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Eggplant Parmesan Stacks

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Eggplant Parmesan Stack

Who has time to cook when the mountains are calling? We’ve been back in Steamboat for most of December and January to get our fill of family and snow. We’ll head back to the boat in Jacksonville, FL at the end of January.

Eggplant Parmesan Stacks are an easy meal when we’re having too much fun in the out-of-doors.

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Winter highlights…

  • Dunckley Pass bench
  • Frosted trees at Steamboat Resort
  • Sarvis Creek cross-counrty skiing
  • Cross-country skiing with Marley
  • Amazing views at the top of Snowmass near Aspen, CO.
Eggplant Parmesan Stack
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Eggplant Parmesan Stacks
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
Eggplant provides a meaty texture for this vegetarian favorite. Originally this recipe was made in a 9 x 13-inch pan, but the ingredients would lump-together during serving. Served as stacks, the components can be made ahead, then quickly assembled and baked into impressive stacks 30 minutes before serving.
Course: Meatless Main Dish
Cuisine: Italian
Servings: 4 stacks
Calories: 284 kcal
Author: Karen
Ingredients
  • 1 large eggplant about 1 pound
  • Kosher salt and freshly ground pepper
  • ½ cup seasoned breadcrumbs
  • ¼ cup finely grated Parmesan cheese
  • ½ teaspoon thyme or basil
  • dash ground red pepper
  • 1 large egg beaten
  • 2 tablespoons milk
  • 1 cup shredded mozzarella cheese
  • 1 cup prepared spaghetti sauce
Instructions

  1. Pre-cook eggplant: Slice eggplant into 1/2-inch rounds. Cover a microwave-safe plate with two layers of paper towel. Season both sides of the eggplant slices with salt and pepper. Place them in a single layer on the prepared plate, cover with another double layer of paper towel, then top with another plate. Microwave the eggplant on high for 5 minutes to release the moisture. Repeat this process with the remaining eggplant. This step will greatly reduce the time required for the baking process.

  2. Preheat oven to 375 degrees.

  3. Bread eggplant: In a shallow dish, mix together breadcrumbs, parmesan cheese, herbs and red pepper. In a shallow bowl, beat together the egg and milk. Line a baking sheet with parchment paper. Dip each eggplant round in the egg mixture to cover each side. Transfer the egg-coated eggplant to the bowl of breadcrumbs and evenly cover the round with breadcrumbs. Place each slice on the prepared baking sheet. Bake 10 minutes or until eggplant rounds turn crisp.

  4. Assemble stacks: Using the same prepared baking sheet, assemble stacks. Starting with the largest slices as the base, top with a spoon full of sauce, then add a mound of cheese. Create a second and third layer by repeating the eggplant, sauce and cheese.  

  5. Return the baking sheet to the hot oven for 12 minutes or until the stacks are heated through and the cheese is melted. Serve.

Recipe Notes

You can peel the eggplant before slicing, but I like to leave on the purple skin for added fiber.

Sesame Garbanzo Pitas

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Sesame Garbanzo Pitas

sesame garbanzo pitasSometimes you need an easy, make-ahead meal that can be eaten with your hands.  Whether you are feeding crew on the boat or a picnic with friends, these Mediterranean inspired pitas will do the trick.

Everything can be prepared the day before if you’re pressed for time. Simply combine the dressing ingredients in a 1/2 pint canning jar with a tight lid, mix the salad ingredients and refrigerate until you are ready to assemble them. Right before serving, toss the vegetables with the dressing and spoon into the pitas.

Whether you call them chick peas or garbanzo beans, these fiber-rich beans add a wonderful texture to this portable meatless meal.

Sesame Garbanzo Pitas
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Sesame Garbanzo Pitas
Prep Time
30 mins
Total Time
30 mins
 

Fresh and lemony dressing atop a healthy mix of vegetables and garbanzo beans...perfection.  I  particularly enjoy the nutty crunch of the sesame seeds mixed in.  These Sesame Garbanzo Pitas are a favorite for meals on the move when eating with utensils won't work.

Course: Meatless Main Dish
Cuisine: Mediterranean
Servings: 6 pitas
Calories: 426 kcal
Author: Karen
Ingredients
  • 2 tablespoons sesame seeds
  • 4 cups slivered romaine lettuce
  • 1 can (15 oz.) garbanzo beans rinsed and drained
  • 1 red bell pepper seeded and diced
  • 1 cucumber halved lengthwise, seeded and diced
  • 3 green onions thinly sliced, using both white and green parts
  • 2 oz. feta cheese crumbled
  • 6 pita bread
Lemon Basil Dressing
  • 1/3 cup extra virgin olive oil
  • ¼ cup fresh lemon juice about 1 lemon
  • ¼ cup slivered fresh basil or 2 teaspoons dried basil
  • 2 cloves garlic minced (about 1 teaspoon)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper to taste
Instructions
  1. Toast sesame seeds in a dry skillet over medium heat until golden brown, stirring frequently.
  2. In a large bowl, combine lettuce, garbanzo beans, red pepper, cucumber and green onion.

  3. Create a dressing by whisking together olive oil, lemon juice, basil, garlic, mustard, sugar, salt and pepper. Store in a container with a tight fitting lid.

  4. At this point the components of this meal can be refrigerated until serving time.
  5. To serve, shake the dressing then drizzle it over the combined vegetables, and toss with feta cheese and sesame seeds. Spoon salad into each pita pocket.
Recipe Notes

This recipe was adapted from a recipe in the Simply Colorado cookbook.  Over the years I have updated the ingredients and altered the dressing.

Feta and Spinach Quinoa Patties

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Lots of time…but not for cooking

Karen relaxing with a bookYou might be thinking that living on a sailboat, anchored in the Bahamas, there would be nothing but free time.  Time to relax.  Time to read.  Time to cook.  I’m not going to lie…I do have a lot more personal time without the responsibility of a job, but I don’t want to spend those extra moments cooking.

Cooking healthy is always a priority, but I also want to keep mealtime interesting — without spending hours in the galley.  Before heading out to the sparsely populated southern islands we went provisioning (aka – grocery shopping) in a big way.  It’s best to load up in the States or in Nassau, where Solomon’s grocery stores rival the selection in any grocery found back home – but double the price.

Salad with Sesame Tahini Dressing-Easy whole grain with a protein boost

For health and versatility, you can’t beat quinoa, so it is always on my provisioning list. This high protein, whole grain cooks up in 15 minutes, much faster than brown rice. I always stock my pantry with several bags of quinoa before leaving port.  Cooked and straight from the refrigerator, it can be combined with lettuce, grated carrots and any other leftover veggies or meat for a quinoa salad.  Topped with Dean’s Sesame Tahini Salad Dressing, it’s one of our favorite lunches.

Making quinoa patties in stages

Making bread crumbsAnother way to serve quinoa as Feta and Spinach Quinoa patties.  I like to make these in stages when I have a few moments during the day.  My boat routine…

  • Cook up the quinoa while listening to the morning weather on the SSB and sipping coffee. Put in the quinoa in the refrigerator to cool.
  • Take a few pieces of bread that are threatening to get moldy and place them in the sun to dry. They should be hard and crusty in the time that it takes you to read a few chapters of your favorite book. If you have commercial dried breadcrumbs it’s even easier, but I make my own aboard Snowcat.
  • Combine the recipe ingredients and put in the refrigerator to allow the crumbs to soften in the liquid. Meanwhile take the dinghy to shore for a hike.
  • When it’s time for dinner, your quinoa mixture is ready to be formed into patties and cooked on a skillet.

Give this recipe a try and let me know how you use the leftover patties (if there are any left!)

feta spinach quinoa patties
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Feta and Spinach Quinoa Patties
Prep Time
10 mins
Cook Time
40 mins
resting time
24 mins
Total Time
50 mins
 
These patties can be made with any steamed greens from the Farmer’s Market like mustard greens or steamed, chopped kale.
Course: Meatless Main Dish
Cuisine: Mediterranean
Servings: 4 servings
Calories: 363 kcal
Author: Karen
Ingredients
  • 1 cup uncooked quinoa
  • 2 cups water
  • 4 eggs whisked
  • 1/3 cup crumbled Feta cheese
  • ¼ cup finely chopped onion
  • 3 cloves garlic minced
  • 1 cup steamed spinach chopped (frozen is fine, but drain well)
  • 1 cup plain breadcrumbs
  • ½ teaspoon kosher salt
  • 1 tablespoon canola oil
  • plain yogurt or sour cream for topping optional
Instructions
  1. Rinse the quinoa with cold water and then place in a 1 ½ quart saucepan with 2 cups of water. Bring the water to a boil, then reduce to a simmer. Cover and cook for 15 minutes. Turn off the heat and let the quinoa continue to absorb the remaining liquid for an additional 10 minutes. Allow the grain to cool while you prepare the other ingredients.
  2. In a large bowl, stir together eggs, cheese, onions, garlic, spinach and salt. Stir the breadcrumbs and quinoa into the egg mixture, then cover and refrigerate for about 30 minutes or until the breadcrumbs become soft.
  3. Scoop about 1/4 cup of quinoa mixture to form each patty.
  4. Heat the oil in a griddle or skillet over medium heat. In batches, cook the patties for 3-4 minutes on each side until golden brown.

Vegetable Thai Curry in a Hurry

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Matt and Scott from the Steamboat Pilot stop by for dinner
Steamboat Pilot reporters Scott Franz and Matt Stensland stop by for dinner on the boat.

I’ll Bet You’re Famished

You never know when you are going to need a meal in a hurry. When we were docked in Marina Hemingway near Havana, Cuba, reporters from our hometown newspaper stopped by.  Steamboat Pilot reporters Scott Franz and Matt Stensland were visiting Cuba for a “journalism activity”- one of the 12 categories of travel permitting Americans to travel to Cuba.  Our sailing trip provided a local angle for their story about traveling to Cuba (check out their excellent article) and it was great fun to meet up with friends from home.  While we had expected their visit, we didn’t realize that they would arrive at dinnertime.  No worries…I whipped up a pot of Vegetable Thai Curry (in a Hurry) because it is made from items that I had in my galley and only took me 30 minutes – start to finish.

Bring on the Thai

Thai Red Curry PasteOnce I discovered the flavor and convenience of prepared red curry paste, Thai curry became an easy weeknight meal.  There are plenty of red curry paste recipes that can guide you through the traditional process of toasting, grinding and pounding the exotic ingredients into the smooth, intensely flavored paste, but kaffir lime leaves and shrimp paste aren’t easy to find in The Boat and who has that kind of time?

This combination of vegetables in curry sauce can easily be made from ingredients in your refrigerator and pantry.  The cauliflower, carrots, garbanzo beans and peas give this meatless dish its substance.  The lite coconut milk provides a flavorful base for the curry paste.  Many people prefer to us the full fat coconut milk, but the lite version is my choice because it has 60% less fat and calories. …

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Spicy African Rice and Peanut Stew

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Steamboat blue sky dayWe don’t alway get big snow in Steamboat in March.  The tracks of weather that swept through Northwest Colorado in earlier months give way to blue sky, bright days and clear, chilling nights.  While we await the next blanket of snow, we still look to comfort foods to feed the family and the soul.  Stew is the answer to my meal challenges when I want a warm, satisfies-all, one dish meal on these winter nights.

Peanut butter thickened vegetable soup may seem strange, but this recipe for Spicy African Rice and Peanut Stew is my most requested recipe.  The combination of sweet potatoes and garbanzo beans provides a luscious backdrop to the spicy green chili salsa that provides the kick.  You can stop short of adding the peanut butter and have a wonderful soup to serve someone who can’t eat nuts, but adding the peanut butter takes this dish to the promised land.  Silky, rich broth with just enough spice to make the vegetables, beans and rice jump with flavor makes this stew such a satisfying meal. …

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Carrot Cashew Soup

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Carrot Cashew Soup
Let the snow fly, it’s soup time!

There is snow in the forecast and I’m ready! It’s time to dig out the sweaters and gloves, put on the snow tires and start making soup.  Carrot Cashew Soup is one of our family’s favorite dishes for a satisfying cold weather meal. This recipe came from the vegetarian commune where Dean lived at Ohio State, but you don’t have to be a vegetarian to enjoy it’s rich, sweet flavor.  The cashews and raisins added at the end of cooking gives each spoonful of soup substance and a burst of flavor.

I recommend buying full size carrots for this recipe because they are easier to grate than the “baby” carrots.  If you are lucky enough to have a food processor, you can cut the preparation time in half.  If you want to try another recipe from Dean’s wild days at the commune, check out his  Sesame Tahini Dressing.

Carrot Cashew Soup
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Carrot-Cashew Soup
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
 
This hearty vegetarian soup is wonderfully satisfying on a cold night. Served it with a green salad, it is the perfect meal.
Course: Main Dish - with meat
Servings: 6 servings
Calories: 248 kcal
Ingredients
  • 4 cups grated carrots
  • 1 cup chopped onions
  • 2 tablespoons canola oil
  • 6 cups chicken or vegetable stock
  • 1 cup chopped apples
  • 1 6 oz. can tomato paste
  • 1/3 cup brown rice
  • 1/3 cup cashews
  • 1/3 cup raisins optional
Instructions
  1. In a large pot sauté carrots and onions in oil until vegetables are soft, but not browned.
  2. Stir in stock, apples and tomato paste; bring the mixture to a boil.
  3. Stir in brown rice, reduce heat to a simmer, cover and cook for 45 minutes or until rice is tender.
  4. Right before serving, stir in cashews and raisins (if desired).

Pasta with Fresh Tomato Sauce

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tomatoes on the vineIn high-altitude backyard gardens, for a short period of time in August and September, you can taste the sweet, intense flavor of a locally grown vine-ripened tomato.  We’ll do anything for that amazing flavor – tuck our tomatoes under a blanket on cold nights, wheel our heirloom varieties out for sun in the morning and then back in the garage in the evening and build elaborate green houses- all for that wonderful taste.  There will be plenty of time to eat your tomatoes cooked in spicy sauce or made into a creamy soup, now is the time to eat them fresh.

Pasta with Fresh Tomato Sauce will showcase your fresh tomatoes and takes very little time to prepare.  This recipe uses dried herbs, but if you are lucky enough to have fresh basil, oregano or rosemary definitely use them instead.  Dried herbs are more potent than the fresh, so triple the amount if you are substituting fresh herbs.

For more information about tomatoes, Colorado State University’s Farm to Table website has some great tips on tomatoes.

pasta with fresh tomato
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Pasta with Fresh Tomato Sauce
Prep Time
15 mins
Cook Time
20 mins
Total Time
1 hr 35 mins
 
I serve this refreshing taste of summer at a moderate temperature. The room-temperature tomato sauce can be heated if you prefer a warm dish.
Course: Meatless Main Dish
Cuisine: Italian
Servings: 4 servings
Calories: 428 kcal
Author: Karen
Ingredients
  • 3 large tomatoes cut into ½”pieces
  • 2 cloves garlic minced
  • 1 small onion finely chopped
  • 1 teaspoon dried whole basil
  • ½ teaspoon dried whole oregano
  • ½ teaspoon dried whole rosemary crushed
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 1/3 cup fresh lemon juice
  • 1/4 cup olive oil
  • Pinch of cayenne pepper
  • 8 ounce spaghetti uncooked
  • 1/4 cup Parmesan cheese grated
Instructions
  1. Place tomatoes in a bowl with all other ingredients (except pasta & cheese); mix well. Let it sit for 1-2 hours to allow the herbs to soft and blend with the oil and lemon juice.
  2. Cook pasta according to package directions, drain and toss in a bowl with the lemon/herb sauce. Top with grated cheese and serve.
Recipe Notes

This recipe was given to me years ago by a co-worker - thanks Marcia!

 

Pad Thai

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Pad Thai with peanutsWhenever I have a chance to eat Asian food, I always order Pad Thai. Those delicate rice noodles with chili and lime accents deliver a light, yet complex flavor. I’ve been perfecting my Pad Thai recipe for the past several years and learned some lessons along the way.  Most importantly, use fish sauce in your Pad Thai. For years I substituted soy sauce, but I highly recommend that you splurge with a $3 investment in fish sauce for this recipe.

Recently we had some friends over for dinner and one of the guests had celiac disease.  Pad Thai was the perfect gluten free choice, and it’s easy to prepare. I followed the package directions for cooking the rice noodles…big mistake. I provided everyone with chop sticks, but should have given them a spoon. The noodles formed a big glob and while the flavor was excellent, it just didn’t serve up well. A quick search gave me a better method of preparing the rice noodles that doesn’t overcook the noodles and it’s easier.

Give my Pad Thai recipe a try and let me know how it turns out.

Pad Thai
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Pad Thai
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
This delicious main dish is easy to assemble especially if you mix the sauce ingredients ahead of time. It's the perfect meal for vegetarians or those who are avoiding gluten. Best of all, the ingredients are easy to keep on hand for a last minute meal.
Course: Meatless Main Dish
Cuisine: Asian
Servings: 4 servings
Calories: 261 kcal
Author: Karen
Ingredients
Noodles
  • 2 quarts hot tap water
  • 8 ounce package rice noodles 1/4th inch wide
  • 1 tablespoon canola oil
  • 2 cups grated carrots about 4 large carrots
  • 2 cloves garlic minced
  • 4 eggs lightly beaten
  • 1/4 cup sliced green onions
  • 1/4 cup chopped peanuts
Sauce
  • 1/4 cup catsup
  • 1/4 cup fresh lime juice about two limes
  • 1/4 cup fish sauce soy sauce or tamari sauce can be substituted
  • 1 tablespoon brown sugar
  • 1 tablespoon chili and garlic sauce or 2 teaspoons Sriracha sauce can be substituted
Instructions
  1. Place rice noodles in a large bowl and cover with hot water. Set aside for 10 minutes while you prepare the other ingredients. Gently toss them with a fork every few minutes to separate the noodles.
  2. In a small bowl, stir together the sauce ingredients.
  3. Heat a large skillet or wok on high heat. Add the oil and when it begins to sputter, add grated carrots and stir fry for one minute. Next add the garlic and stir-fry for an additional minute.
  4. Turn the heat to medium and push the carrots to the outside edges of the pan. Pour the eggs into the center of the hot pan, stirring occasionally to scramble.
  5. Once the eggs have set, pour on the sauce. Gently stir the eggs and carrots with the sauce.
  6. Test the noodles for tenderness after 10 minutes of soaking. Allow them to continue soaking until they have reached the proper texture. (For thinner noodles, check at 5 minutes.) Once the noodles are soft, rinse under cool water to stop the cooking process.
  7. In a serving bowl, combine the warm, drained rice noodles and egg mixture. Top with sliced green onions and chopped peanuts.

Steamed Hard-cooked Eggs

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Steaming is my new favorite method for making hard-cooked eggs at high altitude.  With this method the egg yolks and whites are perfectly cooked, there is no ugly green layer on the yolks, the eggs peel quickly and best of all…it’s easy.

My old method took twice as long to make because two quarts of water had to be brought to a rolling boil and then there was additional cooking time. Often the eggs were hard to peel and had that dreaded greenish tinge on the yolks.

The Cook’s Illustrated magazine method for steaming hard-cooked eggs was my starting point. With the help of friends and family steaming eggs all over the state, I was able to develop some recommendations for steaming times for a variety of elevations.

cooking eggs by steam
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Steamed Hard-cooked Eggs
This recipe has been adapted from a method that first appeared in the March-April issue of Cook’s Illustrated magazine. With input from people all over the state of Colorado we have adapted it for high altitude kitchens. This recipe works for Steamboat Springs, Colorado, elevation 6,795 feet above sea level. In the Notes at the end of the recipe, I have included recommendations from people at other elevations that you might find helpful.
Servings: 6 eggs
Calories: 70 kcal
Ingredients
  • 6 large eggs
  • water
Instructions
  1. Pour one inch of water into a medium saucepan with a tight-fitting lid. Place an empty steamer basket over the water and turn heat to high until the water begins to boil.
  2. Gently place the eggs in the steamer basket. When the water returns to a boil, reduce the heat to medium-low, cover and continue steaming for 17 minutes. (Adjust this time to your elevation - see note below.)
  3. While the eggs cook, prepare a large bowl with 2 cups of ice and 2 cups of water. Plunge the steamed eggs into the ice water.
    cooling eggs
Recipe Notes

This recipe will also work for a dozen eggs when you place the steamer basket in a large stainless steel dutch oven with tight-fitting lid.

Steaming time recommendations from contributors across Colorado:

  • Steam for 13 minutes at sea level (Cook's Illustrated recommendation)
  • Steam for 15 minutes at 5,000 feet above sea level - Longmont & Fort Collins, CO (Elisa & Lyndy's recommendation)
  • Steam for 17 minutes at 6,800 feet above sea level - Steamboat Springs, CO (Karen's recommendation)
  • Steam for 20 minutes at 10,000 feet above sea level - Leadville, CO (Elisa's recommendation)

Spinach Yogurt Dip

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Plain Greek yogurt makes this version of Spinach Dip much healthier, yet every bit as tasty. The trick with this dip is to make it several hours before you plan on serving it, which will allow the flavors to snuggle a bit.

Spinach Yogurt Dip
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Spinach Yogurt Dip
Prep Time
15 mins
Total Time
2 hrs 15 mins
 
Prepare this dip several hours before serving to allow the flavors to meld. This makes a refreshing appetizer when served with fresh vegetables.
Course: Appetizer
Servings: 32 servings
Calories: 30 kcal
Ingredients
  • 16 ounces plain fat-free Greek yogurt
  • 2 tablespoons light mayonnaise
  • 1 1- ounce packet ranch dressing mix
  • 10 ounce frozen chopped spinach thawed
  • 1 8- ounce can sliced water chestnuts
  • 1/4 cup sliced green onions
Instructions
  1. In a medium bowl, stir together yogurt, mayonnaise and dressing mix.
  2. Drain the spinach and with clean hands, squeeze out any excess moisture.
  3. Chop water chestnuts into small pieces.
  4. Combine all ingredients and serve with vegetables or crackers.
Recipe Notes

Gluten free adjustments:  replace the ranch dressing mix with 1 teaspoon garlic salt and 1/2 teaspoon of dill or Simply Organic brand dressing mix.  Serve with vegetables.