I love doing comparisons on products, food, and even simple things, like water! So I have a question, do you tend to reach for your aluminum, Teflon or cast iron pan when you are looking to cook on the stovetop?
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cooking
Eggplant Dip with Tomatoes
What do you do when you buy 2 large eggplants? You make my recipe for eggplant dip which is a healthy alternative to hummus or artichoke dip, can be served to a vegan person or someone who is gluten free!
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Homemade Pasta…yes from Scratch!
Pasta with Eggplant
When was the last time you ate a great pasta dish or made pasta at home? Seems like everyone I know is on a gluten free diet or change of life, excluding pasta all together. That being said, I recently had some friend over and wanted to show them a super easy recipe for pasta with eggplant…I figured the eggplant made the dish sound a little healthier than other options and my friends were game for it so why not?
I used to make an eggplant pasta for the kids and I as it was always super easy to make and just forgot about it until family reminded me, here is how I made this recipe for pasta with eggplant.
I cut the eggplant into small pieces
put the cut eggplant in a pan with a little oil
cut roma tomatoes
added them to my pan with my eggplant, added a little tomato paste as well
and while the pasta was cooking I let all the flavors cook together
added my pasta
tossed and added some water from the pasta, then parmesan cheese
yum! it was done!!!
As you can see the sauce becomes creamy once I added the pasta water, leaving just the right balance of pasta, eggplant and cheese. I did use fresh mozzarella which makes all the difference, if you are using the hard mozzarella, I would use shredded as it will not melt the same way. This pasta dish can be made in less than 30 minutes for those in a rush and it looks very impressive if I say so myself.
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Thank you for visiting my site.
If you enjoyed this recipe, please leave a comment and if you enjoy my site, please subscribe. To subscribe, go to the box listed on the top of the page “Subscribe Via Email” and input your email address.
When you subscribe, you will be emailed a link to confirm the subscription, be sure to click on that link to activate your account.
Thank you again ~ Patty Limatola-Tanenbaum
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Pasta with Eggplant
Ingredients
- 2 whole Eggplants, chopped in cubes
- 1 tablespoon Olive Oil
- 1 clove Garlic
- 3 whole Roma Tomatoes, chopped
- 2 tablespoons Tomato Paste
- 1 ball Fresh Mozzarella (or 1/2-1 cup shredded)
- 1/2 cup Parmesan Cheese, grated
- 1 pound Pasta
- water from pasta
Directions
- Cook pasta according to package details.
- In a saucepan, add oil and eggplant, cook for 5-6 minutes, add garlic, tomatoes and tomato paste. Cook for an additional 5-7 minutes (the sauce will be thick).
- To the sauce pan add cooked pasta, fresh mozzarella (or shredded) and mix well, add about 1/4 cup of pasta water, continue to add 1/4 of pasta water until you get the consistency you desire. Top with parmesan cheese, add more water if needed and serve.
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use
Battered Chicken (Baked not Fried)
I am going to share a little more about my personal life then I have in the past…5 years ago my ex husband and I began our journey in getting a divorce and we began it by separating. At that time it was one of the hardest things I had ever gone through as it was the start of me losing everything I knew my life to be. Over the next 5 years I lost friendships I thought I would have forever, I lost my home and I lost a family that I was part of for over 20 years.
Because of my divorce, a friend and I have begun to help other women in going through divorce to face some of the unforeseen issues, the hurt, betrayal and things that no one prepares you for. In providing help to other women we have learned that no matter what our own situation is, there are common stories and a special bond with these women and I feel fortunate to be helping them and what they don’t realize is that they are also helping me. If you would like to learn more about my other adventure follow me at www.UnFrozenDesires.com, don’t forget to subscribe there.
I will be doing a series of food recipes to bring in some humor and great recipes, which recipe will represent what I have learned from these women with the first in the series being “battered chicken”. I have found so many women feeling beaten and battered during and after their divorce, I speak from my groups which are currently all women and I mean no disregard to men but my current experience has only been with women.
When one goes through a divorce there seems to one person that lashes out and becomes a bully, either with their tongue or physically. Every time the bully (your ex) shows up, either in a call or physically and they beat their partner up by bullying them, this allows your ex to feel empowered; as they know this is the only way they can still impact you in controlling them. I always said the true identity of a man is not during the marriage but during a divorce. For all those women stuck in a marriage of an abused man, the bully who beats you down to make him look and feel better and yet to his friends and inner circles he’s the victim, I am so sorry. I have learned that leaving that kind of a marriage is not easy, as it has become the only life you have known and so the life you have accepted.
This is why I decided to make the perfect recipe “battered chicken” for all those women who feel beaten and battered by their ex…this method of making battered chicken was given to me when I was 16 years old and dating an ex boyfriend, his mom, Donna shared this simple trick that kept my battered chicken so moist and delicious that I had never forgotten it. There is a trick to is, what is that trick? Putting your chicken in buttermilk, breading it and putting it in the refrigerator for a few hours, in doing so you will have the most moist battered chicken and you will not miss the chicken being fried!
Do not skip a step in this recipe for battered chicken as each step allows the battered chicken to stay moist and delicious:
Remove chicken breast from the refrigerator
Place in your buttermilk I added tabasco sauce to my buttermilk
coat your chicken with bread crumbs/panko
place the coated chicken in the refrigerator for at least 2 hours
bake for 35-40 minutes or until the internal temperature is 165
serve immediately, I sliced my chicken to make it easy to serve
For those parents that work, this is a great recipe as you can keep the breaded chicken in the refrigerator all day while you are at work. When you get home, all you need to do is to preheat the oven, remove the chicken from the refrigerator and bake until cooked through….super easy!
So ladies, when your ex is beating you up and trying to break you, make my battered chicken and remember you are not alone. If you would like information on our classes, please email me at Livin42day365@yahoo.com. We are working on a website with more information to come. Stay strong!
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Thank you for visiting my site.
If you enjoyed this recipe, please leave a comment and if you enjoy my site, please subscribe to my site. To subscribe, go to the box listed on the top of the page “Subscribe Via Email” and input your email address.
**In subscribing, you will be emailed a link to confirm the subscription, be sure to click on that link to activate your account.
Thank you again ~ Patty Limatola-Tanenbaum
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Battered Chicken (Baked not Fried)
Ingredients
- 1 pound Chicken Breasts, skins removed
- 1 cup Buttermilk
- 1/2 cup Panko
- 1/2 cup Bread Crumbs, or 1 cup if you are not using Panko
- 1 teaspoon Italian Seasonings
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Garlic Powder
- Tabasco Sauce, to taste (optional)
Directions
- Place your chicken in a bowl and pour your butter milk over it, if you would like add the tabasco sauce to this. Make sure the chicken is coated with the buttermilk.
- In a separate bowl add your panko, bread crumbs, Italian seasonings, salt, black pepper and garlic powder. Mix well.
- Add your chicken, one by one to the bread crumb mixture and make sure the chicken is well coated with the bread crumb mixture. Place the coated chicken on a baking sheet.
- Place the baking sheet in your refrigerator for a minimum of 2 hours or up to 24 hours.
- When your chicken is ready to be baked, preheat the oven to 400 degrees, bake your chicken for 18-28 minutes (depends on the thickness of the chicken) or until the internal temperature is 165 degrees.
- Serve Immediately. Enjoy!
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use
Oats – Steel Cut, Old Fashion or Instant? Do you know the Difference?
I was always taught by my mother to know my ingredients when it came to cooking as that would give me the success I needed in creating a great dish. What do you know about oats? When you are making at a recipe and it calls for old fashion oats and you only have instant oats do you use what you have or do you run to the market to buy what the recipe calls for? Do you understand the difference between the oats so you understand how it will impact your recipe?
There is no recipe attached to this post but I wanted to share a little bit of information about the differences of the oats and my experience of them.
Steel Cut Oats
All oats start out as oak groats and steel cut oats are whole oats that have been chopped into small pieces before steaming, they are not rolled out or toasted. When using to make oatmeal they will take longer to cook by 12-15 minutes, you can soak them in water or milk to reduce the cooking time and then use the milk or water to cook them in. I have found that for oatmeal, they taste a bit nuttier and I tend to use steel cut oats more in baking then for oatmeal because of the extra time it takes to cook for oatmeal and I would never use them in a granola recipe.
Old Fashion Oats
Old fashion or “rolled oats” are oak groats that have been steamed and then rolled under heavy rollers before they are lightly toasted (baked). The old fashion oats are more commonly used for making oatmeal as they take less time to cook, they have a flakier texture then the steel cut oats, old fashion oats are not as nutty as the steel cut oats. I use old fashion oats for oatmeal, granola bars and for baking.
Instant Oats
The instant oats are oak goats that are steamed and rolled out just like the old fashioned oats but the instant oats are rolled out even thinner so. Instant oaks are broken down into much smaller pieces then the old fashion oats so the texture is completely different. Instant oats cook in about a minute making them a great solution for someone who is on the go and wants oatmeal and because they start off as smaller pieces, they cook up creamier. I use instant oats in my oatmeal on the go, muesli and in baking cookies.
Here is a photo of the three types of oats to give you a visual.
Again, knowing your ingredients from texture to taste can alter a recipe substantially. Using steel-cut oats in my muesli would not work as the instant oats create the creamy texture that is needed for muesli. Likewise if I used instant oats for my granola bars that would not work as I need the texture of the old fashioned oats. However, when I make oatmeal cookies, I do use a variety of all three oats as I like the texture and slight complexity it creates.
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Thank you for visiting my site and I hope you enjoy this recipe.
I do love comments so please feel free to leave me your comment or suggestions. If you would like to be kept up to date with all my new recipes or reviews, please subscribe in the box listed on the top of the page “Subscribe Via Email”.
*** If you subscribe, you will be emailed by me with a link to confirm the subscription so be sure to click on that link.
Thank you again ~ Patty Limatola-Tanenbaum
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Silicone Baking Mats vs Parchment Paper
I recently did a post on Ribeye Steak vs Porterhouse Steak and I got so many great emails regarding the write-up that I thought I’d do a little write up on Silicone Baking Mats vs Parchment Paper.
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Rib Eye (ribeye) Steak vs Porter House (T-bone) Steak
Do you order a rib eye (ribeye) steak or porter house steak at a restaurant? And do you order that cut of meat because you know which steak you like best? Or because it’s what you always order? I know this may be a simple answer to most people but believe it or not I could not answer that question until I did my own taste testing.
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Healthy One Pot Chicken, with Vegetables and Bacon!
I don’t even know where to begin on this recipe…hmmmm…let’s see, my Healthy One Pot Chicken is so easy, so amazing and is so versatile that you can’t go wrong with this recipe, that I can assure you!!!
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