PREPARATION
Preheat oven to 425 degrees. Spray a baking sheet with nonstick cooking spray. Peel the eggplant with a peeler. Cut into “fry strips” using a sharp knife. Pour milk into a medium bowl. Place the eggplant strips into the milk, gently mix and set aside. Place salt, chili powder, Parmesan cheese, and bread crumbs in a shallow bowl. Dip each of the milk-soaked eggplant strips into the breadcrumb mixture, turning to get all sides coated with the mixture. Place on the prepared baking sheet. Spray the tops with nonstick cooking spray. Bake in the oven for 30 minutes, turning halfway through. Serve warm. Suggest serving with nonfat greek yogurt to dip. Makes 6 servings.
0 Comments
INGREDIENTS
3 15-ounce cans of chickpeas, drained and rinsed (or prepared fresh) 3 garlic cloves, peeled and sliced into quarters 1/4 cup freshly squeezed lemon juice 1 cup premium tahini paste 2 teaspoons ground cumin 3/4 cup ice-cold water 2 Tablespoons Summer Vinaigrette 1/2 teaspoon sea salt 1/2 teaspoon freshly ground pepper Optional toppings: extra virgin olive oil, paprika, fresh parsley PREPARATION Combine chickpeas, garlic, lemon juice, tahini paste, and cumin in a blender or food processor and pulse to a dense purée. Remove lid and scrape the sides down a bit. Replace lid and remove middle cap. Turn blender or food processor to medium, slowly add the ice water continue to blend until smooth. Add the Summer Vinaigrette and continue to blend. Taste and add salt and pepper for the desired flavor. Place in a serving bowl or save in a closed container in the refrigerator for up to 1 week. When serving as a dip, suggest topping with extra virgin olive oil, paprika and fresh parsley.
INGREDIENTS
1 large bunch kale, washed, remove stems Nonstick cooking spray 1 teaspoon truffle oil 1/4–1/2 teaspoon crushed red pepper ¼ cup freshly grated Parmesan cheese salt and pepper to taste Balsamic glaze, drizzle PREPARATION Place a medium sauté pan over medium-high heat. Spray with nonstick cooking spray. Add kale and saute for about 8 minutes, or until slightly frizzled. Add truffle oil, red pepper, Parmesan cheese, salt, and pepper to taste. Stir and continue to cook for 1 more minute. Place in a serving bowl. Drizzle with balsamic glaze and red pepper flakes. Makes 4 side dish servings.
INGREDIENTS
2 red bell peppers 1 garlic clove, peeled 1/2 cup almonds, unsalted 1 6-ounce can tomato paste (or feel free to go for a freshly made purée!) 2 Tablespoons flat-leaf parsley, chopped, plus extra for garnish 1 Tablespoon sherry vinegar 1/4 cup extra virgin olive oil 1/2 cup vegetable broth, low sodium plus extra if needed 4 6-ounce salmon fillets and/or 6 portobello mushrooms freshly ground pepper and salt to taste PREPARATION Preheat grill to medium-high. Place the peppers on the grill. Grill for about 10 minutes, turning occasionally until all sides are charred and the peppers are softened. Place the peppers in a bowl and cover tightly with plastic wrap. Set aside. In a blender or food processor, add the garlic, almonds, tomato paste, parsley and vinegar. Blend until smooth and set aside. When the peppers are cool enough to handle, remove the discard the skins. Slice each pepper in half, remove the stems and seeds and add to blender or food processor. Blend until well combined. Add the oil and blend again. Add the broth until desired consistency. Serve on top of grilled fish, chicken, veggies, pasta ~ one of the most versatile sauces to create! Options:
INGREDIENTS
1 pint cherry tomatoes (any color combo) 2 1/2 Tablespoons extra virgin olive oil, divided 1/2 teaspoon kosher salt freshly ground black pepper 12 ounces Halloumi or Manchego cheese, sliced into semi-thick planks 1/2 cup fresh basil leaves, chopped Nonstick cooking spray PREPARATION Spray grill topper with nonstick cooking spray. Preheat grill to 350˚to 400˚F (medium-high heat) with grill topper in place. In a medium bowl, toss the tomatoes with 2 tablespoons olive oil, salt and pepper. Place tomatoes on grill topper and heat until tomatoes start to burst, about 5 minutes, moving around frequently while cooking. Remove from grill and place on serving plate. Brush cheese planks with 1/2 tablespoon olive oil and season with salt and pepper. Grill about 1–2 minutes, as soon as you see grill marks on cheese, and it is starting to melt (will be real quick with Manchego). Flip to other side for another 30 seconds to 1 minute. Arrange around tomatoes on serving plate. Sprinkle with fresh basil and more pepper to taste. Serve immediately. Makes 3-4 meal servings and 5–6 appetizer servings.
INGREDIENTS
3 ears of corn, shucked 1/2 teaspoon plus 1/4 teaspoon salt 1–2 ripe peaches, sliced and chopped into small pieces 3 plum tomatoes, washed, seeded and chopped into small pieces 1/2 red onion, chopped into small pieces 1/2 teaspoon of red pepper flakes 1 1/2 Tablespoons extra virgin olive oil 3 Tablespoons red wine vinegar 1/2 Tablespoon honey 1/4 cup fresh basil leaves, chopped plus extra for garnish freshly ground pepper and salt to taste PREPARATION Fill large pot about halfway with water and place over high heat. Add about a half teaspoon of salt and bring to a boil. Using tongs, drop your corn into the boiling water. Return the water to a boil, then cook your corn for 6–8 minutes, or until the corn is just tender to the touch. When the corn is cook enough to handle, carefully use a sharp knife to remove the kernels from the cob. Place in a medium-size bowl. Add chopped peaches, tomatoes and onion to the bowl. In a separate small bowl, whisk together the red pepper flakes, olive oil, vinegar and honey. Pour over top of the corn mixture and toss well. Add basil, salt and pepper to taste. Garnish with basil. Makes 6–8 side dish servings or approximately 12 appetizer servings.
INGREDIENTS
1 pound fresh Brussel sprouts, washed and halved 2 Tablespoons extra virgin olive oil 3 Tablespoons balsamic vinegar 1 teaspoon chili oil 1 Tablespoon fresh ginger, minced salt and pepper to taste Nonstick cooking spray Optional: balsamic glaze to garnish PREPARATION Preheat the grill to medium-high for about 10 minutes. While preheating, in a small bowl whisk the olive oil, balsamic vinegar, chili oil, ginger, a dash of salt and pepper. Place prepared Brussel sprouts in your serving bowl, and pour mixture on top. Mix well, making sure all are soaking up the marinade. Spray grill pan or heavy foil with nonstick cooking spray. Add sprouts, leaving the extra liquid in the serving bowl. Place on preheated grill. Grill for 20–25 minutes, stirring or flipping have way through. Feel free to taste one to test for doneness. Remove from the grill and place back into serving dish, mixing with remaining liquid. Sprinkle with additional salt and pepper to taste. Garnish with balsamic glaze, if desired. Makes 4 servings.  Besides the company we are missing, we are missing out on appetizers! These will hopefully start to change that mindset, as we embrace the entrance of Spring. Truffle oil can be purchased in a spray bottle, but pouring into a mister works just as well. Photo by PinkParsley INGREDIENTS
24 button mushrooms or 8 large mushrooms 1/2 onion, chopped 3–4 garlic cloves, minced 1 medium zucchini, shredded 1/2 teaspoon red pepper flakes 2 ounces goat cheese 1 cup Panko bread crumbs, whole wheat Salt and freshly ground pepper to taste Truffle oil spray 1/4 cup fresh rosemary, chopped PREPARATION Preheat oven to 350˚F. Spray prepared mushrooms with truffle oil mister. Sprinkle both side with salt and freshly ground pepper. Sauté onion, garlic, zucchini shreds in 1 teaspoon oil. Add red pepper flakes and goat cheese. Stir until goat cheese is well mixed into veggies. Remove from heat. Add panko bread crumbs and still well. Spoon either by teaspoon into button mushrooms or by tablespoon into larger mushrooms. Top with Parmesan cheese and another truffle oil spray. Bake for 25 minutes. Broil for 3 minutes. Sprinkle fresh rosemary. Makes 8 appetizer or side dish servings.  The scent of truffle oil gets the olfactory glands directly in contact with the stomach. There is something so enticing about the essence, I am almost full from just the smell. Almost, but I do still really want to eat at that point :). These roasted asparagus complement any whole grain, into a balanced, delicious meal. INGREDIENTS
1 pound asparagus spears, washed, trimmed, sliced into thirds 2 Tablespoons olive oil 4–5 garlic cloves, minced freshly ground pepper and coarse salt, to taste 1/4 cup chopped walnuts or pine nuts 1 Tablespoon truffle oil, divided 1–2 Tablespoons fresh lemon juice, divided 1 cup uncooked quinoa (or other whole grain) PREPARATION Preheat oven to 400˚F. Place nonstick foil on bottom of rimmed baking pan. Toss prepared asparagus with olive oil, garlic, salt and pepper. Spread out onto baking pan. Place pan in oven and roast for about 10 minutes, mixing halfway. Remove from oven, add walnuts and toss well. Place tray back in oven for another 10 minutes. While asparagus are roasting, prepare quinoa (or other whole grain) according to package directions. Place in serving bowl. Toss with 1/2 tablespoon truffle oil and 1/2 — 1 tablespoon lemon juice. Remove asparagus from oven and toss with 1/2 tablespoon truffle oil and 1/2–1 tablespoon lemon juice. Place on top of quinoa, one more grind of fresh black pepper and serve. Makes 2–3 main dish servings or 4–6 side dish servings.  Carrots do not always get the love and desire they deserve :), unless you ginger them and roast them in an iron skillet. OMG. They are quick and simple to prepare, yet pretty and delicious to eat! INGREDIENTS
1 Tablespoon olive oil 3–4 large carrots, peeled, slice into coins 1/4 teaspoon ground ginger 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg (go with 1/4 or more if you really, really like nutmeg) 1/3 cup vegetable broth, low sodium 1–2 Tablespoons honey salt and pepper to taste PREPARATION Place a large iron skillet over medium-high heat. Add olive oil and spread all over pan. Add carrots, ginger, cinnamon and nutmeg. Stir well to blend and continue cooking for about 8 minutes. Add broth and cook for 5 more minutes. Add honey, stir and cook until carrots are tender, about 8 more minutes. Sprinkle with salt and pepper to taste. Pour into serving dish. Garnish with extra cinnamon and a dab of honey. Makes 4 servings. |
THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
November 2022
Categories
All
|
RSS Feed
