Breaded Eggplant and Eggplant Parmesan

I discovered a recipe for Eggplant Parmesan at Sunflower Market on the recipe board (hidden, it's on the way to the water fountain). My boys love it and request it every time they hear that eggplant is on sale.

Although, we call it Eggplant Parmesan, for the Allergics it's really Breaded Eggplant, since I leave out the cheese.  I bake on two sheets, Breaded and Parmesan, to avoid any cross contamination ;)

2 eggplants (about 2 pounds total)

3 egg whites or 2 eggs

3 tablespoons water

1 cup whole wheat bread crumbs

1/2 cup freshly grated Parmesan cheese

1/2 tsp kosher salt

1/2 tsp freshly ground pepper

1/4 cup fresh basil leaves, chiffonade

2 1/2 cups tomato sauce

3/4 cup grated low fat mozzarella cheese

Preheat oven to 400 degrees. Spray 2 baking sheets with oil.

Cut eggplants cross wise into 1/4 inch thick slices

Whisk egg whites and water in a shallow dish until frothy.

Combine bread crumbs, kosher salt, pepper, (and Parmesan Cheese) in another shallow dish.

Dip eggplants slices into the egg mixture, then coat with the bread crumb mixture. Discard any leftovers of either mixture.

Arrange eggplant discs in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant discs over, and bake until crisp and golden, about 15 minutes longer.

Stir basil into tomato sauce. Spread the sauce over the eggplant slices (and sprinkle with mozzarella cheese). Bake until sauce bubbles and the cheese is melted.

Serve with a side of sauced pasta and garlic bread. 

Makes 24+ slices (which easily feeds my family of 6)

You can also use zucchini, sliced in long strips. Mmmm.

Chicken & Raspberry Sauce

Raspberry sauce? Yes! This dish is quite nice with a side of rice and some roasted asparagus.

Ingredients

• 4 boneless skinless chicken breasts
  
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons regular olive oil
• 1/2 cup low-sodium chicken broth
• 2 tablespoons balsamic vinegar
• 2 tablespoons prepared mustard (yellow or brown - your choice)
• 1/4 cup raspberry jam (with or without seeds, as you like it)
  
• 2 tablespoons cold butter, cut into small pieces

Directions

Season both sides of the chicken with the salt and pepper. Heat the olive oil in a large stainless steel saute pan over medium heat until it just starts to smoke. Add the chicken and cook without stirring about 5-6 minutes per side, or until the chicken is golden brown on the outside and the middle reaches 150-155 degrees. Remove the chicken to a warm plate and cover with aluminum foil.

Deglaze the pan with the chicken broth, stirring to remove any browned bits. Add the mustard and vinegar and simmer over medium-high heat, stirring constantly, until the liquid reduces by about half. Add the jam and reduce the heat to low, simmering until the jam has melted. Remove from heat and stir in the cold butter, one piece at a time until it is all integrated. Put the chicken back in the pan along with any accumulated juices. Toss the chicken in the sauce. Serve the chicken with the remaining sauce on the side (for rice or veggies).

Smoked Salmon Pasta Salad

First: I'm sorry for the week (or more) without a post - I'm such a slacker!

Second: Now that the weather is nice (more or less) all the time, it's time to bust out the BBQ. I know a lot of people like to grill salmon hot and fast, but I prefer smoking it low and slow. The smokiness adds a real depth of flavor that you don't get from cooking it over high heat. If you don't have a grill or smoker, you can use a broiler or grill pan along with a light spritzing of liquid smoke for added flavor.

Salmon

Ingredients

• 1/4 cup pickling salt (don't use table salt - it has a metallic taste from the iodine)
• 1/4 cup brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon fresh ground black pepper
• 1 teaspoon 5-spice powder (ginger, clove, cinnamon, anise, fennel)
• 20-24 ounces salmon, pin bones removed (or use 4 frozen salmon fillets, thawed)

Directions

Combine the salt, sugar, garlic, pepper, and the 5-spice powder. Rinse and pat dry the salmon. Apply about 2 tablespoons of the salt cure mixture to each side of the salmon (don't apply to any skin). and pat on to adhere. Reserve the remaining cure for another purpose (or the next time you make this recipe!) Tightly wrap in plastic wrap, place on a lidded baking sheet or pan (to catch any liquid) and refrigerate 6-10 hours (or overnight). Discard plastic wrap and rinse off the salt cure with cold water. Pat dry and place on a rack on a baking sheet. Put in a cool, dry place with a small fan blowing on it for 2-3 hours, or until the fish dries slightly and a tacky skin has formed (called a pellicle).

Meanwhile, light 1-2 quarts of charcoal briquettes using your preferred method (I prefer a chimney starter and newspaper, and I discourage lighter fluid when smoking because it can leave a slight chemical flavor). Soak 2-4 handfuls of hardwood chips (depending on how smoky you like it) in water while the coals get hot. When the coals are hot, dump them onto only half the grill. Drain the wood chips and put directly onto the coals. Put the grill grate on and put the fish on the cold half of the grill. Put on the lid, with the vent placed on the opposite side of the grill as the fire. All the vents should be half closed. Smoke until the fish reaches at least 140 degrees (30-45 minutes), but you can go longer if you want a smokier flavor (I generally go to about 180-200). Either serve the fish immediately (very nice as a fish sandwich on sourdough toast with mayonnaise, lettuce, and tomato), or put on a plate wrapped with aluminum foil, chill completely, and put into the salad that follows.

Salad

Ingredients

• 1 pound of pasta (rotini, fusili, or some other twisty variety), cooked according to package directions in salted water (it should be soft, not mushy - a little bit past al dente), rinsed and chilled.
• 2-3 green onions, chopped
  
• 2 tomatoes, chopped, lightly salted, and put in a colander (in the sink or with a bowl underneath!) for 15-30 minutes to drain excess liquid
  
• 1/4 cup roasted bell peppers (either freshly roasted or from a jar), chopped.
• 1 recipe smoked salmon (see above), cut into 1-inch chunks
  
• 3-4 tablespoons extra-virgin olive oil
• juice of 1 lemon (about 3-4 tablespoons)
• 2 tablespoons red or balsamic vinegar
• 2 teaspoons fresh ground pepper

Directions

Toss together pasta, onions, tomatoes, bell peppers, and salmon. Mix together oil, lemon juice, vinegar, and pepper and fold into the salad until everything is coated. Serve with fresh melon slices and garlic toast.

Fish Tacos

It's Cinco de Mayo week. Two bits, four bits, six bits, a peso. All for tacos, Stand up and say so!

Sauce

• 1/2 cup plain yogurt
• 1 tablespoon mayonnaise
• 3 tablespoons sour cream
• 1 teaspoon sugar
• 1/2 teaspoon ground cumin (freshly ground from toasted whole seeds would be best)
• 1/4 teaspoon cayenne pepper
• 1 lime's worth of lime juice
• 1/4 cup chopped fresh cilantro
• salt and pepper

Tacos

• 1 cup flour
• 2 tablespoons kosher salt
• 1 teaspoon fresh ground pepper
• 1/2 teaspoon cayenne pepper
• 1 1/2 pounds tilapia fillets, cut into 2-ounce strips
• 12 corn tortillas
• olive oil
• 1/2 onion, sliced thin
  
• 1 tomato, chopped
• 3 cups shredded cabbage or coleslaw
• 1 cup mexican blend shredded cheese
  
• 1 lime, cut into wedges

Directions

Whisk together all sauce ingredients in a medium mixing bowl, including salt and pepper to taste. Chill in the fridge while preparing the rest of the dish.

Mix together flour, kosher salt, black pepper, and cayenne pepper in a pie pan or small square casserole. Dredge the fish strips in the flour, shaking off any excess so only a light dusting remains. Place floured fish strips on a wire rack until they are all floured.

Heat oven on its lowest setting. Heat 2 tablespoons of olive oil in a large saute pan over medium-high heat until shimmery. Carefully lay as many fish strips as will fit in the pan without crowding it. Cook until golden brown, about 3 minutes per side. Put the cooked fish in the warm oven (on a sheet of aluminum foil or a sheet pan) as you cook each batch.

Meanwhile, heat a 1/2 teaspoon of olive oil in a small skillet over medium heat. Place one tortilla in the middle and cook for 3-5 minutes, or until the cooked side is light brown, speckled with dark brown. Flip and sprinkle salt on the cooked side. Toast the second side for about half as long, until it just starts to color. Remove the tortilla and quickly (and gently) fold in half to make a taco shell, with the salted/browned side out. Hold it folded for about 30 seconds while it cools (you may wish to use tongs or paper towels to avoid burning your fingers). When it cools slightly, it should hold it's folded shape. Repeat with remaining tortillas.

Note: If you are not an experienced kitchen juggler, you may wish to make the tortilla shells first, then cook the fish. As you become more familiar with the timing, you may want to save time by cooking both at the same time.

To serve: place a fish strip in a taco shell. Top with onion, tomato, cabbage, cheese, and sauce.

Barley-Mushroom Risotto

Normally, risotto is a rice dish (in fact, an Italian would say that you can't make risotto unless it's with rice). However, any grain that releases starch and absorbs liquid as it cooks can be made into risotto (or a least a risotto-like porridge). The barley and mushrooms in this recipe give the dish a earthy richness that is almost beefy. You could make this as a main dish for a light supper or it would go great as a side dish to almost any meat - especially steak!

Ingredients

• 4 1/2 cups low-sodium vegetable or chicken broth (I like the vegetable better)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 8 ounces sliced mushrooms
• 3/4 cup uncooked pearl barley
• 1 large red pepper, chopped
• 2 cups packed chopped spinach, kale, or other greens
• 1/4 cup grated Parmesan cheese (use the good stuff, not from the green can!)
• 1/4 teaspoon (to taste) fresh ground black pepper

Directions

Bring broth to a boil in a saucepan or kettle. Reduce heat to low and keep it hot.

Heat oil in large saucepan over medium high heat until shimmery. Add onion, mushrooms, and a small pinch of salt. Cook, stirring occasionally, for 6-8 minutes, or until the mushrooms have browned and the onions are fully cooked. Add barley and cook for 1 minute. Add 1 cup of broth and simmer, stirring occasionally, until it is almost completely absorbed. Add more broth 1/4 cup at a time, stirring constantly at a simmer until each addition is absorbed before adding the next 1/4 cup. After 20 minutes of this, add bell pepper and continue adding/stirring broth. There should be about 30 minutes total cooking time. When the last addition of broth goes in, add spinach and simmer until the spinach is cooked and the barley is tender. Stir in cheese and black pepper and serve.

Carribean Citrus Salmon

Salmon is very hard to do correctly. I like my salmon medium rare, with a nice crust on the outside. You get crust by searing on high heat, however that can make the fish stick to the grill. Working with a clean grill that has been lightly oiled helps a lot. Just try to make sure the oil doesn't drip down onto the coals (or burners). Flame-ups produce soot, which dirty up the grill and make everything stick all over again.

Ingredients

• 1 cup olive oil
• juice of 2 limes
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon fresh oregano, minced (or 1 teaspoon dried)
• 1 tablespoon fresh cilantro, minced
  
• 2 teaspoons ground cumin (ground from freshly toasted whole seeds would be best)
• 2 cloves garlic, pressed or minced fine
• 4 medium salmon fillets (about 1 inch in diameter)

Directions

Combine all ingredients in a large plastic zip-top bag. Making sure the marinade is well combined, squeeze out as much air as possible and seal the bag. Put the bag in the fridge (in a container to catch any leaks) and marinate for 30-60 minutes. Meanwhile, prepare grill for direct heat (or preheat your broiler). Remove fish from marinade (discard the marinade) and grill (or broil) for about 4 minutes per side. Do not fuss with it as it cooks - lay it on the grill and don't touch until it's time to flip or remove. Serve with rice pilaf or mashed potatoes.

Quick Salmon Salad

If you've cooked up a bunch of salmon and have leftovers, this is a great way to stretch them out to feed more people. Even if you don't have leftovers, you can use canned salmon and it's almost just as good!

Ingredients

• 6 ounces cooked salmon, roughly chopped (or one can salmon)
  
• 8 ounces salad pasta (such as ziti, shells, wheels, etc.), cooked according to package directions and rinsed under cold water
  
• 1/4 cup mayonnaise
• 1/4 cup carrots, shredded or matchstick cut
• 2 green onions, sliced on the bias
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
  
• 2 tablespoons rice vinegar
  
• 1 medium tomato, chopped
  
• salt and fresh black pepper
  

Directions

Mix pasta, mayo, carrots, onions, oregano, parsley, and vinegar in a medium bowl. Fold in salmon and tomatoes. Season with salt and pepper to taste.

Asian Sliced Chicken Salad with Sesame Dressing

Today we conclude with a final recipe using Monday's roast chicken breasts: a refreshing salad!

Salad Ingredients

• 4 cups chopped romaine lettuce leaves
  
• 2 leftover roasted chicken breasts from Monday (3/2), sliced on the bias
• 1/2 cup matchstick cut carrots
• 1 small can sliced water chestnuts, drained
  
• 1 small can mandarin orange slices, drained
• 1/4 cup sliced almonds, toasted
• 2 green onions, thinly sliced
• 1/2 cup chow mein noodles

Dressing Ingredients

• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame seeds
  
• 1/2 teaspoon fresh grated ginger
• 1/4 teaspoon ground black pepper

Directions

Mix all dressing ingredients and let sit at room temperature for 15 minutes. Meanwhile, distribute other ingredients over 4 chilled salad plates (or wide bowls). Add dressing and serve with garlic toast.

Asian Chicken Salad Sandwiches

Today, we continue with this week's theme of meals made with Asian-Style Roast Chicken.

Ingredients

• 1 leftover Asian roast chicken breast from Monday (3/2), diced
• 2-4 tablespoons mayonnaise (depending on how "wet" you like your salad)
  
• 2 tablespoons diced mandarin orange segments
• 2 tablespoons shredded carrot
• 1 tablespoon water chestnuts, diced
  
• 1 tablespoon chopped cashews, toasted
• 1 tablespoon sesame seeds, toasted
• 2 teaspoons rice vinegar
• 1 teaspoon soy sauce
• 1/2 teaspoon kosher salt
  
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon ground pepper

Serve on toasted wheat bread with chow mein noodles or lettuce.

Asian Marinade Roast Chicken

You can double or triple this recipe to have leftovers that can be used in the other recipes that will be posted this week. It's nice to have 3 meals taken care of with only a small amount of prep.

Ingredients

• 4 boneless, skinless chicken breast halves
• 1/4 cup soy sauce
• 2 cloves garlic, pressed or minced
• 1 tablespoon fresh minced ginger
• 2 tablespoons toasted sesame oil (or chili sesame oil)
• 1 tablespoon rice vinegar
• 1/2 teaspoon fresh ground pepper

Directions

Preheat oven to 400 degrees. Mix all ingredients except chicken in a medium bowl. Add chicken breasts and marinate, refrigerated, for 30-60 minutes. Flip breasts over halfway through the marinading time.

When marinating is done, place chicken in a baking dish (discard marinade). Cook for 20-30 minutes, or until the chicken reads 160 degrees in the thickest part. Immediately place on a plate and rest for 5 minutes before serving with stir-fried vegetables and rice. Save leftovers (or make extra) for Asian-style chicken salad (coming Wednesday) and/or Sesame Chicken Salad Sandwiches (on Friday).

Asian-Style Grilled Chicken

Although this dish seems simple, it's very flavorful. The Buddhist religion so popular among Asian cultures emphasizes balance - the yin and yang - and this dish is no exception. We've got salty and sweet, spicy and tangy all in one dish. One might say that it is culinary nirvana*!

Ingredients

• 4 boneless and skinless chicken breasts (about 1 1/4 pounds total)
• 1/2 cup soy sauce
• 2 large or 4 small garlic cloves, minced fine or pressed in a garlic press
• 2 tablespoons chili sesame oil
• 2 tablespoons rice wine vinegar (red, white, or cider vinegar would also do)
  
• 1/2 teaspoon black pepper
• 2 tablespoons honey
• juice of 1/2 lime

Directions

Combine soy sauce, garlic, chili oil, vinegar, and pepper in a small baking dish (one big enough to hold all the chicken). Add the chicken, making sure the mixture coats both sides of all the pieces.
Let stand at room temperature while the grill heats up, about 30 minutes. If not all the chicken is completely submerged, turn the pieces over halfway through the marinading time.

Meanwhile, whisk together the honey and lime juice, set aside.
When the grill is ready, place the chicken over direct heat. Grill, covered, about 5 minutes. Flip and brush the honey mixture onto the cooked side. Cook another 5 minutes, brushing on about half the honey mixture over two or three bastings. Flip the chicken back to the first side and brush on the remaining honey mixture over two or three bastings. Cook until the chicken reaches an internal temperature of at 150-160 degrees, or until the juices run clear. Serve with jasmine rice and stir-fried oriental vegetables.

Note & Preview: If you save one of the chicken breasts, you will be able to make Friday's recipe - Asian Chicken Panini!

* I have the greatest respect for the Buddhist religion - I do not intend to mock, trivialize, or denigrate their beliefs in any way.

Mediterranean Pasta Salad

The secret to this recipe is the pine nuts. When they are toasted they add a rich smokiness that's almost like bacon. To toast pine nuts, put them in a dry skillet over medium high heat. Toss them frequently so they don't burn. When they just start to brown, immediately take them off the heat because they will scorch quickly.

Ingredients

• 1/4 cup good-quality extra-virgin olive oil
• 1 clove garlic, minced fine or pressed through a garlic press
• 2 tablespoons red wine vinegar
• 1/2 teaspoon kosher salt
  
• 1/2 box rigatoni or penne regatta pasta
  
• 1 can (14 ounces) artichoke hearts, drained and quartered
• 1/2 cup sun-dried tomatoes, chopped (if packed in oil, rinse the oil off)
• 1/4 cup chopped fresh basil
• 1/2 cup sliced black olives
• 4 ounces crumbled feta cheese
• 3 cups chopped lettuce or baby spinach leaves, washed and dried
  
• 1/4 cup toasted pine nuts

Directions

Cook and drain pasta according to package directions. While the pasta cooks, combine oil, vinegar, garlic, and salt in a salad dressing shaker. Shake to combine and set aside.

Combine drained pasta, artichokes, tomatoes, basil, olives, and feta cheese in a large bowl.

Fill chilled salad bowls halfway with lettuce. Top with pasta mixture and dress with the dressing. Add pine nuts and serve immediately. Makes 8 servings

Greek Pasta Salad

I love Greek food (see post for 11/2/08). However, it can be a bit fussy and require a lot of prep. This easy recipe requires just a few common ingredients and can be done in less than 20 minutes.

Ingredients

• 6 cups cooked pasta (rotini, fusili, or pene, or ziti)
• 1½ cups diced cucumber
• 1 medium bell pepper, diced
• 1 can (14 ounces) diced tomato, drained
• 4 ounces feta cheese, crumbled.
• 1 small can sliced black olives
• ¼ cup chopped fresh dill
• Juice of 1 lemon
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Mix everything together. Chill and eat.

Tomato and Barley Soup

I love tomato soup. It is one of America's true comfort foods. Using roasted tomatoes intensifies the tomato flavor, and adding barley gives it an earthiness and body that makes it even better.

Ingredients

• 3 cans (14 ounces each) fire roasted tomatoes, with juice
  
• 24 ounces beef broth (use vegetable broth for a vegetarian option)
  
• 2 cloves garlic, minced fine
• 1 cup quick-cooking barley (uncooked)
• 1 teaspoon rosemary, ground in mortar or blender
• 1 teaspoon Italian seasoning
• 1 tablespoon fresh basil, chopped fine
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• salt and pepper

Directions
Place tomatoes (with juice), broth, garlic, barley, rosemary, and Italian seasoning in a large pot. Bring to a boil on high heat. Reduce heat to medium and simmer for 10 minutes. Remove from heat and let cool slightly (about 3 minutes). Add fresh basil, vinegar, and olive oil. Season with salt and pepper to taste.

Note: If fresh basil is not available, you may use 1 teaspoon dried basil, added with the Italian seasoning.

Serving Suggestions (Try one or all of them!)

• Add fresh pasta and simmer for another 3 minutes (or until al dente, 7-8 minutes for dried pasta)
• Put a 1/4 cup of cooked (or canned and rinsed) white beans in each serving bowl before pouring in soup
• Top with freshly toasted sourdough croutons and Parmesan cheese
  

Cauliflower and Pea Salad

I was going to a potluck lunch the other day at work and I needed to bring a vegatable dish. I had planned on making a salad I had seen on TV, but I forgot to buy the ingredients the day before. So I went to the Albertson's deli to see what looked good. They had a "Crunchy Pea Salad" that looked good, and it tasted good too! Since the deli didn't list the ingredients, I had to reverse-engineer the recipe on my own. This is what I came up with.

Ingredients

• 12 ounces peas (fresh or thawed), about 2 cups
  
• 6 ounces chopped fresh cauliflower, about 3 cups
  
• 2 ribs celery (about 6 ounces total), split in half and thinly sliced
  
• 4 strips bacon, fried, drained, and crumbled
  
• ½ cup chopped toasted cashews, about 3 ounces
  
• 2 ounces shredded cheddar cheese
• ¾ cup mayonnaise
• 2 tablespoons freshly squeezed lemon juice
  
• 2 tablespoons fresh parsley, finely chopped
  
• 2 green onions, sliced
  
• 1/2 teaspoon fresh ground black pepper (to taste)

Directions

Mix mayonnaise, lemon juice, parsley, green onions, and pepper in a small bowl. Combine remaining ingredients in a medium bowl and gently toss. Fold in dressing. Refrigerate 30-60 minutes before serving