Eggplant Mozzarella Tower

    Marinara sauce

You’ll need about ½ quart

    Eggplant

        4 eggplants 1/2 inch circular slices

        salt & freshly ground black pepper

TT all-purpose flour (dredging)

        2 eggs, beaten

        1 cup breadcrumbs

        1 cup vegetable oil

        4 sliced tomatoes 1/2 inch think

        1/2 cup shredded mozzarella cheese

        Garnish fresh basil  grated parmesan balsamic glaze

Directions

    Preheat oven to 350°F.

    For marinara, in a small saucepan over medium heat, warm oil and sauté onion for 4 mins or until translucent .Add garlic and sauté, stirring continually do not brown .Add tomatoes and herbs and season with salt and pepper. Cover and simmer for 10mins set aside.

    Season eggplant slices with salt and pepper, and dredge in flour, shaking off the excess. Next dip each slice in egg, and prepare to brown.

    In large skillet heat vegetable oil over high heat until very hot. Sauté eggplant one slice at a time until golden brown.

    Places the cooked sliced on a baking sheet,.

    Top each with a tomato slices and sprinkle with mozzarella. Bake for 10mins until golden brown and cheese is melted.

    To serve stack three eggplant / tomato slices on each plate. Garnish with some basil spoon marinara around eggplant tower.  Top with parmesan cheese and balsamic glaze

Sweet Potato Latkes

Ingredients

TT shredded  onion

1 Yukon gold potato,

1 sweet potato,

2 tablespoons all-purpose flour

1 teaspoon kosher salt

Pinch cayenne

1 large egg, lightly beaten

Vegetable oil

TT Blue cheese Dressing

TT Greek Salad Dressing * recipe below

2 to 3 sprigs flat-leaf parsley

Directions

Preheat the oven to 200 degrees F. Put a wire rack on a baking sheet and place in the oven.

Grate the onion on a box grater into a large bowl. Grate both potatoes into the same bowl, grating down the length of the potato to get long strands. Toss the potatoes with the onions as you work to keep them from discoloring. Put potato mixture in a clean dish towel and wring out excess liquid. Toss the latke mixture with the flour, salt, and cayenne. Stir in the egg.

Heat a 1/4-inch oil in a large cast iron or other heavy skillet over medium heat. Working in batches, spoon about 1/4 cup of the latke mixture into the skillet, pressing lightly to form 3-inch pancakes. Take care not to overcrowd the pan. Cook, turning once, until just golden, about 2 minutes per side. Transfer to the rack in the oven while you cook the remaining batter.

Serve the latkes topped with a small dollop of Blue Cheese Dressing or Greek Salad Dressing.

Greek Dressing

ingredients: 

• 1/2 cup nonfat yogurt (plain)
• 1/3 cup feta cheese (reduced-fat, crumbled)
• 2 tbsps light mayonnaise ? Tasty tip
• 1 tsp mustard
• 1 garlic cloves (small, minced)
• 1/2 tsp dried oregano (crumbled)
• 1/4 tsp pepper

Directions:

1. 1
   In a bowl, whisk yogurt, feta, mayonnaise, mustard, garlic, oregano and pepper.

Beef Bolognese

Ingredients:

4 0z  Ground Beef

TT Onion, finely copped

TT Carrot, finely chopped

1/2 cup Frozen Defrosted Baby Peas

TT Italian Crushed Tomatoes

TT Red Wine

½ cup pappardelle,  rigatoni or penne 

3 Tbsp Olive Oil

Salt and Pepper, to taste

Fresh Parmiggiano Reggiano

Process,

1) Fill a large pan with cold water, add a nice handful of salt and bring to boil for the pasta.

2) In a large high sided pan preheated over medium high, cook the beef with the olive oil for about 2 minutes until almost cooked through. Add the chopped onion and carrot and let cook about 5 to 7 minutes or until the onions and carrots start to cook down and soften season with lightly with salt and pepper.

3) Add the wine and cook for 1 minute. Add the crushed tomatoes and turn the heat to medium. Partially cover and cook for about 30 minutes, check on it periodically.

4) After 30 minutes, season with salt and pepper and add the peas. This is also the time to add the pasta to the boiling water. Cook the peas in the sauce for the same amount of time it takes for the pasta to cook.

5) Once the pasta is cooked al dente, (don’t overcook your pasta it’s a big no no) turn the heat off on the sauce and mix the pasta and sauce together. Add in some fresh basil and serve up piled high on a shallow plate and grate over some parmiggiano reggiano.

Chicken Fajitas

Ingredients
1 cup packed cilantro leaves, plus extra for serving
1/4 cup lime juice, about 2 limes
1/4 cup low-sodium chicken broth
3 scallions, cut into 1-inch pieces
2 cloves garlic
1 jalapeno, seeded if desired
1 tablespoon honey
Kosher salt
1 1/2 -pounds boneless skinless chicken breasts
1 red onion, sliced into 1/2-inch thick rounds
2 orange and/or yellow bell peppers, quartered, seeds removed
1 ripe avocado, halved, seeded and peeled
1 1/2 teaspoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup fat-free Greek Yogurt
12 corn tortillas



Directions
1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.

Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.

2. Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.

3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.

4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.

5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce

Serve on your choice Saffron or white rice :-D

Beef Stew with Noodles

4 oz ½”cubed beef

TT course salt & pepper

2 tbls olive oil

½ cup sliced onions

2 ts all purp flour

2 ts butter

TT beef stock

¼ med diced carrots (microwaved for about 2 mins)

1 cup med diced potatoes peeled optional(microwaved about 2 mins)

½ cup cooked& shocked egg noodles

1 ts red wine vinegar

TT chopped parsely

Procedure:

Season beef with S & P. in pan heat oil, when hot add beef until browned, about 6 mins.  Add onion and season with S & P, cook till onions begin to soften, reducing heat if necessary, add butter melt then flour and cook 4-5 mins to work gluten.  Add stock and work in well, bring to a boil and then a simmer cook 15 – 20 mins, then add carrots and potatoes till they are both tender (5-10 mins).  Add noodles, parsley & vinegar to finish, and as always adjust seasonings.