“Meatless Monday’ Recipe of the Week – PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT

January 23, 2023 at 6:01 AM | Posted in Meatless Monday, Diabetic Gourmet Magazine | Leave a comment
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This week’s “Meatless Monday’ Recipe of the Week is – PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT. To make this delicious sounding dish you’ll need; 1 box of Dreamfields Penne Rigate or Rotini, Eggplants, Herbs and Spices, Mushrooms, Wine, Marinara Sauce, and Parmesan Cheese. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2023! https://diabeticgourmet.com/

PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT
Recipe for Penne with Roasted Eggplant and Savory Mushroom Ragout from our Main Dishes recipe section.

Ingredients

1 box Dreamfields Penne Rigate or Rotini
2 medium eggplants (about 3/4 pound each)
2 tablespoons olive oil
1/2 cup chopped fresh parsley
1 tablespoon each chopped fresh rosemary, minced garlic and finely chopped red onion
1 cup each sliced porcini (dry), portobello (fresh) and shiitake (fresh) mushrooms (see note below)
1/2 cup dry red wine
2 cups (16 ounces) prepared marinara sauce
1/2 teaspoon salt
1 teaspoon pepper
1/2 cup shredded Parmesan cheese
Shredded Parmesan cheese, optional

Directions
1 – Cut eggplant into 1/2-inch rounds. Spray cut sides with nonstick cooking spray. Place on nonstick baking sheet or foil-lined baking sheet.
2 – Bake in preheated 450F oven 15 minutes or until tender. Remove from oven. Place eggplant on paper towels. When cooled, cut slices in half.
3 – Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add parsley, rosemary, garlic and onion. Cook 1 to 2 minutes until sizzling, stirring frequently. Add mushrooms. Stir in wine; cook 2 to 3 minutes until wine evaporates. Stir in marinara sauce and eggplant. Sprinkle with salt and pepper. Bring to boil; reduce heat and simmer 15 to 20 minutes, stirring occasionally.
4 – Cook pasta according to package directions. Drain well. Toss with eggplant sauce and 1/2 cup Parmesan cheese. Sprinkle with additional cheese, if desired.
Note: To hydrate porcini mushrooms, cover mushrooms with hot water. Allow to stand about 20 minutes to soften; drain.

Recipe Yield: Yield: 6 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 397
Calories from fat: 65
Fat: 10 grams
Saturated Fat: 6 grams
Fiber: 12 grams
Sodium: 641 milligrams
Cholesterol: 6 milligrams
Protein: 14 grams
Carbohydrates: 65 grams
https://diabeticgourmet.com/recipes/vegetarian-recipes/vegetarian-main-dishes

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Wild Idea Buffalo Recipe of the Week – BUFFALO and EGGPLANT PARMESAN CASSEROLE

October 19, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is BUFFALO and EGGPLANT PARMESAN CASSEROLE. To make this week’s recipe you’ll be needing Eggplants, Olive Oil, Wild Idea Premium Ground Buffalo or Wild Idea Italian Buffalo Sausage, Garlic, Onion, Salt, Pepper, Oregano, Italian Style Stewed Tomatoes, and Panko Bread Crumbs. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

BUFFALO and EGGPLANT PARMESAN
I have a new respect for eggplant… all it needed was a little boost of bison. This recipe gives you all the Eggplant Parmesan flavors you love, without all the steps. A new favorite, for your recipe box! (Serves 8).
For more Eggplant health benefits check out this terrific post:
http://www.well-beingsecrets.com/eggplant-health-benefits/

Ingredients:

3 – eggplants, sliced

2 – tablespoons olive oil

1 – pound Wild Idea Premium Ground Buffalo, or Wild Idea Italian Buffalo Sausage

3 – tablespoons garlic, chopped

1 – onion, chopped

2 – teaspoon salt

1 – tablespoon black pepper

1 – tablespoon oregano

28 – ounces Italian style stewed tomatoes, chopped

8 – ounces fresh mozzarella, sliced

1 – cup fresh basil, julienned

4 – ounces freshly grated parmesan cheese
1 – cup panko style bread crumbs *optional

Preparation:

1 – Pre-heat oven to broil, with top rack on second shelf.
2 – Arrange eggplants on a baking sheet and brush both sides with 1-tablespoon oil.
3 – Broil eggplant until lightly browned, about 4 minutes each side.
4 – Remove the roasted eggplant from oven and set aside. Reduce the oven temperature to 375°.
5 – In a sauté pan over medium high heat, heat remaining tablespoon of olive oil and crumble ground bison into pan.
6 -Brown the meat for about 5 minutes, stirring occasionally, breaking larger pieces up.
7 – Add garlic, onion, salt, pepper, and oregano and continue to sauté for another 5 minutes.
8 – Add stewed tomatoes, mix together and bring to full heat.
9 – Reduce heat to simmer and allow sauce to reduce for 15 minutes.
10 – In a 9×13 pan place half of the eggplant on the bottom overlapping slightly. Layer with the bison tomato sauce, fresh mozzarella, basil, and remaining eggplant.
11 – Bake at 375° for 30 minutes.
12 – Mix the Parmesan cheese with the breadcrumbs and sprinkle over the top of the casserole. Continue baking for 5 minutes, or until lightly browned.
13 – Serve with a tossed green salad for a complete, deliciously easy meal.
https://wildideabuffalo.com/blogs/recipes/54134529-buffalo-eggplant-parmesan-casserole

Indian Summer Stew

October 12, 2022 at 6:02 AM | Posted in Diabetes Self Management | Leave a comment
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Here’s a recipe for an Indian Summer Stew. To make this recipe you’ll be needing Red Potatoes, Olive Oil, Garlic, Onions, Spices, Eggplant, Tomatoes, Bell Peppers, Green Beans, Squash, Corn, and more! There’s 105 calories and 16 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022!   https://www.diabetesselfmanagement.com/

Indian Summer Stew
Ingredients
Preparation time: 15 minutes
Cooking time: 50 minutes.

6 new red potatoes (about 3/4 pound)
2 tablespoons olive oil
2 cloves garlic, minced
2 medium onions, chopped
1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon thyme
1 teaspoon basil
1 teaspoon oregano
1 small eggplant, chopped into bite-size chunks
3 medium tomatoes, chopped
2 green bell peppers, sliced into strips
1/2 pound green beans, trimmed and cut into bite-size pieces
2 yellow squash, sliced
4 tablespoons tomato paste
2 cups corn
2 teaspoons caraway seeds
1/2 teaspoon black pepper

Directions
Yield: about 12 cups
Serving size: 1 cup

1 – In a medium saucepan, boil unpeeled potatoes in water until tender, about 15 minutes. Drain and set aside. In a large soup pot or kettle, heat oil over medium-high heat. Add garlic and sauté 1 minute. Add onions, chili powder, cumin, thyme, basil, and oregano. Stir. Add eggplant and tomatoes; simmer 10 minutes. Add pepper strips and green beans; simmer 10 minutes. Cut potatoes into bite-size pieces and add to pot. Add squash, tomato paste, corn, caraway seeds, and pepper. Stir well and cook over low heat 10 to 15 minutes longer until vegetables are tender but not mushy. Serve hot.

(Serving note: 2 to 3 cups of cooked diced chicken or turkey may be added during the last 10 to 15 minutes of cooking time, if desired. Nutrition analysis does not include the added poultry.)

Nutrition Information:
Calories: 105 calories, Carbohydrates: 20 g, Protein: 3 g, Fat: 3 g, Saturated Fat: <1 g, Sodium: 25 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/indian-summer-stew/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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“Meatless Monday” Recipe of the Week – Eggplant “Parmigiana” Wisconsin-Style

August 15, 2022 at 6:01 AM | Posted in CooksRecipes, Meatless Monday, Vegetarian | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Eggplant “Parmigiana” Wisconsin-Style. Eggplant Parmigiana made using Wisconsin Aged Asiago Cheese and Wisconsin Fresh Mozzarella Cheese. The Asiago will be giving it a taste like you’ve never had on your Eggplant Parmigiana! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Eggplant “Parmigiana” Wisconsin-Style
This excellent recipe for eggplant parmigiana was created by chef Sanford D’Amato.

Recipe Ingredients:
1 1/2 cups freshly grated Wisconsin Aged Asiago Cheese (about 4 ounces)
1/4 cup dry bread crumbs
1/2 cup extra virgin olive oil – divided use
1 eggplant (about 24 ounces) cut crosswise in 16 thin (3/16-inch thick) slices
Kosher or sea salt and freshly ground black pepper to taste
2 1/2 cups seasoned tomato or marinara sauce, homemade or top quality purchased
8 ounces Wisconsin Fresh Mozzarella Cheese, cut in 16 slices
16 fresh basil leaves
2 tablespoons capers, rinsed
1/4 cup Italian green olives, pitted and sliced 3/16-inch thick

Cooking Directions:
1 – In small bowl, mix Asiago Cheese, bread crumbs and 2 tablespoons extra virgin olive oil; set aside.
2 – Using 3 tablespoons of the olive oil, brush eggplant slices on both sides; season with salt and pepper.
3 – Heat grill pan over medium-high heat. Grill each slice 3 minutes; turn and grill 2 minutes longer. Remove slices and cool.
4 – Preheat oven to 425°F (220°C).
5 – In large baking pan, spoon 8 tablespoons of tomato sauce in 8 circles. Place a slice of eggplant over each pool of sauce. Top with 1 slice Mozzarella, a basil leaf and another tablespoon of sauce. Repeat layers, using all ingredients and ending with all remaining tomato sauce. Sprinkle the cheese/crumb mixture over each eggplant stack. Drizzle remaining 3 tablespoons olive oil over all stacks.
6 – Bake 15 minutes or until hot and bubbly. Sprinkle capers and olives over each stack.
Makes 4 servings.

*If made ahead and refrigerated, reduce oven temperature to 375°F (190°C). and bake 25 minutes.
https://www.cooksrecipes.com/mless/eggplant_parmigiana_wisconsin-style_recipe.html

Healthy Artichoke Recipes

March 29, 2022 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Artichoke Recipes. Find some Delicious and Healthy Artichoke Recipes with recipes including Crab-Artichoke Dip, Antipasto Baked Smothered Chicken, and Mediterranean Ravioli with Artichokes and Olives. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2022! http://www.eatingwell.com/

Healthy Artichoke Recipes
Find healthy, delicious artichoke recipes including grilled, roasted and steamed artichokes. Healthier recipes, from the food and nutrition experts at EatingWell.

Crab-Artichoke Dip
This hot crab-artichoke dip is baked and served right in the skillet. Tangy artichoke hearts team up with sweet crab bound by mild cream cheese and gooey mozzarella. Kale adds color and texture to this party favorite……

Antipasto Baked Smothered Chicken
We like the touch of heat that pepperoncini give to this briny chicken, but if you really want to turn up the spiciness, swap them for hot cherry peppers……

Mediterranean Ravioli with Artichokes and Olives
Store-bought spinach ravioli and a handful of basic pantry items are all you need to get a healthy dinner on the table in 15 minutes. Ingredients like oil-packed sun-dried tomatoes, briny Kalamata olives and toasty pine nuts help to build big flavor fast. If you can’t find frozen artichokes, swap in a 15-ounce can (just be sure to drain and rinse them well)……

* Click the link below to get all the Healthy Artichoke Recipes
https://www.eatingwell.com/recipes/19288/ingredients/vegetables/artichokes/

“Meatless Monday’ Recipe of the Week – PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT

November 22, 2021 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday, Vegetarian | Leave a comment
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This week’s “Meatless Monday’ Recipe of the Week is – PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT. To make this delicious sounding dish you’ll need; 1 box of Dreamfields Penne Rigate or Rotini, Eggplants, Herbs and Spices, Mushrooms, Wine, Marinara Sauce, and Parmesan Cheese. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT
Recipe for Penne with Roasted Eggplant and Savory Mushroom Ragout from our Main Dishes recipe section.

Ingredients

1 box Dreamfields Penne Rigate or Rotini
2 medium eggplants (about 3/4 pound each)
2 tablespoons olive oil
1/2 cup chopped fresh parsley
1 tablespoon each chopped fresh rosemary, minced garlic and finely chopped red onion
1 cup each sliced porcini (dry), portobello (fresh) and shiitake (fresh) mushrooms (see note below)
1/2 cup dry red wine
2 cups (16 ounces) prepared marinara sauce
1/2 teaspoon salt
1 teaspoon pepper
1/2 cup shredded Parmesan cheese
Shredded Parmesan cheese, optional

Directions
1 – Cut eggplant into 1/2-inch rounds. Spray cut sides with nonstick cooking spray. Place on nonstick baking sheet or foil-lined baking sheet.
2 – Bake in preheated 450F oven 15 minutes or until tender. Remove from oven. Place eggplant on paper towels. When cooled, cut slices in half.
3 – Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add parsley, rosemary, garlic and onion. Cook 1 to 2 minutes until sizzling, stirring frequently. Add mushrooms. Stir in wine; cook 2 to 3 minutes until wine evaporates. Stir in marinara sauce and eggplant. Sprinkle with salt and pepper. Bring to boil; reduce heat and simmer 15 to 20 minutes, stirring occasionally.
4 – Cook pasta according to package directions. Drain well. Toss with eggplant sauce and 1/2 cup Parmesan cheese. Sprinkle with additional cheese, if desired.
Note: To hydrate porcini mushrooms, cover mushrooms with hot water. Allow to stand about 20 minutes to soften; drain.

Recipe Yield: Yield: 6 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 397
Calories from fat: 65
Fat: 10 grams
Saturated Fat: 6 grams
Fiber: 12 grams
Sodium: 641 milligrams
Cholesterol: 6 milligrams
Protein: 14 grams
Carbohydrates: 65 grams

Penne with Roasted Eggplant and Savory Mushroom Ragout

“Meatless Monday” Recipe of the Week – Eggplant “Steak” with Blue Cheese Cream

September 27, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Eggplant “Steak” with Blue Cheese Cream. Eggplant, Mushrooms, and a Blue Cheese Cream. You won’t miss the Meat in this dish! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Eggplant “Steak” with Blue Cheese Cream
Eggplant ‘steak’ is topped with a savory portabella mushroom ‘paste’ and cap, and served with a tangy blue cheese cream.

Recipe Ingredients:
8 slices (1/2 inch thick, 4 inches wide) eggplant, peeled
4 portabella mushrooms, stems removed and reserved
6 tablespoons basil oil
Kosher or sea salt and freshly ground black pepper, to taste
4 teaspoons finely chopped onion
1 clove garlic, mashed and chopped
1 tablespoon finely chopped mushrooms
1/2 cup heavy cream
Kosher or sea salt and freshly ground pepper to taste
Nutmeg to taste

Polenta, flavored with marjoram for accompaniment

Wisconsin Blue Cheese Cream:
1 cup vegetable stock
1 cup heavy cream
1/2 cup (2 ounces) blue cheese, crumbled

Cooking Directions:
1 – Lightly brush eggplant slices and mushroom caps with basil oil; season with salt and pepper. Bake in a preheated oven at 400°F (205°C) for 20 minutes, turning over at halfway point; set aside to cool.
2 – Meanwhile, in a sauté pan, heat remaining basil oil. Add onions and garlic; cook until translucent.
3 – Chop the reserved mushroom stems; add to pan with 1 tablespoon chopped mushrooms. Cook for 10 minutes over medium heat, or until no moisture remains.
4 – Add cream; reduce mixture to a light mushroom paste, or until a creamy mushroom mixture remains. Season with salt, pepper and nutmeg.
5 – To assemble, layer four (4-inch) molds, first with 1 slice eggplant then with 1/2 inch of mushroom mixture. Repeat layer; top each mold with 1 mushroom cap.
6 – Reheat in oven.
7 – Serve with marjoram-flavored polenta; pour Wisconsin Blue Cheese Cream around each plate.
8 – For Wisconsin Blue Cheese Cream: Bring stock to a boil; reduce to 1/2 cup. Add cream; reduce to a total volume of 1 cup. Add blue cheese; season with salt and pepper to taste.
Makes 4 servings.
https://www.cooksrecipes.com/mless/eggplant_steak_with_blue_cheese_recipe.html

Diabetic Dish of the Week – Indian Summer Stew

September 21, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is an Indian Summer Stew. To make this week’s recipe you’ll be needing Red Potatoes, Olive Oil, Garlic, Onions, Spices, Eggplant, Tomatoes, Bell Peppers, Green Beans, Squash, Corn, and more! There’s 105 calories and 16 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Indian Summer Stew
Ingredients
Preparation time: 15 minutes
Cooking time: 50 minutes.

6 new red potatoes (about 3/4 pound)
2 tablespoons olive oil
2 cloves garlic, minced
2 medium onions, chopped
1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon thyme
1 teaspoon basil
1 teaspoon oregano
1 small eggplant, chopped into bite-size chunks
3 medium tomatoes, chopped
2 green bell peppers, sliced into strips
1/2 pound green beans, trimmed and cut into bite-size pieces
2 yellow squash, sliced
4 tablespoons tomato paste
2 cups corn
2 teaspoons caraway seeds
1/2 teaspoon black pepper

Directions
Yield: about 12 cups
Serving size: 1 cup

1 – In a medium saucepan, boil unpeeled potatoes in water until tender, about 15 minutes. Drain and set aside. In a large soup pot or kettle, heat oil over medium-high heat. Add garlic and sauté 1 minute. Add onions, chili powder, cumin, thyme, basil, and oregano. Stir. Add eggplant and tomatoes; simmer 10 minutes. Add pepper strips and green beans; simmer 10 minutes. Cut potatoes into bite-size pieces and add to pot. Add squash, tomato paste, corn, caraway seeds, and pepper. Stir well and cook over low heat 10 to 15 minutes longer until vegetables are tender but not mushy. Serve hot.

(Serving note: 2 to 3 cups of cooked diced chicken or turkey may be added during the last 10 to 15 minutes of cooking time, if desired. Nutrition analysis does not include the added poultry.)

Nutrition Information:
Calories: 105 calories, Carbohydrates: 20 g, Protein: 3 g, Fat: 3 g, Saturated Fat: <1 g, Sodium: 25 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/indian-summer-stew/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

“Meatless Monday” Recipe of the Week – Eggplant “Steak” with Blue Cheese Cream MONDAY

July 19, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Eggplant “Steak” with Blue Cheese Cream. To make this week’s Recipe you’ll be needing Eggplant, Portabella Mushrooms, Spices, Garlic, Heavy Cream and more! Also included is a recipe for Wisconsin Blue Cheese Cream. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Eggplant “Steak” with Blue Cheese Cream
Eggplant ‘steak’ is topped with a savory portabella mushroom ‘paste’ and cap, and served with a tangy blue cheese cream.

Recipe Ingredients:
8 slices (1/2 inch thick, 4 inches wide) eggplant, peeled
4 portabella mushrooms, stems removed and reserved
6 tablespoons basil oil
Kosher or sea salt and freshly ground black pepper, to taste
4 teaspoons finely chopped onion
1 clove garlic, mashed and chopped
1 tablespoon finely chopped mushrooms
1/2 cup heavy cream
Kosher or sea salt and freshly ground pepper to taste
Nutmeg to taste

Polenta, flavored with marjoram for accompaniment

Wisconsin Blue Cheese Cream:
1 cup vegetable stock
1 cup heavy cream
1/2 cup (2 ounces) blue cheese, crumbled

Cooking Directions:
1 – Lightly brush eggplant slices and mushroom caps with basil oil; season with salt and pepper. Bake in a preheated oven at 400°F (205°C) for 20 minutes, turning over at halfway point; set aside to cool.
2 – Meanwhile, in a sauté pan, heat remaining basil oil. Add onions and garlic; cook until translucent.
3 – Chop the reserved mushroom stems; add to pan with 1 tablespoon chopped mushrooms. Cook for 10 minutes over medium heat, or until no moisture remains.
4 – Add cream; reduce mixture to a light mushroom paste, or until a creamy mushroom mixture remains. Season with salt, pepper and nutmeg.
5 – To assemble, layer four (4-inch) molds, first with 1 slice eggplant then with 1/2 inch of mushroom mixture. Repeat layer; top each mold with 1 mushroom cap.
6 – Reheat in oven.
7 – Serve with marjoram-flavored polenta; pour Wisconsin Blue Cheese Cream around each plate.
8 – For Wisconsin Blue Cheese Cream: Bring stock to a boil; reduce to 1/2 cup. Add cream; reduce to a total volume of 1 cup. Add blue cheese; season with salt and pepper to taste.

Makes 4 servings.
https://www.cooksrecipes.com/mless/eggplant_steak_with_blue_cheese_recipe.html

Kitchen Hint of the Day!

June 30, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Preparing Eggplant…………….

To draw out an eggplant’s bitter juices, salt slices generously and let rest for 30 minutes. Then rinse, pat dry and cook.

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