Thoughts of an ETSwatch

Eggplant Rollatini

Posted in Recipes by etswatch on 11/06/2010
  • Nonstick olive oil spray
  • All purpose flour
  • 4 large eggs, beaten to blend
  • 3 1/2 cups fresh breadcrumbs made from crustless French bread
  • 2 2/3 cups grated Parmesan cheese (about 8 ounces)
  • 18 1/4- to 1/3-inch-thick lengthwise eggplant slices (from 2 medium)
  • 3 cups (packed) coarsely grated whole-milk mozzarella cheese (about 12 ounces)
  • 1 1/4 cups ricotta cheese (preferably whole-milk)
  • 3/4 cup chopped fresh basil leaves
  • 3 cups purchased marinara sauce

Preheat oven to 350°F. Spray 3 baking sheets and one 13x9x2-inch glass baking dish with nonstick spray. Place flour in 1 wide shallow bowl, eggs in second bowl, and breadcrumbs mixed with 1 cup Parmesan cheese in another. Sprinkle each eggplant slice with salt and pepper. Coat each slice with flour, then beaten egg, and finally breadcrumb mixture. Arrange eggplant slices in single layer on prepared sheets. Bake eggplant in batches until coating is golden, turning after 15 minutes, about 30 minutes total. Cool on sheets.

Mix mozzarella cheese, ricotta cheese, basil, and 1 cup Parmesan cheese in medium bowl. Season filling with salt and pepper. Divide filling among eggplant slices (about 3 tablespoons per slice); spread evenly. Starting at 1 short end, roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, in prepared baking dish. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 350°F. Spoon marinara sauce over rolls; sprinkle with remaining 2/3 cup Parmesan cheese. Bake uncovered until rollatini are heated through and mozzarella cheese melts, about 30 minutes.

Zucchini Lasagna

Posted in Recipes by etswatch on 08/25/2010

Ingredients

Olive oil, for baking dish
8 ounces reduced-fat cream cheese, room temperature
1 container (15 ounces) part-skim ricotta cheese
Coarse salt and ground pepper
2 medium zucchini, (8 ounces each) halved lengthwise, then sliced thinly crosswise
1 garlic clove, minced
2 teaspoons dried oregano
6 no-boil lasagna noodles
2 ounces shredded (1/2 cup) part-skim mozzarella cheese

Directions

  • Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish; set aside.
  • In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper. In another medium bowl, combine zucchini, garlic, and oregano; season with salt and pepper, and toss to combine.
  • Spread 1/3 zucchini mixture in prepared baking dish; top with two lasagna noodles, then 1/3 ricotta mixture. Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, finishing with the ricotta mixture. Sprinkle with mozzarella.
  • Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30 to 35 minutes. Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving.

Heirloom Tomato & Spaghetti Strata

Posted in Recipes by etswatch on 08/11/2010

A great way to use up in-season tomatoes, extra eggs and leftover spaghetti.

Serves 9-10
  • 8 eggs, beaten
  • 4 strips crumbled, cooked bacon
  • 3 1/3 cups cooked spaghetti
  • 1 cup small heirloom tomatoes
  • 1/2 cup basil, chopped
  • 1/4 cup grated Parmesan
  • pinches freshly ground black pepper
  1. Preheat oven to 425.
  2. Grease an 8×8 pan.
  3. In a small bowl, stir together eggs, pepper, basil, cheese, bacon, and tomatoes.
  4. Place the spaghetti in the pan, pour the egg mixture over the pasta.
  5. Bake for 30 minutes. Cut into slices and serve hot.

Heirloom Tomato and Corn Pie with Biscuit Crust

Posted in Recipes by etswatch on 08/11/2010

This is originally a Gourmet.com recipe. I like to use homemade mayonnaise and lots of fresh, local vegetables. I also don’t understand why everyone (Gourmet included) wants you to use plastic wrap to roll out your dough – I say go with wax paper instead.

SERVES 6

Pie crust:

    2 cups all purpose flour
    1 tablespoon baking powder
    3/4 teaspoons salt
    6 ounces unsalted butter
    3/4 cups whole milk

Pie filling:

    2 pounds heirloom tomatoes
    1 1/2 cup corn
    1 egg yolk
    3/4 cups olive oil
    1 teaspoon lemon juice
    1 teaspoon dijon mustard
    2 tablespoons lemon juice
    2 tablespoons fresh chopped basil
    1 teaspoon fresh chopped cheese
    1/4 teaspoon black pepper
    1 cup grated cheddar cheese

  1. Whisk together flour, salt, and baking soda in a large bowl.
  2. Cut butter into 1 inch cubes and add to flour mixture, combining with your fingers to make a coarse meal.
  3. Gradually add whole milk to flour mixture, turning over with hands, until it is well mixed.
  4. Form a large ball with the dough, and then separate out into two halves.
  5. Place one half on a sheet of wax paper. Cover with another sheet of wax paper, and roll out into 12 inch circle.
  6. Repeat with other half and set aside.
  7. Lightly oil a 9 inch pie dish, and add one of the dough circles to the bottom of it.
  8. Wash, blanch, and peel the skin from the tomatoes. Slice tomatoes to desired thickness and place as first layer in the pie.
  9. Shuck the corn and cut corn off of the cob. Put the corn in a bowl, and set a bowl of water next to it. Dip your hand in the bowl of water, then run it through the corn to remove the silk (it will stick to your hand). Repeat as necessary to remove as much corn silk as possible. Add half of the corn to the pie over the tomatoes.
  10. Add half of the fresh basil and half of the chives.
  11. Repeat layer of tomatoes, corn, and herbs. Season with salt and pepper to taste.
  12. Add half of the cheddar cheese.
  13. Make the mayonnaise: to do this, whisk the egg yolk, mustard, and 1 tsp lemon juice together in a bowl. Then, very slowly and gradually drizzle the 3/4 cup olive oil into the bowl, while whisking, to create a good emulsion. Once you start getting the correct texture, you can add the oil slightly faster. When all the oil is added, whisk in the remaining 2 tbsp of lemon juice.
  14. Pour mayonnaise over top of the pie, spread evenly.
  15. Add second half of cheddar cheese.
  16. Take second dough circle and place over top of the pie. Make 4 vents in the top of the dough, and brush with melted butter.
  17. Bake in the oven at 400 F for 30-35 minutes, or until golden brown. Allow to rest for 5-10 minutes.

Enjoy as a side, an appetizer, a vegetarian main course, or however you so desire.

Heirloom Tomato Gratin

Posted in Recipes by etswatch on 08/08/2010

The tomato’s sweetness intensifies when baked in creamy layers of caramelized onions and garlic. The breadcrumbs seasoned with thyme along with the Parmigiano-Reggiano cheese will melt together and brown to create a crispy topping. Have on hand some hunks of crusty bread to sop up the luscious juices.

3 pounds ripe heirloom tomatoes, cut 1/3-inch slices
sea salt
extra virgin olive oil
1 large sweet onion, finely chopped
2 cups whole wheat breadcrumbs
1 tablespoon minced garlic
2 teaspoons honey
freshly ground black pepper
3 teaspoons fresh thyme leaves, chopped
1 cup freshly grated Parmigiano-Reggiano cheese

  • Generously sprinkle tomatoes with salt and let drain in a colander.
  • Preheat the oven to 350 degrees F. Grease a shallow baking dish with extra-virgin olive oil.
  • Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook for about five minutes or until onions are translucent, not brown. Sprinkle with salt, pepper, and 1-1/2 teaspoons thyme.
  • Combine the tomatoes, honey, and black pepper in a large bowl.
  • Add half of the onion mixture to the bottom of the baking dish and spread in a even layer. Layer half the tomatoes overlap the tomato slices to fit. Season with freshly ground black pepper and add the rest of the onion mixture, another overlapping layer of tomatoes, and freshly ground black pepper
  • In a medium bowl, mix together bread crumbs, 2 tablespoons olive oil, 1-1/2 teaspoons thyme, cheese, salt and pepper. Mix until all crumbs are moistened. Sprinkle breadcrumb mixture evenly on top of gratin.

Bake for 35 to 40 minutes until crumbs are golden and tomatoes are bubbly. Serve warm or at room temperature.

Terrific Turkey Meatloaf

Posted in Recipes by etswatch on 02/26/2010

Ingredients

  • 16 oz ground turkey, 93% lean
  • 1 cup red peppers, chopped
  • 1/2 medium-sized onion
  • 1/4 cup Parmesan Cheese, grated
  • 2 tsp worcestershire sauce
  • 1 tsp paprika
  • 1 tsp pepper, red or cayenne
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • Dash of salt
  • 1 tbsp low carb, reduced sugar tomato ketchup (optional)
  • 1 large egg
  • 1 tsp black pepper
  • Directions

    You will need a large bowl to mix your ingredients in and a small loaf pan to cook it in. I use the disposable aluminum pans for easy portion control and a quick clean up afterwards.
    Strat by placing the ground turkey, onions and peppers in the bowl.
    I add my spices which include paprika, cayenne pepper, garlic powder, onion powder, a dash of salt and ground black pepper.
    Add the worcestershire sauce and one egg and work the spices through the meat mixture with your hands or a large spoon or fork. Add your grated parmesan cheese. This adds flavor and removes the excess moisture from your meat. The amount of parmesan you add depends on how moist or dry your meat mixture looks and feels. You should be able to form a patty or loaf without the mixture coming apart. If the the mixture is still too wet add more grated parmesan.
    Then add the meat to the loaf pan and pat down into a loaf. Place your loaf pan on a baking sheet and place in a 350 degree oven for approximately 35-45 minutes.
    You will able to tell the meatloaf is done by the color and you will see the clear juices bubbling around the edges of the meatloaf.
    During the last 5 minutes of cooking you can glaze the top of your meatloaf with the ketchup if desired.

    Bacon-Wrapped Trout with Rosemary

    Posted in Recipes by etswatch on 02/02/2010

    INGREDIENTS:
    1 (10- to 12-oz) whole trout, cleaned
    2 (4- to 5-inch) fresh rosemary sprigs
    3 bacon slices
    3 (1/8-inch-thick) lemon slices

    DIRECTIONS:

    • Preheat broiler.
    • Put fish in a shallow baking pan (1 inch deep) or a large heavy ovenproof skillet, then pat dry and season cavity with salt and pepper. Put rosemary inside cavity and season outside of fish with salt and pepper, then wrap bacon slices around fish.
    • Broil fish 5 to 7 inches from heat until skin of fish and bacon are crisp, about 5 minutes. Turn fish over gently with a spatula and broil 2 minutes more. Add lemon slices to pan in 1 layer alongside fish and continue to broil until fish is just cooked through and rest of bacon is crisp, 2 1/2 to 3 minutes more.

    Apricot Chicken

    Posted in Recipes by etswatch on 02/02/2010

    This quickly prepared chicken dish of jam, soup mix and bottled salad dressing will surprise you with its intricate melding of flavors. I normally serve this on a bed of rice with steamed asparagus.

    Ready in 1 hr 30 min, servers 6

    INGREDIENTS:

    6 skinless, boneless chicken breast halves
    1 1/2 (1 ounce) packages dry onion soup mix
    1 (10 fluid ounce) bottle Russian-style salad dressing
    1 cup apricot preserves

    DIRECTIONS:

    • Preheat oven to 350 degrees F (175 degrees C).
    • Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
    • Cover dish and bake for 1 hour in preheated oven.

    Amount Per Serving:
    Calories: 456
    Total fat: 13.8g
    Cholesterol: 68mg
    Sodium: 1134mg
    Total Carbs: 55.7g
    Protein: 28.5g

    A tasty twist is to pound the chicken till very thin, ballottine or paillard. Put a spoon full of stuffing, home made or Stove top, on top of the chicken and roll up. Place these in the casserole dish and cover with mixture. Bake at 375 for 45 minutes.

    Pineapple Zucchini Bread

    Posted in Recipes by etswatch on 08/29/2009

    INGREDIENTS:
    1 cup packed brown sugar
    1/2 cup margarine, softened
    1 cup grated zucchini
    1 (8 ounce) can crushed pineapple with juice
    2 eggs
    2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1/4 teaspoon salt
    1/4 teaspoon ground allspice
    1/2 cup chopped walnuts
    1/2 cup confectioners’ sugar
    1 teaspoon corn syrup
    1/4 teaspoon ground cinnamon

    DIRECTIONS:
    1. Heat oven to 350 degrees F (175 degrees C). Grease and flour bottom only of a 9×5 inch loaf pan.
    2. In large bowl, cream brown sugar and margarine until light and fluffy. Reserve 1 tablespoon pineapple juice. Stir in pineapple, zucchini, and eggs. Add flour, baking soda, cinnamon, salt, and allspice; blend well. Fold in nuts. Spread evenly in prepared pan.
    3. Bake for 60 to 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, and then remove from pan.
    3. To Make Glaze: Combine confectioners’ sugar, reserved pineapple juice, corn syrup and 1/4 teaspoon ground cinnamon. Mix until smooth, and spoon over warm loaf. Cool completely on wire rack. Wrap and store in refrigerator.

    Zucchini Bread

    Posted in Recipes by etswatch on 08/29/2009

    INGREDIENTS:
    2 cups all-purpose flour
    3/4 teaspoon baking powder
    3/4 teaspoon baking soda
    3/4 teaspoon salt
    3/4 teaspoon ground cinnamon
    3 eggs
    1 cup white sugar
    2/3 cup vegetable oil
    1 1/3 cups grated zucchini
    3/4 teaspoon lemon extract
    2/3 cup chopped pecans

    DIRECTIONS:
    1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan. Sift together flour, baking soda, baking powder, salt and cinnamon.
    2. In a large bowl, beat eggs with sugar for 10 minutes. Gradually add oil and beat for two more minutes. Mix in lemon extract, zucchini and pecans. Fold in flour mixture until evenly moistened; do not overmix. Pour batter into prepared pan.
    3. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.