I love Bruschetta... tomatoes, basil, Mozzerella cheese, olive oil! Of course, the toasted bread is fabulous, but sometimes, I just want to do without the toasted goodness. Recently, I had an appetizer at a local Italian restaurant where the bread was replaced with breaded eggplant and was pleasantly surprised with the amazing flavor it added!
I have since come up with my own version and it is a definite crowd pleaser! This hors d'oeuvre has a few steps, but I assure you it is worth it! Because the eggplant is served chilled and the hummus is good for a few days, you may certainly make the components a day in advance.
INGREDIENTS
1 Eggplant, slices 1/4 inch thick
1 egg, beaten
1 to 2 cups Italian bread crumbs
4 Roma tomatoes, sliced
Hummus (recipe below)
1/2 cup feta cheese
Olive oil for cooking eggplant
HUMMUS
1 16 oz. can garbanzo beans
2 tbsp. tahini (sesame seed paste)
2 gloves garlic, chopped
1 tbsp. warm water
Juice of one lemon
1/2 tsp. soy sauce
1/4 cup olive oil
Sea salt and black pepper to taste
Blend beans, tahini, garlic, water, lemon juice, soy sauce in food processor. Slowly add olive oil until smooth. season with salt and pepper. Pour in dish and set aside. This can be made a day ahead of time.
EGGPLANT
Place sliced eggplant on baking sheet. In one shallow bowl, whisk egg with a 1 tbsp water. Pour breadcrumbs in another shallow bowl. Over medium heat, heat enough olive oil in large saute pan to coat pan. Dredge eggplant in egg, then breadcrumbs and cook in olive oil until browned on both sides, about 2 to 3 minutes per side, adding more olive oil as needed. Let cool on baking sheet.
ASSEMBLY
Slice cooled eggplant in half and place on serving tray. Top each piece with sliced tomato, 1 tbsp hummus and then sprinkle with feta cheese. I assure you, you will never miss the bread!
ENJOY!
Sunday, May 1, 2011
Tuesday, March 29, 2011
Citrus and Ginger Juice
I am a bit under the weather and am hoping this juice kick starts my immune system! Thanks to my wonderful health conscience friend and my trusty juicer, I am getting myself out of this funk! This juice contains ginger, which has incredible health benefits for women including aid in indigestion, cough, inflammation, and upset stomach!
Get your juicer motor going and blend up batch of this juice when you are feeling a bit fatigued or just to jump start your day!
1 grapefruit, peeled
1 orange, peeled
1/4 lemon, rind on
1 to 2 gala apples
1/2 inch fresh ginger (less if you are afraid of the spice!)
Cut up and throw in your favorite juicer! Pour over ice and enjoy!
Get your juicer motor going and blend up batch of this juice when you are feeling a bit fatigued or just to jump start your day!
1 grapefruit, peeled
1 orange, peeled
1/4 lemon, rind on
1 to 2 gala apples
1/2 inch fresh ginger (less if you are afraid of the spice!)
Cut up and throw in your favorite juicer! Pour over ice and enjoy!
Wednesday, March 23, 2011
Roasted Asparagus and Parmesan Risotto
Made this delicious little dish on a rainy day here in Michigan. Simple yet hearty, a perfect meal to keep you warm from the inside out! Risotto is easy to prepare, but is a labor of love as you must watch it and stir to obtain a nice creamy texture. You will surely not be disappointed, however, with your amazing creation!
Serve with a nice chilled white wine; you will be using a little for the risotto, so be sure to pick up two bottles!
Ingredients
2 tbsp. extra virgin olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 cup Risotto
1 cup good white wine
3 - 4 cups chicken broth, warmed
3 tbsp. unsalted butter
1/2 cup freshly shredded Parmesan cheese
1 bunch asparagus, chopped in 1 inch pieces
Course salt
Ground pepper
Heat oven to 400 degrees. Toss asparagus with olive oil, salt and pepper on large baking sheet. Roast 10 minutes. Remove from oven to add to risotto later.
In large pot, heat olive oil over medium heat. Add onions and saute until translucent, about 5 to 7 minutes. Add garlic and cook 1 minute longer, careful not to burn the garlic. Stir in risotto. "Toast" the risotto a few minutes. Add white wine. Let simmer until it is almost completely cooked down. stirring occasionally. Add chicken broth by the 1/2 cupfuls, adding more when liquid has reduced, continuing to stir occasionally, about 20 to 25 minutes. Risotto is done when it has reached the Al Dente stage, firm not hard.
Stir in butter and parmesan until incorporated and creamy. Toss in roasted asparagus. Serve with additional Parmesan and a few asparagus tips for a beautiful presentation!
Enjoy!
Serve with a nice chilled white wine; you will be using a little for the risotto, so be sure to pick up two bottles!
Ingredients
2 tbsp. extra virgin olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 cup Risotto
1 cup good white wine
3 - 4 cups chicken broth, warmed
3 tbsp. unsalted butter
1/2 cup freshly shredded Parmesan cheese
1 bunch asparagus, chopped in 1 inch pieces
Course salt
Ground pepper
Heat oven to 400 degrees. Toss asparagus with olive oil, salt and pepper on large baking sheet. Roast 10 minutes. Remove from oven to add to risotto later.
In large pot, heat olive oil over medium heat. Add onions and saute until translucent, about 5 to 7 minutes. Add garlic and cook 1 minute longer, careful not to burn the garlic. Stir in risotto. "Toast" the risotto a few minutes. Add white wine. Let simmer until it is almost completely cooked down. stirring occasionally. Add chicken broth by the 1/2 cupfuls, adding more when liquid has reduced, continuing to stir occasionally, about 20 to 25 minutes. Risotto is done when it has reached the Al Dente stage, firm not hard.
Stir in butter and parmesan until incorporated and creamy. Toss in roasted asparagus. Serve with additional Parmesan and a few asparagus tips for a beautiful presentation!
Enjoy!
Monday, March 7, 2011
Adobo Chili Chicken Tacos with Jicama & Radish Slaw
This recipe is perfect for all of you busy moms out there! This dish doesn't get any more simple to prepare, it basically prepares itself and it tastes delicious!
The chicken goes in the crock pot in the morning to slow cook and and blend with the other ingredients all day... When you get home from work, play dates, errands, chauffeuring, your house smells amazing! A little more chopping and mixing and you are ready to sit down to a delicious meal! Let me warn you, this is a bit on the spicier side as far as heat is concerned. We love that in our home, but if you want a little less heat, tone down the adobo chilies.
Ingredients
4 bone in chicken thighs
1 cup of your favorite salsa ( I had one from Archer Farms in the pantry, so this is the one I used)
Juice of one lime
3 garlic cloves, roughly chopped
2 -3 adobo chilies in adobo sauce
1/2 c. jicama, cut in 1/4 inch matchstick size pieces
1/4 c. radishes, halved and sliced thin
3 tbsp. chopped cilantro
Juice of half of a lime
1/4 cup mayo
1 tbsp. sauce from adobo chilies in adobo sauce
Sliced avocado
8 flour tortillas
Set crock pot to LOW setting. In pot, place chicken, salsa, lime juice, garlic and chilies. Cover and let cook all day, 6 to 8 hours. When finished cooking, remove bones from pot (they will be very easy to remove as the chicken will be extremely tender!). With two forks, shred chicken, mixing in adobo chilies if they haven't already broken apart in the crock pot.
In small bowl. mix together jicama, radishes, cilantro and lime juice. Set aside.
In another small dish, whisk together adobo sauce and mayonnaise.
To serve, place in chicken in tortilla. Top with jicama slaw, sliced avocado, and adobo mayo.
Enjoy with a cold Corona and Lime and dream of warmer weather!
The chicken goes in the crock pot in the morning to slow cook and and blend with the other ingredients all day... When you get home from work, play dates, errands, chauffeuring, your house smells amazing! A little more chopping and mixing and you are ready to sit down to a delicious meal! Let me warn you, this is a bit on the spicier side as far as heat is concerned. We love that in our home, but if you want a little less heat, tone down the adobo chilies.
Ingredients
4 bone in chicken thighs
1 cup of your favorite salsa ( I had one from Archer Farms in the pantry, so this is the one I used)
Juice of one lime
3 garlic cloves, roughly chopped
2 -3 adobo chilies in adobo sauce
1/2 c. jicama, cut in 1/4 inch matchstick size pieces
1/4 c. radishes, halved and sliced thin
3 tbsp. chopped cilantro
Juice of half of a lime
1/4 cup mayo
1 tbsp. sauce from adobo chilies in adobo sauce
Sliced avocado
8 flour tortillas
Set crock pot to LOW setting. In pot, place chicken, salsa, lime juice, garlic and chilies. Cover and let cook all day, 6 to 8 hours. When finished cooking, remove bones from pot (they will be very easy to remove as the chicken will be extremely tender!). With two forks, shred chicken, mixing in adobo chilies if they haven't already broken apart in the crock pot.
In small bowl. mix together jicama, radishes, cilantro and lime juice. Set aside.
In another small dish, whisk together adobo sauce and mayonnaise.
To serve, place in chicken in tortilla. Top with jicama slaw, sliced avocado, and adobo mayo.
Enjoy with a cold Corona and Lime and dream of warmer weather!
Tilapia Tacos with Adobo Chili Slaw
After I made these fish tacos, my husband said, "you can make these anytime!" My oldest was a big fan as well. I love seafood and I can't get enough of anything with a Mexican flair... put the two together and I am a happy woman!
There are a few steps to this recipe, but I assure you it is worth it! Double, even triple the recipe for a dinner party; your guests will love you!
Fish
4 Tilapia fillets, cut into chunks
Juice from 3 limes
1/4 tsp. cayenne pepper
1/2 c. flour
2 eggs, beaten
2 c. panko bread crumbs
1 c. vegetable oil for frying fish
Sauce
2 tbsp. honey
2 limes, juiced
1 tbsp. vegetable oil
1 tsp. ground cumin
Adobo Chili Mayo
1/2 cup mayonnaise
2 chipotle chilies in adobo sauce
2 tbsp. adobo sauce (from adobo chilies)
2 c. cole slaw blend
1/2 c. fresh cilantro, chopped
8 flour tortillas, warmed
In large shallow dish, place Tilapia chunks. Mix with lime juice, cayenne pepper. Let marinate up to 4 hours.
Meanwhile, in small bowl, whisk together honey, lime juice, 1 tbsp. vegetable oil, and cumin. Set aside until needed when fish is cooked.
To make chipotle mayo, blend mayonnaise, adobo chilies, chili sauce, cilantro, 1/4 tsp. sea salt, and a pinch of cayenne pepper. Set aside 1/4 cup of the mayo. Blend remaining with cole slaw blend and refrigerate until ready to serve.
To bread the fish, place the flour, eggs, and panko in 3 separate bowls. Season the fish with salt and pepper. Dredge the fish in flour, then eggs, and finally, the bread crumbs, patting to coat. Place on plate until all fish is breaded. To cook fish, heat oil over medium heat in large pan. (I use my dutch oven for this). Cook fish until browned on all sides and tilapia can be flaked with a fork, about 3 to 4 minutes. Place on paper towel lined dish. When all fish is cooked, drizzle with honey-cumin sauce.
To serve, warm flour tortillas. Place fish in tortilla. Top with cole slaw and adobo chili mayo.
Enjoy with your favorite Mexican side dish, such as guacamole with jicama, and radishes!
There are a few steps to this recipe, but I assure you it is worth it! Double, even triple the recipe for a dinner party; your guests will love you!
Fish
4 Tilapia fillets, cut into chunks
Juice from 3 limes
1/4 tsp. cayenne pepper
1/2 c. flour
2 eggs, beaten
2 c. panko bread crumbs
1 c. vegetable oil for frying fish
Sauce
2 tbsp. honey
2 limes, juiced
1 tbsp. vegetable oil
1 tsp. ground cumin
Adobo Chili Mayo
1/2 cup mayonnaise
2 chipotle chilies in adobo sauce
2 tbsp. adobo sauce (from adobo chilies)
2 c. cole slaw blend
1/2 c. fresh cilantro, chopped
8 flour tortillas, warmed
In large shallow dish, place Tilapia chunks. Mix with lime juice, cayenne pepper. Let marinate up to 4 hours.
Meanwhile, in small bowl, whisk together honey, lime juice, 1 tbsp. vegetable oil, and cumin. Set aside until needed when fish is cooked.
To make chipotle mayo, blend mayonnaise, adobo chilies, chili sauce, cilantro, 1/4 tsp. sea salt, and a pinch of cayenne pepper. Set aside 1/4 cup of the mayo. Blend remaining with cole slaw blend and refrigerate until ready to serve.
To bread the fish, place the flour, eggs, and panko in 3 separate bowls. Season the fish with salt and pepper. Dredge the fish in flour, then eggs, and finally, the bread crumbs, patting to coat. Place on plate until all fish is breaded. To cook fish, heat oil over medium heat in large pan. (I use my dutch oven for this). Cook fish until browned on all sides and tilapia can be flaked with a fork, about 3 to 4 minutes. Place on paper towel lined dish. When all fish is cooked, drizzle with honey-cumin sauce.
To serve, warm flour tortillas. Place fish in tortilla. Top with cole slaw and adobo chili mayo.
Enjoy with your favorite Mexican side dish, such as guacamole with jicama, and radishes!
Sunday, February 27, 2011
Red Lentil Curry
This recipe is perfect for all my vegetarian, vegan, and gluten-free friends! Wonderful aroma and flavor in this curry dish! I love Indian restaurants and have yet to find a decent one in the Holland area, so I am bringing it home with this meal.
Served with basmati rice and Naan (a leavened, oven-baked flat bread. Found at any local grocer), this is a very hearty, delicious meal.
Curry
2 cups red lentils, rinsed very well with cold water
1/2 large yellow onion,diced
1 tbsp. olive oil
3 tbsp. red curry paste
1 tbsp. hot madras curry powder
1 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. sea salt
2 tsp. sugar
3 cloves garlic, minced
1 tsp. grated ginger
1 can (14.5 oz.) diced tomatoes, pureed
Fresh cilantro
Basmati rice, cooked according to directions on package
Naan, warmed 2 -3 minutes in oven
Simmer the lentils in a large pot with enough water to cover them . Cook until tender, adding more water if necessary, about 30 minutes.
Meanwhile, in large skillet, saute onions in oil until caramelized, about 10 - 15 minutes.
While onions are caramelizing, mix together curry paste, powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger root. When onions are cooked, add the mixture and cook over high heat 2 minutes. This is important to bring out all the flavors! Stir in the tomato puree and allow to simmer at low heat, about 5 minutes.
Drain any remaining water in lentils and pour back in pot. Add curry mixture and stir together. Top with chopped cilantro.
Serve immediately with a side bowl of rice. I love to rip apart the naan and scoop up the curry rather than with a fork.
Enjoy!
Served with basmati rice and Naan (a leavened, oven-baked flat bread. Found at any local grocer), this is a very hearty, delicious meal.
Curry
2 cups red lentils, rinsed very well with cold water
1/2 large yellow onion,diced
1 tbsp. olive oil
3 tbsp. red curry paste
1 tbsp. hot madras curry powder
1 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. sea salt
2 tsp. sugar
3 cloves garlic, minced
1 tsp. grated ginger
1 can (14.5 oz.) diced tomatoes, pureed
Fresh cilantro
Basmati rice, cooked according to directions on package
Naan, warmed 2 -3 minutes in oven
Simmer the lentils in a large pot with enough water to cover them . Cook until tender, adding more water if necessary, about 30 minutes.
Meanwhile, in large skillet, saute onions in oil until caramelized, about 10 - 15 minutes.
While onions are caramelizing, mix together curry paste, powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger root. When onions are cooked, add the mixture and cook over high heat 2 minutes. This is important to bring out all the flavors! Stir in the tomato puree and allow to simmer at low heat, about 5 minutes.
Drain any remaining water in lentils and pour back in pot. Add curry mixture and stir together. Top with chopped cilantro.
Serve immediately with a side bowl of rice. I love to rip apart the naan and scoop up the curry rather than with a fork.
Enjoy!
Wednesday, February 23, 2011
Macaroni and Cheese with Cauliflower (a.k.a. Now your children WILL eat their veggies!)
Like may families, I have picky eaters, big and small. My husband tends to only eat vegetables that are smothered in some sort of cheesy dairy product. The two younger boys just turn up their nose at the thought of a carrot, pepper, or broccoli!
The following recipe is an updated version of a family-friendly classic. The cauliflower is all but hidden and the whole wheat pasta makes this a tad more healthy than original recipes. Put away the blue box mac n cheese in your pantry and give this a try!
12 ounces whole wheat macaroni ( I use Barilla in the yellow box)
1 head cauliflower, chopped into small bites
4 slices multi grain bread
1/4 cup fresh flat leaf parsley
4 tbsp. olive oil
Course salt and pepper
1/2 yellow onion, chopped fine
2 cups sharp cheddar
1/2 cup shredded Parmesan
1 1/2 cups low fat sour cream
1 cup low fat milk
1 tsp. Dijon mustard
3 tbsp. butter
Preheat oven to 400 degrees. Cook pasta according to directions in large pot. Add the cauliflower during the last 4 minutes of cooking time, and then drain.
Meanwhile, pulse bread, parsley, 2 tbsp of the oil, 1/4 tsp. salt and 1/4 tsp. pepper is food processor.
Return pasta pot to medium heat. Saute onions, remaining salt and pepper with the rest of the olive oil, about 7 minutes, until onions are translucent. Stir in pasta, cauliflower, cheeses, sour cream, milk, and mustard.
Pour in 3 quart casserole dish and sprinkle on breadcrumbs. Dot with butter.
Bake 15 minutes until golden brown.
Can't wait to hear from you all that your children and hubby not only enjoyed this, but also ate their veggies with no complaints!
The following recipe is an updated version of a family-friendly classic. The cauliflower is all but hidden and the whole wheat pasta makes this a tad more healthy than original recipes. Put away the blue box mac n cheese in your pantry and give this a try!
12 ounces whole wheat macaroni ( I use Barilla in the yellow box)
1 head cauliflower, chopped into small bites
4 slices multi grain bread
1/4 cup fresh flat leaf parsley
4 tbsp. olive oil
Course salt and pepper
1/2 yellow onion, chopped fine
2 cups sharp cheddar
1/2 cup shredded Parmesan
1 1/2 cups low fat sour cream
1 cup low fat milk
1 tsp. Dijon mustard
3 tbsp. butter
Preheat oven to 400 degrees. Cook pasta according to directions in large pot. Add the cauliflower during the last 4 minutes of cooking time, and then drain.
Meanwhile, pulse bread, parsley, 2 tbsp of the oil, 1/4 tsp. salt and 1/4 tsp. pepper is food processor.
Return pasta pot to medium heat. Saute onions, remaining salt and pepper with the rest of the olive oil, about 7 minutes, until onions are translucent. Stir in pasta, cauliflower, cheeses, sour cream, milk, and mustard.
Pour in 3 quart casserole dish and sprinkle on breadcrumbs. Dot with butter.
Bake 15 minutes until golden brown.
Can't wait to hear from you all that your children and hubby not only enjoyed this, but also ate their veggies with no complaints!
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