Baked Eggplant Fries…

January 30, 2018youbetchcanmakethis 8 Comments

I have to admit I’ve not cooked a lot of eggplant over the years. If memory serves me right I think I may have dabbled into making eggplant parmesan once but the result was less than memorable. But I happened to be at the market the other day and they had the most gorgeous display of eggplant I’ve seen in a long time. All black and shiny and firm. I couldn’t resist getting one. And I vowed I would not let it spoil in my vegetable bin but do something that would make me want to have eggplant again. And boy did I ever!

I decided to make eggplant fries, but by baking them in the oven versus frying them in oil. I was really jumping into the deep end of the pool on this one as I’d never attempted something like this before with eggplant. But I thought, what the heck – what do I have to lose, right? Now in retrospect I am so glad I did because I guarantee you I will make these often. They are s-o-o-o-o good!

So let’s talk about baked eggplant fries…

Lesson Learned 1 – After you cut the eggplant make sure you salt it and let it rest for 20-30 minutes. The first step of the process is to cut the eggplant into 1 inch rounds.

The picture above shows you the amount of 1 inch rounds you get from a small-medium sized eggplant. It is very important to salt both sides of the rounds and then let them rest. The salt will “sweat” out the eggplant and remove any bitterness. After 20-30 minutes you will be surprised at how much clear liquid is on each slice. Wipe them off with a paper towel and you are ready to go.

Lesson Learned 2 – Cutting the fries. It’s hard to believe but the rounds pictured above produced close to 40 fries. The secret is to first cut about 4 per each round. Then because the rounds are so thick you take each “fry” turn it on its side and vertically cut it once again. That gives you 8 fries per round. I also trimmed some of the skin off on the fries that were cut from the end of the rounds. A small-medium sized eggplant can easily serve 4 people.

Lesson Learned 3 – The secret to dredging. This recipe calls for a traditional dredging station consisting of flour, beaten eggs and bread crumbs. What I’ve found is the most important way to ensure a nice coating on your eggplant is to make sure you don’t over-flour them. The eggplant has a degree of moisture that will automatically allow the flour to cling to it. Once you dredge the fries in the flour, tap them lightly against the palm of your hand to remove any access or areas that have too much flour. I’ve found if an area has too much flour the egg wash does not cling to it. With the nice light dusting of flour, the egg clings beautifully which then makes the bread crumbs adhere well to the fries.

Dredged Fries Before Baking

Lesson Learned 4 – Set up a sheet pan with a wire rack for the fries: This can be a messy recipe so I advise that you line your sheet pan with foil before you put the wire rack on top of it. That way any baked on drippings will be easy to clean up. And make sure you spray the wire rack with olive oil cooking spray before placing the fries on the rack. You don’t want them to stick.

Lesson Learned 5 – You can use regular or panko bread crumbs: I’ve made this recipe both ways and both ways are delicious. The panko bread crumbs will provide even more of a crunch to the fries but regular bread crumbs work just as well and seem to brown a little better. I really don’t have a preference so use whatever you have on hand. At the bottom of the post I have pictures that show a batch with bread crumbs and then a batch with panko.

That’s it! The rest of the work is done by the oven. These fries come out crispy and flavorful. Pair them up with some Tzatziki or warm marinara sauce and your tastebuds will think they’ve died and gone to heaven. Enjoy this one – it’s a keeper!

Baked Eggplant Fries...

Servings: 4
Time: 35 Minutes Including Prep
Difficulty: Easy
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INGREDIENTS

1 small-medium eggplant (big enough to produce a minimum of five 1 inch rounds)

3/4 cup flour

2 eggs, beaten

1 cup bread crumbs (I used roasted garlic bread crumbs)

1 tsp. garlic powder

1 tsp. dried oregano

A pinch of salt and pepper

Olive oil cooking spray

DIRECTIONS

Preheat the oven to 425

Slice the eggplant into 1 inch rounds. Sprinkle both sides of the rounds with salt and set aside on a paper towel for about 20-30 minutes. Cover a 9 x 13 baking sheet with foil. Put a wire rack on top and set aside.

Mix together the bread crumbs, garlic powder, oregano, salt and pepper. Prepare a dredging station consisting of beaten eggs, flour and bread crumb mixture.

Pat the eggplant rounds dry. Slice each round into 4 slices. Turn each slice on its slide and slice in half vertically.

Dredge the fries first in the flour, then the egg mixture and then the bread crumbs. Spray the wire rack with some olive oil cooking spray and set the fries on the rack. Spray all the dredged fries lightly with the olive oil cooking spray. Bake for 10-15 minutes or until the fries are golden and crisp.

Serve plain or with the sauce of your choice.

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Homemade Cranberry Jam…

January 23, 2018youbetchcanmakethis 3 Comments

I don’t know about you but it seems after the holidays I always have at least one bag of fresh cranberries that I haven’t used. In the past the bag would jut sit in the refrigerator until I threw it out. I always felt it was such a waste as you can only get fresh cranberries around the holidays. But I finally discovered how to use those cranberries in a way I never considered before. That is, to make a wonderful jam. I tried it on my morning toast the other day and just loved it!

There are only a few ingredients, cranberries, brown sugar and water. No need to add any pectin to this recipe as cranberries are a natural source of it. Pectin is a starch that occurs naturally in the cell walls of fruits and vegetables. When these fruits and vegetables are cooked to a high temperature in combination with acid and sugar, a gel is formed. This is what gives jams and jellies their set when they cool. Pectin by itself can be used in other dishes that require food to gel or thicken. It’s also used as a fat substitute in some baked goods. But the cranberries naturally release pectin when they are boiled. That pop, pop you hear is the cranberry splitting open and releasing the pectin.

Now I realize you probably have already either used your remaining cranberries or thrown them out (like I used to do) but this is a good recipe to have in your back pocket for next holiday season. I promise I’ll remind you of it then so don’t worry.

So let’s talk cranberry jam

Lesson Learned 1 – You can control the sweetness of the jam: The recipe uses brown sugar. I suggest using the least amount and tasting the mixture before you reduce the heat and begin the stirring process. You can always add more sugar. I liked this recipe on the tangy side so I only added the least amount of brown sugar.

Lesson Learned 2 – For the last 10-15 minutes you need to stir the mixture constantly: You need to make the cranberries release the maximum amount of pectin. You also need to break down the berries for the jam. Cooking them the last 10-15 minutes accomplishes that. As I was stirring I was also taking some of the larger berries and pressing them against the side of the pan with a wooden spoon. That helped to break the berries down as well. After a while you will see a noticeable difference in the texture of the mixture – more jam-like. That is when you can stop.

Lesson Learned 3 – You can adjust this recipe: Depending on how much cranberries you have left you can adjust this recipe to that amount. So if you have a little or a lot, you can still make this wonderful jam.

I’m so pleased to know that I no longer need to waste any fresh cranberries after Christmas. This recipe makes a delightful unique jam that you will enjoy or toast, pancakes, or in any other way you use jam.

Homemade Cranberry Jam...

Servings: 16-18 Portions
Time: 1 Hour Including Cooling Time
Difficulty: Easy
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INGREDIENTS

4 cups of whole fresh cranberries

1 – 2 cups brown sugar, packed (start with 1 cup)

1 cup water

DIRECTIONS:

Bring the cranberries, sugar and water to a boil. Reduce the heat and let cook for 10 minutes stirring occasionally. At this point taste the mixture to see if it needs more sugar. Add more if necessary.

Reduce heat to a very low setting. Cook for an additional 10-15 minutes, stirring constantly. Break apart larger cranberries against the side of the pan with a spoon if necessary.

Cool in the pan for about 30 minutes. Transfer the mixture to a mason jar, cover and chill.

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Slow Cooker Ground Beef Stew…

January 16, 2018youbetchcanmakethis 3 Comments

It seems that lately I’ve been obsessed with my slow cooker. You have to admit it is a major convenience, especially when you have a busy day planned. Which was the case with me last week. But even when my calendar is full I still want to have something good and home made for dinner (unless I’m so exhausted I suggest we just go out to eat). The beauty of the slow cooker is that you get it ready early in the day when you have energy so that later in the day you go home to amazing smells and a dinner that is ready to serve without a lot of time and effort on your part. I just love my slow cooker!

I’m always experimenting with basic ingredients and I’ve really never used ground beef as the main protein in one of my slow cooker meals before. So I thought, what the heck, why not give it a try. And I have to say I really, really liked this meal. It’s hearty, flavorful and all you need do is serve it with some crusty bread, or corn bread or a salad and you’re done.

So let’s talk slow cooker ground beef stew…

Lesson Learned 1 – Use a lower fat ground beef in this recipe: I used 93% lean ground sirloin for this recipe. There are some recipes that I prefer a larger fat content but for this one you don’t. You don’t want the crock to be swimming in grease when it’s done. Believe me, it’s worth it to go higher end on the ground beef for something that is cooking for 7 hours.

Lesson Learned 2 – Partially cook the ground beef before putting it in the slow cooker: Many times I’ve talked about the importance of browning meat before you put it in the slow cooker. Slow cookers do not brown meats and so your meat can wind up looking grayish if you don’t brown it first. If that doesn’t bother you then just dump the meat in. But I say you eat with your eyes first and so you want the dish to look pleasing as well. Just cook the meat so there’s only a little pink left. The slow cooker can then handle the rest.

Lesson Learned 3 – Cut your veggies and potatoes into large chunks: I know I’ve said this over and over but it’s worth repeating. If you don’t you cut your veggies into large chunks they will turn into mush. Think about it. The veggies are cooking for 7 hours. Unless they are of substantial size they will break down. Below is the picture of my potatoes and veggies before I added the meat. You can see they are nice and chunky and that’s what you need in order for them to stand up to the cooking process.

Lesson Learned 4 – You can use any kind of potato you like: When I made this I used yukon gold potatoes. Yukon golds have a very thin skin so you don’t have to peel them. I always peel them because my husband has a hard time with the skins. Whether you do or not is totally your preference. You can use red potatoes or russets. I would suggest peeling either one of those if you decide to use them.

Lesson Learned 5 – Seasoning is very important when using a slow cooker: If you don’t season the ingredients well your food can turn out bland. You’ll want to salt and pepper the ground beef when you’re browning it. You’ll want to salt and pepper the onions, carrots and potatoes after you put them in the slow cooker. After you mince the garlic sprinkle it over the veggies and potato. Add the oregano to the tomato sauce. Making sure you season this way will give you a flavorful result.

I will admit I wasn’t too sure about this recipe and I was very pleasantly surprised at how it turned out. Plus it provided some delightful smells in the kitchen will it was cooking. For a simple, no fuss, easy meal the recipe more than fits the bill. Try it and let me know what you think.

Slow Cooker Ground Beef Stew...

Servings: 4-6
Time: 7 1/2 Hours Including Prep
Difficulty: Easy
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INGREDIENTS:

1 1/2 pounds 93% lean ground sirloin

2 large potatoes, peeled and sliced in large chunks

3 large carrots, cut in chunks

I medium yellow onion, sliced in chunks

2 garlic cloves, minced

1- 6 oz. can of tomato paste

1 15 ounce can tomato sauce

2 Tbs. Worcestershire sauce

1 tsp. dried oregano

Kosher salt to taste

Freshly cracked black pepper

Olive oil cooking spray

DIRECTIONS:

In a medium skillet, brown the ground beef until there is only a slight bit of pink left in the meat. Set aside. In a large bowl combine the tomato paste and sauce. Stir until completely combined and smooth. (This should give you a nice thick sauce). Add the Worcestershire sauce and oregano and stir to combine.

Spray the inside of the crock with cooking spray. Add the potatoes, carrots and onions. Season with salt and pepper. Sprinkle the minced garlic over the vegetables and potatoes. Add the meat on top. Pour the tomato sauce over the meat. Stir to combine.

Cover and cook on high for 7 hours. Do not lift the lid during the cooking process. Serve with a salad and some crusty bread.

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Easy Tangy Cucumber Salad…

January 9, 2018youbetchcanmakethis Leave a comment

I don’t know about you but after the holidays I crave eating light. My body just wants to go back to a more reasonable routine and dictates that my diet consist of mostly feel good food. And after a few days I feel back on track. Does that happen to you?

Quite often that change in diet consists of revisiting what I call “free” foods. By free foods I mean those that technically have no calories. Don’t get me wrong, all food has calories, but free foods are the kind that take more calories to digest than what they have resulting in a negative balance of calories. And one of my all-time favorite free foods is cucumber.

There are many ways you can serve cucumber that ramps up the calories, but this particular recipe, even though it does contain some sugar (and only if you feel you need it), keeps it down to a dull roar. This recipe is so easy to make and if you like tangy foods like I do, it will easily become your go-to salad option.

So let’s talk easy, tangy cucumber salad…

Lesson Learned 1 – Yes the dressing has sugar in it, but you can regulate that: After pouring through several variations of this kind of recipe I found that the amount of sugar used to offset the tartness of the vinegar can vary. Personally I like tart. I can eat a lemon like a piece of fruit. So I do not find apple cider vinegar to be over the top in terms of tartness. So here is my suggestion. Start with a light teaspoon of sugar (or maybe even no sugar at all). If after you taste the mixture you think it is too tart, add a little more. I would not go any higher than two teaspoons. After all this recipe is designed to be tangy.

Dressing Mixture

Lesson Learned 2 – Use a mandolin slicer to get nice thin, even slices: Nothing replaces a mandolin slicer for consistency in slicing. The main drawback of the mandolin slicer is the potential for slicing your skin as well, especially if you aren’t paying attention. Always use a mandolin slicer with caution, but use it to get the best results in slicing.

Lesson Learned 3 – This dish is not meant to be eaten immediately: This recipe tastes much better after it has a little time to sit so the cucumbers and dressing can get well acquainted. I would let it sit a minimum of 1 hour before serving. It’s even better if you let it sit for about 4 hours.

Lesson Learned 4 – This recipe is best if eaten with 2 days: Make only enough so that you will either finish it at one meal or for have it only for a couple of days. After that the cucumbers get lose their freshness and get too limp.

Quick, easy and flavorful. That’s what this recipe is all about. Try serving this as a replacement for a side salad or use it as a bed for a nice piece of roasted salmon as pictured below. You will love it, I guarantee it!

Easy Tangy Cucumber Salad...

Servings: 6
Time: 10 Minutes Prep
Difficulty: Easy
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INGREDIENTS:

1-2 English Cucumbers (depending on size) sliced into 1/8 inch slices

1/4 cup apple cider vinegar

2 Tbs. olive oil

1-2 tsp. sugar (start out with none or a light teaspoon, taste and go from there)

1 tsp. kosher salt (add more if needed)

1/2 tsp. freshly cracked pepper

2 Tbs. fresh chopped chives

DIRECTIONS:

In a medium bowl mix the vinegar, olive oil, sugar, salt and pepper. Mix well. Slice the cucumbers and chop the chives. Add the cucumber and chives to the dressing mixture. Stir till well combined. Cover and let sit in the refrigerator for at least an hour. Serve as a salad or as an accompaniment to a meal (see roast salmon suggestion above).

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Slow Cooker Chicken Parmesan Pasta…

January 2, 2018youbetchcanmakethis 8 Comments

Happy New Year! Here’s to another year of great recipe sharing and the many lessons learned along the road to cooking and baking successes.

More and more I’ve been using my slow cooker and have become increasingly pleased with my results. The slow cooker is such a handy dandy tool and I like some of the things that I’m learning I can do with it.

I love this recipe for a couple of reasons. First, it’s really delicious. Second, it makes a large batch so you can have it as a main dish for a party or freeze a bunch of meals for those nights went you want something good but easy. With a recipe like this, all you need add is a small salad and some crusty bread and you have one heck of a meal.

So let’s talk slow cooker Penne Chicken Parmesan

Lesson Learned 1 – The process for making this meal could not be any easier: The steps to the process are pretty basic.

Prepare the sauce…

Sauce Ingredients

2. Pour a little of the sauce on the bottom of the slow cooker. Add the chicken breasts. Season them with salt and pepper.

Seasoned Chicken Breasts

3. Pour the remaining sauce on top of the chicken breasts and cook on low for 4 hours.

Cook on low for 4 hours

4. Cook the pasta according to package instructions. Remove the chicken breasts from the sauce and shred. Add pasta and shredded chicken back to the sauce and cook for an additional 30 minutes.

Shred the chicken

5. Add parmesan and mozzarella and cook for an additional 30 minutes.

Lesson Learned 2 – The dish makes the best leftovers: I took the leftovers and froze them in meal sized packages. When I wanted to make it I thawed a package and put it in a casserole dish. I added some more parmesan and mozzarella on top and and some Italian seasoning and baked it covered with foil for 45 minutes at 375 degrees. I removed the foil and baked for an additional 5-10 minutes or until the cheese started to turn a nice golden brown. The picture below is how I served the leftovers. The leftovers tasted divine and from the look of them you would never have guessed they were leftovers.

This is an easy, versatile meal – perfect for this time of year when you’re busy trying to manage the holidays. You’ll feel pampered without a lot of work, and who doesn’t like that. Try this and let me know what you think!

Slow Cooker Chicken Parmesan Pasta

Servings: 8-10
Time: 6 Hours Including Prep
Difficulty: Easy
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INGREDIENTS:

4 large boneless, skinless chicken breasts

2 – 28 oz. cans of crushed tomatoes

2 Tbs. tomato paste

1 small onion, diced

4-5 large crimini mushrooms sliced

2 cloves garlic, minced

1 Tbs. dried basil

1 tsp. dried oregano

1 tsp. dried parsley

1 pound penne pasta

1 1/2 cups shredded mozzarella

1/4 shredded parmesan cheese

kosher salt and pepper

2 Tbs. fresh italian parsley, chopped for garnish, optional

Cooking spray

DIRECTIONS:

In a large bowl, combine the crushed tomatoes, tomato paste, onion, mushrooms, basil, oregano, and parsley. Stir to combine.

Spray the inside of a 6 qt. slow cooker with cooking spray. Take one cup of the tomato mixture and spread it on the bottom of the crock. Place chicken breasts on top of the sauce. Salt and pepper the chicken breasts. Cover the chicken breasts with the remaining tomato sauce. Cover and cook on low for 4 hours.

Prepare the penne pasta according to package directions. (this step can be done ahead of time and the pasta put into the refrigerator. About 1/2 hour before adding the pasta to the sauce, take it out of the refrigerator to remove the chill – see lessons learned above).

Remove the chicken from the slow cooker and shred using two forks. Add the chicken and pasta back to the slow cooker, cover and cook on low for another half hour. Add the parmesan and mozzarella on top, cover and cook for another 30 minutes.

Serve immediately and garnish with fresh chopped parsley, if desired.