An Inside Look at Healthy Living...

Tuesday, March 31, 2015

Toasted Eggplant Slices

Toasted Eggplant Slices


  • 1 eggplant, cut into thin slices
  • 1/4 cup of olive oil
  • 1 tablespoon of grated parmesan cheese 
  • 1/4 teaspoon of Italian seasoning

  • Instructions

1. In a medium mixing bowl, add the all the ingredients and mix together well.

2.  Place the eggplant slices on a baking sheet lined with waxed paper. 



3. Bake for 20 - 25 minutes in a preheated oven at 400 degrees Fahrenheit.

4.  Serve with marinara or pesto sauce

Toasted Ravioli

Toasted Ravioli


  • 24 frozen beef or cheese ravioli, thawed
  • 1/4 cup of olive oil
  • 1 tablespoon of grated parmesan cheese 
  • 1/4 teaspoon of Italian seasoning

  • Instructions

1. In a medium mixing bowl, add the all the ingredients and mix together well.

2.  Place each of the ravioli on a baking sheet lined with waxed paper. 

3. Bake for 20 - 25 minutes in a preheated oven at 400 degrees Fahrenheit.

4.  Serve with marinara or pesto sauce

Zuccini Chips

Fried Zuccini Chips

  • 8 cups vegetable oil, for frying
  • 3 zuccini, cut into thin slices
  • 1/4 cup of grated Parmesan cheese, to garnish

Instructions

1. In a large pot or Dutch Oven, heat oil to 360-370 degrees F. (Use a deep fat or candy thermometer to gauge the temperature).

2.  Using a metal slotted spoon or skimmer, lower the zuccini chips into the oil. Fry until golden brown, approximately 3 to 3 1/2 minutes per batch. Transfer to a paper towel to drain. Repeat until all the zuccini are fried.

3.  Sprinkle parmesan cheese on top of the zuccini chips to garnish.

Fried Risotto Balls

Fried Risotto Balls

  • 8 cups vegetable oil, for frying
  • 6 cups risotto, cooked and chilled
  • 1 cup of grated mozzarella cheese
  • 1/2 cup of Parmesan cheese
  • 2 cups flour
  • 4 eggs, beaten
  • 2 cups bread crumbs, fine
Instructions
1. 
In a medium mixing bowl, add the chilled risotto, the mozzarella cheese, and the Parmesan cheese and mix together well.
Dip fingers in water and shape 2 rounded tablespoons chilled risotto mixture into a (1 1/2-inch) ball. Roll in palm of hands to make a smooth ball. Place ball on a baking sheet lined with waxed paper. Repeat until you have formed 32 balls. Cover with plastic wrap and store in refrigeration until ready to fry. (The recipe may be prepared a day in advance to this point.)
2. 
In a large pot or Dutch Oven, heat oil to 360-370 degrees F. (Use a deep fat or candy thermometer to gauge the temperature).
3. 
Put flour, eggs and bread crumbs in separate bowls. For each risotto ball: roll in flour and shake off excess; dip in egg and let excess drip off; roll in bread crumbs; transfer to a baking sheet lined with waxed paper.
4. 
Using a metal slotted spoon or skimmer, lower six balls into the oil. Fry until golden brown, approximately 3 to 3 1/2 minutes per batch of six. Transfer to a paper towel to drain. Repeat until all the balls are fried.
5. 
The risotto balls are best if served immediately. They may be held in a 250 degrees F oven while the remaining balls are fried.

Creamy Garlic Basil Vinegarette



Instructions:



Combine all ingredients in a blender or food processor and puree until smooth.