Posts Tagged ‘Parmesan cheese

01
Feb
20

Eggplant something or other (moussaka)

I found I did get the basis of this recipe from a WP blog  Mostly Greek Eggplant Mousskasa , Eggplant Moussaka    after a search for eggplant recipes.

The eggplant is my fav meal, and at times better than the chicken or beef or used as a filler with meat.  So here we go.

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I used ground pork instead of beef

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I stuck with the cinnamon spice for the Greek style taste of the tomato sauce

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some canned diced tomato for the suace

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a bit of melomel replaces the wine

process the tomato sauce

salt and let sit for while to draw out some water, test fit in the baking dish

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brush with olive oil, broil till browned, both sides

make the bechamel sauce

into the baking dish

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add the tomato sauce

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top with the bechamel and some grated parmensan, bake.

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after baking, let cool a bit.

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excellent flavor the eggplant, tomato sauce and bechamel compliment each other

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not overly watery or runny, just right, perhaps a glass of wine and a chunk of fresh bread.

 

 

 

 

 

23
Jan
18

thick crust pizza with cheese, greens and herbs

Just a quick pizza with some greens and herbs from the hydroponic garden added at the last few minutes of baking

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09
Feb
17

Seafood and pasta

 

 

A few ingredients cooked and tossed……

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Recent brews, fresh roasted.

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11
Sep
16

stuffed eggplant

Eggplant is one if those ingredients that can replaced meat or augment it. Usually I prepare one type of eggplant recipe most often, sliced , breaded, and fried, or baked. That  method requires preparation. If you follow the salt and drain routine to remove the moisture from the eggplant this is  more prep time. Occasionally viewing cooking shows on TV gave me the idea to change the routine breaded eggplant recipe.

Stuffed eggplant seemed like a straight forward recipe, remove the eggplant interior  from the eggplant, once sliced in half lengthwise, and return it to the shells after being cooked and mixed with stuffing components and baked.

 

img_0836A quick search for Lydia’s stuffed eggplant recipe gave me the starting point for the recipe. Ground chicken thighs would replace the ground beef.  Also I would being using one rather large eggplant.

No breadcrumbs were available so stubborn me, resisting the quick trip to the market to get some, made a quick biscuit recipe. Then when done, further baked  at a low heat to dry it out some what. Finally this was cut to resemble cubes of bread. This biscuit was in the form of one large round biscuit , the dough being pressed into a large diameter cake pan which fit in the microwave/convection oven.

Time wise the stuffing had be be cooled when completed so there was sufficient time to prepare the cubed bread substitute. img_0835

 

The ground chicken was cooked and then added some rice wine, another substitution as I don’t usually have white wine available as an Italian kitchen would. No green bell pepper available either.The Parmesan cheese only measured about 1/2 cup. Now the recipe was coming together, this was along the lines of a meat stuffing one would prepare for a turkey for example.

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Didn’t get any pictures when this was done from the oven but the result did remind me of a stuffing for poultry with a filling meatloaf like texture, the biscuit substitute actually better than bread due to the fact it was denser. Cherry tomatoes (we are fortunate to have a small amount of hydroponic cherry tomatoes available, more on that endeavor to be posted) also rounded out the stuffing and thyme instead of parsley, perhaps that accented the the poultry flavor with the ground chicken thighs.

All in all a good meal and as I am partial to cold meatloaf sandwiches, this meal was better the next day un-reheated.

I’m going to rework this recipe as far as the stuffing combination, rice will be used instead of the bread and it most likely will have a more spicy flair.

http://createtv.com/recipe/meat+stuffed+eggplant

 

 

 

14
May
16

stuffing for breakfast ?

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maybe a new series,  “Keyboard Meals” or “Opening the Kitchen”

a recent email, news letter, from Bon Appetite  cooking without recipes, inspired this dish for first meal of the day.

In your saute pan, which may be a permanent fixture on your stove top,  add diced kale  stems, some garlic and the seasonings of your choice. (Himalayan Sea salt and  pepper medley flakes)

I add butter and/or oil, once the mixture is fragrant, add torn bread, brown and then the kale leaves rough chop.

Plate and garnish with grated Parmesan and dried thyme.

brew up the coffee, and log on ! watch the sun rise, or go to your studio;

YES CHEF !

The original recipe calling for Tempe sounds good I’ll go in that direction soon, but for now, there’s enough on my plate !

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could be considered sort of a a simple salad !

a quick light breakfast that I enjoyed !

Addendum : added fruit as a side dish (not shown)

 

26
Jun
15

Cod Parmesan

Yep, more fish in your (my) diet and use of tomato sauce….

A thawed cod fillet. Breaded.

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Fry the fish in a bit of oil.IMG_8250

Prepare a pan for the oven.

IMG_8252Add the fish topped with Parmesan
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Mushrooms…

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Cheese…

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Sauce….

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Bake…IMG_8259

Boil up some pasta….IMG_8260

Fish is cooked…IMG_8261

Serve over the pasta…IMG_8262

I added a single meat ball !IMG_8263

14
Sep
14

eggplant appetizers (Broiled Eggplant with Crunchy Parmesan Crust)

Not from my garden, but eggplant Diane brought home from her sister’s. Long, thin and white, looked up a recipe for these.

Broiled Eggplant with Crunchy Parmesan Crust

http://openhandsfarm.wordpress.com/recipes-2/eggplant-recipes/

Bread with a mixture of bread crumbs and grated Parmesan cheese coating the eggplant with mayonnaise first.

Pan out , broil, flip, broil.

Over the years I’ve developed a taste for eggplant, of course the fresher the better.

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Very good, when Diane asked for a taste later, “sorry all gone”, that good!




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