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Aubergine Parmigiana Stack

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Grand Trunk_Cheese_Aubergine parmiagiana1Aubergine parmigiana is typically a home-style al forno dish, rustically thrown together and baked, much like a lasagne.

This is a sponsored post with Stonetown cheese. All ideas and opinions are my own.

This is a scheduled post and I have scheduled 30 more recipes. Will take a break from blogging for a few days due to personal reasons. My sister will take care of the blog and social media meanwhile.

CHEESE:

I have been supporting local Canada business in my blog for and social media. I am surprised at how many great small local businesses are out there.

This recipe uses its high-quality cheese created from one of the local Business Company called Stonetown cheese. The cheese is from their dairy farm in Ontario. Their handcrafted alpine-style cheese is made from fresh cows milk and low in sodium.

You can use any kind of cheese but I recommend asiago kind cheese or gruyere style cheese or brie style cheese.

I used their Gruyere style cheese (Aged for 12-18 months), 2018 Winner, at the British Empire Cheese Competition.

I am craving for cheese fondue already. Had it once with my love of life and loved the whole experience.

Pairs well with:

Pasta & a glass of Red wine!

eggplant parmoagana stonetown cheese

TIPS for AUBERGINE:

When you are baking/broiling, stay in the kitchen and have a look.

Do not skip the step to remove the wetness from the eggplant.

Use fresh basil.

You can make your own tomato basil sauce but I liked even this.

Eggplant_Parmiagana_2

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Aubergine Parmigiana Stack
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • • 1 large aubergine (Eggplant), (400g)
  • • 50 g plain all-purpose flour
  • • 50 g cornflour mixed in ½ cup of water
  • • 1 teaspoon dried oregano
  • • 150 g cheese
  • • 1-cup extra virgin olive oil
  • • Salt
  • • Red chilli flakes
  • • 10 tbsp Store-bought tomato basil sauce
  • • 18 Basil leaves
Instructions
  1. STEPS:
  2. Slice the aubergine into ½cm-thick rounds - use a circular cutter if you want to be precise (roughly 7cm in diameter) to trim the slices into perfect discs.
  3. Place them in a pan lined with parchment paper, place a tissue or cloth on top. Keep a pan on top and keep some weight to remove the wetness from the eggplant.
  4. After an hour, remove the weight and the tissue.
  5. Season the all-purpose flour with salt, pepper and oregano.
  6. FRY:
  7. Heat oil in a pan.
  8. Take each of the eggplant slices; working in batches, add it to the all-purpose flour mix and then to watery corn flour dip.
  9. Fry for 3 to 4 minutes on each side, or until golden and crisp, then remove to kitchen paper to drain and repeat with the remaining discs.
  10. ASSEMBLE:
  11. Preheat the oven to 180ºC/350ºF/gas 4.
  12. Take an ovenproof dish, place a stack of
  13. a spoonful of tomato basil sauce,
  14. eggplant, a spoonful of tomato basil sauce, grated cheese, chilli flakes, basil
  15. eggplant, a spoonful of tomato basil sauce, grated cheese, chilli flakes, basil
  16. eggplant, a spoonful of tomato basil sauce, grated cheese, chilli flakes
  17. Arrange the others too.
  18. Bake for 7 minutes, or until the cheese has melted and is golden and bubbling. Then broil for 3 minutes.
  19. Serve the Parmigiana with basil leaves and a drizzle of extra virgin olive oil.
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Grand Trunk_Cheese_Aubergine parmiagiana

Paneer Chatpata Curry

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Paneer Chatpata
Sour sweet spicy tangy paneer (Indian cottage cheese) curry!

 

People ask me how on earth you have so much time and energy to cook?

Answer: I started learning to cook for a loved one and now cooking is my therapy. It really helps my mood and life. Whatever you decide to do, make sure it makes you HAPPY!  Enough of my gyan and here you go with the recipe!

Made this few weeks back and I had this with homemade naan and jeera rice made by my mom. I really loved the combo. Made some triveti dal too. This paneer  chatpata is one quick recipe you can make any day. Chatpata means when you put this into your mouth, you can feel hot, sweet, spicy, tangy, sour taste with the paneer.

Other Paneer favorite recipes:

paneer thali

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Paneer Chatpata Curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • • 300 gms - Paneer Cubes
  • • 2 tbsp – Paneer crumbs
  • • 1 tbsp - Oil
  • • 2.5 tbsp – Ghee
  • Onion Paste:
  • • 1 – Onion, chopped finely
  • • 3 – Green chilli, Chopped finely
  • • 4 – Garlic , chopped finely
  • • 1 inch – Ginger, chopped finely
  • • 1 tsp – cumin seeds
  • • 1 – bay leef
  • • 2 – cloves
  • • 2 - green Cardamom
  • Curry:
  • • 1 tsp - Turmeric powder
  • • 6 tbsp – tomato paste or 2.5 tomatoes blended into puree.
  • • 1 tsp – Coriander powder
  • • 1 tsp – Cumin Powder
  • • 1 tsp – Chaat masala powder
  • • 1 tsp - Kashmiri Chilli powder
  • • ¼ tsp – Mango (Amchur) powder
  • • ½ tsp – Kasuri Methi (Dry Fenugreek leaves)
  • • 3 tsp – Salt
  • • ½ cup – water
  • • ½ tsp - sugar
  • • 1 tsp – lemon juice
  • • 1 tsp – coriander leaves, chopped finely.
  • • 2 green chillies sauté in a tsp of oil for garnish.(optional
Instructions
  1. PANEER ROAST:
  2. Heat a pan, add butter to it in a medium to low flame, add the paneer cubes to it and roast it until its golden brown both sides. Put them in cold water, this will help them to be soft.

  3. ONION PASTE:
  4. Add the chopped onion, green chilli, garlic and ginger with a bit of salt in a blender and blend them into a fine paste.

  5. CURRY:
  6. Add ghee in a pan with cumin seeds, bay leaf, cloves and cardamom. Then add the onion paste, turmeric powder and sauté for 3 minutes.

  7. Add the tomato paste with coriander powder, cumin powder, chaat masala powder, chilli powder, and mango powder with the salt.

  8. After sautéing for 5 minutes, add ½ cup of water and keep it low heat for 5 minutes.

  9. Now add the roasted paneer,sugar and dry fenugreek leaves.

  10. Let it simmer for 10 minutes.
  11. Now open it and check salt (add salt if you need more). Switch off. Add chopped coriander leaves, crumbled paneer, greenchillies(sauted in oil) and lime juice to garnish.

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Paneer Chatpata2

Honey Garlic Turkey

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Honey Garlic Turkey-2Sticky and crispy Honey Garlic Turkey made fast and simple, with  honey garlic sauce. Beautiful!

The sauce is so good you’ll want to use it as a topping on many recipes. This honey garlic turkey recipe is also easy to make.

THIS IS A SCHEDULED POST. This is a sponsored post with Turkey Farmers of Canada. All ideas and opinions are my own.

PROTEIN:

Most of the world is embracing fitness and healthy living, and turkey is an amazing protein for everyone doing so. It’s lean, versatile and can be flexed into all of your favourite dishes

THINK TURKEY:

I have partnered with Canadian Turkey to make some amazing dishes this year. I love the fact that when you eat Canadian turkey, you’re supporting Canadian turkey farmers.

Turkey takes on flavours well across all cuisines – whether you’re cooking Mexican, Indian, Moroccan, Thai and more, there’s a place for turkey on your plate. This dish goes  amazingly well with simple jasmine rice!

COOKING TURKEY:

I have mentioned this in my other turkey recipe as well but felt this might be useful.

I have had questions on cooking turkey and when it is done. The best way is to use a meat thermometer inserted into the thickest part of the turkey, without touching the bone.

A whole unstuffed turkey is cooked at 170F (77C)

Ground turkey (Burgers, cutlets, meatballs, sausages) at 165F

Cuts (thigh, wings, and breast legs) at 165F again.

Honey Garlic Turkey-3

3.7 from 3 reviews
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Honey Garlic Turkey
Author: 
Recipe type: Main
Cuisine: Asian Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • FOR THE HONEY GARLIC SAUCE
  • • 3 cloves garlic, minced
  • • ½-cup honey, or more, to taste
  • • 2 tablespoons soy sauce
  • • 1-tablespoon cornstarch
  • • ¼-cup water
  • FOR THE TURKEY
  • • 1 cup all-purpose flour
  • • 1 teaspoon dried oregano
  • • ½ teaspoon paprika
  • • 1 teaspoon freshly ground black pepper
  • • 1 large egg, beaten
  • • 1 pound boneless, skinless Turkey breasts, cut into 3 inch cubes
  • • 2 teaspoon Kosher salt to taste
  • • 1 cup vegetable oil
  • • 1 tbsp coriander leaves chopped finely
  • • 1 tbsp crushed peanuts
Instructions
  1. In a bowl, mix the ingredients under the honey garlic sauce.
  2. In a large bowl, combine flour, oregano, paprika, black pepper, eggs, turkey breast and salt. Set aside for 3-4 minutes
  3. Heat vegetable oil in a large skillet over medium high heat.
  4. Working in batches, add half of marinated turkey, and cook until evenly golden and crispy, about 6 minutes on each side. Transfer to a bowl.
  5. Add the honey garlic sauce on top and mix well. Garnish with coriander leaves and crushed peanuts.
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Honey Garlic Turkey-4

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