Archive for May 18th, 2009

I was so impressed with the way my father’s meal was prepared at the Bistro 217 in South Carolina, it inspired me to try and attempt it.  In order to get started, I needed a little guidance on the preparation of the eggplant.


Bistro 217 Seafood Treasure Chest

I called the restaurant and can you believe a chef offered very detailed guidance?! Fantastic! 

This dish came out wonderful. Be sure to use fresh seafood. Next time, I will certainly go with sea scallops, maybe some fish, fresh shrimp…use all your favorite fruits of the sea.

This is my version of the recipe.

Eggplant Bowls

  • Preheat oven to 375 F.
  • 2 medium eggplant, peeled and the middle cut out, leaving about 1/4 inch on the sides (create “tubes”)
  • 2 eggs, beaten
  • 1/2 cup flour
  • 1/2 cup soy milk
  • 1 cup Panko ( or breadcrumbs)

Season the flour with pepper and salt.  Season the Panko with dill, parsley, rosemary.  Dip the prepared eggplant “tubes” into the egg, flour lightly, dip in milk and dredge into the panko crumbs.  Put on a greased sheet of foil and bake for 20 minutes.  In the restaurant they deep fried the eggplant but I don’t have a deep frier so the chef said baking would work. Take care not to over bake or they will collapse. 




Seafood Stew

  • 3 cups Vegetable broth
  • 2 oz  flour (the flavored flour left over from seasoning the eggplant)- more/less depending on how thick you like your sauce
  • 4 oz Goat cheese
  • 8 oz sliced mushrooms
  • 6 oz chopped clams
  • 6 oz crab meat
  • 4 oz tiny shrimp
  • 1 TBS Lemon Juice
  • 6 oz grated parmesan or asiago cheese

Bring the veggie broth to a boil and add flour, whisking constantly until thickened. Reduce to a simmer and add goat cheese and allow to melt. Add mushrooms.  Add seafood.  Add lemon juice and parm/asiago cheese and stir.  Let simmer for 5 minutes.


Assembly: Preheat oven to broil

  • 4 DSCN1002slices fresh mozzarella cheese

Pour sauce into each eggplant tube just to the top, reserving sauce to finish, and top each tube with a mozzarella slice. Broil until cheese browns, about 5 minute.  Add extra sauce and serve.


joanne's seafood treasure chest


UPDATE!  Danielle of 365HealthyEats has a Give Away going on.  Check it out.


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This morning’s workout wasn’t too bad considering I had a week off. It was chest and biceps today.  4 sets x 12 reps.  Warm up with 30 minutes of Elliptical Trainer.

  1. Incline bench chest press + Cable one hand curls
  2. Incline bench flies + Cable curls
  3. Cable chest press + Concentration curls
  4. Cable Pec Crossover + Curl Bar bicep curls
  5. Cable Flies + Hammer curls.

I tried to do push ups but only managed one set of 15 because a playful German Shepherd was all over me.  The added weight of him trying to sit on me just didn’t make the push ups very easy.

Shane and I went for a 3.45 mile jog.

Back to a Steel Cut Breakfast.

Today is double oat day because Ted is enjoying Bob’s Red Mill SC Oats with me.  Cinnamon and 2 English Butter Toffee Tea Bags were added.



Shake’in it up with a Cappuccino Spiru-Tein Shake, 1/2 a grape fruit and one hormonal strawberry.


After a fun weekend, it’s back to work.  After a weeks vacation, work isn’t so bad. Have a great Monday.

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