At just about this point, I was suppose to top each of these eggplant meatballs with some mozzarella cheese and brown them in the oven… whoops.
Still worth making again for a meatless Monday entree though…
Slice eggplant the long way, salt heavily and place in a colander for an hour to soften and get some water out. I then put my slices between some paper towels and a heavy weight for a few minutes for an extra oomph…
Brown the strips in a hot skillet with olive oil.
Toast some fresh bread crumbs with Italian seasoning and olive oil.
Pulse the charred eggplant with the bread crumbs and egg
Form mixture into meatballs ( yield for me was 12) and brown in skillet in olive oil. I then added marinara sauce and simmered as I showed above, but then was supposed to finish with the cheese.
To serve I sautéed spinach with garlic and made some brown rice. I also think you could add ground walnuts to the veggie meatballs to get you an extra hit of protein!
Honestly, I think the name is worthy of a Bond girl. She was probably a friend of Eleanor Lavish, the character from E.M. Forster’s “Room with a View”. Evidently, according to Wikipedia, she did more than just cook. She’s listed as a culinary anthropologist, but also was in movies and was published and was a commentator for NPR. She’s kind of a big deal I think.
Anyway, I saw this recipe for her onion pie on the NYTimes site and of course, had to give it a try for Meatless Monday. I cooked a whole bunch over the weekend. Made curried lentil soup, and then tossed this together pretty easily. That is until the tip of my finger came off on the mandoline. Let’s put it like this… I had to throw out the first crust that I blind baked.
Really the only wonky item is peanut oil, but there’s not that much used and it is easy to find. Saute up the onions, mix with salt and pepper, add to blind baked crust and then pour eggs and cream over it. Bake and be done.
I plan on reheating in a 300° oven and serving with a simple salad and some red wine. The perfect dinner for a rainy, snowy and damp winter nite. Qualifies for meatless Monday, too!
Once upon a time there was a restaurant chain named “99” that was ahead of its time and served mashed cauliflower in lieu of potatoes. I mean really ahead, like in the 2000’s…and then inexplicably, just as we got to the ‘carbs will kill you’ phase of the 2015’s, they took them off the menus! Rat finks….
What’s a girl to do, but figure out her own way to make cauliflower the non carb base for some tasty kitchen items. Everyone is in on it…even Pioneer Woman did an episode on Saturday about it!
Take a head of cauliflower and whazz it up in your food processor. It should look like rice or smaller. I then cooked it down in a pan with a little water and olive oil, salt and pepper. I mixed in the end of a container of shredded parm and a bot two tablespoons of goat cheese to make it creamy and continued to cook it until it was soft and polenta like.
I topped with an oil poached egg and about a tablespoon of the confit tomatoes from last weekend’s production. Very satisfying meatless meal!
I whipped up a sort of mezze platter for us for meatless Monday this week.
I started by charring the heck out of these teenage size eggplants, because they weren’t quite baby size. While the grill was going we also did some long slices of zucchini and some baby sweet peppers.
I peeled the blisters off the peppers and added some olive oil, smoked paprika, and about a quarter cup of hot vegetable broth and whazzed it up with the stick blender. Just a few seconds yields a sweet, smoky sauce. Add sautéed spinach, some oily black olives, capers for garnish, some feta cheese and a little squeeze of lemon to brighten everything up!
I was out with some work peeps after a late meeting last week and we ordered some tapas and oysters to kill the hunger pangs. One of the tapas was a roasted cauliflower with pistachio brown butter and lemon yogurt. Here’s my take on it…
Start with some plain Greek yogurt and a little lemon zest…
Roast some plain cauliflower…
Cook some smashed up pistachio nuts with 2 tbsps of butter on a simmer for about 5 minutes. The butter will turn slightly brown and taste nice and nutty ( get it?).
Top the cauliflower with the pistachio brown butter and use lemon yogurt as condiment. Totally satisfying meat free meal!
The Hubs loved it!
Like all my Meatless Mondays, sometimes it’s just stuff I have hanging around the frig, that composes what we eat for meatless day. I sort of had a plan when I started out roasting zucchini and yellow peppers in the now ill fated oven adventure of Saturday nite. However the execution of the plan had to be completely changed once I remembered…I can’t just zap stuff to reheat it…and rats, I can’t put it in oven to reheat either!
I will say that I made a stellar sauce of roasted yellow peppers that topped off the saute pan reheated zucchini sticks that I put on top of polenta with parmesan and butter. Simply take the roasted peppers, take the top off and seed them, and drop them in a blender. Pulse on high while drizzling some olive oil into the blender. If you seasoned the peppers before roasting, you should not need any more salt or pepper but you might want to double check it!
Ok, these are really, really good, peeps!
Especially when you take a nice fresh flatbread…
And you spread some lemony hummus all over…sort of like the mayonnaise on a regular sandwich.
Then you add the chickpea burgers with some arugula that was tossed with olive oil and lemon juice…
Then you top it with a salad of diced cukes, diced summer tomatoes, some feta, and olive oil, lemon juice splash, salt and pepper…
Then you fold it over and try to tighten the ends against the middle, so you can keep it together in order to consume it…
Makes a huge and satisfying sammie for a hot summer nite! Keep it together!
Nothing is easier to make or more satisfying to eat than a grilled cheese.
But this is no ordinary grilled cheese…
This is a grilled cheese, so good it should be dessert. Oh, you noticed the prosciutto on the meatless Monday entry? I know, well, only two thinny, thin, thin slices left and I gave them to the Hubs.
It’s really all about the fig butter and Brie. Classic. Just like a grilled cheese should be.
A sad looking zucchini that was even sadder when I started slicing and two lonely mini eggplants?
Why make a ratatouille tart of course!
I started with aforementioned sad zucchini and lonely eggplants sliced as thin as my thinny, thin, thin knife could go and then sauteed them in a pan with some onions. I quartered four Campari tomatoes and opened the jar of sunny roasted peppers I had in the fridge. I also mixed a beaten egg with some light cream and set aside. While all this was happening I was blind baking a premade pie crust in my tart pan in a 375° oven for about 12 minutes. Nicely browned.
Once the veggies are soft and caramelized in the olive oil in the skillet, I added salt and pepper and the jarred roast peppers to the mix. I put the veggies in the baked and cooled tart shell and poured the beaten egg in the crust. It shouldn’t be all egg, but should just be holding the vegetables in place. I sprinkled some shredded mozzarella on top and little dabs of goat cheese. Lastly I put the tomatoes in middle. Into the 375° oven again for about 20 minutes. Then I turned the broiler on for about 6 minutes to give the cheese a extra measure of bubbly and melty ( remember the two dwarfs that no one ever talked about….) . I served the tart, cut into fours, on a bed of fresh arugula dressed with olive oil, my new favorite balsamic, and some salt and pepper! Perfect for meatless monday, which we almost did, but then our friend A was over for a work dinner for us and I added some Barramundi at the last minute!
Trying a little Cauliflower Parmesan tonite.
Start with cutting your cauliflower into 2″ florets
Then you need a dry hand / wet hand station with flour, beaten egg and panko
Roll the cauliflower in flour
Then dredge in beaten eggs
Then roll in panko
Then brown the cauliflower in olive oil on a medium flame. It does not have to be cooked through!
Then layer it in a greased pan with marinara, mozzarella and Parmesan. Pop in the oven for about 40 minutes till melty and bubbly! I paired with charred baby eggplant and a salad, all very satisfying!