Old School Eggplant Parmesan

Many times when I make Eggplant Parmesan, I try to make a "healthier" version, one with less oil, no frying, more baking.  I will tell you that while those versions can be good and satisfy a craving for Eggplant Parmesan, they are nothing like the real deal old school version.  I made this version the other day, it was an occasion where shortcuts and substitutions were not to be taken, only the most authentic version would do.

I will now tell you that all those other versions are a fraud, there is nothing like this Eggplant Parmesan. Let your hair down once in awhile and go all the way.  This dish is worth it.

Old School Eggplant Parmesan

2 large Eggplants, cut into 1/4 inch thick slices
salt
4 large eggs, beaten
1 cup flour
olive oil
8 ounces fresh mozzarella cheese, grated
1 lb linguine

Basic Red Sauce

3 tablespoons olive oil

1/2 cup onion, finely diced

4 cloves garlic, finely chopped

84 ounces crushed tomatoes

1/4 teaspoon red pepper flakes

Salt and freshly ground black pepper to taste

1/2 teaspoon dried basil

1/4 cup red wine

Prepare the basic red sauce. Heat the olive oil in large pan, add the onion and saute until soft.  Add the garlic and cook a minute longer.  Add the crushed tomatoes and the remaining ingredients. Simmer until ready to use.

Lay the eggplant slices on two layers of per towels.  Salt the slices and then cover with another two layers of paper towels.  Let sit for 20 minutes.

Meanwhile, heat the olive oil over medium high heat in a large skillet.  Makes sure there is enough to cover the bottom of the whole pan.  Dip the slices of eggplant in the egg and then coat with the flour.  Fry the eggplant slices a few at a time, only fit as many in the pan as you can while maintaining a a single layer with a bit of space between each piece. It should only take few minutes on each side, just until  lightly browned. Drain on paper towels.

Preheat the oven to 425 degrees.  Spray a large casserole dish or two if needed with cooking spray.  Lay down one layer of eggplant slices.  Cover each slice with a a little bit of mozzarella, using about half.  Cover each slice with another slice of eggplant and then top each slice with the remaining mozzarella.  Bake for about 10 minutes.  Meanwhile cook the linguine.

Serve the eggplant with the linguine and top with the red sauce. Enjoy.

Chocolate Coconut Bark

I know I've talked about coconut oil before, but I feel the need to do so again, and again. That's because this saturated fat used to get such a bad rap, I want to make sure the word is getting out.  I discovered coconut oil a few years ago to help me get off Pepcid and Prevacid.  I have awful acid and digestive issues that run in my family.  When I eat well, exercise and get a daily dosage of coconut oil these issues literally disappear.

What's more is that coconut oil being a medium chain fatty acid, gets used in your body much differently than other saturated fats.  It gets broken down in your system and instead of being stored as fat, it makes energy.  Something we can all use more of.  So what does this mean?  It means you are eating fat, but not getting fatter, in fact you are improving your metabolism and have a good shot of losing weight.  Yup that's what I said.  Google coconut oil and you'll see I am not making this stuff up!

So how much coconut oil should you have each day?  I think 1-2 tablespoons a day seems to do the trick. You can use it anywhere you use other oils, so you can start there.  Or you can swirl a teaspoon or so into your morning coffee or tea. Or you could make this awesome chocolate bark and get some extra antioxidants in at the same time.  This bark, like any other chocolate bark can take on all kinds of add ons.  This batch has pecans and dried cranberries, with a few mini marshmallows thrown in on part of it for my daughter.  It comes together fast and keeps well in the fridge.

Chocolate Coconut Bark

1/2 cup organic coconut oil
1/2 cup unsweetened cocoa powder
1/2 cup honey

add ons:
handful of dried cranberries
1/2 cup of chopped pecans
mini marshmallows

Line an 8x8 pan with parchment paper.

Over low heat in a small saucepan, heat the coconut oil until it melts.  Stir in the cocoa powder mixing well.  Once dissolved, add in the honey, cook and stir a few minutes longer then remove from heat.

Pour into the pan and top with your add ons.  Put the pan in the freezer for 30-60 minutes.  Remove from the freezer and break the bark into pieces.  Store in the refrigerator.

Udon Noodle Soup with Poached Eggs and Spinach

This is a post from my old blog.  I've been craving this super-easy, but totally delish dish for a several days.  I'm putting it on the menu this week and thought I should share it with you.

I have a thing for udon noodles.  Okay, really all noodles, but udon noodles are so thick and yummy looking I find them hard to resist.  This is why I end up buying the instant udon soup bowls from Costco.  Granted these are not the healthiest items in the world, but with a bit of doctoring you can seriously up the protein and veggie count.  The sodium is high, so just don't have it everyday, or do what I do, drink up every last bit of broth.

I came back from yoga today looking for a fast lunch.  I saw the udon in the pantry and that was it, I had to have it. There's nothing like a good bowl of udon with some poached eggs on top.  Okay crappy carbs and good protein, what could I add?  I looked in the refrigerator and saw the bag of fresh spinach. Bingo! The addition of spinach would allow this meal to pass my "needs to be at least sort of healthy" requirement.

Since first posting this I have found that Costco doesn't always carry these noodle bowls.  You can find them at World Market.  I also go to HMart and there are tons of different brands of fresh udon or udon like noodle packets with seasoning in the refrigerator aisle.  If all else fails, use some ramen, it is not as hearty as udon, but it will be just fine.

Udon Noodle Soup with Poached Eggs and Spinach

Ingredients per serving:

Instant udon soup bowl
2 eggs
handful of spinach leaves
1 teaspoon or so hoisin sauce
sriracha sauce
water
white vinegar

Put on a small saucepan of water with a splash of vinegar and heat to almost boiling.  Meanwhile bring more water to boil for the soup.  Place the spinach leaves in a bowl.

When the soup water is ready, start the soup prep according to the directions. At the same time, reduce the heat to medium low on the pot with the water and vinegar.  Drop the eggs into the pot and poach for 2-3 minutes.  When the soup is ready pour it over the spinach in the bowl, stir in the hoisin sauce, drop the eggs on top and add sriracha to taste. 

Baked BBQ Chicken Wings

Wings and football, they go hand in hand. But wings can be quite calorie laden.  I do two versions of baked wings to satisfy the craving for wings throughout the football season without tipping the scale too much.  This is my lazy version, it really couldn't get any easier.

I use parchment paper for this dish,  It helps with the cooking process as well as clean up.  Because believe me if you make these without the protection of the parchment paper, or if you don't have it, a sheet of foil, you will be sorry.

Baked BBQ Chicken Wings

Chicken wings, as many as you want, sectioned, tips removed
olive oil
salt and pepper
BBQ sauce of your choice ( I like Sweet Baby Ray's Honey BBQ)
blue cheese or ranch dressing for dipping, if that's your thing

Prepare your wings then put them in a zip lock bag. Drizzle a bit of olive oil over them and season with salt and pepper.  Shake the bag to coat all the wings. I usually do this ahead of time and let them sit in the refrigerator until I am ready cook them.

Preheat oven to 425 degrees.  Line an appropriate size pan or pans with parchment paper.  Make sure you leave room around each wing, or they wont get crispy enough. Start out with the wings skin side down.

Put the wings in the oven and bake for 20 minutes. Open the oven (do not turn the wings) and brush the top side with BBQ sauce.  Cook for another 10 minutes.  Open the oven, turn the wings, and brush the top side with BBQ sauce.  Cook another 10 minutes and they are done!