Vegetables

Vegetables

Melanzane Alla Parmigiana

2 Eggplants

Sea Salt

1/4 Cup Olive Oil

1 Cup Flour

1 Onion, Diced

1 Clove Garlic, Minced

1 Large Jar/Can Crushed Tomato

1/4 tsp. Black Pepper

2 Cups Mozzarella Cheese, Shredded

1 Cup Parmesan Cheese, Grated

Wash Eggplants. Slice into 1 inch thick rounds. Place onto Paper towels and Sprinkle with salt. Allow the salt to work into the Eggplant and bring out the moisture. After about 30 minutes, pat the slices dry. In a large skillet, heat the Olive Oil. Coat the eggplant slices with flour & place into the hot oil. Once they turn golden brown, remove from the oil and place them on a dry paper towel. In the same skillet, add the onions. Saute until translucent. Add the Garlic and saute for 1 minute. Add the Crushed Tomato and Black Pepper. Simmer for 10-15 minutes. 

Prepare for the baking of the Parmigiana by brushing a light coat of Olive oil on the bottom of a 9x13 baking dish and preheating the oven to 450 degrees Fahrenheit. Once the sauce has simmered for 15 minutes. Add a light layer of tomato sauce, then place the eggplant in. Add another layer of sauce, followed by Mozzarella and a bit of parmesan. Continue this process until all of your ingredients are used. (Similar to a Lasagna). Place the dish into the oven and bake for 45-50 minutes. The cheese should be completely melted with the top layer starting to brown. Serve alone or with pasta. 

Nancy's Candied Carrots
A Holiday favorite in my Family 

5 Carrots, Peeled and cut into thin rounds
4 TBSP Brown Sugar
1/2 Stick Butter
Melt the Butter. Cover the bottom of a 9x9 baking dish with carrots. Sprinkle with Brown Sugar and drizzle the butter all over them. Bake at 350 for 30 minutes. 






Sweet Potato & Onion Side Dish
A Camping favorite

SERVES: 4-5
2 Sweet Potatoes
1 Yellow Onion, Chopped
3 Cloves Garlic, Peeled & Diced Well
2 TBSP Extra Virgin Olive Oil
Salt
Black Pepper
Peel the Sweet Potatoes and cut into cubes. Add them to the Skillet along with the Chopped Onions and Diced Garlic. Cook for about 8 minutes, stirring every once in a while. Allow the vegetable
Heat the Olive Oil in a Skillet on medium.



Smashed Potatoes
Savory little side dish

20 Small Red Potatoes, washed
Sea Salt
Fresh Cracked Black Pepper
2 TBSP Extra Virgin Olive Oil
1 tsp. Dried Thyme
In a large pot, Fill with potatoes and water. Bring the water to a boil and cook for 30 minutes. Drain the water and cover for 10 minutes. Preheat the oven to 375 degrees Fahrenheit. Brush a baking sheet with Olive Oil and pour the potatoes onto it. Using the bottom of a cup, gently smash each potato. Drizzle the Olive Oil onto the them and sprinkle them with Thyme and as much Salt and Pepper as you prefer. Place in the oven and bake for 40 minutes. 

Sautéed Green Beans with Fresh Garlic

1 Lb. Fresh Green Beans
2 TBSP Extra Virgin Olive Oil
4 Cloves Fresh Garlic, Minced
1 TBSP Butter
Sea Salt
Wash the Green Beans and Cut the ends off. 
In a large Skillet, Heat the Olive Oil and Butter on Medium heat. 
Place the Green beans into the Skillet and Sauté for 10 minutes. Add the Garlic and Sauté for another 5 minutes. 
Remove from heat and sprinkle with Sea Salt.

Twice Baked Potatoes

2 Large Potatoes

1 Cup Cheddar Cheese, Shredded

2 TBSP Butter

1/4 Yellow Onion, Minced

1 Clove Garlic, Minced

4 Strips Bacon

2 Green Onions, Sliced

4 TBSP Sour Cream

Olive Oil

Black Pepper

Preheat oven to 400 degrees Fahrenheit

Wash the potatoes and prick them several times with a fork. Rub with a bit of Olive Oil and place into the oven and bake for one hour.

Cook the Bacon in a skillet until crispy. Place on a paper towel to cool. Saute the Yellow Onion and Garlic in the bacon grease.

Take the potato out of the oven and allow to cool for a few minutes. Cut in half long ways or short ways depending on how you'd like your twice baked potatoes to look. ( short ways shown in photo. )

Scoop the potato pulp from the the skins, leaving enough to keep the skin sturdy. In a Medium mixing bowl add the Potato Pulp, Butter, Sour Cream, Garlic-Onion Mix, Green Onions and a bit of Black Pepper. Mix all of the ingredients together. Use an electric mixer if you like really smooth potatoes.

Spoon the potato mix back into the skins and top with cheese and bacon.

Place back into the oven and bake until the cheese is bubbly.

Sautéed Balsamic Brussel Sprouts

20 Brussel Sprouts
3 TBSP Olive Oil
2 Cloves Garlic, Minced
2 TBPS Balsamic Vinegar
Black Pepper
Crumbled Feta Cheese
Wash and cut Brussel Sprouts into quarters.
In a large skillet, heat Olive Oil on medium heat and sauté garlic. Add the sprouts and sauté till golden brown and slightly crispy. Drizzle with Balsamic Vinegar and give them a quick toss. Remove from heat, sprinkle with a little black pepper and feta cheese. 


 Parsley Potatoes

3 Russet Potatoes

1 Small bunch fresh Parsley, Chopped

2 Cloves Garlic, Minced

3 TBSP Extra Virgin Olive Oil

1/2 tsp Sea Salt

1/4 tsp Fresh Cracked Black Pepper

Bring a large pot of water to a boil. 

Wash, peel and cut Potatoes into bite size chunks. 

Add to the boiling water and cook until a fork can pierce and come out easily.  Strain water. 
Heat Olive oil in a skillet. Sauté Garlic. Remove from heat, add potatoes, Salt, Pepper and Parsley. Stir till potatoes are completely covered. 

Artichokes with Garlic Butter

Whole Artichokes (1 per person)

1 Clove Garlic, Minced

1/2 Lemon

Butter, Melted

In an extra Large pot, Fill 3/4 of the way with Water. Bring to a Boil.

Snip the sharp ends off of the Artichoke leaves with kitchen shears. 

Add Straight to the boiling water. Squeeze the juice of the 1/2 lemon into the water and place the lemon in as well.

Boil for 40 Minutes Covered.

Melt the Butter and stir in the minced Garlic. 

To Eat: Take the outer leaves off one by one and hold like you would a potato chip. You should be able to see the edible part pretty clearly. It's lighter in color and at the base of the leaf where it was attached to the heart. Dip it into the Butter and gently scrape the tender Part off of the bottom of the leaf by putting the leaf in your mouth, closing your teeth on it and pulling the leaf outwards. Discard the rest of the leaf. Once you get to the Translucent/purple leaves, Remove them. You will come to a hairy looking center. Remove the "choke"/hair with a fork. Then you will have the Heart!

The heart of the artichoke is the most prized portion and often the only part some people eat. Cut in to bite size pieces, dip into the butter and Enjoy. 

Sweet Potato Fries with Spicy Lime Sauce

1 Bag of Sweet Potato Fries or 3 Fresh Sweet Potatoes

3/4 Lime, Juice

1/2 Cup Mayonaise

1/4 tsp. Red Cayenne Pepper

2 TBSP. Olive Oil

2 1/2 tsp. Cornstarch

Salt 

Black Pepper

In a Small bowl, Mix the Lime Juice, Mayo and Cayenne Pepper. Cover and refrigerate until ready to use.

If using store bought fries, follow the manufacturers cooking Instructions and Enjoy with the Chipotle Lime Sauce. 

For Homemade Fries:

Wash the Potatoes and Slice them into thin fries using a Mandoline or knife. 

Preheat the oven to 450 degrees Fahrenheit. 

In a Medium bowl, toss the fries into the Olive Oil, just enough to lightly coat them. Season with a little salt, pepper. And Sprinkle with the Cornstarch. Cost all of the fries well. 

Arrange the fries evenly onto a non-stick baking sheet.  Bake for 15 minutes, then turn the fries over so that they are evenly crispy. Bake for another 10-15 minutes. Remove from the oven, allow to cool for 2-3 minutes. Enjoy!

Baked Butternut Squash & Sweet Potato Fries

1 Butternut Squash

2 Sweet Potatoes

2 TBSP. Paprika

1 TBSP.  Garlic Powder

1 TBSP Sea Salt

1 1/2  tsp Black Pepper Black Pepper

2 TBSP. Onion Powder

1/2 tsp. Cayenne Pepper

1 1/2 tsp. Cumin

5 TBSP Coconut Oil

Preheat the oven to 400 degrees fahrenheit. Top a cookie sheet with a cooling rack and set aside. 

In a medium bowl mix all of the spices and the coconut oil.  Wash and peel all of the vegetables. Slice into fries and place them all into the spice mixture. Toss well so that all of the fries are evenly coated. Organize the fries onto the cooling rack and bake for 40 minutes.