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Vegetarian

Skinny Eggplant Parmesan

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Skinny Eggplant Parmesan

An excellent recipe from Sheena over at culinary tuesdays. Certainly a very busy woman by the sounds of it 🙂 Thanks Sheena!
Make my own eggplant parmesan at home and without feeling guilty. For this recipe I used panko for a crispier texture but normal breadcrumbs make an excellent alternative. You can also add a little extra virgin olive oil to make the texture a little crispier. This parmesan is perfect with pasta but if you dont feel like pasta you can rice, roast potatoes or even just a side of salad.

Ingredients

  • I medium Eggplant, sliced into 8 thin slices
  • 1 egg, beaten
  • 1 cup Panko break crumbs
  • 1 Tbsp Italian seasoning
  • 1 Tbsp Grill seasoning
  • Olive Oil Cooking Spray
  • 2.5 cups of pasta sauce; I used Organic Glen Muir chunky tomato
  • 2 oz of shredded part-skim Mozzarella (shred it yourself to get a good melty cheese)
  • 1 Tbsp chopped parsley

Instructions

  1. Preheat Oven to 400 degrees
  2. Prepare a cooling/baking rack over a baking tray; to bake the eggplant
  3. Set up a breading station: 1 dish with egg and 1 dish with panko, Italian & grill seasoning
  4. Dip one slice of eggplant at a time into the egg and then into the panko with seasoning, covering both sides
  5. Place onto the cooling/baking rack; repeat with all 8 slices
  6. Spray the top of the eggplant with a little of the EVOO spray
  7. Bake the eggplant for 5 minutes on each side then remove from oven.
  8. Lower the oven temp to 375 and prepare a 9Ă—13 pan with EVOO spray.
  9. Add 1 cup of glen muir sauce on bottom of the pan,
  10. Place 4 baked eggplants on top of the sauce, then add 1/2 cup of sauce on top of the eggplant.
  11. Stack the next 4 eggplants on top of the bottom layer of eggplants.
  12. Now, add 1 cup of sauce on top, sprinkle cheese on top. (Now you can store in fridge for later in the week or you can bake)
  13. Bake for 40 minutes. ** add an additional 15 minutes to the baking time if you stored in fridge.
  14. Garnish with 1 Tbsp of parsley & Serve.

Baked Cauliflower Gratin

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Baked Cauliflower Gratin


Ingredients

  • 1 large (3 pound) head of fresh cauliflower, cut into florets
  • 5 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 4 cups milk
  • 2 teaspoons salt
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon freshly grated nutmeg
  • 1 1/3 cups grated Gruyere cheese
  • 1/3 cup dry, seasoned breadcrumbs
  • 1/4 teaspoon ground black pepper

Description

  1. Preheat an oven to 375F. Butter a 9-inch by 13-inch baking dish and set it aside. Steam the cauliflower in a large pot of boiling water fitted with a steamer basket for 5 to 7 minutes, until the florets are just tender. Rinse them in cold water, drain, and arrange them in a single layer in the buttered dish.
  2. In a large saucepan over medium heat, melt the butter and whisk in the flour until it forms a smooth paste. Continue whisking, cook for about 2 minutes, and then gradually – 1/3 cup at a time – add the milk. Continue whisking and cook until the sauce is completely heated through, smooth, and thickened. Remove from the heat and season with the salt, thyme, and nutmeg.
  3. Pour 2 cups of the BĂ©chamel sauce over the steamed cauliflower and gently toss the florets to make sure they are thoroughly coated with the sauce. Bake the gratin, uncovered, for 15 minutes. Stir together the grated Gruyere cheese and breadcrumbs and sprinkle them over the gratin. Bake it for an additional 10 to 15 minutes, until the gratin is hot and bubbly and the cheese is melted and browned. Sprinkle the surface of the baked gratin with the ground pepper and serve hot.
  4. This cauliflower gratin recipe makes 8 to 10 servings.

Healthy Stuffed & Baked Tomatoes

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Healthy Baked Stuffed Tomatoes
I know it can be confusing to prepare a meal for dinner guests who are vegetarians. Having that prior notice used to give me panic attacks until I discovered this recipe. The best thing about this dish is the fact that it’s packed with nutrients. That matters when you have guests who count the vitamins and calories in everything.

I just have to say that rice is very filling so I urge you not to eat too much of this at one time. But the dish is lovely as a dinner starter. Try serving it up with other light dishes such as fish (or any seafood dish for that matter) or chicken but never with pasta or mashed potatoes. You don’t want to load your guests up with too many carbohydrates in one meal.

You’re probably in for a treat too because of the Parmesan cheese which doesn’t overwhelm the dish at all. It even gives it a little twist if you find the tomatoes a bit much. Other than this side note, you’re good to go!

Ingredients

  • 1 cup short-grain white rice
  • 6 ripe but firm large tomatoes
  • 4 tablespoons olive oil, plus extra for drizzling
  • Salt and freshly ground black pepper
  • 1 garlic clove, minced
  • 3 tablespoons chopped fresh basil leaves
  • 2 tablespoons chopped fresh Italian parsley leaves
  • 1/4 cup grated Parmesan cheese

Description

  1. Fill up a medium sauce pan with water and add salt. Bring this to a boil and add the rice. Stirring constantly, wait for the rice to cook. It takes about 10 minutes and then you can drain the excess water. Run cold water through the rice and drain as well to set it aside.
  2. Preheat the oven to 350°F. Meanwhile, slice off the tops of the tomatoes about half an inch thick. Set aside the tops. Gently scoop out all the juice, seeds and pulp and place them on a separate bowl. Reserve ¼ cup of the tomato juice-pulp content.
  3. Prepare an 8 x 8 inch thick baking dish and spread olive oil to grease the bottom. Then arrange the hollowed out tomatoes into the baking dish.
  4. In a mixing bowl, throw in the remaining tomato juice-pulp contents with the rice. Mix these before adding the Parmesan cheese, basil, parsley, garlic and olive oil. Combine them well and season with salt and pepper.
  5. Then spoon a mixture of the rice into each tomato and mound them in slightly to make sure the contents are really stuffed inside. When done, sprinkle what’s left of the stuffing mixture at the bottom of the pan and drizzle with olive oil. Place the sliced off tops on the tomato and bake in the oven until rice is heated through, usually about 20 minutes. Best served hot or at room temperature, when necessary.
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