What can i make with just the following that is nice and simple. quick, as well?
cucumber
lemon
parsley
green onion
red onion
sweet onion
egg plant
does not have include all things
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7 comments a “What can i make with just the following that is nice and simple. quick, as well?”
an eggplant salad. boil or grill the eggplants, then peel, then add all those (chopped) add alittle tomatoes too if you can, season with salt & pepper. an drizzle with a litle olive oil.
Dice everything but the lemon, mix it together, squeeze the lemon over it and add salt and pepper
CHICKEN CASSEROLE WOULD BE NICE MAKE SURE YOU CHOP THE CUCUMBER IN VERY SMALL PIECES PUT JUST A LITTLE TO FLAVOR, ADD PARSLEY, LEMON, GREEN ONIONS, SWEET ONION, AND EGG PLANT, AND BAM YOU’VE GOT A FULL MEAL!
a real good dipping sause for crackers, ad a few hot peppers make it yah -baby two times get it?.
*********CUCUMBER & VIDALIA ONION SALAD
4 cucumbers
Salt
2 onions (Vidalia), thinly sliced
DRESSING:
1/3 c. sour cream
1/4 c. sugar
1/3 c. white vinegar
Peel cucumbers, slice thin. Toss. Let stand in refrigerator for 1 hour. Rinse and drain. Add onion. Pour dressing over salad and toss. Chill at least 3 hours.
Roasted Eggplant and Sweet Onion Rounds
Slice and salt the eggplant and let it sit for a few minutes.
Then press the eggplant (some excess water will have come out while it stood) while you slice some of your sweet onion into VERY thin rounds.
Hopefully you have some olive oil or butter or something – put the inch-thick eggplant slices on a baking sheet and brush with oil and season with a mixture of salt and pepper (or whatever else you have – I’d add a little brown sugar and some curry, but your spice cabinet may have other nice Italian flavors like basil and oregano).
Put the sheet under the broiler – broil about three or five minutes (til nice and brown). Flip them to the other side. Top with thin slices of onion, brush with oil and spices, and broil until nice and brown.
Fresh Cucumber and Parsley Salad
While it’s broiling, dice your cucumber and toss it with a little parsley (and some vinegar or salad dressing if you have it) for a nice cool side dish.
Salad of Grilled Eggplant
1 garlic clove, minced
1/2 cup olive oil
salt and freshly ground pepper; or ground red chili pepper
2 medium eggplants
2 tablespoons red wine vinegar or white wine vinegar
Stir the garlic into the olive oil and add a pinch of salt and a little pepper (or better still, chili pepper). Stir and set aside to infuse.
Wash the eggplants; cut lengthwise into slices no more than 1/4 in thick. Sprinkle with salt and set aside to drain on a sloping board or in a strainer for at least 1 hour so they will lose their bitter juices.
Rinse the eggplant under running water to wash off the salt, and dry carefully. Brush each slice with the oil and garlic mixture and grill or broil for a few minutes on each side. Transfer to a serving plate to cool.
When the eggplant is cool, sprinkle with vinegar. Treated in this way the eggplants will keep well for some days. They are served cold as an antipasto.
Serves 4
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