It’s been done before, but this time it was better. I’ll save you most of the boring details and give you what you want — the recipe. Continue reading
I’ve had quinoa once in my life before, and I liked it. Red quinoa. It was side dish at a Mexican spot on the Upper East Side called Cascabel. I’ve been itching to make Jessica’s roasted sesame quinoa with chicken, and a dinner date with one of my oldest friends presented me with the perfect opportunity last night. Man, I love having unpicky eaters as friends. Oh, and ones that allow me to experiment on them, too. Continue reading
I present to you the first of many delicious things made in the apartment: Sweet potato cream pasta with crispy kale.
I think I have a whole wheat linguine hangover this morning. For the recipe, head on over to my modern Julia Child (<3) Jessica @ How Sweet Eats, here. Also, am I the only one who ALWAYS wants to spell potato with an ‘e’ at the end. GAH.
And can I just note — I’ve never tasted kale until last night, and I’m not sure I’d really like it any other way except as a garnish. If I had to describe it — it’s a mix between broccoli rab and spinach. It was good, just very bitter.
Are you a kale fan? Any recipe suggestions?
Today, I noticed we had an eggplant in the fridge.
Today, I went for a 5 mile run.
Today, while on my run, I remembered Meghann‘s post on eggplant “fries” from a few months back.
… and thus tonight, I took her recipe, and then I improvised.
What you’ll need:
- 1 large eggplant
- 1 cup breadcrumbs
- Two eggs + one egg white
- 1/4 cup flour
- 2 Tablespoons garlic powder
- 1 Tablespoon chili powder
- Dashes of salt & pepper
Meghann’s recipe called for almond meal and flax seed. I’m not much into almond meal, so I decided to go with what I know. And as an Italian, that’s bread crumbs.
I also enjoy estimating. Italians generally taste, then cook. Considering this recipe included raw egg, tasting while cooking wasn’t really an option. So I figure overseasoning is better than under, right? Of course, feel free to adjust your amounts! But in accordance with my Italian-ness, I like garlic. A lot. I understand not everyone’s as lucky as me.
First, dip your sliced eggplant in the egg mixture. Then, dip in the breadcrumb and flour mixture. Place your battered eggplant pieces on a greased cookie sheet. Of course, in the my world, greased means cooking spray. NOT actual butter. Moving on …
Bake at 415 degrees for 15 to 20 minutes, or until golden brown.
I dipped my eggplant fries in marinara sauce. I also accompanied them with a chicken burger. The burger which was made with diced onion, ground chicken, spices, and a dash of milk, has been a long time coming. Tonight, I finally found the time to defrost the ground chicken and make them myself. Yes, that’s honey mustard. Yes, it’s on a sandwich thin. And yes, I have extras (Friends: First come, first serve!).
Dare I say it, the eggplant fries may be the perfect swap for fatty mozzarella sticks, too.
What are your swaps for French fries?