Baked Parmesan Eggplant Chips Recipes

Baked Parmesan Eggplant Chips
Ingredients
1 whole Japanese Eggplant Or Regular Sized Eggplant
2 Egg Whites
2 cups Bread Crumbs
1 teaspoon Salt
½ teaspoons Black Pepper
¼ teaspoons Garlic Powder
¼ teaspoons Italian Seasoning
½ cups Finely Ground Parmesan Cheese
Grated Parmesan Cheese For Sprinkling
Marinara Sauce, For Dipping

Preparation
Preheat your oven to 375 F.
Slice your eggplant into 1/4 inch rounds.

In a shallow baking dish beat your egg whites until nice and foamy. Throw the eggplant slices into your egg whites and smush them all around to coat.

Mix the breadcrumbs, salt, pepper, garlic powder, Italian seasoning, and grated Parmesan cheese in a shallow dish.

Dredge each egg covered piece of eggplant into the breadcrumb mixture and place them in a single layer on a cooling rack that you’ve set inside of a rimmed baking sheet.

Bake for 20 minutes until they are golden brown. Remove from oven. Sprinkle with some grated Parmesan cheese.
Dip into your favorite marinara sauce.

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Asparagus Goat Cheese Flatbread Recipe

Asparagus Goat Cheese Flatbread
Ingredients
2 Tablespoons Sesame Oil, Divided
16 ounces, weight Frozen Organic Whole Wheat Pizza Dough, Thawed
1 Tablespoon Sesame Seeds
1 Tablespoon Garlic Powder
1 Large Shallot, Thinly Sliced
16 ounces, weight Asparagus, Trimmed And Cut Into Thirds
5 ounces, weight Crimini (baby Bella) Mushrooms, Stemmed And Sliced
4 ounces, weight Organic Goat Cheese, Crumbled
¼ teaspoons Crushed Red Pepper Flakes
Salt

Preparation

Preheat the oven to 400ºF. Using a thin cloth, coat a large sheet pan with a thin layer of sesame oil.

Place the pizza dough on a clean counter and shape the mound into a rectangle. Using palms, press the dough out, starting from the center and pushing outward, forming a larger and thinner rectangle. Then pick up the dough and hold it in the air, pulling and shaping every edge into a large rectangle, allowing gravity to do most of the work stretching the dough. When the dough is about the size of the sheet pan, place it in the pan, pressing the dough out further to fill in every edge of the pan.

Brush the remaining sesame oil all over the dough. Sprinkle the sesame seeds and garlic powder all over the dough.

Arrange the shallots evenly across the dough. Arrange the asparagus and mushrooms over the dough. Add the goat cheese, and finally sprinkle on the crushed red pepper. Season the pizza with salt.

Bake for about 25 minutes, or until edges of crust turn golden brown. Use a pizza cutter to slice the flatbread, and serve.

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Braised Pearl Onions Recipe : Healthy Recipe

Braised onions are the side of choice with beef Bourguignon but they are also wonderful with roast beef and other stews. Trader Joe’s sells a pack of multi-colored pearl onions that cook up beautifully as braised onions. The catch? You have to peel them, which requires blanching first, then cutting off the ends so you can slip off the peels. You can of course skip this first step by using pre-peeled frozen pearl onions. I can tell you that if you do choose the blanche and peel approach, it is well worth it. These onions are delicious. You can prepare braised pearl onions two ways – “brown braised” in which the onions are first sautéed in butter to brown, or “white braised”, in which the onions are simply braised then cream is often added and reduced.

Braised Onions Recipe

Ingredients

• 1 pound pearl onions, about 1 inch in diameter
• Butter
• Chicken stock or water (or vegetable stock for vegetarian option)
• Salt and pepper
• Sugar (for brown-braised onions)

Method

1 Blanch the onions in boiling water for one minute. Drain and rinse in cold water to stop cooking. Slice off the ends; slip off the skins.
If you are using frozen pearl onions, defrost and drain them before the next step.

2a For “white-braised” onions:
Put onions in one layer in a saucepan with chicken stock or water coming up halfway. Add 1 Tbsp butter, season lightly, cover, and simmer slowly 25 minutes, or until tender.

2b For “brown-braised” onions:
Before braising, sauté peeled onions in one layer in butter until lightly browned. Then add liquid, salt, and 1 teaspoon of sugar; cover and simmer slowly 25 minutes, or until tender.

3 Uncover, boil off excess liquid, and fold in another Tbsp of butter if you wish. For “creamed” onions add some heavy cream to white-braised onions when they are just tender. Simmer several minutes until thickened, basting.

Good for 4 servings.

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Quick Breakfast Recipe : Fruit and Cheese

Nutritious morning meals you can eat while driving, walking, or sprinting out the door.
A balanced, easy-to-assemble make-ahead morning meal:
Grab an apple, wrap 1 to 2 ounces of Cheddar in plastic, and toss ¼ cup of fiber- and protein-rich walnuts into a resealable plastic bag.

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How to Make Your Own Vinaigrettes and Dressings

Discover how to make a variety of salad dressings, from your own garlicky Caesar to a classic French vinaigrette.
Shop-bought dressings can be expensive and often contain ingredients that may turn your healthy, low-calorie salad into quite the opposite.

Once you know the ratios for a homemade dressing, you can experiment away to your heart’s content and determine exactly what you want in yours. Plus, you’ll always have exactly what you need right there in your store cupboard.

1. The classic vinaigrette

A classic French vinaigrette is three parts oil to one part vinegar. As a basic recipe, you can start with the following, simply mixing it in a jam jar: 

• 120ml olive oil
• 40ml white wine vinegar
• Seasoning

From here you can switch up the ratios depending on your taste. Some prefer a more vinegary flavour. If so, bump up the vinegar and add less oil.

2. Oils

Using different oils can really change the flavour of your dressing. Mild olive oil or rapeseed oil is a good start if you’re adding a host of other ingredients and you want them to shine. Alternatively, choose a stronger flavoured oil like sesame for an Asian-inspired salad or walnut for a nutty taste. Diluting these with a milder flavour oil will stop them being overpowering.

3. Vinegars

In addition to white wine vinegar, red wine, sherry, balsamic and cider vinegars can all be used in the same quantities as above. It’s really down to personal taste and it’s great to have a selection of vinegars in your cupboard to give variety to even the simplest salads.

4. Flavourings

There are now a whole host of flavours you can add to your vinaigrette:

Lemon juice or zest – if you’re using lemon juice, you may want to use less vinegar to avoid a tart dressing.

Sugar, honey, maple syrup or agave syrup – again if you find you’re dressing is a little tart, a pinch of sugar or drizzle of honey or syrup can take the edge off it.

Fresh herbs – any of your favourite herbs will work. Finely chop leafy herbs like coriander, basil, parsley, tarragon or sage or add large sprigs of woody herbs like rosemary and thyme and allow to infuse for a while.

Mustard – any of the mustards make a delicious addition, a small amount of English is a traditional choice. Course grainy mustard and a bit of honey is another classic combination.

Crushed garlic or finely chopped shallots – add these for a punchier flavour.

Soy sauce or Thai sweet chilli sauce – try one or other for an Asian salad. Soy also adds a savoury depth of flavour.

5. Creamy dressings

Mayonnaise is a great base for a creamy dressing, let it down with a little water to make it pourable. Add crushed garlic and grated Parmesan for a Caesar-style dressing.

Houmous or tahini mixed with a pouring natural yogurt , lemon juice or water also work well for a healthy and creamy dressing with a little Middle Eastern flair. Add garlic and seasoning and sweeten with a little honey if you like.

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