Eggplant Parmigiana

Who doesn't love Eggplant Parmesan?  There are many variants on the recipe, but this is my current favorite.  It's quick and simple, and the eggplant turns out delicious.  

The original link includes a recipe for a basic tomato sauce (not included below).  However, I went the super simple route and used a jar of prepared sauce.  

Eggplant Parmigiana

Ingredients

Extra-virgin olive oil
2 large eggplant, about 2 pounds
Salt and pepper
2 cups basic tomato sauce (recipe can be found in original link)
1 bunch fresh basil leaves, chiffonade
1 pound fresh mozzarella, sliced 1/8-inch thick
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup fresh bread crumbs, lightly toasted under broiler

Directions

Preheat the oven to 450 degrees F.

Using some extra-virgin olive oil, oil a baking sheet.

Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.

Lower oven temperature to 350 degrees F. In an 8 by 12-inch brownie pan, place the 4 largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.

Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melts and the tops turn light brown, about 20 minutes. Serve immediately.


Original link: http://www.foodnetwork.com/recipes/mario-batali/eggplant-parmigiana-recipe.html

Thai Curry Vegetable and Tofu Soup

This soup was amazing and cooks up very quickly.  As you're making it it may not look like there will be enough broth, but don't worry, there's plenty.  Be sure not to overcook the snow peas - their crunch was certainly my favorite part.  And definitely add some chili garlic sauce before eating it, but add sparingly - that stuff gets hot quick!

Thai Curry Vegetable and Tofu Soup

Ingredients

1 tablespoon Thai red curry paste
1 teaspoon grated fresh ginger
2 cups low-sodium vegetable broth
1 14-ounce can coconut milk
kosher salt
1/2 pound shiitake mushrooms, stems removed and caps thinly sliced
4 ounces green beans, halved
2 carrots, halved lengthwise and sliced crosswise
14 ounces extra-firm tofu, drained and cut into cubes
4 ounces snow peas
2 tablespoons fresh lime juice
1/4 cup torn fresh basil leaves
Asian chili garlic sauce, for serving

Directions

1. Place the curry paste and ginger in a medium pot. Whisk in the broth, coconut milk, and 1 teaspoon salt and bring to a boil.
2. Add the mushrooms, green beans, and carrots and simmer until just tender, 3 to 5 minutes.
3. Add the tofu and snow peas and simmer until the snow peas are bright green, about 1 minute more.
4. Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.

Original link:
http://www.realsimple.com/food-recipes/browse-all-recipes/thai-curry-vegetable-soup

Glazed Tofu With Bok Choy

Another tasty tofu dish.  By the way, if anyone needs any fish sauce, my husband bought an enormous bottle for cheap from the Asian market and lord knows how I'm going to use it all...

Glazed Tofu With Bok Choy

Ingredients

2 tablespoons canola oil
2 heads bok choy, cleaned and cut into 1-inch pieces (about 6 cups)
3 garlic cloves (1 thinly sliced, 2 minced)
1 14-ounce can vegetable broth
1 1-inch piece fresh ginger, peeled and grated
2 teaspoons fish sauce or tamari
1/4 cup soy sauce
4 teaspoons dark brown sugar
2 teaspoons toasted sesame oil
1 14-ounce package firm tofu, cut into 1/2-inch-thick slices and drained on paper towels
2 tablespoons cornstarch

Directions

1. Heat half the canola oil in a large skillet over medium-high heat. Add the bok choy and sliced garlic. Cook, stirring, until wilted, about 4 minutes.
2. Add 1 ½ cups broth and simmer until reduced by half. Meanwhile, combine the minced garlic, ginger, fish and soy sauces, brown sugar, and sesame oil.
3. Heat the remaining canola oil in another skillet over high heat. Add the tofu and brown, about 3 minutes per side.
4. Add the soy mixture and coat the tofu with it. Simmer, uncovered, until the sauce is syrupy, about 4 minutes.
5. Stir the cornstarch into the reserved broth and add to the bok choy. Stir gently until thickened, about 2 minutes.
6. Divide the bok choy among 4 plates. Layer the glazed tofu on top.

Original link:
http://www.realsimple.com/food-recipes/browse-all-recipes/glazed-tofu-bok-choy

Mashed Sweet Potatoes with Greek Yogurt

In case you haven't noticed, I'm catching up on entering all my holiday recipes.  We had an amazing meal, with Slow-Roasted Glazed Pork Shoulder, and a ton of amazing sides.  This was a particular favorite.

If you have the time, there is a fancy trick you can do that eliminates peeling sweet potatoes.  Essentially if you cut them in half (unpeeled) and then boil them, the skins will slide right off.  They take longer to boil, but you won't have to destroy your peeler in the process (like I did).

Mashed Sweet Potatoes with Greek Yogurt

Ingredients

2 pounds sweet potatoes or yams, peeled and cut into 1/2 inch pieces
1 tablespoon brown sugar
1 tablespoon maple syrup
1/2 teaspoon ground cinnamon
1/2 cup Greek yogurt

Directions

Place the sweet potatoes in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the sweet potatoes are tender when pierced with a fork.

Drain the sweet potatoes in a colander, shaking the colander to help remove excess water. Pour the potatoes into a large bowl.

Add the brown sugar, maple syrup, cinnamon, and Greek yogurt to the sweet potatoes. Mash to your desired texture and serve warm.

Original link:

http://www.foodandwine.com/recipes/mashed-sweet-potatoes-with-greek-yogurt

Goat Cheese-Stuffed Mushrooms with Bread Crumbs

This is, without a doubt, the best stuffed mushroom recipe I have ever tried.  It's so easy to make and so incredibly delicious.

Goat Cheese-Stuffed Mushrooms with Bread Crumbs

Ingredients

24 large cremini mushrooms (1 1/2 pounds), stems discarded
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon rosemary leaves, plus one 3-inch sprig of rosemary
Kosher salt and freshly ground pepper
3 tablespoons fine bread crumbs
6 ounces fresh goat cheese, cut into 24 pieces

Directions

Preheat the oven to 400°. In a bowl, toss the mushrooms with 3 tablespoons of the oil and the rosemary leaves and season with salt and pepper. Transfer the mushrooms to a baking sheet, rounded side up. Roast for about 30 minutes, until tender and browned around the edges. Let cool to room temperature, about 15 minutes.

In a skillet, heat the remaining 3 tablespoons of oil. Add the rosemary sprig and cook over moderately high heat until the leaves are crisp, 30 seconds. Drain on paper towels, then strip off the leaves. Pour off all but 1 teaspoon of the rosemary oil and reserve it for another use.

Add the bread crumbs to the skillet and toast over moderate heat until golden and crisp, 2 minutes. Stir in the fried rosemary leaves and season with salt and pepper.

Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs and serve.


MAKE AHEAD The goat cheese–filled mushrooms can be refrigerated for up to 1 day. Bring to room temperature and sprinkle with the bread crumbs just before serving.


Original link:
http://www.foodandwine.com/recipes/goat-cheese-stuffed-mushrooms-with-bread-crumbs

Acorn Squash and Roasted Garlic Strudel

This recipe takes a little while to put together but... it's delicious, it's vegetarian, it makes three strudels (which can easily translate into three meals), and it's easy to reheat and serve again. 

Acorn Squash and Roasted Garlic Strudel

Ingredients

1 head garlic, roasted (see below for directions)
2 small acorn squash
Salt and pepper
Olive oil
1/4 cup fresh sage leaves, chopped
1/4 teaspoon fresh nutmeg
1 cup whole milk ricotta
1/3 cup pinenuts, toasted
1/2 package (about 30 sheets) of frozen phyllo dough, defrosted
1 tablespoon butter
3 tablespoons olive oil

Directions

Split the acorn squash in half, scoop out the strings and seeds, and put the halves in a glass baking dish. Drizzle with olive oil and a little salt and pepper, then either bake in a 350°F oven for about 50 minutes, or in a microwave for about 20 minutes, until the flesh is very soft and can be removed from the skin with a fork.

Scrape the acorn squash out of its skin and mash very well with a fork. Squeeze the garlic out of out of the cloves and mash with a fork. Put the garlic in a large frying pan over medium heat and add the sage leaves. Fry until fragrant, then add the acorn squash and cook until squash is warmed through. Set aside until slightly cooled.

In a large bowl, combine the cooked squash and garlic with the nutmeg, ricotta, and pinenuts. Stir well and taste. Add more salt and pepper if it needs it.

Preheat the oven to 400°F. Melt the butter in a small bowl and add the olive oil. On a large piece of wax paper, lay out your first sheet of phyllo dough. Brush it with the butter, then stack another sheet on top. Repeat until you have about 10 layers. (You can use less than this; I just like to make mine a little thicker.) Spread about a third of the squash mixture over the sheet of phyllo, leaving an inch of room at the edges, then roll up from the long side, tucking the ends in. Pick up the wax paper and carefully roll the strudel off the paper and on to a large baking sheet.

Repeat to make two more strudels. Bake for about 20 minutes, or until they are golden and crispy. Cut into slice and serve right away. Or, if these have to wait a little, you can recrisp them in the oven at 400°F.

Roasting Garlic - Directions

What You Need

Ingredients
1 or more heads of garlic
Olive oil

Equipment
Knife
Aluminum foil

Instructions

1. Heat the oven to 400°F: Set a rack in the middle position.
2. Peel (most of) the paper off the garlic: Use your fingers to peel away all the loose, papery, outer layers around the head of garlic. Leave the head itself intact with all the cloves connected.
3. Trim the top off the head of garlic: Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves.
4. Drizzle with olive oil: Drizzle 1 to 2 teaspoons of olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves.
5. Wrap in foil and bake: Wrap the garlic aluminum foil and roast in the oven for 40 minutes.
6. Begin checking the garlic: After 40 minutes, begin checking the garlic. The garlic is done when a center clove is completely soft when pierced with a paring knife. Even once soft, you can continue roasting until deeply golden for a more caramelized flavor — check the garlic every 10 minutes. Exact roasting time will depend on the size of your garlic, the variety, and its age.
7. Use or store the garlic: Let the garlic cool slightly, and then serve. Press on the bottom of a clove to push it out of its paper. Roasted garlic can also be refrigerated for up to 2 weeks or frozen for up to 3 months.

Recipe Notes

• Speedy Roasted Garlic Trick: While less visually stunning, separating the head of garlic into individual cloves will make the cloves roast more quickly. Leave the cloves intact and covered with their paper skin, toss with olive oil, and roast in a foil packet until soft.

Original link:

http://www.thekitchn.com/recipe-acorn-sq-15793

Garlic link - http://www.thekitchn.com/how-to-roast-garlic-in-the-oven-cooking-lessons-from-the-kitchn-5341