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Related Recipes
Baba Ganoush (A nice Middle Eastern Eggplant recipe)
Ingredients
2 Large Eggplants
1/3 cup Tahini (sesame seed paste)
1/4 cup Lemon Juice
3 tablespoons Extra Virgin Olive Oil
1 tablespoon chopped Italian Parsley
3 Garlic Cloves, crushed through a press
1 teaspoon Ground Cumin
1/4 teaspoon Coarse Salt
Fresh Ground Black Pepper
Directions:
1. Turn the oven to 450 degrees and preheat.
2. Poke the eggplants with a fork to pierce.
3. Place the eggplants on a baking sheet sprayed with nonstick cooking spray.
4. Roast in the preheated oven until soft, which takes about 1 hour.
5. The eggplant with be slightly blackened.
6. Allow to cool enough to handle, then trim the ends and peel the skin.
7. Slice in half, then into large pieces.
8. Place the pieces in a sieve placed over a bowl.
9. Allow the eggplant to drain for 10 minutes to remove the excess water.
10. Combine the tahini, lemon juice, 1 tablespoon oil, 1 tablespoon parsley, garlic, cumin, salt and pepper and pulse several times.
11. Add the eggplant and pulse until the mixture is chunky.
12. Transfer the mixture to a wide bowl and drizzle with the remaining 2 tablespoons of oil.
13. Serve with fresh chopped vegetables and pita chips or wedges.
Ratatouille
Ingredients:
2 tablespoons Olive Oil
3 Garlic Cloves, minced
2 teaspoons Dried Parsley
1 Eggplant, cut into 1/2 inch cubes
Salt, to taste
1 cup Grated Fresh Parmesan Cheese
2 Zucchini, sliced
1 Large Onion, sliced into rings
2 cups Sliced Fresh Mushrooms
1 Green Bell Pepper, sliced
2 Large Tomatoes, chopped
Directions:
1. Preheat oven to 350 F.
2. Grease casserole dish with 1 tbs. olive oil.
3. Add remaining olive oil to medium skillet. Heat over medium heat.
4. Saute garlic until tender. Stir in eggplant cubes and parsley. Saute 10 minutes.
5. Season eggplant with salt.
6. Spoon eggplant into casserole. Spread to create even layer. Sprinkle eggplant with parmesan cheese.
7. Arrange zucchini slices in even layer over eggplant. Sprinkle zucchini layer with parmesan cheese.
8. Repeat layering with onion, mushrooms, bell pepper, and tomatoes.
9. Sprinkle remaining parmesan on top.
10. Bake 45 minutes.
Cantaloupe Soup
Ingredients:
Juice of two lemons
1/2 cup honey
1/4 teaspoon nutmeg
1 large cantaloupe, ripe, cut into small pieces
Juice of one orange
1/2 cup white wine
24 watermellon balls
1/2 cup whipped cream
Directions:
In blender, mix lemon juice, honey and nutmet with cantaloupe pieces.
Blend in orange juice and wine.
Chill thoroughly, about 1 hour.
Before serving, mix well. Put 4 watermelon balls in each chilled soup plate, pour soup over and garnish with a dollop of whipped cream.
Cantaloupe Granita
Ingredients:
4 cups cantaloupe chopped
1 1/3 cups Asti Spumante if serving for adults or 1 1/3 cups ginger ale if serving for the family
3/4 cups sugar
2 tbsp fresh lemon juice
Directions:
Purée cantaloupe in processor; transfer to large bowl
Add remaining ingredients; stir to dissolve sugar
Pour mixture into 9-inch square metal baking pan
Freeze mixture until partially set, whisking twice, about 2 hours
Freeze uncovered without whisking until completely set, at least 3 hours or overnight
Run tines of fork across surface of granita to form icy flakes
Cover with foil; freeze until ready to serve or up to 2 days
Mound granita in 6 ice-cold Martini glasses
Serve immediately
Spicy Balti Potatoes
Ingredients:
6 Medium sized potatoes, cut into 5mm slices
3 pieces Curry leaves
3 cloves Garlic, thinly sliced
2 pieces Medium-sized onions, sliced
1 piece Fresh red chili, seeded and sliced
1 piece Fresh green chili, seeded and sliced
3 tbsp Vegetable oil
1 tbsp Coriander, chopped
1 tsp Dried red chili, crushed
1/2 tsp White cumin seeds
1/2 tsp Mixed onion, mustard and fenugreek seeds
1/2 tsp Fennel seeds
1/2 tsp Fresh root ginger, shredded
Directions:
Heat oil in a wok until very hot. Lower heat and add the cumin seeds, garlic, ginger, fennel seeds, fenugreek seeds, mustard, onion, dried red chilies and curry leaves. Stir-fry for approx. 1 minute. Add the onion slices and fry for a further 5 minutes or until the onions are golden brown. Add the potatoes, coriander and fresh red and green chilies to the wok and mix well. Cover tightly with a lid and cook over very low heat for approx. 5 - 7 minutes or until the potatoes are tender. Remove the lid and transfer to a serving plate.
For further recipe information to assist you in preparing meals, a couple sites that I highly recommend are the Taste of Home healthy living site and All Recipes. These have always been wonderful standbys for me. See ya next week!
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