Baked Vegetables Turlu Furno Food

BAKED VEGETABLES (TURLU FURNO)

Steps:

• Butter a large baking dish; set aside.
• Sprinkle both sides of eggplant slices with salt; let stand 1 hour. Rinse and pat dry with paper towels. In buttered dish, arrange eggplant slices, potatoes, zucchini, dill and parsley.
• Preheat oven to 350°F
• Heat oil in a medium skillet. Add onion and garlic, saute until transparent. stir into eggplant mixture. Stir in salt, pepper, and broth.
• Cover and bake 45 minutes.
• In a small bowl, combine breadcrumbs and 1 Tbsp cheese. After baking eggplant mixture 45 minutes, stir tomatoes and crumb mixture into vegetable mixture. Bake 15 minutes longer or until tomatoes are cooked.
• Sprinkle with remaining cheese. Serve hot.

TURLU

Steps:

• Stir together the tomato paste, 1/2 cup water, vinegar, sugar, cinnamon, fenugreek, paprika and half the parsley, mint and dill.
• Heat a large, heavy nonstick skillet over medium-high heat. Toss the eggplant slices with 2 tablespoons of the olive oil and salt to taste. Lightly brown, 3 to 5 minutes, as much eggplant as will fit in one layer in the pan, then turn and lightly brown the other side. Remove to a Dutch oven or earthenware casserole. Repeat with the remaining eggplant. (Alternatively, toss the eggplant with the olive oil in the casserole, cover and roast at 450 degrees for 20 minutes, stirring halfway through.)
• Turn the heat down slightly and add a tablespoon of oil and the onions to the skillet. Stir often until they soften, about 5 minutes, and add the peppers. Stir until the peppers and onions are limp, 5 to 8 minutes, and stir in a generous pinch of salt, half the garlic and the coriander seeds. Stir until the garlic is fragrant, about 1 minute. Transfer to the casserole with the eggplant. Add another tablespoon of oil and the zucchinis to the skillet. Cook, stirring or turning the zucchinis often until lightly colored on both sides and translucent, about 8 minutes. Season with salt and pepper, add the remaining garlic, stir for 30 seconds to a minute, and transfer to the casserole.
• Add the tomato paste mixture to the skillet and bring to a boil. Deglaze the pan, stirring and scraping with a wooden spoon. Pour into the casserole, and add the tomatoes, bay leaves, 2 more tablespoons olive oil, if desired, and the artichoke hearts, green beans and okra, if using. Season generously with salt and pepper and bring to a simmer (over a flame tamer if using earthenware). Cover, reduce the heat and cook gently, stirring from time to time, until the vegetables are very soft, about one hour. Stir in the remaining herbs and simmer for another 15 minutes. Taste and adjust seasonings. If possible, refrigerate overnight before serving warm or at room temperature, with yogurt and chopped herbs.

BAKED MIXED VEGETABLES

Steps:

• Heat 2 tblsps of butter in a saucepan.
• Add flour and stir till bubbly.
• Remove from fire and add milk all at once, stirring quickly with a wire whisk so that no lumps form.
• Return to fire and bring to a boil, stirring all the time.
• When the sauce thickens, remove from fire.
• Add 1/2 cup cheese, save the other half for topping.
• Cool slightly, add salt, pepper, lemon juice and sugar.
• Add cream (if using).
• Mix well.
• Put all the vegetables in an oven proof dish and pour the sauce over it.
• Stir lightly to coat the vegetables.
• Top with reserved cheese and dot with 1 tsp butter.
• Bake in a hot oven for 20 mins, finishing off under the grill for 5 mins, till the top is golden brown.

SPINACH, CHICKEN AND FETA NOODLES

Steps:

• Boil noodles and some salt in 2 quarts of water until done.
• In a Large frying pan, add a small amount of oil and heat. Add chicken pieces and cook until juices run clear. Take out of pan and set aside.
• Add 1-2 tablespoons of butter to pan and add onions, garlic, salt, pepper, and sautee until translucent. Add 1/4 cup wine and let simmer until reduced. Add drained spinach and cook a little longer. Crumble 3/4 of feta cheese into the mixture and mix well. (Add a small amount of lemon if you choose).
• On a large platter put down your egg noodles and top with spinach mixture, then top off with chicken breasts. When time to serve crumble remaining feta cheese on top.

BAKED VEGETABLES

Steps:

• Preheat oven to 400 degrees.
• Lightly grease a large baking dish.
• Combine vegetables in prepared baking dish, and lightly salt.
• Brush with olive oil until well coated.
• Sprinkle with dry soup mix.
• Bake for 30 to 45 minutes, or until vegetables are tender.

BAKED (TANDOORI) VEGETABLES

Steps:

• Wash and peel (or scrub) the potatoes.
• Cut into small pieces and microwave them, covered, for about 6 minutes until half cooked.
• Prepare and cut all other vegetables into small pieces.
• Heat the oil in a saucepan on medium heat.
• Sauté cumin seeds, garlic and onions; stir until onions are translucent.
• Put the potatoes and vegetables in a large baking dish.
• Mix in the sautéed spices and the remaining seasonings (except garam masala).
• Bake covered at 400°F until the vegetables are tender (about ½ hour).
• (Stir the vegetables in between and sprinkle water if necessary.) Bake uncovered at 450°F for another 10 minutes to get a roasted look.
• Stir in garam masala.
• Garnish as desired and serve.
• Variation: Stir in 1 tablespoon of butter or clarified butter (ghee) for flavor before serving.
• Microwave Method: Cook the vegetables in the microwave oven, covered, for 10 to 12 minutes.
• Then combine everything else and put in the oven as in step 4 for a roasted look.
• Healthy Alternative: Add a chopped tomato towards the end.

BAKED VEGETABLES I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
• Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.
• Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.