Eggplant Parmesana

2 C fresh breadcrumbs (instructions follow)
2 T fresh flat-leaf parsley, finely chopped
1 T fresh oregano, finely chopped
2 t fresh thyme
Salt and pepper
2 large eggs
1 large eggplant, cut into 1/2-inch-thick round slices
1/4 C flour
olive oil
4 C Roasted Red Pepper  and Tomato Sauce (recipe follows)
1/4 C grated mozzarella
1/4 C grated fontina
1/4 C grated parmesan (fresh)
8 -10 large basil leaves, cut

Lightly butter a 9 x 13 baking dish and set aside

Mix the spices, 1/2 t salt and 1/4 t fresh black pepper in a shallow bowl.  In another bowl, beat the eggs with 1 T water.

Heat 1/2-inch of oil in a large saute pans over medium heat.  Season the eggplant on both sides with salt and pepper. Dredge in the flour, tapping off excess, then dip it in the egg, and then in the bread crumb mixture until egg is covered.  Repeat with the remaining eggplant.  Working in small batches, fry the eggplant slices, turning only once, until golden brown, 3 - 4 minutes per batch. Transfer to a paper towel-lined baking sheet.

Cover the bottom of the prepared baking dish with 2 C of the tomato sauce and arrange the eggplant over the sauce in one layer, if possible. Layer the eggplant with 2 C more sauce and the grated cheeses.  Top with basil. Bake in a 400 degree oven until hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before serving.

Fresh Bread Crumbs

Day old french or Italian bread

To dry out the bread crumbs, place bread slices on a large baking sheet and bake for 5 minutes in a 300 degree oven.  Process in a blender until crumbs.  Turn off the oven and return the bread crumbs to the baking sheet and let sit in the oven for 30 minutes or until dry.

Roasted Red Pepper and Tomato Sauce 

3 red peppers
3 T olive oil
2 C yellow onion, chopped
4 cloves garlic, diced
1/2 t flaked red pepper
1 (28-ounce) can whole tomatoes
2 (28-ounce) cans crushed tomatoes
3 T fresh basil leaves, cut
1 T fresh oregano, chopped

3 T fresh flat-leaf parsley, chopped
1 T honey

Salt and pepper

To roast the red peppers, cut peppers in half; remove seeds and membrane. Flatten peppers cut-sides down on foil-lined baking sheet. Broil about 20 minutes, rearranging pan in oven, until evenly charred.  Place peppers in sealed plastic container for 15-20 minutes to loosen skins. Remove and discard skins and chop peppers.

Saute the onion in the olive oil in a dutch oven until soft (do not brown), 15 - 20 minutes. Add the garlic and red pepper flakes and saute an additional minute.

Add the red peppers and tomatoes, crushing the whole tomatoes; bring to a boil and cook, stirring occasionally, until thickened, about 45 to 60 minutes. Process the mixture in a food processor until smooth. Return the mixture back to the pot, add the spices, honey and season with salt and freshly ground pepper. Simmer an additional 10 minutes. 

Makes 8-10 cups of sauce.

Cucumber, Pea Pod and Tomato Salad

This is a quick and easy salad.  I used bottled dressing to make it even faster.

1 large Cucumber, sliced
1 lb. Sugar Snap Peas
1/2 pint Cherry or Grape Tomatoes
1/4 C Red Onion, diced
2 T prepared dressing, Italian or Balsamic












Remove the bud end from the snap peas, including the hard tip.  Quarter or Sixth the tomatoes.  Toss all together in a bowl just before serving.  Serve with fresh ground pepper.

Roasted Brussels Sprouts

This recipe is so easy and can be prepared ahead of time and reheated.

1 lb Brussels sprouts
2 T olive oil
1/2 t kosher salt
1/2 t freshly ground black pepper

Ready for the oven...

Cut off the brown ends of the Brussels sprouts and pull off any discolored outer leaves.  Add all the ingredients to a ziploc bag and gently shake until all the sprouts are evenly coated with oil, salt and pepper.

Pour them into a 9 x 13-inch pan and roast for 35 to 40 minutes in a 400 oven, until crispy on the outside and tender on the inside.  Shake the pan every ten minutes to brown the sprouts evenly. Sprinkle with additional salt just before serving.

Baked Brie with Pepper Jelly

1 8-oz. wheel of baby Brie
1/2 package puff pastry
2-4 tablespoons pepper jelly
1 egg white
fresh fruit

Thaw puff pastry at room temperature for about 45 minutes. Preheat oven to 400.

Gently unfold the puff pastry sheet, mending any broken spots. Cut the brie in half lengthwise and place one half, rind down, on the pastry. Spread with jelly and then place the other half of the brie, rind up, on the cheese. If necessary, trim the excess pastry and then fold it over the cheese, sealing the edges. Mix egg white with 2 teaspoons of water.  Decorate the brie with decorative shapes cut from the excess dough and brush it with the egg white mixture.

Place the bundle, seam-down, on a lightly greased baking dish. Bake for 15-20 minutes or until the pastry is golden brown. Serve with crackers, bread, and fresh fruit (strawberries, apples, pears, and grapes) if desired. This is perfect as an easy, elegant holiday appetizer.

Crab Cakes

These crab cakes have more of the north east flavor but with a little bite. They are baked instead of fried.  I think this is my favorite crab cake recipe - and so easy.

1 large egg
1/3 C low fat mayonnaise
1 t dry mustard
1/2 t Dijon mustard
Liberal dash Crystal hot sauce
1/2 t prepared horseradish
Liberal dash Worcestershire sauce
1/2 t Old Bay Seasoning
1/2 C fine-crushed saltine crackers
1/4 C finely dice green pepper
12 ounces fresh crab meat

Beat egg in a medium bowl.  Add mayonnaise, mustards, hot pepper sauce, horseradish, egg, Worcestershire sauce and Old Bay.  Mix well. Stir in saltines and green pepper. Gently fold in crab meat, trying not to break up lumps.  Refrigerate at least 1 hour before shaping.

When ready to bake, preheat oven to 400 degrees. Divide crab mixture into 8 portions and shape into
patties. I use a 2 1/2 inch biscuit cutter to shape them.  Place on a lightly oiled pan. Bake 20 to 30 minutes,  or until lightly browned and firm to touch. Serve with a teaspoon-sized dollop of mustard sauce.

Mustard Sauce
1/4 C mayonnaise
1 t Dijon mustard
1/2 t prepared horseradish
Dash Crystal hot sauce

Whisk all ingredients together and refrigerate until ready to serve.

My unofficial calorie tally is 105 calories each (including sauce).