CORNMEAL-PARMESAN-CRUSTED EGGPLANT W/ ROASTED VEGETABLE PUREE
An interesting twist on eggplant parmesan. Can be made ahead and kept refrigerated to be cooked the next day. Serve alone, over noodles, rice, or have as a sandwich. RSC4
Provided by nomnom
Categories Onions
Time 1h30m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- Place tomatoes, onion (seasoned with 1/4 tsp, each, curry and cayenne), peppers in a preheated 450°F oven.
- Roast for 20 minutes or until charred to the amount desired.
- Meanwhile, get 3 shallow, wide-rimmed bowls or plates.
- Place flour, and 1/8 tsp curry in one and mix.
- Place egg whites, soy sauce, and 1/4 tsp curry in another and whisk to combine until mixed and foamy.
- Place cornmeal, parm, and 1/4 tsp curry in the last and mix.
- **LET'S PLAY "Wet Hand, Dry Hand"**.
- With your "dry hand," place eggplant slice in flour mix and coat both sides.
- Tap the excess.
- Place in the egg bowl.
- With your other hand (your "wet hand"), coat both sides with the egg wash and place in cornmeal plate.
- With "dry hand," sprinkle cornmeal entirely over eggplant.
- Flip with "wet hand" (this is fun, isn't it?;) and sprinkle again with "dry hand".
- Pick up with wet hand, tap the excess, and set aside.
- Repeat until all slices are coated.
- ***SAUCE***.
- After cooled, place all veggies in food processor or blender with 1/4-1/2 tsp cayenne and whiz.
- That's it!
- ***COOKING***.
- You can pan-fry in a nonstick with cooking spray or you can bake.
- If baking, preheat to 350°F.
- Bake for 10 minutes, then flip them over and bake for another 5 or so.
- Just microwave the sauce and there you go!
Nutrition Facts : Calories 452, Fat 5.2, SaturatedFat 1.4, Cholesterol 4.4, Sodium 1176.6, Carbohydrate 89, Fiber 15.8, Sugar 10.1, Protein 19.3
ROASTED VEGETABLE PUREE MAC AND CHEESE
This variation of mac and cheese is chock full of vegetables, they actually make the sauce. It is definitely healthier than most mac and cheese and to me tastes just as nice. You can try any vegetable puree that you like, but my favourite is kohlrabi, so Ive listed that in the ingredients. I got the idea for this from the chowvida blog: http://chowvida.wordpress.com/2012/03/12/macinsquash/
Provided by Lalaloula
Categories Macaroni And Cheese
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- First make your roasted vegetables: Toss kohlrabi and onion with oil and spread out on a paper-lined baking sheet. Roast in the preheated oven at 190°C/375°F for 30 minutes.
- Transfer to a big bowl and combine with the spices/herbs, milk and reserved pasta water. Puree (I used my hand-held blender). It should have the consistency of yogurt.
- Combine with cooked pasta and spread in a casserole dish. Sprinkle with cheese.
- Bake in the preheated oven at 190°C/375°F for 25 minutes or until nicely browned and bubbling.
- Enjoy!
Nutrition Facts : Calories 273.5, Fat 5.8, SaturatedFat 2.3, Cholesterol 8, Sodium 151.5, Carbohydrate 46.9, Fiber 1.3, Sugar 4.2, Protein 11.9
GRILLED CIOPPINO WITH FIRE-ROASTED TOMATO AND VEGETABLE PUREE
Provided by Guy Fieri
Categories main-dish
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- For the cioppino: Preheat the grill to medium-high heat. Wipe down the grates with an oil-blotted towel to clean and create a nonstick surface.
- Squeeze the lemon halves (catching the seeds and discarding) into a large bowl, then add the lemon halves to the bowl as well. Add the wine, olive oil, capers, salt, chile flakes, peppers and garlic. Whisk to combine and set aside.
- Clean and cut the crabs: remove the hard shell, cut off the tail and discard the gills, then cut the halves into pieces so each piece has 2 to 3 legs. Place the crabs, scallops, shrimp and halibut in the marinade and gently toss to coat. Cover and refrigerate for 1 hour, giving it a stir after 30 minutes.
- For the puree: Place the tomatoes, bell peppers, fennel and onions in a large gratin dish, and then drizzle with three tablespoons of the olive oil, 2 teaspoons salt and 1/2 teaspoon pepper. Add the fennel seeds and chile flakes and toss to coat everything evenly. Cut the top off of the bulb of garlic to expose the cloves. Place the garlic on a large piece of foil and drizzle with the remaining 1 tablespoon olive oil and sprinkle with a pinch each salt and pepper. Wrap up the foil into a tight pouch. Place the vegetables on the grill and the garlic pouch in the corner of the grill over indirect heat. Grill the vegetables on both sides until tender and charred around the edges, 8 to 10 minutes. Remove the vegetables and set aside. Roast the garlic over direct heat until medium brown and paste-like, 20 to 25 minutes. Remove from the grill, cool enough to handle, then squeeze out the garlic paste from the bulb and set aside. Working in batches, add the vegetables and garlic paste to the bowl of a food processor and pulse until sauce-like in appearance and consistency. Transfer to a large saute pan set over medium heat. Stir and simmer until the sauce slightly thickens, 7 to 8 minutes. Add half of the basil and the ouzo, then remove from the heat and set aside.
- Grill the crab for 4 to 5 minutes, then flip and cook for another 3 to 4 minutes. Grill the shrimp for 3 to 4 minutes then flip and cook for 2 to 3 minutes more. Finally add the halibut and scallops to the grill; cook for 2 to 3 minutes on the first side then turn over and cook for 2 to 3 more minutes. Remove all the seafood from the grill to a platter.
- Serve the seafood family-style with the sauce generously ladled on top. Garnish with the remaining basil, the quartered lemons and the reserved fennel fronds.
ROASTED VEGETABLE PUREE
Steps:
- Peel, chop evenly, and toss, with olive oil, salt and pepper. Spread in a single layer, cover and put in 350 oven for about 45 minutes or until all veggies are very tender. Remove from roasting pan and puree.
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