Archives
- February 2012
- January 2012
- December 2011
- November 2011
- September 2011
- August 2011
- July 2011
- June 2011
- May 2011
- April 2011
- March 2011
- February 2011
- January 2011
- December 2010
- October 2010
- September 2010
- August 2010
- July 2010
- June 2010
- May 2010
- April 2010
- March 2010
- February 2010
- January 2010
- December 2009
- November 2009
- May 2009
Categories
Tag Archives: pepper
Make Braised Lamb Shanks
I am not a Lamb cook so, no, I have not tried this recipe. But I try to share all types of recipes with you other cooks and readers out there. This is an old recipe I found in my late mother’s estate. I have no idea why she had it because no one in our family ate lamb. However, there is was on an old yellowed piece of paper. So for those of you who do enjoy lamb, here is a recipe for you: Old Fashion Braised Lamb Shanks.
BRAISED LAMB SHANKS
3 to 4 lamb shanks, bones cracked
1/4 cup all-purpose flour
1 tsp salt
1/4 tsp pepper
2 tbsp olive oil
1 clove garlic, mashed, not minced
2 tbsp brandy
1 cup chicken broth
1/4 tsp basil
1/4 tsp oregano
Garnish:
1 cup cooked pearl onions, browned
1 cup tiny mushrooms, browned
minced fresh parsley
Posted in Main Course
Tagged broth, clove garlic, cup, cup chicken broth, flour, flour mixture, Lamb, lamb shanks, Make Braised Lamb Shanks, meat, oven, paper, pearl onions, pepper, recipe, Shanks, tsp, tsp oregano, tsp pepper
Leave a comment
A Classic Eggplant Parmigiana
Classic eggplant dish features eggplant and vine-ripened tomato slices topped with a tomato and dry white wine sauce featuring dried herbs, onion, bell pepper, mushrooms, and garlic. The sauce, seasoned with dried basil, dried oregano, and fresh parsley goes amazingly well with the baked eggplant. Topped with mozzarella cheese, the dish is returned to the oven, and the cheese is melted golden brown.
Cook’s Notes:
Eggplant is available year round at supermarkets and specialty produce stores, with the peak season running from late summer to early fall.
Eggplant Parmigiana
Ingredients:
Nonstick Cooking Spray
2 tablespoons Extra Virgin Olive Oil
1 large Eggplant, peeled if desired, cut crosswise into 3/8 inch slices
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
1/3 cup grated Fresh Parmesan Cheese
2 Large Vine-Ripened Tomatoes, sliced about 1/4 inch thick
2 tablespoons Vegetable Oil
1/2 cup chopped White Onion
1/2 Red Bell Pepper, seeded, chopped
1 (8 ounces) package Sliced Mushrooms
2 Garlic Cloves, peeled, minced
1 (8 ounces) can Tomato Sauce
1/4 cup Dry Red Wine
1 teaspoon Dried Basil
1/2 teaspoon Dried Oregano
2 tablespoons chopped Fresh Parsley
1 cup Shredded Mozzarella Cheese
Posted in Recipes
Tagged A Classic Eggplant Parmigiana, Basil, cheese, cup, dish, dry white wine, eggplant, eggplant dish, eggplant parmigiana, garlic cloves, mozzarella, oven, parmesan cheese, pepper, sauce, sauce consistency, shredded mozzarella cheese, tomato, white wine sauce, wine
Leave a comment
How to Make Chicken Creole
If you are yearnin’ for a taste of Cajun vittles, get out a big old deep skillet and throw these ingredients together. This recipe for a Shrimp and Chicken Creole is quick, easy, and even diabetic friendly when served over wild rice instead of white rice. Now I know it’s not N’Orleans but it is a suitable substitute! You can make a whole meal of this dish. You have vegetables with the bell pepper, onion, and tomatoes. You have seafood (shrimp) and chicken. When served over the brown rice, you are adding a whole grain. Now how much simpler can it get? Add a loaf of bakery French bread, if you must.
SHRIMP AND CHICKEN CREOLE
1 cup chopped green bell pepper
3/4 cup chopped yellow onion
1 tsp canola oil
2 cups peeled, diced tomatoes
1/2 tsp salt
1/2 tsp garlic powder
Posted in Main Course
Tagged bell pepper, chicken, chicken creole, chili powder, chopped yellow onion, cup, garlic powder, heat, How to Make Chicken Creole, Orleans, pepper, powder, red pepper flakes, rice, Shrimp, tsp, tsp canola
Leave a comment
Baked Eggplant With Onion, Tomato, and Bell Pepper
Eggplant has never been more popular at the dining table, enjoying a growing and loyal audience around the world. Eggplants come in many varieties, shapes, sizes, colors, textures and tastes. As supermarkets and farmers markets have expanded, new and different eggplant varieties have become readily available. Eggplant has a rich texture when baked, and absorbs the other flavors in the dish well.
Eggplant slices are layered with onion, tomato, bell pepper, celery, and green olives. Seasoned with dried oregano and saffron, and topped with a sauce featuring heavy cream, soy milk and cashews. The tasty eggplant casserole makes a nice side dish to fish or poultry. If serving sizes are doubled, the casserole makes a hearty vegetable entree that can be served with hot baked bread.
Baked Eggplant with Onion, Tomato, and Bell Pepper
Ingredients:
Posted in Recipes
Tagged bell, Brown Sugar, celery stalk, cup, dish, eggplant, extra virgin olive oil, light brown sugar, mixture, onion, pepper, Pepper Ingredients, plum tomato, Roma, spoon mixture, tomato, virgin olive oil, whole wheat bread
1 Comment
Mediterranean Vegetable Lasagna
Eggplant and zucchini slices are combined with cherry tomatoes, red and yellow bell pepper, white onion, garlic, and baked until golden brown and tender. The roasted and seasoned vegetables are layered between lasagna noodles with a delicious white Parmesan cheese sauce, and shredded mozzarella cheese. Topped with additional cheese and baked until brown around the edges and sauce is bubbling.
Delicious served as a main dish, a side Greek salad with vinaigrette, pita bread and tzatziki sauce.
Mediterranean Style Roasted Vegetable Lasagna
Ingredients:
1 Large Eggplant, skin rinsed and rough chopped into 1″ pieces
2 medium Zucchini, skin rinsed and rough chopped into 1″ pieces
1 pound Cherry Tomatoes, blanched and peeled
1 small Red Bell Pepper, seeded and cut into bite-sized pieces
1 small Yellow Bell Pepper, seeded and cut into bite-sized pieces
1 large White Onion, sliced and cut into 1″ squares
2 large Garlic Cloves, crushed
2 tablespoons Fresh Basil, leaves torn so that they stay quite visible
1/4 cup Extra Virgin Olive Oil
2/3 cup Pitted Black Olives, chopped
2 tablespoons Capers, drained
3/4 cup Mozzarella, grated