| Eggplant Bake Eggplant Parmesan Stuffed Eggplant The Farmer's Sweet Potato Recipe Pesto The Farmer's Sweet Potato Recipe Hang on Sloopy, Sloopy hang on. I finally found something to do with a sweet potato that doesn't create a gag reflex! Here you go...I don't even know what to call it, but the end result is Sweet Potato cubes fried in a skillet. Get 3 -4 decent sized sweet potatoes fresh from the garden and thoroughly wash. Don't want any sand in your teeth, so a vegetable scrub brush may come in handy. Grab a peeler and peel away the skin. Next, with a sharp knife, cube the sweet potatoes into approximately 1/4" cubes, maybe a little bigger. Too big and they won't cook quick enough. Get some oil along with a little butter for flavor heating in a skillet. When it is good and hot, launch the sweet potato cubes into the skillet, and quickly stir them to coat them with oil. For seasoning, I have found that Montreal Steak Seasoning is absolutely awesome with these, so while they are starting to cook you need to coat them right away. Turn a few times, watching for them to start to turn opaque. At this stage, go ahead and let them brown! Let them get golden brown, and keep on turning them as appropriate. It takes probably 15 minutes or so to get them cooked this way, but in the end I bet you will love it. Let 'em get just a little crispy. Use common sense as to when they are done. Season to taste. Give everybody lots, because they will want lots it's that good.
Fresh Basil Pesto RecipeIngredients
Method1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more. 2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Makes 1 cup. Serve with pasta, or over baked potatoes, or spread over toasted baguette slices. |
EGGPLANT BAKE
This is a tasty everyday eggplant bake, and the diced tomatoes give it a nice burst of flavor.
Ingredients:
- 1 1/2 pounds eggplant, peeled, cubed
- 1 medium onion, chopped, about 1/2 cup
- 1/2 teaspoon salt
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1/4 teaspoon salt, or to taste
- Dash pepper
- 1 cup shredded Cheddar cheese, about 4 ounces, divided
- 1 cup diced tomatoes
- 2/3 cup fresh bread crumbs
- 3 to 4 basil leaves, chopped, or about 1/2 teaspoon dried basil leaves
- 2 tablespoons melted butter
Preparation:
Butter a 2-quart baking dish. Heat oven to 350°.Put eggplant and onion in a saucepan; cover with water and add salt. Bring to a boil; cover and continue boiling for 10 minutes, until eggplant is tender. Drain well and set aside.
In the saucepan over medium-low heat, melt 3 tablespoons of butter. Stir in flour until well blended. Add the milk and cook, stirring, until thickened. Stir in salt, pepper, and 3/4 cup of the cheese. Stir in the eggplant and diced tomatoes; turn into the prepared baking dish. Top with remaining cheese. Combine the bread crumbs with chopped basil and melted butter. Toss crumbs to mix then sprinkle over the eggplant mixture. Bake for 25 to 30 minutes, until bubbly and topping is browned.
Ingredients:
- 1 large eggplant, about 1 1/2 pounds
- 2 eggs, beaten
- 1 1/2 cups fine, dry bread crumbs mixed with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper
- olive oil
- 2 cans (8 ounces each) tomato sauce
- 1 teaspoon dried leaf basil
- 1/2 teaspoon dried leaf oregano, crumbled
- 16 ounces sliced mozzarella cheese
- 1/2 cup grated Parmesan cheese
Preparation:
Directions for Eggplant ParmesanWash eggplant and cut crosswise into 1/2-inch thick slices. Dip into beaten eggs then dredge with seasoned bread crumbs. Place slices on a plate and chill for 30 to 45 minutes. Heat about 1/8-inch of oil in a heavy skillet. Fry eggplant on both sides until golden brown and crispy. Drain well on paper towels. In a saucepan, heat tomato sauce, basil, and oregano. Spread 1/3 of the sauce in a greased 12x8x2-inch baking dish. Layer half of the eggplant, half of the mozzarella cheese slices, another 1/3 of the sauce, and half the Parmesan. Repeat layers. Bake at 350° for 30 minutes, or until hot and bubbly.
Eggplant Parmesan serves 6.
STUFFED EGGPLANT
Ingredients:
- 2 large eggplants
- olive oil
- 4 tablespoons butter
- 1 cup chopped green onion
- 3 to 4 tablespoons chopped parsley
- salt and pepper to taste
- 1 pound lump crab meat
- fine dry seasoned bread crumbs
- grated Parmesan cheese
