Zoodles with Sausage, Peppers, Mushrooms & Tomato Sauce

I got a spiralizer last year on sale at Bed, Bath, and Beyond, and it is so much fun to use. That might be the most American middle class sentence ever written on this blog. But really. Love being able to have a big bowl full of spiralized vegetable noodles and meat sauce without feeling like I just ate a brick of gluten. I started out steaming or boiling zoodles (zucchini spiralized into noodles), but they get pretty sloppy-- a better method is to spread the zoodles out on a baking tray in the oven and cook at 400F for about 15 minutes. They bake just enough to loose the raw crunch without absorbing moisture and are then the perfect canvas for whatever toppings you so choose.

spiralized zucchini noodles = zoodles

This recipe combines a simple tomato sauce with a few more veggies (bell peppers + mushrooms), and sausage for protein. Alternatively, you could brown ground beef or ground turkey in the skillet first, then add the veggies and sauce. But I'm a sucker for those pre-cooked, well seasoned sausages (without preservatives! Hooray!) at Trader Joes. Just chop them up and throw them in. 

baked noodles ready to be topped with sausage and veggies in tomato sauce

I've also baked this recipe up as a casserole: mixing the zoodles into the tomato-sausage mixture and pouring it all into a lightly greased casserole dish, topping with some shredded cheddar or mozzarella cheese, and baking it in a 400F oven or under a low broiler for a few minutes until the cheese is bubbly. 

Easy, delicious dinner chock full of vegetables

If you don't have a spiralizer, a julienne vegetable peeler also works fine. And you can even just dice up the zucchini and sauté it with the onions and peppers if you want for a noodle-less tomato ragu. Enjoy the added veggies in your naturally gluten-free spaghetti dinner!  

Zoodles with Sausage, Peppers, Mushrooms & Tomato Sauce

Serves 4

3 zucchini or summer squash, shredded into noodles with a spiralizer or julienne peeler

1 tablespoon cooking oil (such as olive oil or canola oil)

1 small yellow onion, diced

1 bell pepper, any color, diced

2 garlic cloves, minced

1 cup sliced white or brown mushrooms

4 pre-cooked, Italian-seasoned-style chicken sausages, sliced in half length-wise then chopped into half moons

1 15oz can or bottle tomato sauce, no sugar added (try to find just tomatoes and salt)

1 1/2 teaspoons Italian seasoning blend (or 1/2 tsp each of dried oregano, parsley, rosemary)

pinch each of sea salt and freshly ground pepper

1/4 cup of freshly grated parmesan cheese (optional)

Pre-heat the oven to 400F/ 204C. Spread the spiralized zucchini noodles evenly onto a baking sheet. Once the oven is preheated, place the zoodles in the oven and bake at 400F for 15-20 minutes, until the zoodles around the edges just begin to brown. Remove from oven and set aside. 

While the zoodles are baking, heat a large skillet over medium heat. When the skillet is hot, add the oil and swirl it around to coat the bottom. Add the onion and pepper, and cook for 3-4 minutes, stirring occasionally to prevent burning. Add the minced garlic and sliced mushrooms, and cook for another 3-4 minutes, until onion and peppers have begun to soften. Add the chopped sausage, tomato sauce, Italian seasoning, and salt and pepper to taste. Turn the heat down to low, and continue to cook, stirring occasionally, for 4-5 minutes, until the sauce is heated through. 

Divide the baked zoodles into 4 bowls or plates, top with sausage-tomato sauce, and garnish with parmesan cheese, if desired. Serve immediately. 

Storage tip: Combine any leftover zoodles and sausage-tomato sauce mixture and store, covered in the fridge for 2-3 days. 

Southeast Asian Beef Lettuce Wraps

The hubs and I are still enjoying our eating plan that focuses on plenty of protein and vegetables, quality fats, and limited gluten and carbs. We both have more stable energy levels throughout the day, and it's been fun / challenging to create new lunch and dinner meals that don't include grains.

One of our favorite regional cuisines is southeast Asian, which influences a lot of the food options here in Australia. At the moment we're steering clear of grains, though, and it can be hard to find southeast Asian food without rice or rice noodles. Last weekend I thought I would try to recreate the delicious lettuce wraps I remembered from trips to P.F. Chang's with friends in high school. Now, P.F. Chang's is hardly as authentic as some of the food we can get in Sydney, but those chicken lettuce wraps of theirs were awesome!

southeast asian style beef lettuce wraps, flavorful & filling, paleo-friendly & gluten-free

We subbed lean ground beef for chicken, and mixed it up with mushrooms, onions, and some celery for crunch. For dipping sauces we used our favorite store-bought oyster sauce thinned out with some mirin, vinegar, and water, and we mixed up a simple spicy mustard to go with it. The chopped basil and mint, combined with the sauces drizzled on top, made for incredibly fresh and delicious beef lettuce wraps-- better than the P.F. Chang's version that I remember!  We made these a meal by serving them with steamed, thinly sliced green cabbage and radishes, tossed in a little toasted sesame oil and soy sauce with freshly ground pepper.

tasty beef lettuce wraps with steamed cabbage and radishes

We liked this meal so much we're repeating it tonight. Highly recommend trying these-- they're gluten-free, dairy-free, full of protein and vegetables, and, as we say in Oz, tasty as. 

Beef Lettuce Wraps

Serves 2 - 3 as a main dish

1 tablespoon oil (cooking olive oil)

2 teaspoons sesame oil

1 onion, finely diced

3 cloves garlic, minced

1/2 cup finely diced mushrooms

1/4 cup finely sliced celery

500g (1 lb) ground beef (high quality, grass-fed preferred)

2 tablespoons soy sauce (divided use; make sure it's gluten-free if you're cooking g-f)

1 tablespoon mirin

1 tablespoon rice vinegar (divided use)

1/4 teaspoon chili pepper flakes

pinch of freshly ground pepper

To Serve: 

8 Romaine, butter, or iceburg lettuce leaves, washed and chilled

Oyster sauce:

oyster sauce

1/4 teaspoon mirin

1/4 teaspoon rice vinegar

1/2 to 1 teaspoon water

pinch of freshly ground pepper

Hot mustard sauce:

1 tablespoon mustard

1/4 teaspoon rice vinegar

1/8 teaspoon soy sauce

1/2 to 1 teaspoon water

Herb mix:

2 tablespoons chopped fresh mint 

1/4 cup chopped fresh basil

Heat a large skillet over medium heat. Add the oils and swirl to coat pan. Add the onion and cook for 3-4 minutes, until translucent. Add garlic and cook for 1 further minute. Add diced mushrooms, 1 tablespoon soy sauce, mirin, half of the rice vinegar, and cook for 3-4 minutes, stirring to make sure it doesn't burn. Add ground beef, remaining tablespoon of soy sauce, remaining rice vinegar, chili flakes, and pepper, and cook, stirring occasionally, until beef is cooked through, about 5-7 minutes. Transfer to a serving dish. 

Meanwhile, make the sauces. In a small serving dish, mix together all ingredients for the oyster sauce, adding enough water to make it a runny enough to spoon easily. In another small serving dish, mix together all ingredients for the hot mustard, adding enough water to make it runny enough to spoon easily.

To Serve: Arrange the beef mixture, lettuce leaves, serving sauces, and herb mix on a serving or dining table, and let guests help themselves to building their own lettuce wraps with accompanying garnishes.

Shrimp Laksa

We just had a fantastic week with good friends visiting from Melbourne, soaking up the Sydney sun on various beaches and eating and drinking a little too much at some of our favorite spots. Tonight called for a bit of a detox, something light but vegetable-heavy. I thumbed through some cookbooks and came across a bookmarked recipe in The Best of Bill Granger for Light Laksa. I've been meaning to try it, and the hubs agreed this was just the kind of thing we were after. We changed up the recipe to suit what we had on hand and our preferences, and the result was delicious. Best of all, it came together in about 30 minutes flat.

Shrimp laksa, infused with red curry, coconut, and ginger 

This Malaysian-style soup is not too spicy at all, it's filling and hydrating, and it's chock-full of veggies and protein-rich shrimp. It's the kind of soup that requires a spoon and a fork (or chopsticks). First date food it is not... we'll be washing the placemats tomorrow, and I had to give the table a pretty thorough wipe-down after we splattered soup all over ourselves and the surrounding perimeter of our bowls.

Shrimp laksa full of vegetables: bok choy, bean sprouts, mushrooms, and eggplant
with ginger and mukrat lime leaves

You could easily leave the shrimp out if you're looking for a vegetarian version, or try subbing cubes of firm tofu. Makrut lime leaves are easy to come by in Sydney at our local fruit and veg shop. I'm not sure how accessible they are elsewhere, but ask your grocer if they stock them, as they really are key in bringing all the flavors together. This laksa would be welcome during the icy weather up in the northern half of the world at this time of year, and perfect anytime down in the south. I leave you with warm wishes and the rosy pink tulips our friends left us with before they returned to Melbourne yesterday...

Christmas time = tulip season in Australia

Shrimp Laksa
inspired by The Best of Bill Granger
serves 4

2 cups chopped eggplant
1 cup sliced mushrooms
2 teaspoon rice bran oil (or other vegetable oil; divided use)
1 tablespoon Thai red curry paste
4 cups reduced sodium vegetable broth

2/3 cup coconut milk 

6 makrut lime leaves (3 whole leaves, and 3 leaves thinly sliced for garnish)
1-inch piece of fresh ginger, peeled and finely chopped
1/2 pound shrimp, peeled and deveined
8 bunches baby bok choy
2 cups bean sprouts
2 cups prepared thin rice noodles (vermicelli noodles)

To serve:
2 tablespoons light brown sugar
lime slices
3 kaffir lime leaves, thinly sliced
fish sauce (optional)

Heat a wide sauté pan over medium-high heat. Coat the bottom of the pan with 1 teaspoon oil, and add the eggplant and mushrooms. Sauté until softened and eggplant is cooked through, about 6-7 minutes.

Meanwhile, heat a large pot over medium-low heat. Coat the bottom of the pan with the remaining 1 teaspoon oil. Add the red curry paste, and stir around with a spatula until fragrant, about 1 minute. Add the vegetable broth, coconut milk, ginger, and the three whole lime leaves. Turn the heat up to high, and bring the broth mixture to a slow simmer, stirring occasionally. Simmer for 3-4 minutes to let the flavors infuse.

Add the shrimp and the cooked eggplant and mushrooms to the broth mixture. Continue to simmer until the shrimp turn pink, about 3-4 minutes. Turn the heat down to medium, and add the baby bok choy and bean sprouts, stirring carefully until the bok choy leaves begin to soften, about 2-3 minutes.

Distribute the prepared rice noodles into four bowls, and ladle the laksa over the noodles. Serve immediately with bowls of brown sugar, lime slices, thinly sliced lime leaves, and fish sauce, allowing everyone to season their laksa to taste. (We found that about 1/4 to 1/2 teaspoon of brown sugar was plenty; add a couple drops of fish sauce if you think it needs to be saltier; the sliced lime leaves are a must!)

Chicken & Rice Casserole with Mushrooms & Squash

I debated what to title this recipe. On the way home from work last week, heading to the grocery store, I had an out-of-the-blue craving for squash casserole. I've only had squash casserole a few times in my life-- it's not something we ate regularly as a family, and I've never made it before myself. But I remembered loving the rich flavor the few times I'd had it, totally unlike squash prepared any other way (I detest limp, flavorless boiled/steamed squash). The organic zucchini I spotted piled high on the produce shelves in my swing by the grocery store confirmed the time was right to experiment.

When I excitedly told the hubs I was going to make a squash casserole for dinner, he balked and his eyes grew wide in skepticism. I tried to describe what I was conceptualizing, but the name had ruined it. He was going to have to try it to be convinced. And convinced he was.

chicken & rice casserole, with sautéed mushrooms and hidden squash

This is a homely, filling dish packed with flavor, a meal in itself with healthy proportions of carbs, protein, and fresh vegetables. I've basically combined my mom's traditional chicken and rice casserole (always a crowd pleaser, and a regular on our family meal rotation growing up) with a squash casserole = Chicken & Rice Casserole with Mushrooms & Squash. This recipe name will, I hope, be a little more palatable to my fellow diner the next time I feel the urge to make squash casserole for dinner : )

Sautéed mushrooms taste delicious here, and you hardly notice that the recipe contains squash but for the added depth of flavor and creamy texture. The addition of par-steamed broccoli florets, or a few handfuls of fresh spinach leaves stirred through the mixture before baking, would also work well in this casserole and boost the vegetable content. And apologies for the photo-- casseroles like this don't photograph very well (night-time conditions and a measly iphone lens don't help), but don't let that put you off. This is a great option for dinner or a potluck, it's gluten-free, and it's even better the next day as leftovers.

The gorgeous property in Virginia where my cousin and his fiancé will be getting hitched tomorrow,
we were lucky to get a personal tour a couple of years ago when driving through the area

My oldest cousin on my dad's side is getting married tomorrow in the rolling hills of Virginia, and tonight there is a big cookout for the rehearsal dinner. (How the hubs and I wish we were in the US to join in the festivities... and sample some of my aunt's family-recipe pies, which will take the place of a traditional wedding cake...yum). My cousin and his bride-to-be have let their guests know that tonight's rehearsal dinner is southern country style, where mac and cheese is a vegetable and the gravy flows like wine. They've asked guests to bring along a dish to add to the table, and if the hubs and I were there, this is just the dish we would bring: hearty, tasty home-cooking at its best.

Chicken & Rice Casserole with Mushrooms & Squash
serves 5

3/4 cup chicken or vegetable broth (make sure it's gluten-free if cooking g-f)

4 cups sliced squash (such as zucchini or patty squash), 1/2-inch-thick slices

1 medium onion, coursely chopped

1 tablespoon extra virgin olive oil

1 cup sliced button mushrooms

3 cloves garlic, minced

2 cups shredded rotisserie chicken

2 cups cooked rice

3/4 cup shredded cheddar cheese
3/4 cup greek yogurt (or plain yogurt)
1 egg, slightly beaten

pinch of freshly ground pepper

pinch of freshly ground sea salt

1 teaspoon dried oregano

1 teaspoon dried parsley

2 tablespoons grated parmesan cheese

In a medium-sized saucepan over medium-high heat, bring the chicken or vegetable broth, sliced squash, and chopped onion to a simmer. Turn down the heat to medium-low, cover, and simmer for about 15 minutes, until squash and onions are very tender. Remove from heat, mash up slightly with a potato masher or fork, and set aside.  

Heat the olive oil in a skillet over medium-high heat. Add the mushrooms, and sauté for about 6 minutes, stirring occasionally, until mushrooms begin to turn golden brown. Add minced garlic to mushrooms, and sauté for an additional 2 minutes, stirring occasionally. Remove from heat.  

To the mashed squash mixture, add the mushrooms and garlic, shredded chicken, cooked rice, shredded cheese, yogurt, egg, pepper, salt, oregano, and parsley. Stir gently to combine. 

Coat a 13x9 inch pyrex dish (or 2 litre capacity casserole dish) with cooking spray. Spread the squash mixture evenly into the pan, roughing up the top a bit with a fork. Sprinkle the grated parmesan cheese evenly over the top.

Bake at 200C / 390F for about 40 minutes, until hot throughout and bubbly. At the end of baking, turn the broiler (grill) on high, and cook the casserole 4 inches from the heat source for 1-2 minutes, until the top begins to turn golden brown (watch carefully to make sure it doesn't burn). Serve immediately.

Storage Tip: Once baked, this casserole will keep, covered in the fridge, for 3 days. To reheat, microwave till hot, or cover the casserole dish in foil and bake in a 200 C/390 F oven for 20-30 minutes, until hot throughout.

Thai Shrimp Soup with Ginger and Coconut

Before I moved to England my exposure to good southeast Asian food had been woefully inadequate.  The Japanese and Thai restaurants that I visited around the UK made up for lost time, and here in Australia this type of cuisine is even more abundant.  The balance of flavors achieved by combining salty, spicy, sweet, and vinegary components is now something I really enjoy.  Our access to fresh seafood is also a catalyst for making southeast Asian-inspired meals on a weekly basis.

spicy red thai curry shrimp soup with ginger and coconut milk

This soup combines the strong flavors of fresh ginger and spicy red thai curry paste with a mild coconut milk.  Lime juice adds that perfect vinegary touch, and the noodles make it a filling dinner option.  You could easily substitute broken up fillets of fresh fish or even cooked rotisserie chicken for the shrimp, and also cooked white or brown rice for the noodles.  If you don't have fish sauce, substitute a tablespoon of soy sauce instead.

Requiring only one pot (and therefore minimal clean-up), this soup is perfect for a quick weeknight meal.  I made some when we had a friend from out of town dine with us a couple of weeks ago, serving it family style from a large soup tureen (heated in the oven before serving to keep the soup warm).  Everyone helped themselves to seconds, and it matched beautifully with a light pinot noir.  Enjoy!

Thai Shrimp Soup with Ginger and Coconut
Serves 4

4 cups reduced-sodium chicken or vegetable broth
12 oz flat rice noodles
1 cup sliced mushrooms
1 red bell pepper, very finely diced
1 cup fresh green beans, washed and chopped into 2 inch pieces

1/2 cup thinly sliced green onions (white and green parts)

1 inch piece of fresh ginger, peeled and finely diced

1 teaspoon brown sugar
2 teaspoons fish sauce
1/2 to 1 teaspoon Thai red curry paste (to taste)

1 cup light coconut milk

1 cup fresh baby spinach, washed

2 cups (1 lb) large, peeled shrimp (fresh, or thawed if frozen)
2-4 tablespoons thinly sliced fresh basil (to taste)
juice from half a lime (about 2 tablespoons)
Green onion strips and additional lime wedges to garnish (optional)

In a large pot on medium-high heat, bring the chicken (or vegetable) broth, noodles, mushrooms, bell pepper, green beans, green onions, ginger, brown sugar, fish sauce, and red curry paste to a low boil.  Reduce heat to low-medium, cover, and simmer for 10 minutes.

Carefully pour in the coconut milk and add the spinach and peeled shrimp.  Cook uncovered, stirring occasionally, for 4 to 5 minutes, until shrimp are pink.  Remove from heat and stir in the fresh basil and lime juice.

Ladle into bowls and garnish with long, thin curls of green onion and a lime wedge.  Serve hot.

Cajun Chicken and Rice

The weather's cooling down here and the leaves are turning, and I'm craving soups and stews and warm things.  I saw okra in the store yesterday and was immediately inspired to make something rib-stickingly cajun.  We had other plans for dinner, so I put that thought on hold-- and when I went to pick up ingredients this evening on the way home the okra was gone : (  Undaunted, I gathered celery, onion, bell peppers (Aussie 'capsicum') and a pre-roasted chicken and improvised.

cajun chicken and rice
(pardon the un-aesthetic photo quickly snapped before dinner!)

After sauteing the chopped veggies with the spices, I poured in some chicken broth and a mixture of cornstarch and water to thicken the mixture.  If you do have okra, add a cup of the chopped vegetable, and halve the amount of cornstarch and water. The mixture will thicken naturally due to the slightly gooey insides of the cooked okra.  (Rather than cornstarch+water, you could add a teaspoon of filé powder if you have it on hand-- the dried, finely-ground sassafras leaves are often used to thicken up gumbo.)  I used a pre-roasted chicken for convenience, but you could also use raw chicken breasts or boneless thighs, adding them after the onions have sauteed for a few minutes.  Sear the chicken for a few minutes on each side, then add the other vegetables and continue to cook as specified below.  Shrimp would also make a tasty substitute.

My brother and his wife's perfect Louisiana wedding

My grandfather grew up in a tiny town in Louisiana, and much of my extended family are scattered throughout the state.  I love the seafood and lovingly-prepared home cooking that we enjoy every time we visit.  Exactly a year ago last weekend my brother married a wonderful girl who also has family roots in Louisiana.  A Gatsby-esque estate in Shreveport served as the perfect backdrop for their beautiful, laid-back garden wedding and fabulous reception (complete with every cajun dish you can imagine, spiked sweet tea, and a zydeco band).  Preparing this meal tonight reminded me of what a great time we had celebrating their marriage : )

Make sure you have Tabasco on hand, and laissez les bons temps rouler!

Cajun Chicken and Rice

makes 4 to 5 hearty servings

1 tablespoon vegetable oil (rice bran works well)

1 yellow onion, coursely chopped

3 large stalks of celery, coursely chopped (to make about 1 cup)

1 green bell pepper, coursely chopped

1 red bell pepper, coursely chopped

1 cup of sliced button mushrooms (and/ or 1 cup chopped okra)

2 cloves garlic, peeled and finely chopped

1 small chili, seeds removed and finely chopped (I used a bird's eye chili)

1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)

1 teaspoon dried oregano

1 teaspoon paprkia

1/2 teaspoon dried fennel seeds, crushed

3/4 cup reduced-sodium chicken broth

1 tablespoon cornstarch (cornflour) + 1 tablespoon water, whisked smooth 

freshly ground sea salt and pepper

1-2 teaspoons Tabasco hot sauce (plus more for serving)

4-5 large pieces of chicken from a pre-roasted chicken (bones removed)

3 cups cooked rice (white, brown, or a mixture of both)

lemon wedges to serve (optional)

Heat the oil in a large skillet to medium-high heat.  Add the onion and saute for  4-5 minutes, until it begins to brown.  (If you are using raw chicken, add the chicken pieces now, searing on either side for 2 minutes per side, then leaving the chicken in the skillet while you cook the other veggies).  Add the celery and cook for another 3-4 minutes.  Add the bell peppers and cook for an additional 5-6 minutes, until the peppers and celery are slightly softened.  Add the mushrooms (and/or okra) and cook for another 3-4 minutes.  Add the chopped garlic, chili, parsley, oregano, paprika, and crushed fennel seeds, tossing the vegetables for about a minute so that they are evenly coated with the spices.  

Pour in the chicken broth and cornflour+water mixture, stirring carefully. Bring the mixture to a low simmer and cook for 2-3 minutes to allow the liquid to thicken slightly. Season with Tabasco, freshly ground sea salt, and pepper to taste. Add the pre-roasted chicken pieces, turning them carefully to coat them evenly with the sauce.  Turn down the heat to low and stir until the chicken is warmed.   

Place each chicken piece over a serving of rice, topping with the vegetable mixture.  Serve with Tabasco (necessary) and lemon wedges (optional). 

Herbed Tart with Eggplant, Marinated Sardines, and Mozzarella

In trying to incorporate more Mediterranean food into my cooking, I've enjoyed experimenting with sardines.  They're less salty than anchovies, full of protein and healthy omega 3s, and they are less 'fishy'-tasting than you'd imagine.  


For this savory tart, I marinate the sardines in herbs and olive oil, creating a filling and delicious addition to the eggplant, bell peppers, mushrooms, and creamy mozzarella.  Fresh and dried herbs are used in the crust and the tart filling to intensify the flavour.  It's a beautiful dish to serve to company, and even less-adventurous eaters will be asking for seconds.


Make one large tart or divide the mixture into small tart dishes for individual servings.  Serve with crusty french bread and a side of steamed asparagus tossed in a spoonful of melted butter and squeeze of lemon.

Snapped a picture just before the tart went into the oven 

Herbed Tart with Eggplant, Marinated Sardines, and Mozzarella
Serves 4


Marinated sardines:
3 tablespoons extra virgin olive oil
pinch of crushed sea salt (omit if sardines are canned in brine)
1/4 teaspoon fresh ground black pepper
1 teaspoon fresh thyme leaves 
1 teaspoon dried oregano
1/2 teaspoon coriander (cilantro) seeds, slightly crushed
1 clove garlic, thinly sliced

2 cans sardines, in olive oil or brine, preferably boned and skinned

Tart Crust:
1 cup all-purpose flour
1/2 cup wheat flour
1 1/2 teaspoons baking powder
pinch of salt
1/4 teaspoon fresh ground black pepper
1 teaspoon dried oregano
1/2 teaspoon fresh thyme leaves
1 1/2 tablespoons olive oil
1/4 cup plus 2 tablespoons cold water


Tart filling:
2 eggplants, thinly sliced
1/4 teaspoon salt
2 teaspoons dried oregano, divided
2 green onions, washed with both ends trimmed
1 red bell pepper, sliced
3/4 cup sliced mushrooms
2 cloves garlic, thinly sliced
2 balls reduced-fat mozzarella
8-10 fresh thyme sprigs
1/4 teaspoon fresh ground pepper
2-3 tablespoons freshly grated parmesan cheese


Mix all of the marinade ingredients (except for the sardines) in a small bowl.  Rinse the sardines and then place them in the bowl of marinade.  Cover and refrigerate at least 20 minutes, or overnight.


In a large bowl, mix the dry ingredients for the crust. Cut in the olive oil using a pastry cutter, then add the water, cutting with the pastry cutter until it is just all sticking together.  Turn the dough onto a sheet of plastic wrap or a plastic bag, wrap the plastic around it tightly to form a ball, and place in the fridge for at least 20 minutes, or overnight.


Spray a baking pan lightly with oil, and arrange the eggplant slices on top in a single layer (you might have to do two trays).  Sprinkle eggplant lightly with salt and 1 teaspoon dried oregano.  Place the two green onions on the baking sheet, as well.  Bake at 390F/ 200C for 10-15 minutes, until beginning to brown.  


Remove the tray from the oven, setting aside the green onion.  Stack the eggplant slices together, and place them in a plastic bag so that they can soften in the steam for about 10 minutes.  


Lightly spray a 10-inch tart pan (or 5 4-inch tart pans) with oil.  Remove the dough from the fridge, and place it between two sheets of plastic wrap, or in the middle of a large plastic bag.  Roll out as thinly as you can with a rolling pin (into one large disk, or 5 small discs, depending on the size of your tart pan).  Lay the dough in the tart pan, and press the dough out and up the edges of the pan with your fingers if you need to.


Bake crust for 10 minutes at 390F/ 200C.  Remove from oven.  


Arrange thin, halved slices of the mozzarella on top of the crust, placing the pieces of cheese about 1 inch apart.  Arrange one layer of eggplant slices on top of the mozzarella, then top with another layer of mozzarella.  Add another layer of eggplant, then arrange mushroom slices on top of the second eggplant layer.  


Using kitchen shears, cut the roasted green onions into thin slices over the mushrooms, then sprinkle evenly with garlic slices.  Arrange marinated sardines and bell pepper slices around the tart.  Sprinkle with the fresh thyme sprigs, fresh ground pepper, and remaining 1 teaspoon of oregano.  Top evenly with freshly grated parmesan.


Bake at 390F/ 200C for about 15-20 minutes, until the edges of the crust just begin to turn golden and the cheese is melted.  


Serve immediately or at room temperature.

Shrimp and Grits

I make this classic Southern dish from the Carolinas once every couple of weeks for dinner.  It's delicious, and it comes together pretty quickly.  Bell peppers ('capsicum' as my husband's homeland refers to them) are full of vitamin C and B6, beta carotene, and antioxidants, and the red ones have lots of heart-healthy lycopene.  Mushrooms also contain plenty of nutrients, and give the dish a wonderful flavor.  Seed and chop a small hot pepper for added heat and vitamins.  If you're cooking for someone who is gluten-free, replace the flour with one tablespoon of cornflour.


This dish always impresses company for brunch or dinner.  If you're worried about your guests' heat sensitivity, decrease the hot sauce a bit and just put the bottle on the table.  I usually serve shrimp and grits with cornbread muffins (with a chopped hot pepper added to the batter before baking).



Shrimp and Grits
serves 4 generously
1 lb. peeled shrimp
pinch of salt and pepper
2 tblsp flour (replace with 1 tblsp cornflour if cooking gluten-free)
2 tsp vegetable oil
2 bell peppers, diced
1 cup sliced mushrooms
1/2 cup chopped green onions
3 cloves of garlic, minced
1 cup chicken broth
1/4 tsp hot sauce (Tobasco)
1 lemon
* Cheese grits (recipe below)


Mix the pinch of salt and pepper into the flour, and dredge the shrimp in this mixture, set aside.  


Saute the bell peppers in the oil for about 5-6 minutes.  Add the mushrooms, saute for about 2-3 minutes, until tender.  Add the green onions, garlic, and shrimp, saute for about 2-3 minutes, until shrimp turn pink.  


Add the chicken broth and hot sauce, simmer on high heat for about 3 minutes (reducing the broth a bit so it thickens to a thin gravy-like consistency).  


Cut the lemon in half, and squeeze one half of the lemon over the shrimp mixture.  Slice up the other half of the lemon into wedges to serve.


Place a scoop of cheese grits in the center of each plate, and top with a scoop of the shrimp mixture.  Serve with lemon wedges and extra hot sauce.


Cheese Grits
1 (14 oz) can chicken broth
1 cup skim milk
1/2 tsp salt
1 cup  uncooked, quick-cooking grits
1/2 cup cheddar cheese, shredded
1/4 cup parmesan cheese, freshly grated
1/2 tsp hot sauce (Tobasco)
1/4 tsp ground pepper


Bring the broth, milk, and salt to a boil over medium heat.  Gradually whisk in the grits, and reduce the heat to very low.  Simmer, stirring occasionally, for about 8-10 minutes, until the grits thicken.  You may need to add a few tablespoons of water if it gets too thick too quickly.  


Remove from heat and stir in the cheeses, hot sauce, and pepper.