Dinner: Eggplant Parmesan with Sauteed Spinach, Swiss Chard & Tomatoes with Garlic Bread
Wine: Marcel Marbec
I'll pretend that you'll read this as you look at this picture: During my final in culinary school, my instructor specifically stated that he hates eggplant.
On the day of my final, we were presented a mystery basket and what was in there: Goddamn eggplant. Guess who was so nervous that she made a huge side with eggplant? Yep... this asshole.
That day I made eggplant hash. What is it? I actually had no idea until I made it on the fly. Surprisingly he actually liked the dish a lot... for someone who hates eggplant and I passed.
On that day, I was convinced that I'd make people a believer in vegetables that they absolutely hated. If I like you, I'll make something safe. If I really like you, I'll make something that you'll possibly hate but try to turn you into a believer. Perhaps I'm a bit egotistical but I learned how to take chances and believe in my work. My dad was my first instructor before culinary school and he used to tell me that I had to believe in me more than anyone else in the room. He also told me that if I was going to be a bullshit artist, be a convincing and great one. I'm a shit liar (ask my closest friends) so I guess I'm stuck with perfecting my best. My instructor urged me to find my (kitchen) voice. I hope I made my dad and chef instructor proud.
A week after Lilo passed away.
I am spending my days indifferently from my sorrow.
Still after returning home there are lingering perspectives of Lilo, and unexpectedly Lilo - where are you ~? I am stupid who told me to tear of it.
Last night my daughter prepared a hot pot and was waiting for my return.
I thank the second daughter who cuddles without saying anything.
My heart and body warmed up.
I’m all about casseroles/one-pot meals.
Chopped chicken breasts with rice, corn, sweet potatoes, garlic, and whatever herbs/spices you feel like using. Add some broth, cover and bake.
Pepperoni-Pesto Spaghetti (squash) Casserole. Yes, this beauty is Paleo (and Keto), I swear! 😇 Have you ever eaten a spoonful of creamy pesto sauce? No? Yeah, neither had I...until I was taste-testing the sauce for this casserole. I dipped a spoon into the food processor (it was off 😂) to take a little taste to see if anything needed tweaking. It was so freaking good, without thinking, I went back in with the spoon and devoured an entire spoonful. After I did that, I put the spoon down and thought about how weird it is to eat spoonfuls of pesto sauce. Needless to say, the sauce is really, really delicious, and absolutely perfect for this casserole, which was inspired by my love of pesto-pepperoni pizza (I used @applegate pepperoni). 🍕 Don’t worry, I managed to sneak in some veggies too. The recipe is on my blog. I highly recommend it! Just remember to save some of the sauce for the casserole. 😋 •
Happy Friday! I’m flying to Connecticut tomorrow to meet my newborn NEPHEW 👶🏻 for the first time!!! You know it takes something very special for me to leave my beloved Boulder. 😂 I will for sure be subjecting @amatthei @skelley826 and @douglas.warren.kelley to some recipe-testing. 😉 •
Recently @mollyyeh posted a very yummy-looking butternut squash, bacon, and apple hotdish, which I immediately saved on Pinterest. This dish does not contain butternut squash or bacon, nor does it have a flaky biscuit topping. It does, however, include sliced kielbasa, sweet potato, apples & onions like the original, and a quick & convenient cornbread-in-a-box topping. Anytime my 11-year-old goes for seconds—and it’s not dessert—huge success. 👩🏻🍳🥘 🍁🍎🍃🍂#dinner#fall#hotdish#casserole#homecooked#october#fallflavors
New recipe for #foodiefriday 🙌🏽 Cauliflower Broccoli Casserole 🥦 One of my new favorite recipes and it’s pretty easy to make! Best part is it’s Keto Friendly 😋 I make one of these a week and it makes meal prep so much easier 🆕 link in bio 🆕
Yummy Spaghetti Squash Lasagna Casserole
4 lb spaghetti squash - you will only need 4 cups (8 Greens)
8 oz part skim ricotta (1 Lean)
8 oz reduced fat mozzarella cheese, divided (2 Leans)
2 tbsp egg beaters
2 tbsp grated parmesan cheese (2 Condiments)
2 cups Italian diced tomatoes with less than 5 g of carbs per 1/2 cup, divided (4 Greens)
1/4 tsp garlic powder (1/2 Condiment)
1/8 tsp salt (1/2 Condiment)
1/8 tsp pepper (1/4 Condiment)
2 tsp olive oil (1 Healthy Fat)
5 oz Jennie O Italian seasoned ground turkey 93%, cooked or make your own seasoned meat (1 Lean)
Preheat oven to 400 degrees. Prick squash with fork or metal skewer and roast in oven for an hour or until it seems soft when you press on it. Take it out and leave on the counter until cool.
When squash is cool, cut in half and scoop out the seeds and discard. Use a fork or spoon to scoop out the rest of the squash and set aside in a bowl. Measure out 4 cups of spaghetti squash and store the rest in the fridge. Add oil to a skillet over medium heat. Saute the 4 cups of squash for a few minutes until it begins to brown. Add garlic powder, salt and pepper, if desired.
Mix ricotta cheese, parmesan, egg beaters and 4 oz or 1 cup of mozzarella cheese together.
Preheat oven to 375 degrees. Pour 1 cup of the diced tomatoes on the bottom of a 9 inch or 8 inch square casserole dish and spread evenly. Add squash. Top the squash with the ricotta cheese mixture. Then top the ricotta cheese mixture with the cooked ground turkey. Spread 1 cup of diced tomatoes over the meat. Bake for 35 minutes. Spread the rest of the mozzarella cheese over the top (1 cup) and bake an additional 25 minutes until cheese is melted and lightly brown. Let rest for 10 minutes or so to serve.
4 servings with 1 Lean, 3 Greens, 1/2 Healthy Fat, and Less than 1 Condiment per serving #casserole#spaghettisquash#yummy#foodie
La semaine dernière, j'ai eu la chance de visiter l'usine de production des casseroles / poêles inox produites par Cristel. Du coup, pour vous présenter les différentes étapes de productions de leurs ustensiles de cuisine #MadeInFrance et de haute qualité, je vous ai fait un petit film (dispo en version longue sur l'article dans mon blog, lien en bio ou mapatisserie.fr > actualités) .
Si vous souhaitez en savoir plus sur l'histoire et les produits Cristel, voici le lien vers mon article :
J'espère que ça vous plaira de découvrir comment ces beaux produits sont réalisés. Et vous, vous allez ajouter des produits Cristel sur votre liste de Noël ? ;-) #Cristel#casserole#inox#poele#qualite
Today our new #casserole pots by #Visions arrived! 🌟 (see one of them on the left-hand side) They're made of #pyroceram which is ultra durable glass-ceramic, resistant to thermal shocks and very pretty. 😉