Veggie Menu, eggplant towers, risotto, red pepper soup

OK......  NOW BACK TO SATURDAYS MENU.....  

EGGPLANT TOWERS 

RED PEPPER SOUP 

MUSHROOM RISOTTO

EGGPLANT TOWERS...  

one fresh eggplant

bunch fresh basil  (optional)

oregano

mozzarella fresh

panko crumbs

salt pepper

olive oil

v8 juice

good seasons italian dressing in package

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take a fresh eggplant and remove skin. 

slice into 1/4 round slices 

dip into egg batter  (I like to add salt and pepper to this step)

then into PANKO crumbs   (add a little salt and pepper and oregano)

then 

place into a skillet with olive oil nice and hot ... med high heat 

watch carefully...  flip when golden brown 

then place on newspaper covered with paper towels to drain. 

meanwhile

cut your fresh mozzarella into 1/4 inch round slices

clean the fresh basil (optional)

slice the tomatoes in 1/2 inch round slices

TO BUILD 

place slice of eggplant on plate

then a slice of mozzarella

then a slice of tomato, 2 basil leaves

then eggplant

mozzarella

tomato, 2 basil leaves

then drizzle,  (artfully) the vinnaigrette over tower and plate..  (remember it is fun to make it pretty)

V8 VINNAIGRETTE

Follow the directions on the package but half the oil and add V8 juice to compensate

then add 2 tablespoons of raspberry preserves .  shake really well and use small spoon to drizzle or squeeze bottle (like for mustard and ketchup at a diner)

RED PEPPER SOUP

recipe serves 6 

12 red yellow or orange peppers..  preferable mostly red

3 large sweet onions

vegetable broth  64 oz

vegetable bullion cubes

salt 

crushed red pepper flakes

1 cup 1/2

1/2 cup ranch dressing

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pre heat oven to 425°

gut and clean peppers

then chop and place on greased cookie sheet  (you will probably need 4 cookie sheets)

clean onion then coarsely chop  

place on cookie sheet

pop into oven for 40 minutes

when they come out take them in batches

immediately put onions and peppers in food processor

NOTE.....  

I like to add vegetable broth and a bullion cube into the mix when processing

there should be 4 batches..  so, 4 bullion cubes  and about 4 cups of broth.. 

once that is done slowly add remaining broth to the pot..  if it starts looking to thin.... STOP  

don't add too much broth.. cause you don't want the soup too thin.. it should have a nice creamy texture..  add a couple shakes of crushed red pepper to it..  wait to see hot spicy it is when it is all finished then you can add more if you like....   when it starts to warm add 1/2 and ranch dressing  ( I know wounds crazy but works)

I like to let mine cook on low heat for and hour or 2..  stirring frequently....  

IT IS SOOOOOOOOO DEVINE.....  

MUSHROOM RISOTTO

1 box risotto 

package of button mushrooms   (the type of mushrooms really isn't wildly important cause you cook them a lot) 

handful of oyster mushrooms  (  so you can use only one type of mushroom if you like..)

handful of crimini mushrooms

1/2 cup grated parmesan cheese  (please refrain from using the kind in a shake bottle)

stick butter

1/3 cup olive oil

salt pepper (to taste)

heaping tablespoon chives

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follow directions on box of risotto  (no saffron please)

while doing that cause it is time consuming 

chop mushrooms and place in skillet with butter salt & pepper & chives

saute over med heat

when risotto is done complete with cheese

spoon servings in pasta bowl of risotto

spoon sauteed mushrooms over and add a spring of fresh something..  

hope these work for you.... if not let me know.. love to help..  

GREAT VEGGIE DINNER....  enjoy!

Tracey