Oh Eggplant...how I love thee. Deep purple, almost black shiny skin with a white-colored pulp interior filled with soft, edible seeds are characteristics of this fruit from the berry family. Also called an aubergine, the eggplant gives way to a multitude of wonderful recipes. This fruit or vegetable, whatever you want to call it, is easy to cook with and works with almost any flavor. Very mild and slightly bitter, the eggplant soaks up any flavors you cook it in like a sponge. This makes it work with so many cuisines and cooking styles. You can fry it, steam it, saute it, or put it in a soup. Grill it, bake it, stuff it, and puree it are all things that you can do. Here are some ways I have prepared eggplant recently.
Lizzy M.'s Classic Eggplant and Italian Sausage Red Gravy with Pasta
Extra virgin olive oil
Dash of crushed red pepper
1 medium yellow onion, diced
Sea salt
Freshly ground black pepper
1 tbsp Italian seasoning
1 tbsp oregano
2 bay leaves
1 tbsp tomato paste
3 garlic cloves, grated or minced
1 cup dry red wine
1 tsp sugar
1-28 oz. can crushed tomatoes
1/2 lb Italian sausage (Use mild or hot or a combination of both. Also, you can use turkey or chicken Italian sausage for a healthier option.)
1 large eggplant, cut into large chunks (skin on)
Angel Hair pasta
Directions:
1. In a large pot, add in a drizzl
e of extra virgin olive oil and a dash of crushed red pepper over medium to high heat.
2. Add in the onions, salt and pepper, Italian seasoning, oregano and bay leaves and mix well. Saute for about 5 minutes.
3. Add the tomato paste and garlic. Stir well and saute for about 2 minutes. Then, add the red wine and sugar. Stir and let simmer for about 3 minutes before adding the crushed tomatoes. Stir well, lower the heat and cover.
4. While the flavors of the sauce marry, add 1 cup of water and the whole link of Italian sausage to a saute pan with a lid. Bring to a simmer over medium heat and cook covered for about 7-10 minutes. With tongs transfer the whole sausage to the red gravy. Allow to cook for 20 minutes on low heat covered.
5. With tongs transfer the sausage to a cutting board. Let the sausage rest for 10 minutes. Slice the sausage into 2 inch pieces or whatever size you prefer and return to the red gravy.
6. Add the large eggplant chunks to the sausage and red gravy. Cook on low heat covered for an hour and a half or until the eggplant is tender.
7. Prepare the Angel Hair pasta according to the package's directions.
This dinner is meant to be a Sunday style dinner that simmers on the stove all day. Prepare the red gravy in the early afternoon and allow to simmer on low until evening and you have yourself a hearty, comforting Italian dinner. Check out the next recipe to see what to do with any leftover red gravy.
Lizzy M.'s Stuffed Eggplant
1 large eggplant, cu
t in half lengthwise
Extra virgin olive oil
1 small yellow onion, diced
Sea salt
Freshly ground black pepper
1 tbsp Italian seasoning
2 garlic cloves, grated or minced
1 cup chopped frozen spinach, thawed
1/2 cup Panko bread crumbs
1/2 cup Parmesan cheese
1 cup red gravy or tomato sauce
1/2 cup shredded mozzarella cheese or Italian blend
Directions:
1. Preheat the oven to 350 degrees.
2. After slicing the eggplant in half lengthwise, remove the pulp from the eggplant with a melon baller or spoon. Leave about a half inch of pulp remaining in the eggplant shell or "boat". Place pulp aside in a bowl.
3. Place the eggplant boats on a
baking sheet and brush lightly with extra virgin olive oil. Cook in the oven for 15 minutes.
4. While the eggplant boats cook, in a large saute pan, heat a small drizzle of extra virgin olive oil over medium to high heat.
5. Add the onions, salt, pepper and Italian seasoning. Saute for 5 minutes. Next add in the garlic and eggplant pulp. Saute for another 5-7 minutes. If the eggplant gets too dry, then add a bit more olive oil. Finally, add in the spinach, Panko and Parmesan and stir well. Turn off the heat.
6. Remove the eggplant boats from the oven and fill the boats with the eggplant pulp mixture. Top with a generous amount of red gravy and shredded mozzarella cheese. Bake for 20 minutes or until the cheese is golden and bubbly.
Enjoy using this method to prepare eggplant but feel free to change what ingredients you add in the stuffing. Go Greek-style with feta cheese, artichokes and olives. Try Cajun-style with andouille sausage, celery, green pepper and onions. You are only limited by your imagination for this one. The eggplant boat is your blank slate and you can create your own masterpiece!
Lizzy M.'s Eggplant with Lemon and Olives
Extra virgin olive 
oil
Dash of crushed red pepper
1 medium eggplant, cut into large chunks
Sea salt
Freshly ground black pepper
1/4 cup green olives, chopped roughly
1/4 cup Kalamata olives, chopped roughly
1/2 of a large lemon
Dash of garlic powder
1 cup red gravy or tomato sauce
2 tbsp Balsamic vinegar
Directions:
1. In a saute pan with a lid, heat a drizzle of extra virgin olive oil and a dash or red pepper. Add the eggplant chunks and a dash of salt and pepper. Saute for 2 minutes. Add a 1/4 cup of water. Cover and cook the eggplant over medium heat for 5-7 minutes.
2. Add the olives. Cut the half of lemon into 4 pieces and squeeze the juice into the pan. Then drop the squeezed lemons into the pan as well. Add the garlic, red gravy and vinegar. Stir well. Cover and cook over low-medium heat for 15-20 minutes.
Serve this tangy dish all by itself with crusty bread or with pasta. Shrimp would be the perfect protein to add to this dish. Take a few large shrimp with the tails on and add them into the saute pan at the last minute. Cook for a just a few minutes for a tangy and spicy shrimp and eggplant dish.
I hope you will enjoy these eggplant recipes to add to your repertoire. Let these ideas inspire you to get creative with your eggplant!
Overshadowed by a more well-known feast day of this week in March(St. Paddy's Day), Saint Joseph's Day falls this Friday, March 19th. In my household, corned beef and cabbage will be enjoyed on Wednesday and a Sicilian feast on Friday. The patron saint of Sicily, Saint Joseph, is honored on this day with the best way any good Sicilian knows how-with a feast. This Lenten feast features items like Pasta Milanese and Baccala, which is salt cod. Salt cod is the traditional fish served at this dinner because it was once an inexpensive fish that was available even on Fridays when most other fresh fish was sold out. The salt cod is preserved in salt of course. Before eating the Baccala, the fish must be soaked for hours and hours to rehydrate. It can be served simply with lemon juice and mayonnaise or with tomatoes and wine. Since times have changed and fresh fish is available on Fridays or whenever Saint Joseph's Day falls, I prefer fresh cod for this dish.
Recipes for this dish vary, but I know you will love this simple, lightly breaded, sweet spin on Baccala. While this Saint Joseph's staple will complete your Saint Joseph's Day feast, this dish also makes for a great, healthy dinner for any night of the year. If you are trying to incorporate more fish in your diet, but you aren't really into fish, then you must try cod. Light, white flaky cod is mild in flavor and very low in fat. Saute cod in just a bit of extra virgin olive oil and a bit of salt and pepper, and you have yourself a healthy dinner entree that the whole family will love. To get your kids into this, cut the cod filet into strips. Lightly bread with bread crumbs, Panko bread crumbs or flour and cook in a non-stick pan in a drizzle of extra virgin olive oil. These delicious "fish sticks" are certain to be appealing to even the pickiest of eaters.
Lizzy M.'s Sweet Saint Joseph's Day Cod
1 Filet of cod (serves two or one large serving)
Extra virgin olive oil
Sea salt
Freshly ground black pepper
Plain or Italian bread crumbs
1 lemon
3 tbsp honey
Directions:
1. Drizzle the uncooked cod with extra virgin olive oil and season with sea salt and freshly ground black pepper.
2. Dredge the cod fish into the bread crumbs until lightly coated.
3. In a large pan, heat a small drizzle of extra virgin olive oil over medium to high heat. Place the breaded cod into the pan gently. Allow to cook for about 3 minutes before turning the fish over. You need the fish to cook through, so if the heat is so high that the bread crumbs are burning, then turn it down.
4. Turn the fish and cook on the other side another 3-4 minutes. You will know when the cod starts to split at the top and you see a solid white color.
5. In a small bowl, mix 3 tbsp of honey with 1 tbsp of freshly squeezed lemon juice. This should be sweet with a slight tang. If the lemon is too overpowering, then add a bit more honey.
6. Serve the cod with a drizzle of the honey and lemon mixture and garnish with a wedge of lemon.
With this being a Lenten feast, many vegetable dishes are served. Some include cabbage casserole, stuffed artichokes, eggplant, carduni (cardoon-a thistle-like plant from the artichoke family) and fava beans. The eggplant and carduni are often served lightly breaded in bread crumbs and fried. My favorite, the stuffed artichoke is stuffed with Italian cheeses, bread crumbs and seasoning and then pressure cooked to until tender. This filling appetizer is perfect for sharing family-style. The fava beans are served simply with a drizzle of olive oil. I am unsure of the significance of the cabbage casserole, however with Saint Patrick's Day being two days before this feast, it makes sense to have lots of cabbage leftover. Since cabbage casserole is a simple and quick dish to throw together, I decided to give this one a try.
Lizzy M.'s Italian Cabbage Casserole
1 Large head of green c
abbage, cut into large squares for layering
Sea salt
Freshly ground black pepper
1 tsp garlic powder
1/2 tsp allspice
1 cup Italian bread crumbs, divided into 3 parts
1 cup Parmesan (grated), divided into 3 parts
3 eggs
3/4 cup milk
1 tbsp butter, divided into 3 parts
Directions:
1. In a large pot, bring a large amount of water to a boil. Add the cabbage to the pot and push down with tongs, so the water hits all of the cabbage leaves. Allow to cook for just a minute. Drain the cabbage and set aside.
2. In a bowl, mix the eggs, milk, salt, pepper, garlic and allspice.
3. In a large casserole dish, add one layer of cabbage to the bottom. Sprinkle 1/3 of the 1 cup of bread crumbs and Parmesan cheese. Add another layer of cabbage and then sprinkle another layer of bread crumbs and cheese. Finally, add the last layer of cabbage.
4. Pour the egg mixture over
the casserole. Top the casserole with last 1/3 cup of bread crumbs and Parmesan cheese. Divide the butter into 3 parts and scatter on top of the casserole.
5. Cover with aluminum foil and bake in a preheated 350 degree oven for 30 minutes. Remove the foil and then bake for another 15-20 minutes or until firm.
I hope you will enjoy these wonderful dishes and traditions of Saint Joseph's Feast Day. Try these recipes to celebrate this feast day. The cod and cabbage casserole together would make for a lovely meal at any time of year. Enjoy the traditions of other cultures by getting in the kitchen and eating as they do. Happy Saint Joseph's Day!
Ok-so we all like to be Irish for the day cooking giant slabs of corned beef, heads of cabbage and bags of potatoes. Unless you have an army to feed, you will likely have leftovers. My husband and I only put a small dent in our corned beef, so we have some serious work to do to clear out that fridge. While I am certainly capable of eating the same exact dinner, the ingredients of these leftovers lend themselves to some creative leftovers.
Last night to celebrate St. Paddy's Day, my husband and I indulged in Corned Beef Sandwiches on Rye. This was a simple and perfect use for all of the corned beef but what about all of the vegetables. I don't know about you but I may have overdone it with amount of carrots and potatoes I added to my crock pot corned beef and cabbage. Therefore, I have a large bowl of carrots and potatoes sitting in the fridge waiting for their sad road to the trashcan. Instead of just letting these fine, nutritious ingredients go to waste, why not make soup? Soup is easy to freeze, and carrots and potatoes are perfectly tasty ingredients for any soup. The vegetables are already seasoned and flavored from the corned beef, so a little food processor action and you have some soup for a rainy day. For those last bits of corned beef and cabbage leftovers, I say let's do brunch! Try a good old corned beef hash using the beef, potatoes and cabbage. Let's get right to it with Corned Beef on Rye.
Lizzy M.'s Corned Beef, Guinness Onions and Swiss on Rye
Extra vi
rgin olive oil
1 large Vidalia, yellow or white onion, cut in half once and then thinly sliced
Sea salt
Freshly ground black pepper
1 tsp Course ground mustard (Dijon will work fine too.)
1/2 bottle of Guinness
Leftover corned beef (use what you feel is needed for each sandwich)
Non-stick cooking spray
Rye bread
Swiss cheese, sliced thin (about 2 slices per sandwich)
Directions:
1. In a large saute pan, add a small drizzle of extra virgin olive oil and heat over medium to high heat. Once heated through, add the sliced onions. Season the onions with a dash of salt and pepper and saute for about 3 minutes.
2. Next, add the mustard and Guinness to the pan and incorporate well with the onions. Saute for another 3-5 minutes.
3. Add the leftover corned beef directly to the onions. Break up the corned beef, so it is more shredded and string than the large pieces of beef. Allow the beef to cook in the onions on medium heat for about 5 minutes. Cover the pan until you are ready to build your sandwiches.
4. On a flat top pan sprayed with some non-stick cooking spray, heat over medium to low heat. Add your slices of Rye bread for each sandwich. Once the bread is warm and toasty on each side, then add the Swiss cheese on one side.
5. With tongs, add as muc
h of the corned beef and onion mixture on top of the cheese and Rye as you like. Close the sandwich with the other slice of Rye and allow for the cheese to melt over low heat for about 5 minutes. If you feel like you will bring the bottom of the sandwich waiting for the cheese to melt, then you can always pop it in the microwave for a few seconds before eating.
Enjoy these creative leftovers with a pickle and some Cole slaw or a simple salad.
Lizzy M.'s St. Paddy's Carrot and Potato Soup
Leftover over carrots and potatoe
s
1-2 cups milk
3-4 tbsp sour cream or plain yogurt
Directions:
1. Take the leftover carrots and potatoes (if there are onions in there too, then keep them) and pour into a large food processor. Process until smooth.
2. In a large pot, heat over medium to low heat. Once simmering, add the milk and sour cream/yogurt and stir until well incorporated. Depending upon how much leftovers you have, will determine how much milk and sour cream/yogurt you will need. Use as much as you like until you reach the desired consistency.
Serve this soup alongside a salad and some crusty bread on a rainy spring evening or even for lunch. Also, you can freeze this soup to use for a later date. You can also just process the vegetables until smooth and freeze right away. When you are ready to eat the soup, just warm and add the milk and sour cream/yogurt.
Lizzy M.'s Corned Beef and Cabbage Hash with Eggs
Extra virgin olive oil
Leftover corned beef, roughly chopped
Leftover potatoes, roughly chopped (1 potato per person)
Non-stick cooking spray
Leftover cabbage, roughly chopped
Eggs (1 per person)
Directions:
1. In a large non-stick pan or skillet, add a drizzle of extra virgin olive oil and heat over medium to high heat. Add the leftover corned beef and break up while sauteing with a wooden spoon.
2. Add the potatoes to the pan and stir.
3. Next take a clean, large pan or pot and spray well with non-stick cooking spray. Turn the pan with the beef and potatoes on medium to low heat. Put the sprayed empty pot or pan on top of the corned beef and potatoes. Add a large can of tomatoes weigh down the pan or pot. This will push down the beef and potatoes making that crispy hash-like texture. Cook like this for about 5- 7 minutes or until the potatoes get golden brown and crispy on the bottom.
4. Once one side is cooked well, stir the ingredients and then add the heavy pot or pan again for another 5-7 minutes.
5. Add the chopped cabbage to the pan. Stir in well and heat through.
6. Move the hash in the pan to make room for the eggs. Add some non-stick spray if you are worried the eggs will stick. Add the eggs and a tiny dash of salt and pepper on the eggs. Turn the heat to low and cover the pan with either a lid or a bit of aluminum foil. Let the eggs cook until they have reached the firmness you desire. I like my eggs sunny side up but cooked through to medium, so my eggs would probably take about 5 minutes. Adjust the time to your needs, and just use your eyes to see when the egg is done.
Serve a big portion of hash with the egg on top for a delicious weekend breakfast or brunch. This breakfast will keep you going all day long. Thank you St. Paddy's Day for giving me abundant leftovers, so I can continue to celebrate this holiday all week and weekend long. Try any of these leftover recipes to clear out your fridge. You should always try to use leftovers instead of wasting them. It is good for your budget and the environment to utilize the food that you make and buy. Remember you can always bring leftovers to a neighbor, especially your elderly neighbors. They would certainly be appreciative to not have to worry about cooking. So, think before you throw away.
You know what time it is! Irish or not, it is time to get your Irish on with some corned beef and cabbage. It is March 17th, Saint Patrick's Day, a day to pay homage to the Patron Saint of Ireland, the Irish and all things Irish. Of course, this means we must indulge in those Irish staples we all hear about like corned beef, cabbage, potatoes, Irish cheddar cheese, and Guinness. With shamrocks, green shirts, Irish luck and a Guinness in hand, to make this day the ultimate day in honoring Ireland get your corned beef on early, so it is good and ready after your celebrations.
Lizzy M.'s Corned Beef and Cabbage
2.5-3 lb uncooked corned beef
brisket (usually includes spices and pickling seasonings)
1 can or bottle of beer 2-3 large carrots, cut into large chunks
5-7 small red potatoes, cut into large chunks or kept whole
3 small yellow onions, cut into large chunks
3 garlic cloves
1 tsp garlic powder
2 bay leaves
Freshly ground black pepper
Sea salt
4-6 cups water
1 large head of green cabbage, cut into large pieces
Directions:
1. In a large crock pot, add th
e corned beef, seasoned side up. Add the beer over the corned beef. Next, pile the vegetables on top with the garlic powder, a pinch of salt and pepper and water. The water should almost cover the corned beef.
2. Turn the crock pot on low and cook for 7-8 hours or until fork tender.
3. When it is almost dinner time. Remove the corned beef on a large cutting board or plate. Trim off any fat on the underside of the beef. Pull a part gently with a fork.
4. In a large pot, ladle in about 6-7 ladles full of the liquid left in the crock pot. Bring to a simmer on low heat and add in the green cabbage. With tongs mix the cabbage, so it is well coated in the liquid. Cover and simmer for about 7 minutes until tender but don't overcook.
5. Serve each plate with a generous serving of corned beef, carrots, potatoes, and cabbage.
No matter what your background is, y
ou are sure to love this Irish staple. Enjoy this hearty meal while wearing your green (so you don't get pinched) to celebrate Saint Patrick's Day.
Happy Saint Patrick's Day! Get your Irish on!
Celebrated on March 19th, in Western Christianity, Saint Joseph's Day is the Feast Day for Saint Joseph, the spouse of the Virgin Mary. In Catholicism, Saint Joseph's Day is a holy day of obligation. Traditions for this Feast Day vary depending upon location, for example, Saint Joseph's Day is also Father's Day in primarily Catholic countries such as Spain, Italy and Portugal. Traditions of Saint Joseph's Day are strongly upheld in Italy, especially in Sicily where Saint Joseph is recognized as their Patron Saint. It is said that the Sicilians prayed to Saint Joseph for rain during a drought in the Middle Ages. The people promised their Patron Saint a huge feast if he were to help them. Sure enough the rains came, and the Sicilians kept their promise by offering Saint Joseph a feast. Many Italian-American communities honor this day with celebration but the Sicilian community in New Orleans, Louisiana is most known for their strong observation of this Feast Day.
Being part Sicilian and from New Orleans, I have participated in many traditional Saint Joseph's Dinners throughout the years. As a major port for Sicilian immigrants in the 19th century, New Orleans' Italian-American community pays homage to Saint Joseph similar to the way they do in the old country with a large meat-free meal and the presentation of altars to Saint Joseph with homemade fig cookies, cakes and breads. But in New Orleans, no holiday, Feast Day or otherwise goes without a parade, so yes, there is also the Italian-American Parade, which I had the honor of seeing while in New Orleans last weekend.
In churches throughout the city, in schools, and in Italian restaurants, you will find extensive altars to Saint Joseph. The baked goods are made and offered to the altar by the surrounding communities. Visitors observe these altars which are often quite beautiful and extravagant. The food does not go to waste; it is usually donated to those in need once the Feast Day celebrations have ended. Growing up, my Sicilian family in New Orleans, paid respect to this holiday by gathering and eating traditional Italian foods served on this day. The Saint Joseph's Day menu is meat-free because this day does fall during the Lenten season. Some fish dishes that you may find are Pasta Milanese, an anchovy-based red sauce served with pasta, and salted codfish, which varies in preparation. Numerous vegetable dishes are served such as eggplant, carduni (cardoon), a Mediterranean thistle-like plant in the same family as the Globe artichoke, cabbage casserole, and Fava beans. The Fava beans are an important factor in this meal because this crop supposedly saved the Sicilians from starvation.
With so many dishes to discu
ss, I will focus on one, Pasta Milanese. You will find that bread crumbs have a strong presence in this meal; and there is a reason behind this. Because Saint Joseph was a carpenter, the bread crumbs represent the saw dust from Joseph's carpentry. Pasta Milanese is a rich, salty and sweet dish, often one of the most filling dishes of the whole meal. The anchovies and capers give the saltiness, while raisins, wine and a pinch of sugar give the dish its sweetness. If you don't think you will like the anchovies, then I beg you just to try it. I never thought I would like it but when I tried sardines at a tapas restaurant recently, I realized that my palate may be ready for anchovies. The flavor is mostly salty, which is why no additional salt is needed in this dish. Being Italian or Sicilian is not required to enjoy this dish or this meal. Because I have such variety in my genes being American first and foremost but also Sicilian, French, German, English and Irish, I find that I enjoy embracing the cuisines from all different cultures. I encourage you to do the same. Preparing and experiencing foods from a different ethnicity not only broadens the horizon of your palate, but also allows for you and your family to learn about other cultures.
Lizzy M.'s Pasta Milanese
Extra virgin olive oil
Dash of crushed red pepper
5-6 anchovy filets (canned in olive oil)
1 medium onion, diced
1 tbsp Italian seasoning
1 tsp Oregano
Freshly ground black pepper
2 tbsp capers
Handful of raisins
3 garlic cloves, grated or minced
1 tbsp tomato paste
1/2 cup dry red wine
2 tbsp Balsamic vinegar
1 tsp sugar
1-16oz can of crushed tomatoes
1 lb Bucatini, a thick spaghetti with a hole in the center (Spaghetti will work fine as well.)
Bread Crumb Topping
1/2 cup bread crumbs
2 tbsp sugar
Directions:
1. In a large saute pan, heat a liberal drizzle of extra virgin olive oil and add a dash of crushed red pepper. Once heated over medium heat, add the anchovy filets. Saute the anchovies, breaking them up with a wooden spoon. The anchovies will gradually dissolve into the olive oil, about 3-5 minutes.
2. Add the onions and saute for about 3 minutes. Next, add in the capers, raisins and garlic. Saute for another 3-5 minutes, stir often to keep the garlic from burning. Then add the tomato paste and allow to cook for another 3 minutes.
3. Next, add the win
e, Balsamic vinegar and sugar to the pan. Scrape the bottom of the pan well with the wooden spoon to bring up any tasty bits stuck to the pan. Finally, add in the crushed tomatoes. Stir well. Cover and let the sauce simmer on low heat while the pasta cooks.
4. Boil Bucatini or Spaghetti according to the package.
5. For the bread crumb topping, in a small dry pan, add in the bread crumbs and sugar over low heat. Stir constantly until the mixture becomes golden brown, about 7 minutes. Don't walk away from this, as it could burn quickly if the heat is too high. Once done, place in a small serving dish on the dinner table to have available to sprinkle on top of the Pasta Milanese.
Enjoy this Lenten pasta dish with
fresh bread and a salad. Or stay tuned for more Saint Joseph's Day dishes if you would like to experience preparing this entire Feast Day meal.
Oh Eggplant...how I love thee. Deep purple, almost black shiny skin with a white-colored pulp interior filled with soft, edible seeds are characteristics of this fruit from the berry family. Also called an aubergine, the eggplant gives way to a multitude of wonderful recipes. This fruit or vegetable, whatever you want to call it, is easy to cook with and works with almost any flavor. Very mild and slightly bitter, the eggplant soaks up any flavors you cook it in like a sponge. This makes it work with so many cuisines and cooking styles. You can fry it, steam it, saute it, or put it in a soup. Grill it, bake it, stuff it, and puree it are all things that you can do. Here are some ways I have prepared eggplant recently.
e of extra virgin olive oil and a dash of crushed red pepper over medium to high heat.
t in half lengthwise
baking sheet and brush lightly with extra virgin olive oil. Cook in the oven for 15 minutes.
oil 
