Tag: recipes

Eggplant Parmesan

Ingredients

1 large firm eggplant
Salt
1/2 cup all-purpose flour
2 eggs, beaten or egg substitute equivalent
1/2 cup dry bread crumbs
8 oz. package mozzarella cheese slices
24 oz. jar spaghetti sauce
1/2 tsp. dried oregano
1/2 cup grated Parmesan cheese

Directions

Preheat oven to 350 degrees. Peel eggplant and cut cross-wise into one-half inch rounds. Salt eggplant slices on both sides and let sit for 20 minutes. Rinse off bitter juices and pat dry with paper towel. Sprinkle half of flour, eggs, and bread crumbs into three separate plates. Dip eggplant slices progressively in flour, eggs, and then bread crumbs. Add more of these ingredients as needed until all eggplant slices are coated.

Arrange eggplant rounds in greased baking pan and bake until fork goes through and slices are tender, about 15 minutes. Flip over halfway through cooking time. Remove from oven when done.

Spread thin layer of spaghetti sauce on bottom of greased 9x13x2 inch baking dish. Arrange half of eggplant slices over sauce, then cover with half of mozzarella cheese slices. Add another layer of sauce, eggplant, and mozzarella. Top with remaining sauce. Sprinkle with oregano and Parmesan cheese. Bake until heated through and bubbly, about 20 minutes. Serves 6 to 8.

Tuna Spaghetti Salad

Ingredients

8 oz. box spaghetti
(2) 12 oz. cans solid white tuna in water, drained and flaked
14.5 oz. can petite diced tomatoes, drained
4 oz. jar diced pimento, drained
1 cup celery, chopped
1 cup pitted black olives, chopped
1 cup sweet onion, chopped
3/4 cup mayonnaise or more as needed
4 tsp. lemon juice
Bunch of fresh parsley

Directions

Cook spaghetti according to package directions. Drain and place in bowl. Cut into shorter pieces. In a separate large bowl, add the rest of ingredients except for parsley and toss lightly. Mix in spaghetti. Cover and refrigerate until ready to serve. Spoon into a serving bowl and garnish with parsley sprigs. Serve cold. Makes 4 to 6 servings.

Zucchini Quiche

Ingredients

1 large onion, chopped
½ cup vegetable oil
½ cup grated Parmesan cheese
4 eggs, beaten
1 Tbsp. chopped fresh parsley
3 cups zucchini, peeled and grated
1 cup biscuit mix
4 oz. shredded cheddar cheese
¼ cup egg substitute

Directions

Preheat oven to 350 degrees. Mix together the first five ingredients in a large bowl. Add the zucchini, biscuit mix, cheddar cheese, and egg substitute. Stir to blend. Spray two 9-inch pie dishes with cooking spray. Pour mixture into pie plates, dividing evenly. Bake for 40 minutes or until golden brown and center is cooked through. Serves 6.

Caribbean Rice With Pigeon Peas

Ingredients

2 cups long grain rice
13.5 oz. can coconut milk
1 cup chopped green onions
15.5 oz can Goya dry pigeon peas (find near canned beans)
2 Tbsp. butter

Directions

Drain and rinse peas, saving juice. Combine coconut milk, juice from peas, and enough water to make 4 cups of liquid. Pour into saucepan. Add rice and simmer covered, stirring occasionally, until most of the liquid is absorbed. Mix in green onions, pigeon peas, and butter. Add salt to taste. Serves 6 to 8.

Rosemary Red Potatoes

Ingredients

3 lb. bag of petite red potatoes
1 Tbsp. fresh chopped garlic
1 large onion, sliced
0.75 oz. package fresh rosemary, stemmed and chopped
Olive Oil

Directions

Preheat oven to 400 degrees. Clean half of potatoes and cut into quarters. Store the rest for another use. Put the cut potatoes into a large bowl. Mix in garlic, onions and rosemary. Add enough olive oil to moisten. Spread onto greased 9x13x2 inch baking sheet. Bake on the next up-from-bottom rack for 30 to 45 minutes or until potatoes are browned and fork-tender. Serves 4.

Wild Rice, Barley and Mushroom Casserole

Ingredients

1/2 cup unsalted butter
1 medium onion, chopped
8 oz. wild rice
2 Tbsp. pearl barley
28 oz. beef broth
1/4 tsp. dried thyme
8 oz. sliced mushrooms

Directions

Melt ¼ cup butter in 2 quart microwave casserole on high. Add onion and cook uncovered on high until soft, about 1 minute. Add rice, barley, beef broth, and thyme. Cover tightly and cook on high for 25 minutes. Stir and cook on medium setting for about 40 minutes, or until most liquid is absorbed.

Melt remaining ¼ cup butter in shallow 10 inch microwave dish on high. Add mushrooms. Cook uncovered on high until mushrooms are tender, about 4 to 5 minutes. Stir mushrooms into cooked rice and barley mixture. Serves 6.

Pumpkin Mousse

Ingredients

1-1/2 cups fat free milk
1 oz. package sugar free instant butterscotch pudding mix
½ cup canned pumpkin
½ tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice
½ cup fat free whipped topping
1/4 tsp. freshly grated nutmeg

Directions

Whisk milk and pudding mix in large bowl for two minutes. Set aside. In another bowl, combine the pumpkin, cinnamon, ginger, and allspice. Add to the pudding mixture. Gently fold in whipped topping until blended. Spoon into individual dessert cups. Sprinkle nutmeg on top. Refrigerate until ready to serve. Serves 4 to 6.

Turkey Tetrazzini

Ingredients

16 oz. spaghetti or vermicelli
2 cups cooked roast turkey or 8 oz. package Perdue carved turkey breast
2 Tbsp. olive oil
1 chopped onion
1 chopped green pepper
12 oz. sliced fresh mushrooms
10.5 oz. can Healthy Choice cream of mushroom soup
12 oz. package frozen mixed vegetables
4 oz. jar diced pimento, drained
1 cup shredded cheddar cheese
¼ cup dry white wine
1 Tbsp. Worcestershire sauce
½ cup grated Parmesan cheese
Paprika

Directions

Preheat oven to 375 degrees. Cook pasta according to package directions, drain, and set aside.

In a large skillet, heat oil. Sauté onion, green pepper, and mushrooms until wilted. Meanwhile, cut turkey into bite-size pieces and put into a large bowl along with cooked spaghetti. Mix in onion, green pepper, and mushrooms, plus mushroom soup, mixed vegetables, pimento, cheddar cheese, white wine, and Worcestershire sauce. Mix well to blend.

Pour mixture into greased 10x14x2 inch baking dish. Sprinkle Parmesan cheese and paprika on top. Bake for 25 minutes, or until heated through. Serves 6 to 8.

 

Cooking Class

My husband and I have always enjoyed taking cooking classes together. This time, we brought our grown children along. They were visiting for Thanksgiving weekend and we thought it would be a fun experience.

Here’s a recap of the weekend up until then: We enjoyed our traditional turkey dinner on Thanksgiving Day, followed by an evening of TV viewing wherein the ladies watched the Hallmark Channel and the guys watched sports. Friday morning, we ate breakfast out and then headed to Westfield Mall to shop at Dillards. Lunch followed at the Red Robin. Then we saw The Hunger Games: Mockingjay, Part 1. It kept your interest although the movie dragged out with too many close-ups. That evening, we ate out at J. Alexander. Saturday, my daughter and I indulged ourselves in nail treatments at the salon. Then we all took a walk at Volunteer Park on Sunrise Blvd.

Volunteer Park

Saturday at 6:30 found us at Aprons Cooking School inside our local Publix. If you have one near you, by all means go take a class. But bring an appetite. You’ll come away stuffed from all the delicious dishes you get to taste. You can choose either a Demo class, where you get to watch the chefs; or a Hands-On class where you do the work. I prefer the former at this stage in my life.

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Chefs Maggie and Wes poured us each a welcome drink, a Pinot Grigio. I liked this light white wine. Oh, did I tell you the title for tonight’s adventure? The class was called “Girl’s Night Out.” I called up in advance to make sure guys could attend. I told our family during the drive over. The guys took it in with a sense of humor. No matter; one of the chefs was male, and it was a small class so the title really didn’t matter.

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We began the night with a Walnut and Brie Strudel with Cranberry and Florida Citrus Jam. The strudel pieces looked like egg rolls, but they were lip-smacking good! This was my favorite of the evening and it was served with a Sauvignon Blanc wine.

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Next came crispy fried crab fritters, with the crab on the side for people allergic to seafood. “A slice and a slice equals a dice,” said the chefs as they demonstrated techniques. Served with an avocado remoulade, it hit the spot. Another winner. I liked the Chardonnay served with this dish.

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The entrée was a Caesar roasted swordfish with citrus roasted asparagus and a scoop of an orzo mixture on the side. A parmesan crisp added a decorative touch. Swordfish is a meaty variety with a fishy taste. I was surprised when the chefs said that tilapia, one of my favorites, has little nutritional value compared to other fish. Think I’ll stick with salmon. A different Chardonnay accompanied the seafood.

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Finally, for dessert we had red velvet cupcakes topped with cassis cream cheese. These melted in the mouth and so did the warm frosting. They’re unlike anything you’d buy in the store and are like a dessert from a gourmet restaurant, including the presentation. However, the ruby port wine served with this sweet was too strong for our taste.

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All in all, we had a great time and walked away a few pounds heavier and with a packet of recipes to try at home.

 

 

Jambalaya

The original inspiration for this recipe came from a cooking class I’d attended in New Orleans. Over the years, I’ve modified the recipe, preferring easy ingredients and preparation. So here is the Lazy Cook’s Jambalaya.

The Lazy Cook’s Jambalaya

2 Tbsp. oil
9 oz. package Perdue Short Cuts Original Roasted Chicken Breast
2-11 oz. packages Hebrew National reduced-fat beef franks
2-8 oz. containers fresh diced onions
2-8 oz. containers Trinity Mix (chopped fresh green pepper, celery, onions)
1 Tbsp. chopped fresh basil
1 Tbsp. chopped garlic
3 cups low-sodium chicken broth
2 cups uncooked jasmine rice
1 bunch green onions, chopped
8 oz. diced fresh tomatoes
1 cup fresh parsley, chopped

Cut up the chicken and hot dogs into bite-sized pieces. Set aside in different bowls. Assemble the other ingredients.

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In a soup pot, sauté the franks in oil for flavor and then remove to bowl.

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Next add diced onions, Trinity Mix, basil and garlic to pot and sauté until tender.

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Return franks to pot along with chicken, tomatoes and green onions. Add broth and bring to a boil. Add rice, cover, and simmer for 30 minutes or until most liquid is absorbed.

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Mix in parsley and serve. Makes 6 servings.

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Add a fancy garnish if you wish. Serve with a side salad.