Recipe: Recipes Using Fresh Vegetables (9)

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10-14-99 Recipes Using Fresh Vegetables

Vanessa,.La. (07:53:45) : Eggplant Stacks with Three Cheeses
Serves 4

Sliced eggplant takes the place of bread in this sandwich of ricotta and goat cheese, baked in a rich tomato sauce and sprinkled with Parmesan cheese. Be sure to use a fresh goat cheese that is soft and creamy.

1 lb eggplant
salt and pepper
1/4 cup olive oil
small bunch of basil
small bunch of parsley
1/2 lb ricotta cheese
6 oz goat cheese
1/4 cup grated Parmesan cheese

for the fresh tomato, garlic, and oregano sauce
1/3 cup olive oil
3 onions, chopped
5 garlic cloves, finely chopped
3 lb tomatoes, peeled, seeded, and chopped
6 tablespoons tomato puree
3-4 tablespoons chopped oregano
pinch of sugar

4 individual gratin dishes

Preheat the oven to 375 degrees F. trim the eggplant and cut them across in sixteen-inch rounds. If they are small, cut them diagonally. Lay the slices in a single layer on a tray. Sprinkle them generously with salt on both sides and leave 20-30 minutes to draw out excess juices.

Rinse the eggplant slices, drain in a colander, and pat dry with paper towels. Arrange on oiled baking sheets and brush the tops with olive oil. Bake the slices until perfect crisp, turning once, 25-30 minutes. Let cool.

Meanwhile, make the tomato sauce; heat the oil in a large deep saucepan. Add the onions and fry over medium heat until soft and lightly browned. 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the tomatoes, tomato puree, oregano, sugar, salt, and pepper. Cover and cook over low heat until the tomatoes are very soft, 10-15 minutes. Uncover the pan and continue cooking the tomato sauce, stirring occasionally, until lightly thickened but still falling easily from the spoon, 5-10 minutes. Taste sauce and adjust seasoning.

Strip the leaves from the basil and parsley stems and chop the leaves, reserving 4 basil sprigs for decoration. Beat the ricotta and goat cheeses in a bowl until smooth. Stir in the chopped herbs, salt, and pepper and taste for seasoning. Brush the gratin dishes with olive oil and place an eggplant slice in each one. Spread about 2 tablespoons of the cheese mixture on the eggplant. Top each with a second slice. Repeat with remaining eggplant rounds and filing to make four-decker stacks.

Spoon the sauce over the stacks and sprinkle with Parmesan cheese. Bake in the oven until very hot and bubbling, 20-25 minutes. Serve at once.

Vanessa,.La. (07:52:12) : EGGPLANT PIROGUES

3 eggplants

Cut eggplants lengthwise. In a pot, parboil 5 minutes in salted water. Drain. Scoop out the pulp and set aside shells. Place pulp in a large bowl.

Stuffing:
1 onion, chopped
1/2 bell pepper, chopped
1 tablespoon butter
Tony's Creole Seasoning
1 cup chopped ham, shrimp, chicken, or combination
1/2 cup steamed rice
Cooking spray
1/2 cup bread crumbs

In a saucepan, saut onions and bell pepper in butter until tender. Season with Tony's Creole Seasoning. Add all ingredients (except bread crumbs) to eggplant pulp. Blend well. Place shells in a baking dish coated with cooking spray; fill shells with the mixture and top with bread crumbs. Bake in a 350 degree oven until shells are tender and tops are brown (about 30 minutes). Yields 6 servings.

Put into containers or process in hot, sterile jars.

Gina,.Fla (01:42:03) : Vegetable Fritatta
serves 6-8
This is "to die for"...great for light suppers or brunch or lunch.

1 c. sliced and halved zucchini
1 c. sliced mushrooms
3/4 c. chopped green bell pepper
3/4 c. chopped onions
1 clove garlic, minced
3 T. olive oil
6 eggs
1/4 c. cream
1 lb. cream cheese
2 c. cubed white bread, crusts removed
1 1/2 c. grated sharp Cheddar cheese
1/2 t. salt
1/2 t. pepper

Saut zucchini, mushrooms, bell pepper, onion and garlic in oil till barely soft. Cool.

Preheat oven to 350. Beat eggs and cream together in a large bowl. Add cream cheese in pinches. Add bread, cheddar and cooled veggies. Add salt and pepper. Pour mixture into a well-buttered 10-inch springform pan. Bake 55 mts. Let stand 10-15 mts. before serving.

Gina,.Fla (01:25:44) : Moussaka
serves 6-8

2 lb. eggplant
salt
1 large onion, chopped
olive oil for frying
1 1/2 lbs. ground chuck
1 t. ground cinnamon
1 t. ground allspice
2 garlic cloves, minced
black pepper
1/2 c. red dry wine
1 large can chopped tomatoes
1 t. tomato paste
1 t. honey
4 T. fresh chopped parsley
1 T. dried oregano
1/2 c. chicken broth
2 c. whole milk
1/2 c. ricotta cheese
1/3 c. feta cheese
3 large whole eggs, plus 3 egg yolks
pinch of grated nutmeg
1 c. bread crumbs
1/2 c. Parmesan cheese, grated

1. Wash the eggplant and cut into 1/4 inch slices. Salt and blot them.

2. Saut the onions and garlic in 3 T. oil for 15 mts. till soft not browned. Turn up the heat and add the beef, spices and seasonings. Cook over high heat for 5 mts. stirring constantly until the meat is all browned.

3. Pour in the wine and allow to bubble for 5 mts. Add the tomatoes, paste and honey, turn down to a simmer and let cook uncovered for 10 mts., stirring occasionally to help the tomatoes break down.

4. Add the herbs and stock and simmer gently for 30 mts. until the sauce is very thick.

5. Process or beat together the milk, ricotta and feta. Add the eggs and egg yolks, and beat well. Stir in the nutmeg.

6. Heat the egg/cheese mixture in a double boiler over gently simmering water for 15-20 mts. stirring continuously, till the custard thickens - do not allow to boil as it will then curdle.

7. Pour just enough oil into a non-stick skillet to cover the bottom and place over med. high heat. When oil is hot, add the rinsed and dried eggplant slices and cook for 1 minute on each side, drain on paper towels. Repeat until all the eggplant is cooked.

8. Preheat the oven to 350, choose a large deep baking dish and start by layering a layer of eggplant, follow with meat sauce, cheese custard, more eggplant, cheese, eggplant, and finishing with cheese custard.

9. Mix together the bread crumbs with the Parmesan and sprinkle over top. Bake for 1 hour until top is crispy and contents bubbly.

Gina,.Fla (12:34:02) : Aunt Edith's Fresh Pumpkin Cake

2 c. honey
1 c. oil
2 c. cooked pumpkin, pureed
4 eggs, lightly beaten
3 c. whole wheat flour
2 T. cinnamon
3 t. baking powder
2 t. baking soda
2 t. almond extract
1 t. salt
1 c. chopped nuts
1 c. raisins

Mix all ingredients in a large bowl. Blend well.
Pour into a well-greased tube pan. Bake 1 hour and 25 mts. at 350.

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CURRIED PUMPKIN AND LEEK FLAN
From: Gina, Fla

1 small sugar pumpkin (2 lbs.)
2 Tbsp. butter
6 leeks, including 1-inch of green, diced
3 whole eggs
3 egg yolks
1 1/2 cups heavy cream, dividied use
2 Tbsp. sugar
1 tsp. curry powder
Salt and pepper to taste
1 1/2 cups chicken stock
1 Tbsp. chopped fresh parsley

Preheat oven to 375 degrees F. Lightly oil a baking sheet. Butter 6 (2/3 cup) ramekins.

Cut pumpkin in 1/2, scoop out seeds and place cut-side down on the prepared baking sheet. Bake 50 minute. Cool. (Leave oven set at 375 degrees F.)

Spoon flesh from cooled pumpkin into blender and puree.

In a frying pan, melt butter. Add leeks and cook for 30 minutes or until soft.

Whisk eggs, 1 cup heavy cream, sugar, curry powder, salt and pepper. Add 3/4 of the pumpkin puree and leeks. Stir well.

Place in large baking pan, pour flan in prepared ramekins. Pour boiling water into the pan to reach 1/2 way up cups. Cover loosely with foil. Bake 25 minutes.

Meanwhile, combine stock, remaining pumpkin puree and remaining 1/2 cup heavy cream in saucepot. Boil gently till reduced by 1/2 (about 5-10 minutes). Strain through sieve. Keep warm.

Cool flan 5 minutes. Invert onto plates and ladle sauce over.

Gina,.Fla (12:01:14) : CHICKEN, BROCCOLI & PASTA IN GARLIC CREAM SAUCE

5 cups broccoli florets (from about 1 large bunch)save stems for Broccoli and Apple Salad
1 pound fusilli or bowtie pasta
1/2 onion chopped
1 green or red sweet pepper, cut into strips
3 tablesp. chopped garlic
1/4 cup olive oil
3 large boneless, skinless chicken breasts, cut into strips
1 cup dry white wine
1 cup chicken broth
1 cup whipping cream
1/2 cup parmesan cheese
1 tablesp. cornstarch

Cook broccoli in large pot of boiling water until crisp tender about 4 mts. Using slotted spoon, transfer to a large bowl. Add pasta to the same pot and cook till al dente. Drain pasta and add to bowl with broccoli.

Meanwhile, heat oil in skillet over med-high heat and saut onion, peppers, garlic and chicken strips until chicken is done about 3 minutes. Using slotted spoon transfer chicken and veggies to bowl with pasta. Add wine that has been mixed with 1 tablsp. of cornstarch, broth and cream to skillet and bring to a soft boil and sauce has thickened. Add to bowl with everything and toss gently with parmesan cheese.
Serves 6

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CHICKEN AND RED PEPPER FETTUCINI
(Pollo Rojo a la Fettucini)
From: Gina, Fla
Makes 4 servings

This recipe is from an old Italian Mama we knew in New York, she made it so simple yet fragrant and delicioso!!

1 (8 oz.) pkg. fettucini
2 boneless, skinless chicken breasts
Olive oil
1 small onion, chopped
1 sweet red bell pepper, chopped
2 tbsp. butter
1 large garlic clove, minced
1/2 pint (1 cup) cream
1 cup freshly grated Parmesan cheese
1 tsp. salt (or to taste)

Cook noodles as directed on package

Slice chicken into small strips, cook in hot skillet with small amount of olive oil. Add chopped onion and bell pepper and cook till onions are golden brown. Set aside.

For sauce, melt butter, add garlic, then add cream and parmesan. Blend well and cook till thickened. Salt to taste.

Add chicken mixture to sauce and pour over fettuccine and serve! Best when served with chilled white wine.

Judy/AZ (09:23:52) : Vegetable Filo Roll Extravaganza
Serves 8

FILLING:
1 cup chopped onions
1 cup peeled and julienned carrots
1 cup thinly sliced red bell peppers
1 cup julienned yellow squash or zucchini
2 cups sliced mushrooms (about 7 ounces)
1/4 tsp dried tarragon
1 Tbsp chopped fresh basil (or 1 tsp dried, but fresh is way better!)
salt and black pepper to taste

CRUMBS:
1 cup whole wheat bread crumbs
2 garlic cloves, pressed or minced
2 Tbsp finely grated Parmesan cheese

FILO:
1 Tbsp olive oil
1 Tbsp butter
12 sheets filo dough (1/3 pkg)
1 Tbsp fennel, poppy or sesame seeds

In a covered nonstick saucepan, prepped with cooking spray, saut onions on medium heat for 5 min. Add carrots, cover and cook 5 min. Stir in peppers and squash, cover and cook 1 min. Add mushrooms, tarragon and basil; cook until mushrooms release their juices and become tender, 5 - 10 min. Drain and season with salt and pepper.

Combine the crumb ingredients in a bowl.
Melt together the oil and butter over low heat (I nuke it).
Prepare a baking sheet with cooking spray.
Preheat oven to 350F.

Place bread crumbs and melted butter-oil mixture near the baking sheet and have a pastry brush handy. Work quickly, in a draft free setting, because unoiled filo becomes brittle when exposed to the air. Unfold the stack of filo sheets when ready.

ASSEMBLY: Stack 3 sheets filo on baking sheet. Lightly brush with oil mixture. Sprinkle with about 1/4 crumbs. Repeat the layers until completely used.

Spread the veggies evenly on the filo stack within 1 inch of all four edges. Starting at one of the long edges, roll up, jelly-roll style, and turn seam side down on tray. Tuck in pastry ends. Brush with remaining butter mixture and sprinkle with seeds.

Bake for 30 - 40 min, until golden and puffed.
Serve hot or warm, but it should be served within 1/2 hour of baking, or it starts to sog out!