September 2014 archive

Teresa’s Eggplant Parmesan

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Teresa made this wonderful dish from the eggplant and tomatoes she got from her Community Supported Agriculture (CSA) share. She often makes a dish like this on the weekend and then packages individual servings to take for lunch to her new job as an English teacher. The Land Stewardship Project has a CSA Farm directory that gives information on how to get involved in local food movement.

What is Community Supported Agriculture?

According to the Land Stewardship Project: At their most fundamental level, CSA farms provide a weekly delivery of sustainably grown produce to consumers during the growing season (approximately June to October). Those consumers, in turn, pay a subscription fee. But CSA consumers don’t so much “buy” food from particular farms as become “members” of those farms. CSA operations provide more than just food; they offer ways for eaters to become involved in the ecological and human community that supports the farm.

We encourage you to purchase locally grown food! If you already do, let us know what you are doing.

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Teresa’s Eggplant Parmesan
Serves 6
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Ingredients
  1. 1 large eggplant (about 1 lb)
  2. ⅓ cup flour
  3. 1 cup bread crumbs (about 3 slices of whole wheat bread)
  4. 2 eggs, whisked
  5. 24 ounce jar pasta sauce
  6. 3 medium tomatoes, sliced
  7. ¼ cup chopped fresh basil or 1 teaspoon Italian seasoning
  8. 1 cup shredded Mozzarella cheese or your favorite reduced-fat cheese
  9. ¼ cup grated Parmesan cheese
Instructions
  1. Slice eggplant into ¼ in slices, sprinkle with salt and place them in colander to drain for 30 minutes. After eggplant slices have finished draining, rinse off salt.
  2. Put bread slices in food processor to make crumbs. This is a good place to use bread crusts.
  3. Dredge eggplant slices through flour, then egg, and finally the bread crumbs. Place eggplant slices on a baking sheet sprayed with cooking spray.
  4. Bake slices at 425ºF for 10 minutes on one side, then flip. Cook other side for 5 minutes or until they are brown and crispy.
  5. In a baking dish, layer pasta sauce, tomato slices, basil or Italian seasoning, breaded eggplant slices, more pasta sauce, and cheeses.
  6. Bake at 400ºF for 20-30 minutes or until heated through and cheese is slightly browned and bubbly. Do not cook too long so eggplant slices stay crisp, not soggy.
Notes
  1. Nutrition Per Serving: 221 calories, 9 g fat, 4 g saturated fat, 26 g carbohydrate, 4 g dietary fiber, 314 mg sodium.
Taste of Zest http://www.tasteofzest.com/toz/

 

 

 

 

Mini Pizza on the Grill

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This is a quick and easy way to make pizza without heating the oven on a hot summer day. The variations are endless so you can make exactly to your own taste. The crust is made from whole wheat frozen roll dough. The frozen dough can be set on the counter covered with plastic wrap sprayed with cooking spray to thaw until you are ready to roll them into pizza rounds. Thawing can take 3-4 hours. To save time we usually cook extra pizza crusts and then freeze them to use later. This makes for a quick meal another time. This recipe so easy to make for one or two people but it’s also great for a group because everyone can get involved. We often prepare the crusts by cooking them on one side and then letting everyone make their own pizza using their choice of toppings. Then they are put back on the grill again to heat the ingredients and melt the cheese. It’s fun to invite each guest to bring a topping to share and then you’ll have great variety with  something for everyone.

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Mini Pizza on the Grill
Serves 1
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Ingredients
  1. Frozen whole wheat dinner roll dough
  2. 2-3 tablespoons pizza sauce
  3. 1 ½ ounces shredded mozzarella and reduce-fat sharp cheddar cheese
  4. Your choice of toppings
Instructions
  1. Thaw dinner roll dough for several hours.
  2. Roll dough with a dusting of flour into a 6 inch round.
  3. Let rounds rise slightly in a warm place.*
  4. Prepare toppings such as sliced sweet pepper, diced or caramelized onions, cooked sausage or chicken breast, pepperoni, green or black olives, mushrooms, etc.
  5. Slide dough rounds onto the grill and brown one side.
  6. Remove from grill and top the cooked side of pizza crust with 2-3 tablespoons pizza sauce, toppings of your choice and cheese.
  7. Slide back onto grill to cook the other side of the pizza crust and melt the cheese. You will need to lower the grill temperature or move pizza away from the burner; otherwise the crust will get too brown before the cheese melts.
  8. Enjoy hot off the grill alone or with a side salad!
Notes
  1. *Warm the oven or grill to 250ºF, turn it off and insert dough rounds on a greased cookie sheet and let rise until you get all the toppings ready.
  2. I am always looking for a low fat meat to top pizza. My latest find was seasoned turkey burgers. They can be grilled while the crust and toppings are being prepared and then diced and used like sausage on pizza.
  3. Variations: Use light alfredo sauce for a white pizza and be creative with the toppings-fresh tomato slices, taco meat and salsa, garlic olive oil for sauce, etc.
  4. Nutrition Per Serving (no meat): 286 calories, 11 g fat, 5 g saturated fat, 29 g carbohydrate, 3 g dietary fiber, 640 mg sodium.
Taste of Zest http://www.tasteofzest.com/toz/