Eat More Veg

Welcome to the Church of the Holy Cabbage. Lettuce pray.

Eggplant Parmesan

This dinner was a genuine pain in the ass. It took entirely too long to construct and bake. (Keep in mind the kitchen is my favorite place to spend time, right behind being on my mountain bike or kayak.)  The worse part, after one bite myself and 2 of my kiddos realized that we are apparently allergic. Tingly lips and itchy roof. Yeah.

Most vegetarians tell me that this is one of their favorite dishes. I was really excited to knock this one out of the park but the for all the effort involved I can only say that it tasted pretty good. Not great, but pretty good. My friends who came as dinner guests messaged in the morning to tell me that it was ”excellent”  for breakfast the next day. I am thankful I sent the entire dish home with them.  They had nothing but praise as did my husband. My conclusion: I will NEVER make this again. 

If you are still reading this and you really want to try it out, allow me to share the recipe with you. I am a strong believer in one making up one’s own mind.  

Ingredients

  • 2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
  • Kosher salt, as needed, plus 1 tablespoon
  • 5 cups fresh breadcrumbs
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Freshly ground black pepper
  • Vegetable oil for frying
  • All-purpose flour for dredging
  • 6 large eggs, beaten
  • 2 tablespoons whole milk
  • Olive oil, as needed
  • 7 cups QUICK MARINARA SAUCE, recipe follows
  • 2/3 cup grated Parmesan, divided
  • 1 pound fresh mozzarella, thinly sliced

Directions

Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitterjuices weep from the eggplant, about 1 hour.

Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.

In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.

Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milktogether. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.

In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)

Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.

Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of themozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.

Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.

Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Yield: about 3 1/2 cups

This is credited to www.foodnetwork.com

I lived in Morelia, Mexico several years ago.  I was too young to have had the wisdom to spend any time in the kitchen with some of the women who cooked for me. The food was so simple and delicious.  However, as I had the chance to travel throughout the region I learned that “mole”, which means sauce, can be one of a ton of varieties depending on whose grandma was in the kitchen. Some mole’s have a chocolate base while another can have bean or pepper base, they can be green, red, dark, dark brown, or even yellow. I don’t claim to give you an authentic mole from some little cantina in Mexico. I can however, give you a close second. This recipe comes from my friend and mother in law who shared this with me many years ago and has now become our family’s Christmas Eve tradition. Don’t be intimidated by the Dona Maria seasoning, you can easily find it most grocery stores.  Look for a slender glass jar with a yellow lid in the hispanic section.    Ingredients mole sauce2 TBS Olive Oil1 roughly chopped onion1 can stewed tomato 2 TBS Dona Maria Mole seasoning or to tatse Tostadasre-fried beans½ block of cream cheese *2 avocados, chopped2 tomatoes,  diced2 cups shredded romaine½ diced onioncorn tortillasveg oil for frying the tortillaParmesan cheese for top* * leave out  or substitute cheese for vegan optionIn a medium skillet heat OO over med heat.  Toss in those onions and cook down until golden and  translucent, about 7 or 8 min.  Add stewed tomatoes, continue to cook for 3-4 mins. In a blender add the onion tomato mixture along with the 2 TBS of mole seasoning. Zip that around in the blender ‘til fully combined and smooth in texture. How easy is that? Heat beans and cream cheese in a small sauce pan. Meanwhile, in a small skillet or griddle heat veg oil and quickly fry up corn tortilla until crisp and golden brown. To assemble tostadas layer corn tortilla with beans, mole, lettuces, tomatoes, onions, avocados. Top with a sprinkle of cheese or not.

I lived in Morelia, Mexico several years ago.  I was too young to have had the wisdom to spend any time in the kitchen with some of the women who cooked for me. The food was so simple and delicious.  However, as I had the chance to travel throughout the region I learned that “mole”, which means sauce, can be one of a ton of varieties depending on whose grandma was in the kitchen. Some mole’s have a chocolate base while another can have bean or pepper base, they can be green, red, dark, dark brown, or even yellow.
I don’t claim to give you an authentic mole from some little cantina in Mexico. I can however, give you a close second. This recipe comes from my friend and mother in law who shared this with me many years ago and has now become our family’s Christmas Eve tradition. Don’t be intimidated by the Dona Maria seasoning, you can easily find it most grocery stores.  Look for a slender glass jar with a yellow lid in the hispanic section.
   Ingredients
mole sauce
2 TBS Olive Oil
1 roughly chopped onion
1 can stewed tomato 
2 TBS Dona Maria Mole seasoning or to tatse
 
Tostadas
re-fried beans
½ block of cream cheese *
2 avocados, chopped
2 tomatoes,  diced
2 cups shredded romaine
½ diced onion
corn tortillas
veg oil for frying the tortilla
Parmesan cheese for top*
 
* leave out  or substitute cheese for vegan option

In a medium skillet heat OO over med heat.  Toss in those onions and cook down until golden and  translucent, about 7 or 8 min.  Add stewed tomatoes, continue to cook for 3-4 mins. In a blender add the onion tomato mixture along with the 2 TBS of mole seasoning. Zip that around in the blender ‘til fully combined and smooth in texture. How easy is that?
 
Heat beans and cream cheese in a small sauce pan. Meanwhile, in a small skillet or griddle heat veg oil and quickly fry up corn tortilla until crisp and golden brown.
 
To assemble tostadas layer corn tortilla with beans, mole, lettuces, tomatoes, onions, avocados. Top with a sprinkle of cheese or not.

It’s 36* here in Kentucky. Besides my boys who currently live for snow boarding (because cold weather means a lot of snow making opts at Perfect North Slopes), I am one of the few people I know who loves bitter cold weather. I love winter, cloudy days, the dreary barren bones of leafless trees, the smell of neighborhood fireplace at dusk and so forth. One of the reasons my heart longs for winter is soup. Yes, soup. All kinds of soup. “Eat More Veg” month could have very easily been “Eat Only Soup” month. But my marriage matters a lot to me and keeping my husbands happy does not include serving him soup. “It’s not a meal,” he says. He is not alone, I know several people who agree him. But over the years and usually with freshly made bread I am turning his mind to a new way of thinking. I am doing it with soups like this one. (and for the love of cheese, grate your own. It’s cheaper and it not coated with weird crap that kills the taste.)

BROCCOLI CHEDDAR SOUP

  • 1 whole Med Onion, Diced
  • 5 TBS Butter
  • 3 TBS Flour
  • 3 cups Whole Milk
  • 1 cups heavy cream
  • 1 1/2 cups Chicken or Veg Broth
  • 2 heads Broccoli Cut Into Florets
  • 1/8 tsp Nutmeg
  • 3 cups Grated Sharp Cheddar Cheese
  • Freshly Ground Black Pepper

    •

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and cream and broth. Add nutmeg, then add broccoli, a small dash of salt, and healthy amount of black pepper.

Cover and reduce heat to low. Simmer for about 25 minutes or until the broccoli is tender. Stir in cheese and allow to melt.

I like my soup chunky. This aids in Joe feeling like he is getting something with substance. I do take an immersion blender and blend 1/2 to a smooth puree. You can choose to leave it as is, blend it completely in the blender, or do as I did and use an immersion blender.

I have only “almost” set my house on fire a handful of times. That’s normal, right? Everyone comes close to this at least twice, I think. The first time was when my brother Steve and I were playing with matches on a very dry July day in Albuquerque, New Mexico; 1970 something. Another time was at 1:30 this afternoon. My 3 boys are back in school today after a long Christmas break and I had the pleasure of solitude and some much needed peace and quiet. Trying to manage my time I decided to start the quinoa for tonight’s dinner while I took down the Christmas tree. I actually took the time to pause to breathe deep and reflect back how smoothly my day had gone and how the older I get the more quiet time alone I need. I exhaled and that is when I smelled the smell. I ran to the stove and found the pot of quinoa, not only dried up but black and smoking!! It was bad. Near science experiment bad. But..it was my only plan for tonight. So I dumped it and started again. (The pot sits scorched and soaking on my counter 6 hrs later, yet no better.) Tonight we had Quinoa Fritters. This is a recipe I found on Pinterest from eatingwelllivingthin.wordpress.com. She calls them burgers but after making and tasting them they reminded me much more of a fritter that a a burger. Since I changed some of the amounts and a spice I feel like I can change the name. After the near fire and second attempt my efforts were well worth it. My entire family LOVED the fritters and even had seconds. I served them with popovers, green beans and Apple~Carrot~Feta Slaw which came from my friend Lara Thorton. That too is delish and I have included the recipe in a earlier post. Quinoa Fritters 2 cups cooked quinoa 3/4 cup shredded sharp cheddar cheese 1/2 cup cottage cheese 1/2 cup grated carrot 3 eggs 3 tablespoons all purpose flour 2 green onions, including white parts 1 /2 teaspoon sugar 1/4 teaspoon black pepper a pinch of nutmeg 1/8 teaspoon salt 1/8 teaspoon garlic powder Olive oil for frying In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, sugar, pepper, nutmeg, salt, and garlic powder. Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4 minutes on each side. Working in batches, keep them warm and crisp in a 350* oven on a cookie sheet. Makes approx. 10 burgers.

I have only “almost” set my house on fire a handful of times. That’s normal, right? Everyone comes close to this at least twice, I think. The first time was when my brother Steve and I were playing with matches on a very dry July day in Albuquerque, New Mexico; 1970 something. Another time was at 1:30 this afternoon.

My 3 boys are back in school today after a long Christmas break and I had the pleasure of solitude and some much needed peace and quiet. Trying to manage my time I decided to start the quinoa for tonight’s dinner while I took down the Christmas tree. I actually took the time to pause to breathe deep and reflect back how smoothly my day had gone and how the older I get the more quiet time alone I need. I exhaled and that is when I smelled the smell. I ran to the stove and found the pot of quinoa, not only dried up but black and smoking!! It was bad. Near science experiment bad. But..it was my only plan for tonight. So I dumped it and started again. (The pot sits scorched and soaking on my counter 6 hrs later, yet no better.)

Tonight we had Quinoa Fritters. This is a recipe I found on Pinterest from eatingwelllivingthin.wordpress.com. She calls them burgers but after making and tasting them they reminded me much more of a fritter that a a burger. Since I changed some of the amounts and a spice I feel like I can change the name.

After the near fire and second attempt my efforts were well worth it. My entire family LOVED the fritters and even had seconds. I served them with popovers, green beans and Apple~Carrot~Feta Slaw which came from my friend Lara Thorton. That too is delish and I have included the recipe in a earlier post.

Quinoa Fritters

2 cups cooked quinoa

3/4 cup shredded sharp cheddar cheese

1/2 cup cottage cheese

1/2 cup grated carrot

3 eggs

3 tablespoons all purpose flour

2 green onions, including white parts

1 /2 teaspoon sugar

1/4 teaspoon black pepper

a pinch of nutmeg

1/8 teaspoon salt

1/8 teaspoon garlic powder

Olive oil for frying

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, sugar, pepper, nutmeg, salt, and garlic powder.

Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4 minutes on each side. Working in batches, keep them warm and crisp in a 350* oven on a cookie sheet. Makes approx. 10 burgers.

Apple, Carrot, and Feta Slaw 2 large fresh apples 1 red and 1 green cored, thinly sliced, cut into matchsticks, 1 1/2 T fresh lemon juice, or less to taste 3 cups carrots, cut into matchsticks 1/4 cups chives chopped 1 T olive oil 1 t sugar 1/2 t salt 1/4 t black pepper 2 oz feta cheese Place apples in a large bowl and toss with lemon juice. Add carrots, chives, oil, sugar, salt, pepper and cheese; toss to mix thoroughly.

Apple, Carrot, and Feta Slaw

2 large fresh apples

1 red and 1 green cored, thinly sliced, cut into matchsticks,

1 1/2 T fresh lemon juice, or less to taste

3 cups carrots, cut into matchsticks

1/4 cups chives chopped

1 T olive oil

1 t sugar

1/2 t salt

1/4 t black pepper

2 oz feta cheese

Place apples in a large bowl and toss with lemon juice. Add carrots, chives, oil, sugar, salt, pepper and cheese; toss to mix thoroughly.

We love Indian food. For years I have tried to duplicate the spice and intensity we have come to know well from incredible restaurants we are so lucky to have locally. I have never even come close. The criticisms have been everything from “it’s just…blah.” to “well, nice try.” When we decided to on the “Eat More Veg” month I knew that Indian food would show up. It had to, the choice of veg based meals are endless. So like a good adventurer I choose night 2 to try again. Success! I found a simple recipe for curry on Food and Wine.  I can say nothing about this dish if I can’t say that is is tasty, quick and easy. The star of this dish? Coriander: the dried seeds of a cilantro plant. This dish sings because of coriander. My only adaptation was the red pepper which I reduced by half so my 7 year old would not complain of spice. Both my husband and I felt that the heat could go up and a bit so we added some extra at the table.  Cauliflower, Potato, and Pea Curry INGREDIENTS 1/4 cup cooking oil 1 tablespoon ground coriander 1 1/2 teaspoons ground cumin 1/2 teaspoon turmeric 1/4 teaspoon dried red-pepper flakes 1 medium head cauliflower (about 1 pound), cut into large florets (about 4 cups) 1 1/2 pounds boiling potatoes (about 4), peeled and cut into 1 1/2-inch pieces 1 cup canned crushed tomatoes in thick puree 1/2 cup chopped cilantro 1/2 cup water 1 teaspoon salt 1 cup frozen petite peas In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes. Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer. NOTES Variation If you like, you can add three tablespoons dried unsweetened coconut to the curry. Put it in at the same time as the peas.  

We love Indian food. For years I have tried to duplicate the spice and intensity we have come to know well from incredible restaurants we are so lucky to have locally. I have never even come close. The criticisms have been everything from “it’s just…blah.” to “well, nice try.” When we decided to on the “Eat More Veg” month I knew that Indian food would show up. It had to, the choice of veg based meals are endless. So like a good adventurer I choose night 2 to try again.

Success! I found a simple recipe for curry on Food and Wine.  I can say nothing about this dish if I can’t say that is is tasty, quick and easy. The star of this dish? Coriander: the dried seeds of a cilantro plant. This dish sings because of coriander. My only adaptation was the red pepper which I reduced by half so my 7 year old would not complain of spice. Both my husband and I felt that the heat could go up and a bit so we added some extra at the table.

 Cauliflower, Potato, and Pea Curry

INGREDIENTS

  1. 1/4 cup cooking oil
  2. 1 tablespoon ground coriander
  3. 1 1/2 teaspoons ground cumin
  4. 1/2 teaspoon turmeric
  5. 1/4 teaspoon dried red-pepper flakes
  6. 1 medium head cauliflower (about 1 pound), cut into large florets (about 4 cups)
  7. 1 1/2 pounds boiling potatoes (about 4), peeled and cut into 1 1/2-inch pieces
  8. 1 cup canned crushed tomatoes in thick puree
  9. 1/2 cup chopped cilantro
  10. 1/2 cup water
  11. 1 teaspoon salt
  12. 1 cup frozen petite peas
  1. In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
  2. Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer.
NOTES Variation If you like, you can add three tablespoons dried unsweetened coconut to the curry. Put it in at the same time as the peas.
 
New Years Day came early. Really early. On about 3 hours of sleep I was grateful to start our adventure to “Eat More Veg” month with a piping hot plate of Migas. Migas was one of our favorite take away’s from our year long vacation to Austin, Texas. If you’ve never been to Austin chances are you have not had the pleasure of Migas. An Austin staple, migas are a traditional breakfast dish consisting of scrambled eggs mixed with strips of corn tortilla; the meatless version includes diced onions, sliced chili peppers, diced fresh peppers, and cheese, plus various spices and condiments. We usually top ours with fresh cilantro and eat them with corn tortillas.  When we lived in Austin we could pick up a half dozen migas tacos for under $5. (pause for a moment of silence for the nonexistence of taco trucks in Kentucky) So now we make them our selves. This Joe’s version. Here is a simple recipe anyone who can scramble an egg can try: MigasIngredients:8 eggs1/4 cup of milk or half-and-half1/3 cup of peanut oil4 corn tortillas cut into strips1/2 an onion diced (about 1/2 a cup)4 jalapeno peppers diced 1/2 red pepper diced 1 cup of shredded cheese such as Longhorn cheddar or Monterrey Jack1 to 2 cups of salsa1 cup of cilantroSalt and pepper to tasteMethod:1. In a bowl, whisk eggs together with milk. Add a dash of salt and pepper.2. In a large iron skillet, heat up peanut oil on medium-high, and place tortilla strips into skillet, cooking for about three minutes, turning once. Remove the tortilla strips with a slotted spoon to a paper-towel-lined plate. Drain the oil from the skillet leaving 2 tablespoons in the skillet.3. Add onions and jalapenos to the pan, and cook for a couple of minutes4. Add egg mixture and tortilla strips to the skillet and let eggs sit for about one minute or until set on the bottom and then gently stir.5. Sprinkle cheese on top of eggs and continue to cook until melted.6. Add salt and pepper to taste and top eggs with salsa and cilantro.Serves four. And note that migas go mighty fine with refried beans and

New Years Day came early. Really early. On about 3 hours of sleep I was grateful to start our adventure to “Eat More Veg” month with a piping hot plate of Migas.

Migas was one of our favorite take away’s from our year long vacation to Austin, Texas. If you’ve never been to Austin chances are you have not had the pleasure of Migas. An Austin staple, migas are a traditional breakfast dish consisting of scrambled eggs mixed with strips of corn tortilla; the meatless version includes diced onions, sliced chili peppers, diced fresh peppers, and cheese, plus various spices and condiments. We usually top ours with fresh cilantro and eat them with corn tortillas.  When we lived in Austin we could pick up a half dozen migas tacos for under $5. (pause for a moment of silence for the nonexistence of taco trucks in Kentucky) So now we make them our selves. This Joe’s version.

Here is a simple recipe anyone who can scramble an egg can try:


Migas
Ingredients:
8 eggs
1/4 cup of milk or half-and-half
1/3 cup of peanut oil
4 corn tortillas cut into strips
1/2 an onion diced (about 1/2 a cup)
4 jalapeno peppers diced

1/2 red pepper diced

1 cup of shredded cheese such as Longhorn cheddar or Monterrey Jack
1 to 2 cups of salsa
1 cup of cilantro
Salt and pepper to taste

Method:
1. In a bowl, whisk eggs together with milk. Add a dash of salt and pepper.
2. In a large iron skillet, heat up peanut oil on medium-high, and place tortilla strips into skillet, cooking for about three minutes, turning once. Remove the tortilla strips with a slotted spoon to a paper-towel-lined plate. Drain the oil from the skillet leaving 2 tablespoons in the skillet.
3. Add onions and jalapenos to the pan, and cook for a couple of minutes
4. Add egg mixture and tortilla strips to the skillet and let eggs sit for about one minute or until set on the bottom and then gently stir.
5. Sprinkle cheese on top of eggs and continue to cook until melted.
6. Add salt and pepper to taste and top eggs with salsa and cilantro.
Serves four. And note that migas go mighty fine with refried beans and