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 Posted: Sat Aug 11, 2007 11:17 pm
Spicy Potato & Lemon Casserole
1/2 cup olive oil
2 red onions, cut into eight
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp ground coriander
pinch of cayenne pepper
1 carrot thickly sliced
2 small turnips, quartered
1 zucchini, sliced
1 lb potatoes, thickly sliced
juice and rind of 2 large lemons
1 1/4 cups vegetable stock
2 Tbsp chopped coriander
salt and pepper
Heat the oil and add the onions and daute for ~3 minutes, stirring. Add the garlic and cook for 30 seconds. Mix in the cumin, ground coriander and cayenne pepper and cook for another 1 minute, stirring. Add the carrot, turnips, zucchini and potatoes and stir to coat in the oil. Add lemon juice and rind, stock and salt and pepper to taste. Cover and cook over medium heat for 20 - 30 minutes, stirring occasionally. Remove the lid, sprinkle in coriander and stir well - serve immediately.
I like to have it with couscous & it serves ~4
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Posted: Mon Oct 01, 2007 9:08 pm
Short cut heavenly Mushroom ravioli (includes milk)
1 bag of mushroom ravioli frozen
1 can of mushrooms drained
1 can of Bartoli Alfredo, or any alfredo sauce you like
milk to thin sauce
Real parmensan cheese
Black pepper
First follow directions on bag of ravioli. You usually have to boil them. After they are drained let them sit while you make the sauce. Add mushrooms sauce some grated cheese and pepper to taste in the pot you boiled the ravioli in (creates less dishes! biggrin heart ) Thin the sauce with milk to your liking. My little trick is after I dump all the sauce i can into the pot I add about 1/4 the empty sauce jar of milk and close the lid and shake it. That way you can get every last bit of the alfredo. After that turn stove up to medium and replace the ravioli in the sauce. Cook till warm enough to eat, sprinkle top with more parmensan, if you like. Yum!
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Posted: Mon Oct 01, 2007 9:14 pm
Fried eggplant
2 eggplants cut on wheels for frying
Italian bread crumbs
3-4 eggs or egg subsitute
milk for egg-milk mixture
flour
oil-regular olive oil is nice for this (not extra-virgin)
Heat oil to medium in a deep pan (cast iron skillets rock!). make sure you have a draining plate (plate with paper towels to catch grease of the finished product) next to your pan. take a slice of eggplant, dip in egg-milk, then dip in flour, back in egg-milk last coat with italian breadcrumbs. Fry till tender, place on towels to catch grease.
This also makes eggplant parmensan, the only extra stuff you need to do is boil spaghetti (angel hair is best), open a can of your favorite spaghetti sauce, place the fried eggplant on top and place a slice of provolone on the eggplant. Makes huge satisfying dinners.
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