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Delicious Dish – Eggplant Parmesan

December 3rd, 2009 No Comments

Delicious Dish — Eggplant Parmesan

Do your man a favor and sneak him a veggie meal this weekend! You know he’ll love it.

“Lazy Sunday…Dinner”- Eggplant Parmesan with Spinach, Mushrooms and Onions

By delishyourdish

On Sunday nights, I’m never in the mood to make too much of a mess in the kitchen, but I’m also not one to just settle for leftovers.  So last night I got in the mood for eggplant and decided to make a quick and easy eggplant parm.

What You Need (Feeds 2):

1 Small-Medium Eggplant (Sliced thin- lengthwise)

1/2-3/4 Cup Ricotta

1 Cup Frozen Spinach (cooked and drained)

1/2 Pkg. Baby Bella Mushrooms (Sliced)

1/2 Yellow Onion (Chopped)

3/4 Cup Shredded Mozzarella Cheese

Italian Seasoning (to taste)

2 Cups Tomato Sauce

Red Pepper Flakes (to taste)


Set Oven to 400 degrees Convection.

1. Place the sliced eggplant on a greased cookie sheet and place in the oven for about 15-20 minutes or until eggplant has become tender and relatively dried out.  Then remove from oven and set aside.

2. Meanwhile, heat a greased saute pan on low-medium heat.  Add in the onions and cook until tender (do not let them brown).  Then add the mushrooms and allow to cook until tender as well.

3. Then, in a small bowl, combine the mushroom mixture with the ricotta and about 1/2 of the mozzarella cheese.  Season with Italian seasoning, salt/pepper and red pepper flakes to taste.

4. Next, grease a casserole dish.  Pour just a small amount of tomato sauce in the bottom of the pan.  Next, take a piece of eggplant and spoon a small amount of the cheese mixture onto the eggplant then place it in the casserole dish (cheese side up).  Pour a small amount of tomato sauce on top.  Repeat until you have about 4 layers.  Sprinkle the rest of the mozzarella cheese on the top layers.

5. Place casserole dish in oven for about 20 minutes.  At the last 3 minutes, turn the oven onto broil and allow the cheese to crisp.

(via thenutritionator)

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Delicious Dish – Leftover Chicken Salad Salad

April 23rd, 2009 No Comments

I made this the other day with the leftover BBQ grilled chicken and was pleasantly surprised.  I think it’s the mayo…everything tastes good with mayo.


  • Leftover grilled chicken (with any flavor)
  • Lettuce (mixed greens, romaine, or iceburg)
  • Mayo
  • EVOO and balsamic vinegar
  • Salt, pepper
  • Optional: finely onions, raisins, fugi apples (chopped), grapes

Chop up grilled chicken in little pieces (I usually cut it up with scissors first to make it easier).  Add about a tablespoon of mayo but use more if you need to.  Add raisins, onions, and apples.  In another bowl, toss lettuce and grapes with oil and vinegar.  Top it off with chicken salad.  Salt and pepper to taste. 

I love playing the sweet of the raisins and vinegar against the savory flavored chicken, and the fresh, crisp crunch of the lettuce against the creamy mayo.

Delicious Dish – Pan Seared Halibut with Potato Froth

April 23rd, 2009 No Comments

(Recipe by Scott Gottlich via Behind The Burner)

Wow, I love everything in this recipe and it looks like something I might be able to pull off!!  I’ve never made fish before, but it’s never too late to start (probably best to do so before I have to cook for 2).


4 6-8 oz. pieces halibut
1 pound Brussels sprouts
1 bunch asparagus
¼ pound mushrooms
1 clove chopped garlic
2 stems thyme leaves
4 tablespoons unsalted butter
1 each Yukon potato
2 cups milk
¼ each yellow onion

Makes 4 servings


For the Froth:
Peel and dice potato. Dice the onion as well. Place the onion and the potato in a pot with the milk and add two Tablespoons of the butter. Let cook on low heat until the potato and onion are fork tender. Blend and pass through a sieve. Season with sea salt. Just before serving, use a frother to create the sauce.

For the vegetables:
Blanch and shock the asparagus tips and the Brussels sprouts, quarter the sprouts so they are bite size and set aside. Clean the mushrooms and slice them if they are large to desired size. In a medium pan add oil and mushrooms, cook for a few minutes and then add salt and pepper to taste. Then add the thyme leaves, garlic butter, asparagus, and the Brussels sprouts. There should be enough liquid from the mushrooms. If not, you can add a little bit of chicken stock to create a pan sauce with all of the vegetable liquid, butter and herbs.

For the Fish: In a medium to hot pan (you will need two; do not crowd your fish) place seasoned fish in oiled pan. Sear until golden place pat of butter on top of fish and place in oven (400°). Remove from oven and flip fish on unseared side for 15 seconds.

Delicious Dish – Andy’s Summer Salad

April 9th, 2009 No Comments

This is one of my favorite hearty summer salads Andy made for us until we couldn’t take it any more.

  • Baby spinach
  • Sliced strawberries
  • Torn turkey breast or from the deli
  • Feta cheese
  • Sliced almonds (he always toasted them, but you know me, I’m lazy)
  • Rasberry or blush wine vinaigrette (I love Brianna’s)

Sometimes it’s nice to chop it up.  But as is, you’ll love it.  And it doesn’t even require a pot! 

March 23rd, 2009 No Comments


If you often wonder what you might have in common with other readers of my blog, let me tell you, you all are in LOVE with brussels sprouts!  Maybe we should have a cook off?  Here are three easy recipes to try.  And when all else fails (like your motivation to cook), there’s always Whole Foods :)

Basic Brussels Sprouts (Reader Margaret Brown)

Ingredients: Brussels sprouts, oil, salt, and pepper

Wash them, cut them in half.  If there is a bit of stalk on the end, cut that off.  In a bowl, just drizzle extra virgin olive oil on them.  Not tons of oil, just enough to cover each one.  Salt, pepper and stir them around.  I found that letting them sit for a few minutes before cooking made them taste better.  

Put some oil in the pan (just to coat the pan), put the sprouts flat side down in a pan on medium heat.  Cover and let cook for 5-10 minutes until the flat side is brown.  Then stir them around in the pan, let cook for a few more minutes then you’re done!  You can stick a fork in them, if they are hard let cook a little longer, but they should be bright green when you’re done cooking.

Roasted Balsamic Brussels Sprouts (Reader Amy calls them “heaven”)

Ingredients: Brussels sprouts, olive oil, seasonings, balsamic vinegar

Slice brussels sprouts in half, place them inside up on a cookie sheet. 

Drizzle a little teeny bit of olive oil over them (if you do this before they are on the cookie sheet, they fall apart)

Sprinkle with your favorite seasonings.  I like sea salt/cracked pepper with rosemary and oregano.

Cook for 30 – 40 minutes at 375.

After 30 minutes, drizzle with balsamic and broil for five minutes.

Brussels Sprouts and Shitake Mushrooms with Feta (Reader Christie)

Ingredients: Brussels sprouts, shitake mushrooms, shallot clove, garlic, olive oil, salt and pepper.

Whether you buy the sprouts on that tree thing or loose, you want to  cut the base down a little (but not so much that all the leaves fall off). Then pull off the outside leaves and any leaves that look sub-par. I find it easier to cut them in half before cooking, but if you cook them whole you should cut a little cross in the stalk at the base (no idea why). I generally eat 4 brussels sprouts per serving and usually make two servings at a time, which would be 8 sprouts.

Chop one shallot clove and 1-2 garlic cloves very finely (or more if you like). Wash 1-2 large shitake, pull off the stalk and cut lengthwise and then cut in half. Heat a pan with 1-2 tbsp olive oil  then sautee the shallot and garlic in the pan. Add salt and pepper (and chili flakes if you like spicy) to taste. Once the shallots are clear, add the shitake. They will soak up the oil so you may want to add more.

 Before you begin coking the shallots and garlic, boil the brussels  sprouts in a few cups of water for under 5 minutes – I usually do it until they turn bright green. I don’t like them too mushy so I try  to avoid overcooking, but again this is personal preference. Once they have are bright green for about a minute, remove from heat and  drain.

Once the shitake have become soft, add the drained brussels sprouts.  I turn up the heat a little to brown them and cook for about 5 mins.

Once everything looks brown and yummy, take off the heat and put  into a bowl. Add lots of crumbled feta and serve.

March 20th, 2009 No Comments

DELICIOUS DISH – SARAH’S AMBITIOUS VEGGIE BURGER (just my opinion but I would love to have her prepare it for me :) ::


Homemade veggie burger. Preparing for a life without cheese, meat & carbs for awhile as I try to drop 10-15 lbs gearing up for summer! Yay!

Eating the last of my cheddar from Murray’s Cheese Shop.:( God, I love that store. Yumm!

Hey Mary– this is totally a one pan/pot dish!

Homemade Shroom & Sriracha Vegetable Burger


  • 2.5 tbsp vegetable oil
  • 1 tsp of Sriracha (leave out if you are afraid of spice)
  • 1 jalapeno, diced (ditto on the above spice)
  • 1 onion, diced (I prefer red)
  • 1 clove garlic, minced (I buy pre-minced to save time)
  • 3 green onions, diced
  • 1/2 tsp cumin (very important)
  • 1 cup diced fresh mushrooms (I prefer baby portabellos)
  • 1 15 ounce can pinto beans (can substitute black if desired)
  • 1 tsp parsley
  • salt and pepper to taste
  • extra oil for frying

Sautee the onions and garlic in olive oil for 3 to 5 minutes, until onions are soft. Add the green onions, cumin, sriracha, jalapeno, and mushrooms and cook for another 5 minutes, until mushrooms are cooked. Set aside.

Mash the beans (food processor is fastest, but fork works) until mashed well. Add the mushrooms to the beans and add parsley, salt and pepper. Stir until well combined.

Shape the mixture into patties. Heat about two tablespoons of olive oil and cook each patty until the veggie burgers are done, about 2.5-3 minutes per side.

Garnish:I love adding a slice of sharp cheddar before taking it out of the pan and then once on the bread (ciabbatta, whole wheat or multigrain are my 2 favs, obviously the latter is healthier) sliced fresh tomato, red onion, lettuce, dijon mustard, more sriracha sauce. Delicious!

Here’s my issue: Cumin is one of those spices I’m afraid of.  So it’s not a shock I have no idea what Sriracha (which I had to cut and paste) is.  And I feel like parsley is a waste of time and money.   HOWEVER, I like the idea of a fresh veggie burger versus a frozen one.  So I make turkey burgers (here’s my recipe). 

March 20th, 2009 No Comments


Reader Emma directed me to this blog and it’s exactly what I’ve been looking for.  Not every recipe is super simple, but they have a plethora of healthy delicious dishes I would love to try. ::

I nailed the butternut squash tonight, next stop brussels sprouts.  This Shredded Brussel Sprouts and Applesdish looks better than anything I’ve ever seen, and doesn’t involve a lot of effort.  Yay. (I’ll probably skip the tofu.  Not a fan.) Here’s the recipe:

Shredded Brussels Sprouts & Apples

Feel free to leave out the tofu if you like – I add it to make this a one skillet meal.
I used the Wildwood Organics baked savory tofu here, it browns up nicely and holds its shape – though any extra-firm tofu will work. If you don’t feel like shredding the brussels sprouts, you could do a version of this recipes cutting them into quarters instead – a bit quicker as far as prepping the ingredients goes.

1 large, crisp apple, cut into bite-sized wedges
1 lemon, juice only

4 ounces extra-firm tofu cut into tiny-inch cubes (see photo)
a couple pinches of fine-grain sea salt
a couple splashes of olive oil
2 medium cloves garlic, minced
a scant tablespoon of maple syrup
1/3 cup pine nuts, toasted and chopped

12 ounces (3/4 pound). brussels sprouts, washed and cut into 1/8-inch wide ribbons

Soak the apples in a bowl filled with water and the juice of one lemon.

Cook the tofu in large hot skillet with a bit of salt and a splash of oil. Saute until golden, about 4 minutes. Stir in the garlic, wait a few seconds, now stir in the maple syrup, and cook another 30 seconds or so. Drain the apples, and add them to the skillet, cooking for another minute. Scrape the apple and tofu mixture out onto a plate and set aside while you cook the brussels sprouts.

In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 – 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
Stir the apple mixture back into the skillet alongside the brussels sprouts 1/2 of the pine nuts – gently stir to combine. Remove from heat and enjoy immediately sprinkled with the remaining pine nuts. This isn’t a dish you want sitting around, the flavors change dramatically after ten minutes or so, and I think that is part of the reason brussels sprouts get a bad rap. Even I don’t like them after they’ve been sitting around.

DELICIOUS DISH – Ratatouille

March 18th, 2009 No Comments

“I’m a steak and chocolate girl all the way.  But this all-veggie dish satisfies even me, among the most die hard of meatatarians.   It’s a Ratatouille recipe on Epicurious…Bonus:  It’s inexpensive!  Just buy a baguette of crusty French bread to go with it.” — Reader Allison 

  • 1 onion, sliced thin
  • 2 garlic cloves, minced
  • 5 tablespoons olive oil
  • a 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)
  • 1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices
  • 1 red bell pepper, chopped
  • 3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)
  • 1/4 teaspoon dried oregano, crumbled
  • 1/4 teaspoon dried thyme, crumbled
  • 1/8 teaspoon ground coriander
  • 1/4 teaspoon fennel seeds
  • 3/4 teaspoon salt
  • 1/2 cup shredded fresh basil leaves


In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. Stir in the tomatoes and cook the mixture, stirring occassionaly, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.