Fresh

Thanks to Apple trailers for this image

Flex*i*tar*i*an (n)

1. A person who is mainly a vegetarian but who occasionally eats fish or meat.

2. Someone who is not a vegetarian but enjoys meatless meals.

Number one would perfectly describe Anne Hathaway and, of course, me. No wait, I forgot, this is all about Anne, not me.

So, now that I am back on track here’s something from Anne Hathaway herself. It’s a recipe she contributed to a good cause cookbook. The Hollywood Cookbook: Cooking for Causes in support of the charity, Lollipop Theater Network .

Anne Hathaway’s Stuffed Aubergines (Serves 6)

Thanks to the fine arts company for this

Ingredients

• 3 large eggplants with stems (4 to 5 pounds), halved lengthways
• 2 tablespoons extra virgin olive oil
• 2 red onions, finely chopped
• 3 garlic cloves, finely chopped
• 2 cups chopped fresh plum tomatoes
• 1 tablespoon tomato paste
• 1 cup fresh basil leaves
• Kosher salt and freshly ground black pepper
• 8 ounces (2 balls) fresh mozzarella, sliced thin

Directions

1. Preheat oven to 350°F.
2. Score eggplant flesh in a criss-cross pattern, trying not to pierce the skin. In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Place eggplant halves in the pan, flesh down, and cook until softened, about 4 minutes. Flip and cook for 2 more minutes. Remove from heat and cool.
3. In a separate sauté pan, heat 1 tablespoon olive oil and cook onions over low heat until soft, around 4 minutes. Add garlic, tomatoes, and tomato paste and cook for 3 minutes.
4. Carefully scoop flesh from eggplants and reserve skins. Chop eggplant flesh and add to the tomato mixture. Stir in basil and season with salt and pepper. Stuff reserved skins with mixture. Top with mozzarella slices and bake for 10 minutes or until cheese has melted.

And to go with that I thought she may like to try a little pilaf with a twist.

Bulgar Wheat Pilaf

Thansk to Cinammon Trail for this image and fat free for the recipe
Ingredients:

3 cups veggie stock or water

1 tablespoon Bragg’s Aminos or soy, optional

2 cups bulgar wheat

1 head celery, sliced

1 large onion, sliced

Instructions:

Bring water to boil, add veggies, simmer 5 minutes. Add bulgar

wheat, bring back to boil, cover and simmer 25 minutes, remove from

heat and let stand 5 more more minutes.

Use as a side dish, alternative to rice

And to reflect the lovely red gown she wore to the Oscars a lovely red dessert.

POM Spicy Baked Pears

Thanks to POM Wonderful for this recipe and image

Ingredients:

* Juice from 4-6 large POM Wonderful

Pomegranates to make 1 cup POM Syrup*

or 2 cups POM Wonderful 100% Pomegranate

Juice

* 1 1/2 cups sugar

* 4 firm Bosc pears

* 2 tablespoons lemon juice

* 1 cinnamon stick, 2 inches in length

* 4 whole cloves

* 1 peppercorn

* 1 star anise

* Orange zest peeled from 1 large orange

Directions:

* 1. Preheat oven to 350ºF.

* 2. Peel three 3-inch x 1/4-inch strips of orange zest.

* 3. Peel pears, halve lengthwise, and core.

* 4. Arrange pears, cut side down, in a ceramic baking dish. In a nonmetal bowl, combine POM Syrup*, lemon juice, cinnamon, cloves, orange zest, star anise and peppercorn.

* 5. Pour the mixture over the pears and place in pre-heated oven.

* 6. Bake for 35-45 minutes, basting every 15 minutes, or until pears are tender.

*To prepare POM Syrup, cut 4-6 POM Wonderful Pomegranates in half and juice using a citrus reamer or juicer to measure 2 cups, or use 2 cups of POM Wonderful 100% Pomegranate Juice. Combine juice and 1 1/2 cups of sugar in a small saucepan; bring to a boil. Reduce heat and simmer about 20 minutes until reduced to 1 cup, stirring frequently.

Posted on March 6th, 2008 by Ruth
Filed under: Fruit, Sweets, Trends, Vegetables, Vegetarian