Tag: quick

Quick, Easy, Turkish Eggplant Casserole

Quick, Easy, Turkish Eggplant Casserole

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This dish is similar to eggplant parmesan but without the cheese and without as much work. It is, however, as delicious as that Italian favorite. And a dash of cinnamon sends it to another world.

 

Tomato sauce in a frying pan
The tomato sauce is pretty easy to make. Use a box of chopped tomatoes.

 

This is a take on the classic Turkish dish, Imam Bayildi (which translates to “the imam fainted”). The classic dish is a stuffed eggplant but here you slice the eggplant and then layer it instead.

 

Eggplant slices on a cookie sheet
Brush the eggplant slices with some olive oil and bake them in a hot (425 degree) oven.

 

Other casserole versions of this recipe call for frying the eggplant and if you do that you can get away with using just one pan to create this dish. However, I found that baking the eggplant slices is just as good and probably less calories. It does, however, require you dirty an additional two cookie sheets.

 

Turkish eggplant casserole with salad
Slices of this pair well with a simple arugula salad.

 

The Bitter Myth of Eggplant

Most eggplant recipes tell you to salt the eggplant slices to get the bitter juices out. I’ve found this to be a myth and contrary to popular belief believe salting it may actually add some bitterness.

 

Eggplant with stripes
I know there are plenty of grandmothers out there who recommend salting eggplant but this only makes the eggplant mushy.

 

I’ve found that the best way to avoid making bitter eggplant is by carefully selecting the eggplant. Look for one that is a dark, purplish/black color. It should be firm without any scarring and without any soft spots. Next, I recommend peeling the eggplant, leaving purple vertical stripes.

 

Eggplant dish in pan
If you use a cast iron skillet to make the sauce you can layer the eggplant in it and then bake it in the oven (using only one pan).

 

I based this recipe on one I found on the “Feed Me Phoebe” blog. Phoebe describes herself as a gluten-free chef, obsessed with finding the sweet spot between health and hedonism. And I can attest that this casserole feels very indulgent while you’re eating it.

(Thanks for reading this far. To show our appreciation we’re offering this free eCookbook with “5 Recipes to Help you Stay Healthy and Lose Weight,”  along with free subscription to the Rootsliving newsletter.)

 

Quick, Easy, Turkish Eggplant Casserole (Imam Bayildi)

November 30, 2018
: 20 min
: 1 hr
: 1 hr 20 min
: Easy

By:

Ingredients
  • 1 large eggplant or two medium eggplants (I don’t salt it as recommended in the original recipe as I believe that makes it more acidic. Instead, be careful to select a very firm eggplant with little or no blemishes. The color should be a deep purple. And then peel it vertically in strips so that it looks like it has thin purple stripes before you slice it into 1/4-inch slices, horizontally.
  • Sea salt, 1/2 teaspoon
  • Olive oil. Use a good grade regular frying-style olive oil, not extra-virgin
  • 1 small yellow onion, diced
  • 2 large garlic cloves, minced
  • 1/4 teaspoon red chili flakes
  • Dash of cinnamon
  • About 27 oz of diced tomatoes from a can or box.
  • 2 tablespoons finely chopped fresh parsley, divided in half
Directions
  • Step 1 Take eggplant slices and brush olive oil on both sides. Put them on a cookie sheet that has been drizzled with a little olive oil (to prevent sticking).
  • Step 2 Bake slices in batches on two cookie sheets. When one side has turned brown, flip them over the bake on the other side. This should take about 10-15 minutes per batch.
  • Step 3 Heat a little olive oil in a cast iron skillet.
  • Step 4 Add onion to skillet and cook until soft (about 5 minutes). Add the garlic, chili flakes, 1/2 teaspoon sea salt and cinnamon. Cook for one minute more, until fragrant. Carefully pour in the tomatoes and simmer until thickened slightly, about 5 minutes. Remove from the heat and stir in half the parsley.
  • Step 5 Remove most of the tomato sauce from the pan, leaving only a thin layer (about 1/4 cup) spread evenly over the bottom. Add one layer of the eggplant in the pan over the sauce and then top with more sauce. Continue to add layers of eggplant and sauce, as if you were building a lasagna.
  • Step 6 Cover with foil and cook in the oven for about 45 minutes until eggplant is soft and sauce is reduced. Garnish with remaining parsley and let it rest for about 10 minutes before slicing it. You can serve it warm or at room temperature.
Quick Tomato Sauce

Quick Tomato Sauce

This simple recipe comes from the classic nineteenth-century Italian cookbook, the Artusi. Although it’s a bit more complicated and time-consuming than opening up a jar of sauce, it’s still pretty simple and quick to make. And it’s definitely worth the effort as it creates a very plain, simple tomato sauce that you can use in a variety of dishes.

Quick Tomato Sauce (From the Artusi)

October 15, 2018
: 1 hr
: Easy

It doesn't get any more authentic than this. From a classic nineteenth-century Italian cookbook. It's easy to make and worth the effort.

By:

Ingredients
  • Tomatoes (About 1 1/2 pounds, preferably Roma or plum tomatoes)
  • Salt and pepper (Just a dash, to taste)
Directions
  • Step 1 Blanch the tomatoes: that means drop them in boiling water for about a minute. This makes it easier to peel them.
  • Step 2 Peel, de-seed and chop them.
  • Step 3 Drop the tomatoes into a pot with just enough water to keep them from sticking to the bottom.
  • Step 4 Simmer the tomatoes until done (About 20 minutes. No more than 30 minutes). Stir occasionally. And add salt and pepper.
  • Step 5 Puree the tomatoes in a blender or food processor.

Ma’s Stuffed Peppers

(Above: Watch the video to see how these are made. This is an easy recipe and the kids like them too.) (more…)

Quick, Easy Nutella Cookies

Quick, Easy Nutella Cookies

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and Lose Weight.”  

My friend Antoinette (who was born in Italy and is one of the best cooks I know) brought these to my house for a dinner party. They’re so good, it’s hard to stop eating them. And then when she told me how easy and fast they are to make I had to try it.

 

Nutella on a wonton wrapper and a spoon
All you need is a 1/4 teaspoon of Nutella for each cookie, maybe even a little less.

 

These cookies can be made well in advance. The cookies come out crunchy and sweet. And it’s very hard to stop eating them.

With only three ingredients — wonton wrappers, Nutella, and vegetable oil — these are a breeze to make. You put a dab of Nutella in the middle of a wonton wrapper and then fold it over so you have a triangle. Then you press down on the edges, being sure to get any air bubbles out.

 

A jar of nutella and some uncooked cookies.
Nutella is a chocolate and hazelnut spread, very popular in Italy.

 

Some other recipes recommend sealing the edges with a beaten egg, but I found this wasn’t necessary. I also suggest making up a bunch of these before you start deep frying because the frying goes very quickly and you need to pay attention so that the cookies don’t burn.

 

Nutella cookies frying
Pour about 1/2 inch of oil in a good frying pan and don’t take your eyes of the cookies.

 

Be sure to control the heat too. You don’t want the oil to start smoking. If you see it start to do that quickly turn down the heat or even remove the pan from the flame (if you’re cooking with gas). You want the oil to remain clean and you want the cookies to be lightly brown.

 

Nutella cookies draining on a paper towel.
Transfer the cookies from the frying pan to a plate lined with a paper napkin so they can drain.

 

One final note: I always believed there were many similarities and/or opportunities to blend Italian cooking with Chinese cooking and this recipe proves it.

(Thanks for reading this far. To show our appreciation we’re offering this free eCookbook with “5 Recipes to Help you Stay Healthy and Lose Weight,”  along with free subscription to the Rootsliving newsletter.)

Quick, Easy Nutella Cookies

September 20, 2018
: Easy

You can make these at a moment's notice and are great to bring to a party. Just be sure to keep a close eye on them so they don't burn.

By:

Ingredients
  • Nutella (buy a small jar)
  • Wonton wrappers
  • Powdered Sugar
  • Vegetable oil
Directions
  • Step 1 Put a dab of Nutella (less than a teaspoon will do) into the middle of a wonton wrapper. Fold the wrapper over so that it creates a triangle. Press down the edges until they stick.
  • Step 2 Heat about an inch or so of vegetable oil over high heat in a good skillet (I used a cast iron skillet).
  • Step 3 Drop three or four wonton cookies into the oil and cook on each side for about 30 seconds or less (just until light golden brown). Remove cookies to a plate lined with paper towels so the oil can drain.
  • Step 4 Put cookies on a platter and sprinkle powdered sugar over both sides. I used a sieve to sprinkle the sugar evenly.

 

Joe’s Weight-Loss Chinese Chicken & Veggies

Joe’s Weight-Loss Chinese Chicken & Veggies

Get a free Rootsliving eCookbook with “5 Recipes to Help you Stay Healthy
and Lose Weight.”  

(Above: This dish is healthy, fast and fresh: just like you.)

My friend Joe, who recently found out he is diabetic and lost more than 50 pounds, credits this dish with his success.

Using brown rice, instead of white, is healthier and has fewer calories.  You can also add other vegetables to it as you see fit. This dish is flavorful and doesn’t feel like you’re cutting calories when you eat it.

Joe with his artwork
Joe Gem at one of his art exhibits north of Boston.

 

Joe is an artist, with a natural born talent for sketching people. You can see his work here. He’s available for commissions, and his prices are extremely reasonable. He lives north of Boston with his partner Karen and their two goldendoodles. He likes to cook and even makes his own dog food.

Two goldendoodles
Amos and Andy are goldendoodles and very well behaved.

 

This dish is as easy to make as you like. Joe buys the brown rice (not fried rice) at a nearby Chinese restaurant and gets the chicken meat from a rotisserie chicken he buys at the supermarket. But if you want to save a few bucks (and know exactly what you’re eating) you can choose to roast a few chicken breasts and make the brown rice yourself.

Vegetables in bowls
Once the chicken and vegetables are chopped, this dish comes together pretty quickly.

You can also buy the vegetables already chopped up at the supermarket, but beware: there’s a huge markup on the price and I’m not sure the chopped veggies are as fresh.  A little slicing and dicing never hurt anyone and it’s a great way to build up your cooking skills, if you’re a novice cook.

Vegetables and chicken in a frying pan
Stir it up in a frying pan with a little olive oil. And don’t forget to add the oyster sauce.

Once you have your veggies chopped and your cooked rice, you simply fry it all with a little olive oil and add a little oyster sauce. What could be simpler (and healthier) than that?

(Thanks for reading this far. To show our appreciation we’re offering this free eCookbook with “5 Recipes to Help you Stay Healthy and Lose Weight,”  along with free subscription to the Rootsliving newsletter.)

 

Joe's Weight-Loss Chinese Chicken and Vegetables

January 26, 2010
: Easy

By:

Ingredients
  • Cooked white chicken meat (about two breasts) cut into 1-inch pieces. You can roast your own by drizzling a little olive oil in a roasting pan, and adding salt and pepper on the breasts. Then cook for about 30-45 minutes (for bone-in breasts) at 350 degrees. When done, cut 1-inch pieces off the bone. Or you can simply buy a cooked chicken at the supermarket and cut the white breast meat off it.
  • Cooked brown rice. (About 4-6 cups)
  • Onion (1 whole, chopped)
  • Scallions (2 bunches, about 8-10). Cut off the roots and then cut them where the stalks are light green and throw away the leaves. Then slice the remaining ends into tiny discs.
  • Mushrooms (About 8 ounces, cut into quarters)
  • Broccoli (about 2-3 cups of florets, cut up into bite size pieces)
  • Extra virgin olive oil (just enough to coat a frying pan to cook the onions and scallions, and just enough to coat a roasting pan if you’re roasting your own chicken breasts)
  • Oyster Sauce (A few tablespoons, to your taste. Available at most specialty shops or in the Chinese ingredient section of some supermarkets. Make sure it does not contain any high glucose corn syrup. Joe uses Lee Kum Kee Oyster Sauce. I tried the Yummy House brand which has more fish flavor and has only 5 calories per serving to Lee Kum Kee’s 25 calories.)
Directions
  • Step 1 Drizzle a few teaspoons of the extra virgin olive oil to coat the bottom of a frying pan. Add the onions and scallions and cook until translucent.
  • Step 2 Then add the mushrooms and broccoli and cook until the mushrooms are golden brown and the broccoli is tender, but not wilting.
  • Step 3 Add the chopped chicken and stir.
  • Step 4 Add the oyster sauce and stir.
  • Step 5 Add the brown rice and stir.
  • Step 6 Cook until heated well through (about 5 minutes) and serve.