Roast Veggie Napoleon

This hearty dish is very satisfying despite containing almost no fat (except for the cheese, which you can adjust by using less), no starch, and no meat. You could serve it with a side of chicken cutlet or perhaps some mild polenta, but I think anything else would seem like an afterthought, a needless addition. Perhaps, for a meal, you could start with an aromatic chicken and rice soup because it's light, and won't fill you up before this course.

3 medium zucchini
1 eggplant, peeled
tomato sauce (jarred pasta sauce is fine)
Manchego, grated finely
olive oil
salt & pepper

Preheat oven to 350.

I think it's not necessary to peel the zucchini because the skin gets so soft, but the eggplant skin can be a bit tough, so I get rid of it. Thinly slice the eggplant and zucchini into long strips. To make the napoleon look fancier, you can get a super-thin slice by using a mandoline. I don't have a mandoline (yet), so my napoleon looks pretty rustic:


Brush a bit of olive oil on each side of the strips, arrange on a roasting pan so that nothing overlaps, and sprinkle with salt and pepper. Roast on the top rack about 20 minutes or until eggplant is tender, turning once to cook evenly.

When veggies have cooled enough to handle, you can start the napoleon. You can do these individually, or as one casserole; it's up to you. I recommend another roasting pan with sides, so no juices drip. Begin with a thin layer of tomato sauce. Sprinkle a bit of Manchego. Lay down eggplant and zucchini strips. Cover with a thin layer of sauce. Repeat until you have no more left, and finish with a generous sprinkling of Manchego. To make this lower-fat, just alternate layers of sauce with layes of the roasted veggie strips, and put the cheese on only at the end.

Bake at 350 about 20 minutes, until cheese has melted throughout and is browned and bubbly on top.

Pesto and Mozzarella Appetizer

This recipe is an original from my friend Mike. He's an expert in the recording studio and with a pen, but he is also a whiz in the kitchen. He is someone who regularly goes to the various food shows, he routinely cooks intricate dinners (although I haven't had one in a while; hint, hint), and he is an avid restaurant-goer and new flavor seeker. He is someone whose palate I trust. When he presented this pesto to me as a housewarming gift, along with a container of fresh mozzarella balls, I was delighted. When I opened the pesto after the party, I was deeply glad that I hadn't shared it with my guests. It was so good I wanted it all to myself!

3 cups fresh basil (basically everything from a 1.5 foot plant)
3/4 cup pine nuts
1 tsp salt
1 tbsp black pepper
2/3 cup olive oil
3 large cloves garlic (large being the width of 2 fingers; try elephant garlic)
1 cup fresh spinach
2/3 grated parmesan

Put garlic into processor. Let fly. Stop. Add basil, nuts, oil, salt and pepper, cheese.
Blend. Stop. Mix. Blend again. Taste.

Needs more green but you're out of basil? Add 1 cup spinach leaves.
Too chunky? Add oil.
Too bitter? Too much basil? Not green enough? Add spinach.
Too much garlic? Add everything else.

Blend again, mix and repeat if needed. This was also made to go with baguette slices and cherry tomatoes for a variation on bruchetta. Skewer a tomato and mozz ball, and dip or drizzle pesto over that. Place the coated cheese/tomato on a bread slice and place in mouth, removing the skewer. Chew and enjoy. Serving and presenting is easy, and anyone with allergies or issues can avoid their contaigen/peeve. Doesn't work with vegans.

Today's Gripe: New Year's Resolution

After two weeks of indulging in lots of creamy, cheesy, heavy, rich foods, I'm feeling logy. I'm not getting on the scale because I'm sure I won't like the result. My resolution for 2009 is to eat less cheese -- in fact, to eat less dairy altogether, and to eat more vegetables. So in the coming posts, you'll be seeing more vegetable dishes and far fewer recipes calling for cream, parmesan, or other cheese. Boo hoo.

Chili Cheese Dip

This is soooo bad for you, but so yummy. Chili recipe is up next.

2 pkgs cream cheese
16 oz. shredded Mexican cheese blend
3 cups chili

Preheat oven to 375. In a casserole pan, spread the cream cheese across the bottom until it's about one inch thick. Then spoon over the chili. Top with shredded cheese and bake 30 minutes until hot and bubbly. Serve with tortilla chips.