Eggplant Parmesan

Ingredients:


1/2 cup dry red wine
2 tablespoon fresh basil coarsly chopped or I tablespoon of dried
1 tablespoon fresh oregano
1 (28-ounce) cans tomato sauce
1 (28-ounce) chopped tomatoes, undrained
1 (6-ounce) can tomato paste
2 garlic cloves, minced
2 (1-pound) eggplants, cut crosswise into 1/4-inch slices
1/4 cup water
3 egg whites, lightly beaten
1 1/4 cups Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1/2 cup of olive oil
olive oil cooking spray
3 cups (12 ounces) shredded part-skim mozzarella cheese
Fresh basil (optional)

Preparation:

Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.

Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture. saute eggplant until browned about 2 minutes on each side. Drain with slotted spatula and place on a plate lined with paper towels. Repeat procedure with remaining eggplant. Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.

Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh basil.

Spicy Vegetable Latkes

¾ cup coarsely grated zucchini
4 ounces small mushrooms finely chopped
1 medium onion, finely chopped
2 large garlic cloves finely chopped
½ cup coarsely grated yellow squash
½ cup coarsely grated carrot
½ cup coarsely grated parsnip
1 teaspoon ground cumin
¼ teaspoon turmeric
Salt and freshly ground pepper to taste
2 large eggs, slightly beaten
3 tablespoons of matzo meal
5 tablespoons oil

Preparation:
Combine first 10 items then add beaten eggs and matzo meal and mix well.
Heat oil in a 10-12 inch pan. Add 1-2 heaping tablespoons of mixture in heated oil. Use back of spoon to flatten them slightly . Sauté over medium heat for 2-3 minutes on each side, or until golden brown. Turn carefully using a fork and a spatula. (I use a mini spatula). Drain on a plate lined with paper towels.

Tip: Stir mixture before making the next batch. Remove any excess liquid so the latkes don’t break apart.

Yield: 12-14 small pancakes

If you are making larger amounts just increase the ingrediens proportionately

Latkes for Hannukah

Ingredients:

1 1/2 lbs of potatos, peeled.
1 Medium Onion
1 egg, lightly beaten
1 teaspoon salt
1/4 to 1/2 teaspoon white pepper
2 tablespoons of flour
1/2 teaspoon baking powder
 1/2 cup of vegetable oil, more if needed

Coarsley grate potato and onion, place in colander and squeeze out liquid as much as possible.
Place mixture in a bowl and add the egg, pepper, salt, flour and baking powder.

Heat 1/2 cup oil in a deep heavy 10-12 inch skillet. Add 2 tablespoons of mixture for 1 pancake, Add 3 or 4 more and flatten with back of a spoon so each measures about 2 1/2 inches. Fry over medium heat for 4 to five minutes. Use a spatular and fork to turn carefully and continue for 4 minutes or until golden brown and crisp.

Drain on a plate lined with paper towels.
Stir mixture before adding a new batch. Serve hot.

Yields 12 to 15 pancakes about 4 servings.

Note: If you are making larger amounts just increase the ingrediens proportionately.
Serve with applesauce and sour cream. Also plain yogut can we used.

November & December are great months for Cooking

We are coming to the best months of the year. Begining with Thanksgiving then the Jewish Holiday  Hanukkah, next we celebrate Christmass then ending with New Years. This is the season of some great cooking experiences and our site will post some great recipes.

Jambalaya Wraps

Ingredients:


1 cup chopped ham
1 cup smoked sausage, chopped
1/2 lb. party shrimp
1 cup cooked chicken, chopped
1/2 tsp. garlic powder
2 cups rice
1 tsp. sugar
1 tsp. Cajun seasoning
1/2 cup chopped onion
1 chopped bell pepper
1 cup hot Paces Picante Sauce
Flour tortillas
2 cups chicken broth
1/8 tsp. black pepper

Preparation

Sauté onion & bell pepper. Add shrimp, ham, sausage, & chicken & cook over medium heat for 5 minutes. Add sugar, black pepper, Cajun seasoning, garlic powder, & salsa to chicken broth. Bring to a boil & add rice & cook covered for 20 minutes. Add rice to meat mixture. Heat flour tortillas & fill mixture. Wrap as you would a soft tortilla.

Roasted Chicken and Herbs

I use chicken in a lot of my recipes because it is so versatile and inexpensive. With everyone watching calories it is used in a great deal of low-fat cooking. Try this one and you won't go wrong.

Ingredients:
1 large roasting chicken (about 4-5 lbs each)
4 tablespoons Olive Oil

Herb mixture:
4 large garlic cloves, minced
2 ½ teaspoons lemon-pepper seasoning
1 teaspoon salt
½ teaspoon pepper

2 teaspoons dried thyme, crushed
½ teaspoon dried basil, crushed
½ teaspoon of oregano

Directions:

Rub the olive oil on the inside and outside of the chicken. Combine herb mixture ingredients and mix well. Rub the herb mixture all over the inside and outside of the chickens. Tie up the legs to keep juices inside. Grill using indirect heat or bake uncovered in oven until done. For the last hour of cooking, spray the outside of the chicken with Pam; cut string holding legs together. Check temperature in thickest part of thigh to read 180 degrees; juices should run clear. Allow chickens to rest (covered with foil) for 10 minutes before carving.

My Notes:

I include chicken in a lot of my parties because it can be used with so many different side dishes. A variety of vegetables, rice, baked macaroni, mashed potatoes. You can get creative with poultry. My favorite is roasted chicken with herbs, mashed potatoes and green beans. Just add a salad and desert and you have a low calorie, low cost dinner you can be proud to serve and will get you a lot of compliments.

Southern Fried Catfish

Ingredients:

1.  1/2 lb. fresh catfish filets per person
2. 2-1/2 lbs. yellow corn meal
3. 8 oz. dry mustard
4. 1/2-cup Peanut oil
5. 6 oz ground cayenne pepper
6. 2 tsp. garlic powder
7. 1 tbs. cracked black pepper
8. 1/2 tbls salt

Preparation:

Mix together meal, cayenne & black peppers, dry mustard, garlic powder, & salt, this will make more batter than you can use at one time. May be kept in freezer. Put peanut oil in a deep fryer (approximately 5 inches deep). Be sure not to overfill pan with oil so that it will boil over the top while frying fish. Heat oil . Care should be used not to overheat oil (Oil will start smoking if it gets too hot). Dip fish in milk or egg whites so filets are moist. Put some of the meal mixture into a gallon size baggie. Put 3 or 4 fish filets into the bag & shake until coated with meal mixture. Drop into heated oil (extreme care should be taken). Cook until fish are brown & all moisture has cooked out. Fish will float to top of oil. Drain on paper towels. You can cook hush puppies & French fries in the same oil. This will help clean the oil. Allow oil to cool & strain. May be used several times

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Tabouli Salad

serves 4-6 as a side

1/2 cup bulgur (cracked wheat)
2 Cups water
4 spring onions (scallions), white and green parts finely sliced into rounds
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon allspice
2 lemons, juiced
1/4 cup olive oil
2 large bunches flat leaf parsley, finely chopped
4 ripe tomatoes, finely diced.
10-15 large mint leaves, finely chopped. or 2 tbsp. dry

Directions

1. In a small bowl combine the bulgur (cracked wheat) and cold water and stir to combine. Allow to sit for 10 minutes or so until all the water has been soaked up and the grains have softened slightly. Taste to check - they should have some bite but not too crunchy.

2. In a large bowl add the onion, salt, allspice, lemon juice and olive oil and stir to combine. Add the chopped parsley, diced tomatoes, mint and bulgur.

3. Toss to thoroughly coat with the dressing and serve immediately.

4. Serve with peta bread