Tag Archives: Parmesan Cheese

Jan 24 2013
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We Eat Well, whatzup Articles

whatzup Dining In: Chicken & Roasted Romaine

Chicken & Romaine

In last week’s issue of whatzup, I wrote about a traditional recipe with an upscale twist. Read the article on whatzup’s website.

Ingredients

  • 4 7 oz. skinless, boneless chicken breasts
  • Kosher salt
  • Freshly ground pepper
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup panko (Japanese breadcrumbs)
  • 3 Tablespoons extra-virgin olive oil, divided
  • 2 Tablespoons chopped flat leaf parsley
  • 2 garlic cloves, chopped, divided
  • 2 large hearts of romaine, halved lengthwise
  • Caesar dressing
  • 1 lemon, cut into 8 wedges

Preparation

Preheat oven to 450°F. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, panko, 2 tablespoons oil, parsley and 1 garlic clove in a medium bowl; season with salt and pepper. Pat panko mixture onto breasts. Roast chicken until crumbs begin to turn golden, about 10 minutes.

Drizzle romaine with 1 tablespoon oil and sprinkle with remaining 1 chopped garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine roast right around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Top lettuce with dressing; garnish with lemon wedges.

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Jul 23 2012
4 Comments
From the Garden, Vegetarian, We Eat Well

Panko-Crusted Eggplant Parmesan

I absolutely adore eggplant. For the second year, we are growing it in our garden. So far, we’ve had a pretty good crop despite the incessant drought. I like this recipe for it’s simplicity. Using canned tomato sauce from last year’s garden, Jon created a healthy, well-balanced, garden-centric meal.

Ingredients:

  • 2 medium eggplants, sliced
  • 1 jar garden fresh tomatoes and veggies (you can use chunky tomato sauce from the store)
  • 3 cups panko bread crumbs
  • 2 eggs
  • 3 cups flour
  • vegetable oil
  • 1 package thin spaghetti
  • Parmesan cheese to taste

Preparation:

In a large pan, heat the vegetable oil. The oil needs to be deep enough that eggplant slices will be submerged when added to the pan. In the meantime, prepare eggplant: dip slice in egg, dredge through flour and then panko bread crumbs. Repeat for each slice. When oil is hot enough, place eggplant slices in oil, turning a few times, until brown on each side. Remove from oil and place on plate lined with paper towel to remove excess oil.

Prepare spaghetti per package instructions- we always add olive oil to the water. Heat tomatoes in a separate pan.

Divide spaghetti among plates, layer with tomatoes and top with eggplant. Sprinkle with parmesan cheese.

 

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May 02 2011
1 Comment
We Eat Well

Penne Rigate with Broccoli

I am on dinner duty all week because Jon has finals, and I have really enjoyed picking out the week’s meals. Tonight I prepared Penne Rigate with Broccoli, which literally takes fifteen minutes. I love the way the broccoli breaks down in this dish to make a light sauce. If I prepare it again, I will use less salt in the water, but the pure taste of the olive oil paired with the Parmesan makes for a fresh, healthy week night dish.

Ingredients:

  • Salt
  • 1 1/2 pounds broccoli, washed, stems discarded, cut into bite-size florets
  • 1 pound penne rigate
  • 3/4 cup extra-virgin olive oil
  • 2/3 cup finely grated Parmesan, plus extra for serving
  • Freshly ground pepper
Preparation:

Bring a big pot of water to a boil. Add a good handful of salt (about 1/4 cup), enough that you can taste it. Set a fine strainer in the sink.

When the water comes to a boil, add the broccoli and wait until the water returns to a boil. Add the pasta and set the timer to the number of minutes recommended on the box. When the timer rings, drain the penne and broccoli in the colander, then dump them into a large serving bowl. Add the olive oil and mix well with a wooden spoon so that the pasta is coated and the bits of broccoli are well distributed throughout. Add the cheese and stir well until you have a nice, green-speckled sauce. Sprinkle with a little extra cheese, and add some pepper.

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