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Foodie Friday: Almond Bars 1 package white cake mix 1/2 cup butter or margarine -- softened 2 eggs Almond Topping -- (recipe follows) ALMOND TOPPING 2/3 cup sliced almonds 2/3 cup butter or margarine 1/2 cup sugar 1 tablespoon plus 1 teaspoon all-purpose flour 1 tablespoon milk Heat oven to 350º. Beat cake mix......
Throwing a Classy and Easy Dinner Party: Desserts Photo Credit: MR+G Check out the whole Dinner Party Series Throwing a Classy and Easy Dinner Party: Drinks Throwing a Classy and Easy Dinner Party: Appetizers Throwing a Classy and Easy Dinner Party: Meals Throwing a Classy and Easy Dinner Party: Desserts Throwing a Classy and Easy Dinner Party: Conversations and......
Slovakia Vianocná Hríbová Polievka Christmas Mushroom Soup Ingredients: 2 sticks butter or margarine 4 pounds mushrooms, cleaned and sliced 2 heads garlic, sliced 3 large onions, chopped finely 2 pounds good smoked sausage Salt and pepper, to taste Directions: 1. Melt the butter in large soup pot, sauté garlic and onions,......
Banana Bread Recipe I love banana bread! I like to use bananas that are very ripe with lots of brown splotches; they give a sweeter flavor. However, the bananas in my house are usually eaten before this stage. Not the case this week! I noticed the bananas in the fruit bowl were......

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The Sweet Bell Pepper Family

Monday, December 28th, 2009

photo by biology blog

Sweet bell peppers can be harvested as green or left on the vine to turn various shades of yellow or red. The Dutch have developed a thick-walled version that doesn’t collapse when filled and baked, and the range of colors is a virtual artist’s palette: pale blond, orange, deep purple, and even an almost chocolate brown. They are available year-round, but the prices may vary somewhat depending on whether they’ve been grown domestically or have been shipped from the Netherlands or Israel.

The pimiento, usually available from late summer into the fall, is another popular sweet pepper. Heart shaped, a bright scarlet, and about 3 to 4 inches in length, it is flavorful and aromatic—even more so than the red bell pepper. The pimiento (or pimento) is generally used in its powdered form for paprika, with the best coming from Hungary and Spain. Whole pimientos can also be found in jars and cans.

Also from central Europe is the Hungarian sweet chile, about 5 inches long, deep crimson, with a broad top and rounded tip, and a very sweet flavor. Others found in various areas of the country from summer through early fall are the tapered light green Italian or frying pepper, the red or yellow Cubanelle, the slightly hot Japanese, and the tapered lamayo. The handpicked piquilo peppers from northern Spain, which are slow- roasted over wood fires and peeled and packed whole in jars, are perfect for a range of dishes from chile rellenos to soups, salads, and bruschetta.

All of them are versatile and can be eaten raw, baked, grilled, stuffed, or steamed. For the health conscious, they are loaded with vitamin C, vitamin A, and minerals.

Sweet bell peppers can be harvested as green or left on the vine to turn various shades of yellow or red. The Dutch have developed a thick-walled version that doesn’t collapse when filled and baked, and the range of colors is a virtual artist’s palette: pale blond, orange, deep purple, and even an almost chocolate brown. They are available year-round, but the prices may vary somewhat depending on whether they’ve been grown domestically or have been shipped from the Netherlands or Israel.

The pimiento, usually available from late summer into the fall, is another popular sweet pepper. Heart shaped, a bright scarlet, and about 3 to 4 inches in length, it is flavorful and aromatic—even more so than the red bell pepper. The pimiento (or pimento) is generally used in its powdered form for paprika, with the best coming from Hungary and Spain. Whole pimientos can also be found in jars and cans.

Also from central Europe is the Hungarian sweet chile, about 5 inches long, deep crimson, with a broad top and rounded tip, and a very sweet flavor. Others found in various areas of the country from summer through early fall are the tapered light green Italian or frying pepper, the red or yellow Cubanelle, the slightly hot Japanese, and the tapered lamayo. The handpicked piquilo peppers from northern Spain, which are slow- roasted over wood fires and peeled and packed whole in jars, are perfect for a range of dishes from chile rellenos to soups, salads, and bruschetta.

All of them are versatile and can be eaten raw, baked, grilled, stuffed, or steamed. For the health conscious, they are loaded with vitamin C, vitamin A, and minerals.

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Simple Pepper Steak Recipe Looking at this simple pepper steak recipe it looks quite lengthy. But actually it is pretty simple and doesn’t take that long to prepare. This recipe is kind of different. It calls for diced tomatoes which is kind of unusual, but gives it a unique flavor. If you like......
Stuffed Peppers Now on to the recipe (it doesn't involve cupcakes)... I concocted this version of the stuffed pepper while playing in the kitchen one day and was pleased with the results. I used brown rice for a healthier twist and chose lean, ground sirloin. Tofu would work as a replacement for the meat,......
Veal chops with tomato-pepper relish You've got to love this tasty veal chop recipe! Cooked with great ingredients that bring out the taste to the dish, this veal chop with tomato-pepper relish is perfect for a lovely home made dinner on a quiet evening with the family. It's even good to go to serve when......
Garden Journal 6/20/10: How To Transplant Sweet Pepper Seedlings, the Extended Version Off to Browner Pastures!Realization of the Day:The most important thing you need to do in the garden is get your seeds and plants in the ground. Otherwise nothing else matters.As obvious as it sounds, it's amazing how often I forget this simple fact, missing out on growing so many things......

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Where Chilli come from

Friday, December 25th, 2009

Archaeological diggings in the Western Hemisphere suggest that as far back as seven thousand years before the birth of Christ, chiles—along with squash, beans, and maize—were part of the diet of the pre-Columbian Mayans, Incas, and Aztecs. They were the base, as they are now, of South American and Mexican cuisines. When Columbus and other explorers from Spain and Portugal made their famous navigational errors while seeking a sea route to find the peppercorns of the Far East, they called the newfound plant peppers anyhow, bringing chile seeds back to their mother countries. From there they found their way into the world’s trade routes, influencing the flavors and cuisines of Africa, India, and the Orient. Today, three-quarters of the peoples around the world grow and eat chiles.

Here in the United States, the ever-growing constituency of chile lovers has contributed to our melting pot cuisines. Immigration patterns have changed, and the dominant groups entering the country today are Asian, Caribbean, African, Indian, Pakistani, Mexican, and South American—all requesting the “real thing” when it comes to food, and, for the most part, that means hot! The folks in the South and Southwest have been aficionados for centuries.

All peppers begin as green and then turn color—bright red or yellow—as they ripen. They grow easily, and they are cross-pollinated just as easily by the winds and birds. So, while some experts claim that there are two hundred varieties, others contend that there may be as many as one thousand, with almost seventy varieties grown in Mexico alone and new ones being deliberately crossbred every day.

They can be smooth, rough-skinned, or wrinkled, and are sold fresh, dried, frozen, canned, and powdered. They vary in color and texture, but most of all they range across the scale in terms of heat. A pharmacist by the name of Wilbur Scoville devised a scientific method of measuring the heat in what is now known as the Scoville Unit Rating. Ratings range from as low as fifty to the stratosphere, with anything over five thou sand being considered super hot.

There is some disagreement, however, about the spelling—chili, chilli, chile—but the ultimate area of confusion for those who really love hot chiles is that the names may change depending on where they’re grown: the pasila of California is actually the poblano, but others know the pasilla as the dried form of the chilaca. The Colorado (which is really the Anaheim) can either be mild or hot. And the Roumanian can either be sweet or hot.

Archaeological diggings in the Western Hemisphere suggest that as far back as seven thousand years before the birth of Christ, chiles—along with squash, beans, and maize—were part of the diet of the pre-Columbian Mayans, Incas, and Aztecs. They were the base, as they are now, of South American and Mexican cuisines. When Columbus and other explorers from Spain and Portugal made their famous navigational errors while seeking a sea route to find the peppercorns of the Far East, they called the newfound plant peppers anyhow, bringing chile seeds back to their mother countries. From there they found their way into the world’s trade routes, influencing the flavors and cuisines of Africa, India, and the Orient. Today, three-quarters of the peoples around the world grow and eat chiles.

Here in the United States, the ever-growing constituency of chile lovers has contributed to our melting pot cuisines. Immigration patterns have changed, and the dominant groups entering the country today are Asian, Caribbean, African, Indian, Pakistani, Mexican, and South American—all requesting the “real thing” when it comes to food, and, for the most part, that means hot! The folks in the South and Southwest have been aficionados for centuries.

All peppers begin as green and then turn color—bright red or yellow—as they ripen. They grow easily, and they are cross-pollinated just as easily by the winds and birds. So, while some experts claim that there are two hundred varieties, others contend that there may be as many as one thousand, with almost seventy varieties grown in Mexico alone and new ones being deliberately crossbred every day.

They can be smooth, rough-skinned, or wrinkled, and are sold fresh, dried, frozen, canned, and powdered. They vary in color and texture, but most of all they range across the scale in terms of heat. A pharmacist by the name of Wilbur Scoville devised a scientific method of measuring the heat in what is now known as the Scoville Unit Rating. Ratings range from as low as fifty to the stratosphere, with anything over five thou sand being considered super hot.

There is some disagreement, however, about the spelling—chili, chilli, chile—but the ultimate area of confusion for those who really love hot chiles is that the names may change depending on where they’re grown: the pasila of California is actually the poblano, but others know the pasilla as the dried form of the chilaca. The Colorado (which is really the Anaheim) can either be mild or hot. And the Roumanian can either be sweet or hot.

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Weight Loss Secrets pt 2 The right weight loss secrets can go really far in helping you achieve the healthful and natural weight loss that you are looking for. Here are some healthy and natural weight loss secrets. Weight Loss Secret #1 - Dip your bread rather than buttering it. Make use of olive oil......
Live Simply So That Others May Simply Live. I love that expression. At first glance it might be a little difficult to grasp, but after looking at it for a while it becomes crystal clear as to what it means. Live Simply So That Others May Simply Live. By choosing our lifestyle carefully, we are in effect helping......
The Most Powerful Forces That Affect Relationships As human beings, we do more than merely experience our world - we also perceive it, forming opinions about it, then using that perception to define situations and events and also to judge others. To cope with the varying stimuli which bombard us every day, we have to make sense......
World Cup (Preview) - Chile Pursue First Victory in 48 Years Nelspruit (ANTARA News / Reuters) - Chile will face Honduras in their first match in World Cup Group H on Wednesday. The match coincided with the commemoration of 48 years of their last victory in the World Cup, with a golden opportunity to break away from that unwanted record.......

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Grilled Eggplant Marinated with Fresh Herbs

Tuesday, December 22nd, 2009

Delicate white eggplant—the one that has the fewest seeds—takes beautifully to grilling indoors or outdoors, doused with your best olive oil and sherry vinegar, and showered with bright fresh herbs and then marinated.

Ingredients:

1½ pounds white eggplants

1 tablespoon coarsely chopped garlic (about 2 large cloves)

Salt and pepper to taste

¼ cup olive oil 2 tablespoons finely shredded mint

1 ½ tablespoons sherry or balsamic vinegar

1 tablespoon finely shredded basil

1 tablespoon coarsely chopped parsley

How to cook:

Preheat the oven to 325 degrees.

Trim the green stems of the eggplants. Peel and slice them into 1-inch-thick rounds. Line a 12 x 18-inch jelly roll pan with aluminum foil and coat the surface with an olive oil spray. Spread the eggplant rounds on the foil and coat the slices with the olive oil spray. Season with salt and pepper, and bake for 20 minutes. Turn the slices over and bake about 15 to 20 minutes more, until the eggplant is cooked through and golden brown.

Transfer to a flat serving dish with sides. In a small bowl, combine the olive oil, vine gar, and garlic. Spoon the mixture over the eggplant. Scatter the mint, basil, and parsley over all and let stand for at least 4 hours at room temperature, tilting the dish and spooning the sauce over the eggplant occasionally. Serve at room temperature.

Note: You can grill the eggplant outdoors over wood or charcoal on a rack that is about 6 inches from the source of heat. Turn occasionally so they cook through slowly without burning.

Delicate white eggplant—the one that has the fewest seeds—takes beautifully to grilling indoors or outdoors, doused with your best olive oil and sherry vinegar, and showered with bright fresh herbs and then marinated.

Ingredients:

1½ pounds white eggplants

1 tablespoon coarsely chopped garlic (about 2 large cloves)

Salt and pepper to taste

¼ cup olive oil 2 tablespoons finely shredded mint

1 ½ tablespoons sherry or balsamic vinegar

1 tablespoon finely shredded basil

1 tablespoon coarsely chopped parsley

How to cook:

Preheat the oven to 325 degrees.

Trim the green stems of the eggplants. Peel and slice them into 1-inch-thick rounds. Line a 12 x 18-inch jelly roll pan with aluminum foil and coat the surface with an olive oil spray. Spread the eggplant rounds on the foil and coat the slices with the olive oil spray. Season with salt and pepper, and bake for 20 minutes. Turn the slices over and bake about 15 to 20 minutes more, until the eggplant is cooked through and golden brown.

Transfer to a flat serving dish with sides. In a small bowl, combine the olive oil, vine gar, and garlic. Spoon the mixture over the eggplant. Scatter the mint, basil, and parsley over all and let stand for at least 4 hours at room temperature, tilting the dish and spooning the sauce over the eggplant occasionally. Serve at room temperature.

Note: You can grill the eggplant outdoors over wood or charcoal on a rack that is about 6 inches from the source of heat. Turn occasionally so they cook through slowly without burning.

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Bacon and egg salad Enjoy this savoury salad that's just as good as a main meal if you are feeling like a light and easy meal. No need to crack your brain on what to make for a simple lunch, just spend some time to toss up this delicious salad and you're good to......
Latin Dreams - part three Ronald told me he planned to travel to Nice on the French Riviera, and we hugged and said goodbye at the elevator of Catharina’s place. At ten in the morning the apartment was already filling up with a most curious mix of people, all friends of Catharina, and all seemingly......
Weight Loss Secrets pt 3 The right weight loss secrets can go really far in helping you achieve the healthful and natural weight loss that you are looking for. Here are some healthy and natural weight loss secrets. Weight Loss Secret #1 - Chunk up your salad using chopped up carrots, sweet potatoes, celery, zucchini......
Thai Grilled Chicken Thigh Recipe Simply Delicious. This Thai Grilled Chicken Thigh Recipe has very little prep time and can marinade for as little as one hour. I had the time so I marinated the thighs for 2 hours. I am sure the longer the better. I turned the thighs several times by hand......

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Eggplant Sicilian Style with Black Olives and Pine Nuts

Saturday, December 19th, 2009

As earthy and rustic as the Sicilian countryside, this can be served as a salad spooned over Romaine lettuce and with tomato wedges, or it can be used as an hors d’oeuvre on bread or crackers.

Ingredients:

3 pounds eggplants (about 4 to 6), preferably Asian, long lavender, or purple

2 tablespoons plus I teaspoon olive oil

2 tablespoons coarsely chopped garlic or rocambole (see Note) (3 to 4 medium cloves)

½ cup coarsely chopped onion (about 4 ounces)

½ cup coarsely chopped Dutch sweet red pepper (about ½ large)

½ cup balsamic vinegar

½ cup pitted and coarsely chopped black olives (such as Kalamata)

Salt and pepper to taste

¼ teaspoon hot pepper sauce (such as Tabasco)

4 tablespoons toasted pine nuts

2 tablespoons coarsely chopped parsley

How to cook:

Preheat the oven to 400 degrees. Line a 12 x 18-inch jelly roll pan with aluminum foil. Pierce the eggplants all over in several places using the point of a sharp knife.

Place in the pan and bake for 45 to 60 minutes (depending on size). The eggplants will collapse when roasted through.

Cut off the stem ends, place on paper towels, split in half lengthwise, and let them cool and drain. When they are cool enough to handle, strip off the skin and cut the flesh into strips about ‘/2 x 2 inches. There should be about 4 cups. Set aside.

While the eggplants are roasting, heat 2 tablespoons of olive oil in a 10-inch nonstick skillet over medium heat. Add the garlic and stir for 20 seconds. Add the onion and red pepper, and sauté, stirring frequently, for 5 minutes, until the onions are translucent but not brown.

Add the vinegar and cook about 5 minutes, stirring occasionally, until the vinegar is slightly reduced and syrupy. Stir in the olives, reserved eggplant, salt, and pepper, and cook for 1 minute. Stir in the Tabasco and pine nuts, and cook 1 minute more.

As earthy and rustic as the Sicilian countryside, this can be served as a salad spooned over Romaine lettuce and with tomato wedges, or it can be used as an hors d’oeuvre on bread or crackers.

Ingredients:

3 pounds eggplants (about 4 to 6), preferably Asian, long lavender, or purple

2 tablespoons plus 1 teaspoon olive oil

2 tablespoons coarsely chopped garlic or rocambole (3 to 4 medium cloves)

½ cup coarsely chopped onion (about 4 ounces)

½ cup coarsely chopped Dutch sweet red pepper (about ½ large)

½ cup balsamic vinegar

½ cup pitted and coarsely chopped black olives (such as Kalamata)

Salt and pepper to taste

¼ teaspoon hot pepper sauce (such as Tabasco)

4 tablespoons toasted pine nuts

2 tablespoons coarsely chopped parsley

How to cook:

Preheat the oven to 400 degrees. Line a 12 x 18-inch jelly roll pan with aluminum foil. Pierce the eggplants all over in several places using the point of a sharp knife.

Place in the pan and bake for 45 to 60 minutes (depending on size). The eggplants will collapse when roasted through.

Cut off the stem ends, place on paper towels, split in half lengthwise, and let them cool and drain. When they are cool enough to handle, strip off the skin and cut the flesh into strips about ‘/2 x 2 inches. There should be about 4 cups. Set aside.

While the eggplants are roasting, heat 2 tablespoons of olive oil in a 10-inch nonstick skillet over medium heat. Add the garlic and stir for 20 seconds. Add the onion and red pepper, and sauté, stirring frequently, for 5 minutes, until the onions are translucent but not brown.

Add the vinegar and cook about 5 minutes, stirring occasionally, until the vinegar is slightly reduced and syrupy. Stir in the olives, reserved eggplant, salt, and pepper, and cook for 1 minute. Stir in the Tabasco and pine nuts, and cook 1 minute more.

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CBC News-Consumer Life-Concerns raised about furnace company

Simple Bacon and Potato Roast Chicken Recipe I love good one dish meals. there is less clean up and they can be a real time saver. Bacon-wrapped chicken thighs with baby red potatoes, roasted with onions and herbs, a very delicious and simple dinner. I used chicken thighs in this recipe. I am sure any style......
Rainbow Seafood Macaroni Salad Recipe Grilled steak or chicken and a good cold salad. Just a great summer time combination. This Seafood Macaroni Salad Recipe tastes great and what a colorful combination of vegetables. Serve this on a 4th of July picnic and you could be famous. Give it a try. You and your guests......
Simple Baked Salmon Recipe Simple and delicious. That says it all! This is a simple Baked Salmon Recipe- but it does take a little bit of time due to Marinate time- which is about an hour. So plan a little ahead to allow for it. If you like baked salmon give this a......
Panda Express Orange Chicken Recipe Orange Chicken, a Nation wide favorite. This is a nock off of the Panda Express Orange Chicken Recipe. Fairly easy to prepare. With a delicious Orange Flavor. Served over rice your family will love it! This recipe calls for mixing the ingredients to coat the chicken into kind of......

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Roasted Eggplant and Green Pepper Salad with Cucumber and Tomatoes

Wednesday, December 16th, 2009

Galled patlagele in Romanian, this smoky-tasting, refreshing salad is perfect with lamb. It also holds its own when served by itself and accompanied by a good, warm flat bread.

Ingredients:

2 pounds common purple eggplant, cut in half lengthwise

2 large green peppers, cut in half lengthwise

1 medium-size Kirby cucumber cut in ¾-inch cubes (about ¾ cup)

2 to 3 large plum tomatoes, cut in ¾-inch cubes

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 small onion, finely chopped (about cup)

2 tablespoons finely chopped parsley

4 black olives (preferably Kalamata) for garnish

Salt and pepper to taste

Lettuce leaves

How to cook:

Place the eggplant and peppers, skin side up, on an aluminum-foil-lined jelly roll pan that has been coated with olive oil spray.

Place the pan on the lowest rack of an oven broiler. When the skins have been charred, carefully turn the vegetables over and broil the other side.

The peppers will be cooked first, in about 10 to 12 minutes, so remove them first.

When the eggplant is soft and the surface has darkened (about 15 to 20 minutes), remove the pan from the broiler and pierce the blackened skins with the point of a knife at several points and sprinkle them lightly with coarse salt. Let the egg plant cool completely, then drain off and discard any accumulated liquid.

Peel off the charred skin and cut the eggplant into 3 cubes or coarsely mash the flesh with a fork. Transfer to a medium-size bowl.

Peel off the blistered skins of the peppers and cut them into ½-inch cubes. Add to the eggplant along with the cucumber, tomatoes, oil, vinegar, onion, salt, and pepper to taste.

Stir in the parsley and spoon the mixture on lettuce leaves to serve. Top each serving with an olive.

Galled patlagele in Romanian, this smoky-tasting, refreshing salad is perfect with lamb. It also holds its own when served by itself and accompanied by a good, warm flat bread.

Ingredients:

2 pounds common purple eggplant, cut in half lengthwise

2 large green peppers, cut in half lengthwise

1 medium-size Kirby cucumber cut in ¾-inch cubes (about ¾ cup)

2 to 3 large plum tomatoes, cut in ¾-inch cubes

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 small onion, finely chopped (about cup)

2 tablespoons finely chopped parsley

4 black olives (preferably Kalamata) for garnish

Salt and pepper to taste

Lettuce leaves

How to cook:

Place the eggplant and peppers, skin side up, on an aluminum-foil-lined jelly roll pan that has been coated with olive oil spray.

Place the pan on the lowest rack of an oven broiler. When the skins have been charred, carefully turn the vegetables over and broil the other side.

The peppers will be cooked first, in about 10 to 12 minutes, so remove them first.

When the eggplant is soft and the surface has darkened (about 15 to 20 minutes), remove the pan from the broiler and pierce the blackened skins with the point of a knife at several points and sprinkle them lightly with coarse salt. Let the egg plant cool completely, then drain off and discard any accumulated liquid.

Peel off the charred skin and cut the eggplant into 3 cubes or coarsely mash the flesh with a fork. Transfer to a medium-size bowl.

Peel off the blistered skins of the peppers and cut them into ½-inch cubes. Add to the eggplant along with the cucumber, tomatoes, oil, vinegar, onion, salt, and pepper to taste.

Stir in the parsley and spoon the mixture on lettuce leaves to serve. Top each serving with an olive.

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Cook Healthy Dinners - And Still Have a Life! Many of us have crazy, busy schedules; yet we want to cook healthy meals for us and our family. Problem is, how can you balance the demands of the day with preparing healthy meals? The key for me is planning and organization! Without them I'd be calling out for pizza......
Uraguay Buseca Ingredients: 3 to 3 1/2 pounds dressed calf's tripe 1 large onion, stuck with 2 cloves 3 stalks celery, chopped Salt 4 tablespoons butter 4 tablespoons pork or bacon fat, diced 6 small onions, finely chopped 2 carrots, chopped 1 sprig sage 14-ounce can Italian peeled tomatoes, drained and......
Crock Pot Pepper Steak Recipe When it is going to be a busy day and you have some time in the morning a slow cooker can be your best friend. Your family will love this Crock Pot slow cooker recipe. The steak is nice and tender with an excellent blend of flavors. The recipe......
Bacon and egg salad Enjoy this savoury salad that's just as good as a main meal if you are feeling like a light and easy meal. No need to crack your brain on what to make for a simple lunch, just spend some time to toss up this delicious salad and you're good to......

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What you need to know about Eggplant

Sunday, December 13th, 2009

When Shopping:

• Whichever eggplant you choose, make sure that the skin is sleek, unblemished, and not shriveled, It should be taut and shiny.

• Although they are available year-round for the most part, they are best and more abundant in the late summer (or earlier in the hotter parts of the country).

When Cooking:

• To salt or not to salt, that is the question. The answer depends on three factors: the variety of eggplant, your personal taste preference, and the cooking method.

• Unsalted eggplants tend to drink up more oil than presalted and drained one Therefore, when frying, sauteeing, or grilling—all quick-cooking methods that can use lots of oil as well as concentrating any bitter flavors—we salt and drain first. With longer cooking, such as in stews, the bitterness usually evaporates, and so there is no need to salt.

• For salting and draining: Cut the eggplant into the desired shape: cubes, slices, or halves. Place in a stainless-steel or plastic strainer or colander, never aluminum. Place a bowl underneath to catch the draining liquid. Sprinkle all sides of the egg plant generoi1 with coarse salt and let it stand for 30 minutes, weighted down to help release the liquids. Rinse off the salt under cold running water, dry thoroughly on paper towels, and proceed with the recipe.

• When baking, stuffing, or roasting, keep the edible skins on to maintain the shape of the eggplant.

When Shopping:

• Whichever eggplant you choose, make sure that the skin is sleek, unblemished, and not shriveled, It should be taut and shiny.

• Although they are available year-round for the most part, they are best and more abundant in the late summer (or earlier in the hotter parts of the country).

When Cooking:

• To salt or not to salt, that is the question. The answer depends on three factors: the variety of eggplant, your personal taste preference, and the cooking method.

• Unsalted eggplants tend to drink up more oil than presalted and drained one Therefore, when frying, sauteeing, or grilling—all quick-cooking methods that can use lots of oil as well as concentrating any bitter flavors—we salt and drain first. With longer cooking, such as in stews, the bitterness usually evaporates, and so there is no need to salt.

• For salting and draining: Cut the eggplant into the desired shape: cubes, slices, or halves. Place in a stainless-steel or plastic strainer or colander, never aluminum. Place a bowl underneath to catch the draining liquid. Sprinkle all sides of the egg plant generoi1 with coarse salt and let it stand for 30 minutes, weighted down to help release the liquids. Rinse off the salt under cold running water, dry thoroughly on paper towels, and proceed with the recipe.

• When baking, stuffing, or roasting, keep the edible skins on to maintain the shape of the eggplant.

Long Extended Stay Hotel Rooms Winnipeg St. Vita

CBC News – Consumer Life – Concerns raised about furnace company’s …

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Healthier Pancakes I love pancakes! I used to have pancake eating contests with my brother as a kid. I'm not beating family members in pancake gorging fests these days (Thankfully!). In fact, I'm looking for an alternative to the usual white-floured, butter and maple flavored syrup-topped pancake. See, as you may know,......
Simple Pork Steak Recipe Ingredients 1. 2 tablespoons cooking oil 2. 4 pork steaks 3. Salt and pepper 4. Garlic Powder 5. 1 large onion chopped 6. 1 cup fresh or canned sliced mushrooms 7. 2 10 ¾ oz cans of cream of mushroom soup 8. 1 package dry onion soup mix 9.......
Save Time, Money and Space in Over 80 Ways If you're looking for handy gadgets, tools and various items that can save you time, money or space (or all three!) this list of more than 80 top products is just what you need. Everyone's got saving money on their minds these days. Some of us are always looking to......
How to remove the bitterness from eggplant The eggplant is a very versatile vegetable that lends itself to different uses in the kitchen are in fact many recipes that the protagonist, like Parmesan, to name one of the tastiest. If we think of plenty of calories parmigiana, there may be natural to think that the eggplant......

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The Meat of Vegetarian

Thursday, December 10th, 2009

It was first grown for food in Southeast Asia; was transported by cargo ships to the Middle East, where eggplant then became a staple vegetable that could be cooked a different way on each of a thousand and one nights; and then went on to Europe and the New World. Its biological origin was the deadly nightshade family, as are tobacco, tomatoes, and potatoes.

No longer saddled with a bad reputation, it is probably among the most versatile of all vegetables, for no matter how you slice it, dice it, roast it, stew it, sauté it, or fry it, it is a satisfying and filling repast that takes well to a range of robust flavors. It is rightly called “the meat of vegetarians.”

There are a great many varieties from which to choose, and they come in a tempting chromatic color scale that ranges from white to lavender, striped to deep purple, in shapes that are long and slender to plump, and in sizes that vary from the smallest egg to a full 24 inches in length.

Baby Eggplant: These are young versions of all the others mentioned. Their youth assures a more delicate flavor, and they are usually available in 2-inch cylindrical shapes that weigh about 4 ounces each. The skin is tender, so cook and serve them whole.

Black Japanese: Also known as Nasu or Italian eggplant, this one is thinner than the Long Chinese and longer, about 5 to 7 inches. It has dark purple skin with tender flesh and a sweet, mild flavor. Try it fried, sautéed, or grilled.

Common European: The most familiar of the family—dark purple and globular or round, or an elongated cylindrical shape with a shiny, sleek, smooth, tough skin. It holds its shape well when roasted and has lots of seeds. The flesh is creamy and soft, making it excellent for purées, dips, salads, soups, and stuffed or baked.

Long Chinese: This can be a solid lavender color, striped with lavender and white, or solid purple. Small, thin, and gently curved, it has few seeds, a sweet flavor, and holds its shape well when cooked. Try it in vegetable stews such as ratatouille or roasted for salads.

White Eggplant: Mostly egg-shaped and sometimes with lavender stripes, these have very few seeds and the texture is pulpy. The flavor is very delicate. The skins are tough, and they need to be peeled before eating.

It was first grown for food in Southeast Asia; was transported by cargo ships to the Middle East, where eggplant then became a staple vegetable that could be cooked a different way on each of a thousand and one nights; and then went on to Europe and the New World. Its biological origin was the deadly nightshade family, as are tobacco, tomatoes, and potatoes.

No longer saddled with a bad reputation, it is probably among the most versatile of all vegetables, for no matter how you slice it, dice it, roast it, stew it, sauté it, or fry it, it is a satisfying and filling repast that takes well to a range of robust flavors. It is rightly called “the meat of vegetarians.”

There are a great many varieties from which to choose, and they come in a tempting chromatic color scale that ranges from white to lavender, striped to deep purple, in shapes that are long and slender to plump, and in sizes that vary from the smallest egg to a full 24 inches in length.

Baby Eggplant: These are young versions of all the others mentioned. Their youth assures a more delicate flavor, and they are usually available in 2-inch cylindrical shapes that weigh about 4 ounces each. The skin is tender, so cook and serve them whole.

Black Japanese: Also known as Nasu or Italian eggplant, this one is thinnerthan the Long Chinese and longer, about 5 to 7 inches. It has dark purple skin with tender flesh and a sweet, mild flavor. Try it fried, sautéed, or grilled.

Common European: The most familiar of the family—dark purple and globular or round, or an elongated cylindrical shape with a shiny, sleek, smooth, tough skin. It holds its shape well when roasted and has lots of seeds. The flesh is creamy and soft, making it excellent for purées, dips, salads, soups, and stuffed or baked.

Long Chinese: This can be a solid lavender color, striped with lavender and white, or solid purple. Small, thin, and gently curved, it has few seeds, a sweet flavor, and holds its shape well when cooked. Try it in vegetable stews such as ratatouille or roasted for salads.

White Eggplant: Mostly egg-shaped and sometimes with lavender stripes, these have very few seeds and the texture is pulpy. The flavor is very delicate. The skins are tough, and they need to be peeled before eating.

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