Monday, June 24, 2013

eggplant lasagna




Finally, I'm back!  I hope you've missed me, or at least my recipes! :)  Although it's only been 4 weeks, it seems like I've been away forever.  So much has changed in my life in such a short span of time...and getting acclimated took a little longer than I imagined it would.  I still feel like a stranger in a brand new unfamiliar area, but getting better at finding my way around each day.  So many exciting new places to explore!

I've now temporarily settled in to a lovely town about 25 miles north west of Atlanta.  In some ways it's similar to where I lived in Northern Virginia, a short distance from D.C., and in other ways so very different.  My entire adult life's accumulation of furnishings are sandwiched like sardines into a 10x25 climate controlled storage unit, boxes stacked 10 feet high, literally, and it's absolutely impossible to find anything!

While I house hunt, and try to secure a new job position, I'm living temporarily, and quite comfortably with my son, daughter-in-law and grandchildren in their beautiful home - with a newly finished in-law suite, and all the amenities of home…including my son's surprise the night I arrived - the MLB Network channels, so I don't miss any of my beloved Washington National's games! :)  I'm even trying to convince my 4 year old grandson, Hudson, that the Nationals are a better team to root for than the Braves.  He's not quite convinced - yet! lol

I already look forward each morning to my sweet 18 month old granddaughter's voice yelling, "Nonna!" from the top of the stairs, if I'm not in her eyesight.  Watching Charlotte get all excited as I peep around the corner is such a special joy!






Now on to food.  Lasagna.  I think I can confidently say most of us love it!  Speaking for myself, I can't eat it too often for fear of gaining weight, so the next best thing…Eggplant Lasagna.  What if I told you that half of this entire recipe is only 315 calories!  Not only is it low in fat and calories, and high in protein and fiber,  but incredibly delicious as well.






This is the newest post in my favorite healthy entrée recipes.  It's fabulous, I create it all the time…and know you will adore it as much as me!  The secret to this healthy lasagna is the layers of pasta in regular lasagna are replaced by long, thin slices of eggplant.  The cheeses are non-fat, and it's meatless, so a great vegetarian option as well. Many varieties of eggplant and tomatoes are now making their way to our Farmer's Markets…so this dish is so delectably fresh right now!

Don't steer away from this recipe because it's healthy…the appetizing flavor is not sacrificed one bit!






If you're interested in other healthy savory dishes, check under the savory tab at the top of the page.  You will find them all listed under Healthy Recipes.

Until next time…save your calories for:  Coffee Heath Bar Crunch Ice Cream…mangia! xox

Carol





Eggplant Lasagna
Servings (see Carol's notes)
Adapted from Harley Pasternak's 5-Factor Diet

Ingredients:

5 core ingredients:
2 small eggplants, thinly sliced lengthwise (about 1/4" slices)
1 cup tomato sauce
1 pound tomatoes, thinly sliced
1 cup nonfat ricotta cheese
3/4 cup shredded nonfat mozzarella cheese
plus:
salt and fresh ground pepper
olive or canola oil cooking spray
2 tablespoons dried basil
2 tablespoons italian seasoning
shavings of parmigiano reggiano for garnish (optional)
fresh basil leaves for garnish (optional)

Create the Eggplant Lasagna:

1)  Preheat oven to 400 degrees F.  Season the eggplant slices with salt and pepper.  Place them on a parchment lined baking sheet and roast for 10-12 minutes, until soft and pliable.

2)  Coat a 8" x 12" or 9" x 13" glass baking dish with cooking spray and cover the bottom with eggplant slices. Ladle half of the tomato sauce over the eggplant and top with half of the tomato slices.  Sprinkle the tomatoes with 1 tablespoon of the dried basil, and 1 tablespoon of the italian seasoning, salt and ground pepper to taste. Spread half of the ricotta over the tomatoes.  Sprinkle with half the shredded mozzarella.  Repeat the layers, ending with mozzarella.

3)  Bake for 20 minutes.  Then place under the broiler until the cheese turns golden.

4)  Let it sit a room temperature for about 10 minutes to set up.  Cut into desired size portions.

Nutrition facts per serving, using recipe as written (2 servings - 1/2 of entire recipe!):  315 calories, 34 grams protein, 45 grams carbohydrates, 2 grams fat, 12 grams fiber.  Weight Watchers PP:  8.

Carol's notes:

The entire recipe is for 2 servings!, which are huge portions, so I prefer to portion the lasagna into 4 servings.  To achieve the extra thick portions in a couple of the photos, I slice one of the 4 portions in half and place on top of each other.

I don't peel my eggplant, especially when they are fresh, with tender skins; however, you can peel them if you prefer.

I like to slice my tomatoes ahead, and set them in a bowl with a paper towel to absorb any liquid.  This prevents the lasagna from getting watery.

I use a 15 ounce container of nonfat ricotta, and a 7 ounce package of nonfat mozzarella cheese (1-3/4 cups). This small addition will change up the nutrition facts slightly; however, I also divide the recipe into 4 servings, rather than 2.

To easily spread the nonfat ricotta, for lack of a better description - I "plop" spoonfuls on top of the tomatoes, then "smush" them down with the back of the spoon.  It doesn't have to be perfect.

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Friday, May 24, 2013

chocolate strawberry mini-cakes with mascarpone buttercream




One of my favorite gifts last Christmas was a $50 iTunes gift card.  It took me a mere millisecond to know  exactly what I was going to use it for!  Not too long ago, Donna Hay (how much do I love her recipes and food styling!) began offering her gorgeous magazines through the iPad Newsstand.  Since most of her physical older issues are sold out, this gave me the perfect opportunity to purchase them in virtual publication form.  Having every issue at my fingertips, and the newest June/July 2013 issue downloaded the day it came out, is a food lover's instant gratification.

Ironically, my very first blog post, Blueberry and Lemon Macarpone Tart, is also a Donna Hay recipe.  This incredible, sophisticated tart is requested by my friends all the time.  The sweet shortcrust pastry is my go-to recipe nearly every time I create tarts...it's delicious, and never fails!






While considering a recipe to create for the May Chocolate Party from Roxana's Home Baking, strawberries being the scrumptious ingredient to be combined with chocolate, I decided it was time to try Donna Hay's Ultimate Chocolate Cake from her October/November 2011 issue.

A deep, dark, delectably moist chocolate cake...it will satisfy the upmost chocolate cake connoisseur!    To go along with the Chocolate Party theme, I decided to add plump, red strawberries.  They incorporate a lovely seasonal sweetness, and give the cake a charming touch, without adding much extra work.  When serving, you can slice the cake in a regular manner, or remove and serve each single layer individually from the tiered cakes.






Wishing everyone a beautiful Memorial Day Weekend, remembering why we celebrate!

A final note...this original upstate New York girl, is making a big time, exciting life change!  After 31 years in Virginia, my next post will be coming to you from my new home - down south in Georgia.

Until next time...and one of my favorite, scrumptiously healthy eggplant entrées...mangia!  xox

Carol






Chocolate Strawberry Mini-Cakes with Mascarpone Buttercream
Cake Recipe adapted from Donna Hay Magazine Oct-Nov 2011
Frosting Recipe from a cup of mascarpone

Yields 2 - 4 mini-cakes depending on layers, and serves 8

Ingredients:

for the chocolate mini-cakes:
1/3 cup plus 1 tablespoon Dutch cocoa 
1/3 cup plus 1 tablespoon hot water
1/3 cup plus 1 tablespoon sour cream
3/4 cups (1 1/2 sticks butter), room temperature
1 1/8 cups superfine sugar
1 1/2 teaspoons pure vanilla extract
2 eggs
1 1/2 cups flour, sifted
1/2 teaspoon baking soda
1/4 teaspoon of salt (if using unsalted butter)

for the mascarpone frosting:
6 tablespoons unsalted butter, room temperature
1 cup mascarpone
1/2 teaspoon vanilla
3 1/2 cups confectioners sugar, sifted
2-3 teaspoons milk
9 - 10 strawberries, sliced (for layering and garnish)

Create the Chocolate Strawberry Mini-Cakes with Mascarpone Buttercream:

for the mini-cakes:
Preheat oven to 350 degrees F.  Spray 4 - 4" mini-springform or mini-cake pans, and set aside (I used pans like these.

Place the cocoa and hot water in a bowl and whisk until smooth.  Add the sour cream into the cocoa mixture, and whisk to combine.  Set aside.  Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 4 minutes, or until pale and creamy. Gradually add the eggs and beat well to combine.  Set the mixer to low speed, add the cocoa mixture, flour, and baking soda.  Beat until well combined.

Divide the mixture between the prepared 4 mini-pans.  Bake for 30 - 35 minutes, or until a toothpick inserted in center comes out clean.  Cool cakes in pans for 10 minutes, and turn out onto a wire rack to cool completely.

When completely cooled, trim the tops from the cakes to create a flat surface.  Slice each cake evenly into 2 horizontal slices.  This will yield 8 slices, which you can layer in any way you wish.  (I created 2 cakes with 3 layers, and 1 cake with 2 layers.)

for the mascarpone frosting:
Cream together the butter and mascarpone on medium-high speed until smooth and creamy, add in vanilla. Gradually add in the sugar on low speed until all combined, increase speed to medium.  Add in milk, one teaspoon at a time to reach desired consistency.  Beat until light and fluffy.

layering the mini-cakes:
Set sliced strawberries on a paper towel to absorb any excess liquid.  Using a small frosting spatula, spread each cake layer with mascarpone buttercream.  You don't have to be perfect - that's the beauty of this type of cake.  Place sliced strawberries on top of frosting.  You will be able to fit 4 or 5 slices.  Repeat this process with remaining layers.

For garnishing the top layer, you can arrange with additional sliced strawberries, or a chocolate covered strawberry!

Carol's note:

I cut the original recipe in half to create my mini-cakes.  If you want to make an 8" or 9" regular size layered cake, double my recipe above.

Be sure to click the frog link at the bottom of my post to view all the talented blogger's May #chocolateparty Chocolate & Strawberry creations!






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Tuesday, May 14, 2013

banana-pumpkin bread




As I stand in line at my local Starbuck's each morning waiting to announce my order, I always glance at the sweets case filled with breads, scones, and muffins, to see if they have anything new.  I have developed an excellent restraint from buying a treat with my non-fat latte; however, I stand there dreaming of ways I can develop some of their appetizing selections.






A couple months ago, I noticed the freshly piled platter of banana nut bread, sitting alongside the now year-round (smart move) pumpkin bread.  Adoring both of them, my mind started thinking of how delicious they would taste combined into one bread - a banana-pumpkin bread!

As I tend to do when I'm on a mission, came home and searched the internet for a recipe to adapt.  I found one from King Arthur Flour, a favorite source for recipes, and another from a delightful blogger friend, Kim, from Liv Life.  After creating the recipe twice, I took parts I liked from both, which came together into a very healthy, scrumptious Banana-Pumpkin Bread.






The bread is extremely moist, and full of delectable flavor!  It was suggested by KAF when completely cooled, to wrap in plastic wrap, and serve the following morning.  (I also refrigerated it.)  I didn't do this the first time, and it made such a difference in my second loaf.  The flavors blend together so nicely overnight.  I look forward to any do ahead recipes, so this definitely meets that criteria.

I was having a couple friends over for an afternoon coffee, and decided to play "dress-up"  with my banana-pumpkin bread for the occasion.  I used one of my classic stand-by cream cheese frosting recipes, and prior to my girlfriends arrival, liberally frosted the bread.  Down the center of the frosted bread, I piled cut banana slices from two bananas, and sprinkled chopped walnuts along the sides.  I completed it all with a colorful, fresh mint leaf stem.  The bread is totally delicious on its own, but the dressing up creates a beautiful specialty!

Until next time...mangia!  xox

Carol 






Banana-Pumpkin Bread
Yield:  1 loaf

Ingredients:

for the bread:
1/4 cup canola oil
1/4 cup plain greek yogurt
2/3 cup brown sugar
2 tablespoons honey
2 large eggs
1 cup pureed pumpkin (I used Libby's 100% Pure Pumpkin)
1 cup ripe mashed banana, the riper the better
2 tablespoons orange juice
1 teaspoon vanilla extract
1 1/2 cups white whole wheat flour or premium whole wheat flour (I used KAF premium whole wheat)
3 tablespoons ground flax meal (optional)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped walnuts (optional)
1 tablespoon turbinado (raw) sugar for sprinkling on top (or use frosting recipe)

for a cream cheese frosting topping:  (optional)
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups confectioners sugar
chopped walnuts and sliced bananas for garnish (optional)
fresh mint leaf stem (optional)

Create the Banana-Pumpkin Bread:

1)  Preheat oven to 350 degrees F.  Grease or spray an 8 1/2" x 4 1/2" bread pan.

2)  In a large bowl, beat together the oil, yogurt, sugar, honey, eggs, pumpkin, banana, orange juice, and vanilla.

3)  In a medium bowl, whisk together the flour, ground flax meal, baking powder, baking soda, salt, and cinnamon.  Sprinkle the walnuts over the top, if using.  Fold the dry ingredients into the banana pumpkin mixture, and mix just until combined.

4)  Spoon the mixture into the prepared bread pan, sprinkle with the turbinado sugar (if not using frosting), and allow to rest for 15 minutes before placing in oven.

5)  Bake for 53 - 58 minutes, or until a toothpick inserted in center comes out clean.  (The bread in my photos took 55 minutes.)  Remove from the oven and cool on rack in pan for 10 - 15 minutes.  Remove from the pan and continue cooling on rack.  When completely cooled, wrap in plastic wrap and chill in refrigerator.  Best served the following day.

Create the Cream Cheese Frosting (if using):

In a stand mixer, cream the butter and cream cheese until smooth.  Beat in 1 teaspoon vanilla.  Add confectioners sugar, and beat on low speed until combined, then on high speed until frosting is smooth. Spread over top of completely cooled bread.  Garnish with bananas, chopped nuts and fresh mint leaf stem, just before serving, if desired.

Carol's notes:
  • If you wish, in place of 1 1/2 cups whole wheat flour, you can use 1 cup of whole wheat flour, and 1/2 cup of all-purpose flour.
  • Frost and garnish the bread prior to serving.  I made the entire cream cheese recipe above, and had a small amount remaining.  If you don't want it as thick as I created it, you can easily cut the recipe in half.
  • The bread freezes very well, with or without the frosting.  For an individual serving, with a sharp knife, slice from the frozen loaf, and allow it to thaw at room temperature for about 30 minutes.

Bread recipe adapted from King Arthur Flour and Liv Life.  The Cream Cheese Frosting is from A Cup Of Mascarpone's basic recipes.

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