Thursday, January 26, 2012

Lemon Marinade

Use this marinade for chicken or pork (marinate in fridge up to 12 hours) or for fish or seafood (marinate in fridge for 15 minutes). This makes enough marinade for 1pound of meat.

1/4 cup lemon juice
1/4 cup dry white wine (or chicken or vegetable broth)
2 teaspoons grated fresh lemon rind
2 tablespoons olive oil or canola oil
1 teaspoon minced garlic
1/2 teaspoon onion salt
1/8 teaspoon pepper
1 tablespoon fresh or 1 teaspoon dried herb of your choice (tarragon, oregano, thyme,
basil, rosemary, sage etc.)

Whisk the ingredients together until well combined. Put the meat in a plastic zip bag, pour the marinade over the meat, zip the bag, and lightly massage the meat to evenly distribute the marinade. When ready to cook the meat, remove it from the marinade and discard the marinade, or put it in a small saucepan and boil it for 1-2 minutes and serve with the meat.

Note: DO NOT use the marinade as a sauce until you boil it to kill any cooties.

Baked Eggplant with Artichokes

1 tablespoon olive oil
8 ounces roughly chopped fresh mushrooms
1 can (14 ounces) artichoke hearts, drained & roughly chopped
1/4 cup sliced black olives
1 teaspoon minced garlic
1 teaspoon dried Italian herb blend
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup prepared garlic hummus
1/4 cup white wine
1/4 cup chicken broth
8 slices grilled or broiled eggplant
6 ounces shredded Italian cheese blend
Preheat the oven to 350◦F. Coat a deep baking dish with cooking spray.
Heat the olive oil over medium heat in a large nonstick skillet. Add the mushrooms and saute for 2 minutes or until softened. Add the garlic, artichoke hearts, olives, herb blend, salt, pepper, hummus, wine and chicken broth. Cook and stir for 2 minutes. Remove from the heat.

Place four slices of eggplant in a single layer in the prepared casserole. Spread with 1/2 of the mushroom mixture. Sprinkle with 3 ounces of the cheese. Place another 4 slices of eggplant over that and repeat the layers to use up the vegetables and cheese, ending with a layer of cheese. Cover with foil and bake for 30 minutes. Remove the cover and bake for another 15 minutes. Remove from the oven and let stand five minutes before serving.
8 servings
Per serving (1 cup):
Calories: 172.5, total fat: 12.8 g, saturated fat: 3.3 g, cholesterol: 8.6 mg, sodium: 348 mg, carbs: 8.1 g, fiber: 3 g, sugars: .2 g, protein: 12.3 g