SA-T’s Eggplant Parmesan
Ingredients:
1 large eggplant
1 large plateful of breadcrumbs
1 whole package of ricotta cheese
1 cup chopped spinach
3 eggs
250 g mozzarella cheese
2 tablespoons parmesan cheese
350 – 500 g ground beef or Yves veggie ground
Half an onion (diced)
5 garlic cloves (minced)
1 teaspoon paprika
1/2 teaspoon salt and 1/2 teaspoon pepper
1 jar of tomato sauce
Vegetable Oil
Instructions:
Cook the ground beef (or veggie ground) in a pan and add in the garlic, onion and paprika. Slice the eggplant into 1/2 cm thick circular slices. Beat 2 eggs in shallow bowl and add the salt and pepper. Lay breadcrumbs in a large dinner plate. Coat eggplant slices in egg mixture then dip it in breadcrumbs on both sides. Fry the coated eggplant slices in a heated pan with vegetable oil, until crispy but not burned. In a separate bowl, put the ricotta cheese and chopped spinach, pinch of salt and 1 cracked egg and then mix it all with your hands. Grate the mozzarella.
In a baking dish, spoon out some tomato sauce on the bottom, and then place crispy and cooled down eggplant slices until the covers the bottom fully. Add the cooked ground beef (or veggie ground) on top and take the back of a spoon to smooth it out, then spoon out some more tomato sauce on top.
Evenly distribute the ricotta cheese mixture over the tomato/ground beef layer. Place remaining eggplant slices on top of ricotta cheese, trying to cover it completely (feel free to cut the slices so that it can all evenly fit over it). Spoon more tomato sauce over the eggplant. Now evenly coat with mozzarella cheese all over and then add the parmesan cheese on top. You may garnish is with basil or oregano if you wish.
Place it in oven, covered with tin foil at 420F degrees for 10 minutes. Uncover the tin foil and leave it in the oven for another 10 minutes. Turn on broil for the last 1-2 minutes.
Enjoy!
SA-T’s Meatloaf
Ingredients:
350-500g ground beef
1 packet onion soup mix
1 onion (chopped)
5 garlic cloves (minced)
1/2 cup breadcrumbs
1 egg
1/2 teaspoon salt and 1/2 teaspoon pepper and 1/2 teaspoon paprika and 1/2 teaspoon tarragon
Ketchup
Directions:
Evenly coat the bottom of a loaf pan with a thin layer of ketchup. Mix all the other ingredients together in a separate bowl with your hands. Smush the meat mixture into the loaf pan.
Bake at 350F degrees for at least 35-45 minutes.
Enjoy!
SA-T’s Crockpot Chicken Noodle Soup
Ingredients:
1 and 1/2 lbs chicken breast
2 cups carrots (chopped)
1 onion (diced)
4 garlic cloves (minced)
3 celery stalks (chopped)
2 tablespoons olive oil
1/2 teaspoon thyme
1 bayleaf
6 cups chicken broth and 1 cup water
1/2 teaspoon salt and 1/2 teaspoon pepper
2 cups uncooked wide egg noodles
3 tablespoons of fresh parsley (chopped)
Directions:
Place the whole chicken breasts at the bottom of the crockpot and top it with the carrots, onions, celery, garlic, olive oil and bay leaf. Add the chicken broth, water, salt and pepper on top.
Cover it with the lid and cook on low for 6 to 7 hours or on high for 3 and 1/2 to 4 hours.
Remove the chicken with 15 minutes remaining, and place it in a wide bowl and then with a fork in each hand, shred the chicken breasts.
Place the shredded chicken back into the crockpot, and add the uncooked noodles and parsley. Cover with the lid and cook on low for another 15 minutes.
Let it cool down and then enjoy!