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Recipes
Italian Breaded Eggplant
By dtrumble
Italian Breaded Eggplant, an easy and so delicious side dish or appetizer, sliced eggplant lightly fried in a yummy...
- • 2-3 round or long eggplant (young and firm), slice into 1/4 inch more less thick, (no need to peel)
- • 1 teaspoon salt 5.64 grams
- • 2/3 cup bread crumbs 60 grams
- • 1 1/2 tablespoons freshly grated Parmesan cheese 7 1/2 grams
- • 2/3 cup flour 80 grams
- • 2 eggs
- • 1/4 cup vegetable oil for frying 50 grams
Grilled Eggplant Parmesan
By dtrumble
Grilled Eggplant Parmesan a delicious classic Italian recipe, no-fry baked cheesy dish the whole family will love, ...
- • BASIC SAUCE
- • 1 can peeled tomatoes (400 grams)
- • 2 tablespoons olive oil (30 grams)
- • 1-2 cloves garlic chopped
- • 1/4 teaspoon salt (1 3/4 grams)
- • pinch of hot pepper flakes if desired
- • 1/2 teaspoon oregano
- • 5 leaves fresh basil chopped
- • 1/2 cup water (113 grams)
- • FILLING
- • 2-3 medium eggplants sliced lengthwise, not too thin and grilled
- • 3/4 cup Parmesan cheese (75 grams)
- • 1 1/2 cups firm mozzarella shredded (150 grams)
Italian Eggplant Ricotta Bake
By dtrumble
Italian Eggplant Ricotta Bake the perfect summertime baked dish, a delicious vegetarian casserole
- FILLING
- • 3 tablespoons olive oil 45 grams
- • 1 small onion diced
- • 1 clove garlic minced
- • 1 large eggplant diced
- • 1 large tomato seeded and diced
- • 1 teaspoon oregano 1 gram
- • 1/4 teaspoon salt 1.4 grams
- • 4 leaves fresh basil chopped
- • pinch of thyme
- • pinch of hot pepper flakes if desired
- • 1/4 cup water 62 grams
- TOPPING
- • 1/2 cup ricotta 100 grams
- • 1 egg
- • 1/4 cup freshly grated Parmesan Cheese 25 grams
Salmon with Spinach and Chickpeas
By dtrumble
Directions Preheat oven to 400 degrees
- 3/4 cup fresh flat-leaf parsley
- 1 garlic clove, chopped
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1-inch thick)
- Coarse salt and freshly ground pepper
- 1/2 teaspoon crushed red-pepper flakes
- 5 cups baby spinach (6 1/2 ounces)
- 1 cup canned chickpeas, drained and rinsed
Salmon with Green Beans and Lemon Zest
By dtrumble
Directions Preheat oven to 400 degrees
- 4 skinless salmon fillets, (6 ounces each)
- 3/4 pound green beans, trimmed
- 12 wide strips lemon zest (from 2 lemons)
- 4 teaspoons capers, rinsed and drained (chopped if large)
- Coarse salt and ground pepper
- 4 teaspoons extra-virgin olive oil
Cauliflower Rice
By dtrumble
1. Cut the cauliflower into large pieces: Cut the head of cauliflower into quarters, then trim out the inner core f...
- 1 head cauliflower
- 1 tablespoon olive oil
- sea salt
- fresh ground pepper
- Optional: onion, garlic
Butter and Sage Sauce
By dtrumble
Mario Batali
- Pasta, of choice
- 4 tablespoons butter
- 8 sage leaves
- 1/2 lemon, juiced
- 1/4 cup grated Parmigiano-Reggiano
Aunt Izzy's Gnocchi with Two Sauces
By dtrumble
Boil the whole potatoes until they are soft (about 45 minutes)
- 3 pounds russet potatoes
- 2 cups all-purpose flour
- 1 extra-large egg
- 1 pinch salt
- 1/2 cup canola oil
- Morel Sauce, recipe follows
- 1/2 cup (1 stick butter), cut into small chunks, plus 1 tablespoon
- 2 small shallots, cut into 1/8-inch dice
- 6 ounces fresh morel mushrooms, cut into thin slices
- Salt and freshly ground pepper
- 1 tablespoon freshly chopped thyme leaves
- 1/2 cup water
- Sage Butter Sauce, recipe follows
- 8 tablespoons (1 stick) butter, cut into chunks
- 8 sage leaves
Sangria, Classic
By dtrumble
In a pitcher or large bowl, combine orange, lime, apple, grapes, brandy, and wine
- 1 Orange, Halved and cut into 1/4 inch slices
- 1 Lime, thinly sliced crosswise
- 1 Granny Smith apple, cored and cut into 1 inch pieces
- 1 cup green grapes, halved
- 1/4 cup brandy
- 1 bottle dry red rine (rioja or Cabernet Sauvignon)
- 4 cups Lemon-Lime Soda
- Ice
Chicken Marinated in Garlic Oil
By dtrumble
Uses Garlic Oil recipe
- 1/2 cup Garlic Oil (see recipe) wih some cloves
- 2 lemons, cut into thin rounds
- 1/2 cup chopped fresh parsley
- 1 whole chicken (3 1/2 to 4 pounds), cut into 8 to 10 pieces
- coarse salt and ground pepper