Macronatha Recipes

CAPONATA

Steps:

• Roast the eggplant, allow to cool and chop coarsely.
• Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.
• Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.

MACRONATHA

Steps:

• Place chicken in large pot or Dutch oven and cover with water. Stud whole peeled onion with cloves and pierce with cinnamon stick. Place in pot with chicken. Stir in tomato paste. Bring to a boil, reduce heat, cover, and stew 60 to 90 minutes, until chicken is tender.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Layer pasta with Parmesan in a large serving bowl. Remove onion and pour chicken stock over pasta. Serve chicken pieces on the side.

MAMMA'S CAPONATA

Steps:

• In a Dutch oven, saute eggplant in 1/4 cup oil until tender. Remove from the pan and set aside. In the same pan, saute onion and celery in remaining oil until tender. Stir in tomatoes and eggplant. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Add the olives, vinegar, sugar, capers, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened. Serve warm or at room temperature with baguettes.

MARANATHA GRANOLA

Steps:

• In a huge bowl mix first 8 ingredients, stirring till all are combined; (I use a huge stainless steel bowl and then leave it in that to bake the granola).
• Add the oil, brown sugar, vanilla mixed with 2 tablespoons of water and salt.
• Warm the honey in the microwave so that it will be thin and mix better.
• Mix very well.
• Put onto a huge baking sheet or leave in the stainless bowl.
• If you do this, push the granola up the sides so all areas are exposed.
• Bake 300 degrees for 1 hour, mixing every 10 minutes.
• Keep an eye on it so that it doesn't brown too much in the last 10 minutes, depending on your oven.
• Dump it out on paper towels or a large brown paper bag and cool.
• Put in large container and keep in refrigerator because of the oil.
• DELICIOUS!