Posts Tagged ‘goat cheese’

Eggplant Cannelloni

I know a lot of people like to partake in meatless May (I, however, am not included in this category). The things you need to be concerned about though are making sure you get in enough protein and do not eat totally boring food!

Eggplant is a great option for a healthy but fortified treat and with it you won’t even miss the meat! It is high in dietary fiber, antioxidants, and potassium. It tastes delicious- as long as it isn’t raw! Eggplant cannelloni is high in fiber and protein and low in carbs. Enjoy this healthy meal with its easy-to-follow instructions.

Sauce

  • 1 tablespoon olive oil
  • 4 large shallots, sliced
  • 4 cloves garlic
  • 2 jars (12 oz each) of Roland roasted red peppers, drained
  • 1/2 cup fresh squeezed orange juice (juice of 1 orange)

Eggplant

  • 2 medium eggplants, cut lengthwise into 1/2-inch slices
  • olive oil cooking spray

Filling

  • 4 oz goat cheese
  • 4 kalamata olives, pitted and minced
  • 1 teaspoon capers, chopped
  • 2 tablespoons chopped fresh parsley

PREPARATION

  1. For sauce

    Heat up the oil and add shallots and garlic until they appear cooked and soft. Reduce heat and cook until they reach a gold color (about five minutes.) Once they are cooked, add roasted red peppers and orange juice. Bring this to a boil, and then simmer until peppers are soft. Let this mixture cool. Once cool, puree it in a blender or food processor. Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Pour into a 9″ x 13″ baking dish.
  2. For eggplant

    Brush eggplants with olive oil or cooking spray. Broil on a baking sheet until each side is golden.
  3. For filling

    Mix cheese, capers, 1 tbsp of parsley, and olives in a bowl. Fill each eggplant slice and roll it up. Lay on dish. Bake at 400 for  10 to 15 minutes and top with the rest of the parsley before serving.
    -Whitney Manson
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Goat Cheese, Please

I am obsessed with goat cheese lately for a variety of reasons. Goat cheese is lesser in fat, calories, and cholesterol than cheese from cows, and it is also much friendlier for the lactose intolerant. Goat cheese comes in many varieties, just like regular cheese (i.e. in brie, soft, herb encrusted, hard, or with pepper). Additionally, I often find that goat cheese goes a longer way with its distinct taste; so, I can get away with using less and getting more flavor. I use goat cheese as a great addition to pizzas, omelets, salads, grilled vegetables, pasta dishes, and sandwiches. It can turn a boring dish into one bursting with flavor without adding tons of fat. It is easy to spice up boring grilled vegetables with a smattering of goat cheese to make it a meal. My favorite brand of goat cheese is Ile De France, and I will guide you through a recipe that includes it- goat cheese and mushroom quesadillas! The ingredients are simply Ile De France goat cheese, Mission Carb Balance Whole Wheat Tortillas, bell pepper, onion, and minced garlic. They don’t take much time to prepare and are a healthier quesadilla option. They have less fat AND host some important vitamins, like calcium and potassium. I guarantee your family will gobble them up in no time.

Sauté 1 teaspoon of minced garlic, ¼ cup of onion, 8 oz of mixed mushrooms, and ½ cup of bell pepper in a large frying pan with olive oil. Once the onions are clear and the mushrooms look cooked, mix in 7 ounces of goat cheese. Pour the mixture over 4 tortillas, then top each with another tortilla. Grill the tortillas like you would a normal quesadilla, making sure each side gets browned. Slice into wedges and serve with a Mrs. Renfro’s Mango Habanero Salsa and Wholly Guacamole guacamole.

-Whitney J. Manson

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