Vegan recipe for two to cook for fun?

got a friend coming over, wants me to cook some of this vegan food i keep going on about, but i want something that she'll appreciate as an omni and that we can cook together... i.e. plenty of prep work to go around without long periods of.... ';and allow to heat for 2 hours';





Any ideas? asked this before and the only answer i got was.... ';some nice peeled carrots';





help please?Vegan recipe for two to cook for fun?
I have not tried this, but it is simple and easy with lots of prep work but short time on the grill if it is warm enough to grill where you are...





Grilled Oriental Vegetables





Active time: 20 minutes


Time to table: 45 minutes with grill, 80 minutes with oven


Makes 12 cups





4 stalks celery, sliced diagonally 1/2 inch thick


4 carrots, peeled and sliced diagonally like the celery


4 ounces snow peas, tips removed, sliced diagonally into two or three pieces


1 red pepper, cut in narrow strips


1 red onion, cut into eighths


1 bunch broccoli, stems peeled, cut in florets


8 ounces mushrooms, sliced (I used baby bellas tonight)





1/2 cup vegetable oil


2 tablespoons soy sauce (variation use 2 teaspoons)


1 tablespoon garlic (variation use a single clove)


1 tablespoon fresh ginger (variation use 1 teaspoon, OR use ground ginger as a substitute, it's fine and in fact MIGHT be better)


1 1/2 teaspoons salt





Freshly ground pepper





Collect vegetables in a very large bowl. Stir together oil, soy sauce, garlic, ginger and salt and pour over vegetables. Stir well until vegetables are well coated.





FOR GRILL: Divide vegetables among 8 (or more) strips of aluminum foil, each slightly longer than wide. Sprinkle each packet with pepper. Wrap foil around vegetables and seal. Place on hot grill for about 20 minutes (I'll confirm the timing with my Dad) or until vegetables are tender crisp.





FOR OVEN: Stir in pepper. Transfer vegetables to large casserole dish, cover with foil and bake at 350F for about an hour. (Diane's notes say 30 minutes but this wasn't nearly long enough for the volume of vegetables in the casserole dish I was using last night.)


http://kitchen-parade-veggieventure.blog鈥?/a>Vegan recipe for two to cook for fun?
Hopefully one of these recipes will work out for you... I like curries, personally.





Chickpea Curry


- 1 can chickpeas (2 cups), drained and rinsed


- 3/4 cup salsa (yeah, I know, not exactly authentic, but it's easier than dicing and cooking tomatoes, jalapenos and cilantro)


- 1 medium onion, diced (~3/4 cup)


- 1 tbsp garam masala


- 1 tsp pureed garlic (or a pinch of dried)


- 2 tbsp light vegetable oil


- 1/2 cup plain soy yogurt (it tastes fine if you leave it out, too)


- 1/2 cup water, tomato juice, or veggie broth





Fry the spices and the onion in the oil, on low, until the onions go translucent and soft.


Add the water, salsa and chickpeas. Cook for 20-30 minutes on low, until the water has boiled down. Stir frequently and roughly so that some of the chickpea starch can thicken up the liquid a little.


Remove from heat and stir in the soy yogurt if you wish to. Serve with plain white rice.





I also like to make falafels from a box powder and serve them in wholegrain pitas with tahini, sliced tomatoes, and a little parsley. I've served them with sweet potato fries on the side, which are super easy to make by just cutting and frying up plain sweet potatoes.
Lot of indian food are close to vegan. Google for some recipe, you might come across something fun.
Cous-cous (a middle eastern rice). cook it on the side. Bake some vegetables (like carrots, potatoes, tomatoes, minature onions, brussel sprouts beets, etc.) in a little oil, with some seasoning (like thyme). Back the vegetables until they start to crisp some places on the edges. To eat it, put some of the cous-cous on your plate, and put some the vegetables on top.





Get some fancy grape juice (you know, comes in a wine bottle but is unfermented).





edit: I looked at the recipes/ideas above: any of them are excellent. I can never understand how people think vegans go can find nothing to eat. PS. If you go with noodles, a salad is a given.
My own recipe (not too original - but yummy):


I use a large pan ( a few inches deep) and fill it with penne noodles about halfway. Submerge the noodles in water and then fill the pan up the rest of the way with your desired spaghetti sauce. Bake in the oven on 375 for about 45 minutes or until sauce begins to brown.





To take more time, you could fry some tofu and add it in, then use fake shredded cheese and sprinkle it on the top of the dish and bake it for an extra 15 minutes.





It's really good! Hope I helped!
Broccoli in Sweet Garlic Sauce





Ingredients:





* 2 cups vegetable broth


* 2 cloves garlic, minced


* 1/4 cup soy sauce


* 1 tsp ginger


* 1/2 tsp red pepper flakes


* 1/4 cup sugar


* 2 bunches of broccoli, chopped


* 2 tbsp olive oil


* 1 1/2 tbsp cornstarch


* Rice





Bring the vegetable broth to a boil. Add the garlic, soy sauce, ginger, red pepper and sugar, stirring to combine well.





In a large skillet, saut茅 the broccoli in olive oil until broccoli is just barely tender.

dry skin

I a porktenderlion I want to cook in oven but the recipe says i should sear it first...how do i do that?

what is it to sear a meat and how does one do it...I a porktenderlion I want to cook in oven but the recipe says i should sear it first...how do i do that?
First turn on your kitchen exhaust fan and turn off the smoke detector.





In a large skillet put a bit of vegetable or olive oil


so that it covers pan surface. Raise heat to highest. Drop in the tenderloin and grill on all sides until browned. You want to do this searing as quickly as possible so with highest heat there will be smoking.I a porktenderlion I want to cook in oven but the recipe says i should sear it first...how do i do that?
Contrary to popular belief, searing does not lock in juices. The purpose is to caramelize the sugars in the meat to enhance the flavor.





Searing involves cooking the piece of meat in a really hot skillet in a bit of oil until it's brown on all sides. Most cooks will choose an oven-safe pan and just move the pan to the oven to finish.
Heat up a skillet or deep pot. Add a little vegetable or olive oil. When it is hot brown the pork on all sides. Then cook in oven according to your instructions.
heat a little oil in a pan and wait till it gets reasonably hot,pop in the meat and brown all over,thats all you have to do then cook it the way you intend,it just seals in the flavour
i sear mine by putting it in a frying pan with a liitle olive oil and cooking it on both sides for a few minutes until it has some colour then put it in the oven and enjoy.
You brown it (the meat) on all sides with a little oil in the bottom of the pan. Searing the meat will lock in all the juices and it will give the meat some color.

Know any yummy mediterranean recipes and/or tips for cooking healthy?

I'm greek, so I know most of the greek recipes. Unfortunately, living in the middle of nowhere and in the dead of winter is not a good time or place to cook Greek. Since the vast majority of the flavor in greek cooking is meant to come from fresh vegetables... I'm kind of stuck. I'm looking for Mediterranean recipes that can still taste, well... fresh, without necessitating fresh veggies. That being said, it should be as healthy as possible. And the real challenge: no fish.





Thanks.Know any yummy mediterranean recipes and/or tips for cooking healthy?
I grew up in a Lebanese-American family, which has a very similar style to that of Greek cooking (same Mediterranean background) and I recently learned of a recipe from a family friend that turned out GREAT! It was spinach, sauteed lightly in olive oil with pine nuts, onions, and ground beef, seasoned with the traditional Lebanese seasonings (salt, pepper, allspice) and put over rice pilaf (I substituted brown rice though, as its a bit healthier). It was really good and was super easy to make!Know any yummy mediterranean recipes and/or tips for cooking healthy?
many fresh veggies are available year-round in teh USA (I assume that's where you are)... eggplant, lemons, onions, tomatoes, lettuces, mushrooms. Add a few decent canned goods to that (diced tomatoes, tomato puree, olives, EVOO, chick peas, tahini....) you ought to be all set!
I love making stir-fry (I'm Asian). Saute some sliced veggies (they don't have to be fresh) in canola oil and then mix in cooked soba and sesame oil.
mmh pesto on a pita with tomato and mozerella





simple and delicious.
Slow country boil,all them veggies you like and some shrimp too.....
Mediterranean Salad:


INGREDIENTS


2 cupsTanimura and Antle Sweet Gem鈩?Gourmet Lettuce, chopped


2 cups radicchio, shredded


2 fennel bulb, thinly sliced


1/2 cup walnuts, toasted and chopped


1 cup Gorgonzola cheese, crumbled





Dressing


2 tablespoons balsamic vinegar


1 teaspoon Dijon mustard


1 cup Olive oil


Salt and pepper to taste





DIRECTIONS


In small bowl which balsamic vinegar, mustard, salt, pepper. Add oil in stream, whisking until dressing is emulsified.


In another bowl toss lettuce, radicchio, fennel, walnuts, Gorgonzola and dressing.





------


STUFFED CHICKEN:


INGREDIENTS


4 boneless chicken breast halves - pounded thin


8 ounces cream cheese, softened


1 cup feta cheese


1 teaspoon garlic powder


2 teaspoons dried dill weed


4 tablespoons melted butter


salt and pepper to taste








DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


TO MAKE FILLING: In a large bowl beat the cream cheese until smooth. Add the feta cheese, dill weed and garlic powder. Beat until smooth and creamy.


Put a dollop of 1/4 of the filling on each breast, then roll and tie the breasts with cooking string to seal. Brush each breast with melted butter/margarine and sprinkle with salt and pepper to taste. Bake uncovered in the preheated oven for 20 minutes or until the juices run clear.





==========


SUMMER TOMATOES:


INGREDIENTS


5 fresh tomatoes


5 shallots, coarsely chopped


1 cup olive oil


1/4 cup balsamic vinegar


1 loaf French bread, for dipping





DIRECTIONS


Core and slice the tomatoes, and arrange them in a serving dish. Sprinkle the shallots over the tomatoes. Whisk the olive oil and balsamic vinegar together with a fork, then pour over the tomatoes. Let stand for 5 minutes before serving, or refrigerate, covered, for up to 3 days. Eat with French bread, and dip the bread in the marinade when finished with the tomatoes.


===


Mediterranean Eggplant Dip


Ingredients


1 1/2 cups Greek style yogurt


1 packet (1.0 oz) Hidden Valley庐 Original Ranch庐 Salad Dressing and Seasoning Mix


6 tablespoons extra virgin olive oil


1 eggplant (1 lb), peeled, grated*


1 large onion, grated* and drained


1 to 2 tablespoons dried mint








===
Ingredients for this chicken stew recipe





Serves 4 to 6





* 1 whole medium-sized chicken - cut into 8 bone-in pieces


* 3 tablespoons olive oil or 2 tablespoons lard


* 1 small to medium size onion - grated


* 1 carrot - sliced


* 1 small handful flat-leaf parsley leaves - whole


* 1 clove garlic - peeled and whole


* 2 bay leaves


* 2 corns pepper


* 1 tablespoon flour


* 1 cup vi ranci or white wine


* 2 to 3 cups hot water


* Salt





For garnishing





* 2 tablespoons olive oil


* 10 shallots or 10 sweet spring onions - peeled


* 12 champignons


* 4 to 5 teaspoons capers








Chicken stew recipe preparation instructions





1. Moderately salt the chicken pieces. Heat 3 tablespoons olive oil in a big casserole pot over medium heat. Add the chicken pieces and brown them, 3 or 4 minutes each side. Remove the chicken from the casserole and set it aside.





2. In the same casserole combine the onion, carrot, parsley, garlic, bay leaves, and pepper. Stir for one minute and add the flour and salt. Stir to prevent sticking. When the sofregit or sauce has thickened, add the wine and the water, so that the sauce can continue cooking for 5 minutes without all liquid evaporating. You need this sauce for the next step of this chicken stew recipe.





3. Sift the sauce into a bowl, return the chicken to the casserole, and pour the sauce over the chicken. Cover and simmer the chicken with the sauce for 20 to 30 minutes depending on the size of the chicken.





4. When the chicken has simmered for 15 to 20 minutes, heat 2 tablespoons olive oil in a frying pan, and fry the shallots and the champignons over medium heat.





5. Add the capers to the chicken 3 minutes before removing the casserole from heat.





6. Traditionally, you serve this chicken stew recipe with the shallots or spring onions and champignons around the chicken.





www.mediterranean-food-recipes.com





Makes 6 servings





ACTIVE TIME: 30 minutes





TOTAL TIME: 30 minutes





EASE OF PREPARATION: Easy





1 pound boneless leg of lamb steaks, 1-1 1/2 inches thick (see Note)


1 1/2 teaspoons kosher salt, divided


Freshly ground pepper to taste


2 medium cucumbers, peeled, halved, seeded and diced


2 large tomatoes, diced


1 15-ounce can chickpeas, rinsed


1/2 cup minced red onion


1/4 cup crumbled feta cheese


1/4 cup sliced fresh mint leaves


1/4 cup lemon juice


1 teaspoon extra-virgin olive oil





1.Preheat grill to high. Sprinkle lamb with 1/2 teaspoon salt and pepper. Grill the lamb for 2 to 4 minutes per side for medium, depending on the thickness of the steaks. Transfer to a cutting board and let rest for at least 5 minutes before thinly slicing across the grain.


2. Meanwhile, place cucumbers, tomatoes, chickpeas, onion, feta cheese and mint in a large bowl. Add lemon juice, oil, the remaining 1 teaspoon salt and more pepper to taste; stir to combine. Serve topped with the sliced lamb.





NUTRITION INFORMATION: Per serving: 256 calories; 9 g fat (3 g sat, 4 g mono); 54 mg cholesterol; 23 g carbohydrate; 21 g protein; 5 g fiber; 713 mg sodium; 646 mg potassium.





Nutrition bonus: Vitamin C (35% daily value), Selenium (29% dv), Zinc (27% dv), Folate (23% dv), Potassium (19% dv), Iron (15% dv), Vitamin A (15% dv).





1 Carbohydrate Serving





TIP: Note: Leg of lamb is lean, flavorful and cooks quickly when cut into steaks. Steaks will vary in thickness, depending on the butcher. If leg of lamb steaks are unavailable in your supermarket, trimmed, deboned lamb shoulder chops are a good substitute.





Do a google search also.





Food Network. Personally I love lamb although a bit expensive.


http://www.foodnetwork.com/topics/lamb/i鈥?/a>


*





25 min


*


Level





Easy


*


Yield





4 sandwiches





Close


Times:





Prep


15 min


Inactive Prep


--


Cook


25 min


Total:


40 min


Ingredients


For the Pesto:





* 1 cup (packed) fresh mint leaves


* 1/2 cup fresh parsley leaves


* 3/4 cup olive oil


* 1/4 cup fresh lemon juice


* 4 garlic cloves


* 1 teaspoon salt


* 1/2 teaspoon dried crushed red pepper


* Fresh mint sprig





For the Eggplant Spread:





* 1 medium eggplant


* 1/4 cup olive oil, divided


* 8 cloves garlic, in paper


* 1 tablespoon white balsamic vinegar


* Salt and freshly ground black pepper





For assembly:





* 4 rolls


* Eggplant spread


* 4 slices lamb sirloin, roasted


* 2 onions, caramelized


* 2 slices buratta cheese


* 2 cups mache


* 1/2 cup pesto


* 1/2 cup mascarpone


* 1/2 cup micro mint





For the pesto:


Directions





Combine all ingredients in a food processor until the pesto reaches desired consistency.


For the eggplant spread:





Preheat oven to 425 degrees F.





Cut eggplant in half lengthwise and brush each half with 1/2 teaspoon olive oil. Place cut side down on a nonstick baking sheet. Separate garlic cloves without peeling and wrap tightly in aluminum foil. Place eggplant and garlic in oven and cook until tender, approximately 25 minutes. Allow to cool. Unwrap garlic and peel. Scrape flesh from eggplant and discard skin. In a medium-sized bowl, combine garlic and eggplant. Add remaining oil, vinegar, salt and pepper, to taste and mix until well-blended.


For assembly:





Toast rolls and smear with eggplant spread. Layer with sliced lamb and onions. Top with buratta, mache and pesto. Garnish with mascarpone and mint.

Have you ever taken a class in vegetarian cooking? Did it help you learn about nutrition? New recipes?

I recently learned about the Natural Gourmet Institute, and if I lived on the East Coast I'm sure I'd sign up for one of their classes!Have you ever taken a class in vegetarian cooking? Did it help you learn about nutrition? New recipes?
I've taken alot of vegan cooking classes and have learned alot about substitutions for dairy and eggs and sweeteners. I would recommend taking lots of classes - it will give more variety to your meals.Have you ever taken a class in vegetarian cooking? Did it help you learn about nutrition? New recipes?
No, but I would suggest that you cook more soy beans in your diets. It contains isoflavarones which are natural antitoxidants. It can be added to soup or cooked with other veggies with a little soya sauce flavoring. In China, soya beans are a must have dish for health for the vegetarians and monks.

Egg plant.. any good cooking ideas/ recipes?

I like them just breaded and fried, but my parents really like it breaded and fried with tomatoes and melted cheese on them.Egg plant.. any good cooking ideas/ recipes?
try brushing the egg plant with garlic butter and throw that on the barbecue brush before and after turning.if u cut the garlic fine and put with butter wave it for about 10 sec stur and repeat for another 10 sec it will really bring the flavor of the garlic. try it its great. Report Abuse
Egg plant.. any good cooking ideas/ recipes?
Yeah!! Fried egg plant!!
I propose Imam Baildi (Stuffed Eggplant)
Eggplant Moussaka








2 eggplants, peeled





2 onions, chopped


olive oil


2 鈥?2 陆 lb. ground beef


1 jar of tomato sauce


录 cup parsley


garlic salt and pepper to taste


1 tsp cinnamon





2 tbsp margarine


3 tbsp flour


2 cups milk


salt and white pepper to taste


1/8 tsp nutmeg





Parmesan or Romano cheese





Eggplant Preparation





Cut eggplant into half-inch rounds (Optional: Can sprinkle with salt and let stand in colander for 15 to 30 minutes.)





Preheat the broiler. Lightly brush eggplant slices with olive oil on both sides. Place on an ungreased cookie sheet until lightly browned. Set aside to cool.





Meat Preparation





Brown hamburger and onions. Add tomato sauce, parsley, garlic salt, pepper, and cinnamon. Simmer till liquid completely reduced.





White Sauce





Melt 3 tbsp of margarine in sauce pan. Blend in 3 tbsp of flour, and then add 2 cups of milk. Stir till thickened. Add salt, white pepper, and nutmeg. Mix in two eggs.





Layer half of eggplant at bottom of lightly greased casserole pan. Top with meat mixture. Layer with rest of eggplant. Top with white sauce. Sprinkle generously with Parmesan or Romano Cheese. Bake at 350 degrees for 45 minutes.
Yes, several.





Try stuffing them, cutting them up and sauteeing them with garlic and olive oil and sprinkle with cheese, make an eggplant gratin, or make a ratatouille with chopped eggplant, courgettes, tomatoes, olive oil and herbs. All you have to do is mix all these things together, cover and let shimmer until veggies are tender. Serve over rice or couscous semoule.
Eggplant Parmesan





Ingredients:





2 鈥?3 Medium Eggplants





6 Tablespoons Coarse Salt





2 Tablespoons Olive Oil





1 1/2 Cups Grated Mozzarella Cheese





1 1/2 Cups Grated Parmesan Cheese








For The Sauce:





2 (15 Ounce) Cans Imported Chopped Italian Tomatoes





1/2 Cup Finely Chopped Onion





2 Cloves Garlic, Peeled And Minced





2 Tablespoons Olive Oil





Salt %26amp; Pepper





Red Pepper Flakes (Optional)





3 Tablespoons Finely Chopped Fresh Basil








Cut the eggplants lengthwise into 3/4 to 1 inch thick slices. Place a few slices in a colander and sprinkle with a little of the salt. Continue to slice the eggplants and place them in the colander with salt. Place a plate that just covers the eggplant on top, and then weight it down with a heavy can or canister. Let the eggplant drain in the sink for about 45 minutes. Pat the eggplant dry.





While the eggplant is being purged of any bitterness, begin the sauce by heating the olive oil in a heavy saucepan. Add the onion and cook until soft. Add the garlic and cook an additional minute or two. Next add the tomatoes, salt pepper, and red pepper flakes. Cook over low heat until the sauce has thickened, about 30 minutes. Add the chopped basil and mix well.





Turn on the broiler in the oven and place the eggplant slices flat on a lightly greased baking sheet. Lightly brush the top of the eggplants with olive oil and then broil until lightly browned. Turn the eggplant, and brown the other side. Continue in this manner until all of the eggplant slices have been browned.





Preheat oven to 350 degrees. F. In a large baking pan, first spoon in a little sauce to just barely cover the bottom of the pan. Place a layer of eggplant slices side by side without touching each other. Spoon a little sauce on each slice, and then sprinkle a little of each of the grated cheeses. Choose another slice of equal size for each of the prepared eggplant slices in the pan, and cover each one with this second slice. Spoon some sauce on each of these slices, and then sprinkle with the remaining cheese. Bake the eggplant until bubbly and lightly browned, about 35 to 40 minutes.


--------------------------


MOUSSAKA


========


(Servings: 10)





Ingredients:





4 eggplants - medium


4 tblsp butter


2 lb ground beef


3 onions - chopped


2 tblsp tomato paste


1/4 cup parsley - chopped





2 eggs


1/2 cup grated cheese


1/2 cup bread crumbs


6 tblsp butter


6 tblsp flour


3 cups milk - hot


4 egg yolks - lightly beaten


dash nutmeg


dash cinnamon


salt


pepper


cooking oil


grated cheese





Instructions:





Remove 1/2-inch-wide strips of peel lengthwise from eggplants, leaving 1/2-inch peel between the strips. Cut into thick slices, sprinkle with salt, and let stand between two heavy plates while browning meat and making sauce.





In frying pan melt the 4 tablespoons butter and in it saute meat and onions until meat is browned. Add tomato paste, parsley, salt and pepper, and water. Simmer until liquid is absorbed. Cool. Stir in cinnamon, eggs, cheese and half the bread crumbs.





Make sauce: In saucepan melt the 6 tablespoons butter over low heat. Add flour and stir until well blended. Remove from heat. Gradually stir in milk. Return to heat and cook, stirring, until sauce is thick and smooth. Add salt and pepper to taste and the nutmeg. Combine egg yolks with a little of the hot sauce, then stir egg mixture into sauce and cook over very low heat for 2 minutes, stirring constantly.





Brown eggplant slices on both sides in hot oil. Grease an ovenproof casserole and sprinkle bottom with remaining bread crumbs. Cover with layer of eggplant slices, then a layer of meat, and continue until all eggplant and meat is used, finishing with a layer of eggplant. Cover with sauce, sprinkle with grated cheese, and bake in a 350-degree oven for 1 hour. Serve hot.
This is a really great recipe I found on allrecipes.com. Both my friend and I made it and we both thought it was really good! Even my husband, who really turns his nose up at anything vegetarian loved it! The only changes we made was to use a can of pumpkin (not pumpkin pie filling with the spices) and to slice the tomatoes to make it easier for layering. For the pasta layers I used the large wonton skins (wrappers) since I could not find fresh lasagne sheets. I had to omit the feta since my husband refuses to eat it. I made three smaller lasagnes and they kept in the freezer really well.





Vegetarian Four Cheese Lasagna


Submitted by: Rosemary


Rated: 5 out of 5 by 39 members Prep Time: 15 Minutes


Cook Time: 1 Hour Ready In: 1 Hour 15 Minutes


Yields: 8 servings





';Fresh pasta sheets baked with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella.';


INGREDIENTS:


2 cups peeled and diced


pumpkin


1 eggplant, sliced into 1/2 inch


rounds


5 tomatoes


1 pint ricotta cheese


9 ounces crumbled feta cheese


2/3 cup pesto 2 eggs, beaten


salt and pepper to taste


1 (15 ounce) can tomato sauce


fresh pasta sheets


1 1/3 cups shredded


mozzarella cheese


1 cup grated Parmesan cheese





DIRECTIONS:


1. Preheat oven to 350 degrees F (175 degrees C).


2. Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.


3. In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.


4. Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.


5. Bake in preheated oven 30 to 40 minutes, until golden and bubbly.
I love this recipe. Its my all time favorite recipe for eggplants.





1 large eggplant purple


1 medium onion chopped


2 each plum tomatoes


2-3 each garlic cloves or more, to taste


1-2 teaspoon garam masala


1 tablespoon lemon juice


1 x jalapeno peppers to taste


1 x salt


1 x cilantro leaves chopped for garnish


1 teaspoon cumin seeds


1 teaspoon turmeric





Grill the eggplant (lightly oiled) on an open flame, turning it around when skin is charred...skin should turn completely black. (sometimes the eggplant might burst open and make a mess..) (if you have an electric range, grill it on a hot skillet, at max heat)





Peel, cool slightly, mash with a fork.





Heat 2 tablesp. (or 1) oil. Fry cumin seeds, chopped onion and crushed garlic with turmeric added. Add half of chopped tomatos. Fry some more! add mashed eggplant. Add salt and masala powder (spice powder) and hot peppers. cook on low heat for about 5-7 mts. Let cool slightly and then add lemon


juice. Garnish with remaining chopped tomatos and cilantro.
A Filipino dish that is really good is pork/eggplant





just cook meat with ginger, garlic, salt and pepper to taste after meat is almost done add a mixture of shoyu sauce a little water and sugar, you may taste this sauce before adding to meat, its to taste...throw in your sauce and eggplant and let simmer...I promise you'll love it...even my kids do, and you know how that goes

How would I go about developing and producing a new cooking show concept featuring authentic Tuscan recipes?

The star of the show would be a lively, beautiful American homemaker (an American/Italian Martha Stewart) who went to Italy as a college student and remained there for the past 30 years, raising her family of 5 children and learning to cook to the exacting standards of her Tuscan born husband, a noted Tuscan food and wine authority in his own right. The appeal to this show would be the unique combination of the true American and the true Tuscan ideals portrayed through a popular, fun attractive woman who happens to be a ';fantastico'; cook and has the unique quallity of making friends with everyone that she meets. This unique concept will have special appeal to the US market, a market that has shown over and over that they love anything Tuscan. The true Tuscan farmhouse cuisine is surprisingly simple and easy to prepare. What makes it so delicious are the best ingredients.How would I go about developing and producing a new cooking show concept featuring authentic Tuscan recipes?
I would contact a production company and pitch the idea.How would I go about developing and producing a new cooking show concept featuring authentic Tuscan recipes?
We have one like that on here in chicago on PBS cant remember his name, i think mario puzzio but doesnt sound right, but his specialty is Tuscan, only the Olive Garden calls it Tuscan Farmhouse cuisine and they are not, Another show for Ideas is Scand Cooking, with Tina Nordstrum (the ones with the man suck), but they do the same idea, extremely fresh simple dishes that look ummmm, and i dont even like most seafood or cabbage for that matter. They actually take you on a boat and go get the main course then come back and cook, But I am currently writing a cookbook and it would go perfectly into a show, please dont ask me what it is Im sooo paranoid about someone stealing my idea, Short of working for a Tv station you got me, I'm finishing my book in about 6 months or so and would love to have it published but I cant even find a trustworthy person to talk to about it in the publishing biz, especially since my book isnt complete. good luck if you find anything real out email me please. thanx
In no particular order: Food, kitchen,and camera. Then send it to all the channels you know.

Has anyone ever tried to bake or cook only using half the sugar in a recipe??

I have always used only half the recommended sugar in a recipe, and it always tastes good, but remember to add twice the vanilla. The vanilla accentuates the sweetness without the added sugar or sweetness, I always have gotten good results in 30 years of baking and cooking. Thanks, SandraHas anyone ever tried to bake or cook only using half the sugar in a recipe??
Yes , some recipes just have to much sugar for my taste. I use splenda too.Has anyone ever tried to bake or cook only using half the sugar in a recipe??
Wow! A question with the answer! thanks!





I made a hot potato salad yesterday, and I know I could have done fine with half the sugar in the dressing.
Yes I have done it many times.It will not work in all recipes you make(especially some candies).
There are a lot of diabetics in our family and years ago there weren't very many sugar free products so we were always experimenting with half and no sugar recipes. The only thing we noticed is that sometimes things don't brown as well and the colouring in jams and preserves aren't as bright, but they taste great!
I've tried cutting sugar drastically in baking cakes %26amp; cookies but no one else would eat the product -- complained about lack of flavor.





It got to a point where I didn't notice it too much because I became accustomed to eating foods that were not very sweet but others did notice immediately.
I dont use half the sugar, but I use sugar light which is half the calories !

dry skin