I often read that by committing to one meatless meal per week we can benefit our waistlines, wallets, overall health, animal karma, and/or world peace. Since I am all for world peace I am always on the lookout for meatless meals that my family (read husband) will actually eat and feel satisfied. We aren’t big bean eaters so that really complicates the search. Eggplant Parmesan is a great example of a meatless meal that can be easily substituted for it’s protein heavy counterpart. Also, allow me to disabuse you of the notion that vegetarian meals are all diet food. Anything that is breaded, fried, then smothered with cheese is going to require portion control.

This dish is delicious: the crunchy breading, the spicy sauce, the melty mozzarella covering it all. I really enjoy the flavor of the eggplant in this dish, but Daddy Chaos would swear it has chicken in it. So don’t be afraid to slip this one into regular rotation!

Easy Eggplant Parmesan

• 1 large or 2 small eggplants
• 1-2 cups bread crumbs
• 1 clove minced garlic or garlic powder
• 1 tsp minced basil or dry basil leaf
• 2 eggs, beaten
• olive oil
• 1/4 cup grated Parmesan cheese
• 2 cups shredded mozzarella, about 8 oz.
• 1 cup high quality pasta sauce, prepared or store bought, Arrabiata (spicy)

1. Remove the skin from the eggplants and slice horizontally into disks.
2. Combine breadcrumbs with garlic and basil. Season with salt and pepper or Italian seasoning or whatever you like.
3. Dip each eggplant medallion into egg then dredge in breadcrumbs.
4. Heat a generous amount of oil over medium-high and saute eggplants in batches until golden brown.
5. Preheat oven to 350°F. Layer a casserole dish with eggplant, sprinkle with 1/2 the Parmesan cheese, 1/2 a cup of pasta sauce then halt the mozzarella. Repeat with remaining ingredients.
6. Bake for 15 minutes until cheese is melted and bubbly.

This meal is only going to be as good as the sauce you choose for it. Just because you don’t feel like making your own sauce doesn’t mean you have to settle for Ragu. Many grocery stores have gourmet and imported pasta sauces either on the shelf with the usual stuff or in a special section. Check the top and bottom shelves and look for unfamiliar labels. Also, read the ingredients list-if there’s anything you don’t recognize or that you wouldn’t put in your own pasta sauce (high fructose corn syrup, anyone?) then pick another jar.

Back when I made my mother-in-law’s cheesecake for the first time I didn’t know how to make a graham cracker crust. Her instructions were to make a crust and to pour the cheesecake batter in and bake it. So I made the first recipe I found, and-as I am wont to do-I substituted brown sugar for the white. The result is a buttery, toffee-like crust that gets as many compliments as the cheesecake. This is my classic graham cracker crust and a great reason never to buy a graham cracker crust at the store again.

Graham Cracker Crust

• 1 cup graham cracker crumbs
• 1/3 cup firmly packed brown sugar
• 1/4 cup butter, melted

1. Combine all three ingredients in a bowl, mixing well.
2. Press mixture onto the bottom and sides of pie plate or springform pan.
3. Bake crust at 325°F for 6-8 min. If your pan is dark or nonstick you can bake it at 300°F.

Daddy Chaos’s mother used to work in a bakery doing all kind of wonderful bakery jobs, such as cake decorating and formulating recipes for delicious pies, cakes, and cookies. One of the recipes she created was a cheesecake that became THE cheesecake. THE cheesecake everyone wanted for their birthday, and Christmas, and pretty much any time. It was a secret recipe, but one she shared with me back when I was a pitiful new cook trying to keep her son fed on Hamburger Helper. I have made it dozens of times since then: for birthdays, parties, and holidays. It always elicits groans and moans and requests for the recipe. It is so easy and delicious-rich and creamy, not too sweet and with a light, fluffy texture. The recipe is no longer a family secret and has been shared over and over so I am happy to share it with you as well.

The Secret Family Cheesecake

• 20 oz cream cheese (2 1/2 bars)
• 1 3/4 cup sugar
• 2 tsp vanilla
• 3 eggs
• 3 tbsp cornstarch
• 2 cups whipping cream
• 1/2 tsp salt
• 2 tbsp lemon juice
• graham cracker crust prepared in a 10 inch springform pan

1. Prepare a graham cracker crust in a large springform pan. Preheat oven to 325°F.
2. Using a stand mixer or high power hand mixer, cream the cream cheese, sugar, and vanilla together.
3. With mixer running add eggs one at a time, fully incorporating each one before adding the next. Scrape down the sides as needed.
4. Add cornstarch, cream and salt. Beat on highest speed for several minutes until batter is light and fluffy.
5. Stir in lemon juice.
6. Pour batter into crust and bake for 1 hour. Place a baking sheet under just in case it spills. This cake is huge and will rise up over the sides of the pan.
7. When the hour has elapsed, check the center of the cake with a toothpick, if it comes out clean turn the oven off and leave it for 30 minutes.
8. Crack the oven door and allow the cake to cool to room temperature in the oven.
9. Once cake is cool, place it in the refrigerator to chill overnight.

This cheesecake is huge and it rises very high before settling back down. The result is a rustic, homemade cheesecake with a lightly browned top, toffee crust and more than a couple of cracks. If you are truly upset by the cracks or the settling of the middle just fill it with a sour cream sauce, chocolate ganache, fruit filling, or whatever floats your boat. One warning though, the addition of all that stuff really detracts from the delicious simplicity of this cake. If anything at all, I like to serve it with only the simplest of fruit topping. Feel free to bake it in a water bath or other such nonsense but honestly I like the rustic, handcrafted look that makes this cake stand apart from it’s freezer aisle counterparts.

Feel free to make it ahead for a party or event: simply wrap it in wax paper or foil then in plastic and freeze. Thaw it in the fridge or at room temperature, the taste and texture will be as amazing as when fresh.

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Not being a native Texan, I will never understand why bagels are so hard to come by down here. It’s not just that there are few bagel shops but even the grocery stores don’t carry much of a selection. It is almost impossible to get savory bagels off the shelf, they are all cinnamon and sugar, blueberry, or plain. No garlic, no onion, no asiago cheese, and only if I am really lucky-and moon aligns just right with the planet-can I find a few pitiful everything bagels in the bakery. To compensate I make this flavor-packed spread to use instead. It only takes a minute and at least if I do find myself saddled with a plain bagel I know I can at least have a delicious schmear.

Herb Garlic Cream Cheese Spread

• 1 small clove garlic, minced then turned into paste
• 1 tsp fresh herbs
• pinch lemon zest
• 4 oz cream cheese, room temp (makes it easier to combine)

1. Mince garlic finely then rub it against the cutting board with the flat side of your knife until it turns to a paste. A sprinkle of kosher salt with help this along.
2. Finely mince some fresh herbs: chives, cilantro, basil, parsley, whatever you have on hand.
3. Combine all ingredients in a lidded container and mix until uniformly combined. Store in the fridge.