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  1. #241
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    I've posted this before - Speedy Ratatouille.


    I would also dice and drizzle with olive oil, and either grill, bake in the oven or sauti, and then toss with pasta and your best olive oil, with freshly grated romano and pepper (or perhaps goat cheese, to take an ingredient from the recipe above).

  2. #242
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    Quote Originally Posted by succubus View Post
    We are drowning in a sea of YELLOW SQUASH!!!

    I am desperately seeking recipes. Can I do bread or cake with it like you can do with its green cousin the zucchini?

    I've made plain old grilled, roasted with olive oil and salt, roasted with breadcrumbs, and a really tasty baked version with Bisquick. But we're overwhelmed with a ton of ripe ones coming out of the garden and we need some variety.

    Any and all recipes welcome!
    I absolutely love *almost* all vegetables. Zucchini and yellow squash are the exceptions. So you might think about doing what my father once did with a bumper crop. He loaded up the car, drove to the mall, and threw a squash into every car he saw that had an open window.

  3. #243
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  4. #244
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    Thanks so much for these recipes! Going to try all of them, as each one sounds excellent.

    Then, in early September, we can always take a nice trip to the mall parking lot

  5. #245

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    Quote Originally Posted by Ajax View Post
    If you live near a Trader Joe's, look for their cookie butter. It's the same thing and sooooooo good OMG.
    Thanks for this - must try...

  6. #246

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    I made lasagna tonight but instead of layering it I just laid out each lasagna noodle and topped it with the sauce and cheeses and then rolled it up. It gives you perfect serving sizes and you don't have those super messy first few cuts out of the pan. Another Pinterest find. So obvious but something I never thought about.
    -Brian
    "Michelle would never be caught with sausage grease staining her Vera Wang." - rfisher

  7. #247

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    I've created a delicious orzo salad recipe, I don't have precise sizes for all the ingredients but will give it my best guess. It's not that important, the key being to add the ingredients to the orzo as you would the ingredients for any macaroni salad to make a nice blend:

    1 1/2 cups orzo uncooked = 4 cups cooked = 2-4 servings depending on the meal

    sun-dried tomatoes (about 1/4 cup cut up - I use scissors to cut them)

    slice artichokes from one small can/bottle, I use a small bottle about 6 ounces in size.

    1/2 cup pine nuts, toasted brown in the oven or in a frying pan

    grilled/sliced chicken, one breast approximately

    garlic chives or green onion - mix in a liberal sprinkle

    Dressing:

    1/2 cup olive oil
    1/4 cup balsamic vinegar
    1/4 cup maple syrup
    1/4 tsp. dijon mustard
    1-2 teaspoons pressed/chopped garlic

  8. #248
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    Sounds yummy Japanfan! If this is your style of cooking, you'll probably love Mark Bittman's recipes - although not entirely meatless, he favours dishes like this, and always offers a lot of options and ideas. I love the Food Matters cookbook, and he has many others in addition to appearing regularly in the NY Times.

    I actually planned a full week of meals on the weekend (one of those great ideas that I rarely actually ever do), and last night was Swedish meatballs with egg noodles and a herby salad (tried to be Scandanavianish there - tomatoes, cucumbers, bit of green pepper and green onions, lots of parsley, some dried dill and seasoned pepper, plus lemon and olive oil).

    Challenge was no lingonberry jam at the supermarket (like IKEA), so I ended up rehydrating some dried cranberries in warm water with a bit of lemon juice and baharat seasoning (spicy cinnamony blend from the Middle East) - and it worked!

  9. #249
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    Well, I was already hungry. Now, I'm famished! Thanks for sharing the recipe, Japanfan! I'll definitely try it.
    Angie
    “I have not failed. I’ve just found 10,000 ways that won’t work.” ~ Thomas A. Edison

  10. #250
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    A friend served this recipe when I was visiting last week, and it was delish. Basically a crustless quiche, and since I don't really dig pastry, I prefer crustless. Plus I'm always looking for ways to use lots of tomatoes at this time of year.

    Asiago and Tomato Pie

    I made it last night but didn't have enough eggs, so I made a half size and cooked it in muffin tins. Just as tasty, easier to cook evenly in the toaster oven, and easier to pack for lunch the next day. (reduced the cooking time to about 25 min)

  11. #251
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    At last I have found THE banana bread recipe. THE recipe has eluded me again and again, I just found that the homemade bread while delicious, never quite compared to that squiggy, fragrant, dark and unctuous slab you can get at the good bakery.

    It's the smittenkitchen.com version with a twist: I melt the butter until it's browned. And do not over bake it! If you're always on the lookout for a good banana bread recipe I urge you to give this one a try:

    http://smittenkitchen.com/blog/2006/...-the-freckled/

  12. #252
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    That sounds delicious! Thanks for sharing, jl22aries.

    This was one of my dad's recipes.

    Stuffed Eggplant

    4 small to medium eggplants
    1/2 lb. ground chuck
    1 chopped onion
    1 chopped bell pepper
    salt and pepper to taste
    1 tbs. garlic powder
    1 tsp. celery seed
    1 tsp. parsley flakes
    1 stick of margarine

    Wack off one slice on each of the eggplants. Scoop out pulp. Chop and mix the pulp with other ingredients, and brown in 1/2 stick of margarine.

    After browned, add 1/4 cup of cream and 1/2 can of 'cream of mushroom' soup to mixture, and fill eggplants.

    Bake in preheated oven at 350 degrees for about 45 minutes (until egg plants are tender).

    Crumble up one slice of bread and fry in the other half of the melted margarine. Sprinkle bread crumb mixture with Parmesan cheese and put on top of eggplants.
    Angie
    “I have not failed. I’ve just found 10,000 ways that won’t work.” ~ Thomas A. Edison

  13. #253
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    Eggplants! I love nasu dengaku, myself (miso-glazed grilled eggplant).

    This is one of the better recipes of it I've run into.

    http://momofukufor2.com/2010/06/nasu...gplant-recipe/

    It is perfect with steamed rice because it is a dense and flavorful dish! I also have used this glaze on large cubes of firm tofu as well.

    Another great dish with eggplants is oop (a steamed eggplant/pork/dried shrimp curry-like dish). It's found in a book called "Hot Sour Salty Sweet", as found here.

    http://www.nytimes.com/2000/11/01/di...anted=2&src=pm

    I hate eggplants for the most part but these make me love them!

  14. #254
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    This summer, I've adapted a Provençal eggplant recipe that I found on line: http://www.avignon-et-provence.com/r...m#.UCxpvallQhQ

    Here's my version:

    4 small eggplant
    4 oz. oyster mushrooms (optional -- my addition)
    1 oz. butter
    1 tablespoon olive oil
    2 cloves garlic
    1 small tomato (or tomato sauce of paste)
    1 small can anchovy filets in oil
    1 tablespoons capers
    1 tablespoon chopped parsley
    salt
    pepper

    Wash and dry the eggplants, cut them into pieces, salt them and let drain (for up to an hour, if necessary). Fry in butter and oil with anchovies and finely chopped garlic. Add tomato, mushrooms, parsley, and capers.

  15. #255
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    My two all-time favourite eggplant recipes:

    Szechuan Eggplant Spread

    1 large eggplant
    2 tbsp (25 mL) soy sauce
    2 tbsp (25 mL) brown sugar
    1 tsp (5 mL) rice vinegar
    1 tbsp (15 mL) water
    1 tbsp (15 mL) vegetable oil
    4 cloves garlic, finely chopped
    1 tbsp (15 mL) finely chopped ginger root
    4 green onions, chopped
    1/2 tsp (2 mL) oriental chili paste
    1 tsp (5 mL) oriental sesame oil

    Place eggplant in baking dish and pierce in a few places. Bake in preheated oven 425 F (220 C) oven for 45 to 50 minutes, or until tender. Cool. Peel eggplant and chop finely. (I often cook the eggplant in the microwave instead.)

    In small bowl, combine soy sauce with sugar, vinegar, and water. In wok or skillet, heat oil on medium-high heat. Add garlic, ginger, 2 tbsp. (25 mL) green onions and chili paste. Cook for 30 seconds until fragrant. Add soy sauce mixture, and when bubbling, add eggplant. Stir to combine well. Heat thoroughly.

    Remove from heat and stir in sesame oil. Place in serving bowl and sprinkle with remaining green onions. Serve cold or at room temperature.

    Tastes wonderful on sesame crackers, or it can be served as a sauce with veggies or rice. Makes approximately 1 1/2 cups (375 mL)

    ----

    Eggplant-Walnut Pate

    My note on the above: The first time I made this one, I found the garlic & ginger initially too strong (which I didn't think was possible!). So I added 1/2 cup more walnuts, 1/2 a Granny Smith apple, and some lemon juice. Result = delicious!

  16. #256

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    Soon it will be crockpot season

  17. #257
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    That eggplant thing sounds amazing. Going to try! Thank you!
    "Nature is a damp, inconvenient sort of place where birds and animals wander about uncooked."

    from Speedy Death

  18. #258
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    Made this recipe and it is AMAZINGLY YUMMY.

    http://www.davidlebovitz.com/2012/08...ipe/#more-9877

    (Upped the sugar to two heaping tablespoons for the shortcake, and just did a simple strawberry macerated in some vanilla sugar for the fruit component)

  19. #259
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    Have you guys seen this: http://shine.yahoo.com/author-blog-p...211900997.html

    An interesting way to separated egg yolk from egg white. I want to try it.
    "Nature is a damp, inconvenient sort of place where birds and animals wander about uncooked."

    from Speedy Death

  20. #260
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    Wanted to share this because it went over so big with hubby last night: we're doing our best to not be wasteful and to keep food costs down, so we're all about using up leftovers and making sure veggies don't end up going bad before we get to them.

    We had some really good homemade spaghetti sauce left over (with a bit of beef from a frozen plain burger that was in the back of the freezer!), and I had a big bunch of spinach that needed to get eaten pronto, so I fashioned a sort of pastitsio - kind of a Greek lasagna with bechamel topping. I mixed the sauce into macaroni noodles, put half in a casserole, layered spinach that I cooked with garlic and then the other half of the pasta, then a layer of white sauce to which I had added a bit of mild cheese (Monteray Jack was all I had in that category) and an egg. Baked it, served it with Greek salad, and voila! Hubby swooned

    The whole thing took me about 30 mins to put together, another 30 mins in the oven, and the only thing that I had to buy was milk.

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