Comfort Foods and Indulgences

eggplantslices.jpgThere are many versions of eggplant parmesan. I probably like them all. The earthy sweetness of the eggplant and tomato sauce, the gooey mozzarella, and the sharpness of the parmesan all come together to make something delectable. Eggplant parmesan was the most satisfying vegetarian dinner I ate when I was growing up.

In some recipes the eggplant is breaded and fried. While this adds a whole extra layer of texture, I don't think it's necessary. The version I grew up with was one my mom made and perhaps it's just the familiarity of it, but I really do think it's the best. Because it isn't fried it's not greasy which is often what happens with eggplant. A hearty filling entree I wouldn't dream of serving it without spaghetti on the side.

Read more ...

Chicken-Tenderloin-Parmesan-bakedWeeknight dinners can be daunting if you are working all day or chasing kids around after school. We have been in the middle of basketball season, which means, three nights a week it is chaos at dinnertime. Mostly because the kids are starving by the time they get home. 

Everyone here loves chicken Parmesan, but I don't really have time on a weeknight to pound out chicken breasts, make red sauce and shred several kinds of cheese. As a result, I have come up with an alternative, quick method everyone in my family really enjoys. The best part, I can literally throw this together after a basketball game and it's ready in no time.

The only thing I have to remember is take out a package of tenderloins from the freezer in the morning. I buy them in bulk at Costco.

Read more ...

bisontacosAmerican bison are an important part of the prairie ecosystem and after a decline almost to extinction around the end of the 19th century, today there are many ranchers working hard to bring them back. I enjoy cooking and eating bison (sometimes referred to as buffalo).

The brands I've tried thus far have all been grass fed, lean, raised in a more sustainable manner and well, delicious. You may be able to find ground bison at your supermarket and it's pretty easy to use in recipes that call for ground beef. Bison steaks however are another story.

Because most bison is grass fed, it's leaner, like grass fed beef. Considered a highly nutrient dense food, it's lower in calories, fat and cholesterol than even chicken, it has 40% more protein than beef and is high in iron, omega 3 fatty acids and vitamin E. Without rich marbling, it needs more tender loving care. Wild Idea Buffalo recently sent me some samples of their products.

Read more ...

Adapted from Best Recipes
Serve with your favorite dippers while rooting for your team.

blackbeandip.jpg 1 can (15 ounces) black beans, drained and mashed
1 cup shredded Monterey Jack cheese, divided
1/3 cup mayonnaise
1 jalapeno pepper, seeded, deveined and chopped
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon parsley flakes

Drain black beans and mash them with a fork. Add 1/2 cup shredded Monterey Jack cheese, mayonnaise, jalapeno pepper, ground cumin, garlic powder and parsley flakes and mix until combined.

Spoon mixture into a 1-quart casserole, then top with remaining 1/2 cup cheese. Place onto a baking sheet and bake at 375°F uncovered for 20 twenty minutes or until heated through. Serve with your favorite dippers.

– Recipe courtesy of The Noble Pig

 

cheddarcheeseCheddar is one of the most popular cheeses in the world and one of my favorites. It originally came from Somerset, in England but is now produced in many  parts of the English speaking world and beyond. But only 14 makers are licensed to use the EU Protected Designation of Origin “West Country Farmhouse Cheddar” which indicates it's still made in the traditional way.

The process for making cheddar is similar to other cow's milk cheeses, with the addition of a unique process that has taken on the name "cheddaring." Slabs of curd are stretched, then piled on top of each other to help drain the whey. This helps to harden the cheese and develop acidity and flavor. Farmhouse cheddars are traditionally wrapped in cloth and then aged. Good English cheddar should be buttery and nutty in flavor and should have a soft crumbly texture. Cheddar improves with age, developing those crunchy crystals of calcium lactate you find in other aged cheese, like Parmigiano Reggiano.

I recently got a chance to try some Westminster cheddar, and am happy to report that it is very widely available in supermarkets. Westminster aged cheddar cheese is made on England’s oldest cheddar making farm in North Somerset only 15 miles from the village of Cheddar. The Barber family has been making cheddar since 1833 and is reputedly to be the oldest cheddar making family in the world.

Read more ...