Julia Child’s Eggplant Pizzas

17 Aug

Got an eggplant in our farm box and decided to try something new with it. These were eh. Too mushy for my liking!

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Julia Child’s Eggplant Pizzas (Tranches d’aubergine á l’italienne)
adapted from kalynskitchen

Ingredients:
1 globe eggplant, about 8 ounces and 9-10 inches long
about 1 T salt, for drawing water out of eggplant
about 2 T olive oil, for brushing eggplant before roasting
about 2 tsp. dried Italian seasoning, for sprinkling on eggplant before roasting
10 large basil leaves, cut in chiffonade strips (optional)
1/3 cup freshly grated Parmesan
1/3 cup finely grated low-fat mozzarella blend
hot red pepper flakes for sprinkling finished pizza (optional)

Sauce Ingredients:
2-3 tsp. extra-virgin olive oil
3 large garlic cloves, very finely chopped
1 can (14.5 oz.) petite diced tomatoes with liquid
1/2 tsp. dried Italian seasoning
1/4 tsp. dried oregano

instructions

Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness!) Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)

While the eggplant sits, make the sauce. Heat 2-3 tsp. olive oil (depending on your pan) and saute the finely chopped garlic just until it becomes fragrant. (Don’t let it brown.) Add the petite diced tomatoes, dried Italian seasoning, and dried oregano and let the sauce cook at a low simmer until it’s thickened, breaking up the tomatoes with a fork as it cooks. (Add water as needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it’s needed for the eggplant slices.)

After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.) Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning. Roast the eggplant about 25 minutes (but “not so long that the slices become mushy and lose their shape” as Julia says.)

While the eggplant roasts, thinly slice the fresh basil leaves (if using) and combined freshly grated Parmesan and low-fat mozzarella blend. After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil. Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese. Put pizzas under the broiler until the cheese is melted and slightly browned. Serve hot, with red pepper flakes to sprinkle on pizza if desired.

Vietnamese-Style Lettuce Cups

15 Aug

I picked a few lettuce leaves from our garden. Not enough for a salad unfortunately, so I decided to do some lettuce cups. These were good. Too bad I forgot the radishes!!!…..

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Vietnamese-Style Lettuce Cups
adapted from menumusings

Ingredients:

2 cloves garlic, finely minced
1 1/2 Tbsp ginger, peeled and finely chopped
1 jalapeno pepper, finely minced
1 Tbsp canola oil
1 pound ground turkey
1 large carrot, peeled and grated
1 shallot, finely chopped
zest of 2 limes
1/4 cup fish sauce
1/4 cup fresh squeezed lime juice
1 tsp granulated sugar
1 tsp sesame oil
1 head of Butter or Bibb lettuce leaves
2-3 radishes, washed and sliced super thin
Fresh cilantro
Fresh lime wedges

Sauce:
1/3 cup soy sauce
1/3 cup rice wine vinegar
2 Tbsp brown sugar
2 green onions, thinly sliced

Step-by-Step:

1. Prep -
In a small bowl, combine the garlic, ginger, and jalapeno pepper.

2. Cook -
In a large wok (or large skillet), heat the oil over fairly high heat.
Add the garlic mixture and stir-fry about a minute.
Add the turkey, carrots, and shallots; and cook, stirring constantly, about 4 minutes until the turkey begins to brown and is no longer pink.
To the meat mixture, add the lime zest, fish sauce, lime juice, sugar, and sesame oil and cook for another 3 – 4 minutes.

3. Make the dipping sauce -
Just combine all the dip ingredients.

4. Serve!
Spoon the meat mixture into lettuce cups. Top with thinly sliced radishes and fresh cilantro. Serve with lime wedges to squeeze over the top. Give everyone a little bowl of dipping sauce, or have one communal bowl!

Crockpot picante chicken and black bean soup

11 Aug

This was really yummy. I also made some homemade tortilla chips to go along with it! The original recipe called for blending an additional can of black beans with broth to get that creamy consistency. After reading the reviews, I opted to put in a can of retried beans instead and save myself the hassle of pulling out the blender!

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Crock Pot Chicken and Black Bean Soup
adapted from skinnytaste

Ingredients:
1 (15 oz) can black beans, rinsed and drained
1 can fat free retried beans
1 1/2 cups low sodium chicken broth
2 (10 oz) cans Rotel tomatoes with green chilies
1 red bell pepper, minced
4 oz can diced green chiles
1 tbsp ground cumin
1 tsp ancho chile powder
1 tsp garlic powder
1 tsp onion powder
1/4 tsp oregano
16 oz (2) skinless chicken breast
1/2 cup chopped cilantro, divided
2 medium scallions, diced
cut limes, for serving
1 medium haas avocado, sliced

Instructions:
Add black beans, retried beans, and chicken broth into the slow cooker along with tomatoes, bell pepper, diced green chiles, cumin, chile powder, garlic powder, onion powder, oregano, chicken breast, and 1/4 cup of the cilantro. Set slow cooker to HIGH 4 hours or LOW 6 to 8 hours.
After it’s done, remove chicken and shred with 2 forks. Place back into the slow cooker and add fresh scallions, remainder cilantro and adjust salt and cumin, to taste.
Serve hot with lime wedges, avocados, and sour cream if desired. Makes about 10 1/2 cups.

Turkey nacho supreme revisited

5 Aug

I made these awhile ago but didn’t get to try it til the next day as leftovers! So I made it again. Yum-o. This time with the tomatoes!

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BANANA CHOCOLATE CARAMEL BREAD – SRC

4 Aug

the first monday of the month means a secret recipe club post. this month i was assigned its yummi. Chef Becca is formally trained culinary professional in northeastern Wisconsin. There were a ton of recipes to choose such as this strawberry spinach salad and these nutty chocolate banana hand pies from but we had some bananas turning way brown so it was an easy choice for me!  and i also had some caramel hershey kisses left over from a past baking project!

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BANANA CHOCOLATE CARAMEL BREAD
adapted from itsyummi

 

WHAT’S NEEDED
1 cup all-purpose flour
1 cup whole what flour
3/4 cup granulated sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 medium (1 cup) ripe bananas, mashed
2 eggs
1/3 cup canola oil or melted unsalted butter
2 Tablespoons milk
1 teaspoon vanilla extract
1 teaspoon caramel flavoring
12 Hershey’s Caramel Kisses, unwrapped

 

HOW TO MAKE IT

Heat oven to 350°F.

Line a 9×5-inch loaf pan with parchment paper, extending paper up sides of pan, or spray with non-stick spray; set aside.

In a large bowl combine bananas, eggs, oil, milk, caramel flavoring, and vanilla extract. Add flours, sugar, baking powder, cinnamon, and salt to banana mixture; stir just until moistened.

Pour two thirds of the batter evenly into the pan. Place 12 caramel Kisses on top of the batter, spacing them apart as evenly as possible. Pour remaining batter on top of the kisses and spread with a spatula to assure that all of the candy is covered with batter.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan, then remove bread from pan by using the edges of the parchment paper to lift bread from pan, or use a butter knife to loosen sides of bread from the pan and invert pan to remove bread. Allow it to cool completely on a wire rack.

Lomo Saltado (Peruvian Beef Stir Fry)

30 Jul

Skinnytaste hardly ever disappoints. This recipe was no exception. The original called for making French fries from scratch, but I cheated and used frozen fries. This was delicious. Really really good. Gonna have to make it again!

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Lomo Saltado (Peruvian Beef Stir Fry)
adapted from skinnytaste

Ingredients:
Cooked French fries
1/2 lb lean sirloin, cut into small, thin strips
kosher salt, to taste
1/4 tsp cumin
black pepper, to taste
1 teaspoon olive oil
1 medium red onion, sliced into thick strips
2 mini yellow bell peppers or 1 large
1 large jalapeno, ribbed and seeded, chopped
2 cloves garlic, crushed
1 medium tomato, sliced into wedges
1 1/2 tbsp low sodium soy sauce (use tamari for gluten free)
1 tbsp apple cider vinegar
1/4 cup chopped cilantro

Directions:
season meat with salt, pepper and cumin.
Heat a large wok over high heat. When hot add the oil and the steak, cook about 2 minutes, until browned on both sides. Add the onions, bell pepper, jalapeno and garlic and cook 2 minutes.
Add the tomato, soy sauce and vinegar and cook 1 more minute. Season with more salt as needed, remove from heat and finish with cilantro. Serve immediately with french fries and divide evenly between 2 plates.

blueberry coffee cake with coconut streusel

28 Jul

We got blueberries in our csa box for a couple of weeks. This was delicious especially with the coconut streusel.

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blueberry coffee cake with coconut streusel
adapted from lemonsforlulu

Ingredients
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh blueberries
1/3 cup brown sugar
1/4 cup old fashioned rolled oats
1 cup toasted coconut, divided
1 tablespoon flour
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted
3/4 cup sugar
1/4 cup butter, softened
2 tablespoons canola oil
1 large egg lightly beaten
1 cup buttermilk
2 teaspoon lemon zest
1 tablespoon lemon juice

Instructions
Preheat oven to 375.
Combine flour, baking powder, baking soda and salt in a bowl and stir with a whisk. Remove 2 tablespoons of flour and sprinkle over blueberries, tossing to coat.
Combine bown sugar, oats, 1/2 cup of coconut, flour and cinnamon in a bowl. Drizzle metled butter over mixture and stir to combine.
Place sugar, softened butter and oil in a bowl and beat until blended. Add egg and beat well. Add flour and buttermilk alternating between the two, beginning and ending with the flour. Mix well after each addition. Stir in zest and juice.
Spoon half the batter in a 9 inch square baking pan that has been sprayed with non stick spray. Sprinkle evenly with blueberries and top with 1/2 cup toasted coconut. Spoon remaing batter over blueberries. Sprinkle with blueberry mixture. Top with streusel mixture. Bake for 45-50 minutes or until a wooden pick inserted in the center comes out clean. Let cake cool in pan for 10 minutes on a wire rack.

Turkey nacho supreme

25 Jul

Found this recipe in family circle magazine. I made it one night and then had to run out the door before I could even try it! I did have it as leftovers the next day, but the chips weren’t crunchy… Also husband left off the tomatoes the first time. So I made it again (with the tomatoes) and it was delicious!

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turkey nacho supreme
adapted from family circle

Ingredients
A few cups tortilla chips
1 tablespoon vegetable oil
1 lb lean ground turkey, crumbled
1/2 green bell pepper, seeds removed and chopped
1 can (8 oz) reduced sodium tomato sauce
1 pkg (1 oz) reduced sodium taco seasoning mix
1 can (15 oz) no-salt added black beans, drained and rinsed
1/2 cup jarred salsa
4 scallions, trimmed and thinly sliced
1/2 cup shredded reduced fat Monterey Jack
2 plum tomatoes, seeds removed, sliced
1/2 cup cilantro leaves
Lime wedges for squeezing

Directions
1. Heat oven to 350 degrees .
2. Heat oil in a large skillet over medium-high heat. Add turkey and green pepper, stirring occasionally. Cook for 2 minutes, until turkey is no longer pink. Stir in tomato sauce and 1/3 cup water. Reserve 1 tsp of the taco seasoning mix and add remainder to skillet. Cook for 4 minutes, stirring occasionally.
3. Line bottom and sides of a 13 x 9 x 2-inch baking dish with tortilla chips. Spoon turkey mixture, beans and salsa evenly over chips. Top with scallions and Monterey Jack. Bake at 350 degrees for 15 minutes, until heated through and cheese is melted.
4. To serve, scatter tomatoes and cilantro over nachos. Serve with Tex-Mex Salad (recipe at left) and lime wedges for squeezing.

Raspberry Lemon Muffins

24 Jul

These were soooo good and easy to make! I whipped them up one night as I was making dinner. Threw them in the oven while we ate and they were ready after :)

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Raspberry Lemon Muffins
adapted from bakingdom

Ingredients

FOR THE MUFFINS
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 cup sugar
1 teaspoon finely grated lemon zest
1/4 cup (1/2 stick) unsalted butter, melted
1 1/4 cups sour cream
1 1/2 cups raspberries

FOR THE GLAZE
1/2 cup powdered sugar
1 teaspoon finely grated lemon zest
1.5 – 2 tablespoons fresh squeezed lemon juice

To make the muffins: Preheat the oven 350 degrees. Grease a muffin pan; set aside.

Combine the flour, baking powder, and salt in a medium bowl. Add 1 tablespoon of the flour mixture to the raspberries, and toss to coat; set aside.

In a large bowl, whisk the egg and the sugar together until the mixture is thick and thoroughly combined. Stir in the lemon zest until evenly distributed. Slowly whisk the butter into the mixture until combined. Add half the sour cream, whisking until just combined, repeat with the remaining sour cream.

Add the flour to the sour cream mixture and fold with a spatula until the batter comes together. Add the raspberries and very gently fold the mixture until the berries are evenly distributed (do not overmix).

Evenly divide the batter in between the cups of the muffin pan (about 3 tablespoons of batter per cup, for standard muffins, or about 1 1/2 tablespoons for minis). Bake standard muffins for 20-23 minutes (minis for 15 minutes), or until very light golden brown in color, and a toothpick inserted in the center comes out clean. Transfer the muffins to a wire cooling rack and allow to cool for 5 minutes before glazing.

To make the glaze:
Whisk together sugar and lemon juice until smooth

Italian Sausage and Kale Pasta

21 Jul

This was a really yummy option for a quick weeknight dinner.

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Italian Sausage and Kale Pasta
adapted from nutmegnanny

INGREDIENTS:
1 pound pasta
Kosher salt, to taste
1/2 cup shredded Parmesan cheese, divided
1 package chicken sausage, sliced
2 tablespoons olive oil, more will be needed later
1 small yellow onion, diced
1 cup halved cherry tomatoes
2 cups chopped kale
3 cloves garlic, minced
1/3 cup minced fresh basil

DIRECTIONS:
Fill a large pot with water and set over high heat. Once the water is boiling add in a heavy pinch of kosher salt and pour in pasta.

Cook the pasta according to box directions, drain, add back to the pot, drizzle with a little olive oil and stir in 1/4 cup Parmesan cheese. Set aside until you are ready to combine with the meat mixture.

While the pasta is cooking start making your sausage mixture.

In a large skillet brown sausage

Add 2 tablespoons olive oil to the sausage pan and add in onions and tomatoes. Sauté for a few minutes until the onion and tomato starts to soften.

Add in kale and sauté until the kale is soft. Add garlic to the pan and cook for 30 seconds until the garlic is fragrant.

Pour in pasta and stir to combine. If the mixture is dry drizzle on a little more olive oil and stir in basil. Sprinkle the top with remaining Parmesan cheese and serve hot.

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