A NY Foodgasm Quickie: Roasted Garlic Eggplant

Take regular roasted eggplant to the next level with the magic of garlic. This eggplant can stand alone as a side, main part of the dish or can be used on a panini.

So here is something you should know about me, I leap without looking most of the time. Like I would be making shit up as I went along in the kitchen, while that is sometimes fun I realize I really don't know enough about technique to be free-ballin' in the kitchen. So I used to just figure out temperatures on gut instinct. Well now-a-days people actually make my recipes so I have figured out to google proper technique.

When doing such research for roasting vegetables in the best way possible, I stumbled across a Mario Batali recipe for eggplant roasted with garlic. Of course I had a spark and NEEDED to try it STAT! Mario's recipe has a lot more oil, so I dialed it down a bit for you guys! I wanted all that magical garlic FLAVA without a bajillion grams of fat. At least in this case it is good fat from EVOO.

What you need

1 large eggplant, sliced vertically
1/3 cup extra virgin olive oil
2 teaspoons minced garlic
1/2 teaspoon dried oregano
salt and pepper

How to make it

1- Preheat oven to 450º
2- Mix together olive oil, garlic, oregano, salt and pepper.
3- Brush on both sides of eggplant.
4- Place on foil lined baking pan.
5- Roast for 10 minutes on each side.

Roasted Vegetable Polenta Lasagna

A creative vegetarian twist on lasagna with freshly roasted eggplant and a simple homemade marinara.

If you follow me on Facebook you will know I asked what you guys wanted for a recipe this week and this dish won! Roasted Vegetable Polenta Lasagna, yeah it is as awesome as it sounds. You got your basic food groups: grains, veggies and cheeeeeeese! What would lasagna be without cheese? Why can't I quit you cheese?

THIS is why I run! Cheese and beer!

One Pot Wonder: Drunken Pasta with Baby Spinach, Dried Cranberries & Goat Cheese

This is a one pot recipe that is quick, easy and will make you look like a 5 star chef!

Reading other food blogs is a constant source of inspiration. I get to see trends, what people are loving and as I see these trends I immediately get a spark of what I can do with it. Reading Joanne Eats Well with Others, I saw a one pot pasta recipe and thought, wow- this actually works?! I had an immediate flash of inspiration when I saw it- I remembered something else I had heard of and wanted to try- drunken pasta! Pasta cooked in red wine, lending color and flavor to the pasta- how could this be bad?

Roasted Vegetable Pizza

Vegetables remind you of Spring right?! Spring is looooong overdue here in NY and I needed some Spring inspiration mixed with a heartier cold weather food. So this pizza is just what I needed. I am sure I have told you about the magic of roasted vegetables- they are so so sweet. Some of you may be like a 2 year old and pouting with your arms crossed and your face all scrunched up saying, "Ewwwww." Well don't be a baby and put them arms down. Have I ever really steered you wrong? The magic of roasting vegetables is the flavor it adds! As the water inside the veggies evaporates out, the flavor and sugars get concentrated- similar to how caramelizing onions makes them sweeter.

So the reason this roasted vegetable pizza was born was necessity. My husband and I are trying to eat less meat. Not necessarily become vegetarian, but just cut down on animal proteins. We all have our own reasons and I don't wanna convince you this is what you must do. We all walk our own road. But since I have been blogging about food, I have learned more about all things food. Meat in this country is mass produced, has all sorts of hormones and antibiotics and I am sure you can imagine the animals are not treated too well. I was blissfully ignorant. Ignorance is not bad, I didn't wanna know. So I want to try my best to eat farm raised meat when I can and cut back in general. I just want to share with all of you since you all read this blog. This is something I am trying out and trying on for size.

Eggplant Parmesan "Meat"balls

So my gratuitous v-day post was last week, but I made this recipe around the same time and all I could say is "Damn these are good" every single time I ate one. I never posted my recipe for veggie infused meatballs, but this is a staple to me. The perfect transformation of a food I love so very much to something soooo much healthier. The secret is that I add lots of hidden veggies to my meatballs. Seriously, no one will know since they a chopped up in the food processor. So I though why the hell not add the meat at all.... and use eggplant!! Since you are going to cover it in marinara anyways later on, why not add a little fresh mozzarella cheese over top. So this magical concoction was born!

Why is this a Foodgasm?

This has EVERYTHING you love about Eggplant Parmesan, even the breading, in a crispy little ball dripping in marinara and melted mozzarella cheese. They are NOT fried, they're baked! So you are losing LOTS of calories and fat and keeping ALL the flavor. These are sooooo good, I am making them twice and I almost NEVER make the same thing twice! Even better: they are not nearly as time consuming as Eggplant Parmesan.

So I don't have kids yet. But you know, I think that kids would eat these guys up! If you have vegetarian friends coming over- you can make this and both eat meatless, healthier and be completely satisfied. Actually this is one dish that makes me think, maybe I can be vegetarian someday. It is that good. Another great thing is you can make this as an appetizer or serve these over pasta as an entree.

#HolidayDetox Part Three: Dinners that satisfy

Part 3 of the #HolidayDetox series explores dinner

Dinner has got to be my favorite meal of all! When I was on WW, I saved liked half my daily point for dinner. I like a big satisfying meal. One that will satisfy my belly, my heart and my cravings. Dinner for me is a comfort and many times is my time for comfort food. But I gotta find a way to trim the calories of these meals that are usually loaded with fat. If dinner is your jam too you are gonna want to read this!

Not only do I have 1 dinner recipe on this post, well I have 2 awesomely easy kick-ass dinners that you can make in your crock pot! SCORE! Sooooo easy! And of course my girl Jennifer from Peanut Butter and Peppers is back with her killer dinner recipes! Check them out after my recipes.

Aside from just the food, here at tips to make your dinner more enjoyable and will also help you eat less! It took me a looooong time to learn this on my own during my weight loss journey, but I have shared them all with you and I assure you if you try some of these tips you will not only enjoy your meal more, but actually eat less.

Chicken pot pie stew with gnocchi

Why is this a Foodgasm?

Ultimate comfort right here. Chicken pot pie! I have kept all that you live about pot pie and made it lowfat and easy! So usually chicken pot pie is literally a pie with a crust. I simplified this a bit, while there is so crust, to satisfy that carb craving I added gnocchi, they act like a dumpling in the stew but they're even better. This pot pie has a great creamy texture and it is full of veggies and chicken and a trio of wonderful herbs. Thyme, Rosemary and Sage come together to beautifully season  this and give it that classic French touch. I would say this will keep you fuller longer than a small piece of chicken pot pie.

What you need

3 tablespoons butter
1/4 cup flour
1 32 oz. box of fat free low sodium chicken broth
1/2 teaspoon Rosemary
1/2 teaspoon Sage
1/2 teaspoon Thyme
Salt and Pepper to taste
2 small sweet potatoes, cubed
8 celery stalks, sliced
2 cups baby carrots, sliced
1 large onion, diced
1.4 oz. Chicken Breast, cubed
13 oz. Frozen Gnocchi

How to make it

1- In a large frying pan add 3 tablespoons butter let it melt on medium heat.
2- Add 1/4 cup flour and combine with melted butter.
3- Gradually stir in the 32 oz. box of fat free low sodium chicken broth.
4- Keep stirring on medium heat until it thickens.
5- Add in 1/2 teaspoon Rosemary, 1/2 teaspoon Sage, 1/2 teaspoon Thyme, Salt and Pepper to taste.
6- Put 2 small sweet potatoes, cubed; 8 celery stalks, sliced; 2 cups baby carrots, sliced; 1 large onion, diced; 1.4 oz. Chicken Breast, cubed; 13 oz. Frozen Gnocchi in the crockpot and add sauce to it and mix together.
7- Cook on low for 5 hours.

Nutritional Information 

 

 

 

Chicken Cacciatore

Why is this a Foodgasm?

Does anyone do comfort food quite like the Italians? I recently ordered Chicken Cacciatore from a take out place near my in-laws house for dinner. On paper it sounded simple enough, chicken slow simmered in a white wine and marinara sauce. I want expecting much, but I wanted a lighter option compared to the cheesy, fatty, carb heavy meals usually availible on Italian take out menus. To my surprise it was soooo delicious! I did not at all feel like I missed out by ordering this lighter dish. Sooo I needed I make my own version and make it even healthier and also make it easy to prepare! So crock pot meet cacciatore, your new best friend!

What you need

1.5 pounds chicken breast, filleted 

1 yellow pepper, cut into strips 

1 red pepper, cut into strips 

1 orange pepper, cut into strips

1 red onion, sliced thin

5 baby Bella mushrooms, sliced

1 jar marinara if your choice 

1/2 cup white wine

1 tablespoon olive oil

How to make it

1- Put a base of veggies down place chicken over the top, rest of the veggies, then top with the sauce, white wine and olive oil

2- Cook on high for 4 hours

3- Serve over pasta

Nutritional Information

 

Jennifer's Gorgeous Dinner Recipes

Lemon Infused Shrimp Scampi

 

Mediterranean Grilled Chicken

 

Totally Roasted Eggplant Rollatini

Why is this a Foodgasm?

You may remember, not too long ago, that I made Totally Roasted Eggplant Parmesan. Well I had one more large eggplant from the garden, a straggler. So what do you think I did? I took this classic to the very next level by roasting the eggplant and making Eggplant Rollatini! That would mean that I roasted some gorgeous eggplant spooned in a cheesy magical mixture rolled it up and covered them is some lovely roasted tomatoes.

This is a beautiful and rustic looking Italian dish. It looks more rustic and beautiful than the fried version. So you not only get a prettier plate, but you are saying bye-bye to all the calories and fat involved in frying!

Win-win guys- total win win. That is what I am all about!

Sausage Stuffed Spaghetti Squash Parmesan

Why is this a Foodgasm?

Don't look at me like that... I know what you are thinking. I WILL NOT eat spaghetti squash, I want real pasta. I was you. No I really was. Like ewww that ain't spaghetti get it outta my face. Well you don't know unless you try... so I did. And it is an amazing pasta substitute, great flavor, not the exact texture, but it goes well with just about anything that regular pasta does. So come on, get adventurous! Trust me, I will not steer your tastebuds wrong, I just won't. Plus there is lots of vitamins and fiber. This is a win-win!

So I decided to make my spaghetti squash Italian stuffed with some pork, some of my killer totally roasted marinara and top it with some Parmesan and fresh mozzarella. The kicker is you can eat a giant bowl of this decadent comforting Italian treat for a very little calories. No guilt topped with sauce and cheese! YES!

I also have some tips on how to prepare your spaghetti squash without fear of stabbing yourself with the knife- so read on!

12 weeks of winter squash

This post is part of my participation of #12wkswintersquash, with some other VERY talented bloggers and I am HONORED to be a part of this! Thanks to Heather of Girl Chef and Joanne from Joanne Eats Well with Others for including me! Please see links of their recipes below.

Quick and Easy Creamy Chicken Marsala

Why is this a Foodgasm?

This meal is soooo simple I didn't even want to post it out of embarrassment!  I'm also not a big fan of using pre-made ingredients, BUT we are all busy people and sometimes we have to compromise from time to time, by not making everything completely from scratch. This dish is QUICK, EASY and LIGHT! Seriously, does it get any better?

My grandfather made the BEST chicken marsala when I was a kid. Seriously amazing!! BUT it took a while to make and it was not so healthy. Fried cutlets, smothered in a marsala wine sauce and covered in mozzarella and provolone cheese. Yup, serious foodgasm, but that bad boy was a one night stand. With this version this is the foodgasm you can marry- reliable, and kind to your waistline. So I took what I loved most about my grandfathers dish and made my own quick version of it for a weeknight. It is creamy and has lots of mushrooms and that great sweet marsala flavor!

I dredged my chicken in flour and spices, but if you want something quicker- there is no need to do it. It will be delicious regardless!

Grilled Sausage and Peppers Skewers

Why is this a Foodgasm?

My Italian side is coming atcha again with this spin on a classic.  Sausage and Peppers is usually something you wouldn't want to prepare in the summer....but if you make them into kabobs and grill them its the perfect summer food! That's right- summer's not over yet- we still technically have two weeks left! 

Recently poking around Instagram I saw someone made kabobs with sausage meat- immediately I knew sausage and peppers would be perfect in this format! How awesome are grilled veggies- sweet and crisp, with just a little brown around the edges. Then to really make it transform to this Italian favorite, I served these skewers with marinara. My Totally Roasted Marinara worked perfect for this!!  Plus this was incredibly easy to prepare- bonus!!

Lemon Pesto Chicken

Why is this a Foodgasm?

So I am already sure you know the foodgasm that is pesto. Especially fresh pesto (PS- fresh pesto is so easy to make it is criminal to buy the stuff. Seriously!). So I recently was making pesto and wanted to add my own spin to it, just a little spin by adding the zest and juice of one large lemon. Just the simple addition of lemon to pesto brightened it up and brought out some more complex flavors. It's like summer as a sauce. That is what I imagine summer would taste like: bright, light, fresh and earthy with some pep in it's step.

I learned the joy of pesto from my chef obsession Fabio Viviani. What I like to say about pesto is like he says, I can give you some measurements, but you gotta go by the how thick you want it. Also take into account the more oil, nuts and cheese you add the more fat that sauce is gonna have. The awesome thing about this recipe is that not only does the lemon add flavor but some of the liquid in this recipe is from lemon juice and that adds NO FAT! YAY!

Totally Roasted Eggplant Parmesan

Why is this a Foodgasm?

Once again I am focusing on the simple pleasures in life. You know, those comfort classics that make you feel happy and all snuggley when you had a bad day? We all gravitate to them for several reasons. For me I am half Italian, so this sort of food was always around since my childhood. Eggplant Parmesan makes me think of this simpler time. That time where there was no mortgage or bills and someone else worried about all the day to day needs of my life. It is also incredibly delicious with that perfect balance of acidic from the marinara and the creamy and salty base of the cheese, especially the fresh mozzarella.

Comfort your taste buds without the guilt of breaded fried eggplant cutlets. I just sliced, salted and roasted my eggplant and it had so much rich flavor! Why cover it up with breading? Why add all the fat of frying when you can bring out the natural sweetness of eggplant!

The eggplant and everything in this recipe was actually locally grown and roasted in the oven. See the picture from my farmer's market post, those were some big eggplants for a buck! From the garlic to the eggplant everything was roasted to bring out the natural sugars present in everything- aka making magic happen in your mouth!

Totally Roasted Marinara

Why is this a Foodgasm?

Sometimes you have to go back to the basics and back to your roots. I was really feeling my Italian roots and I know my favorite chef Fabio Viviani would approve of this one! This recipe is a different way to get that slow cooked marinara flavor with less stove babysitting. What's an easier way to make a magically foodgasmic marinara than to throw a bunch of ingredients in the oven for about 40 minutes and throwing it all into a food processor? Then it's done! Simple! Not to mention slow roasting anything brings out the sugars and then the yum!

I saw a similar idea on some other blogs and I decided to try it myself and I am soooo glad I did! This was time consuming in the roasting but the prep is minimal. I roasted all the classic ingredients for a marinara, but used cherry tomatoes for a little extra sweet punch. To add to the ease of this recipe I lined my baking pans with non stick aluminum foil for easy clean up! My husband appreciated this since he usually does the dishes!

This is also incredibly healthy and local! I used cherry tomatoes from my own co-op garden with my neighbors and from the farmer's market. Using very little EVOO this recipe is very low in fat, but VERY high in flavor.

Pan Fried Gnocchi with a Coconut Pumpkin Sauce

Why is this a Foodgasm?

This is straight up lick the bowl amazing! Like get your nose to the bowl to lick it! This is sweet, salty, creamy and comforting. You think Pumpkin and coconut combo sounds weird...you are very mistaken. Then you take some coconut and pumpkin then add some brown sugar and you just went over the edge of foodgasm ecstasy!

I recently saw pan fried gnocchi on pinterest and I knew I had to try it....with brown butter! I have also seen pumpkin coconut soups so I thought, why not develop a sauce the same way with just a little brown sugar to bring out the sweetness and the butteriness of the pan fried gnocchi. Then to take it to the next level I topped with toasted pistachios, coconut and chickpeas. So I made it and my husband ate it and almost cried out in foodgasm!

Green Chicken Parmesan with Pesto

Why is this a Foodgasm? I will say this, a fresh homemade pesto is just amazing! the smell is so fresh almost making you think of spring. The taste of fresh basil, olive oil, garlic, pignoli (pine nuts) and parmesan cheese just make create this sweet salty and savory tango in your mouth! Then you place that atop chicken breast with fresh mozzarella, well that takes it to the next level! Lastly getting that fresh mozzarella golden brown, well you are in trouble, you may have just fallen in love with chicken all over again!

This recipe yielded me 7 servings (depends on how thin you can slice the cutlets)

More Caprese: Caprese Panini with homemade pesto

Why is this a Foodgasm? It pains me to answer this--it is magic in your mouth. The perfect combination of flavors and textures, sweet and salty, acidy and creamy, smooth and crunchy. You got your fresh mozzarella, homemade pesto along with the acid of the tomato all encased in crunchy thin Italian bread! Hooray foodgasm!

This is an 8 point foodgasm (by my estimate since I scooped out the inside of the Italian bread)

Caprese Grilled Cheese

 

Why is this a Foodgasm? Grilled cheese is always amazing...but make is fresh mozzarella, fresh basil and tomatoes (from my garden) and a dash of Romano cheese to give it that salt and you got a gourmet twist on a classic! It is melty, creamy, tomato magic, salty from the Romano and basil sweet....magnifico!

This is an 8 point foodgasm.

Italian Stuffed Peppers

Why is this a Foodgasm? Growing up with Grandpa's Italian cooking this was a staple, it just brings you back if you are of Italian decent. Combine the sweetness of red bell peppers and fill with a cheesy savory and that garlic-y rice stuffing, top that with a beautifully sweet and simple marina AND cheese... well come on that is just "cielo" or heaven in italian!

Since there is stuffing left over when I made these... this is a 5 point Foodgasm!