Eggplant Parmesan

I set out to make Eggplant Parmesan and was very happy with the results!
I coated the eggplant in panko and baked it in the oven, traditionally it is fried but this way its a lot healthier.
I added mushrooms and roasted rep pepper to the recipe, just to increase the veggie content, and I omited the ricotta cheese, because my husband is not a big fan.

Eggplant Parmesan <--link to recipe

looks fried, but NOT :)

layering the toppings

cheesy yumminess

MMMM MUESLI

After trying muesli on our fall cruise and at Richtree Marketplace, I am hooked. It a good breakfast for the warmer weather that will soon be upon us. You make it the night before so that the oats soak and eat it cold.

Bircher Muesli:

2c. rolled oats (the old fashion kind, not instant)

1/4c. ground flaxseed (opt.)

1/2c. raisins or cranberries

another handful of other chopped dried fruit in your pantry

1/4c. sunflower seeds

1/4c. any other nuts you desire

1/2 shredded apple per portion, washed and unpeeled

cinnamon

Add all the dry ingredients in tupperware or jar. This mixture will keep for up to two months in an airtight container. The night before measure out 1/3c serving with 1/2 shredded apple (that is for one person), add milk to cover and about 2tsbp plain yogurt or Greek yogurt. Put in the refrigerator overnight. In the morning add cinnamon, and more milk or yogurt if mixture too dry.You can also add fresh berries (or frozen berries the night before) or 1/2 a banana. Experimenting is great, with different nuts and fruit :)



Asparagus Pesto

Oh Asparagus, how I love that you are in season!

I am also a huge PESTO fan, I put it on everything: in my sandwiches, pasta, rice

Spring time calls for asparagus because you guessed it...it's in season! I was looking for asparagus recipes and stumbled on this one, where you make a pesto out of asparagus. What a perfect combination.

This is the link to the recipe, it has great step by step pictures (or you can just look at my pics ;):
http://simplyrecipes.com/recipes/asparagus_pesto_with_pasta/

A very productive stove-top.. love it when it looks like this!



I saved the tips of the asparagus as a garnish with some sauteed mushrooms & asiago cheese

I paired it along with broiled herbed sole and garlic bread

Great Spring Salads

BROCCOLI   BACON   SALAD

Picture by Laura Rebecca

I love to make this salad for pot-lucks and family gatherings! Quick and easy to make:
Ingredients:
1 clove garlic, crushed
1/4c. EACH reduced fat mayo and sour cream
4c. finely chopped broccoli crowns
1 red and yellow pepper, finely chopped (optional but it adds color)
1c. cucumber, finely chopped (optional)
3 slices cooked bacon, crumbled
3 Tbsp. dried cranberries
salt & pepper to taste

1. Chop veggies, add mayo, sour cream, bacon, cranberries, salt, pepper and garlic.
2. Mix until uniform
     serves: about 6 ppl

CRANBERRY APRICOT ALMOND COUSCOUS

3/4c. couscous
1/2c. dried apricots, thinly sliced
1/4c. dried cranberries
1tsp cinnamon
1/4c. all spice
1/2 orange zested
1c. chicken stock
1/2c. orange juice
2Tbsp. olive oil
1tsp sea salt
1/2c. slivered almonds, toasted
1/3c. green onions
1/4c. chopped fresh herbs (cilantro, mint and parsley)
1/2c. crumbled feta

1. Combine couscous, apricots and spices in large bowl; set aside
2. Combine liquids, oil and sea salt; bring to boil
3. Add boiling water to couscous, cover immediately and let stand 5min until liquids absorb.
3. Fluff couscous with fork, add almonds, green onions, and fresh herbs; season with salt & pepper to taste
4. Garnish with feta cheese; if to dry add olive oil or lemon juice

CARROT CRANBERRY SALAD

Pictures by Olya Drozd, thanks for the recipe!

depending on how big you want your salad:
2-4 shredded carrots
1/4-1/2c. cranberries
1/4-1/2c. chopped walnuts
1/4-1/2c. plain yogurt
1/4-1/2tsp cinnamon
1-2Tbsp lemon juice
salt and pepper to taste
honey- if you want some sweetnes
garlic- if you want it more savoury

Add all ingredients together until uniform!

Vegetarian Mexican Lasagna

Lately I have been turned off by meat and feel like I have been turning to more vegetarian options. I like to call myself a flexitarain...one who is a semi-vegetarian, but includes less meat than a typical diet, eating meat occasionally (brought to you by wikipedia ;) So I came up with this recipe:

VEGGIE MEXICAN LASAGNA

Ingredients:

1/2 of each: red, yellow and green bell pepper, cut into strips

1/2 red onion, cut into strips

1c. mushrooms, sliced

1c. zucchini, halved and cut into strips

1 can dk kidney beans

1 can 10oz tomato sauce (save 1/4c for bottom of casserole)

1/2c. salsa

2c. fresh spinach, cut thinly

1-2c. shredded cheddar cheese

chopped cilantro and parsley

salt & pepper to taste, if you want some heat add cayene pepper

sm. corn tortillas 6-12, depending how large of a portion you want

Directions:

1. Saute bell peppers, onions, and mushrooms until soft

2. Add beans, tomato sauce, and salsa bring mixture to simmer

3. Add spinach until wilted, and herbs & spices

4. I used a round casserole dish so I only needed one tortilla per layer, may use 9x13'' dish-->use 3 tortillas spread out per layer (don't forget to double the veggies then!)

5. Pour the reserved tomato sauce on bottom of casserole. Layer your ingredients: tortilla, then veggie & bean mixture, then cheese: REPEAT, ending with veggie & bean mixture. I do not add the cheese ontop until the last 5min of baking, that way your cheese is nice and melted and not hard and chewy!

6. Put casserole uncovered into a preheated oven 350F for 20min, add some cheese ontop and let bake for 5 more min. Let cool 5-10min before serving. Goes great with cilantro and lime rice :)

veggie and bean mixture

layer the ingredients

casserole right before the oven



PANINIs

I LOVE PANINI SANDWICHES....the options are endless, and its such ooey-gooey goodness!

My beloved Panini Grill (Cuisinart)

The important parts of a Panini sandwich:

1. good crusty bread: ciabatta, foccacia, french loaf

2. the spread: pesto mayo, chipotle mayo, hummus, eggplant relish, tomato sauce

3. the moisture from: roasted red pepper, tomatoes, artichoke

and of course the meat & cheese:

anything your lil' heart desires:

herbed turkey breast, grilled chicken breast, pastrami, salami, smoke Montreal beef,

vegetarian options: grilled zucchini, pepper, onions, mushroom, eggplant

cheeses: provolone, mozzarela, aged cheddar, brie, asiago...basically anything that melts!

Layer that up...PREGO (as they would say in Italy)....lunch is served!!

I have also done a breakfast panini:

Natural peanut butter, jelly, and banana.....what more do you need??

Fish en Papillote

Okay, so its a fancy way of saying: Steam fish in parchment paper :)

Putting it in the parchment paper allows the fish to steam in its own juices, and absorb whatever herbs and spices that have been added. I bought parchment packets, making it easy to wrap up!

(You can get similar results by making packets from foil).

I used a recipe that made a sauce from mushrooms, tomatoes, and wine. They use heavy cream, however I never use heavy cream in anything. Here is a tip: you can get the same results by mixing 1c. milk with 1/4c. flour!! Just whisk the two together until you have a uniform mixture. This version is a lot healthier and without all the fat!

Right before being wrapped up and put in the oven.

Finished product. Goes well with steamed rice

Finally, here is the link to the recipe:
http://www.cooks.com/rec/view/0,1817,155183-247199,00.html
**I also skipped the butter, and sauteed my veggies in olive oil...another heart healthy habit.