APPETIZER IN A JAR

I use to make only eggplant salad this way, in a jar, but now I added more vegetables to it; more flavor, color, texture. It's a salad in a jar that can be very well stored in the refrigerator for more than one week (I guess...in this house it's gone in 2 days...) but considering the fact that it's cooked in hot oil and the jars are very sterile, it can possibly last a long time. What's good about this salad , is that it's made with fresh vegetables, no preservatives, no additives, no artificial flavor. The best way to eat this appetizer salad is on garlic toast ...yumm, but hey, you can eat it on fresh bread as well, you can add some to your pasta dish, or even meat or fish...Here is the recipe and I hope that just by reading the ingredients you can have a "clear picture of the taste"

INGREDIENTS:

2,3 small eggplant, thin sliced - (do not peel )
1 green bell pepper, seeded, thin sliced,
1 red bell pepper, seeded, thin sliced,
1 yellow bell pepper, seeded, thin sliced,
1 medium onion, thin sliced,
2 medium Roma tomatoes, medium sliced,
3 cloves of garlic, minced,
1/4 cup chopped fresh dill,
1/2 teaspoon dry Italian seasoning,
salt and pepper,
oil for deep frying (olive oil in this case!)

DIRECTIONS:

Prepare sterile jars and set aside. (2,3 jars)
Heat about 3 cups oil; begin to fry the eggplant before it starts to change color; when the eggplant turns golden brown, remove it into a large salad bowl; continue to deep fry the rest of the vegetables,
for 2,3 minutes, medium batches at a time, stirring once in a while. Remove fried peppers, onion and tomatoes in the same salad bowl with eggplant. When all are done, add all the seasonings (garlic, dill, Italian seasoning, salt and pepper). Gently toss them together until well coated. Spoon vegetable mixture into the jars and pour the hot oil (from frying) on top to cover completely. Place the lids immediately and turn the jars up side down until almost cool.
Refrigerate until serving. When you serve add a few drops of your favorite vinegar (Balsamic !!!) or lemon juice just to the serving size! Hope you like it! Enjoy!

SMOKED SALMON MOUSSE STUFFED CUCUMBERS

CHEESE ONION SPREAD STUFFED TOMATOES - APPETIZER -

EGGPLANT SALAD (SPREAD) STUFFED TOMATOES - APPETIZER -

GREEK AND ASIAN STYLE CAVIAR SPREAD - APPETIZER

TARAMOSALATA - (the light color one) is the Greek caviar spread, ready for use, I just add some finely chopped onion to it.
MASSAGO - (the orange color) is the Asian caviar "Seasoned Capelin Roe".
The two of them makes a good combination for a appetizer served on crackers, cucumbers (pictured) etc...

SHRIMP AND VEGETABLES STIR FRY

PICKLING VEGETABLES - DAY 1

HOW TO COOK CACTUS LEAVES

Cactus is eaten in Mexico as much as cauliflower is eaten in the United States. The most common variety to cook or eat raw is Nopales or Prickly Pear, which is nearly spineless. Cactus can be added to almost any dish, raw or cooked. Its taste, when prepared boiled, has been compared to green beans.

RECIPE ONE

Step 1 -Choose a fresh young cactus leaf, about hand-sized and 3/8-inch thick. Remove the spines and nubs with a scrubbing pad. If you don't have a scrubbing pad, you can use a sharp knife.
Step 2 -Slice the cactus like French fries or cut into bite-sized pieces. Place it in a pot and cover it with cold water.
Step 3 -Bring the water to a boil. Lower the heat and simmer for 10 to 15 minutes.
Step 4 -Add a pinch of baking soda toward the end of cooking to help extract the "babas" or sticky liquid from inside the cactus. Remove from pan when done and drain excess water on paper towels.
Step 5 -Scramble eight eggs until soft and firm. Add cactus to the eggs and season with any desired spices. Roll up desired amount in a warm corn or flour tortilla.

RECIPE TWO (my own recipe - pictured)

1 cactus leaf, French fries cut,
2 tablespoons butter,
1 teaspoon minced garlic,
1/2 teaspoon seasonings (Montreal)

DIRECTIONS:

Saute cactus in butter for 4 to 5 minutes; stir in garlic and seasonings and continue saute for 1, 2 minutes. Serve! How does it taste? Yummm ! Lots of vitamins...so eat it up! :))))

RICE CRACKERS - CRAQUELINS AU RIZ - SHELLY SENBEI

MANGO AND WHITE PEACH