“Meatless Monday” Recipe of the Week – Broccoli Quiche in Colorful Peppers

August 2, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Broccoli Quiche in Colorful Peppers. To make this week’s recipe you’ll be needing Bell Peppers, Frozen Broccoli Florets, Large Eggs, Milk, Garlic Powder, and Dried Italian Seasoning. The Dish is 132 calories and 7 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Broccoli Quiche in Colorful Peppers

Recipe Ingredients:
4 medium red, yellow or green bell peppers (4-ounces each)
1 cup frozen broccoli florets, defrosted
4 large eggs
1/2 cup milk
1/2 teaspoon garlic powder
1/4 teaspoon dried Italian seasoning

Cooking Directions:
1 – Preheat oven to 325°F (160°C).
2 – Cut about 1/2 inch off tops of peppers; remove seeds. Place peppers upright in custard cups; place cups in baking pan.
3 – Spoon 1/4 cup broccoli into each pepper.
4 – Beat eggs, milk, garlic powder and Italian seasoning in medium bowl until blended. Pour evenly over broccoli.
5 – Bake in center of oven until knife inserted near center comes out clean, 60 to 70 minutes. Let stand 5 minutes.
Makes 4 servings.

No-Mess Pouring: To make filling the peppers easier, beat the egg mixture in bowl with a pouring lip or in large glass measure.

How to Tell If It’s Done: Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to cook after it’s removed and center will firm up quickly. Over-baked custard may curdle. The knife test: Insert knife near the center. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.

Nutritional Information Per Serving (1/4 of recipe): Calories: 132; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 214mg; Total Carbs: 10g; Fiber: 3g; Protein: 9g; Sodium: 93mg.

Recipe and photograph courtesy of The Incredible Edible Egg™.
https://www.cooksrecipes.com/mless/broccoli_quiche_in_colorful_peppers_recipe.html

“Meatless Monday” Recipe of the Week – Caramelized Brussels Sprouts with Cranberries

November 9, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Caramelized Brussels Sprouts with Cranberries. This week’s recipe is made using Vegetable Oil, Brussels Sprouts, Dried Cranberries, Brown Sugar, and Salt. The Dish is 105 calories and 13 carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Caramelized Brussels Sprouts with Cranberries

Caramelized Brussels Sprouts with Cranberries
Dried cranberries and caramelized brown sugar add a delicious and unexpected twist to these stir-fried Brussels sprouts. Simply cook the Brussels sprouts for 10 minutes, stir in the remaining four ingredients and cook for an additional 5 minutes, and enjoy!

Ingredients
1 tablespoon vegetable oil
1 pound Brussels sprouts, ends trimmed and discarded, thinly sliced
1/4 cup dried cranberries
2 teaspoons packed brown sugar
1/4 teaspoon salt

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Heat oil in large skillet over medium-high heat. Add Brussels sprouts; cook and stir 10 minutes or until crisp-tender and beginning to brown. Add cranberries, brown sugar, and salt; cook and stir 5 minutes or until browned.

Nutrition Information:
Calories: 105 calories, Carbohydrates: 17 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 317 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/caramelized-brussels-sprouts-cranberries/

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* In-depth articles related to both Type 1 and Type 2 diabetes
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“Meatless Monday” Recipe of the Week – Cauliflower Pilaf

July 13, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Cauliflower Pilaf. To make this week’s recipe you’ll be needing Cauliflower, Extra Virgin Olive Oil, Asafetida, Vegetable Stock, Sea Salt, Golden Raisins, Almonds, and Italian Parsley. Excellent side dish for any meal! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Cauliflower Pilaf
This satisfying faux-rice pilaf not only tastes good, but also makes an impressive side dish.

Ingredients
Preparation time: 10 minutes
Cooking time: 10 minutes.

1 large head cauliflower, cut into florets
2 tablespoons extra-virgin olive oil
Pinch asafetida
1/2 cup vegetable stock
Sea salt
1/2 cup golden raisins
1/2 cup slivered almonds
1/4 cup chopped fresh flat-leaf Italian parsley

Directions
Yield: 4 servings
Serving size: 1/4 of recipe

1. In a food processor fitted with the metal blade, process the cauliflower florets until they resemble the texture of rice (you can also grate them on the large holes of a box grater). Set aside.

2. In a medium skillet over medium-high heat, heat the olive oil. Add the asafetida and cook for about 45 seconds, stirring constantly until fragrant.

3. Add the cauliflower and cook for 2 to 3 minutes, stirring constantly until it softens slightly.

4. Stir in the vegetable stock and season to taste. Reduce the heat to low, cover and cook for 5 minutes more until the cauliflower is tender.

5. Remove from the heat and gently fold in the raisins, almonds and parsley. Taste and adjust the seasonings. Serve.

Note: For added color, substitute dried unsweetened cranberries for the raisins. You can also substitute hazelnuts or walnuts for the almonds.

Nutrition Information:
Calories: 206 calories, Carbohydrates: 21 g, Protein: 5 g, Fat: 13 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Sodium: 237 mg , Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/sides/cauliflower-pilaf/

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* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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“Meatless Monday” Recipe of the Week – Overnight Baked Stuffed French Toast

May 4, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Overnight Baked Stuffed French Toast. Made using Cooking Spray, French Bread, Fat Free Cream Cheese, Egg Substitute, Skim Milk, Vanilla Extract, Sugar-Free Maple-Flavored Syrup, and Cinnamon. And Breakfast is served! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Overnight Baked Stuffed French Toast

Ingredients
Preparation time: 15 minutes
Baking time: 1 hour
Chilling time: 8 hours
Standing time: 15 minutes

Cooking spray
1 loaf (16 ounces) French bread, cut into 20 slices
1 block (8 ounces) fat-free cream cheese, cut into 1/4-inch-thick slices
3 cups liquid egg substitute
2 cups skim milk
1 teaspoon vanilla extract
1/3 cup sugar-free, maple-flavored syrup
1/4 teaspoon cinnamon

Directions
Yield: 12 servings
Serving size: 1 slice (approximately 3 inches x 3.25 inches)

1 – Coat a 9″ x 13″ baking dish with cooking spray. Layer 10 slices of bread in the bottom of the baking dish (you may need to cut some slices to fit). Top evenly with cream cheese slices, then remaining bread slices.

2 – In a large bowl, whisk together egg substitute, milk, vanilla extract, syrup, and cinnamon. Pour over bread, coating all the bread. Cover with plastic wrap and refrigerate overnight, or 8 hours.

3 – Remove from the refrigerator and let stand at room temperature 15 minutes while oven preheats to 350ºF. Bake 1 hour, or until all liquid is absorbed and the French toast is set in the center. When the top begins to brown slightly, lay a sheet of aluminum foil over the baking dish.

4 – Cut into 12 pieces and serve with Rise-n-shine raspberry syrup.

Nutrition Information:
Calories: 183 calories, Carbohydrates: 24 g, Protein: 15 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 486 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/breakfast/overnight-baked-stuffed-french-toast/

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Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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“Meatless Monday” Recipe of the Week – Cheesy Spinach Pasta Pie

June 3, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Cheesy Spinach Pasta Pie. Creamed Spinach, Spaghetti, Ricotta Cheese, and Mozzarella Cheese are just some of the ingredients you’ll need to make this dish. The recipe is from the CooksRecipes website, one of my favorites! You’ll find a fantastic selection of recipes to please everyone, so check the site out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Cheesy Spinach Pasta Pie
Serve this meatless cheese, spinach and pasta casserole for brunch with fresh fruit and warm muffins.

Recipe Ingredients:
1 (9-ounce) package STOUFFER’S Creamed Spinach, defrosted according to package directions
6 ounces dry spaghetti, prepared according to package directions
1 tablespoon vegetable oil
6 large eggs – divided use
1 cup ricotta cheese
1 cup shredded mozzarella cheese – divided use
1/2 cup half-and-half
1/3 cup chopped onion
2/3 cup freshly grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon crushed dried basil leaves

Cooking Directions:
1 – Preheat oven to 375°F (175°C).
2 – Combine pasta, oil and 2 lightly beaten eggs in large bowl; press onto bottom and up side of 10-inch pie plate.
3 – Bake for 7 to 10 minutes or until set.
4 – Combine creamed spinach, remaining eggs, ricotta cheese, 1/2 cup mozzarella cheese, half-and-half, onion, Parmesan, parsley and basil; spoon into pasta shell. Top with remaining mozzarella.
5 – Bake for 30 to 35 minutes or until knife inserted near center comes out clean; cool for 10 minutes before serving.

Makes 6 servings.

https://www.cooksrecipes.com/mless/cheesy_spinach_pasta_pie_recipe.html

“Meatless Monday” Recipe of the Week – Enchiladas de Santa Fe

February 4, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday’ Recipe of the Week is – Enchiladas de Santa Fe. Meatless Enchilada Stacks served with Black Beans and a Salad. It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes. Check it out today! So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Enchiladas de Santa Fe
These savory, red chili-sauced enchilada stacks are nicely complemented with sides of seasoned black beans and a tossed green salad.

Recipe Ingredients:
Red Chili Sauce
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder

Enchiladas:
Vegetable oil
12 (6-inch) corn tortillas
3 cups shredded Monterey Jack or cheddar cheese or a combination of both
1/2 cup minced yellow onion
3 green onions, chopped for garnish (optional)

Cooking Directions:
1 – For Red Chili Sauce: Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.
2 – Add remaining ingredients bring to a boil and simmer for about 10 minutes. Set aside. (Makes about 3 1/2 cups sauce.)
3 – Preheat the oven to 375°F (190°C).
4 – For Enchiladas: In a medium skillet, warm about 1/4 inch oil over medium heat. Using tongs, soften the tortillas one at a time in the hot oil, turning them and cooking no more than just a few seconds. Transfer tortillas to absorbent paper.
5 – Spread about 1/2 cup of the Red Chili Sauce in the bottom of a shallow baking dish large enough to hold 4 corn tortillas in a single, non-overlapping layer. A (17x11x1-inch) jelly roll pan works well.
6 – Using tongs, dip 4 of the tortillas, one at a time, in the sauce.
7 – Transfer the dipped tortillas to the baking dish, arranging them in a single layer. Sprinkle about 1/4 cup of the cheese and about 1 tablespoon of the white onions evenly over each tortilla.
8 – Repeat the dipping process with 4 more tortillas, stacking each on top of one of the cheese-topped tortillas. Sprinkle about 1/4 cup of the cheese and about 1 tablespoon of the white onions over the second layer of tortillas.
9 – Dip the last 4 tortillas in the sauce and place one on top of each of the stacks in the dish. Pour any sauce remaining in the skillet evenly over the enchilada stacks and sprinkle them evenly with the remaining cheese.
10 -Bake 12 to 15 minutes, or until the cheese is melted, sauce is bubbly and the enchiladas are heated through. Carefully transfer each enchilada stack to a plate with a wide spatula. Sprinkle with green onions, if desired.
Makes 4 servings.
https://www.cooksrecipes.com/mless/enchiladas-de-santa-fe-recipe.html

Condiment of the Week – Nutritional Yeast

March 24, 2016 at 5:14 AM | Posted in Condiment of the Week | Leave a comment
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Nutritional yeast flakes

Nutritional yeast flakes

Nutritional yeast is a deactivated yeast, often a strain of Saccharomyces cerevisiae, which is sold commercially as a food product. It is sold in the form of flakes or as a yellow powder and can be found in the bulk aisle of most natural food stores. It is popular with vegans and vegetarians and may be used as an ingredient in recipes or as a condiment.

While it contains trace amounts of several vitamins and minerals, it is only a significant source of some B-complex vitamins. Sometimes nutritional yeast is fortified with vitamin B12.

Nutritional yeast has a strong flavor that is described as nutty, cheesy, or creamy, which makes it popular as an ingredient in cheese substitutes. It is often used by vegans in place of cheese. It can be used in many recipes in place of cheese, such as in mashed and fried potatoes, and atop scrambled tofu. Another popular use is as a topping for popcorn.

In Australia, it is sometimes sold as “savoury yeast flakes.” In New Zealand, it has long been known as Brufax. In the United States it is sometimes referred to as “nooch” (also spelled nüch), “hippie dust”, or “yeshi,” an Ethiopian name meaning “for a thousand”. Though “nutritional yeast” usually refers to commercial products, inadequately fed prisoners of war have used “home-grown” yeast to prevent vitamin deficiency. Nutritional yeast is different from yeast extract, which has a very strong flavor and comes in the form of a dark brown paste.

 
Nutritional yeast is produced by culturing a yeast in a nutrient medium for several days. The primary ingredient in the growth medium is glucose, often from either sugarcane or beet molasses. When the yeast is ready, it is killed (deactivated) with heat and then harvested, washed, dried and packaged. The species of yeast used is often a strain of Saccharomyces cerevisiae. The strains are cultured and selected for desirable characteristics, and often exhibit a different phenotype from strains of S. cerevisiae used in baking and brewing.

 

 

Red Star nutritional yeast flakes

Red Star nutritional yeast flakes

Nutritional values for nutritional yeast vary from one manufacturer to another. On average, two tablespoons provides 60 calories with 5 g of carbohydrates (four grams of which is fiber). A serving also provides 9 g of protein and is a complete protein, providing all nine amino acids the human body cannot produce. While fortified and unfortified nutritional yeast both provide iron, the fortified yeast provides 20 percent of the recommended daily value, while unfortified yeast provides only 5 percent. Unfortified nutritional yeast provides from 35 to 100 percent of vitamins B1 and B2.

Because nutritional yeast is often used by vegans, who need to supplement their diets with vitamin B12, there has been confusion about the source of the B12 in nutritional yeast. Yeast cannot produce B12, which is only naturally produced by bacteria. Some brands of nutritional yeast, though not all, are fortified with vitamin B12. When fortified, the vitamin B12 is produced separately (commonly cyanocobalamin) and then added to the yeast.

Although some species of bacteria that can produce B12 could potentially grow along with S. cerevisiae in the wild, commercially produced nutritional yeast is grown in controlled conditions that would normally not allow those bacteria to grow. Therefore, nutritional yeast should not be relied upon as a source of B12 unless it is fortified.

 
Nutritional yeast products do not have any added monosodium glutamate; however, all inactive yeast contains a certain amount of free glutamic acid because when the yeast cells are killed, the protein that comprises the cell walls begins to degrade, breaking down into the amino acids that originally formed it. Glutamic acid is a naturally occurring amino acid in all yeast cells, as well as in vegetables, fungi, and animals.

 

“Meatless Monday” Recipe of the Week – Chickpea Sandwich Spread

January 25, 2016 at 6:21 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Chickpea Sandwich Spread. It’s from the CooksRecipes website using Chickpeas and Red Bell Peppers among the ingredients. It can be served on Whole Grain Rye Bread or wedges of fresh Pit a Bread. The CooksRecipes website is full of delicious and healthy recipes of all cuisines and tastes, check it out soon! http://www.cooksrecipes.com/index.html

 

 

Chickpea Sandwich Spread

This easy preparation is especially tasty when spread on hearty whole-grain rye bread, but it’s great spread on wedges of fresh pita bread, too.

Recipe Ingredients:

1 (16-ounce) can chickpeas, drained and rinsedCooksrecipes 2
1/4 cup minced red bell pepper
2 tablespoons minced fresh parsley
1 tablespoon minced scallion or chives
Juice of 1/2 lemon
2 tablespoons sesame paste (Makes about 2 cups. Recipe provided courtesy of Nava Atlas; http://www.vegkitchen.com.)
1/2 teaspoon each: dried dill and ground cumin
Freshly ground pepper to taste

Cooking Directions:

1 – Mash the chickpeas well and combine with the remaining ingredients in a mixing bowl. Mix thoroughly and pat into a serving container. Cover and refrigerate until needed.
Makes about 2 cups.

http://www.cooksrecipes.com/mless/chickpea_sandwich_spread_recipe.html

“Meatless Monday” Recipe of the Week – Stuffed Green Bell Peppers

November 30, 2015 at 6:00 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Stuffed Green Bell Peppers. It’s from the PBS/Recipes website which has a great selection of recipes from all cuisines.
http://www.pbs.org/food/recipes/

 

 

Stuffed Green Bell PeppersPBS

Ingredients
6 medium green bell peppers
1 jar (about 28 ounces) vegan marinara sauce
2 teaspoons extra-virgin olive oil (optional)
2 packages (16 ounces) Italian flavored crumbled or ground seitan (see note)
2 cups cooked and cooled long-grain brown rice (see note)
2 teaspoons all-purpose seasoning blend

 
Directions
1 – Preheat the oven to 400 degrees F. Slice about one inch off the top of each pepper. Seed the peppers.
2 – Spread 1 ½ cups of the marinara sauce and the 2 teaspoons of olive oil (optional) evenly over the bottom of a casserole that’s large and deep enough to hold all the peppers snugly so they remain upright during baking.
3 – Put the seitan, brown rice and all-purpose seasoning in a large bowl and stir well until combined. Stir in 2⁄3 cup marinara sauce and mix to combine. Spoon one-sixth of the seitan mixture into each pepper, mounding it, if necessary. Spoon 2 heaping teaspoons of the marinara sauce over each pepper. Carefully position the peppers in the casserole so they will remain upright while baking.
4 – Cover and bake for 50 to 60 minutes, or until the sauce is bubbly and the peppers are tender but not mushy. Let cool for 7 to 10 minutes before serving.
5 – Serve the peppers with tricolore pasta on the side and topped with some of the sauce that has accumulated at the bottom of the casserole. Put the remaining sauce in a gravy boat or small bowl to pass around at the table.
Tips/Techniques
You may use unflavored, ground seitan in place of the Italian flavored variety. If using unflavored seitan, add an additional heaping teaspoon of all-purpose seasoning or Italian seasoning blend to the filling mixture before stuffing the peppers.

You may pre-cook the rice up to 48 hours ahead of making this recipe. Store it tightly covered in the refrigerator until use.

Nutrition Info
Amount per serving, based on 6 servings: 307 Calories; 6g Fat; 0g Saturated fat; 24g Protein; 868mg Sodium; 40g Total Carbohydrate; 2g Sugars; 2g Fiber

http://www.pbs.org/food/recipes/stuffed-green-bell-peppers/

“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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