Tag: Eggs

Eggplant Parmesan

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This was me first time having and cooking with eggplant. When I was looking at recipes that use eggplant, I was surprised to find many people use eggplant in place of a protein like chicken or beef. I decided to make eggplant parmesan because it was one of the first recipes to pop into my head for eggplant. This recipe can easily be made vegetarian by swapping out cheese for vegan cheese, egg for an egg replacement, and using a natural oil like canola (what I used) or coconut. With this dish, I made homemade sauce. I added 1/3 of a very large zucchini and 1 large cucumber. Because these are both sweeter veggies, I added some salt and it came out tasting amazing and looking beautiful with speckles of green. I also added some red pepper flakes for spice, and same paprika for smokey flavor. Finally, I added the sauce at the end. I altered that for the recipe since I noticed after that many people like to bake it with the sauce. I chose not to though thinking the crispy crust was more important then having a gooey cheese on top. Either way, you can’t mess up this recipe! Makes 5-7 adult sized servings.

Eggplant Parmesan Recipe CardDownload

What You Will Need

  • 1 Medium Eggplant
  • 2 sandwich bags
  • 1 pie plate
  • 3/4 cup Parmesan cheese, grated
  • 1 Egg
  • 1/2 cup Flour
  • 1/2 cup Mozzarella shredded
  • 1/2 cup Spaghetti sauce
  • 1 cup oil
  • Large Dutch Oven
  • 9 X13 baking dish

Directions

  1. Slice off the top and bottom of your eggplant and discard. Slice remaining eggplant into 1/4 inch slices.
  2. Add flour to one sandwich bag, add parmesan to the second. Crack your egg into the pie plate, add 2 Tbsp water, then beat with a fork until smooth. Add the oil to a dutch oven, and heat over medium heat until oil ripples.
  3. One-Two pieces at a time, coat the eggplant slices with flour, then egg, then parmesan. Then, set aside. Repeat for all remaining slices.
  4. Heat oven to 350 F.
  5. Add slices carefully to oil. Cook on each side for 2 minutes. Then transfer directly to the baking dish.
  6. Top each slice with 1 Tbsp sauce and a generous pinch of mozzarella. Add to oven and bake for 20 minutes. Let cool 10 minutes before serving.
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Homemade Pasta – Fettuccine

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Homemade pasta takes some time, but it’s so much better than store bought or boxed pasta! Homemade pasta has texture and substance. This is the same pasta recipe I used for ravioli, however instead of making squares, we made strings. I also saw afterwards that it’s easier to cut the pasta by rolling it first before cutting, so make note. Making nests is also important, though I didn’t do that. When I cooked my pasta, it held the shape it was in, so it had lots of awkward bends and twists than would have been present if i just make them into nests. Finally, form into 4 nests, because this recipe makes 4 adult sized servings.

Homemade Pasta Fettuccine Recipe CardDownload

What You Will Need

  • 2 Cups Flour
  • 2 Eggs
  • 2 Tbsp Oil
  • Rolling pin and knife or pasta roller
  • Flour to dust
  • Optional Saran Wrap
  • Optional Freezer Bag

Directions

  1. In the bowl of a stand mixer, or on a clean counter, add flour. Add the eggs and oil, and mix until it becomes a shaggy dough.
  2. On a floured counter, knead the dough until it comes together. It is a drier dough that should not be sticky or wet, you may add a bit of warm water if it won’t come together.
  3. Wrap in saran to roll out later. You can also choose to roll out the dough now. Using a rolling pin, or a pasta roller, make the dough less than 1 cm thick. Use a pasta cutter attachment, or flour both sides thoroughly, loosely roll, then cut the dough into pasta. Shake out pasta then hang on a pasta rack, or form into nests. Cook nest(s) for 30 seconds to 1 minutes, or place nests into freezer bag, seal and freeze.
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Fried Pork Cutlet Bowl, Katsudon

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The Original Recipe can be found here. I have made significant changes from that, but that was my main source. I don’t have bread crumbs at the moment, so I used crushed potato chips. I also used some Worcestershire sauce in this recipe because it has more flavors and herbs than standard soy sauce.

Katsudon is very good. This recipe, though it seems like a lot, is actually quite simple. Before serving the rice, you could fry it with additional vegetables like peas, carrots or green beans for additional flavors. Since the broth is built on soy sauce, it is very salty. The vinegar and onion adds additional savory flavor, and was very delicious. Finally, the pork cutlet was exceptional. It was very tender and tasted particularly good with the savory broth. The only think I would change is the addition of frying the rice with a veggie, other than that the dish is perfectly balanced, filling. This recipe makes 5 adult sized portions.

Katsudon, Pork Cutlet Bowl Recipe CardDownload

What You Will Need

  • 1 Large Pork Cutlet
  • 2 Cups Cooked White Rice
  • 1 Medium Onion Diced
  • 2 1/4 Cups Water
  • 2 Chicken Bouillons
  • 1/4 Cup White Wine Vinegar
  • 1/4 cup Soy Sauce
  • 1/4 cup Worcestershire Sauce
  • 2 Tbsp Sugar
  • 2 tsp Ground Ginger
  • 2 Eggs beaten
  • 2 Tbsp Flour
  • 1 1/2 cup bread crumbs
  • 1/2 cup oil
  • Chives

Directions

  1. Make rice, then keep warm. Combine in a pan, diced onion, water, bouillons, vinegar, soy sauce, worcestershire, sugar, and ginger. Simmer for 15 minutes.
  2. Using a large sided container, add your oil and heat over medium heat. In three separate bowls, add egg, flour, and bread crumbs. Cover your pork first with flour, coat in egg, coat in bread crumbs, coat in egg a second time, then coat with bread crumbs a second time.
  3. Transfer your pork chop to the oil and fry for 3 minutes on each side. Once fried, coat in broth before transferring to a paper towel to strain.
  4. Add your rice to your bowls, top with sliced pork, drizzle broth over top, then sprinkle chives over top before serving.
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Chocolate Chip Cookies: Aldis Brand Recipe Review

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You can find the recipe here!

Time for another review you’ll see. This time I’m reviewing Aldi’s Chocolate chip cookie recipe. You can find this recipe up above at the link, down below, or on the side of Aldi’s baking soda or chocolate chips bags. As a plus, these did in fact turn out to be chocolate chip cookies. They tasted like chocolate chip cookies and were fully done, as per instruction. However, these cookies did spread a lot and the dough was very thin, and not a dough I would/could roll out by hand. There was a good proportion of chips to dough, and the cookies did have a lot of flavor. These cookies also didn’t have much, if any, structural integrity. You’d have to break the cookie before it would crumble apart, then you’d have to quickly eat it before it fell all over everything. This was the case even once the cookies cooled. It’s a good recipe, and it made delicious cookies, however, I think Betty Crocker’s cookie mixes may still be better. If you try this recipe, be sure to let me know what you think!

What You Will Need
  • 1 cup Softened Butter
  • 1/2 cups White Sugar
  • 1/2 cup Packed Brown Sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups flour
  • 1 1/2 cup Chocolate Chips
  • mixing bowl
  • electric mixer
  • spoon/cookie scoop
  • Baking sheets
  • Non-stick spray
Directions
  1. Heat oven to 375 F
  2. In a mixing bowl using an electric mixer, cream together butter, sugar, brown sugar, baking soda, salt, vanilla, and eggs. Add flour and chips, then mix until combined.
  3. Spray baking sheets, then scoop out dough and place on sheet. Bake for 12-15 minutes, until golden. Let cool 5 minutes before trying to remove from tray.
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Taco Scrambled Eggs

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Tacos are great to eat, but their leftovers are even better to work with. I could have made a casserole or just froze the meat for next time, but one of my favorite things to do with these leftovers is to make taco scrambled eggs. I’ve been making taco scrambled eggs since I was a kid. It’s simple! Just throw everything into a pan and in just a few minutes you’ll have a delicious, filling, savory breakfast. I used shredded shape cheese then topped it with slices of American. I also used my homemade cucumber salsa with this dish. Not only did it add beautiful color to this dish, but it was so refreshing with these eggs and brings a new flavor than normal salsa, though I love this with normal salsa too!

Taco Scrambled Eggs Recipe CardDownload
What You Will Need
  • Leftover Taco Meat
  • Shredded/Sliced Cheese
  • Salsa
  • 4 Eggs
  • 1/2 cup Milk/water
  • 1 Tbsp Butter
  • Bowl and fork
  • Frying pan and Spatula
Directions
  1. Microwave taco meat for 30 seconds to be able to pour from container.
  2. Heat a frying pan over medium heat. Add butter, melt and coat bottom of pan.
  3. In a Bowl, add your eggs and milk/water. Whisk with a fork until combined.
  4. Add your egg mixture to the hot pan. Top with 3/4 of your cheese and your taco meat. Stir the mixture until you see no visible raw egg.
  5. Reduce heat to low, top with remaining cheese. Let cook until cheese is melted. Remove from heat and serve with salsa.
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