Eggplant Parmesan

Recipe adapted from The Fit Cook

  • 1 medium eggplant, sliced into 1/2-inch rounds 
  • 1 medium tomato 
  • 1/4 cup shredded parmesan cheese (or mozzarella) 
  • 3/4 cup whole grain bread crumbs 
  • 1 tsp dried oregano 
  • 1/4 tsp red pepper flakes 
  • 1 egg 
  • 1 ball smoked mozzarella  
  • salt + pepper 
  • olive oil 

1. Preheat the oven to 375 degrees.

2. Wash the eggplant, then slice it into 1/2-inch rounds. Lay the eggplant on a cutting board and sprinkle with salt. Let the eggplant sit 5 minutes: the salt will draw bitter liquid out of the eggplant. Pat dry with a paper towel. Flip and repeat.

3. Beat the egg in a shallow dish or bowl and set aside. In a separate shallow dish or bowl, whisk together the bread crumbs, oregano, red pepper flakes, 1/2 tsp salt and freshly ground black pepper. Set aside.

4. Heat 2 tbsp olive oil in a large pan over medium-high heat. While the pan comes up to temperature, pat the eggplant dry with a paper. Pass each slice through the egg, then through the bread crumbs. Place the eggplant in the pan and cook for 5 minutes. Drizzle with extra olive oil before flipping them over. Cook the second side another 5 minutes.

5. While the eggplant cooks, slice the mozzarella and wash the tomato, then cut it into 1/4-inch slices. (You can remove the seeds if you want to.)

6. Transfer the eggplant to a baking sheet that has been lined with parchment paper or foil for easy clean-up. Top half of the eggplant slices with 1 slice of mozzarella, then top with another slice of eggplant. Place a slice of tomato over the eggplant, and sprinkle with 1/2 tbsp parmesan or mozzarella cheese. Bake for 15-20 minutes, or until the cheese is golden. Garnish with fresh basil and serve. 

Egg and Potato Scramble

Looking for a quick meal to make on a busy weeknight? Only have a few things in your fridge? Trying whipping up an egg scramble or frittata.  I almost always have eggs, some kind of cheese, and leftover veg or meat to toss in it.  I made this one last night.  My kiddo always loves breakfast food at dinner and I love it because it’s easy to make.

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  • 1/2 red onion, diced
  • 2 c frozen hash browns with peppers and onions (often called Potatoes O’Brien)
  • 6 eggs, whisked with a bit of milk
  • 2 t smoked paprika
  • 2 t garlic powder
  • Several dashes of your favorite hot sauce (I use Tabañero)
  • salt & pepper, to taste
  • 1/2 c shredded cheese
  1. Dice the onion and sauté until soft. (Be sure to use a fairly large, oven-proof skillet.)
  2. Add the frozen hash browns. Spread them out in a single layer in the skillet and let them brown on one side before stirring and flipping to the other side.  Repeat the browning on the 2nd side.
  3. While the onions and hash browns are cooking, whisk together the eggs, milk, spices, and hot sauce.  Set your oven to a high broiler setting as well.
  4. Once the onions and hash browns are done, push them to one side of the pan and pour in your eggs.  Slowly scramble them until they are almost set to your liking.
  5. Then mix them together with the onions and hashbrowns until the eggs are cooked to your liking.
  6. Sprinkle the cheese on top of the scramble and put under your broiler until the cheesy is melted and bubbly
  7. Serve with extra hot sauce on the side and enjoy!

Serves 3. (2 eggs/person)

Orange Chicken Meatballs

from: Life Made Simple

meatball.png

My 6 year old is like most others – a picky eater. He has never, EVER liked pasta (seriously? Did they switch babies on me at the hospital?), would live off of pb&j sammies if I’d let him, and has recently started having hunger attacks at 8:07pm every night.

However, one of his favorite things in the world to eat is Chinese Orange Chicken. Yep. You heard me. SPICY Orange Chicken. Again, if he could eat it every day, he would.

So, when I found this variation, I asked him if he’d like me to make it. He said, “Yeah! Sure! That’ll be good!”

I was unsure. I’ve tried variations on other things he likes and it goes over like a lead weight.

Much to my surprise, he did love it, and wanted seconds! He is also currently eating Round 3 as an after-school snack.

For the meatballs

  • ¼ c. milk
  • ½ c. panko breadcrumbs
  • 
1½ lb. ground chicken
  • 1 egg, lightly beaten
  • 3 cloves garlic, minced
  • 
2 tbsp. green onion, minced
  • 2 tbsp. low-sodium soy sauce
  • ¼ tsp. ground ginger
  • 
1/4 tsp. salt
  • 
1/4 tsp. black pepper

For the sauce

  • ½ c. low-sodium chicken broth
  • ½ c. freshly squeezed orange juice
  • 1 tbsp. freshly grated orange zest
  • ½ c. granulated sugar or honey
  • ⅓ c. white or rice vinegar
  • ¼ c. low-sodium soy sauce
  • 3 cloves garlic, minced
  • ¼ tsp. ground ginger
  • ¼ tsp. black pepper
  • 1 tsp. red pepper flakes
  • 1 tbsp. cold water
  • 1 tbsp. cornstarch
  1. Preheat oven to 450 degrees. Line a standard size baking sheet with parchment paper or a baking mat, set aside.
  2. In a large mixing bowl, combine the milk and panko breadcrumbs. Allow to soak for 5 minutes. Add the chicken, egg, garlic, green onion, soy sauce, ginger, salt and pepper. Using your hands, mix together just until combined (overworking it will cause the meatballs to be dense).
  3. Shape into meatballs and place onto the prepared baking sheet. Place in the oven and bake for about 15 minutes or until cooked throughout (internal temperature of 165).
  4. Meanwhile, in a small saucepan set over medium-low heat, combine the chicken broth, orange juice, orange zest, sugar or honey, vinegar, soy sauce, garlic, ginger, black pepper and red pepper flakes. Bring the mixture to a low simmer. In a small bowl whisk together the cold water and cornstarch, add to the saucepan. Whisk until combined, continue cooking for 5 minutes or until the sauce thickens (I usually let mine go for about 8 minutes).
  5. Place the meatballs in a large bowl and cover with sauce. Toss to coat, serve hot.

Vegetable Ramen Stir Fry

ramen.png

adapted from Life Made Simple

Yield: 4-6 servings
  • 3 tbsp. vegetable oil
  • 8 oz mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 red bell pepper, julienned
  • 1 medium carrot, julienned
  • ½ yellow onion, thinly sliced
  • 2 packages instant noodles (ramen or yakisoba)
  • ½ small cabbage, chopped
  • 1 cup canned bean sprouts
  • 1 tbsp. white wine
  • 3 tbsp. soy sauce
  • 1 tbsp. oyster sauce
  • 1 tsp. brown sugar
  • 1½ tsp. sesame oil
  • ¼ tsp. black pepper
  1. Bring a large pot of water to a boil.
  2. Meanwhile, in a large skillet set over medium-high heat, add the oil. When the oil is hot, add the mushrooms and cook for 2-3 minutes, then add the garlic, bell pepper, carrot and onion. Saute for 5 minutes.
  3. Place the noodles in the boiling water, cook for a few minutes, they do not need to be fully cooked. Drain and set aside.
  4. Add the cabbage and sprouts and saute for 2 minutes, then pour in the wine.
  5. In a small mixing bowl whisk together the soy sauce, oyster sauce, brown sugar, sesame and black pepper. Add the noodles. Pour the sauce into the skillet, toss together and cook for an additional minute or two. Serve hot, garnish with sesame seeds if desired.

Sarafina’s One-Pot Pasta

Sarafina's One-Pot Pasta|Sarafina's Kitchen

  • 16 ounces linguine
  • 12 ounces cherry or grape tomatoes, halved or quartered if large
  • 1 onion, thinly sliced (about 2 cups)
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red-pepper flakes
  • 2 sprigs basil, chopped or chiffonade
  • 2 tablespoons extra-virgin olive oil (I used 1 T lemon olive oil with 1 T regular – yum!)
  • Coarse salt and freshly ground pepper
  • 4 1/2 cups water (or 3 cups of broth and 1 cup of white wine)
  • 2-3 small Parmesan rinds to add to the stock (for creaminess)
  • Freshly grated Parmesan cheese, for serving
  1. Combine everything into the pot but the grated Parmesan. Make sure the pasta lays flat.
  2. Bring to boil over high heat.
  3. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
  4. Season with salt and pepper and top with grated Parmesan.

Sarafina's Kitchen | One-Pot Pasta

Sarafina's Kitchen | One-Pot Pasta

Honey Salmon in Foil

from DamnDelicious.net

Honey Salmon in Foil | Sarafina's Kitchen

  • 1/4 cup honey
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds salmon
  1. Preheat oven to 375 degrees F. Line a baking sheet with foil.
  2. In a small bowl, whisk together honey, garlic, olive oil, white wine vinegar, thyme, salt and pepper, to taste.
  3. Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
  4. Place into oven and bake until cooked through, about 15-20 minutes.*
  5. Serve immediately.

*Baking time may need to be adjusted depending on the thickness of the salmon.

Shrimp and Crab Enchiladas

Shrimp and Crab Enchiladas | Sarafina's Kitchen

  • 8 oz can lump white crab meat, drained
  • 2 c frozen, fully-cooked salad shrimp (no need to thaw)
  • ½ c salsa verde , divided
  • 1  c shredded Mexican blend cheese, divided
  • 1  c grated or shredded cojita cheese, divided
  • ½ c sour cream
  • 2 tbsp butter
  • 2 tbsp flour
  • ½ tsp. chipotle chili powder
  • ¼ tsp. ground cumin
  • pinch of kosher salt
  • 1 ½ c chicken broth
  • ¼ c half and half
  • 8 corn or flour tortillas
  • parsley for garnish, optional
  1. Preheat oven to 375°. Spray a 9 x 13 baking dish with cooking spray.
  2. In a medium bowl, stir together crab, shrimp, ¼ c salsa, ½ c Mexican blend cheese, ½ c cojita cheese, and sour cream.
  3. Spoon about ⅓ c of this filling down the center of each tortilla, fold sides to the middle to cover filling, and place rolled enchiladas seam side down in the prepared baking dish. Enchiladas should fit tightly together in the pan.
  4. Melt butter in a skillet over medium heat.
  5. Whisk in flour until combined.
  6. Slowly add chicken broth about ¼ c at a time, whisking constantly to keep mixture smooth.
  7. When all chicken broth is added, bring to a simmer.
  8. Stir in chili powder, cumin, salt, ½ c Mexican blend cheese, ½ c cojita cheese , ¼ c salsa, and half and half.
  9. When cheese is melted, turn off heat and pour sauce evenly over prepared enchiladas.
  10. Cover dish with foil, and bake for 30 minutes.
  11. Remove foil, and sprinkle remaining cheese over the top.
  12. Bake an additional 5-10 minutes until cheese is melted and bubbly. You can also place it under the broiler for 5 minutes, but keep an eye on it so the cheese doesn’t burn.
  13. Serve enchiladas and garnish with chopped parsley if desired.

Puffed Pastry Pizza

from thepioneerwoman.com

Puffed Pastry Pizza | Sarafina's Kitchen

  • 1 whole Sheet Frozen Puffed Pastry
  • Olive Oil For Brushing
  • 1/2 cup Fresh Mozzarella, Grated
  • 1 Tablespoon Butter
  • 8 ounces, weight Mushrooms, Washed And Sliced
  • 2 cloves Garlic, Minced
  • 1/4 cup White Whine
  • Salt And Pepper, to taste
  • 8 whole Yellow And/or Red Grape Tomatoes, Halved
  • 1/4 cup Goat Cheese (chevre)
  • 12 whole Basil Leaves (chiffonade)
  1. Thaw the puffed pastry on the counter for 45 minutes or in the fridge for several hours.
  2. When thawed, carefully open the sheet, then slice it in half down the middle. Place both halves on a baking sheet lined with parchment or a baking mat.
  3. Preheat oven to 415 degrees, then start on the pizza toppings.
  4. In a large skillet over medium-high heat, saute mushrooms and garlic in the butter for 2 minutes, then pour in the wine and season with salt and pepper. Allow to continue cooking for 5-7 minutes, until mushrooms are cooked down and liquid is mostly gone. Remove from heat and set aside.
  5. To build the pizzas: Brush a thin layer of olive oil in the center part of each half of puffed pastry.
  6. On each half, sprinkle on half the cheese so that it covers all but a 1/2 inch border all around the pastry.
  7. On one half, sprinkle on the cooked mushrooms. On the other half, sprinkle on the halved tomatoes. Press both mushrooms and tomatoes lightly into the cheese.
  8. Place the pan in the oven and bake for 15 minutes pastry could go crazy and puff up in areas here and there, but don’t worry! It’ll be fine.
  9. Remove from the oven and sprinkle the goat cheese crumbles on both halves. Allow the pizzas to sit for 10 minutes. If there are any big air bubbles/puffs, just give them a little smush or wait and they’ll calm down.
  10. Sprinkle on basil, slice into pieces, and serve!

Shrimp Fried Rice

Adapted from therecipecritic.com

Shrimp Fried Rice | Sarafina's Kitchen

  • 3 cups cooked rice
  • 1 lb shrimp, peeled and deveined
  • 2 Tbs sesame oil
  • 1 small white onion, chopped
  • 1 cup frozen peas and carrots, thawed
  • 2-3 Tablespoons soy sauce (more or less to taste)
  • 2 eggs, lightly beaten
  • 2 Tbsp chopped green onions (optional)
  1. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Sauté shrimp 3-5 minutes, until cooked through.
  2. Add white onion and peas and carrots and fry until tender.
  3. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
  4. Add the rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

 

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