Roasted Eggplant Pasta From: http://closetcooking.blogspot.com/2010/02/roasted-eggplant-pasta.html
1 eggplant (cut into bite sized pieces)
1 handful salt
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon olive oil
1 onion (diced)
3 cloves garlic (chopped)
1/2 teaspoon red pepper flakes (optional)
1 (28 ounce) can diced tomatoes (I used roasted tomatoes)
1 green pepper (cut into bite sized pieces)
1 teaspoon oregano
1 teaspoon paprika
salt and pepper to taste
1/4 cup parsley (chopped)
1 pound pasta
1/4 cup feta (crumbled)
Toss the eggplant in the salt and let sit in a colander for 20-30 minutes. Rinse the salt off the eggplant and pat dry. Toss the eggplant in the oil, salt and pepper to coat. Arrange the eggplant in a single layer on a baking sheet. Bake in a preheated 400F oven until tender, about 20-30 minutes.
Heat the oil in a pan. Add the onions and sauté until tender, about 5-7 minutes. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute. Add the eggplant, tomatoes, green pepper, oregano, paprika, salt and pepper and bring to a boil. Reduce the heat and simmer until the sauce starts to thicken, about 30-40 minutes.
Meanwhile start cooking the pasta as directed on the package, timed to finish when the sauce will be done. Stir in the parsley and remove from heat.
Serve the roasted eggplant sauce on the pasta and garnish with crumbled feta.
Golden Beets http://www.ehow.com/print/how_4920482_prepare-golden-beets.html
Scrub your beets and cut off the greens and save them.
Do NOT peel the beets. Wrap however many you are going to use in aluminum foil (all in the same packet) and bake at 425 degrees until tender - about 35 minutes.
While the beets are roasting, wash your greens - wrap them in a piece of paper towel and put in the refrigerator to stay crisp until the beets are done. Also, thinly slice at least one clove of garlic - set aside.
When beets have finished roasting, the skins should slip right off. Slice the beets when they have cooled enough to handle, then set aside.
In a large skillet or wok, heat a tablespoon or so of olive oil over med-high heat. Add your sliced garlic and saute a minute or so, until it starts to soften. Add your greens and saute until they are bright green and just wilted. Remove from heat.Add the sliced beets and toss with a couple shakes of Balsamic vinegar. Serve immediately
Spinach and Feta Quesadillasfrom: http://closetcooking.blogspot.com/2010/02/spinach-and-feta-quesadillas.html
1/2 cup spinach (steamed and squeezed to drain)
1 tablespoon herbs (chopped, I used mint, dill and parsley)
1 green onion (sliced)
1 handful feta (crumbled)
salt and pepper to taste
2 (8 inch) tortillas
2 handfuls kasseri or mozzarella or jack (grated)
Mix the spinach, herbs, green onions, feta, salt and pepper in a bowl.
Melt a touch of butter in a pan.
Place a tortilla into the pan, swirl it around in the butter and repeat with the second tortilla.
Sprinkle some cheese on the tortilla followed by the filling and then more cheese and finally the other tortilla.
Cook until the quesadilla is golden brown on both sides and the cheese is melted. (I placed a plate onto the quesadilla and flipped it from the pan to the plate and then slid it back into the pan.)
Baked Blue Potato Chips from: http://laurarebeccaskitchen.blogspot.com/2008/10/baked-blue-potato-chips.html
Blue Potatoes (one makes a lot of chips, so choose accordingly)
Spray oil
Salt
Preheat the oven to 375-degrees F; spray two baking sheets lightly with some oil.
Slice the potatoes thinly, about 1/8-inch thick, using a mandoline and arrange them in one layer on the baking sheets. Spray slices lightly with the oil and bake 20-30 minutes or until they are golden throughout.
Transfer baked chips to a serving bowl, sprinkle with salt and enjoy.
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