Tag: main course

Easy Roasted Eggplant With Lemon Tahini Sauce

Carol 9 Comments

Eggplant, also known as aubergine, is available year round. It’s a wonderful, hearty vegetable that can be used in amazing ways. One cup of cubed eggplant contains 20 calories, 3 grams of fiber, and 5 percent of your daily doses of both potassium and folate. It’s rich in flavonoids like chlorogenic acid and caffeic acid which may help fight cancer and protect cells from damage.

Today’s recipe is another veggie dish classic, Roasted Eggplant with Lemon Tahini Sauce. Choose medium or small eggplants that are shiny, smooth, firm, and heavy for their size. You can slice the eggplant in small circles or do long oval slices. It makes a great appetizer or side dish. For a main entree, add nuts such as pistachio nuts.

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Easy Eggplant Pizza without Flour!

Carol 10 Comments

Eggplant, also known as aubergine, is available year round, but it’s in peak season from July through the end of October. It’s a wonderful, hearty vegetable that can be used in amazing ways. One cup of cubed eggplant contains 20 calories, 3 grams of fiber, and 5 percent of your daily doses of both potassium and folate. It’s rich in flavonoids like chlorogenic acid and caffeic acid which may help fight cancer and protect cells from damage. It is also perfect for many meatless meals.

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Slow Cooker Ham

Carol 15 Comments

When I was growing up, one of my favorite meals was my mother’s baked ham. I still love the flavor of ham, but also love the simplicity and ease of cooking it in a crock pot. This 2-ingredient dish has all the flavor without the work. Crock pot ham is juicy and delicious with a no-fuss recipe that’s perfect for holiday meals or special occasions. The only ingredients you need are brown sugar and a bone-in picnic ham.

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Spring Vegetable Frittata

Carol 17 Comments

Happy Memorial Day to everyone in the USA. Take time today to remember those who gave their lives to keep us free.

A frittata is an Italian egg dish. Unlike the French quiche, a frittata does not have a crust. Today’s recipe adds fresh spring vegetables to the egg and milk. You can adapt this frittata recipe to add many types of vegetables. If you roast root vegetables in the winter, use left overs in a frittata. Summer is a great time for all types of fresh garden vegetables. This dish is perfect for breakfast, brunch or lunch, and even a light supper.

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Baked Chicken Schnitzel

Carol 18 Comments

Schnitzel is a classic Austrian dish. It is always made from a boneless cut of meat. For weiner schnitzel (which means Viennese Schnitzel) , use boneless veal chops. For pork schnitzel, use boneless pork chops. And for a chicken schnitzel , use boneless skinless chicken breasts.  Classic schnitzel is a breaded meat that is fried. Today’s recipe is a healthier version of chicken schnitzel that uses less oil and is baked in the oven.  It is a tasty main dish that works well for get-togethers too.  (Many thanks to Traude Rostrose at Rostrose for history of schnitzel.)

 

 

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Garlic Herb Grilled Salmon

Carol 21 Comments

Summertime is the perfect time for a grilled dinner. Start with a quick garlic herb marinade of salmon filets and then grill for 10 minutes.  A great side dish is grilled asparagus. You can add potatoes or a wonderful fresh salad to complete your meal.  As usual, crusty bread or rolls completes this fast and tasty meal that also provides great nutrition for your family.

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Cobb Salad

Carol 17 Comments

I’ve shared many salads here on the blog, but it dawned on me I’ve never shared one of my favorites, a traditional Cobb Salad.  It contains many of my favorite ingredients:  eggs, bacon, tomatoes, avocado, chicken, and cheese.  Back when I was working and attending lots of meetings, I loved the lunch meeting with a big bowl of Cobb Salad: crunchy romaine lettuce and all the wonderful ingredients and of course, a great salad dressing.  I miss that. The lunch not the endless meetings!

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