Easy-peasey, fancy-dancy...delish :)
Serves 4-5
One large eggplant, washed and cut in 1/2” round slices
Salt each slice lightly and place them all in a zip-lock bag with flour to coat. Let sit for about an hour (or more) checking at half hour to make sure all prices are completely coated with flour. This is to eliminate excess moisture in eggplant.
In one shallow bowl:
3 eggs
1/4 cup milk
Salt & pepper
Whisk until well combined and set aside.
In another shallow bowl:
1 cup dry bread crumbs
1 cup soft bread crumbs
1/4 cup parmigiano cheese grated
1 Tbsp VE Bruschetta Herbs (mixture of Italian seasonings)
Salt & pepper
Toss together until well combined.
After eggplant has been sitting in flour for about an hour, remove one slice at a time, shaking off excess flour. Dip each piece into egg mixture and then into breadcrumb mixture, coating all sides very well. Set each piece onto a wax paper lined plate until all pieces have been coated. Use wax paper between each layer to keep them from sticking to each other.
Heat about 1/4” of olive oil in a large flat frying pan. Test the heat by dropping a bit of the bread coating into the oil. It should sizzle right away. Keep heat at medium to medium-high and cook each piece of coated eggplant until golden brown on each side. Do not over crowd the pieces in the pan, instead cook in several batches. Place cooked eggplant on paper towel lined plate until ready to serve.
To serve, place eggplant pieces on a serving plate only slightly overlapping each other. Top with your own homemade tomato sauce (which I always have in the freezer) or VE Rustico Sauce Mix (prepared as per instructions on jar). It is quick and easy to make! Just cover each piece with a little bit so they don’t get soggy and serve the extra sauce on the side for those who want more. Sprinkle some fresh parmigiano cheese grated on top and voila!! Dinner will be a hit...even with the kids. Yummy!!
Showing posts with label spices. Show all posts
Showing posts with label spices. Show all posts
Friday, June 5, 2009
Lean Mean & Hearty Taco Soup (oh and SPICY too)
Another super easy weeknight dinner using Epicure's products. Can you tell I kinda like having them handy??
Servings: 5 to 6
Ingredients:
2 tsp (10 ml) olive oil
1-1/2 lb (750 g) ground turkey
1 cup (250 ml) chopped red onion
1 tsp (5 ml) VE Minced Garlic
1 tsp (5 ml) VE Red Bell Pepper
1 tbsp VE Chili Seasoning
2 tsp (5 mL) VE Taco Seasoning
2 tbsp VE Caliente Salsa (spicy) or VE Poco Picante Salsa mix (less spicy)
1 can (28 oz/796 mL) diced tomatoes
1 can (19 oz/540 mL) black beans, drained and rinsed, or any beans...I used white kidney beans today.
2 cups (500 ml) VE Rustico Sauce Mix (prepared as per instructions on jar)
1 cup (250 ml) frozen corn kernels
2 cups (500 ml) prepared VE Beef Bouillon
Salt and Pepper to taste
Fresh cilantro or parsley, chopped
Optional Toppings:
Low-fat sour cream
Low-fat cheddar cheese, shredded
Small corn taco shells, crumbled
Preparation:
In large heavy pot, heat oil. Add ground beef; brown well. Add onion and garlic. Add next four seasonings. Cook for five minutes.
Stir in tomatoes, beans, tomato sauce, corn, and bouillon. Bring to boil. Reduce heat to low; cook for about 30 minutes. Taste and add salt & pepper to taste. Add fresh cilantro and/or parsley just before serving. Spoon into bowls and top as desired.
Servings: 5 to 6
Ingredients:
2 tsp (10 ml) olive oil
1-1/2 lb (750 g) ground turkey
1 cup (250 ml) chopped red onion
1 tsp (5 ml) VE Minced Garlic
1 tsp (5 ml) VE Red Bell Pepper
1 tbsp VE Chili Seasoning
2 tsp (5 mL) VE Taco Seasoning
2 tbsp VE Caliente Salsa (spicy) or VE Poco Picante Salsa mix (less spicy)
1 can (28 oz/796 mL) diced tomatoes
1 can (19 oz/540 mL) black beans, drained and rinsed, or any beans...I used white kidney beans today.
2 cups (500 ml) VE Rustico Sauce Mix (prepared as per instructions on jar)
1 cup (250 ml) frozen corn kernels
2 cups (500 ml) prepared VE Beef Bouillon
Salt and Pepper to taste
Fresh cilantro or parsley, chopped
Optional Toppings:
Low-fat sour cream
Low-fat cheddar cheese, shredded
Small corn taco shells, crumbled
Preparation:
In large heavy pot, heat oil. Add ground beef; brown well. Add onion and garlic. Add next four seasonings. Cook for five minutes.
Stir in tomatoes, beans, tomato sauce, corn, and bouillon. Bring to boil. Reduce heat to low; cook for about 30 minutes. Taste and add salt & pepper to taste. Add fresh cilantro and/or parsley just before serving. Spoon into bowls and top as desired.
Monday, February 9, 2009
"Epicurized" Indian Inspired Butter Chicken
The night before:
5 large Chicken breasts, whole or cut in half lengthwise (or use 15 or so boneless skinless chicken thighs)
1/2 cup fat free yogurt
1 Tblsp VE Tandoori Spice
Pour it all in a large zip-loc bag and marinate overnight.
Next day:
Grill on BBQ until done (best option) or bake chicken at 350 deg for 15-25 minutes or until no longer pink in centre. Set aside to cool.
In a large pot:
1 Tblsp olive oil
1 celery stalk finely chopped
1/2 medium sized red onion, finely chopped
1-2 Tblsp fresh ginger, finely chopped
2-3 cloves of garlic, finely chopped
Heat pot, add oil, and vegetables. Saute over medium heat until transparent.
Add:
2 tsp VE Harissa
2 tsp VE Madras Curry
2 tsp VE Tandoori
Saute for a few more minutes until vegetables are well coated and beginning to brown slightly.
Add:
1 28 ounce/796 ml of diced tomatoes
2 Tblsp cashew butter
1 Tblsp VE Chicken Bouillon
1 cup water
1.5 Tblsp brown sugar
Simmer for 10 minutes over medium high heat
Chop the cooled chicken into bite sized pieces and add to the sauce mixture.
Add:
1/3 cup fat free yogurt
Lower heat to a slow simmer and simmer for another 10 minutes and serve over rice.
5 large Chicken breasts, whole or cut in half lengthwise (or use 15 or so boneless skinless chicken thighs)
1/2 cup fat free yogurt
1 Tblsp VE Tandoori Spice
Pour it all in a large zip-loc bag and marinate overnight.
Next day:
Grill on BBQ until done (best option) or bake chicken at 350 deg for 15-25 minutes or until no longer pink in centre. Set aside to cool.
In a large pot:
1 Tblsp olive oil
1 celery stalk finely chopped
1/2 medium sized red onion, finely chopped
1-2 Tblsp fresh ginger, finely chopped
2-3 cloves of garlic, finely chopped
Heat pot, add oil, and vegetables. Saute over medium heat until transparent.
Add:
2 tsp VE Harissa
2 tsp VE Madras Curry
2 tsp VE Tandoori
Saute for a few more minutes until vegetables are well coated and beginning to brown slightly.
Add:
1 28 ounce/796 ml of diced tomatoes
2 Tblsp cashew butter
1 Tblsp VE Chicken Bouillon
1 cup water
1.5 Tblsp brown sugar
Simmer for 10 minutes over medium high heat
Chop the cooled chicken into bite sized pieces and add to the sauce mixture.
Add:
1/3 cup fat free yogurt
Lower heat to a slow simmer and simmer for another 10 minutes and serve over rice.
Roasted Cauliflower
This is fabulous as a side dish to everything and anything! You thought you didn't like cauliflower.
Oh, and the leftovers are even great chilled and tossed in your lunch salad!
INGREDIENTS
1 head of cauliflower
1 lemon
Olive oil
Coarse salt and freshly ground black pepper
VE Nonya
METHOD
Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer on a baking sheet. Squeeze a lemon over cauliflower and drizzle with a bit of olive oil. Sprinkle with salt and pepper. Sprinkle liberally with Nonya -- more if you like a kick and less if you are a wimp Stir it up a bit to cover all the florets nicely.
If the oven hasn't reached 400°F yet, set aside until it has.
Place baking sheet in the hot oven, uncovered, for 25+/- minutes, until the top is lightly brown. Test with a fork for desired doneness (I like them to still have a bit of crunch to them). Remove from oven and dig in!
Oh, and the leftovers are even great chilled and tossed in your lunch salad!
INGREDIENTS
1 head of cauliflower
1 lemon
Olive oil
Coarse salt and freshly ground black pepper
VE Nonya
METHOD
Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer on a baking sheet. Squeeze a lemon over cauliflower and drizzle with a bit of olive oil. Sprinkle with salt and pepper. Sprinkle liberally with Nonya -- more if you like a kick and less if you are a wimp Stir it up a bit to cover all the florets nicely.
If the oven hasn't reached 400°F yet, set aside until it has.
Place baking sheet in the hot oven, uncovered, for 25+/- minutes, until the top is lightly brown. Test with a fork for desired doneness (I like them to still have a bit of crunch to them). Remove from oven and dig in!
Subscribe to:
Posts (Atom)
Posts
