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Tag Archives: eggplant

  • Zucchini Eggplant Casserole


    vegetable side dishesby Xiomara Meeks - Are you stuck in a rut?  While I'm a big fan of zucchini and eggplant, it has been a while since I've cooked either one at home.

    Zucchini seems easier to cook than eggplant to me.  Or at least, I've had better luck adding zucchini to an oriental inspired dish than cooking eggplant.  Although I prefer eggplant to zucchini, it just seems like such a big hassle sometimes.

    The other day I received this picture from a friend.  It made me realized I've been slacking on my vegetable eating. Sure, at home we eat avocados and tomatoes almost daily.  But this mixture of colorful veggies just made me want to try some new veggie recipes at home.

     

     Easy Zucchini Eggplant Casserole

    Who has time to prep, chop and bake?  I know we are all short on time these days.  At least that's how I feel when I get home after leaving the market and picking up the girls at daycare.  It's like entering my second job.  ;)  So, with that in mind, I promise this dish is quick, tasty and makes for great leftovers!  The beauty of this dish is that once is in the oven, you'll have time for other stuff.

    [amd-zlrecipe-recipe:4]
  • Eggplant Stuffed Mushrooms

    Guest post by Steph from Orangespoken.

    Hors d'oeuvres are one of those things that I always save room for when dining out. I’m the

    kind of person that would rather snack on something savory before a meal than sweet after.

    When I’m at home cooking, I rarely prepare appetizers. I’ll go as far as whipping up a salad, but

    nothing more complicated than that.

    These days, the guy and I find ourselves eating at home more often than not, so it’s been a

    while since I’ve dined on something really delicious before a main dish. While I was grocery

    shopping this morning, I suddenly had this ridiculous craving for my favorite appetizer of all

    time: stuffed mushrooms. I didn’t know what I was going to cook for dinner, but I knew I was

    going to whip up something unexpected in our household: a Hors d'oeuvre!

    Your typical restaurant style stuffed mushrooms aren’t always the image of healthy eating.

    Stuffed with bread crumbs, sausage, cheeses (sometimes even cream cheese!) and butter,

    eating just 1 of these can definitely be an indulgence! OR you can whip up my eggplant stuffed

    mushrooms and have 3 or 4 of these without the guilt. What’s even better? You can find all of

    the produce for these little gems at Parkesdale, and they’re a snap to make if you’re looking to

    bring something scrumptious to a party.

    And don’t worry. You’ll get the same amount of satisfaction as the real deal. They’re that good.

    The eggplant combined with the garlic, onion and freshly grated Parmesan cheese make for a

    hearty, rich and savory filling that won’t disappoint. I predict that it will become a versatile goto filling too. I’m already thinking it would be fantastic stuffed inside some boneless chicken

    breasts.

    mushrooms

    Or spread on top of some toast points.

    Or as a topping for baked fish.

    Or mixed inside an egg frittata.

    Or devoured with a fork right out of the skillet like a stoker desperately shoveling coal into a

    steam train’s engine.

    I may or may not have done that last one already.

    [amd-zlrecipe-recipe:2]

    What are your favorite healthy Hors d'oeuvres?

    Steph

    www.orangespoken.com

    Twitter @orangespoken

  • Meatless Thursdays - Breaded eggplant, green beans and couscous

    Last night's menu came together as we were about to close the market and I remembered nothing was defrosting at home.  Eggplant to the rescue!  I grabbed a couple of eggplants to cook for dinner.  My youngest daughter grabbed a couple of green beans.  My challenge for the night was to make edible fresh green beans.

    Eggplant is easy.  Cut the eggplant into thin slices, pass through an eggwash (beaten egg), then bread with your breading of choice.  I prefer to fry our breaded eggplant in a cast iron pan for about 3 minutes on each side.

    Here comes the challenge.  This was my first time preparing fresh green beans.  Growing up we've always had canned green beans, so cooking fresh green beans has always seemed unnecessary.  Boy was I wrong!  Best thing was Zoe ate them.  I'm always fighting with her to eat her green beans.  Turns out, she likes fresh green beans like the ones her pre-K teacher makes!  Thanks, Mrs. Cannon!

    For the couscous, I just followed the instructions on the package.  Boil 2 cups of water, add 1 tablespoon of butter, then add couscous and let it stand for 5 minutes.  Easiest side dish ever.  I added lemon juice, extra virgin olive oil and grape tomatoes.

    I'm thinking next time I cook eggplant, I'll try our Whistle Stop breading mixture instead.

    Have you tried our Whistle Stop batter mix?

    Do you have Meatless Dinners for your family?

     

     

     

     

     

     

     

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