Eggplant Parmesan Cutlets

We follow this process for freezing eggplant parmesan cutlets. Buy in bulk when eggplants are in season and make delicious, homemade eggplant parmesan all winter long. Can your own tomato sauce and all you need to buy is the mozzarella. 

Ingredients

10 medium eggplants

2 qt. peanut oil (combine two pans into one towards the end)

flour

Egg mixture: 

12 to 13 eggs

1/2 c. water

Breading (will need multiple rounds): 

1/2 bag Panko bread crumbs (from a big box from BJ's or Sam's Club)

1/2 tbsp. dried marjoram

1/2 tbsp. dried thyme

1/2 tbsp. dried basil

1/2 tbsp. dried oregano

1/3 tbsp. parsley

Directions

You will do many, many rounds of this technique. Peel and slice eggplant. Salt and pepper both sides. Coat in flour. Dunk in egg mixture. Coat in breading mixture. Fry in peanut oil. Cool completely on cookie racks. Using a fan in the kitchen speeds up the process of cooling. Bag in freezer storage bags with parchment paper in between layers of eggplant. Makes about 100 cutlets. 

Tomato Basil Soup

Ingredients

6 tbsp. olive oil

4 large carrots, peeled and diced

1 large onion, sliced

1 tbsp. dried basil, crushed

3 28-ounce cans tomatoes

1 qt. chicken broth (I used "no-chicken" boullion)

1 pt. heavy cream

Salt and pepper to taste

Directions

In a large, heavy saucepan, heat the olive oil over medium-high heat until shimmering. Add carrots and onion and cook until beginning to soften, 10 minutes, then add basil and cook until vegetables are completely soft, about 5 minutes more.

Add tomatoes and broth, bring to a boil, then reduce heat and simmer 20-30 minutes, or up to 45 minutes if time permits.

After allowing soup to cool somewhat, purée in a blender or food processor until smooth, doing so in batches if necessary. For a much silkier texture, strain the purée before returning to the pot.

Stir in cream little by little over over low heat, until desired texture is reached and soup is just heated through. Season to taste with salt and pepper, and serve warm.

Chickpea Quinoa Burgers with Pineapple

A recommendation from Tracey Henderson, this veggie burger is one of the few that holds up on the grill! Full of protein and Indian flare, it was super easy to throw together for a quick dinner! Sweet potato fries accompanied ours! 

Ingredients
1 can chickpeas, drained
1/2 c. coconut milk
1/2 tsp. curry
1/2 tsp. garam masala
1/2 tsp. garlic powder
1 tsp. adobo seasoning
1/4 c. fresh chives or scallions, chopped
1/2 c. quinoa, cooked
2/3 c. panko breadcrumbs
4 slices fresh pineapple
3 tbsp. olive oil
2 tbsp. toasted sesame seed oil
1/4 c. Veganaise
lime zest
black pepper, freshly ground
4 whole wheat hamburger buns

Directions

Place the chickpeas, coconut milk, curry, garam masala, adobo seasoning, and garlic powder in a food processor. Pulse until pureed. Stir in the chives, Quinoa, and panko crumbs. Form into 4 patties.
Heat a grill to medium-high heat. Mist patties with olive oil spray and grill patties until golden brown on each side. Then set aside the patties, mist pineapple with sesame seed oil spray and grill until grill lines appear on each side of the fruit.

In a small bowl, stir together the lime zest, pepper, and Veganaise.
Serve the Chickpea burgers topped with grilled pineapple, your flavored Veganaise, and a bit of lettuce on top of of your burger buns.

Smoky Sweet Potato Burgers with Roasted Garlic Cream

Ingredients

2 c. yams, coarsely mashed

2 bulbs garlic, roasted

1 c. cannellini beans, rinsed and drained

2 garlic cloves, minced

1/3 c. panko bread crumbs

1/3 c. oat flour (or all-purpose, wheat, etc.)

1 large egg, lightly beaten

1-1/2 tsp. smoked paprika

1 tsp. onion powder

1 tsp. salt

1/2 tsp. pepper

1/8 tsp. cumin

2-3 tbsp. olive oil

1 avocado

2/3 c. plain Greek yogurt

1 tsp. maple syrup

Salt and pepper, to taste (for cream)

Whole wheat buns

Directions

To Roast Garlic

Cut off the top of the garlic head. Take off most of the paper. Pour about a teaspoon of olive oil on the garlic head and let it soak. Roast in the oven for about 45 minutes.

For the Garlic Cream

Combine yogurt with 2 bulbs (squeezed out) of roasted garlic cloves, maple syrup and a sprinkle of salt and pepper in a blender or food processor. Process until smooth then set aside until ready to use.

For the Burgers

Pierce potatoes (I used 2 large) all over with a fork and place on a paper towel, setting in the microwave. Microwave for 5 minutes, then flip and cook for 5 minutes more. Remove, slice in half and let cool until you can scoop out the flesh.

In a large bowl, coarsely mash beans with a fork. Add in sweet potato and mash together, then add in spices, salt and pepper, minced garlic, egg, panko and flour. Mix together until combined, then place bowl in the fridge for 15-20 minutes. This helps form them into patties, but as a warning they are still somewhat messy.

Heat a large skillet over medium heat and add 2 tablespoons olive oil. Remove mixture from fridge and form into 4 equal patties, then place in the skillet once hot. Since the mixture can be wet and messy, do not move until they are fully cooked and golden on one side! This takes about 5-6 minutes. Then, add more oil if needed (this really helps cook them) and flip burgers very gently. Cook for another 5-6 minutes. Toast buns if desired.

Assemble by topping burgers with roasted garlic cream and avocado!

Garlic Scape & Arugula Pesto

Ingredients
2 c. arugula, packed tightly
2 c. garlic scapes, cut into 2-inch pieces and packed loosely
2 tbsp. parmesan, preferably freshly grated
¾ c. olive oil
¼ tsp. salt

Directions
Process all ingredients except oil in food processor, until coarsely chopped. Then, slowly add the olive oil as you continue to process the pesto. May be frozen up to a year.

Poblano, Corn & Pinto Burger

Ingredients

Burgers

15 oz. can of pinto beans, liquid reserved, rinsed and drained

1/2 c. sweet onion, diced

1/2 c. poblano pepper, seeds removed and diced

1/3 c. fresh corn, or thawed frozen corn

2 tbsp. canola oil

1/2 tsp. garlic, minced

1 tsp. chili powder

1 tsp. cumin

1/2 tsp. sea salt

1/4 tsp. oregano

1/4 tsp. chili flakes

1/4 c. cornmeal

1 tbsp. tomato paste

2 tsp. reserved pinto bean liquid

1/8 c. green onions, thinly sliced

2 tsp. cilantro, minced

canola oil for sautéing

Chipotle Aioli—Whisk ingredients in a small bowl.

1 cup Veganaise

2 chipotles in adobo sauce, minced

2 tsp. adobo sauce, add less for a less spicy aioli

3/4 tsp. agave syrup

1/2 tsp. smoked paprika

1/4 tsp. garlic powder

Directions

In a large bowl, mash the beans with a large spoon or fork until about 70 percent are smashed. Next, heat the oil in a skillet over medium heat. Add the onions, poblanos, and corn. Sauté for 5 to 7 minutes, stirring occasionally, until tender and starting to turn golden. Add the garlic, chili powder, cumin, salt, chili flakes, and oregano to the pan, heat another 1 to 2 minutes, stirring constantly. Remove this mixture from the pan and add to the bowl of smashed pinto beans. Add cornmeal, tomato paste, green onions, and cilantro. Use a large metal spoon to both stir and mash all the ingredients until they start to come together. Spray a large plate with cooking spray, next spray or oil your hands. Form into four equal sized burger patties and place on prepared plate. Add more oil or spray to your hands if the burger starts to stick to them.

In a large nonstick skillet, heat a very thin layer of oil over medium heat. Add the burgers and cook for about 3 to 4 minutes on each side until golden brown. Spread the inside of each roll with the chipotle aioli, top with a burger and veggies. Enjoy while still warm. Makes 4 burgers.

Herb & Pistachio Falafel

Falafel

Ingredients

8 sprigs of fresh mint
8 sprigs of fresh parsley
200 g pistachio nuts
2 c. garbanzo beans/chickpeas (we used canned)
2 cloves garlic
½ small onion
3 tbsp. olive oil
1 tsp. cumin
1 tbsp. flour (we used buckwheat flour)
1 tsp. baking powder

Directions

Start by blending the herbs in a mixer for about 30 seconds. Add pistachio nuts and pulse until well combined. Rinse the garbanzo beans. Add them and the rest of the ingredients into the mixer and blend for about a minute. Youmight have to stir around with a spoon occasionally. Try to keep the texture of the falafel dough a little rough. Make 24 small round falafels, place on a baking sheet covered with parchment paper and bake for about 15 minutes on 375°F/200°C, turn every 5 minutes to get an even brown color.

Cashew Nut Dressing-- Whisk ingredients until combined.

6 tbsp. cashew butter (look for it in health stores or make it yourself)
6 tbsp. canola or rapeseed oil
3 tbsp. lemon juice
a pinch of salt

Tomato Chili Salsa – Combine ingredients.
3 tomatoes, diced
1/2 red chili, finely chopped
1 clove garlic, finely chopped
3 tbsp. olive oil
fresh oregano
salt & pepper

Tzatziki – See recipe.

Baked Ziti

Ingredients
2 lbs. ricotta cheese
2 eggs, beaten
1 c. onion, chopped
black pepper, freshly ground
2 jars spaghetti sauce, thinned
1 lb. ziti or rigatoni noodles
2-2 lb. pkg. mozzarella cheese

Directions

Preheat oven to 350 degrees. Mix ricotta cheese, eggs, onion and black pepper. Boil noodles. Mix noodles into cheese mixture. NOTE: May be frozen at this point for future casseroles.

Layer sauce, noodle mixture, sauce, mozzarella, noodle mixture, sauce, and mozzarella into a casserole dish. Leave about an inch on the top of the dish. Bake for 40 minutes.

Mom's Spaghetti Sauce

A quick and easy “doctored” spaghetti sauce when you want homemade, but don’t have a lot of time.

Ingredients

1/4 c. olive oil
2 medium onions, chopped
1 heaping tbsp. garlic
2 lg. cans diced tomatoes
1 lg. can tomato sauce
2 sm. cans tomato paste
1 heaping tbsp. liquid basil (or fresh)
1 heaping tbsp. liquid oregano (or fresh)
1/2 c. red wine

Directions

Heat up 1/4 cup of olive oil in a large pot. Slightly brown the onions. Add garlic and continue to cook. Add diced tomatoes, tomato sauce and tomato paste. For a chunkier sauce, add additional tomatoes. Now add basil, oregano, red wine. Cook for about three hours on low, stirring frequently.

Baked Macaroni with a Hint of Black Truffle Oil

Sky and I cooked all of the food for our October 29th wedding, and we were so thrilled when folks approved of the menu! In fact, nearly everyone I spoke to that evening asked for one recipe or another. The carrots, barbecue sauce and squash soup recipes are already posted, but here's the favorite macaroni and cheese recipe, as promised. It's our take on a Tillamook County Creamery contest winner.

Ingredients

kosher salt

1-16 oz. box whole wheat rotini pasta

2 tbsp. black truffle oil

4 tbsp. shallots, minced

2 tbsp. garlic, minced

1/4 lb. pearl onions (frozen are okay)

4 tbsp. olive oil

4 tbsp. flour

3 c. light cream

2 tbsp. fresh basil, minced

1/2 tsp. fresh thyme, minced

1/2 tsp. kosher salt

1/4 tsp. black pepper

3 c. fontina cheese, shredded

3 c. sharp cheddar, shredded

1/2 c. pecan quarters

Directions

Preheat oven to 350°F. Bring 1 gallon of water to a rapid boil with the kosher salt in an 8-quart pot. Drop pasta into the water and stir. Boil for 6 t0 7 minutes total. Pasta should be slightly undercooked at this point. Drain off all water through a colander, sit one minute and toss in a bowl with the black truffle oil. Reserve.

Combine the shallots, garlic and olive oil in a 4-quart pot and cook slowly for 10 minutes using low heat. Add in the flour, raise heat to medium and cook 2 minutes, stirring constantly. Add the onions, and temper in the light cream. Then, bring to a boil. Simmer for 10 minutes on low.

Add in the herbs and seasonings. Stir in 5 cups of the cheese until smooth. Add in the truffle-scented pasta and stir until evenly combined. Pour into a 9x13 baking pan and top with the pecans and the reserved cheese.

Bake for 10-15 minutes until bubbly and slightly browned on top. Serves 6 to 8.

Grandpa Fisher's Spicy Split Pea Soup

Split pea is one of those hit or miss soups; the color is questionable, and the aroma is particular. But my grandfather hit the ball out of the park with this recipe. It's sweet, savory and spicy all at once. Despite my penchant for the vegetarian lifestyle these days, you just cannot make this soup without the ham bone. I usually wait until a holiday and steal someone else's.

Ingredients
1 ham bone (preferably from a honey or glazed ham)
2 bags split peas
4 c. carrots, shredded (feel free to use the pre-shredded variety, but I usually shred further)
2 large Spanish onions, chopped
12 c. vegetable, chicken or ham broth (I use "Better Than Boullion")
1 tbsp. Chef Paul's Meat Magic
1/2 tsp. crushed red pepper flakes (add more to taste!)
1-2 tsp. Mrs. Dash
black pepper, freshly ground
1 tsp. sugar

Directions
Pull away as much ham from the bone as you can, chop into small pieces and set aside. Rinse peas in water. Pull out any floaters and drain. Put the peas in the broth, with the ham bone. Bring to a boil, stirring so that they don't stick, for a few minutes. Reduce the heat to low and simmer until the peas start to fall apart, about two hours.

Pull the ham bone out and collect any fat that rises to the surface of the soup. Add carrots and onions. Continue cooking on medium high for now. Add any more chopped ham. Cook for another hour or so. Add your spices and simmer lightly for another 15 minutes. Serves a lot.

Stacked Tomato Soup

From the cookbook given to Sky for Christmas from Poppy, here's a new favorite twist on the traditional tomato soup. There's an unmatched depth of flavor because you use three different types of tomatoes. Excellent served with a grilled cheese sandwich.

Ingredients
3 1/2 tbsp. butter
1 tbsp. olive oil
2 onions, finely chopped
2 celery ribs, finely chopped
2 carrots, finely chopped
2 garlic cloves, minced
12 plum tomatoes (about 2 1/4 lb.), quartered, roasted and coarsely chopped
8 plum tomatoes (about 1 1/4 to 1 1/2 lb.), peeled and finely chopped
6 sun-dried tomatoes, finely chopped
1 qt. hot vegetable stock
2-3 tbsp. heavy cream
salt and pepper, freshly ground

Directions
Heat the butter and olive oil in a heavy saucepan over medium heat. Add the onions and saute for 8 to 10 minutes, stirring frequently, until very soft, but not browned. Next, add the celery and carrots, and continue cooking gently without burning for another 10 minutes. Stir from time to time. Add the garlic and saute for another two minutes, stirring.

Mix together the roasted plum tomatoes, fresh tomatoes, and sun-dried tomatoes. Add them into the pan with any juices, and cook, stirring, for five minutes to allow flavors to combine. If the sauce looks a bit to thick, or starts to thicken, add some vegetable stock. Pour in the remaining vegetable stock and simmer for 15 to 20 minutes.

Blend the soup to a smooth puree (using hand-held blender!). Add the heavy cream, just a teaspoon at a time, until you are happy with the taste and texture. Season with salt and pepper, reheat if needed, and serve. Serves 4 to 6.

African Sweet Potato Soup

From the cookbook, Soup, with forward by Eric Schlosser of Fast Food Nation fame, this yam-based gruel warms your belly, then kicks you in the ass! The chili oil adds a good bit of heat, so if you're more sensitive, go easy on this garnish.

Ingredients
2 tbsp. olive oil
1 onion, chopped
2 garlic cloves, finely chopped
2 tsp. finely grated ginger
1/4 tsp. crushed red pepper flakes
1 lb. sweet potatoes (I use yams), cut into small chunks
1 red bell pepper, seeded and chopped
1-8 oz. can diced tomatoes
1 tsp. cumin seeds, dry-roasted and crushed
1 tsp. coriander seeds, dry-roasted and crushed
1 qt. hot vegetable stock
2-3 tbsp. natural peanut butter
Chili oil, to serve

Directions
Dry-roast the spices by baking in an oven at 325 degrees until browned. Be cautious not to burn them. Crush using a mortar and pestle.

Heat the oil in a large pan, add the onion, and cook for about three minutes. Stir in the garlic, ginger and hot red pepper flakes. Cook for a minute or so more. Stir in the sweet potatoes, pepper, tomatoes, and crushed spices. Cook for two more minutes. Pour in the stock, bring to a boil, then simmer for 12 to 15 minutes, or until sweet potatoes are tender.

Remove from heat and process until smooth using a hand-held blender. (You could also use a food processor or standard blender, but really. Get a hand-held for $29 and you'll never look back.) Stir in the peanut butter, tasting to desired amount. Reheat gently and then drizzle a little chili oil over each bowlful to serve. Serves 4.

Creamy Carrot Soup

This recipe is extremely easy, and only requires ingredients that most cooks have on hand.

Ingredients
1 tbsp. extra-virgin olive oil
1 3/4 cups chopped Vidalia (or other sweet onion)
2 pounds carrots, cut 1/2-inch pieces
1 tsp. fine sea salt
1/2 tsp. ground black pepper
Dash of ground ginger
Cayenne pepper powder, to taste
2 cups water
2 cups vegetable broth
2 tbsp. heavy cream

Directions
Heat oil in a large soup pot over medium heat. Add onion and carrots to the pot, and cook 10 minutes, stirring frequently. Stir in salt, pepper, ginger and cayenne pepper. Add 2 cups water and broth to pan and bring to a boil. Cover, reduce heat, and simmer for 25 minutes or until carrots are tender. Remove from heat; cool.

Using an immersion blender or food processor, process 20 seconds or until smooth. Add cream and cook over low heat until thoroughly heated (do not boil).

Tammy's Fall Fling Corn Chowder

Back in my days at M&T Bank, our team used to have an annual fall fling. Tammy only had to make her corn chowder once... it was an instant favorite. I believe I ate so much soup the first time around, I didn't make it to dinner : ) Recently, I substituted yams for the russet potatoes and added one chopped chipotle pepper (in adobo sauce) for a southwestern twist... scrumptious!

Ingredients

3 carrots, finely chopped

2 ribs celery, finely chopped

1 onion, finely chopped

2 tbsp. unsalted butter

4 cups vegetable broth

1 small shallot, minced

1 tbsp. fresh basil, chopped

1 tsp. fresh thyme, chopped

1 tsp. sweet paprika

3 cloves garlic, minced

1 lb. russet potatoes, peeled and diced

6 cups frozen corn, thawed

2 cups heavy or light cream

1/4 cup corn starch

1/4 cup dry white white

1 1/2 tsp. salt

Directions

Saute carrots, celery and onion in butter for about 10 minutes. Add broth, shallot, basil, thyme, paprika and garlic. Bring to a boil. Add potatoes and corn. Bring to a boil again. Add cream. Simmer for 15 minutes, or until vegetables are tender. Mix cornstarch and wine in a bowl until smooth. Add a little soup liquid to thin the roux and then stir into soup. Add salt. Cook, stirring, until thickened (about a minute). Serves 8, but freezes well!

Aunt Herta's Vegetarian Chili

Aunt Herta, Grandma Compter's lifelong best friend, worked for Weight Watchers for about 100 years. This healthy chili recipe is perfect for that cold, blustery afternoon when all you want is comfort food... 

Ingredients 

1/4 cup olive oil 

1 large Spanish onion, diced 

2 tbsp. garlic, minced 

2 envelopes of prepared chili mix 

3 bell peppers (green, red & orange), diced 

3 small yellow squash, diced 

3-14.5 oz. cans diced tomatoes 

1-14.5 oz. can corn, drained & rinsed 

1 large can black beans, drained & rinsed 

Directions 

Saute the onions in olive oil and garlic until translucent and turning golden brown. Add peppers and cook down for about five minutes. Add the squash and cook down for another five minutes. Stir in the chili powder. Add tomatoes, beans and corn. Simmer for two hours. Serves 8. 

1 serving = 285 calories