Easy Eggplant Parmesean

When you think of eggplant parmesan, I'm sure you think it is a drawn out process. I used to think that too. I've been watching a show called Best Recipes Ever, and they had a lightened up eggplant parm. I've lightened it up even more. Their recipe had the eggplant breaded. I've found that just roasting the eggplant was sufficient. This is what I did...

1-2 eggplants
parmesean cheese
salt and pepper
jarred or homemade tomato/pasta sauce

Take an eggplant and slice it in 1/2" slices. Arrange the slices on a greased piece of foil on a cookie sheet. Sprinkle the eggplant with a little salt, pepper, and olive oil on both sides. Bake in a 425F oven for about 15-20 minutes, flipping once.

Layer the eggplant on your plate with the sauce and a little sprinkle of parmesean. You control how saucy and cheesy the dish is. I'm not a huge fan of tons for sauce, so this recipe is perfect.

This recipe doesn't take long and is great for a meatless meal! I add extra vegetables by making my own sauce with mushrooms, onions, garlic, herbs, etc. Shredded zucchini, carrots, and peppers are also a great addition.

Enjoy!

mmmm...I love wheat berries!

Okay, wheat berries doesn't sound as enticing as Turtles, but still good! A few of the cooking shows I watch have mentioned farro as a great substitute for rice. After doing a little bit of research on what the heck farro was, I found out that they are wheat berries. Wheat berries, or hard wheat kernels, are available at your local bulk store. They don't look like much, kind or boring until you cook them and jazz them up. One cup of dry wheat berries will cook up to just over 3 cups! If you soak them for at least 12 hours before cooking them, it really cuts down on cooking time. When you're ready to cook them, drain and rinse the soaked berries. Put them in a pot with about 2 cups water to 1 cup berries. Cook until chewy, about 40 min. I've heard they are great in salads too. They stay a while in the fridge so you can cook a bunch and use them when you'd like.

This is the salad I love. It is a Waldorf salad with homemade dressing. This is what I do.

Per 1 cup of dry wheat berries
Dressing:
1/3 cup mayo or plain yogurt
1 tbsp dijon mustard
1 tsp sweatener (I use honey)
about 2 tbsp fresh lemon or lime juice

1-2 celery stalks, chopped
1 medium apple, chopped
handful of walnuts or pecans
handful of raisins

Beat the dressing with a fork until uniform. Add as much as you see fit. Toss with the celery, apple, nuts and/or raisins.

If you don't think you'll finish eating the batch that day, I recommend adding the nuts when you eat it. That way you still have the crunch. I haven't tried raisins, but I imagine it will balance the dressing nicely. This recipe is great the next day too! Makes a satisfying lunch or side dish.

Hope you like it too!

Lisa

Best Popcorn Ever!

My best friend, Heather, got me hooked on PC Sweet and Salty Kettlecorn. Let me tell you, that stuff if nuts. In a search to find a cheaper way to get my fix, I found the easiest thing ever. The recipe was designed for plain popped popcorn, but I found microwave popcorn works too! This is all it takes.

2 tbsp melted butter
2 tbsp sugar
1 bag of popped popcorn

Pop the popcorn, then melt the butter. Mix the sugar with the butter. Drizzle the butter mixture over the popcorn with a spoon and toss for better distribution. Like the store bought stuff, not every kernel will get covered, but still oh so tasty.

If you like the sweet and salty popcorn, you've got to try this!

Enjoy!
Lisa

My Favourite Taco Seasoning

I didn't grow up with many ethnic influences when it came to food. It was mainly Maltese dishes or meat+potatoes types of meals. Since being on my own, I have learned how many other cuisines that are out there and have awesome flavours. One such cuisine is Mexican. I love fajitas, tacos, guacamole and other concoctions of their foods.

After watching a number of episodes of The Rachael Ray Show, I noted her use of a basic taco seasoning in a variety of dishes. I have to give her credit for this one. I use a ton of it, so I make batches and keep it in a jar. Here it is:

2 tbsp chili powder
1 tbsp ground coriander
1 tbsp ground cumin

When I mix this seasoning, I don't add salt until I use it. I just sprinkle the seasoning on the food as I am cooking it, so no added water is needed when starting with raw ingredients. If using on precooked meat or rice, you might want to add some water so when it is warming up, it absorbs the flavour of the spice.

Packaged taco seasoning has so much salt and other junk, it is a turn off. I add salt to taste so I can control how much salt is in our food. This seasoning can be used on turkey, chicken, pork, beef, and even veggies. I haven't tried it on fish or tofu, but I'm sure it would work wonders.

Keep a few batches of this in a jar and add how much of it you want! You won't regret it :)

Bon apetito!
Lisa