Baked Crispy Eggplant

This weekend I cooked my baked crispy eggplant and again it was a hit with the family. It all started when my youngest one said “I don’s like eggplants” and to which I replied “Yes, you do!”, and yes, after eating this baked crispy eggplant he couldn’t deny that they were delicious.

You can eat them with a yogurt dipping sauce or with a good marinara sauce, or just by itself… Ingredients:

Ingredients:

  • 1 Eggplant
  • ½  cup of Panko
  • ½  cup of Bread Crumbs
  • ¼  cup of parmesan cheese
  • ½  tsp garlic powder
  • ¼  cup of parmesan cheese
  • ½  tsp garlic powder
  • 1  tsp dry oregano
  • ¼ tsp cayenne pepper
  • 2 eggs

Step 1:

Set your oven to 400º.  Cut the eggplant in 1-inch rounds and sprinkle with a little bit of salt. Let it sit for about 10 minutes until you can see the water that forms on top of the eggplant, pat dry and do the same with the other side.

Step 2

Mix the dry ingredients in a bowl.  Beat the eggs in a separate bowl.

Step 3

Dip the eggplant round in the eggs and then in the bread crumbs/panko bowl until it is totally covered.  Put them in a lightly greased baking sheet.

Step 4

Bake for 15-minutes and flip them and continue to bake for another 15-minutes. Voila. You are done. Enjoy.

Beef Stew (Instant Pot) version

recipe follows….

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Yesterday was one of those days in which we walk through the door we want to keep walking until we hit the cough (or bed). Yes, we all know those days in which last-minute errands, last-minute emergencies, school functions, and late work meetings can take a toll on us and yes, we do have a family to feed.  So what we do? We dust off the Instant Pot!. I am very particular towards what to cook in the Instant Pot and I stick to stews and soups most of the time (with very happy results). Below is our last-minute-thank-God-we-own-a-Instant-Pot beef stew.

Ingredients:

  • 1 lbs of stew meat (cut in equal cubes)
  • 2 tbsp of flour (to coat the meet)
  • 1 medium onion
  • 4 cloves of garlic
  • 2 cups of green beans
  • 1 1/2 cup of carrots
  • 1/4 cup of parsley and cilantro
  • 4 basil leaves (fresh)
  • 1 1.2 tbsp of olive oil
  • 1/4 cup of red wine
  • 5 cups of beef stock
  • 1 tsp of oregano
  • 1 tsp of turmeric
  • 1/2 tsp of rosemary
  • 1/2 tsp of thyme
  • salt and pepper

Put the Instant Pot in the sautee setting and add the olive oil.  Coat the meat with the flour and once the pot is hot add the meat and brown it on all sides.  Once it is browned (5 minutes), remove the meat and add ¼ cup of wine and about 1 tbsp of water in order to get the flavor of the drippings of the meat.  Add the onions and let them cook for 3 minutes, add the garlic and let it cook for 1 minute, add the carrots and let it cook for 3 minutes.

We now assemble the pot by adding the meat back into the pot, with the green beans, and all the spices and the herbs (parsley, basil, and cilantro).  Close the vent and let it cook in the stew/meat setting or pressure cooking setting for 25 minutes. After it is done, let the pressure self-relieve for 10 minutes and complete the process manually.

Serve over rice and enjoy.  The turmeric gives it that beautiful bright color and it is delicious! You are very much welcome.

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De-constructed Dinner: an easy, quick, simple, and delicious solution to an un planned dinner

Sometimes, even when you have a weekly meal planner, dinner improvisation happens…  for example, last weekend my husband’s best friend came for the weekend to be with him for my husband’s birthday and after a full weekend of soccer games, late-night talks and dinners out, I found myself on Sunday afternoon without a meal plan and with no time to go to the supermarket, so Monday rolled over and I found myself in the improvisation mode.  I have been there before and when it usually happens, I have a to-go-meal that never fails: The deconstructed dinner.

What are the ingredients? Go to the pantry and open your fridge to find out… that’s right, the intention is to use ingredients that you already have.

In the picture is a clear sample of what I am talking about.  For example that Monday, I had a bag of frozen organic edamame, a can of each organic corn and chickpeas, a ripe avocado and a mixture of organic rice (black rice, quinoa, white rice, and bulgur). 

I cook each “main” ingredient with different spices.  For example, the edamame was cooked with paprika, salt, and pepper, the chickpeas were cooked with turmeric, cumin and cayenne pepper, and the corn with butter, salt, and paprika.  Each ingredient bringing a different flavor to the plate. I usually serve it in a bowl, with rice in the middle and the other ingredients around it. A boiled or fried egg is a nice addition on top with a splash of hot sauce.

I have used virtually every ingredient found in my pantry, fridge or freezer during this unplanned meals, including kale, broccoli, cauliflower, lentils, black beans (or any kind of beans), carrots, tofu, and chicken to mention a few.  The intention is that you can use anything you have and make it healthy, quick, easy and delicious.