Cookalong #44 --------LAMB
wizardnm
12 years ago
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ann_t
12 years agolast modified: 9 years agotrixietx
12 years agolast modified: 9 years agoRelated Discussions
Cookalong #45---------CHILI!!
Comments (19)Last year I posted here about how I entered a Brazilian Black Bean Stew (Feijoada) in a Chili, Wings and Ribs cookoff hosted by a local club, and ended up winning second place. About a month ago the second annual cookoff was held and this year I was determined to make a more chili-like chili and hoped to win first place. There are a lot of ingredients and a lot of steps because I was trying to end up with a rich layering of flavors. The chili ended up being some of the best chili I've ever eaten, however it still only managed to garner a second place ribbon. :-( Award Winning Chili 3 lbs Sirloin Tips 1 lb Smoked Sausage (chopped) 1/2 lb thick-sliced Bacon (chopped) 3 large Yellow Onions (chopped) 3 Tbsp Cumin 1 1/2 Tbsp Chili Powder 1 1/2 Tbsp Ancho Chili Powder 2 Tbsp Diced Pickled Jalapeno Peppers 1 Serrano Pepper (seeded and chopped fine) 1 Tbsp Crushed Garlic 1 tsp Black Pepper 3 10 oz cans Rotel Diced Tomato w/ peppers (drained) 1 small can Tomato Paste 1 Tbsp Adobo Sauce 4 Chipotle peppers (seeded and chopped) 3 15 oz Bush's Chili Beans 2 15 oz cans Black Beans (drained) 1 15 oz can Small Red beans (drained) 2 12 oz bottles Dark Beer (porter or stout) 1.5 oz Lindt Dark Chocolate w/ Chili Cut sirloin tips into ~ 1 inch cubes, spread on baking sheet and place in freezer for about 10 minutes. Place in batches in food processor and pulse several times until meat is coarsely ground. Next in large pan brown meat over high heat in smallish batches, deglazing pan with the beer between each batch, keeping seared meat and the deglazing liquid in a glass bowl for later. Next cook bacon and smoked sausage until lightly browned, and remove that meat to another bowl. Then add the onions to the bacon grease and cook over medium heat until onion is softened and translucent. Add chili powders, cumin, serrano pepper, and garlic stir in well for a few minutes, then add tomato paste, pickled jalapenos, black pepper, chipotle peppers and adobo sauce, stir and cook for a few more minutes. Next add the diced tomatoes, all of the beans and the two bowls of cooked meat, and any remaining beer, heat to simmering and reduce heat to low and simmer for about 1 hour until the meat is tender. Remove from heat, stir in chocolate, refrigerate overnight. Reheat the next day to a low simmer, and serve with shredded cheddar on the side....See MoreCookalong - #38 - Dates
Comments (0)Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Dec 9, 10 at 16:17 Lorijean44 has picked dates for our final Cookalong of the year. Good timing, I know I use more dates during the Holidays than the rest of the year. I picked up three boxes the other day and when I got home and was putting them away, I found four boxes that I had already stashed. So bring on the date recipes, I've got an overload. Our next Cookalong will be in 2011! Nancy Here is a link that might be useful: Cookalong #37 --------BUTTER! Follow-Up Postings: o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lorijean44 (My Page) on Thu, Dec 9, 10 at 17:12 Mmmmmm. Dates - I love them. I just picked up the freshest dates I've ever tasted at Sprouts. If you have a Sprouts store near you, run and pick some up! :) Date-Nut Bread 1-1/2 cups chopped dates 1-1/2 cups boiling water 1 tablespoon shortening 1/2 cup brown sugar 1 egg 2-1/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup coarsely chopped nuts (I use either pecans or walnuts) In a small bowl, pour the boiling water over the dates and let cool. Preheat oven to 350 F. Grease a standard loaf pan (or 3 mini loaf pans). Mix shortening, brown sugar, and eggs. Add cooled date mixture. Combine flour, salt and baking soda, and stir into date mixture. Stir in nuts. Pour batter into prepared pan(s). Bake standard-sized loaf for 60 - 70 minutes, mini loaves for about 40 - 45 minutes, or until a wooden toothpick inserted in center of loaf comes out clean. Cool on wire rack. * * * * * * * * * * Date-Nut Balls 1/2 cup butter 1 cup granulated sugar 1 egg 1-1/2 cups chopped dates 1-1/2 cups chopped nuts 2 cups Rice Krispies cereal shredded coconut Combine butter, sugar and egg into a saucepan. Bring to a boil. Remove from heat and stir in dates, nuts, and cereal. Form into balls, squeezing mixture together. Roll in coconut. Lori o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Thu, Dec 9, 10 at 17:32 I have about 3/4 of a cup of very ordinary dates to use up...I'll be watching this thread...oh yes and a cup or more of brazil nuts... o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by fori (My Page) on Thu, Dec 9, 10 at 17:55 Fruitcake! o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by velamina (My Page) on Thu, Dec 9, 10 at 17:57 You've all been a big help and I thought I'd contribute with a recipe from my Christmas cookie box; they've been a favorite for years. Anise-Scented Fig and Date Swirls from Gourmet/September 1996 and reprinted December 2001 (About 36 cookies) Ingredients 1 cup packed soft dried figs (8 oz), stemmed and coarsely chopped 1 cup packed pitted dates (7 oz), trimmed and coarsely chopped 1/3 cup water 1/2 cup plus 2 tablespoons granulated sugar 1 3/4 cups all-purpose flour 2 teaspoons anise seeds, ground in an electric coffee/spice grinder 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 stick (1/2 cup) unsalted butter, softened 4 ounces cream cheese at room temperature 1 teaspoon vanilla 1 large egg yolk 1/4 cup granulated raw sugar such as turbinado or Demerara Directions Puree figs and dates with water and 2 tablespoons granulated sugar in a blender or food processor until almost smooth. Whisk together flour, anise, baking powder and soda, and salt in a bowl. Beat together butter, cream cheese, and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in vanilla and yolk until combined well. Add flour mixture and mix at low speed until just combined. Halve dough and form each half into a rectangle. Chill, wrapped in plastic wrap, until firm, about 1 hour. Roll out 1 piece of dough between 2 sheets of wax paper into a 9- by 7-inch rectangle, about 1/3 inch thick. Remove top sheet of wax paper and drop half of fig mixture by spoonfuls onto dough, then gently spread in an even layer, leaving a 1/4-inch border around edges. Starting with a long side and using wax paper as an aid, roll up dough jelly-roll style into a log. Roll log in raw sugar to coat completely. Make another log in same manner. Chill logs, wrapped in wax paper, until firm, at least 4 hours. Preheat oven to 350 degrees F. Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets. Bake in batches in middle of oven until pale golden, 15 to 17 minutes, then transfer to racks to cool. Cooks' notes Logs can be chilled up to 3 days. Cookies keep, layered between sheets of wax or parchment paper in an airtight container at room temperature, 1 week. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Thu, Dec 9, 10 at 18:38 Oh nuts! Not a fan of dates so I'll pass on this cookalong, but will be watching from the sidelines! Gotta say tho, Lori....that bread could almost make me a convert! LOL Linda o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Dec 9, 10 at 18:54 These are a little unusual and very tasty. I love the salty prosciutto with the sweet wine soaked fruit. Alexa ************************************************************ Christopher Wren Gems 8 os Calimyrna figs 8 oz pitted dates 1 cup Marsala 8 oz cream cheese ½ cup hazelnuts, toasted and chopped 8 oz prosciutto, thinly sliced Juice of ½ lemon Lemon slices (garnish) Chopped parsley (garnish) 1. Cut figs in half and combine with the dates in a small bowl. Cover with 1 cup Marsala and let stand at least 1 hour. 2. Process the cream cheese, hazelnuts and 1 tablespoon Marsala in a food processor fitted with a steel blade until blended. Refrigerate until cold. 3. Drain figs and dates, reserving the marsala. Slit each date down the center and open each fig half to form a pocket. Fill each fig and date with a heaping teaspoon of the cream cheese mixture. 4. Preheat oven to 350 5. Cut strips of prosciutto slightly smaller than the dates and figs are long and wrap 1 strip around each stuffed fruit. Sprinkle with some of the reserved Marsala as your work to keep the prosciutto from drying out. 6. Place wrapped figs and dates on a baking sheet and bake until heated through, about 7 - 10 minutes. Let cook slightly, arrange on a serving platter, sprinkle with lemon juice and garnish with lemon slices and parsley. Makes about 50. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by craftyrn (My Page) on Thu, Dec 9, 10 at 18:59 Oh-- goodness in a little brown thing !! When I was a kid we only had dates at Christmas time & what was considered a big treat were Mom's Stuffed Dates-- one of the first things I was allowed to help prepare-- simple treat-- pitted dates were what was available then--we removed the pit, stuck a walnut half in the cavity, pushed it closed and rolled in sugar. Now my favorite is Sugar Plums-- on this plate they're at 4 o'clock next to the peanut brittle. Free Image Hosting at Diane's Home Cookin Chapter: Candy & other confections Sugarplums ========== Ingredients: 1/2 cup finely chopped pitted dates 1/2 cup finely chopped walnuts 1/4 cup finely chopped dried apricots 1/4 cup finely chopped dried figs 1/4 cup finely chopped pistachio nuts 2 tablespoons brandy 1 tablespoon apricot preserves 1/4 teaspoon ground cinnamon 1/8 teaspoon ground clove 1/3 cup sugar . Line a small baking sheet with waxed paper. In a food processor, combine the dates, walnuts, apricots, figs, pistachios, brandy, apricot preserves, cinnamon and cloves. Pulse until the mixture begins to clump together. Using a teaspoon, scoop up a rounded spoonful of the mixture, press together, and roll between your palms into a compact ball. Roll the round in the sugar. Place on the prepared baking sheet. Repeat with the remaining fruit-and-nut mixture and sugar. Refrigerate until firm, at least 1 hour. Store in an airtight container in the refrigerator for up to 2 weeks. Makes about 18 confections. Recipe adapted from Williams-Sonoma Lifestyles Series, After Dinner, by Kristine Kidd (Time-Life Books, 1998). o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Thu, Dec 9, 10 at 19:07 Fori...the dates and brazil nuts are left over from making fruit cake...I also have about 1/2 cup glace cherries and about 1'/2 cup of glace pineapple....and raisins and apricots but they will go into something some time...even if it's only whole wheat bread. As I said...I'm watching this thread... My mother allowed me to make "date candy" by pitting dates, stuffing them with peanut butter and rolling in granulated sugar. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Thu, Dec 9, 10 at 20:51 Bacon wrapped dates! I can't stop eating them when I make them. My notes say: I used thick cut bacon on a broiler pan. Slice bacon in half and wrap around the date, secure with tooth pick. Bake at 450 for about 17 minutes. Turn halfway through cooking. I am sure I have made it many more times with regular thin sliced bacon. I am craving these things just thinking about them. I need to pick up some dates. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Fri, Dec 10, 10 at 12:37 Listen up ! This recipe is drop dead to die for. I first had it while in Louisiana visiting Karen (Riverrat) and her wonderful DH,, Karen can attest to the fact I did everything but offer my body to the waiter to get the recipe for this delectable treat.......come to think of it I may have offered my body. He was some cute...... No luck, but a year later the restaurant, Snake River Grill, published a cook book and low and behold there was the recipe! Karen, sweetie that she is, sent me the book. I have served this almost too often; it is that good. They are amazing when doing the sausage filling from scratch but a really good Chorizo, raw not smoked, works fine and saves time....but if you have the time, and the inclination, make the meat mixture it is so good. Bacon Wrapped, Sausage Stuffed Dates from the Snake River Grill in Lake Charles LA. 2 TBSP olive oil 1 pound ground lamb or beef 4 oz ground pork 1 TSAP salt 3/4 tsp Black pepper 1 cup finely chopped red onion 1/2 cup finely chopped fennel 1 TBSP garlic puree 1 1/2 TBSP Smoked paprika 1/2 tsp ground cumin 1 tsp cayenne pepper 1/4 cup sherry vinegar 1/2 cup orange juice 2 tomatoes, blackened and pureed 1 1/2 TBSP chipotle puree 3/4 cup chopped parsley 24 pitted Medjool dates 24 slices good quality bacon Heat the oil in a skillet. Add the ground meat , salt and pepper. Saute until crumbly. Add the onion, saute 5 minutes. Add the fennel and garlic. Reduce heat to low and add paprika, cumin and cayenne. Cook 5 minutes. Add the vinegar, stirring to deglaze. Add the orange juice and cooked until reduced by 3/4. Stir in tomato puree and chipotle puree. Simmer 15 minutes. Remove from the heat , cool to room temp, stir in parsley and refrigerate. Spoon the cooled meat mixture into each split and pitted date. Wrap each tightly with a slice of bacon. Place seam side down and bake at 385 for 20 minutes until crisp....I find I need to turn them once. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Fri, Dec 10, 10 at 12:56 Does anyone have a T&T recipe for date bars that have an oatmeal crust? I imagine I can make one up but was wondering if anyone had one. Like the old Betty Crocker date bar mix but real. Smiles. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by skeip (My Page) on Fri, Dec 10, 10 at 13:34 Try this one, it's an old family favorite that I still love. DATE BARS Filling: 2 Cups Dates, cut up 1/2 Cup Brown Sugar 1 1/2 Cups Water 1 Tablespoon Flour Grated Zest from one Orange 1/8 Teaspoon Salt 1 Teaspoon Vanilla Combine all the above ingredients in a heavy sauce pan, and cook over low heat until the dates are soft, and the mixture has thickened. Remove from heat, mash any remaining whole Dates. Set aside to cool. Crust: 1 Cup All-purpose Flour 2 Cups Quick Cooking Oatmeal 1 Teaspoon Baking Soda dissolved in 2 Teaspoons HOT Water 1 Cup Brown Sugar 3/4 Cup Melted Butter Combine all of the ingredients for the crust and stir until well blended. Press 2/3 of the crust mixture into the bottom of a 9x13 cookie sheet. Top with the date mixture, and sprinkle the remaining crust mixture over the top of the dates. Bake 30 minutes in a preheated 350 o F oven. Steve o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Fri, Dec 10, 10 at 13:40 Thanks Steve! That looks just right. Now I have to get some dates. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by cooksnsews (My Page) on Fri, Dec 10, 10 at 17:11 This is one of my fav desserts. By making them in individual cups, I have a fighting chance of exercising a bit of portion control. Sticky Toffee Pudding Ingredients: *** *FOR PUDDINGS *** * 4 1/2 ounces Butter, at room temp 7 1/2 ounces granulated sugar 3 Eggs, beaten 9 ounces Self rising flour 9 ounces Dates, chopped 9 fluid ounces -- boiling water 3/4 teaspoon Vanilla 3 teaspoons instant coffee 1 1/8 teaspoon Baking soda *** *FOR THE SAUCE *** * 9 ounces Brown sugar 6 ounces Butter 9 tablespoons Double (whipping) cream 1 1/2 ounce Pecans, chopped Directions: Preheat oven to 350 F. You will need twelve 6 oz metal pudding basins or eight 3 inch ramekin dishes (I use muffin tins), lightly oiled, and a baking sheet. Begin by putting the chopped dates in a bowl and pouring boiling water over them. Then add vanilla, instant coffee and baking soda. Put to one side. Next in a large mixing bowl cream butter and sugar together, beating until mixture is pale, light and fluffy. Now gradually add beaten eggs a little at a time, beating well after each addition. After that, carefully and lightly fold in the sifted flour using a metal spoon, then fold in date mixture including liquid. The mixture will look sloppy, but don't worry. That is perfectly correct and the slackness of the mixture is what makes the pudding so light. Now divide the mixture equally between the ramekins/muffin tins. Place them on a baking tray and bake in the centre of the oven for 25 minutes. Using a palette knife, slide it around each pudding and turn it out. If they have risen too high, you may have to cut a slice of the top so that they can sit evenly on the plate. Now place the puddings on a shallow, swiss roll type pan. Next, make the sauce by combining all the ingredients in a saucepan and heating very gently until sugar has melted and all the crystals dissolved. To serve puddings: Pre-heat broiler to its highest setting, and pour the sauce evenly over the puddings. Place the pan under the broiler so the tops are about 5 inches from the heat. Knock off any nuts on top to prevent them browning. Let the puddings heat through for 8 minutes. The tops will become brown and slightly crunchy and the sauce will be hot and bubbling. Serve with chilled pouring cream. From Delia Smith's Christmas serves/makes 12 o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Fri, Dec 10, 10 at 18:03 I haven't made this yet, but it sounds very good. It's from Nigella Lawson's Christmas cookbook. Lamb and Date Tagine 3-4 tbsp goose fat or olive oil 2 onions, peeled and chopped 1 tsp ground cinnamon 1 tsp ground turmeric 1 tsp ground ginger 1 tsp ground cumin 1 tsp ground allspice 1kg / 2 lb 3oz boneless leg of lamb, chopped into cubes 250g / 9oz soft dried dates, stones removed, or Medjool dates, stones removed 250ml / 9fl oz pomegranate juice 250ml / 9fl oz water 2 tsp Maldon sea salt, or 1 tsp table salt Warm the goose fat (or oil) in a wide heavy-based pan with a lid. Add the onions and cook gently over a low heat for ten minutes, or until softened. Add the ground cinnamon, turmeric, ginger, cumin and allspice and mix well. Turn up the heat and add the lamb, stirring often, until browned all over. Add the dates, pomegranate juice, water and salt and bring to the boil. Cover with the lid and turn down the heat to very low to cook for two hours. (You can cook in the oven if you prefer, for two hours at 300F.) Here is a link that might be useful: recipe on BBC site o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lowspark (My Page) on Sat, Dec 11, 10 at 17:51 I normally post this at Passover. It is my family recipe for Haroset. My parents are from Egypt where they make haroset with dates, not apples. My mother learned this recipe from my father's mother and passed it on to me. This stuff is sweet and delicious and could probably hold bricks together if called upon to do so. I mention that because the haroset represents the mortar which held the bricks together in the story of the Hebrew slaves in Egypt which we read at the Seder. In addition I"ll mention that my mother did not use a food processor, she used an old fashioned food mill. This method is better than a food processor because all the peels of the dates naturally separate out during the process but are ground in in the FP. Anyway, here it is. HAROSET 1 lb dates 1 lb raisins 1 Tbsp sugar 1/2 cup kosher for Passover red wine chopped walnuts cinnamon Soak dates and raisins in water for 15 minutes. Drain. Rinse. Put in pot, cover with water (barely covered). Heat to boiling. Simmer on medium 20 minutes. Drain. Puree in food processor. Add 1/2 cup water & sugar. Heat on low 30 minutes, stirring every 10 minutes. Add wine and nuts. Simmer another 15-20 minutes. Put in bowls and top with nuts and cinnamon. Refrigerate. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Dec 12, 10 at 15:53 This was one of our daughters' favorite breakfast dishes, and my GD's too. APPLE-COUSCOUS PUDDING 1 cup milk 1 cup apple juice 1 Tbs. honey 1 Tbs. butter 2 inches stick cinnamon 1/4 tsp. finely grated nutmeg 1 cup couscous (can use whole wheat) 1 cup chopped, peeled tart apples 1/4 cup chopped, pitted dates Preheat oven to 350 degrees. In a medium-size saucepan, combine milk, juice, honey, butter and spices. Heat just toboiling. Stir in couscous, apples and dates. Heat until bubbles appear at edges of pan. Remove cinnamon stick and turn into buttered 1 1/2 quart casserole dish. Bake for 25 to 30 minutes, or until top is lightly browned. Serve warm. 4 servings o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Thu, Dec 16, 10 at 9:19 Dates and pecans are the main ingredients in these fruitcakes. I made a bunch of them this year for our church bazaar but the photo makes them look flatter than they are. MINI FRUITCAKES - makes 3 2 cups pecan halves 1 pkg. (8 oz.) pitted dates, cut in half crosswise 1 container (4 oz.) candied red cherries (3/4 cup) 1 container (4 oz.) candied pineapple, cut in chunks (1/2 cup) 1 egg 1/4 cup sugar 1/2 cup flour 1/2 tsp. baking powder 1/8 tsp. salt 3 Tbs. bourbon Grease well 3 small loaf pans. Line bottoms with waxed paper and grease again. Set aside. Preheat oven to 300 degrees. Thoroughly mix nuts and fruits together and set aside. Mix together flour, baking powder and salt in a small bowl. Beat egg with sugar until light and fluffy in a large bowl. Stir in flour mixture just until blended. Stir in fruit-nut mixture until lightly coated with batter. Divide among pans and press down with hands moistened with water until solidly packed. Bake on middle rack of oven for 40 minutes or until tops are dry but not brown. Remove from oven and sprinkle each cake with 1 Tbs. bourbon. Let set for 5 minutes; then loosen edges, remove loaf from pan, peel off waxed paper and turn top side up to cool. Wrap airtight. Let stand in a cool, dark spot for at least a week to develop flavor. Store in a cool place up to 3 months. Add additional bourbon if they seem to be drying out. Slice thinly with a sharp knife. Photobucket o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by barnmom (My Page) on Thu, Dec 16, 10 at 11:13 Ruthanna! Those look so much like the mini fruitcakes my grandmother made every year that she was able. She candied her own cherries and pineapple and used walnuts but the rest is so close. My family were teetotalers so no bourbon but I have learned to love a boozy fruitcake since then. I will have to make some in her honor from your recipe. I never got her recipe if she had one. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Thu, Dec 16, 10 at 11:55 Barnmom, that recipe came from my grandmother too. She liked her fruitcakes to be all fruit and nuts with just enough batter to hold them together. Being from Pennsylvania, I imagine she originally used walnuts too but her sister moved down south and used to send her big a big box of pecans around Thanksgiving every year. I never saw her drink a single glass of anything alcoholic but she did use it when cooking. To this day, I add a cup of beer to the broth when making bean soup, which I learned from her. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by dlhealdquilter (My Page) on Thu, Dec 16, 10 at 13:13 SOMETHING ON A RITZ 1 can sweetened condensed milk 1 cup chopped dates 1/2 cup finely chopped nuts Ritz crackers Almond bark (white) Cook the milk, dates and nuts slowly until thick. Spread 1 teaspoon date mixture on each cracker. Bake at 350 degrees for 6 minutes. Melt almond bark and drizzle over crackers. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Wed, Dec 22, 10 at 17:41 I made these last night at BF's house. He loves bananas and dates, so together they are a great combo. They are an old recipe of mine. I had forgotten how yummy they were. Excellent with coffee. Banana Date Muffins Makes 12 muffins Fill greased muffin cups 2/3 full, or use paper cup liners instead of greasing. Bake at 400 degrees for 25-30 minutes or until muffins test done. 1 1/2 cups sifted flour (I use 1 cup unbleached and 1/2 cup whole wheat, I never sift, but you can if you like) 2 tsp. baking powder 1/2 tsp. baking soda 1 cup mashed bananas (that's about 3 med. ones or maybe two large ones. Measure because you don't want dry muffins with not enough banana) 1 egg 1/3 cup salad oil (I use canola for baking but other veg. oils will work too.) 3/4 tsp. salt 1/2 cup sugar 8 oz. diced dates, the fresher the better Mix together dry ing. and wet ing. separately. Mix dates with flour so they don't clump togther. Add wet ing. to dry, mix until just combined. Fill muffin cups 2/3 full. Bake for 25-30 min. at 400 degrees. Note: If your oven bakes a little hot, try lowering the temp. 375 would not be out of the question. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jan 31, 11 at 16:15 Time to get started on Cookalong #39. Thanks to all that added these yummy date recipes! Nancy Here is a link that might be useful: Cookalong #39 ---- CITRUS o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Feb 11, 11 at 22:16 As usual I am LATE to the party, but BF and I made the BEST applesauce date bread tonight. He loves dates. This is going to be quite the keeper, since I think it could be used for all kinds of dried fruits like raisins or dried cherries for example. The original recipe was for figs. I very often have applesauce and yogurt in the fridge to use up. This bread is YUM! Date, Applesauce and Almond Breakfast Loaf (original recipe was for Figs) Recipe by Barbara Estabrook, for "Cooking Light" magazine, October 2010. Makes 2 8 inch loaf pans. Struesel topping (I left this off) 2 1/2 TBSLP brown sugar 2 TBLSP all purpose flour 1 1/2 TBLSP coarsely chopped almonds 1 TBLSP chilled butter, cut into small pieces 1/8 tsp. ground cinnamon Bread: 1 cup dried figs (or dates) 1/2 cup boiling water Cooking spray 1 TBLSP all purpose flour 2 large egg whites 1 large egg 3/4 cup unsweetened applesauce 1/3 cup fat free yogurt 1/4 cup canola oil 1/2 tsp. almond extract (I used Amaretto liqueur instead) 3/4 cup granulated sugar 1 1/2 cups all purpose flour 1/2 cup whole wheat flour 1/3 cup chopped toasted almonds (no salt) 1 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. baking soda Preheat oven to 350 degrees Prepare struesel topping ingredients by mixing them together in a small bowl and setting them aside. Spray or grease the two 8 inch loaf pans and then shake the flour around in them until very lightly coated. Combine wet ingredients Add flours and baking powder, soda, etc. Drain dates and mix in Add almonds. Pour batter into pans, top with streusel. Bake for 55 min. or until toothpick inserted in the center comes out clean. Not the best photo, one of my bread pans was too large. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by triciae (My Page) on Sat, Feb 12, 11 at 8:12 I'm a CA native. Some of my favorite memories from home are abalone sandwiches at Huntington pier, crab Louis in Pismo (for some reason they didn't taste as good any place except Pismo), & date shakes. The Coachella Valley, in SoCA, is a date mecca. I used to drive down for a date shake somewhere near Indio (can't remember the name of the place...maybe, something like Hadley's?). They were great...just fresh date puree, ice cream, & milk. So fantastic on a 110 degree day! I also got date shakes in Newport, on coast highway. I think that place was just called the "date shack". There's no comparison between fresh dates & those that come in the boxes. Sorta like the difference between raisins purchased from Sun-Maid's Selma/Kingsburg plant & those in the cardboard boxes. Fresh dates are so creamy...like butter. Yum! /tricia o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Sat, Feb 12, 11 at 9:02 I'm late as well. This is my favourite date and nut loaf. I've been making it a couple of times a month lately because Moe loves it too. More often than not I bake it in mini loaf pans but I also like it baked in a square springform. Topped with a little cream cheese. You can switch up the nuts as well or add coconut. Last time I made it I used Macadamia nuts. Date and Walnut Loaf ==================== Adapted from Kate in the Kitchen 2 1/2 cups chopped dates 1/4 cup butter 1 cups boiling water 1/2 cup sour cream 1/2 cup packed brown sugar 1 egg 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 2 teaspoons vanilla 1 cup coarsely chopped toasted walnuts . Preheat the oven to 350 degrees F (175 degrees F). Grease and flour a 9�5 inch loaf pan. (or three small loaf pans. Combine the dates, baking soda and butter in a large bowl. Pour boiling water over them, stir and let stand until cool. When the dates have cooled, stir in brown sugar, egg, sour cream and vanilla. Stir until well blended. Mix together the flour, baking powder, and salt; stir into the date mixture until just blended. Do not over mix. Pour into the prepared pan. Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. If using mini loaf pans reduce baking time. OPTIONAL - MY CHANGES Add 1/2 cup of shredded coconut to the mix Orange Zest Bake in an 8 or 9 inch square cake pan (Springform) Substitute Roasted Macadamia Nuts Glaze warm cake with: 1/2 stick butter 1/8 cup of honey or agave syrup 1 tablespoon water o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by dgkritch (My Page) on Sat, Feb 12, 11 at 9:49 I'm glad this thread was bumped up. I'll be in Indio next week. Friday I'll be at the Date Festival (and I'll be thinking of you, Triciae, when I have my date shake)! I'm planning to bring home dates, so this thread will be put to use! The hard part will be deciding which recipe to try first!! Deanna o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by tracey_oh (My Page) on Sat, Feb 12, 11 at 12:46 I don't have much experience with dates aside from making my grandma's date pinwheel cookies which were a complete pain. Lately though I've been on a kick to make homemade Larabars which are my favorite breakfast when I'm not home. I've had a bunch of dates on hand while I play around with the bars. I found this recipe from the Mayo Clinic website and I have to say it's a pretty good way to use up some of the extra dates. The only problem I ran into was my blender (cuisinart) did not completely chop up the dates so there were some chunks at the bottom of the blender. Frosty Almond Date Shake This thick, creamy shake is a breeze to make. Just be certain that the almond milk and yogurt are truly ice cold, and the banana is frozen. Peel and halve the banana before freezing. By Mayo Clinic staff Serves 4 Ingredients 1/3 cup chopped pitted dates 2 tablespoons warm water 2 cups vanilla almond milk, chilled 1/2 cup fat-free vanilla soy or dairy yogurt 1 very ripe banana, frozen 4 ice cubes 1/8 teaspoon ground nutmeg, plus extra for garnish Directions Put the dates in a small bowl and sprinkle with the warm water. Let soak for 5 minutes to soften, then drain. In a blender, combine the dates, almond milk, yogurt, banana, ice cubes and the 1/8 teaspoon nutmeg. Blend until smooth and frothy, about 30 seconds. Pour into tall, chilled glasses and garnish each with a dusting of nutmeg. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by soonergrandmom (My Page) on Sun, Feb 13, 11 at 21:33 lorijean44- Your date bread recipe is wonderful. It will become a regular in my kitchen. Thanks. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lorijean44 (My Page) on Mon, Feb 14, 11 at 7:46 You're welcome, Soonergrandmom. It's a nice addition to a meal but a great breakfast treat, too, isn't it?! Lori :D o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Feb 14, 11 at 10:48 I left off a step in the directions for the applesauce date bread, darn it! You have to soak the dates in the boiling water and then drain them before you mix them into the bread. You could easily leave that part out if you have really fresh moist dates. I think I'm going to try making that recipe in an 8 inch square cake pan. Would be easier to incorporate the struesel topping that way, IMHO. It would make a nice coffeecake. Not sure about the baking time for that style. But first I will have to try Ann T's version!! :) But date bars are on the menu ahead of that. Funny, I can take or leave dates, but BF gets all excited when I make something with dates, and that's worth it to me!...See MoreCookalong - #22 Eggplant
Comments (0)iVillage GardenWeb iVillage GardenWeb THE INTERNET'S GARDEN & HOME COMMUNITY ADVERTISEMENT Blogs Forums Photo Galleries Ask The Experts Tools & Directories SEARCH Return to the Cooking Forum : Post a Follow-Up o Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Feb 23, 10 at 15:53 Lorijean44 has chosen Eggplant for this Cookalong. Guess we are on a real veggie kick! I don't do eggplant, so maybe there will be a recipe that will tempt me to try it. Please check this thread after March 6th if you have posted....you maybe the one to pick the next subject. Now, let's dig out those wonderful eggplant recipes! Nancy Here is a link that might be useful: Link to Cookalong # 21---Beans Follow-Up Postings: o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Tue, Feb 23, 10 at 15:59 Cold Spiced Eggplant - Craig Claiborne & Virginia Lee 2 medium young eggplants (about 1.75 lbs total, Japanese work well) 3 Tbsp light soy sauce 2 Tbsp red wine vinegar 2 Tbsp sugar 2.5 tsp dry sherry or shao hsing wine 1 Tbsp sesame oil 1 Tbsp oil 1 Tbsp minced garlic 1 Tbsp chopped ginger 1 Tbsp toasted sesame seeds 1. Steam eggplant for about 30 minutes, or until tender to the core. Let cool. 2. Combine Soy sauce through sesame oil. 3. Over a high flame, heat the tablespoon of oil in a saucepan and add the garlic and ginger. Cook about ten seconds, then stir in the soy sauce mixture. Bring to just a boil and remove from heat. Let cool. 4. Cut or pull the cool eggplant into shreds. Pour the sauce over, and sprinkle with sesame seeds. Serve - better the next day. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Tue, Feb 23, 10 at 16:04 Oh yeah, I love eggplant. This is one of my favorite snacks, from Eating Well, and it's low enough in fat and calories to go on the Slimmer Dinners thread. Elery will grill the eggplant if he's here, otherwise I just slice it and roast it and the garlic in the oven on baking sheets. Baba Ganouj 2 medium eggplants, (about 1 pound each) 4 cloves garlic, unpeeled 1/4 cup lemon juice 2 tablespoons tahini, (see Note) 1 1/4 teaspoons salt Extra-virgin olive oil, for garnish Ground sumac, for garnish (see Note) Preheat grill to high. Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning occasionally, until charred and tender, 10 to 12 minutes. Grill the garlic, turning once, until charred and tender, 6 to 8 minutes. Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor. Add lemon juice, tahini and salt; process until almost smooth. Drizzle with oil and sprinkle with sumac, if desired. Make Ahead Tip: Cover and refrigerate for up to 3 days. Per serving: 32 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 5 g carbohydrates; 1 g protein; 2 g fiber; 245 mg sodium; 163 mg potassium. Annie o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Tue, Feb 23, 10 at 17:06 Eggplant may be used in this recipe instead of bubango. There are close links between the Canary Islands and Venezuela, thus there are many customs and recipes shared by both countries. Here is one of them. Bubangos are a type of small, pale green zucchini. STUFFED BUBANGOS - Bubangos Rellenos "( Venezuela) 2 bubangos - (small pear-shaped zucchini) 1/3 cup soft breadcrumbs 1/3 cup milk 1/4 cup grated white cheese - (I used parmesan) 1 beaten egg 1 teas butter a sprinkle of fine dry breadcrumbs or fine cracker crumbs 1. Cut the bubangos in half lengthwise and steam or boil until soft but not mushy. Scoop out the pulp, leaving a little next to the skin. 2. Soak the breadcrumbs in the milk and add the other ingredients and the pulp. 3. Refill the skins, cover with the fine dry crumbs and brown in the oven. Source: "Buen Provecho - Caracas Cookery" - Caracas, Venezuela. SharonCb o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Tue, Feb 23, 10 at 17:39 I love eggplant too. My favorite is plain ole roasted with rosemary, k-salt, and EVOO. I eat it like popcorn! o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Tue, Feb 23, 10 at 19:12 Here's a great moussaka recipe, from Craig Claiborne's New York Times Cookbook. It makes an enormous amount. I always make half the recipe, and that fills an 11 x 11 Corningware baking dish. Make the meat sauce the day before, so you can lift the chilled fat off the top. Moussaka à la Grecque * 3 medium eggplants * 8 tablespoons extra-virgin olive oil * 3 onions, chopped * 2 pounds ground lamb * 3 tablespoons tomato paste * 1 1/2 cup red wine * 1/2 cup chopped parsley * Pinch cinnamon * 6 tablespoons unsalted butter * 6 tablespoons all-purpose flour * 1 quart whole milk, heated * 4 large eggs, beaten * Pinch nutmeg * 2 cups ricotta * 1 cup fresh bread crumbs * 1 cup freshly grated Parmesan Peel the eggplant and slice it crosswise 1/2-inch thick. Sprinkle both sides of each slice lightly with salt, arrange in 1 layer on paper towels and let drain for 30 minutes. In a large skillet heat 2 tablespoons of the oil over moderate heat; add as many slices as will fit in 1 layer and brown on both sides. Repeat the procedure with 4 tablespoons of the remaining oil and the remaining eggplant. Drain the eggplant as they are cooked on paper towels. Add the remaining 2 tablespoons oil and the onion to the skillet and cook until the onions are brown. Add the ground meat and cook, stirring occasionally, until the meat is no longer pink. Combine the tomato paste with the wine, parsley, and cinnamon. Add this mixture to the skillet and simmer over low heat, stirring often, until all the liquid has evaporated. Add salt and pepper, to taste. In a sauce pan, over low heat, melt the butter, add the flour and whisk for 5 minutes. Turn up the heat to moderate and add the milk in a stream, whisking. Simmer for 5 minutes, add salt and pepper, to taste, and remove from the heat. Cool slightly and stir in the eggs, nutmeg, and ricotta. Grease and 11 by 16-inch pan and sprinkle the bottom lightly with bread crumbs. Arrange alternating layers of eggplant and meat sauce in the pan, sprinkling each layer with Parmesan and bread crumbs. Pour the egg sauce over the top and bake one hour in a preheat 350 degree oven, or until top is golden. Let cool twenty minutes before slicing. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Tue, Feb 23, 10 at 20:21 Yeah...I'm gonna have to pass on this one. Have not tried an eggplant dish that I have liked. But as Nancy said, maybe someone will post something that will change all that! I'll be watching! Linda o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, Feb 23, 10 at 20:38 I never really liked caponata that much until I tried this recipe about 25 years ago. It became a favorite for packing for lunch. CAPONATA 1/2 cup olive oil 3 cups diced eggplant (3/8" cubes), about 1 medium 1 1/2 cup coarsely chopped onions 1 cup celery in 1/4 " slices 2 cups chopped fresh tomatoes 3 Tbs. minced garlic 2 Tbs. tomato paste 1/4 cup red wine vinegar 12 small stuffed green olives, sliced into thirds 12 black olives, pitted and sliced into thirds 1/4 cup small capers, drained 3 Tbs. sugar 1/4 â" 1/2 tsp. crushed red pepper flakes 1/2 cup lightly packed minced parsley 1/2 tsp. salt 1/2 tsp. pepper In a large skillet, heat the oil. Add the eggplant and saute several minutes until partially soft. Add the onions, celery, tomatoes and garlic and cook for about 10 minutes, stirring occasionally. Remove from heat, add the remaining ingredients, and toss lightly. Chill until ready to serve. Serve chilled or at room temperature. Notes: Chopped anchovies can also be added. Diced zucchini can be substituted for half of the eggplant. Diced yellow peppers make a colorful addition. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by althetrainer (My Page) on Tue, Feb 23, 10 at 21:07 Oh I love, love, love eggplants! My favorite is pork-stuffed eggplants cooked in oyster sauce. Used to eat it back in Hawaii. Unfortunately, my two boys wouldn't touch eggplants, not even in ratatouille. :-( So I cook eggplants for myself; don't bother to spend a lot of time and efforts for just one person. I steam, grill, stir fry eggplants then season with salt, pepper, and oyster sauce. Still love it that way! :-) Al o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Tue, Feb 23, 10 at 21:14 This is absolutely hands down my favorite way to eat eggplant.... Eggplant caviar From Kyraâs Secrets of Russian Cooking 1 large eggplant 1 large onion, chopped very fine 1 small can tomato paste 1 green pepper chopped very fine 1 tsp vinegar (or slightly more) 2 tablespoons olive oil 1 tsp powdered sugar salt & pepper to taste Bake the eggplant until tender. When cool, skin it and chop very fine. Saute onion and pepper in 1 tbsp of olive oil. Add tomato paste and simmer 4-5 minutes, add in the remaining oil. Add vinegar, sugar, salt, pepper and chopped eggplant. Cook very slowly over low heat for 20 minutes, adding more oil if needed. Remove from heat and put in a container in the refrigerator. Serve very cold with thin sliced black pumpernickel, unsalted butter and ice cold vodka. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Wed, Feb 24, 10 at 7:49 Alexa, I have made your eggplant caviar recipe and it's delicious. I also make a recipe called eggplant caviar but it's a different flavor. EGGPLANT CAVIAR â" makes about 5 cups 4 large eggplants 1 Tbs. kosher salt 1 cup EV olive oil 4 cloves garlic, chopped 1 Tbs. Dijon mustard Salt and freshly ground black pepper to taste Halve eggplants, lengthwise, score with a knife, and sprinkle lightly with the kosher salt. Cover with a heavy plate and weigh down the plate to press out the moisture for one hour. Preheat the oven to 375. Oil a baking sheet. Squeeze out any excess water from the eggplants. Place the eggplant halves, skin sides up, on the baking sheet. Bake until the meat is completely soft, 35 to 45 minutes. Set aside to cool. When cool enough to handle, skin the eggplants. Chop the pulp and tie in a large square of dampened cheesecloth. Let hang above the sink or a bowl until most of the liquid has drained off, about 15 minutes. (Note: I sometimes just drain the eggplant mixture in a colander instead of the cheesecloth but it's better with the cheesecloth method.) In a medium bowl, whisk together the olive oil, garlic, mustard, salt and pepper. Add the eggplant pulp and stir to mix. Cover and refrigerate for one day before serving. Serve with breadsticks or pita chips. EGGPLANT SOUP (serves 10-12) 2 TBL olive oil 2 TBL butter 1 medium onion, chopped 1 lb lean ground chuck (I use sweet Italian sausage) 1 medium eggplant, peeled & cubed 1 clove garlic, crushed 1 cup finely sliced carrots 1 cup chopped celery Two 16 oz cans whole tomatoes 3 1/2 cups beef broth 1/2 tsp. nutmeg (I use 1/4 tsp. nutmeg and 1/4 tsp. ground coriander) 1 tsp. sugar 1 tsp. salt 1/2 tsp. pepper 1/2 cup macaroni 2 TBL minced parsley Parmesan for garnish Heat the oil & butter in a 6-8 qt Dutch oven. Add the onion & saute until lightly browned, about 8 minutes. Add the meat & cook, stirring until it begins to brown. Add the eggplant, garlic, carrots, celery, tomatoes (break up the tomatoes), broth, nutmeg, sugar, salt & pepper. Bring to a boil, reduce the heat, cover & simmer 2 1/2 hours. 10-15 minutes before serving, add the macaroni & parsley to the soup & simmer until the macaroni is tender. Serve hot sprinkled with Parmesan.~~ Source: Ginger@ Recipe Exchange o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by caboodle (My Page) on Wed, Feb 24, 10 at 10:37 I really like eggplant. Did you know that there are male and female eggplants? This, from The New Food Lover's Tiptionary: Male eggplants have fewer seeds (which are often bitter) and have a rounder smoother blossom end. The blossom end of a female eggplant is typically slightly indented. A recipe we like: Eggplant - Asian Style ====================== 1 medium eggplant (will serve 2) Prepare by peeling and slicing or cutting into sticks. I sometimes salt it, let sit for a while and squeeze out water. 2 scallions clove garlic, smashed T minced ginger, opt Sauce: 1 1/2 T soy sauce 1 T vinegar 1 T sugar or 2 T hoisin sauce 1 t cornstarch something to add heat, to taste Saute eggplant along with scallions, garlic, and ginger if you are using it. When tender add sauce and cook until raw cornstarch taste is gone and sauce is translucent. Judi o RE: Cookalong #22 ------another recipe EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by caboodle (My Page) on Wed, Feb 24, 10 at 10:44 We also love this: Eggplant Parmesan (America's Test Kitchen - modified) ===================================================== 1 globe eggplant, I like to peel it salt flour 2 cups bread crumbs 3 beaten eggs or buttermilk (or both) pepper up to 2 cups marinara or meatless spaghetti sauce 1 cup mozzarella cheese parmesan cheese Slice the eggplant into about 1/4 (or so) inch rounds, lightly salt it and let it sit in a colander for an hour. This sweats some of the moisture out of it and supposedly some of the bitterness. Squeeze or pat on it gently to remove more liquid. To begin breading, lay a few pieces at a time on a clean kitchen towel and press down to get any extra moisture out. Dip each piece in flour, then in beaten eggs, and then in peppered bread crumbs. Lay them on a rack or waxed paper as you work. Spread a few T oil on a rimmed baking sheet. Pop this in a 425 degree oven to get it really hot and then take it out and lay the eggplant on it. Pop it back in the oven and bake for 20 minutes or until nicely browned; remove from oven and turn pieces over and bake 10 or so more minutes. Remove from oven and top each piece with warm marinara sauce and a little mozzarella cheese and a sprinkling of parmesan cheese. Place back in oven and heat until cheese melts. You can also place the oven-fried eggplant in a casserole dish and put the marinara sauce and cheeses on top. Pop back in the oven to melt the cheese. Judi o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Wed, Feb 24, 10 at 10:57 We're not real big eggplant eaters here, but every summer my co-worker gives me eggplants from her garden. I quit growing them because they were too successful - I had more eggplants than we could eat! I'll be glad to learn from this thread how to prepare them so we like them. I did watch Michael Chiarrelo the other day, and he explained that the reason for pre-salting the eggplant is not only to release the liquid, but by doing so, it removes the bitterness. I always thought that step was a bother, but now I'll not skip that step, and maybe we'll like them better. Sally o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Wed, Feb 24, 10 at 11:10 Here is the link to all the previous Cookalongs. Here is a link that might be useful: All the other Cookalong Links o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by beverlyal (My Page) on Wed, Feb 24, 10 at 15:28 I see there are several of us who do not "do" eggplant. I too, hope I see something to change my mind here. Beverly o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Wed, Feb 24, 10 at 21:52 I am not a huge eggplant fan either, but being a fan of middle eastern cooking and mediterranean cooking, I eat it often, but mostly in the summer. I have found that eggplants vary tremendously in flavor and texture. I don't know how to choose a good one, but maybe this male/female thing might help. I know I heard the bit a bout presalting. I might be game to try caponata again. I ADORE and LOVE ratatouille so I keep thinking I will like its racier cousin caponata, but so far I haven't found a recipe I really like. I roast eggplant and mix it with roasted red pepper for dip with pita chips and hummus. I also love eggplant parmesean but don't often make it due to it's being time consuming and then if the end results are really good it's probably fattening. I have two recipes for eggplant in my "to try" folder, an eggplant stew and eggplant rolatini, but I doubt I'll get to them in the next few weeks. Possibly the stew. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Thu, Feb 25, 10 at 0:00 Ah, Judi, that Asian-style recipe sounds, good. I find I don't like the globe eggplants, but I like the long, thing, Japanese egglants, espeically with a spicy or sour sauce. This recipe claims to serve four. Meal for two is more like it. We sprinkle cilatro and a little minced pineapple on top. Thai Red Curry Soup with Chicken and Vegetables Yield: Makes 4 servings Ingredients; 2 tablespoons corn oil 1 tablespoon Thai red curry paste 12 ounces skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips 4 ounces green beans, cut into 1-inch lengths 2 small Japanese eggplants, cut into 1-inch pieces 3 cups canned low-salt chicken broth 3 cups canned unsweetened coconut milk 1 tablespoon fish sauce (nam pla) 1/4 cup chopped fresh basil Method: Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve. Bon Appétit -- September 1997 ========= I have NOT tried this one yet. I'm waiting for summer and the farmer's market. That's the only time i can find any eggplant around here. The groceries don't carry it. Turkish Baked Eggplant with Chile, Feta, and Mint Ingredients: 4 eggplants Olive oil Salt and pepper 2 onions, thinly sliced 6 cloves garlic, thinly sliced 2 medium fresh red chiles, halved, seeded, and thinly sliced Juice of 1/2 lemon 4 ounces feta cheese, crumbled 3/4 cup Greek-style yogurt A handful of fresh mint leaves, torn Extra virgin olive oil Method: 1. Preheat the oven to 400°F (200°C). Halve the eggplants lengthwise and then score a diamond pattern into the flesh of each half on the cut surface, being careful not to cut all the way through. Pour about 10 tbsp olive oil over them and season with salt and pepper. Turn them over to make sure they are well coated. Roast for 40 to 45 minutes. 2. While the eggplants are cooking, saute the onions in 1/4 cup olive oil until soft and golden. Add the garlic and chiles and cook for another 2 minutes, until they are soft as well. 3. When the eggplants are tender put them on a serving plate, cut-side up, and squeeze lemon juice over them. Gently press the cooked flesh down to make a bit of room for the onions. Fill the eggplant cavities with the onion and sprinkle the feta on top. 4. Dab the yogurt over the eggplants and throw on the mint leaves. Drizzle extra virgin olive oil over the top before serving. You can serve this warm or at room temperature. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Fri, Mar 5, 10 at 21:19 The name translates to The Imam Fainted. Presumably he swooned upon tasting this dish. For real eggplant lovers, that would be understandable. There are other stories of its origin, but I like that one best. This recipe is adapted from Recipezaar. IMAM BAYALDI 2 medium eggplants 2 medium onions, chopped 3/4 cup olive oil 2 garlic cloves, crushed 3 medium tomatos, peeled and chopped salt and pepper Saute the onions in a little oil. Add the garlic, tomatoes, salt, and pepper. Cook until it comes together as a very thick stew (no liquid). Cut the stem ends from each eggplant and cut eggplants in half lengthwise. Make 3 lengthwise slits, almost from end to end, cutting into the flesh about 1 inch deep. Heat 1/2 cup olive oil in a large saucepan over medium-high heat. Add the eggplant, cut side down, and fry gently, until dark golden-brown on cut side. Turn over and fry on skin side a couple more minutes. Remove from oil (most of it will have been absorbed) and place on paper towels to drain for atleast 15 minutes before proceeding with recipe.. Preheat oven to 350°F. Hold each slit apart and spoon as much of the vegetable mixture as possible into each cavity. The slits won't hold much. Don't worry. Spread any remaining vegetable mixture on top of the eggplants. Arrange eggplants in a baking dish just large enough to hold them. Drizzle with the remaining oil. Bake for 40 minutes, or until tender. Let cool and serve at room temperature. Jim o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Fri, Mar 5, 10 at 21:24 This eggplant dish will be enjoyed by everyone. You don't need to be an eggplant afficianado to enjoy it. This is my own recipe for papoutsakias. The name is Greek for "little shoes", which describes the eggplant halves, filled with a mixture of chopped eggplant, ground meat, sauce and seasonings, then roasted. I like to roast them covered in a Weber type grill for the smoky flavor, but they are very good done in a regular oven. PAPOUTSAKIAS 3 medium eggplants 1 lb ground beef or ground lamb 1 (16 ounce) can tomato sauce 1/3 cup olive oil 4 garlic clove 2 tablespoons grated parmesan cheese basil salt and pepper Cut eggplants in half lengthwise. Scoop out flesh of eggplants using a large spoon, leaving 1/2 inch of thickness to the shells (four halves are to be stuffed, the third eggplant is for extra flesh). Smear four shells with olive oil and roast, flesh side down, on grill or in 400 degree F oven until lightly brown, about 10 minutes. While the shells roast, brown the meat in a LARGE skillet, about 10 minutes. Remove meat and set aside. Meanwhile, chop eggplant flesh coarsely and the garlic finely. Add olive oil to the skillet and cook the chopped eggplant and garlic until the eggplant is well done and soft, about 30 minutes. Add all ingredients, except shells, to the skillet and cook until everything is nicely combined, about 10 minutes. Fill the shells with the mixture. Sprinkle with grated cheese. Roast until bubbly and brown, about 10 minutes. Jim o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Sun, Mar 7, 10 at 14:05 I don't know the protocol for choosing topics but I have a suggestion for one. While reading food photography tips from dcarch and SharonCB, and perusing Sharon's excellent food photography tuturials, it occured to me that it might be fun to have FOOD PHOTOGRAPHY be a Cookalong topic. It would be motivation for many of us to take a step toward better food photography. It might helo some to get around to posting a photo for the first time. In the long run we might see more posts illustrated with photographs, which is always a good thing. Jim o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by kathleen_li (My Page) on Sun, Mar 7, 10 at 15:23 This is a simple one, but a good and easy appetizer... Eggplant Mini Pizza . Photobucket o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Sun, Mar 7, 10 at 16:26 Jim, just to answer the implied question, Nancy usually picks a name randomly from those who repsonded to the current cookalong and that person picks the next topic. Isn't it about time for that? So you may get your wish. :) I guess the reasons I don't post pictures is that my experience with Photobucket was more annoying than conducive to photo-sharing, so I haven't tried out any of the other free services. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Sun, Mar 7, 10 at 18:09 Jim this part of the forum is still about discussions of food, and in the Cookalongs a member chooses an ingredient or food item, and those who wish to participate then post recipes using that ingredient. Discussions about photography can take place over on The Gallery, (it is a photo gallery) or in Conversations, where we can talk about off-topic subjects but would be out of place on the Cookalong thread. SharonCb o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Sun, Mar 7, 10 at 18:51 I understand that it would it would be out of the ordinary as a Cookalong topic. It is about food though just in a different way. The idea would be to engage the attention of those who wouldn't otherwise get involved with photography. I won't press the point however, if others think it is going too far afield. Odds are against my being chosen at random anyway, so my suggestion probably will not be an issue. Jim o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Sun, Mar 7, 10 at 19:01 I'm neither for nor against it. That papoutsakias recipe looks yummy. Would that be fresh or dried basil? o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Sun, Mar 7, 10 at 19:20 Bean, Ordinarily it would be dried basil because that's what I always have on hand. When fresh basil is in the garden I use it. I didn't specify an amount. I'll leave that to your judgement. Jim o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by fearlessem (My Page) on Sun, Mar 7, 10 at 19:24 This eggplant gratin from Ina Garten is one of my favorites... Its basically eggplant and some marinara in a creamy ricotta-based bechamel type sauce... SO good! Here is a link that might be useful: Eggplant Gratin o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Sun, Mar 7, 10 at 20:16 Well, I didn't make what I had planned on making, which was eggplant with pasta, mushrooms, fake bacon bits and a fontina cheese sauce. I have rice languishing in the fridge so I needed to make something that I could eat with rice. This dish has been on my "to try" list for a long time. It was yum! Eggplant and Chickpea Stew with Tomatoes, from the Williams and Sonoma "Vegetable" cookbook. Says it serves 4, but I would say 4 big eaters. You might get away with serving 6. I halved the recipe, except for the chickpeas, which I forgot to halve, which is why it is kind of chickpea dominant. 2 small to med. eggplants about 1.5-2 lbs. total weight 4-5 TBLSO EVOO 1 red onion cut into wedges 3-4 cloves garlic, coarsely chopped 1 lb. (500 g) fresh tomatoes, pureed with a grater/shredder (yeah right, I used a can of petite diced tomatoes) 1 1/2 cups canned chickpeas 1 lb. canned diced tomatoes with juice Salt and freshly ground pepper to taste 1/4 tsp. sugar 1/8 tsp. thyme pinch of ground cinnamon 1/2 cup dry red wine 2 TBLSP chopped fresh leaf italian parsley (I used a scant TBLSP dried, I hardly ever have fresh parsley on hand) Juice of 1/2 lemon (I used a dash of reconstituted lemon juice which is what I usually have on hand) Cut the eggplant crosswise into sections about 1/2 inch thick (I like thicker ones) Heat a heavy frying pant over med. high heat. When it is hot, add 2 TBLSP of the olive oil, then add the eggplant slices and fry until they are browned on the first side, about 5 min. Turn and brown the second side, adding 1-2 TBLSP EVOO to the pan as needed. Remove eggplant and set it aside. (What I actually ended up doing is salting the eggplant for an hour or so, rinsing and patting dry, peeling it and then basting it with the EVOO and roasting it in the oven for about 10 min. on each side. Roast at 400. It would be great grilled too, I think, but I don't have a grill and wouldn't fuss with one if I did). Heat 1 TBLSP of olive oil in the pan over med. heat. Saute the onion with the garlic until the onion becomes transluscent, 5-6 min., then add the tomato puree, fresh tomatoes (if using), chipeas, salt and pepper and otherspices. Cook gently to thicken the sauce a bit. Then add the eggplant and the wine, and simmer 10-15 min. more to thicken some more and combine flavors. Add a squeeze of lemon juice and adjust the flavors to taste. Serve with crusty French bread and a feta cheese salad, or spoon over boiled pasta or a simple rice pilaf. o post script clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Mar 8, 10 at 0:18 I have to tell you that stew was excellent. I think the secret, (for you eggplant skeptics) to good eggplant is to realize it is kind of like tofu, it has texture but not much flavor, although under the wrong conditions it can acquire a bitter one. But it also has the plus of absorbing and reflecting flavors very well, and matching that with a creamy texture. If the eggplant has likely sat around for a while, by all means peel it, and salt and sweat it. Then, be generous with the olive oil and spices when you're fixing it. If it's a garden fresh eggplant you can afford to be more haphazard about preparation. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 8, 10 at 0:28 It was Sunday when I remembered that I needed to draw a name but the Oscars ran late and now it's Monday already! Anyway... I drew a name just now of those who posted on this thread. Jimster...I drew your name! Please pick our next Cookalong ingredient and post it to this thread. I saw your idea about pictures and I think it might be a good idea but..... for the same reason I didn't want to use meat, poultry, fish or seafood, I think it could leave too many members unable to participate. Remember, not everyone has a digital camera and some members are on dial up. Those who do enjoy posting pictures, post them when appropriate. I'll be watching for the next ingredient...Thanks to all the contributors. Oh, by the way, I can still live without eggplant :) Nancy o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 8, 10 at 9:56 Jimster??? I'm heading out for a whole day of shopping. I'll check this thread as soon as I get back on later. Nancy o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Mon, Mar 8, 10 at 12:40 OMG! Now I'm in a predicament. I like my idea of the food photo theme but I would hate for it to be a turn-off for a lot of us, if that's what it would be. I'm sure I can come up with a good theme along more conventional lines if need be. There already have been a couple of comments, one neutral and one against. If I could get just a few more I would have a better sense of the feelings out there in CF land. Jim o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Mar 8, 10 at 12:48 I vote for an ingredient. Photo stuff belings in the gallery IMHO. Alexa o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Mon, Mar 8, 10 at 12:57 Jim, why not do both? There's no reason the cookalong thread can't have a companion thread in the photo gallery. Folks can post the recipe here and a link to their dish there where others can make suggestions on how to improve the photographic aspects of it. Then, those who are interested in photography can post their pics without causing problems from those on slower connections, and those of us who aren't interested can scroll on by. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Mar 8, 10 at 13:08 I usually participate in the Cookalong threads and probably will in the next one, whatever you select. However I'm not a food photographer and have no desire to be one. The only reason I post food photographs is that we have a family cookbook disc that we keep updating and if I make one of the recipes in the "book", I'll take a snapshot of it and add it to the recipe. If I post a recipe here that already has a photo with it, sometimes I include it. I wouldn't cook a separate meal for the purpose of photographing it for the Cookalong thread. o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Mon, Mar 8, 10 at 13:27 When I was suddenly faced with the reality of choosing a theme, I reviewed previous Cookalongs and thought deeply about it. That, plus a few additional comments, has convinced me that the food photo theme would be too much of a break from the Cookalong concept. I like bean's suggestion of running a parallel thread on photography, if we can figure out how to best organize that. I will forward an ingredient choice to Nancy real soon now. Jim o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Mon, Mar 8, 10 at 21:06 I Emailed Nancy with my choice but maybe it didn't get through or maybe she is extra busy right now. Anyway, I will spill the beans here (oops, beans was #21 wasn't it?) and she will set up the thread whenever she can. Cookalong #23 will be (tah dah): CRANBERRIES! Jim o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 8, 10 at 21:20 Jim, I think we can have some fun with cranberries!!! Thanks! Nancy Here is a link that might be useful: Cookalong #23-------Cranberries o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Tue, Mar 9, 10 at 2:36 Psst...eggplant lovers, Pllog put a recipe on the Passover thread that looks yummy. Uses Tamarind with Japanese eggplant! o Bon Appetit cover clip this post email this post what is this? see most clipped and recent clippings Posted by susytwo (My Page) on Tue, Mar 9, 10 at 16:19 This month's Bon Appetit featured eggplant rolls which I made this week for dinner. They were good but a tad dull. I left out the mint, so that could be why. Next time I make them I will add garlic, chilies or some pesto. Here is a link that might be useful: Eggplant Rolls with Swiss Chard o RE: Cookalong #22 ------ EGGPLANT clip this post email this post what is this? see most clipped and recent clippings Posted by tmd15 (My Page) on Sat, Mar 13, 10 at 9:10 susytwo, Fresh Basil instead of mint might be nice along with the garlic and maybe a splash of crushed red pepper flakes. iVillage GardenWeb: The Internet's Garden & Home Community Join : Garden Forums : Home Forums : Exchanges & Trading : Member Pages : Contact Us © 2006 iVillage Inc. All Rights Reserved. Terms of Service : Privacy Policy : Policies FAQ : Advertising iVillage Home & Garden Network...See MoreCookalong - #41 Greens, Cooked and Raw
Comments (2)o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Fri, Feb 17, 12 at 14:27 Oh Lpink - I'm sure you and BF will love the Southern Style... I was amazed how good it was! Oh, and since we did have some leftovers, DH finished them over a bowl of Garlic Smashed Potatoes... he was a happy man! Alexa o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Fri, Feb 17, 12 at 15:26 Sol, I have so-o-o missed your posts and your beautiful photos. jude o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Sat, Feb 18, 12 at 9:31 Sol, I have so-o-o missed your posts and your beautiful photos. jude o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Sat, Feb 18, 12 at 9:56 Posted by jude31 "Sol, I have so-o-o missed your posts and your beautiful photos. jude" You can say that again! :-) Simply stunning. In addition to being able to create beautiful food, Sol is amazing in creating the right atmosphere for the beautiful food. dcarch o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by MichelleDT (My Page) on Sat, Feb 18, 12 at 12:07 So many great recipes above! We love kale chips but that is kinda boring! How about Sausage, Cauliflower and Kale Potpie?? Ingredients: 1 tablespoon olive oil 1 pound sweet Italian sausage links, casings removed and meat broken into 3/4-inch pieces 2 medium onions, chopped 1 tablespoon chopped fresh rosemary kosher salt and black pepper 1/3 cup all-purpose flour 3 cups low-sodium chicken broth 1 bunch kale, torn into bite-size pieces (about 10 cups) 2 tablespoons white wine vinegar 1 small head cauliflower (about 2 pounds), cut into florets 2 sheets puff pastry (one 17.3-ounce package), each cut into 4 rectangles Directions: Heat oven to 400F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until browned, 4 to 6 minutes. Using a slotted spoon, transfer the sausage to a large bowl. Add the onions, rosemary, 1 teaspoon salt, and 1 teaspoon pepper to the drippings in the skillet and cook, stirring, until softened, 3 to 5 minutes. Sprinkle with the flour and cook, stirring, for 1 minute. Add the broth and simmer until thickened, 2 to 3 minutes. Add the kale, vinegar, 1 teaspoon salt, and 1 teaspoon pepper and cook, tossing, until the kale is wilted, 2 to 3 minutes. Add the kale mixture and cauliflower to the sausage and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish and top with the puff pastry, overlapping the rectangles slightly. Bake until the pastry is golden and the filling is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving. By Dawn Perry and Charlyne Mattox, Real Simple March 2012 o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Feb 19, 12 at 9:27 Sol, my jaw literally dropped when I saw your photo. Then I followed your link, and my jaw is still on the ground, making it very hard to type this. Wow! I'm planning to keep this thread and cook my way through it like Julie did with Julia's book! There's a recipe I used to make when my kids were little, and they loved it, even though it had turnip greens in it. I couldn't get them to eat turnip greens to save my or their lives, but with this recipe they did. Unfortunately, I don't know where I have it, but I'll try to remember it. I've been making a vegetarian version of it for years, but when they were little, I made it the original way. It came from a magazine, probably Woman's Day, way back in the 1980's. I don't even remember the name of the recipe. The recipe calls for canned black-eyed peas, which makes it a good quick supper recipe, but I'm sure you could use all fresh ingredients if you wish. This makes a thick stew kind of dish. Turnip Greens and Black-eyed peas 1 kielbasa or smoked sausage, cut into bite size pieces 2 15 oz. cans black-eyed peas, drained 1 28 oz. can tomatoes 1 16 oz. bag frozen turnip greens lemon juice salt and pepper to taste Combine all the ingredients and heat till done. Add a squeeze of lemon juice just before serving. Season to taste. I don't remember if I sauteed the sausage before adding it, but I think I just added everthing into a pot. To make it vegetarian (which my dh doesn't like nearly as well, but I like it (grinning thinking about the lying vegan thread!), omit the sausage, and use olive oil for the fat - a couple of tablespoons is good. I add a very small amount, maybe 1/8 to 1/4 teaspoon of liquid smoke to get that smokey flavor that the sausage gives the meat version. If I find the original recipe, I'll check to make sure I didn't make a mistake on this. Sally o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Sun, Feb 19, 12 at 9:39 Y'all can really be a good influence! Yesterday at the grocery store I bought a big bag of frozen chopped spinach (on sale!), a head of cabbage (.25 a lb.), and a bag of chopped collards. Those plus a pack of frozen sugar snap peas and 2 bags of carrots (.57 per lb. bag), sweet potatoes and a couple of baking potatoes kept my focus on buying more vegetables than meat. I did a freezer inventory last weekend and saw that I need to use up the meat in my freezer before I buy more. Today I'm making a spinach and cheese quiche for dinner tonight and lunch on Meatless Monday. I also plan to try a bean/sausage/greens recipe on Kalyn's Kitchen blog that I found this past week. Teresa Here is a link that might be useful: Sausage, Beans, and Greens crock pot recipe o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sun, Feb 19, 12 at 9:56 Sally2, I'm perusing Sol's site as I type this. I LOVE the way you write, Sol. Very very funny and witty, I'm laughing, sitting here with my coffee. Thanks for your recipes, your photography and your blog. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Feb 19, 12 at 10:25 I got to thinking, and that recipe I posted above probably had an onion in it. I'd probably saute the onion, then the sausage, then add the other ingredients - after draining excess fat, of course. Sorry about the omission. Sally o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Sun, Feb 19, 12 at 11:15 I love this salad. I can't say that about many salads. This is my version of the house salad at Vittorio's in Toronto. Home Cookin Chapter: Recipes From Thibeault's Table Vittorio's Spinach Salad ======================== Washed and dried spinach (Baby) 4 hard boiled eggs, peeled 4 or 5 cleaned mushrooms, sliced 1 can of artichoke hearts halved or quartered 3 Roma tomatoes, quartered 2 chopped green onions Kalamata olives Dressing 1/4 teaspoon tarragon 1/2 clove of garlic 2 or 3 tablespoons wine vinegar 1/2 cup homemade mayo or Hellmans Salt and pepper . Place spinach in a large salad bowl. Decorate with eggs, mushrooms, artichoke hearts, tomatoes and green onions and olives. Drizzle with dressing and toss. Can be made on individual plates as well. Dressing Soak tarragon and garlic in vinegar. Add salt to dissolve. Mix vinegar mixture into mayonnaise and adjust seasoning to taste. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by arley (My Page) on Sun, Feb 19, 12 at 11:46 Inspired by this thread, I tried sauteeing some romaine lettuce last night. Simply washed the greens, cut them crossways so you had about an inch of stem flanked by some curly greens, and sauteed them in a little butter/evoo mix until the greens were a little wilted. Fantastic! Needed no accompaniment, though I bet a little freshly grated parmesan would do great on it. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Sun, Feb 19, 12 at 12:31 Ann, that dressing sounds amazing. Sol, your blog is just wonderful, and I can practically hear your voice as you read. You have a terrific writing style. My husband showed up with a big bunch of beets for me this Valentine's Day. He knows me too well. Beet Green and Sage Pesto with Slow-Roasted Tomatoes Photobucket This was the first time I've tried slow-roasted tomatoes. What a difference! I don't think I'll ever go back to sundried. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sun, Feb 19, 12 at 12:34 I've got cabbage and leeks in the slow-cooker now, with a bit of chicken broth. When it's cooked, a cream sauce gets made for it. I'll let you know how we like it. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Feb 20, 12 at 12:38 Every time I read this thread, I drool. Imagine, drooling over greens. But I've always loved greens. As a child, spinach was my favorite vegetable. I even ate the stuff the school cafeteria passed off as spinach - that's how much a spinach-aholic I am. Here's a recipe I tried last night. Yesterday I was weeding my garden, thinking about this cookalong, and kept eyeing the beet greens. I have some beets left over from fall or even last spring, where the beets are way too mature to eat, but they keep producing nice greens. So, I decided to try a recipe from Annie Somerville's cookbook, Fields of Greens. I thought it an appropriate cookbook for this cookalong. In case anyone doesn't already know, beets and Swiss chard are very closely related. I use their greens interchangeably. So, for last night, I subbed beet greens for the Swiss chard called for in the recipe. I also used regular raisins, since we didn't have the currents or golden raisins on hand, and I didn't want to go to the store. I think regular raisins are just fine in this recipe, and I don't even like raisins. I did feel like cooking and having fun with my grandson, so we made pasta from scratch. He had fun feeding the pasta dough through the machine! It's not necessary to make it from scratch at all, as the note that goes with the recipe indicates. Sorry, I forgot about picture taking until it was all gone. Fettuccine with Swiss Chard, Currants, Walnuts, and Brown Butter from Fields of Greens, New Vegetarian Recipes from the Celebrated Greens Restaurant, by Annie Somerville Serves two to four We use fresh fettuccine here, but penne is also a delicious pasta choice. It can be cooked in advance, tossed with a little olive oil, and reheated with the sauce, a make-ahead technique that works well for this dish. 1/3 cup brown butter (recipe follows) 1 tablespoon dried currants 2 tablespoons golden raisins 1 bunch of red or green Swiss chard, about 8 cups packed leaves 1 tablespoon light olive oil 1/2 medium -size red onion, thinly sliced, about 1 cup Salt and pepper 2 garlic cloves, finely chopped 1/2 pound fresh fettuccine 1/3 cup walnut pieces, toasted Grated parmesan cheese Make the brown butter and keep it warm over very low heat. Set a large pot of water on the stove to boil. Plump the currants and golden raisins in a small bowl covered with 1/4 cup hot water. Trim the stems from the chard and slice across the leaves to make 2-inch-wide ribbons. Heat the olive oil in a large saute pan; add the onion, 1/4 teaspoon salt, and a few pinches of pepper. Saute over medium heat for about 5 minutes, until the onion softens and begins to release its juices. Add the garlic, chard, and 1/4 teaspoon salt. Saute for 4 to 5 minutes, until the chard is just barely tender, then reduce the heat to low. When the water boils, add 1 teaspoon salt. Add the fettuccine to the boiling water, timing it to finish cooking with the chard. (The chard should be very tender but not overcooked when the pasta is done.) When the pasta is just tender, drain it immediately in a colander, shake off excess water, and add it to the onions and chard, along with the plumped fruit, walnuts, and brown butter. Toss together and season with salt and pepper to taste. Serve with freshly grated Parmesan. Variation: We often make this pasta with a mixture of winter greens - spinach, Swiss chard, and kale make a particularly satisfying combination. Kale is the slowest cooking of the greens, so add it to the onions 2 or 3 minutes before the chard. The spinach can be wilted quickly, so add it just before tossing with the cooked pasta. Brown Butter The time and attention needed to make brown butter are minimal - just be sure to use unsalted butter and remove it from the heat before its warm amber color begins to darken. The butter will hold indefinitely in the refrigerator, so make enough to have on hand when you need it. 1/2 pound unsalted butter Melt the butter in a small saucepan over low heat. As the butter gently simmers, the butter fat and mil solids will separate from each other. The solids will settle to the bottom of the pan, coloring the butter as it cooks. When it turns a rich amber color, in about 8 to 10 minutes, remove from the heat. Line a fine-mesh strainer with a paper towel or cheesecloth and pour the butter through it, straining out the solids. The butter can be used immediately or cooled and refrigerated in a sealed container. Makes about 3/4 cup. One additional note from me. I doubled this recipe to make enough to serve 5 as a main dish. I doubled the amount of brown butter, which I think was a mistake - it was too greasy. If doubling, I'd suggest using just a little more brown butter rather than doubling it. Sally o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Mon, Feb 20, 12 at 13:24 That sounds really good, Sally! I've got a few beet greens left over and I think I might try this. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Mon, Feb 20, 12 at 13:25 This is by far my favorite thing to make with kale. An Irish dish that is bright green, perfect for St. Patrick's Day. Colcannon kale potatoes -- Not the waxy red ones. Yukon Golds are especially good. But russet types, being drier, let you use more of the scallion-infused milk. scallions milk butter Wash the kale and strip out the tough stems. Cook it in a large pot of boiling water until tender. (This keeps it bright green. Steam it if you insist.) Drain the kale; when it's cool enough, squeeze it to get out as much water as you can. Chop it finely. I like a knife chop, but if your kids will be put off by "pieces" you can process it. Meanwhile, boil peeled potatoes until tender. Heat some milk with finely sliced or chopped scallions. Use some butter and the scallion milk to mash the potatoes. Serve with a good-sized pat of butter. Little kids will eat a lot of "green mashed potatoes." o forgot clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Mon, Feb 20, 12 at 13:57 The recipe should say to add the cooked chopped kale to the mashed potatoes. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Feb 21, 12 at 12:56 Ynnej I would love it if you would post the recipe for the beet green pesto and also the slow roasted tomatoes. I tried doing some roasted cherry tomatoes a couple of weeks ago, they were good but I don't think I roasted them quite right. Sally2 I'm like you, I would love to cook my way through this post. Unfortunately, my rate of participation on this Cookalong has slowed due to my ruining my oven's computer once again, and this time I think for good. Last time it healed itself after a few weeks, but last time the clock at least kept working. Now it seems to be dead as a doorknob. I've already researched fixing it and getting a new stove, so it's just a matter of time before I get the new stove. Meanwhile, I'm a stovetop cook. Also, I've been under the weather for a couple of days, so not much cooking going on and then there will be stuff to do to make up for my lost work time. Meanwhile, here's the soup I made last weekend. It's kind of hard core vegetarian and you'll love it if you love the combo of beans, butternut squash and greens. It's a good healthy and colorful starter for a Mediterannean type meal. Butternut Squash Greens Soup (Lpink's adaptation of a recipe she got off a recipe card she got at some grocery store ages ago.) 1 TBLSP of extra virgin olive oil (or less) for sauteeing 1/2 cup each diced onion and celery (you could probably use fennel in place of celery. Omit celery if using beet greens, use the beet stems instead. White onions are good, I also like this soup with red onions, they're colorful). Bunch of fresh greens, about 1 1/2 cooked cups worth. I most often use beet greens and the amount is what comes from a bunch of beets. I have also used frozen chopped greens for this dish, such as frozen kale or frozen spinach. 1 1/2 cups butternut squash (I just use a 10 oz. block of the Bird's Eye frozen pureed butternut squash). 3-4 cups vegetable or chicken broth 1 can small white beans (I usually use canelinni) 1/4 cup chives (I often use 3 scallions or 1/8 cup dried chives when I don't have fresh chives) 1/2 - 1 tsp. good italian seasoning 1 dash balsamic vinegar (slightly more than 1 tsp.) salt and pepper to taste Sautee onion, celery in oil until translucent. Add greens and cook until wilted. Add 2 cups broth and bring to a simmer. Add the block of frozen butternut squash. (You can microwave it to thaw it out if you want, or use 1.5 cups fresh squash, cooked and pureed). Cook until squash is combined. Add one can of beans, rinsed, and the italian seasoning. Add more broth until the soup reaches the consistency you like (1-2 more cups). Add scallions or chives and simmer 10 min. Adjust seasoning with a healthy dose of salt and pepper. Add a dash of balsamic vinegar. Taste and adjust additional seasonings to taste as you wish. Serve with croutons floating in the soup and a dusting of parmesean cheese. Here's a pic. I was almost out of soup and out of croutons by the time I remembered to take a photo. o Squash soup post script clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Feb 21, 12 at 12:58 Oh I forgot to add GARLIC in the soup recipe. The original recipe doesn't call for it, but I think a little bit is OK. I just add a dash of garlic powder, but you could add 1-2 cloves minced garlic in with the onions. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Tue, Feb 21, 12 at 13:07 Garlic is non-negotiable in my book! I put it in just about everything. For slow-roasted tomatoes, I just halve them, toss them in a little oil with salt, pepper, and thyme and heat in 220 oven for 2-3 hours. Here is the Beet Green Pesto Recipe. Beet Green and Sage Pesto 2 cups chopped beet greens, center ribs removed 1/2 cup walnuts 1/2 cup sage leaves 1 cup fresh grated parmesan 2 cloves garlic, chopped 2 tsp lemon juice 1/2 tsp salt, or to taste 1/4 tsp pepper, or to taste 2 tbsp water 1/2 cup olive oil+ more for frying Add enough oil to coat a large frying pan and bring to medium low heat. Add beet greens and cook until wilted. Let cool. Add walnuts to food processor and grind until fine, then add cooked greens and all other ingredients, streaming in olive oil at the end. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Feb 21, 12 at 13:15 Oh, that's what I did wrong with the tomatoes, I fast roasted them, in the oven at 400 for about 15 min. They tasted good but burst out of their skins leaving sad little skin curls in the pan. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Tue, Feb 21, 12 at 14:20 And the skin's the best part! I wouldn't say you did it wrong, though. Slow-roasted is just a completely different outcome- like sundried tomatoes, only juicier. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by magothyrivergirl (My Page) on Tue, Feb 21, 12 at 18:01 Lpink - I posted the Kale and Chicken Stew recipe ~ I am glad you and BF love it ~ we feel the same ~ can't make it often enough! KALE & CHICKEN STEW Here is the recipe from the Nov's New Recipes post with the changes I make. I found this recipe when searching for ways to cook kale. We thought it was delicious. Changes I made: I use a Rotisserie chicken & homemade chicken broth I had in the freezer. I also added Trader Joe's Everyday Seasonings - so season with your favorite spices. Potatoes I used: Yukon golds, Red potato, Russet, and an all purpose white. Scrubbed and did not peel. Roast on some nonstick aluminum foil. I always rinse & drain the beans. I cooked it early and let it sit to meld the flavors. It is going to be a favorite comfort food this year as the weather turns cold. Kale and Chicken Stew Serves 6-8 3 boneless, skinless chicken breasts 5 medium mixed potatoes; diced (I used Yukon gold, red and purple) 1 teaspoon fresh thyme 4 tablespoons olive oil Kosher salt freshly cracked black pepper 2 tablespoons olive oil 1 medium onion; chopped 1 large shallot; minced 2 carrots; peeled and diced 6 cups chicken stock 2 sprigs fresh thyme 2 tablespoons Parmesan cheese; finely grated 5 cups chopped kale 15-ounce can cannellini beans; drained salt and pepper to taste Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan. Rub with olive oil and season with salt and pepper. In a separate sheet pan, toss the potatoes with olive oil, thyme, salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through and the potatoes are tender. When the chicken is cool enough to handle, shred the meat. Cover and set aside. Warm the olive oil in a large pot over medium heat. Add the onion and shallot and sauté, stirring occasionally, for 5 minutes. Add the carrots and cook 15 minutes until softened. Add in chicken stock, thyme, chicken, potatoes, Parmesan, salt and pepper bring to a simmer. Add the kale and beans and simmer for another 20 minutes, until the kale is tender and the beans are hot. Related: Five Ways to Eat: Kale Rebekah Peppler November 2, 2010 06:00PM o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, Feb 21, 12 at 19:40 Lpink, that soup sounds delicious. So does the pesto, Ynnej. I'll have to make some of that. Sally o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by solsthumper (My Page) on Wed, Feb 22, 12 at 9:37 Jenny, you're sweet; thank you! I followed the link to your wonderful blog, and I'm looking forward to trying your dishes on my boy, a vegetarian who hates vegetables :) Thank you Ann, Lpink, Jude, Sally and Dcarch for your very kind words! Your comments may just turn me into a Peanuts character, big head, tiny body. I apologize for the lack of new blog entries. The blog was accidentally deleted by Blogger recently, and even though they brought most of it back, I've been busy doing damage control. I hope to get it up and running by this weekend. It has been an unusually-mild winter this year, and I've been craving more greens than ever before. So, I'm saving this entire thread and the delicious photos. Arley, I've taken note of the parmesan tip on the cooked romaine! Sol o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by bbstx (My Page) on Wed, Feb 22, 12 at 11:43 Great minds think alike! Cooking Light has kale recipes today. Here is a link that might be useful: Cooking Light - 14 Kale Recipes o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by MichelleDT (My Page) on Wed, Feb 22, 12 at 12:56 This was very good! Chowhound's Garlic and Smoky Greens Soup w/Poached Egg. 3 large garlic heads 3 tablespoons olive oil, plus more for serving 2 medium leeks, cleaned and thinly sliced crosswise (white and pale green parts only) 2 bay leaves 1 tablespoon finely chopped fresh rosemary leaves Kosher salt Freshly ground black pepper 1 medium russet potato, peeled and medium dice 1/2 teaspoon smoked paprika, plus more as needed 4 cups low-sodium vegetable broth 12 ounces kale, tough stems removed and leaves cut into 1/2-inch slices (about 4 cups) 1 cup water 4 poached eggs (optional) Prep Heat the oven to 375F and arrange a rack in the middle. Peel any loose outer skins from the garlic heads and cut off the top quarter of each head to expose the cloves. Place the garlic heads, cut side up, on a large piece of foil, drizzle 1 tablespoon of the oil over all 3 heads, and wrap tightly to form a foil packet. Place the packet on a baking sheet and bake until the garlic cloves are golden brown and very tender, about 60 to 75 minutes. Remove from the oven, open the packet, and let the garlic sit until cool enough to handle. Squeeze the roasted cloves from their skins and place in a small bowl; set aside. Heat the remaining 2 tablespoons oil in a large saucepan over medium heat until shimmering. Add the leeks, bay leaves, and rosemary, season with salt and pepper, and cook, stirring frequently, until the leeks have begun to soften and the herbs are fragrant, about 4 minutes. Add the potato, roasted garlic, and paprika, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until a bit of crust begins to form on the bottom of the pan, about 10 minutes. Add the broth and, using a wooden spoon, loosen the crusty bits from the bottom of the pan. Reduce the heat to low, cover with a tightfitting lid, and let simmer until the potatoes are knife tender, about 15 minutes. Discard the bay leaves and remove the pan from the heat. Using a blender, puree the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off). Place the blended soup in a clean saucepan. (Alternatively, you can use an immersion blender to puree the soup in the original saucepan.) Return the soup to a simmer over low heat. Add the kale and water and stir to combine. Cover and cook, stirring occasionally, until the kale is tender but still brightly colored, about 10 to 12 minutes. Taste and add more paprika, salt, and pepper as needed. Ladle the soup into bowls, drizzle with olive oil, season with pepper, and top with a poached egg if desired. Photobucket (Pic from the recipe on Chowhound) Link has two other soups - one with bok choy wontons which sounds like another one to make! Here is a link that might be useful: Soups with Greens from Chowhound o RE:: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by MichelleDT (My Page) on Wed, Feb 22, 12 at 19:23 Cooking Light just posted 14 tasty kale recipes for those interested. Here is a link that might be useful: Cooking Light Kale Recipes o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Wed, Feb 22, 12 at 19:43 What a great Cookalong thread! I haven't been on line much lately but have been eating my greens. I made Chi83's Massaged Kale & Avocado Salad and it was excellent. CC, I haven't made Colcannon for a couple of years. Thanks for the reminder since I just bought 10 lbs. of potatoes. I also made some chard soup. CHARD AND SAUSAGE SOUP 1/2 pound sweet Italian sausage, casings removed, crumbled 1 Tbs. chopped garlic 1 pound Swiss chard, trimmed and coarsely chopped 4 to 5 cups chicken broth 1/2 cup broken (1 inch) pieces capellini or vermicelli pasta 4 slices crusty French or Italian bread, 1/2 inch thick 4 tsp. olive oil 4 tsp. freshly grated Parmesan cheese Heat a large saucepot or dutch oven over medium-high heat. Add sausage and cook, stirring and chopping to break up clumps, until browned, about 3-4 minutes. Add garlic; cook 1 minute. Add chard and broth and bring to boiling. Cover and simmer for 10 minutes, then bring back to a boil. Add pasta, cover and boil 2-4 minutes or until pasta is done. Meanwhile, heat broiler. Broil bread slices on cookie sheet about 1 minute per side, until toasted. Drizzle each slice with 1 tsp. oil; sprinkle each with 1 tsp. grated Parmesan. Divide soup among 4 large soup bowl and top each with prepared toast. Serves 4 I had more chard left so tonight made these sci-fi-looking blobs on a flying saucer of Hollandaise. Photobucket No real recipe but I blanched the chard leaves in the microwave and put them in greased custard cups with the ends of the leaves hanging over the sides. Then I added a filling of cooked basmati rice, cubes of cooked chard stems and golden beets, parsley, S&P, some grated Parmesan and a beaten egg white to bind. After covering the rice mixture with the overhanging chard leaf pieces, I baked them in a pan of hot water at 350 for about 20-25 minutes. I let them cool for about 3 minutes before inverting onto the plates. DH loved his greens "surprise package". Photobucket o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Thu, Feb 23, 12 at 10:28 The chard bundles are very creative, Ruthanna! That chard and sausage soup sounds good to me - if/when we get some more cold weather. Who knew we loved our greens so much? Teresa...See Morecloudy_christine
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