Detox Resolution Recipe Series: Using whole grains, vegetables, lean meats and healthier fats in recipes you may find taste really good!
One of the great vegetarian flavor profiles, to my palate, is the combination of eggplant, portabella mushrooms, goat cheese and fresh basil. This combo is delicious stacked in a timbale, decorating a pizza, served up in layers of buttery phyllo, or tossed in a salad. Tonight I’m using the trio for exceptionally delicious, and exceptionally easy, grilled sandwiches.
Eggplant has an affinity to strong flavors such as goat cheese and portabella. I never salt or peel the sweet and tender Asian eggplant varieties but generally salt black globe eggplant slices. Unless they are fresh off the vine, they can be bitter. Salting helps draw out some of that bitterness and excess water.
A panini press has been a hot item on my “kitchen wish list” for a while. I’m still without. In past dinnerFeeds I’ve used weights to make a yummy grilled Mozzerella and Tomato Sandwich with Pesto Mayonnaise. Tonight I dusted off the old George Foreman. I grilled my sandwiches 15 minutes at 350˚ and they were crispy and crusty.
I showed a great deal of restraint in not using butter to grill my sandwiches. If you decide to use butter, so much the sweeter! Sweet roasted peppers would be a great substitute for one of the vegetables; sour dough would also be a marvelous bread.
My kids gave me an Instant Pot for Mother’s Day. Both passionate cooks, they told me they couldn’t imagine life without the contraption. But, to be honest, I rolled my eyes when opening the box—the last thing I need is another kitchen gadget cluttering my counters. That’s until I spied a yogurt button on the panel. I can make … Full recipe post »
Like a thunder of army boots marching into town, I dread the inevitable scourge of New Year’s insight promoting radical behavioral shifts sure to trample me next month. December offers us carte blanche; Eat, Drink and Be Merry. But January draws nigh, when some of us find ourselves hamsters on a double wheel of guilt trips, agonizing over the previous year’s excess of food and … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...