I'm trying really, really hard to start cooking at home. I spend so much money out on food and for literally no reason except that I'm lazy, but I've taken--if only just--to making these two quick and easy meals at home that work great for leftovers, as well as keeping two easy snack veggies on hand for quick and easy cooking.
Let's get the disclaimers out of the way. Please note that although everything I'm prepping are veggies, they aren't the healthiest meals (but they're filling and delicious, and great for the cold weather). Also, I am not a professional or at-ease cook, so I didn't take any pictures of the process because it's messy and not very photo-friendly. Sorry!
Now on to the meals!
Eggplant Parmesan
My family is Italian, so I always grew up eating this and recently decided to brave the recipe myself. Turns out, it's beginner friendly and much quicker than I thought!
The Ingredients
-breadcrumb
-eggs
-one large eggplant
-mozzarella cheese
-tomato sauce
-olive oil
That's it! That's all you need! I use just a plain breadcrumb, but I'm sure seasoned breadcrumbs would be delicious. All you do is slice the eggplant into thick rounds, whisk about two eggs together, and dip the eggplant rounds into the egg wash. Then dip the egged rounds into the breadcrumb so that they are lightly coated.
Once coated, fry the eggplant until each side is golden brown. Immediately after, place a single layer into a glass baking pan, coat with sauce (I was lazy and used jarred) and slices of mozzarella cheese and bake at 350 degrees Fahrenheit until the cheese is melted. You're done! You made eggplant parmesan! Go you!
Stuffed Artichoke
My family eats these on Christmas, but I said screw it and started making them just because, and I'm so happy I did.
The Ingredients
-breadcrumb
-2 garlic cloves
-parsley
-parmesan cheese
-artichokes
-olive oil
My family never gives measurements, so the stuffing is a lot of trial and error. Just go with what tastes good to you. The stuffing should be cheesy and you should be able to taste the garlic, but it shouldn't be overwhelming. I've been making two artichokes at a time, and here's what I've done with the stuffing for two:
Add the breadcrumb (about a cup), two garlic cloves cut into fourths, about 1/4 cup parmesan, about 2 tablespoons parsley, and then about 1/4 cup olive oil into a food processor.--it is important to add the olive oil last. Blend them together until combined and until the garlic is minced. The mixture shouldn't be wet, but it should have some moisture from the oil and therefore, hold a loose shape when you press on it.
Cut the stems off of the artichokes, leaving enough stem to allow the artichoke to stand upright in a saucepan. Cut the tips off, as well, so that you can press the artichokes face down, allowing the leaves to spread so that you can stuff the top.
While preparing the stuffing and the artichokes, you should boil water in the saucepan--just enough water to cover the stem and the first layer of the artichoke leaves.
Stuff the artichokes with the mixture, starting at the top and allowing the mixture to fall into the open leaves. You might have to pull some back to properly stuff them. Cap the artichokes with any remaining mixture and add them to the boiling water. It's important to make sure they stand upright. Turn the water to a simmer, cover the pan, and allow the artichokes to cook until you can easily pull off some of the bottom leaves (anywhere from 15 minutes on a gas stove-top to about 45 on an electric). Just make sure to check the water so that it doesn't simmer away. Add more throughout if you need to. That's it! I know this one sounds complicated, but once you do it, it kind of clicks and makes sense and becomes quick and painless.
Bonus!
I like to keep brussel sprouts and spinach on hand for quick sides. I'll saute the spinach with olive oil and thinly sliced garlic and I'll bake the brussel sprouts on 415 degrees Fahrenheit with olive oil, salt, and pepper until they're crispy. They both heat up well and make my veggie chicken nugget meals seem a little healthier.
Let me know if you guys make any of these dishes!
xxx
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