Our Class For Aim Healthy U!

We're so exicted to announce our new class with Aim Healthy U! It's all about SHORTCUT COOKING. We've partnered with the folks at Clean Eating Magazine and at Vegetarian Times and we promise to get you in and out of the kitchen faster while cooking delicious, clean meals. Click this link for the course. And put in the discount code of MARK50 to get fifty dollars off the enrollment fee. We'll be with you every step of the way: in the videos as well as in Q & As online. We can't wait to meet you! Let's get cooking.

OUR CRAFTSY CLASSES

 

Bruce's first knitting class! It's all about a combination technique for purling in Continental knitting that will get you knitting faster than you can believe. Here's a coupon to take the class at less than $15. You can't beat that!  


We're so proud of our pressure-cooker class, one of the most popular classes on craftsy. To get a 50% discount on the cost of the class, click here. Bruce works with a stovetop cooker; Mark, with an electric one. Along the way, they make incredible meals: glorious chicken soup, a crazy-cheesy casserole (in 5 minutes!), an Italian-inspired stew, and even (yes) cheesecake.

To get a discount on Bruce's Craftsy cooking class, click here. And you'll learn how to be a better cook in 7 simple lessons. He covers the differences between low temperature and high temperature roasting, stove top and oven braising, as well as pan frying, sauteeing and making amazing pan sauces. The recipes along the way include a Southwestern Braised Brisket and Skillet Rib Eye Steaks with a buttery chipotle tomato sauce.

THE GREAT BIG PRESSURE COOKER BOOK

Our newest. 500 recipes. Every one, for calibrated for both stovetop and electric machines. Multiple sell-outs on QVC. Lots of recipes, lots of fun.

Get it from

amazon

Barnes and Noble

or independent booksellers.

Turbo Blender Dessert Revolution!

You bought that high-RPM, high-horsepower blender for more than smoothies. You just didn't know it. We're about to revolutionize the way you make brownies, chocolate pudding, quick breads, pancakes, waffles, even layer cakes--most of the time without dirtying another bowl and sometimes (when it comes to custards and such) without ever turning on the oven or the stove. Click on the pic to join our revolution!

 

Vegetarian Dinner Parties WINNER OF THE 2015 IACP PEOPLE'S CHOICE AWARD!

Join us as we explore the culinary possibilities of vegetables without any health or ethical claims. (Although if you're a vegetarian, we've got your back! Over half the recipes are vegan, to boot.) Go ahead. You want to throw a dinner party. And you want to see these recipes. They're some of the best we've ever crafted.

Barnes & Noble

amazon

Oblong Books in Millerton, NY (one of our local stores)

Book Loft in Great Barrington, MA (another local store)

Join Us!

We want to cook for you! And it can happen. Please join us at one of these fun events.

We're leading a hands-on curry class at the Hillsdale General Store on Saturday, 11/4. Click here for more information. 

And get this. We've recorded a full class on shortcut cooking for Aim Healthy U! You can cook along with us. We're there to answer questions. We've got a zillion shortcut tips. I mean, you need this. Here's a link to get you registered in the class! Use the DISCOUNT CODE BRUCE50 to take fifty bucks off the price of the class.

THE GREAT AMERICAN SLOW COOKER BOOK

Do you know why you're not using your slow cooker enough? Because up to two-thirds of the recipes in any given book aren't written for your model size! But we took care of that. With over 500 recipes, we've written a book that sizes out every one for almost every size of machine. And it's not just math. We've done the testing and worked out the ratios. You gotta see it to believe it.

amazon

barnes and noble

or independent booksellers.

Our Whole Grains Book

We move whole grains to the center of the plate! Experience whole grains, not as nutritional wonders, but as culinary superstars. Click on one of the links below to buy the book:

amazon.com

barnes&noble

independent booksellers

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    A FULL LIST OF THE RECIPES ON THIS SITE
    Wednesday
    Feb152012

    No-Fry Eggplant Parmesan

    A long time ago, we started making a fresher, lighter version of Eggplant Parm, not so greasy, definitely more in line with how we want to cook on a daily basis. We didn't want to shortcut flavor, just some of the fat. And doesn't it look delicious?

    In essence, our renovated casserole is like a lasagna without any noodles: eggplant slices stand in for the pasta, layered between a homemade tomato sauce and some shaved Parmigiano-Reggiano. It's light but satisfying, a favorite meatless meal around here, honest-to-God comfort food. Our recipe makes a lot, enough for 8 servings. But the leftovers fly out of the fridge for lunch on subsequent days.

    Here's the deal:

    First, position the rack in the center of the oven and preheat the oven to 350F (175C). Oil a large lipped baking sheet or two. Slice 2 large eggplants into 1/2-inch (1 1/4-cm) thick disks. Set these on the sheets and bake about 40 minutes, turning once, until softened and lightly browned.

    Meanwhile, make the tomato sauce. Heat 3 tablespoons (45 ml) olive oil in a large pot over medium heat. Add 1 chopped large yellow onion and 2 seeded and chopped cubanel (a.k.a. Italian frying) peppers. Stir over the heat for a few minutes until softened. Then stir in 8 ounces (225 grams) sliced cremini mushrooms and a couple of minced garlic cloves. Stir over the heat until the mushrooms soften a bit, maybe 4 minutes.

    Dump in 1 cup (240 ml) dry white wine, crank the heat to high, and bring it to a boil. Boil it until the wine has reduced by about half its original volume.

    Now dump one 28-ounce (800-gram) can diced tomatoes and one 28-ounce (800-gram) can crushed tomatoes. Also add 1 tablespoon minced oregano leaves, 1 tablespoon minced marjoram leaves, 1 tablespoon stemmed thyme, 1 teapsoon fennel seeds, 1/2 teaspoon grated nutmeg, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt.

    Bring all that to a simmer, then reduce the heat and let it go about 1 hour, until thick and rich. (Keep that oven at 350F).

    When everything's ready, build the casserole in a 9 x 13-inch (22 cm x 33-cm) baking dish. Ladle about a quarter of the tomato sauce into the casserole. Layer a third of the eggplant slices as you would noodles in a lasagna. Top with shaved Parmigiano-Reggiano. Repeat with a third of the remaining sauce, half the remaining eggplant slices, and more shaved cheese. And again with half the remaining sauce, all the remaining eggplant slices, and more cheese. Finally, pour the remaining sauce on top and give it a little more cheese.

    Cover--with parchment paper, then with aluminum foil--and bake for 45 minutes. (You don't want the foil to touch the acid-rich tomatoes.) Uncover and continue baking until bubbling and wonderful, about 15 minutes. Cool about 10 minutes before dishing up slices.

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    Reader Comments (7)

    this looks awesome! My mom used to do something similar, but with zucchini instead of lasagna noodles. (she also put cottage cheese in lasagna, but hey, we didn't have a lot of money - instead, lots of vegetables from our garden and whatever cheese was in the fridge!)

    March 6, 2012 | Unregistered Commenterruth

    Hey there, Ruth. You have the distinct honor--I'm sure--of being the very first commenter on this site!

    It would be great with zucchini, too. I'll pass on the cottage cheese. Not really a fan. But I'm do know I want more and more veggies in everything these days.

    M.

    March 6, 2012 | Registered CommenterMark Scarbrough

    I made this a couple of weeks ago, and I must say that I thought it was wonderful! I am looking forward to making this again. Thank you for doing what you do. :)

    May 13, 2012 | Unregistered CommenterCarol

    Thanks so much, Carol! You made our day.

    M.

    May 13, 2012 | Registered CommenterMark Scarbrough

    I have to make this.

    May 13, 2012 | Unregistered CommenterStacy

    It's pretty darn fine, Stacy. I've made this recipe for too many years to count--and it's always been a winner.

    M.

    May 13, 2012 | Registered CommenterMark Scarbrough

    This recipe was amazing! I made it for dinner tonight and my husband and I like it very much. Thank You for a wonderful recipe :) :) :)

    May 27, 2013 | Unregistered CommenterChristine

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