Casseroles are Delicious Again: A New Kind of Eggplant Parm

Feeding a group of people, or just two (or even one!) can feel like a lot of work. Making something in mass, like a casserole or a bake, is not only economical, but worth all the prep time and effort of making something from scratch! It's easier to buy a bag of onions or chop a lot of garlic for something, rather than one pod, one stalk of this or that...am I right? Plus eating and making meals should be social! If you are cooking for one or two... know that I love cooking meals in bulk and ahead of time, so I am not famished after work or working out (or after an evening of happy hour!)

But making something like casserole seems very 1950's and a little to retro, maybe....NOT! Take something like eggplant parmesan...a fairly hearty dish, easy to make for many, or save all for yourself to devour over a few different meals. It can be labor intensive what with breading the eggplant, then baking it, then layering ingredients and then baking again. Take the shortcuts where you need them! The end result will be delicious no matter what

Add whatever extra veggies or ground meat you might have in your fridge, literally the kitchen sink if you want!

But really this baked eggplant and zucchini casserole is a no fuss meal. Make it the night before and then pop it in the oven or serve it to gaggle of pals, I've modified this otherwise very cheesy and rich dish to use minimal amounts of dairy and carbs, replacing these vices with loads of veggies.

I used my homemade, VEGAN pesto recipe (seriously, it's the BEST), but you can always use something store bought instead. Making pesto is somewhat of a bi-weekly ritual I have, but that's just me!

This meal was lovely with a crisp white wine. Enjoy!

Eggplant and Zucchini Pesto Casserole 

Ingredients: 

• 1 large eggplant, sliced into 1/4-inch rounds
• 2 zucchinis, cut into rounds
• Your favorite tomato sauce, I love Arribiata because it's spicy!
• 2 cloves garlic, minced
• 1 cup low fat mozzarella, shredded 
• 1/2 cup parmesan cheese, shredded
• Homemade pesto (or store bought!)
• 1 cup Panko bread crumbs
• 1 Tbl. live oil
• Cooking spray
• Salt and pepper to taste

Directions:

1. Preheat your oven to 425. Cut your eggplant in rounds and zucchinis. 

2. Using a grill pan, George Foreman, or panini press (that's what I used!), spray your hot surface with cooking oil. Place your veggies on the hot surface and let them get a little brown and cooked. They do not need to be cooked all the way, as they will continue to soften in the oven later. Using a grill or press is INCREDIBLY FAST. Like 5 minutes fast. 

3. Set aside your grilled veggies on a plate to layer later.

4. In a saucepan, add olive oil on medium heat; add garlic once pan is hot. Cook for 30 seconds until fragrant. Add your favorite sauce.

5. Let your sauce reduce to simmer. 

6. Begin layering your dish! Start with a thin layer of sauce, add eggplant slices, cheeses, a handful of breadcrumbs and a few spoons of pesto. Do another layer of this but with zucchini, then alternate. I had about 2 layers of eggplant and zucchini, for a total of 4 layers. 

7. Bake, uncovered, for about 15 minutes or until cheese is melted. 

8. Cool for about 5 minutes before cutting into square slices. Served this dish with a kale, pesto peach salad (recipe to follow!) and some vino. Serves about 5 hungry people. 

A Hearty Lasagna...That's Gluten Free AND Vegetarian?! Say It Ain't So...

Oh but it IS! Yes, I made a quinoa "lasagna"! And while it didn't really hold the shape of a normal lasagna, it's better than any lasagna I've ever attempted, as I am the ultimate ruiner of this sacred, staple dinner dish for many Americans (and maybe Italians!?).

I even implemented a little here in there, as it was Sunday night and I was in no mood to run to the grocery store. So I got resourceful and made a few tweaks and it came out delicious!

Hearty, flavorful, satisfying...it's everything you want in a lasagna and any Italian comfort dish, really, but without the mounds of cheese, carb overloading and unsavory heaviness.

Did I mention that my kitchen is nearly finished?! Hell, yeah I used that island to prep and make DESSERT alongside my main dish. Oh this was all after several hours (and days!) of IKEA hell, putting together flimsy (but affordable) furniture. Alas, a little cooking and baking really made my Sunday just that much better. A few snapshots of the fruits of my other labor...IKEA furniture!

I have more shoes than pictured above...yikes!

Was too tired from the night before to assemble this lone bar stool!

 I was also itching to bake something posted by the famed Smitten Kitchen, making her oh so fluffy and light grapefruit yogurt loaf has been on my to-do for weeks!

My new kitchen island is now my Instagram studio :)

I digress. I love this dish and want to keep improving the recipe, because you can literally add anything and everything to it, but the kitchen sink!

Enjoy with a glass of red...well, that's what I did :)

Vegetarian Quinoa Lasgana

adapted from EatingWell

Ingredients: 

• 1 cup quinoa, cooked to package instructions
• 2 zucchinis, sliced
• 1/2 red onion, diced
• 1 cup mushrooms, sliced
• 1 cup spinach leaves
• 2-3 cloves of garlic, minced
• 2 cups of your favorite tomato sauce ( I only had vodka sauce, ha! It was pretty amazing, but a bit heavier than tomato sauce)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 cup cottage cheese
• Sprinkle of Parmesan and shredded mozzarella cheese
• Pepper to taste
• Olive oil

Directions:

1. Preheat oven to 350 degrees. Lightly grease casserole dish with cooking spray or a bit of olive oil. Set aside.

2.  Prepared quinoa to package instructions, set aside for assembling later. 

3.  In a large skillet, heat 1 Tbl. olive oil on medium heat and add diced onions. Cook for 5-6 minutes or until translucent and soft. Add in mushrooms and zucchini and cook for additional 4-5 minutes until all of the vegetables are soft. 

4.  In a saucepan, heat up 2 cups of sauce and add dried herbs, garlic and pepper. Heat until sauce is warm. 

5. Begin assembling your lasagna!

6. In the oiled casserole dish, layer all of the qunioa and smooth out with the back of your spoon. 

7. Add 1/3 of the sauce (eyeball this, it doesn't have to be perfect!) and smooth evenly as well. 

8. Next, add your cooked veggies and cottage cheese. 

9. Then top with another 1/3 of sauce, spread evenly. 

10. Add spinach and top with remaining sauce. Sprinkle about 1/4 cup grated Parmesan and 1/4 cup of shredded mozzarella.

11. Bake uncovered for 30-40 minutes, or until cheese on top is melted and slightly browned. Let stand for 10 minutes to let all the ingredients set, before serving! Serves about 6-8 really hungry people.

Mastering the Turkey Burger

Seriously, who really thought that adding vegetables would keep ground turkey moist?! If you have some finicky eaters in your household, trust me they won't notice. Plus if you melt a slice of gouda on top and then stick it under the broiler like I did, then they really, won't even question what's in this heaven-sent burger.

Oh did I mention that this burger is only 300 calories!? GOD, I love burgers, like seriously, why do I love mac n cheese and burgers...the two most unhealthy American favorites, and I can eat them on any given day. This burger give me an excuse to eat burgers every week, like every Tuesday!?

Move over taco Tuesday, I'll have a turkey burger with my skinny margarita, thank you very much!

But seriously, I knew that adding some sauteed onions would liven up a turkey burger or at the very least, revive it from it's death due to overcooking (as I tend to overcook poultry more often than I like to admit!)

But adding water-logged vegetables like zucchini and carrots, your burger will retain its moisture and add body, making it nice and pump! These colorful veggies also add a bit of sweetness, which is better than nothing, since we all know turkey to be a rather bland bird.

A few dashes of spices here and there, slather on some of your favorite cheese or gourmet spread...and you've got the best turkey burger EVER! I cannot wait to put a little goat cheese on this tomorrow and eat it "naked" (no bun, silly...) for lunch!

Broiled Zucchini and Carrot Turkey Burger

Adapted from Real Simple Magazine

Ingredients: 

• 1 lb. lean, ground turkey
• 1 carrot, peeled and grated
• 1 zucchini, grated
• 2-3 cloves garlic, grated
• 1 tsp. dried thyme
• 1/2 tsp. salt
• 1/2 tsp pepper
• 1 egg
• Olive oil

Directions:

1. Grate carrot, zucchini and garlic into a large bowl. 
2. Add in ground turkey, egg and spices. Mix well with your hands until the vegetables and turkey are incorporated well.
3. Using your hands, form turkey patties and set aside.
4. In a large skillet, heat 1 tablespoon of olive oil on medium heat. Carefully place patties in oil and let each side cooked for 4-5 minutes each until the middle of the patty gradually becomes less pink.

5.  Transfer patties to a baking sheet and place them under your broiler for 1 1/2 to 2 minutes.

6.  I added gouda slices in the last minute of broiling time to get it bubbly! Topped it off with some dijon, alf alfa sprouts and avocado. This recipe makes 4 large patties or 6 small patties.