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Heavens
Harvest Farm Recipes |
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Ingredients ˇ
2 tablespoons unsalted butter ˇ
1 cup chopped yellow onions ˇ
1 sweet potato, peeled and small diced ˇ
2 teaspoons minced garlic ˇ
1 to 1 1/2 teaspoons minced, seeded scotch bonnet
pepper, depending upon taste ˇ
1 teaspoon chopped fresh thyme ˇ
1/2 teaspoon salt ˇ
1/4 teaspoon ground black pepper ˇ
1 pound fresh callaloo leaves or spinach (about 8 cups
of leaves), ribs/stems discarded, well rinsed, and chiffonaded ˇ
3/4 cup unsweetened coconut milk ˇ
3 cups water Directions In a large
saute pan, melt the butter over medium-high heat. Add the onions and cook,
stirring, for 4 minutes. Add the sweet potato, garlic, peppers, thyme, salt,
and pepper, and cook stirring for 30 seconds. Add the greens and cook,
stirring for 1 minute. Add the coconut milk and the water. Cook, stirring,
until the leaves and sweet potatoes are tender and the liquid is slightly
reduced, about 10 minutes. Remove from the heat and adjust the seasoning, to
taste. Serve hot
or warm with rice and hot pepper sauce on the side. Sauteed Callaloo Ingredients ˇ
Olive oil, for sauteing ˇ
1 large onion, sliced ˇ
Salt and freshly ground black pepper ˇ
6 garlic cloves, sliced ˇ
1/2 teaspoon chopped scotch bonnet peppers ˇ
2 pounds callaloo, stemmed, washed, and coarsely chopped
Directions In a large
skillet over high heat, when skillet starts to smoke add oil and onions. Cook
for 3 minutes. Season with
salt and pepper, add the garlic and scotch bonnets, cook 2 minutes more, then
add the callaloo in batches until it has completely collapsed. Add water
if too dry, and continue to cook about 15 minutes more. Season, to taste,
again at the end, if necessary. Callaloo Soup Ingredients
ˇ
1 pound callaloo leaves or spinach ˇ
6 cups chicken stock ˇ
1 onion, chopped ˇ
1/2 pound salt beef, fat removed and diced ˇ
1/2 teaspoon ground black pepper ˇ
6 tablespoons minced shallots ˇ
1/4 teaspoon dried thyme ˇ
1 green chile pepper, chopped ˇ
1 cup okra ˇ
1/2 pound crabmeat Directions
1.
Remove the thick
stems of the callaloo leaves, chop roughly, and put into a large saucepan.
Add the chicken stock, onion, beef, black pepper, shallots, thyme, chili
pepper, and crab meat. Cover, and simmer until meat is tender, about 35
minutes. 2.
Add the okra, and
cook for 8 minutes. 3.
Remove the chili
pepper. Puree the soup in a blender or food processor. Reheat, and adjust
seasonings. Stuffed Pepper Casserole Ingredients
ˇ
2 1/2 cups Pepperidge FarmŽ Herb Seasoned Stuffing ˇ
1 tablespoon butter or margarine ˇ
1 pound ground beef ˇ
1 medium onion, chopped ˇ
1 (14.5 ounce) can whole peeled tomatoes, cut up ˇ
1 (8 ounce) can whole kernel corn, drained ˇ
2 medium green peppers, cut lengthwise into quarters Directions
1.
Mix 1/4 cup stuffing
and butter. Set aside. 2.
Cook beef and onion
in skillet over medium-high heat until browned. Pour off fat. Add tomatoes
and corn. Add remaining stuffing. Mix lightly. 3.
Arrange peppers in
2-quart shallow baking dish. Spoon beef mixture over peppers. Cover. 4.
Bake at 400 degrees
F for 25 minutes or until peppers are tender. Sprinkle with reserved stuffing
mixture. Bake 5 min. or until golden. Quick and Easy Stuffed Peppers Ingredients
ˇ
2 large red bell peppers, halved and seeded ˇ
1 (8 ounce) can stewed tomatoes, with liquid ˇ
1/3 cup quick-cooking brown rice ˇ
2 tablespoons hot water ˇ
2 green onions, thinly sliced ˇ
1/2 cup frozen corn kernels, thawed and drained ˇ
1/2 (15 ounce) can kidney beans, drained and rinsed ˇ
1/4 teaspoon crushed red pepper flakes ˇ
1/2 cup shredded mozzarella cheese ˇ
1 tablespoon grated Parmesan cheese Directions
1.
Arrange pepper
halves in a 9 inch square glass baking dish. Cover dish with plastic wrap.
Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the
microwave, or until tender. 2.
In a medium bowl,
mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook
in the microwave for 4 minutes, or until rice is cooked. 3.
Stir green onions,
corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in
the microwave for 3 minutes, or until heated through. 4.
Spoon hot tomato
mixture evenly into pepper halves, and cover with plastic wrap. Poke a few
holes in the plastic to vent steam, and heat in the microwave 4 minutes.
Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and
allow to stand 1 to 2 minutes before serving. Bob's Stuffed Banana Peppers Ingredients
ˇ
8 banana peppers ˇ
2 tablespoons butter ˇ
1/2 cup chopped onion ˇ
1/2 cup chopped celery ˇ
1 (28 ounce) can crushed tomatoes ˇ
1 (8 ounce) can tomato sauce ˇ
2 cloves garlic, minced ˇ
1 teaspoon dried basil ˇ
1 teaspoon dried oregano ˇ
2 1/2 teaspoons salt, divided ˇ
1/2 teaspoon ground black pepper, divided ˇ
1 egg ˇ
1 teaspoon Worcestershire sauce ˇ
1/2 cup grated Parmesan cheese ˇ
1 pound hot Italian sausage ˇ
1 pound mild Italian sausage ˇ
1 1/2 cups bread crumbs Directions
1.
Cut off tops of
peppers, and remove ribs and seeds. Chop edible portions of tops; set aside.
Bring a large pot of salted water to a boil. Add peppers, reduce heat, and
simmer until tender but still firm, about 5 minutes. Drain and set aside. 2.
Heat butter in a
medium skillet. Saute reserved chopped pepper, onion and celery until tender,
3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season
with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer
uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C). 3.
Meanwhile, in a
large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper,
Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread
crumbs and 1 cup of the tomato sauce mixture. 4.
Using a piping bag
or sausage stuffer, fill each pepper with the meat mixture. Place in a 3
quart casserole dish, and pour remaining tomato sauce mixture over peppers. 5.
Bake uncovered in
preheated oven for 1 hour. Zesty Carrots Ingredients
ˇ
8 carrots, julienned ˇ
1 teaspoon butter ˇ
2 tablespoons grated onion ˇ
1/2 cup mayonnaise ˇ
2 tablespoons creamy-style horseradish sauce ˇ
1/4 teaspoon pepper ˇ
1/2 cup bread crumbs ˇ
1/2 teaspoon paprika Directions
1.
Place the carrots
in a saucepan with about 1 inch of water in the bottom. Bring to a boil, and
cook for about 5 minutes. Drain, and set aside. 2.
Preheat the oven to
375 degrees F (190 degrees C). Butter a 1 1/2 quart casserole dish. Place the
carrots in the dish. In a medium bowl, stir together the mayonnaise,
horseradish, pepper, paprika and bread crumbs. Spread evenly over the
carrots. 3.
Bake uncovered for
15 minutes, or until the top is nicely browned. Carrot Fritters Ingredients
ˇ
4 carrots, julienned ˇ
1 onion, cut into 1/4 inch slices ˇ
1 bunch green onions, chopped ˇ
1 cup all-purpose flour ˇ
1 teaspoon salt ˇ
1/4 teaspoon ground black pepper ˇ
2 eggs ˇ
2 quarts oil for deep frying Directions
1.
In a medium bowl combine
carrots, onion, green onions, flour, salt, pepper and eggs; mix well to coat.
2.
Heat oil in
deep-fryer to 375 degrees F (190 degrees C). 3.
Using tongs, pick
up veggies and drop into hot oil. Fry 3 minutes on one side and 2 minutes on
the other. Eggplant Chips Ingredients
ˇ
1 eggplant, sliced into strips ˇ
1/2 cup soft bread crumbs ˇ
1/8 cup grated Romano cheese ˇ
1 clove garlic, chopped ˇ
2 sprigs fresh parsley, chopped ˇ
1/2 teaspoon dried oregano ˇ
salt and pepper to taste ˇ
2 tablespoons vegetable oil Directions
1.
Preheat oven to 400
degrees F (200 degrees C). 2.
Cut eggplant strips
in half again, lengthwise. Lay strips on a baking sheet. 3.
In a small bowl
combine bread crumbs, Romano cheese, garlic, parsley, oregano, salt and
pepper. Sprinkle over eggplant strips and drizzle with oil. 4.
Bake in preheated
oven for 25 minutes, or until crispy. Eggplant Pizzas Ingredients
ˇ
2 eggs ˇ
1 cup all-purpose flour ˇ
1/2 teaspoon salt ˇ
1/4 teaspoon ground black pepper ˇ
1/2 teaspoon dried oregano ˇ
1 large eggplant, sliced into 1/2 inch rounds ˇ
1/4 cup vegetable oil ˇ
1 (14 ounce) can pizza sauce ˇ
1 1/2 cups shredded mozzarella cheese Directions
1.
Preheat an oven to
350 degrees F (175 degrees C). 2.
Beat the eggs in a
bowl. Mix the flour, salt, pepper, and oregano in a 1 gallon resealable
plastic bag. Dip each eggplant slice in the egg, then drop the eggplant in
the flour mixture one at a time, shaking the bag to coat the eggplant. 3.
Heat the vegetable
oil in a large, deep skillet over medium heat. Place the eggplant slices in
the skillet to cook, turning occasionally, until evenly browned. Drain the
eggplant slices on a paper towel-lined plate. Arrange the eggplant in one
layer on a baking sheet. Spoon enough pizza sauce to cover each eggplant
slice. Top each eggplant with mozzarella cheese. 4.
Bake in the
preheated oven until the mozzarella cheese is melted, 5 to 10 minutes. Eggplant Sandwiches Ingredients
ˇ
1 small eggplant, halved and sliced ˇ
1 tablespoon olive oil, or as needed ˇ
1/4 cup mayonnaise ˇ
2 cloves garlic, minced ˇ
2 (6 inch) French sandwich rolls ˇ
1 small tomato, sliced ˇ
1/2 cup crumbled feta cheese ˇ
1/4 cup chopped fresh basil leaves Directions
1.
Preheat your oven's
broiler. Brush eggplant slices with olive oil, and place them on a baking
sheet or broiling pan. Place the pan about 6 inches from the heat source.
Cook under the broiler for 10 minutes, or until tender and toasted. 2.
Babaganoush Ingredients ˇ
1 large eggplant (about 1 pound)
ˇ
1 glove garlic, minced ˇ
1/4 teaspoon salt ˇ
1/4 cup finely chopped fresh flat-leaf parsley, plus
more for garnish ˇ
2 tablespoons tahini ˇ
2 tablespoons lemon juice Directions Preheat
oven to 450 degrees F. Prick
eggplant with a fork and place on a cookie sheet lined with foil. Bake the
eggplant until it is soft inside, about 20 minutes. Alternatively, grill the
eggplant over a gas grill, rotating it around until the skin is completely
charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half
lengthwise, drain off the liquid, and scoop the pulp into a food processor.
Process the eggplant until smooth and transfer to a medium bowl. On a
cutting board, work garlic and 1/4 teaspoon salt together with the flat side
of a knife, until it forms a paste. Add the garlic-salt mixture to the
eggplant. Stir in the parsley, tahini, and lemon juice. Season with more
salt, to taste. Garnish with additional parsley. |
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