Eggplant Parmesan topped with a Mozzarella onion mushroom and pepper sauce

This was not a typical eggplant Parmesan, there was no tomato sauce, I covered them with onions, mushrooms, red, yellow, and orange peppers.

Eggplant Parmesan topped with a Mozzarella onion mushroom and pepper sauce

-1-2 eggplants (I used the round eggplant that is short and a light purple skin) sliced thinly
-flour
-2 eggs
-1 cup breadcrumbs
-2 tablespoons Parmesan cheese finely shredded
-salt and pepper
-olive oil

In a bowl scramble 2 eggs.  On one plate place about 1/2 cup of flour, on a second plate place bread crumbs, parmesan cheese and salt and pepper, mix together so that the flavour is evenly distributed.  Have a frying pan on medium heat coat the bottom with a thin layer of olive oil.  Take each individual eggplant and dip in flour to coat both sides.  Then dip in the egg and coat in the bread crumb mixture.  Place in frying pan browning each side.

Mozzarella onion mushroom and pepper sauce

-1 onion chopped
-1 cup mushrooms chopped
-1-2 garlic cloves chopped finely
-1 red pepper
-1 yellow pepper
-1 orange pepper
-olive oil
-1 cup red wine
1/2 cup grated mozzarella cheese
-Paremsan cheese
-1 teaspoon chili powder (more if you want a little more flavour)

In a frying pan on medium heat add a few tablespoons of oil and heat, add onions and mushrooms and Sautée until onions soft and clear.  Add peppers and garlic.  Once peppers start to soften add chili powder, trying to evenly coat mixture.  Allow to cook for a few more minutes.  Add the wine and salt pepper, continue to stir occasionally.  Then add cheeses and mix well.  Top the eggplant these veggies.

Organic Yellow Tomato Pasta Sauce with chicken

Today I went to Leslieville's farmer's market, where I purchased a basket of organic yellow tomatoes.  Today in Toronto there is a chill in the air and it is perfect weather for simmering sauce all day.

Tomato Sauce

-one basket of Roma tomatoes, blanched (I used yellow Roma tomatoes)
-3 cloves of garlic sliced
-1 medium onion chopped
-olive oil
-salt and pepper
-2 tablespoons chili powder
-1 teaspoon Balsamic vinegar

In a large sauce pan place blanched Roma tomatoes.  To blench boil water and with each tomato with a knife make a small X then place in boiling water for a few seconds the skin rolls up and can be pulled off.  Heat oil and add tomatoes, onions and garlic and allow to simmer on medium low heat for a few hours.  Purée in a blender for a smoother sauce.

Tomato Sauce ingredients

-1 onion chopped
-2 cloves of garlic minced
-1 red pepper
-1 green pepper
-2  handfuls of mushrooms finely chopped
-1 zucchini chopped

-In a frying pan fry on a medium onions until soft, add peppers and garlic, then add to sauce.  Add the mushrooms to they frying pan and sauté until cooked, add to sauce.  Then add zucchini to pan and fry up add to sauce.

 I had left over chicken breast from last night, I cut up in the frying pan and heated it up, added sauce and cooked together for a few minutes until the chicken was warmed.

Brown Sugar, Mustard and Rum Salmon

Brown Sugar, Mustard and Rum Salmon

-1 oz dark rum
-2 tablespoons dark brown sugar
-1 tablespoon Dijon Mustard
-1 tablespoon smoked mustard
-pinch of salt
-pepper to taste
-juice of half a lemon
-juice of half a lime
-salmon with skin on

Preheat oven to 400.  Mix ingredients together and pour over salmon.  Cook for 10-15 minutes.

Lemon Balsamic Basa Fish

Lemon Balsamic Basa Fish

-4 basa fillets
-1 tablespoon olive oil
-juice of 1 lemon
-2 tablespoons balsamic vinegar
-salt and pepper

Preheat oven to 350.  Mix olive oil, balsamic vinegar and and lemon and pour over fish lightly season with salt and pepper.

bake for about 10 minutes.

Basa with mango Salsa

Tonight's fish was easy, cheap and quick dinner.  I bought frozen basa from a big chain grocery store. Was on the way home from hot yoga and trying to balance a full day of things to do.  I ate the basa with the mango salsa and sweet chili sauce

Mango Salsa

-1/2 small onion chopped
-juice of 1 lime
-1 mango
-1/2 red pepper

-chop onion and squeeze half a lime over top.  Chop up mango and squeeze other half of lime over the mango.  Mix in red pepper.

Basa

-2 basa fillets
-flour
-butter

Flour the fillets and over medium heat cook in butter or olive oil.  Until golden brown.  Serve with mango salsa and sweet chili sauce.

Sprout Salad with Peanut Lime sesame dressing

I was clearing out my fridge and made this salad so it was odds and ends.  However incredible taste and a diverse nutritious salad.

Sprout Salad with Peanut Lime Sesame Dressing

-1/2 a container sprouts
-1 avocado cubed
-pea shoots
-kale
-1 large tomato chopped and lightly coated in salad and pepper
-cucumber chopped
-1/2 red pepper chopped
-1/4 cup blanched almonds dry roasted
-sesame seeds roasted

In a frying pan at medium heat add the almonds and start to brown them after about 5 minutes add the sesame seeds, watch well so that they don't burn.  Once nicely brown set aside to cool.  Mix the salad together and add the almonds and sesame seeds.

Peanut Lime Sesame Dressing

-2 tablespoons sesame oil
-juice of 3 limes
-2 tablespoons of natural peanut butter
-1 tablespoon sweet chili sauce
-soy sauce a few dashes
-pepper
-1 tablespoon maple syrup

mix all together.  It makes a thick dressing that is so tasty

Pan Fried Portabello Mushrooms

I love mushrooms.  One of my favourite things as a side dish or a main meal is portabello mushrooms.  They are delicious, easy to make it and can be changed to suit your meal.  The combination of the chili powde, parmesan cheese and the red wine make these mushrooms beefy and hardy.  I love this recipe.

Pan fried portabello mushrooms

-1 tablespoon of butter or olive oil
-1 large onion chopped
-2 portabello mushrooms chopped
-3 cloves of garlic finely chopped
-1 tablespoon chili powder
-1/4 cup red wine
-3 tablespoons parmesan cheese
-pepper

This night I used butter, it adds a different flavour.  So in a frying pan, melt butter or heat oil.  Add onions and allow then to soften (cook till clear) add the mushrooms and garlic. Cook until the mushrooms have cooked all the way through, about 7 mins depending on stove.  Once they have cooked add the chili powder and cook a bit longer, add the red wine and allow the flavours t mix together.  Stir occasionally and then when the wine has reduced, add the parmesan cheese and mix and serve.