Teriyaki Turkey and Rice

January 24, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Today’s 2nd Jennie – O Turkey Recipe is a Recipe for Teriyaki Turkey and Rice. With this recipe you’ll be needing JENNIE-O Savory Roast Turkey Breast Tenderloin, Red Peppers, Red Onion, Pineapple, Teriyaki Sauce, Frozen Green Peas, Jasmine Rice, Almonds, and Cilantro. You can find this recipe along with all the other Delicious and Healthy Jennie – O Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH IN 2020!

Teriyaki Turkey and Rice
Fresh, fruity and flavorful, this Asian weeknight dinner recipe is brimming with fresh veggies, tender stir-fried turkey tenderloins and crunchy almonds. Low in fat and under 500 calories per serving.

INGREDIENTS
1 tablespoon vegetable oil
1 (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin, thinly sliced
1 red pepper, thinly sliced
¾ cup thinly sliced red onion wedges
1 cup pineapple pieces
⅓ cup teriyaki sauce
1 cup frozen green peas
2 cups jasmine rice, cooked
½ cup sliced almonds, toasted
3 tablespoons chopped cilantro

DIRECTIONS
1) Heat wok or skillet over high heat. Add oil and stir-fry turkey strips 5 to 7 minutes or until well-done, 165°F as measured by a meat thermometer.
2) Add red pepper, onion and pineapple. Stir-fry 3 minutes or until peppers are tender-crisp.
3) Add teriyaki sauce, peas, rice, almonds and cilantro; stir-fry 3 to 5 minutes or until hot.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 330
Protein 27g
Carbohydrates 41g
Fiber 4g
Sugars 9g
Fat 6g
Cholesterol 50mg
Sodium 770mg
Saturated Fat 1g
https://www.jennieo.com/recipes/529-teriyaki-turkey-and-rice

Turkey and Spinach Chile Relleno with Fresh Tomato Sauce

August 30, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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The second Jennie – O Turkey recipe I’m passing along is a recipe for Turkey and Spinach Chile Relleno with Fresh Tomato Sauce. Another healthy and delicious Turkey and Pepper recipe with this one using JENNIE-O® Lean Ground Turkey. Some other ingredients you’ll need are; Cherry Tomatoes, Green Chilies, Red Peppers, Poblano Peppers, Shredded Mozzarella Cheese, and more! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey and Spinach Chile Relleno with Fresh Tomato Sauce
Grilled Poblano peppers stuffed with seasoned ground turkey and baked with a fresh homemade tomato sauce. Just an epic, easy-to-follow Mexican weeknight dinner recipe that’s under 500 calories per serving!

INGREDIENTS
TOMATO SAUCE
3 cups cherry tomatoes
2 (4-ounce) cans diced green chilies
1 medium white onion, chopped
1 red pepper, chopped
6 cloves garlic, minced
2 tablespoons flax seeds, if desired
juice of 1 lime
¼ cup fresh cilantro

CHILE RELLENO
8 medium sized poblano peppers
olive oil cooking spray
2 teaspoons extra virgin olive oil
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
2 teaspoons dried oregano
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon cumin
½ teaspoon kosher salt
½ teaspoon cayenne
2 cups fresh spinach, chopped
1 cup low-fat shredded mozzarella cheese
1 cup gluten free breadcrumbs
½ cup fresh cilantro, for garnish

DIRECTIONS
1 – Tomato Sauce
2 – In a food processor, combine cherry tomatoes, green chilies, onion, red pepper, garlic cloves, flaxseed, if desired, lime juice and cilantro. Blend mixture until a chunky sauce forms.
3 – POBLANO PEPPERS
4 – Move top shelf to under the broiler. Heat oven to broil. Line baking sheet with foil. Place poblano peppers on baking sheet. Cook under high heat until peppers are blackened. Watch carefully. Once one side is burned, turn it over so other side can cook. All side of pepper should be evenly blackened. Place in large bowl and cover bowl tightly with plastic. Reduce oven temperature to 375°F.
5 – TURKEY SPINACH FILLING
6 – In large Dutch oven or heavy bottomed deep skillet on medium heat, add extra virgin olive oil and ground turkey, breaking it apart with wooden spoon. Add oregano, pepper, garlic powder, cumin, kosher salt and cayenne. Continue to break apart turkey so it is evenly coated with spices. Cook turkey to well-done 14 to 16 minutes or until 165°F as measured by a meat thermometer. Add spinach to turkey mixture. Stir well. Cook 1 to 2 minutes or until spinach is wilted. Add 1 cup tomato sauce to the mixture. Set aside.
7 – STUFF PEPPERS
8 – Spray 9 x 13-inch baking dish with olive oil spray.Carefully peel skins off the reserved poblanos. It is ok if a little of the charred skin remains, as it will add flavor, but try to get as much skin off as possible. Carefully slice the tops off the peppers and remove seeds. Be delicate in this process so as to ensure that you can keep the shape of the chile intact.Carefully stuff each pepper with a few spoonfuls of turkey and tomato sauce mixture. Lay stuffed peppers side-by-side in baking dish.
9 – BAKE PEPPERS
10 – Spoon remaining tomato sauce evenly over peppers and sprinkle top with mozzarella cheese. Spray a large piece of foil with olive oil spray and cover baking dish tightly. Bake peppers 20 minutes. Remove foil and top peppers with breadcrumbs. Leave chiles uncovered and bake 5 minutes or until top is browned. Serve with fresh cilantro, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 450
Protein 39g
Carbohydrates 40g
Fiber 13g
Sugars 5g
Fat 16g
Cholesterol 85mg
Sodium 920mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/867-turkey-and-spinach-chile-relleno-with-fresh-tomato-sauce

Diabetic Dish of the Week – FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS

May 7, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS. A perfect way to start your day with Breakfast or Brunch, FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS. It’s only 135 calories and 2 carbs per serving! The recipe is off one of my favorite go to recipe sites, the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes so be sure to check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS

Ingredients

1 bunch asparagus, woody ends trimmed
Cooking spray
2 Eggland’s Best large eggs
1 tablespoon olive oil (optional)
1 teaspoon Parmesan cheese (optional)
1 teaspoon breadcrumbs (optional)
1/4 cup chopped red peppers (optional)

Directions

1 – Fill medium saucepan with water and bring to a boil. Submerge asparagus and cook for approximately 2 minutes, maintaining a bright green color and slight crunch. Immediately remove asparagus and shock it in a bowl of ice water. Reserve.
2 – Coat medium size skillet with cooking spray. Crack two Eggland’s Best eggs into pan and cook over medium heat until the whites set and the edges of the eggs are cooked.
3 – Place asparagus on plate, making an even layer. Remove eggs from the pan using a slotted spatula and place on top of asparagus. Top with a drizzle of olive oil and garnish with Parmesan cheese, bread crumbs or red peppers, if desired. Can also be served on two pieces of whole wheat toast.

Recipe Yield: Yield: 2 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 135
Fat: 11 grams
Saturated Fat: 5 grams
Fiber: 1 grams
Sodium: 86 milligrams
Cholesterol: 176 milligrams
Protein: 7 grams
Carbohydrates: 2 grams
https://diabeticgourmet.com/diabetic-recipes/fresh-asparagus-topped-with-sunny-side-up-eggs

Kitchen Hint of the Day!

October 26, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Health Benefits of Red Peppers…….

* Select firm, crisp bell peppers that feel heavy for their size.
* Avoid any that are shriveled or have soft spots.
* For stuffed peppers, choose round, blocky-shaped peppers.
* Refrigerate unwashed peppers in a plastic bag for up to 1 week.
* If cooked for a short period on low heat, bell peppers retain most of their sweet, almost fruity flavor and flavonoid content, which is a powerful nutrient.
* Bell peppers are low in calories. So, even if you eat one full cup of them, you get just about 45 calories. Plus that one cup will give you more than your daily quota of Vitamin A and C.
* Bell peppers also contain vitamin B6, which is essential for the health of the nervous system and helps renew cells.

Pesto Turkey Meatballs with Roasted Pepper Sauce

September 28, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have another delicious and healthy Jennie – O Turkey recipe to pass along to everyone, Pesto Turkey Meatballs with Roasted Pepper Sauce. Meatballs made healthier and just as delicious, only 50 calories and 4 carbs per serving! Another Game Time Appetizer everyone will enjoy! You can find this recipe along with all the other delicious and healthy recipes all at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Pesto Turkey Meatballs with Roasted Pepper Sauce
A tangy-sweet sauce perfectly complements these flavorful meatballs. Made with basil pesto, Parmesan cheese and lean ground turkey, this appetizer is under 300 calories per serving. This recipe also uses the JENNIE-O® Lean Ground Turkey

INGREDIENTS
MEATBALLS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
¼ cup egg substitute or 1 egg, lightly beaten
1½ cups panko breadcrumbs
½ cup grated onion
½ cup finely grated fresh Parmesan cheese
3 tablespoons basil pesto
2 cloves garlic, minced
salt and freshly ground pepper, if desired

RED PEPPER SAUCE
1½ cups roasted red peppers, drained
1 tablespoon balsamic vinegar
1 teaspoon crushed red pepper flakes
½ teaspoon granulated sugar
1 clove garlic

DIRECTIONS
1) Heat oven to 350°F. Grease wire rack and place on baking tray.
2) To make the meatballs, in mixing bowl combine turkey, egg, breadcrumbs, onion, cheese, basil pesto, garlic and salt and pepper, if desired. Cover and refrigerate 10 minutes. Shape into 1¼-inch balls.
3) Place meatballs on prepared rack. Bake 35 minutes or until brown and cooked thoroughly. Always cook until well-done, 165°F as measured by a meat thermometer.
4) To make red pepper sauce, put red peppers, balsamic vinegar, red pepper flakes, sugar and garlic in a blender or processor. Blend or process until smooth. Pour into saucepan. Heat until warm. Dip meatballs in red pepper sauce.
* Always cook to an internal temperature of 165°F.

 

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 50
Protein 3g
Carbohydrates 4g
Fiber 0g
Sugars 0g
Fat 1.5g
Cholesterol 5mg
Sodium 120mg
Saturated Fat 0g
https://www.jennieo.com/recipes/503-pesto-turkey-meatballs-with-roasted-pepper-sauce

Jennie – O Turkey Recipe of the Week – Turkey and Spinach Chile Relleno with Fresh Tomato Sauce

August 12, 2016 at 5:06 AM | Posted in Jennie-O Turkey Products | 2 Comments
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This week’s Jennie – O Turkey Recipe of the Week is Turkey and Spinach Chile Relleno with Fresh Tomato Sauce. It’s made with the JENNIE-O® Lean Ground Turkey and a whole garden of Vegetables and Spices. It all comes stuffed in a Grilled Poblano Peppers. You can find this recipe and all the other delicious and healthy recipes at the Jennie – O website! https://www.jennieo.com/

 

 

Turkey and Spinach Chile Relleno with Fresh Tomato Sauce

Grilled Poblano peppers stuffed with seasoned ground turkey and baked with a fresh homemade tomato sauce. Just an epic, easy-to-follow Mexican weeknight dinner recipe that’s under 500 calories per serving!

INGREDIENTS

TOMATO SAUCE
3 cups cherry tomatoes
2 (4-ounce) cans diced green chiliesTurkey and Spinach Chile Relleno with Fresh Tomato Sauce
1 medium white onion, chopped
1 red pepper, chopped
6 cloves garlic, minced
2 tablespoons flax seeds, if desired
juice of 1 lime
¼ cup fresh cilantro
CHILE RELLENO
8 medium sized poblano peppers
olive oil cooking spray
2 teaspoons extra virgin olive oil
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
2 teaspoons dried oregano
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon cumin
½ teaspoon kosher salt
½ teaspoon cayenne
2 cups fresh spinach, chopped
1 cup low-fat shredded mozzarella cheese
1 cup gluten free breadcrumbs
½ cup fresh cilantro, for garnish

 
DIRECTIONS

1) Tomato Sauce
2) In a food processor, combine cherry tomatoes, green chilies, onion, red pepper, garlic cloves, flaxseed, if desired, lime juice and cilantro. Blend mixture until a chunky sauce forms.
3) POBLANO PEPPERS
4) Move top shelf to under the broiler. Heat oven to broil. Line baking sheet with foil. Place poblano peppers on baking sheet. Cook under high heat until peppers are blackened. Watch carefully. Once one side is burned, turn it over so other side can cook. All side of pepper should be evenly blackened. Place in large bowl and cover bowl tightly with plastic. Reduce oven temperature to 375°F.
5) TURKEY SPINACH FILLING
6) In large Dutch oven or heavy bottomed deep skillet on medium heat, add extra virgin olive oil and ground turkey, breaking it apart with wooden spoon. Add oregano, pepper, garlic powder, cumin, kosher salt and cayenne. Continue to break apart turkey so it is evenly coated with spices. Cook turkey to well-done 14 to 16 minutes or until 165°F as measured by a meat thermometer. Add spinach to turkey mixture. Stir well. Cook 1 to 2 minutes or until spinach is wilted. Add 1 cup tomato sauce to the mixture. Set aside.
7) STUFF PEPPERS
8) Spray 9 x 13-inch baking dish with olive oil spray.Carefully peel skins off the reserved poblanos. It is ok if a little of the charred skin remains, as it will add flavor, but try to get as much skin off as possible. Carefully slice the tops off the peppers and remove seeds. Be delicate in this process so as to ensure that you can keep the shape of the chile intact.Carefully stuff each pepper with a few spoonfuls of turkey and tomato sauce mixture. Lay stuffed peppers side-by-side in baking dish.
9) BAKE PEPPERS
10) Spoon remaining tomato sauce evenly over peppers and sprinkle top with mozzarella cheese. Spray a large piece of foil with olive oil spray and cover baking dish tightly. Bake peppers 20 minutes. Remove foil and top peppers with breadcrumbs. Leave chiles uncovered and bake 5 minutes or until top is browned. Serve with fresh cilantro, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories450
Protein39g
Carbohydrates40g
Fiber13g
Sugars5g
Fat16g
Cholesterol85mg
Sodium920mg
Saturated Fat3.5g

https://www.jennieo.com/recipes/867-turkey-and-spinach-chile-relleno-with-fresh-tomato-sauce

Italian Sausage-Stuffed Peppers with Provolone

June 1, 2016 at 5:03 AM | Posted in Crab Cakes | Leave a comment
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Wanted to pass this recipe along to everyone, Italian Sausage-Stuffed Peppers with Provolone. It’s from the CooksRecipes website which has an incredible selection of recipes to satisfy any taste or cuisine, enjoy! http://www.cooksrecipes.com/index.html

 

 

Italian Sausage-Stuffed Peppers with Provolone

One bite and you’ll instantly know these are not your typical, run-of-the-mill stuffed peppers. They are so good, you can count on being asked to make them again.

Recipe Ingredients:Cooksrecipes 2

4 cups water
1 tablespoon salt
1 cup orzo pasta*
12 ounces fresh Italian sausage, either hot or mild
1 cup roasted red peppers, drained and chopped
2 cups shredded Wisconsin Provolone Cheese
8 large fresh whole red peppers, tops sliced off and seeded
1/4 cup fresh bread crumbs
2 tablespoons homemade or purchased basil pesto

 

Cooking Directions:

1 – Preheat oven to 400°F (205°C).
2 – Bring water to a boil in a large, deep pot. Add salt and orzo. Boil for 9 minutes. Drain in wire sieve and rinse with cold water. Drain again. Set aside.
3 – Removed sausage from casings, if necessary, and break into small pieces. Sauté over medium high heat until browned and barely cooked through. Add chopped red peppers. Remove from heat and stir in orzo and cheese until cheese melts. Cool.
4 – Coat a 13x9x2-inch baking pan with cooking spray.
5 – Stuff sausage-orzo mixture into prepared whole peppers and place peppers upright in the pan.
6 – Mix bread crumbs and pesto together and spread evenly over top of the stuffed peppers.
7 – Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes or until the surface is lightly browned.
8 – Serve immediately.
Makes 8 servings.

http://www.cooksrecipes.com/gmeat/italian_sausage-stuffed_peppers_with_provolone_recipe.html

 

Our Best Low-Carb Pasta Recipes

May 18, 2016 at 5:16 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website it’s Our Best Low-Carb Pasta Recipes. Recipes like pasta salads, soups, traditional spaghetti and more! Find them all at the Diabetic Living Online website, Enjoy! http://www.diabeticlivingonline.com/

 

 

Our Best Low-Carb Pasta RecipesDiabetic living logo

Carb control is essential in maintaining healthy blood sugar levels, but that doesn’t mean you have to completely cut out noodles. With pasta salads, soups, and traditional spaghetti, our healthy pasta recipes will satisfy your cravings for the hearty comfort foods without weighing you down. Mangia!

 

 

Chicken Alfredo

Ribbons of fresh zucchini and snipped parsley add lively color and nutrients to this easy chicken pasta recipe featuring whole grain noodles, lean chicken, and a light, creamy homemade Alfredo sauce……

 
Poblano Pasta Salad

Taste a touch of the Southwest with this low-calorie pasta salad that’s perfect for a relaxed afternoon on the patio. Make it ahead of time and add the dressing just before serving……

 
Red Pepper-Basil Raviolettis

Cheesy raviolettis, or mini ravioli, are the base of this simple yet satisfying dish. Packed with lean protein and a hearty dose of vitamin C, the low-carb chicken pasta fits right into your healthy eating plan……

 

 

* Click the link below to get all the – Our Best Low-Carb Pasta Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/our-best-low-carb-pasta-recipes

Condiment of the Week – Ajvar

December 10, 2015 at 5:57 AM | Posted in Condiment of the Week | Leave a comment
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* New one for me!

Open sandwich with home-made ajvar

Open sandwich with home-made ajvar

Ajvar ([ǎj.ʋaːr], Serbian Cyrillic: ajвар; Bulgarian: aйвар; Macedonian: aјвар) is a type of relish, made principally from red bell peppers, with garlic. It may also contain eggplant and chili peppers. Ajvar originates in the Serbian cuisine, and was therefore long known as “Serbian salad” “. It became a popular salad (side dish) throughout Yugoslavia after World War II and is nowadays popular in the Balkans.

Original homemade ajvar is made of roasted peppers, while some industrial producers use cooked peppers, which leads to a lower quality. Depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet (traditional), piquant (the most common), or very hot.

The ajvar can be consumed as a bread spread or as a side dish.

 
The name ajvar comes from the Turkish word havyar, which means “salted roe, caviar” and shares an etymology with caviar. Prior to the 20th century, there was a significant local production of caviar on the Danube, with sturgeon swimming from the Black Sea up to Belgrade. Domestic ajvar, meaning caviar, used to be a very popular dish in Belgrade homes and restaurants. However, the domestic production of ajvar/caviar was not steady starting in the 1890s because of labor disputes, and eventually a special pepper salad was, with the sense for irony and an eye for production and serving and optical similarities between the two dishes, offered as a substitute in Belgrade restaurants under the name “red ajvar” or “Serbian ajvar” (crveni ajvar, srpski ajvar).

 

 

Commercially made ajvar

Commercially made ajvar

Original homemade ajvar is made of roasted peppers, while some industrial producers use cooked peppers, which leads to a lower quality of ajvar.

The preparation of ajvar is somewhat difficult, as it involves a great amount of manual labor, especially related to peeling the roasted peppers. Traditionally, it is prepared in mid-autumn, when bell peppers are most abundant, conserved in glass jars, and consumed throughout the year (although in most households stocks do not last until the spring, when fresh salads start to emerge anyway, so it is usually enjoyed as a winter food). Often, the whole family or neighbours gather to bake the bell peppers, peel them, and cook them. The principal cultivar of pepper used is called roga, i.e. horned — it is large, red, horn-shaped, with thick flesh and relatively easy to peel. It typically ripens in late September.

In order to produce ajvar, bell peppers and aubergines (eggplants) are roasted whole on a plate on an open fire, a plate of wood in a stove, or in an oven. The baked peppers must briefly rest in a closed dish, to allow them to cool and to allow the flesh to separate from the skin. Next, the skin is carefully peeled off and the seeds are removed. The peppers are then ground in a mill or chopped in tiny pieces (this variant is often referred to as pindjur). Finally, the mush is stewed for a couple of hours in large pots, with added sunflower oil and garlic, in order to condense and reduce the water, as well as to enhance later conservation. Salt (and sometimes also vinegar) is added at the end and the hot mush is poured directly into glass jars which are immediately sealed.

 

 

Ajvar and other pickles in a home larder

Ajvar and other pickles in a home larder

Ajvar is produced in various countries. The reported annual Serbian production is 640 tons.

Ajvar is one of the so-called “zimnica” (winter foods), which include pickled chili peppers, pickled tomatoes, and anything else that can fit in a jar that gets prepared just before winter.

 

“Meatless Monday” Recipe of the Week – Pickled Eggplant in Olive Oil

October 5, 2015 at 4:54 AM | Posted in CooksRecipes, Meatless Monday | 1 Comment
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This week’s “Meatless Monday” Recipe of the Week is a Pickled Eggplant in Olive Oil. It’s off one of my favorite recipe websites, the PBS/Recipe. Fantastic selection of all kinds of recipes! http://www.pbs.org/food/recipes/

 

 

Pickled Eggplant in Olive Oil

This traditional Italian recipe features hot red pepper, garlic, and olive oil.
IngredientsCooksrecipes 2
4 to 5 medium-small eggplants (about 2 pounds in total)
2 Tbsp salt
3 Tbsp fresh chopped parsley (you can use 1 Tbsp dry if you don’t have fresh)
2 Tbsp fresh chopped basil (you can use 1 Tbsp dry if you don’t have fresh)
1/4 cup chopped sweet or hot red pepper (or 1 tsp hot pepper flakes)
3 to 4 cloves of garlic, minced
1 cup apple cider vinegar (white vinegar is fine)
2 cups water
1 to 2 cups of extra-virgin olive oil

 
Directions
1 – Peel the eggplants, cut off the ends, and slice lengthwise into 1/4 inch slices. Cut these slices across, lengthwise again, to obtain long strips the size of skinny fries. Cut them in half if they’re too long.
2 – Place the slices in a colander with a bowl underneath the catch the liquid. Sprinkle with the salt and mix with your hands, giving your eggplant slices a little massage so they are evenly covered in salt. Allow them to sit for 3 to 4 hours, mixing and squeezing the liquid out with your hands every hour or so. You can also place a weight on top to help get the liquid out (a plate topped with a big bag of flour works well).
3 – After 3 to 4 hours, rinse the slices well with tap water and drain. Squeeze as much liquid out of the eggplant slices as you can, using your hands. Place the squeezed eggplant aside.
4 – Bring the vinegar and water to a boil. Place the eggplant slices in the boiling mixture and boil for about 2 1/2 minutes. Do not leave in the boiling water longer than 3 minutes or the eggplant will be mushy. It should still have some bite to it. After about 2 1/2 minutes, remove the eggplant from the liquid and drain. Once they are cool enough to handle, squeeze out any excess liquid with your hands again (you can also leave the slices to dry for a few minutes on a clean towel, wrapping them in the towel to press some of the liquid out). They don’t have to be fully dry but they shouldn’t be dripping wet.
5 – Stuff the eggplant into clean jars, alternating in layers with the chopped parsley and basil, chopped red pepper, and minced garlic. Press down so that everything is well packed. Pour olive oil into the jar until all the ingredients are covered. Press down with a spoon to remove any air bubbles in the jar. Add extra olive if needed, leaving about 3/4 inch of space at the top. Wipe the rims and close the jars. Keep in the fridge for up to 1 week, or freeze.
6 – Serve on fresh toasted bread or add to any sandwiches. Pickled eggplant is great in pasta salads.

 
Tips/Techniques
Note: Pickled eggplant in oil should not be stored at room temperature due to the risk of botulism when garlic and vegetables are added to oil. Storing in the fridge for up to one week or freezing is recommended.

http://www.pbs.org/food/recipes/pickled-eggplant/

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