Stored Harvest Recipes 01/24/2011

Since it has been so cold out and I have no harvests to post, I thought that I would share a couple of recipes that we have made recently from our stored harvests. Sorry, no pictures....I have been forgetting to take pictures of our meals lately.

The first recipe is my favorite lately.....and it's quick and easy!!

Leek & Potato Soup

• 3-4 Tbsp. Butter
• 3-4 Leeks, thinly sliced (about 8 oz)
• 1 medium to large onion, chopped
• 6-8 medium size potatoes, thinly sliced with skins on
• 3-4 Cups Stock (chicken or vegetable)
• 1 Cup Cream (I use light cream)
• Salt & Pepper to taste if desired (I don't add any)

1. Over medium heat, melt butter in large saucepan, add leeks and onions. Cook stirring occasionally until limp.
2. Add potatoes and then add just enough stock to cover the potatoes. Cook over medium heat until the potatoes are tender.
3. Mash the potatoes with a potato masher until the desired consistency. The soup will thicken as you mash them. Cook on low until soup thickens a bit.
4. Add cream and salt & pepper if desired and cook about 15-20 minutes on low heat. Make sure that you stir it occasionally to avoid burning!

The second recipe we made this week using frozen sliced eggplant, canned tomatoes, homemade breadcrumbs and our dried herbs. This recipe takes some time to prepare, so we made two pans and gave one to "The Italians" parents to cook for dinner. You could always freeze one and cook it later.

Eggplant Parmesan

• Sliced Eggplant - skins on
• Eggs, beaten
• Bread crumbs with some seasonings and Parmasen Cheese
• Olive Oil
• Tomato sauce
• Grated Mozzarella Cheese
• Grated Parmesan, Romano Cheese or your favorite hard grating cheese

1. Pour enough olive oil to fry eggplant in a large frying pan on medium high heat.
2. Dip eggplant in eggs, then in bread crumbs covering both sides.
3. Place the eggplant slices in to the hot oil, cook on one side, turn then cook on the other side until golden brown. Place on paper towel or towel to absorb oil.
4. This process takes some time and is a little messy.
5. Next, if you don't have your own "Italian" to make you a basic red tomato sauce, you will have to make your own! A tomato sauce of onions a little garlic, oregano, basil and tomatoes is perfect.
6. Assemble in an appropriate size baking pan for the amount of eggplant you have and layer as follows; tomato sauce, eggplant, mozzarella cheese, tomato sauce, eggplant......etc.
7. When you are finished layering, end with tomato sauce and sprinkle with parmesan cheese.
8. Bake at 350 for 35-45 minutes, or until bubbling.

If we are making it to freeze for a later date, we don't bake it. It will take longer to bake when frozen and you may need to add a little extra sauce.

I hope that you don't mind my lack of measurements. That is how we normally cook, except for baking.

Stop by Daphne's Dandelions our host of Harvest Monday to see what others are harvesting or how they are using their harvests!