Ingrediants:
1 large eggplant, cubed
1 cup chopped shitaki mushrooms
1 1/2 cups uncooked brown rice
1 can Manwich (Bold was pretty good)
1/2 can (the empty Manwhich can) of red wine
4 cups water
1 cup shredded cheese
1/4 cup olive oil
Preheat oven to 350F
Mix the eggplant, mushrooms, brown rice, Manwich, and red wine. Coat the bottom of a large, glass baking dish with the olive oil. Spread in eggplant mixture. Pour the water over the top (it should cover the mix) and cover with aluminum foil.
Cook for 1 hour (otherwise the rice won't cook thru)
Take off the foil, sprinkle cheese on the top, and put in for another 15 min.
Serve with buns like you would for normal sloppy joes
Showing posts with label Vegetable Dish. Show all posts
Showing posts with label Vegetable Dish. Show all posts
Tandoori Chicken
Good, but not mine. Just linking for future reference:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_102176,00.html
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_102176,00.html
Stuffed Quail with Squash Ragout
4 quail
2 cups stuffing mix
handful of dried cranberries
1 cup chicken stock
1 chicken apple sausage link (precooked)
1 sprig sage
1 sprig rosemary
1 sprig thyme
1/4 cup white wine
4 Tbsp butter
1lb baby sunburst squash
1/2 shallot, minced
4 slices of thick-cut bacon, chopped
1 zucchini, sliced
2 cups cherry-type heirloom tomatos
1/4 cup white wine
Salt and pepper to taste
Preheat oven to 375F.
Prepare stuffing by dicing sausage and combining it with cranberries, stuffing mix, and stock. Carefully clean the birds, making sure all feathers and organs are removed. Place stuffing and pats of butter inside the birds and place in 8x8 baking pan, breast up. Lightly butter the breasts as well. Place wine, remaining butter, herbs, and remaining stuffin in the pan around the birds. Cover with foil and bake for 15 min. Birds should be cooked thru but look as if boiled or steamed. Remove foil and place under broiler for 5min to brown.
In frying pan, fry on med the bacon and shallots. When bacon has begun to crisp, add the sunburst squash. Lightly brown the baby squash and add the remaining ingrediants, cover, and let simmer. When the baby squash has softened and the zuchini and tomatoes have almost become a lumpy sauce it is done and ready to serve.
Serves 2 very large portions or 4 moderate ones
2 cups stuffing mix
handful of dried cranberries
1 cup chicken stock
1 chicken apple sausage link (precooked)
1 sprig sage
1 sprig rosemary
1 sprig thyme
1/4 cup white wine
4 Tbsp butter
1lb baby sunburst squash
1/2 shallot, minced
4 slices of thick-cut bacon, chopped
1 zucchini, sliced
2 cups cherry-type heirloom tomatos
1/4 cup white wine
Salt and pepper to taste
Preheat oven to 375F.
Prepare stuffing by dicing sausage and combining it with cranberries, stuffing mix, and stock. Carefully clean the birds, making sure all feathers and organs are removed. Place stuffing and pats of butter inside the birds and place in 8x8 baking pan, breast up. Lightly butter the breasts as well. Place wine, remaining butter, herbs, and remaining stuffin in the pan around the birds. Cover with foil and bake for 15 min. Birds should be cooked thru but look as if boiled or steamed. Remove foil and place under broiler for 5min to brown.
In frying pan, fry on med the bacon and shallots. When bacon has begun to crisp, add the sunburst squash. Lightly brown the baby squash and add the remaining ingrediants, cover, and let simmer. When the baby squash has softened and the zuchini and tomatoes have almost become a lumpy sauce it is done and ready to serve.
Serves 2 very large portions or 4 moderate ones
Spanekopita
2 packages frozen, chopped spinach
3 cloves garlic, minced1 brick feta cheese1 large onion, minced1 egg
2 Tbsp olive oil
1 package Phyllo 1 cup olive oil Defrost Phyllo overnight (possibly even 2) in fridge. Defrost spinach. Press out liquid.
Preheat oven to 400F. In large bowl, mix spinach, onion, garlic, egg, 2 tbsp olive oil, and crumble in the brick of feta. Open up phyllo and take about 4 sheets. Fill sheets with spinach filling and wrap like a burrito. Paint with a little olive oil and wrap in 4 more sheets. Paint with olive oil again and place the pastry on a cookie sheet on top of parchment paper. Make a 2nd. Put in oven for 20-30 min or until golden. Serve warm in slices.Serves 6-8
3 cloves garlic, minced1 brick feta cheese1 large onion, minced1 egg
2 Tbsp olive oil
1 package Phyllo 1 cup olive oil Defrost Phyllo overnight (possibly even 2) in fridge. Defrost spinach. Press out liquid.
Preheat oven to 400F. In large bowl, mix spinach, onion, garlic, egg, 2 tbsp olive oil, and crumble in the brick of feta. Open up phyllo and take about 4 sheets. Fill sheets with spinach filling and wrap like a burrito. Paint with a little olive oil and wrap in 4 more sheets. Paint with olive oil again and place the pastry on a cookie sheet on top of parchment paper. Make a 2nd. Put in oven for 20-30 min or until golden. Serve warm in slices.Serves 6-8
Salt & Pepper stir fry
4 thai eggplants
1 pkg enoki mushrooms
1 tin bamboo shoots (drained)
1 tin water chestnuts (drained)
1 shallot, minced
Salt (only to prepare eggplant)
Pepper
1 Tbsp sesame oil
Slice eggplants into rounds and salt both sides. Place on cooling rack for 30 min. Salt will draw out bitter liquid. Rinse off rounds throughly. In wok on high heat heat up sesame oil. Grind black pepper into hot oil, being careful not to burn it. Add eggplants and brown. Add all other ingrediants stiring briskly till tender and heated thru.
Serves 4-6
1 pkg enoki mushrooms
1 tin bamboo shoots (drained)
1 tin water chestnuts (drained)
1 shallot, minced
Salt (only to prepare eggplant)
Pepper
1 Tbsp sesame oil
Slice eggplants into rounds and salt both sides. Place on cooling rack for 30 min. Salt will draw out bitter liquid. Rinse off rounds throughly. In wok on high heat heat up sesame oil. Grind black pepper into hot oil, being careful not to burn it. Add eggplants and brown. Add all other ingrediants stiring briskly till tender and heated thru.
Serves 4-6
Imam Biyaldi (the Cleric Swooned)
1 large eggplant
Salt
3 cloves of garlic
1 large diced onion
2 cans diced stewed tomatoes (drained)
¼ cup red wine
3 tbsp olive oil
½ cup olive oil
Wash and slice eggplant in half. Salt heavily and set on cooling racks for 1 hr to drain. Rinse eggplant and scoop out seeded center. Cube center pieces. Be certain to leave enough eggplant meat in the skin to make 2 eggplant ‘boats’. Preheat oven to 400F. Brush olive oil (from ½ cup measure) lightly on the eggplant ‘boats’ and place in large baking dish with remaining oil from the half cup measure. Cover with foil and heat in oven for ½ hour. In frying pan, heat 3 tbsp olive oil and garlic on medium high. Sautee cubed eggplant till softened. Add onions and cook till translucent. Add red wine and canned tomato. Simmer uncovered for 5 minutes. Scoop mixture into eggplant boats and return to oven covered for 15-20 minutes.
Serves 6-8.
Salt
3 cloves of garlic
1 large diced onion
2 cans diced stewed tomatoes (drained)
¼ cup red wine
3 tbsp olive oil
½ cup olive oil
Wash and slice eggplant in half. Salt heavily and set on cooling racks for 1 hr to drain. Rinse eggplant and scoop out seeded center. Cube center pieces. Be certain to leave enough eggplant meat in the skin to make 2 eggplant ‘boats’. Preheat oven to 400F. Brush olive oil (from ½ cup measure) lightly on the eggplant ‘boats’ and place in large baking dish with remaining oil from the half cup measure. Cover with foil and heat in oven for ½ hour. In frying pan, heat 3 tbsp olive oil and garlic on medium high. Sautee cubed eggplant till softened. Add onions and cook till translucent. Add red wine and canned tomato. Simmer uncovered for 5 minutes. Scoop mixture into eggplant boats and return to oven covered for 15-20 minutes.
Serves 6-8.
Acorn Squash Soup
2 acorn squash
1 pt heavy cream
1 stick unsalted sweet cream butter
¼ cup packed brown sugar
1 tbsp pumpkin pie spice
Pecan halves (for decoration)
Heat oven to 400F. Wash squash and place whole in oven. Remove after 30 min or when softened. Cut open and remove meat. Place in large bowl while still piping hot. Puree with stick blender and add other ingrediants. Serve warm (can be reheated if necessary). Tastes a lot like pumpkin pie as a soup.
Serves six
1 pt heavy cream
1 stick unsalted sweet cream butter
¼ cup packed brown sugar
1 tbsp pumpkin pie spice
Pecan halves (for decoration)
Heat oven to 400F. Wash squash and place whole in oven. Remove after 30 min or when softened. Cut open and remove meat. Place in large bowl while still piping hot. Puree with stick blender and add other ingrediants. Serve warm (can be reheated if necessary). Tastes a lot like pumpkin pie as a soup.
Serves six
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