baked eggplant fries

who's the idiot that baked eggplant fries in the ridiculous heat last week? that would be me. yep, my oven and i never seem to part ways.
this recipe is a health-i-fied version of fried eggplant. (although the battered & fried stuff is still pretty amazing in my book). using a bit of olive oil in the breading and spraying with pam make for crispy happenings.

baked eggplant fries
1 medium to large eggplant
1 1/2 c plain breadcrumbs
2 tbl italian seasoning
1 tsp black pepper
2 tsp salt
2 tsp olive oil
5 eggs
1 c flour

1. peel eggplant of it's thick purple skin using a knife. cut into long 1" thick strips.
2. prep your dredging bowls. one with flour, one with eggs (whisked) and one with your breadcrumbs. add italian seasoning, salt & pepper and olive oil to your breadcrumb bowl and stir to combine breaking up olive oil clumps.
3. dredge your strips in flour, then egg and finally breadcrumb mixture. lay on a baking pan lined with foil. repeat process with all strips.
4. spray strips with pam. place on the top rack of your oven. bake for 10 min. pull out and flip strips to other side. spray again with pam and bake for another 5 minutes.
5. serve with warm marinara sauce.

black bean cakes

on the menu of this tiny little restaurant in the third ward, swig, is black bean cakes... heavenly delicious bean cakes. determined to recreate, i bring you these. holy cats, strap on your elastic banded pants; these are good. perfect for a superbowl app as i did or breakfast for god's sake. 


black bean cakes
2, 15 oz cans of black beans, drained
6 green onions, chopped (dark green parts removed)
1/4 c red onion, chopped
1 tsp cumin
1 tsp salt
1/2 tsp black pepper
1 tbs adobo sauce (found in cans of chiles with adobo sauce)
1/4 c corn meal
4 tbs olive oil

chipotle lime sour cream
8 oz light sour cream
2 tbs adobo sauce (found in cans of chiles with adobo sauce)
1 tsp lime juice

1. heat 2 tbs olive oil in a saute pan. add onion and cook for 5 minutes or until soft. add cumin and cook for an additional 2 minutes.
2. place black beans, cooked onion and adobo sauce in food processor. pulse a few times until beans are mashed up a bit. (you do not want them pureed).
3. place mixture in a bowl. add cornmeal, salt & pepper and stir to combine.
4. form like small patties with bean mixture and lay on a baking sheet lined with parchment paper. place in freezer for 20 minutes to firm up.
5. heat remaining olive oil in a saute pan. cook black bean patties in oil for an estimated 5-10 minutes on each side. (you want a golden crispy outside). repeat on other side. (you may have to add more oil as you go).
6. combine chipotle lime sour cream ingredients.
7. top cakes with sour cream and devour!

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skinny spinach & artichoke dip

whomever first put spinach and artichokes together should win an oscar or something. this recipe is heavier on the spinach and lighter on the cheese-slash-fatty stuff. i serve with tortilla chips or french bread.

skinny spinach & artichoke dip

1 small onion, minced
2 packages frozen chopped spinach, defrosted & squeezed dry
8 oz fat free cream cheese
8 oz reduced fat sour cream
1 can artichokes, drained and chopped
3/4 c grated parmesan cheese
1/4 c reduced fat shredded cheddar cheese
1/4 t salt
1/8 tsp black pepper
1/4 tsp red pepper flakes

1. saute onion in 2 tbs olive oil until soft. add spinach, salt, pepper and red pepper flakes. cook on low to medium heat for 8 minutes.
2. turn off heat and add the remainder ingredients. stir until cheese is melted.
3. bake at 375 degrees for 20 minutes.

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chili romano

great appetizer. LOTS of cheese. enough said.

chili romano

8 oz shredded monterey jack
8 oz shredded cheddar
1 can chopped green chili peppers
2 eggs
2 tbl milk
1/2 tsp salt
1 1/2 tbl flour
saltine crackers

1. mix eggs, milk, salt and flour.
2. mix cheese together. spread 1/2 of cheese in 8x8 pan. sprinkle with peppers. cover with remaining cheese. dribble egg mixture over this.
3. bake for 45 min at 375 degrees.
4. cut in squares and serve on saltine crackers.

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sausage & spinach pastry spinwheels

i have a special spot for italian sausage. these apps are simply amazing. the mustard and lemon zest really add flavor, so don't skip!

sausage & spinach pastry spinwheels

4 tbl olive oil
1 lb italian sausage (casings removed)
1 onion
2 tsp ground sage
4 tbl brown mustard
9 oz chopped frozen spinach
zest of 1 lemon
2 sheets puff pastry (pepridge farm in frozen section)
1 c parmesan cheese

1. heat 2 tbl olive oil in pan. add sausage, onion, sage, salt & pepper. cook, stirring occasionally until browned. drain fat.
2. defrost spinach. drain liquid. heat 2 tbl olive oil in pan and cook spinach for 5 minutes stirring occasionally. once cooled, stir in parmesan cheese, salt and pepper and zest of 1 lemon.
3. layout defrosted puff pastry sheets. spread mustard over sheets with the back of a spoon or brush.
4. spread sausage mixture on top of mustard. spread spinach mixture over sausage.
5. starting with long side closest to you, roll up like a jelly roll. cut into 1" slices. place slices on baking sheet and bake at 400 for 15 minutes or until golden brown.

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