

 

 

 

 

 Stir in dried basil, salt and pepper.  Bring to a boil. Stir in pasta, cover and simmer 7-8 minutes until pasta is cooked.

 

 

 

 Remove from heat and stir in spinach until just wilted.

 

 

 

 

Top with freshly grated parmesan and some sliced baguette

 

 

 

Warm your tummies and warm your heart!

 

Bon Appetit!

 



 

Hot and Sour Sass!

It happened.. October became November, November became December.  I think I am aging as I always feel cold. I'm afraid I may turn into Jerry Seinfeld's parents and feel a constant need to have the heat or air conditioning on. I need to have my hot flashes from October to March I think!
 I LOVE hot and sour soup. I have found two great restaurants in Burlington that make a vegetarian version but a large container is usually about $10. After some scouring on Pinterest and cooking and sampling I found the recipe that is the closest to the flavours I crave on a damp cold day.  The grocery stores now all have ethnic sections so it is easy to find the items needed on your regular grocery run. This soup tastes great the day it is made as well as reheated. I have also frozen it but most times at the Duncan casa there is not enough left to freeze. I would suggest making a double batch if you want some to eat and some to keep.  You can adjust the sour and heat to your liking.. here in this house.. some like it HOT!

 

 

 

4.

Ingredients:

 

1 1/4 cups water

227 ml can of sliced bamboo shoots, drained

1/2 package Dried Black Trumpet Mushrooms ( about 2.5 ozs total)

2 tsp dark sesame oil

8 ozs boneless, skinless chicken breast cut into 2" thick strips *

2 cups fresh mushrooms sliced (Cremini mushrooms are great for flavour)

1/3 cup green onion, including tops, sliced

2 1/2 cups chicken stock

3 tbsp low sodium soy sauce

2 tsp honey

1 1/2 tbsp corn starch

8 ounces firm tofu cut into 2" thin strips

3 tbsp rice vinegar

1/4-1/2 tsp hot red pepper sauce (to taste)

 

 

Directions:

In a small saucepan, bring 1 cup of the water to a boil. Place the bamboo shoots in a small heatproof bowl and pour 1/2 cup of the boiling water over them; let soak for 5 minutes then drain. Add the dried mushrooms to the water to the water remaining in the saucepan and let soak for 15 minutes.

Both of these products were purchased at Longos, use whatever dried mushrooms you like, be creative!
Drain the mushrooms through a sieve, reserving the soaking liquid. I like to slice the mushrooms a bit since the texture can be a bit different for some palates.

*In a large saucepan, heat the sesame oil over moderate heat. Add the chicken and saute for 4 minutes, or until no longer pink on the outside*

Add the soaked mushrooms, mushroom liquid, fresh mushrooms, green onions, chicken stock, soy sauce and honey.

 

Meanwhile, in a small bowl, mix the cornstarch with the remaining 1/4 cup of hot water. Stir the cornstarch mixture into the simmering soup and cook for 5 minutes. 

Stir in the tofu, bamboo shoots, vinegar and red hot sauce to taste.

Cook at a simmer until tofu is heated through, stirring occasionally.
 

 
Ladle into a bowl and serve. I like to top with sliced scallions and chow mein noodles. Add a cup of green tea and you've got all the fixings to fight the chili days. I also throw in a little extra hot sauce!
 

 
 
 
Bon Appetit!

 

Sloppy Sallys

 You know that one night of the week, or several, that you and children race in the door after school/work and you have a very small window to feed your peeps before you throw on your chauffeur hat? The clock is ticking before you need to race to the class/soccer field/arena/studio for the activity (activities) you excitedly registered them for in the summer, not realizing how tight your time would be? We had the Divas in Ringette last year and there was about a 30 minute window to get in the door, get some food in their bellies and race off to the rink.  This year we have that same window to get the eldest Diva home, fed and to Guides (I obviously learned nothing last year).
  I have been trying to take some time on a Sunday or in the evenings to prepare meals for those crazy days.  The thought of cereal in a Tupperware while bouncing in the backseat doesn't sit well with me. There are enough fish crackers crumbs and food organisms floating around the rear of my mom-mobile!
  One of the best cookbooks I purchased was Tosca Reno's "The Eat-Clean Diet for Family & Kids."  Eating clean is something that is important to us in the Casa Duncan. The Divas have only ever had whole grain breads and pasta, love their vegetables and are happy with a "Yogurt Sundae" for dinner. Wanting to avoid take out and the easy processed meals, I found this book was great for some of the kids favorites while still being healthy and easy to prepare.
  A staple for those busy nights is Sloppy Joes from this book. We however call them "Sloppy Sallys" as the Divas think it would be silly to eat something named after a boy..ewww!

Ingredients:

1/4 cup low-sodium chili sauce
1/4 cup ketchup
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp each; cumin, sea salt, black pepper and chili powder
1 tbsp white wine vinegar
1 tbsp dried, crumbled oregano
1 tbsp best- quality olive oil
1/4 cup finely chopped sweet onion
1/4 cup finely chopped celery
1 clove garlic, minced
1 lb lean ground turkey
3/4 cup cooked brown rice
Handful chopped scallions
Multi grain or whole wheat buns
1/4 cup hummus

 

Just wanted to share that we get our ground turkey through Wag Jag. They run the special every few weeks and we paid $29 for 12 lbs. I like that the are individually wrapped and fit in all the nooks and crannies in our freezer and LOVE the price.  One package at the grocery store used to cost me over $5.00.

Another tip is to buy your tomato paste in a tube. I always found I opened a can to use 1-2 Tbsp and then the rest would go off in the fridge and be wasted. This product lets you use what you need and keeps the rest fresh. I always find this in the pasta and sauces section of the store.

Instructions:

• In a small bowl combine chili sauce, tomato paste, Worcestershire sauce, spices, vinegar and oregano. Mix well and set aside.

 

 

 

•  Heat olive oil in a medium skillet. Saute onion, celery and garlic for 5 minutes.

 

 

•  Add ground meat, let brown and drain excess oil.
• Combine browned meat with spice mixture, cooked brown rice and scallions and mix gently. (If you have a picky eater you can leave out the scallions)

 

• Spread each side of the bun with a tablespoon of hummus. Spoon mixture onto one side of the bun and top with the other bun.
• Cut in half if you want less sloppy or leave whole and grab some extra napkins!

 

This recipe states it is for 4 buns but depending on how much you use and the size of bun there are usually leftover. The Divas like this as leftovers warmed up and sent with some cheese in a wrap for a school lunch. We wrap them in foil and it keeps it warm till they are ready to chow down.

 



Thai'd One On

 Yesterday in honour of National Vegetarian's Day I decided to make soup with a bit of a kick.  Thank you to all my friends that noted me that they were eating chicken wings, steak etc!  I love Thai soups and the abundance of flavors but getting take out is not always an option so it was time to tackle a batch at home.
 I found a great recipe on line for Thai Coconut Soup.  There were a few ingredients I didn't have on hand but a few modifications resulted in one amazing smelling batch! For my meat eating friends this soup is likely not for you as it has TOFU in it.  But don't knock it till you try it! The youngest Diva said it was one of the "best smelling things you've ever made Mummy."

Ingredients

• 1 1/2 cups lite coconut milk
• 2 tsp. minced ginger
• 2 tsp. grated lime zest
• 2 tsp. dried lemongrass (I used lemongrass paste in a tube found near fresh herbs in grocery store)
• 1 red bell pepper, sliced into matchstick-sized strips (reserve some for garnish)
• 3 cups vegetable broth
• 1/2 to 2 teaspoons Thai red curry paste, depending on desired hotness
• 1 - 14oz package extra firm tofu, cut into small cubes (not silken tofu)
• 15 ounces canned straw mushrooms, drained and rinsed *
• 2 tsp natural sugar (we use Sucanat)
• 2 tablespoons light soy sauce
• Salt to taste
• Fresh lime juice to taste
• Grated lime peel, for garnish

 

 

 

 

* I had never heard of these mushrooms but did find them at Target in the US.  They do carry them in specialty Asian stores as well and they have a great texture and are a nice change from regular mushrooms. If you can't find them you could substitute with 2 cups of sliced button mushrooms.

 

 

Instructions

• Combine lime zest, lemongrass, ginger, and coconut milk with stock in a large saucepan and bring to a boil. Reduce heat to medium-low and simmer for 5-10 minutes.

 

• Add the curry paste a half-teaspoon at a time, stirring well to combine and tasting as you go to make sure you don’t make it too spicy.

 

• Stir in the tofu, mushrooms, red pepper, sugar, soy sauce, and salt, to taste. Simmer for about 10 more minutes.

 

 

• Squeeze the juice of 1-2 limes into the mixture (amount depending on personal taste) and stir well. 

• Spoon into soup bowls or serve over rice and garnish with red pepper strips and freshly grated lime zest.

 

For those who are terrified by tofu you could substitute with 2 cups of shrimp or cooked chicken breast and I promise not to tell...

 

Bon Appetit!