Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts
Saturday, 13 December 2014
WHEN GRANPA CAN'T SLEEP
Thank heavens for all night Grocery Stores. While Barb was sleeping, a quick trip to Sobeys to buy our turkey for Christmas dinner that was on sale. We will be having fewer people at our Christmas table, but dinners the week of Christmas elsewhere. So I did not need a big one- just 12 pounds. There will be lots of leftovers anyway as there are lots of other dishes. Yes, this morning I started a nice broth- chicken broth on the stove for a soup dish later today. With all the holiday eating, soup is a good filler and less calories. Besides I like soup so I eat it often. So with all the nocturnal activities, back to bed for an early morning nap while the soup simmers and Barb keeps an eye on it. I will need a trip to a good fish store to buy a few items for the Christmas Eve dinner- it will be just Barb and me this year. But it does not mean we can not have some wonderful seafood dishes like lobster and scallops! I need to review previous posts from other years on my dishes. There may be current readers that want some recipes for those easy dishes. My Christmas seafood appetizer gets readers year round!! Perhaps, I will make that soon as it is a simple dish and tasty!! Happy eating!
Monday, 22 October 2012
PROSCIUTTO AS AN APPETIZER
For family gatherings or dinner parties, a quick fun appetizer is prosciutto on a bread stick.
Buy very fresh, thinly sliced prosciutto. Wrap it around the breadsticks as close to the time you want to serve them. They can be eaten alone or provide your favourite dip. Bread sticks can be thin or thick. The regular ones are okay but you can also use the multigrain if you prefer them. For those folks that just love prosciutto plain, ditch the bread stick!
Sunday, 16 September 2012
STUFFED EGGPLANT/MELANZANA ALLA PARMIGIANA
The summer harvest is in the markets. One vegetable that is plentiful is the eggplant/melanzana. You either like the vegetable or you don't. My mother used to fry it in thin slices but it absorbed so much oil, it is not a dish I make anymore. Some Italians like to slice it and put it in jars in oil to eat as an appetizer or on a sandwich throughout the year.
I use it in my veggie mix. However, one of my favourite ways to make it and Barb loves it, is stuffed.
STUFFED EGGPLANT
INGREDIENTS
Eggplant- regular or Sicilian. One eggplant makes two servings.
Garlic- 3 buds or more.
Bread crumbs- 1/2 cup per 1/2 eggplant. Some Italians like to make their own by using stale bread, made into cubes soaked in some water for moisture.
Parmesean/parmigiano cheese. Grated. Have as much as needed for the number of people you are serving.
Can of diced or whole tomatoes. You can use a fresh tomato if you want.
Olive oil.
Parsley.
Orgeano.
Salt, pepper.
DIRECTIONS
1. Wash the eggplant well.
2. Cut off the stem end. Cut the eggplant lengthwise in half. Place in a cassorole dish.
3. Scoop out the belly of the eggplant, leaving some pulp in the shell.
4. Dice the scooped eggplant. Dice the garlic buds, Chop the parsley.
5. Mix the eggplant, garlic, parsley with the bread crumbs and some olive oil-enough to make it moist. Add some oregano, salt and pepper to taste.
6. Put the mixture in the shells.
7. Add a generous portion of diced tomatoes on top. If whole tomatoes, chop into pieces to add on top.
8. Sprinkle with parmesean cheese on top of the tomatoes. Again add as much as you like to eat. Some people would also add mozarella or pecorino cheese. As a diabetic person less cheese is less calories so I do not use additional cheese.
9. Put in a preheated oven at 375 degrees.
10. Bake for about 45 minutes or until the outer shell is tender when poked by a fork.
11. When removed from the oven, let sit for awhile so it sets.
This dish is a good one to make when you are baking or making other oven dishes. Saves on energy.
As you can see the portions are big. Barb usually eats 1/2 of a piece, taking the other half to work for her lunch the next day. So one eggplant could make 4 servings if needed. Yes, it smells good when baking in the house.
#stuffedeggplant#parmigianocheese#bakingintheoven#sicilianeggplant#twokindsofeggplant#regulareggplant#buyingvegetablesatalocalfarm#cookingeggplantItalianstyle
I use it in my veggie mix. However, one of my favourite ways to make it and Barb loves it, is stuffed.
STUFFED EGGPLANT
INGREDIENTS
Eggplant- regular or Sicilian. One eggplant makes two servings.
Garlic- 3 buds or more.
Bread crumbs- 1/2 cup per 1/2 eggplant. Some Italians like to make their own by using stale bread, made into cubes soaked in some water for moisture.
Parmesean/parmigiano cheese. Grated. Have as much as needed for the number of people you are serving.
Can of diced or whole tomatoes. You can use a fresh tomato if you want.
Olive oil.
Parsley.
Orgeano.
Salt, pepper.
DIRECTIONS
1. Wash the eggplant well.
2. Cut off the stem end. Cut the eggplant lengthwise in half. Place in a cassorole dish.
3. Scoop out the belly of the eggplant, leaving some pulp in the shell.
4. Dice the scooped eggplant. Dice the garlic buds, Chop the parsley.
5. Mix the eggplant, garlic, parsley with the bread crumbs and some olive oil-enough to make it moist. Add some oregano, salt and pepper to taste.
6. Put the mixture in the shells.
7. Add a generous portion of diced tomatoes on top. If whole tomatoes, chop into pieces to add on top.
8. Sprinkle with parmesean cheese on top of the tomatoes. Again add as much as you like to eat. Some people would also add mozarella or pecorino cheese. As a diabetic person less cheese is less calories so I do not use additional cheese.
9. Put in a preheated oven at 375 degrees.
10. Bake for about 45 minutes or until the outer shell is tender when poked by a fork.
11. When removed from the oven, let sit for awhile so it sets.
This dish is a good one to make when you are baking or making other oven dishes. Saves on energy.
#stuffedeggplant#parmigianocheese#bakingintheoven#sicilianeggplant#twokindsofeggplant#regulareggplant#buyingvegetablesatalocalfarm#cookingeggplantItalianstyle
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