Archive | June, 2015

Eggplant Wraps

30 Jun

eggplant wrapsI clipped this recipe from the Detroit Free Press just a couple of weeks ago. The Freep adapted it from Food: Vegetarian Home Cooking by Mary McCarney. I don’t usually rerun recipes so quickly. To tell the truth I don’t even usually try them so quickly! But I liked this one so much I wanted to share it with you.

It’s a bit of a bother to make, but it would be a great dish to serve to vegetarian guests because it looks so fancy. Eggplant is nice and meaty, so this dish should appeal to carnivores too. Each wrap has only 95 calories, 7 grams of  fat, 5 grams of carbs, 4 grams of protein and 3 grams of fiber.

You can assemble the wraps ahead of time and heat them up just before serving. Half the original recipe (the amounts I give below) made eight wraps, so we had them for two meals, and they reheated nicely.

The Free Press suggests using a serrated knife to cut the eggplant.

I will give you the recipe almost as it was in the Freep, except that I’ve halved the amounts — except for the oil. I found I needed at least as much oil as originally called for even though I was making half the recipe. But I’ll also tell you the changes I made and provide a few other suggestions for variations.

I didn’t have any marinated sun-dried tomatoes, only dried ones, so about a half-hour before I started cooking, I covered the dried tomatoes with olive oil to marinate. After I took the tomatoes out, I used the oil (with some added) for the recipe.

For the mixed herbs, I used minced garlic, basil and parsley.

I didn’t have fresh spinach, but my garden was producing lots of chard and kale, so I used a mixture of those.

Most importantly, after I had fried the eggplant slices, some were not really flexible enough to bend into wraps (perhaps I sliced the eggplant a little too thickly?). So I popped them into the microwave in a single layer for 30 seconds and they became perfectly pliable.

Here are some other variations you might want to consider:

  • Use thinly sliced or diced fresh tomato instead of sun-dried. Drain as much juice from them as you can before adding to the wraps.
  • Use goat cheese or feta instead of cheddar.
  • Use slivered almonds instead of pine nuts.
  • Add a few slivered kalamata olives

Ingredients:

Olive oil or cooking spray
1 medium to large eggplant
3 Tbs. sunflower oil or light olive oil (you may need a little more)
1 1/2 to 2 tsp. dried mixed herbs
8 oz. baby spinach
8 sun-dried tomatoes marinated in olive oil, each cut in half or thirds
1 1/2 Tbs. pine nuts, lightly toasted
2 1/2 oz. sharp cheddar cheese, cut into 8 slices
Sea salt and freshly ground black pepper

Directions:

Preheat the oven to 350 degrees. Coat a sided baking sheet with olive oil spray or use a nonstick baking sheet.

Cut off the top, bottom and rounded sides of the eggplant and discard. Then slice the eggplant lengthwise into 8 pieces, each about 1/4- to 1/3-inch thick. (If you have a very large eggplant, you may have some left over. You don’t want to make the slices too thick.)

In a small bowl, mix together the herbs and oil. Heat a large frying pan over medium-high heat.

Working in batches, lightly brush each slice of eggplant on one side with the oil mixture and place in the hot pan. Fry until golden brown on one side, about 3 minutes. Brush the top side lightly with oil and flip to fry that side, another 2 to 3 minutes. Set aside the slices until all are cooked.

(If the slices are brown but still a little stiff, you can microwave them for 20 or 30 seconds until they are pliable.)

Wash the spinach well in cold running water, spin dry and then heat in a large skillet to wilt, using just the water that is clinging to the leaves. Drain off the excess liquid.

Assemble the wraps: Take one slice of cooked eggplant and place a little of the wilted spinach on one half. Then place a few pieces of sun-dried tomato on top, sprinkle with a few toasted pine nuts, and top with a slice of cheddar.

Fold the eggplant over to form the wrap and place on the baking sheet. Repeat with the remaining eggplant slices. Sprinkle each with sea salt and fresh black pepper.

Bake for 15 minutes until the cheese has melted and is bubbling. Serve immediately.

Serves 4

 

 

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Broccoli-Cheese Salad

23 Jun

Broccoli-Cheese SaladI first encountered this salad at a potluck. Everyone was raving about it, but I didn’t eat it because it included bacon. But I looked for a recipe online, figuring I could substitute soy baco bits.

I found this one on a site called BellaOnline and altered it a bit. The original recipe calls for 4 slices of bacon, which we obviously don’t use in a kosher kitchen. It also called for mozzarella cheese, which I found rather tasteless, so I substituted cheddar. And I use about half the amount of dressing called for in the original, which is plenty (my quantities are what I list here).

If you’re concerned about the sugar, you can substitute Splenda, which I have done with no ill effect on the taste.

Ingredients:

1 head of broccoli
1 small onion
1 hard-boiled egg
½ cup soy “bacon” bits
1 cup shredded cheese
½ cup low-fat mayonnaise
¼ cup sugar
2 Tbs. cider vinegar

Directions:

Finely chop the broccoli, onion and hard-boiled egg. If you use a food processor for this (a good idea), do the vegetables first and add the egg at the end for a few pulses.

Mix in the cheese and “bacon” bits.

Make a dressing by mixing the mayonnaise, sugar and vinegar together until the sugar is dissolved. Mix the dressing into the broccoli mixture.

Chill for at least one hour before serving.

Serves 6 to 8

 

Crustless Salmon Quiche

9 Jun

crustless salmon quiche 2Another winning recipe from my friend Greta Zalman!

The recipe calls for starting with fresh salmon, which you poach, but I find it works best for me as a way to use leftover salmon. It doesn’t have to be poached — baked salmon works fine, even if it has a glaze on it, as long as the glaze isn’t too overpowering. If you start with cooked salmon, just ignore the first line of the directions, but cut the leftover salmon into 1-inch chunks.

When I made this recently I didn’t have any scallion so I substituted 1/3 cup finely chopped onion.

This makes a very nice brunch dish. If you are serving a large crowd or bringing it to a large potluck, you can double the amounts and bake it in an 8 x 13-inch baking dish.

Ingredients:

¾ lb. skinned and boned fresh salmon, cut into 1-inch cubes
3 Tbs. flour
1 Tbs. fresh dill or 1 tsp. dried dill
½ tsp. salt
¼ tsp. black pepper
4 large eggs
1 Tbs. Dijon mustard
1¼ cups milk
½ cup thinly sliced scallions, including the green part
2 Tbs. chopped fresh parsley or 2 tsp. dried parsley
½ cup shredded sharp cheddar cheese
¼ tsp. paprika
Lemon wedges for garnish, optional

Directions:

Bring ½ cup of water to boil in a medium skillet. Add the salmon, reduce the heat and cover. Cook until the salmon is almost cooked through – about 3 to 4 minutes. Discard the poaching broth.

Preheat oven to 350 degrees.

In a large bowl, stir together the flour, dill, salt and pepper. Whisk in the eggs, 2 at a time, and then the mustard and the milk. Stir in the scallions and parsley and all but 2 Tbs. of the cheese. Stir in the poached salmon cubes.

Lightly spray a 9-inch glass pie pan or porcelain quiche pan with vegetable cooking spray or lightly brush with oil. Pour in the mixture; make sure the salmon is distributed evenly. Sprinkle the top with paprika and the reserved 2 Tbs. cheese.

Bake for 45 minutes until puffed and set. Cool for 15 minutes before serving. Cut into wedges and serve hot with lemon wedges on the side.

Serves 6