Tomato Pie
Just in time for the season. If you like tomatoes like I do, you will love this tomato pie. In this tomato pie recipe I used Kumato tomatoes. It’s not necessary to use these tomatoes, any tomato will do.
Author: Arrisje
Black Bean Burger
First time I tasted a vegetarian burger was at Lenny’s. And I must say I didn’t miss the meat at all. I actually liked it a lot. I figured it can’t be to hard to make one, and here is my version of a Black Bean Burger.
Eggplant Parmesan
First time for me to prepare Eggplant Parmesan. And I must say it was really good. I am not a vegetarian but I don’t mind to eat a main dish without meat. Wanda was nice enough to share this recipe with me and now I am sharing this recipe with you. I did make a few changes to her recipe. I did not use parsley, instead I used basil. Breaded the eggplant instead of baking them “naked” 🙂 Thanks Wanda for the inspiration.
Ingredients
- 1 eggplant
- ½ cup of flour
- ½ cup of bread crumbs or Panko
- 1 egg for the egg wash and 1 for the ricotta mix
- 1( 8oz) container of ricotta cheese
- 8 oz. (1 cup) Mozzarella cheese (Wanda used cheddar cheese)
- 8 oz. (1 cup) Parmesan cheese shredded
- Basil chopped (Wanda used Fresh Italian parsley finely chopped)
- Pasta Sauce
- Olive oil (I use extra virgin)
- 1 tbsp Italian seasoning
- Salt & pepper to taste
Instructions
- Preheat oven to 375º. Wash and slice the eggplant. Place the sliced eggplant on a rack and sprinkle with salt, rest for about ½ hour. The salt helps draw moisture out of the eggplant. Dry each slice with paper towel.
- Instead of frying the breaded eggplant slices, I baked the eggplant in the oven. Breading them the following way: flour –> egg –> bread crumbs. Sprinkle with olive oil each slice. Place it in the oven and bake for 15 minutes, turn over the eggplant slices and bake again for 15 min.
- In the meantime, mix your ricotta cheese,basil or parsley and egg. Once the eggplant is cooked, then put the pasta sauce in the casserole dish.
- Layer the eggplant in the casserole dish and top with the ricotta cheese mixture, Mozzarella and Parmesan. Repeat the eggplant layers, ending with sauce, mozzarella and Parmesan cheese. Cover with foil and bake at 350ºF for 30 minutes. Allow to set about ten minutes before serving.
Eggplant Parmesan
First time for me to prepare Eggplant Parmesan. And I must say it was really good. I am not a vegetarian but I don’t mind to eat a main dish without meat. Wanda was nice enough to share this recipe with me and now I am sharing this recipe with you. I did make a few changes to her recipe. I did not use parsley, instead I used basil. Breaded the eggplant instead of baking them “naked” 🙂 Thanks Wanda for the inspiration.
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Ingredients
- 1 eggplant
- ½ cup of flour
- ½ cup of bread crumbs or Panko
- 1 egg for the egg wash and 1 for the ricotta mix
- 1 8oz container of ricotta cheese
- 8 oz. 1 cup Mozzarella cheese (Wanda used cheddar cheese)
- 8 oz. 1 cup Parmesan cheese shredded
- Basil chopped Wanda used Fresh Italian parsley finely chopped
- Pasta Sauce
- Olive oil I use extra virgin
- 1 tbsp Italian seasoning
- Salt & pepper to taste
Instructions
- Preheat oven to 375º. Wash and slice the eggplant . Place the sliced on a rack and sprinkle with salt , rest for about ½ hour. The salt helps draw moisture out of the eggplant. then dry each slice with the paper towel. Spray the baking sheet with non-stick cooking spray and lay the slices on it.
- Instead of frying the breaded eggplant slices, I baked the eggplant in the oven. Breading them the following way: flour –> egg –> bread crumbs. Sprinkle with olive oil each slice. Turn each slices over and repeat the same procedure. Place it in the oven and bake for 15 minutes.
- In the meantime, mix your ricotta cheese,basil or parsley and egg. Once the eggplant is cooked, then put the pasta sauce in the casserole dish.
- Layer the eggplant in the casserole dish and top with the ricotta cheese mixture, mozzarella, Repeat layers, ending with sauce, mozzarella and Parmesan cheese. Cover with foil and bake at 350ºF for 30 minutes. Allow to set about ten minutes before serving.
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!
Orange Chicken
Orange chicken Chun Pei Gai Pan is Traditionally a Hunan recipe contained what is called chun pei, or ‘old skin,’ to describe the dried citrus peel used in its preparation. For restaurants outside of Asia, fresh orange peel is often used instead.
Roti Chicken Curry Massala
Roti is a Surinam/Hindu dish. If you don’t want to make the bread you can use Naan bread. The roti massala consists of round bread with filling. The bread is made from flour. The filling consists of meat , potatoes and vegetables . The appropriate vegetables for roti massala is green beans, eggplant, endive or dhal (yellow peas).
I got this recipe from one of my favorite cookbooks” Surinaams koken”.