Stuffed Eggplant
Also called aubergine eggplant is a member of the nightshade family and a native of SE Asia. Eggplants are very versatile and vary in color from a yellowish-white to deep purple. Stuffed Eggplant is fairly easy to cook and a great alternative to a meat course.
INGREDIENTS
2 Eggplants (Approx 3/4 Pound Each)
2 Tablespoons Kosher Salt
8 Tablespoons Vegetable Oil
1 Chopped Onion
3 Tablespoons Tomato Paste
1 Tablespoon Freshly Ground Pepper
4 Eggs
Chopped Parsley To Garnish
Preheat your oven to 350º F. Wipe the eggplants and then trim off the stems. Cut them in half lengthwise and then score the cut surface well. Sprinkle with the kosher salt and leave sit for 20 minutes. This draws out the bitterness. Pat the eggplants dry using a paper towel or a dishtowel. In a large sauté pan add the vegetable oil and heat over a medium high heat. Add the eggplant halves and gently cook for 2 minutes per side. Remove from the pan and place onto a large plate. Set aside. Add the onion to the sauté pan and cook for 6 minutes until golden brown. While the onions are cooking scrape out the eggplant flesh. Leave a good edge on the skin. Chop the flesh roughly and stir into the pan with the tomato paste and pepper. Simmer with the onions for 5 minutes. Remove from the heat. Place the eggplants into a shallow parchment paper lined ovenproof dish. Break the eggs individually into a cup and pour carefully into the eggplant shells. Spoon in the cooked mixture along each end of the eggplants. Place into the oven and bake for 20 to 25 minutes. Remove from the oven and sprinkle with chopped parsley before serving. Serves 2 to 4
Asian Asparagus
Asparagus doesn’t have to be treated with kid gloves and will actually stand up to aggressive flavors. Spice up your spring asparagus and serve as a main meatless dish.
INGREDIENTS
1 1/2 Pounds Trimmed Asparagus
2 Tablespoons Grapeseed Oil
6 Dried Red Peppers
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Teaspoon Chinese Chile Paste
2 Teaspoons Grated Garlic
2 Teaspoons Grated Ginger
1/2 Teaspoon Grated Orange Zest
1 Chopped Jalapeño Pepper
3 Teaspoons Sesame Oil
1/2 Cup Chopped Cilantro
4 Slivered Green Onions
2 Tablespoons Toasted Sesame Seeds
Wash and snap off the asparagus bottoms. Cut the asparagus into 2 inch pieces. Place a wok or a heavy sauté pan over a high heat. Add the grapeseed oil. Add the dried peppers and cook until they sizzle. Add the asparagus. Toss well to coat in the oil. Add the salt and pepper. Sauté for 1 minute. Add the chile paste, garlic, ginger, orange zest and jalapeño peppers. Cook for 1 minute or until the asparagus is cooked, but still firm. You don’t want to overcook the asparagus as it will continue to cook after removed from the heat. Remove from the heat and transfer to a serving platter. Drizzle the asparagus with the sesame oil. Sprinkle the top of the asparagus with the cilantro, green onions and sesame seeds. Serves 4
Steamed Baby Artichokes In Feta Vinaigrette
Baby artichokes are not really babies at all, but rather fully mature dwarf buds. They are plentiful from March through May. They are small enough to fit in the palm of your hand and fully edible. The fresh tang of the feta in the herb vinaigrette gives these artichokes a bright springtime character.
INGREDIENTS
1/2 Cup Dry White Wine
3 Tablespoons Fresh Lemon Juice
1 Tablespoon Minced Shallot
6 Baby Artichokes (About The Size Of A Large Plum)
1/4 Cup Feta Vinaigrette
In a medium size saucepan combine the white wine, lemon juice and shallot. Snap off and throw away 3 or 4 outer leaves from each artichoke until the remaining leaves are pale green and tightly closed. Using a small paring knife, trim the base of the artichoke and peel the stem. Remove only a thin layer of tough outer skin and any discoloration. Cut the artichokes in half lengthwise and trim 1/2 inch off their tops. As you prepare them place the artichokes, cut side down, in the saucepan. Bring the wine liquid to a simmer over a medium high heat. Cover and steam the artichokes for 10 to 12 minutes until the flesh around the stem of each artichoke is easily pierced with the tip of a sharp knife. Drain the artichokes, arrange them cut side up on a serving platter and spoon a generous teaspoon of the vinaigrette over each artichoke half. Serve warm or at room temperature. Serves 4
Yorkshire Puddings
INGREDIENTS
2 1/4 Cups Unbleached Flour
1 1/4 Cups Milk
1/2 Teaspoon Kosher Salt
1 Teaspoon Vegetable Oil
2 Room Temperature Large Eggs
In a large size bowl combine the flour, milk, kosher salt, vegetable oil and eggs. Beat with an electric mixer for 2 minutes on medium. You will want the batter to be smooth. Let the batter stand at room temperature for 1 hour. When the roast is done spoon two tablespoons of the fat off of the roast and put into each hole of a 12 hold muffin tin. Divide the batter between the muffin cups. Be careful not to overfill. Preheat your oven to 425º F. Place the filled muffin tin into the oven and bake for 15 to 20 minutes until the well has risen and golden brown. Makes 12
Avocado & Grapefruit Salad
For a beautiful salad use both pink and yellow grapefruit in this refreshing salad.
INGREDIENTS
2 Grapefruit
2 Peeled, Pitted & Chopped Avocados
1/4 Thinly Sliced Red Onion
1 Head of Bibb or Butter Lettuce
Carefully peel the grapefruit. Make sure to remove all of the white pith. Working over a large size bowl to catch any juice, cut along the side of each membrane to release the segments. Let the segments drop into the bowl. Add the avocados and onion and toss well. Arrange lettuce leaves on a platter. Spoon the grapefruit, avocado & onion salad over the top of the lettuce leaves. Dress the salad with any dressing that you prefer or eat without dressing as the grapefruit juice may be enough for you. Serves 4
Broccolini & Garlic Sauté
I like to cook this broccolini recipe in my trusty grill pan. I don’t know what I would do without it. If you don’t have a grill pan then a sauté pan or skillet will do just fine.
INGREDIENTS
1 Pound Broccolini
4 Teaspoons Olive Oil
1/2 Teaspoon Kosher Salt
3 Sliced Garlic Cloves
1/8 Teaspoon Red Pepper Flakes
Slice off the stems of the brocolini. Cut the spears in half lengthwise. In a small size sauté pan heat 2 teaspoons of the olive oil over a medium heat. Add half of the broccolini. Cook for 4 minutes. Stir occasionally. Season with the kosher salt. Transfer to a plate and set aside. Add the remaining olive oil to the pan and cook the remaining broccolini. Add the sliced garlic cloves and red pepper flakes. Cook for 3 minutes. Stir constantly. Return the first batch of cooked broccolini to the pan. Toss and cook for 1 minute. Remove from the heat and transfer to a serving plate. Serve immediately. Serves 4
Tuna & Bow Tie Pasta Salad
Here is a quick and light pasta salad that everyone will love. If you want to lower the calories then use a low-fat mayonnaise.
INGREDIENTS
8 Ounces Regular or Whole Wheat Bow Tie Pasta
6 Tablespoons Mayonnaise
3 Tablespoons Red Wine Vinegar
3 Tablespoons Chopped Fresh Basil or 1 1/2 Teaspoons Dried Basil
2 Chopped Garlic Cloves
2 Sliced Cipollini Onions
1/4 Teaspoon Freshly Ground Pepper
12 Ounces Canned Tuna (Drained & Flaked)
1 Cup Thawed Frozen Peas
2 Cups Halved Cherry Tomatoes
1/3 Cup Chopped Red Onion
In a large size pot, filled with salted water, cook the bow tie pasta, over a high heat, to al dente. Remove from the heat and drain, but DO NOT rinse. Rinsing pasta is a big No No. Let the pasta cool for 5 minutes. In a large size bowl combine the mayonnaise, vinegar, basil, garlic and pepper. Mix well. Add the drained tuna, cipollini onions, thawed peas, halved cherry tomatoes, chopped red onion and the drained pasta. Mix very well and chill for 1 hour. Transfer to a serving bowl and serve either as a main course or as a side dish. Serves 4
Greens, Beans, Rosemary & Thyme
The dark leafy greens are dense with nutrients and pair with beans very well. This is a healthy and satisfying dish. If you’re short on time then use one 16 ounce package of frozen dark leafy greens instead of the fresh ones.
INGREDIENTS
3/4 Cup Vegetable Broth
1 Cup Chopped Onion
4 Cloves Finely Chopped Garlic
1 Pound Dark Leafy Greens Like Collards, Kale or Mustard Greens (1 to 2 Bunches)
2 Cups Cooked White Beans Like Great Northern
1 Teaspoon Chopped Fresh Rosemary
1 Teaspoon Chopped Fresh Thyme
1/4 Teaspoon Crushed Red Pepper
1/8 Teaspoon Freshly Ground Pepper
Wash and remove the tough stems of the greens. Slice the leaves of the greens. In a large skillet bring the vegetable broth to a simmer over a medium high heat. Add the onions and garlic. Cook for 8 minutes until tender. Stir occasionally. Stir in the greens, beans, rosemary, thyme and crushed red pepper. Cover and turn the heat down to medium. Cook for 6 minutes. Stir only once. Uncover and cook for another 3 minutes or until the greens are tender. Stir in the pepper and then transfer to a serving dish. Serve warm. Serves 4
Brussels Sprouts With Bacon
I love bacon! Did I say that I love bacon? I have always loved bacon and what could be better than Brussels Sprouts & Bacon?! I guess if you are not a fan of Brussels sprouts then that is an issue, but try them with bacon and you just may change your mind.
INGREDIENTS
30 Trimmed Brussels Sprouts
8 Bacon Slices
2 Tablespoons Olive Oil
3 Cloves Minced Garlic
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1/4 Cup Toasted Pine Nuts
Preheat your oven to 350º F. Place the pine nuts onto a parchment paper lined baking sheet and put into the oven from 5 to 10 minutes. You will want the pine nuts to be toasted, but not overcooked. Remove the pine nuts from the oven and set aside. Fill a medium size saucepan with 1 inch of water. Bring the water to a boil over a high heat. Add the trimmed Brussels sprouts and boil for 3 minutes. Reduce the heat to low and simmer for 6 minutes with the lid on. You will want the sprouts to be tender, but not mushy. Remove from the heat and drain. Set aside. In a large sauté pan add the bacon. Cook over a medium low heat until nice and browned. Remove from the heat and place the bacon on paper towels to soak up the grease. Crumble the bacon. Pour the bacon fat from the sauté pan. Add the olive oil to the sauté pan and heat over a medium high heat. Add the Brussels sprouts, garlic, kosher salt and pepper. Cook for 5 minutes. Stir occasionally. You will want the spouts to be browned. Transfer to a serving bowl and sprinkle with the crumbled bacon and toasted pine nuts. Serves 8
Tip: If you want to lower the fat in this dish then use turkey bacon instead of regular pork bacon.
Rustic Potato Cheddar Soup
Spring is on its way, but in the meantime let’s warm ourselves up with delicious Rustic Potato Cheddar Soup. Comfort food in its truest form.
INGREDIENTS
4 Bacon Slices
1 Large Onion
1 Pound Boiling Potatoes
1/4 Cup Unbleached Flour
1 3/4 Cups Water
1 1/2 Cup Chicken Broth
1/2 Cup Stout Beer
2 Cups Grated Sharp Cheddar Cheese
2 Tablespoons Chopped Chives
Chop the bacon. Place in a large saucepan and cook over a medium heat for 8 minutes until crisp. Stir occasionally. Transfer the bacon to paper towels to drain. Reserve the fat in the pan. Chop the onion and peel the potatoes. Cut the potatoes into half inch cubes. Cook the onion in the reserved fat for 10 minutes over a medium heat. Stir occasionally. In a measuring cup stir together the flour and water. Add the flour mixture to the onions. Add the potatoes and the chicken broth. Stir together and cook on low for 14 minutes. You will want the potatoes to be soft. Add the beer and cook for 10 minutes. Gradually stir in the cheddar cheese, but do not let it boil. Ladle the soup into individual bowls and sprinkle with bacon. Serves 4
