Leo's Gardening, Cooking and Travel Tips


LEONIDAS said:
I know it's been forever but here is an old Greek vegan recipe which is great
this time of year with all of the home garden produce coming in at the same time.
Greek Stuffed Vegies

2 medium eggplants
2 peppers ( any color will do)
2 large zuccini
2 large tomatoes
1 cup rice
1 cup olive oil 2 if you really like olive oil ( I love olive oil)
2 tablespoons crushed garlic
1 large onion
1 can crushed tomatoes
salt and pepper to taste

Carve out vegies saving the lids for replacement during cooking
chop and mix the innards of all the vegies with 1/2 of the olive oil
throw in the garlic, chopped onion, rice and salt and pepper
fill hollowed out veggies with mixture (meat lovers can add 1ld chopped meat)
place in a deep pan
fill pan 3/4 with crushed tomatoes mixed with water
brush tops of stuffed veggies with rest of olive oil

Cook 90 minutes at 375 until veggies (particularly eggplants are soft)
May need to add water if rice absorbs all of the liquid

I always get horney after eating this and like to do Mrs Leo on the kitchen floor. Hope that visual doesn't ruin your appetite.

For those of you who have my number call if you have questions
Click to expand...

Vegan? I knew it. :rolleyes:
 


  • ~T~   Aug 09, 2012 at 12:44: PM
Freestone peaches are in season..so get to making some pie!

BTW, they're the peaches that are bright red near the stone, fleshy and sweet.

Made one last night for dessert and heated the whole house in the process. But family and guests appreciated it anyhow..along with their choice of vanilla ice cream, cool whip or a slice of cheddar. Yum.

Peach pie..takes under an hour and a half for the ladies (or guys who are into baking) or under an hour for guys who are lazy but still want some peach pie.

Step 1) Ladies..make your crust the night before. Make enough for bottom crust and top crust. Nice cold dough semi-thawed is a dream to roll out. Guys..thaw your premade crust for at least 2 hours before rolling out. Buy two bottom crusts. Once thawed..tip one out of its pie pan, roll out and use it to cover the pie.

Step 2) Ladies & gents..in a bowl mix the following:

2 lbs skin free peaches cut up (6-10 peaches, depending on their size)
1 Tsp lemon juice
1/2 cup sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
1 1/2 Tbsp cornstarch

Step 3) Pile the peach mixture high in the center of the pie crust to form a dome. Guys..open your can of pie filling and add your fresh cut up peaches to the mixture and then pile this high in the center of the crust.

Step 4) Top the peach mixture with your second crust and seal your crusts together. I like to pinch up the dough at the edges in the traditional way.

Step 5) Vent your peach pie by making 4 long neat knife slices from a center point not touching and 4 smaller knife slices in between for added interest. Tuck a pat of butter in between the larger vents.

Step 6) Baste milk all over the top of your crust and sprinkle heavily with granulated sugar. If you have the larger granule sugar..use that as it sparkles more.

Step 7) Bake at 450 for 10 minutes and then reduce heat to 350 and bake for an additional 30 to 40 minutes. Peek at your pie every once in a while to make sure your edges aren't burning. If they're turning too fast, cover with foil for the rest of the baking process.

Voila..easy peasy peach pie. Delicious!
 


Southern Peach Cobbler

For the cobbler:
1/2 cup (1 stick)of butter
1 cup of sugar
3/4 cup self-rising flour
3/4 cup of milk


For the fruit:
1 can (28 ounce) peaches in heavy syrup,
OR
2 cups of fresh sliced peaches
1 cup of sugar
1 cup of water

1 tablespoon cinnamon (for sprinkling on top)

Here's what you need to do:

Preheat oven to 350 degrees F
Put the butter in a 13 x 9 x 2 inch baking dish and place in the oven until the butter melts. Remove from oven and set aside.

In a bowl, mix together the flour and sugar and stir in the milk. Batter will have a few lumps but that's okay.

Pour the batter on top of the melted butter.

If using fresh Georgia peaches, put fresh sliced peaches, sugar and water in a saucepan and bring to a boil, reduce heat and simmer for about 10 minutes.

Spoon fruit on top of batter and then slowly pour the liquid on top of that. Be careful not to mix the fruit INTO the batter. Sprinkle with cinnamon.

Bake for 35 to 45 minutes. Batter will rise to the top while baking to make an amazing crust!
 


Mimosa:

Pour splash of fresh orange juice in glass

Fill with cold French Champagne

Drink 3 or 4 glasses until you both decide to skip church, take the Champagne to bed and play all day long.
 




Vagitarian said:
Mimosa:

Pour splash of fresh orange juice in glass

Fill with cold French Champagne

Drink 3 or 4 glasses until you both decide to skip church, take the Champagne to bed and play all day long.
Click to expand...

I substituted a Bloody Mary for the Mimosa this morning - After last night, It helped with my own 'resurrection'.
 




Just saw this one:

Mini Peach Cobbler Recipe

Preheat oven to 350˚F.
1 cup sugar
1 cup flour
2 tsp baking powder
a dash of salt
3/4 cup milk
1 stick of melted butter
brown sugar
cinnamon
1 can diced peaches

Put 1 tsp of melted butter into each regular size muffin tin.

Combine the first 5 ingredients by hand… sugar, flour, baking powder, salt and milk.

Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter.

Then put 1 tbsp diced peaches on top of the batter.

Sprinkle with brown sugar and then cinnamon. I do a pretty generous “sprinkle”.

Bake the regular size muffin tins for 12 minutes.

Let them cool almost completely before taking out of pan.

Don't forget a dollop of vanilla ice cream...YUM!
 








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