Lobster Dinner

Feeling quite proud of my fast, DIY lobster dinner!  It's perfect when you crave fancy food & you're on a budget!  This lobstah dinnah is decadent, filling & won't make you feel guilty afterwords!  The best part?  You can get these live lobsters at Hong Kong Mart in Chinatown for $9.99/lb!! #greatdeal

Time: 1 hour

Ingredients:

• 2 live lobsters (~ 1.5 lbs)
• 1 tablespoon minced garlic
• 1 tablespoon ground coriander
• 1 tablespoon dried parsley
• 1 teaspoon smoked paprika + additional for the corn if you like
• 1 whole lemon
• Salt for boiling the lobster
• Baguette to eat the lobster with (optional)
• 2 whole ears of corn, shucked

Recipe:

1. Bring a large pot with water & salt to a boil (make sure it's large enough to fit each lobster completely submerged in water).
2. Squeeze 1/2 the lemon juice in the water & add the garlic, paprika, coriander, and parsley. 
3. Cut the rubber bands off the claws and add lobsters to the boiling water.
4. Cook lobsters for about 11-12 mins depending on their size.
5. When the second lobster goes in, wait 5 minutes before adding the corn.
6. Use tongs to remove the lobsters and corn, set the corn aside in a plate
7. Mix the melted butter, parsley & 1 teaspoon lemon juice together to create a sauce for the lobster meat.
8. Carefully remove the lobster meat from the shell (there are several fun YouTube videos to help you with this! This is one of my faves: https://youtu.be/UuaXRqfhlcs)
9. Plate the lobster meat with the corn and serve with the butter sauce & the baguette.  Enjoy! 

Duck Curry

Duck curry has always been one of my favorite Guyanese dishes!  It tastes complex and seems like a lot of work, but once you get all of the ingredients, it's super easy to make!
Tip: Get a good-sized duck from your trusted butcher and ask him to skin, clean, and cut up the duck for curry/stew before you buy it.  This takes out a lot of the work!

Time:  ~2.5 hours

Ingredients:

• 1 duck, chopped into smaller pieces for curry (I used a 10.5 lb one for this recipe)
• 7 - 8 tablespoons Chief curry powder for duck/goat curry (you can also get a plain curry powder and add garam masala & geera masala, but this way is easier).
• 2 -3 tablespoons salt 
• 2 tablespoons cassareep (from the cassava root) - this is optional
• 1 tablespoon dried thyme
• 1 large onion, diced
• 5 cloves garlic, minced
• 2 medium rustic potatoes, cut into 2-3 inch pieces
• ~5 cups water (enough to cover the meat in the pot) + additional for steaming the meat
• 3 tablespoons vegetable oil  
• 1 tablespoon cumin seeds (optional)
• 2 teaspoons hot pepper sauce or diced hot pepper (optional)
• 1 tablespoon dried methi leaves (fenu-greek leaves)

Recipe:

1. Use a large pot filled with boiling water to steam out the duck meat before cooking it.  Let it boil for about 15 - 20 minutes.
2. Strain the meat then put the pot back onto the stove and turn the heat back on. 
3. Add the vegetable oil, chopped onion, and garlic.  Stir and let sit for about 30 seconds - 1 minute.  Then add your meat back to the pot.
4. Sprinkle the curry powder over the meat, stir to coat evenly. 
5. Pour the water over the meat so that it just about covers the top layer of meat, add in the dried thyme, methi leaves, and bring this to a boil.  You'll want to cover it so that it gets boiling quicker since there's so much meat!
6. Stir occasionally so it doesn't burn; add more water if needed.  Add the potatoes after 35 minutes.  
7. After another 20 minutes, taste the curry for salt, then add if needed.  You can also add curry powder if you feel the flavor isn't strong enough.  At this point you can add the pepper or pepper sauce if you want, and any additional spices if the flavor isn't what you prefer.
8. Once the meat is tender, you can leave it uncovered and let the water dry down.  This will thicken into a nice sauce for the meat. 
9. Serve with rice or roti and enjoy!

Braised Lamb Shank in Red Wine

The days are getting warmer in New York City but we're still getting chilly nights!  Try this decadent and delicious meal to warm you up!  It's hearty, savory, and the meat is fork-tender!  Enjoy with a warm french baguette or vegetables, potatoes, whatever you crave!

Time: 3 hours

Ingredients:

• 1 lamb shank
• 1.5 tablespoons of the following: ground cumin, chilli powder, salt, and black pepper
• 1 cup dry red wine (Merlot)
• 1.5 cups chicken broth (unsalted)
• 3-4 asparagus roots (can use celery stalks or carrots)
• 1/4 cup all purpose flour

Recipe:

1. Heat a large pot (that can fit the whole shank laying down) to medium-high heat.  Don't add any oils if there's fat still on the shank.
2. Place the lamb shank in the pot and let the fat melt off of it, searing all sides so it browns.  Use tongs to turn it.
3. Sprinkle the dry seasonings on top, coating all sides (again use the tongs). 
4. Pour the red wine over the shank, then the chicken broth.  
5. Cut the asparagus into smaller pieces and place them in the pot around the shank.  
6. Bring to a simmer.   If the liquid doesn't completely cover the shank, you can add some water. 
7. Cover and let simmer for at least 2 hours.  
8. After the lamb meat is fork-tender, remove it with tongs and set it aside.  
9. Bring the liquid to a boil and slowly add 1/4 cup flour while whisking, so it doesn't clump.   This will help thicken your liquid into a sauce.  This will take about 15- 20 mins.
10. Pour the sauce over the braised lamb meat, dip the baguette in the sauce, and enjoy!!

Kale & Butternut Squash Salad

Super food = super delicious!  I'm trying to find ways to replace meat with something "meaty" that will keep me fuller, longer.  Butternut squash is perfect for this!  Toppings can be substituted for whatever you have on hand, the possibilities are endless. 

Time: 30

Ingredients:

• 1 handful chopped kale (or kale salad with cabbage & carrots)
• 1 cup diced butternut squash (I bought mine already diced from Shoprite!)
• 1/2 cup crumbled feta cheese
• 1 tablespoon sliced black olives
• 1 tablespoon sliced pepperoncinis
• 3-4 grape tomatoes
• 2 teaspoons olive oil
• Salt/pepper to taste

Recipe:

1. Roast the diced butternut squash with 1 teaspoon of olive oil, salt and pepper on 375 degrees for about 30 mins.  Depending on the size of your dices, this could take more or less time.
2. While your squash is roasting, you can prepare the rest of the salad.  Throw all remaining ingredients (including the remaining teaspoon of olive oil and salt/pepper) into a small/medium basin and toss to combine. 
3. Once the squash is roasted - let it cool completely so that it doesn't wilt the kale when added to the salad. 

Serving suggestion:  Put the salad mixture on your plate or bowl first, then top with the cooled squash.  Enjoy! 

Mustard Chicken

Winner winner chicken dinner!  Tired of bland, grilled chicken recipes?  This mustard chicken recipe is SO easy - you practically forget about it until you smell the amazing combo of chicken and mustard baking in your oven!  You can pair this with your favorite side dish for a fantastic dinner or with a salad for lunch!  The recipe can be doubled or tripled for a party-sized portion! 

Time: 1 hour + 5 min prep

Ingredients:

• 2 chicken thighs
• 1 cup dijon mustard
• 1 tablespoon salt
• 1 tablespoon coarse black pepper
• Juice of 1/2 a lemon

Recipe:

1. Drizzle the lemon juice over the chicken thighs, then place them in a 13 x 9 Pyrex with a wire rack on top.
2. Sprinkle salt and pepper on them. 
3. Spread the mustard generously over each piece.
4. Place in a 375 degree oven for about 1 hour or until cooked through.

Serve with your favorite side dish!

Creamy Tomato Soup

Snowed in? Try this creamy tomato soup for dinner with my roasted eggplant pizza!! Search the blog for "Roasted Eggplant Flatbread Pizza". Both so easy & so delicious!!  

Time: 1 hour

Ingredients:  

• 2 cans of Amy's Organic Cream of Tomato soup  
• 1.5 tablespoons heavy cream, at room temperature  
• 1 tablespoon dried basil  
• 1 teaspoon sea salt (or to taste)  
• 1 tablespoon black pepper (or to taste)
• 1 rind Parmesan cheese (optional)  

Recipe:  

1. In a medium sauce pan, pour both cans of soup, basil, salt & black pepper to a boil. 
2. Lower the heat all the way to low & add the heavy cream.
3. After the heavy cream is incorporated, add the Parmesan rind & stir.   
4. Leave the heat on low so the flavor from the Parmesan rind & all the other spices can set in.  
5. Serve hot & enjoy! This goes great with my eggplant pizza!! Search the blog for "roasted eggplant pizza". 

Simple Steamed Salmon

Simple Steamed Salmon recipe is now posted!  I'm trying to eat more fish and veggies this year - any dish loaded with flavor helps keep me on track!

Time: 30 mins

Ingredients:

• 4 salmon fillets
• 1 bunch fresh dill
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons olive oil
• 4 teaspoons lemon juice
• 4 square pieces of foil - large enough to cover each salmon piece

Recipe:

1. Lay out the foil pieces flat - drizzle 1/2 teaspoon olive oil in the middle of each.
2. Place 1 salmon fillet in the center of each piece of foil.
3. Pour 1/2 teaspoon lemon juice on each fillet.
4. Sprinkle the salmon fillets with 1/2 teaspoon salt and black pepper, then place fresh dill leaves on each.
5. Fold the foil over on all ends so the salmon is completely covered.  This way, it'll steam and cook evenly.
6. Place it in a 350 degree oven for 15 mins or until cooked through.

I enjoyed this with a side of sliced mushrooms sautéed with olive oil & thyme leaves and green beans roasted in garlic salt for 10 mins on 425. 

Eggball

Hard-boiled eggs covered in seasoned mashed potatoes & a homemade batter then fried to golden perfection! Try this delicious Guyanese recipe for breakfast, an easy snack, or appetizer.

Time: 1 hour

Ingredients:  

• 6 hard-boiled eggs  
• 2.5 cups vegetable oil for frying  

Potato mixture: 

• 3 potatoes, washed & scrubbed
• 3 cups boiling water
• 1 teaspoon cumin powder
• 1 tablespoon minced garlic
• 2 tablespoons ground onion  
• Salt to taste  

Batter:

• 4 tablespoons ground split peas 
• 4 tablespoons all purpose flour  
• 1/2 cup water (or more, added slowly to create batter consistency) 
• Salt to taste

Recipe:

1. Boil potatoes for 15 mins.
2. Mash them in a bowl with all the potato spices above, set aside.
3. Peel the hard-boiled eggs.
4. Use your hands to cover the eggs one by one with the mashed potatoes, creating a large ball.
5. Dip the ball into the batter so it's evenly coated.
6. Place the ball into the hot oil & fry for about 1 minute (or until golden).
7. Place on a paper towel to drain off any excess oil.

Serve with some homemade mango chutney or sauce of your choice!

Dad's Lamb Pepper Pot

Spiced lamb meat slow cooked in a warm broth of casreep (a thick black liquid made from cassava root), cinnamon sticks, clove, dark brown sugar, and other spices.  Try this delicious Guyanese dish this holiday season & savor it for days!

Time: 1 hour

Ingredients:

• 3 lbs lamb meat - cut into chunks for stew
• 1 cup casreep (find it in a West Indian store)
• 1.5 tablespoon whole cloves
• 3/4 cup dark brown sugar
• Enough hot water to cover the meat in the pot
• 5 cinnamon sticks
• 3 tablespoons minced/chopped garlic
• 1 large onion chopped/minced
• 1 bunch of fresh parsley leaves
• 1 bunch fresh oregano
• 5 fresh basil leaves
• 3 leaves of broadleaf thyme, finely chopped
• 2 teaspoons dried thyme
• 1 teaspoon cumin powder
• Salt to taste
• 3-4 hot peppers (optional)

Recipe:        

1. Sautée onion, garlic, and lamb meet with the casreep for 5 mins on low heat
2. Add all other ingredients + the water, bring to a boil.
3. Cover for about 40 mins, or until the meat is tender.  Turn it occasionally during this time.
4. Enjoy!

Pepper pot should be served with Guyanese plait bread (can be found in a West Indian store).  It tastes even better days after it's cooked - reheated.  The flavors in the broth saturate the meat and make it even more flavorful in every bite! 

Lamb Ragu Sauce

Looking for an easy, delicious homemade meat sauce?  Search no more!  This lamb ragu is a quick way to fancy up some pasta - without breaking your budget.  Recipe brought to us by Elvin Angulo!  Enjoy :) 

Time: 30 min

Ingredients:

• 1.5 lbs ground lamb
• 4 cups of tomato sauce (homemade or store bought)
• 4 cloves of garlic
• 2 shallots
• 1 cup of red wine (I used a Merlot/Cabernet Sauvignon)
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of salt
• 1 tablespoon of black pepper
• 1 teaspoon of cinnamon
• 1 teaspoon of cumin
• 1 teaspoon of oregano

Recipe:

1. Mince the garlic and dice the shallots, then heat 2 tablespoons of extra virgin olive oil in a skillet.
2. Cook the garlic and shallots on high heat for 4 minutes. You do not want to burn the garlic so make sure to keep an eye on it.
3. Once the shallots are sweating and the garlic is soft, throw the lamb in with the salt, pepper, cumin, and cinnamon and then cook until the meat is brown. There will be a decent amount of liquid from the fat of the meat so you will want to cook the liquid down.
4. Pour the cup of wine into the skillet and stir. You will want to cook the wine into the meat until the wine has been reduced by half.
5. Add 4 cups of tomato sauce into the skillet along with the oregano. Bring the heat down to low, mix around the sauce and let cook for 12 min.
6. Serve with pasta of your choice and enjoy!

Rainbow Trout With My Lemony-Garlic White Wine Sauce

I had this with some rainbow fettuccine pasta- delicious and easy! 

Time: 40 mins  

Ingredients:

• 2 fillets of rainbow trout- skin on, cleaned. 
• 2 tablespoons butter for frying the fish (1 tablespoon for each piece)
• 1/2 teaspoon salt & 1/2 teaspoon black pepper for seasoning the trout. 

For the sauce:

• 1 cup white wine (I used a Bordeaux)
• 3 cloves garlic 
• 2 tablespoons butter or margarine
• 1 tablespoon fresh chopped parsley
• 1 teaspoon fresh-squeezed lemon juice
• 1 teaspoon black pepper & 1 teaspoon sea salt

Serving suggestion:

• 1 cup fettuccine pasta, cooked al dente

Recipe:

1. Heat a frying pan with a tablespoon of butter to high heat. 
2. Sprinkle 1/2 teaspoon salt & 1/2 teaspoon black pepper on the trout.
3. Pan-sear the trout on both sides, about 3-5 mins on each side). Repeat with the 2nd fish.
4. Slice the garlic cloves and chop the parsley (leave a few behind leaves for garnish)
5. In a medium - large saucepan, melt the butter and garlic until the garlic is slightly browned.
6. Add the white wine and lemon juice, salt and pepper - bring to a boil. Let simmer for 10 mins so it reduces to about half.
7. Plate the pasta, place the trout on top, pour sauce over the trout & drink the rest of the wine with this meal!

*Watch out for the bones! Slice horizontally so you can remove easily, all at once.

Painless Pesto Pasta

Putting my basil plant to good use!  Such an easy, quick meal; perfect for my Meatless Mondays!

Time: 15-20 mins

Ingredients:

• 1 cup pasta of your choice (I used a gorgeous colorful Fettuccine)
• 1 tablespoon salt for the pasta water
• 2 cups (4 handfuls) fresh basil leaves, washed and dried completely
• 1/4 cup extra virgin olive oil
• 1/2 cup pine nuts (you can sub walnuts)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cloves garlic
• A few shreds of fresh parmigiano-reggiano (parmesan) cheese (optional)

Recipe:

1. Bring 2 cups water to a boil with 1 tablespoon salt.
2. Add pasta and cook al dente (your pasta package should give timing instructions based on the thickness of the pasta, mine took 3 mins). Make sure it's al dente because pesto is a thick sauce, so you don't want the pasta to be too soft when you mix the sauce in or it will get mushy.
3. Place the basil, garlic, olive oil, pine nuts, salt and black pepper in a food processor.  Pulse until finely ground.
4. Strain the pasta and return it back to the pot while it's still hot.
5. Mix the pesto into the pasta until well-coated, careful not to mush it.
6. Use tongs to plate the pasta and grate the fresh cheese over it (if desired) using a potato peeler.
7. Enjoy!

Spiced Lamb Chops

If you know me personally, you know I LOVE lamb!  Ground, stewed, curried, baked, grilled, burger'd... I love it all!  This is one of my fave ways to prepare lamb - it's fast and flavorful, perfect when you're in a hurry to make dinner!

Time: 20 mins

Ingredients:

• 1 pack lamb chops (I got mine from BJs, comes with 8 pieces per pack)
• 2 teaspoons chilli powder
• 2 teaspoons smoked paprika
• 2 teaspoons ground cinnamon
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons olive oil for cooking

Recipe: 

1. Coat both sides of the lamb chops with salt.
2. Mix all dry ingredients in a bowl to create the spice rub, then rub it on both sides of each chop.
3. Grill on high heat for about 3-4 mins on each side, allowing the meat to char before turning over.
4. Enjoy with a medium-bodied red wine (I used a Cabernet Sauvignon).

Serving suggestion:  I ate these with my creamy garlic mashed potatoes; devine!

Steamed Mussels in a Lemony-Garlic White Wine Sauce

How much do you pay for a mussels appetizer at a restaurant?  $11? $14? Some places in NYC even charge over $20!  Today I bought a bag of PEI mussels from ShopRite for $4.99! 

Of course you have to do a little work, scrubbing them and cooking them yourself.  But hey, if you can save a few bucks, it's worth it!   Recipe below, enjoy!

Time: 20 mins

Ingredients:

• 1 bag PEI mussels
• 1/2 bottle white wine (I used a Bordeaux)
• 4 cloves garlic (use 2 cloves if you prefer)
• 2 tablespoons butter or margarine
• 1 handful fresh parsley
• 1 teaspoon fresh lemon juice
• 1 French Baguette to compliment the mussels
• 1 teaspoon black pepper & 1 teaspoon sea salt

Recipe:

1. Scrub the mussels thoroughly, throwing out any that are not fully closed or have cracks in them. Set them aside. 
2. Slice the garlic cloves and chop 1/2 of the parsley (leave a few behind leaves for garnish)
3. In a medium - large saucepan, melt the butter and garlic until the garlic is slightly browned.
4. Add the white wine and lemon juice, salt and pepper - bring to a boil. 
5. Add the mussels into the pot carefully, to avoid breaking them (I used a strainer-spoon so that I could place them lightly without getting burned).
6. Cover the pot and let the mussels steam for about 4-5 mins or until they pop open.
7. While the mussels are steaming, cut the French baguette into diagonal slices, or however you want them shaped.
8. Toast the bread in a 350 degree oven for about 5 mins or as crispy as desired.
9. Place the mussels in a bowl that will hold the sauce, but leave the sauce in the pan and let simmer for another 10 mins so it reduces to about half. 
10. Devour the mussels, dip the bread in the sauce, & drink the rest of the wine with this meal!

Serving suggestion:  I wanted a light dinner so I had this by itself; you can serve it over a plate of linguini cooked al dente.  The sauce will go great with the pasta and it will make for a more filling meal!

Homemade Pizza!

Tried an eggless crust! (FYI, it's fantastic). 

Eggless homemade pizza!

Time:  1.5 hours

Ingredients:

• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1 tablespoon salt
• 1 tablespoon white sugar
• 2 teaspoons garlic powder
• 1 packet fast acting yeast
• 1 cup warm water
• 3 tablespoons olive oil
• 3 tablespoons dried oregano 
• Toppings of your choice

Recipe:

1. Mix all dry ingredients together for dough (including garlic powder and 2 tablespoons of the oregano).
2. Slowly add warm water & 2 tablespoons of the olive oil, mix with a wooden spoon to incorporate then knead lightly with your hands (don't over-knead or it'll get hard)
3. Cover with plastic wrap and let sit in a dark area for 30 mins to rise
4. Spread crust out onto a cookie sheet lined with parchment paper, you will need to stretch the dough for a little bit with your hands until it stays flat. 
5. Poke holes in the crust with your finger tips. 
6. Sprinkle the top of the crust with the last tablespoon of olive oil and some additional Italian seasonings of your choice (I used the last tablespoon of oregano and another teaspoon of garlic powder because I love garlic!). 
7. If you have a pizza stone, put it in the oven & turn on the oven to 500 degrees. Then, carefully take it out, place the pizza (with toppings) on it & bake for ~8 mins or until done. 
8. If you don't have a pizza stone & are using a cookie sheet lined with foil, sprinkle a little dry flour on top of the foil (or use breadcrumbs). Bake crust alone for 15 mins on 350.
9. Take crust out of the oven, add desired toppings (I used 1/2 bottle of marinara sauce + slices of fresh mozzarella cheese + torn slices of fresh basil leaves.
10. Bake on 350 for ~30 mins or until cheese is melted & crust is cooked through.
11. Enjoy!

Crispy-Skin Salmon with Tamarind Basmati Rice

Trying to stay fit this holiday season?  Me too.  Fish too bland for your liking?  I hear ya!  

This salmon dish is a life changer - the skin is so crispy, the flesh is meaty and full of flavor - and the rice is spiced to perfection!  You'll forget you're on a diet!

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Time: 1 hour

Ingredients:

Salmon:

• 1 salmon fillet - with the skin on
• 1 tablespoon fresh dill
• 1 tablespoon fresh lemon juice
• 2 tablespoons olive oil
• salt/pepper to taste

Rice:

• 1 cup basmati rice boiled in 1 teaspoon salt
• 1/2 pack Goya Sazon
• 2 - 3 tamarind pods, de-shelled and broken into individual seeds
• 1 tablespoon butter (you can sub with olive oil)
• 1 teaspoon ground cumin

Recipe:

1. Preheat pan or griddle to high heat - or 400 degrees, pour olive oil to coat the bottom
2. Season salmon with lemon juice, fresh dill, salt, and pepper (I let mine marinate over night in a freezer bag in the fridge - then took it out and let sit 15 mins until it was at room temperature)
3. Place salmon on the pan or griddle, skin-side down - leave it there for about 3-4 mins until the skin is crispy
4. Flip salmon over so the top cooks through (about 4-5 mins depending on thickness of the fillet)
5. While the salmon is cooking, heat a frying pan with the butter (or olive oil) and let tamarind seeds sautée for about 2-3 mins
6. Add cooked rice, sprinkle Sazon, ground cumin, salt and pepper
7. Let rice fry for just 3-4 mins, turning so the Sazon coats most grains
8. Serve rice and salmon on a plate & enjoy! 

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Eggless Eggplant Parmesan

GREAT for my Meatless Mondays! 

Eggplant Parmesan is vegetarian, but most recipes require you to use egg to coat the eggplant before adding bread crumbs.  I don't eat meat or eggs on Mondays so I thought up this recipe.  Enjoy!

---

Time: 1.5 hours

Ingredients:

• 1 large eggplant
• 1 cup grated Parmesan cheese
• 1 log herbed goat cheese
• About 3 tablespoons salt
• 1 bottle marinara sauce
• 3 cloves garlic
• 1/4 cup olive oil or as needed to coat the pan
• 1 cup bread crumbs (you can use flavored or unflavored - I used Italian flavored).  You can also sub regular bread crumbs with Panko
• 1 tablespoon crushed red peppers
• Black pepper to taste

Recipe:

1. Cut the eggplant into 1/4 inch rounds - salt both sides and let them sit for 5 mins (so the salt absorbs some of the moisture, and doesn't make your eggplant brown or soggy)
2. Next, coat the bottom of a non-stick skillet with olive oil, amount will vary based on how big your pan is.  Get the oil to medium heat.
3. Fry each eggplant round in the olive oil for about 1-2 mins on each side.   You want the cooking to start, but not completely cooked through. 
4. While the eggplant is still hot, lay them out on a plate or napkin and drop about 1 teaspoon or 1/2 teaspoon of goat cheese on top so it can melt - then spread evenly. 
5. After the goat cheese is spread on one side, immediately coat with breadcrumbs. 
6. Turn each round over and spread the other side with goat cheese, coat it with breadcrumbs as well.
7. Preheat oven to 350.
8. Place the coated eggplant rounds back into the skillet and fry them until they are golden brown on both sides.   You may need to add more olive oil to the pan before this step. 
9. Lay eggplant rounds side by side into your baking pan.
10. Take your 3 cloves of garlic, chop them up and add them to a sauce pan or pot with a little olive oil.
11. After the garlic is golden brown, add marinara sauce, black pepper and crushed red pepper.
12. Let this mixture simmer for about 10 mins then pour over your eggplant.
13. Sprinkle your grated Parmesan cheese on top of this.  Bake on 350 for about 15 - 20 mins or until cheese is melted.  
14. Serve hot & enjoy :)

Photo credits to Anand Bahadur, JR:  https://www.facebook.com/abpdphotography

Another serving suggestion:  If you don't have marinara sauce on hand, you can also serve the eggplant fried in goat cheese & breadcrumbs as an appetizer or snack!  Just add some additional seasoning in the breadcrumb mixture (i.e. some dried oregano or basil). 

Baked Cassava Fries

This recipe originated from me craving fish n chips!  I ended up having no potatoes to make fries, and I was on a "healthy" kick - in comes Baked Cassava Fries with Baked Flounder!

It's amazingly satisfying and very easy to create. 

Time: ~45 mins + time for water to boil

Ingredients:

• 1 cassava

• 1 - 2 tablespoons olive oil

• Salt & pepper to taste

Recipe:

1. Peel & cut cassava 
2. Boil until tender (~ 15 mins)
3. Spread cassava on cookie sheet
4. Drizzle with olive oil, salt & pepper 
5. Bake on 425 for 20 mins
6. Enjoy!

Serving suggestion: 

I made this with a Baked Flounder Fillet:

Time: 20 - 25 mins

Ingredients:

• Flounder fillet
• 1 teaspoon lemon juice
• 1 teaspoon olive oil
• Salt/Pepper
• Fresh dill (optional)

Recipe:

1. Sprinkle flounder fillet pieces with lemon juice
2. Drizzle the top with olive oil
3. Sprinkle with salt and black pepper
4. Bake on 350 for about 15 mins (or until golden brown)
5. Optional: garnish with some fresh dill!
    

Spiced Butternut Squash

Looking to squash some extra belly fat while still having a flavorful meal?  Try out my spiced butternut squash recipe!  I used spices that remind me of the holidays - and my apartment smelled amazing while this was cooking. 

This recipe is great as a snack, side dish, or even throw it into a salad for lunch!  I actually had it as a full meal for dinner last night! 

Time: 30 - 35 mins

Ingredients:

• Small/medium sized butternut squash
• About 1-2 tablespoons of olive oil depending on the size of your squash
• Salt/pepper to taste
• Smoked paprika to taste
• Ground cinnamon to taste

Recipe:

1. Peel and cut the butternut squash into small bite-sized cubes
2. Lay the cubes out on a cookie sheet that's covered with foil
3. Drizzle olive oil over the top of the squash pieces
4. Sprinkle desired spices - I used smoked paprika, ground cinnamon, and salt & pepper
5. Bake on 400 degrees for about 20 - 25 mins or until the tops are golden brown and you can easily stick a fork into the pieces. 

Enjoy!

FYI - there are several health benefits of butternut squash.  These gourds are high in Vitamin A and B-complex.  They have no saturated fats or cholesterol and are a rich source of dietary fiber.  They are also great for controlling your cholesterol and weight. Read more about their benefits here: http://www.nutrition-and-you.com/butternut-squash.html

TIP: Save the seeds!  Butternut squash seeds are also really high in fiber!  Wash them thoroughly after scooping them out of the squash and roast them (try my roasted pumpkin seed recipe with these seeds, use whatever spice you like!)

Truffle Oil Veggie Burger with Homemade Fries

Disclaimer: the burger is not homemade - it's Gardenburger brand (I'll post a homemade veggie burger recipe soon!) but this twist on your typical burger & fries is decadent and EASY!  Thanks to this recipe, I'm obsessed with truffle oil! 

Time:  ~30 mins to depending on if your toppings are pre-sliced.

Ingredients:

• 2 Gardenburger brand veggie burgers (original or flavored, I used original)
• 2 Sesame buns
• 1 tablespoon truffle oil
• 2 slices of pepper-jack cheese (or cheese of your choice)
• Toppings of your choice, I used:
• Baby argula
• Sliced grape tomatoes
• Sliced pepperoncinis
• Salt/pepper to taste

Recipe:

1. Grill burger patties (I used a stovetop grill, you can pan-sear them)
2. When the burgers are almost done, add sliced pepper-jack cheese and allow it to melt before removing from the grill. 
3. Brush truffle oil on all sides of the bread, and lightly toast them.
4. Place burgers on buns, layer with your toppings. 
5. Enjoy!

Homemade Fries

Time: 30 mins

Ingredients:

• 2 potatoes, washed and patted dry
• 1 cup vegetable oil
• Salt/pepper to taste

Recipe:

1. Slice potatoes on a mandoline with the skinny blades (TIP: slice them long-ways so they look like fries!)  You can use a knife to cut the potatoes, just ensure that they are thin pieces so they cook fast and crispy.
2. Heat oil to medium ~350 and fry the potato slices until almost golden, but just cooked through
3. Strain potatoes out of the pot, let them sit to cool as you fry more.  
4. After about 10 mins, put the fries back in the fryer and raise the heat to medium-high.  The fries will be golden and crispy on the outside, but amazingly soft and delicious on the inside! 
5. Toss with salt and black pepper if desired - you can also add some grate Parmesan cheese if you're feeling adventurous!
6. Enjoy!