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Eggplant Parmesan Recipe

Eggplant Parmesan Recipe

We came upon this Eggplant Parmesan recipe as we started our veggie gardens many years ago. Over the years our garden has produced fantastic amounts of eggplant. The first year we ate a lot of eggplant parmesan. My wife has a lot of practice and I consider her’s some of the best. After-all running at about 35 lbs. – 50 lbs. each year you get a bunch of practice. It’s all yours to decide.

Ingredients

2 large eggplant
Regular cooking oil
2 eggs, beaten in a flat bottom dish – to dip cut eggplant in
4 cups plain bread crumbs – to dip cut eggplant in
6 cups tomato sauce – homemade or store. According to my wife if using store bought, use what you like.  Make sure there is some spice in the sauce if using homemade. Do not use plain stewed tomatoes.
1 lb. mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1/2 teaspoon dried basil

Directions

Peel the skin off the 2 eggplant. Using a mandolin slicer cut slices about ¼ inch thick. Don’t cut lengthwise cut holding the eggplant up.

Heat 1 or 2 large skillets and liberally coat the bottom with a good oil – not olive oil.

When the oil is hot, take the sliced eggplant and first dip into the egg then the bread crumbs. Place the breaded pieces into the skillets and cook until the bottoms are brown. Flip over and finish cooking the second side. When cooked take out the eggplant from the skillet and place on paper towels to drain oil and cool. For fun, take a cooked piece sprinkle some salt on it and eat. If tender, you cooked it enough. Cook all pieces – don’t eat too much!!

Preheat oven to 375 degrees F.

In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses.

Sprinkle basil on top.

Bake in preheated oven for 35 – 45 minutes, or until golden brown.

Look at other eggplant recipes https://traderscreek.com/recipes/recipe-index/

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Stuffed Roasted Peppers Recipe

Stuffed Roasted Peppers

What I like about this Stuffed Roasted Peppers recipe is that you can assemble and then put into the freezer for stuffed roasted peppersfuture use. We grow so many peppers that we need to always come up with new recipes. Another great feature is, other than cheese, this is a pure vegetarian meal – with the cost of meat that is great. If you have a garden, as we do, this is a great chance to make a meal from your hard work. You will also know how the vegetables were grown!! Try using red and yellow peppers for some extra color.

Ingredients

2 tablespoons olive oil, plus 2 tablespoons
4 bell peppers, halved lengthwise – remove insides
1 pint tomatoes chopped. Remove excess seeds if necessary
1 medium onion, diced
1 cup packed fresh basil leaves – chopped
3 garlic cloves, finely chopped
1/4 teaspoon crushed red pepper flakes
1 cup grated mozzarella
Salt and freshly ground black pepper

Directions

Preheat oven to 425 degrees F.

Lightly oil a large shallow baking pan with 2 tablespoons olive oil.

Arrange peppers, cut sides up, in baking pan, and lightly oil the cut edges.

In a bowl, toss the tomatoes, onion, basil, garlic, 2 tablespoons oil, crushed red pepper flakes, mozzarella – salt and pepper to taste.

Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.

If you want to change up the stuffed roasted peppers and add meat. Chicken, lamb, beef all work well, then just

Look at other pepper recipes https://traderscreek.com/recipes/recipe-index/

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Sauteed Green Beans Recipe

Sauteed Green Beans Recipe

Sauteed Green Beans are easy to make and add a great side dish that will make everyone happy. Try this Sauteed Green Bean recipe and you will make it again and again.

Ingredients

2 cups green beans, trimmed
1 tablespoon butter
1/4 cup almonds, slivered or sliced
1 tbsp chopped chives – dried (I have used both dried and fresh from the garden and frankly I like to used dried chives here)
Salt and ground black pepper to taste

Directions

In a skillet, saute the green beans in butter until tender-crisp. Make sure to turn the green beans or they will burn. Season with salt and black pepper to taste. Be careful not to go too heavy on the salt. Once the green beans are tender, add the almonds to the skillet and heat through until the almonds are toasted. At the last minute or two add the dried chives. Serve with any meat (pork tenderloin or a good sirloin is my favorite here) and a red wine or beer.

 

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Blackberry Trifle Recipe

Blackberry Trifle Recipe

Ingredients

12 ladyfingers or ginger bread
4 cups fresh blackberries
1 cup sugar
1/3 cup flour
1/3 cup orange juice
3 tablespoons brandy extract
6 almond macaroons, crushed
8 cups vanilla pudding
4 cups whipped topping
1/2 cup slivered toasted almonds

Instructions

To make blackberry trifle, mix flour and sugar, combine the berries and stir gently.

Arrange bottom halves of lady fingers (or crumbled ginger bread) in single layer in bottom of a 9 x 9-inch pan. Spread with blackberry mixture evenly around.

Place a second layer of ladyfingers on top. Mix orange juice and brandy extract. Pour over ladyfingers. Hand crush macaroons and sprinkle over top. Cover with pudding. Allow to chill and set for 1 hour. Spread whipped topping over pudding. Decorate with toasted almonds.

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Blackberry Pie Recipe

Blackberry Pie Recipe

Ingredients

Pre-made store bought pie crust
3 tablespoons of flour
1 cup of sugar
1 tablespoon of orange zest
3 cups of blackberries
2 tablespoons of blackberry brandy
2 tablespoons of sugar

Instructions

Preheat your oven to 400 degrees.

Sift 3 tablespoons of flour with 1 cup of sugar and mix lightly with the orange zest. Add the 3 cups of blackberries into the mixture then pour into the pie dish.

You can either cover the pie filing with the top crust (if you do so make sure you cut vents in the crust to allow steam to escape). If you decide to cover, brush the top crust with some melted butter and sprinkle some sugar evenly on top.

You can also take the top crust and cut it into strips and then make a lattice on top of the pie filling. Brush the top crust with melted butter and sprinkle on a very light coat of sugar approximately 2 tablespoons. This makes an amazing presentation when done correctly.

Place in oven and bake for 15 minutes then reduce the temperature to 325 degrees and bake for about another 25 minutes or until the crust is golden brown. When you take the blackberry pie out of the oven pour the brandy into the vents or between the lattice.

If you want to make the blackberry pie go over the top, add a dollop of whipped cream on top and a scoop of vanilla ice cream along side. Then serve with some of the brandy.

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Blackberry Cobbler Recipe

Blackberry Cobbler Recipe

 

Ingredients

4 cups of blackberries
1/2 cup of sugar
2 teaspoons of lemon juice

1 cup of all purpose flour
2 1/2 tablespoons of sugar
2 teaspoons of baking powder
1/2 teaspoon of salt
6 tablespoons of unbuttered salt – cold
1/3 cup of light cream

2 tablespoons of brown sugar to lightly cover the top of your cobbler

Instructions

Preheat your oven to 400 degrees. Grease a 9 inch square baking dish (or a rectangular dish with the same area – 81 square inches).

Place the blackberries into the bottom of the dish then sprinkle the 1/2 cup of sugar and lemon juice over the berries. Put to the side.

Add all dry ingredients into a mixing bowl and whisk them together. Add the butter and mix with your fingers until butter is fully incorporated with the dry ingredients. Slowly mix in the light cream while mixing the dough with a fork. When a soft dough forms stop mixing. Frankly this is what an electric mixing bowl is for.

Take spoonfuls of dough and drop onto the berry mixture making an uneven bumpy top. Sprinkle the brown sugar on top.

Bake in your oven for approximately 25 – 30 minutes. let cool for 30 minutes. Serve with either whipped cream or ice cream.

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