2007 - Week 9
Eggplant Scallop
1 med.-large Eggplant, peeled and cut into ½”-thick slices
1 Tomato, sliced into 14” rounds
1 Onion, sliced thin
5 Tbsp. melted butter, divided
Salt & Pepper
¾ cup bread crumbs
8 oz. mozzarella cheese
4 Tbsp. parmesan cheese
Fresh chopped basil, about 4-5 Tbsp.
Spray baking pan with cooking oil. Place eggplant on bottom of pan. Layer the tomatoes, and then the onions on top. Drizzle with 1 Tbsp. melted butter. Cover pan with foil, and bake for 20 minutes at 450 degrees. Remove from oven and top with the bread crumbs and mozzarella cheese. Sprinkle with parmesan cheese. Drizzle with remaining 4 Tbsp. melted butter. Sprinkle with chopped basil. Return to oven for 10 min.
Contributed by CSA member
Acorn Squash Stuffed with Sausage and Apples (A Slow Cooker recipe)
1 lb. sausage salt to taste
1 small onion, finely chopped 2 acorn squash, halved; seeds removed
2 apples, cored and chopped ¼ cup water
½ tsp. oregano
Brown sausage well and break into small pieces. Drain well. Combine sausage with onion, apples, oregano, and salt. Generously fill each squash half with the mixture and arrange halves in the slow cooker in staggered layers. Pour about ¼ cup water into the bottom of a slow cooker. Cover and cook on low for 6-8 hours, until squash is tender. Serve at once with hot buttered rice.
cdkitchen.com
Tri-Colored Pepper Salad
1 each large red, yellow, and green bell pepper, cut into halves or quarters
1/3 cup extra-virgin olive oil
3 Tbsp. balsamic vinegar
2 cloves garlic, minced
¼ tsp.each, salt and pepper
1/3 cup crumbed goat or feta cheese (about 1 ½ oz.)
¼ cup thinly sliced fresh basil leaves
Prepare grill or broiler. Place peppers, skin-side down, on grill. Grill or broil peppers 10-12 minutes or till skin is charred. Place charred peppers in a paper bag. Close bag; set aside to cool 15 minutes. Remove skin with paring knife; discard.
Place peppers in shallow glass serving dish. Combine oil, vinegar, garlic, salt and black pepper in small bowl, whisk until well combined. Pour over peppers. Let stand 30 minutes at room temperature (or, cover and refrigerate up to 24 hours. Bring to room temperature before serving). Sprinkle with cheese and basil just before serving.
recipes.howstuffworks.com
Below are some interesting jellies and preserves to try. They make tasty and unusual gifts for friends and family.
CERTO® Hot Pepper Jelly
Makes: about 7 (1-cup) jars or 112 servings, 1 Tbsp. each
1 medium green bell pepper, seeded and finely chopped (about 1 cup)
1 medium red bell pepper, seeded and finely chopped (about 1 cup)
6 medium jalapeño peppers, finely chopped (about 3/4 cup) (For hotter taste, leave in some seeds.)
1-1/2 cups cider or white vinegar
6-1/2 cups sugar, measured into separate bowl (Se tip below.)
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin
1 Tbsp. crushed red pepper flakes (Use instead of jalapeno pepper seeds, if desired.)
BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
PLACE green, red and jalapeno peppers and vinegar in 6- or 8-quart saucepot
. STIR sugar into peppers in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. STIR in pectin quickly. Stir in red pepper flakes, if desired. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Watermelon Jelly
4 cups of bite-sized watermelons, seeds removed
2 Tbsp. lemon juice
3 oz. liquid fruit pectin
3 ½ cups sugar
Blend watermelon pieces in blender for about 1 minute on medium speed.
In a large kettle, mix melon, sugar, and lemon juice. Bring to a boil. Stir in liquid fruit pectin and boil fifteen minutes, stirring. Skim off the foam, and pour into jars and seal.
Watermelon Rind Preserves
One and one-half quarts prepared watermelon rind
1 tablespoon ground ginger
4 tablespoons salt
4 cups sugar
2 quarts cold water
1/4 cup lemon juice
1 lemon, thinly sliced
7 cups water
To prepare watermelon rind - trim green skin and pink flesh from thick watermelon rind; cut into 1-inch pieces. Dissolve salt in 1 quart water and pour over rind. Let stand 5 to 6 hours if salt is used. Drain; rinse and drain again. Cover with cold water and let stand 30 minutes. Drain. Sprinkle ginger over rind; cover with water and cook until fork-tender. Drain. Combine sugar, lemon juice and 7 cups water. Boil 5 minutes; add rind and boil gently for 30 minutes. Add sliced lemon and cook until the melon rind is clear. Pack, boiling hot, into hot Ball jars, leaving 1/4 inch head space. Adjust caps. Process half pints and pints 20 minutes at 180 - 250 degrees F in hot water bath. Makes about six half pints. Plantanswers.tamu.edu/recipes
Watermelon Rind Chutney
1 (8-lb.) piece watermelon (flesh and rind)
1 ½ cps cider vinegar
1 ½ cups water
2 cups sugar
¼ cup minced small hot green chile or cayenne peppers (including seeds)
1 ½ Tbsp. minced garlic
1 tsp. salt
½ tsp. black peppercorns, coarsely crushed with flat side of a large knife
Remove watermelon flesh from rind and reserve flesh for another use. Scrape off and discard any pink flesh from rind, then cut rind crosswise into 2-inch-wide strips and remove green peel with a Y-shaped vegetable peeler or a sharp knife. Discard green peel. Cut white rind into ½ “ cubes (you will have 5 to 6 cups).
Bring rind and remaining ingredients to a boil in a 4-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, stirring occasionally, until rind is tender and translucent and liquid is syrupy, 45 to 55 minutes. Cool chutney, uncovered, then chill in an airtight container 1 to 3 days to allow flavors to mellow.
Chutney keeps, covered and chilled, 1 month. Makes about 3 cups.
Epicurious.com |
