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Vegetarian

Eggplant Adobo

Picture: 
Ingredients: 
4 cups eggplant, cut into 1 inch pieces
1/4 cup vegetable or corn oil
1/2 cup white vinegar
1/4 cup soy sauce (low sodium works really well)
1 tbsp. finely minced garlic
Directions: 

~Serves:4

Fry eggplant cubes in oil until brown. Set aside on paper towel to absorb the oil. In a sauce pan (I used a frying pan) bring vinegar, soy sauce and garlic to a boil and simmer for 6 minutes. Add fried eggplant to mixture and cook for 5 minutes more, turning eggplant several times. Serve hot.

~We loved this dish! It is so fast and yummy. The one thing that we would change is to use low sodium soy sauce to cut down on some of the salt. A wonderful appetizer...

Calphalon One Infused Anodized Fry Pan (purchase at Chefs Catalog) I use this pan for a lot of frying. I love the Calphalon pans. The special thing about the Infused pans are they can also be put in the oven and used with the broiler. Wonderful!

Portobella Mushroom Burgers

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Picture: 
Ingredients: 
2 portobello mushrooms (about 3 1/2 inches wide), cleaned and stems removed
2 tablespoons bottled teriyaki sauce 2 tablespoons bottled teriyaki sauce 2 tablespoons bottled teriyaki sauce 6 tablespoons bottled teriyaki sauce
2 large thin slices or of swiss cheese
2 multigrain or whole-wheat hamburger buns (I've used white buns for this)
2 leaves of lettuce
4 tomato slices
Garlic Mayonnaise:
1 tablespoon mayonnaise
1/2 teaspoon minced garlic
1 teaspoon lemon juice
a few drops Worcestershire sauce for an extra kick
ground pepper and seasoning salt to taste
Directions: 

Yield: 2 servings

Heat the coals or grill. Spread teriyaki sauce over the mushrooms and marinate while the coals are getting ready. (I use a cast iron griddle skillet on the stove on Med-high heat) Grill the mushrooms about 6 inches from the heat until tender (about 4-5 minutes a side). (or straight on the cast iron skillet) Add the cheese on top and continue to grill briefly to melt cheese.

Assemble burgers by placing the lettuce leaf and tomato on the bottom bun then top with the cheese-topped mushroom. Spread the top bun lightly with half of the garlic mayonnaise and place on top of the mushroom (the lettuce keeps the bottom bun from getting soggy from some of the mushroom juice).

Cast Iron Pan (purchase at Chefs Catalog) This is the pan I use for this recipe. Works great!

Tomato Bread Salad

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Ingredients: 
8 cups Italian or French Bread (cut into 1 inch cubes)
3 cups chopped tomatoes
1 cup fresh minced basil
1/4 cup very thinly sliced red onion
1/2 cup olive or vegetable oil
2 tbsp. cider or red wine vinegar (I prefer the red wine vinegar)
1/2 tsp. salt
1/2 tsp. pepper
1 garlic clove minced
Directions: 

Serves: 4 people

Cut the bread and set aside in large bowl. Then chop tomatoes, onions and basil. If eating bread salad right away mix with the bread. Otherwise you may want to wait until you serve it so the bread doesn't get too soggy. Then mix the oil, vinegar, salt, pepper and garlic together and poor over the bread when ready to serve.

~ I usually just mix up what I have on hand. So if you only have 2 cups tomatoes and half a loaf of bread it still makes a wonderful salad.

~Enjoy~

Eggplant Casserole (Kukuye Bademjan)

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Ingredients: 
4 medium egg plants
1/3 cup margarine
2 tsp. salt
1 tsp. pepper
1/2 tsp. garlic
3 tbsp. lemon juice
4 egg whites
4 egg yolks
2 tbsp. margarine
Directions: 

Serves: 4 people

Peel egg plants. Cut them lengthwise and rinse them. Drain the water well and sate them in a fry pan, in the margarine until golden brown. Let cool. Put the egg plants in a bowl and mash them well. (I use a simple potato masher.)

Beat the egg whites well, until foamy. Fold in egg yokes. Fold this mixture into the mashed egg plants. Melt the 2 tbsp. margarine in a 9" casserole or cake pan. Pour the egg plant mixture in the pan and bake it at 350 degrees for about 45 min. or until done. The top gets a nice brown color when done.

Serve it topped with a dollop of plain yogurt.
~As a variation grate some sharp cheddar cheese and add to egg plant mixture before poring into the pan and baking. (This is very good!)

~Enjoy~

Calphalon One Infused Anodized Fry Pan (purchase at Chefs Catalog) I use this pan for a lot of frying. I love the Calphalon pans. The special thing about the Infused pans are they can also be put in the oven and used with the broiler. Wonderful!

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