Eggplant Meatless Balls

I saw this recipe for eggplant meatballs. I had to try it.  Of course I changed a little, well, a lot.  I like them okay.  If I was a  vegetarian I would definitely put it on my rotation.   But honestly, its not meatballs and alas, that is what I prefer.  I don't really make meatballs all that much but when I do, I want the real thing.

Having said that, I might make them again because they are pretty healthy but I would change a few things. I probably would have added some more pecorino romano and some finely chopped walnuts or even finely chopped mushrooms.

Eggplant Meatless Balls

3 cups eggplant, roasted and pulsed in the food processor
2 eggs
1 cup TVP (textured vegetable protein)(You can definitely replace this with bread crumbs if you like)
1/4 cup bread crumbs or panko, give or take
1/4 cup of basil chopped finely
1 1/2 teaspoons oregano
2 garlic cloves minced finely
1/4 cup heaping, parsley, chopped finely
1 tablespoon olive oil

1/4 to 1/2 cup Pecorino Romano or Parmesan cheese, grated

Mix everything together except the bread crumbs.  Let eh mixture sit for 30 minutes at least.  This will give the TVP time to absorb the liquids from the eggplant. After you let it sit, if the mixture is still very liquid like and you are unable to roll it in balls, then add some bread crumbs.  A little at a time.  Once you are able to form balls, roll them all up into balls and place on a parchment lined baking sheet.

Bake at 350F until they turn golden.  After that they are ready to take a bath in the sauce. Yeah!

Greek Cauliflower Flatbreads

I have been wanting to try this idea for quite some time.  In a way, it is a lot like the concept of a potato pancake but no frying- much healthier.  Cauliflower does not really have that much starch either.  So it is a total score.  When trying to keep your calories low this meal* ranks right up there at the top.  I totally would make it again and maybe even play with some other flavors in it as well.

Greek Cauliflower Flatbreads

*Normally you would use Parmesan cheese.

3/4 head cauliflower
2 large eggs

2 tablespoons of chickpea flour
salt and pepper, to taste

1 teaspoon Greek seasoning or a seasoning of your choice

Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.

Cut cauliflower up into small pieces, and pulse in a food processor until about the consistency of couscous.It will make about 2 cups packed.

Place the cauliflower in a microwave-safe bowl and heat for 2 minutes, stir and repeat. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Use dish washing gloves as it is very hot.

 

In a medium bowl, lightly beat the eggs. Add in cauliflower, Greek seasoning, salt and pepper. Mix until well combined. Use your hands to shape 8 small "tortillas" on the parchment paper.

Bake for 10 minutes, carefully flip, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.

The total calories for this recipe is about 240.  I made 8 tortillas- so they are about 30 calories a piece.

*The meal above is approximately 220 calories. 

Fried Green Tomatoes

Yes, I have a boat load of tomatoes around here.  Yes, I really had no business buying more.  Yes, I see canning in my near future.  I just cant help it because the tomatoes are so mazing in the summer and it is almost over.  Sadly.  But then I had to buy those plump green tomatoes at my favorite farm stand at the market- Maier's Farm. After all I need to make fried green tomatoes at least once in a summer, well, fall, really.

Oh yeah!  Oh yeah!  This is like the gazillionth time I have made these and I think I conquered it.  Might I say that I hate the way the house smells after frying.  Hate it!  But these are worth it!  Totally! Is that enough exclamation marks?

Fried Green Tomatoes

Kosher salt
green tomatoes, fairly large (I had four that just fit into my hands)
2 eggs
1/4 cup water
2 cups bread crumbs
1 cup corn meal (fine grain)
peanut oil for frying (use any one you want but it should have a higher smoke point)

Salt the tomatoes pretty generously.  You can rinse them (and probably should). Let them sit for about 20 minutes.  This is really a key step here.  They will not spend enough time in the fryer to really cook so they will be crunch rather than a nice tender inside with a little bit of crunch.

Flour them first, dip in egg wash and then the corn meal/bread crumb mix. I had my own bread crumb mix.  Not that I am amazing or anything but your own bread crumbs are far superior then the store bought ones.  But the store bought one will work too.

While you are doing these first few steps get your pan ready.  I used a heavy iron skillet.  You want about an inch, maybe a little less, of oil.  You want it to be good and hot when you put those green tomatoes in.  When it is the right temp they will be less greasy.  Aim for around 350F.   You should hear sizzle when you put something in.  The sizzle is a good gauge when you do not have a thermometer on hand (ahem, or are too lazy to get one out of the drawer).

Place those bread tomatoes into the hot oil.  Turn when golden. Place on a paper towel lined dish.  Season with salt when they come out of the fryer. Maybe even some garlic powder.

Oven Baked Zucchini Chips

I am totally burnt out from summer.  Run, run, run! And then of course because it is harvest time- lots of freezing and canning.  I am not complaining, mind you. I just feel like holing up in my house for a couple weeks.  

Today, I made a pork shoulder for the next few days eating, short ribs for tonight, froze peaches, zucchini dill soup, salsa verde, beets.... um, what else?  Oh, I made some zucchini bars that I will show you on another day. I also cut up a bunch of veggies for a veggie tray to take to a party, mowed my parents lawn and shopped for fabric.  I love productive days like these.  However, I am looking forward to some much needed R and R.

I made these a week or so ago.  I don't mind baking things like this.  Most people prefer frying it. This is less calories and less messy.

Baked Zucchini Chips

2 zucchinis (medium size)
2 cups panko
1 teaspoon garlic powder
1 egg
2 tablespoons milk

Preheat oven to 425F.  Line a few cookie sheets with parchment or a silpat.

Beat egg and milk together in a bowl.  In another bowl place panko mixed with garlic powder.  Slice zucchini 1/4 inch thick. Dip slices of zucchini in egg mixture and then into panko mixture, then place on parchment lined cookie sheet.

Bake until golden, alternating racks.

When you take them our of the oven sprinkle with salt or whatever seasonings you like.

Ranch Dip

1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
2 teaspoons Worcestershire Sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 tablespoon dried dill weed (use fresh if you have it)

Mix together, cover and let sit in the refrigerator overnight

Kale Crust Pizza

For all of you people who might think this is one crazy recipe- its not- its amazing.  Yes, a lot of people are going kale crazy.  (Just so you know, I liked kale when kale wasn't cool.)  Now that kale is so cool, lots of kale recipes abound.  I saw this recipe and thought, that's kind of interesting but I highly doubt it's any good.  Maybe kinda good.  I like kale so I decided to give it a try.  OMG!

I really liked it.  My Mom, who is a bit skeptical about crazy recipes, liked it, my daughter liked it (see pic below), my husband liked it.  This recipe will definitely be made more than once in this house.  (Since I wrote this I have made it two more times.)

Try it.  You'll like it.  Really.

Kale Crust Pizza
These measurements are loose.  Meaning that you should make it as saucy, cheesey or garlicy as you like.  Its all up to you.  This is a rough guideline.

2 heads of kale (you should end up with 6 cups cooked kale)
2 eggs, lightly beaten
1/2 cup Peccorino Romano or Parmesan or Asiago
a hand full of basil
2 cups tomato sauce or pizza sauce
shredded mozzarella cheese
2 cloves garlic, sliced thin
3 tablespoons olive oil


Line a baking sheet with parchment paper.

Sauté garlic in 3 tablespoons of olive oil until golden.  Remove from heat and set aside.

Prepare Kale
Cook kale until it is tender.  Drain water from kale and cool.  Squeeze the kale in batches to get rid of excess water.

In a bowl whisk eggs and stir in kale, garlic with the olive oil and Asiago.

Arrange in a thin layer on the parchment.  You dont have to get fussy about the shape but you do have to make sure there is not scraggly ends.  These will burn as you bake it.

Place in a preheated 350F oven until the edges are brown.

Remove from oven, spread tomato sauce over top.  Sprinkle with basil chiffonade.  Sprinkle cheese over top.  Return to oven and bake for 10 to fifteen minutes more.