vândut de libris.ro
nBaked Eggplant and nRice CasseroleMelitzana ke Rize sto Fourno 8 Servings2 eggplants, about 1 1/2 pounds each n1 teaspoon salt n1/4 cup vegetable or olive oil n3 cups finely minced onion n1 tablespoon minced garlic green pepper, seeded and cut into 1 -inch cubes n1 teaspoon dried oregano n1 bay leaf n3 tomatoes, peeled, seeded, and chopped n1 cup raw converted rice n2 1/4 cups boiling chicken stock nsalt and pepper to taste n1/2 cup grated kefalotiri cheese n2 tablespoons butter n nPreheat oven to 400 degrees.n nSlice unpeeled eggplants and cut into 1-inch cubes. Place in a colander, sprinkle with salt, cover with a weighted plate, and let stand for 30 minutes.n nHeat oil in a heavy skillet. Carefully dry eggplant pieces and add to the skillet. Cook over high heat, stirring occasionally, until lightly browned. Add onion, garlic, green pepper, oregano, and bay leaf while stirring. Stir in tomatoes and reduce heat. Simmer for 5 minutes, or until most of the liquid has evaporated. Pour vegetable mixture into a casserole and stir in the rice and boiling chicken stock. Season with salt and pepper. Sprinkle with cheese and dot with butter. Bake, uncovered, for 30 minutes, or until the liquid has been absorbed by the rice.Bean Salad, Politiko-StyleFassoulada Politikia6 to 8 Servings1/2 pound navy pea beans n1/2 cup thinly sliced onions n1/2 cup olive oil n6 tablespoons fresh lemon juice nsalt and pepper to taste n2 to 3 stalks celery, diced n1/2 cup chopped flat-leaf parsley nn nSoak beans several hours or overnight in water to cover; drain. Cover with fresh water, bring to a boil, and cook about I hour, or until tender. Drain beans and place in alarge bowl; add onions, olive oil, lemon Juice, salt, pepper, celery, and parsley, Mix well and serve at room temperature or slightly chilled.n nNote: Two 20-ounce cans of cannellini beans ban be used instead. Rinse under cold water and drain.n
Preț:
Vânzător: Libris.ro
Brand: Recipe Club Of St Pauls Church
