Veggies

[Guest guest]

* Exported from MasterCook *

 

Baked Eggplant And Feta

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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3 medium eggplants -- sliced 1/2 " thick

1/4 cup olive oil

1 medium onion -- julienned

3 cloves garlic -- chopped

4 red bell peppers

(roasted, peeled, and seeded)

4 ounces feta cheese

1/2 teaspoon cracked black pepper

1 tablespoon chopped fresh oregano

1 teaspoon chopped fresh marjoram

1 cup fresh bread crumbs

 

Preheat oven to 350 ° F. Heat 1 tablespoon of the olive oil in a large saute‚

pan. Add as many slices of eggplant as will fit into the pan in one layer.

Brown each side well, 2 to 3 minutes per side. Remove eggplant from pan and

drain on a baking sheet while you cook the rest of the eggplant, using more oil

as needed. Place onions and garlic in pan and saut‚ until you can smell the

aroma.

 

Lightly oil a 9xll-inch baking dish and layer the eggplant on the bottom of the

dish. Place onion and garlic mixture and roasted red bell peppers on top of

eggplant, then crumble feta on top of peppers. Sprinkle with pepper, oregano,

marjoram, and bread crumbs. Bake for 20 to 25 minutes, or until golden brown.

Serve warm.

 

 

MC-Busted by Karen C. Greenlee

 

 

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* Exported from MasterCook *

 

Marinated Mushrooms

 

Recipe By : Bon Appetit, May, 1997

Serving Size : 12 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1/2 cup olive oil

4 large garlic cloves -- halved lengthwise

2 pounds small mushrooms -- stems trimmed

1/2 cup chopped fresh Italian parsley

1 1/2 cups dry white wine

1/4 cup fresh lemon juice

2 tablespoons plus 2 teaspoons

red wine vinegar

6 whole cloves

2 bay leaves

 

Heat oil in heavy large skillet over medium-low heat. Add garlic; saut‚ until

golden, about 6 minutes. Discard garlic. Increase heat to medium-high. Add

mushrooms and parsley; saut‚ until mushrooms are golden, about 8 minutes.

Reduce heat to medium-low. Stir in remaining ingredients. Cover and simmer 5

minutes. Season with salt and pepper. Cool to room temperature. Transfer to

container; cover and chill until cold. (Can be made 2 days ahead. Keep

chilled.) Drain mushrooms before serving.

 

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Steamed Sugar Snap Peas

 

Recipe By : Southern Living, April, 1999

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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4 cups sugar snap peas -- trimmed

3 tablespoons butter or margarine -- melted

1/2 teaspoon salt

3/4 teaspoon pepper

Garnish: fresh flowers

 

• ARRANGE peas in a steamer basket over boiling water Cover and steam 3 to 4

minutes or until crisp-tender. Toss with buffer, salt, and pepper Garnish, if

desired. Remove flowers before serving. Yield: 6 servings. Prep: 5 min.,

Cook: 4 mins.

 

MC-Busted by Karen C. Greenlee

 

 

 

 

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[Guest guest]

My mom used to put okra in the soups she would make. Yuck. I do need to try it, again. I'm trying to eat veggies that I never used. I've cooked beets last week. Bought brussel sprouts and threw them away before I tried them. This week I picked up an artichoke. I do like artichoke, just don't know how to cook it. I think tonight is eggplant. Mom served it to us this summer and we love it. I've made quite a few things with eggplant. Now, okra and brussel sprouts, I'm afraid of. . . .purplepassion <thelilacflower wrote:

 

Do you eat okra now??? I love it. My Mom runs to the porch when I saute mushrooms, she can' t stand them.....DonnaAngela <angelaamy2001 wrote:

Okra, my aunt would boil it with tomatoes and onions or bread and fry it. either way the smell ran me right out of the house gagging all the way. LOLPuterWitch <puterwitch wrote:

what was the veggie?

 

sounds interesting, you post it , I'll try it!! never met a cornbread I didn't like and only one veggie! LOL

 

 

 

 

peace, Angelawho I am is fine, it's just this body that's disabled!"work your fingers to the bone, whatta ya get....boney fingers, boney fingers"Source: Boney Fingers by the late great Hoyt Axton "In the present position of the planets, it's impossible to say;Just when I'll find my course again, with the boulders in my way.I should be rolling down the skyway on my cosmic wheels;Instead of stumbling down this highway on my boots of steel"Source: Cosmic Wheels by Donovan

 

 

for GoodClick here to donate to the Hurricane Katrina relief effort.

for Good Click here to donate to the Hurricane Katrina relief effort.

[Guest guest]

I love pickled okra. I make it every year and can it. Taste just like a pickle but packed with fiber.

Julie

 

 

My mom used to put okra in the soups she would make. Yuck. I do need to try it, again. I'm trying to eat veggies that I never used. I've cooked beets last week. Bought brussel sprouts and threw them away before I tried them. This week I picked up an artichoke. I do like artichoke, just don't know how to cook it. I think tonight is eggplant. Mom served it to us this summer and we love it. I've made quite a few things with eggplant. Now, okra and brussel sprouts, I'm afraid of. . . .purplepassion <thelilacflower wrote:

Do you eat okra now??? I love it. My Mom runs to the porch when I saute mushrooms, she can' t stand them.....DonnaAngela <angelaamy2001 wrote:

Okra, my aunt would boil it with tomatoes and onions or bread and fry it. either way the smell ran me right out of the house gagging all the way. LOLPuterWitch <puterwitch wrote:

what was the veggie?

 

sounds interesting, you post it , I'll try it!! never met a cornbread I didn't like and only one veggie! LOL

 

 

 

 

peace, Angelawho I am is fine, it's just this body that's disabled!"work your fingers to the bone, whatta ya get....boney fingers, boney fingers"Source: Boney Fingers by the late great Hoyt Axton "In the present position of the planets, it's impossible to say;Just when I'll find my course again, with the boulders in my way.I should be rolling down the skyway on my cosmic wheels;Instead of stumbling down this highway on my boots of steel"Source: Cosmic Wheels by Donovan

 

for GoodClick here to donate to the Hurricane Katrina relief effort.

 

 

for GoodClick here to donate to the Hurricane Katrina relief effort.

[Guest guest]

> Now, okra and brussel sprouts, I'm afraid of. . . .

 

 

Try them grilled!! The okra, spray with oil, grill, salt & eat. Be

sure to use the tiniest ones you can find (<2 " is ideal here, and any

bigger than that goes to my DH, 'cause he actually like okra, while I

don't... but I'll eat the tiny ones this way.

 

The brussels sprouts - quarter the big ones, halve the smaller ones.

Spray with some oil and grill. Salt, sprinkle with a little oil

(hazelnut or walnut are good if you have some) and top with some

chopped toasted hazelnuts....