Eggplant "Sandwiches"

A great new way to make a vegetarian sandwich!  Being that I am a vegetarian and my husband is a meat eater, I am always trying to find recipes that are both vetarian and interesting enough to entice my husband into trying them.  Well, this one was a big hit with both of us, one of our favorites actually.  The eggplant has just enough crispness that you can hold it in your hands like a sandwich (knife and fork optional!).  This recipe uses Panko or Japanese bread crumbs rather than the usual Italian bread crumbs.  Panko bread crumbs only have 40mg of sodium per serving as compared to Italian breadcrumbs with 450mg per serving!  They are a great substitute for any recipe that calls for bread crumbs. 

Enjoy!

Carinne

Ingredients:

1/2 cup all purpose flour

2 large eggs

1 cup panko bread crumbs

1 medium eggplant

1/2 cup olive oil

salt

romaine lettuce

2 medium beefsteak tomatoes sliced

1/2 cup fresh basil leaves

4 ounces goat cheese, crumbled

Directions:

-Slice eggplant into 1/2" thick rounds

-Place flour, eggs, and bread crumbs into seperate shallow bowls

-Dip the eggplant into in the flour, then eggs and finally bread crumbs

-Heat oil in nonstick skillet over med/high heat

-Brown eggplant 3 minutes per side

-Transfer to paper towel lined plate & sprinkle with salt

-Assemble sandwiches by layering eggplant, lettuce, tomatoes, basil, goat cheese and top with eggplant

-Makes 4 "sandwiches

Soup & Salad

                                      

Well, here on the East Coast we are getting over yet another winter snowstorm!  As I think about what to make for dinner my mind is thinking spring and light healthy recipes but my body is craving some warm comfort food.  Hence the soup and salad combo!  What is more comforting than a pot of hot soup on the stove?  So, in anticipation of swimsuit season, I decided to keep it light but still satisfy both cravings!

xo

Carinne

                                                                               

"Tuscan Bean and Basil Soup"

Ingredients:

2 tsp. olive oil

1 onion

1 large carrot

1 celery stalk

1 (15 oz.) can Great Northern beans, rinsed and drained

3 cups vegetable broth

1/3 cup chopped basil

salt & pepper

Method:

-Finely chop carrot, onion, celery, garlic and basil

-Heat oil and saute onion until softened

-Add the garlic, carrot, and beans then stir in broth and bring to a boil

-Reduce heat and simmer covered until veges are tender about 15 min.

-Transfer the soup to a food processor and puree

-Return to saucepan and stir in basil, salt and pepper

-Heat to serving temp. and serve

"Fennel Salad with Balsamic and Parmesan"

Ingredients:

2 fennel bulbs

4 teaspoons extra-virgin olive oil

1 oz. Parmesan cheese

freshly ground pepper to taste

Directions:

-Cut fennel into thin slices and transfer to 4 salad plates

-Shave the chese into very thin slices with a vege peeler

-Drizzle oil and vinegar over fennel

-Divide the cheese over the fennel

-Sprinkle with pepper and serve

"Daddy-O Pizza"

One of my favorite bars in NYC has this amazing thin crust pizza with caramelized onions & truffle oil...it is to die for.............

This is my take on it, with one very secret ingredient that will keep everyone guessing!!

enjoy!

xo

Nicole 

Ingredients:

1 ball pizza dough- fresh or store bought

1/2 c grated parmesan cheese

1/2 c grated asiago cheese

truffle oil, for drizzling

1 red onion, thinly sliced

2 tblsp olive oil

1 tsp fresh thyme leaves, chopped

1/4 c pistachios, finely chopped

Fresh Pepper, to taste

flour, for dusting

method: Pre heat oven to 450*

1. Warm a small saute pan with your olive oil, add sliced red onion and cook until very soft and caramelized, about 25 minutes. Stir in thyme leaves

2. Meanwhile, flour your surface area and roll & pull your doll into a long very thin crust. Transfer to oiled baking sheet or pizza stone

 

3. Sprinkle a bit of your parmesan & all your pistachios over your dough, top with cooked onions. Then sprinkle with all remaining cheeses

 

4. Cook pizza 10-12 minutes, until brown & crispy. 

Drizzle with truffle oil & fresh Ground black pepper....serve immed- 

Crisp Veal Milanese, topped with Arugula Salad....

This is a truly spectacular dish, but if you thought that you had to go to a restaurant to have it, well, you are wrong.... And if you thought that the recipe for preparing it was difficult, well, you would be wrong again.....its actually quite easy to make, and so worth it! 

Try it tonight!

xo

Nicole

For the Veal-

flour, for dusting

Salt and black pepper

2 eggs

2 tablespoons milk

1/2 c grated parmesan cheese

1 cup finely ground bread crumbs

1 bunch fresh parsley, chopped

1 bunch fresh basil, chopped

1 pack, about 4 veal cutlets, pounded thin

4 ounces (½ cup) extra virgin olive oil

For the Salad-

1 container baby arugula, cleaned

1 container grape tomatoes, sliced

1 clove garlic or small shallot, minced

1/4 c extra virgin olive oil

Juice of 1 lemon

Salt and pepper, to taste

shaving of parmesan, for garnish

1

Put the veal chops on a cutting board and cover them with a large piece of plastic wrap. With a meat mallet, pound the meat to 1/4 inch thick.

2

Set up a breading station: In three separate bowls put the flour, eggs, and bread crumbs. (Lightly whisk the eggs, milk & fresh herbs. Stir the Parmesan into the bread crumbs.)

3

Season the veal chops liberally with salt and pepper. Dredge them in flour and shake off the excess, then dip them in egg mixture, and then in bread crumbs to coat.

4

Heat a large saute pan over medium heat and add the olive oil. When the fat is hot add the veal chops and cook until golden brown, 4 minutes per side. Remove to paper towels to drain until ready to serve.

5

In a large mixing bowl combine the garlic or shallot, lemon juice, and 1 teaspoon salt. Whisk in the extra-virgin olive oil. 

6

Add the arugula, tomatoes and gently toss together.

7

To serve, place crisp veal in the center of each plate and top with salad. garnish with shaved parmesan

Deep South Chocolate Cupcakes

How many calories do they have?

"Frankly my dear, I don't give a damn".........a chocolate indulgence worth every morsel........

enjoy.....

xo

Nicole

 

Pre heat your ovens to 350*

2 cups all purpose flour

2 cups sugar

1 tsp baking soda

1 tsp ground cinnamon

2 sticks butter

1/4 c cocoa

1 cup water

1/2 c buttermilk

2 large eggs

1 tsp vanilla

-mix dry ingredients together and set aside, meanwhile bring your butter, cocoa & water to a simmer until melted and smooth...let cool briefly-

-add your buttermilk, eggs & vanilla. Mix until combined.

-add your wet ingredients to your dry, mix until smooth.

-pour into prepared muffin tins, here i used some funky cupcake wrappers...

-bake about 25-30 minutes, or until a tooth pick inserted comes out clean.

-top with your favorite "icing" & decor

......here i used dark chocolate ganache ( email me for that recipe)

thanks dolls!

xo

BBQ Beef Brisket

Preheat oven: 325 degrees

Dry Rub: 

½ Cup Sweet Paprika

3 Tablespoons Ground black pepper

3 Tablespoons Kosher salt

3 Tablespoons Sugar

1 (6-7 pound) Untrimmed whole beef brisket

Basting Liquid:

12 ounces Beer

½ Cup Cider vinegar

½ Cup Water

1 Purchased Favorite BBQ sauce

Dry rub: 

Mix the first 4 ingredients in a small bowl. Transfer 1 tablespoon of dry rub to a small saucepan for the sauce.  Spread the remaining dry rub over the brisket. Cover with plastic and chill as long as  time permits.

Basting liquid/Sauce: 

Mix the first 3 ingredients with the reserved dry rub in  the saucepan. Stir over low heat for 5 minutes. *Pour ½ Cup of the basting liquid into a bowl to use in the BBQ sauce.

Place brisket fat side up in a heavy baking pan. Roast in pan for 2-3 hours basting with the mop ever 20 minutes until fork tender, and just barely falling apart.

Transfer brisket to platter and let stand 15minutes. 

*mix the leftover basting liquid with your bottle of BBQ sauce

Thinly slice meat against the grain, brushing each piece with some sauce.

Serve with additional side of BBQ sauce!

enjoy!

xo

Nicole

-SEARED DOUBLE CUT PORK CHOPS WITH HONEY BALSAMIC GLAZE-

The other white meat........

I know the men out there are probably dying for a good "meaty" post.  Too many healthy veggies & "pretty" desserts...Well, this one is for you fellas!  But, lets keep it spohisticated-

Ingredients:

Olive oil

4 bone-in center cut pork chops

Salt and pepper

1 tbsp granulated sugar

1/2 c balsamic vinegar

1  1/2 tbsp honey

Instructions

1.Rub both sides of chops with olive oil and season with salt and pepper. 

2.Sear seasoned Pork until brown, 5 minutes per side.

3. Meanwhile, mix the Balsamic, Sugar & Honey in a small sauce pot.

Bring to a boil, reduce to low and simmer slowly until thickened.

4. Brush seared pork chops with some of the balsamic glaze and broil for 2 minutes.

Remove from oven & brush with additional balsamic glaze...yum yum

Enjoy!

xo

Nicole

Quinoa 2 Ways

Quinoa (ki-nwa)

Quinoa is actually not a grain, surprisingly enough, it belongs to the same family as spinach. It is a great source of protein and as a matter of fact it contains 9 essential amino acids. Did you know that ½ cup serving of dry quinoa has approximately 11 grams of quality protein? Lots of protein and fewer calories in quinoa. No wonder a lot of vegans are raving about it!   Find it in the health food section of your favorite grocery store.

I have to admit I have had a bit of an obsession with quinoa in the past year or so...it all started when I  did a class with one of my favorite mentors.  She made this fabulous little salad that is not only super healthy but beyond delicious...I have been spreading the word ever since...

(visit her at: chef smarty pants)

I've also starting replacing my boring breakfasts with quinoa,  on the sweeter side...

both recipes simply delicious, and quite easy!

enjoy!

xo

Nicole

 Quinoa Salad-

INGREDIENTS
1 can  black beans, rinsed

1 cup quinoa, rinsed

3 tablespoons sherry vinegar

1 tablespoon soy sauce

1 tablespoon fresh lime juice

1 chipotle in adobo, minced

1/4 cup plus 2 tablespoons extra-virgin olive oil

6 scallions, green parts only, thinly sliced

1 small red onion, finely diced

1 yellow or red bell pepper, finely diced

1/4 cup chopped  fresh cilantro

Salt to taste

Method-

In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt and bring to a boil. Cover the saucepan and simmer the quinoa over low heat until the water has been absorbed, about 15 minutes. Fluff with fork

Meanwhile, In a large bowl, whisk the vinegar, soy sauce, lime juice and chipotle.

Add the olive oil in a thin stream, whisking until blended.

Add the black beans, quinoa, scallions, red onion, pepper and cilantro.

Season with salt, toss to combine and serve.

Breakfast Quinoa-

Prepare quinoa same as above  (1 c quinoa to 2 cups liquid)

add,

1 tblsp agave, or honey

1 tsp cinnamon

1 tsp all spice

1 piece crystalized ginged, sliced

2 apples, small diced & sauteed lightly

1/2 c dried fruit, thinly sliced- (here I used apricots)

toss all above ingredients & enjoy-

Potato Wrapped Halibut

Here is an easy entree to try tonight, that is sure to impress your significant other......

INGREDIENTS-

serves 2

2 (8 oz) pieces of Halibut

2 baking potatoes, long

Melted Butter, and lots of it!

Equipment Needed-

mandoline

pastry brush

Method-

1.Slice your potatoes into long strips on your mandoline, overlap them , as I did here.  Brush them liberally with melted butter, and wrap very tightly around your fish.  Set them seam side down on a plate and pop them in the freezer for about 5 minutes.  This ensures your butter to stiffen up & your potatoes not to move when it comes time for frying.

2.Heat a non stick saute pan and saute your fish , seam side down, first,  until brown and crispy, about 5 minutes.

Flip and cook same way on the presentation side.

-You will not need any other oil or butter in your pan because so much will melt right off your potatoes....

Serve with your favorite side dish or salad.

Enjoy!

xo

Nicole