Individual Vegetable Terrines with a Spicy Tomato Sauce

So I was shelving book in the library and saw this cookbook Vegetarian: Tasty Recipes for Every Day, by Helen Aitken, and was just captured by that image on the cover. I had to check it out and make it for myself

Ingredients:

Vegetable Terrines

  • 1/2 Cup of Oil
  • 2 Zucchini, Sliced on the Diagonal
  • 1 lb Eggplant, Sliced
  • 1 Small Fennel Bulb, Sliced
  • 10 oz of Ricotta Cheese (I don’t like Ricotta so I use Cottage Cheese)
  • 2 oz of Parmesan Cheese, Grated
  • 1 Tablespoon of Fresh Flat-leaf Parsley
  • 1 Tablespoon of Chopped Fresh Chives
  • 1 Red Bell Pepper, Grilled, and cut into large pieces
  • 1 Yellow Bell Pepper, Grilled, and cut into large pieces

Spicy Tomato Sauce

  • 1 Tablespoon of Oil
  • 1 Onion, finely chopped
  • 2 Cloves of Garlic, crushed
  • 1 Red Chili, seeded and chopped
  • 14 oz Can of Chopped Tomatoes
  • 2 Tablespoons of Tomato Paste

Directions:

Vegetable Terrines

  1. Heat 1 tablespoon of oil in a large frying pan. Cook the vegetables in separate batches on high heat for 5 mins, or until golden, adding oil if needed.
  2. Drain vegetables separately on paper towels.
  3. Preheat the oven to 400 degrees F.
  4. Place the cheeses and herbs in a small bowl and mix together.
  5. Lightly grease four 1 1/4 cup ramekins and line with baking paper.
  6. Using half the eggplant, put a layer in the base of each dish.
  7. Layer with zucchini, bell pepper, cheese mixture, fennel and onion over the eggplant.
  8. Cover with the remaining eggplant and press down firmly.
  9. Bake for 10-15 mins or until hot.
  10. Leave for 5 minutes before turning out.

Spicy Tomato Sauce

  1. Heat oil in a saucepan and cook the onion and garlic for 2-3 mins or until soft.
  2. Ass the chili, tomato, and tomato paste and simmer for 5 mins or until thick and pulpy.
  3. Purée in a food processor.
  4. Return to the saucepan and keep warm.
  5. Spoon over the terrines.

Thoughts After Reading:

This was sooooooooooooooooooo good that I ate it all instantly and forgot to take a pic. I strongly recommend it! Like I am serious, words cannot describe how delicious this was.

And if in a time crunch, you can substitute the spicy sauce for pasta sauce.

For more vegetarian recipes, go to Vegetable Tempura

For more recipes, go to Scrambled Eggs with Spinach & Parmesan

 

Vegetable Tempura

So I found this book at the library, A Flash in the Pan: 100 Fast and Furious Recipes for Wok and Stir Fry by Shirley Gill and Liz Trigg. I had never had tempura before, but I always heard people ordering it in film or reading about it in books. So I decided to try it out.

“These deep-fried fritters are based on Kaki-age, a Japanese dish that often incorporates fish and shrimp as well as vegetables.”

Ingredients:

  • 2 Medium Zucchini
  • 1/2 Medium Eggplant
  • 1 Large Carrot
  • 1/2 Small Spanish Onion
  • 1 Egg
  • 1/2 Cup of Ice Water
  • 1 Cup of All-Purpose Flour
  • Salt
  • Ground Pepper
  • Vegetable Oil for deep frying
  • Sea Salt Flakes
  • Lemon Slices
  • Japanese Soy Sauce (Shoyu)

Directions:

  1. Using a potato peeler, pare strips of peel from the zucchini and eggplant to give it a striped effect. *Peeling strips of peel from the zucchini and eggplant will avoid too much tough skin in the finished dish.
  2. Cut the zucchini, eggplant, and carrot into strips about 3-4 inches long and 1/8 inch wide.
  3. Put the eggplant, zucchini, and carrot in a colander and sprinkle liberally with salt.
  4. Let stand for 30 mins, then rinse thoroughly under cold running water.
  5. Drain well.
  6. Thinly slice the onion from top to base, discarding the plump pieces in the middle.
  7. Seperate the layers so that there are lots of fine long strips.
  8. Mix all the vegetables together and season with salt and pepper.
  9. Make the batter immediately before frying: mix the egg and iced water in a bowl-then sift in flour. Mix briefly using a fork or chopsticks. Do not overmix-the batter should remain lumpy. Add the vegetables to the batter and mix to combine.
  10. Fry vegetables in wok or pan.

Thoughts After Reading:

So when I made this, all the mixture came off the vegetables and fell into the pan and burned to the pan. I guess my vegetables were too wet or something.

The ones that did fry tasted good, but the others were okay. If I were to do this again, I would dry them off with a paper towel.

For more recipes, go to Scottish Oatcakes

Eggplant Tomato Bites

Thoughts Before Cooking:

I’ve never been a big eggplant fan-but when I saw the picture in the Real Simple magazine. I decided to try it, and hoped it would turn out right.

Ingredients:

  • Safflower Oil, for the Grill
  • 4 Large Slices of Country Bread, 1 inch thick
  • 1 Large Eggplant, sliced 1/2 inch thick
  • 1/4 Cup of Olive Oil
  • Salt & Black Pepper
  • 1 Clove of Garlic, Halved
  • 12 Ounces Smoked Mozzarella (They didn’t have it so I used Low-Skim)
  • 2 Large Tomatoes, Sliced
  • 1 Cup of Fresh Basil

Directions:

  1. Heat grill to medium. Once it’s hot, clean the grill grate with a wire brush.
  2. Oil the grill grate with the Safflower Oil.
  3. Brush the bread and eggplant with oil and season with salt and pepper.
  4. Grill bread until brown and crisp, one to two minutes, and rub with garlic.
  5. Slice in half crosswise, and put aside.
  6. Grill eggplants, turning occasionally, until tender, about 6-8 minutes.
  7. Place the mozzarella on the bread and grill, covered, just until it is warm and beginning to melt.
  8. Top with the eggplant, the tomato, and then basil.
  9. Drizzle with oil, sprinkle with salt and pepper, and serve with a salad. (I recommend the caesar.)

Thoughts After Cooking:

I LOVED IT!

I thought it was so good and couldn’t stop eating it.

You should try it out!

For more Real Simple recipes, go to Orecchiette with Red Onions, Almonds, and Green Bell Pepper

For more grill recipes, go to Grilled Zucchini Roll-Ups

For more eggplant dishes, go to Ratatouille

For more Vegetarian recipes, go to Crazy Cantina Chili

Ratatouille

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Thoughts Before Cooking:

Ever since I watched the movie Ratatouille, I have wanted to make Ratatouille.

I actually got this book The Wooden Spoon: Book of Home-Style Soups, Stews, Chowders, Chilis, and Gumbos for free. When I was leafing through I found Ratatouille and decided to make it.

Ratatouille is an interesting dish that can be classified as a soup, salad, and casserole.

Now you can do it two different way: layer it like Remy in Ratatouille; or cook it in a pot on the stove. I went the stove route as it was waaay to hot to be using the oven.

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Ratatouille is a marvelous all-vegetable stew, featuring eggplant, zucchini, and tomatoes. It requires a rather large casserole or pot for layering the ingredients, but it cooks down to less than  half the original volume. Serve with crusty bread and a variety of cheeses. Leftovers can be served cold as a salad or side dish.”

Ingredients:

  • 5 Quart Stovetop-to-oven casserole or stockpot
  • 6 Tablespoons of  Extra-Virgin Olive Oil
  • 2 Yellow Onions, Thinly Sliced
  •  2 Garlic Cloves, Minced
  • 1 Eggplant, Peeled and Cubed
  • 3 Small or 2 Medium Zucchini, Sliced
  • 1 Red Bell Pepper, Seeded and Cut into Strips
  • 4 Red-Ripe Tomatoes, Peeled and Sliced
  • 1/4 Cup of Coarsely Chopped Fresh Basil (Do Not Use Dried)
  • 1 Tablespoon of Chopped Fresh Oregano, or 1 Teaspoon Dried
  • 1 Teaspoon of Salt
  • 1/4 Teaspoon of Pepper

Directions:

Oven:

  1. Preheat the oven to 300 degrees F.
  2. Warm 3 tablespoons of oil in the casserole over medium heat.
  3. Remove from heat.
  4. Layer the vegetables in the casserole, using half of each vegetable in each of two layers.
  5. Sprinkle layers with basil, oregano, salt, and pepper; until all are used.
  6. Sprinkle the remaining 3 tablespoons of oil over the top
  7. Cover and bake for 1 hour.
  8. Uncover the casserole and gently move the contents with a wooden spoon so that they settle.
  9. Serve in flat soup plates.

Stovetop:

  1. Warm 3 tablespoons of oil in the casserole over medium heat.
  2. Remove from heat.
  3. Layer the vegetables in the casserole, using half of each vegetable in each of two layers.
  4. Sprinkle layers with basil, oregano, salt, and pepper; until all are used.
  5. Sprinkle the remaining 3 tablespoons of oil over the top
  6. Simmer on stovetop for 1 hour, using a wooden spoon to gently move the contents from time to time, but without actually stirring.
  7. Simmer, uncovered, on the stovetop for 10 to 15 mins to thicken the sauce.
  8. Serve in flat soup plates.

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Thoughts After Cooking:

I really enjoyed it. It came out great and was delicious.

fantastic

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For more soups, go to Italian Wedding Soup

For more casseroles, go to Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

For more salads, go to Garden Pasta Salad with Bocconcini

For more low-calorie dishes, go to Bulghur Salad

For more vegetarian dishes, go to Happy 4th of July Triple Berry Salad

For more recipes, go to Green Tea Frappuccino