MOW Eggplant Parmesan

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Happy Saturday, everyone!

We are now five days into Hunger Action Month and it has really made me think about all the different ways we can reach out and fight hunger in our communities.

Food pantries are one way that communities can support our neighbors in need, but it’s another food outreach program that has captured my heart… Meals On Wheels (MOW).

Meals On Wheels is a nationwide organization that provides meals to homebound seniors to help them remain independent and stay in the comfort of their own homes for as long as possible. Caring volunteers not only provide a nutritious meal, but also a friendly visit (and conduct a much needed safety check). It is a great organization that is staffed by great people who are passionate about taking care of their neighbors.

During graduate school, I was fortunate enough to have the opportunity to volunteer at the local Meals On Wheels program. This program was housed in the basement kitchen of a public housing complex, which allowed them to cook all the food they served their MOW clients. It was my first experience in a restaurant-grade kitchen and my first experience working with massive quantities of food. It was AMAZING.

My friends and I were tasked with assembling meal trays for delivery and dividing large batches of salads, desserts, and rolls into single-serve portions (not much cooking) and it really made us focus on our food service and food safety skills. Our reward after a long morning of serving up food was being able try the leftovers on the hot food line. My absolute favorite hot item that they made there was eggplant parmesan. But this was not just any eggplant parmesan… it was eggplant parmesan rounds.

What I love about this version of eggplant parm is that it is super simple (and breading-free), allowing the eggplant to really stand out and shine – the way eggplant parm should be (in my opinion). I never got the official recipe, but this recipe is the closest to that eggplant parm I ate during graduate school at Meals On Wheels.

It all starts with an eggplant that’s been sliced in ½ inch slices.

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Then placed in a colander and salted with some kosher salt – this step seems unnecessary but it really helps the eggplant have a better texture and removes some of the bitterness (yay!). Let the eggplant sit for about fifteen minutes, which is about the time it takes my oven to reach 400 degrees.

When the oven reaches temp, thoroughly rinse off the eggplant, pat it dry, and coat it with some olive oil, salt, and pepper.

Then place it on a greased cookie sheet.

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Pop the eggplant into the oven for 20 minutes, flipping the eggplant rounds over halfway through.

When 20 minutes is up, pull the eggplant out of the oven.

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And spoon on a bit of your favorite marinara sauce – this is some really good jarred stuff.

Then sprinkle on some part-skim mozzarella cheese.

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And then the secret ingredient….

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… some seasoned bread crumbs. Just a small sprinkle (about ¼ teaspoon per slice) does the trick – it adds a little texture and crunch to the dish.

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Now, just pop the eggplant back into the oven for 5-6 minutes until the cheese is melted and turning golden brown.

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Perfection!

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It is a memory of a wonderful volunteer experience (and a fitting dish to enjoy during Hunger Action Month).

 

So, kiddos, what have you been up to during the first four days of September? Anything fun? Let me know!

Your eggplant parm makin’, Meals On Wheels lovin’ friend,

C

MOW Eggplant Parmesan

  • Servings: 4 people
  • Difficulty: easy
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Ingredients:

1 large eggplant, sliced into ½ inch sliced width-wise

1 teaspoon kosher salt – for salting the eggplant

1 tablespoon olive oil

½ teaspoon table salt

½ teaspoon ground black pepper

½ to ¾ cup marinara sauce

¾ cup shredded part-skim mozzarella cheese

1 tablespoon seasoned bread crumbs

Red pepper flake and dried oregano for serving

 

Steps:

  1. Salt eggplant slices with kosher salt and place in a colander that is set in a sink. Let the eggplant sit for about 15 minutes to allow for some of the water and bitterness to leave.
  2. Preheat the oven to 400 degrees. Grease a high-sided cookie sheet with non-stick cooking spray.
  3. When the oven reaches temperature, rinse the eggplant under cold water, pat dry, and coat both sides with the olive oil, table salt, and black pepper. Place the slices in one even layer on the cookie sheet (if your slices are big in diameter, you may need a second cookie sheet). Pop the eggplant into the oven and bake for 20 minutes, flipping the eggplant slices over once in the middle of cooking.
  4. After 20 minutes, remove the eggplant from the oven. Spoon about a tablespoon of marinara sauce on each slice and then sprinkle on about 1 tablespoon of shredded mozzarella per slice. Finally, sprinkle over some seasoned bread crumbs – about ¼ teaspoon per slice.
  5. Place the eggplant back into the oven for 5-6 minutes until the cheese is melted and starting to turn golden.

To serve: sprinkle on some red pepper flakes and/or dried oregano as desired.

Enjoy!

 

Nutrition Information (1 serving):

166 calories Ÿ• 16gm carbohydrates Ÿ• 5gm fiber Ÿ• 8gm protein Ÿ• 9gm fat Ÿ• 3gm saturated fat Ÿ• 629mg sodium •Ÿ 11mg cholesterol Ÿ• 1mg iron Ÿ• 183mg calcium

Italian Vegetable Quesadillas

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Hi there! How are you?

Did you have a good long holiday weekend?

Oh good!

I had an amazing weekend too! With my parents visiting with friends at the beach, I had a big Tex-Mex BBQ at my house with my close friends. It was a great time filled with good food and even better conversation.

Coming from a long line of Greek cooks, I whipped up enough food to feed A LOT of people… which means one thing – leftovers. (yay!) I wanted to save the main stuff for a welcome home dinner with the parents, but there was just enough grilled veggies for me to whip up a delicious and easy lunch.

Italian Vegetable Quesadillas!

I know that quesadillas are a traditional Tex-Mex dish, but I hate all cheese (have I mentioned that before?) except for mozzarella (yes, I’m weird). So I decided to try an Italian spin on this old classic using the leftover veggies and the one cheese that doesn’t gross me out (definitely stepping out of my comfort zone).

It starts with a pan set over medium-low heat and coated lightly with cooking spray.

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Place in a small tortilla – this is a 6” whole wheat one (I think they call it “fajita-style”) – that is spread with some pesto (homemade or bottled… your choice!).

Sprinkle on some mozzarella cheese.

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Because what is a quesadilla without melty cheese?

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And then place on the grilled vegetables.

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Sprinkle on a little more cheese to help “glue” the quesadilla together.

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And then top with another tortilla coated with some more pesto!

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Grill the quesadilla until golden brown on both sides, about 1-2 minutes per side.

All that’s left is to place the quesadilla on to a cutting board.

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And cut into quarters!

Serve with a spoonful of your favorite marinara sauce and a garnish of basil.

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A simple, delicious, and interesting twist on the traditional Tex-Mex classic!

Enjoy, kiddos.

Your leftover lovin’, quesadilla grillin’ friend,

C

Italian Vegetable Quesadilla

  • Servings: 1 person
  • Difficulty: easy
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Ingredients:

2 6” tortillas, preferably whole wheat

2 tablespoons pesto, divided

1 cup grilled vegetables, like zucchini, summer squash, bell pepper, onion

⅓ cup grated mozzarella cheese, divided

Cooking spray

Marinara sauce for dipping

Steps:

  1. Place a medium-sized skillet over medium-low heat. Spray lightly with cooking spray.
  2. Coat one side of both tortillas with pesto (one tablespoon per tortilla). Place one tortilla pesto-side up in the skillet. Sprinkle on half of the mozzarella cheese over the pesto and arrange the vegetables in one even layer over the cheese. Sprinkle on the second half of the cheese over the vegetables (to act as the “glue”) and top with the second tortilla, pesto-side down.
  3. Cook the quesadilla 1-2 minutes per side until it becomes golden brown and the cheese gets melty.
  4. Transfer the quesadilla to a cutting board, cut into wedges and serve with marinara sauce and some fresh basil.

Enjoy!

Nutrition Information (1 quesadilla):

454 calories • 34gm carbohydrates • 17gm fiber • 25gm protein • 32gm fat • 8gm saturated fat • 783mg sodium • 27mg cholesterol • 5mg iron • 515mg calcium

Pantry Spring Pesto Pasta

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Hi there! How are you?

I missed you guys!

Sorry for being a little MIA, but I was a little busy this weekend…

 

BECAUSE I GRADUATED!!!

 

Yes, ladies and gentlemen, I am officially DONE with my dietetic internship.

Who knew a year could fly by so fast?

 

After all the excitement this weekend, we had a slow, relaxing day at home.

When my mom asked me to make a dinner side, my relaxed aura was definitely not thrown for a loop – whipping up a dinner side dish was just as relaxing as sitting and watching TV because we had a stocked pantry and fridge.

After gazing in my various food storage areas, I found snap peas, dried pasta, jarred pesto, and some grape tomatoes.

Thus, Pantry Spring Pesto Pasta was born.

It all starts with some snap peas. Snap peas are so quintessentially spring – perfectly green and crisp, just like a springtime afternoon. Plus they are an excellent source of vitamin C!

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For easier cooking/eating, I sliced them on the bias into smaller pieces (2-3 pieces per pea) and then set them aside as I started to cook the pasta.

Cook the pasta according to the package directions.

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Toss in the cut snap peas with one minute left in the cooking time (please be careful!). When the pasta is al dente and the snap peas are just barely cooked and a vibrant shade of green, drain them very well.

And transfer them to a big bowl and add some pesto. (please excuse the steamy photo)

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I used jarred pesto here, but fresh pesto would be just as lovely.

Whatever you use, it will be delicious.

Toss the pasta well to combine.

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I garnished mine with some grape tomatoes. They not only added a nice freshness to the dish but some much needed color!

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All that’s left it to serve it up alongside your favorite picnic favorites… or as a main vegetarian dish by itself! Options… they make the world go round!

Enjoy, kiddos!

Your newly graduated friend,

C

Pantry Spring Pesto Pasta

  • Servings: 6-8 people
  • Difficulty: easy
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Ingredients:

1½ pounds sugar snap peas, washed

1 pound of dried short-style pasta (like penne)

⅓ cup basil pesto, homemade or jarred

10 grape tomatoes, cut into quarters

 

Steps:

  1. Fill a big pot with water and bring to a boil over high heat. When it reaches a boil, heavily salt the water and pour in the past – cook according to the package directions.
  2. While the pasta is cooking, slice the sugar snap peas on the bias (2-3 pieces per pea).
  3. When there is one minute left in the pasta cooking time, add in the sugar snap peas. Cook for one additional minute until the pasta is al dente and the snap peas are just barely cooked and vibrant green. Drain pasta and peas well.
  4. Transfer the drained pasta and peas to a bowl and add in the pesto. Toss thoroughly to coat the pasta and peas. Garnish with the grape tomatoes.

Serve alongside your picnic favorites.

Enjoy!

Hummus and Vegetable Sandwiches

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Hi there! How are you? How’s life?

Are you enjoying the spring weather as much as I am?

With the days getting warmer and the produce section at the grocery store filling with delicious things, all I want to do it buy it all and cook! My recent food purchases were one beautiful (and perfectly ripe) tomato and a tub of mixed baby greens with herbs in it (did anyone else know that this existed? Where has this been all my life?!).

With some leftover (and slightly stale) ciabatta bread in the pantry and some white bean hummus in the fridge, an easy vegan sandwich popped into my mind.

Hummus and Vegetable Sandwiches!

It starts with slicing up that beautiful ripe tomato.

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And stopping to eat a couple slices before realizing if you keep eating it, you’ll have a tomato-less sandwich. And who wants a tomato-less sandwich?

Then cut a thick piece of whole wheat ciabatta bread and slice in half.

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Spread a good amount of hummus on the bread – I only did one side here, but spreading it on both sides would definitely be better!

Then layer on some of the baby greens with the herbs.

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Fresh and green… just like springtime!

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Then layer on some tomato slices.

Pop the lid on the sandwich.

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And slice in half.

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I love looking at all the layers – the nutty brown of the ciabatta, the white of the hummus, the greens and purples of the lettuce, and the bright red of the tomato.

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A easy lunch that celebrates the changing seasons.

Enjoy, kiddos!

Your sandwich makin’ friend,

C

Hummus and Vegetable Sandwich

  • Difficulty: easy
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Ingredients:

1-3” piece slice of whole wheat ciabatta bread, sliced in half

3 tablespoons of white bean hummus, homemade or store-bought

½ cup mixed baby greens – if you can find the one with herbs in it, try it out!

2-3 tomato slices

 

Steps:

Lay both halves of the ciabatta on a cutting board and spread hummus over both halves (1½ tablespoons on each half). On one half, layer on the mixed greens and tomato slices. Top with the other half of the ciabatta, hummus side down. Slice in half and serve with a side salad or raw veggies.

Enjoy!

White Bean Hummus

  • Servings: 8-10
  • Difficulty: easy
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Ingredients:

1-15oz can of white beans, rinsed and drained

3 cloves of garlic, chopped finely – more or less depending on your taste

1½ tablespoons of white vinegar

1 teaspoon of salt

½ teaspoon of pepper

½ – ¾ cup of good olive oil

Hot sauce of your choice

 

Steps:

1. Add rinsed, drained white beans, garlic, vinegar, salt, pepper, ½ cup of olive oil, and as much hot sauce as your heart desires.

2. Puree – add more olive oil (up to another ¼ cup) until you reach the consistency you want.

3. Taste and adjust seasoning – add salt, pepper, and extra hot sauce.

4. Serve with pita chips, raw veggies, or use as a spread for sandwiches and wraps!

Moustokouloura

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Happy Thursday, everyone! How’s your week been going?

Today is Holy Thursday, which means that we are three-quarters through Orthodox Holy Week – I cannot believe how quickly time has passed! It has been a whirlwind of clinical rotations, paper writing, and watching my mom whip up spectacular vegan dinners and one amazing vegan dessert that satisfies my late-night-paper-writing sweet tooth. With three days left until Easter, I’m sharing my parent’s adaptation on my Thea Goldie’s moustokouloura.

Thea Goldie was my godmother’s mother – I met her briefly when I was little so I don’t have any concrete memories of her. According to my mother, Thea Goldie was a feisty woman who could cook and bake like no body else… this cookie recipe is a testament to those baking skills.

It starts out with combining sugar and vegetable oil in the bowl of your stand mixer.

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Then comes the “mousto” part of the moustokouloura…

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WINE! Yes, ladies and gentlemen, wine. Mousto is the leftover residue of the grapes after they are crushed to make wine – since we don’t have any leftover grape bits, wine is a great (and easy) substitute. Crack open a bottle of your favorite red wine and pour some into the mixer (and maybe pour some for yourself!). We use a basic pinot noir but a merlot will work too! Just a word of warning – wine makes the color of the cookies… interesting. I’ll talk more about it in a minute, but if you are expecting totally brown cookies, you’re in for a surprise.

All that’s left is to combine the dry ingredients – flour, oat bran, baking powder, baking soda, cinnamon, and nutmeg.

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And gently mix them into the wet ingredients.

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Toss in some walnuts for crunch, mix, and you’re ready to go!

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Form into two logs. Score the logs by making several shallow cuts ½-inch apart in the top of each log – this will help with ease of cutting later. Chill them for an hour and then stick them in the oven and bake for about 30 minutes until the tops of the cookies are set.

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Yummy! Let them cool completely before proceeding.

As you can see in this photo, the wine turns the cookies blue-green! They are perfectly fine to eat – they just look a little different!

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Then cut the logs into pieces (like biscotti!) and lay them on a baking sheet flat-side down. Bake the cookies again for 12 minutes, flipping the cookies over halfway through the baking process.

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All that’s left is to dig in!

Enjoy these Lenten, vegan treats, everyone!

Your friend,

C

Moustokouloura

  • Servings: approximately 30-40 cookies
  • Difficulty: easy
  • Print

Ingredients:

1 cup vegetable oil

1 cup granulated sugar

1 cup red wine

4 cups all-purpose flour

1 cup oat bran

4 teaspoons baking powder

1 teaspoon baking soda

3 teaspoons ground cinnamon

½ teaspoon ground nutmeg

1 cup chopped walnuts

 

Steps:

  1. In the bowl of the stand mixer, combine oil and sugar and mix to combine.
  2. In a medium-sized bowl, combine the flour, oat bran, baking powder, baking soda, cinnamon, and nutmeg.
  3. With the mixer on low, slowly add in the dry ingredients to the wet ingredients. Stir in the chopped walnuts.
  4. Form the dough into two equal logs, score the top of the logs ½-inch apart and chill in the fridge for an hour.
  5. Bake the logs in a preheated, 350° for 30 minutes. Let the logs cool completely.
  6. Using a serrated knife, cut the logs into pieces on the score marks. Lay the cookies flat-side down and bake in a 350° oven for 12 minutes, flipping the cookies over halfway through.

Serve with your morning coffee or as a midnight snack – enjoy!

Roasted Vegetables

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I really, really love vegetables.

Kinda goes with the whole RD2Be thing.

So when my mom made approximately five pounds of roasted vegetables this week, my heart soared and my stomach rejoiced (if internal organs were capable of emotions and thought).

I love roasted vegetables. Roasting brings out the natural sweetness of the vegetables, making unpleasant vegetables (like the disliked Brussels sprout) delicious and appealing to the most stubborn vegetable hater.

And roasting is super simple… chop, dump, roast, serve. Easy peasy!

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It starts with a whole load of veggies.

Carrots, red bell pepper, cauliflower, Brussels sprouts, and red onion. We made enough to feed an army but you can use less veggies for a more normal portion (see the recipe below). All you need to do is cut up the vegetables into equal sized chunks.

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And spread them out on rimmed baking sheets. We tossed in some red potatoes as well so we had our starch and vegetable in one dish.

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Then, for a small delicious surprise, toss in a few peeled garlic cloves. They’ll roast along with the vegetables and become golden, soft, and DIVINE. Spread on some warm bread… food does not get any better than that.

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We decided last minute that we wanted EVEN MORE veggies in our roasted vegetables, so my mom tossed in some broccoli – it added a nice amount of green to the dish!

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Drizzle on some olive oil.

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Sprinkle on some kosher salt and some cracked black pepper and then pop the cookie sheets into the oven and roast at 400 degrees for approximately 40 minutes, or until the vegetables are brown and tender.

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Yes, please!

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Psst… the best part are the crispy Brussels sprout leaves that are on the bottom of the pan – make sure to nab them before your family does!

Now it’s all about how you want to serve them.

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We just piled the veggies onto a platter and dug in.

Or you can place them in a whole wheat wrap with a little hummus and have a quick, easy, and delightful lunch!

Or mix into warm pasta and drizzle with a little olive oil.

Or toss with orzo to make a cold pasta salad.

One dish, endless opportunities!

 

I hope you enjoy this delicious vegetable recipe!

Happy Thursday, everyone!

Your crispy Brussels sprout leave stealin’ friend,

C

Roasted Vegetables

  • Servings: 4-6 people
  • Difficulty: easy
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Ingredients:

½ a head of cauliflower, broken into florets

2 cups broccoli florets

2 cups Brussels sprouts, halved if they are very large

1 medium-sized red bell pepper, cut into large pieces

1 medium-sized red onion, cut into large chunks

3 medium-sized carrots, cut into large pieces

2-3 medium-sized red potatoes, cut into large chunks (optional)

Whole garlic cloves (optional)

1 tablespoon olive oil

1½ teaspoons kosher salt

1 teaspoon black pepper

 

Steps:

1. Preheat oven to 400 degrees. Grease a high-sided cookie sheet with non-stick cooking spray.

2. Place all the vegetables onto the cookie sheet and drizzle with olive oil and sprinkle with salt and pepper. Toss vegetables to coat and arrange them into one flat layer.

3. Place cookie sheet into the oven and bake for 40 minutes, or until the vegetables become tender and brown. Serve as a side or as an addition to wraps, sandwiches, pastas, etc.

Enjoy!

Vegetarianism 3.0 Recap: Weeks 2 & 3

It’s the start of a new week, which means that I am done with Vegetarianism 3.0 Week 3!

Which means that we’re HALFWAY THERE!

Goodness gracious, who knew where the time went?!

Since we haven’t had a vegetarianism recap in a while (we missed Weeks 2 and 3), I decided that my thoughts will be better expressed via random list!

 

  1. Despite the signs of spring popping up everywhere (warmer temperatures, the days getting longer, Easter decorations everywhere, etc., etc.), I still crave my favorite Fall flavors… like pumpkin and cinnamon.

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A craving that I satisfied with easy pumpkin pancakes.

 

  1. We have fallen into a slight Asian food rut this past week (not that I’m complaining).

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My mom whipped up Ellie Krieger’s Aromatic Noodles with Lime Peanut Sauce for a spontaneous visit from E.

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And then we continued the Asian food tour with Clinton Kelly’s General Tso Chicken, swapping shrimp for the chicken. But be warned – the recipe calls for 1 tablespoon of red pepper flake (which can be super hot for some)… I used 1 teaspoon and it is still perfectly spicy without burning the roof of your mouth.

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Finally, I had to make Asian sugar snap peas

We definitely like a theme in this house!

 

  1. My final realization for Vegetarianism 3.0 Weeks 2 and 3 is that baked goods are vegetarian.

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Chocolate cupcakes are healthier when they are served at Nutrition Symposiums, right?

 

It has been a delicious two weeks – I can’t see what else we make for the second half of this vegetarian journey!

Your chocolate lovin’ vegetarian friend,

C

Mushroom-Lentil Potpie

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I love Pinterest. Seriously, I love, love, love Pinterest. If I could, I would sit around all day and scroll through the millions of crafting ideas, recipes, makeup tips, and exercise regimens.

As much as I would like to do this (preferably in my pj’s with a cup of tea and something sweet), I usually just flip through the Food and Drinks category while watching TV with my family at night. I can see what people are eating (or want to eat) and it gives me inspiration to try different meals outside of my cooking comfort zone.

And nothing says out of my comfort zone like potpie. Gloopy texture, soggy puff pastry, and tasteless filling… not something that inspires me to dig in.

During one of my nightly scrolls, I stumbled upon the most beautiful picture of mushroom-thyme-lentil potpies from Fig & Honey. It was a combination of perfect lentil al dente texture, crisp puff pastry crust, and big Mediterranean flavors. And all I thought was, I want to make that one day. And Sunday was that day. My parents went out to dinner and left me to my own devices.

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It all starts with onions and carrots cooked over medium heat until they begin to soften.

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Next, I tossed in some cremini mushrooms and minced garlic. So far, so good!

When everything became softened and golden brown, I tossed in some cooked green/brown lentils.

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The original recipe calls for puy/beluga lentils… which I didn’t find, despite looking at two different grocery stores. I liked how the green lentils turned out in this recipe but if you have puy/beluga lentils, use them!

To make the sauce, add in some vegetable stock, soy sauce, tomato paste, dried oregano, salt, and pepper.

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And some nice dry red wine. For quality control, sample some of the wine (you don’t want to add bad wine to something you would feed your family and friends, right?).

To thicken up the sauce, I stirred in a little bit of cornstarch mixed with water – the perfect potpie filling!

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Assembly is simple.

In a oven-safe casserole, pour in the filling.

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Top the filling with puff pastry circle, cut a steam vent, brush the top with a beaten eggs and sprinkle with kosher salt and black pepper.

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Bake for 20 minutes.

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And then it’s time to eat!

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A perfectly delicious vegetarian take on a comfort food classic. It was a great way to begin Vegetarianism 3.0 Week 2!

Happy Tuesday, everyone.

Your Pinterest obsessed friend,

C

Mushroom-Lentil Potpie

  • Difficulty: medium
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Ingredients:

2 teaspoons of olive oil

3 small carrots, diced small

1 small onion, chopped finely

1 lb cremini mushrooms, cleaned and quartered

3 cloves of garlic, minced finely

1½ cups green/brown lentils, cooked via package instructions

2 cups low-sodium vegetable stock

1½ tablespoons tomato paste

1 tablespoon low-sodium soy sauce

¼ cup dry red wine

2 teaspoons dried oregano

1 teaspoon kosher salt

1 teaspoon black pepper

2 tablespoons corn starch

1 puff pastry sheet, defrosted for 2-3 hours in the fridge

1 egg, beaten

Steps:

1. Preheat oven to the temperature on the puff pastry box.

2. In a large high-sided sauté pan, heat olive oil over medium heat. Add in carrots and onions and cook until soft, about 2-3 minutes.

3. Add mushrooms and garlic to the carrot-onion mixture and cook until the mushrooms soften, shrink, and begin to turn brown, about 4-5 minutes.

4. When the mushrooms become soft, add in the lentils, stock, tomato paste, soy sauce, wine, oregano, salt, and pepper and bring to a boil. While the mixture is heating up, combine cornstarch with a little bit of water to make a slurry. Add the slurry to the potpie filling and continue to heat the filling until it starts to thicken. Once thick, remove the filling from the heat. Taste for seasoning and add additional salt and pepper, if needed.

5. Remove the puff pastry from the fridge and unfold it. Carefully flatten the seams, ensuring that they stay together. Using your casserole dish as a guide, cut out a circle that will be used to top your potpie.

6. To assemble the pie: fill the casserole dish with the filling and top with the puff pastry circle. Cut a steam vent in the top to allow steam to escape during baking. Brush the top of the puff pastry with the beaten egg and sprinkle with kosher salt and black pepper. Bake for 15-20 minutes until the top is golden brown and puffed. Serve immediately.

Enjoy!

Recipe slightly adapted from Fig & Honey.

Baked Eggs with Kale

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You know that I love kale.

You also know that I love baked eggs.

So it makes perfect sense that at some point I would stick both of them together.

That point was Sunday night after I got home from the airport… I was hungry, cranky, and had absolutely nothing in the fridge except eggs, kale, and butter. It was fate!

I popped an oven-proof gratin with a pat of butter into a pre-heated 350° oven.

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And let it sit in there for a minute or two until the butter is melted and slightly bubbly. Remove the cookie sheet (with the dish on it) from the oven and toss in some washed chopped kale that I quickly steamed in the microwave for 45 seconds.

Then, using a fork (or a spoon or spatula) to make two wells in the kale.

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And (gently) plop in some eggs. I used two, but you can just do one if you want! I sprinkled everything with a little salt and pepper.

Then pop the pan back into the oven for 12-15 minutes…

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… and viola! Perfect baked eggs and crispy kale. A perfect late night dinner or a unique brunch item.

 

Enjoy, kiddos!

Your baked egg and kale lovin’ friend,

C

Baked Eggs with Kale

  • Servings: one person
  • Difficulty: easy
  • Print

Ingredients:

2 cups of kale, washed and chopped

2 large eggs

1-2 pats of butter

Salt and pepper to taste

 

Steps:

  1. Preheat oven to 350°.
  2. Toss butter into an oven-proof gratin dish placed on a cookie sheet (for easy removal from the oven) and pop the cookie sheet into the preheated oven and bake 1-2 minutes until the butter is melted.
  3. Microwave the kale for 45 seconds until just wilted. Place kale into the gratin dish and make two wells for the eggs. Gently place eggs into the wells, sprinkle with salt and pepper, and place the cookie sheet back into the oven for 12-15 minutes or until the eggs are set.
  4. Serve immediately – enjoy!

 

Nutritional Information (1 serving):

245 calories Ÿ• 13gm carbohydrates Ÿ• 3gm fiber Ÿ• 18gm protein Ÿ• 15gm fat Ÿ• 6gm saturated fat Ÿ• 191mg sodium •Ÿ 434mg cholesterol Ÿ• 4mg iron Ÿ• 255mg calcium

Sautéed Kale

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Confession: I love kale.

I love kale in a variety of dishes (like my Tuscan Winter Vegetable Quinoa Salad), but I think it truly shines in a simple sauté with garlic and hot pepper. And it couldn’t be easier.

Especially when you use pre-chopped kale. My mom grabs a big bag of the stuff when she goes to the grocery store, so all you need to do is rinse it thoroughly. It makes this easy dish so much quicker!

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If you do not have pre-chopped kale, grab some kale, strip the leaves off the stems, and roughly chop it into bite-sized pieces. Then wash it thoroughly. One (small) extra step, same result. Easy, peasy.

Then grab some garlic.

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I used four (okay, five) little cloves, which works out to about 2 regular-sized cloves.

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And mince them up nice and finely, so you get all the wonderful garlic flavor without biting into huge pieces of raw-ish garlic.

Now, let’s cook!

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Toss the kale into a large skillet with a little bit of olive oil.

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And add in the garlic, some salt and pepper, and some hot pepper flake (if you like a little heat like me).

All that’s left is to toss everything together and cook the kale until it’s wilted and delicious.

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Then pile onto a plate.

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And dig in!

What a simple (and delicious) way to eat your veggies!

Enjoy, kiddos.

Your kale lovin’ friend,

C

Sautéed Kale

  • Servings: 2-3 people
  • Difficulty: easy
  • Print

Ingredients:

2 packed cups of kale, washed thoroughly and chopped

1 teaspoon olive oil

1-2 cloves of garlic, minced finely

¼ teaspoon kosher salt

¼ teaspoon black pepper

¼ teaspoon of red pepper flakes, optional

 

  1. In a large skillet, heat olive oil over medium heat.
  2. When the oil is hot, add in the kale and stir around for about 30 seconds.
  3. Add in the garlic, salt, pepper, and red pepper flakes. Continue to sauté the kale it becomes wilted and soft, about 3-5 minutes.
  4. Serve immediately alongside your favorite dishes.

Enjoy!