Make-Ahead Eggplant Parm

 

MAKE-AHEAD EGGPLANT PARMESAN

 

I'm a single woman who shops for 1 at the grocery store. Unfortunately, more often than not, I over-buy fresh produce and end up throwing away salad greens, rotten avocados, and moldy cheeses in the middle of the week. I've been trying to incorporate more frozen fruits and vegetables into my shopping list, but of course nothing beats working with fresh whole foods, especially when you love to cook. This week I challenged myself to stretch my budget and my food's shelf-life by doing a Make-Ahead Eggplant Parmesan. And now 10 days after my trip to the grocery store, I've still got a warm home-cooked entree to eat for days to come! Whether you're looking to stretch your budget, feed a family of 5, or simply save time with prep and planning, this is a dish for you! 

 

 

Eggplant is part of the "Clean 15" so you don't have to splurge on organic. 

Ingredients: 

2 medium eggplants

salt

1 box of bread crumbs (Panko for extra crunch) mixed with Italian herbs

1-2 eggs for egg wash

1 package of provolone cheese pre-sliced 

1/2 cup shredded Parmesan cheese

1-2 jars of your favorite marinara sauce

olive oil

 

tips:

Most grocery stores have bread crumbs with Italian seasoning which are delicious, easy, and usually under $2 per box. If you're using plain, or making your own breadcrumbs, I suggest adding Italian herbs like oregano and basil with garlic powder and onion powder. I already had Panko breadcrumbs in my pantry so I just added this "spaghetti & pasta" spice blend. 

 

step one.

Prep your eggplant. slice into no bigger than1/4 inch slices, sprinkle generously with salt and submerge in warm water for at least 30 minutes. This insures your eggplant isn't dry and doesn't soak up all your sauce.

step two.

Dip each slice in egg wash (egg whisked with a little water) and then pat firmly with breadcrumbs on both sides. A cookie sheet may come in handy. 

 

step three.

Heat a thin layer of olive oil in a large skillet over medium heat. Carefully place breaded slices into the hot oil and cook until golden (about 2 minutes) on each side and then stack into your baking dish.

step four. 

Cover layered eggplant with your favorite sauce. Some of this sauce will be absorbed by the breadcrumbs so be liberal here. 

step five. 

Top with provolone and Parmesan cheese, wrap with foil ad freeze for up to 3 months. When you're ready to eat, thaw completely and bake at 375 for 45 minutes or until the cheese bubbles up nice and golden.

Orzotto

I know... I know... It's been a while!
The holidays always have me trying so many new recipes, it can be overwhelming and often times I find myself being overly ambitious (Salted Caramel Cream Cheese Brownies??). So today we are visiting an old stand by. I've been cooking this "orzotto" recipe longer than I've had this blog, so I'm surprised actually that it hasn't made it's way to these pages yet. 

I first came across this recipe for Lemon Basil Orzotto on the Cooking Channel in 2011. I loved the idea of a risotto made with pasta, it as like a light-bulb going off in my head. And this recipe is so simple that it quickly became my go-to dinner dish when I needed something fast and delicious. I started with whole wheat orzo pasta to add an extra layer of flavor, and because I think it's got sucha  a great bite and it's so good for you. But soon I found myself adapting the recipe to use seasonal vegetables, or sometimes just whatever I could find in my kitchen. This is the perfect recipe to share with friends and family because of how easy it is to variate this dish so that it's always fresh and exciting, every time you make it.

Butternut Squash variation I posted on my Instagram in 2013

For this post, I used asparagus, zucchini, and shiitake mushrooms because they are three flavors I just can't get enough of in the fall. There is something so earthy and grounding about the taste of this dish. I want to just carry my plate to the couch and put on a movie.

My sister recently borrowed this recipe for a dinner party and said that is was "by far the crowd favorite". 

Enjoy!

Asparagus, Zucchini and Mushroom Orzotto

Ingredients: 

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons of butter (optional) 
• 1/2 onion diced 
• 1 1/2 cups orzo 
• 1/2 cup dry white wine (I usually have a heavy hand here) 
• 3 cups vegetable stock or broth (Rapunzel Bouillon is my favorite) 
• 1 zucchini quartered and thinly sliced
• 1 bunch asparagus chopped 
• 1 1/2 cup shiitake mushrooms diced
• 1/3 cup grated Parmesan cheese (or pecorino romano) 
• 1/4 cup heavy cream or soy cream 
• Salt and pepper
• 1/4 cup pine nuts (optional)

Tips: 

• Choose a wine that you like to drink. Sacrifice 1/2 cup to your dish, and pour yourself a glass while you man the stove. 

• Substitute Farro or Pearl Barley for the Orzo.

• Toast your pine nuts for 2 minutes in a dry sauce pan to bring out the flavor. (Keep and eye on 'em, they burn quickly!) 
• Prepare your veggies a day ahead for even quicker cook time. 

• Add garlic at anytime. 

Directions:

step one. Prepare your veggies. If you don't have a steamer, you can poach your asparagus by dropping into boiling water for 2-3 minutes and then transferring to an ice bath. For my zucchini and mushrooms, I like to add 2 tbsp of butter to a skillet  on med-high heat and stir occasionally until everything browns a little. Mushrooms LOVE butter so don't be surprised if they soak it all up! Set vegetables aside. 

step two. Bring your broth to a boil.

step three. In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until fragrant and translucent. Add the orzo and toast until you see some browning on the grain (this will keep the pasta al dente). stir occasionally. 

step four. Add the wine and cook until absorbed. 

step five. Gradually add your vegetable broth (1 cup at a time), stirring frequently until the liquid is almost absorbed and orzo is tender. Remove from the heat. 

step six. Fold in vegetables, cheese, and cream. Season with salt and pepper, and garnish with Pine Nuts. 

Serving suggestion: 

Served with mixed green salad with pomegranate vinaigrette.

 

Jerusalem

A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011.

I got my sister this cookbook for her birthday last month. This weekend, I told her to pick out some recipes, send me a grocery list, and we would cook. When she texted me the list, I was excited to see a new ingredient, "Za'atar". This spice blend is basically the herbs de provence of the Middle East. I had a terrific time at the Mediterranean market, discovering new cheeses, grains, and syrups. The trip made me excited to learn more about Mediterranean cooking and try new foods. 

The recipe we started with is lengthily titled, "Roasted butternut squash & red onion with tahini & za'atar". The photo above was pictured in the book. The red onions really shine in this dish, and the blend of za'atar spice with the tahini provides a soft touch of earthiness and sesame. Not only is this a supremely flavorful dish, but the hardest part is finding a grocery store that carries za'atar. 

 

our happy little version

Roasted Butternut Squash & Red Onion with Tahini & Za'atar

(From Jerusalem: A Cookbook by yotam ottolenghi & sami timimi)

 "This is a highly versatile dish that is quite simple to prepare but boasts some very substantial flavors." - Jerusalem: a cookbook

Ingredients:

• 1 large butternut squash, cut into 2 1/2 inch long wedges
• 2 red onions, cut into 1 1/4 inch wide wedges
• 3 1/2 tablespoons olive oil
• 1 1/2 tablespoon light tahini paste
• 1 1/2 tbsp lemon juice
• 2 tablespoons water
• 1 small clove garlic, crushed
• 3 1/2 tablespoons pine nuts
• 1 tablspoon za'atar
• 1 tablespoon coarsley chopped flat-leaf parsley
• salt & pepper to taste

Instructions: 

preheat over to 475 F Version

 

step one.
    Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt, and some black pepper and toss well. Spread on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool. 

step two.
   To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and 1/4 teaspoon salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary.

step three.
   Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.

To serve.
   Spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za'atar and parsley. 

"Tahini sauce is quite dominant. Although we love this you may want to use a little less of it when finishing the dish. Just taste it an decide." - Jerusalem: a cookbook

Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt, and some black pepper and toss well. Spread on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool. To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and 1/4 teaspoon salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary.

Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.
To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za'atar and parsley.

Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/10/ottolenghi-butternut-squash.html#ixzz2Ce81trTs
Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.

To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za'atar and parsley.

Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/10/ottolenghi-butternut-squash.html#ixzz2Ce81trTs
Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.
To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za'atar and parsley.

Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/10/ottolenghi-butternut-squash.html#ixzz2Ce81trTs
To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za'atar and parsley.
Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/10/ottolenghi-butternut-squash.html#ixzz2Ce81trTs
Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/10/ottolenghi-butternut-squash.html#ixzz2Ce81trTs

Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt, and some black pepper and toss well. Spread on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool. To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and 1/4 teaspoon salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary.