Book Nook Cafe discussion

Live and learn! They look as good as any i've seen, too.

madrano wrote: "Live and learn! They look as good as any i've seen, too."

One of the ladies on the WW board I follow, eats them all the time.

I imagine they are filling and a nice mix of protein with carbs in the fruit. But they sound as though they are screaming for chocolate on top. (Is there a "guilty" emoji????)

Dark chocolate would be healthy. That's my story and I am sticking to it.

LOL!

Farro Veggie Burgers




~~~~ Ingredients

2 cups Cooked Farro prepared according to package instructions, see notes
2 cups Fresh Spinach chopped
1 can Black Beans reserve the bean liquid and set aside see notes
1 White Onion diced
1 clove Garlic minced
1/2 cup Freshly Grated Parmesan
2 tsp Paprika
2 tsp Cumin
2 tsp Sea Salt
2 tsp Black Pepper
1/4 cup Freshly Chopped Parsley
1/2 cup Bread Crumbs
4-6 Eggs large, see notes
2 Tbsp Tomato Paste
2 Tbsp Flaxseed Meal

~~~~ Instructions

Sauté the onion and garlic in a bit of olive oil until fragrant. Then, scoop this mixture into a large mixing bowl. To the same mixing bowl, add the pre-cooked Farro, black beans, Parmesan, parsley, dry spices, spinach, and flax seed meal and mix thoroughly.

Add 4 eggs (see notes), tomato paste, and bread crumbs, then stir again to fully incorporate and create a sticky mixture. Begin to form patties into 1/2 in thickness and about 4” wide (see notes).

Add a bit of olive oil to a hot frying pan and fry patties on medium heat for about 4-6 minutes per side. If pan is too hot they will get too brown on the outside before cooking through - so, slow and steady is the key.

Enjoy with your favorite burger toppings!


~~~~Recipe Notes

Basic cooking instructions for Farro can be found here. One cup dry Farro will make about 2 cups cooked.

If patties are a bit crumbly and not forming easily when you try to shape them, add additional eggs one at a time and/or drizzle of reserved bean liquid 1tablespoon at a time until the mixture sticks together easily. You don’t want the mixture to be wet, you only want it moist enough to hold shape.

These patties will not shrink like beef patties, so make them the size you want for serving.

For egg substitutes, try Chia Eggs, Flax Eggs, Psyllium Eggs, or Aquafaba.

https://www.bobsredmill.com/recipes/h...

I think I will make this tonight with a few tweaks of course.
I will make the quinoa with TJ's low sodium veggie broth and water. I'll probably omit the walnuts. I will also omit the salt.
If it lacks taste, I will sprinkle some Parmesan cheese on top.

My box of quinoa is pre-washed so I don't need to rinse it.

Quinoa with Peas and Onion



--Ingredients

1 cup quinoa, rinsed
2 cups water
1 small onion, chopped
1 tablespoon olive oil
1-1/2 cups frozen peas
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped walnuts


---- Directions

In a large saucepan, bring quinoa and water to a boil. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork. Let stand for 10 minutes.
Meanwhile, in a small skillet, saute onion in oil until tender. Stir into cooked quinoa. Add the peas, salt and pepper; heat through. Sprinkle with walnuts. Yield: 6 servings.

https://www.tasteofhome.com/recipes/q...

Grandma's macaroni and peas



Serves 6

1 onion medium chopped 2 tablespoons olive oil 1 can tomato puree (8 ounces) 8 ounces water 1 can sweet peas (8.5 ounces) 2 teaspoons salt 1/2 teaspoon black pepper 1/2 box pasta small shells or other small pasta 3 tablespoons parmesan cheese

Saute onion in olive oil until soft Add 1 teaspoon salt.

Add can of tomatoes and water. Also add the remaining salt.

Cook 20 minutes.

Drain liquid from peas. Add peas to sauce. Cook 15 minutes.

Add cheese to the sauce.

Cook pasta according to the directions until al dente.

Drain and add pasta to the pea sauce. Enjoy.


https://food52.com/recipes/11924-gran...

The peas and quinoa dish sound as though they would be a good side dish. How did it end up tasting?

I've never used Farro. Alias, do you cook or eat it? The burger looked good.

My quinoa was old, so I ended up doing the dish with Trader Joe's rice medley (red, black white). It was quite tasty.

I purchased Trader Joe's 10 Minute farro but I haven't used it yet. You can add it to soups or I would think like you would use rice.

Here is an interesting link on farro. Apparently it isn't a single grain.

https://www.healthline.com/nutrition/...

I don't know if I will try this. However, someone online tried it and liked it, so I thought I would post it here for future consideration.
It's from the Brand New Vegan website.

Amazing Vegan Cheese Sauce

Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins

Let me tell you, this is by far the creamiest, the cheesiest, the most Amazing Vegan Cheese Sauce ever! No tofu, no cashews. It will really blow your mind!

Ingredients

16 oz Yukon Gold Potatoes (about 3 medium)
2-3 large Carrots
1/2 cup Water (used to boil potatoes)
1/4 cup Nutritional yeast
2 Tbs Nutritional yeast (in addition to above)
2 Tbs Lemon Juice
1 tsp Apple Cider Vinegar
1 tsp Salt
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Brown Mustard
1/8 tsp Turmeric

Instructions

Wash and scrub both potatoes and carrots, peel if desired and chop into uniform pieces and boil for 10 minutes

Let rest for 5 minutes and then with a slotted spoon, transfer the veggies to your blender

Add 1/2 cup potato water and pulse to mix

Add remaining ingredients and blend until smooth and creamy

http://www.brandnewvegan.com/recipes/...

Alias Reader wrote: "My quinoa was old..."

That happens? How old is too old?

I just googled it. Quinoa is good for 2-3 years past the date on the box (I didn't even know they had dates on the box) according to several sites. 3-4 years if unopened according to one site.

I thought spelt was its own name, didn't realize it is considered farro. I hadn't heard of the other two. Interesting article, thanks.

That "cheese" sauce sounds interesting. I saw one recipe which used wet cashews as its base. It sounded like a lot of work. Who woulda thunk potatoes & carrots?!? Thanks. That mac & cheese looked tasty but i'm quite hungry right now, so...

Julie wrote: "Alias Reader wrote: "My quinoa was old..."

That happens? How old is too old?"

I just went by the sell by date on the box.

Julie wrote: "I just googled it. Quinoa is good for 2-3 years past the date on the box (I didn't even know they had dates on the box) according to several sites. 3-4 years if unopened according to one site."

Good to know.

madrano wrote: "That "cheese" sauce sounds interesting. I saw one recipe which used wet cashews as its base. It sounded like a lot of work. Who woulda thunk potatoes & carrots?!? Thanks. That mac & cheese looked tasty but i'm quite hungry right now, so....."

That's what appealed to me about this recipe. Usually these "cheese" recipes call for a expensive ton of nuts.

I ignore sell by dates and just look at and smell the food. I eat "old" eggs all the time.

Julie, same here. I suppose when we are in our 80s & 90s we'll take note more often, though. I wouldn't have thought quinoa could go bad but i use grains that are years old, so i'm not a good judge.

Yes, those nuts tally up when the reward of buying them is something i could well do without, like cheese sauce. VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good suggested creating a sort of sauce with pureed white beans, which is fine with me.

2-Ingredient Healthy Banana Bread Breakfast Cookies

Banana and oats bake together to make easy breakfast cookies that tasty like banana bread!

Ingredients

2 large bananas, mashed
2 cups gluten free oats

If desired you can add in some of the following:
vanilla extract
vanilla beans
chocolate chips
peanut butter chips
butterscotch
dried cranberries
raisins
chopped walnuts, almond or pecans
coconut flakes
cocoa nibs

Instructions

Preheat oven to 350 degrees F.

Place oats in blender or food processor and blend until oats become the consistency of flour; it's okay if it's not perfectly ground.

In large bowl combined mashed banana with oats until smooth. Add in 1/2 cup of your favorite add in; I used dark chocolate chips and a teaspoon of vanilla extract.

Spray baking sheet with nonstick spray. Drop dough by large tablespoons onto cookie sheet; flatten a bit with a rubber spatula. Bake for 9-12 minutes or until cookies are set. Remove from oven and cool on wire rack. Cookies will keep in a covered container for a few days, or they can be frozen and reheated. Makes about 16 cookies

https://www.ambitiouskitchen.com/2-in...

That just makes me wish we had an oven! OR glad i do not have an oven--too easy.

This 2 or 4 ingredient recipes remind me of Lara bars. They also only have a few ingredients that are mashed together.

I currently have on hand:

Cashew cookie- 2 ingredients Cashews & dates

Peanut butter chocolate chip- 4 ingredients: Dates, Peanuts, Choc. chips ( unsweetened chocolate sugar cocoa butter, vanilla), & sea salt

Peanut butter cookie: Dates, peanuts & sea salt

Alias Reader wrote: "Sunflower Veggie Burgers..."

Alias Reader, thanks for posting this recipe! I've never considered a veggie burger using sunflower seeds. Will attempt soon.

Alias Reader wrote: "Lentil Loaf..."

Alias Reader, I'll have to try this too! My family loves meatloaf, but we've been trying to eat healthier and more veggies. I love this meatless option.

Alias, i'm not familiar with Lara bars, so looked them up. They look fine. They & what you described almost sound like a good substitute for a quick bit of (healthy) candy.

I've been known to make a batch of ginger cookies strictly for my breakfast. I couple it with thin slices of cheese and that's it. Of course, you must remember i am not a breakfast eater in the first place, which may be why this satisfies. With the treats you are describing the addition of cheese for protein would be unnecessary.

madrano wrote: "Alias, i'm not familiar with Lara bars, so looked them up. They look fine. They & what you described almost sound like a good substitute for a quick bit of (healthy) candy.

I've been known to mak..."

They are good energy bars when I am looking for a quick bite after the gym. That and a bottle of water and I'm good to go.

You will find them with the other energy or health bars in most stores. I also like the Trader Joe's brand.

I can believe it. Thanks for the tip on where to find them.

Easy 2 Ingredient Lemon Bars Recipe

https://www.livingonadime.com/pinimag...

1 box angel food cake mix
1 can lemon pie filling

Mix ingredients. Pour into a greased 9×13 pan. Bake at 350 degrees for 20 minutes. Sprinkle with powdered sugar.

https://www.livingonadime.com/easter-...

Lemon Zucchini Bread



This Lemon Zucchini Bread combines two favorites in one delicious loaf of bread! Topped with a sweet lemony glaze, it's a great way to sneak in extra veggies and the BEST way to wake up!

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 1 loaf

Author Cathy Trochelman

~~~ Ingredients

1 1/2 c. all purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
1 c. finely shredded unpeeled zucchini (do not squeeze or dry shredded zucchini)
1/4 c. cooking oil
1 egg
2 Tbsp. lemon juice
2 Tbsp. lemon zest

~~~ Glaze

1/2 c. powdered sugar
1 Tbsp. lemon juice
1 tsp. lemon zest
*glaze can be doubled if desired

~~~ Instructions


In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.

In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.

Add dry ingredients to zucchini mixture; stir just until combined.

Spoon batter into greased bread pan.

Bake at 350 degrees for 50-55 minutes or until golden brown and set.

Cool in pan on a wire rack 15 min, then remove from pan and cool completely.

Once cool, combine ingredients for glaze and drizzle over bread.


https://www.lemontreedwelling.com/201...

Cran-Apple Buckwheat Salad



----Ingredients

Salad
2 cups Water
1/2 tsp Salt
1 cup Buckwheat Groats
1 Fuji Apple diced (about 1 to 1-1/2 cups), or Braeburn
1/2 cup Cranberries dried
1/2 cup Pumpkin Seeds
1/2 cup chopped Parsley
1/4 cup minced Chives
4 cups Baby Spinach packed
Dressing
1 Granny Smith Apple peeled and chopped (about 1 cup)
1 Tbsp Apple Cider Vinegar
1 tsp Dijon Mustard
1 tsp Salt
1/4 tsp Ground Black Pepper
1/2 cup Canola Oil

----Instructions

Place water and 1/2 tsp salt in a medium pot and bring to a boil. Add buckwheat, reduce heat to a simmer, and cook until buckwheat groats are al dente, about 7 minutes. Remove pot from heat, pour off hot water, and rinse buckwheat in cold water until cool; drain thoroughly and set aside.

To prepare the dressing, place chopped Granny Smith, vinegar, mustard, 1 tsp salt, and pepper in a food processor or blender and process until smooth. Slowly begin to stream in oil, letting the food processor or blender run until the mixture is smooth and creamy. Set aside.

In a large bowl, combine cooked and cooled buckwheat, diced Fuji, cranberries, pumpkin seeds, parsley, and chives. Add dressing and toss well to coat. Add spinach just before serving and mix gently, or portion spinach on a serving platter or plates and top with dressed buckwheat mixture.

https://www.bobsredmill.com/recipes/h...

I've never had buckwheat groats, are they good? I've used buckwheat flour in baking and wasn't impressed by the taste but didn't dislike it, either.

That Lemon Bar recipe is sinful in its simplicity!

madrano wrote: "I've never had buckwheat groats, are they good? I've used buckwheat flour in baking and wasn't impressed by the taste but didn't dislike it, either.

I've never eaten them. :) I figure any grain or rice will do as a replacement. And cheaper than the $4 salad like this I see at Trader Joe's !

I have some left over steamed broccoli, so I thought I would make soup. I don't want a cream soup, as I am trying to make it more on the healthy side.

Pureed Broccoli Soup

1 medium onion, chopped
1 stalk celery, chopped
leftover steamed broccoli
Trader Joe's low sodium vegetable broth

Saute the onion until soft & translucent. ( I saute is water) When done add the celery and onion to the broth. Since my broccoli was already cooked, I just added that at the last few minutes.
I also added one baby carrot for some sweetness.

Add whatever spices you like. Perhaps thyme, garlic powder, onion powder & pepper. I also added Trader Joe's 21 seasoning salute (it doesn't contain any sodium) and I put a dash of oregano.

Cool.

Put in blender and puree.

Heat it again to serve.

Possible additions to add on top
- Parmesan cheese
- cheddar cheese

I used the Eating Well recipe as a guide
http://www.eatingwell.com/recipe/2499...

Interesting idea for a non-cream broccoli soup. Please let us know how it turns out.

Somewhere in my files i have a Choose A Grain casserole. It was sauteed onions & peppers (or others, i remember trying green chilies and garlic), mixed with a mostly already cooked grain. It used a bit cream cheese as the binder but today i would probably try something else. It was baked, then topped with some cheese, returned to oven for melting & served. I liked it because it covered any grain i wanted to use. I haven't cooked that in years now, though.

madrano wrote: "Interesting idea for a non-cream broccoli soup. Please let us know how it turns out..."

The soup was excellent, Deb. It's an easy way to get those cruciferous vegetables in daily.

The recipe is really the way I also make my butternut squash soup.
The base is always, onions, celery and carrots. When done add the veggie, when all is tender, put in the blender.

With the broccoli soup, I was concerned with adding too many carrots would change the color of the soup, so I only added a single baby carrot. As it turns out the color wasn't changed, so next time I will be adding more.

Today, I already have the ingredients for the butternut squash soup, so I will be making that. In the past I also added a 1/2 baked sweet potato that I had left over. I liked it, so this time I also picked up a cut up box of fresh sweet potato at trader Joe's. So I will do a box of butternut squash and the box of sweet potato. I'll add that to the mirepiox.

With the crazy April snow showers we have today, it's a perfect day for soup!

I don't know what is wrong with me this year but i'm eating almost all my vegetables raw. If this isn't laziness, what is? Usually i eat them as is but sometimes i use an eggplant dip or hummus and am satisfied. This is how i get my broccoli and cauliflower in abundance daily.

This soup sounds so simple that i'm asking myself why i am not motivated to make it. The squash-sp combo is up my alley. I'll just keep it in mind, i guess. Thanks for the additional info. Do you ever eat Pho, the soup apparently with Vietnamese origins? I like that and this is how i originally envisioned the soup with broccoli when you mentioned it.

madrano wrote: . Do you ever eat Pho, the soup apparently with Vietnamese origins? I like that and this is how i originally envisioned the soup with broccoli when you mentioned it.
..."

No. I never had Pho. Though this recipe seems very different from what I made. Pho has beef, fish sauce....
https://www.allrecipes.com/recipe/228...

Mushroom Florentine Pasta Recipe



---- Ingredients:

8 ounces (weight) linguine pasta, uncooked (same amount of other pasta may be substituted)
3 tablespoons all-purpose flour
8 ounces chicken broth (vegetable broth may be substituted)
8 ounces whole milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1.5 ounces (3 tablespoons) olive oil
8 ounces sliced mushrooms
2 garlic cloves, minced
3 ounces (weight) Gruyere cheese (or Gouda), shredded
2 cups fresh baby spinach leaves

----Directions:

Begin cooking pasta according to package instructions.

Whisk together flour, chicken broth, milk, salt and pepper. Set aside.

While pasta cooks, in a large skillet heat olive oil over medium-high heat. When oil begins to ripple add sliced mushrooms, sauté for 6 minutes. Add minced garlic, sauté for 2 more minutes until garlic just begins to brown.

Whisk flour, chicken broth, milk, salt and pepper mixture into mushrooms and garlic, bring to a simmer and cook, stirring occasionally until thickened, about 3-4 minutes.

Add shredded cheese, stir until cheese has melted.

Mix in spinach, allow to wilt.

Add drained pasta to skillet, toss to coat.

https://shewearsmanyhats.com/mushroom...

Caprese Chicken



---- Ingredients:

4 skinless chicken breasts
kosher salt & freshly ground black pepper
2 tablespoons olive oil, divided
3 large garlic cloves, minced
2 pints cherry tomatoes, halved
10 large basil leaves, finely chopped
8 oz fresh buffalo mozzarella, sliced in 1/2 inch thick slices
balsamic vinegar, to taste

----- Directions:

Salt and pepper both sides of the chicken breasts and set aside.

In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add chicken, cover pan, and cook for about 10 minutes.

Flip chicken breasts and continue cooking until the chicken is cooked thoroughly (or has reached an internal temp of 165°F).

Remove chicken and place on a plate and cover with foil. Add remaining 1 tablespoon of olive oil to sauté pan. Add garlic and cook for about 1 minute, or until fragrant, scraping up all the little bits of chicken left in the pan.

Add tomatoes and continue sautéing until tomatoes skin starts to soften/wrinkle, about 5 minutes. Stir in basil and quickly place chicken back in pan. Top each chicken breast with 2 slices of mozzarella.

Cover pan with lid and let the mozzarella melt, about 1-2 minutes. Drizzle with a splash of balsamic vinegar and serve immediately!


https://thenovicechefblog.com/2013/07...

Cheesy Mashed Potato Pancakes




Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Cheesy potato pancakes are the best way to use up leftover mashed potatoes and yes it is absolutely worth it to make mashed potatoes just for this recipe!

Author: Natasha of NatashasKitchen.com

Ingredients

4 cups mashed potatoes*
2 cups 8 oz shredded mozzarella cheese
1 large egg
1/4 cup flour or up to 1/2 cup flour for creamier potatoes
2 to 3 Tbsp chives chopped
1/2 cup plain bread crumbs
Light Olive oil or Canola oil to sauté
Sour cream to serve

Instructions
How to Make Mashed Potatoes:

Fill a 5 Qt pot with water. Add 1 Tbsp salt and peeled quartered russet potatoes (2 lbs or about 7 medium potatoes, peeled and quartered). Cook until easily pierced with fork. Drain well and mash in 4 Tbsp butter then let cool to room temp. Mashed potatoes can be made 1 - 3 days ahead.

---- How to Make Mashed Potato Pancakes:

In a large mixing bowl, combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, 1/4 cup flour and 2 Tbsp chopped chives. Use a potato masher to mash the mixture together until well mixed. If the potatoes are too loose to hold a patty shape, add flour a Tablespoon at a time.

Place a heaping tablespoonful of potato mixture between your palms and form into a round, 1/3" thick patty. Dredge both sides of the pancake in bread crumbs and set on a cutting board. Repeat with remaining pancakes.

Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan. Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown. Repeat with remaining patties, adding more oil as needed. I usually have 2 skillets going at once to finish sooner.

Recipe Notes
*Recipe works best with mashed potatoes that aren't super creamy. If they are very moist, you may need a little more flour for them to hold a patty shape. Do not use instant mashed potatoes.

https://natashaskitchen.com/2017/04/2...

I agree, your recipe is different from Pho. What reminded me of it from your recipe is merely using broccoli for a non-cream soup. I liked the bits of broccoli, tofu, etc., floating in a hearty broth. (Although i am not a fan of fish sauce, i'm surprised how often dishes i like use it. Hmmm.)

Those other recipes sound delicious, particularly the mushroom dish. I've been into that lately.

The cheesy potato pancakes look delicious! :)

Mushroom Barley Soup

https://www.allrecipes.com



1/4 cup olive oil
1 cup chopped onion
3/4 cup diced carrots
1/2 cup chopped celery
1 teaspoon minced garlic

1 pound sliced fresh mushrooms
6 cups chicken broth
3/4 cup barley
salt and pepper to taste

Directions

Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.

--------------------

I would saute in broth or water first. Then sometimes I will add just a tiny bit of oil at the end of the sauteing process. I wouldn't use 1/4 cup of oil for sure. I also would omit the salt and use Parmesan cheese on top of the soup when done. The parmesan has sodium.

I would also use Trader Joe's low sodium veggie broth. Trader Joe's also has a quick 10 min barley. With these tweaks, I think I'll give this a try.

I've never had mushroom barley soup. It looks like a healthy addition to the diet. Dr. Greger and Dr. Fuhrman say to add mushrooms to your diet.

https://nutritionfacts.org/video/brea...
Breast Cancer vs. Mushrooms

Anyone here make this soup or have eaten it? What's your thoughts on it ?

I have never had a mushroom and barley soup. I'm wild about mushroom soup, though, although not all of them. I've only made it myself a couple of times but can never replicate the one i fell in love with at a restaurant, which is now out of business. I'm not a big fan of barley but i cannot tell you why.

Like you, that seems like way too much oil. And, to be honest, even though i would use the veggie broth instead, the chicken broth doesn't call to me. I would use a beef, even though i'm trying to steer (oh! a pun!) clear of cattle.

From: https://www.skinnytaste.com/eggplant-...

EGGPLANT “MEATBALLS”



----- INGREDIENTS:

cooking spray
1/2 tbsp olive oil
1 1/4 lbs unpeeled eggplant, cut into 1-inch pieces
kosher salt
1/4 tsp black pepper
2 garlic cloves, crushed
2 tbsp chopped basil, plus leaves for garnish
1 1/2 cups Italian seasoned breadcrumbs
1 large egg, beaten
2 ounces Pecorino Romano cheese, freshly grated, plus more for serving
1 tablespoon chopped flat-leaf parsley
1 (25.25 ounce jar) DeLallo Pomodoro sauce
part skim ricotta cheese, for serving (optional)


------ DIRECTIONS:

Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.

Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.

Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper.

Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.


Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.


------ NUTRITION INFORMATION
Yield: 6 servings, Serving Size: 4 meatballs

Amount Per Serving:
Freestyle Points: 6
Points +: 6
Calories: 222.5 calories
Total Fat: 7.5g
Saturated Fat: 2.5g
Cholesterol: 41mg
Sodium: 1066mg
Carbohydrates: 31g
Fiber: 6g
Sugar: 6g
Protein: 10.5g


https://www.skinnytaste.com/eggplant-...

The eggplant meatballs look good. 🙂

Gosh, i've been looking for a good way to use eggplant as a meat substitute and this sounds perfect. Thanks.

You're welcome. If you make it, let me know.

The SkinnyTaste website is very popular.

It sounds as though that is a site i should bookmark. Thanks.

Parmesan Roasted Cauliflower



----- Ingredients

7 cups cauliflower florets, cut to bite sized pieces
3 to 4 tbsp olive oil
1 cup Italian bread crumbs
1/2 tsp garlic powder
1/2 tsp salt
1/3 cup parmesan cheese

------ Instructions

Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with foil and spray liberally with non-stick cooking spray. Set aside.

Combine the cauliflower and olive oil in a large zip close bag and shake to coat.

Add the remaining ingredients to the bag and shake until coated, pressing slightly to help the breading stick. Pour onto the baking sheet and spray the tops of the cauliflower with cooking spray and bake for 20 minutes. Stir the cauliflower and continue to bake an additional 10 minutes. Serve hot. Enjoy!

https://iwashyoudry.com/parmesan-roas...