eggplant subs

source: rachael ray | 365: no repeats

1 cup italian-style bread crumbs
1/2 cup grated parmesan
3 tablespoons sesame seeds
4 tablespoons olive oil
1 large eggplant, thinly sliced
1/2 cup flour
2 eggs, beaten with a splash of water
2 garlic cloves, finely chopped
1 jar roasted red peppers {16 oz.}, drained
1 can diced fire-roasted tomatoes {15 oz.}
salt & pepper
 4 sub rolls, split lengthwise
1 pound {smoked} fresh mozzarella, thinly sliced

1. combine bread crumbs, parmesan, sesame seeds, & 2 tablespoons olive oil.

2. dip eggplant slices in flour, then eggs, & then press firmly into breadcrumb mixture.

3. arrange eggplant on a baking sheet, & bake at 400 degrees for 15-17 minutes.

4. in a saucepan over medium heat, saute garlic in 2 tablespoons olive oil.

5. puree roasted red peppers & tomatoes in food processor.

6. add pepper-tomato puree to garlic in saucepan, add salt & pepper, & heat through.

7. fill sub rolls with sauce, breaded eggplant, & mozzarella.  broil until cheese bubbles.

{the sauce made from roasted red peppers & fire-roasted tomatoes is delicious over any pasta or anywhere you would use a red sauce!}

4 servings | 15 points+ each

hummus

source: dr. jeff white | raleigh, nc

hummus is one of those things that can be gross if not properly seasoned.  one of shaun's colleagues back at nc state has traveled widely & makes a great mediterranean spread, & his hummus is the best!

2 cans chickpeas {15 oz. each}
6 tablespoons tahini {sesame paste}
1-2 tablespoons lemon juice
1/4 cup olive oil
1-2 tablespoons ground cumin
coarse salt, to taste
1/4 cup water {if needed}


1. add all ingredients, except water, to a food processor.  pulse until pureed, streaming in water as needed to reach desired dippable consistency.

experiment with your lemon juice & cumin ratios to find your desired taste.  i love LOTS of cumin, maybe even more like 3 tablespoons.  you can also add garlic & onion powders/flavors.  for variation, you can add a roasted red pepper, too.

todd's best salsa

source: todd carpenter {real deal texan}

i do not like picante sauce.  i do not like store-bought salsa.  so when i was introduced to todd's salsa several years ago, i fell head-over-heels with it & did my best to eat the entire batch solo!  he gave me his recipe, which i have only modified in that i use less jalapenos.  todd loves everything to be call-the-fire-department hot, & while i can take the heat, i prefer to make it less inferno-ish for the casteel cafe!  still, mine is pretty spicy.  if you like mild salsa, make sure to de-rib & de-seed your jalapeno before putting it in. {and make sure to not touch your eyes!!!}

1 can whole peeled tomatoes {28 oz.}
1 sweet onion
1 jalapeno
3-4 cloves garlic, peeled
1 bunch cilantro
2-3 tablespoons lime juice
coarse salt, to taste


1. chop onion & jalapeno into large chunks {i chop the onion into 6-8 pieces & the jalapeno into three}.  tear leafy part of cilantro off of the leafless stems.

2. put all ingredients into food processor. {put tomatoes in first because the liquid helps everything along.}

3. pulse salsa until well combined but not pureed.

4. taste, & adjust flavors {especially lime juice & salt} as desired.

enjoy with tortilla chips, veggies, over chicken - with anything!  {tastes best after sitting in the fridge at least one hour.}

minestrone

source: rachael ray | look+cook

i've always wanted to try making this soup!  it gets pretty chilly here in the winter, so i find myself craving soup more regularly.  this should hit the spot!

2 tablespoons olive oil
1/4 pound pancetta, cut into 1/4" dice
2 carrots, peeled & chopped
3 celery stalks, chopped
2 bay leaves {fresh or dried}
3-4 garlic cloves, finely chopped
1 large red onion, chopped
salt & pepper
1 ounce dried porcini mushrooms, chopped
1/2 cup soft sun-dried tomatoes, chopped
1 quart chicken or vegetable stock
1 small bunch kale, destemmed & chopped
1 cup whole wheat ditalini {or other short cut pasta}
1 can chickpeas
grated parmesan


1. in a heavy soup pot over medium-high heat, add olive oil & pancetta.  cook until crispy, 3-4 minutes.

2. add the carrots, celery, bay leaves, garlic, & onions.  season with salt & pepper.  cook until tender, 7-8 minutes.

3. add mushrooms, sun-dried tomatoes, stock, & 2 cups water, & bring to a boil.

4. ad the kale, pasta, & chickpeas.  cook until the pasta is al dente.

serve in bowls with grated parmesan on top.

chicken suizas quesadilla cake

source: rachael ray | look + cook

we love having quesadillas on wednesdays because they are so quick, yet still versatile, & we are always crunched for time before church!

6 tomatillos
1 medium onion, peeled & quartered
1 jalapeno pepper, seeded & halved
1 poblano pepper, seeded & quartered
2 garlic cloves, peeled
cooking spray
handful fresh cilantro
1 lime, zest & juice
1 tablespoon honey
1 teaspoon cumin
salt
1 rotisserie chicken, skin removed & meat shredded
5 flour tortillas {8 inch}
3/4 cup creme fraiche {or sour cream}
2 cups shredded swiss cheese
2 cups shredded monterey jack cheese


1. heat a grill pan or grill to medium-high heat.  preheat oven to 350 degrees.

2. peel, rinse, & halve the tomatillos.  thread them on metal skewers with onion, peppers, & garlic.  coat with cooking spray.

3. grill vegetables 15 minutes, turning to cook evenly.  char the tortillas on each side, too.

4. put charred vegetables into a food processor.  add cilantro, lime zest & juice, honey, cumin, & salt.  pulse until it becomes a sauce.  {if too thick, add 1/3 cup water.}

5. put the shredded chicken into a large bowl, & pour the sauce over it.  toss to coat.

6. coat a cake pan with cooking spray.  layer one tortilla with one quarter of the chicken mixture, 4 dollops of creme fraiche, & the shredded cheeses.  continue layering in this manner, & top with the final tortilla.

7. coat the top with cooking spray, & place the pan into the oven {or hot grill with the lid down} to melt the cheese for 5 minutes.

8. place a plate over the pan, & invert the cake.  cut into four wedges to serve.

spanakopita orzo

source: rachael ray | look+cook

i love all things greek, so this has become a favorite part of my repertoire!

[with greek shish kabobs over top]

1/2 pound orzo pasta
2 tablespoons olive oil
1 small onion, finely chopped
3-4 garlic cloves, finely chopped
1/2 cup vegetable stock
3 cups spinach
1 cup crumbled feta cheese
salt & pepper


1. bring a large pot of water to a boil over high heat, & cook the pasta al dente according to the package directions.

2. in a large skillet over medium-high heat, add the olive oil, onion, & garlic.  saute until tender, about 5 minutes.

3. add vegetable stock & 2 cups spinach to a food processor, & pulse until smooth.

4. add the puree to the onions & garlic, & heat through.

5. remove the pan from the heat, & stir in the orzo, the remaining whole leaves of spinach, & the feta.  season with salt & pepper.

serve with the greek shish kabobs!

greek shish kabobs

source: rachael ray | look+cook

i use london broil instead of lamb...

1 tablespoon chopped fresh oregano
3 tablespoons olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
salt & pepper
2 pounds lamp top round, cut into bite-size cubes


1. preheat the broiler or a grill pan.

2. whisk together all ingredients except the meat.  toss the meat cubes in the mixture to coat.

3. thread the meat onto metal skewers {or bamboo skewers that have been soaked in water for 20 minutes}.

4. broil or grill the meat until seared & cooked to medium, 2-3 minutes per side.

serve alongside spanakopita orzo!