Tales from the Kitchen
Kitchen table discussions with recipes and ideas for shopping on a budget, cooking for a family, meal planning.
- Name: Ranee @ Arabian Knits
I'm happily married, mom to four boys and four girls at home, with one in the presence of God. We are slowly working on raising our own food and making much of what we need. I knit, cook, read, pray, think, write, crochet, and I'm trying to sew, too.
Monday, December 12, 2005
Thursday, December 08, 2005
Wednesday, December 07, 2005
Melanzane al Forno, the Cheater Way
Melanzane al Forno
2 medium eggplants, about a pound each
12 cloves garlic
1/2 cup olive oil, with 2 tablespoons reserved
2 cups tomato-basil pasta sauce, homemade or jarred
1 pound frozen, sliced mixed peppers
2 cups shredded mozzarella, provolone and parmesan
Preheat oven to 400 degrees.
Slice off green stem end of eggplants and cut in half lengthwise. Score a diamond pattern in the meat of the eggplant with a sharp paring knife, being careful not to cut through the skin. Slice the garlic into slivers. Slip about seven slivers of garlic in each of the eggplant halves. Sprinkle with salt and pepper.
In a large frying pan, one that can hold all the eggplant in one layer, heat almost half a cup of olive oil over medium heat. Carefully put the eggplant in the pan, skin side down, reduce heat to medium low and cover. Cook for about five to ten minutes, until the skin is browned and wrinkled. Turn with a slotted spoon and cook three to five more minutes, until the flesh is browned, and soft.
Carefully put the eggplant in a 9 X 13 pan, skin side down. Cover the eggplant with the tomato sauce. In the frying pan, splash in about two tablespoons of olive oil and add the remaining garlic silvers. Stir to cook, add peppers and saute in the oil. Spoon over the sauce and sprinkle the cheese all over the top (you can either shred them yourself or buy a bag of mixed Mediterranean cheeses). Bake for 20 minutes.
While they are baking, make a salad and start some salted water boiling for pasta. Cook about a pound of pasta, any kind you like, in the water. The eggplant needs to rest about 15 minutes, to be cool enough to eat. While it's doing that, drain the pasta and toss with olive oil, ground pepper and crushed garlic. If you really want to be fancy, you can infuse the olive oil with chopped garlic and use that instead of just tossing the whole mess together.
Serve the eggplant with the pasta and the salad. We serve a half to adults and a quarter to each child, so this meal feeds our whole family.
Dinner Last Night: Chicken Ottoman
Here is the recipe with my changes.
Chicken Divan (or Ottoman)
1/4 cup butter
1/2 onion, peeled and diced
1/4 cup flour
2 cups chicken broth
1/2 cup heavy cream
2 tablespoons dijon mustard
2 tablespoons dry sherry
1 teaspoon worcestershire sauce
1 cup grated parmesan (or romano, we like it either way, last night's used romano)
1 lb broccoli, peeled and chopped (or any other vegetable you like, we've made it with cauliflower, green beans, among others)
2 cups cooked chicken, cut into bite sized pieces (this is about 2 chicken breast halves)
note: if you use the frozen chicken that has the sodium solution in it, you will not need to salt anything, but if not, taste for salt and salt as necessary. Also, if I am not using leftover chicken, I cook the chicken in olive oil after sprinkling it with black pepper, I make the sauce during the time it takes to cook the chicken.
Preheat oven to 400 degrees.
In a medium saucepan, over medium heat, melt the butter and saute the onions lightly. When they start to soften, add the flour and cook, stirring, to make a light roux. Add the chicken broth and cream, and cook, stirring, to thicken, about three to five minutes, then add the mustard, sherry and worcestershire sauce. Stir to blend and take off the heat. Add the parmesan and stir to melt.
In a 9" X 13" pan, put the broccoli and chicken, and mix. Pour the sauce over the top, and stir to coat all the pieces.
Bake for 25 minutes, or until bubbly and heated through. Serve with rice and a salad.