Monthly Archives: January 2014

Eggplant parmesean


an easy weeknight dish

2 globe eggplants, 1 jar good marinara sauce
1 Lb fresh mozzarella
2 eggs
2 cups panko crumbs
fresh basil
grated Parmesan cheese

peel the eggplants and lightly salt. let sit for 5 minutes and then rinse the salt off
slice the mozzarella so there is one slice per eggplant slice
beat the eggs in a bowl
dip the eggplant slices in the egg and then coat with the panko crumbs
in a large baking dish,big enough to hold the eggplant pour 1/2 the sauce and spread to cover the bottom (if needed use 2 pans and double the sauce)
heat the oil until shimmering.
saute the breaded eggplant flipping once until golden brown,about 2 minutes a side
place the eggplant in the baking pan
add 1 large basil leaf (or 2 small ones) to each slice
cover with 1 slice of cheese
spread the remainder of the marinara over the slices
sprinkle the Parmesan over all

bake at 350 for 35-45 minutes,until soft


Kale with lemon and tomatoes


i wanted a tasty dish using kale since its so good for you. heres what i came up with

1 bunch kale,tough stems discarded and roughly chopped
1/2 lemon thinly sliced and each slice cut in half
1 Tbsp honey
1/2 pint grape tomatoes cut in half
1 jalapeno seeds removed,diced
1 Tbsp oil

in a large saute pan heat the oil
add the lemon,honey and jalapeno. saute 2 minutes
add the kale and saute 2 minutes
add the tomatoes and continue sauteing until the kale is wilted,1-2 minutes more
serve hot

3-4 servings

Arroz con Pollo


this latin american dish takes some time but is a good 1 pot meal for a sunday.

1/2 cup oil
2 envelops sazon goya con culantryo Y achiote (available in the hispanic section of most grocerys or a hispanic market)
2 bay leaves
1/2 cup orange juice
7 garlic cloves minced and divided
1 Tbsp oregano
2 bay leaves
8 chicken drumsticks
2 carrots chopped
1 onion chopped and divided
1 leek white part only chopped
1 shallot chopped
1 celery stalk chopped
2 Tbsp tomato paste
1 1/2 cups white wine
4 cups chicken stock
1 anaheim chile seeded and sliced
2 cups white rice
1/2 cup canned garbanzo beans
4 piquillo peppers from a jar (can substitute roasted red pepper) thinly sliced
1/4 cup sliced green olives

in a small bowl mix the orange juice,oregano,1 envelope sazon goya,and 2 minced garlic cloves.
marinate the drumsticks for 2 hours,remove and reserve the marinade

cooking instructions
in a bowl mix the oil with the other sazon goya package stir well
preheat the oven to 350
in a large dutch oven heat 3 Tbsp of the seasoned oil. brown the chicken,remove and set aside
add the carrots,leek,1/2 the onion,2 garlic cloves,celery and shallot. saute until soft. add the wine,bring to a boil and reduce by 1/2
stir in the tomato paste
return the chicken to the dutch oven along with the reserved marinade and the bay leaves. cover and cook in the oven 1 hour
increase the oven temperature to 425
remove the chicken and set aside to cool
while the chicken is cooling strain the liquid into a measuring cup. you will need 4 cups of liquid. if less add water to make 4 cups,if over discard the extra along with the strained vegetables
in the now empty dutch oven heat 3 Tbsp of the oil/sazon mixture
saute the chile,remaining 1/2 onion and remaining garlic until soft. add the strained liquid.
remove the chicken from the bones and shred,discarding the skin. return to the dutch oven and bring to a boil
stir in the rice and garbanzo beans
distribute the olives and sliced piquillo peppers on top
cover and cook 30 minutes

serves 4-6


Shrimp fried rice


3 cups cooked rice,completely cooled and fluffed

2 eggs beaten
2 scallions chopped
8 oz cooked bay shrimp
2 Tbsp soy sauce
1 Tbsp shaoxing rice wine (available at an oriental markeT)
1 Tbsp minced ginger
1 tsp sesame oil
2 Tbsp oil

heat the oil in a wok until very hot
add the ginger and cook 30 seconds
add the egg and cook until firm and broken up stirring continuously
add the rice and the scallions. stir fry 3 minutes
pour in the soy sauce,shrimp and wine
stir fry 2 minutes more
add the sesame oil and sir well

serves 4


Stir Fried Squid


you could also use shrimp or scallops in this dish instead of the squid


1 lb cleaned squid tubes
2 Tbsp fermented black beans (available at an oriental market)
1 small onion diced
1 small green pepper cut into cubes
4 slices ginger
1 scallion chopped
2 dried hot peppers (thai or cayenne) chopped
1 Tbsp shaoxing rice wine (available at an oriental market)
1 tsp sesame oil

bring a pot of water to a boil.
while the water is boiling cut the squid tubes open and fold flat
using a paring knife score in a cross hatch pattern
cut into 2″ pieces
add the squid to the boiling water and cook 2 minutes. drain and rinse under cold water to stop the cooking

heat 2 Tbsp oil in a wok until very hot
add the ginger slices,cook 30 seconds
add the onion,scallion,hot peppers and green pepper, stir fry 2 minutes
add the squid and the rice wine. stir fry 2 more minutes
add the sesame oil and cook 1 minute more
serves 4 with rice