Sausage Stuffed Eggplant

After discovering how delicious the Zucchini "Pizza" Boats were, I thought I would give this a shot.

The combination of roasting and sautéing fresh vegetables makes me think this dish could be equally delicious if made without the sausage.

2 large eggplants cut in half lengthwise

1 zucchini, diced and steamed

1 lb Italian Sausage

1/2 onion, diced

2 garlic cloves, minced

1 28oz can crushed San Marzano tomatoes (lightly salted)

2 T Olive oil

1/2 T dried oregano

5 basil leaves, chopped

1/4 cup low fat mozzarella

2T shredded parmesean 

Salt & Pepper

**COOKING TECHNIQUE when making any eggplant dish, I usually sprinkle the flesh side with salt and then place this side down on a paper towel for an hour. It helps to remove the bitterness from the eggplant and makes it more tender after roasting.

Preheat Oven 400F

Lightly coat eggplant flesh with olive oil, salt and pepper. Place in preheated oven for 30 minutes.

Meanwhile, brown the sausage in a skillet. Add oregano, onions and garlic and sauté until onions are translucent. Add zucchini and tomatoes and sauté for 5 minutes on low-med heat.  

Remove eggplant from the oven and fill with sausage mixture.  Top each filled eggplant with cheeses and basil. Bake for 30 minutes until cheese is lightly browned.

Gluten Free Tailgate

Zucchini "Pizza" Boats

Having celiac and having to live gluten free is often more annoying than I would like for it to be, especially when everyone else is ordering takeout pizza and wings at halftime and I'm left with a bowl tortilla chips for dinner.  Over the years, I have gotten creative in the kitchen with a number of "Under 15 Minutes" recipes.  The Zucchini "Pizza" is not only gluten free, but it is also full of flavor AND HEALTHY!!!

Zucchini "Pizza" Boats

3 large zucchini

20-25 grape tomatoes (halved)

8-12 basil leaves

1 garlic clove crushed

8oz skim shredded mozzarella 

1/2 ball fresh mozzarella (cut into strips)

1/4 cup shredded parmesan 

2T olive oil

salt

pepper

Preheat oven to 425.  Cut zucchini in half lengthwise.  (You can cut in quarters if you want to make more portions) Scoop out seeds and discard.  Brush zucchini with olive oil and sprinkle with salt and pepper.  Add strips of fresh mozzarella half of the shredded cheeses to the top of the zucchini and bake for 10 minutes.  While baking, combine tomatoes, garlic, basil, salt and pepper to the remaining olive oil and toss lightly.  Remove zucchini from oven and top with tomatoes and remaining cheese.  Put back in the oven for 15-20 minutes.

Big Sur, CA (Pfeiffer Beach)

Summer Veggies

Southampton, NY

My Little "Tokyo"

Hog Island Oyster Farm

Favorite Items in My Kitchen Today

Skillet Chicken with Farmer's Market Quinoa

Kale Salad with Sockeye Salmon

 

 

 

KALE SALAD with SOCKEYE SALMON

30 Minute Meal

 

 

 

BAKED SALMON

 

Preheat Oven 450°F

 

1 lb Sockeye Salmon

2 Garlic Cloves

Salt & Pepper

Olive Oil Cooking Spray

 

Put cast iron skillet into the oven while it is preheating.  Coat salmon (skin side down) with salt, pepper and garlic.  Set aside.

 

When oven is ready, spray lightly with cooking spray and place salmon into hot pan.  Cook 12 minutes.

 

 

SUMMER Kale Salad

 

1/2 Bunch Kale

1/2 Head Radicchio (chopped)

1 Portobello Mushroom (cut into 1/2" cubes)

1 Carrot (peeled into ribbons)

1 Piece corn  (kernels removed)

2 Radishes (sliced thinly)

1/4 cup Pumpkin Seeds (toasting is optional)

1 T Grapeseed Oil

1/2 Lemon

1/4 C Shallot Dressing (see below) 

Salt & Pepper

 

Cleaning Kale:  Remove the leaves from the rib of the kale and tear apart into small pieces.  Wash and dry.

 

Bruising Kale:  Add 1 T Grapeseed Oil and salt to the trimmed leaves.  With salad tongues, lightly toss and press down on the leaves until they start to become a darker shade of green.  Set aside.

 

Add all ingredients to the salad and toss while salmon is baking.  Salad will keep for 2 days refrigerated.

 

SHALLOT DRESSING

 

I like to keep a jar of this in my refrigerator.  It is great for when you have extra herbs and gets better with time.  Generally it will last for 2 weeks, but rarely does it make it that long.

 

3 large shallots (diced)

1 lemon, juiced

1/2 cup apple cider vinegar

1/4 cup grapeseed oil (olive oil works too)

salt

pepper

summer herbs (diced and optional)

 

In a jar, add ingredients.   Place in refrigerator for at least 3 hours before using.  Shake and bring to room temperature when ready to use.

 

 

 

 

A lighter New Orleans Breakfast

Eggwhite Omelette and Café Du Monde Coffee

 

A lighter side of NOLA

 

New Orleans is one of my favorite cities in the US . Sadly, this will be the first year in nearly 10, that I will not be visiting.  It's funny how something as simple as coffee can  so I have been enjoying Café Du Monde coffee with breakfast once a week to make up for the absence.

EGGWHITE OMLETTE

2 Egg Whites
1T Greek Yogurt
Cumin
Paprika
Cayenne
Fresh Veggies (salsa is a great addition too)
Salt & Pepper
Cooking Spray

In a bowl whisk together eggs and yogurt.  In a small skillet on medium heat spray with cooking spray and lightly dust the pan with the spices, salt and pepper.  Add eggs and cook until set.  Add veggies and lightly fold in half. 

Café D'Amande
(Café Au Lait with Almond Milk)

Although there is nothing like sitting at the famous Café Du Monde café with the scent of beignets and powdered sugar traveling through the air.  The rich taste and scent of chicory coffee always perks me up and gives me the opportunity to daydream and allow my mind to take me to somewhere "I'd rather be"....

The sun is just rising, tourists are lining up, street cars are hobbling by and just as the scent of beignets begins to fill the air your nose is tickled by powdered sugar that has escaped from your neighbor's (not-so-gluten-free) pastry. 

I enjoy heating 1/4 cup of almond milk and adding freshly brewed coffee for a "lighter" but flavorful version of the classic.