Eggplant Schnitzel

I just searched the site and can’t believe I haven’t posted a recipe for fried eggplant! It’s my grandson’s favorite so I make it quite often this time of year. It’s slightly different since it’s only floured or battered. Schnitzel has a bread crumb crust instead. It’s pretty easy to make, just be sure to salt the eggplant and let them sit awhile before proceeding. (This actually keeps the eggplant from absorbing oil when fried or sauteed as well as removing any bitterness. So this isn’t necessary when using the thinner eggplants such as Japanese or graffiti.)

Step 1 is to peel and slice the eggplant into about 1/2″ slices. Then salt them generously on both sides (I usually do this on my cooling rack over the sink), place some weight on top of them (usually use a cookie sheet with some cans on top of it) and let sit for at least a half hour.

So peel and slice:

1 large eggplant or 4-5 small graffiti eggplants

Prepare the breading station by placing in 3 separate low-sided (1-2″ high) bowls large enough to accommodate the slices of eggplant):

Bowl 1:

1/4 cup gluten-free all-purpose flour

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/4 teaspoon garlic powder

1/4 teaspoon sweet paprika

Stir to combine.

Bowl 2:

1/2 cup non-dairy milk

1 teaspoon rice vinegar

Bowl 3:

1 cup gluten-free breadcrumbs

1/4 teaspoon sea salt

1/8 teaspoon ground black pepper

1/4 teaspoon garlic powder

Again stir to combine. Breading stations are now ready for the eggplant.

Preheat oven to 425 degrees. Prepare a baking sheet by covering it with parchment paper and then spraying it with non-stick cooking spray. Remove the weights and cookie sheet and rinse off the eggplant. Dry with a paper towel. Then dip each slice of eggplant into Bowl 1 being sure to coat both sides with flour. Then dip each slice into the milk mixture in Bowl 2, letting excess milk drip off before dipping each slice into Bowl 3. Place on a cookie sheet and then sprayed with non-stick cooking spray. Bake for 20-25 minutes until golden brown and crispy. Serve immediately. Number of servings will depend on the size of the eggplant and slices. Approximately 4-6 servings.

Chicken with Eggplant and Zucchini

My search for tasty and easy chicken recipes has landed another one! This one doesn’t come from the Chicken Bible but is a combination of a recipe I found on-line and what I had in my refrigerator. Once everything is peeled and diced, including the chicken, it’s so simple to put together. Planning ahead is necessary with this recipe however since the chicken must be marinated for at least an hour in the refrigerator after dicing.

First, mix together the marinade in a gallon storage bag or large bowl:

3 tablespoons extra virgin olive oil

3 tablespoons fresh lemon juice

1 tablespoon minced garlic (about 2 cloves)

1/4 teaspoon salt

1/8 teaspoon ground black pepper

Then dice up:

2 skinless, boneless chicken breasts

Add to the marinade, and after closing the bag, swish around the chicken to make sure it’s completely covered in the marinade. If you want a stronger lemon flavor, add:

Grated rind of 1 lemon

While the chicken is marinating, prepare the vegetables:

4-6 small cipollini onions, peeled and quartered*

1 medium zucchini, washed and diced

1 pound eggplant (any type will work, I used 4 small graffiti eggplants), peeled and diced

1 clove garlic (about 1 1/2-2 teaspoons minced)

When the chicken is almost ready, heat a 10″ skillet over medium heat with:

1 tablespoon olive oil

When the oil is hot, add:

onions and garlic

Cook for 2-3 minutes just until the onions turn translucent. Then add the:

Zucchini

Eggplant

And cook another 5-7 minutes until the vegetables are softened. Remove to a bowl and set aside. Put the skillet back over the heat and add the:

Marinade and chicken mixture

Cook over medium heat for 3-5 minutes until chicken is cooked through and sauce is beginning to reduce. Stir the vegetables back into the skillet and serve immediately. Serves 4-6.

*Don’t have cipollini onions and your local supermarket doesn’t carry them? They are small and slightly sweet becoming much sweeter after cooking. So feel free to use a different sweet onion in their place but cut smaller.

Korean Vegetable Pancakes

I’m constantly looking for new ways to serve vegetables so when I came across this recipe for Yachae Jeon (Korean vegetable pancakes), I had to try it and see if it would work gluten-free. I used to eat something like these at a local Vietnamese restaurant except they called them scallion pancakes. Quite easy and quick to make with a food processor and oh so tasty especially with the dipping sauce.

First, into the bowl of food processor:

1 small to medium zucchini (about 6-7 inches long), cut into chunks

6 ounces of sliced mushrooms

1 small sweet potato (I used 2 very small purple sweet potatoes), peeled and cut into chunks

1 medium carrot, chunked (I used about 3/4 of a cup of shredded carrot)

1 jalapeno pepper (Optional), seeded and chunked

1 bunch scallions (roots removed), cleaned and cut into chunks

It may require several batches in the food processor. Process the vegetables until they are small pieces so they’ll cook quickly in the pancake.* You should have about 4-5 cups.** Next, in a large mixing bowl combine:

1 1/2 cups gluten-free all-purpose flour

1/4 cup arrowroot

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Stir to combine before adding:

1 1/2 cups water (room temperature)

Whisk to combine before stirring in the finely chopped vegetables. Let the mixture sit for 10-15 minutes before cooking. In a 10-12″ skillet, heat over medium heat:

1 teaspoon olive oil (or spray with cooking spray)

Using a 1/2 cup measure, scoop out pancake mixture and place in skillet, using a spoon (or the back of the measuring cup), to flatten into a round disk about 6″ in diameter. Cook over medium low heat until bubbles appear, just like a regular pancake (in my case, it was really bubble holes in the pancake that I saw). Flip and cook 3-4 minutes on the other side before increasing the heat to medium high to brown the pancake on both sides, about 1 minute per side. Place on a cooling rack in the oven to keep warm while cooking the remainder of the pancakes. Serve hot with the following dipping sauce. Makes 6-8 pancakes.

DIPPING SAUCE

Combine in a small bowl:

2 tablespoons soy sauce substitute

1 tablespoon rice vinegar

1 teaspoon date syrup (or agave syrup or honey)

1 teaspoon toasted sesame oil

1 teaspoon toasted sesame seeds

1/8 teaspoon garlic chili sauce (or your hot sauce of choice) (Optional)

*If you don’t want to use a food processor simply cut all the vegetables into thin strips like shredded carrots you buy in the supermarket or grate them on a box grater.

**These are just my suggested vegetables. Feel free to use whatever vegetables your family might like but the scallions really are the only ones required. I thought about adding a few garlic cloves as well as a crunchy vegetable like jicama or water chestnuts as well.

Zucchini and Turnip Fritters

I love finding easy side dishes to replace the starch of potatoes, rice, or pasta. Here’s one that’s healthy as well as delicious that your family will love because it’s fried! The golden brown goodness of these fritters will get even your children to eat them. Feel free to change up the vegetables – I used zucchini, purple top turnip and carrots but one made with yellow squash, kohlrabi, and butternut squash would also work, or maybe you’d prefer zucchini, celery root, and parsnips. The seasonings can also be switched up – instead of garlic powder and coriander, how about dill, marjoram, basil, thyme, cumin or even some curry. Have fun with this one.

In the bowl of a food processor, place:

1 medium zucchini, cut into sections lengthwise and then quartered

1 medium purple top turnip, ends removed, peeled, and quartered*

8-10 baby carrots, rainbows make a pretty patty

Pulse until well grated. While the vegetables are grating heat over medium heat in a 12″ high-sided skillet:

about 1/4 inch of oil (I used a mixture of olive and avocado oil)

Pour the grated vegetables into a medium-sized bowl and add:

1/4 cup gluten-free all-purpose flour

1 teaspoon baking powder (aluminum free)

1 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon garlic powder (not salt)

1/4 teaspoon coriander

2-4 green onions, chopped, both green and white sections

Stir to combine thoroughly. Scoop out portions using a 1/4 cup measure. Form into patties. Place in the hot oil and fry until golden brown, about 3-4 minutes, flip and do the same on the other side. Remove and drain on a paper towel to remove excess oil, season with a little more salt. Serve immediately. Makes 2-4 servings depending on what else you’re serving with them and your family’s appetites!

*The purple top turnip has a very mild flavor while the yellow turnip (or rutabaga) is much stronger.

6-Minute Sweet Potato Crumpets

What is a crumpet you ask? Well, I’ve seen it described as a spongier English muffin that is made on the griddle rather than in the oven. But English muffins are also made on the griddle. Another description says that crumpets are spongy whereas English muffins are bready. I think that’s probably the best description. So I decided to refer to these as crumpets even though they are not cooked on the stovetop but are cooked in the microwave, therefore making them very quick and easy to make. They could also be baked in a 350 degree oven for about 10-12 minutes. The recipe makes 1 crumpet although while one was cooking, I began another thereby using the entire can of pureed sweet potato to make a total of 8. For a sweeter crumpet, see variations below.

In a small bowl, about 3-4 cups, mix together:

1 tablespoon ground flax

3 tablespoons warm water

Whisk together and let sit for about 3 minutes until it becomes flax gel (egg substitute). At that point, add:

2 tablespoons pureed sweet potato

Whisk to combine before adding:

2 tablespoons sorghum flour

1/2 teaspoon baking powder

about 1/16 teaspoon sea salt (a generous pinch)

1 tablespoon oat milk

Whisk again to combine before pouring the batter into a 2-cup glass bowl (I used Pyrex storage bowls) sprayed with a non-stick cooking spray. Microwave on high for 2-3 minutes (the 2-cup Pyrex storage bowl took 3 minutes; 1 tried 2 1/2 minutes but the bottom wasn’t cooked). Remove from microwave and flip onto a cooling rack. Let cool for 5-10 minutes before dusting the bottom with a little sorghum flour. Let sit for several hours before toasting or place in small baggies. Can be frozen for several weeks, that is if you have any leftover.

With a little of the sugar-free blackberry jelly I made last week. Delicious!

VARIATIONS:

Use pumpkin puree instead of sweet potato

Use tahini instead of sweet potato (or other seed or nut butter); more milk may be needed if using a thicker butter

Add a pinch of cinnamon or allspice

Add 1 teaspoon of date syrup, maple syrup, agave or coconut nectar for a little sweeter crumpet

Use 2 tablespoons of jelly or jam in place of the sweet potato – you may need to adjust the milk and/or flour depending on the consistency of your jelly or jam

Italian Millet

Millet is my newest favorite grain. It’s so simple to cook and it takes on other flavors so easily just as rice does. But unlike most rice dishes, millet is lower in simple carbs and higher in complex carbs so a great alternative to those watching their blood sugar levels. Here’s a really easy recipe that incorporates some of the great Italian flavors we all enjoy – sun-dried tomatoes, olive oil, onion and garlic. This is definitely NOT a low-fat side dish! I used vegetable stock rather than a meat stock because most vegetable stocks have a nice mushroom flavor which adds umami to the dish. Be sure to use sun-dried tomatoes in oil because some of that oil will be used in cooking the dish.

First, cook per package directions (except using stock instead of water):

1/2 cup millet

in 1 1/2 cups vegetable stock

Generally, this means toasting the whole millet in a little oil and then adding it to the boiling stock, covering and cooking on low heat for 30-40 minutes until the liquid is absorbed and the millet is soft. I like to take it off the heat at this point, leave the cover for a few minutes and then fluff the millet with a fork.

In the same skillet, heat until shimmering:

2 tablespoon olive oil (from a jar of sun-dried tomatoes)

Add and cook until tender, over medium heat:

1 medium onion, diced

1 cup shredded carrots* (optional)

When the onion is translucent, add:

1/2 cup diced sun-dried tomatoes

2 teaspoons minced garlic (about 2 cloves)

1 teaspoon cumin (or turmeric)

2 teaspoons Italian herb mix (or dried thyme, oregano, marjoram, and basil)

Mix thoroughly so that the onion mixture is covered with the herbs. Continue cooking until the tomatoes and garlic are heated through, 2-3 minutes. Stir in the cooked millet. If the millet is cold, continue to cook over medium low heat for 3-4 minutes to reheat the millet. Serves 4.

*I like a lot of vegetables in my grains so I added a cup of shredded carrots with the onions.

Turkey with Pea Pods

My father managed a dairy farm so beef was a staple in our family. My mother used to make beef and pea pods, always one of everyone’s favorites. Here’s my version using turkey tenderloin rather than beef. Serves 2-3.

Into a gallon food storage bag, add:

2-3 tablespoons arrowroot

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon ground black pepper

Shake (close first) to combine and then add:

6-8 ounces turkey tenderloin, cut into slices (about 1/8″ thick)

Seal and shake to coat the turkey with the arrowroot mixture. Put in the refrigerator for at least 1 hour but up to overnight. When ready to start cooking, heat a 12″ skillet over medium heat with:

1 tablespoon olive oil

When shimmering add and saute until slightly softened:

1 medium onion, cut in half and then thinly sliced

2 teaspoons minced garlic (2 cloves)

1 large or 10 baby carrots, thinly sliced on the diagonal

5 celery stalks, thinly sliced on the diagonal

6-8 ounce bag of pea pods, remove the strings and then cut into several pieces on the diagonal

1 medium sweet bell pepper, sliced thin

In a 2 cup bowl, combine:

1 cup soy sauce substitute (if you can have soy, feel free to use soy sauce but reduce to 1/2 cup and increase the stock to 3/4 cup)

1 tablespoon fish sauce

1/2 tablespoon sesame oil

1/4 cup chicken (or turkey) stock

1 1/2 tablespoons arrowroot (or tapioca starch)

1 teaspoon siracha (optional)

Whisk to combine. In a separate skillet, heat over medium heat:

1 tablespoon olive oil

1 teaspoon sesame oil

When shimmering, add the turkey and saute, turning once, until cooked about 2 minutes per side depending on thickness. I had to do this in 2 batches since the turkey shouldn’t be crowded in the pan (we don’t want it to steam!). Add to the vegetables. When all the turkey is combined with the vegetables, stir in the sauce mixture and cook for about 1 minute until thickened and coating all the vegetable mixture. If needed, add more chicken stock by tablespoon. Serve, garnished with sesame seeds and/or sliced scallion greens.

Spiced Carrot Millet

If you’re looking for something different as a side dish, here’s a tasty way to go. If you haven’t tried millet, or just used it for breakfast, this gives you a great introduction to using it as a savory side dish. Per usual, the recipe is very adjustable – carrot is one way to go but parsnips, butternut squash, or even pea puree would work just as well depending on your family’s tastes. It’s fairly quick, about 30 minutes to prepare, and quite an easy, straightforward recipe. Enjoy something different!

First, in a 12″ skillet over medium heat dry toast:

1 cup whole millet

While the millet is toasting, in a 4-quart saucepan, over medium high heat, bring to a boil:

2 cups stock (I used vegetable stock but use any type you like, or even water, works)

Once millet is toasted (about 3-5 minutes, stirring occasionally), add it to the boiling stock. Stir to combine, cover and reduce heat to medium low or low, and cook through, about 20 minutes, until water is evaporated and the millet is softened.

While the millet cooks, in a double boiler, steam:

3/4 cup carrots (I used the pre-sliced but any kind will work)

Steam until soft and then blend, using a hand-held immersion blender with:

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon cumin (or 1/2 teaspoon cumin and 1/2 teaspoon turmeric)

1 teaspoon sweet paprika

1/2 teaspoon ground coriander

Salt and pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon black ground pepper)

In the bowl of a food processor, or using a hand grater, grate:

6-8 baby carrots

You should have about 1/3 to 1/2 cup. Once the millet is cooked, stir in these grated carrots and cover again. Let sit for 2-3 minutes. Once the cooked carrots are pureed (you could also use a food processor or stand blender), add to the millet mixture, stirring to combine.

Finish with some avocado oil, vegan butter or margarine; or a squeeze of lemon and/or 1/2 teaspoon grated lemon rind. Garnish with some cilantro, green onions or chopped carrot top if desired. Serves 8.

Easy Oatmeal Breakfast Bars

I don’t eat a lot of oatmeal since I became diabetic but I do enjoy it now and then. Here’s a twist on the standard bowl of oatmeal or the now in vogue baked oatmeal bowls. This is another instance where you can get creative and use whatever fruit sauce or jam you’d like to flavor the oatmeal such as apple, banana, strawberry, etc. Very easy to make; the food processor does all the work, especially if you buy pre-shredded carrots. And of course, feel free to adjust the spices to your families taste – nutmeg, coriander, etc.

First preheat oven to 350 degrees. Line a 9×9″ baking pan with parchment paper, overhanging on two sides so that the bars can be lifted out of the pan when cooled. In the bowl of the food processor add:

2 cups rolled oat

Pulse until it’s a coarse texture then add:

1/2 cup pumpkin seeds

1/2 cup pitted dates (softer the better so if they are hard, soak in hot water for 5 minutes)

2 tablespoons avocado oil

1 1/2 cups fruit sauce or jam

2 tablespoons chia seeds

1 generous teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1/4 teaspoon ground cardamom

1/2 teaspoon sea salt

1 teaspoon vanilla extract

Pulse to combine before adding:

2 cups shredded carrots

1/2 cup rolled oats

1/4 cup shredded coconut (optional)

Pulse to combine and break down the carrots. Spoon into prepared pan and bake for 35-45 minutes depending on how your oven runs. Cool in pan before lifting using the overhanging parchment paper and cut into squares. Store in airtight container or in the refrigerator. Can be frozen.

Easy Roasted Turkey Breast

Turkey is easy to overcook producing a dry, not very appetizing meat. If you don’t have a meat thermometer, I would suggest you invest in one. It makes cooking meats, especially poultry, much easier.

Turkey can also be rather bland so it needs help to bring out the flavor. This recipe combines a number of herbs to do just that. If you have time, rub the turkey breast, under the skin as well as on the skin, with the herb rub and then refrigerate for several hours.

Watch the turkey breast carefully while baking and take the internal temperature often after about 50 minutes so that it doesn’t get above 160 on the meat thermometer. This is meant for 2 people but the breast can serve up to 4, just increase the vegetables. As with many of my recipes, feel free to change out the herbs to suit your family’s taste as well as the vegetables – any root vegetables will work in this recipe.

Preheat oven to 350 degrees. Prepare a baking dish a little larger than the turkey breast and spray with non-stick cooking spray or coat with a non-dairy margarine. In a medium bowl combine:

1 large onion, sliced

5-6 celery stalks (I used celery hearts so if you have whole celery, reduce this number), cut into large pieces

12-15 baby rainbow carrots, exclude the orange ones

1 medium sweet potato, peeled and cut into medium-sized cubes*

2 tablespoons olive oil

If some of the baby carrots are on the larger size, cut them in quarters so all the vegetables will cook evenly. Mix the vegetables together to coat them with oil. In a small dish combine:

1/2 teaspoon dried thyme

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

1/2 teaspoon garlic granules

1/4 teaspoon dried marjoram

1 teaspoon dried sage

Mix the herbs together to combine. Add about 1/4 of the herb mixture to the vegetables and mix once again. Pour the vegetables into the prepared baking dish. Using paper towels, dry thoroughly:

2 1/2 to 3 pound turkey breast (this is a half breast)

Pull up the turkey skin and sprinkle the flesh with the herb mixture, reserving some for the other side. Rub into the flesh and then fold back the skin onto the meat and sprinkle a little more herb on the skin. Place the breast on top of the vegetables skin side down and sprinkle the remaining herb mixture on the bottom of the breast, rubbing it in. Flip the turkey breast so that the skin side is up. Roast in the oven for approximately 25 minutes per pound or until internal temperature is 160 degrees.** Remove from the oven and place the turkey on a serving platter, loosely cover with foil and let rest for about 10-15 minutes.

Spoon the roasted vegetables into a serving bowl.*** When the breast is rested, cut and serve. If desired, pan gravy can be made with the fat in the pan by adding gluten-free, all-purpose flour until all the oil is absorbed (probably about 2 tablespoons) and then cook the flour for several minutes over medium heat before adding approximately 1 cup of chicken (or turkey) stock for each tablespoon of flour used. Or, for fat free gravy, heat 1 1/2 cups of chicken (or turkey) stock over medium high heat. Whisk 2 tablespoons of gluten-free all-purpose flour into another 1/2 cup of cold chicken stock and whisk into the stock on the stove. Whisk constantly until the mixture comes to a boil and is thickened.

*If your family doesn’t like sweet potatoes, simply add the orange carrots and perhaps some cubes of red-skin or Yukon gold potatoes.

**FYI, my turkey breast was 2.8 pounds and I cooked it for 1 hour and 20 minutes before it reached 160 degrees. Remember it will continue to cook when removed from the oven and covered with foil.

***The carrots weren’t cooked when I removed the turkey so I increased the oven temperature to 425 degrees and cooked the vegetables for about 20 minutes more. This not only cooked the carrots but it also browned the sweet potatoes making them a little crunchy.