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Monthly Archives: May 2012

Grilled Eggplant with Tomato and Feta

Servings

4

Ingredients

  • 1 large eggplant
  • 3 large tomatoes, to match the diameter of the eggplant
  • 0.4 lbs Bulgarian feta, crumbled
  • 1/2 cup fresh basil leaves
  • juice of half lemon
  • 2 garlic cloves
  • ½ extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper to taste

Preparation

  1. Cut of the eggplant crosswise into ½” thick rounds. Lightly season them with salt and leave them for 30 minutes on a side to let water to come out of the eggplant.
  2. Once ready drizzle some olive oil on top of each slice and grill them on a lightly oiled grill rack for 2 -3 minutes each side.
  3. Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves and 1 teaspoon salt in an emersion blender until smooth.
  4. Cut the tomatoes crosswise to 1/4” thick rounds.
  5. Lightly oil the baking pan. Arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle feta crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, feta and tomato rounds and top with the rest of the crumbled feta.
  6. Preheat the oven to 400F.
  7. Drizzle some olive oil on top of each stack and bake for 15 minutes.

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Carrot Chips

 

Ingredients:

  • Whole carrots
  • Extra virgin olive oil
  • Sea Salt

Preparation:

  1. Peel carrots into thick slices
  2. Toss slices in olive oil and salt
  3. Bake at 350 degrees for 12 minutes
  4. Cool & enjoy

Orange Sponge Cake

Servings

1 slice, makes 16

 

Nutritional Information

99 calories, 1.4g fat, 0.2g fiber

 

Ingredients

  • 1 cup sifted cake flour
  • 5 egg yolks
  • 5 egg whites
  • 1 1/4 cups sifted powdered sugar
  • 1 cup orange juice
  • 1 tablespoon finely shredded orange rind
  • 1 tablespoon honey
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla

Preparation

1. Combine cake flour and 1/2 cup of the sifted powdered sugar, and set aside.
2. In a small mixer bowl, beat the egg yolks with an electric mixer on high speed for about 6 minutes (or until thick and lemon-colored).
3. Gradually add the remaining powdered sugar, beating constantly for about 4 minutes.
4. Stir in the orange peel.
5. Wash beaters thoroughly.
6. In a large mixer bowl, beat the egg whites, vanilla, and cream of tartar until soft peaks form.
7. Gently fold yolk mixture into whites.
8. Sift flour mixture over egg mixture, 1/3 at a time, and fold in gently.
9. Turn into ungreased 9 inch tube pan.
10. Bake in 325 degree oven for about 55 minutes (or until cake springs back when lightly touched).
11. Invert cake in the pan, cool thoroughly.
12. Remove from the pan.
13. With a long tined fork, poke holes on top of the cake at 1 inch intervals.
14. For syrup – combine orange juice and honey in a saucepan.
15. Simmer for 5 minutes.
16. Remove from heat, stir in almond extract.
17. Spoon syrup evenly over the cake (a small amount at a time), allowing the cake to absorb the syrup.
18. Chill, if desired.

Double Chocolate Chunk Cookies

Servings

1 cookie, makes 36

Nutritional Information

Per cookie: 142 calories, 9.6g fat, 1.7g fiber

Ingredients

  • 1 cup softened butter or margarine
  • 3/4 cup firmly packed dark brown sugar
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/4 cup unsweetened cocoa powder
  • 2 cups plain flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (250 g) package chocolate, coarsely chopped

Preparation

1. Preheat oven to 375°.
2. In a large bowl, cream butter and both sugars until light and fluffy.
3. Beat in vanilla.
4. Blend in egg and cocoa, then flour, baking soda and salt, beating until a stiff dough is formed.
5. Stir in chocolate chunks.
6. Spoon rounded tablespoonsful of dough 5cm apart on ungreased baking sheet.
7. Bake for 8-12 minutes until set.
8. Cool on tray for two minutes, then transfer to wire racks.

 

Tilapia Burgers with Watermelon Salsa + Avocado

 

Servings

Makes 6 burgers

Ingredients 

  • 1 1/2 pounds fresh (or frozen and thawed) tilapia
  • 2/3 cup seasoned panko breadcrumbs
  • 1 large egg + 1 egg white, lightly beaten
  • 2 tablespoons dijon mustard
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoons dried basil
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 avocado, sliced
  • 1 cup cubed watermelon, chopped
  • 1/4 red onion, chopped
  • 1/2 jalapeno, seeded and chopped
  • 1/2 cup cilantro, chopped
  • the juice of 1 lime
  • whole wheat buns

Preparation

Add tilapia to a food processor and pulse until chopped. Transfer to a bowl and add egg, panko, garlic, mustard, salt, pepper, paprika, onion powder and basil. Mix until combined, then form tilapia into patties (form tightly with your hands, trying to prevent cracking). Heat a skillet oven medium heat and add half of the olive oil, then cook patties until golden on each side, about 3-4 minutes. Repeat with remaining burgers.

While burgers are cooking, combine watermelon, onion, jalapeno, cilantro and lime juice with a pinch of salt. Once burgers are ready, serve on toasted buns with avocado slices and salsa on top.

Stuffed Portobellos

 

Ingredients :

  • 2 portobello mushrooms, stems cut
  • 2 large eggs
  • 1 TBSP olive oil
  • fresh dill, rosemary and basil, chopped
  • salt and pepper to taste

Directions: 

  1. Drizzle olive oil on portobellos and season.
  2. Place them on a greased baking sheet.
  3. Sprinkle the herbs on top.
  4. Crack open the eggs and carefully put one inside each mushroom
  5. Bake for 10-12 minutes at 300° F (150 C)
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