Claire's Stuffed Eggplant

Eggplant stuffed with saffron rice, apricots and chickpeas

6 small eggplants (6 inches each) halved lengthwise

6 tablespoons olive oil

   Salt and pepper to taste or extra salt, pepper, garlic powder if you think it needs more spice)

1 cup water

½ cup basmati rice

1/8 teaspoon saffron threads, crumbled

1 medium onion, chopped

¼ teaspoon ground cinnamon (1/2 was better)

12 apricots, quartered (better to cut them into smaller pieces)

1 can (15 ounces) chickpeas, drained

1/3 cup of sliced almonds

2 Tablespoons chopped fresh parsley

Set oven at 375. Have on hand two 9 by 13 inch baking dishes

With sharp-edge spoon, scoop out the eggplant pulp, leaving a ¼ inch shell. Arrange eggplant shells in baking dishes in one layer, Brush with 4 Tablespoon of the oil and sprinkle with salt and pepper.  Pour ¼ inch water into bottom of each dish. Cover with foil. Bake for 35-40 minutes or until shells are tender when pierced with a skewer.. (May be a shorter time also). Transfer them to plate to cool. Discard Water in baking dish.

    Meanwhile, coarsely chop the eggplant pulp. In small saucepan over high heat, bring the water to a boil and add rice, a generous pinch of salt and saffron. (I used cup of water).  Lower the heat and cover the pan.  Cook for 18 minutes until rice is tender when tasted.  Let rice rest, covered for 5 minutes, Fluff with fork.

   In a large skillet over medium heat, heat remaining 2 tablespoons oil (may need to add more oil), add onion and cook, stirring often for 3 minutes. Add the cinnamon and stir well, add the eggplant pulp, salt and pepper. Cook for 10 minutes, stirring often or until softened. Stir in apricots, chickpeas, almonds and cooked rice.

   Spoon about ½ cup filling into each eggplant shell.  Bake for 15-20 minutes, or until hot all the way through.  Serve and sprinkle with chopped parsley.

Diane's Delicious Blue Cheese Spread

BLUE CHEESE, PORT WINE AND WALNUT SPREAD/MEAT TOPPER

Ingredients

• 1 pound blue cheese
• 1/2 cup unsalted butter, softened
• 1/3 cup port wine OR AS MUCH AS NEEDED
• 1 1/2 cups chopped walnuts

Directions

1. In a food processor blend together cheese, butter, and port until the mixture is smooth. In a bowl, combine the cheese mix and the walnuts. Transfer the spread to a crock. Chill.

     2.  Take out at least and hour before serving.

Kathy's Zucchini Frittata

4 large or 6 small zucchini
1 small onion sliced
3 T olive oil
5 eggs
1/2 cup grated Romano Cheese
1/3 cup bread crumbs
salt and pepper

Rinse and grate zucchini using the large holes on a hand-held grater.

Place grated zucchini in a colander over the sink.  Sprinkle with a tsp of salt, toss, and let sit 15 minutes or longer...until the zucchini begins to "weep".  Squeeze out the extra moisture with your hands.  Put aside

Saute the onion in 2 T olive oil until lightly brown.  Add the zucchini.  Cook until zucchini is slightly brown in spots and most of the remaining moisture has cooked away.  Season with salt and pepper.  and remove from the stove. 

Meanwhile, beat the eggs in a large mixing bowl.  Add the warm zucchini, along with the grated cheese and bread crumbs.  Let the mixture sit a minute or two, so the bread crumbs can absorb some of the egg.  Add remaining oil to the frying pan, and let it get hot.

Add egg mixture, then turn down the heat.  Cook over a low flame until frittata starts to set around the edges.  Place under a hot broiler to finish cooking the tip.  Slide onto a plate.  Eat at room temperature.

Celia's Chilled Tomato and Tarragon Soup

1 medium onion finely diced

2 ½ T unsalted butter

zest of 1 ripe orange

4 c fresh tomatoes (Marzano recommended) peeled, seeded, chopped…..or use a good quality of canned Marzano tomatoes

1 c good quality tomato juice

4 c orange juice (not from concentrate)

1 T chopped fresh Tarragon (or 1 tsp dried Tarragon)

Salt and White Pepper to taste

Orange slices and fresh sprig of  Tarragon as a garnish

Sauté onion in butter.  Add orange zest.  Stir well.

In a large pot (not aluminum), combine all ingredients.  Stir well.  Bring almost to a boil.  Lower heat.  Simmer 15 minutes.

Puree with an Immersion Blender while hot (or use blender when soup has cooled). 

Chill for several hours.

Celia's Garbanzo Extravaganzo

Serves 6

1 T olive oil

1 large onion, chopped

2 cloves garlic, chopped

1 t ground cinnamon

1 large potato, peeled and chopped in bite size pieces (try a sweet potato)

1 10oz pkg chopped spinach, thawed and undrained

1 3.5 oz pkg of S&B Golden Curry Sauce (Mix paste bar, hot or med hot, cut into small pieces (found in Int’l section of Hannafords Super Market)

1 15oz can Garbanzo Beans rinsed and drained

1 28 oz can diced tomatoes

1 13.5 oz can coconut milk

2 oz dried cranberries (2/3c)

water as needed

salt to taste

fresh ground black pepper to taste

In large stockpot, heat oil over med high heat.

Add onion, garlic, and cinnamon and sauté until vegetables are soft about 5-7 minutes. 

Add potato and sauté until golden brown.  10 – 12 minutes

Add tomatoes with all the juices.  Use a spoon to break the who tomatoes into smaller pieces. 

Add spinach and any liquid, curry paste pieces and garbanzos. 

Add coconut milk and stir until curry dissolves.

Cover and cook until potatoes are soft, stirring occasionally about 15-20 minutes. 

Add a little water if the mixture appears too dry. 

Season with salt and pepper to taste.

Serve with rice.

Ann's Rhubarb and Strawberry Pie

 

3/4 cup sugar

1/2 teaspoon nutmeg

3 tablespoons all-purpose flour

1 tablespon butter, melted

2 eggs, well beaten

3 cups diced rhubarb

1 cup sliced strawberries

1 Regular pie crust - 9 inch

2 tablespoons turbinado sugar

    (this is raw sugar, can substitute brown sugar)

 

Preheat oven to 400F

Combine sugar, nutmeg & flour

Stir in melted butter

Add eggs & beat with a whisk until smooth

Place rhubarb & strawberries in piecrust

Pour egg mixture over top

Bake 10 minutes then reduce heat to 350F & bake 30 minutes

Sprinkle turbinado sugar on top while pie is warm

Serves 8

Ann's Stawberry Pie

Crust:

3/4 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup chopped pecans

2 tablespoons sugar

1/8 tablespoon salt

1/2 cup butter, melted

.

Filling:

3/4 cup sugar

2 tablespoons cornstarch

1 cup water

2 tablespoons light corn syrup

2 tablespoons strawberry gelatin

1 quart fresh strawberries

Whipped cream, optional

 .

Combine flour, oats, pecans, sugar and salt in bown, stir in the butter until blended

Press into bottom & sides of 9 in. pie plate.

Bake at 400 for 12-15 minutes or until lightly browned

Cool on wire rack

 .

Meanwhile:  combine sugar and cornstarch in saucepan

Gradually add water and corn syrup

Bring to boil over medium heat

Cook and stir for 2 minutes

Remove from heat, stir in gelatin until dissolved

Cool to room temperature

.

Arrange berries in crust

Carefully pour gelatin mixture over berries

Refrigerate for 2 hours or until set

Yield 6-8 servings