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Eggplant Croquettes

on April 5, 2018
Eggplant Croquettes
Prep time:
Cook time:
Total time:
Serves: 6 servings
There will be zero convincing to get your non-vegetable-loving family members to try a bite of an eggplant croquette. Don’t count on it only just being a single bite, though! [br][br][cap id=”attachment_9375″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/img_5125-300×190.jpg” width=”300″ height=”190″ class=” size-medium” title=”img_5125″][/url]Photo Credit: Pinterest.com[/cap]
Ingredients
  • 2 medium eggplants, peeled and cubed
  • 1 cup shredded sharp cheddar cheese
  • 1 cup Italian seasoned bread crumbs
  • 2 eggs, beaten
  • 2 tbsp dried parsley
  • 2 tbsp chopped onion
  • 1 clove garlic, minced
  • 1 cup vegetable oil for frying
  • Salt and pepper
Instructions
  1. Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.
  2. Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant in a medium bowl.
  3. Using your hands, mold the eggplant mixture into patties.
  4. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet.
  5. Fry each side of the patties until golden brown, approximately 5 minutes on each side.
  6. Patties can be frozen before frying and cooked later.

 

Eggplant Parmesan Bites

on April 5, 2018
Eggplant Parmesan Bites
Prep time:
Cook time:
Total time:
Serves: 6 servings
A similar concept to our eggplant croquette recipe, these eggplant Parmesan bites are a great pre-dinner snack. [br][br][cap id=”attachment_9379″ align=”alignleft” width=”199″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/eggplant-parmesan-bites-marinara-recipe-199×300.jpg” width=”199″ height=”300″ class=” size-medium” title=”eggplant-parmesan-bites-marinara-recipe”][/url]Photo Credit: Pinterest[/cap]
Ingredients
  • 2 medium eggplants
  • 2 cups Italian-style breadcrumbs
  • 3/4 cup grated Parmesan cheese
  • 3 large eggs
  • 1 cup all-purpose flour
  • Vegetable oil, for frying
  • 1 cup marinara sauce
  • Chopped fresh parsley, for garnish
Instructions
  1. Peel the eggplants and dice them into 1″ cubes. Place the cubes in a large colander and toss them with 1 1/2 tsp salt.
  2. Let them drain in the colander over a bowl in the sink for 30 minutes to remove excess moisture.
  3. Combine the bread crumbs with the Parmesan cheese in a large bowl.
  4. In a second bowl, whisk together the eggs with 2 tablespoons water.
  5. Place the flour in a third bowl.
  6. Bread the eggplant cubes in batches by coating them in the flour, then the eggs and then the cheesy breadcrumbs.
  7. Line a baking sheet with paper towels.
  8. Add 3″ of oil to a large, heavy-bottomed pot set over medium heat.
  9. Once the oil reaches about 360 degrees, add the breaded eggplant in batches, cooking them until they’re golden brown on all sides.
  10. Using a slotting spoon, transfer the eggplant to the paper towel-lined baking sheet and immediately season them with salt.
  11. Repeat the frying process with the remaining eggplant, returning the oil to 360 degrees between each batch.
  12. Serve the eggplant bites with marinara sauce for dipping.

 

Green Bean Casserole

on April 5, 2018
Green Bean Casserole
Prep time:
Cook time:
Total time:
Serves: 10-12 servings
A great recipe for someone on the fence when it comes to vegetables – the bread crumb topping and heavy cream make it tasty and savory while you still get a good fill of greens. [br][br][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/2056813906_2ea58ec189_b-300×201.jpg” width=”300″ height=”201″ class=”alignleft size-medium” title=”2056813906_2ea58ec189_b”][/url]
Ingredients
  • 4 slices white bread, torn into quarters
  • 2 tbsp unsalted butter, softened
  • ¼ tsp salt
  • ⅛ tsp ground black pepper
  • 1 (6 oz) container canned fried onions
  • 2 tbsp salt
  • 2 lb green beans, ends trimmed and halved
  • 3 tbsp unsalted butter
  • 1 lb white mushrooms, 1/2″ pieces
  • 3 cloves garlic, minced
  • Salt and pepper
  • 3 tbsp all-purpose flour
  • 1½ cups chicken broth
  • 1½ cups heavy cream
Instructions
  1. Pulse bread, softened butter, salt and pepper in food processor until mixture resembles coarse crumbs, (approx. 10 seconds). Transfer to a large bowl and toss with onions; set aside.
  2. Adjust oven rack to middle position and heat oven to 425 degrees.
  3. Fill a large bowl with ice water.
  4. Bring 4 quarts of water to a boil in a large pot. Add 2 tbsp salt and the beans. Cook beans until bright green and crisp-tender (approx. 6 minutes).
  5. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper towel-lined baking sheet to drain.
  6. Add butter to now-empty pot and melt over medium-high heat until foaming subsides.
  7. Add mushrooms, garlic, ¾ tsp salt, and 1/8 tsp pepper; cook until mushrooms release moisture and liquid evaporates (approx. 6 minutes).
  8. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3½ cups (approx. 12 minutes). Season with salt and pepper to taste.
  9. Add green beans to sauce and stir until evenly coated.
  10. Arrange in an even layer in 9X13″ baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edge (approx. 15 minutes). Serve immediately.

 

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