Archives
- February 2012
- January 2012
- December 2011
- November 2011
- September 2011
- August 2011
- July 2011
- June 2011
- May 2011
- April 2011
- March 2011
- February 2011
- January 2011
- December 2010
- October 2010
- September 2010
- August 2010
- July 2010
- June 2010
- May 2010
- April 2010
- March 2010
- February 2010
- January 2010
- December 2009
- November 2009
- May 2009
Categories
Monthly Archives: August 2010
A Classic Eggplant Parmigiana
Classic eggplant dish features eggplant and vine-ripened tomato slices topped with a tomato and dry white wine sauce featuring dried herbs, onion, bell pepper, mushrooms, and garlic. The sauce, seasoned with dried basil, dried oregano, and fresh parsley goes amazingly well with the baked eggplant. Topped with mozzarella cheese, the dish is returned to the oven, and the cheese is melted golden brown.
Cook’s Notes:
Eggplant is available year round at supermarkets and specialty produce stores, with the peak season running from late summer to early fall.
Eggplant Parmigiana
Ingredients:
Nonstick Cooking Spray
2 tablespoons Extra Virgin Olive Oil
1 large Eggplant, peeled if desired, cut crosswise into 3/8 inch slices
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
1/3 cup grated Fresh Parmesan Cheese
2 Large Vine-Ripened Tomatoes, sliced about 1/4 inch thick
2 tablespoons Vegetable Oil
1/2 cup chopped White Onion
1/2 Red Bell Pepper, seeded, chopped
1 (8 ounces) package Sliced Mushrooms
2 Garlic Cloves, peeled, minced
1 (8 ounces) can Tomato Sauce
1/4 cup Dry Red Wine
1 teaspoon Dried Basil
1/2 teaspoon Dried Oregano
2 tablespoons chopped Fresh Parsley
1 cup Shredded Mozzarella Cheese
Posted in Recipes
Tagged A Classic Eggplant Parmigiana, Basil, cheese, cup, dish, dry white wine, eggplant, eggplant dish, eggplant parmigiana, garlic cloves, mozzarella, oven, parmesan cheese, pepper, sauce, sauce consistency, shredded mozzarella cheese, tomato, white wine sauce, wine
Leave a comment
How to Make Chicken Creole
If you are yearnin’ for a taste of Cajun vittles, get out a big old deep skillet and throw these ingredients together. This recipe for a Shrimp and Chicken Creole is quick, easy, and even diabetic friendly when served over wild rice instead of white rice. Now I know it’s not N’Orleans but it is a suitable substitute! You can make a whole meal of this dish. You have vegetables with the bell pepper, onion, and tomatoes. You have seafood (shrimp) and chicken. When served over the brown rice, you are adding a whole grain. Now how much simpler can it get? Add a loaf of bakery French bread, if you must.
SHRIMP AND CHICKEN CREOLE
1 cup chopped green bell pepper
3/4 cup chopped yellow onion
1 tsp canola oil
2 cups peeled, diced tomatoes
1/2 tsp salt
1/2 tsp garlic powder
Posted in Main Course
Tagged bell pepper, chicken, chicken creole, chili powder, chopped yellow onion, cup, garlic powder, heat, How to Make Chicken Creole, Orleans, pepper, powder, red pepper flakes, rice, Shrimp, tsp, tsp canola
Leave a comment
Mexican Style Eggplant Casserole
Roasted eggplant layered with homemade Mexican style tomato and chili pepper sauce featuring onions and black olives. Seasoned with cumin and garlic salt, the eggplant and spicy sauce are layered with cheddar cheese and baked in a hot oven until hot bubbling and brown on top. This Mexican style casserole can be served any time of day, as a main course, or as a compliment to an entrée. Perfect to enjoy year round, it is especially nice during the early fall when eggplant is in peak season, fresh, and often less expensive.
The eggplant slices can be salted, placed in a colander, and the excess moisture drained off. The process removes any bitterness that may be found in the slices. Pat the slices with a damp cloth and use as directed in the recipe. You can place the eggplant on paper towels while preparing other ingredients to remove additional moisture. Homemade tomato sauce really makes this dish shine. If you serve the casserole with sour cream, keep the sour cream refrigerated and drop a dollop of chilled sour cream on individual servings.