Eggplant Parmesan

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This has to have been the best Eggplant Parmesan I have ever had.  It is from Cooking Light's September 2010 magazine and is only 319 calories per serving.  There are several steps involved in making this dish, but it is worth the effort.  As always, I made a few changes to my dinner.  I cut the recipe in half because the original recipe makes 10 servings.  I am the only one eating it, and will turn into an eggplant if I try to eat it all.  I also used shredded mozzarella cheese instead of sliced, and omitted the fontina cheese because I didn't have it on hand.  For the pasta sauce, I used Classico's Mushroom and Olive flavor.  The mushroom's and olives added extra texture to each bite to give each bite a meaty and full feeling despite the lack of meat.  

Ingredients

Eggplant:
2 large eggs, lightly beaten 

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1 tablespoon water
2 cups whole-wheat panko (I couldn't find whole wheat panko, so I just used seasoned whole wheat)
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese (I added a little extra to make up for the fontina)
2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
Cooking spray 


Filling:
1/2 cup torn fresh basil
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon crushed red pepper
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1 (16-ounce) container part-skim ricotta cheese 
1 large egg, lightly beaten 

Remaining ingredients:
1 (24-ounce) jar premium pasta sauce
1/4 teaspoon salt
8 ounces thinly sliced mozzarella cheese
3/4 cup (3 ounces) finely grated fontina cheese

Preparation

1. Preheat oven to 375°.

2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.

3. To make filling, combine basil and next 6 ingredients (through egg).

4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.

Notes:
I lined my pan with foil to help with clean up.  Good thinking on my part.

An egg is difficult to cut in half, so when a recipe calls for a whole egg and you only want half, mix it up and only use half of the mixture.  

I added a little flour to my bread crumbs to help mixture to adhere to the eggplant pieces.  

Mushroom Potpie

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Potpie has always been one of my favorite foods.  When I go to visit my mom, I request her chicken potpie.  I decided to give this Mushroom Potpie a chance when I saw it in Real Simple's November, 2011 issue.  It was delicious.  The thyme mixed with the mushrooms gives it an earthy flavor and the puff pastry crust adds a buttery, crisp bite.  The gravy was a little thin, but thickened as it cooled. 

Ingredients

• 4  tablespoons  olive oil
• 1 1/2  pounds  mushrooms (such as cremini or button), halved, or quartered if large
• 4  carrots, cut into 1/2-inch pieces
• 3  celery stalks, sliced 1/4 inch thick
• 1  medium onion, chopped
• 1/2  teaspoon  dried thyme
• kosher salt and black pepper
• 1/3  cup  all-purpose flour
• 1 1/2  cups  vegetable broth
• 1  cup  frozen peas
• 1  sheet puff pastry (half a 17.3-ounce package), thawed

Directions

1. Heat oven to 400° F. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms, carrots, celery, onion, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 12 to 15 minutes. Add the flour and cook, stirring, for 30 seconds. Add the broth and peas; bring to a boil.
2. Transfer the mushroom mixture into an 8-inch square baking dish. Lay the pastry on top and cut several vents in it. Place the baking dish on a rimmed baking sheet and bake until the crust is golden, 25 to 30 minutes. Let rest 15 minutes before serving. 

Notes:
If you prefer a thicker gravy, decrease the vegetable broth to 1 cup.  

Garlic-Herb Pasta

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This was dinner the other night.  I enjoyed the light flavor of garlic and basil together with fresh tomatoes.  This can be prepared meatless or with chicken.  Because I am a garlic lover, I increased the amount of garlic I added from 5 cloves to 7.  I also decided that the next time I make this dish, I will use 6 tablespoons of basil opposed to 3 tablespoons of parsley and 3 tablespoons of basil.  I prefer the flavor of the basil in this recipe.  This recipe originates from Southern Living's April 2007 edition.

Ingredients

8 ounces uncooked thin spaghetti
5 garlic cloves, minced
2 tablespoons olive oil
2 pounds plum tomatoes, cut into eighths
3 tablespoons minced fresh parsley
3 tablespoons thinly sliced or chopped fresh basil
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Freshly grated Parmesan cheese 

*Diced chicken breast

1. Cook pasta according to package directions; drain. Place pasta in a serving bowl, and keep warm.

* While the pasta is cooking, prepare the chicken.  Season with salt and pepper and saute for for about 4 minutes or until cooked through.

2. Sauté garlic in hot oil in a large skillet over medium heat 1 minute. Stir in tomatoes and next 4 ingredients. Cook, stirring occasionally, 5 minutes or until thoroughly heated and tomatoes release juices. Pour over pasta; toss to combine. Sprinkle with Parmesan cheese.

*I add the pasta to the sauce and stir to combine.  I also wait to add the cheese until after I serve it on plates.

Stuffed Cherry Tomatoes

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This appetizer is not only appealing, but delicious.  I made this recipe for a dinner I had and it was a hit.  There were no leftovers and many positive reviews.  Preparing the tomatoes was a little time consuming, but the use of a melon baller proved to be worth the small investment.  I did make some of these vegetarian by omitting the bacon and they tasted just as delicious.  This recipe comes from Southern Living's February 2007 issue.

Ingredients

2 pints cherry tomatoes (look for larger cherry tomatoes)

1 avocado, peeled and diced
1 teaspoon lemon juice
1/4 cup mayonnaise
8 cooked bacon slices, crumbled
2 green onions, finely chopped
Salt and pepper to taste

1. Cut a small slice from the top of each tomato; scoop out pulp with a small spoon or melon baller, and discard pulp. Place tomatoes, cut sides down, on paper towels, and let drain 15 minutes. To help the tomatoes stand, I cut a very thin slice from the bottom as well to flatten it.

2. Meanwhile, combine avocado and lemon juice in a small bowl, stirring gently; drain. Stir together mayonnaise, bacon, and green onions; add avocado mixture, and stir gently until combined.

3. Spoon avocado mixture evenly into tomato shells. Cover with plastic wrap, and chill 1 hour. Sprinkle with salt and pepper to taste just before serving.

Perfect Rice

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After living in China, I have a preference for short grain rice which is only really found here in the form of sushi rice.  The traditional 2 cups water to 1 cup rice for long grain rice does not make me excited.  It has taken me several years to perfect making Asian rice.  I followed the directions on the bag, took my grandmother's advice, and researched the Internet.  I was about to give up on Asian rice until one Sunday evening at 7:30 pm.  I was watching Your Japanese Kitchen on NHK World and Harumi said to wash the rice.  It was that simple.  The texture is perfect.  The rice is firm and sticky, and it holds together very well on chopsticks and stands up to Asian sauces.

Makes 3 1-cup servings

1 cup short grain sushi rice
1 1/4 cups water

1.  In a deep bowl, place the rice.  Put in the sink and rinse in cold water until the water runs clear.  (I run the water and swish the rice around, and once the bowl is full I drain the water (not the rice) and start over.)
2.  Strain the rice in a sieve and allow to dry for about 15 minutes.  Place rice in a small sauce pan, pour in the water, put a lid on and bring to a boil (I like to use a glass lid so I can see when it begins to boil).  Once the water is boiling, lower the heat to low and allow to cook for about 10-12 minutes or until most of the water is absorbed.  Turn off the heat and allow to steam for another 10-12 minutes (this is the key).  

Do NOT remove the lid during the cooking or steaming. (This is very important to perfect rice.)    

Rice picture borrowed from: http://www.rsc.org/chemistryworld/News/2008/May/21050801.asp

蒜泥刀豆 (suan ni dao dou) Garlic Green Beans

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These green beans are the greatest!  They were a staple in China (because they weren't scary) and they continue to be a staple dish now.  I cook these green beans with most Asian dishes because it is so simple and the flavors are simple.  Usually the meat dish is the main character of the meal.  Most of the time I use frozen whole Green Lake green beans, but fresh are better.  When I use frozen, I throw them into the wok or frying pan still frozen.  They steam as they cook.  When using fresh green beans, I blanch them first.


Ingredients
1 lb. whole green beans (frozen)
2-4 cloves of minced garlic (depends on your taste for garlic)
2 tsp. vegetable oil
salt to taste

Heat oil in a wok or frying pan over medium high to high heat.  Add green beans.  Stir fry for about 7 minutes or until they are tender, but crunchy still.  The green beans will become a bright, vibrant green.  Salt the green beans.  Add garlic and stir frequently for about 30 seconds or until the garlic is aromatic.  (Don't overcook the garlic. Yuck!)

 Notes: 
For fresh green beans, wash and snap the ends off.  Bring a pot of water to boil.  Add green beans and allow to boil for about 2-3 minutes until the color changes to a vibrant green.  Drain and rinse under cold water to stop the cooking.  Proceed with the cooking directions above.  

Japanese Ginger Pork

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I think I have found a new love.  Last week we watched a new Japanese cooking show called Itadakimasu ! Dining with the Chef on NHK World English.  This dish was featured on that episode.  It is very simple to make and is eaten with shredded cabbage, rice, and miso soup.  






Serves 4
Ingredients 
16 oz. thinly sliced pork loin
Salt and pepper to taste
5 cups shredded cabbage
Sauce
4 tbsp. sake
3 tbsp. soy sauce
1 tbsp. sugar
4 tsp. mirin
2 tbsp. grated ginger
3 tsp. vegetable oil

1.  Cut the pork into large bite size pieces.  Sprinkle with salt and pepper.
2.  Combine all of the sauce ingredients in a bowl.
3.  Heat the oil in a frying pan, and cook the pork until cooked.  Place the pork slices in the bowl with the sauce.  Mix and allow to marinate for 30 seconds.
4.  Pour the pork and sauce in the frying pan over the medium high heat.  Cook the pork in the sauce, stirring occasionally until the sauce reduces and sticks to the meat.
5.  Arrange 1/4 of the pork slices over 1 1/2 cups of cabbage.

Notes:
I briefly steamed the cabbage prior to serving.  The cabbage still had a crunch, but some of the bite was gone.