I modified the original recipe from: http://www.epicurious.com/recipes/food/views/Lebanese-Style-Stuffed-Eggplant-358052
1 long eggplant (I think they are called Japanese or Chinese eggplants) cut in half, scoop out the insides to leave about 1/4 inch eggplant shell.
1 Tbsp olive oil
1/2 onion, finely chopped
1 garlic clove
1 large (28oz) can diced tomatoes
1 large turkey breast chopped in bite-size pieces
1 teaspoon ground allspice
3 tablespoons chopped parsley
salt and pepper to taste
In a frypan, lightly saute the eggplant that you scooped out, onion, garlic and turkey in the olive oil. When the turkey is almost done, mix in the allspice, parsley, salt and pepper. Fill the eggplant with this mixture, and squeeze on the lemon juice. Pour the can of diced tomatoes in the casserole dish to cover the eggplant. Cook in 350F oven for about 1 hour, or until you can poke the eggplant and it’s soft. Serve with couscous.
Next time, I might try this with the chicken broth instead of tomatoes, as it seemed to overpower the taste of everything else. The original recipe only called for 14oz can, so I probably just used too much. It was still good, but I wouldn’t call it a ‘company’ dish. It sure smelled good when it was cooking with the allspice and lemon though!! I think with a real diced tomato, and the broth, it would be really delicious.
This was good, I made it in the oven instead of on the stove:
1 chopped onion (I used a red one)
3 chopped apples (I left the peels on)
6 spicy Italian sausages
1 tablespoon of butter
2 tablespoons of red wine vinegar
2 tablespoons of brown sugar (I would use less next time)
Layer a casserole dish with butter, onions, apples, pour over red wine vinegar and sprinkle sugar, then layer the sausages on top. Cover and bake at 350F for about 1 hour.
I served it with sweet potatoes also cooked in a casserole dish with butter, italian spices, a bit of cinnamon and nutmeg and some sea salt. Served with steamed bok choy (which seemed a bit weird as it was the only vegetable I had, but was really good). Eat it with your favourite mustard.
I would make this for company.
Here’s another really easy one to make, and smells delicious as it’s cooking:
1 pound mushrooms, sliced
Small amount of butter or coconut oil
2 heaping tablespoons of Patak’s Madras Curry
Wrap tightly in aluminum foil, and cook on barbeque for about 30 minutes.
Variation: put onions on bottom of foil before putting mushrooms in.
Cantelope (or mango)
Olive oil drizzled on top
I made these for an appetizer and they were so delicious!
I didn’t have toothpicks, so used wooden skewers and placed 4 on each. They were awesome!
I got the recipe from allrecipes.com but had to modify because I never seem to have all the ingredients when I get the urge to cook. I’ve never made quiche before.
I didn’t have a pie crust, so it’s going to be crustless Spinach Quiche. And I substituted broccoli and cheese soup instead of milk, and cheese.
It was really easy to make, and it sure smells good in the oven. In 15 minutes, I’ll be able to tell you if it’s good…
This is another really easy one, and delicious. My hubby gives it two thumbs up.
Modifications: I didn’t have mangos, so actually substituted sweet mandarin orange segments instead, and didn’t add the honey. I also left out the pumpkin seeds. It was so good. I just tossed everything in some tin foil and barbequed it for about 20 minutes and it came out perfectly steamed.
I would definitely serve this for company.
I don’t like Okra…or maybe I should say Up to now, I have never liked Okra. It’s so…slimy. But this recipe changed all that for me. I made it for my mom, who had never tried Okra and she really liked it (so did Hubby).
Someone mentioned that you can prevent Okra from going slimy if you soak it for about 30 minutes in vinegar, so that’s what I did. The only other thing was I had to cook this recipe for way longer than 20 minutes, maybe 40 minutes and the Okra still wasn’t quite tender. Maybe they were old? But still really tasty.
I would make this again.
This recipe is from the “Lean Bean Cuisine” cookbook, and turned out really good:
1 cup brown lentils
2 Tbl vegetable oil
1 med onion, chopped
1 red or green pepper, diced and seeded
1 zucchini, diced
1 can (10oz) pineapple chunks (or 2 cups fresh)
2 Tbl minced fresh ginger root
1/4 cup red wine vinegar or rice vinegar
2 Tbl dry sherry
2 Tbl light soy sauce
2 Tbl brown sugar
2 Tbl catsup (ketchup)
2 or 3 Tbl hot sauce (Tobasco or other)
1/2 tsp ground black pepper
1 tsp cornstarch
Place lentils in water and cook for approx 45 min, until tender. Drain lentils in a colander. In a large saucepan, heat the oil and add the onion, green pepper, and zucchini. Sauté for 7 minutes; add the pineapple and ginger and cook for 2 to 3 minutes more. Add lentils, vinegar, sherry, soy sauce, sugar, catsup, hot sauce, and black pepper and cook over medium heat for 15 to 20 minutes, stirring occasionally.
Combine cornstarch with equal amount of warm water, whisk into lentils, reduce heat and cook for 5 to 10 minutes more.
Serve over white rice.
This was really good. I skipped the zucchini and sherry. I found it a just bit sweet, so added some extra soy when eating it. It’s also really easy to make. I got the recipe from my sister, and she used canned lentils and replaced the pineapple with peaches – so it takes much less time. Next time, I’ll try it with mangoes!
This one is so easy it’s almost cheating. I bought the Japanese eggplants (long and skinny).
Madras Curry or Vindaloo curry paste (Patak’s)
Wash and cut the eggplants in half lengthwise. Dust with salt (I use sea salt) and let sit for a few minutes. Then brush with olive oil and place on the barbeque cut side down. Mix up the Madras Curry with a bit of water so it’s easy to spread. As the eggplants are grilling, brush the curry mixture on. Flip the eggplants and brush some more curry mixture on. They take anywhere from 20-30 minutes (depends on the barbeque and thickness of eggplant).
I served this with steaks. The curry gives the eggplants a nice kick.