Stuffed Eggplant with Arugula and Mushrooms

Serves 2

•  1 large eggplant halved
• 1/2 red onion
• 3 cloves garlic
• 2 tbs fresh parsley chopped
• 2 tbs  fresh basil chopped
• 1 cup mushrooms chopped 
• 2 cups arugula
• 1 cup Parmesan cheese
• 1/2 lb extra lean grass fed ground beef
•  1 tsp red pepper flakes
• Salt and Pepper to taste
• 1 tbs balsamic vinegar
• 1/2 can diced tomatoes (drained)
• 1 tbs tomato paste

 Preheat oven to 350 degrees. Cook beef until cooked through, drain and set aside. Halve eggplant and scoop out flesh and set aside. Heat onions and garlic and olive oil in a skillet on medium heat until soft, opaque and fragrant. Add mushrooms and cook until most liquid has evaporated. Add beef, balsamic vinegar, red pepper, parsley and basil.Cook for another 5-7 minutes, then add tomatoes and tomato paste. Cook for another 5-7 minutes so flavors can meld together adding salt and pepper to your liking. Add half of the Parmesan cheese and mix. Scoop into eggplant halves and cover with remaining cheese. Place in middle of oven for 35-45 minutes or until eggplant is cooked through and soft. Remove from oven and let stand for 5 minutes.

 

I love this by itself or with a salad. Its filling and really nutritious with arugula providing calcium, magnesium and folic acid while the eggplant gives you a great dose of vitamin c! The onions and garlic are also known for their antiviral healing! (Both are well known for fighting off colds and cancer!)

 I thought it would be fun to share my musical choices while I am cooking. There is nothing better than opening a bottle of wine, turning on my ipod, and cooking some glorious food for me and my husband! I was feeling swanky today, so I thought some swinging singers would be the perfect soundtrack to this meal!

Pink Martini

Dean Martin

Dominico Modugno

Billy Holiday

Patsy Cline

Frank Sinatra

Enjoy!
Happy Eating!

Bruschetta eggs

So, currently, I am in the process of cutting out unnecessary carbs from my diet. Its been hard as I can see that it is so easy to put anything on two slices of bread and call it a meal. So, I have been creating some really good meals that don't require bread (but you can most certainly pair this with a yummy baguette if you like!)
 
This was one of my creations and it was delicious. I've made it the last two mornings..and it literally takes less then 10 minutes to make which is perfect for me since I have so little time in the morning. This keeps you full too! (Serves 2)

4 Eggs (whisked)
1/2 cup parmesan
4 roma tomatoes (diced)
2 garlic cloves
3 tbs basil
1 tbs olive oil
1/4 cup onion (diced)
red pepper flakes 
Salt and pepper to taste
Olive Oil cooking spray

 Mix tomatoes, garlic, basil, olive oil, red pepper flakes and onion in a bowl and salt and pepper to taste. Place in fridge until ready to use. (I suggest making a large batch of this as it goes great on anything from eggs to chicken to tofu!)

Heat a frying pan that has been sprayed with olive oil until hot. Pour eggs into pan and cook until still moist and cooked through. Sprinkle with Parmesan and continue to cook for about 30 seconds more until cheese melts.

Top with bruschetta mixture and enjoy! So good, light, and low in calories.

Enjoy!
Happy Eating!

Stuffed Acorn Squash with Truffle Oil

• 1 Acorn squash (halved and seeded)
• 1 tbs butter (or margarine to make this recipe vegan!)
• 1/2 cup chopped zucchini
• 1/2 onion, chopped
• 1/2 cup feta (omit to make vegan)
• 1/4 cup raisins
• 2 tbs parsley
• 2 cloves garlic, minced
• 1/4 cup raw pine nuts
• dash (1/8th tsp) of cinnamon
• 1/4 tsp nutmeg
• 1 tsp dill
• 3 drops truffle oil
• 1 cup prepared couscous

First off I will say...this is delicious! The raisins add the best little bite of sweetness!

Place acorn face down on a backing sheet filled with about 1/4 inch of water and bake at 400 for 35 minutes. Set aside.

Prepare couscous as directions specify. Set aside.

Melt butter (or margarine) in a large frying pan and stir in onions and garlic. Cook until translucent. Add truffle oil, salt and pepper, and continue to saute for another minute or so. Add parsley and zucchini, and all spices and cook for about 4 minutes. Add raisins, cook for 1 minute. Add pine nuts and cook for another minute until pine nuts brown. Mix in couscous and feta into pan and stir until mixed well. Add salt and pepper to taste.

Brush cooked squash with maple syrup and broil for about 5 minutes or until the flesh is browned. Re-heat couscous in pan until hot, scoop into squash and serve immediately! Perfect winter food for a winter day! I ate it with a spoon to scrape all the delicious squash out too!

Buon Appetito!
Happy Eating!