From the “Vegetarian Epicurean” cookbook (GREAT cookbook!)
submitted by Allie Jones
Ingredients:
1 very large or 2 smallish eggplants
1 tsp salt
2 eggs, beaten
2 tbsp melted butter (but I usually use 3)
Fresh-ground black pepper
~ 3 tbsp rather finely chopped onion
½ tsp crushed oregano
½ cup dry breadcrumbs (I use the italian ones)
2 large tomatoes, sliced thin
~3 oz cheddar cheese, grated
¼ cup parmesan cheese
paprika
Directions:
Peel and slice the eggplant(s) into about 1/2 inch slices. Put the slices in a big pot and fill water to point that all slices are covered, and add the salt and bring to boil. Cover tightly, and boil about 10 minutes and drain. Put in a mixing bowl and mash up the eggplant and mix in the eggs, melted butter, pepper, onion, oregano and the breadcrumbs. Butter a shallow, 1.5 – 2 qt baking dish. Cover the bottom with half the tomato slices. Spoon in all of the eggplant mixture and spread evenly. Arrange the rest of the tomato slices on top. Mix together the cheeses and sprinkle over the top layer of tomatoes. Add a sprinkle of paprika (and also can sprinkle on some more bread crumbs if you like. Plus I also top with just a dash or two of nutmeg) and bake at 375 degrees for about 45 minutes. Serves about 6.
Saturday, October 15, 2011
Chili Nachos
Submitted by Kimberly Felix
Ingredients:
1 T olive oil
1 clove garlic pressed or diced
1 C grated zucchini
1 C diced green bell pepper
(Or adjust to your taste to equal 2 cups. I usually use no more that 1/3 cup of pepper because otherwise I think it takes over the flavor too much.)
1/2 C of your favorite salsa
1 can your favorite chili
grated cheese
Chips
Topping ideas:
sour cream
green onions
black olives
avocados/guacamole
Directions:
Heat olive oil in large skillet. Add garlic and stir about 30 seconds. Add veggies and saute until tender. Add salsa and stir til heated. Add chili and mix well. Let simmer about 10 minutes, stirring occasionally. Top with grated cheese. Serve when the cheese melts, either over chips or use chips to eat it. Top with your favorite toppings
Ingredients:
1 T olive oil
1 clove garlic pressed or diced
1 C grated zucchini
1 C diced green bell pepper
(Or adjust to your taste to equal 2 cups. I usually use no more that 1/3 cup of pepper because otherwise I think it takes over the flavor too much.)
1/2 C of your favorite salsa
1 can your favorite chili
grated cheese
Chips
Topping ideas:
sour cream
green onions
black olives
avocados/guacamole
Directions:
Heat olive oil in large skillet. Add garlic and stir about 30 seconds. Add veggies and saute until tender. Add salsa and stir til heated. Add chili and mix well. Let simmer about 10 minutes, stirring occasionally. Top with grated cheese. Serve when the cheese melts, either over chips or use chips to eat it. Top with your favorite toppings
Saturday, September 10, 2011
Quinoa Salad
Submitted by Allie Jones
Cooking Quinoa:
Thoroughly rinse the dry grain until the water runs clear. Combine
½ C. quinoa with 1 ½ cups water or broth & simmer 15 minutes or until
tender. Let cool completely. Fluff with a fork.
2 T. honey
3 T. olive oil
1 C. diced green apple
1 C, chopped celery
1/3 C. raisins
1/3 C chopped parsley
½ C. slivered almonds (toasted)
salt & pepper to taste
Add apples, celery, raisins, parsley, almonds to quinoa. Combine
olive oil, lemon juice & ½ t. salt in a small bowl & mix together.
Then add to quinoa salad.
Cooking Quinoa:
Thoroughly rinse the dry grain until the water runs clear. Combine
½ C. quinoa with 1 ½ cups water or broth & simmer 15 minutes or until
tender. Let cool completely. Fluff with a fork.
2 T. honey
3 T. olive oil
1 C. diced green apple
1 C, chopped celery
1/3 C. raisins
1/3 C chopped parsley
½ C. slivered almonds (toasted)
salt & pepper to taste
Add apples, celery, raisins, parsley, almonds to quinoa. Combine
olive oil, lemon juice & ½ t. salt in a small bowl & mix together.
Then add to quinoa salad.
Classic Pesto
Submitted by Kimberly Felix from The Best Recipe Italian Classics, by the editors of Cook's Illustrated magazine.
Makes about 3/4 cup
Basil often darkens in pesto, but you can boost the color by adding parsley. For sharper flavor, substitute 1 T finely grated peccorino cheese for 1 T of the Parmesan.
1/4 pine nuts, walnuts, or almonds. (I always use pine nuts)
3 medium cloves garlic, unpeeled
2 cups packed fresh basil leaves
2 T packed fresh parsley leaves (optional)
7 T extra-virgin olive oil
salt
1/4 cup finely grated Parmesan cheese
Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4-5 minutes. Transfer the nuts to a plate.
Add the garlic to the empty pan. Toast, shaking the pan occasionally, until fragrant and the clolor of the cloves deepens slightly, about 7 minutes. Transfer the garlic to a plate, cool, peel, and chop.
Place the nuts, garlic, herbs, oil, and 1/2 teaspoon salt in the workbowl of a food processor. Process until smooth, stopping as neccessary to scrape down the sides of the bowl. Transfer the mixture to a small bowl, stir in the Parmesan cheese, and adjust the salt. The surface of the pesto can be covered with a sheet of plastic wrap or a thin film of oil and refrigerated for up to 3 days, or freeze.
Makes about 3/4 cup
Basil often darkens in pesto, but you can boost the color by adding parsley. For sharper flavor, substitute 1 T finely grated peccorino cheese for 1 T of the Parmesan.
1/4 pine nuts, walnuts, or almonds. (I always use pine nuts)
3 medium cloves garlic, unpeeled
2 cups packed fresh basil leaves
2 T packed fresh parsley leaves (optional)
7 T extra-virgin olive oil
salt
1/4 cup finely grated Parmesan cheese
Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4-5 minutes. Transfer the nuts to a plate.
Add the garlic to the empty pan. Toast, shaking the pan occasionally, until fragrant and the clolor of the cloves deepens slightly, about 7 minutes. Transfer the garlic to a plate, cool, peel, and chop.
Place the nuts, garlic, herbs, oil, and 1/2 teaspoon salt in the workbowl of a food processor. Process until smooth, stopping as neccessary to scrape down the sides of the bowl. Transfer the mixture to a small bowl, stir in the Parmesan cheese, and adjust the salt. The surface of the pesto can be covered with a sheet of plastic wrap or a thin film of oil and refrigerated for up to 3 days, or freeze.
Basic Fresh Salsa
Submitted by Kimberly Felix
6-8 tomatoes, skinned*
1 large or 2 smaller onions
Juice of one lime
1/4 C chopped fresh cilantro
Chopped Serrano or jalapeno pepper, to taste
1-2 t sea salt
Mix well and enjoy! These are basic proportions and are all adjustable to taste.
* To skin tomatoes: Clean tomato and remove stem. Cut a small X on bottom of tomato. Submerge in boiling water for about 1 minute, then immediately cool in ice water. The skins should slip right off.
6-8 tomatoes, skinned*
1 large or 2 smaller onions
Juice of one lime
1/4 C chopped fresh cilantro
Chopped Serrano or jalapeno pepper, to taste
1-2 t sea salt
Mix well and enjoy! These are basic proportions and are all adjustable to taste.
* To skin tomatoes: Clean tomato and remove stem. Cut a small X on bottom of tomato. Submerge in boiling water for about 1 minute, then immediately cool in ice water. The skins should slip right off.
Friday, August 12, 2011
Herbed Tomato Sauce
Submitted by Kimberly Felix
Serves 4
2 T olive oil
3 shallots OR 1 small onion, finely chopped
3 cloves garlic, minced or pressed
1 1/2 pounds tomatoes, finely chopped
2 T no salt added tomato paste
1/2 C chopped fresh basil
2 t chopped fresh rosemary, or 3/4 t dried crumbled rosemary
2 T snipped fresh chives or minced scallion greens
1 1/4 t salt
1/4 t cayenne pepper (or to taste)
10 ounces medium tube pasta, such as ziti or penne
In a large nonstick skillet, heat 2 teaspoons of the oil until hot. Saute shallots/onion and garlic, stirring frequently, until shallots/onions are tender, about 5 minutes.
Add the tomatoes and tomato paste, and stir til just warm and the tomato paste is incorporated.
Add basil, rosemary, chives, salt and cayenne to the skillet, stirring well to combine.
Meanwhile cook the pasta til just tender and drain well. Combine sauce and pasta. Serve with Parmesan cheese, if desired.
To make it even faster, you can substitute a can of petite diced tomatoes instead of the fresh.
Serves 4
2 T olive oil
3 shallots OR 1 small onion, finely chopped
3 cloves garlic, minced or pressed
1 1/2 pounds tomatoes, finely chopped
2 T no salt added tomato paste
1/2 C chopped fresh basil
2 t chopped fresh rosemary, or 3/4 t dried crumbled rosemary
2 T snipped fresh chives or minced scallion greens
1 1/4 t salt
1/4 t cayenne pepper (or to taste)
10 ounces medium tube pasta, such as ziti or penne
In a large nonstick skillet, heat 2 teaspoons of the oil until hot. Saute shallots/onion and garlic, stirring frequently, until shallots/onions are tender, about 5 minutes.
Add the tomatoes and tomato paste, and stir til just warm and the tomato paste is incorporated.
Add basil, rosemary, chives, salt and cayenne to the skillet, stirring well to combine.
Meanwhile cook the pasta til just tender and drain well. Combine sauce and pasta. Serve with Parmesan cheese, if desired.
To make it even faster, you can substitute a can of petite diced tomatoes instead of the fresh.
Sunday, July 17, 2011
Lemon and Lime Ice Cream
Submitted by Becca Leeper
My dad tore this recipe out of the Salt Lake Tribune in June of 1992. Since then it has become a summer staple at our house. I love this ice cream. It is very refreshing and of course delicious.
INGREDIENTS:
4 cups sugar
3/4 cup lemon juice
1/2 cup lime juice
2 tspns lemon extract
2 quarts whole milk
2 cups heavy cream, unwhipped
DIRECTIONS:
Place sugar into freezer tub; add lemon and lime juices and 2 cups of milk and wisk until the sugar is dissolved. Add remaining milk, cream, and lemon extract; stir well. Freeze according to manufactuere's directions.
NOTE: I've subsitituted 2% for the whole milk, but anything less and it gets too crystally.
My dad tore this recipe out of the Salt Lake Tribune in June of 1992. Since then it has become a summer staple at our house. I love this ice cream. It is very refreshing and of course delicious.
INGREDIENTS:
4 cups sugar
3/4 cup lemon juice
1/2 cup lime juice
2 tspns lemon extract
2 quarts whole milk
2 cups heavy cream, unwhipped
DIRECTIONS:
Place sugar into freezer tub; add lemon and lime juices and 2 cups of milk and wisk until the sugar is dissolved. Add remaining milk, cream, and lemon extract; stir well. Freeze according to manufactuere's directions.
NOTE: I've subsitituted 2% for the whole milk, but anything less and it gets too crystally.
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