Moussak-It To Me!

Lamb Moussaka with Potatoes and Eggplant
I have been woefully negligent about food-blogging, but my excuse is work, work, work. More awesome directing gigs come at the cost of time to experiment in the kitchen. Thankfully, this Thanksgiving weekend has afforded me time (and ample leftovers) to create some culinary magic. My parents came up to spend Thanksgiving with us for a total of nine around our Thanksgiving table. It was a great night, but a 22 pound turkey (plus ample sides) left more leftovers than we knew what to do with. Days of delicious sandwiches have been followed by a gallon of turkey noodle soup, but what about all those mashed potatoes? There are a few recipes out there that I deem "Pain in the Ass Recipes" (my mom's delicious Pumpkin Chiffon Pie comes to mind). These are absolutely delicious dishes, but they don't get made all that often. Lasagne, ravioli, and German Chocolate cake rank amongst my favorites . . . but they are too much fuss to make unless I have the time on my hands to dedicate to a variety of steps, sauces, and a disaster of a kitchen. Well, today I decided to avoid the office all together and work from home. This allowed me to be a little closer to my stove and put in the time to create an amazing Greek-style dish utilizing all those delicious leftover mashed potatoes. While this is certainly not an "everyday" kind of recipe - it sure hits the spot on this cold December night! Try it if you have people to impress or a huge cold-weather appetite . . . or just a bunch of leftover mashed potatoes.

Ingredients
- 1 lb. ground lamb
- 1 large eggplant, trimmed and sliced lengthwise into 1/4"strips
- olive oil
- 1 onion, diced
- 1 red bell pepper, trimmed and diced
- 2 cloves garlic, minced
- 1/2 c. red wine
- 1/2 c. chopped kalamata olives
- 2 Tbsp. tomato paste
- 1 14.5 oz. can diced tomatoes and their juices
- salt and pepper
- 4 c. whole milk
- 1 stick butter
- 1/2 c. flour
- 4 egg yolks, whisked
- 1 tsp. white pepper
- 2 tsp. smoked paprika
- 1 tsp. all spice
- 1 tsp. red pepper flakes 
- 2 tsp. garlic powder, divided
- 1/2 tsp. ground cinnamon
- 1/2 tsp/ fresh grated nutmeg
- 2 Tbsp. fresh chopped oregano and thyme
- 2 Tbsp. fresh chopped Italian parsley
- leftover mashed potatoes (about 2-3 cups)

Begin by preparing the eggplant. Line a baking sheet with heavy foil and spritz lightly with cooking spray. Arrange eggplant slices on baking sheet and sprinkle one side with salt. Allow eggplant to "sweat" for about 10-15 minutes. Flip the eggplant slices over and repeat on other side. After little beads of condensation collect on eggplant, rinse with cold water and pat dry with a paper towel. Line up on baking sheet and heat oven to 425˚F. Sprinkle eggplant slices with chopped oregano and thyme and drizzle with 1 Tbsp. of olive oil. Roast for about 15 minutes, flip over slices drizzle with additional olive oil. Roast for another 10 minutes until eggplant is soft and tender. Remove from oven and set aside.

While eggplant is roasting, prepare the béchamel sauce. Heat milk to lukewarm in a small sauce pan. Do not bring to a boil. When milk is warm, set aside. Meanwhile, melt butter in a medium-sized sauce pan over medium heat. Once butter is melted, whisk in flour and continue to whisk for 1 minute until you have a smooth roux. Turn down heat slightly and slowly pour in heated milk about 1/2 c. at a time. Whisk the mixture together as you add the milk, it should create a smooth, creamy sauce. Once all the milk is added, take about 1/4 c. of mixture and slowly pour into whisked eggs, beating together with a fork until the egg mixture is smooth. (Tempering the eggs in this manner will keep them from curdling when you add them to the béchamel sauce.) Continue to slowly add the creamy sauce to the eggs while whisking together with a fork until you've added about 1 c. of the béchamel sauce. Once the eggs are brought to temperature, pour into the béchamel sauce and whisk to combine, set aside. Season with salt, 1 tsp. garlic powder, white pepper, and nutmeg to taste.

Once the béchamel sauce is prepared, work on the red sauce. In a large, heavy skillet, heat 1 Tbsp. of olive oil. Add chopped onion, pepper, and garlic and sprinkle with salt and pepper. Cook onion mixture for about 8-10 minutes until the onions are soft and sweet. Add the lamb, paprika, olives, 1 tsp. garlic powder, all spice, cinnamon, and pepper flakes to the skillet. Cook over medium heat until the lanb is browned and cooked through. Season with salt and pepper. Turn up heat slightly and add tomato paste, stir vigorously for one minute then slowly pour wine into the mixture. Bring to a boil, add tomatoes, and turn heat down to low. Allow mixture to simmer, stirring occasionally for 15-20 minutes until the tomatoes are soft.

 To assemble the moussaka, preheat oven to 400˚F and spritz a 13x9" baking dish with cooking spray. Line a heavy rimmed baking sheet with foil and set baking dish inside (this will keep for oven clean in case the moussaka boils over). Pour 1/2 c. meat mixture on the bottom of the baking dish and spread around with a spatula. Arrange half the roasted eggplant slices on the bottom of the baking dish so that is covered completely (eggplant slices should overlap slightly.)

Pour half of the remaining meat mixture on top of the eggplant slices then top with about 2 c. of the béchamel sauce. Layer the remaining eggplant slices on top of the béchamel layer then top with remaining meat sauce. Pour about 2 c. of remaining béchamel sauce over meat layer and spread evenly. Top with mashed potatoes and spread evenly over moussaka, sprinkle potatoes with chopped parsley.

Bake moussaka in oven for about 40 minutes until the sauce mixture is boiling and the potatoes begin to brown on top. Remove from oven and allow to rest for about 10 minutes before serving. It is a time-intensive endeavor, but it's well worth the effort! Yum!

Yes Please to Cheese!

Creamy Goat Cheese "Won Ton" Ravioli
My sweetie and I love to entertain and one of our absolute favorite appetizers to serve is goat cheese won tons. (Crisp and creamy- the recipe is a classic staple at my mom's "famous" annual holiday open house eat-and-drink-fest.) This year we served them at our New Year's Eve cocktail soiree and found our post-party fridge with some unused won ton wrappers and cream cheese. Rather than make another batch of fried food, I decided to alter the recipe slightly to make a hearty vegetarian pasta dinner. Won ton wrappers make a great short-cut to any homemade ravioli recipe if you don't want to bother with making fresh dough. They're easy to work with and the filling possibilities are endless! I used some Simple and Delicious Marinara Sauce I had stocked in my freezer. Top with a jar of your favorite marinara or toss with olive oil and grated Parmesan cheese! You'll love it!

Ingredients
- 8 oz. cream cheese, room temperature 
- 7-8 oz. goat cheese
- 2 Tbsp. sour cream
- 2 egg yolks
- 3 green onions, trimmed and finely chopped
- 1 Tbsp. dried thyme
- 2 Tbsp. chopped fresh Italian parsley
- 1 c. shredded fresh Parmesan cheese, plus extra for sprinkling
- 1 tsp. salt
- fresh ground pepper
- 1 package (36 or so) won ton wrappers
- 1 tsp. corn starch
- 1/4 c. warm water
- 4 c. marinara sauce or olive oil for topping

Set a large pot of heavily salted water to a boil. While waiting for water prepare the ravioli. In a medium sized bowl combine cream cheese, goat cheese, egg yolks, green onions, parsley,  sour cream, thyme, Parmesan cheese, salt, and a few grinds of fresh black pepper. Stir until smooth, creamy, and well combined.

To assemble ravioli, whisk together warm water with cornstarch in a small bowl. Line a baking sheet with waxed or parchment paper to keep ravioli from sticking. One at a time, place about a teaspoon sized dollop of the goat cheese mixture into the center of a won ton wrapper. Wet one finger with the cornstarch and water mixture and wet two edges of the wrapper. Fold the won ton square into a triangle sealing the two wet edges to the two dry edges of the wrapper to it sticks. (Be careful not to over-stuff the ravioli so it doesn't explode all over the cooking water.) Continue the process until all the ravioli are filled. 

If you are topping the ravioli with marinara sauce, begin to heat it in a medium sized pot on the stove when you start boiling the ravioli. Once the water is at a rolling boil, add the ravioli to cook. They will cook very quickly (about 3-4 minutes) floating to the top of the pot. Stir gently a couple of times while they are boiling to prevent from sticking. Drain and place in a serving bowl, top with warmed marinara sauce or dress with olive oil. Serve with extra grated Parmesan cheese!

One Chicken Three Dinners (Day One)

Buttery Roast Chicken and Potatoes
With fall definitely falling upon us, it's time for yummy oven roasted recipes. The taste of a tender and juicy chicken is just so very satisfying on the dinner table with raindrops beating on the roof outside. I had been craving a savory roast chicken ever since reading Julia Child's autobiography where she describes at length the succulent butter-drenched chickens she feasted on in France. Taking a cue from Julia, I put together this yummy and easy roast chicken recipe together with the intention of using every bit of it for two other leftover recipes (skin, bones, and all). This is the first night of the chicken feast, made possible and super delicious thanks to handfuls of fresh herbs given to me from Marion's beautiful garden.

Ingredients
- 1 5 lb. whole chicken, rinsed with innards removed and reserved*
- a small handful of fresh chopped rosemary, thyme, and marjoram
- salt and lemon pepper
- 1 large onion, quartered
- 2 lemons, halved
- 1 stick of butter, softened
- 4 Yukon Gold potatoes, halved
- 5-6 medium carrots, cut into thirds crosswise

Rinse chicken in cold water and pat completely dry with paper towels. Season the inside of the chicken with a sprinkle of salt and several grinds of lemon pepper. Place in a roasting pan and set aside. Preheat oven to 375˚F. In a small bowl blend together butter with about 2/3 of the fresh herbs with a fork. Rub the outside of the chicken completely with the butter- this will make the skin crisp and delicious. Season the outside of the chicken generously with salt and lemon pepper. Spread the legs of the chicken apart and sprinkle the inside of the chicken with the remaining fresh herbs then stuff it with onion quarters and halved lemons. Tie the legs together with kitchen twine and pin the skin flap closed with a couple of toothpicks.

Arrange the chicken at the center of the roasting pan and surround with sliced carrots and potatoes. Sprinkle vegetables with salt and pepper and place the pan in the oven. Roast chicken for about 90 minutes, removing every 25 minutes or so to baste with drippings. Chicken in cooked through when a thermometer placed in the center of a meaty part of the bird registers to 180˚F. Remove from oven and tent with foil. Allow meat to rest for about 10 minutes before slicing. I served mine with the roasted vegetables and some sauteed kale. It was a very tasty dish!

*After dinner, I removed any extra meat from the bird and saved it in a bag for chicken enchiladas. The bones, skin, chicken innards, and pan drippings I saved in a gallon freezer bag and placed it in the freezer so it would be ready for later.

Hearts Afire!

Walnut Pesto with Chicken and Artichoke Hearts
As many of my food adventures began, this one started with an overabundance of ingredients in my pantry and fridge. I had quite a bit of fresh basil sitting around in need of a home, but wanted to pull a little twist on a classic pesto recipe. This was a very quick dinner that made plenty for two with leftovers. It's a great weeknight meal to try. Double the recipe for families! Dinner on the table in less that a half hour.

Ingredients

- 1 boneless, skinless chicken breast, sliced into bite-sized pieces

- 1/4 c. marinated artichoke hearts, chopped

- 12 oz. dried spaghetti noodles

- a splash of dry white wine

- salt and pepper

- a small handful of fresh basil leaves

- juice from one lemon plus 1 tsp. of zest

- 1/4 c. walnuts

- 1 c. shredded pecorino romano cheese, plus extra for sprinkling

- olive oil

- 2 Tbsp. chopped Italian parsley

- 2 large cloves of garlic, peeled

WALNUT PESTO

Pesto is a snap to whip up in the food processor! Pulse the garlic cloves to a fine mince then add the basil, Italian parsley, and walnuts and run machine until the mixture is coarsely chopped. Add shredded pecorino romano and lemon juice and zest. Let the machine run and slowly drizzle about 1/4 c. of extra virgin olive oil until the mixture is creamy and to the desired consistency. Season to taste with salt and pepper. Set aside.

SPAGHETTI WITH CHICKEN AND ARTICHOKE HEARTS

Bring a large pot of salted water to a boil. Add dried spaghetti and cook until al dente, about 9 minutes. Drain, reserving about 1/2 c. of the cooking water. Set pasta and water aside.

Heat 1 Tbsp. olive oil in a large saute pan over medium-high heat. Add chicken pieces and saute until they are nearly cooked through, 4-5 minutes. Season with salt and pepper. Add artichoke hearts and white wine and bring mixture to a boil, reduce heat to medium low and simmer for about 5 minutes for sauce to thicken. Season with additional salt and pepper to taste.

 

While chicken and artichoke hearts are simmering, toss together the warm cooked spaghetti with the prepared pesto, add a little of the hot pasta cooking water at a time to thin out the sauce. The texture should become silky. Plate the pesto-covered pasta, then spoon some of the chicken mixture and the juices on top. Sprinkle with extra pecorino romano. Eat up! It's good!

Stirring the Soul

Quick Salmon and Soba Noodle Stir Fry
The weather around here is trying desperately to resemble something like summer. You remember summer, don't you? Blue skies? Barbecues? Other fun outdoor activities? While consistent blue skies remain elusive at the moment, the air around here is hot, thick, and muggy. It's the air that makes it impossible to sleep and unpleasant to eat. Lighter, quick-cooking recipes are definitely in order and so I went to my favorite go-to fish for help. There's nothing like a belly full of salmon to make everything seem right in the world . . . grey skies or otherwise! It's just good for the brain and the soul! This recipe for two is a snap to whip up. Dinner was on the table in about twenty minutes. Perfectly paired with a glass of crisp white wine or a frosty bottle of your favorite lager.

Ingredients
- 2 6-7 oz. salmon fillets
- 2 Tbsp. butter
- 3 small bunches of baby bok choy, rinsed and chopped
- 6 green onions, trimmed and cut crosswise into 2-3" pieces
- 3 Tbsp. rice wine vinegar
- 3 Tbsp. grape seed or vegetable oil, divided
- juice from one lemon
- 2 tsp. grated fresh ginger
- large garlic clove, grated
- 3 Tbsp. soy sauce
- 1 c. edamame beans
- 1 tsp. sesame seeds
- 3 oz. soba noodles
- 2 Tbsp. teriyaki sauce
- salt and pepper

SOY GINGER DRESSING
In a small bowl, whisk together ginger,  lemon juice, soy sauce, garlic, and 2 Tbsp. of the oil. Set aside and save for the stir fry. This is also a great dressing for a cold salad!

SALMON FILLETS
Pat the salmon fillets dry with a paper towel and season on both sides with salt and pepper. Melt butter in a small skillet over medium-high heat. Add salmon fillets and sear about 3 minutes per side until fish is slightly browned on the outside and cooked through. Remove from heat and place fillets on a plate tented with foil to rest while preparing the stir fry.


STIR FRY
While cooking the salmon bring a heavy-bottomed pot of water to a boil and cook soba noodles according to package directions, usually about 3-4 minutes. Drain, rinse with cold water, and set aside. Meanwhile, heat remaining Tbsp. of oil in a large skillet over medium heat. Add green onions and bok choy and cook in oil for about 2 minutes, stirring occasionally. Add cooked soba noddles and soy ginger dressing to the skillet,  combining ingredients with a pair of tongs. Cover and cook over medium-low heat for another 3-5 minutes until noodles are heated through and vegetables are softened and bright green. Divide stir fried noodles among two plates, top noodles with salmon fillets and brush each fillet with about a Tbsp. of teriyaki sauce. Sprinkle with sesame seeds and edamame beans. Eat up! It's good for you!

Protein Packed

 Red Wine Steak and Roasted Tomato Cannellini Beans
I've been on a pantry-cleaning kick lately, trying to purge the cupboards of the remaining this and that in the hopes of some day having well-organized shelves. I've had a bag of dried cannellini beans left over from a winter chili recipe and a flank steak sitting vacuum-packed in the freezer for who-knows how long, and it was definitely their time to shine. I made this entire protein-packed Italian dinner with pantry items and little leftover bits in the fridge. The beans were definitely a hit and could easily be a great side dish for a number of meals. While the meal may seem a bit time consuming, the steps are very easy and can be done while doing other things (ie. roasting the tomatoes or marinating the meat). In terms of timing the meal out, soak the beans and prepare the tomatoes ahead of time. The steak can be marinated overnight so it's ready to broil while preparing the beans. It's worth the effort!

Ingredients
- 2 c. dried cannellini beans (Italian white beans)
- 6 Roma tomatoes, sliced lengthwise into 1/4" pieces
- 2 c. chicken broth
- dried oregano and basil
- olive oil
- 3 Tbsp. balsamic vinegar
- 1/2 Italian parsley, minced
- 1/2 c. grated Parmesan cheese for sprinkling
- 1/2 c. red wine (such as a Chianti)
- 3-4 cloves garlic, minced
- juice from 1 lemon
-  1 2 lb. flank steak, scored diagonally on both sides in a diamond pattern
- salt and pepper

ROASTED TOMATO CANNELLINI BEANS
Put beans in a large bowl and cover with cold water. Soak over night. Drain before preparing.

To roast the tomatoes, preheat oven to 425˚F and cover a large baking sheet with foil and then spritz lightly with cooking spray to prevent the tomatoes from sticking. Arrange tomato slices in a single layer on foil. Sprinkle tomatoes with salt and pepper and about 1 Tbsp. each of dried basil and oregano. Drizzle tomatoes with about 3 Tbsp. or so of olive oil and balsamic vinegar. Place in oven and roast for about 25-30 minutes until tomatoes are softened and begin to brown around the edges. Don't dry out too much. Allow tomatoes to cool slightly, then remove from baking sheet and place them and any juices left over on the sheet in a bowl, set aside until ready to use.

Place soaked beans in a medium sauce pan and add chicken broth and about a tsp. of salt and fresh ground pepper. Add roasted tomatoes and bring to a boil. Cover and reduce heat to low, simmer for 25-30 minutes, stirring occasionally, until beans are tender. Remove beans from heat and stir in chopped Italian parsley. Sprinkle with grated Parmesan cheese and serve!

RED WINE STEAK
To make the marinade whisk together red wine, minced garlic, lemon juice, about 1 Tbsp. each of dried oregano and basil, and about 1/4 c. olive oil. Set aside. Score steak diagonally on both sides into a diamond pattern- this keeps the steak from curling up while broiling. Sprinkle both sides liberally with salt and pepper  and lay out flat in an oven proof baking dish. Pour marinade evenly over steak. Cover with plastic wrap and marinate in the refrigerator for two hours or overnight. Before broiling remove steak from refrigerator and bring to room temperature for about and hour. 

Place steak under hot broiler for 4 minutes per side for medium-rare. Remove from oven and place on a plate. Pour juices from pan onto steak, tent with foil, and allow meat to rest for ten minutes before slicing. Slice into pieces across the grain and serve with beans and a nice glass of wine to wash it down. Heck yeah!

Farmer's Market Fun

 Spring Time Pepper Bacon Carbonara
The return of spring brings the Saturday farmer's market back to the riverfront and with it a bounty of fruits, veggies, and sustainably farmed meats. I thought this summer it would be fun to do a series of farmer's market recipes, seeing what I could devise from the seasonal selection. On my first trip to this year's Saturday market, I happened upon the most amazing thick-cut pepper bacon and a beautiful selection of sweet onions. With a refrigerator full of Angie's free-range fresh eggs and penne pasta in the pantry, a simple carbonara recipe seemed perfect. Enjoy!


Ingredients
- 6 slices thick cut pepper bacon, diced
- 2 medium sweet onions with green stems, white and light green parts diced
- 4 large eggs, room temperature
- 1 large handful Italian parsley, chopped
- 1 c. grated Parmesan cheese, plus extra for sprinkling 
- 1 lb. dried penne pasta
- salt and pepper to taste

Heat a large pot of salted water and bring to a boil. Chop and prepare other ingredients while waiting for the water to boil. Crack eggs into a medium bowl and whisk together with grated Parmesan cheese. Set aside. When the water comes to a boil, add penne and cook to al dente, about 8 minutes. Drain cooked pasta, reserving about a cup of pasta cooking water.


Place chopped bacon into a large skillet and cook over medium-high heat until bacon begins to brown, 6-8 minutes. Before bacon become too crisp, remove from pan with a slotted spoon and place on a paper towel-lined plate, leaving fat reserved in the skillet. Return skillet to heat and add chopped onions. Season with a sprinkle of salt and pepper and cook over medium heat until onions begin to soften. Using about 1/4 c. of reserved pasta water de-glaze the pan, scrapping browned bits from pan. Set aside. 


Slowly add about 1/2 c. of warmed pasta water to the beaten eggs, whisking together to incorporate and bring the temperature of the eggs up so that they won't curdle. Add cooked pasta to pan of onions and pour egg mixture over pasta. Return skillet to medium-low heat, stirring and cooking until egg mixture begins to cook. Add cooked bacon and chopped parsley to mixture. Season with salt and pepper. Serve with additional Parmesan cheese.

Poppin' Poppers!

Jalapeño Burger Stuffed Peppers
Before I left for the weekend, my sweetie came home with an inspired dinner idea. "Have you ever had stuffed peppers?" Have I? Hell yes! My mom's basic burger and cheese stuffed bell peppers made a frequent appearance in the family's dinner rotation . . . and we loved them. I began to mull over my variation on this recipe when Matt suggested somehow incorporating all the spicy goodness of a jalapeño popper in this endeavor. I suggested taking it to the next (and obvious) level of adding bacon. Fast, easy, and full of heat, this is a great dinner with a kick.

Ingredients
- 5 red and green bell peppers, sliced in half lengthwise, seeds, and stem removed
- 1 lb. ground hamburger
- 1 14.5 oz. can fire roasted tomatoes with green chilis
- 1 medium yellow onion, diced
- 2 tsp. ground cumin
- 1 1/2 c. shredded pepper jack cheese
- 2 Tbsp. dried bread crumbs
- 3 green jalapeño peppers, stems, seeds, and pithy parts removed, finely diced
- 8 oz. cream cheese, room temperature
- 3 sliced thick-cut bacon, diced
- 2 Tbsp. olive oil
- salt and pepper


Preheat oven to 350˚F.

Cook bacon in a small skillet over medium until it begins to turn brown, remove with a slotted spoon and allow bacon to drain on a paper towel-lined plate, reserve rendered bacon fat. Return skillet to heat and add diced jalapeño peppers, cook until softened, about 3-4 minutes. Remove from fat with a slotted spoon and drain on paper towel with bacon.


Meanwhile, heat olive oil over medium in a medium sized skillet. Add diced onions, season with salt and pepper, and cook until they soften and turn translucent. Add ground beef to onions, sprinkle with more salt, pepper, and ground cumin. Cook over heat with onions, breaking burger apart with a wooden spoon until brown and cooked through. Remove from heat and drain excess fat and liquid. Return to medium heat and add canned tomatoes. Stir to combine and heat for about 5 minutes. Remove and set aside.


In a medium sized bowl, combine cream cheese, cooked bacon, and diced jalapeño peppers. Stir until thoroughly mixed together. Set aside.


In a 13x9" baking pan arrange halved peppers cut side up. One at a time, fill peppers. Spread about 2 Tbsp. full of cream cheese mixture on the bottom of each pepper, top with a scoop of hamburger mixture, top with a sprinkle of breadcrumbs and shredded cheese. After all the peppers are filled bake in oven for about 25-30  minutes until mixture is hot through and peppers begin to soften. Eat up!
 

Vegetarian Classic

Pesto and Panko Eggplant Parmesan
My mom brought back one of my favorite Eggplant Parmesan recipes from a trip she took to Tuscany. It's great! Fresh, delicious, and very time consuming. While I enjoy whipping up this authentic Italian recipe for friends or a Sunday night dinner, it's a bit labor intensive and I wanted to find a quicker twist on one of my favorite vegetarian meals. This recipe was inspired by a bag of marinara sauce and a bag of pesto I had in the freezer. You can definitely use homemade, or just get your favorite prepared brand from the store for a quick and tasty dinner.

Ingredients
- 1 large eggplant, sliced crosswise into 1/4 disks
- salt
- 4 eggs, beaten
- flour for dredging
- 2 c. Panko bread crumbs
- 1/2 c. pesto
- 1 lb. fresh mozzarella cheese, sliced crosswise
- 4 c. marinara sauce
- chopped Italian Parsley
- 1 c. shredded Parmesan cheese
- olive oil for frying

Line a baking sheet with paper towels and arrange eggplant disks in a single layer. Sprinkle liberally with salt. Allow eggplant to sit and "sweat" for about 10-15 minutes per side. The salt will dissolve and beads will form on the slices. Rise eggplant disks in cool water and pat dry. Set aside and preheat the oven to 350˚ F. Spray a 13x9" baking dish and set aside.

Set out an assembly line to prepare the eggplant for frying. Mix about a cup of flour with a tsp. of salt and some pepper and set aside.

In a small bowl, whisk together eggs with pesto, and set aside. Fill a second shallow dish with panko crumbs. Working in batches, dredge eggplant slices, one at a time, in the flour. Then dip into the egg and pesto mixture, allowing the excess drip back into the bowl. Then carefully coat in panko crumbs and set aside for frying.

 Heat olive oil in a medium pan over medium-high heat. Working in batches, fry coated eggplant slices until they are crisp, about 2 minutes per side. Remove from oil and drain on paper towels. When all the slices are fried arrange in the prepared baking dish. Layer slices of eggplant the slices of mozzarella cheese. Pour marinara sauce evenly over the eggplant and mozzarella then sprinkle evenly with Parmesan cheese.

Bake eggplant for about 25-30 minutes until the cheese is melted and bubbly. Allow to cool for about 5 minutes before serving. Enjoy!

Meatlessly Yours

Falafel in Your Face
 
I am currently in the midst of my annual Lenten vegetarianism. While I enjoy this time of reflection and self-denial, the absence of flesh does, admittedly, leave a protein hole in my diet. I'm a long distance runner, on average pounding out between 30 and 50 miles per week. I burn a lot of calories. Beyond the exercise, I lead a fairly active life. I am constantly on my feet at work, I walk a lot, I have a demanding little terrier and, the calorie deficit just adds up from a variety of places and I need fat from other forms. My latest fast go-to dinner has been falafel, protein rich chickpea patties fried up in grape seed oil and served with flatbread. Yum. What started as a Middle Eastern street food has become one of my favorite vegetarian staples. Even my meat-eating boy roommates have gotten on the falafel bandwagon. I typically serve the meal with a simple salad a make out of sliced tomatoes and cucumbers dressed with lemon juice, olive oil, and salt and pepper. It's light enough for the transitioning to warmer weather yet filling enough to satisfy me after a day of work, chores, and running 10 or 12 miles. I like to whip up a quick cucumber yogurt sauce along for a topping and serve it with a couple of dollops of my favorite hummus (Trader Joe's White Bean or Mediterranean Hummus rock my tastebuds). Try this quick, addictive, and rad vegetarian meal next time you're experiencing a meat hangover . . . 



Ingredients
- 2 c plain Greek style yogurt
- 1 half cucumber, seeded and grated
- 1 tsp. dried dill
- salt and pepper
- juice from 1 lemon
- 2 minced garlic cloves
- 1 14.5 oz. can garbanzo beans, drained
- 3 Tbsp. flour, plus extra for dredging
- 1/2 yellow onion, grated on a cheese grater
- 1 tsp. baking powder
- 1 small handful of Italian parsley
- 1 Tbsp. dried cumin
- ground lemon pepper
- salt and pepper
- dried minced garlic
- grape seed oil for frying
- flatbread
- prepared hummus
- tomato and cucumber slices
- crumbled Feta cheese

YOGURT SAUCE
Drain grated cucumber on a paper-towel lined plate. Pat it dry on top as well to get as much moisture out as possible. In a small bowl, whisk together yogurt, lemon juice, dill garlic, and cucumber. Season with salt and pepper to taste.

FALAFEL
Warm the oven to 350˚ and wrap the flatbread in foil. Heat the flatbread in the oven while preparing the rest of the meal.




Pulse Italian parsley in food processor until finely minced. Add garbanzo beans, grated onion, 3 Tbsp. flour, baking powder, cumin, 6 good grinds of lemon pepper, 1 tsp. salt and pepper to taste, and 1 tsp. dried minced garlic to the food processor bowl and blend until ingredients are thoroughly combined and mixture collects on the blade. Using about 2 Tbsp. of the mixture, form a small ball in the palm of your hand, then flatten slightly into a 3/4" thick patty. Dredge lightly in flour, set aside on a plate.



After patties are formed, heat enough oil in a large nonstick skillet to cover the bottom of the pan. Adjust the heat to medium-high and fry patties in batches, about 1-2 minutes per side until they begin to turn golden brown. Drain briefly on a paper towel lined plate and keep warm in the oven while finishing the frying. Serve patties warm with flatbread, hummus, yogurt sauce, and tomatoes and cucumbers. Also serve with the rad, self-satisfaction that you're eating a deliciously meatless meal.

Meatless Makeover

Roasted Butternut Squash and Potato Enchiladas

A few weeks ago I came up with a really tasty enchilada recipe utilizing leftover pork loin and the amazing Nacho's House Dressing I found in the refrigerator case at the Market of Choice. Well, now it's Lent and meat is off the menu for the next few weeks. I had a craving for more of that addictive "house dressing" and melted cheese, but needed to come up with a vegetarian filling hearty enough to stand up to all that flavor. It was a hit! (Even in a house full of meat-loving boys.)

Ingredients
- 10 corn tortillas
- vegetable oil for frying
- 1 14.5 oz. cans black refried beans
- 1/2 c. ancho chili peppers in adobo sauce
- 3 c. butternut squash, peeled and cubed into 1" pieces
- 2 c. yellow potatoes, cubed into 1" pieces
- 2 tsp. cumin
- 1 tsp. chili powder
- salt and pepper
- olive oil
- 1 7-8 oz. container creme fraiche
- 2 c. grated pepper jack cheese
- 1 container of Nacho's House Dressing or red enchilada sauce

Preheat the oven to 425˚ F. Line a large baking sheet with foil and spray with cooking oil. Toss the cubed potatoes and squash in a large bowl with 2 Tbsp. olive oil, salt and pepper, cumin, and chili powder. Spread mixture evenly in the prepared baking sheet. Roast in oven for about 20-30 minutes until vegetable are soft and begin to brown. Remove from oven and allow to cool. Turn oven down to 350˚ while preparing the rest of the enchiladas.

In a small pan heat about 1 Tbsp. oil over medium-high. Fry corn tortillas on both sides, one at a time, in the hot oil. They should just soften (not crisp up) so only cook each side for about 10-20 seconds. Drain tortillas on paper-towel lined plate. Add more oil to the pan as it becomes dry.

While tortillas are draining, heat the beans in a small saucepan with the ancho chili peppers in their sauce. Mix together thoroughly over medium-low heat so that the ingredients become incorporated. Season with a little salt and pepper if needed.

To assemble the enchiladas fill one tortilla at a time with about 2 Tbsp. of the bean mixture, 1/4 c. of the potatoes and squash, and top with about 1 Tbsp. creme fraiche. Roll up tortilla and place in a 13" baking dish. Place the finished enchiladas side-by-side in the baking dish. When all of the tortillas are filled, cover with the house dressing or enchilada sauce and then sprinkle with grated cheese.

Bake the enchiladas in the oven for about 20-25 minutes until the cheese is melted and the enchiladas are warmed through. Serve topped with sour cream, guacamole, or your favorite hot sauce. This is a great vegetarian meal!

Viva Fajitas!

Ancho Chili and Flank Steak Fajitas

Steak fajitas rank amongst my favorite things to eat. Delicious meat and vegetables wrapped up in a tortilla? Uhhh, yeah I'll have one (or two). I had a flank steak in the freezer that I wanted to eat before my upcoming meatless Lenten season began. I also had a couple of dried ancho chilies sitting in the pantry waiting for a purpose. It seemed like a match made in Meat Heaven. Topped with a little sour cream and homemade guacamole, this was a delightfully spicy and filling dinner.

Ingredients
- 1 flank steak, about 2 lbs. scored on both sides in a diamond pattern
- 2 dried ancho chili peppers
- 1 c. jarred Peppadew peppers
- 2 clove garlic, minced
- 2 Tbsp. cumin, divided
- 2 Tbsp. cardamom, divided
- 1 Tbsp. chipotle chili powder
- salt and pepper to taste
- 2 Tbsp. vegetable oil
- 1/4 c. olive oil
- 2 tsp. lemon juice
- 1 yellow onion sliced in half and then lengthwise
- 1 red bell pepper, seeded and sliced into strips
- 1 green bell pepper, seeded and sliced into strips
- 1 pint cherry tomatoes
- flour tortillas

Place steak in a large baking dish. Season with sides with salt and pepper. Boil two cups of water in a medium sauce pan. Add ancho chilies and boil for about 8-10 minutes so that peppers soften. Remove stems and seeds and slice into 2" pieces. Place in a medium bowl or in a blender. Add garlic, Peppadews, 1 Tbsp. cumin, 1 Tbsp. cardamom, chili powder, lemon juice, and salt and pepper. Blend ingredients together in a blender or with an immersion blender. Slowly drizzle in olive oil and blend to combine thoroughly. Brush marinade on both sides of steak, cover with plastic wrap, and let marinate in the refrigerator for at least an hour or overnight.

Remove marinated steak from oven and heat the broiler in the oven. Broil steak to desired level or doneness, about 4 minutes per side for medium-rare. Remove steak from oven, put on a plate, and tent with foil. Allow meat to rest for about five minutes before slicing.

While steak is broiling and resting, heat vegetable oil in a large skillet over medium. Add onions and cook for about 2 minutes until they begin to soften. Add peppers, tomatoes, and remaining spices. Cook over medium heat until all the vegetables cook down and soften. Season with salt and pepper to taste. Remove from heat.

Slice steak and serve fajitas in warmed tortillas with sour cream and guacamole. SO GOOD!

One-Dish Wonders

Chicken and Artichoke Pasta Bake

One of my favorite "secret recipes" to whip up for parties is my Artichoke and Jalapeno Dip. Bubbly, warm, and cheesy, it's always a hit. I was planning on making it for a Friday night roommate gathering of movies and Wii, but plans came up we had to delay. I had all the ingredients for my dip in the fridge and wanted to find a way to repurpose them for an easy one-dish Saturday night meal. A couple of chicken breasts and some extra cheese helped make this tasty bake possible.

Ingredients
- 2 boneless, skinless chicken breasts cut into 2" chunks
- 4 slices bacon, diced
- 1 yellow onion, peeled and diced
- 1 14 oz. can artichoke hearts, drained and chopped
- 1 handful parsley, chopped
- 8 oz. frozen chopped spinach, thawed and drained
- 8 oz. cream cheese
- 4 Tbsp. butter
- 1/4 c. flour
- 2 c. whole milk
- 2 c. grated goat Gouda cheese (found in at good ol' Trader Joe's)
- 1 c. dried bread crumbs
- salt and pepper to taste
- lemon pepper
- 1 Tbsp. Sriracha hot sauce
- 2 Tbsp. olive oil
- 1 lb. penne pasta

Preheat the oven to 350˚ F. Butter a 13x9" baking dish and set aside. Heat olive oil in a medium sized skillet oven medium heat. Add chicken chunks and season with salt and lemon pepper. Saute until cooked through and no longer pink. Remove from heat and set aside.

Meanwhile begin to boil water and cook penne pasta to al dente, about 8-9 minutes. Remove from heat, drain, and reserve about 1 cup of pasta cooking water.

Cook diced bacon in a large Dutch oven over medium until cooked through, and just starting to crisp up. Remove from Dutch oven with a slotted spoon allowing bacon to drain on a paper towel lined plate.

Add diced onion to bacon fat and cook oven medium heat until it begins to turn translucent. Season with salt and pepper. Add butter to Dutch oven and allow to melt before adding flour. Whisk butter and flour constantly over medium heat for 1 minute until a thick paste forms. Slowly add milk to mixture, about 1/2 cup at a time and whisk until sauce begins to thicken. When sauce is warmed through and thick enough to coat the back of a spoon, lower head and add cream cheese and Gouda and allow to melt into mixture. Remove from heat and add cooked pasta, chicken, bacon artichoke hearts, spinach, and parsley. Stir ingredients thoroughly to combine. Season with salt, pepper, and Sriracha sauce to taste. Add reserved pasta cooking water to mixture if the cheese sauce is too thick. Pour pasta mixture into prepared baking dish and sprinkle with an even layer of dried bread crumbs.

Bake for about 30-35 minutes until it is hot through and the top begins to brown. Eat up!