Eggplant Parmesan Casserole with Cauliflower Rice (Vegetarian or Vegan)

 

All Photos © Christine Elise McCarthy 2016

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Photo from The Iron You.

The photo just above is from the wonderful blog – The Iron You.  It is their Eggplant Parm Rice Casserole and it is that recipe that inspired mine here.  There are a few subtle changes but the primary difference is that I used cauliflower rice rather than real rice.  That way – this dish is very light & nearly guiltless.  Is is very easy to make & comes together in less than 45-60 minutes – 30 of which are in the oven.  It is a surprisingly tasty recipe & chock full of fresh vegetables.  Use vegan cheeses, if you prefer.  There are enough flavors at play here that I think this dish would work very well vegan-style.

Eggplant Parmesan Casserole with Cauliflower Rice (Vegetarian or Vegan)

Serves 8

INGREDIENTS

1 large head of cauliflower

2 eggplants – cut into 1/4 inch slices

Olive oil

1 cup basil – chopped

2 large shallots (or one small onion) – diced

2 cups cherry tomatoes – quartered

2-3 cups grated mozzarella (or vegan alternative) – according to your preference (I used 3 cups)

1-2 cups grated Parmesan (or vegan alternative) – according to your preference (I used 2 cups real Parmesan – I would have used less of a vegan Parm)

S&P

1 TBS oregano

1 TBS crushed red pepper (optional)

1 cup vegetable stock

Parsley or basil – chopped as garnish

DIRECTIONS

If you have a grill or grill pan, spray some olive oil on the eggplant (or toss them in a light coating of olive oil or dressing) & grill on each side until a bit charred & soft.  Set aside.

If you do not have a grill or grill pan – follow Iron You’s oven method directions:  Preheat oven to 400°F  and place a rack in the middle. Line two baking sheets with parchment paper and grease them with vegetable oil. Set aside.
Fill a large bowl with cold water, add 1 teaspoon of salt and stir until it dissolves completely.
Add eggplant slices and let them sit for at least 20 minutes to draw out the bitterness.  Fish the eggplant slices out of the water, pat them dry, and arrange them on a single layer on prepared baking sheets. Bake in the oven for about 15 minutes, or until the slices turn deep brown on top.
Remove the slices from the baking sheets and carefully transfer them on a plate to cool.

Reduce oven temperature to 350 degrees.

Cut the florets from the cauliflower & either grate them on a box grater or using the grater of your food processor (the FAR neater way to go).  Set aside.

Toss the tomatoes with basil, a pinch or S&P & the oregano & set aside.

Heat a TBS or so of olive oil in a large frying pan (large enough to hold all the cauliflower rice) & saute the shallots or onion until soft.  Add crushed red pepper (if using) and the cauliflower rice & the stock.  Over high heat – saute until the cauliflower is soft & the bulk of the stock has evaporated.  Stir in the tomato & basil mix.

Grease a casserole pan (I used cooking spray) and layer 1/3 of the rice on the bottom.  Top with half the eggplant and 1/3 of the cheese.  Add another 1/3 of the rice, remaining eggplant and 1/3 of the cheese.  Top with a final layer of rice & cheese.

Bake for 20-30 minutes or until the cheese is melted & bubbly or browned.

Let sit for 10 minutes & then serve with parsley or basil.

Squid Ink Risotto with Seared Scallops

 

All Photos © Christine Elise McCarthy 2016

Follow @celisemccarthy

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

Nothing was more important to me than my dearest Memphis – above.  Nothing.  He was a little rescued gift from the universe after my 4-year-old pug, Grisbi, died suddenly & mysteriously.  Then – on June 20th – Memphis left me the same way – suddenly & mysteriously – at 4.  I am bereft.

It has been difficult to get into cooking & blogging.  Everything reminds me of Memphis & then everything seems so pointless and so trivial.

Anyway, I have had this cuttlefish ink in my fridge forever – but I never tried it because I gave up seafood three years ago.  Today – I decided to break my no seafood thing (for the second time in a week) and make this risotto.  Early this week – I made Fiery Shrimp fra Diavolo with Squid Ink Pasta – seen below.

People are often intimidated by risotto but I do not understand why.   It is simple to prepare & only takes about 20 minutes.  This black risotto here is no exception.  It is simple & delicious.  What people should be intimidated by is scallops.  They are often fishy & too often overcooked into rubber.  I managed to pull the scallops here off perfectly & I will share how.  It was not difficult.

Squid Ink Risotto with Seared Scallops

SERVES 2

INGREDIENTS

Fresh jumbo scallops – maybe 3 or 4 per person

1 cup Arborio rice

4 cups vegetable stock

3 TBS butter

3 TBS olive oil

1 large shallot (or small onion) – diced

1-6 garlic cloves (I used 6) – chopped

1/4 cup dry white wine (optional)

Squid ink (or cuttlefish ink) – about 3 or 4 teaspoons

1-3 tsp crushed red pepper – or to taste (optional)

10 cherry tomatoes – halved (maybe extra to quarter & use as garnish)

2 red chilies (optional) – diced – some reserved as garnish

S&P

Parsley – chopped – as garnish

DIRECTIONS

Wash the scallops in cold water & pat VERY dry with a paper towel.  Sprinkle with S&P.  Set aside.

Bring the vegetable stock to a boil & reduce to a simmer.

Heat TWO TBS of olive oil & TWO TBS of butter in a stock pot over med-high heat.  Add the shallots or onion & saute until soft & just beginning to brown.  Add the rice & tomatoes & stir for a minute or two.  Add the garlic & saute one minute.  Add the wine & then the ink & red chilies & crushed red pepper(if using).  I added the ink in increments until it got the nice rich black.  You may or may not use all the ink suggested – your call.  Add the stock 1/4 cup at a time – letting it get absorbed before adding the next cup.  Stir the rice the entire time.  Reserve about 1/2 cup stock.   Season with S&P.  Test that the rice is cooked & then cover it & remove it from the heat.

In a frying pan, heat 1 TBS olive oil & 1 TBS butter (more if you have more than 4 scallops) and heat on high until very hot.  Add the dry scallops.  They should sizzle upon contact with the oil.  Do not fumble with them.  Let them sear 1-2 minutes each side – depending on their thickness.  Ideally – they should only be moved once – when you flip them.  They should be crusty on two sides by a bit translucent in the center ( bit rare) – unless you like them cooked well done.  Leave them on longer for a well done scallop.  Know they will keep cooking a bit even after removed from the heat.

Stir the remaining stock into the risotto & stir.  It should be what the Italians cal “all’onda.”  That means “wavy” or “with waves.”  The risotto should be creamy enough that tapping the bottom of the plates makes it spread out.

Plate the risotto, top with scallops & chopped parsley (and chopped red chilies or tomatoes) as garnish.

Fiery Shrimp fra Diavolo with Squid Ink Pasta

 

All Photos © Christine Elise McCarthy 2016

Follow @celisemccarthy

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

This is my first recipe posted since June 16th.   On June 20th, I came home from a 14-hour day at work to find my beautiful, 4-year-old pug, Memphis, dead.  Without explanation.  My world shattered.  Posting recipes seemed so trivial & like an insult to my loss.  I still cry almost every day.  I cried when I opened this blog & saw my last post – explaining my absence here.  He was one of the very, very special ones & I miss him agonizingly.  So – please pardon me if I just post this recipe & have nothing much more to say.

This is VERY easy, very spicy (but you can adjust that) and a very rare seafood recipe from me.  I gave up seafood three years ago or so – but I could not resist this squid ink pasta when I saw it & shrimp seemed the best way to serve it.  So – without further adieu – let me present my Fiery Shrimp fra Diavolo with Squid Ink Pasta.

Fiery Shrimp fra Diavolo with Squid Ink Pasta

Serves 2

INGREDIENTS

1/2 lb squid ink pasta (or any pasta of your choice)

1/2 to 1 lb raw shrimp – shelled & cleaned

1 TBS olive oil

5 oz – 10 oz cherry tomatoes – halved (reserve a few for garnish)

1-6 garlic cloves – sliced, crushed or whole (or to taste)

1-3 jalapenos – chopped (or to taste)

1 tsp to 1 TBS crushed red pepper (or to taste)

1 cup pasta sauce of choice

S&P

Chopped parsley

DIRECTIONS

Cook the pasta.

Meanwhile – heat the olive oil & ad the jalapenos & tomatoes.  saute over high heat until the tomatoes soften a bit.  Add the crushed red pepper & garlic & saute one minute.  Add the tomato sauce & heat until bubbly.

Add S&P to taste.  Just before the pasta is done – add the shrimp to the sauce & cook through – being careful not to overcook the shrimp.

Drain the pasta & toss with the sauce.  Serve garnished with fresh, chopped parsley & quartered, raw cherry tomatoes.