Greetings Members!
For our 2010 season, we have decided to provide a list of different food search engines. This way the family cook/chef can go to the various sites and search thousands of recipes and ideas to make that delicious gourmet meal:
~search for recipes in low-carb, vegetarian, gluten-free, heart, diabetic, vegan,
professional chef, food bloggers categories
~an attractive site with how to cook info
~this is the largest recipe search site so far that allows you to type in ingredients and voila! you have (literally) thousands of recipes!
There are many different ways to search and find that truly great recipe but the best is word of mouth, tweaked. Use the online recipe(s) as a benchmark and go from there.
We believe cooking is an art. The more you practice, the better you'll get.
Try making the following for all that kale you sometimes don't know what to do with:
kale chips, kale pesto, kale pasta, stir-fry kale, kale soup!
And when eggplant season hits:
Iman Bayildi (Claudia’s version)
3-4 medium eggplant , cut lengthwise remove meat, keep skin intact
4 large tomatoes chopped up
2-3 large red peppers diced
2 medium sweet onions diced
3 large cloves of garlic sliced or 2t garlic powder
½ bunch fresh parsley chopped or 2T dried parsley
2T coriander powder or ½ bunch of fresh coriander chopped
½ c olive oil
½ lb feta cheese
Fry the eggplant lightly in olive oil
Saute the onions, garlic, parsley, coriander, and peppers-all separately
Saute the tomatoes and strain
In a food processor:
Blend the eggplant chunky-style, add tomatoes, remove, add ½ t white pepper
Gently blend the peppers onions, garlic, parsley, coriander
Add salt & black pepper to taste
Combine all ingredients with the eggplant /tomato mixture
Spoon into eggplant skins; bake covered at 375 degrees for 45 minutes
Serve topped with feta cheese chunks
Here are a few links for more yummy eggplant recipes:
http://www.eggplantrecipes.net/
http://www.aubergines.org/recipes.php
http://www.ivu.org/recipes/indian-veg/
And if you need more suggestions: try eggplant dip, eggplant stew,
eggplant pita, curry eggplant, and eggplant parmesean
Oven-baked Asparagus ( this is delicious!)
clean and trim asparagus; pre-heat oven to 375
coat the bottom of a shallow pan with olive oil or butter
place asparagus one layer and drizzle olive oil over stems, grate with aged cheddar or gouda
sprinkle with fresh cracked black pepper and kosher or sea salt to taste
bake for 5 minutes; increase temperature to 395 and bake another 5 minutes.
Use this recipe for medium asparagus; broil for 2 minutes in the middle of the oven for thin ones.
-recipe compliments of Io.
Stirfry beef w/green onions & fresh mushrooms over jasmine rice
Fresh Spinach Scrambled Eggs
Beat 4 eggs, add 1T milk or water, add salt & pepper to taste
Heat pan w/1T butter and 1t oil
Add fresh shredded spinach; add egg mixture
Our tea mint is great for the following:
lemonade, mint julep, mojitos, yogurt, in salads, or dry them for later use