Meatless Eggplant Roll-ups

Ingredients

olive oil cooking spray
1/2 cup chopped onion
1 cup diced red bell peppers
1 (10-ounce) bag washed spinach
1 tablespoon plus 2 teaspoons chopped garlic
crushed red pepper flakes
1 cup fresh basil leaves, firmly packed
3 cups crushed tomatoes
1 large eggplant, cut lengthwise into 1/4-inch-thick slices
salt
1/2 cup toasted almonds, soaked overnight in enough water to cover
1 ounce Parmigiano-Reggiano cheese, finely grated on a Microplane grater

Method

  1. Preheat the grill and the oven to 350°F.
  2. Lightly coat a large nonstick skillet with the cooking spray, and place over medium-high heat. Add the onion and bell peppers to the hot skillet and cook until soft, 3 to 5 minutes.
  3. Add the spinach and cook until wilted and the water has evaporated. Transfer the vegetables to a bowl and set aside.
  4. Spray the skillet again and place over medium-high heat. Add the garlic and cook until a deep golden brown. Add a pinch of red pepper flakes and half the basil leaves and saute just long enough to wilt the basil. Add the tomatoes and cook until the mixture reaches a thick sauce consistency, 3 to 5 minutes.
  5. Spray the eggplant slices with cooking spray and season with salt. Grill the eggplant on each side until lightly charred, about 1 minute per side.
  6. Add 1/2 cup of sauce to the bowl with the vegetables, season with salt and red pepper flakes, and mix well.
  7. Place the eggplant slices on a clean work surface, making 4 overlapping, 5-inch-wide x 10-inch-long rectangles.
  8. Place an even amount of the vegetables and some of the remaining fresh basil leaves on each rectangle and roll up. Place the rolls on top of the remaining sauce in the skillet and spoon some of the sauce over each roll.
  9. Transfer the skillet to the oven and bake until the eggplant is tender, about 10 minutes.
  10. Place the almonds in a blender with just enough of the soaking water to blend them and process on high until it’s a thick and smooth ricotta-like texture, about 1 minute.
  11. Remove from the blender and place in a small bowl, add the cheese, and season with salt.
  12. Pool a little sauce from the skillet on each of four plates, place 1 roll on top, and top each roll with the almond mixture.

Cook’s Tips

  • Add 1 teaspoon of freshly squeezed lemon juice to the almond mixture for more tang.
  • Remove the cheese from the recipe to create a vegan dish.

Makes 4 servings.

Source: The Negative Calorie Diet

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Baked Eggs Extraordinaire

Ingredients

2 tbsp canola oil
2 small onions, diced
4 cloves garlic, chopped
1/2 tsp red pepper flakes
4 medium tomatoes, diced
1/2 tsp oregano
dash of pepper
2 tbsp chopped fresh dill
2 tbsp chopped fresh parsley
1 cup crumbled light Feta cheese
4 eggs

Method

  1. Preheat oven to 425°F (220°C).
  2. In a medium saucepan, heat the oil on medium heat. Add onion and saute until tender, about 5-7 minutes.
  3. Add garlic and red pepper flakes and saute until fragrant, about 1 minute.
  4. Add the tomato, oregano and pepper and simmer until the sauce thickens, about 5-10 minutes.
  5. Remove from heat and mix in the fresh herbs and Feta cheese.
  6. Place mixture in an 8 x 8-inch pan or flan baking dish. Indent four areas of the dish with a spoon and crack the eggs into the indentations.
  7. Bake in preheated oven until the sauce is bubbly and the eggs have just set, about 12-15 minutes.

Makes 4 servings.

Source: Manitoba Egg Farmers

A Light Version of Fettuccine Alfredo

Ingredients

5 ounces grated Parmigiano Reggiano cheese, plus more for sprinkling
2 tablespoons heavy cream
1 large egg
1 teaspoon cornstarch
2 tablespoons extra-virgin olive oil, plus more for serving
1/2 teaspoon grated lemon zest (optional)
Kosher salt and freshly ground black pepper
1 pound fresh fettuccine, or 12 ounces dried fettuccine
1 teaspoon minced garlic (about 1 medium clove)
2 tablespoons unsalted butter
minced fresh parsley or chives

Method

  1. Combine cheese, heavy cream, egg, cornstarch, olive oil, and lemon zest (if using) in a large bowl. Season lightly with salt and heavily with black pepper and whisk to combine. Set aside.
  2. Bring a large pot of salted water to a boil over high heat. Add pasta and cook, stirring frequently to prevent sticking, until cooked but still very firm (not quite al dente), about 45 seconds for fresh pasta or 1 minute less than package directions indicate for dried pasta. Drain pasta into a colander set over a large bowl. Transfer 2 cups of cooking water to a liquid measuring cup and discard the rest.
  3. Transfer pasta to the now-empty bowl. Add garlic and butter and toss to coat.
  4. Whisking constantly, slowly add 1-1/2 cups of pasta cooking water to bowl with cheese mixture. Transfer cheese mixture to the now-empty pasta cooking pot, scraping the bottom to make sure you get everything. Cook over medium-high heat, stirring constantly with a rubber spatula, until mixture comes to a boil and thickens, about 45 seconds. Season sauce to taste with more salt and pepper as desired.
  5. Transfer pasta to sauce mixture and turn to coat. Just before serving, stir in more pasta water to thin sauce out as necessary.
  6. Serve immediately, sprinkled with minced herbs, black pepper, and cheese, and drizzled with additional olive oil.

Makes 4 servings.

Source: Serious Eats

Risotto with Squid and Garlic Butter

Ingredients

8-12 raw baby squid
5 cups fish or chicken stock
1 tbsp olive oil
5-1/2 oz butter
I small onion, finely chopped
generous 1-3/8 cups risotto rice
3 garlic cloves, crushed
3/4 cup freshly grated Parmesan or Grana Padano cheese
salt and pepper
2 tbsp finely chopped fresh parsley, to garnish

Method

  1. Clean the squid, carefully removing and discarding the innards and the membrane lining. Rinse well and pat dry. Dice the larger tentacles. Cut the squid in half lengthwise, then score with a sharp knife, making horizontal and vertical cuts.
  2. Bring the stock to a boil in a pan, then reduce the heat and keep simmering gently over low heat while you are cooking the risotto.
  3. Heat the oil with 2 tablespoons of the butter in a deep pan over medium heat until the butter has melted. Stir in the onion and cook, stirring occasionally, for 5 minutes, or until soft and starting to turn golden. Do not brown.
  4. Add the rice and mix to coat in oil and butter. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent.
  5. Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy. Season to taste.
  6. When the risotto is nearly cooked, melt 4 oz of the remaining butter in a heavy-bottom skillet. Add the garlic and cook over low heat for 2 minutes, or until soft.
  7. Increase the heat to high, add the squid, and toss to cook. Do this for no more than 2-3 minutes or the squid will become tough. Remove the squid from the skillet, draining carefully and reserving the garlic butter.
  8. Remove the risotto from the heat and add the remaining butter. Mix well, then stir in the Parmesan until it melts. Spoon the risotto onto warmed serving plates and arrange the squid on top. Spoon some of the garlic butter over each portion. Sprinkle with the chopped parsley and serve at once.

Makes 4 servings.

Source: Risotto

Tucson Chimichangas

Ingredients

1-1/2 cups shredded cooked turkey or chicken
1-1/4 cups grated Monterey jack cheese
1 can (4 oz) diced mild green chiles, drained
2 fresh tomatoes, diced
2 tbsp minced cilantro (coriander leaves)
1/2 tsp each ground cumin, dried oregano, and salt
2 tbsp oil
2 cloves garlic, minced
1 onion, minced
6 fresh large flour tortillas
as needed oil for deep-frying
4 cups salsa verde
2 cups guacamole
2 cups sour cream, for garnish
1 head lettuce, shredded, for garnish
2 fresh tomatoes, chopped, for garnish
1 can (4 oz) sliced black olives, for garnish
6 radishes, sliced, for garnish

Method

  1. In a large bowl combine turkey or chicken, cheese, chiles, tomatoes, cilantro, cumin, oregano, and salt.
  2. In a skillet heat oil. Add garlic and onion and saute over medium heat until wilted (about 5 minutes). Stir into the chicken mixture.
  3. In center of each tortilla place a generous spoonful of the chicken mixture, leaving about 2 inches of tortilla Uncovered at each end. Fold over both ends, then fold over the sides. Secure with toothpicks. Repeat until all tortillas are filled.
  4. In a large, deep skillet, heat 1-inch of oil to 350°F (175°C). Gently place each chimichanga in the oil, seam side down. Fry until lightly browned and crisp (about 1 minute), then carefully turn and fry the other side. Remove and drain chimichanga on paper towels and keep warm in a low oven. Repeat until all chimichangas are cooked.
  5. To serve, place chimichanga on a plate and remove toothpicks. Coat with salsa and top with a dollop of guacamole and sour cream. Garnish with lettuce topped with tomatoes, olives, and radishes.

Makes 6 servings.

Source: Tortilla International