Food

Eggplant Parm

Sorry I’ve been slacking on my recipe posting! Last night I made an awesome eggplant Parmesan for my boyfriend who had never eaten eggplant before (how crazy is that!).

Here’s what food stuffs ya need:

  • 1 eggplant
  • Milk
  • Breadcrumbs (I used panko breadcrumbs with some Italian seasoning mixed in)
  • Olive oil
  • Marinara
  • Parmesan cheese, grated
  • Mozzarella cheese, grated

Here’s what supplies ya need:

  • Baking sheet
  • Bowl
  • Plate
  • Casserole dish (Pyrex) – preferbly a large 9 x 13 inch one
  • Small saucepan if you want to make pink sauce instead of using marinara

I preheated my oven to 375 degrees. I then started out with a HUGE eggplant. I cut it into slices about 1/3 – 1/4 inch thick. Then I put some olive oil on a baking sheet. I dunked each slice in milk and then coated the slices in the panko/Italian seasoning mixture. I put these bad boys on the oiled baking sheet and baked for 25 minutes.

Once the eggplants are nice and tender, it’s time to make the sauce. I like pink sauce better so in a saucepan I threw some half and half and a bit of Parmesan into my marinara sauce.

Increase the oven temp to 400.

Then I coated the bottom of my baking sheet with sauce. Then layer eggplant, sauce, and cheeses. Keep going until the pan’s all full. Then I topped it with some breadcrumbs and fresh parsley from my itty bitty porch planter! Ahh city living…

Bake this on 400 for about 40 minutes or until the breadcrumbs begin to brown and the sauce is bubbling nicely.

ENJOY!

Image

xx

Always,

Allie

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Food, Recipe

Yummy breakfast!

Breakfast

I made this delightful breakfast the other morning because breakfast is easily my favorite meal of the day. And snack time…

Here’s how:

2 slices of toast, toasted to a perfect medium brown

2 slices of bacon (usually I do turkey bacon, but I haven’t had real bacon in so long that I just had to…)

2 eggs fried over easy

A little bit of chopped scallion on top of the eggs

A slice of white American cheese (or whatever you prefer) on top of each egg

Put a top over the eggs for the last minute of frying so that the cheese melts

A handful of fresh raspberries on the side

A nice big glass of fresh orange juice

Let me know what you think!

xx

Always,

Allie

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Food, Recipe

Zucchini quesadilla

I forgot to post this when I made it last week!!

This quesadilla was delicious. I swear I will make this again and I especially can’t wait to make it for the boyfriend. My recipe is for one, but double it as needed for two or more.

Yummy zucchini quesadilla

Ingredients

  • 1 Chicken breast
  • Olive oil
  • Chopped onion
  • Salt
  • 2 cloves garlic, minced
  • 1 medium zucchini (or a handful of frozen zucchini, which is what I used)
  • 1 cup frozen corn kernels
  • 1/4 cup chopped fresh cilantro (optional)
  • 1 flour (or whole wheat!) tortilla
  • 2 cups grated pepper jack cheese (or the 4 cheese Mexican blend, which is what I used)
  • Salsa and sour cream to serve

Directions

  1. In a large skillet, heat 3 tablespoons oil and garlic over medium heat. Put chicken on one side of skillet, when you flip the chicken over, add onion and salt; cook, stirring occasionally for about 5 minutes.
  2. Add zucchini and frozen corn kernels to the other side of the skillet; cook, stirring occasionally, until zucchini is soft and corn is tender. Remove from heat.
  3. Put everything from the skillet into a bowl and add a bit of oil to the bottom of your skillet. Put tortilla on skillet and add cheese to the bottom. Then add chicken/zucchini/onion/corn mixture. Top with cilantro.
  4. Flip one half of tortilla over (so that it’s a half circle shape) and slide onto plate.
  5. I put salsa and sour cream on the side. Enjoy!

This would also be delicious with shrimp! I would recommend serving it with a coconut lime margarita on the rocks. Recipe for that to come soon 😉

xx

Always,

Allie

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Food, Recipe

Making veggies fun

Lately I’ve been trying to eat healthier because going to the gym isn’t easy when you live 20 mins away, are taking five classes, and are working 15 hours a week (spending about 6 hours a week on the train to and from work).

So I’ve been trying to cook vegetables that are not of the frozen variety. The other day I bought some organic carrots and a zucchini. I haven’t had zucchini in forever. But I saw this recipe on a fabulous veggie-lovin’ blog (via Pinterest) and I can’t wait to make it later:

1. Preheat oven to 425 degrees

2. Cut your veggies into 3-inch sticks, making sure they are even in thickness.

3. Line a baking tray with baking paper and a light layer of olive oil.

4. SEASON – go with the usual salt & pepper and branch out to one or two of the following (Choose Your Own Adventure-style): paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage – really, whatever takes your fancy and suits your meal. Using premixed spice blends is a great option too – Italian, Mexican, Old Bay – you know, just not all at once.

I think I’m going to use paprika and crushed red peppers!

Lightly toss your vegetable batons with a tablespoon or so of olive oil (not too much) and the herbs and spices.

5. Spread your seasoned veg over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.

I mean, look at how good these look:

I can’t wait to tell y’all how they turn out!

xx

Always,

Allie

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Lyon, Travel

Lyon: Le Beaujolais

28/07/2012

How is it that this is our last full day in Lyon already?

I got some silly souvenirs (shot glasses, more post cards, basically all stuff I don’t need) and then we went on the most phenomenal day trip. Le Beaujolais is basically wine country. There are vineyards everywhere and all you can see for miles is hilly green rows of plants growing the grapes to make their famous Beaujolais wine. 

It was raining so some of the photos aren’t so great but check them out anyway:

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Then we went to a little wine cellar to do a wine tasting. They paired their rose wines with some sausages and the red wine with some cheeses. It was so delicious and I wish cheeses and sausages were even remotely the same in the USA. 

Update: I saw brie cheese in the supermarket and it said “product of France” and so I tried it. Definitely not as good as the French cheese.

Au revior (for now)

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21/7/2012

We went to Geneva, Switzerland today. We took a train at 8:30 a.m. and were in Geneva by 10:30 a.m. Such a quick nap to such a wonderful destination!

Once we got there we had to exchange our euros for Swiss Franks. OK, I’m not going to lie, that was pretty effing annoying. The Frank is apparently comparable to the American dollar, except everything in Switzerland was overpriced! Sorry, no, I am not paying $8 for a cupcake. I’ll give you a real life example: Leighann wanted a Swatch and it costs 90 Franks in Geneva but then she ended up getting it for 67€. I’d say she got a decent deal – even with the exchange rate.

Which reminds me…I owe Chelsea $9. I’ll just buy her a pitcher at Conor’s when we both get back to Boston.

Anyway, after finally figuring out our money situation, we decided to check out the United Nations. The people at the visitor’s center told us not to walk there, so naturally we did. It was a pretty far walk, but not altogether unpleasant. We walked along the lake and got a feel for the city. Then we arrived.

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Flags of all the countries lined the entrance. We got in, paid our money and went on our tour. It was so phenomenal to stand in the rooms that the leaders of our world discuss treaties and war in. Just imagine being that powerful.

In one room, there were two separate entrance doors. At first, no one really understood this. But the reason for it is that when two countries are at war and must discuss conflict resolution, they enter and exit at the same time (rather that one entering before the other) so that neither person (or country) shows dominance.

Then we went for the most amazing fondue. We shared a huge pot of bacon flavored cheese fondue with ham (they think that bacon = ham here) chunks in it. It was really delicious but I don’t think I want to look at cheese for a while again.

bacon fondue

After that we did some shopping and exploring and then, after blinking an eye, our day in Geneva was over. Such a beautiful city.

Food, Travel

Lyon: Geneve

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Food, Lyon, Recipe

Lyon: Salade Lyonnaise

I wish I had more to say about today. On the plus side, we had Seb all day today. But other than that, I was pretty much in classes for about nine hours. I’m really starting to get sick of all these classes. Shouldn’t I just be enjoying my vacation in Europe? Why does this have to be school related?

I’m seriously loving the food here. I had the most fabulous Salade Lyonnaise at Gump’s Corner, this bar across the street. The ingredients are just wonderful.

Salade Lyonnaise

Ingredients:

  • Romaine lettuce
  • Ham (which they consider bacon here)
  • Poached egg
  • Roma tomatoes
  • Endive
  • Garlic

The dressing is also phenomenal. I’m usually not a huge fan of mustard, but I plan to alter the recipe if I ever make it for myself at home.

  • Extra virgin olive oil (1 C)
  • Red wine vinegar (1/2 C)
  • Dijon mustard (2 Tbsp.)
  • White sugar (1 tsp.)
  • Herbs de Provence (2 Tbsp.)
  • Onion, finely chopped
  • Salt and pepper

Actually, I’m definitely making this for Dez when I get home. We may have found a salad Dez might actually like! It has bacon, but no Frank’s Red Hot. Win some, lose some.

Au revoir (for now)

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