I made a new delicious vegetarian dish all on my own tonight!
I usually take someone else’s recipe and work from that, but this came right out of my own head!
- 1/2 large eggplant sliced into 1/8 slices (you may need more, you may need less. It all depends on the size of your dish)
- 1 zucchini sliced very thin on a mandolin, food processor (I am sure small slices would work too, you just want to make sure you can cover the bottom of your dish twice!)
- 2 portabello mushroom caps sliced lengthwise
- 1 can dieced tomatoes
- 1 large onion chopped
- 1 clove garlic, pressed
- 1 tbs capers
- bunch of herbs, whatever you have on hand – I used parsley, oregano, rosemary and thyme from my garden
- 1 tbs tomato paste
- 2 slices of fresh mozzarella
- 1/2 cup shredded parm
- Heat a little EVOO in a sauce pan and add onion until clear
- Add garlic
- Add can of tomatoes and paste
- Add capers, S&P to taste and herbs
- This is your sauce – let it simmer on med-low until you are ready to assemble
- Spray the bottom of your dish with EVOO spray
- Layer eggplant along bottom of the dish like fish scales
- Then pour on 1/2 the sauce
- next layer the zucchini with the same method to cover the sauce and eggplant
- Next layer mushrooms point to point across dish.
- Sprinkle 1/4 cup parm over dish
- Repeat steps 2-6 with remaining eggplant, zucchini and mushrooms
- Lastly break up the mozzarella cheese and spread it over as the final touch.
- Cover in foil and bake at 375 for 45min
- Remove foil and cook another 15min or until cheese browns.
- Let sit for 10min before cutting
I KNOW it seems like a lot of steps and ingredients but is basically sauce and layered veggies with cheese. You could ever use jar sauce if you want!
I served my bake with 2 pieces of multigrain rustic toast from Trader Joe’s spread with a little real butter!
Next time I may drain the tomatoes, but that is about the only change I would make!
Another salmon story.
Tonight was another Sockeye Salmon night! It has been on sale at Whole Foods a lot recently, and because it is only seasonal I want to take advantage of it. I am trying to eat more fish, but I am scared of Salmon’s oily little friends.
I baked it in a foil pouch for 30min @350 with S&P, garlic powder, rosemary from my garden and slices of heirloom tomatoes. Then I quickly seared it to get that crunchy coating in a pan I had already been using to cook some veggies.
It came out great! It is amazing how much I used to dislike salmon, but I think I was just eating the wrong kind! I saw Arctic Char in the market and that might be my next step. It is actually a trout with a similar flavor of a mild salmon. Get those Omegas!
Along with my salmon I had a quinoa, onion, zucchini, patty pan, S&P and thyme pilaf.
Nick is not a quinoa fan, but he actually ate this. I really liked it!
I rounded everything out with a little side salad.
- Organic greens from the farmers market
- sugar snap peas
- organic cucumbers
- organic peppers
- EVOO & balsamic
All together now!
Time to watch Jillian and read a new book on the Flextarian Diet.
I will review!
Have a great night!
This morning I went for a lovely 18mile bike ride out in the country, which is only about 15min away from us.
The roads are lined with corn, horses and cows, and there isn’t a strip mall for miles. It is lovely.
I brought my camera on my adventure today to show you some of the views I get to see.
And my last view is over a big bridge that was built next to a historic one.
I love this ride. There are a bunch of different loops to keep things interesting, but every time I got out there I see new things. Whether it is the crops growing or the animals in the fields. It is beautiful.
Definitely worth the price of the bike.