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Ingredients: 3/4 Cup(s) olive oil 1 large unpeeled cut into thin len eggplant 4 Tablespoon(s) butter 8 Ounce(s) washed, drained and stemmed spinach 1 to taste salt 1 to taste, fresh ground pepper 1/4 Teaspoon(s) ground nutmeg 1 roasted, peeled, quartered and s red bell pepper 1 roasted, peeled, quartered and s yellow bell pepper 1 Clove(s) garlic 2 Ounce(s) sliced paper thin asiago cheese 1 Teaspoon(s) fresh thyme 2 Tablespoon(s) red wine vinegar 1 peeled, seeded and julienned sma tomato 2 husked fresh tomatillos 1 Bunch(s) fresh Italian parsely 1 Bunch(s) fresh thyme leaves Directions: 1. Preheat the oven to 400 degrees F, or preheat the broiler. Using 1/2 cup of olive oil brush a baking sheet lightly with some of the olive oil and brush the eggplant slices on both sides with the rest. Arrange the slices in one layer on the baking sheet and bake them until they are lightly colored, about 10 minutes, or broil for 3-4 minutes. 2. In a large sautee pan or skillet over medium heat, melt the butter and sautåå the spinach leaves, tossing the until the spinach is wilted and the liquid has evaporates, about 2 minutes. Add the salt, pepper and nutmeg and set aside. Salt and pepper the bell pepppers. Cursh the garlic and mince it with the basil. 3. Lightly brush a 3x5 inch mini-loaf pan or similar sized mold with olive oil and line it with lengthwise slices of the eggplant, allowing the ends to hang over the pan. Spoon in a thin layer of the spinach and top with 1 slice of cheese, cut to fit the pan. Add a layer of yellow bell pepper, then half of the garlic mixture, spreading it with the back of a spoon. Add a layer of eggplant slices and sprinkle with some salt and pepper. Layer again, with spinach, cheese, red bell pepper, garlic mixture, cheese, and the thyme leaves. End with a layer of eggplant and fold in the overhanging edges. Press gently on the top of the terrine with your fingers to be sure that the corners are filled completely and the top is flat. 4. Lightly brush the shiny side of a sheet of aluminum foil with olive oil and wrap the terrine tightly with it. Place the terrine into a lightly larger deep pan and add boiling water to halfway up the side of the terrine. Place in a 400 degree oven for 30 minutes, or bring to a gentle boil on top of the stove, cover and simmer for 30 minutes. 5. Place the cooked terrine on a wire rack and let cool until just slightly warmer than room temperature. Unwrap the terrine and invert onto a cutting board. Using a very sharp knife, cutit into 8 1/2-inch thick slices. Place 2 slices of the terrine on each serving plate, surround them with some of the vinaigrette, and garnish the plate with thin slices of the tomatillo, a tiny heap of julienned tomato, and springs of parsley and thyme.
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NOTES: * This is my mother's recipe -- It can serve as either an appetizer or a Vegetable terrine Vegetable Layers: In a small bowl, combine dry mushrooms and hot water to cover. Let stand 30 minutes. Drain. While mushrooms are rehydrating, bring a large pot of water to boil. Blanch vegetables in seperate batches in boiling water. Blanch cabba Lentil nut loaf with red pepper sauce Preparation: Chop the onion and peppers : Peel and slice the tomatoes for the loaf : Peel, seed and chop the tomatoes for the sauce : Crush the garlic clove 1 Place the lentils in a pan and cover with cold wa Chicken, asparagus and red pepper POUND THE CHICKEN BREASTS as you would for scaloppine, then slice them crosswise at 1/2-inch intervals. Marinate chicken for 30 minutes at room temperature in a mixture of the ginger, garlic, soy sauce, port and 1 tablespoon of the sesame oil. Wok flashed salt and pepper shrimp with lemon basmati rice Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. In a large bowl, mix peppercorns, salt and cornstarch. Dredge shrimp in mixture. In a very hot wok, add oil and fry the shrimp quickly. Add the scallions. Cook until shrimp ar Roasted bell pepper halves stuffed with bulgur and spinach Preheat oven to 425F. Cut large red and yellow bell peppers in half through stem end. Remove seeds and cut out ribs, leaving stems intact. Finely chop small red bell pepper; set aside. Spread 1 tablespoon oil over rimmed baking sheet. Place pepper halves, Roasted onion dressing Preheat oven to 400F . Place 2 onions cut side down on baking sheet. Pour 2 T olive oil over. Sprinkle with sugar. Bake onions 30 minutes; turn onions over and bake until brown and caramelized, about 30 minutes longer. Cool. Transfer onions to proces Red hot pepper sauce Wash and drain the vegetables. Seed and chop the peppers; core and chop the tomatoes. Put the vegetables in a kettle with 2 cups vinegar, bring to a boil, and boil until vegetables are soft. Press the mixture through a fine sieve. Add the sugar and sa Roasted red pepper sauce Pat rinsed peppers between paper towels; transfer to food processor. Process until pappers are finely chopped; set aside. Heat oil in a medium saucepan over medium heat. Add garlic and cook. Stirring, until the garlic is softened, but not brown, about Roasted potato wedges Preheat the oven to 475F. Pat the potatoes dry and cut them lengthwise in quarters. In a bowl, toss the potato wedges with 3 tablespoons of the olive oil, the salt, and rosemary. Arrange the wedges skin side down, without touching, in a heavy baking pan Broiled eggplant Prepare eggplant in 1/4" slices. Sprinkle cut sides with salt, let drain in colander 30 min. Beat butter and eggs. Mix remaining ingredients. Dip eggplant slices into egg mixture, then into bread crumb mixture. Place on ungreased broiler pan. Alan harding's warm country salad w/ roasted garlic & beets 1. Heat oven to 250'F. Peel beets and cut into 1/4-inch cubes. In separate bowls, toss beets and garlic each with 1 T olive oil and 1/2 t pepper. On rimmed baking sheet, place beets on one side and garlic on the other, cover tightly with alum Red pepper soup 1. Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender. 2. Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes Alan rachin's salmon with roasted garlic sauce Preheat oven to 325 F. Slice thin layer off top of garlic bulb and place in an ovenproof baking dish. Drizzle with 1 tablespoon oil. Bake 40 minutes or until golden. Squeeze 5 garlic cloves from baked peel into mixing bowl. Add dressing, mistard, Roasted tomato and rice salad Roast the tomatoes over the high flame of a gas range or a broiler. Turn every 20 seconds, so skins blister evenly. Peel by running under cold water and rubbing with your fingers. Chop the tomatoes coarsely and toss with warm rice. Mix the dre Herbed pork tenderloin with oven roasted potatoes Heat oven to 375F degrees. Stir oil, garlic and seasonings; coat meat with 3 tablespoons of seasoning mixture. Place in large roasting pan. Toss potatoes with remaning seasoning mixture; arrange around meat in pan. Roast 25 to 40 minutes or until Parmesan-pepper bread Formatted for MM by Pegg Seevers Eggplant dip (roasted) Preheat oven to 400oF. Place eggplant, skin side up, in a large roasting pan. Add tomatoes, onion, garlic and thyme. Drizzle oil evenly over wegetables. Bake until eggplant is very tender when pierced with a knife, about 50 minutes. Cool vegetables slight Lentil and sweet pepper salad Heat the broiler. Broil the peppers until charred and blistered on all sides. Tie in a plastic bag or place in a covered dish and let cool to loosen skins. Put the lentils, water, onion, and garlic into a 2-quart saucepan. Bring to a boil, Salt roasted chicken Serves 4 to 6. Preheat the oven to 4500. Wash the chicken, burn off any pin feathers, and place it in a roasting pan. Cut half of the butter into small pieces and, gently lifting the skin of the chicken breast, place most of them between the skin and the Pepper sirloin steak 1. Lightly score edges of steak at 1-inch intervals. Preheat grill or broiler. 2. Combine butter, parsley, onion, worcestershire sauce, pepper and mustard in a small saucepan. Heat, stirring continually, over low heat, until butter melts. Reserve 1/4 of t Honey roasted chicken with lemon and tarragon Put oven rack in middle position and preheat to 425i??F. Finely grate enough zest from 1 lemon to measure 1 tablespoon, then squeeze enough juice from same lemon to measure 2 tablespoons. Stir together butter, tarragon, zest, 1/2 teaspoon salt, and pepper Eggplant and pepper casserole with rice Rinse rice, cover with warm water and set aside while preparing vegetables. Preheat oven to 375 degrees. Heat oil in a wide skillet, add eggplant and onion and saute rapidly to distribute oil. Cook until eggplant is somewhat tender, about 15 Mashed turnips with roasted garlic SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt, copyright 1993, ISBN#0-553-08760-6.. We used a pear to sweeten the strong flavor of turnips, then added some roasted garlic for a robust Wild pecan dressing with roasted goose In a large saute pan, melt the butter. Add the onions and celery. Season with salt and cayenne. Saute the vegetables for 3 to 4 minutes. Stir in the garlic. Add the pecans and saute for 4 minutes. Add the apples and rice and continue sauteing for 1 minute Grilled pepper with corn Prepare grill or preheat broiler. Oil grid or broiler-pan rack. Core, seed, and cut peppers in half lengthwise. Brush peppers with oil. Combine corn, cilantro, cheese, lime juice, salt, and ground coriander in a small bowl. To grill: Grill peppe Zucchini with garlic and dried crushed red pepper Heat oil in heavy large skillet over medium heat. Add zucchini; saut until slices are light golden and tender, about 5 minutes. Add garlic and red pepper; stir 1 minute. Season to taste with sea salt. Transfer zucchini to serving platter, sprinkle with pa Chicken asparagus & red pepper POUND THE CHICKEN BREASTS as you would for scaloppine, then slice them crosswise at 1/2-inch intervals. Marinate chicken for 30 minutes at room temperature in a mixture of the ginger, garlic, soy sauce, port and 1 tablespoon of the sesame oil. Roasted eggplant and peppers Preheat the oven to 350degrees F. Place the eggplant, peppers, and onion in a nonstick baking dish. Drizzle with the oil. Bake in the oven for 20 minutes, basting regularly. Arrange the vegetables on a serving dish and garnish with fresh basil, if usi Oven roasted potatoes Preheat oven to 450 degrees. In large plastic bag or bowl add all ingredients, close bag and shake, or toss in bowl, until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan; discard bag, bake stirring occasionally, Lemon pepper marinade Combine. Makes 1/2 cup. Ann's italian pepper soup Halve and seed yellow peppers and place cut-side down on broiler pan or baking sheet and broil 2 to 3 minutes or until blackened. Remove blackened skin under running water. Chop peppers. Heat oil in large Dutch oven over medium-high heat. Add onio Three pepper salad Completely dissolve gelatin in boiling water. Stir in cold water and lemon juice. Chill until slightly thickened. Stir in peppers and green onions. Pour into 5-cup mold which has been lightly sprayed with non-stick cooking spray. Chill White rice pilaf with corn, roasted chiles, and fresh cheese In a large heavy saucepan, heat the oil over medium heat. Add the rice and the onion and stir frequently for about 7 minutes, until the onion is softened but not browned. Add the hot broth, salt, and chile strips to the pan and bring it back up to a boil. Southwestern chicken terrine with cilantro sauce Saute shallots in butter until soft. In food processor, combine chicken breast meat with half of shallots and half amounts each of oil, chicken broth and oregano. Add 1 egg. Season to taste with salt and pepper. Process until smooth. Transfer mixt White beans with roasted tomatoes Cook beans: Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 hours or quick-soak (see cooks' note, below). Drain well in a colander. Blanch onions in boiling salted water, 1 minute, then drain and peel. Cover Sauteed eggplant with tomato and onion topping Cut eggplant into 1/2 inch slides, sprinkle with a little salt on both sides (to draw out water), and let slices drain in colander for 30 minutes. While eggplant is draining, cook the onion in 1 tb olive oil over moderate heat, stirring until gold