Battle Eggplant

A few of my friends recently started a food challenge, where an ingredient is chosen and we use that ingredient in a meal, then share our recipes.  As you can imagine, this is right up my ally as I'm already focusing on growing my database of recipes to share with you.

Our first ingredient is eggplant and as I opened my pantry for inspiration, YIAH did not disappoint.  I created a fresh, rustic tomato sauce to go with this recipe.  Of course you could pop open a jar of your favorite tomato sauce instead - but I highly suggest giving this a shot.  It's fresh, flavorful, and clean - with no added preservatives you often find in canned and jarred sauces.

I served this over pasta because I knew for sure my kids would eat that part of the meal, but weather they would eat the eggplant rolls were iffy.  I was surprised that both tried it and one finished an entire roll herself!

This recipe is hearty enough to stand on it's own, so don't feel you must serve with pasta.

So, I present to you....

Eggplant Manicotti

Prep Time: 30 min
Cook Time: 20 min
Serves: A family of four with two kids, with leftovers

Ingredients

Sauce

• 3 Tbsp Italian Primavera Olive Oil
• 1 tsp Country Onion & Chive Dip Mix
• 1 tsp Olde World Herb & Garlic Dip Mix
• 2 tsp Tuscan Style Capsicum Pesto Dip Mix
• 1/2 cup Red Wine
• 1 c broth (I used a chicken broth bouillon cube, but you use any broth, tomato juice, or flavorful liquid here)
• 2 cans whole tomatoes with juice or about 28 oz of fresh tomatoes
• 2 tsp of sugar if needed (taste your tomatoes, if they are on the acidic side, add a bit of sugar.  Start with about a tsp and go up from there until you're happy with the flavor)
• Smoked Orange, Garlic & Chili Grinder Salt, to taste

Manicotti

• 16 oz Whole Milk Ricotta Cheese
• 1 cup Shredded Parmesan or Italian Cheese Blend, divided
• 1 Large egg
• 1 Tbsp Tuscan Style Capsicum Pesto Dip Mix
• About 3 twists of Smoked Orange, Garlic & Chili Grinder Salt

• 2 medium egg plant, unpeeled and cut lengthwise into about 8 slices
• 2 Tbsp Italian Primavera Olive Oil
• About 8 twists of Smoked Orange, Garlic & Chili Grinder Salt

Directions 

Preheat oven to 350 degrees

Slice egg plant lengthwise, laying them out on sheet pans that has been lightly sprayed with pan spray.  Brush both sides of the egg plant slices with Italian Primavera Olive Oil, and season with Smoked Orange, Garlic & Chili Grinder Salt.  Bake until tender, about 10 min.  Remove from oven and let cool enough to handle. 

Heat a large sauce pan over low-med heat and add 3 Tbsp Italian Primavera Olive Oil and all three dip mixes.  Heat gently until fragrant - about 5 min.  

Turn up the heat to medium and add the red wine.  Heat until nearly dry (we call this au sec in the biz) - about 3-5 min depending on alcohol content of wine. 

Add broth and tomatoes and simmer until the tomatoes start to break down - about 15 min.

 

Meanwhile, mix ricotta cheese, shredded cheese and Tuscan Style Capsicum Pesto Dip Mix.  Season with Smoked Orange, Garlic & Chili Grinder Salt to taste.  Finally add one beaten egg to hold the stuffing together.

Next, blend the sauce to a rustic (meaning this doesn't have to be completely smooth) consistency using a potato masher, fork, or stick blender.

Add about 1 cup of sauce in the bottom of a sprayed 9x13 baking dish

Once cool enough to handle, place an egg plant slice on your work surface, adding about 2 Tbsp of cheese mixture at one end, and gently roll.  Place seam side down onto of the sauce in your baking pan.  Repeat with all slices.

Pour remaining sauce over eggplant rolls and top with remaining cheese

Bake at 350 degrees until heated through, about 20 min

Bon Appetite!

Black Forest Cheesecake Log

Black Forest Cheesecake Log





Prep Time: 10 Min
Cook Time: 2-8 hours
Serves: A crowd


This is so good you're going to want to lick the plate!  The tart cherries provide the perfect balance to the rich, sweet chocolate.  Perfect take along dessert to a party of pot luck.






Ingredients

8oz cream cheese, softened
1/2 cup chocolate hazelnut spread (I used Hershey's Spreads)
2 cups powdered sugar
1/2 tsp vanilla extract
1 Pouch of tart dried cherries, about 1 cup
1/4 cup Black Forest Dukkah

1. Whip cream cheese until fluffy 
2. Add chocolate hazelnut spread, powdered sugar, vanilla, and cherries. Whip to combine
3. Turn mixture out onto plastic wrap and form into ball or log. Wrap and refrigerate a few hours to overnight to set.
4. Sprinkle the Black Forest Dukkah onto a plate and roll the ball into the Dukkah to coat.
5. Serve with vanilla wafers or graham crackers

*for a quick dessert you could also serve as a dip, with the Dukkah sprinkles on top.
** gluten-free - serve with gluten-free graham crackers, or sliced apples

Thai Green Curry

Thai Green Curry



Prep Time: 5 Min - 30 Min if extra time allows
Cook Time: 20 Min
Serves 4-6 Adults

This is an amazingly easy curry that has a depth of flavor you won't find with prepared curry pastes.  Adjust the spiciness by added or decreasing the amount of dip mix used.  The recipe below makes a mild, family friendly curry.









Ingredients

• 1lb Chicken Breast or Thigh Meat, diced
• 2 Tbsp. YIAH Thai Green Curry Dip Mix, divided
• 2 Tbsp YIAH Kasbah Olive Oil, divided
• 1 Clove Garlic, crushed
• 1 Can Coconut Milk
• 2 Tbsp Soy Sauce
• 1lb Snow Peas
• 1 Tbsp corn starch, optional (to thicken)

1. Mix 1 Tbsp Kasbah Olive Oil and 1 Tbsp Thai Green Curry Dip Mix in a bag or bowl, and add diced chicken.  Allow to marinate 30 min if time allows.
2. Add remaining Kasbah Olive Oilto the pan, and quickly brown chicken. 
3. Add garlic, and remaining Thai Green Curry Dip Mix, and stir fry until fragrant
4. Add soy sauce and coconut milk, bring to a gentle simmer
5. Add snow peas and cook for approximately 5 minutes
6. If you prefer a thicker sauce.  Mix 1 Tbsp corn starch with 1 Tbsp water.  Add this to the curry and stir to thicken.
7. Serve over jasmine rice

Variations:

**Vegetarian, simply omit the chicken and add whatever diced vegetables you like!  Some examples include, onion, bell peppers, bok choy, zucchini, broccoli, cauliflower, etc...

**Gluten-Free - Omit soy sauce and replace with Tamari (GF soy sauce) 

Italian Style Sauteed Zucchini

Italian Style Sauteed Zucchini

Prep Time: 5 Min
Cook Time: 10 Min
Serves: Family of Four

This side dish is light, yet full of delicious flavor!








Ingredients

• 2 Large Zucchini, cut into half moons
• 1 Tbsp Butter
• 1/2 tsp Salt
• 1/2 tsp Country Onion and Chives Dip Mix
• 1/2 tsp Classic Olde World Herb & Garlic Dip Mix
• 1 Tbsp Italian Primavera Olive Oil
• 1/4 of a large lemon, optional

1. Cut zucchini into half moons by cutting off both ends, then cutting in half length-wise.  Slice each half into 1/4" half moons
2. Melt butter over medium heat, and add zucchini.  Toss or stir to coat.
3. Add salt, onion dip mix, and garlic dip mix.  Toss or stir to coat evenly
4. Saute until zucchini is softened, about 10 min.
5. Finish with a drizzle of the olive oil, and a squirt of fresh lemon