Saturday, October 8, 2011


This is an recipe that calls for a ton of Parmesan cheese. Being that I'm always trying to cook veggies in such a way that I don't have to count their points in Weight Watchers, I omitted the cheese except for a final sprinkling on the tomato layer. The result is a yummy Mediterranean style side dish appropriate with simply grilled chicken, chops or fish and maybe a nice cannellini bean salad. 


1 eggplant diced
3 cloves garlic, minced
olive oil
herbes de provence
2 zucchini, sliced
1 onion, sliced
2 cups mushrooms, sliced
1 bell pepper, sliced
2 tomatoes, chopped

Preheat oven to 350°F. Toss the eggplant with salt, olive oil and herbes to taste. Heat skillet over medium high heat. Ad one tablespoon (3 counts) of olive oil. Sautee until soft and beginning to brown.

Place eggplant in the bottom of an oiled baking dish.

Add the zucchini in an even layer and salt to taste.

Repeat with remaining veggies; onion, salt, mushrooms, salt, bell pepper, salt, tomatoes, salt. Finally sprinkle on a bit of freshly grated Parmigiano-Reggiano.

Bake for 45 minutes to an hour or until the zucchini is cooked to your liking.


Wednesday, October 5, 2011

Orange Roasted Carrots

I found this recipe on Facebook here. This is a first for me, second in the organic Google results for the query "blood orange roasted carrots". Also odd is that there is not one Facebook ad on that page. Anyway, this one is really good. The orange peels add a tangy bitter note too the sweet caramelized carrots. I recommend it!

Orange Roasted Carrots

Olive Oil 

Preheat Oven to 375°F. Peel and cut carrots into 1 inch chunks. Place chunks in a baking pan.

Halve the orange and squeeze the juice over the carrots. Slice the orange peel into thin strips and sprinkle over the carrots. Drizzle with oil and salt to taste.

Roast for 30 to 40 minutes until the carrots are done and the carrots and orange peels are caramelized.

Edit: After doing this recipe a few times I have come to the conclusion that covering the baking pan with foil for the first 1/2 hour, removing the foil and baking until GDB results in a more tender, less chewy carrot.