CABBAGE WITH TOMATOES & SOUR CREAM

Makes: 4 servings

Time: 40 min.

A substantial dish from Russia, very good  in winter, when canned tomatoes will do just fine.  I like it with cumin seeds, though caraway seeds are a bit more traditional. 

2 Tbsp. butter

1 med. onion, chopped

1 Tbsp. minced garlic

6 c. shredded cabbage (about 1 head)

Salt and freshly ground black pepper

2 c. chopped tomatoes (drained canned are fine)

1 Tbsp. caraway or cumin seeds (optional)

½ c. sour cream

Put the butter in a large, deep skillet over medium heat.  When it melts, add the onion and garlic and cook, stirring occasionally, until the onion softens, about 5 min.  Add the cabbage and raise the heat a bit.  Cook, stirring occasionally and adjusting the heat so the cabbage cooks without browning, until it softens, about 10 min.  Sprinkle with salt and pepper.  Add the tomatoes, with the seeds if you’re using them, and cook over lively heat, stirring occasionally, until the mixture becomes saucy but thick, 10 to 15 min.  Lower the heat to a minimum, then taste and adjust the seasoning.  Stir in the sour cream and cook for another couple minute, stirring; serve hot.  Taken from How to Cook Everything Vegetarian, by Mark Bittman.

Grilled Eggplant With Tomato And Feta Cheese

This Vegetarian addiction is a finely balanced combination of eggplant, tomatoes, and feta, all infused with fresh basil and extra virgin oil.

Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings

Ingredients:

1 large eggplant
3 large tomatoes to match the diameter of the eggplant
0.4 lbs Bulgarian feta cheese crumbled
1/2 cup fresh basil leaves
juice of half lemon
2 garlic cloves
1/2 tbs extra-virgin olive oil
1/2 tbs extra-virgin olive oil

Directions:

1. Cut the eggplant crosswise to ½” thick rounds. Season lightly with salt and leave them for 30 minutes on a side until the water has come out of the eggplant.

2. Once ready, drizzle some olive oil on top of each slice and grill them on a lightly oiled grill rack for 2 -3 minutes each side.

3. Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, and 1 teaspoon salt in an emersion blender until smooth.

4. Cut the tomatoes crosswise to 1/4″ thick rounds.

5. Lightly oil the baking pan. Arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle feta crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, feta and tomato rounds and top with the rest of the crumbled feta.

6. Preheat the oven to 400F.

7. Drizzle some olive oil on top of each stuck and bake for 15 minutes.

Recipe from mazamag.com

Summer Squash Burritos

1 tbsp olive oil
1/2 onion, chopped
3 small summer squash, sliced and/or cubed
salt to taste
4 (7-inch) flour tortillas
1/2 c cheddar cheese
1/2 c chopped tomato

Heat the olive oil in a skillet over medium-high heat; cook and stir the onion in the hot oil until fragrant, about 3 minutes. Add the squash in three batches, making sure the first has softened slightly before adding the next. Season with salt. Heat the tortillas in the microwave until warm, about 10 seconds. Spoon the squash mixture into the center of the tortillas; top with the Cheddar cheese and tomato. Roll into a burrito to serve.

Recipe from AllRecipes.com

Sicilian Caponatina

Serves 6 to 8.  Serve with slices of freshly toasted garlic crostini.

3 whole eggplants

½ c. raisins

3 stalks celery

2 Tbsp. sugar

½ onion

1 tsp. chopped parsley

½ c. olive oil

1 tsp. salt

10 whole green olives, sliced

¼ tsp. red pepper flakes

1 Tbsp. capers

1 Tbsp. fresh oregano

12 oz. Tomato sauce

1 Tbsp. fresh tarragon

2 Tbsp. red wine vinegar

8 to 10 basil leaves, chopped

Peel eggplant and chop into ½ inch cubes.  Dice celery and onions.  In a large skillet, heat olive oil over medium heat.  Add eggplant, celery, and onions.  Cook 12 to 15 min.  Add olives, capers, tomato sauce, vinegar, raisins, sugar, parsley, salt and red pepper flakes.  Stir thoroughly and remove from heat.  Cool in fridge for 1 hr.  Serve garnished with fresh oregano, tarragon, and basil.

Taken from The Herb Companion, January 2009 issue.

Salsa

15 c. tomatoes, diced                                         15 oz. tomato paste
3 large onions, diced                                         4 large peppers, diced
1/2 tsp cayenne                                                   1 c. vinegar
6 1/2 cloves of garlic, diced                              2 tbsp sugar (or honey)
4 tbsp salt                                                             1 1/2 jalapenos, diced
Cumin to taste                                                    Cilantro to taste

Chop up all ingredients and  and place in a large pot.  Simmer for 45 min. to 1.25 hrs.  Place in freezer bags when cooled or sterilized jars while hot.  If doing the latter, give the filled jars a hot water bath for 20 min.

Recipe from the Seely Family

Risotto-Stuffed Swiss Chard

This is a yummy way to use SWISS CHARD, a flavorful main course dish.  If you have any extra CABBAGE leaves, use them to wrap the filling in as well.  If you don’t have Prosciutto, substitute another flavorful meat.

2 Tbsp. butter

1/2 medium onion, chopped

4 oz. Prosciutto, chopped

1 portabello mushroom, or 6 button mushrooms, chopped

1 c. (Arborio) rice

½ c. dry white wine

3 to 4 c. beef broth

¼ c. Parmesan cheese, grated

12 Swiss chard leaves

½ c. tomato sauce

½ c. Gruyere cheese

In heavy saucepan, melt butter and saute onion, prosciutto, and mushrooms over medium heat until tender, about 10 min.  Add rice and stir to coat rice evenly.  Add white wine and simmer, stirring, until liquid has evaporated.  Add broth, 1 c. at a time, always stirring.  Simmer for 20 to 30 min.; rice should be al dente.  Stir in Parmesan cheese.  Preheat oven to 350 degrees F.  Remove thick lower part of chard stalks.  Steam leaves for 2 min., or until they have wilted.  Drain leaves and rinse them under cold water.  Drain them again and place leaves on paper towels to absorb moisture.  Spoon approximately 2 Tbsp. of (Arborio) rice mixture onto middle of each leaf, putting less in smaller leaves.  Fold sides toward center, then fold in ends.  Make sure ends overlap to keep filling secure.  Place each package seam-side down in shallow baking dish that has been brushed with a little olive oil.  Spoon tomato sauce over each package.  Sprinkle stuffed chard leaves with Gruyere and bake them for 20 min.  Serve immediately.  Serves 4, three per person.

Recipe from Recipes from the Garden by Rosalind Creasy.

Raw Tabouli

Place in a bowl:

4 big bunches of flat leaf parsley processed in food processor

A few handfuls of fresh mint, also processed

4 large tomatoes diced finely (squeeze out excess liquid)

3 large cucumbers diced finely

1 zucchini diced finely

1 bunch spring onions diced finely

1 Tbsp. sea salt

Plenty of fresh black pepper

1/2 c. fresh squeezed lemon juice

½ c. extra virgin olive oil

Mix together and enjoy.

Received from a friend in Texas.