Skillet Eggplant Parm

Classic Italian comfort food with baked eggplant instead of fried to keep it on the healthy side.

Ingredients:

1 medium eggplant, cut in 1/4" rounds

salt

20-24 oz tomato sauce

1 1/2 cups bread crumbs

3/4 cup parmesan, divided

2 cups shredded mozzarella

2 eggs

1/2 cup flour

1 tsp water

1 cup roughly chopped arugula (optional)

2 tsps dry basil

10" cast iron skillet

Lay slices of eggplant on paper towel, sprinkle with salt and cover with more paper towels for 45 minutes, then press with the paper towels to soak up any liquid before removing. This will ensure that you don't have soggy eggplant once breaded. You may want to cut a few smaller slices in half so that they can be placed between larger slices when fitting into the skillet.

Set up a breading station... 

- A shallow bowl with flour, 1/2 cup parmesan and basil.

- Whisk eggs and water together in another.

- And have the bread crumbs ready in a third.

Coat each eggplant slice in the flour mixture, then dip in egg to coat, then cover in crumbs gently pressing them on. Place on a lined baking sheet and bake at 400°F for 12 minutes. Carefully turn them over and return to the oven for 8 minutes.

Put 1/2 cup tomato sauce in the bottom of the cast iron pan. Now layer the baked eggplant, chopped arugula if using and sauce.

Then about half the mozzarella, more eggplant, 

the rest of the sauce to cover and the remaining mozzarella.

Bake in a 375°F oven for 30 minutes. Sprinkle the remaining 1/4 cup parmesan over the top and bake into the oven for another 7 or 8 minutes.

Rest 10 minutes before slicing.

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Scallion Sesame Bread

Twisted white bread with a savory filling of fragrant scallions and white sesame seeds in every bite. 

Ingredients:

2 1/2 cups flour

1 tsp sugar

1 tsp vegetable oil

1 tsp salt

1 cup lukewarm water (about 105-110°F)

1 tsp instant yeast

1/2 cup chopped scallions or green onions

4 tbsps sesame seeds

Egg wash:

1 egg

1 tsp milk

In a large mixer bowl combine the flour, sugar, vegetable oil, salt, yeast and lukewarm water and mix well. Knead with dough hook 2-3 minutes. Oil a large bowl. Form the dough into a ball and oil it too then place in the bowl. Cover the bowl with plastic wrap and let rise until doubled, about 1 hour.

With floured hands punch down the dough. Flour the counter and roll out the dough to approximately 12 X 9". Very lightly brush with oil and sprinkle 2 tbsps sesame seeds, then carefully flip the dough over. 

A little oil again and sprinkle with the remaining seeds and the chopped scallions.

Oil and flour a 9 X 5" loaf pan. Roll the dough from the long end and pinch the edges to seal. Twist the roll 2 or 3 times and tuck the ends under to fit in the pan. Let it rest in the pan for 20 minutes before brushing with egg wash.

Bake at 350°F for 30-34 minutes.

Cool at least 15 minutes before slicing into your beautiful, scallion spiraled bread!

Adapted from: kirbiecravings.com

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Peking Inspired Chicken

Classic flavours of Peking duck in an easy homemade fakeaway roast chicken. The secret is in the basting! 

Ingredients:

1 whole chicken (3 1/4 lb)

1/2 tsp 5 spice powder

Marinade:

1/4 cup soy sauce

a few drops red food colouring (optional)

1 tbsp brown sugar

5-6 slices ginger

1 tsp 5 spice powder

For basting:

leftover marinade (cooked!)

2 tbsps honey or maple syrup

1 tbsp vegetable oil

a few drops of sesame oil

Dust the inside of the chicken with 1/2 tsp 5 spice powder.

Combine the marinade ingredients and place in a ziplock plastic bag along with the chicken. Squish around to coat the chicken with the marinade then remove as much air as possible and refrigerate for at least 4 hours or overnight.

Remove from fridge 30 minutes before cooking and place on a rack and sit that on a foil lined baking sheet. Take the ginger slices from the marinade and put in the cavity of the chicken.

Cook the leftover marinade in a small saucepan on medium low for 10 minutes. Add honey or syrup, stir and set aside.

Roast the chicken in a 350°F oven, basting with grease from the pan or 1 tbsp vegetable oil and a few drops of sesame oil every 20 minutes for 1 hour.

Now start basting with the cooked marinade every 15 minutes until the chicken is cooked to an internal temperature of 165°F. Rest 10 minutes before slicing.

So plump and juicy!

Adapted from: pupswithchopsticks.com

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Creamy Tomato Chicken Pasta

Just a little cream cheese turns regular tomato sauce ultra creamy. Add chicken or go meatless, either way you've got supper on the table in less than 30 minutes. 

Ingredients:

2 tbsps olive oil

1 small onion, shredded

1 tsp minced garlic

1 cup diced canned tomatoes

1 cup grape tomatoes

1/2 cup diced red pepper

1 tbsp dry basil

1 tsp dry oregano

1/2 tsp sugar

salt and pepper to taste

2 pinches red pepper flakes

5 tbsps cream cheese

1 tbsp butter

1 cup chicken (or vegetable) broth

1-2 tbsps reserved pasta water

2 cups penne (or other pasta of your choice)

1 cup cooked diced chicken (optional)

In a medium saucepan heat the olive oil, add the onion and red pepper and cook until the onion is translucent. Add the grape tomatoes, puncture them each with a knife and cook until they start to wrinkle and some may split. Then add the garlic and stir for 1 minute before adding the basil, oregano, sugar, salt, pepper and red pepper flakes. Stir in the broth and canned tomatoes and bring to a boil, then simmer for 5 minutes. 

Start cooking the pasta.

Now add the cream cheese and butter and stir until melted, about 5 minutes.

If you choose to go with the chicken add it now and heat through. And add a tablespoon or two of pasta water if you feel you need it. Your sauce, your consistency!

Add the cooked and drained pasta and stir to coat.

Serves 4

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Hot Dog Milk Bread Rolls

OMG guys, these rolls are the fluffiest! Milk bread with a savory twist!

Ingredients:

Tangzhong:

1/4 cup flour

3/4 cup water

Milk bread dough:

3 cups flour

1/4 cup sugar

2 tsps instant yeast

1 egg

1/3 cup + 1 tbsp milk

tangzhong, slightly cooled

4 tbsps butter, melted and slightly cooled

Green onion and hot dog filling:

8 green onions, sliced

2 tbsps vegetable oil

1 tbsp sesame oil

1 tsp salt

4 beef hot dogs, sliced 1/4" thick

1 tsp honey

Egg wash:

1 egg 

1 tbsp milk

2 tsps sesame seeds

2 tbsps hot water

2 tbsps sugar

Note:  When making the tangzhong and the milk bread dough both the water and milk are at room temperature. They are not warmed as would be expected when using yeast.

Also note:  The original recipe called for 3 hot dogs. I used 4 this time but would try 5 the next time.

Starting with the tangzhong, whisk the flour and water together in a small saucepan. Heat on medium low until thickened enough to see a line when a spoon is drawn through it, about 4 minutes. Place in a bowl, cover with plastic wrap and cool slightly.

In a large mixer bowl  combine the flour, sugar and yeast for the milk bread dough. Whisk the egg and milk together and add to the flour, then add the tangzhong and mix on low. Stream in the melted butter and knead on medium low for 10-15 minutes. Oil your hands, take the dough and form it into a tight ball by pulling the sides underneath itself. Oil a bowl and the ball of dough and place it in the bowl. Cover with plastic wrap for 1-2 hours or until doubled in size.  I like to put the oven on for 1 minute, any temperature, then turn it off. That's where I put the bowl for a little warm spot out of drafts.

While the dough rises, prepare the filling. In a small pan heat the vegetable and sesame oils to medium low. Add the green onion and cook just to soften not brown. Add salt and remove to a bowl. Then on medium heat add the hot dog slices and brown for about 3 minutes. Remove from heat and add the honey.

Once the dough is double in size (this ⬇️ looks more than doubled!), use floured hands to punch it down.

Roll the dough to approximately 18 X 9". Spoon the green onion and all it's oil evenly, brushing the oil on the dough. Distribute the hot dog slices. From the long side, roll up firmly and pinch the seam.

Cut with a serrated knife into 12 equal pieces and place in a parchment lined 13 X 9" baking dish.

Cover with a damp dishtowel or plastic wrap for 45 minutes to double. This time it can sit out on the counter.

Preheat the oven to 350°F. Whisk the egg and milk together for the egg wash and once the rolls have risen brush all over and sprinkle with sesame seeds.

Bake for 30-33 minutes.

As soon as they come out of the oven, combine the hot water and sugar to make a simple syrup and brush onto the hot rolls.

They really are the fluffiest!

Adapted from: momentsofsugar.com

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Spiced Pork and Ponzu Noodles

Ponzu sauce packs this plate with a serious citrus vibe! Flavoured noodles, crisp veggies and simply seasoned pork make this a meal you'll want to come back to again and again! 

Ingredients:

2 pork loin slices, about 1 1/2" thick

1 green onion, sliced and divided green and white

1 bell pepper, sliced

2 tbsps tomato paste

Seasonings

1/2 tsp salt

1/4 tsp pepper

1 tsp sesame seeds

1 tsp garlic powder

1 tsp ginger

1/4 tsp five spice powder

vegetable oil

225 g noodles or spaghetti

Sauce:

45 ml (3 tbsps) ponzu sauce

1 tbsp rice wine vinegar

1 tbsp brown sugar

juice of 1/2 lime (about 1 tbsp)

1 tbsp water

1 tsp honey

225 g frozen/thawed baby brussels sprouts

Lemon or line to garnish

Mix the seasonings together. Pat the pork slices dry then coat with 1/3 of the seasonings mix. Refrigerate 4 hours, then when ready to cook heat some vegetable oil in a skillet on medium high heat. Cook the pork on each side 3-5 minutes, or to your preference... medium to well done. Remove from pan and keep warm.

Cook the noodles then drain and drizzle with a little oil.

Mix the sauce ingredients together and set aside.

Add a couple of tablespoons of vegetable oil to the skillet the pork had been in. Heat to medium high and add the brussels sprouts. Cook 1-2 minutes, then add the white slices of the green onion and the sliced bell pepper. Stir for 1 minute then add the tomato paste and the remaining seasoning mix. Cook for 3 minutes more.

Add the drained noodles, stir together and heat through 2-3 minutes. Serve the noodles topped with slices of pork and garnished with green onion and lemon or lime wedges.

Serves 3-4

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Tomato Soup Beef Casserole

This one dish dinner for two doesn't have to be complicated or pretty to be delicious.

Ingredients:

1/2 lb ground beef 

1/4 cup diced onion 

1 cup thinly sliced carrots 

2 medium potatoes, thinly sliced 

Pepper to taste

1 can tomato soup, undiluted 

Oil a 2 qt (1.8L) baking dish. Distribute the ground beef and onion in the bottom of the dish. Sprinkle with pepper. I didn't use any salt because there's enough in the can of soup. Add carrot then potato slices. 

Pour the soup on top and spread evenly. You can give another shake of pepper if you like.

Cover and bake at 350°F for 45 minutes or until carrots and potatoes are tender. Then uncover and return to the oven for another 5-10 minutes. 

Serves 2

Original recipe from: chefmamanmarie

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