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How To make Penne with Provencal Eggplant and Sweet Peppe
2 md Eggplants -- unpeeled and cut
-into 1-inch cubes 1 c Olive oil
Salt 2 md Onions -- sliced
3 Red, green or gold sweet
-peppers
thinly sliced 4 Garlic cloves :
pressed
Freshly ground black pepper 1/4 c Freshly squeezed lemon juice
2 ts Dried Italian spices
1 lb Penne (quill-shaped tubes)
1 1/2 c Firmly packed chopped fresh
-basil Fresh basil leaves for -garnish
Place eggplant cubes in a shallow baking pan; toss with 1/3 cup olive oil, sprinkle with salt to taste, and bake at 400 deg until cubes are soft but still hold their shape, about 30 minutes. Set aside to cool. Heat 1/4 cup olive ol in a large heavy frying pan; add onions and sweet peppers and cook over very low heat until vegetables are quite tender and slightly caramellized, about 35 to 45 minutes. Stir in garlic and salt and pepper to taste. Cook 5 minutes longer. Combine the remaining olive oil, lemon juice, Italian spices, and salt and pepper to taste. Whisk and reserve. Cook pasta in 4 quarts boiling water until al dente. Drain and rinse well in cold water, then drain again. With a sharp knife, diagonally slice each piece of pasta in half crosswise. Toss in a large bowl with onion mixture and reserve dressing. Toss eggplant cubes and chopped basil with pasta. Garnish with basil leaves. Serves 6 to 8 as a first course, 10 to 12 as a salad. Good side dish with barbecued tofu.
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Ingredients:
1/2 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1 Garlic Clove
1/4 Tsp Salt
1 Tsp Dijon Mustard
1/4 Tsp Black Pepper
1/8 Tsp Sugar
1/4 Tsp Dried Basil
1/4 Tsp Dried Oregano
1/4 Tsp Dried Rosemary
1/4 Tsp Dried Thyme
1/4 Tsp Dried Marjoram
Preparations:
1- Grind the black pepper.
Directions: for details click
Italian salad dressing makes every salad taste Italian. Italian salad dressing’s main ingredient is olive oil which its benefits have always known to our ancestors from the ancient time and counting.
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It is anti-inflammatory. Unlike other oils which are considered “added fat” and can result in inflammation, olive oil is just the opposite. Due to its high volume of polyphenols, Olive oil has… Read More
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Shrimp with Creamy Garlic Sauce
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Creamy garlic parm shrimp
Serves 2
3-4 Table spoons neutral oil (Grape seed or sunflower oil)
1 lb Peeled deveined shrimp size 8-12
2 Tablespoons Salted butter
1 Tablespoon minced garlic
1/4 cup white wine (Chardonay)
1/2 cup Heavy cream
1/2 cup Grated parmesan cheese
Salt & Black Pepper to taste
Optional Garnish: Chopped parsley & Chili flakes
1. Add oil to a pan on medium heat.
2. Season the shrimp with salt and black pepper. Make sure to get both sides.
3. When the oil is hot, carefully add the shrimp. Cook each side for 2 minutes. When they’re done remove and reserve.
4. Discard any excess oil. Turn the heat down to medium low. Add the butter and let it melt.
5. Next add minced garlic. Fry until its fragrant or turns a light blonde color (about 1-2 minutes).
6. After that add the wine and let it reduce.
7. When the wine is almost dry combine the heavy cream, parmesan cheese and continue to reduce.
8. When the sauce is at your desired consisgtency season with salt to taste.
9. Finish with the chopped parsley and the cooked shrimp from earlier.
10. Serve hot with more chopped parsley and red pepper flakes.