Tag: weeknight meal

Eggplant Parmesan (GF)

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eggplant parmEggplant Parmesan (GF)

the ingredients:

1/2 cup marinara sauce, divided

1/4 cup gluten free panko breadcrumbs (I use Ian’s)

1 tsp. Italian seasoning

1 1/2 tsp. canola oil

1 eggplant, cut into 1/2-inch-thick slices on the diagonal (I used chicken for Nick’s)

1 small egg, beaten

1/4 cup grated smoked mozzarella cheese, divided

2 tsp. grated Parmesan cheese, divided

1/4 tsp. dried basil

the method: 

  1. Preheat oven to 350°F. Coat small baking dish with cooking spray, and spread with 2 Tbs. marinara sauce.
  2. Combine breadcrumbs and Italian seasoning in shallow bowl. Heat oil in nonstick skillet over medium-high heat. Dip eggplant slices in egg, then in panko mixture.
  3. Cook slices in single layer in oil 1 to 2 minutes per side, or until light brown.
  4. Place half of eggplant slices in single layer in prepared baking dish, and sprinkle with 2 Tbs. mozzarella and 1 tsp. Parmesan. Discard remaining egg and panko.
  5. Place remaining eggplant slices, remaining sauce, and remaining mozzarella and Parmesan over eggplant in dish. Sprinkle with dried basil. Bake 15 minutes, or until golden brown.

Broccoli Stir-Fry (GF)(V)

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brocBroccoli Stir-Fry (GF)(V)
the ingredients:

1/2 cup veggie stock
1 Tbsp tamari (you can use soy sauce if you aren’t gluten-intolerant)
1 Tbsp dark sesame oil
Avocado oil (or some other high smoke-point cooking oil)
1 pound broccoli florets, rinsed, patted dry, cut into bite-sized pieces
2 cloves of garlic, minced (about 1 Tbsp)
1 Tbsp minced fresh ginger

 

 

the method:

  1. Mix the stock, soy sauce, and dark sesame oil together in a small bowl, set aside.
  2. Heat 1 Tbsp of avocado oil in a large, covered sauté pan on medium high heat. Add the broccoli florets, stir to coat the florets with the oil, Sauté for about a minute. Clear a space in the middle of the broccoli and add the ginger and garlic. Add a little more oil to the ginger and garlic (about a teaspoon) and sauté for half a minute, stirring just the garlic and ginger, until fragrant. Then stir the garlic and ginger in with the broccoli.
  3. Add the vegetable stock mixture to the pan. Bring to a simmer, reduce the heat and cover. Let cook for 2-3 minutes, until broccoli is still firm, but can be pierced with a fork. Remove from heat. Remove broccoli with a slotted spoon to a bowl. Return pan to heat, increase heat to high and boil down the liquid until just a couple tablespoons remain. Turn off heat, return broccoli to the pan and toss with the liquid. Put into a serving bowl with some rice.