Many clients are eager, especially as part of New Year’s resolutions, to cut their carbs consumption. And yet they still crave a hearty, warming meal–like lasagna. Now, if you have clients who love eggplant–and all the great ingredients that eggplant complements–you can’t go wrong with this faux “lasagna.”

Eggplant is such a versatile vegetable. Fry them, bake them, roast them, marinate them… the list goes on and on. And you find them in so many cultures around the world, which adds even more to their versatility and the range of flavor profiles you can create.

Here’s a dish that features sliced, roasted eggplant; roasted, peeled red and yellow peppers; homemade tomato sauce, rich with spicy Italian chicken sausage and mushrooms; and lots of garlic mixed into the ricotta, Parmesan, egg mixture. Oh, and let’s not forget the panko mixed with grated Parmesan that tops it all off.

All of these ingredients are layered into a deep 9 by 9-inch ceramic baking dish and baked at high heat for about half an hour. It comes out of the oven brown and bubbling from the cheese. Cut into it and you have layers of sublime flavors all complementing each other. Your clients can pair it with a salad and serve it with a crisp white wine. And, you can freeze it before baking or freeze well wrapped baked slices.

Baked Eggplant and Bell Pepper in Ricotta

Serves 4 to 6

Ingredients
4 tablespoons extra virgin olive oil plus 2 teaspoons for the baking dish and to drizzle on the casserole
2 large eggplants, sliced lengthwise, about ½ inch thick
3 bell peppers (any color but green, which is too bitter)
2 fresh spicy Italian chicken sausages
4 ounces Cremini mushrooms, sliced
3 cups marinara sauce
15 ounces ricotta
3 eggs
3 cloves garlic, minced
½ cup grated Parmesan cheese plus ¼ cup reserved for topping
1 tablespoon fresh oregano, minced
1 tablespoon fresh rosemary, minced
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ cup panko crumbs

Directions
1. Preheat oven to 450°.

2. Place eggplant slices on two half sheet baking pans and brush lightly on both sides with 3 tablespoons olive oil. Roast for about 25 minutes, turning slices over halfway. The eggplant slices should be golden brown. Remove from oven and set aside.

3. While the eggplant is roasting, roast the peppers on your stove top or alongside the eggplant until all sides are blackened. Remove and place in a brown paper bag with the top rolled up to steam the skins off the peppers. Wait about 10 minutes and remove the peppers and peel the skins off. Slice in half and remove the core and seeds. Then slice into segments and set aside.

4. Heat 1 tablespoon olive oil in a skillet. Slice through the sausage casings and add the meat to the skillet. Break it up and sauté until browned. Set aside and add the mushroom slices. Let them brown. Add the sausage meat and the mushrooms to the marina sauce.

4. In a medium bowl mix together the ricotta, eggs, garlic, Parmesan cheese, herbs, salt, and pepper.

5. To put the casserole together, brush an 8-inch baking dish with olive oil. Then layer half of the eggplant on the bottom of the dish. Follow that with half of the marina sauce and a layer of the peppers. Spread with half of the ricotta mixture. Repeat these layers and end with the ricotta mixture. Sprinkle the top with the ¼ cup reserved Parmesan cheese and the panko crumbs. Drizzle with olive oil and bake for 25 to 30 minutes or until the casserole is bubbling and golden brown. Let cool about 10 minutes before serving.

What’s your favorite low-carb riff on lasagna? What ingredients do you feature?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

Part tradition, part cliché, New Year’s resolutions are inescapable. We vow to eat healthier, exercise, and in general seek self-improvement–and often lapse. But there’s something cleansing, optimistic, and inspiring about resolutions. And they help guide us to better decisions–whether personally or professionally.

In that spirit, we asked several APPCA members for their resolutions. And what we got back is indeed inspiring. We hope you’ll read these thoughtful remarks, then weigh your plans for 2018 and how you can make your life richer, happier, and more meaningful.

Anne Blankenship
Designed Cuisine

It has been a good year for me and it is SO ironic that when I finally get my business to where I want it, I’m having to slow down.  Very happy with my current client base and have room for 1 more but have a lot to consider.

My knees have gotten pretty bad and I found out this summer that I will have to have BOTH knees replaced when the time comes.  That will be April, 2019, after I receive Medicare.  Simply waiting for that to happen right now and trying to get by as best I can.  What’s so funny to me is that I can stand and prep/cook for 4-5 hours but trying to get off a curb is another story!

Therefore, one of my New Year’s resolutions is to start making plans for when I have to slow down.  I have a colleague/good friend who is interested in the personal chef business and is an outstanding cook.  We went to the same culinary school (although at different times) & have worked together in catering over the years.  So my resolution is to help her really improve her business Facebook page and Instagram account, as well as her LinkedIn profile.  I’m going to work with her on creating a Yelp business page and Google as well.  Short of creating a website for her, I am going to try and help increase traffic for her so that she can grow her business.  I refer a lot of inquiries to her that are for parties, since I only do up to 20 people.  (That was a big decision this year).

Since I am interested in teaching when I retire (March, 2020) I worked on that this year (wrote that article for A La Minute for you about that) and am keeping in touch with the community college where I plan to teach.  In addition, I signed up to help the American Culinary Federation with a project for exam questions for Certified Culinarians (I just did my due diligence this year to keep my certification).  I have done the paperwork part and will be participating in a webinar in January to help with that project.  This was a good refresher for me on the basics and is helpful for me if I am going to teach in the future.

I will have to take a break for rehab when I get the knees fixed in 2019, then hopefully back to my clients for 6  months and then retirement in March, 2020.  So helping to get my friend’s business strengthened and keeping up with continuing education are going to be on the front burner for me next year.

Javier Fuertes
The DinnerMaker

I have already started on some “resolutions”.   I have a newer, updated web site that I need to really concentrate on more for 2018 and get it to where it needs to be. Increase more traffic to it. Perhaps start a blog for it (Ohh Carol, I need some help…..  haha!)

Overall, I did get complacent in recent years with the business and, well, 2018 will be a year to get back to where I was a few years ago.

Besides that, I have my fitness side of business to work on some more. I am putting an income figure as a goal for that. A 3 month , a 6 month, and by next year.

Personal goals…. to get back to running a full marathon. I am currently committed to running the Marine Corps Marathon next October. With all the injuries I had this 2017, I can really use a good, healthy injury- free 2018.

Nancy Cordi
Mediterrania Chef Services

In 2018, I am looking forward to attending the Food and Wine festival in Aspen and New York as well as graduate from Escoffier International Culinary Academy! Hope you have a prosperous 2018!

Gloria Bakst
Chef Gloria B

My resolutions for this year are to give more speaking engagements and to do more consulting. I have been honored to speak/consult at the National Institutes of Health in May of 2018  for a rare form of cancer. It is their annual conference and will be in Maryland for the weekend. I’m coordinating with the director of the program and the chef at the conference a healthy food menu (hearty appetizers)with food stations all having cancer-friendly foods. I will also be doing individual consulting with some of the guests regarding their food concerns.  I will be doing a food demonstration  too.  There will be international guests, doctors, and patients with this form of cancer attending.  I’m very excited about doing this. It is the direction I’d like to move at this stage in my life. I am still happily cooking meals for my clients who have health issues. But as we get older standing on our feet all day is more challenging to our bodies!

April Lee
Tastefully Yours, Personal Chef Services

Resolutions: (1) To honor and guard private, sacred space/time for my Self and keep firm boundaries regarding time spent between my personal and business lives. (2) To expand the reach of the charitable side of my business, the Stone Soup Project which prepares and delivers free weekly meals to food-insecure seniors and families (by cutting back the number of regular meal service clients I have), and (3) To get to bed before 1 or 2 a.m. every night! (The last one will be the hardest to accomplish.)

Context: This year was particularly bad for my family as my 14-year old nephew died in January, having suffered more than 3 years of continuous hospitalization for a very aggressive form of childhood leukemia. My father was diagnosed in late July with terminal cancer; my mother suffered a stroke 10 days later (and is still disabled, in rehab, with no more insurance extensions after Dec. 24th); my father died in October, and here we are.

Life goes on. Life is sad, and life is sweet. Life is difficult and frustrating, and life is filled with blessings. There will always be fragrant herbs and happy flowers in my garden. There will always be good friends along with good food and wine to accompany great laughter … and tears. There will always be the hungry to feed, desperate lives that we can touch, because we can. Because we can, and isn’t that fantastic?

Happy new year to all. May 2018 bring you many opportunities to explore your passions and dreams.

Carol Borchardt
A Thought for Food and From a Chef’s Kitchen

I don’t plan to do very many things where my personal chef business is concerned. After almost 16 years, I’ve got it down pretty good. However, I’ll be continuing to work heavily on my blog. The passive income I’m receiving just because people are viewing my blog is pretty lovely.

Suzy Brown
the Brown bag; Nutrition & Chef Services

At the end of the year I will become a Certified Essential Oils Coach. With that my New Years resolution is I am starting to build the nutrition leg of my business.

The nutrition business will be called Thyme to Heal. I will be teaching classes and working with people one on one, showing them how to incorporate essential oils into their culinary creations and live a healthier life.

Shelbie Wassel
Shallots Personal Chef

For me, this coming year will be about giving back. I’ve reached a point in my business, where I’m actually happy with my client load and I’m enjoying working part time.  I would like to get more involved with helping the homeless and those who are panhandling in my community. And, on a more selfish note, I plan on lots of travel!  Starting with SE Asia this February… lots of cooking classes and fun eating in my future!

Jim Huff
Traveling Culinary Artist

My simple resolution for 2018: Stop saying I’m semi-retired….and actually ACT like I’m semi-retired!  Or should I say: Work less…play more?  I’ll pass on all the extra business that the trickle-down economics creates (tongue buried in cheek!)

Happy and successful New Year to All!

Christine Robinson and Dennis Nosco
A Fresh Endeavor Personal Chef Service

Where to start:

We are committed to organizing ourselves, honing in on more specialized menu plans and lists for Paleo, Primal, Keto, and Gluten-free menus—all areas of specialty but the lists and ideas are in mish mush lists…

Update and upgrade our website….well over due…I have already redesigned and ordered our new business cards…

Our own health and well being…after our loss in August of 2016 we were told by friends, family, and health care professionals that 2017 was for us…we got a taste of reality and had long and pointed conversations on our personal goals, as far as exercise and eating…we are currently on a cleanse for candida (revealed as a true problem for both of us—we finally landed on the right protocol,) and even in the face of holiday temptation, are doing very well and having the results we need.

Our time off…we are crazy with work and need to slow down, reorganize, learn to say “No,” and “When,” and “You have got to be kidding….”

Getting our house in order—2 years after moving we have curtains needing hanging, organizational stuff, spot painting, and all sorts of little stuff that we have put off…

So I guess the best summation is that we will be taking everything up a level or two, not in a ridiculous or unrealistic manner, but in a way that we will see results and then push forward…

The Merriest, Happiest, and Healthiest of holidays to each and every one of you…

Keith Steury
The Food Sherpa

2017 has been a solid year of business growth for me.  As is so often the case in life, it is a bit of mixed blessing.  More clients has been great for the bottom line, but it is quickly becoming apparent that I can’t continue to work at this pace for the long-term.  So, my over-arching resolution for 2018 is to figure out how to maintain/regain the balance between my professional and personal life (and amen to April’s comment about getting more sleep – lump me in on that one too)!

My big idea for 2018 is to block out time at the start of each quarter to identify concrete and achievable steps that I can take over each 3-month period to sharpen my focus as the year progresses and keep on track toward my over-arching resolution.  There is a lot of noise these days, so the more focus, the better!  Big initiatives I hope to tackle in 2018 (which are all very inter-related) include:

  • Business Expansion Plan
    • Documenting all business processes
    • Hiring a P/T Administrative Assistant
    • Updating my business plan for ongoing growth
  • Marketing Plan Review
    • Updating my website to ensure compliance with the latest industry standards
    • Refining my social media presence & usage
  • Networking/Mentoring/Professional Involvement
    • Establishing a relationship with the local Career Center, which provides technical/vocational programs for high school students in our County, including a culinary track.  I’d like to get more involved in this area, to potentially include giving presentations, demonstrations, or other related involvement with students who are interested in a career in the culinary arts.

Best of luck to everyone in 2018.  I hope business is good, life is balanced, and that you are all able to take some time to slow down and enjoy the holidays!

Heike Ashcroft
Just for You Personal Chef

Here is a quick response from Germany:

– I will be working on growing my regular client base
– I will be working on branching out into other directions to grow my business
– I will be working on my website and social media platforms
– and last but not least, I will be continuing to develop my culinary skills – obviously one of the most important aspects of my career.

Are you a dedicated culinarian seeking a career change? How’s this for a resolution: become a personal chef!

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

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