Eggplant Parmesan

I'm in love with eggplant parmesan, but it happens to be one of the richest foods that I always regret eating after the fact. Particularly when I order the dish in a restaurant, my hands and feet bloat up from all the salt added to the eggplant and I end up feeling miserable and vowing to never again order it.

Then there's this Martha Stewart recipe that allows me to wear the same size clothing the next day, and I don't even have to use soap and water to get my wedding ring off at the end of the day. I always serve this with farfalle tossed with a little of the homemade marinara (homemade marinara is best, in my opinion--that store bought jarred sauce just doesn't hold a candle to the fresh taste of a fresh marinara that you can make huge, cost-effective batches of).

Eggplant Parmesan
From Martha Stewart

1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise
1 tablespoon olive oil
Coarse salt and ground pepper
1 cup fat-free (skim) milk
3 tablespoons all-purpose flour
2 garlic cloves, minced
1 cup homemade or best-quality store-bought marinara sauce
1/2 cup grated part-skim mozzarella
1/3 cup grated Parmesan

Directions
1.Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.

2. Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.

3. Spread cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.

Mushroom Marinara

Please excuse the strangely reddish pink hand holding the beautiful pasta to your left. I absolutely adore strozapretti pasta, and not just because strozapretti means "priest choker" in Italian, but also because of the texture of this pasta in my mouth. It's like long macaroni with a seam down the middle, and it tastes simply divine in macaroni and cheese dishes, or along with a simple marinara sauce.

I cook sans meat three or four days a week (if you couldn't tell by the preponderance of vegetarian recipes I have posted), and mushroom marinara is a great upgrade from simple marinara. If you're looking for a quick and easy weeknight vegetarian meal, this one's for you!





Mushroom Marinara

2 tbsp. olive oil
3 cloves garlic, minced
1/2 cup onion, chopped
12 oz. mushrooms (shitake, button, baby bella, etc.)
Good splash of red wine
1-15 oz. can diced tomatoes
2 tbsp. tomato paste
1tsp. dried basil
1/2 tsp. oregano
Fresh shaved Parmesan cheese to serve
Fresh ground pepper to taste
Directions
1. Heat olive oil in a large saucepan over medium heat. Add garlic and onion and saute until onions are soft. Add mushrooms to the pan and saute until mushrooms darken and soften. Once cooked through, add a good splash of red wine and cook 1-2 minutes, or until reduced. Add diced tomatoes with their juice to the pan, along with the tomato paste, basil, and oregano. Bring to a boil and reduce to a simmer. Simmer, covered, for 20 minutes. Serve tossed with your favorite pasta and sprinkled with shaved Parmesan.

Mangia!

Asparagus and Spinach Soup

I've mentioned my love of soup many times on this blog, but I can't crow enough about the financial benefits of soup. Not only can you make large batches that can be frozen for months, but it's also a great way to use up vegetables that are on their way to spoiling. Want to stretch your food budget? Make soup!

I'm a big fan of baby spinach, so when I couldn't decide between making an asparagus or a spinach dish, marrying the two together in a healthy, nutritious soup seemed like the logical compromise.


Asparagus and Spinach Soup

2 cups peeled, diced red potato
3/4 lb. asparagus, diced into 1/4" inch pieces
2 cups baby spinach
1/2 cup chopped onion
2 ribs celery, chopped
4 1/4 cups vegetable broth
1/4 cup freshly grated Parmesan cheese
Fresh black pepper to taste

Directions
1. Combine potato, asparagus, onion and celery in a large soup pot, and cover with vegetable broth. Bring to a boil over medium high heat then lower to a simmer and cover for 15 minutes.

2. Turn off heat and add baby spinach to the soup. Cover for two minutes, or until spinach wilts. Blend using a hand blender and stir in Parmesan cheese. Season with black pepper to taste.

Vegetable Macaroni with Four Cheeses

Macaroni and cheese is the ultimate comfort food, but I often struggle to eat vegetables on the side when faced with a heaping helping of cheesy goodness. To help counteract this disturbing occurrence, I often bake vegetables into my casserole in hopes that I'll be comforted AND hit my daily vegetable intake. In the past, I've used peas, corn, assorted frozen vegetables, butternut squash, but this time I had on hand a couple of small yellow bell peppers, a container of baby spinach, and a large tomato that needed to be used.

I also used brown rice pasta in lieu of traditional macaroni, as I really like its subtle nutty flavor, but you could use whatever macaroni you see fit. I won't come along and second guess you.



Vegetable Macaroni with Four Cheeses

1 1/2 cups brown rice pasta
1 3/4 cups skim milk, divided
4 tbsp. all purpose flour
1 1/2 tsp. dijon mustard
1/2 cup cubed brie (rind removed)
1 cup freshly grated reduced fat sharp cheddar cheese
1 cup freshly grated white cheddar
1/4 cup finely grated Parmesan
Fresh ground black pepper
2 yellow bell peppers, diced and steamed
2 cups baby spinach, shredded
1 large tomato, cut into slices

Directions

1. Preheat oven to 350 degrees. Boil a pot of salted water, add brown rice pasta, and cook for 13-14 minutes, or a few minutes less than package directions. Drain pasta and set aside
2. Heat 1 1/2 cups skim milk over medium heat, until steaming. Mix remaining milk and flour in a small bowl or cup, and then drizzle the slurry into the steamed milk. Add dijon mustard and brie to milk mixture. Whisk and cook for 2-3 minutes, or until thickened. Remove from heat and add sharp and white cheddar, stirring until melted.
3. Add steamed bell pepper and spinach to melted cheese mixture, dump macaroni in pot and toss to coat. Pour macaroni mixture into a baking dish coated with cooking spray, sprinkle Parmesan on top, and cover with slices of tomato. Bake in preheated oven for 25-30 minutes, or until bubbling and tomatoes are soft.

Spinach and Ricotta Stuffed Portabella Mushrooms

I use portabella mushrooms on those days I want something "meaty" but I don't quite want meat. I suspect this would be ideal for meatless Mondays, particularly for those who resist the idea of a vegetarian dinner. I've noticed more meat lovers are embracing this new tradition, so I'd like to stress here that not only is vegetarian eating more economical, but it can also be flavorful. I'm never going to become a full-blow vegetarian (please don't get me started on this subject), but I do plan meatless meals three or four days a week.

This recipe also happens to be one in my arsenal that overlaps with staples I make huge batches of and freeze for all manner of meals. The ricotta and spinach mixture I use for lasagna and stuffed shells, and the marinara I use for a quick pasta dinner (which I made as a side dish here) or for pizza, etc. Versatile meal bases are important to me, and they keep me well within my budget.


Spinach and Ricotta Stuffed Portabella Mushrooms

4 large portobello mushroom caps
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper, divided
1 cup part-skim ricotta cheese
1 cup finely chopped fresh spinach
1/2 cup finely shredded Parmesan cheese, divided
2 tablespoons finely chopped kalamata olives
1/2 teaspoon Italian seasoning
3/4 cup prepared marinara sauce

Directions
(from here)

1. Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.
3. Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.
4. When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.

BBQ Portabella Quesadillas

Simple cheese or chicken quesadillas make a great dinner, but I wanted something a little off the beaten path recently, so I decided on a BBQ mushroom quesadilla. Meaty mushrooms, tangy BBQ sauce...who could resist? This made a wonderful, healthy meatless dinner with a bit of fresh guacamole.







BBQ Portabella Quesadillas
Recipe from EatingWell.com

1/2 cup prepared barbecue sauce
1 tablespoon tomato paste
1 tablespoon cider vinegar
1 chipotle chile in adobo sauce
1 tablespoon plus 2 teaspoons canola oil, divided
1 pound portobello mushroom caps, (about 5 medium), gills removed, diced
1 medium onion, finely diced
4 8- to 10-inch whole-wheat tortillas
3/4 cup shredded Monterey Jack cheese

Directions
1. Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms and cook, stirring occasionally, for 5 minutes. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes. Transfer the vegetables to the bowl with the barbecue sauce; stir to combine. Wipe out the pan.

3. Place tortillas on a work surface. Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling. Fold tortillas in half, pressing gently to flatten.

4. Heat 1 teaspoon oil in the pan over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into wedges and serve.

Baked Falafel with Tzatziki

I'm a huge fan of falafel, but I'm not such a huge fan of greasy falafel, so I prefer to bake these little balls (or, if you're me, patties) of goodness. Luck would have it that baking falafel also makes it healthier...two birds, one stone.

Baked Falafel
(Recipe adapted from this site)

1 15 oz. can chickpeas, drained and rinsed
1 clove garlic, minced
1/2 onion, minced
2 tbsp. all-purpose flour
2 tbsp. chopped fresh parsley
1 tsp. coriander
1 tsp. cumin
1/2 tsp. baking powder
Salt and pepper

1. Preheat oven to 350 degrees, and coat a baking sheet or dish with cooking spray. Mash chickpeas with a mortar and pestle. Add onions and garlic and combine. Add remaining ingredients and combine.

2. Shape mixture into balls (or, if you're like me, flat discs for easier consumption) and place in baking dish. Bake for 15-20 minutes, or until golden brown. Serve on whole wheat pita with chopped tomatoes and tzatziki sauce (recipe follows).


Tzatziki Sauce

1 c. nonfat Greek yogurt
1 1/2 tsp. fresh lemon juice
1 clove garlic, minced
1 cucumber, seeded and diced
1 tsp. fresh chopped dill
1/2 tsp. sugar
Salt and pepper, to taste

1. Combine all ingredients in a bowl. Chill for at least one hour for flavors to marry, and serve.

Clara's Pasta with Peas

Have you seen the YouTube episodes documenting Depression era recipes, hosted by the very adorable Clara Cannucciari? Well, you need to. The second I started watching one of these videos, I knew instantly that Clara grew up in Chicago. The accent was a dead give away, but she also sounded JUST like my own grandmother and seemed to cook similar dishes to her. She also cuts things with a paring knife--no chopping board or chef's knife--and my mother used to do the same. Watching these videos was like watching a familiar friend. Needless to say, I was hooked after just one episode.

This is my favorite recipe from Clara's series, as it combines some of my most beloved flavors. Now, I know it seems strange to use canned peas when frozen is so much better for you, and it probably seems odd to pair pasta with potatoes, but just go with it. JUST.GO.WITH.IT. Here's the video recipe:



Apparently, there is a book out you can buy from Amazon, and I think I might just have to pick it up!

Butternut Squash Pasta Sauce

Winter is the time to eat loads of butternut squash, and I know I certainly do. One of my favorite things about squash is its versatility, and while I love it roasted, I also love it pureed in soups and sauces. Since I also happen to be a major pasta fanatic, a pasta sauce with butternut squash was a logical choice for a cold and snowy winter treat.





Butternut Squash Sauce for Pasta
(Recipe from Simply Recipes)

1 butternut squash weighing about 2 1/2 pounds
8 ounces of bow-tie pasta
1 tablespoon of olive oil
1/3 cup of chopped shallots
1/2 cup of packed, freshly grated Parmesan cheese
1/2 cup of heavy cream
1/8 teaspoon of grated nutmeg
1 tablespoon of chopped parsley
2 teaspoons of lemon juice
Salt and pepper to taste
Water as needed to thin the sauce

Directions

1. Preheat the oven to 350F. Cut the butternut squash lengthwise in half* and scoop out the guts and seeds and discard them. Pour 1/4 cup of water into a pyrex or ceramic baking dish and place the butternut squash halves cut side down. Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and purée with a blender (work in batches or place in a bowl and use a hand blender). Discard the skins.

2. Fill a pot with water and salt (1 tablespoon of salt for every 2 quarts of water). Set over high heat to bring to a hard boil. Add the pasta and cook at a hard boil, uncovered until al dente.

3. While the pasta is cooking, pour the olive oil into a wide skillet on medium heat. Add the shallots and sauté until soft and translucent, about 5 minutes. Add the butternut squash purée and cook for about a minute, mixing it in with the shallots. Add the cream, a tablespoon at a time, slowly stirring it in to incorporate and to avoid lumps. Stir in the Parmesan. Add the nutmeg, salt and pepper. Add water (or chicken stock) to thin to the consistency you want. Take off heat and add the parsley and lemon juice. Cover the pan to keep warm.

4. Check pasta. When ready (al dente) drain and plate. Pour the sauce over the pasta. Garnish with a little extra parsley and Parmesan. Serve immediately.

Curried Parsnip and Chickpea Puree

It's eleven degrees outside currently, and school won't be back in session until 11 January, so of course, I'm cooking up a storm (never have I been so on top of updating my blog). It's been great to work exclusively from home, and I have been alternating between writing, reading, and cooking happily for over a week now.

I have also combed through some old cookbooks and cooking magazines that have been collecting dust for months (okay, years), and I was pleasantly surprised to find a puree recipe from an early 1990s Reader's Digest cookbook titled Live Longer Cookbook. My grandfather always gifted my family with a subscription to Reader's Digest, and I'm pretty sure this cookbook ended up in our house after some kind of subscription promotion. Some of the information is outdated, of course, and the suggestion that you microwave all vegetables to "retain" nutrients is obviously not a great pearl of wisdom, but some of the side dish and sauce recipes are pretty decent, and none asks for fat free sour cream (I really think this is an oxymoron).

I served the puree with a simple, herb-baked tilapia and green beans, and I was pleasantly surprised to find that Ian actually enjoyed the dish. Definitely a keeper.


Curried Parsnip and Chickpea Puree
(ever so slightly adapted from the Live Longer Cookbook)

1 tbsp. olive oil
2 cloves garlic, sliced
1 teaspoon curry powder
4 baby carrots, thinly sliced
1 lb. parsnips, peeled and thinly sliced
14.5 oz can low-sodium tomatoes (with juice)
1/2 c. chickpeas
2 tbsp. plain nonfat Greek yogurt
Salt and pepper, to taste

1. In a large saucepan, heat oil over medium heat. Stir in garlic and curry powder, then add the carrot, parsnips, and tomatoes. Cook, covered, for 20 minutes, or until the parsnips are just tender. Add chickpeas and cook, covered, about 5 more minutes.

2. Combine mixture in a food processor or blender, along with yogurt and s/p. Serve immediately.

Broccoli, Spinach, Feta and Gruyere Pizza on Whole Wheat Crust

I love pizza, as guaranteed by two factors: 1) I'm from Chicago, and every person's DNA is altered by the Chicagoland area "pizza gene" (along with an automatic affinity for dancing the Superbowl Shuffle and the need to yell out "BER-WYN," or tearing up remembering the Bulls' glory days in the 1990's when one hears EMF's "Unbelievable"); 2) I make some damn good pizza crust.

I've posted my recipe for simple thin crust pizza once before, but I also love whole wheat crust. Now, before we go on, I must admit something. I'm going to say something that might shock you, especially those of who you might have preconceived notions as to what the Chicago "pizza gene" does, so I want you to sit down.

Ready?

...I don't like thick crust. Or deep dish. I'm a thin crust kind of gal, and no amount of exposure to the aforementioned pies will ever convert me. Paper thin crust with a bit of a bite to it is just my cup of tea. In fact, I didn't know anyone growing up who even liked deep dish pizza. It's kind of a tourist thing.

So there. Moving on.

When I make whole wheat pizza crust, I generally feel weird putting sausage or heavy ingredients all over something so seemingly healthy, so I opt for veggies and non-traditional cheeses. In addition to the dough recipe and the pizza toppings, I'm including a simple recipe for pesto made with walnuts (instead of the traditional pine nuts that cost a stinkin' fortune). I'm going to be honest: I love my garlic, so feel free to cut down to 3 cloves. Or two.


Whole Wheat Pizza Dough (makes one 14" thick crust pizza, or 2 thin crust)

1 1/2 tsp. yeast
1/4 cup warm water (about 105 degrees)
1 tsp. honey
3/4 c. cold water
1 tbsp. olive oil
1/2 tsp. salt
1 c. whole wheat flour
1 3/4 c. unbleached all-p flour

Directions
1. In a bowl or cup, mix yeast, honey and warm water together, and let sit for 8-10 minutes. When ready the mixture should be foamy. In another cup or bowl, combine cold water, olive oil, and salt.
2. Combine both flours in food processor bowl, and pulse until thoroughly mixed. Once yeast mixture is ready, add water/oil/salt mixture and yeast mixture to the processor with motor running. Mixture should form a dough ball after processing for 20-25 seconds. When it's ready, turn dough out onto a floured surface and knead for 5 minutes. Place dough ball in a large bowl coated with olive oil or cooking spray. Turn to coat with oil and cover with plastic wrap. Let rise in a warm, draft free place for about an hour.
3. Once dough has risen, punch dough down on floured surface and cut in half for two thin crust pizzas, or simply roll out for one thick crust pizza. Sprinkle pizza pan with cornmeal and transfer crust to pan once rolled out. With a fork, puncture crust all around to prevent bubbles.
4. Preheat oven to 350 degrees. Brush dough with 1 1/2 tbsp. olive oil and bake in oven until just beginning to brown. Remove from oven, top with desired pizza toppings, and bake.


Pesto (sans pine nuts)

2 c. fresh basil leaves, packed
4 cloves garlic
1/4 c. extra virgin olive oil
5-6 tbsp. water
1/2 c. parmesan cheese, freshly grated
1/4 c. walnuts
Pinch of salt and pepper

Directions
1. In a food processor, combine basil, walnuts and garlic; pulse until mostly chopped (note: you might have to scrape the sides of the bowl down before moving on to the next step). With the motor running add olive oil, water, and parmesan until thoroughly combined. Add a pinch of salt and pepper to taste.

Note: If using all of the pesto for pizza, you may have to water down the pesto a bit more since pesto can sometimes dry out when applied to crust. Better yet, throw in a couple of tablespoons of ricotta, and give that a whirl.


Broccoli, Spinach, Feta and Gruyere Pizza on Whole Wheat Crust Note: this recipe is for two thin crust pizzas

1 recipe whole wheat pizza crust (see above)
2 small heads broccoli
2 c. baby spinach, packed
1/2 cup pesto (see above)
6 oz. Gruyere, shredded and divided
1/2 cup feta cheese

Directions
1. Preheat oven to 350 degrees. Cut broccoli into bite sized florets and steam for 3-4 minutes. In the last minute, throw in baby spinach and remove from heat.
2. Spread pesto evenly between two pizza crusts with a spoon. Sprinkle broccoli on top of pesto, and place pieces of spinach evenly around pizzas. Sprinkle gruyere and feta evenly amongst toppings.
3. Bake in preheated oven for 7-10 minutes, cool and enjoy.

Yet another appetizer from the Pioneer Woman: Olive Cheese Bread

If you need yet another tasty appetizer, this is another great one to try from the Pioneer Woman. It's a little too rich to eat as a meal, but it's the perfect indulgence at a party. Who knew that combining salty green olives and black olives with butter and mayonnaise yields such sinful deliciousness?

Olive Cheese Bread (Recipe from The Pioneer Woman)

1 loaf French Bread
6 ounces, weight Pimiento-stuffed Green Olives
6 ounces, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
½ cups Mayonnaise
¾ pounds Monterey Jack Cheese, Grated

Directions

1. Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
2. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

An appetizer from the god(desse)s: Mushrooms Stuffed with Brie

Looking for a tasty, easy appetizer for your New Year's Eve party? I.love.this.recipe. Hats off to the Pioneer Woman on this one; it's a keeper. The original recipe calls for white button mushrooms, but I happened to have baby portabella mushrooms, which resulted in slightly larger finger food, but I didn't hear anyone complain.


Mushrooms Stuffed with Brie
(Recipe from The Pioneer Woman)

1 package White Button Mushrooms, Washed And Stems Removed
4 cloves Garlic, Minced
¼ cups Flat-leaf Parsley, Chopped
4 whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part)
Splash Of White Wine (optional)
1 slice (wedge) Of Brie Cheese

Directions

1. Preheat oven to 350 degrees. Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.

2. In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.

3. Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.

4. Top mushrooms with parsley/garlic mixture. Place into the oven for 15 minutes, or until brie is melted.

Shakshuka

Have you ever seen Grosse Pointe Blank? John Cusack (sigh. drool.) plays a hit man who returns home to Grosse Pointe, Michigan for his high school reunion and one last hit. At some point in the film, Minnie Driver suggests that the poor, embattled Cusack subject himself to shakabuku, or "a swift, spiritual kick to the head that alters your reality forever." Can you tell I've seen this movie many times?

Every time I've made shakshuka, an Israeli dish consisting of eggs cooked in a spicy tomato sauce and often served with pita, I think of that movie. Methinks it might be time to buy the DVD?

But honestly, this is a tasty dinner. I've located its origins as being Tunisian, or at least in the North African region, and it was first introduced in Israel by Tunisian Jews. Whatever its origins, it's cheap to make, vegetarian, and a great addition to your cookbook. So make it and watch the movie. At the same time.


Shakshuka
(adapted from Smitten Kitchen)

2 tbsp. olive oil
1 small onion, finely diced
4 cloves garlic, minced
1 green pepper, finely diced
1 jalapeno, finely diced
1 tsp. cumin
1 tsp. paprika
1-28 oz. can whole tomatoes, with juice
4-6 eggs
Black pepper
1/4 cup feta cheese
1-2 tbsp. chopped flat leaf parsley


Directions
1. Heat oil over medium heat in a skillet. Add onion, garlic, green pepper, and jalapeno to pan and cook until lightly browned. Add spices and stir to combine, cooking until fragrant.
2. In a bowl, pour in tomatoes and juices. Crush tomatoes by hand. Add tomatoes and juices into pan. Simmer for 10-15 minutes, or until thickened.
3. Crack eggs into the sauce but do not disturb by stirring. Cover and cook for 5 minutes, or until eggs are set. Remove from heat and sprinkle with black pepper, feta, and parsley. Serve with warm pita or a good crusty bread.

When life dumps snow on you, make applesauce and latkes

It just won't stop snowing and melting, snowing and melting. Now, I love snow for a number of reasons, one of the most important being that I don't have to wipe the dogs' paws when they come inside, but since the town I live in barely plows the roads, I'm somewhat chained to my house. So what to do when you are a temporary shut in? Why, make applesauce and fry up some latkes, of course!

If you've never made your own applesauce, you're missing out. It's so easy to make that I sometimes wonder why applesauce is even sold in grocery stores. Your slow cooker comes in handy for this recipe, but you can simmer it slowly on the stove if you prefer. Notice that no sugar is added--this is not the case with store bought, which usually has a load of sugar. Apples are sweet enough as is.

Applesauce

1 lb. apples
2 tsp. lemon juice
1-2 tbsp. water
Cinnamon (optional)

Directions
1. Peel and core the apples, then dice into small pieces. Add to slow cooker and toss with lemon juice. If the apples are particularly dry, add 1 or 2 tablespoons of water. Add a dash of cinnamon if you like. Cover and cook on high for 3-4 hours, or on low for 5-6 hours.




Classic, Basic Latkes

2 Yukon Gold potatoes, peeled and grated
1/4 cup grated onion
1 tsp. baking soda
1 egg
Few sprigs of fresh thyme
Kosher salt and pepper
5 tbsp. all-p flour
4 tbsp. olive oil

Directions
1. Squeeze as much moisture of the potatoes as possible, and be sure to blot the onions as well. Mix together potato, onion, baking soda, egg, thyme, a dash of salt and pepper, and flour.
2. Heat oil over medium high heat in a large, heavy skillet. Do not add patties until the oil is very hot. Drop some of the potato mixture into the pan and smash down with spatula. Cook on each side for 4 minutes or until golden brown. Serve with applesauce and/or sour cream.

Portabella Mushroom Burgers and Black Bean Couscous with Feta

I love me a good burger, and if there's bacon on it, even better. In fact, if you order a bacon cheeseburger anywhere in the United States, I instantly manifest, wearing a bib and ready to feast. Despite my love for burgers, I also love the veggie options that are currently out there. When I was first introduced to veggie burgers, it was of the tasteless cardboard variety and I never thought a good substitute would make its way to my plate, so I never ordered one again.

That is, until I tasted the Black Bean Chipotle Burger from Morningstar Farms. Don't get me wrong--the texture is somewhat mushy and the patty tends to fall apart if you stare at it too long, and it can never replace the bliss I feel from eating a meat hamburger, but it's pretty darn good compared to the hockey pucks that used to have the veggie market cornered.

My other favorite type of burger is the mushroom burger. Portabella mushrooms are like the meaty burger patty of the fungi world, and the hold marinades pretty well, so if you're one of those who appreciates the juices that flow from a beef patty and are disappointed by the dryness of veggie burgers, try this simple marinade and grill recipe.

In addition, while fries are the standard accompaniment to burgers (and I happen to adore piping hot fried foods in moderation), I decided on couscous with black beans, cherry tomatoes, spinach and feta as a lighter alternative packed with fiber and protein.

Portabella Mushroom Burgers
4 portabella mushroom caps, cleaned
1 shallot, finely minced
1 garlic clove, finely minced
3 tbsp. olive oil
1/4 cup balsamic vinegar
1 tsp. dried oregano
Kosher salt and pepper

1. In a medium bowl, mix shallot, garlic, oil, vinegar, salt, and pepper. Place mushroom caps in a shallow baking dish and pour marinade over to cover. Let stand for 30 minutes, turning the caps over occasionally.

2. Heat a grill pan (I used my George Foreman) to nice and hot. Add mushrooms to grill and cook 3-4 minutes a side. While on grill, place sliced cheese on and allow to melt on mushroom caps. Serve with lettuce, tomato, avocado, caramelized onions, or whatever else floats your boat on a steamed whole wheat bun. Enjoy!


Black Bean Couscous with Feta
1 1/4 cup chicken stock
1 cup couscous
2 tbsp. olive oil, divided
1 medium zucchini, cut into bite sized pieces
1 1/2 cups baby spinach
15 cherry tomatoes, halved
1 15 oz. can black beans, drained and rinsed
4 tbsp. feta cheese

1. Heat chicken stock and 1 tbsp. olive oil until it comes to a boil, then add couscous and remove from heat. Cover and let stand while preparing rest of ingredients.

2. Heat remaining olive oil over medium heat. Saute zucchini in oil until soft, about 5-7 minutes. During the last three minutes, add halved cherry tomatoes and saute.

3. Fold zucchini-tomato mixture into couscous, along with baby spinach (I chiffonade the spinach) and black beans. Taste and adjust with salt and pepper if necessary.