On Feb 9, 2:55*pm, Becca > wrote:
> ImStillMags wrote:
> > On Feb 8, 2:48 pm, Becca > wrote:
>
> >> ImStillMags wrote:
>
> >>> That tiny bit of vinegar accelerates fermentation and gives a hint of sour. It's not faux sourdough bread.I have made the bread both with and without the vinegar. *I like the results with.
>
> >> If I am out of red wine vinegar can I use another vinegar or should I go to the store?
>
> >> Becca
>
> > White vinegar should do just fine.
>
> Thanks.
>
> Becca
>
> ObFood:
>
> Eggplant Shrimp Boats
>
> 1 large eggplant
> 1/2 cup finely chopped onion
> 1/4 cup finely chopped celery
> 1/4 cup finely chopped bell pepper
> 1 teaspoon mashed garlic
> 1 tablespoon cooking oil
> 1 egg, well beaten
> Salt and ground black pepper to taste
> 1 teaspoon dried thyme
> 1/2 teaspoon dried oregano
> 1/2 teaspoon dried sweet basil
> 8 ounces cooked medium shrimp
> 2 teaspoons olive oil
> 1 tablespoon finely chopped fresh parsley
> 4 tablespoons shredded Parmesan cheese
>
> Preheat oven to 350 degrees. Wash eggplant and cut off the stem end. Cut
> eggplant in half lengthwise, and remove the "meat" from each half,
> leaving 1/4 inch on all sides and the bottom. Sauté onion, celery, bell
> pepper, garlic and eggplant meat in cooking oil until softened; remove
> vegetables to a large bowl. Add egg, salt, pepper, thyme, oregano, basil
> and shrimp; mix well. Sprinkle salt, pepper and 1 teaspoon olive oil on
> the inside of each eggplant boat. Fill each with the sautéed mixture and
> top with parsley and 4 tablespoons cheese. Place in a small baking dish
> and bake uncovered for 30 minutes.

That looks yummy. Thanks. I love stuffing veggies, ever find a
zucchini that was hidden and got to the size of
large eggplant? Those are fun to stuff to......zuccanoes!!