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In my search for eggplant dishes I came across this one on the web and thought it looked pretty good (and easy). See my notes below.
Eggplant Gratin 1 1/2 c. onions, finely chopped 3 T. extra-virgin olive oil 1 (1-lb.) eggplant, cut into 1/2-inch pieces 1/3 c. plus 2 T. fresh parsley leaves, minced 1/2 c. fresh Parmesan, grated 1/2 c. dry bread crumbs In a heavy skillet cook the onion in 2 tablespoons of the oil over moderately-low heat, stirring occasionally, until it is golden. While the onion is cooking, in a steamer set over boiling water, steam the eggplant, covered, for 10 minutes, or until it is tender. Transfer it to a colander, and let it drain 5 minutes. In a bowl, toss together the eggplant, the onion mixture, 1/3 cup of the parsley, and pepper to taste. Spread the mixture in a greased 3-cup shallow baking dish. In a small bowl stir together the Parmesan, bread crumbs, and the remaining 2 tablespoons parsley. Sprinkle the mixture over the eggplant mixture, and drizzle the top with the remaining 1 tablespoon of oil. Bake the gratin in the middle of a preheated 400° oven for 20 minutes, or until the topping is golden and the mixture is bubbling around the edges. MY NOTES: I made this dish when my Mom was here and we both gave it a "two-thumbs up!" We thought it was not only delicious, but VERY easy to prepare. I cooked the onions in just 1tbl of oil, put in some salt, used some bread crumbs that I made from some rye whole grain bread from Harry's in Hotlanta and found that there was more than enough topping to have leftovers, so I think you can reduce the parm. cheese AND the bread crumbs to 1/3c each and reduce the parsley a tad as well for the topping. It was so good, I made another batch the same night!!!! |
From the Whole Grain Baking Sampler
WHOLE-WHEAT ENGLISH MUFFINS 1 tablespoon active dry yeast 1/2 cup warm water Pinch of sugar or honey 1 cup scalded milk, cooled to lukewarm 2 tablespoons vegetable oil About 4 cups whole-wheat flour, divided 1 1/2 teaspoons sea salt Soften yeast in the water with a pinch of sugar; when it bubbles, add milk, oil and 2 cups flour. Mix well and cover. Let rise in a warm place to rise for about 1 hour. Mix together salt and remaining flour. When the sponge is light, add to it enough of the salted flour to make a soft dough. Beat the dough well. Cover and set in a warm place to rise. When dough is doubled, turn it out onto a floured board and lightly work in a little flour. Roll dough out to about 1-inch thickness. Cut into large rounds; cover and allow to rise for about 1 hour. Bake slowly on both sides on a lightly greased griddle. Serve hot. Split cold muffins and toast them. Makes about 1 1/2 dozen muffins. |
Eggplant Cutlets
1 lg. eggplant 3 T. mayonnaise 1 T. water 2 T. lemon juice dash garlic powder 6 T. grated Parmesan cheese 6 T. bread crumbs Spray cookie sheet. Blend mayonnaise, water, lemon juice and dash of garlic powder in a shallow plate. Combine cheese and bread crumbs on wax paper. Trim eggplant and cut into 3/4 inch slices. Dip each slice into mayonnaise mixture, turning to coat each side, then press lightly into crumb mixture. Arrange on cookie sheet. Place tray in 450° oven for 5 minutes each side. |
Can you stand just one more eggplant recipe???:shrug:
Eggplant Fritters 1 large eggplant, 1 1/2 lb. - cut into 1/2 inch slices 2 T. olive oil 1 egg, lightly beaten 2 cloves of garlic, minced 4 T. chopped fresh parsley 2 1/4 c. plain ww bread crumbs 1 c. grated Parmesan cheese 1 c. feta cheese. crumbled 3 T. flour Salt and freshly ground black pepper Preheat oven to 375°. Brush the eggplant with olive oil and place them on baking sheet. Bake for about 20 minutes until tender. Chop the slices finely and place them in a bowl with the egg, garlic, parsley, breadcrumbs and cheeses. Add salt and pepper to taste. Mix well. Let mixture stand for 20 minutes. If mixture looks very sloppy, add more bread crumbs. Divide mixture into balls and flatten them slightly (smaller balls for appetizers, larger ones when used as a main course). Place the flour on a plate and season with salt and pepper. Coat the fritters in the flour. Shallow fry the fritters for about one minute on each side, until golden brown and drain on paper towels. |
SHRIMP SCAMPI
Please keep in mind there are no set amounts, these are apporximations of what I use. I don't measure. Except the shrimp comes in 2# bags and that's the amount I use.
In a large frying pan melt 1 1/2 - 2 sticks of butter. Add several chopped cloves of garlic or 1/4 c. dried garlic rehydrated. Cook a few minutes to blend flavors. Add 2# fresh or thawed frozen shrimp, salt and fresh ground pepper. Cook until shrimp are pink, do not overcook or shrimp will be tough. Fresh ground pepper gives a little more flavor than regular ground pepper. In MHO. You can add a bit of lemon juice if you like. Someone on the Board said they added parmesan cheese too. Let your imagination soar!!!! I serve over brown rice. Shirley |
Mediterranean Roasted Vegetable Sandwich
2 baby eggplant or 1 Japanese eggplant 1 small zucchini 1 small yellow summer squash 1 Portobello mushroom cap, cut in wedges 1 small red onion, cut in wedges 1/2 small red pepper, cut in 1/2-inch strips 1/2 small yellow pepper, cut in 1/2-inch strips 1/4 cup infused oil (such as basil oil) 1 Teaspoon fresh basil, chopped 1 Teaspoon fresh thyme leaves, chopped 4 Muffins, split, toasted 1 cup (8 ounces) hummus 1/4 cup pine nuts, toasted Basil or thyme for garnish 1/2 cup seeded Roma tomato, finely chopped Infused oil Trim ends of eggplant, zucchini and summer squash; sliced diagonally into 1/4-inch slices. Combine with mushroom, onion and peppers in bottom of broiler pan or 15-inch x 10-inch jelly roll pan. In a Pyrex measuring cup, combine 1/4 cup oil and chopped fresh herbs. heat in microwave on High 1 to 2 minutes. Drizzle over vegetables, tossing lightly to coat evely. Roast in preheated 500° F oven 15 to 20 minutes, turning vegetables over twice to roast evenly. Remove from oven; cool to room temperature. Spread each toasted muffin half with 2 tablespoons hummus. Arrange overlapping vegetable slices and strips over wedges of mushroom to give a peaked effect. Sprinkle with pine nuts and garnish with a sprig of basil or thyme. Arrange 2 muffin halves on each plate. Sprinkle plate with chopped tomato and drizzle with oil. ENJOY BOB |
This sounded so interesting, and SB LEGAL too!:D
Feta, Sweet Potato And Spinach Crustless Quiche Ingredients: 2 teaspoons olive oil 1 red onion, cut into thin wedges 1 clove garlic, crushed 600g/21oz sweet potato (kumara) peeled, cut into 1.5cm cubes 2 1/2 cups baby spinach leaves (firmly packed) 1 cup milk 6 eggs (*see note below) 250g/9oz feta cheese, crumbled nutmeg freshly ground black pepper 1/2 cup grated parmesan cheese 2 tablespoons pinenuts Method: Grease a large flan dish. Heat oil in a large non-stick frying pan, add onion and garlic and cook until onion is soft, about 2 minutes. Add sweet potato and cook over moderate heat, stirring occasionally until golden brown, this should take about 10 minutes. Add spinach and cook, stirring 1 minute until spinach is wilted. Cool. Add feta cheese, stir to combine and place into prepared flan dish. Beat eggs in a large jug with milk, nutmeg and pepper and pour over vegetables in flan dish. Sprinkle with parmesan cheese and pinenuts and bake in a moderate oven 180 C/360 F 30-35 minutes until puffed and golden. NOTE: I'd try using 1 cup eggbeaters and 2 eggs in place of the 6 eggs called for. |
SQUASH CASSEROLE
3 cups of sliced yellow neck squash ____ that big (bout 4-5) 2 eggs 2 c shredded 2% sharp chedder 1 med sweet onion chopped as fine or as coarse as you like 2 tbs milk 1 c cream of celery soup (use chicken if you don't like celery) in a glass bowl...beat together the eggs, soup (no water), milk, cheese & onion...add the squash and with your hands...toss to coat...put into your favorite pan...it you want it thin...put it into a 9x13....if you want it thicker put it into the next size down. I use my caphalon chef pan..perfect...pat it down making sure that it covers the bottom really well..no particular reason, just sounded good :) Bake uncovered for 45 min to 1 hr...or until squash is tender and the cheese is brown... (you can cook the squash first if you want to, but it will make too much water) VIOLA!!!! :eek: |
Balsamic Vinegar Marinade
Note from Cheri: I came up with this recipe to use in my Grilled Vegetable Salad with Goat Cheese, but it also works great as a meat or chicken marinade. If you plan on using this marinade on beef or lamb, substitute red for white wine. 4 garlic cloves, minced or pressed 2 tsp. fresh rosemary 1 tsp. fresh oregano 2/3 cup olive oil 1/3 cup balsamic vinegar 1/3 cup Worcestershire Sauce 1 cup dry red or white (depending on what your using the marinade for) wine Mix all ingredients together. Marinade meat for several hous or overnight and grill. Use also to marinate vegetables, as in our Grilled Vegetable Salad with Goat Cheese. *********** Grilled Vegetable Salad with Goat Cheese I love this great grilled salad served either hot of the grill or cooled to room temperature. It even works chilled, but I prefer it warm. While I usually use my balsamic vinegar marinade, but most any marinade will work. Adding the goat cheese on top of the hot vegetables makes it melt, making a creamy "dressing." Use any mixture of grilled vegetables you like. My grilled vegetable salads usually include some combination of the following: red and yellow cherry tomatoes, zucchini, yellow or other summer squash, Vidalia onions, mushrooms, bell peppers, Belgian endive, parboiled potatoes, asparagus, artichoke hearts, eggplant. Use whatever vegetables you like. 4 cups mixed vegetables, cut for grilling 1 recipe balsamic vinegar marinade (follow link for recipe) 4 oz. crumbled goat cheese Serves 4 Marinate vegetables in balsamic vinegar marinade (or marinade of your choice) for at least an hour. Grill vegetables over hot coals until somewhat charred on the outside and tender on the inside (about 10-20 minutes, depending on the vegetable). Remove from grill and place hot vegetables on plates and top with crumbled goat cheese. Serve. Note Cut the vegetables into small chunks. If vegetable pieces are too thick, the inside won't cook while the outside will burn. For grilling, you can either thread chunks of vegetables onto skewers or use a grill basket. This handy gadget is available wherever barbecue supplies are sold and prevents cut vegetables from falling through the grate. ************************* Homemade Prepared Horseradish Note from Cheri: Instead of buying prepared horseradish, here's an easy way to make your own at home -- cheaper and no preservatives! 11/2 cups peeled horseradish root, cut into small pieces 1 cup vinegar (I like cider vinegar) 3 teaspoons sugar 3/4 teaspoon salt Makes About 2 Cups Put all ingredients in a blender and puree. Cover and store in refrigerator. Be careful when handling the hoseradish root, as it is strong! ******************* Horseradish Cream Dipping Sauce 3 T prepared horseradish with beets 1 C light sour cream salt to taste Combine ingredients in a medium mixing bowl and mix well. Season to taste with salt. ***************** Steak and Burger Marinade This isn't really a marinade, but rather a sauce that you brush on the meat while it's cooking. You can also use it for veggie burgers or portabella mushrooms and for food being cooked on the stove top or barbeque. The sauce will keep in your refrigerator for several weeks. The recipe is inspired by a sauce made by Jonnie Parkinson, a former owner of Biloxi, Mississippi's Project Lounge. The Lounge is a local hangout that's known for having the best burgers or steak sandwiches anywhere. This sauce is the reason. 1/2 cup soy sauce 1/2 cup olive oil 1/4 cup red wine vinegar 1/4 cup Worchestershire Sauce 1/2 tsp. liquid smoke 6 minced garlic cloves 1/4 tsp. black pepper hot sauce to taste Makes about 1 1/2 cups Combine all ingredients. Generously brush both sides of steak or burger with sauce. Place on grill or pan and use a pastry or sauce brush to brush on additional sauce while meat cooks. ENJOY!!!!! |
From the GOOD FOOD COOKBOOK:
ESAU'S POTTAGE Serves 6 1 onion chopped 1 Tbs. olive oil 1/2 tsp. groun cumin 1/2 tsp. ground coriander 2 cloves garlic, minced 1 cup red lentils 3 cups beef or vegetable stock 1/2 lb. spinach 1 tsp. salt or to taste In a large stewing pot, sauté chopped onion in olive oil with cumin and coriander. Add garlic at the last moment and brown. Add lentils and stock. Stir well and bring to a boil. Reduce heat. Simmer 45 minutes until lentils are tender; cook 10 minutes longer if necessary. Add spinach 15 minutes before serving and salt to taste. |
COOK IT UP AND ENJOY!!!
Sweep the Kitchen Quiche 6 eggs 1 pound of meat of your choice (diced or chopped) 1 1/2 cup shredded yellow cheese of your choice (can also use white cheese, but watch those carbs!) 8 oz chopped spinach 1 cup heavy whipping cream salt pepper (or cajun seasoning) to taste Grease glass Corel dish, bake at 350 until knife comes out clean (somewhere around 45 mins). Makes 4 servings, carb count about 3g per serving Cool Squash Soup 2 cloves of garlic, crushed 1 large onion, chopped 2 tablespoons unsalted butter 6- 8 small sliced yellow summer squash 3 cups chicken stock (made from 4 chicken bouillon cubes in 3 cups of water) (I'd probably use real broth since I make and freeze mine--K) 1 cup half & half and cream dash of nutmeg salt and pepper to taste fresh basil leaves for garnish I begin by crushing the cloves of garlic and chopping the onion then I sauté them in unsalted butter. Now I use the real stuff. Once the onions begin to turn a golden color, I add the sliced yellow summer squash. I use the small ones because they are more tender. To this I add the chicken stock made from little chicken bullion cubes that are packed with flavor. I dissolve four cubes in three cups of water for a little added taste. I let this cook for 20 minutes on medium heat until the squash is tender. Then I let it cool before I puree it all together. Now I add the half of half-and-half, a dash of nutmeg, and salt and pepper to taste. After all of this is blended together I store it in the refrigerator until it is chilled. And when I serve it, I use yet another symbol of summer, fresh basil. I just chop it, and sprinkle a little on top. I like this recipe because you can prepare it well in advance. It will serve six to eight people and it is a delicious and cool way to bring summer to close. Dana's Note: I ran this through my handy-dandy nutrition analysis program, and using 8 squash, and given 8 servings, this comes to 9 grams of carb per serving, with three grams of fiber, for a usable carb count of 6 grams. 3 grams of protein per serving. If you'd like to cut that, the easiest way is to reduce the amount of onion a bit. I figure a "large" onion comes to a cup, chopped. I ran the analysis with 3/4 cup of chopped onion, and the carb count per serving dropped by a gram. Ran it again with 6 squash instead of 8, and it dropped by another gram. Thus do we carve a few grams out of our daily intake... I copied these from: DANA CARPENTERS HOLD THE TOAST NEWSLETTER |
COLE SLAW
For the party I went to I made this quanity, but I often make it it in smaller amounts. 1 Small-medium head green cabbage 3 Large green peppers 1 Pound package of carrots Clean peppers, peel carrots, trim cabbage and core. Cut all into largish pieces. Fill blender about 3/4s with water, add some of the vegetables and using grate or chop button, pulse short bursts til veggies swirl, don't let it go too long or you will have liquid! Pour into strainer and repeat until all are grated. Put into a large bowl. Add a cup of cider vinegar or white vinegar, whichever you prefer. I use either one. Add about 2 c. water, a couple dashes of salt, pepper, granulated garlic (optional) and 1/4 c. or so of sweetner. I used Splenda but have used Equal. Mix together. I can only say adjust to taste. Too vinegary add more water, too sweet add more Splenda, etc. You get the idea. There are no definite measurements. You can use more or less of everything. The party guests thought it was great! A little different from the usual mayo dressing. I have also made it until recently without carrots, but like the flavor they give. Shirley |
Moving up.
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