Here is a pic of the beets that my wife used for her famous beet recipe we posted a little while back. Looks like it’s time for some more great eats!
Ok so here is our first recipe that is 100% from our garden our made from scratch. The bread crumbs are made from bread that was made from wheat that we ground ourselves. The eggplant, tomatoes, and herbs are all from the garden. Actually its not 100% as the cheese was the only thing that was store bought. Either way this is our favorite recipe for using our eggplant! Hope you enjoy.
3. Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine. Beat eggs in second pie plate. Place 8 to 10 slices eggplant slices in bag with flour; seal bag and shake to coat eggplant. Remove eggplant slices, shaking off excess flour, dip in eggs, let excess egg run off, then coat evenly with bread crumb mixture; set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant.
4. Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. Place half of breaded eggplant on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven.
5. FOR THE SAUCE: While eggplant bakes, process 2 cans diced tomatoes in food processor until almost smooth, about 5 seconds. Heat olive oil, garlic, and red pepper flakes in large heavy-bottomed saucepan over medium-high heat, stirring tomatoes. Bring sauce to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened ansd reduced, about 15 minutes (you should have about 4 cups). Stir in basil and season to taste with salt and pepper.
6. TO ASSEMBLE: Spread 1 cup tomato sauce in bottom of 13 by 9-inch baking dish. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce, leaving majority of egg;lant exposed so it will remain crisp; sprinkle with 1/4 cup Parmesan and remaining mozzarella. Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes; scatter basil over top, and serve, passing remaining tomato sauce separately.
First of all I do NOT like beets. My wife has tried for years to find a recipe that I would like. We grow them every year in our garden, yet she is the only one that will eat them. After making this recipe I am in love! This recipe was sooooo good! So if you need to do something with all those beets in the garden, or from the store, give this one a try.
First of all I do NOT like beets. My wife has tried for years to find a recipe that I would like. We grow them every year in our garden, yet she is the only one that will eat them. After making this recipe I am in love! This recipe was sooooo good! So if you need to do something with all those beets in the garden, or from the store, give this one a try. Here is the recipe my wife gave me to add:
(Cannellini Beans are also known as White Kidney Beans)
2 bunches beets with unblemished greens, or 8 cups lightly packed beet greens
2 cloves garlic, crushed and peeled
1/2 teaspoon salt
3 Tablespoons red-wine vinegar
1/3 cup extra-virgin olive oil
1 teaspoon dried oregano, or 2 teaspoons fresh oregano leaves, minced
Freshly ground pepper, to taste
1 15-ounce or 19-ounce can cannellini beans, rinsed
1/4 cup thinly slivered red onion, (1/2 small onion)
Preheat oven to 400*F. Cut greens from beets, leaving about 1-inch of stem attached; reserve about 8 cups greens, lightly packed. Wash and dry the beets. Wrap in foil and roast until tender, 1 1/4 to 1 1/2 hours, depending on size. (Alternatively, place beets in a microwave-safe dish, add 1/4 cup water, cover and microwave on high for 20 to 25 minutes.) When the beets are cool enough to handle, peel 4 of them and cut into 1/2-inch wedges. You should have about 2 cups. Place in a medium bowl. (Reserve remaining beets for another use.)
Using a mortar and pestle or the side of a chef’s knife, mash garlic and salt into a paste. Transfer to a large bowl. Add vinegar and whisk to blend. Add oil,k oregano and pepper, whisking until blended. Measure out 1 tablespoon and add to the beet wedges; toss to coat. Add beans to the remaining dressing and toss to coat. Let marinate at room temperature until ready to use.
Place onion in a small bowl, cover with cold water and add a handful of ice cubes; let stand for 10 minutes, or until ready to use.
Meanwhile,bring 2 cups lightly salted water to a boil in a large wide pan. Wash beet greens in several changes of water; trim the stems. Add the greens to boiling water, cover and cook until tender, about 5 minutes. Drain well, pressing on the greens with the back of a spoon to remove excess moisture. Cut into 1-inch pieces.
Drain the onion. Add to the beans along with greens; toss to coat. Spoon the salad onto a serving platter or individual plates and garnish with the beets. Serve immediately.
I use apple cider vinegar because it is what I have on hand. I love this recipe! It is so delicious and good for you. My husband who doesn’t love beets, loves this dish! What a great way to use all the vegetable also. (I found this recipe somewhere and claim no credit for it.)
~Heather in the Kitchen!
My daughter made her first pie. Her mom guided her through it. Turned out delicious! Here are the pics and recipe:
You’ll need your favorite Pastry for Double-Crust Pie.
1/2 cup sugar
3 tablespoons flour
7 cups of sliced, peeled peaches (3 1/2 pounds)
1/8 teaspoon almond extract
Toss gently until peaches are coated.
Roll out half of the pastry and line pie plate.
Spoon in peaches.
Roll second half of pastry and lay over top.
Trim and crimp edges.
Make 3 slits in top of pastry to allow steam to escape.
Bake at 375* for 55 minutes, until golden.
Allow to cool before slicing.
Enjoy with fresh whipped cream.
As promised here is the strawberry freezer jam recipe. Here I thought my wife came up with this awesome recipe and I asked her for it. She just laughed and said she would email it. Here ya go, straight off the Sure Jell site
As promised here is the strawberry freezer jam recipe. Here I thought my wife came up with this awesome recipe and I asked her for it. She just laughed and said she would email it. Here ya go, straight off the Sure Jell site!:
|30 Minutes To Homemade SURE.JELL Strawberry Freezer Jam
Prep Time: 30 min
|Nutrition (per serving)|
|RATINGS AND COMMENTS|
joedawna on 5/27/2010
Super easy and SUPER YUMMY!!
GOLD16 on 5/24/2010
Very easy to make and the Jam was very good.