Stuffed Eggplant

Jul 13, 2014 by

 

Ingredients

  • 1 large eggplants
  • 1/2 cup olive oil for frying
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 tomatoes, chopped
  • 1/2 green bell pepper and 1/2 yellow bell pepper, seeded and chopped
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp curry powder
  • 1/2 tsp paprika
  • salt and pepper to taste
  • 1 cup dry bread crumbs
  • 1/2 cup crumbled feta cheese

Instructions

  1. Preheat the oven to 350 degrees F. Slice the eggplant in half. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble ‘canoes’. Cut the center portion into small pieces, and set aside.
  2. Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes.
  3. Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the two eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking sheet.
  4. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned.

Stuffed Eggplants

5 minPrep Time

20 minCook Time

25 minTotal Time

Yields 2

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 1 large eggplants
  • 1/2 cup olive oil for frying
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 tomatoes, chopped
  • 1/2 green bell pepper and 1/2 yellow bell pepper, seeded and chopped
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp curry powder
  • 1/2 tsp paprika
  • salt and pepper to taste
  • 1 cup dry bread crumbs
  • 1/2 cup crumbled feta cheese

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Slice the eggplant in half. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'. Cut the center portion into small pieces, and set aside.
  3. Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes.
  4. Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the two eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking sheet.
  5. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned.
7.6.4
150
http://arrisje.com/stuffed-eggplant/

 

read more

Related Posts

Share This

Fiesta Bean Salad

May 2, 2014 by

Fiesta Bean Salad

Fiesta Bean Salad is an easy cheap and colorful salad. When you make this one it’s best to make it a day ahead so it gives it some time to marinate.

Ingredients

  • 1 (15 oz) black beans
  • 1 (15 oz) can kidney beans
  • 1 (15 oz) white beans
  • 1 (15 oz) corn
  • 1 green bell pepper
  • 1 red onion
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tbsp fresh lime juice
  • 1 tbsp lemon juice
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 clove garlic crushed
  • 1/4 cup chopped cilantro
  • 1/2 tbsp cumin
  • 1/2 tbsp black pepper
  • 1 dash hot sauce
  • 1/2 tsp chili powder

Instructions

  1. In a large bowl whisk together the olive oil, vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, black pepper, hot sauce, and chili powder.fiesta bean marinadefiesta bean marinade
  2. Open the cans of beans and corn. Rinse well. Add to the large bowl.fiesta bean salad storyboard1
  3. Cut up the vegetables and add to the beans.storyboard fiesta beanfiesta beans salad storyboard5
  4. Mix well and chill.

Fiesta Bean Salad

Fiesta Bean Salad is an easy cheap and colorful salad. When you make this one it's best to make it a day ahead so it gives it some time to marinate.

5 minPrep Time

5 minCook Time

10 minTotal Time

Author:

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 1 (15 oz) black beans
  • 1 (15 oz) can kidney beans
  • 1 (15 oz) white beans
  • 1 (15 oz) corn
  • 1 green bell pepper
  • 1 red onion
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tbsp fresh lime juice
  • 1 tbsp lemon juice
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 clove garlic crushed
  • 1/4 cup chopped cilantro
  • 1/2 tbsp cumin
  • 1/2 tbsp black pepper
  • 1 dash hot sauce
  • 1/2 tsp chili powder

Instructions

  1. In a large bowl whisk together the olive oil, vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, black pepper, hot sauce, and chili powder.
  2. Open the cans of beans and corn. Rinse well. Add to the large bowl.
  3. Cut up the vegetables and add to the beans.
  4. Mix well and chill.
Cuisine: American | Recipe Type: Salad

Notes

Fiesta Bean Salad is one of those dishes that taste better the day after. So my suggestion to you is make it a day ahead.

7.6.4
132
http://arrisje.com/fiesta-bean-salad/

read more

Related Posts

Tags

Share This

BBQ Black Beans

Sep 26, 2013 by

Black beans are a type of small legume with a glossy black shell they are also known as turtle beans, caviar criollo, and frijoles negros. These beans date back at least 7,000 years, when they were a staple food in the diets of Central and South Americans. Black beans provide special support for digestive tract benefits, benefits for bloodsugar regulation and cardiovascular benefits.

Ingredients

  • 2 15-ounce cans black beans (with liquid)
  • 2 cups chicken broth
  • 1/2 cup dark brown sugar
  • 3 tbsp ketchup
  • 3tbsp bacon fat (from the 2 to 3 pieces cooked bacon)
  • 2 to 3 cooked bacon chopped
  • 2tbsp red wine vinegar
  • 2 tbsp minced canned green chiles
  • 1/2 tsp cayenne pepper

Instructions

  1. Combine all the ingredients in a medium saucepan and place over medium heat.
  2. When the mixture begins to bubble, reduce the heat and simmer uncovered for 30-45 minutes. If you like to have the liquid thick add some diluted cornstarch.

BBQ Black Beans

10 minPrep Time

30 minCook Time

40 minTotal Time

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 2 15-ounce cans black beans (with liquid)
  • 2 cups chicken broth
  • 1/2 cup dark brown sugar
  • 3 tbsp ketchup
  • 3tbsp bacon fat (from the 2 to 3 pieces cooked bacon)
  • 2 to 3 cooked bacon chopped
  • 2tbsp red wine vinegar
  • 2 tbsp minced canned green chiles
  • 1/2 tsp cayenne pepper

Instructions

  1. Combine all the ingredients in a medium saucepan and place over medium heat.
  2. When the mixture begins to bubble, reduce the heat and simmer uncovered for 30-45 minutes. If you like to have the liquid thick add some diluted cornstarch.
7.6.4
100
http://arrisje.com/bbq-black-beans/

 

read more

Related Posts

Tags

Share This

Baked Beans

Aug 3, 2013 by

Beans are a rich source of soluble fiber, the same gummy fiber found in oat products. The fiber acts in the body to lower cholesterol and blood sugar. Although there are more than 14,000 specimens in the legume family, only 22 are grown for human consumption. One of our oldest foods, beans were eaten often by the ancient Greeks, who would hold a “bean feast” to honor Apollo. Dry beans are a high source of protein second only to animal protein. Although beans were once called “poor man’s meat,” they have recently undergone a renaissance of popularity, thanks to health-conscious consumers who enjoy this economical source of versatile and delicious nutrition.

Ingredients

  • 1 lb. ground beef
  • 1 lg. onion
  • 1 bell pepper
  • 1 lg. can pork of beans
  • 1/2 cup ketchup
  • 2tbsp. sugar
  • 1 tbsp. mustard
  • dash of Worcestershire sauce

Instructions

  1. Brown the ground beef in a skillet, add the chopped onion and bell peppers.
  2. Add pork and beans, ketchup, brown sugar, mustard Put in a baking dish. Bake for 30 to 45 minutes at 350 degrees

Baked Beans

10 minPrep Time

45 minCook Time

55 minTotal Time

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 1 lb. ground beef
  • 1 lg. onion
  • 1 bell pepper
  • 1 lg. can pork of beans
  • 1/2 cup ketchup
  • 2tbsp. sugar
  • 1 tbsp. mustard
  • dash of Worcestershire sauce

Instructions

  1. Brown the ground beef in a skillet, add the chopped onion and bell peppers.
  2. Add pork and beans, ketchup, brown sugar, mustard Put in a baking dish. Bake for 30 to 45 minutes at 350 degrees.
7.6.4
134
http://arrisje.com/baked-beans/

 

read more

Related Posts

Tags

Share This

Stofoe Bontjie

Jun 23, 2013 by

 

Stofie Bontjie one of my favorite Suriname Recipes. Easy to make and so much more taste.

Ingredients

1½ lb green beans
2 tbsp butter of olive oil
1 onion
1 large tomato
1 bouillon cube
optional black pepper or 1tsp sambal

 

Instructions

1.  Cut off the ends of the green beans, and wash them. Fry the onion in the butter till translucent, add the cutup tomato and bouillon cube.

2. Add the green beans, and the optional black pepper or sambal. Add 1 cup of water, put the lid on the pot and cook on medium high for 20 min.


Stofoe bontjie

One of my favorite Suriname Recipes. Easy to make and so much more taste.

5 minPrep Time

25 minCook Time

30 minTotal Time

Yields 4

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 11/2 lb green beans
  • 2 tbsp butter of olive oil
  • 1 onion
  • 1 large tomato
  • 1 bouillon cube
  • optional black pepper or 1tsp sambal

Instructions

  1. Cut off the ends of the green beans, and wash them. Fry the onion in the butter till translucent, add the cutup tomato and bouillon cube.
  2. Addd the green beans, and the optional black pepper or sambal. Put the lid on the pot and cook on medium high for 20 min.
7.6.4
125
http://arrisje.com/stofoe-bontjie/

 

read more

Related Posts

Share This

Green Cabbage

Dec 9, 2012 by

Cabbage is a leafy green biennial, grown as an annual vegetable for its densely-leaved heads. Closely related to other cole crops such as broccoli, cauliflower and brussels sprouts. Cabbage heads generally range from 1 to 8 poundsand can be green, purple and white.

It is difficult to trace the exact history of cabbage, but it was most likely domesticated somewhere in Europe before 1000 BC. By the Middle Ages it was a prominent part of European cuisine, although savoys were not developed until the 16th century. Cabbage heads are generally picked during the first year of the plants’ life cycles, but those intended for seed are allowed to grow a second year, and must be kept separated from other cole crops to prevent cross pollination. Cabbage is prone to several nutrient deficiencies, as well as multiple pests, bacteria and fungal diseases.

Cabbages are prepared in many different ways for eating, although pickling, in dishes such as sauerkraut, is the most popular. Cabbage is a good source of beta-carotene, vitamin C and fiber.

Ingredients

  • 1 green cabbage
  • 1 small onion
  • 1 tbsp chicken base
  • 2 cups of water
  • 1 tsp celery seeds
  • 1/8 tsp red pepper flakes
  • fat back or bacon

Instructions

  1. If you use salt pork or you may call it fatback. You need to cook it separate in a pot of water, other wise the cabbage will be to salty. If you use regular bacon you can add it to the cabbage.
  2. Cut the green cabbage in 4 quarters and cut the core out.
  3. Cut the quarters in half again. Mince the onion and add the cabbage and onion to the water. Add the chicken base (if you don’t have that use a bouillon cube), celery seeds, and pepper flakes. After you cook the salt pork for about an half hour your cabbage should be tender by now. Take the salt pork out of the water and cut it up, add to the cabbage.

Green Cabbage

10 minPrep Time

30 minCook Time

40 minTotal Time

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 1 green cabbage
  • 1 small onion
  • 1 tbsp chicken base
  • 2 cups of water
  • 1 tsp celery seeds
  • 1/8 tsp red pepper flakes
  • fat back or bacon

Instructions

  1. If you use salt pork or you may call it fatback. You need to cook it separate in a pot of water, other wise the cabbage will be to salty. If you use regular bacon you can add it to the cabbage.
  2. Cut the green cabbage in 4 quarters and cut the core out.
  3. Cut the quarters in half again. Mince the onion and add the cabbage and onion to the water. Add the chicken base (if you don't have that use a bouillon cube), celery seeds, and pepper flakes. After you cook the salt pork for about an half hour your cabbage should be tender by now. Take the salt pork out of the water and cut it up, add to the cabbage.
7.6.4
112
http://arrisje.com/green-cabbage/

 

*Arrisje’s Recipe Card. Click on the pic, save to your hard drive and print as a 4×6 pic*

Green Cabbage Recipe Card

read more

Related Posts

Share This

Black Eye Peas Salad

Sep 3, 2012 by

 

Ingredients

  • 1 can black-eyed peas
  • 1/2 english cucumber
  • 1/4 cup finely chopped red onion
  • 2 medium tomatoes, seeded and chopped
  • 1 medium jalapeño pepper, finely chopped
  • 1/2 cup chopped fresh cilantro if available
  • 2 cloves garlic, minced
  • 1/4 cup fresh lemon juice (about 2 large lemons) or more to taste
  • 1/3 cup extra-virgin olive oil, divided
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Remove half of the cucumber skin, leaving thin strips of green all the way around. Cut into quarters lengthwise, remove the seeds and chop. Transfer to a bowl and add the chopped onion, tomatoes, jalapeño, cilantro and garlic. Add the rinsed black eye peas. Put the lemon juice and about 1/4 cup olive oil in a separate bowl add salt and pepper and more lemon juice if desired. Refrigerate 30 minutes before serving.

Black Eye Peas Salad

10 minPrep Time

30 minCook Time

40 minTotal Time

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 1 can black-eyed peas
  • 1/2 english cucumber
  • 1/4 cup finely chopped red onion
  • 2 medium tomatoes, seeded and chopped
  • 1 medium jalapeño pepper, finely chopped
  • 1/2 cup chopped fresh cilantro if available
  • 2 cloves garlic, minced
  • 1/4 cup fresh lemon juice (about 2 large lemons) or more to taste
  • 1/3 cup extra-virgin olive oil, divided
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Remove half of the cucumber skin, leaving thin strips of green all the way around. Cut into quarters lengthwise, remove the seeds and chop. Transfer to a bowl and add the chopped onion, tomatoes, jalapeño, cilantro and garlic. Add the rinsed black eye peas. Put the lemon juice and about 1/4 cup olive oil in a separate bowl add salt and pepper and more lemon juice if desired. Refrigerate 30 minutes before serving.
7.6.4
105
http://arrisje.com/black-eye-peas-salad/

 

*Arrisje’s Recipe Card. Click on the pic below save to your hard drive and print as a 4×6 pic*

Black eye pea salad

read more

Related Posts

Share This

Green Beans

Aug 26, 2012 by

Here is another recipe of my Mother, simple, easy and very tasty.

Ingredients

  • 750 gram green beans
  • 1/2 tsp salt
  • 1/4 tsp nutmeg powder
  • 1 tbsp butter

Instructions

  1. Wash the green beans and cut the ends of the beans.
  2. Put the beans under just enough water. Add some salt and cook till done. Takes about 15 minutes. If there is remaining water left pour it off. Add the butter and nutmeg powder.

Green Beans

Here is another recipe of my Mother, simple, easy and very tasty.

10 minPrep Time

15 minCook Time

25 minTotal Time

Author:

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 750 gram green beans
  • 1/2 tsp salt
  • 1/4 tsp nutmeg powder
  • 1 tbsp butter

Instructions

  1. Wash the green beans and cut the ends of the beans.
  2. Put the beans under just enough water. Add some salt and cook till done. Takes about 15 minutes. If there is remaining water left pour it off. Add the butter and nutmeg powder.
7.6.4
102
http://arrisje.com/green-beans/

 

*Arrisje’s Recipe Card. Click on the picture, save to your hard drive and print as a 4×6 pic*

Green Beans Recipe Card

read more

Related Posts

Share This

Cucumber Tomato Salad

Jul 7, 2012 by

Ingredients

  • 3 Roma tomatoes
  • 1/2 English cucumber
  • 1/2 red onion
  • 1/2 block of feta cheese
  • 1 tbsp red wine vinegar
  • 1 tsp sugar
  • 1 tsp mustard or pepper
  • 1 tbsp olive oil
  • 2 tbsp minced basil

Instructions

  1. Make the vinaigrette; Mix the red wine vinegar, sugar, mustard and olive oil.
  2. Cut up the vegetables and cheese. Add to the vinaigrette to the salad, marinate for at least an hour.

Cucumber Tomato Salad

10 minPrep Time

1 hrCook Time

1 hr, 10 Total Time

Author:

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 3 Roma tomatoes
  • 1/2 English cucumber
  • 1/2 red onion
  • 1/2 block of feta cheese
  • 1 tbsp red wine vinegar
  • 1 tsp sugar
  • 1 tsp mustard or pepper
  • 1 tbsp olive oil
  • 2 tbsp minced basil

Instructions

  1. Make the vinaigrette; Mix the red wine vinegar, sugar, mustard and olive oil.
  2. Cut up the vegetables and cheese. Add to the vinaigrette to the salad, marinate for at least an hour.
7.6.4
60
http://arrisje.com/cucumber-tomato-salad/

 

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive and print as a 4×6 pic*

Cucumber tomato salad

read more

Related Posts

Tags

Share This

Slaw (brocoli)

Jun 11, 2012 by

You can use this salad dressing for coleslaw, carrot salad or like above broccoli salad.

Coleslaw has not always been known and called as coleslaw. It was derived from the Dutch word koolsalade or koolsla which means cabbage salad. But originally, this Dutch word for coleslaw also came from the Latin word caulis, which means cabbage.

During the 1800s in England, coleslaw was known and called as ‘cold slaw.’ However, the word ‘cold’ evolved to the word cole, another progeny of the Latin word caulis.

It was only during late in the 19th century that this crunchy cabbage dish was called coleslaw in the United States.

Ingredients

  • 1 bag of shredded broccoli or cabbage
  • 1 cup mayo
  • 1 tbsp. celery seeds
  • 2 tbsp. vinegar
  • 1/2 cup milk
  • 2tbsp sugar

Instructions

  1. Mix the mayo with the celery seeds, vinegar, milk and sugar.
  2. Add the shredded broccoli or cabbage and put in the refrigerator for at least an hour.

Slaw (broccoli)

10 minPrep Time

10 minCook Time

20 minTotal Time

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 1 bag of shredded broccoli or cabbage
  • 1 cup mayo
  • 1 tbsp. celery seeds
  • 2 tbsp. vinegar
  • 1/2 cup milk
  • 2tbsp sugar

Instructions

  1. Mix the mayo with the celery seeds, vinegar, milk and sugar.
  2. Add the shredded broccoli or cabbage and put in the refrigerator for at least an hour.
7.6.4
95
http://arrisje.com/slaw-brocoli/

Slaw (broccoli)

10 minPrep Time

10 minCook Time

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 1 bag of shredded broccoli or cabbage
  • 1 cup mayo
  • 1 tbsp. celery seeds
  • 2 tbsp. vinegar
  • 1/2 cup milk
  • 2tbsp sugar

Instructions

  1. Mix the mayo with the celery seeds, vinegar, milk and sugar.
  2. Add the shredded broccoli or cabbage and put in the refrigerator for at least an hour.
7.6.4
185
http://arrisje.com/slaw-brocoli/

*Arrisje’s Recipe Card. Click on the picture below. Save to your hard drive and print as a 4×6 picture*

Broccoli Slaw Recipe Card

read more

Related Posts

Share This

Maque Choux

May 6, 2012 by

Maque choux, pronounced mock shoe, is a vegetable side dish popular in the South region of the United States, particularly among the residents of southern Louisiana. The ingredients commonly include corn, onions, green bell pepper and tomatoes. Some recipes call for the addition of garlic and celery. All the ingredients are normally braised until they soften and then hot sauce or cayenne pepper is added to enhance the flavors of the vegetables.

The origins of the term maque choux are not clearly defined. The phrase can be traced to Cajun French and may have been influenced by the word machica, which is a Spanish term for a traditional dish of toasted corn meal. Other sources cite the Cajun French word maigrchou, which means thin child, as the root for the term, based on a variation of maque choux that is commonly thinned with milk or cream and resembles a soup. Another possible origin of the phrase is moque-chou, which when translated from the French language means mock cabbage, indicating that cabbage may once have been included in the recipe.

Ingredients

2 cups of fresh clean corn
1/2 cup cream
6 strips of bacon
1 small onion, chopped
1 medium tomato, chopped
1/2 bell pepper, chopped
1 green onion
1 tsp Louisiana hot sauce

Instructions

Clean corn. Cut the bacon into small strips, add the bacon to the skillet with the minced onion and cutup bell pepper cook until slightly crunchy. Add the sliced tomato and corn, when tender add the cream and the Louisiana hot sauce. Top off with the sliced green onion.

Maque Choux

10 minPrep Time

20 minCook Time

30 minTotal Time

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 2 cups of fresh clean corn
  • 1/2 cup cream
  • 6 strips of bacon
  • 1 small onion, chopped
  • 1 medium tomato, chopped
  • 1/2 bell pepper, chopped
  • 1 green onion
  • 1 tsp Louisiana hot sauce

Instructions

  1. Clean corn. Cut the bacon into small strips, add the bacon to the skillet with the minced onion and cutup bell pepper cook until slightly crunchy. Add the sliced tomato and corn, when tender add the cream and the Louisiana hot sauce. Top off with the sliced green onion.
7.6.4
81
http://arrisje.com/maque-choux/

 

*Arrisje’s Recipe Card. Click  on the picture below and save to your hard drive. Print as a 4×6 picture*

Recipe Card Maque Choux

read more

Related Posts

Share This

Pickled Cucumber

Apr 30, 2012 by

Ingredients

  • 1 English Cucumber
  • ½ tbsp salt
  • 1 tbsp sugar
  • 1 tsp mustard
  • 1 tbsp vinegar
  • dash of pepper

Instructions

  1. Peel and slice the cucumber, you don’t have to take the peel of in you don’t want to. The English Cucumbers skin is not that thick. Sprinkle 1/2 tbsp salt on the cucumber and let it sit for a about an hour. Then squeeze the liquid out. Add 1 tbsp sugar, 1 tsp mustard, 1 tbsp vinegar and a dash of pepper. Pickled Cucumber is one of those sides you can have with several dishes.


Cucumber Pickeled
Recipe Image
Save RecipeSave Recipe

Ingredients

  • 1 English Cucumber
  • 1/2 tbsp salt
  • 1 tbsp sugar
  • 1 tsp mustard
  • 1 tbsp vinegar
  • dash of pepper

Instructions

  1. Peel and slice the cucumber, Sprinkle 1/2 tbsp salt on the cucumber and let it sit for a about an hour. Then squeeze the liquid out. Add 1 tbsp sugar, 1 tsp mustard, 1 tbsp vinegar and a dash of pepper.
7.6.4
80
http://arrisje.com/cucumber-pickeled/

 

read more

Related Posts

Share This