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| I LUV to cook... especially
taking the veggies straight outta the garden!! Tomatoes and peppers and
zucchini and lettuce and more!! When time allows I will commit a
couple of personal recipes to this page but for now the recipes below are
quite good. Make sure you thoroughly wash all veggies, whether freshly picked or store bought and even if you use organic methods. The beneficial bacteria used to control insects probably won't hurt you but why take that chance? I've found the best way to wash freshly picked lettuce is to immerse in water rather than under a running faucet. A very large bowl, 16-20 inch diameter, work well, both for collecting the greens in the garden and then filling with water initially from the hose in the garden. Fill and drain the bowl at least once, then fill about half way to take into the kitchen. Working on the counter with a smaller bowl and colander, swish and rinse the greens then transfer to the colander. One last rinse under the faucet then a good shake over the sink before going back to the counter and pulling the separate clumps of greens from the colander to place on paper towels or into a salad spinner. |
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Summertime Salads Author: Arleen M. Kaptur |
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Summertime-the living is easy-or it should be! Meals are lighter, and usually taken outdoors. Appetites
are not receptive to hot, heavy food and cooking time should be at a minimum. So what's the solution -
when you come home after a day's work, or time out with the family at the beach or the zoo? You want
something quick, tasty, cool and refreshing, but it should satisfy those hunger pangs. Summertime
salads - fit right into summertime activities and fun. |
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Arleen Kaptur has written numerous articles, cookbooks, how-to books, and the novel: SEARCHING FOR AUSTIN JAMES Website: http://www.arleenssite.com |
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By Jennifer A. Wickes Copyright 2001 |
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History / Geography
Eggplants are native to China and India. They are believed to have been introduced to the Europeans by the Arabs. Varieties / Season July through October Eggplants are members of the Nightshade family. Other members include potatoes, tomatoes and peppers. Despite the fact the culinary world treats eggplants like a vegetable, in biology, an eggplant is a fruit. Varieties include, but are not limited to: Japanese / Asian, Italian / Baby, White Beauty, Black Beauty, Burpee Hybrid and Early Beauty. Depending on these varieties, their colors range from white to a deep purple, they range in size from 2 to 12 inches (5 – 30 cm) and they can be oblong to round in shape. How to Choose Choose eggplants that are firm to the touch, have a smooth and shiny skin and are heavy. Avoid eggplants with brown or soft spots and have a dull color. How to Store Store in a cool dry place, but avoid placing near tomatoes and apples as they give off a gas that enhances the ripening process. Use the eggplant within 2 days. If necessary, the eggplant may be kept in a plastic bag in the refrigerator for as long as 5 days. Cooking Hints (1) Do not cook in an aluminum pan. Aluminum makes eggplants discolor. (2) The skin is edible in younger eggplants. Remove the peel in older eggplants. (3) Cut each fruit before using, just like bananas. The flesh of the fruit will brown. (4) Eggplant absorbs oil very easily; coat your eggplant with breadcrumbs, cornmeal or flour first before frying. (5) To help reduce the bitter flavor in older eggplants, slice the eggplant into ½ inch pieces and salt heavily. Weigh down each slice in a colander and allow for the liquid to drain out of the eggplant for 30 minutes. Rinse each slice with cold water and pat dry. This method is called "dégorgeing". It is best to use this method before frying. (6) In order to bake your eggplant; slice your eggplant in half. Score across the interior of each half. Add tiny slices of garlic to go into each score. Salt each half, and bake in a 400-degree oven for 30 minutes. The eggplant is done when it is nicely browned and tender when pierced. (7) When wanting to roast your eggplant, cut your eggplant into ½ inch slices. Toss in olive oil, salt, pepper and any of the other suggested spices below. Arrange the eggplant in a single layer in a baking dish (not aluminum). Bake at 400 degrees for 30 minutes. The eggplant is done when it is nicely browned and tender when pierced. Spices Basil, chervil, cumin, garlic, mace, marjoram, nutmeg, oregano, parsley, sage, savory, sesame seed, tarragon, thyme Equivalents / Substitutions 1 pound = 3 ½ cup diced raw = 1 ¾ cup diced cooked = 4 servings Nutritional Values Eggplants contain Vitamin C and Potassium. Other than these two nutrients, eggplants do not have a significant nutrient value. Eggplants also have anti-bacterial, diuretic effects, as well as flavonoids (cancer fighting anti-oxidants). 1 cup cooked contains 25 calories. Suggested Wines Depending on how you fix your eggplant, try drinking a Chardonnay, a Grenache Rosé or a Zinfandel. Recipes Eggplant Parmigiana 6 Servings 2-eggplants, unpeeled, cut into ¼-inch rounds 2-eggs, lightly beaten 1 ½-cups breadcrumbs 1/2-teaspoon salt 1/8-teaspoon pepper 1-garlic clove, peeled and halved 3/4-cup olive oil 20-ounces canned tomatoes 1/3-cup tomato paste 2-tablespoons minced fresh basil 1-teaspoon salt 1/8-teaspoon pepper 1-cup grated Parmesan cheese 1/2-pound mozzarella cheese, thinly sliced DIP EGGPLANT SLICES IN EGGS, then in breadcrumbs seasoned with salt and pepper. Refrigerate 20 minutes. In a large saucepan, sauté garlic in 2 tablespoons oil for 1-2 minutes. Remove garlic and add tomatoes, tomato paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat oven to 350F. Brown eggplant in 1/4-inch oil in a large skillet. Drain on paper towels. Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella on top. Bake, uncovered, for 30 minutes. Source: Public domain recipes converted from Meal Master format Ratatouille 6 Servings 2 tablespoons olive oil 1 medium dice eggplant 3 cups tomato concasse 3 cups medium dice zucchini 2 cups medium dice onions 2 cups medium dice, seeded green bell peppers 1 tablespoon minced garlic 2 tablespoons minced parsley Heat the olive oil in a large skillet, over a medium-moderate flame. Add the remaining ingredients (except parsley). Heat and stir for 8-10 minutes until softened, without browning. Add parsley-mix well. Arrange onto a serving platter. Serve warm, with crostini to the side. Source: TJ Hill - Appetites Catered This article was originally published at Suite 101. |
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Jennifer Wickes is the editor and writer at "Cooking With The Seasons". To visit her site, go to: http://www.suite101.com/welcome.cfm/cooking_with_the_seasons |
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by Cindy Sanchez |
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It is the peak of pumpkin harvest time and though pumpkins are not generally one
of the more popular cooked squashes, don't be so quick to turn it away in the
kitchen. While Jack-O-Lantern pumpkins are abundant this time of year, if you
are looking to use pumpkin for cooking, you should choose a type that is specifically grown for baking and eating quality. The sugar pumpkin - small in size, usually weighing 1.4 to 3.5 pounds How to Purchase Make sure the pumpkin is bright in color, free of blemishes and solid/dense for its size. Storing Pumpkins may be stored at room temperature for up to a month and in the refrigerator for 3 months. How to Use Pumpkins may be used the same as any other winter squash. Equivalents Fresh pumpkin: 5 pound pumpkin is equal to about 4.5 cups cooked and mashed Canned pumpkin: a 15 ounce can is equal to 1.75 cups mashed Pumpkin Recipes:
1 1/2 cups canned pumpkin puree 1 1/2 cups canned chickpeas, drained and rinsed 3 tablespoons tahini, sesame paste 1 clove garlic 1 teaspoon cayenne 1 teaspoon cumin 2 tablespoons olive oil 2 tablespoons lemon juice Salt and pepper In a food processor, process pumpkin and chickpeas until fairly smooth. Add remaining ingredients to food processor and process until smooth. Season to taste. Serve with pita chips. Makes 3 cups.
Pumpkin Bars
2 cups flour 2 teaspoons baking powder 2 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 4 eggs 1 16-ounce can pumpkin 1 cup cooking oil 1 cup chopped pecans Cream Cheese Frosting In bowl, stir together flour, baking powder, cinnamon, baking soda, and salt; set aside. In a mixer bowl, beat eggs, pumpkin, sugar and oil. Add flour mixture; beat well. Stir in pecans. Spread in ungreased 15 x 10 x 1-inch baking pan. Bake in 350 degree oven for 25 to 30 minutes or until toothpick comes out clean. Cool on wire rack. Cream Cheese Frosting: Beat together a 3 ounce package cream cheese, 1/4 cup butter and 1 teaspoon vanilla until smooth. Gradually add 2 cups sifted confectioner's sugar, beating until smooth. Frost bars and sprinkle with additional pecans. Makes 2 dozen bars.
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About the Author: Cindy Sanchez is the owner and editor of www.PracticalKitchen.com . Sign up for our Practical Recipes Newsletter for delivery of many savory recipes to your mailbox each week mailto:PracticalRecipes-on@mail-list.com |
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©2003-2005crazycatmaninorangehat
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