Vegetables

Eggplant Balls

Eggplant isn’t just for Eggplant Parmigiana or Ratatouille. This is a great vegetarian “meatball”. They can be fried, baked or just put into the sauce and cooked that way. They can be used in an antipasto also! Eggplant is very versatile and this is a new twist on preparing it! Even kids will love these! Serve it with spaghetti or pasta that you like. It goes great in a fresh marinara sauce to don’t be afraid, try it, you’ll like it!

Eggplant Balls

INGREDIENTS:

3 tablespoons olive oil

3 cloves garlic, minced

1 large eggplant, peeled and diced

1 tablespoon water

1 cup of Italian seasoned bread crumbs

½ cup fresh parsley, chopped

2 eggs, beaten

½ cup grated cheese of choice

olive oil

marinara sauce, if desired

grated mozzarella cheese, if desired

DIRECTIONS:

1. In a large saucepan, heat oil and gently sauté garlic until golden brown. Add the diced eggplant, the tablespoon of water and cover. Reduce heat and gently steam until eggplant is very soft.

2. In a mixing bowl, combine eggplant, bread crumbs, parsley, eggs, and cheese. Mix well and let stand 20 minutes. Form into balls and fry on all sides in olive oil.

OPTION:

Place eggplant balls on a greased pan and bake in the oven for 30 minutes at 325°. They can then be covered in marinara sauce and sprinkled with grated mozzarella cheese.

OR you can drop them in spaghetti sauce and serve in place of meatballs!

Serves 4-6

Tuscan-Style Cannellini Beans

This dish is a very popular dish in most restaurants in Tuscany or any Italian restaurant here in the United States. It’s simple and delicious. It’s got lots of fiber too which we all need these days. This version is also much lower in calories than the version in restaurants. I made it the other day and it was really good.

INGREDIENTS:

4 teaspoons olive oil

4 cloves garlic, finely chopped

2 teaspoons finely chopped fresh sage or ½ teaspoon dried

1 teaspoon finely chopped fresh rosemary or ½ teaspoon dried

1 cup canned diced tomatoes (I used the Fire Roasted ones)

1 (16 ounce) can cannellini beans, rinsed and drained

¼ teaspoon salt

black pepper to taste

1 tablespoon finely chopped Italian parsley

1 teaspoon red-wine vinegar

Parmesan or pecorino cheese for topping, if desired


DIRECTIONS:

1. In a medium saucepan heath the oil over medium-low heat. Saute the garlic, sage and rosemary until the garlic turns pale gold, about 5 minutes.

2. Add the tomatoes; raise the heat to medium. Cook, stirring occasionally 5 minutes longer.

3. Add the bean, salt and pepper. Reduce the heat and simmer, stirring occasionally, for about 5 minutes. Stir in the parsley and vinegar. Top with parmesan cheese if desired.

Cucuzzille

I know some of you are saying, huh? I am not sure if I even have it spelled right or not. The name is pronounced “cook it seal”. Or as I used to call it “Crooked Seals”. My dad makes this recipe alot though it is not one of my favorites. The rest of the family likes it though. The base of the recipe is Italian Squash, or cucuzza or cucuzzi. It’s sort of a stew type dish. My dad doesn’t add any seasonings to it either. But I think if you added parsley or basil or garlic it wouldn’t hurt. It is a pretty easy recipe to make but it does take time. It is a dish that cooks slow so don’t rush it. And it is better to let it sit for a little before serving. You can make it the day before and then just reheat when you are ready to eat it. It’s a great vegetarian dish as well.

INGREDIENTS:

4-6 medium green or yellow Italian squash, trimmed and sliced round. (about ¼” thick)

3-4 medium potatoes, peeled and sliced into 1″ chunks

2-3 carrots, peeled and sliced round (about ¼” thick)

1 large yellow onion, sliced

1-2 red bell peppers, sliced in 1″ wide slices and cut in half

2- 8oz. cans tomato sauce

1-2 tablespoons olive oil

salt and pepper to taste

Cucuzzi Squash

DIRECTIONS:

1. Fill a large saucepan with 1-2 inches of water. Place all ingredients into pot and steam on medium heat until vegetables are tender. This should be about 45 minutes to an hour-long. Add a little more water if needed to keep it from drying out.

2. When vegetables are just about ready stir in the tomato sauce gently. Try not to break up the vegetables but it’s ok if they do. Let sit about 15-30 minutes or serve next day. The more it sits the better the flavors will be.

Andrea’s Tuscan Casserole

This is a recipe that I posted back on Facebook in October 2009. It was created because I couldn’t figure out what to make that night and just put together what I found in the refrigerator. It was so good and filling and the leftovers were just as good of course! The ingredients aren’t written in stone so please omit what you don’t want or add something you think fits better! So sit down with a nice glass of wine and relax and pretend you are in Tuscany.

Andrea's Tuscan Casserole


Ingredients:
1- 10-12 oz boneless, skinless chicken breast, sliced thin into strips or bite size pieces
6-8 oz. uncooked large shrimp, peeled and deveined, and cut into pieces
8 oz. approx. frozen, thawed spinach (doesn’t have to be drained)
1 medium sweet onion chopped
6-8 cloves garlic chopped (I like garlic so if it’s too much for you add less)
2 large scallions, chopped (green and white parts)
1 small tomato, chopped
1- 8oz. package Shirataki Tofu Noodles (follow prep instructions on package/found in Produce organic section) or you can use your own cooked noodles.
2 TBS or so light or regular sour cream
1 wedge Italian Herb Laughing Cow Cheese
1 cup shredded mozzarella cheese
olive oil
salt and pepper to taste

Directions:
– Heat oven to 350 degrees.
– In a large saucepan heat oil and sauté onions till translucent, maybe about 5 minutes or so. Add garlic and scallions and sauté about 2 minutes.
– Add chicken and cook till no longer pink.
– Add spinach and mix thoroughly.
– Add shrimp and tomato, stirring till all mixed.
– Add Laughing Cow cheese and sour cream, mix well. Let cook a couple more minutes.
– Add noodles, mixing well. Let cook about 3-4 minutes, stirring occasionally.
– Add half of the mozzarella cheese till mixed in and starting to melt. Pour into casserole dish, round or whatever you have.
– Sprinkle rest of mozzarella cheese on top of mixture and place in oven till mixture starts to bubble and cheese melts and browns a bit. About 15 minutes.

Summer Fresh Cucumber Salad

This recipe I got from a wonderful little shop in downtown Stuart near where I live called The Spice and Tea Exchange. There are several of these great stores all over the U.S. and I am so happy to have one in my neck of the woods. It’s run by Anna who is a really neat lady. She has food samples quite a bit in her store and I am actually going to try this one tonight so I will wait to post a picture of the finished product till then! Cucumbers are a great refreshing and tasty vegetable to have anytime of the year. But summer time seems perfect for this recipe! I had the cucumber already and just bought all the ingredients for the dressing at her store. So I will report back either later tonight or tomorrow morning on the outcome of this!

INGREDIENTS:

1 English cucumber peeled and sliced thin

DRESSING:

½ teaspoon dried dill

1/8 teaspoon finely ground white pepper

1½ teaspoon sweet onion sugar

1 tablespoon rice vinegar

DIRECTIONS:

Mix dressing ingredients and toss with cucumbers.

For a variety you can substitute lemon sugar for the onion sugar.

FOLLOW UP:
The salad was delicious! Loved it! It is crunchy and refreshing and really tasty! Try it!

Summer Fresh Cucumber Salad

John’s Famous Spicy Spinach & Artichoke Dip

This is John’s famous recipe. He won’t even let me make it! I can be the sous-chef though! It’s still a great recipe and is usually a big hit. You can serve it with tortilla chips or crackers. Just make sure they are strong enough to hold the dip!

John's Spicy Spinach & Artichoke Dip

INGREDIENTS:

½ cup (1 stick) butter or margarine

1 medium onion, chopped (about 1 cup)

5-6 cloves garlic, finely chopped

2- 10 ounce packages frozen chopped spinach, thawed and well-drained

1- 14 ounce can artichoke hearts, drained and chopped

1- 8 ounce package cream cheese

1- 8 ounce package sour cream

1 cup shredded Monterey Jack cheese, divided

1 cup grated parmesan cheese, divided

2 tablespoons TABASCO® brand pepper sauce

salt to taste

corn chips or crackers


DIRECTIONS:

1: Melt butter in a large saucepan or skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes.

2. Stir in spinach, artichokes, cream cheese, sour cream, ¾ cup Monterey Jack, ¾ cup Parmesan cheese, pepper sauce and salt. Stir until well blended and heated through.

3. Pour mixture into a ½ quart casserole dish and top with remaining Monterey Jack and Parmesan cheese. Bake in 350º oven until cheese starts to brown, about 10 minutes. Serve with corn chips or crackers.


Makes about 4 cups

Black & Red Chili

I love chili. Even on a hot Florida evening I love chili. It is so simple to make and tastes even better the next day! I call mine red and black because I use red kidney beans and black beans. Lots of fiber and protein! Sometimes I like to add some brown rice to mine or even ditalini pasta.This recipe usually makes a big batch and will serve 4-6. It also freezes well so when you are searching the freezer or fridge for something to cook when you don’t have time, just defrost and heat! I think this recipe is pretty spicy too but of course my husband thinks otherwise!  Enjoy it with a cold beer or even a nice glass of wine! I make this at least once a month because it’s so good.

Black & Red Chili

INGREDIENTS:

1 pound ground beef, crumbled (your choice)

1 medium onion, chopped (I use Vidalia)

3-4 cloves garlic, chopped

1 can red kidney beans, drained and rinsed

1 can black beans, drained and rinsed

1 can Rotel tomatoes (your choice)

1 can (15 oz.) diced tomatoes (fire-roasted are my choice)

¼ cup Basic Chili Seasoning (See past posting)

sour cream

shredded cheddar cheese

olive oil

DIRECTIONS:

1. In a large saucepan heat about 3 tablespoons of olive oil and sauté the onions until soft. Add the garlic and sauté a few minutes more.

2. Add the ground beef and cook till there’s no pink left, stirring well.

3. Add the drained beans and mix well. Heat through a few minutes.

4. Add the tomatoes and heat through. Add the chili seasoning and stir well.

5. Bring mixture to a boil, stir and lower heat to simmer. Cover. Simmer for about 30 minutes or more and stir occasionally.

6. Serve with a dollop of sour cream and shredded cheddar cheese.

Buying Fresh Fruits & Vegetables at Their Peak (Part 2)

As promised here is the list of when it is the best time to buy fresh vegetables, when they are in season.  What are the best vegetable to buy now? Or in 3 months from now?  Right now in Florida where I live the corn is just starting to come out where in the north it won’t be at its best until August or September. I remember when we spent the summers in Maine as kids and we couldn’t wait for August because we’d go to the farm stands and get all of that delicious sweet yellow and white corn, fresh from the farms. It was so crunchy and sweet and you could eat 2 or 3 ears at a sitting without any problem.  Some vegetables are great all year-long which is a good thing! I hope this information helps out when you’re shopping. Another thing when you are buying items at their peak they are usually the best price as well. So keep that in mind as well! Happy shopping and eat your veggies!

  • Artichokes: March-May: Look for heavy, compact, plump globes. Large tightly closed, fleshy leaf scales. Good green color. Heavy for size.
  • Asparagus: March-June: Look for tightly closed buds. Straight, tender, rich green stalks. Open tips and angular or ridged spears are signs of over maturity.
  • Green/Wax Beans: April-October: Look for crisp, long, straight, blemish-free pods.
  • Lima Beans: April-August: Look for bright color for the variety. Crisp, dark-green, well-filled pods.
  • Beets: June-October: Look for firm, round, smooth, deep red-colored roots. Fresh-looking tops. Avoid those with long roots and rough, scaly areas on surface, because they are tough, fibrous and strong flavored.
  • Belgian Endive: October-May: Look for firm without bruises. Color should be white with greenish cast.
  • Broccoli: October-May: Look for firm, closed, dark-green florets. Firm, tender stalks. Yellowing green-colored heads of broccoli are over mature.
  • Brussel Sprouts: October-November: Look for miniature, compact, bright-green heads.
  • Cabbage: All Year: Look for well-trimmed, solid heads. Heavy for size.
  • Carrots: All Year: Look for firm, bright-colored, smooth, clean, well-shaped. Avoid rough, cracked or green-tinged roots.
  • Cauliflower: September-November: Look for bright-green leaves enclosing firm, closely packed creamy-white curd or florets. Avoid bruised or open florets.
  • Celery: All Year: Look for fresh, crisp branches. Light green to green color. Should not have wilted, rough look or puffy feel to the stalk.
  • Corn: May-September: Look for fresh-leaved, green husks. Plump, milky kernels. Avoid cobs with small or large, dented or shrunken kernels.
  • Cucumbers: May-August: Look for bright, shiny green; firm; well-shaped.
  • Eggplant: August-September: Look for firm, heavy, smooth, even dark purple. Free of bruises or cuts.
  • Lettuce: All Year: Look for fresh green leaves with no wilted or bruised areas. Heading varieties of lettuce should be medium weight for size.
  • Mushrooms: November-April: Look for dry, firm caps and stems. Small brown spots or open caps are still good in flavor.
  • Okra: May-September: Should have tender, bright-green, bruise-free pods, less than 4½ inches long. Pale, faded, hard pods are tough and fibrous.
  • Onions: All Year: Look for well-shaped; hard; small necks. Dry paper skins. Free of green spots or green-depressed leathery areas. Crisp green tops. Two to three-inch bleached-white roots.
  • Parsnips: October-April: Should be small to medium size; smooth-skinned; firm. Decay and bruise free.
  • Peas: April-July: Look for well-filled, bright green. Swollen, light-colored or gray-flecked pods contain tough, starchy peas.
  • Peppers: All Year: Look for good shape; firm exterior; thick flesh and bright, glossy skin.
  • Potatoes (White): All Year: Should be fairly smooth; well-shaped; firm. Free of most blemishes. Avoid bruised, sprouting, shriveled or green-tinged.
  • Potatoes (Sweet): September-December: Look for thick, chunky, medium-sized with no bruises or decay. Should taper at the end.
  • Radishes: May-July: Look for medium-sized (¾-1 inch diameter); good red color; plump; round; firm; crisp. Bright-green tops.
  • Spinach: March-May: Look for large, bright, blemish-free leaves with good green color. Yellowing indicates the start of decay. Avoid leaves with coarse stems.
  • Squash (Summer): June-August: Look for bright color; smooth; glassy skin. Heavy for the size; firm; well-shaped.
  • Squash (Winter): September-November: Should be heavy for the size. Hard, good-colored, unblemished rind.
  • Tomatoes: May-August: Should be well-formed; blemish-free; plump. Over all rich red color and slight softness.
  • Turnips/Rutabagas: September-March: Should be small to medium size; smooth; firm; heavy. Few leaf scars at top and few fibrous roots at base. Purple-tinged white ones are turnips. Yellow-skinned, larger roots are rutabagas.

Mom & Grandma’s Stuffed Plantains

Stuffed plantains are one of my favorite recipes from when I was growing up. I haven’t made it in quite a while but maybe I will soon! My mother and grandmother used to make this quite often for us. It is a little involved but tastes so good it’s worth the trouble! They are filled with a delicious meat filling but you can also substitute shredded cheddar cheese for the meat filling.

INGREDIENTS:

6 whole ripe plantains, unpeeled and halved

2 quarts water

1½ tablespoons salt

4 tablespoons butter

½ teaspoon salt

2 tablespoons cornstarch

Basic Meat Filling (recipe to follow in separate post)

DIRECTIONS:

1. Bring the water and 1½ tablespoons salt to a boil. Add plantains, cover and boil rapidly for 20 minutes. Drain, peel and mash together with the butter, ½ teaspoon salt and cornstarch. Allow to cool slightly.

2. Coat hands with cornstarch. Spread some of the plantain mixture on a flat surface (cutting board) and make a nest in the center. Stuff center with filling. Cover with plantain mixture and form into balls or mounds. Repeat to make 16 stuffings.

3. Fry in large pan until golden. Remove and drain on paper towels. Serve with rice.

Serves 8

Mom’s Eggplant Parmigiana

This is a favorite of many people when it comes to Italian food. My Dad could eat it all the time if he could! It’s really a simple recipe, it just takes time to prepare. I found a copy of this recipe in my mother’s handwriting. It was written on a calendar planner page from December 31, 1953, 7 months after she married my Dad! It’s pretty wild to find a handwritten recipe from over 50 years ago! I am not sure where the recipe originally came from but I am going to guess it came from Nana, my Dad’s mother. I also notice that the eggplant is not breaded before frying making it a little different from most versions of the recipe!

INGREDIENTS:

1 large eggplant or 1 small ones

1 cup olive oil

1 ¼ cups of your favorite tomato based sauce (I use marinara sauce)

3 tablespoons grated parmesan cheese

½ pound mozzarella cheese, sliced thin

DIRECTIONS:

1. Peel eggplant and cut into thin slices (round).

2. Fry in oil until brown and drain well on paper towels.

3. Place 1 layer of fried eggplant into a casserole dish (square 8×8 is good for this recipe), cover with sauce, sprinkle with Parmesan cheese and place a layer of mozzarella cheese on top of that. Repeat procedure until all eggplant is used, ending with mozzarella cheese.

4. Bake in pre-heated 400º oven for 15 minutes. Serve hot. Serve with extra parmesan cheese for top.

Serves 4

**Coming Next Wednesday: Stuffed Plantains!

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