Calabrese Fried Eggplant

Calabrese Fried Eggplant

Saw this today and it looked like a great appetizer recipe...

Recipe courtesy Giada De Laurentiis from Giada at Home show

Ingredients

Eggplant:

• Vegetable oil cooking spray
• One 1-pound eggplant, ends trimmed, halved lengthwise
• 1 tablespoon extra-virgin olive oil

Filling:

• 1 cup grated pecorino cheese
• 1/2 cup plain breadcrumbs, plus extra, as needed
• 1/4 cup chopped fresh basil leaves
• 1 large egg, beaten
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh flat-leaf parsley

Sauce:

• 2 cups jarred marinara or tomato-basil sauce
• 3/4 teaspoon crushed red pepper flakes
• Vegetable oil, for frying
• 1/2 cup grated pecorino cheese

Directions

For the eggplant: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet or a 9-by-13-inch glass or ceramic baking dish with vegetable oil cooking spray. Place the eggplant, cut-side up, on the prepared baking sheet. Make 1/2-inch-deep slits over the surface of the eggplant halves using a paring knife. Drizzle with the olive oil and bake until golden and tender, 40 to 45 minutes. Cool for 10 minutes.

For the filling: Scoop out 1 cup of flesh from the eggplant, using a spoon, and place in a food processor. Blend until the eggplant is smooth. Add the cheese, breadcrumbs, basil, egg, garlic and parsley. Pulse until the mixture is thick enough to form into balls, adding extra breadcrumbs as needed. Scoop 25 balls of the mixture, each about 2 tablespoons, onto a baking sheet using a small cookie scoop.
For the sauce: Bring the marinara and red pepper flakes to a simmer in a small saucepan over medium heat. Cook 5 minutes, stirring occasionally. Keep warm over low heat until ready to serve.
For assembly: Pour enough oil into a large heavy-bottomed saucepan to fill the pan about a third of the way. Heat the oil over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 4 minutes.) In batches, fry the eggplant balls until golden, about 1 minute.
I would bake on convection at 400 until browned...
Drain on paper towels.
Serve the fried eggplant warm or cold with marinara sauce and the grated pecorino cheese.

dlyn: Bonus Recipe - Refrigerator Pickled Hot Peppers

dlyn: Bonus Recipe - Refrigerator Pickled Hot Peppers

The brine:
2 quarts water
1 cup cider or white vinegar
1/2 cup canning & pickling salt
Bring to a boil and stir to make sure salt is completely dissolved. Keep at a low simmer until you use it. This much brine will make about 3 quart jars of pickles. I a batch and a half and came out with the 5 quarts you see here.
You also need 1 or two cloves of garlic for each jar - peeled. 

Follow the link for detailed instructions. I just bring the brine to a boil, turn off the heat and toss in the hot pepper rings, and, if desired, slivered sweet onion, carrot pieces, and a couple cloves of garlic. Put all of it in a jar and leave on the counter for 48 hours, then refrigerate. Eat the next day. Should keep for a couple months at least.

Karen's stuffed peppers, vegetarian/quinoa

Wash and slice the very tops off of 3 or 4 medium green bell peppers and rinse out the seeds, chop the tops and add to the vegetables below IF they are organic, otherwise discard them.
CHOP the following veggies and saute UNTIL fairly tender in 3T of olive oil, stirring occasionally while preheating your oven to 325 degrees:
2 small celery stalks
1 small to medium onion
1 small carrot
about 3/4 cup of cabbage
one small hot pepper if desired *or use black pepper or red pepper flakes, or nothing hot if you desire
one small green or red pepper if you have it and if you don't have the pepper tops
 * you can add softer veggies at this time, i.e.
     Zucchini, mushrooms,olives, eggplant, tomato, pine nuts...what ever is around in small quantities
    (this is a good way to use leftover veggies)
add about a half tsp of salt, and pepper TO TASTE (as well as any seasonings you tend to like)  and a small clove of garlic
after a few minutes add spinach, allow to wilt down
add 1/4 to 1/3 cup of raw quinoa and simmer for a few more minutes
stir in about 2 to 3 T of tomato paste and remove from the heat
stuff  3 or 4 medium peppers and place in a casserole, cover in tomato sauce and cook covered for about an hour.
This is very low calorie and low fat, you should sprinkle Parmesan over the pepper when served, or not if a vegan dish is desired. The tomato paste in the stuffing does the trick of punching up the flavor without meat.

Quick one bowl no mixer Banana Bread

3 to 4 mashed bananas
stir in with a fork:
1/3 cup of melted butter
1/2 cup of white sugar or 1/4 cup of dark brown sugar
1 beaten egg
1 tsp vanilla
1 tsp baking soda
1 1/2 cups of whole wheat flour
add in:
1/2 to 1 tsp of cinnamon- to taste
1/2 cup chopped toasted pecans or walnuts
1/3 cup of raisins, or cherries, or chocolate chips
1/4 cup of coconut
bake in 350 degree preheated oven, in a greased loaf pan for 1 hour
or bake in 2 smaller loaf pans for 25 to 30 minutes- both until the toothpick or knife comes out clean
cool on rack
*adapted from recipe found online

Vegetable Lasagna - America's Test Kitchen

Serves 8 to 10

Ingredients

No-Cook Tomato Sauce (Alternative: Trader Joe's Marinara works pretty well...)

• 1 (28-ounce) can crushed tomatoes
• 1/4 cup chopped fresh basil
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves , minced
• 1 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes

No-Cook Cream Sauce

• 4 ounces Parmesan cheese, grated (2 cups)
• 1 cup whole milk cottage cheese
• 1 cup heavy cream  1/2 cup half & half
• 2 garlic cloves, minced
• 1 teaspoon cornstarch
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper

Vegetable Filling

• 1 1/2 pounds eggplant, peeled and cut into 1/2-inch cubes (about 7 cups)
•   Kosher salt and ground black pepper
• 1 pound zucchini, cut into 1/2-inch pieces (about 4 cups)
• 1 pound yellow squash, cut into 1/2-inch pieces (about 4 cups)
• 5 tablespoons plus 1 teaspoonextra virgin olive oil
• 4 garlic cloves, minced
• 1 tablespoon minced fresh thyme
• 12 ounces baby spinach (about 12 cups)
• 8 - 12 ounces diced mushrooms, sauteed and drained

• 12 no-boil Bio-Nature whole wheat lasagna, raw boiled 3 minutes, cooled and separated.
• 1/2 cup minced pitted kalamata olives (optional - I think pesto works better and a can of black olives chopped up as well)
• 12 ounces low-moisture whole-milk mozzarella cheese, shredded (about 3 cups) (maybe provolone next time, or a mix)
• 2 tablespoons chopped fresh basil
• Parchment paper

Instructions

• 1. FOR THE TOMATO SAUCE: Whisk all ingredients together in bowl; set aside.
• 2. FOR THE CREAM SAUCE: Whisk all ingredients together in bowl; set aside.
• 3. FOR THE FILLING: Adjust oven rack to middle position and heat oven to 375 degrees. Toss eggplant with 1 teaspoon salt in large bowl. Line surface of large plate with double layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant in even layer over filters. Wipe out and reserve now-empty bowl. Microwave eggplant, uncovered, until dry to touch and slightly shriveled, about 10 minutes, tossing once halfway through to ensure that eggplant cooks evenly. Drain excess water from bowl. Let cool slightly. Return eggplant to bowl and toss with zucchini and squash.
• 4. Combine 1 tablespoon oil, garlic, and thyme in small bowl. Heat 2 tablespoons oil in 12-inch nonstick cast iron skillet over medium-high heat until shimmering. Add half eggplant mixture, ¼ teaspoon salt, and ¼ teaspoon pepper; cook, stirring occasionally, until vegetables are lightly browned, about 7 15 minutes. Push vegetables to sides of skillet; add half of garlic mixture to clearing and cook, mashing with spatula, until fragrant, about 30 seconds. Stir to combine garlic mixture with vegetables and transfer to medium bowl. 
• Repeat with remaining eggplant mixture, 2 tablespoons oil, and remaining garlic mixture.
• Add mushrooms to vegetable mixture.
• 5. Return skillet to medium-high heat, add remaining teaspoon oil, and heat until shimmering. Add spinach and cook, stirring frequently, until wilted, about  3 6 minutes. Transfer spinach to paper towel–lined plate and drain 2 minutes. Chop spinach. Stir into eggplant mixture.
• IMPORTANT: Allow veg mixture to drain in strainer/colander to remove excess liquid.
• 6. TO ASSEMBLE: Spray 13 by 9-inch baking dish with vegetable oil spray. 
• Spread 1 cup tomato sauce in bottom of baking dish;
• shingle 4 noodles on top of sauce. 
• Spread half of vegetable mixture over noodles, 
• followed by half of olives, 
• half of cream sauce, and 
• 1 cup of mozzarella. 
• Repeat layering with 4 noodles, 
• 1 cup tomato sauce,
•  remaining vegetables, 
• remaining olives, 
• remaining cream sauce, and 
• 1 cup mozzarella. 
• Place remaining 4 noodles on top layer of cheese. 

• Spread remaining 1 cup tomato sauce over noodles and 

• sprinkle with remaining 1 cup mozzarella.

Lightly spray large sheet of aluminum foil with vegetable oil spray and Cut piece of parchment paper to cover lasagna, then cover this tightly with aluminum foil. Bake until bubbling, about 35 60 minutes (or more). Cool on wire rack 25 minutes. Cut into pieces, sprinkle with basil, and serve.

MB's Awesome Garlic Scape Pesto/Dip

1-1.5 Cups garlic scapes, cut up for blender/food processor
1/2 (or more) EVOO
1 lemon, juice plus some zest
1/2 cup almonds (or pine nuts)
Romano cheese, grated, to taste

Add first four ingredients and blend/process to pesto consistency.
Remove from blender, place in bowl, and add cheese.

Serve as dip (thicker) or on pasta (thinner).

Thanks to MB for this great recipe!

Egg Salad

12 eggs, hard boiled and peeled
1 cup finely chopped celery
1/4 cup light mayonnaisse
1/4 cup whole grain dijon mustard (i.e., Trader Joe's)
2 TBLS mustard, yellow or dijon
Black pepper
Salt

Coarsely chop the eggs, add rest of ingredients and mix thoroughly.
Refrigerate for at least an hour.
Makes 4 cups, about 300 calories per cup.

Chicken Etouffe - Streamlined

Normally I go to Prudhomme's Recipe and make modifications as I have in my original version of this recipe. But last week, I really streamlined it, reduced the fat by a lot, and found it just as tasty (though not as buttery) as the original.

Boneless skinless chicken breasts

Spice mixture#1 - equal parts of salt, cayenne pepper, and garlic powder.

Seasoning mix #2
3/4 teaspoon salt
3/4 teaspoon ground red pepper (preferably cayenne)
1/2 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon garlic powder

Roux
3 TBL Oil
3 TBL flour

Veggies
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper

2 - 3 1.5 - 2 Cups Chicken stock (I use "Better than Bouillon")

Basic cooked Rice

Prepare the vegetables and spice mixes. Make lots of #1, put it in a spice jar and save it - you'll use it all the time!

Slice the chicken into "tender" sized pieces.

Sprinkle spice mixture #1 over the chicken.

Heat large cast iron skillet or dutch oven and add oil to coat the bottom.

When skillet is hot, start cooking the chicken in batches until lightly browned on the outside, then move to a plate when finished.

After the chicken is done, add the oil and flour for the roux and stir almost constantly until the roux has turned dark, How dark is up to you. Prudhomme recommends very dark, like very dark chocolate. I go for somewhere between milk and dark chocolate color. Don't get any on you - they don't call it Cajun Napalm for nothing.

When you have achieved this color, remove from heat and add half of the chopped veggies and stir in to stop the cooking process.

Add seasoning mix #2, the rest of the veggies and stir all together.

Add enough stock to cover generously, add back the chicken, and bring back up to a simmer.

Cook about 30 minutes, until the chicken is cooked and the gravy is thick.

Just before serving, if you feel the need to add some butter and stir it in, I won't hold it against you.

Serve over the rice, with some hot sauce on the side. And milk.

dulce de leche ice cream

This is from a discussion on ice cream - Jeni's of Columbus, Ohio, on the Huffington Post site.

5 1/2 cups whole milk
1 1/2 cups sugar
1/2 tsp baking soda
2 1/2 cups heavy cream
1/4 tsp salt
6 large egg yolks
2 tsp vanilla extract

In heavy pot over medium heat, combine 4 cups milk and sugar. Bring to simmer and stir in baking soda when sugar is fully dissolved. It will foam up. Reduce heat to low on smallest burner and cook uncovered without stirring for 3 hours or until deep brown. Pour through mesh strainer into metal or glass bowl and let cool to 100-120F. Meanwhile bring egg yolks to room temperatur­e.

In heavy pot over medium heat, combine 1 1/2 cups milk, cream, and salt. Bring to bare simmer, stirring occasional­ly, and remove from heat. Meanwhile, whisk yolks vigorously until they lighten in color. Slowly drizzle in 3/4 of warm dulce de leche while continuing to whisk until well combined. Add about 1/3 of hot dairy a little bit at a time and whisk to combine. Pour mixture back into pot and stir frequently over low heat until the custard reaches 170F and coats the back of a spoon.

Pour custard into container and let cool 30 minutes before stirring in vanilla. Refrigerat­e for one hour uncovered, then cover and refrigerat­e overnight. Freeze core of ice cream churn overnight. Set up churn and pour in custard with machine already running. Churn for about 30 minutes or until motor starts to struggle. Serve immediatel­y for soft-serve or freeze 4 hours to harden.

Warm the remaining dulce de leche and drizzle on top. Maybe some crunchy granola and/or a dollop of lightly-sw­eetened whipped cream to continue the celebratio­n of milk theme.