Easy Julia Child’s Eggplant Pizzas (no pic)

Sorry, I made these on whim when visiting the parents and forgot to take a pic! Got the recipe from Kalyn’s Kitchen though, so if you need pics they have plenty. Please note that I’ve slightly altered the recipe however. This is a healthy, gluten free option.

Ingredients:

  • Sauce Ingredients:
    • 2-3 tsp olive oil
    • 3 garlic cloves (or garlic powder)
    • 1 can (14.5 oz) petite diced tomatoes or 2 cups peeled and diced fresh tomatoes
    • 1/2 tsp dried Italian seasoning
    • 1/4 tsp dired oregano
  • Additional Ingredients:
    • 1 large eggplant
    • 1 Tbsp salt
    • 2 Tbsp olive oil
    • 2 tsp dried Italian seasoning
    • 10 large basil leaves cut or 2-4 Tbsp dried basil
    • 1/3 cup Parmesan
    • 1/3 cup low-fat mozzarella blend or fresh mozzarella
    • red pepper flakes for taste

Directions:

  1. Cut off and remove both sides of the eggplant. Peel the eggplant (you can keep the skin on but I personally do not enjoy the tough skins). And then cut the remainder of the eggplant into 3/4 inch thick slices. Sprinkle both sides of the eggplant generously with salt and then lay on a paper towel to draw out the liquid. Let sit for 30 minutes. Half way through preheat oven to 375 degrees F.
  2. Also while the eggplant sits, make the sauce. Heat the 2-3 tsp olive oil and saute the garlic. Add the petitie diced tomatoes, dried Italian seasoning, and oregano. Cook and let simmer until thickened. If needed, add water.
  3. Once eggplant is dried pat water with paper towel. Spray a cooking sheet with olive oil and lay the eggplant on it. Brush the tops of the eggplants with more oilive oil and sprinkle Italian seasoning on them. Roast the eggplant for approximately 25 minutes. Don’t let the eggplant become mushy or lose shape.
  4. While the eggplant cooks, slice the basil (if fresh) and mix parmesan and mozzarella cheese (if not fresh). When eggplant is cooked, remove from oven and turn the broiler on. Spread a few tablespoons of the sauce on top of each slice of eggplant, basil, and top generously with cheese. Put sheet back in the oven and broil until the cheese is melted (roughly 3-7 mins).
  5. Sprinkle red pepper flakes on top and serve hot.
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Pumpkin Soup!

delicious pumpkin soup
Yes! It is finally fall and time for one of my favorite flavors, PUMPKIN! I try to devour all things pumpkin during the October and November months, and this year I wanted to try something new, so why not Pumpkin Soup!

Here’s the recipe I found and it was delicious and hearty! Hope you enjoy!
Oh by the way, credit for the recipe is given to nourishingmeals.com with some of my own additions.

Soup Ingredients:

2 to 3 tablespoons extra virgin olive oil
1 large onion, chopped
1 to 2 tablespoons finely chopped ginger
4 to 5 large carrots, peeled and chopped
4 to 5 celery stalks, chopped
2 Granny Smith Apples, cored and chopped
10 cups water or stock*
8 cups cooked sugar pie pumpkin flesh
1/4 cup maple syrup or dark agave nectar*
2 to 3 teaspoons pumpkin pie spice
3 to 4 teaspoons Herbamare or sea salt
1/2 to 1 teaspoon ground black pepper

Garnishment Ingredient Options:

coconut milk and cilantro
or cream, agave maple syrup, and pumpkin seeds*

*(I used this second option; the syrup makes it a little sweeter though)

Directions:

Start with cutting your pumpkin in half. Soak it in 9×13 pans filled 1/4 the way with water. Bake in the oven for 45 to 90 minutes at 350 to 400 degrees. I cooked mine at 400 degrees for about 55 minutes. You will know your pumpkin is cooked enough when you can easily poke a fork into the pumpkin. It should be mushy and collapsing a little.

When the pumpkin is cooked you will scrape out the flesh for your soup! This part is fun. You will need about 8 cups. I was able to get more than 8 cups in a good carving-sized pumpkin.

Pumpkin soup flesh

Next you will heat the olive oil in a stock-pot (preferably 8 quart). Start by sauteing the your chopped onions, then then add the ginger, carrots, celery, and applies. Saute all for about 5-10 minutes.

Now, add the water and/or stock, cooked pumpkin flesh, pumpkin pie spice, salt, and pepper. Bring all to a boil, reduce heat to a simmer, and cook covered for roughly 20 minutes.

It should look something like this.

pumpkin soup

Lastly, you will puree the soup in batches. I know you are thinking, “why? It looks so good chunky?” But I promise you, it is even better pureed.

I would recommend baking the pumpkin seeds from your pumpkin to add to your soup or just as another snack. When I made this we were running short on time so we just did a salt and pepper recipe, but I would recommend trying something more savory like this recipe.

You can serve with a swirl of coconut milk and cilantro (which if you do you will have to let me know how it tastes). Or you can add a swirl of cream, agave maple syrup, and a sprinkle of baked pumpkin seeds (or any of the assortment).

pureed pumpkin soup

ENJOY your delicious Pumpkin Soup!!! It yields PLENTY!

Stuffed Tomatoes

so I currently do not have a kitchen and thus did not bring any cookbooks to NYC, but I saw this video and I REALLY want to make these stuffed tomatoes, so this post is a reminder to myself. If any of you decide to make these before I do, please tell me how they go.
and the video wont embedded properly so here’s the link to watch it:

and here’s a link to an herb-stuffed version of the recipe.

Creamy Chicken and Gnocchi Soup

Creamy Chicken and Gnocchi Soup

  • 1 Tbs. extra virgin olive oil
  • 4 Tbs. butter
  • 4 Tbs. flour
  • 1 quart half & half
  • 1/2 c. celery, finely diced
  • 1 c. onion, finely diced
  • 2 minced garlic cloves
  • 2 – 14.5 ounce cans of chicken broth
  • 1 c. carrots, shredded
  • 1-2 c. chicken breasts, cooked and diced
  • 1 package gnocchi, cooked according to package directions
  • 1 c. of fresh spinach, chopped
  • 1/2 tsp. salt
  • 1/2 tsp. thyme
  • 1/2 tsp. parsley
  • 1/4 tsp. nutmeg

Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for a minute or so before adding the half and half. Add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Let the mixture thicken again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through and serve.

easy fat-free hummus

I’ve always wanted to make homemade hummus, but all the recipes I’ve found have called for bizarre or hard to find ingredients. But this recipe which I found in mom’s magic bullet recipe book, is simple and healthy.

homemade fat-free hummus

Fat-Free Hummus

INGREDIENTS:

splash (more like 1/4 c) of fat-free chicken (or vegetable) broth

14 oz. can chickpeas (garbanzo beans), drained

2 Tbs. lemon juice

2 cloves garlic

sprinkle of paprika

salt and pepper to taste

 

DIRECTIONS:

Add all the ingredients together and blend.  You can save the paprika to sprinkle at the end or just blend it in, like I did.  Eat hummus with fresh cut veggies, tortilla chips, or pita chips.

 

Recipe #1: Caprese

caprese

caprese2

I decided to start with Caprese for the first recipe on our community recipe site because it it quick, healthy, and fairly inexpensive. I’m kind of a big fan. You can make some caprese for lunch, for an appetizer, or for a snack.  Anyways, here are the details:

Ingredients:

Tomato
mozzarella cheese
pepper
salt
basil

Dressing:
1/3 olive oil
1/3 balsalmic vinegar
1/3 lemon juice
shake together well and pour on top. dressing also good for salads.

Directions:
slice the tomato and mozzarella cheese. place cheese on tomato. sprinkle some salt, pepper, and dressing on top. Place in oven at 450 degrees for 5 minutes. Sprinkle some basil on top or place a basil leaf on each. Eat and feel salubrious!

Change it Up:
Fill free to include little baguettes to eat with your tomato. I didn’t have any today, but if I had I would have used something like Smith’s french bread cut up into tiny pieces, drizzled with olive oil and baked for 5 mins at 450 degrees before placing the rest of the tomato concoction on top of it and placing in the oven for another 5 mins.