Savoring the Thyme
Jun 03, 2013
Aren’t the blue Ball Heritage jars the cutest thing ever? I have already been serving up all kinds of belly fillers in these jars. My husband asks ‘Why are we eating out of jars? Are we out of bowls?’ I remind him ‘Happy wife, happy life’.
Spicy Sweet Potato
Jun 03, 2013
Vegetarian Eggplant Lasagna is a specactular vegetarian casserole that even meat-eaters will devour. It’s not quite traditional lasagna since there’s no meat or noodles but in my opinion, it’s even better than the original. This amazing variation is comprised of layers of a herb-filled homemade tomato sauce, flavorful roasted eggplant slices, and a tasty portabella and rice filling. I’d recommend making the tomato sauce and rice ahead of time to make this casserole simple to throw together on the day you prepare it.
Vegetarian Eggplant Lasagna
Serves 4Ingredients--Roasted Eggplant:
2 medium eggplant, ends removed and sliced into 1/2 inch thick rounds
Salt and PepperRice & Portabello Filling:
1 teaspoon extra virgin olive oil
3 garlic cloves
3 portabello mushrooms, stems removed and chopped
2 cups cooked brown rice
1 cup plum tomatoes, diced (3-4 tomatoes)
1 tablespoon fresh thyme, finely chopped
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes, adjust according to heat preference
2 cups Rustic Oven Roasted Tomato Sauce (Entire Recipe Yields 4 Cups; Remaining 2 Cups Will Be Used for Layering Lasagna)
1/4 cup fresh basil, finely chopped
1/4 cup fresh parsley, finely chopped
Salt & Pepper, to tasteOther:
2 Cups Rustic Oven Roasted Tomato Sauce
3 tablespoons fresh thyme, finely choppedRoasting the Eggplant
1. Preheat oven to 400 degrees. Line 3 baking sheets with parchment paper (Depending on the size of the baking sheets, you may only need two; make sure all baking sheets fit in the oven at the same time).
2. Arrange eggplant on prepared baking sheets then spray tops with a layer of olive oil spray and season with salt and pepper.
3. Transfer eggplant to oven (it’s okay if you have to put one on the lower rack, just rotate the pans after you flip eggplant) and roast for 10 minutes. Remove baking sheets from oven and flip eggplant slices (the quickest way is to just use your hands!). Respray with olive oil spray and season with salt and pepper. Return eggplant to oven and roast 10-12 minutes more, or until tender. Remove eggplant from oven and reduce temperature to 350 degrees (for cooking the lasagna once assembled). Set eggplant aside. Making the Filling:(You can start the filling while the eggplant is roasting)1. Add olive oil to a large skillet and heat to medium low. Stir in garlic and sauté until fragrant, about a minute.2. Raise heat to medium then add mushrooms and arrange in a single layer on the bottom of pan. Let mushrooms cook, undisturbed, until golden on the bottom, 4-5 minutes. Stir mushrooms and continue to cook, until browned on all sides, 5-6 minutes more. Season mushrooms with salt and pepper.
3. Once mushrooms are browned, stir in rice, diced tomato, thyme, oregano, and chili flakes. Stir until ingredients are evenly combined, then season with salt and pepper.
4. Raise heat to medium high and stir in 2 cups of the tomato sauce. Once sauce is beginning to bubble, reduce heat to medium low and let simmer for 7-8 minutes, stirring occasionally.
5. Remove filling from heat and fold in fresh parsley and basil. Season with salt and pepper.Layering the Lasagna
1. Make sure oven is till preheated to 350 degrees. Spray a 9 x 13 Pyrex casserole dish with nonstick spray.
2. Spread 1/2 cup of the plain tomato sauce on the bottom of casserole dish.
3. Arrange about 1/2 of the roasted eggplant slices on top of tomato sauce. (Don’t worry if it’s not perfect, it will still taste great).
4. Scoop all of the rice filling on top of the eggplant slice and smooth into a even layer.
5. Arrange remaining eggplant slices on top of rice filling (you might not be able to fit all of the eggplant into the lasagna).
6. Pour remaining 1.5 cups of plain tomato sauce on top and spread out so that all of the eggplant is covered in sauce. Sprinkle top of lasagna with fresh thyme.
7. Transfer lasagna to oven and bake for 30-25 minutes or until edges begin to bubble, top begins to crisp, and center feels heated through.
8. Let lasagna cool for 4-5 minutes, then cut into 4 servings and enjoy!
Nutrition Information--approximately 295 calories per serving (1/4 of the casserole)
Killer Bunnies, Inc
Jun 03, 2013
Trying to make a good impression at the new job. Can you blame me? New coworkers means a whole bunch of new taste buds to assault. They seem to be pretty open to eating anything in the kitchen so this is a good sign. It also called for a double batch! I’ve been trying to [...]
Jun 01, 2013
Addictive fragrant summer cookies. You'll only need a few ingredients which are always at hand.
This is a perfect cookie recipe for the strawberry season. Really easy and delicious! The edges are slightly crunchy and centre is more chewy and soft.
1 cup melted warm butter
1 cup sugar (even better with 50x50 mixed with brown sugar)
2 cups AP flour
100g chopped dark chocolate (milk or white chocolate will work great as well)
250-300g chopped fresh strawberries
Preheat oven to 170C.
Mix warm butter with sugar and add eggs. Whip with a whisk until fluffy. Add flour in batches and stir well. Now add chopped chocolate and strawberries.
Using ice cream spoon scoop approximately 24 cookies onto baking tray covered with baking paper.
Bake during 20 minutes or until light brown. let them cool 5 minutes, then transfer to a wire rack.
Это летнее ароматное печенье очень пригодилось нашей семье в этом сезоне:) Замечательный рецепт в разгар клубничного сезона. Очень вкусное и легкое! Края слегка хрустящие, центр более мягкий и жевательный:)
1 стакан топленого теплого слив. масла
1 ст. сахара (вкуснее 50х50 с коричневым сахаром)
2 ст. муки
250-300г свежей клубники, нарезанной
100г черного шоколада (и молочный и белый подойдут)
В масло положить сахар и яйца и взбить венчиком до образования легкой массы. Вмешать понемногу муку. Затем нарезаный шоколад и клубнику.
Духовка 170С. используя ложку для мороженого выложите ок.24 печений на бумагой простеленное деко и выпекайте 20 минут до светло-коричневого цвета. Дайте ему немного остынуть, потом положите на решетку.
Jun 01, 2013
My husband and I have been trying to eat healthier recently, and I’m always in search of recipes that are healthy and tasty. I’m constantly looking for ways to sneak vegetables into our diet (because, sadly, neither my husband nor I can eat much in the way of raw veggies), so soups offer a great [...]
What Is Cooking Now?
May 31, 2013
A rich and creamy sauce packed with a ton of flavor.
Hungry Gator Gal
May 31, 2013
Pizza = health foodFollow me on this one:You've got your grains in a thin, crunchy whole-wheat crust. Chicken sausage provides a flavorful protein punch. Mozzarella covers you in the dairy department.Roasted zucchini, onions and a thick layer of fire-roasted tomato sauce pack in at least one serving of veggies.Sounds like a well-rounded meal to me. What do you think?Roasted Zucchini and Onion Pizza with Chicken SausageMakes one 10-inch pizza (I ate one half for dinner and the other half for lunch the next day.) Total preparation and cook time: 30 - 40 minutes Difficulty: Easy peasyIngredients:1/2 recipe of my favorite pizza dough (I used white whole-wheat flour.) One large or two small chicken sausage links, thinly sliced (I used one Trader Joe's Smoked Apple Chardonnay link) 1/4 cup white onion, sliced1/3 to 1/2 large zucchini, thinly sliced2.5 ounces fresh mozzarella pearls One teaspoon minced garlicOne teaspoon Mrs Dash Tomato Basil Garlic SeasoningDashes of paprika, black pepper, garlic powderOne tablespoon lemon juice 3/4 teaspoon olive oil1/4 cup you favorite tomato or pasta sauce (I used Classico's Fire Roasted Pizza Sauce.)Steps:Heat oven to as high as it will go. (My oven heats to 550 degrees Fahrenheit. Place pizza stone or baking sheet in the oven at this time. Make pizza dough according to recipe. Set aside and cover with a towel or upside-down bowl to rest.Slice veggies, toss them with the oil; and season with the pepper, paprika and garlic powder. Using a small pan, broil the veggies in a toaster oven for 10 minutes.While the veggies are roasting, saute the sliced chicken sausage in a skillet over medium heat for five to six minutes or until slightly browned.Remove veggies from the toaster oven. Toss in the lemon juice.Set the veggies and chicken sausage aside. Take the dough and roll it out on cutting board or large plate to form a 10-inch circle.Remove the pizza stone or baking sheet from the oven. Carefully transfer dough to the stone or sheet.Top the pizza with sauce, minced garlic, tomato basil seasoning, zucchini, onions, chicken sausage and mozzarella.Place in the oven. Cook for five minutes.Rotate the pizza stone or baking sheet 180 degrees. Cook for an additional three to five minutes or until the crust is golden-brown and mozzarella is bubbling.Remove pizza from oven. Allow it to cool for five minutes before slicing.Eat! Questions:What is your favorite pizza topping?If you make homemade pizza, what's your favorite dough recipe? If possible, please share! :)Related HGG Posts:Easy Homemade Margherita PizzasGrilled Chicken Pita Pizzas Pizza, Healthified Non Traditional Pizza Recipes of Interest:Pesto Cashew Ricotta Pizza from Healthy. Happy. Life.Lemon Pizza courtesy of Bobby FlayFresh Tomato, Zucchini and Pepperoni Pizza via bran appetit!
The Flair Exchange
May 30, 2013
I wasn’t really familiar with Licor 43 until a friend brought some over for a party ( and kindly left it for our enjoyment ). This Liquor has a sweet vanilla flavor and isn’t too sweet. I thought it’d be the perfect ingredient to mimic a creamsicle pop. This spritzer is light and refreshing, ideal [...]The post Orange Vanilla Spritzer appeared first on Handmade Decor - The Flair Exchange ®.
A Fit and Spicy Life
May 30, 2013
White beans, spinach and chorizo. It may sound like an odd combination but it makes a delicious stew. Not too heavy for a warmer day but so much flavor from the chorizo and an almost creamy broth from the beans. This was Scott’s first time trying chorizo and he was a fan. Slightly spicy sausage? [...]
Feed Your Fussy Eater
May 30, 2013
I’ve become a little bit of a fan of the Land O’ Lakes Saute Express seasonings. I’ve made the Italian Herb before, but this time I decided to change things up a little. So I decided to add some broccoli to the pan and I sauteed it up with the chicken. I’ve been tolerating plain broccoli florets […]