I'll Share My Recipe if You Share Yours Mon June 27

15 years ago

This really looks good!

Spaghetti with Grilled Ratatouille (Fine Cooking)

1 lb. ripe plum tomatoes, halved

2 medium zucchini (about 12 oz.), trimmed and cut into 1/2-inch rounds on a slight diagonal

2 baby eggplants (about 12 oz.), trimmed and cut into 1/2-inch rounds on a slight diagonal

1 large red bell pepper (about 8 oz.), stemmed, seeded, and quartered

1 large red onion (about 1 lb.), cut into 1/2-inch slices

1 small head garlic

1/4 cup extra-virgin olive oil

1 tsp. herbes de Provence

Kosher salt and freshly ground black pepper

3/4 cup pitted Kalamata olives

12 oz. dried thin spaghetti

2 Tbs. chopped fresh basil

2 tsp. chopped fresh marjoram

1/2 cup crumbled feta or goat cheese

Prepare a high gas or charcoal grill fire.

Meanwhile, in a large bowl, toss the tomatoes, zucchini, eggplant, red pepper, onion, and garlic with 3 Tbs. of the oil, the herbes de Provence, and a generous sprinkling of salt and pepper.

Put the vegetables (tomatoes cut side up) and garlic on the grill in a single layer and cover. Grill the tomatoes without turning until their skins have darkened and their flesh is soft; grill the remaining vegetables, turning once, until grill-marked and tender, about 8 minutes.

Transfer the tomatoes and garlic to a medium bowl. Transfer the remaining vegetables to another medium bowl and let cool briefly.

When cool enough to handle, very coarsely chop the zucchini, eggplant, bell pepper, and onion; return to the bowl and add 1/2 cup of the olives to the bowl.

Slip the garlic cloves out of their skins into a food processor. Add the remaining 1/4 cup of olives, the tomatoes, and the remaining 1 Tbs. of oil; process until smooth.

Meanwhile, bring 3 quarts of well-salted water to a boil in a large pot. Cook the spaghetti in the water about 1 minute less than the package timing for al dente texture. Reserve 1/2 cup of the water, drain the pasta, and return it to the pot.

Toss 1/2 cup of the tomato-olive sauce and the basil and marjoram with the warm vegetables in the bowl.

Toss the remaining sauce and the reserved cooking liquid with the pasta; stir over low heat for about 2 minutes so the pasta absorbs some of the sauce. Divide the pasta among 4 plates, top with the vegetables, sprinkle with the cheese, and serve.

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Comments (3)

luckygardnr
15 years ago
Slow Cooker Pierogie Casserole
Allrecipes.com

"I love pierogies! They smell great and keep you dipping into the pot before dinnertime! Quick and easy and delish!"

Original Recipe Yield 8 servings

Ingredients

3 tablespoons butter
1 head cabbage, chopped
1 onion, chopped
1 pound bacon
4 (16.9 ounce) packages frozen pierogies
3 tablespoons butter

Directions

Melt 3 tablespoons of butter in a large pot or Dutch oven over medium heat. Stir in the cabbage, onion, and garlic. Cook and stir until the cabbage is tender, about 20 minutes.

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cut the bacon into bite-sized pieces; set aside.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pierogies and return to a boil. Cook until the pierogies float to the top, about 5 minutes; drain.

Place the remaining 3 tablespoons of butter into a slow cooker. Gently combine the pierogies, cabbage, and bacon; and place into the slow cooker. Cook on Low for 3 hours before serving.
patti43
15 years ago
Hey, good to see you back Luckygardnr! Here's another breakfast/brunch recipe.

GRAHAM STREUSEL COFFEE CAKE (Kitchenlink)

1 1/2 cups graham cracker crumbs
3/4 cup packed brown sugar
3/4 cup chopped pecans
1 1/2 teaspoons ground cinnamon
2/3 cup butter or margarine, melted

1 package (18 1/2 ounces) yellow cake mix

1/2 cup confectioners' sugar
1 tablesoon milk

Combine the first five ingredients; set aside. Prepare cake mix according to package directions.
Pour half of the batter into a greased 13 x 9 baking pan. Sprinke with half of the graham cracker
mixture. Carefully spoon the remaining batter on top. Sprinkle with the remaining graham
cracker mixture. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center
comes out clean. Cool on a wire rack. Combine confectioners' sugar and milk drizzle over cake.
Yield: 12 - 16 servings.
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Mini Baked Alaska

4 cupcakes
1/2 pint ice cream
4 egg whites
1/4 cup sugar
X

Instructions
Using a spoon, make hollows in each cupcake. Fill the hollows with softened ice cream. Put into the freezer for at least 4 hours.

Make a meringue by whipping the egg whites until stiff. Then, still whipping, add the sugar until the mixture is the consistency of marshmallow cream. Spread the meringue on the cupcakes with a knife, and then put under a hot broiler for 3 minutes, until the top is browned. Makes 4 servings.

I'll Share My Recipe if You Share Yours Mon June 27

Comments (3)

luckygardnr

patti43

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glenda_al

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