Eggplant Parmesan

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.

Eggplant Parmesen
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.

Eggplant Parmesan

Eggplant:

2 pounds glove eggplant (2 medium eggplants), cut crosswise into 1/4 inch thick rounds
1 tablespoons kosher salt
8 slices high-quality white bread (about 8 ounces), torn into quarters
1 cup grated Parmesan cheese (about 2 ounces)
Table salt and ground black pepper
1 cup unbleached all-purpose flour
4 large eggs
6 tablespoons vegetable oil
Tomato Sauce:
3 cans (14 1/2 ounces each) diced tomatoes
2 tablespoons extra-virgin olive oil
4 medium cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 cup fresh basil leaves chopped
Table salt and ground black pepper
8 ounces whole milk mozzarella, shredded (2cups)
1/2 cup grated Parmesan cheese (about 1 ounce)
10 fresh basil leaves torn, for garnish
1. FOR THE EGGPLANT: Toss half of eggplant slices and 1 1/2 teaspoons kosher salt in large bowl until combined; transfer salted eggplant to large colander set over bowl.  Repeat with remaining eggplant and kosher salt, placing second batch in colander on top of first.  Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes.  Arrange eggplant slice on triple layer paper towels; cover with another triple layer paper towels.  Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.
2. While eggplant is draining, adjust oven racks to upper- and lower-middle positions, place rimmed baking sheet on each rack, and heat oven to 425 degrees.  Pulse bread in food processor to fine, even crumbs, about fiftee 1-second pulses (you shoud have about 4 cups).  Transfer crumbs to pie plate and stir in 1 cup Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper; set aside.  Wipe out bowl (do not wash) and set aside.

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.

Beets and Greens Salad with Cannellini Beans

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:

Beet and Green Salad recipe

(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!

Peach Pie

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.

Stir together:
1/2 cup sugar
3 tablespoons flour

Add:
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.

Strawberry Freezer Jam

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 Jamimg_01321

Recipe Rating:

Prep Time: 30 min
Total Time: 24 hr 30 min
Makes: 5 containers or 72 servings, 1 Tbsp. each

Nutrition Information
Kraft Kitchens Tips
Ratings and comments
You may also enjoy

2 cups crushed strawberries (buy 1 qt. fully ripe strawberries)
4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE.JELL Fruit Pectin
RINSE 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Stem and crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is almost dissolved. (A few sugar crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. Thaw in refrigerator before using.

NUTRITION INFORMATION
Nutrition (per serving)
Calories 45
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 12g
Dietary fiber 0g
Sugars 12g
Protein 0g
Vitamin A 0%DV
Vitamin C 4%DV
Calcium 0%DV
Iron 0%DV


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.