Chicken Tortilla Soup

The weather turned cool here this weekend, so I'm on a soup kick again. I was going to make a nice pot of chili, but based on the ingredients I had on-hand I decided tortilla soup would be a better option. So, I pulled out the old google machine and stumbled upon a version of the recipe below. Of course, I made some adjustments based on my taste preferences and the items I had available. The results were yum-o!

Soup Ingredients
2 Tbsp vegetable oil
1 med. onion, chopped
2 cloves garlic, sliced
2 chipotles in adobo sauce, minced
1 Tbsp chili powder
2 tsp kosher salt
6 C chicken broth, low-sodium canned
1 C corn kernels, fresh or frozen and thawed
1 C black beans
1 ripe tomato, chopped
1 med. green pepper, chopped
3 C shredded cooked chicken
1 C cilantro leaves
1/4 C freshly squeezed lime juice

Chicken Ingredients
3 chicken breast halves
Cooking spray
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic salt
2 Tbsp adobo sauce from chipotle peppers

Directions

Preheat oven to 375. Spray 9x9 glass baking dish with cooking spray. Season chicken breasts with cumin, chili powder, garlic salt and adobo sauce. Bake for 20-25 minutes, until no longer pink in the middle. Remove from oven and cool slightly. Shred chicken into bite sized pieces.

Next, heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the corn, black beans, and green pepper and cook for 5 minutes more.

Pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. Stir to combine.

Serve with crushed tortilla chips, sour cream, and/or shredded chihuanhua cheese. Garnish with fresh sliced avocado or a lime wedge.

Eggplant & More Eggplant

My garden was a little slow to produce veggies this summer, but by the end of the season I had tomatoes, peppers and particularly eggplants coming out of my ears! It's relatively easy to find things to do with tomatoes and peppers, but there's only so much you can do with eggplant. I made grilled eggplant, eggplant parmesan, pasta with eggplant, etc., etc. I was beginning to get tired of the blasted eggplants, but I couldn't stand to see them go to waste. So, I started searching websites and cookbooks, but to no avail. Then, finally, I remembered that I loved moussaka the first time I tried it and had a vague recollection of there being eggplant in it... or were those peas? Well, after a little more searching I discovered that moussaka does in fact contain eggplant, and even better, I had all of the other necessary ingredients on hand. So I set to work, and was pretty pleased with the outcome. I'll list the recipe below as it was originally posted, but I would recommend cutting down on the custard and adding a little more tomato.

Moussaka

Recipe from FoodNetwork.com

EGGPLANT
2 lg eggplants (about 2 3/4 pounds), unpeeled and cut lengthwise into 1/2-inch slices
1/2 C extra-virgin olive oil
Kosher salt and freshly ground black pepper

MEAT SAUCE
2 Tbsp extra-virgin olive oil
1/2 med. yellow onion, chopped
3 cloves garlic, minced
1 lb ground beef
1/2 tsp dried oregano
1/8 tsp ground allspice
Pinch of ground cloves
1 cinnamon stick, broken in half
1/2 tsp kosher salt, plus to taste
Freshly ground pepper
1 1/2 C whole, peeled, canned tomatoes (with puree), roughly chopped
1 bay leaf

CUSTARD SAUCE
5 Tbsp unsalted butter
6 Tbsp all-purpose flour
3 C whole milk, room temperature
1 1/2 tsp kosher salt
Pinch of ground nutmeg
1 lg egg
2 lg egg yolks
1/2 C dried breadcrumbs
3 Tbsp Pecorino Romano

Bake the eggplant: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with the oil and lay on 2 small or 1 large foil-lined baking sheet. Season with salt and pepper. Cover with foil and bake until the eggplant is soft, about 25 minutes. Set aside covered.

Make the meat sauce: Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the beef, oregano, allspice, cloves, and cinnamon. Break the meat up into small pieces and season with the 1/2 teaspoon salt and pepper to taste. Cook, stirring occasionally, for about 2 minutes. Lower the heat to medium and cook, stirring, until just cooked but still slightly pink inside, about 1 minute more. Add the tomato and bay leaf and bring to a simmer. Cover, and cook until the sauce is thickened and fragrant, about 20 minutes.

Make the custard sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Remove the pan from the heat and add the milk, salt, and nutmeg. Return to the heat and while whisking constantly, bring to a boil. Simmer 2 minutes. Transfer the sauce to a bowl and stir to cool. When the sauce is cool, whisk in the egg and yolks.

Assemble the moussaka: Lower the oven to 350 degrees F. Brush a 9 x 13 x 2-inch casserole dish with the oil. Scatter the breadcrumbs over the bottom of the pan. Lay half of the eggplant in the pan, overlapping the slices if needed. Cover with half of the meat sauce and smooth with a rubber spatula. Repeat with the remaining eggplant and meat sauce. Pour the custard sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the Pecorino Romano and bake, uncovered, until lightly browned and the custard is set, about 1 hour.

Remove the moussaka from the oven and let rest for 10 minutes. Use a slotted spoon or spatula to serve.

Asian Inspired Barbeque

It seems that Fall is quickly approaching so I decided it would be un-American not to take on last stab at the summer barbeque, but sadly I wasn't in the mood for traditional barbequed foods. So, I whipped out the handy google machine and found this recipe for Asian Barbeque Chicken. I modified it slightly, substituting ginger for the recommended curry powder and using chicken breasts instead of thighs, but wow was it moist and flavorful!

As an aside, does anyone know why barbeque is sometimes spelled barbecue? I recently visited Texas and even noticed the variabilty there. I prefer the q, myself.

Asian Barbeque Chicken
Adapted from Cooking Light

1/4 C packed brown sugar
1/4 C low-sodium soy sauce
1 Tbsp fresh lime juice
1/2 tsp crushed red pepper
1/2 tsp ginger powder
3 garlic cloves, minced
3 boneless, skinless chicken breasts
Lime wedges (optional)
Cooking spray

Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally.

Prepare grill.

Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute.

Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with the marinade. Garnish with lime wedges, if desired.

Gimme Some Pig!

When my cousin was little she would often ask if she could have "pig" for dinner. She loved "pig" in most any variety, ham, tenderloin, chops, etc. I must say I too feel her affinity for the illustrious pig. In fact, here is one of my favorite pork recipes.

Baked Pork Chops with Parmesan-Sage Crust
Adapated from Bon Appetit Magazine

1 1/2 C breadcrumbs (fresh or premade)
1 C freshly grated Parmesan cheese (about 3 ounces)
1 Tbsp dried rubbed sage
1 tsp grated lemon peel
2 lg eggs
1/4 C all purpose flour
4 bone-in center-cut pork loin chops (each about 1 inch thick)
2 Tbsp butter
2 Tbsp olive oil

Preheat oven to 425°F. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.

Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes.

These chops turn out so tender and juicy. I prefer to serve them with homemade macaroni-and-cheese and haricots verts.

Fall is right around the corner!

If this round of cool temps we've been experiencing is any indication I believe fall is on it's way, and I couldn't be happier about it. Don't get me wrong, I love long summer days, but the cool breezes and beautifully colored leaves of fall are my absolute favorites. Snuggling on the couch with a warm bowl of soup, stew or chili while listening to the roar of a football crowd can't be beat. Since the football season is well underway the only thing missing is some belly warming fare; thus, I've decided to post some recipes from my recent ventures in soup making. The best thing about them is that most stews and soups can be frozen for up to 4 months, so they can be enjoyed throughout the fall and winter.

Black Bean Soup with Andouille Sausage

I went to our local farmer's market yesterday and was thrilled to find fresh organic andouille sausage. However, once I got home I wasn't exactly sure what to do with it. I had planned to remove it from the casing and add it to the burgers I was making for dinner, but alas, the sausage was pre-cooked. Thus, I decided to add it to one of my favorite soups and was thrilled with the outcome.

1 lb bag of black beans or 2 (15 oz) cans, drained
4 cups reduced-sodium chicken broth
1 (15 oz) can diced tomatoes with jalepeno peppers
1/2 lb diced andouille sausage
1/2 C diced onion
1/2 C diced celery
1/2 C diced carrots
1/2 C diced bell peppers, a variety of colors
1 tsp ground cumin
2 bay leaves
juice of 1 lime
Salt and ground black pepper
1/4 C chopped fresh cilantro leaves

Bring 5 cups of water to a boil, add black beans and cook for 2 minutes. Remove pot from heat, cover and let stand for 1 hour. After 1 hour, drain the beans.

In a slow cooker, combine beans, broth, tomatoes, sausage, onion, celery, carrots, peppers, cumin, bay leaves, and 1/2 teaspoon each salt and black pepper. Mix well. Cover and cook on low for 6 to 8 hours. Add cilantro and lime juice.

Serve with a dollop of sour cream and sliced avocado.

Zuppa Toscana

My boyfriend loves the Zuppa Toscana from the Olive Garden Restaurant, but we rarely eat there. Last week I surprised him by whipping up a pot of the soup. I made some adjustments to the recipe I found on-line to make it a little lower in fat and less oily. The result was a success!

Zuppa Toscana
1 lb. spicy turkey sausage, crumbled
1/2 lb. smoked bacon, chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes, scrubbed clean, cubed (skin on)
2 garlic cloves, peeled, crushed
1 medium onion, peeled, chopped
2 cups chopped swiss chard
1 C. soy cream
1 tsp. red pepper flakes
salt and pepper, to taste
Freshly grated parmesan cheese for garnish

In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.

Cut fat off of bacon and brown in a skillet over medium-high heat. Drain bacon and set aside.

Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender. Add sausage and bacon to pot; simmer for 10 minutes. Add kale and cream to pot; season with red pepper. Add salt and pepper to taste; heat through.

Garnish with freshly grated parmesan cheese. I served the soup with a crusty rosemary bread.

Veggie Soup

Here's yet another recipe from my aunt Michelle, maybe she needs to have a food blog! I love this recipe because I was able to make it with ingredients I had on hand from my vegetable and herb gardens. Also, whenever I have the opportunity I make and freeze chicken broth so I always have some available when I need it. Thus, I was able to make this soup without going to the grocery - gotta love that!

Soupe au Pistou

Soup
2 Tbsp Extra Virgin Olive Oil
3 leeks (white & pale green parts only), thinly sliced
3 medium garlic cloves, minced
5 1/2 C chicken broth, or 1-48 oz can chicken broth
1- 15 1/2-19 oz can white or cannellini beans
6 small to medium Roma tomatos peeled and diced, or 1- 14 1/2 oz can diced tomatoes
2 medium zucchini, quartered lengthwise and diced
1 medium squash, quartered lengthwise and diced
1 dried bay leaf
1 tsp fresh thyme, or 1/2 tsp dried
1/2 lb green beans, cut into 1 inch pieces (~1 1/2 C)

Warm oil in a stock pot over medium-high heat. Add leeks, cooking about 3 minutes, until softened, stirring. Add garlic, cook 30 seconds more, stirring. Season with salt and pepper.

Stir in next 7 ingredients. Bring to a boil, reduce heat and simmer 20 minutes, uncovered. Add green beans, simmer 6-8 minutes longer until tender. Serve with 1 Tbsp pesto in each bowl.


Pistou
Pistou = Pesto

2 c loosely packed fresh basil leaves
1/3 c pine nuts
2 medium cloves garlic, peeled
1/2 c grated Parmesan cheese
1/4 c extra-virgin olive oil
Freshly ground salt and pepper

Place the basil, pine nuts, garlic, cheese, salt and pepper in the bowl of a food processor. With the motor running, slowly pour the oil through the tube. Stop the motor when you have a thick, slightly chunky paste.

Brownies!

I don't do much baking these days, so you know when I do it's for something or someone I really love. In this case I was motivated by both my love of brownies and my love for my boyfriend. This is a fantastic, quick, easy recipe for brownies from scratch. They are heart healthy, but you wouldn't know it from the taste of them. Enjoy!

Sugar Dusted Mocha Brownies
Adapted from American Heart Association Low-Fat, Low-Cholesterol Cookbook

Vegetable oil spray
1/2 C all-purpose flour
1/2 C unsweetened cocoa powder
1/2 tsp baking powder
4 Tbsp light stick margarine
1 Tbsp instant coffee crystals
1 C sugar
Egg substitute equivalent to 2 eggs, or 2 eggs
1/4 C prune baby food
2 tsp vanilla extract
2 Tbsp confectioners' sugar

Preheat oven to 350. Lightly spray an 8-inch square cake pan with vegetable oil cooking spray.

In a small bowl, combine the flour, cocoa powder and baking powder. Set aside.

In a medium sauce pan, melt the margarine over medium-low heat. Stir in the coffee crystals until dissolved. Remove from heat and let cool slightly.

Using a wooden spoon, stir the sugar, eggs, prunes and vanilla into the coffee mixture. Fold the cocoa mixture into the sugar mixture until well combined.

Spoon batter into prepared pan. Bake uncovered, for 18-20 minutes, or until a wooden toothpick inserted in the middle comes out almost clean.

Cool brownies in the pan on a wire rack. Sift confectioners' sugar over the brownies.


Tips: I used a tea steeper to sift the sugar over the brownies.
These brownies are cake-like so they are really tastey when served with ice cream.

Wheat Berry Delight

I have been reading about the wonders of Wheat Berries and have been searching my local grocer for weeks to locate them. I was eager to put this grain to use. You see, wheat berries are a whole grain, meaning the grain is left intact so the nutrients do not oxidize. A cup of cooked wheat berries has about 300 calories and is packed with fiber, protein and iron. When boiled, cooked wheat berries have a chewy bite and subtle nutty, earthy flavor. They’re sturdy enough to handle bold salad dressings and still delicate enough to taste delicious with some milk, honey and cinnamon. There are two varieties of wheat berries, red and white. The red tend to be a little heartier and require longer cooking times.

Wheat berries can be used in other forms as well. Those who are industrious grind them into whole wheat flour for baking, or if you like sprouts you can add a little water to them and watch them grow. The sprouts are loaded with vitamin E, a cell-protecting antioxidant, and magnesium, which is good for healthy bones and muscles.

Finally, after visiting my mother in Chicago, I found the illustrious grain at Whole Foods. I was so excited to have nutritional powerhouse in my hot little hands that I immediately set to work. Over the past few weeks I've been testing them out and here are two of the better recipes I've come up with.

Wheat Berry Salad
1 C raw wheat berries
3 1/2 C chicken or vegetable broth, or water
Cooking spray
1 C Swiss chard
2 Tbsp minced leek
1/2 C. diced yellow squash
1/2 C. diced zucchini
2 Tbsp chopped fresh oregano
juice of 1/2 of a clementine
2 Tbsp apple cider vinegar
3 Tbsp olive oil
3 oz crumbled goat cheese
Salt & pepper, to taste

To prepare the wheat berries, place 3 1/2 cups broth (or water) in a medium sauce pan, bring to a boil. Add wheat berries and simmer, covered, for an hour. Uncover and continue cooking until all liquid has been absorbed and berries are beginning to burst and are chewy. Set aside to cool.

Meanwhile, coat a small saute pan with cooking spray and saute chard and leeks, over medium-low heat, until chard is wilted. Remove mixture from pan, coat pan again with cooking spray, saute squash and zucchini over medium heat until tender. Be careful not to overcook the vegetables, they should be tender, but not falling apart.

In a small bowl whisk together the clementine juice, vinegar, oil and oregano.

When the wheat berries are done cooking and have cooled for about 15-20 minutes combine them with the vegetables and dressing. Gently fold in the goat cheese. Salt and pepper to taste.

Wheatberry Stuffed Eggplant
1/2 C raw wheat berries
2 C chicken or vegetable broth, or water
2 Japanese eggplants
1 Tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 red pepper, charred, peeled and diced (or about 4 slices from a jar of roasted red peppers)
1 C skinned, diced tomatoes
2 Tbsp fresh basil, chopped
2 Tbsp fresh parsley, chopped
1 Tbsp fresh oregano, chopped
3 oz crumbled goat cheese, or feta
Salt & pepper, to taste
Cooking spray

To prepare the wheat berries, place 2 cups broth (or water) in a medium sauce pan, bring to a boil. Add wheat berries and simmer, covered, for an hour. Uncover and continue cooking until all liquid has been absorbed and berries are beginning to burst and are chewy. Set aside to cool.

Preheat oven to 350.

Cut the eggplants in half lengthwise. Gently remove flesh from the center of each eggplant half; careful not to cut through the skin, leave about 1/2 inch of flesh around the edge. Dice the removed eggplant and set aside.

Heat the oil in a large saute pan over medium heat. Add the onion and garlic and cook until tender, careful not to burn the garlic. Add the diced eggplant, roasted pepper, tomatoes, herbs, salt and pepper. Cook for about 10 minutes, stirring occasionally. Add the wheat berries and continue to stir.

Spray the eggplant shells inside and out and place on baking sheet. Fill each shell with the wheat berry mixture and top with 1/4 of the cheese. Bake until golden brown, approximately 40 minutes.

Stuffed Chicken Breast with Mediterranean Tomato Sauce

I just made this last night for dinner and it was delicious! The quinoa was so good on its own you could easily have it as a side dish, but using it as a stuffing made this dish an almost complete meal. Serve it with some sauted veggies or a salad and you're all set.

Mediterranean Tomato Sauce

2 Tbsp olive oil
3 Tbsp chopped leeks
3 Tbsp chopped garlic
2 lbs tomatoes, coarsely chopped or a 28-ounce can Italian plum tomatoes
1/2 tsp dried red pepper flakes

1/2 tsp cumin
ground sea salt

Heat the olive oil in a medium saucepan. Add the leeks and garlic and sauté about 2 to 3 minutes. Add the tomatoes and seasonings including salt. Simmer for about 15 minutes or until thickened. Cool for about 5 minutes. Purée in a blender until smooth.

Stuffed Chicken Breasts

1/2 C quinoa
2 Tbsp olive oil
ground sea salt
1 C water
2 Tbsp minced leeks
1 Tbsp minced garlic
1/2 pound eggplant, cut into 1/4 -inch cubes
1 small red pepper, seeded, cored, roasted and diced
1/2 tsp ground cumin
2 oz goat cheese, cut into 1/4-inch cubes
freshly ground black pepper
4 -8-oz boneless, skinless chicken breasts

Bring 1 cup of salted water to a boil. Add the quinoa, bring back to a boil, and remove from the heat. Cover and steep for 5 minutes or until water has been absorbed. Uncover, fluff with a fork to separate the grains.

Heat 1 Tbsp of the olive oil in a medium sauté pan, add the leek and garlic and sauté for about 1 minute. Add the eggplant and cook, stirring, for about 5 minutes or until soft. Add the red pepper and cumin and sauté for about 1 more minute. Remove from the heat, mix with the couscous, cilantro and goat cheese. Taste and adjust the seasoning.

Preheat the oven to 375º F.

Divide the stuffing into 4 portions. Cut a pocket in the side of each chicken breast, the whole length of the chicken breast, and stuff it with about half of each portion of stuffing. Brush the breast with the remaining oil and season to taste with salt and pepper.

Roast the chicken breast for 25 to 35 minutes or until cooked through and nicely browned. Remove from the oven, cover with aluminum foil to keep warm and let rest for 2 to 3 minutes before serving.

Assembly: Pool some of the Moroccan Tomato Sauce on 4 dinner-size plates. Slice each chicken breast into 4 or 5 pieces and use a spatula to transfer them to the plates.

NOTE: The stuffing keeps these chicken breasts moist while they are cooking and they look beautiful when sliced.

New Adventures in Cooking

Well bloggy friends this simple gourmand has officially entered her early 30s. Being a year older has most
certainly made me a wiser, and thanks to some generous friends, it has made my recipe collection a lot larger. My dear friend, Ashley, sent me Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients, by Jesse Ziff Cool, and my oldest (and by oldest I mean longest, not the most aged) friend Jenn (Culinary Barbie) gave me Fine Cooking Fresh: 350 Recipes that Celebrate the Seasons. Both collections are filled with healthy, fresh, vegetable laden dishes that look positively scrumptious! I see a great deal of cooking in my future; I'll be sure to share my new favorites ASAP!

Vegetable Delights

From time-to-time I dapple in vegetarianism, but alas I love a perfectly grilled steak and am always pulled back to meat-eating ways. Surprisingly though, it is my love of veggies that has introduced me to some of the most flavorful meals I've ever eaten. These are two of my recent flavorful finds.

Eggplant Parmesan

Roasted Red Pepper Tomato Sauce:

1 Tbsp olive oil
½ large yellow onion, coarsely chopped
1 clove garlic, coarsely chopped
1/2 teaspoon red pepper flakes
1 roasted red pepper, peeled, seeded & chopped
4 medium tomatoes peeled, seeded & chopped
2 Tbsp freshly chopped basil leaves
1 Tbsp freshly chopped oregano leaves
1 tsp ground cinnamon
Salt and freshly ground black pepper
Honey, to taste

Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red pepper flakes and cook for 1 minute. Add the red peppers and cook for 1 minute.

Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture back to the pot, add the basil and oregano and season with salt and pepper. Cook for 10 minutes longer and season with honey, if needed.

Eggplant:

1 1/2 C dried breadcrumbs (made from dried day-old bread, or commercial)
Butter, for greasing the dish
1 Tbsp finely chopped fresh oregano leaves
1 Tbsp finely chopped fresh thyme leaves
Salt and freshly ground black pepper
2 large eggs, beaten
1Tbsp water
2 to 3 small eggplants, cut into 1/2-inch-thick round slices
All-purpose flour, for dredging
Vegetable oil, for frying
Roasted Red Pepper Tomato Sauce
1 C grated mozzarella (not fresh)
1/4 C grated fresh parmesan
Fresh basil leaves, torn

To dry out the bread crumbs:
Preheat the oven to 300 degree F.
Evenly spread the bread crumbs on a large baking sheet and place in the oven. Bake for 5 minutes, turn the oven off and let the bread crumbs sit in the oven for 30 minutes or until just dry.

Raise the temperature of the oven up to 400 degrees F. Lightly butter the bottom and sides of a 8 by 8 by 2-inch baking dish and set aside.

Place the bread crumbs into a large shallow bowl. Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. In another medium shallow bowl, whisk the eggs and 1Tbsp of water together.

Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer the egg plant to a plate. Repeat with the remaining eggplant.

Heat 1/2-inch of oil in a cast iron skill or saute pan over medium heat until the oil reaches a temperature of 385 degrees F. Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant.

Cover the bottom of the prepared baking dish with some of the Roasted Red Pepper Tomato Sauce and arrange 1/2 of the eggplant over the sauce. Cover the eggplant with some of the sauce, grated mozzarella and parmesan cheese and some of the basil. Repeat to make 2 layers ending with the sauce. Top with the fresh mozzarella and remaining parmesan and bake until hot and just beginning to brown, about 25 minutes. Let rest 10 minutes before serving.

This is another recipe I acquired from my aunt during my vacation. Even if you don't like cauliflower this is worth a try; the cauliflower loses it's bitter taste and takes on a sweetness from the browning. It's great paired with other vegetables or as a side to any meat dish.

Roasted Cauliflower
1 head cauliflower
1 Tbsp olive oil
Freshly ground salt & pepper

Preheat oven to 425. Wash cauliflower and break into flowerets. Place in a glass baking dish and drizzle with olive oil. Season with salt and pepper. Roast for 25 minutes, stirring occasionally, until cauliflower begins to brown on the edges.

Michigan Cherries - Yum!

My family has vacationed in Michigan for as long as I can remember and each of my Michigan memories involves sweet, juicy summer fruits. Some of the best apples, peaches, blueberries and raspberries I have ever eaten were enjoyed on the walkway along the side of our cottage. It was until I was in college, however, that I discovered plump, tart, succulent dried Michigan cherries. They are my favorite "candy." As an adult no trip up North is complete without a stash of dried cherries to take home. Having just returned from my annual trip I have been savoring these candies, eating them by the handful and in some of my favorite dishes. Here's one of my more successful attempts at incorporating them in a meal.

Chicken Wrap with Blue Cheese, Dried Cherries and Walnuts

1 chicken breast, seasoned with salt and pepper
1 Tbsp balsamic vinegar
Salt and Pepper
2 Tbsp walnut pieces, chopped
2 Tbsp low fat blue cheese crumbles
3 Tbsp roughly chopped dried Michigan cherries
1 Tbsp Maple Grove Farms Strawberry Balsamic dressing
1/4 C baby spinach leaves, tightly packed
1 whole wheat tortilla

Place chicken breast in a grill pan and season with balsamic vinegar and salt and pepper. Cook over medium heat until juices run clear. Remove chicken to a cutting board to cool slightly.

Chop chicken breast into bite sized pieces and place in a bowl along with the walnuts, blue cheese crumbles, and cherries. Add dressing; toss to coat.

Arrange spinach leaves down center of tortilla and top with chicken mixture. Roll tortilla like a burrito and enjoy!

Tomato-Basil Bisque

I adpated this recipe from the September edition of Vegetarian Times. It was so quick and easy that I was able to eat it right away. You know how I love pesto made fresh from the garden, so of course I topped my soup with it for an extra taste of freshness.

Tomato-Basil Bisque

1 Tbsp olive oil
1 small sweet onion, chopped (1/2 C)
3 cloves garlic, minced (1 Tbsp)
2 28-oz. cans Organic fire-roasted diced tomatoes
2 tsp sugar (more if needed
1 tsp balsamic or sherry vinegar
1 tsp fresh basil
1 bay leaf
2 1/2 C low-sodium vegetable broth
1/2 C half-and-half or soy creamer
1/4 C chopped fresh basil, for garnish

Heat oil in suacepan over medium heat. Add onion and garlic, cook 5 minutes. Add tomatoes, sugar, vinegar, basil, bay leaf and broth. Cover and simmer 10 minutes. Remove bay leaf.

Puree soup in blender or food processor until smooth. Strain through fine mesh strainer into saucepan; return to simmer. Remove from heat, and stir in half-and-half (I used soy creamer). Season with salt and pepper, if desired. Garnish with basil (I used a dollop of fresh pesto).

Tip: Freezes well

Mediterranean Inspired Spread

This one of my favorite spreads. It is so versitile that it can each be paired with a variety of meats, pastas, sandwiches, etc.

Tip: If you used oil packed veggies, I recommend cutting the amount of olive oil listed in the recipe.

Roasted Red Pepper & Artichoke Tapenade

1 7-oz jar roasted red pepper, drained and coarsley chopped
1 6-oz jar marinated artichoke hearts, drained and chopped
1/2 C minced fresh parsley
1/2 C freshly grated Parmesan (I have omitted this for a lower fat version & it's still delish)
1/3 C olive oil (see tip above)
1/4 C drained & coarsley chopped green olives, or 1/4 C drained capers
4 garlic cloves, chopped
1 Tbsp fresh lemon juice

Combine all ingredients in food processor, using on/off until well blended & finely chopped. Season with salt & pepper to taste.

This tapenade is wonderful on lightly seasoned & grilled chicken or fish, as a dip with pita chips and a spread for sandwiches.

Pork Shoulder with Tomatillos & Pickled Peppers

I got this recipe from my Aunt Michelle while on vacation and have already made it since I back home. It's so fast and tasty! You can adjust the amount of jalapenos if you don't like spicy food. Enjoy!

1 1/2 lb (10-12) medium tomatillos cut into 1/2 in. pieces
3 cloves garlic, crushed
2-3 pickled jalapenos, seeded & chopped (~1/3 of 12 oz jar)
1/2 C chopped cilantro
1 1/2 - 2 lb boneless pork shoulder, cut into 1 in. pieces
1 Tbsp Worchestershire Sauce
2 15 oz. cans Northern White Beans
1/2 tsp sugar, more if needed

Put cubed tomatillos in slow cooker & smooth out layer. Sprinkle jalapenos and 1/2 cilantro over the top. Add 1 1/2 tsp salt and garlic. In a large bowl toss pork with Worchestershire until well covered. Distribute meat over tomatillos. Cover and cook on high for 6 hours. Remove pork to a bowl. Ladle sauce into a blender, add rest of cilantro and puree. Put back in cooker. Add drained beans, salt if needed, and water if sauce is too thick. If too tart, add sugar. Return meat to sauce and beans and heat through. Serve over your favorite rice.

Alternative:
I made a smoked pork tenderloin a few days ago and wasn't thrilled with how it turned out, so I needed to transform the tenderloin into something I was willing to eat. So, instead of using a pork shoulder with this recipe I used the leftover tenderloin. I made the salsa verde (tomatillo sauce) in a saucepan instead of the slowcooker. Icoated the meat in the Worchestershire, but didn't add it to the salsa until after I had pureed it and returned it to the saucepan. The meal was ready in about 45 minutes, versus the 6 hours required for the shoulder. It turned out just as tasty as, albeit a little less tender than, the slowercooker version.

Hiatus

There haven't been any posts for the last few weeks because I've been on vacation...with no internet access. I'm getting ready to post a bunch of great new recipes I discovered during my blogging hiatus, but in the meantime check out this website for some healthy alternatives to your favorite meals.

http://www.eatbetteramerica.com/

Fajita Fiesta

Both of my sisters have Birthdays this month, so we had a Birthday Fiesta yesterday. Our menu included guacamole, salsa, fajitas, black bean and corn salad, and sangria.

Beef Fajita Marinade
1/3 C tequila
1/4 C fresh lime juice
2 Tbsp vegetable oil
2 cloves garlic, minced
1/2 tsp salt, plus salt to taste
1/2 tsp red pepper flakes
1/2 tsp cumin
1/2 tsp chili powder
1/4 C chopped fresh cilantro

In a small bowl, whisk together the marinade ingredients. Pour over beef (skirt or flank steak) and marinate overnight.

Chicken Fajita Marinade
1/3 C tequila
1/4 C fresh lime juice
2 Tbsp Worcestershire
2 Tbsp vegetable oil
1/2 tsp cumin
1/2 tsp chili powder
1 tsp sugar
1/4 C chopped fresh cilantro
salt & pepper to taste

In a small bowl, whisk together the marinade ingredients. Pour over chicken breasts (thin sliced) and marinate overnight.

Grill meats and slice.

Vegetables
4 bell peppers (assorted colors), sliced
1 red onion, sliced
1 lg tomato, sliced into wedges

Preheat oven to 425. Arrange peppers and onion on a baking sheet and roast for 15 minutes, stirring occassionally. Add tomato and roast another 7 minutes.

Serve meats and vegetables with tortillas, cheese, sour cream, guacamole, and salsa.

Homemade Salsa
2 cans stewed tomatoes
1 can orignial Rotel
1 medium red or sweet onion, diced
1/4 tsp cumin
2 Tbsp fresh cilantro, chopped
1 can chilis
Garlic salt to taste
Salt & pepper to taste

Drain tomatoes and Rotel. Put all ingredients in bowl of food processor and pulse. Salsa should be slightly chunky.

Black Bean & Corn Salsa
2 C corn kernals (5-6 ears, or 1 can)
2 C black beans (or 1 can)
1 red pepper, diced
6-7 green onions, sliced
1 clove garlic, minced
1/2 C fresh cilantro, chopped
Juice of 1 lime
1 tsp salt
1/2 tsp freshly ground pepper
4 Tbsp olive oil
4 Tbsp red wine vinegar

In a 3 quart bowl combine all ingredients. Chill for 24 hours. Taste before serving and adjust seasonings, if necessary.