Comfort Conundrum

Oh how I love fried stuff.

It's amazing how much you can love something that you barely allow yourself to sink your teeth into. But those few moments of crispy, caloric ecstasy are just enough to...

A) remind me of everything I've been missing

B) convince me that I no longer fit into the jeans I was rocking yesterday

C) want to eat nothing but fried things for ever and ever

Sooo, what is a girl to do in this predicament? Bake.

Healthy Zucchini Mozzarella Sticks

(yield: 12-14 sticks)
These guys are crispy on the outside, gooey and cheesy on the inside courtesy of my old pal, the oven. AND they've got veg in them.
Is this what I'm talkin' about or what? This is what I'm talking about.

8 oz part-skim mozzarella cheese

1 medium zucchini

1/2 cup whole wheat flour
2 eggs, beaten with 1 tbsp water

1 cup Italian Bread Crumbs

olive oil, as needed

Grease an aluminum foil lined sheet pan with olive oil.

Slice the mozzarella lengthwise into 1/2-inch sticks, and set aside. Using a vegetable peeler, shave long, paper-thin slices of zucchini, about 1-2 inches wide. Arrange 5-6 slices in an overlapping fashion to equal the length of the mozzarella sticks. Place a mozzarella stick across the zucchini slices (perpendicular to the zucchini) and wrap tightly.

                                                   Trim off excess zucchini.

Dredge the wrapped mozzarella sticks in flour, followed by egg wash, and then breadcrumbs. Repeat with another coating of egg wash and bread crumbs. Place on prepared sheet pan, and freeze for at least 1 hour.

Bake in a 425 degree oven for 16-18 minutes, until golden brown and crispy. Serve with Marinara Sauce (recipe follows).

 

Marinara Sauce

1 tbsp olive oil

1/2 of a small yellow onion, finely chopped

2 cloves garlic, finely chopped

1, 15 oz can crushed tomatoes

1/4 tsp dried oregano

1/4 tsp dried basil

salt & pepper, to taste

Briefly heat the oil in a medium saucepan, and sweat the onions and garlic 2-3 minutes. Add the crushed tomatoes, oregano, basil, salt, and pepper. Simmer 10 minutes.

Depending on how chunky you like your sauce, you can either leave it alone or puree in a food processor or blender.

The Chopstick Diet

Ever since I started eating sushi, I've convinced myself that the use of chopsticks as opposed to a fork promotes weight loss. Sort of a bold thing to declare, but if put less literally, I just assumed that using chopsticks allows you to pace yourself during a meal, and in effect consume less food than you would otherwise. 

Apparently, I'm not the only genius out there, and such a theory already exists...
http://www.telegraph.co.uk/health/healthnews/4271430/Eating-with-chopsticks-helps-lose-weight.html

In any case, I love food that gives me an excuse to use anything other than a fork and spoon. And now with my theory officially confirmed, I have reason to use chopsticks all the time, yay!

Soba Noodles with Japanese Eggplant & Tofu
yield: 6-7 servings


canola oil, as needed
1 lb (3 medium) Japanese eggplants, sliced on the bias into 1/2-inch slices
3 scallions, sliced on the bias
3 cloves garlic, crushed
1 inch piece ginger, finely chopped
3 tbsp peanut butter
4 tbsp oyster sauce
3 tbsp brown sugar
1 lb tofu, cut into 1-inch cubes
2 cups enoki mushrooms
1 1/2 cups hot water 
1 lb soba noodles
1/2 cup bean sprouts
3 tbsp sesame seeds, toasted

Fill a large, deep pot with canola oil to reach 1/4 inch up the sides. Heat over medium-high heat. Brown the eggplant, about 4 minutes per side. With a slotted spoon, remove the eggplant from the pot, lower the heat, and add scallions (reserving 1/2 cup for garnish), garlic, and ginger. Saute 1-2 minutes.
Stir in peanut butter, oyster sauce, and brown sugar. Cook 1-2 minutes, until everything dissolves. Place the browned eggplant, tofu, and enoki mushrooms into the pot, and add water. Bring to a boil. Cover, and simmer 25-30 minutes, until eggplant is completely tender.

Cook the soba noodles: Place noodles into a large pot of boiling salted water, and cook 6-7 minutes.
Transfer noodles to the pot with vegetables. Add bean sprouts and sesame seeds and stir to combine. Garnish with reserved scallions.

Grab some chop sticks, and go.