ZUCHINNI CASSEROLE WITH SEASONED BREAD CRUMBS
This recipe is a great quick vegetarian main dish or you can alter it just a bit and it becomes a side dish. I love to make this on those rare days in summer when it is rainy and gray. I generally add more garlic than this recipe calls for (up to 6 cloves) which really revs it up.
What you need:
2 med or one large zuchinni, thinly sliced
1 med onion, thinly sliced
1 med green or red bell pepper, thinly sliced
3 med fresh tomatoes* or 2 large ones, peeled and quartered
3 garlic cloves
Olive Oil for sauteing
1 tablespoon of Italian herb mixture
or use just oregano and/or basil, fresh or dried, to taste
1 Cup Bread Crumbs**, preferrably seasoned
1 Cup Cheese (your choice but I prefer parmesan and romano)
Sugar
Salt and pepper
Slice the onion and pepper into nice thin round slices. Chop the garlic finely or you can use equivalent in another form. The garlic is a matter of taste. Adjust to your liking. Saute the zuchinni, onions, peppers and garlic in olive oil until veggies are just starting to soften, do not overcook. Reduce heat to med-low.
Add tomatoes and cook until mixture is like a thick soup (should be about 10 minutes or so.) Season with salt, pepper and Italian herbs. (If using fresh herbs, a small handful is fine, if dried about a tablespoon.)A half teaspoon of sugar added here will help to balance the flavors, but is not necessary, if you don't do sugar. Stir occasionally so it doesn't stick to pan or burn.
At this point, this recipe can be used as a simple side dish. To make as a main dish casserole, complete the rest of the recipe.
Using a small oven-proof casserole dish, spray or wipe with olive oil,to reduce sticking. Line the bottom of the casserole with a layer of bread crumbs. Seasoned ones work the best but any kind will do. This layer needs to be about 3/4 to one inch thick. Next, add a layer of cheese, not as thick as bread crumbs. Spoon your hot tomato-zuchinni mixture over these layers. Add another layer of bread crumbs (not as thick as first layer) and more cheese on top of that. Continue to layer, making sure that the final layers are bread crumbs and cheese on the top. Bake this uncovered at 350 degrees for 20 minutes or until top begins to brown slightly. Let it rest just a bit before serving.
*You can always use canned tomatoes, if you do not have fresh. One 16 ounce can should be perfect for this recipe. f you are making for more than 2 people, just increase the recipe. If you find you would like to make it thicker, add more cheese and breadcrumbs. You get the idea.
Homemade Seasoned Bread Crumbs
**Try making your own breadcrumbs. Bread that is too stale to eat plain is perfect to use. I take the bread and cut into cubes, then saute in a just little butter (or olive oil, depends on the mood, you know) and garlic. Sprinkle with a bit of sea salt. You can also make all kinds of seasoned crumbs, just by seasoning with herbs and spices, at this point. Try adding a little pesto...that makes amazing bread crumbs, especially for this dish.
Toss frequently while sauteing. After they are nice and coated and just beginning to turn brownish, I put them on a cookie sheet and bake at 200 degrees in the oven until completely toasty. How long that takes depends on how much butter you used and how saturated they were. They will not be dry like storebought crumbs, but boy are they tasty. Use your hands to crumble them when they are cool enough to handle..that is the fun part. Even though not fine crumbs, they give this recipe a kind of rustic character. If you want them finer, use the blender.
Or don't crumble then and you can use them as croutons in your salads. Store crumbs or croutons in an airtight container. If you want to make them ahead or in quantity, store container in freezer. I don't recommend long term storage (more than a couple of days) for croutons, unless you are willing to retoast them before you use them, but the crumbs will do fine, since you can add them staight from the freezer to your recipes.
Since stale bread works so much better, when I am making croutons (crumbs) to store, I buy a loaf of whatever bread I want to use, take it home and leave it sitting on the counter, open to the air, for a day. It gets stale pretty quickly that way. Sounds like a waste of a good loaf of bread, but an 8 oz container of bread crumbs costs $1.89 or more and I can get twice the volume from a loaf of bread. So, unless the bread costs $3.78, I am ahead.
Salsa, Salsa, Salsa!!!!
Note before we get started. ANY of these salsas can be adjusted to your taste as far as heat. I generally don't put any heat at all; however, these recipes are for medium hot salsas. You can also use other peppers like bananas or chiles, if you have them. That is the beauty of salsa making, there are NO RULES!!!! Just basics. If you want to serve to kids, sensitive stomachs or tongues, just totally leave out the peppers. These salsas are all good with or without the kick!
Watermelon Salsa
3 cups chopped watermelon
1/2 cup chopped green bell pepper
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon chopped red onions
1 tablespoon very finely chopped jalapeno pepper
1/4 teaspoon garlic powder (fresh garlic is overpowering in this recipe, so use powered)
Salt to taste
Directions In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.
Blueberry Salsa
2 cups chopped fresh blueberries
1 cup whole fresh blueberries
1 tablespoon finely chopped jalapeno pepper
1/3 cup chopped red onion
1/4 cup chopped red bell pepper
1 fresh lime, juiced
Salt to taste
Directions In a bowl, combine chopped and whole blueberries, jalepeno pepper, onion, red pepper, lime juice, and salt.
Peach Salsa
6 large fresh peaches - peeled, pitted and chopped
1/4 cup chopped onion
1/4 cup red pepper, chopped
1 Tablespoon fresh lime juice
1 piece of crystallized ginger, slivered (I use one about the size of quarter)
1 teaspoons sugar (add a little more if you want sweeter)
Directions Make sure first three ingredients are chopped about the same size, small is better. In a medium bowl, mix together peaches, onions, pepper, juice, crystallized ginger and sugar. Cover and refrigerate until serving.
Recipe #2
I personally like this one....it has a very distinct flavor
8 fresh peaches, chopped
2 green onions with tops, thinly sliced
2 teaspoons chopped fresh cilantro
2 tablespoons lime juice
1/4 teaspoon Asian five-spice powder
2 teaspoons garlic chile paste
1/8 teaspoon white pepper
Directions In a medium bowl, combine peaches, green onion, cilantro, and lime juice. Mix in five-spice powder, garlic chile paste, and white pepper. Cover, and refrigerate until ready to serve.
Green Tomato Salsa
4 green tomatoes, diced
1 onion, diced (I like red onions for this recipe)
1 small cucumber, diced same size as tomatoes
1/2 bunch cilantro
Juice of 1 lime
1 jalapeno pepper, very finely chopped
1 Tbs black pepper
Sea Salt
Directions: Chop jalapeno very finely. Either juice the lime or cut the flesh out and chop with the remaining ingredients. Chop all other ingredients to a small dice (1/4" inch or as desired). Toss it all together and enjoy! This gets better after it sits for a while.
Recipe #2 ( personally like this one best)
3 – 4 Green Tomatoes (chopped finely)
2 – 3 Peppers (a variety of colors and ‘heats’ also depends on preference, chopped finely)
1/2 medium Red Onion (chopped finely)
2 – 3 Cloves Garlic (crushed)
1 T. Cilantro (chopped)
1 T. Parsley (chopped)
1 Lime (juice)
1/4 C. Rice (sweetened) Vinegar
Salt & Ground Pepper to taste
Add Sugar to taste
Mix all the ingredients and let it sit for at least a 1/2 hour before serving, all the wonderful flavors marinate and blend nicely.
Mixed Fruit Salsa
1 cup (when chopped) of fresh fruit (ataulfo mango, cantaloupe, strawberries, honeydew, watermelon, peaches, nectarines, papaya, apricot, etc.)
1/2 bunch cilantro (about 1/4 cup chopped)
juice of 1 lime
1/2 medium sweet onion (walla walla, vidalia, etc.)
1 small jalapeño
Cut fruit into small cubes and place in small mixing bowl.
Add lime juice and finely minced cilantro.
Chop onion and jalapeño (remove pith and seeds first) into cubes the same as fruit.
Mix everything together in bowl and let sit in refrigerator for at least 30 minutes prior to meal to allow the flavors to blend.
Cabbage Salsa
1/2 head small red (green is fine, too...not a pretty), finely shredded and chopped (small pieces)
2 large tomatoes, finely diced
1/2 red onion, finely diced
3-4 cloves garlic, minced
1-2 tablespoons cilantro, finely diced
1 jalapeno, finely diced
1-2 limes, juiced
1 teaspoon salt
1 teaspoon turbinado sugar
Directions: Combine all ingredients and serve! It gets better as it sits, so if you can make it ahead of time, that's even better.
Red Cabbage Salsa
1 small head red cabbage, shredded and chopped (small pieces but not grated)
2 tsp. salt
1/4 cup rice wine vinegar
1 tablespoon cane sugar
1 red onion, chopped
4 cloves garlic, minced
1/2 red pepper, chopped
2 tomatoes, chopped
2 jalapeno peppers, seeded & finely chopped
1/2 bunch cilantro, chopped
Chop the cabbage and put into a large serving bowl. Toss with the salt, vinegar and sugar and set a side while you chop the remaining ingredients, or just let set for a few minutes. Add the onion, garlic, tomatoes, jalapenos and cilantro and toss to combine. It's best if you let the salsa sit for a while to let the flavors mingle and serve at room temperature. This salsa/slaw is beautiful and delicious but the flavor is quite strong, almost pickled. I LOVE this one!!!
Watermelon Salsa
3 cups chopped watermelon
1/2 cup chopped green bell pepper
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon chopped red onions
1 tablespoon very finely chopped jalapeno pepper
1/4 teaspoon garlic powder (fresh garlic is overpowering in this recipe, so use powered)
Salt to taste
Directions In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.
Blueberry Salsa
2 cups chopped fresh blueberries
1 cup whole fresh blueberries
1 tablespoon finely chopped jalapeno pepper
1/3 cup chopped red onion
1/4 cup chopped red bell pepper
1 fresh lime, juiced
Salt to taste
Directions In a bowl, combine chopped and whole blueberries, jalepeno pepper, onion, red pepper, lime juice, and salt.
Peach Salsa
6 large fresh peaches - peeled, pitted and chopped
1/4 cup chopped onion
1/4 cup red pepper, chopped
1 Tablespoon fresh lime juice
1 piece of crystallized ginger, slivered (I use one about the size of quarter)
1 teaspoons sugar (add a little more if you want sweeter)
Directions Make sure first three ingredients are chopped about the same size, small is better. In a medium bowl, mix together peaches, onions, pepper, juice, crystallized ginger and sugar. Cover and refrigerate until serving.
Recipe #2
I personally like this one....it has a very distinct flavor
8 fresh peaches, chopped
2 green onions with tops, thinly sliced
2 teaspoons chopped fresh cilantro
2 tablespoons lime juice
1/4 teaspoon Asian five-spice powder
2 teaspoons garlic chile paste
1/8 teaspoon white pepper
Directions In a medium bowl, combine peaches, green onion, cilantro, and lime juice. Mix in five-spice powder, garlic chile paste, and white pepper. Cover, and refrigerate until ready to serve.
Green Tomato Salsa
4 green tomatoes, diced
1 onion, diced (I like red onions for this recipe)
1 small cucumber, diced same size as tomatoes
1/2 bunch cilantro
Juice of 1 lime
1 jalapeno pepper, very finely chopped
1 Tbs black pepper
Sea Salt
Directions: Chop jalapeno very finely. Either juice the lime or cut the flesh out and chop with the remaining ingredients. Chop all other ingredients to a small dice (1/4" inch or as desired). Toss it all together and enjoy! This gets better after it sits for a while.
Recipe #2 ( personally like this one best)
3 – 4 Green Tomatoes (chopped finely)
2 – 3 Peppers (a variety of colors and ‘heats’ also depends on preference, chopped finely)
1/2 medium Red Onion (chopped finely)
2 – 3 Cloves Garlic (crushed)
1 T. Cilantro (chopped)
1 T. Parsley (chopped)
1 Lime (juice)
1/4 C. Rice (sweetened) Vinegar
Salt & Ground Pepper to taste
Add Sugar to taste
Mix all the ingredients and let it sit for at least a 1/2 hour before serving, all the wonderful flavors marinate and blend nicely.
Mixed Fruit Salsa
1 cup (when chopped) of fresh fruit (ataulfo mango, cantaloupe, strawberries, honeydew, watermelon, peaches, nectarines, papaya, apricot, etc.)
1/2 bunch cilantro (about 1/4 cup chopped)
juice of 1 lime
1/2 medium sweet onion (walla walla, vidalia, etc.)
1 small jalapeño
Cut fruit into small cubes and place in small mixing bowl.
Add lime juice and finely minced cilantro.
Chop onion and jalapeño (remove pith and seeds first) into cubes the same as fruit.
Mix everything together in bowl and let sit in refrigerator for at least 30 minutes prior to meal to allow the flavors to blend.
Cabbage Salsa
1/2 head small red (green is fine, too...not a pretty), finely shredded and chopped (small pieces)
2 large tomatoes, finely diced
1/2 red onion, finely diced
3-4 cloves garlic, minced
1-2 tablespoons cilantro, finely diced
1 jalapeno, finely diced
1-2 limes, juiced
1 teaspoon salt
1 teaspoon turbinado sugar
Directions: Combine all ingredients and serve! It gets better as it sits, so if you can make it ahead of time, that's even better.
Red Cabbage Salsa
1 small head red cabbage, shredded and chopped (small pieces but not grated)
2 tsp. salt
1/4 cup rice wine vinegar
1 tablespoon cane sugar
1 red onion, chopped
4 cloves garlic, minced
1/2 red pepper, chopped
2 tomatoes, chopped
2 jalapeno peppers, seeded & finely chopped
1/2 bunch cilantro, chopped
Chop the cabbage and put into a large serving bowl. Toss with the salt, vinegar and sugar and set a side while you chop the remaining ingredients, or just let set for a few minutes. Add the onion, garlic, tomatoes, jalapenos and cilantro and toss to combine. It's best if you let the salsa sit for a while to let the flavors mingle and serve at room temperature. This salsa/slaw is beautiful and delicious but the flavor is quite strong, almost pickled. I LOVE this one!!!
You say "Tabulleh", I say "Tabouli".
This dish is the Middle Eastern equivalent of American Potato Salad, in that every one has their own favorite recipe, usually their Mama's, although the basic recipe is the same. (See? Just like 'tater salad.) I have found versions of this dish in several cultures, all with variations on the same theme. Traditionally it is made with bulgur wheat, but I make it with couscous. It is a much lighter dish made my way and can be either a main dish cold salad for summer meals or warm as a side dish or light lunch, any time. It is healthful, lo-cal, delicious and satisfying any way you prepare it.
For this page, I started with a basic, traditional and simple recipe. Tabouli/Tabulleh, like hummus, is a staple of health food store deli's. That is probably because it is easy and cheap to make, but still looks impressive. More good news is that it is totally vegan. If you have ever purchased it pre-made at a store, once you make your own, you will never go back!
If you are sensitive to wheat, I really don't have a suggestion for a substitute for the bulgur or the couscous. Both are made with wheat, although there is probably a non-wheat alternative that I am not aware of, since I don't know everything.
2 bunches of parsley
A small bunch of mint
2 medium-sized spring onions or white onions
1 large red and firm tomato
1/3 cup of fine bulgur
1/3 cup of olive oil
Juice of 2 lemons
Salt and pepper
Clean the parsley and sort it into bunches and strip off the mint leaves. Wash the parsley bunches, mint leaves, tomato and onion, and leave them to dry. For a non-crunchy tabbouleh version, wash and drain the burghul. Dice the tomato and add to the burghul. Chop the mint and parsley finely, and add to the burghul and tomato. Finely chop the onions, rub with salt and pepper, then add to the rest of the ingredients. Season the tabbouleh with lemon juice, olive oil and salt as desired. Adding a finely diced green or red hot pepper is optional but gives the tabbouleh additional flavor. The end result should be juicy, without being drenched. Serve with fresh Romaine lettuce, white cabbage leaves, tender vine leaves, or Lebanese bread.
My personal version of Tabouli/Tabulleh is basically the above recipe with the following changes. I substitute couscous, available at almost any grocery store these days, for the bulgar and prepare it according to the instructions on the package.
TAO Tabouli:
Set the couscous aside to cool. Dice or chop the tomatoes, cukes, onions and peppers, into similarly sized pieces. Make sure you dice or chop; slicing veggies for this dish is bad chef karma. I usually leave out the mint leaves, unless I have fresh growing in the garden. Be sure to add lots of fresh garlic. Just toss everything together with the warm pasta, let sit 15 minutes to blend flavors and serve. If you like it chilled, cover and put in the 'fridge. This is also one great leftover! At times, I have added sunflower seeds, walnuts or red peppers (which I roasted myself) just for a change.
Serve it up on a bed of lettuce and you are ready to go! There is a light, fresh taste to this dish but at the same time, it is hearty enough to satisfy. If you are going to serve to someone else and want to make it more "festive", use a purple onion and red and yellow tomatoes, red, yellow or green pepper, etc. You get the idea.
(If you buy couscous in bulk, which is possible at a good health foods store, you basically boil 1 cup of water, season it with a little sea salt, add about 3/4 cup of couscous, remove from heat, cover and wait 7 minutes. It is such a fine pasta that it soaks up the water and voila! it is done. This is great camp food, because you can heat the water in any way, use any vessel and cover with just about anything. I made couscous over a fire once in a rinsed out bean can with a rock on top.)
Brown Sugar----Make it better at home!
Note about brown sugar: Brown sugar is just processed white sugar that has been sprayed with molasses or, heaven forbid, corn syrup. This means if you are using storebought brown sugar, you are still using processed white sugar. Fortunately, it is very easy to make your own brown sugar with "healthier" ingredients. I use some sort of organic evaporated cane juice crystals, to which I add local molasses or sorghum. Just pour the molasses/sorghum into the sugar and stir until you get the level of "brown" you desire (or use the blender...that is faster) . Obviously, the more molasses you add the "browner" the sugar. Tastes way better, too.
Fava Bean Recipes, Part 2
Bissara (Fresh Fava Bean Dip)
2 pounds fresh fava beans, shelled, peeled if large
3 tb fresh lemon juice
5 tb extra-virgin olive oil
1/4 tsp salt
1/2 tsp ground cumin
2 tsp minced fresh flat-leaf parsley
pita wedges, sliced raw carrots, or crackers for serving
Fill a medium saucepan with water and bring it to a boil. Blanch the beans for 2 or 3 minutes. Drain, reserving 3 tablespoons of the cooking liquid. Peel if the beans are large.
In a blender or food processor, combine half the beans, the reserved liquid and the lemon juice. (Add more liquid if you prefer a thinner dip.) Process, scraping down the sides with a spatula, until the mixture is fairly smooth. Add the remaining beans and the oil, and process until smooth.
Transfer to a serving bowl and stir in the salt and cumin. Sprinkle with the parsley. Serve with pita bread, vegetables, or crackers for dipping.
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2 pounds fresh fava beans, shelled, peeled if large
3 tb fresh lemon juice
5 tb extra-virgin olive oil
1/4 tsp salt
1/2 tsp ground cumin
2 tsp minced fresh flat-leaf parsley
pita wedges, sliced raw carrots, or crackers for serving
Fill a medium saucepan with water and bring it to a boil. Blanch the beans for 2 or 3 minutes. Drain, reserving 3 tablespoons of the cooking liquid. Peel if the beans are large.
In a blender or food processor, combine half the beans, the reserved liquid and the lemon juice. (Add more liquid if you prefer a thinner dip.) Process, scraping down the sides with a spatula, until the mixture is fairly smooth. Add the remaining beans and the oil, and process until smooth.
Transfer to a serving bowl and stir in the salt and cumin. Sprinkle with the parsley. Serve with pita bread, vegetables, or crackers for dipping.
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Fava Bean Relish
1 1/2 tb olive oil
8 ounces chopped andouille sausage (optional)
1 cup fresh fava beans
1/3 cup chopped onions
1/2 cup peeled, chopped plum (roma) tomatoes
1 clove garlic minced
1-2 tb chopped cilantro
salt & pepper to taste
Heat the oil in a large skillet. Add the sausage and saute stirring for 2 minutes. Add the beans, onions, tomatoes, garlic and cilantro and saute for 2 more minutes, stirring occasionally.
Remove from heat and season to taste with salt and pepper. This is good with cheese dishes, as well as chicken and fish.
NOTE: One pound of fava beans in the pod yields about one cup of shelled and peeled beans.
1 1/2 tb olive oil
8 ounces chopped andouille sausage (optional)
1 cup fresh fava beans
1/3 cup chopped onions
1/2 cup peeled, chopped plum (roma) tomatoes
1 clove garlic minced
1-2 tb chopped cilantro
salt & pepper to taste
Heat the oil in a large skillet. Add the sausage and saute stirring for 2 minutes. Add the beans, onions, tomatoes, garlic and cilantro and saute for 2 more minutes, stirring occasionally.
Remove from heat and season to taste with salt and pepper. This is good with cheese dishes, as well as chicken and fish.
NOTE: One pound of fava beans in the pod yields about one cup of shelled and peeled beans.
Fava Bean Recipes, Part 1
FAVA BEAN RECIPES
MINESTRONE WITH FAVA BEANS
2 cups shelled fava beans
2 tablespoons olive oil
1 small onion, coarsely chopped
1 stalk celery, coarsely chopped
1 tablespoon finely chopped flat-leaf parsley
1 carrot, coarsely chopped
1 cup coarsely chopped tomatoes
5 cups water
1/4 cup rice
2 cups chopped spinach
Salt Cook fava beans in pot of boiling salted water two minutes. Drain and rinse under cold running water. Remove outer skins, discard and reserve beans. Heat olive oil in soup pot over moderate heat. Add onion and celery and saute until onion begins to brown, seven to 10 minutes. Add parsley, carrot and tomatoes and cook, stirring, several minutes. Add water and peeled beans, cover and cook over low to moderate heat until beans are tender, about 50 minutes. Add rice, cover and cook 10 more minutes. Add spinach, cover and cook over low heat until rice is tender, about 10 to 12 minutes. Season to taste with salt and serve hot.
Makes four to six servings.
Each serving contains about: 384 calories; 126 milligrams sodium; 0 cholesterol; 8 grams fat; 59 grams carbohydrates; 22 grams protein; 3.17 grams fiber.
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This "Scafata" recipe is adapted from Antonella Santolini's
"La Cucina Delle Regioni D'Italia: Umbria" (Edizioni Mida, 1988).
The name comes from the Umbrian word for the hull of the beans.
UMBRIAN FAVA BEAN STEW
2 tablespoons olive oil
1/2 cup shelled, peeled fava beans
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
11/2 cups chopped Swiss chard leaves
11/2 cups peeled, seeded and chopped tomatoes
Salt, pepper
Cook oil, beans, onion, celery, carrot and chard over low heat in medium saucepan. When beans are quite tender, after about 45 minutes, add tomatoes and cook another 20 to 25 minutes. Season to taste with salt and pepper.
Makes four servings.
Each serving contains about: 157 calories; 124 milligrams sodium; 0 cholesterol; 7 grams fat; 18 grams carbohydrates; 6 grams protein; 1.47 grams fiber.
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CREAMED FAVA BEANS AND BACON
5 pounds young fava beans, in pods
1/4 pound lean bacon strips
1 tablespoon butter
1 branch fresh savory (or pinch finely crumbled dried savory)
About 3 tablespoons water
Salt
1/2 cup whipping cream
3 egg yolks
Freshly ground black pepper
Lemon juice
Chopped parsley
Shell beans and remove skins from all except those pods that are tiny and bright green. Cut bacon in 1/2-inch sections, parboil for a few seconds to remove excess salt and drain.
Cook bacon in butter in heavy saucepan over low heat two to three minutes. Bacon should remain limp. Add fava beans, savory, just enough water to moisten lightly and salt to taste. Cover tightly and cook over high heat few seconds. Turn heat to low again so beans stew in own steam rather than boiling. Cook, shaking pan gently from time to time, until tender, 15 to 20 minutes. Remove from heat and cool 1 minute or so.
Mix cream, egg yolks and pepper to taste and stir gently into fava beans. Return to low heat, stirring until sauce is only lightly bound, coating spoon thinly. Sauce should not approach boil. Squeeze in few drops lemon juice to taste, sprinkle with chopped parsley and serve.
Makes four servings.
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MINESTRONE WITH FAVA BEANS
2 cups shelled fava beans
2 tablespoons olive oil
1 small onion, coarsely chopped
1 stalk celery, coarsely chopped
1 tablespoon finely chopped flat-leaf parsley
1 carrot, coarsely chopped
1 cup coarsely chopped tomatoes
5 cups water
1/4 cup rice
2 cups chopped spinach
Salt Cook fava beans in pot of boiling salted water two minutes. Drain and rinse under cold running water. Remove outer skins, discard and reserve beans. Heat olive oil in soup pot over moderate heat. Add onion and celery and saute until onion begins to brown, seven to 10 minutes. Add parsley, carrot and tomatoes and cook, stirring, several minutes. Add water and peeled beans, cover and cook over low to moderate heat until beans are tender, about 50 minutes. Add rice, cover and cook 10 more minutes. Add spinach, cover and cook over low heat until rice is tender, about 10 to 12 minutes. Season to taste with salt and serve hot.
Makes four to six servings.
Each serving contains about: 384 calories; 126 milligrams sodium; 0 cholesterol; 8 grams fat; 59 grams carbohydrates; 22 grams protein; 3.17 grams fiber.
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This "Scafata" recipe is adapted from Antonella Santolini's
"La Cucina Delle Regioni D'Italia: Umbria" (Edizioni Mida, 1988).
The name comes from the Umbrian word for the hull of the beans.
UMBRIAN FAVA BEAN STEW
2 tablespoons olive oil
1/2 cup shelled, peeled fava beans
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
11/2 cups chopped Swiss chard leaves
11/2 cups peeled, seeded and chopped tomatoes
Salt, pepper
Cook oil, beans, onion, celery, carrot and chard over low heat in medium saucepan. When beans are quite tender, after about 45 minutes, add tomatoes and cook another 20 to 25 minutes. Season to taste with salt and pepper.
Makes four servings.
Each serving contains about: 157 calories; 124 milligrams sodium; 0 cholesterol; 7 grams fat; 18 grams carbohydrates; 6 grams protein; 1.47 grams fiber.
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CREAMED FAVA BEANS AND BACON
5 pounds young fava beans, in pods
1/4 pound lean bacon strips
1 tablespoon butter
1 branch fresh savory (or pinch finely crumbled dried savory)
About 3 tablespoons water
Salt
1/2 cup whipping cream
3 egg yolks
Freshly ground black pepper
Lemon juice
Chopped parsley
Shell beans and remove skins from all except those pods that are tiny and bright green. Cut bacon in 1/2-inch sections, parboil for a few seconds to remove excess salt and drain.
Cook bacon in butter in heavy saucepan over low heat two to three minutes. Bacon should remain limp. Add fava beans, savory, just enough water to moisten lightly and salt to taste. Cover tightly and cook over high heat few seconds. Turn heat to low again so beans stew in own steam rather than boiling. Cook, shaking pan gently from time to time, until tender, 15 to 20 minutes. Remove from heat and cool 1 minute or so.
Mix cream, egg yolks and pepper to taste and stir gently into fava beans. Return to low heat, stirring until sauce is only lightly bound, coating spoon thinly. Sauce should not approach boil. Squeeze in few drops lemon juice to taste, sprinkle with chopped parsley and serve.
Makes four servings.
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Pork Ribs in a Pot Recipe (Excellent recipe)
This recipe makes a very large quantity of very delicious pork. This recipe is geared at a throw down, not Sunday dinner with the fam. You can tailor the recipe to a smaller family meal by reducing the recipe accordingly.
What you need*:
1 head garlic, cloves peeled (or you can use an equivalent measure of pre-chopped garlic...about 2-3 tablespoons should do it...this is a garlicky sauce.)
1/3 cup sweet paprika
1/4 cup ground cumin
2 tablespoons dried oregano
1 1/3 cups sherry vinegar
1 cup extra-virgin olive oil
2 1/4 pounds boneless pork shoulder, trimmed and cut into 2-by-1-inch strips
4 pounds baby back ribs, cut into individual ribs
Salt and freshly ground pepper
6 cups water
The Method*:
Puree the garlic, paprika, cumin, oregano and 1/3 cup of the vinegar until smooth. Add the remaining 1 cup of vinegar; process until blended.
Heat 1/3 cup of the olive oil in a large enameled cast-iron casserole. Season the pork shoulder with salt and pepper and cook over moderately high heat, turning occasionally, until browned, about 13 minutes. Transfer the pork to a platter.
Add the remaining 2/3 cup of olive oil and heat until shimmering. Season the ribs with salt and pepper and add half of them to the casserole in a single layer. Cook over moderately high heat, turning occasionally, until browned, about 10 minutes. Add them to the pork and brown the remaining ribs. Do not pour off the oil.
Return all of the meat to the casserole and season with salt and pepper. Add the vinegar mixture and enough water to cover the meat and bring to a boil. Simmer over moderate heat until very tender, 50 minutes to an hour.
*You can make this meat into a more traditional barbecue type recipe by adding a can of tomato paste and 1/2 cup of brown sugar. You would need to reduce the water by about a cup to do that.
What you need*:
1 head garlic, cloves peeled (or you can use an equivalent measure of pre-chopped garlic...about 2-3 tablespoons should do it...this is a garlicky sauce.)
1/3 cup sweet paprika
1/4 cup ground cumin
2 tablespoons dried oregano
1 1/3 cups sherry vinegar
1 cup extra-virgin olive oil
2 1/4 pounds boneless pork shoulder, trimmed and cut into 2-by-1-inch strips
4 pounds baby back ribs, cut into individual ribs
Salt and freshly ground pepper
6 cups water
The Method*:
Puree the garlic, paprika, cumin, oregano and 1/3 cup of the vinegar until smooth. Add the remaining 1 cup of vinegar; process until blended.
Heat 1/3 cup of the olive oil in a large enameled cast-iron casserole. Season the pork shoulder with salt and pepper and cook over moderately high heat, turning occasionally, until browned, about 13 minutes. Transfer the pork to a platter.
Add the remaining 2/3 cup of olive oil and heat until shimmering. Season the ribs with salt and pepper and add half of them to the casserole in a single layer. Cook over moderately high heat, turning occasionally, until browned, about 10 minutes. Add them to the pork and brown the remaining ribs. Do not pour off the oil.
Return all of the meat to the casserole and season with salt and pepper. Add the vinegar mixture and enough water to cover the meat and bring to a boil. Simmer over moderate heat until very tender, 50 minutes to an hour.
*You can make this meat into a more traditional barbecue type recipe by adding a can of tomato paste and 1/2 cup of brown sugar. You would need to reduce the water by about a cup to do that.
VEGGIE FAJITAS
This recipe is a no-brainer, but tastes magna cum yummy. You can always add chicken or beef to make more traditional fajitas, but these fill the bill just fine! Serve them up with warm flour tortillas, shredded cheese, chopped tomatoes, onion and peppers, and sour cream. Or serve them with my World's Best Salsa and World's Best Guacamole for something really special.
*Substitute a good fajita seasoning for these ingredients, if you have one.
Julienne all of the above veggies. Heat oil in a large skillet. Add veggies one at a time, in the order listed above, tossing each new addition together with the rest. Add seasonings. Cook quickly on fairly high heat, tossing veggies as they cook, until everything is well seasoned and sizzling. Turn out onto a large platter and serve with warm flour tortillas. Wrap veggies in tortillas and garnish as you like.
What you need:1 med. Onion
2 Carrots
1 Cup Red/Green/Yellow Bell Pepper
1 Red Jalapeno Pepper(Optional)
4 Cloves garlic, chopped
1 med. Yellow Squash 1 med. Zuchinni
(For added color, try adding some butternut squash or sweet potatoes Julienned of course)
6 Large Mushrooms
1 med. Tomato
Olive Oil
1/2 teaspoon Cumin, ground*
1/2 teaspoon Adobo Seasoning*
Dash of Liquid Smoke*
Salt and Pepper, to taste
2 Carrots
1 Cup Red/Green/Yellow Bell Pepper
1 Red Jalapeno Pepper(Optional)
4 Cloves garlic, chopped
1 med. Yellow Squash 1 med. Zuchinni
(For added color, try adding some butternut squash or sweet potatoes Julienned of course)
6 Large Mushrooms
1 med. Tomato
Olive Oil
1/2 teaspoon Cumin, ground*
1/2 teaspoon Adobo Seasoning*
Dash of Liquid Smoke*
Salt and Pepper, to taste
*Substitute a good fajita seasoning for these ingredients, if you have one.
Julienne all of the above veggies. Heat oil in a large skillet. Add veggies one at a time, in the order listed above, tossing each new addition together with the rest. Add seasonings. Cook quickly on fairly high heat, tossing veggies as they cook, until everything is well seasoned and sizzling. Turn out onto a large platter and serve with warm flour tortillas. Wrap veggies in tortillas and garnish as you like.
Oven Dried Tomatoes from Food Network Kitchens Recipe
This one differs slightly from my recipe but you might like this method better. It yields a product that is meant to be used quickly, as opposed to the long term version I use.
2 pounds ripe plum tomatoes, cored and cut in half lengthwise
1 1/2 teaspoons kosher salt
Extra-virgin olive oil
4 to 5 sprigs fresh herbs, such as thyme, rosemary, oregano, or marjoram
Preheat oven to 250 degrees F. Lay the tomatoes in a single layer on a sheet pan and sprinkle with the salt. Cook the tomatoes for 5 to 6 hours or until dried and slightly shriveled, but still plump.
If not using immediately, store tomatoes in a sealed container in the refrigerator, for 3 to 4 days; or layered in a container with herbs and covered with olive oil. Store, covered in the refrigerator for up to 2 weeks.
Note: Olive Oil will solidify in cold temperatures but will liquify at room temperature.
Oven Dried Tomatoes
I LOVE sundried tomatoes but in our climate, it is too humid to effectively actually "sun dry" them, so the next best thing is to dry them in the oven. (Unless you have a thermostatically controlled dehydrator, I recommend that you use the oven drying method. Most common kitchen dehydrators are too hard to control conditions and you end up with an inferior result.) When my grape tomatoes start coming in buckets, I dry at least 5-10 pounds of them for use in the winter. I hardly ever rehydrate them to use, either, although I do pack them in oil sometimes.
(These instructions may seem long and complicated but don't let that daunt you from trying this. The actual method is pretty simple and straightforward. In my usual style, I am giving you tips and advice based on my experience with this method.)
(Method 1)
You need:
5 pounds Roma or large grape tomatoes, very ripe but not ones that are getting soft
Fine sea Salt
You will also need metal cake racks, vented pizza or cookie pan or cookie/pizza sheet
Instructions
Preheat oven to 200 degrees F. , or the lowest setting possible. Remove the oven racks except for the center one.
Trim and discard the stem ends of the tomatoes. Halve each tomato lengthwise. Arrange the tomatoes, cut side up, side by side and crosswise on cake racks set on the oven racks. Do not allow the tomatoes to touch one another.
If you are using a smaller type of tomato, you can dry them on a vented pizza pan (they look like they are made from wide mesh or just have holes poked in them) You can also use a regular cookie sheet or flat pan but you want to use one with very low sides, so the air flows around them. You will need to stir them periodically if you use a solid pan.
Sprinkle lightly with fine sea salt. Sometimes I sprinkle with an Italian herb or garlic salt mixture, to create a seasoned version.
Place in the oven and bake until the tomatoes are shriveled and feel dry, anywhere from 6 to 12 hours. Check the tomatoes from time to time. IMPORTANT: They should remain rather flexible, not at all brittle. (Smaller tomatoes will dry more quickly than larger ones. Remove each tomato from the oven as it is dried.) Once dried, remove the tomatoes from the oven and allow them to thoroughly cool.
Transfer the cooled tomatoes to zipper-lock bags. Properly dried tomatoes will last indefinitely. I always put them in the freezer to be on the safe side, however. You can process them in jars of oil for long term preservation, but I have never used that method so I won't describe it here.
To use them, I take the dried tomatoes from the freezer, thaw them and pat them dry with a paper towel. Then I pack them in a small jar and cover with olive oil. I also pack in a couple of peeled garlic cloves and let the packed jar stand at room temp overnight. Once they have absorbed some of the oil, I return the jar to the refrigerator. The cold of the fridge will turn the oil cloudy but that is not a big deal. I then can use these by snipping them with my kitchen shears into salads, onto pizza (my personal favorite), put them on bruchetta, whatever you would use dried tomatoes for. I find that making my own results in a far superior product to what I might purchase at the market.
(These instructions may seem long and complicated but don't let that daunt you from trying this. The actual method is pretty simple and straightforward. In my usual style, I am giving you tips and advice based on my experience with this method.)
(Method 1)
You need:
5 pounds Roma or large grape tomatoes, very ripe but not ones that are getting soft
Fine sea Salt
You will also need metal cake racks, vented pizza or cookie pan or cookie/pizza sheet
Instructions
Preheat oven to 200 degrees F. , or the lowest setting possible. Remove the oven racks except for the center one.
Trim and discard the stem ends of the tomatoes. Halve each tomato lengthwise. Arrange the tomatoes, cut side up, side by side and crosswise on cake racks set on the oven racks. Do not allow the tomatoes to touch one another.
If you are using a smaller type of tomato, you can dry them on a vented pizza pan (they look like they are made from wide mesh or just have holes poked in them) You can also use a regular cookie sheet or flat pan but you want to use one with very low sides, so the air flows around them. You will need to stir them periodically if you use a solid pan.
Sprinkle lightly with fine sea salt. Sometimes I sprinkle with an Italian herb or garlic salt mixture, to create a seasoned version.
Place in the oven and bake until the tomatoes are shriveled and feel dry, anywhere from 6 to 12 hours. Check the tomatoes from time to time. IMPORTANT: They should remain rather flexible, not at all brittle. (Smaller tomatoes will dry more quickly than larger ones. Remove each tomato from the oven as it is dried.) Once dried, remove the tomatoes from the oven and allow them to thoroughly cool.
Transfer the cooled tomatoes to zipper-lock bags. Properly dried tomatoes will last indefinitely. I always put them in the freezer to be on the safe side, however. You can process them in jars of oil for long term preservation, but I have never used that method so I won't describe it here.
To use them, I take the dried tomatoes from the freezer, thaw them and pat them dry with a paper towel. Then I pack them in a small jar and cover with olive oil. I also pack in a couple of peeled garlic cloves and let the packed jar stand at room temp overnight. Once they have absorbed some of the oil, I return the jar to the refrigerator. The cold of the fridge will turn the oil cloudy but that is not a big deal. I then can use these by snipping them with my kitchen shears into salads, onto pizza (my personal favorite), put them on bruchetta, whatever you would use dried tomatoes for. I find that making my own results in a far superior product to what I might purchase at the market.
Roasted New Potatoes with Vegetarian Gravy
As I have mentioned before, sometimes even when you are dedicated to eating healthy food, you need a shot of comfort food. The bad news is that most people tend to overdo once they step off the healthy path. The good news is that you can have comfort food that is not so bad for you, if you are willing to take time for its preparation. The following is a healthier alternative to old-fashioned new potatoes, smothered in a hearty brown gravy. I adapted this recipe from my husband's mother's version, which he loved but he liked this one even better.
What you need:
New potatoes or small-med potatoes cut into quarters
Olive Oil
3-4 cloves garlic, finely chopped*
One small onion, finely chopped*
(*The garlic and the onions should be chopped as finely as possible.)
2-3 Tablespoons unbleached or whole wheat flour
Salt and black pepper
1/2 cup water
Roast or cook the potatoes until completely done. If they are very small, cook whole. Quarter if larger but do not peel. Place in a casserole dish or roasting pan. Set aside.
Prepare the gravy by sauteeing the garlic and onions in the olive oil, until the onions are starting to brown slightly. Season with salt and pepper.
Reduce the heat slightly and continue to cook until well browned. Sprinkle the browning onion mixture with the flour, stirring all the time. If you sprinkle just a little at a time, you will not form lumps (or you can create a sort of roue by mixing the flour with some of the olive oil until very smooth and adding that to the onions. Make sure you stir constantly to mix throughly.)
Should the pan seems a little dry, just add a teeny bit more oil. Once your onions are throughly coated with flour, slowly pour in the water a little at a time. Again, keep stirring.
Let this cook down until thickened, over medium heat, making sure not to burn. Pour over the potatoes and bake for about 15 minutes at 325 degrees, to allow potatoes to absorb some of the flavor. Sprinkle with chopped parsley, if desired and serve.
What you need:
New potatoes or small-med potatoes cut into quarters
Olive Oil
3-4 cloves garlic, finely chopped*
One small onion, finely chopped*
(*The garlic and the onions should be chopped as finely as possible.)
2-3 Tablespoons unbleached or whole wheat flour
Salt and black pepper
1/2 cup water
Roast or cook the potatoes until completely done. If they are very small, cook whole. Quarter if larger but do not peel. Place in a casserole dish or roasting pan. Set aside.
Prepare the gravy by sauteeing the garlic and onions in the olive oil, until the onions are starting to brown slightly. Season with salt and pepper.
Reduce the heat slightly and continue to cook until well browned. Sprinkle the browning onion mixture with the flour, stirring all the time. If you sprinkle just a little at a time, you will not form lumps (or you can create a sort of roue by mixing the flour with some of the olive oil until very smooth and adding that to the onions. Make sure you stir constantly to mix throughly.)
Should the pan seems a little dry, just add a teeny bit more oil. Once your onions are throughly coated with flour, slowly pour in the water a little at a time. Again, keep stirring.
Let this cook down until thickened, over medium heat, making sure not to burn. Pour over the potatoes and bake for about 15 minutes at 325 degrees, to allow potatoes to absorb some of the flavor. Sprinkle with chopped parsley, if desired and serve.
Savory Butternut Squash Casseroles (2)
3 1/2 pounds butternut squash
1 large red bell pepper, cut into 1-inch pieces
3 tablespoons olive oil
2 large garlic cloves, minced
3 tablespoons minced fresh parsley leaves
1 1/2 teaspoons minced fresh rosemary leaves
freshly ground black pepper to taste
1/2 cup freshly grated Parmesan (about 2 ounces)
Preheat oven to 400°F.
With a sharp knife cut squash crosswise into 2-inch-thick slices. Working with 1 slice at a time, cut side down, cut away peel and seeds and cut squash into 1-inch cubes (about 9 cups).
In a large bowl stir together squash, bell pepper, oil, garlic, herbs, black pepper, and salt to taste. Transfer mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and sprinkle evenly with Parmesan.
Bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.
Serves 6 as a side dish.
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2 1/2 lb Butternut squash - (up to 5 lb)
1 Carrot (2 if you use more squash)
1 c Rolled oats (uncooked oatmeal)
12 oz Green peas
1 T Butter
2 Eggs, beaten frothy
1 pn Salt
5 T Cinnamon sugar (or less)
1/2 t Vanilla
Boil squash and carrot together until the carrot is tender. Allow both to cool. Slide skin off carrot. Being careful with squash, remove its seeds and peel. Blend carrots and squash together. Don't over-blend: preserve some texture. Add cinnamon sugar and salt to taste.
Add frothy eggs to carrot/squash mixture. Grease an 8-inch loaf pan. Coat the grease with oatmeal. Mix about 1/2 cup oatmeal into casserole. Gently fold in green peas, then put mixture in casserole pan. Sprinkle remaining oatmeal on top and dot with butter. Bake at 350 degrees F. 30 to 40 minutes until brown on top. Once cooked, it can be served immediately or frozen for later consumption.
NOTES: * Cinnamon sugar is a mixture of sugar and powdered cinnamon. Commercial cinnamon sugar mixtures are mostly sugar. Make your own using mostly cinnamon. Cinnamon and sugar are mixed not only for the addition of sweetness but to give the cinnamon something to bind with to make it easier to distribute from a shaker. It is hard not to overdo finely powdered cinnamon when using a shaker.
1 large red bell pepper, cut into 1-inch pieces
3 tablespoons olive oil
2 large garlic cloves, minced
3 tablespoons minced fresh parsley leaves
1 1/2 teaspoons minced fresh rosemary leaves
freshly ground black pepper to taste
1/2 cup freshly grated Parmesan (about 2 ounces)
Preheat oven to 400°F.
With a sharp knife cut squash crosswise into 2-inch-thick slices. Working with 1 slice at a time, cut side down, cut away peel and seeds and cut squash into 1-inch cubes (about 9 cups).
In a large bowl stir together squash, bell pepper, oil, garlic, herbs, black pepper, and salt to taste. Transfer mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and sprinkle evenly with Parmesan.
Bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.
Serves 6 as a side dish.
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2 1/2 lb Butternut squash - (up to 5 lb)
1 Carrot (2 if you use more squash)
1 c Rolled oats (uncooked oatmeal)
12 oz Green peas
1 T Butter
2 Eggs, beaten frothy
1 pn Salt
5 T Cinnamon sugar (or less)
1/2 t Vanilla
Boil squash and carrot together until the carrot is tender. Allow both to cool. Slide skin off carrot. Being careful with squash, remove its seeds and peel. Blend carrots and squash together. Don't over-blend: preserve some texture. Add cinnamon sugar and salt to taste.
Add frothy eggs to carrot/squash mixture. Grease an 8-inch loaf pan. Coat the grease with oatmeal. Mix about 1/2 cup oatmeal into casserole. Gently fold in green peas, then put mixture in casserole pan. Sprinkle remaining oatmeal on top and dot with butter. Bake at 350 degrees F. 30 to 40 minutes until brown on top. Once cooked, it can be served immediately or frozen for later consumption.
NOTES: * Cinnamon sugar is a mixture of sugar and powdered cinnamon. Commercial cinnamon sugar mixtures are mostly sugar. Make your own using mostly cinnamon. Cinnamon and sugar are mixed not only for the addition of sweetness but to give the cinnamon something to bind with to make it easier to distribute from a shaker. It is hard not to overdo finely powdered cinnamon when using a shaker.
ULTIMATE BUTTERMILK PANCAKE AND WAFFLE MIX
Makes 4 quarts of wonderful mix to give as gifts or use yourself. You could combine this with the Blueberries with orange liqueur & lavender recipe found here. This recipe would be relatively easy to make with organic ingredients.
Ingredients:
8 cups all-purpose flour
2 cups whole wheat flour
1 1/2 cups buckwheat flour
1 cup corn flour
1/2 cup stone ground cornmeal
1/2 cup instant oatmeal, powdered in blender
2 cups buttermilk powder
5 tablespoons baking powder
2 tablespoons baking soda
1/4 cup vanilla powder
1 1/4 cups granulated sugar
3 tablespoons salt
2 tablespoons malt powder (optional)
In an extra large bowl, using a strong wire whisk, blend all-purpose flour, whole wheat flour, buckwheat flour, corn flour, cornmeal, powdered oatmeal, baking powder, baking soda, vanilla powder, sugar, salt and malt (if using). Place mix into four 1 quart jars (you may need to tap the bottoms to get it all to fit) and store in a cool, dry place for up to one year. NOTE: Whole wheat flour can go rancid if it gets too warm, so it may be a good idea to refrigerate this mix if you do not have a very cool place to store it. Please refrigerate this mix until used.
Gift tag instructions: To use this mix, follow these instructions:
1 cup Ultimate Pancake and Waffle Mix
1 egg
1/2 to 2/3 cup water
2 tablespoons vegetable oil
In a medium bowl, stir pancake mix with water, egg and vegetable oil. Add more water, if necessary, to make a medium thickness batter.If using as waffle batter, double recipe and follow manufacturer's directions for your waffle iron. Make pancakes in the usual fashion.
FRESH BERRY SYRUP
For something quick, yet special, to go with your your Ultimate Pancakes, I suggest making your own fresh syrups when fruits are in season or from frozen fruits. Simply wash and prepare which ever fruit you are going to use. Place in a small pan, with a tight fitting lid. Note: I do not recommend making this in the microwave. Too hard to control the heat. Pour a small measure of honey over the fruit. You don't need much at the outset. You can always add more later if you want sweeter syrup.
Turn heat to medium and stir occasionally as fruit and honey heat up. Once it starts to bubble, cover and turn the heat to low and simmer for 5-8 minutes. Do not let burn. DO NOT ADD WATER. There is plenty of liquid in the fruit.
Mash fruit with fork or other utensil, and return to heat for just a minute or two. If you want chunky, just serve at this point. If you want to, you can strain into a clean jar. The syrup will not be thick, but it will be good!!! Any that is left will save for up to 10 days in the 'fridge.
I have used the following: Peaches, Blueberries, Cherries (you need to pit those), blackberries, mango, strawberries, raspberries, kiwi, and pineapple. My favorite is blueberry with a squeeze of fresh orange juice. Use your imagination to come up with your own combo. A sprinkle of toasted pecans on the peach is unbelievable!
Ingredients:
8 cups all-purpose flour
2 cups whole wheat flour
1 1/2 cups buckwheat flour
1 cup corn flour
1/2 cup stone ground cornmeal
1/2 cup instant oatmeal, powdered in blender
2 cups buttermilk powder
5 tablespoons baking powder
2 tablespoons baking soda
1/4 cup vanilla powder
1 1/4 cups granulated sugar
3 tablespoons salt
2 tablespoons malt powder (optional)
In an extra large bowl, using a strong wire whisk, blend all-purpose flour, whole wheat flour, buckwheat flour, corn flour, cornmeal, powdered oatmeal, baking powder, baking soda, vanilla powder, sugar, salt and malt (if using). Place mix into four 1 quart jars (you may need to tap the bottoms to get it all to fit) and store in a cool, dry place for up to one year. NOTE: Whole wheat flour can go rancid if it gets too warm, so it may be a good idea to refrigerate this mix if you do not have a very cool place to store it. Please refrigerate this mix until used.
Gift tag instructions: To use this mix, follow these instructions:
1 cup Ultimate Pancake and Waffle Mix
1 egg
1/2 to 2/3 cup water
2 tablespoons vegetable oil
In a medium bowl, stir pancake mix with water, egg and vegetable oil. Add more water, if necessary, to make a medium thickness batter.If using as waffle batter, double recipe and follow manufacturer's directions for your waffle iron. Make pancakes in the usual fashion.
FRESH BERRY SYRUP
For something quick, yet special, to go with your your Ultimate Pancakes, I suggest making your own fresh syrups when fruits are in season or from frozen fruits. Simply wash and prepare which ever fruit you are going to use. Place in a small pan, with a tight fitting lid. Note: I do not recommend making this in the microwave. Too hard to control the heat. Pour a small measure of honey over the fruit. You don't need much at the outset. You can always add more later if you want sweeter syrup.
Turn heat to medium and stir occasionally as fruit and honey heat up. Once it starts to bubble, cover and turn the heat to low and simmer for 5-8 minutes. Do not let burn. DO NOT ADD WATER. There is plenty of liquid in the fruit.
Mash fruit with fork or other utensil, and return to heat for just a minute or two. If you want chunky, just serve at this point. If you want to, you can strain into a clean jar. The syrup will not be thick, but it will be good!!! Any that is left will save for up to 10 days in the 'fridge.
I have used the following: Peaches, Blueberries, Cherries (you need to pit those), blackberries, mango, strawberries, raspberries, kiwi, and pineapple. My favorite is blueberry with a squeeze of fresh orange juice. Use your imagination to come up with your own combo. A sprinkle of toasted pecans on the peach is unbelievable!
REFRIGERATOR PICKLES
Right up front, this is going to be one of those "use a pinch of this and a smidge of that" kind of recipes. This is actually a "to taste" recipe, which requires just a bit of explaination, hence the recipe looks long and complicated. It isn't.
We love pickles in my family, but who has time to spend 14 days or even 14 hours making pickles. Plus, pickles that are heated too much, no matter how long you soak the cukes in ice water, are still kinda soggy, which I hate. (This pickle thing must be a family trait because we all hate soggy pickles.) So here is my family's recipe for making quick, very easy (if my dog had thumbs he could make these) and almost instant gratification pickles. And they don't require but 5 ingredients and about an hour of your time to prepare them. You can make them in the morning and eat them for dinner.
What you need:
1 Qt Apple Cider Vinegar --the brown kind makes the best pickles but they are not as "pretty" as those made with white vinegar. If you use white vinegar, make sure it is distilled from grain...otherwise it might be motor oil's first cousin...
1 cup of sugar or equivalent sweetner (you can use honey or sucanat, but expect
taste to be different. I am not sure about using Splenda or Equal)
3 tablespoons salt (iodized salt will make pickles look cloudy, but won't hurt taste)
25-30 small to medium fresh, firm pickling cucumbers--enough to fill two qt jars
Water
In a sauce pan (or in the microwave, if you are a nuker), combine the vinegar, the sugar and the salt and bring almost to a boil, just enough to dissolve everything thoroughly. Do not lean over the pot and smell the hot vinegar, unless you are in the mood for a major head rush. Seriously.
Set aside and let brine cool off. At this point, I always taste it and adjust if needs a little more sugar or salt. You may like yours a little sweeter or a little more sour. (If you want dill, leave out the sugar and double the salt. Add a garlic clove and a pinch of dill seed to the jar with the cukes and follow the rest of the recipe. The dill version takes about 3-5 days longer to pickle.)
Wash throughly and slice cukes into 1/8 inch thick slices (you can slice a little thicker, but will take a day or two longer to be completely pickled). If your cukes are small enough (but not more than 2-3 inches long) you can use them whole. Soak them in very cold water for about 10 minutes, drain off water and pack slices into clean jars*.
*Since you are not processing these pickles for long term storage, you can just make sure that your jar(s) are washed with soap and hot water, along with your lids. These will go straight into the 'fridge.
When brine has cooled to just the hot side of lukewarm pour over the cucumber slices, until jar is 3/4 full. Finish filling the jar with cold water, until slices are all covered. Put the lids on tight, give the jar a shake or two and put in 'fridge. In 12-24 hours, your pickles will be ready to eat. This recipe usually makes 2 quarts, but size of slices may make a few more or less.
I keep the brine in the 'fridge and just add more cukes as the jar gets empty. It will keep for a couple of months.
Tip: Try growing a cucumber hill (3-4 plants in same large pot) in a container on your deck or in your garden and you can make these fresh anytime. Or you can easily obtain these few ingredients as organic and use sea salt.
Carrot Halwa
One of my favorite Indian dishes is Carrot Halwa. It is absolutely delicious and I gather that most people that make it have their own spin to put on it. I have included a very simple recipe with just a handful of ingredients and a much more ambitious version that is probably delicious. However, if you like this dish, master the easy version before attempting the harder one. I gather that it is hard to get the right consistency to this dish. I have not made it myself, but am including it here just because I like it so much and plan on trying to make it very soon.
Simple Carrot Halwa
2 lbs. fresh carrots
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
2 tsp. ground cardamom
4 tbsp. fresh butter or ghee
5 tbsp. powdered milk
1 cup raisins
Peel and grate the carrots. In heavy bottomed saucepan, combine the evaporated milk, ground cardamom and carrots. Heat to boiling and stir constantly.
Reduce the heat and continue stirring. Cook the carrot mixture on medium heat for approximately 30 to 45 minutes until milk is completely absorbed.
Remove from heat, and add sweetened condensed milk and butter. Stir vigorously until well blended. Return to low heat to continue cooking.
Return mixture to low heat and continue cooking until carrots become very soft and dry.6
In small bowl, combine powdered milk with a few spoons of water to make a paste.7
Add milk mixture to carrot mixture in small spoonfuls. Combine slowly, then stir in raisins.8
Cover and store in refrigerator for at least 8 to 10 hours, preferably overnight before serving. Can be served cold but is much better warm.
CARROT (GAJAR) HALWA
1.5 tablespoons ghee (clarified butter...regular butter may work too)
3 cups packed, grated carrot
2 cups whole or evaporated milk or 1 cup Half and Half
a pinch of salt
1/3 to half cup sugar, depending on taste
3 shelled green cardamoms, powdered
a few drops rose water (optional)
**or a couple strands of saffron (also optional)
2 tablespoons each chopped cashews and golden raisins
1/4 cup cashews (or almonds), toasted lightly and ground to a powder (optional)
1. Melt the ghee, fry the raisins first until they puff up, take them out. Fry the nuts until golden and take them out.
2. Add the carrots to the same ghee and fry until dryish.
3. Meanwhile, reduce the whole/evaporated milk on a medium flame to 1 cup. If using Half and Half, just heat it up before adding it to the carrots. Either way, do not use more than 1 cup liquid.
4. Add the milk, sugar and salt to the carrots and cook down until really thick and it begins to come off the sides of the pan. To aid thickening, you can add the nut powder. This is optional, but the nut powder makes it creamier and enhances the flavour.
5. The carrots should have texture in the end, and they should not be too ‘milky’. So cook them for 10-12 minutes, max on medium-high heat. (This too can be done in an uncovered container in the microwave, stirring every couple of minutes.)
6. Add the powdered cardamoms, rose water, cashews and raisins. Stir and serve warm.
OKRA CREOLE
This dish is a great simple version of a classic recipe. Since lots of folks have never eaten okra or what they have eaten turned them against it, maybe this dish will change their minds. Simple, spicy, quick and good. What more could you ask for in a recipe.
Food Trivia: Cajun and Creole recipes are often referred to as Gumbos. That only means that they contain okra. Okra came to North America via the slave trade and "gumbo" is the African name for okra. File Gumbo contains okra and sassafras powder, which is used as a thickener.
What you need:
10-12 medium pods of fresh okra, washed and sliced in 1/4 inch pieces
1 med green or red bell pepper, coarsely chopped
2 med fresh tomatoes or 1 very large one
1 med onion, coarsely chopped
3 garlic cloves
Olive Oil for sauteing
Cayenne pepper
Sugar
Salt
1 med green or red bell pepper, coarsely chopped
2 med fresh tomatoes or 1 very large one
1 med onion, coarsely chopped
3 garlic cloves
Olive Oil for sauteing
Cayenne pepper
Sugar
Salt
This dish can be made thicker and served as a side dish. It can be served over rice as a vegetarian main dish. You can throw in a handful of peeled shrimp and it is Shrimp Creole. This is another one to use your imagination on. Enjoy!
Strawberry Suggestions
Simplest Way To Freeze Strawberries:
Wash well, drain until dry. Cap and place on a cookie sheet (I set them on end, like little pyramids) and freeze overnight. Put in freezer bags and remove as much air as you can. . Label with date, they should keep for 3-4 months.
Then you can use them over the winter to make the
SMOOTH OPERATOR SMOOTHIE
This is my favorite fruit smoothie:
(USE ORGANIC IF YOU GOT IT....EVERYTHING HERE IS AVAILABLE AS ORGANIC)
This recipe will make one big smoothie
Handful of nice, ripe strawberries (use some of those you froze)
1 ripe banana
1 small container of any berry-type or vanilla yogurt
Handful of blueberries (freeze them just like the strawberries...on a cookie sheet)
1/4 cup of coconut milk
A shake of vanilla protein powder* (the addition of this makes it more like a meal)
About 1/8 cup of soy or regular milk.
Put in the blender and make it into a smoothie!
SIMPLE STRAWBERRY BUTTER
6 CUPS OF STRAWBERRIES, WASHED AND SLICED
1/2 TO 3/4 CUP ORGANIC CANE JUICE CRYSTALS (OR you COULD use regular sugar)
1/2 TEASPOON FRESH LEMON JUICE
Place berries and lemon juice in a Dutch oven or large pot over low heat. Slowly heat berries until they start to liquify, stirring occasionally. DO NOT ADD WATER unless it is no more than a tablespoon. Raise heat to medium and add sugar (by now the berries sould be starting to cook down pretty well), stirring continually to mix. Continue cooking until all sugar is dissolved and lower heat to medium low.
At this point, all you need to do is stir frequently and cook down until berries thicken (this may take over an hour..but you won't care because the entire house will smell like strawberries.)
IF you have a handheld mixer, you can use that to puree the berries once they have begun to heat up and loose some of their moisture. This isn't necessary but will give you a smooth consistency instead of leaving pieces of fruit in the butter.
If you want a "real" fruit butter, you can actually stir in about a tablespoon of real butter while this is hot....not necessary but it does add a creaminess to the texture. Pour hot berry butter into clean, HOT jar (so it won't break...you can just fill a jar with hot water and let the glass heat up so it isn't cold when you pour in the hot stuff), slap on a lid and let it cool. Store in the fridge until you are ready to eat. If you want to preserve it for much later use, you have to put it through a hot water bath for 10 minutes, but that constitutes canning which is another subject.
This is going to cook down quite a bit and you will end up with about 3 half pints. I just put it in a quartsize airtight container (like Tupperware) when I make a small batch like this. Or you can cut this recipe in half just to make some for your breakfast muffin. It will keep in the fridge for several week, if it lasts that long.
Wash well, drain until dry. Cap and place on a cookie sheet (I set them on end, like little pyramids) and freeze overnight. Put in freezer bags and remove as much air as you can. . Label with date, they should keep for 3-4 months.
Then you can use them over the winter to make the
SMOOTH OPERATOR SMOOTHIE
This is my favorite fruit smoothie:
(USE ORGANIC IF YOU GOT IT....EVERYTHING HERE IS AVAILABLE AS ORGANIC)
This recipe will make one big smoothie
Handful of nice, ripe strawberries (use some of those you froze)
1 ripe banana
1 small container of any berry-type or vanilla yogurt
Handful of blueberries (freeze them just like the strawberries...on a cookie sheet)
1/4 cup of coconut milk
A shake of vanilla protein powder* (the addition of this makes it more like a meal)
About 1/8 cup of soy or regular milk.
Put in the blender and make it into a smoothie!
SIMPLE STRAWBERRY BUTTER
6 CUPS OF STRAWBERRIES, WASHED AND SLICED
1/2 TO 3/4 CUP ORGANIC CANE JUICE CRYSTALS (OR you COULD use regular sugar)
1/2 TEASPOON FRESH LEMON JUICE
Place berries and lemon juice in a Dutch oven or large pot over low heat. Slowly heat berries until they start to liquify, stirring occasionally. DO NOT ADD WATER unless it is no more than a tablespoon. Raise heat to medium and add sugar (by now the berries sould be starting to cook down pretty well), stirring continually to mix. Continue cooking until all sugar is dissolved and lower heat to medium low.
At this point, all you need to do is stir frequently and cook down until berries thicken (this may take over an hour..but you won't care because the entire house will smell like strawberries.)
IF you have a handheld mixer, you can use that to puree the berries once they have begun to heat up and loose some of their moisture. This isn't necessary but will give you a smooth consistency instead of leaving pieces of fruit in the butter.
If you want a "real" fruit butter, you can actually stir in about a tablespoon of real butter while this is hot....not necessary but it does add a creaminess to the texture. Pour hot berry butter into clean, HOT jar (so it won't break...you can just fill a jar with hot water and let the glass heat up so it isn't cold when you pour in the hot stuff), slap on a lid and let it cool. Store in the fridge until you are ready to eat. If you want to preserve it for much later use, you have to put it through a hot water bath for 10 minutes, but that constitutes canning which is another subject.
This is going to cook down quite a bit and you will end up with about 3 half pints. I just put it in a quartsize airtight container (like Tupperware) when I make a small batch like this. Or you can cut this recipe in half just to make some for your breakfast muffin. It will keep in the fridge for several week, if it lasts that long.
Summer Squash with Cream Cheese and Basil EASY!!!!!
INGREDIENTS:
3 medium squash, cubed
1 clove garlic, minced
1 (8 ounce) package cream cheese, cubed
1 tablespoon dried basil leaves
Salt to taste
DIRECTIONS:
In a glass serving dish, combine the squash pieces and garlic. Season with salt, cover with plastic wrap, and microwave for 5 to 8 minutes on high, or until tender. Stir after every 3 to 4 minutes. Sprinkle the cream cheese over the top, and return to the microwave, uncovered for about 1 minute, or until the cheese is melted. Add basil. Stir until the cheese is smooth and blended into the squash. Let set for a minute or two before serving.
If you do not cook in the microwave, you can make this on the top of the stove in a saucepan. Cook the squash and garlic in a bit of water, until the squash is tender. Pour off any excess liquid. Sprinkle the cheese over the top, stirring to melt. Add the basil and continue to stir until smooth. Let sit for a couple of minutes before serving.
3 medium squash, cubed
1 clove garlic, minced
1 (8 ounce) package cream cheese, cubed
1 tablespoon dried basil leaves
Salt to taste
DIRECTIONS:
In a glass serving dish, combine the squash pieces and garlic. Season with salt, cover with plastic wrap, and microwave for 5 to 8 minutes on high, or until tender. Stir after every 3 to 4 minutes. Sprinkle the cream cheese over the top, and return to the microwave, uncovered for about 1 minute, or until the cheese is melted. Add basil. Stir until the cheese is smooth and blended into the squash. Let set for a minute or two before serving.
If you do not cook in the microwave, you can make this on the top of the stove in a saucepan. Cook the squash and garlic in a bit of water, until the squash is tender. Pour off any excess liquid. Sprinkle the cheese over the top, stirring to melt. Add the basil and continue to stir until smooth. Let sit for a couple of minutes before serving.
SUMMER SQUASH FRITTERS
RECIPE #1
INGREDIENTS:
2 cups grated squash
1/4 cup self - rising flour
1/3 cup self - rising cornmeal
1 small onion, chopped
1 egg, beaten
pepper to taste
PREPARATION:
Mix all ingredients together. Spoon out into hot greased frying pan (I use olive oil). Brown both sides. Drain on paper towel.
RECIPE #2
INGREDIENTS:
3/4 pounds squash, about 2 medium, cubed
1 egg, beaten
1/3 cup all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 medium onion, grated
vegetable oil
PREPARATION:
Add squash to saucepan and cover with salted water. Cook, covered, 10 to 15 minutes or until tender. Drain and mash enough squash to make 1 cup. Combine squash and egg and blend well. Combine flour, cornmeal, baking powder and salt, stir well. Add squash mixture and onions, stir until blended. Drop squash mixture by level tablespoon into hot oil. Cook until golden brown, turning once. Makes about 2 dozen.
Seasoned Croutons and Bread Crumbs
Homemade croutons rock! I love them on a salad or in soups or just to snack on. Also, when recipes call for bread crumbs, I like make my own....much better than storebought.
Bread that is too stale to eat is perfect to use. I have occasionally gotten bread that was a couple of days old for a fraction of what it cost fresh, from my baker friend. If you don't have access to home-made bread, just about any bread will serve the purpose. You can also make all kinds of seasoned crumbs, just by seasoning with herbs and spices. Try adding a little pesto...that makes amazing bread crumbs.
Bread that is too stale to eat is perfect to use. I have occasionally gotten bread that was a couple of days old for a fraction of what it cost fresh, from my baker friend. If you don't have access to home-made bread, just about any bread will serve the purpose. You can also make all kinds of seasoned crumbs, just by seasoning with herbs and spices. Try adding a little pesto...that makes amazing bread crumbs.
What to do:
I take the bread and cut into pieces about the size of sugar cubes, then saute in a just little butter (or olive oil, depends on the mood, you know) and garlic. Sprinkle with a bit of sea salt. Be sure that you toss frequently while sauteeing, so that your seasonings permeate the bread cubes.
After they are nice and coated and just beginning to turn brownish, I put them on a cookie sheet and bake at 200 degrees in the oven until completely toasty. How long that takes depends on how much butter you used and how saturated they were. Just stir them a couple of times and don't let them get too hard. This step is not absolutely necessary for croutons but really kicks up the breadcrumb making process.
The result of this method will not be dry like store bought crumbs, but boy! are they tasty. Use your hands to crumble up the bread cubes, once they are cool enough to handle...that is the fun part. Even though not fine crumbs, they give recipes a kind of rustic character. If you want them finer, use the blender. Of course, you don't crumble them if you are going to use them as croutons.
Store crumbs or croutons in an airtight container. If you want to make them ahead or in quantity, store container in freezer. I don't recommend long term storage (more than a couple of days) for croutons, unless you are willing to retoast them before you use them, but the crumbs will do fine, since you can add them straight from the freezer to your recipes.
Since stale bread works so much better, sometimes when I am making croutons (crumbs) to store, I will buy a loaf of whatever bread I want to use, take it home and leave it sitting on the counter, open to the air, for a day. It gets stale pretty quickly that way. Sounds like a waste of a good loaf of bread, but an 8 oz container of bread crumbs costs $1.89 or more and I can get twice that volume from a loaf of bread. So, unless the bread costs more than $3.78 I am way ahead.
PattyPan or Scallop Summer Squash
Patty Fact: This vegetable is one of the "three sisters" (corn, beans and squash) that the Native Americans grew as part of their staple diet. The type of white scallop squash that we grow is relative unchanged from the original wild version that was originally cultivated over 3000 years ago, possibly longer. Not only is it an heirloom, it is a piece of human history.
*This recipe is for one baked large (up to 1 lb) patty pan, used as a vegetarian main dish. Just multiply the recipe by however many you need to prepare. Use smaller pattys if using as side dish. If you can get them, the yellow or green patties make great looking dinner party food.
*This recipe is for one baked large (up to 1 lb) patty pan, used as a vegetarian main dish. Just multiply the recipe by however many you need to prepare. Use smaller pattys if using as side dish. If you can get them, the yellow or green patties make great looking dinner party food.
What you need:1 large Patty Pan (Scallop) Squash
1 small onion, chopped
1/4 C. chopped peppers, your choice sweet, red, green, hot or not
2 cloves of garlic, chopped or garlic oil to taste
Olive oil for sauteing the veggies.
1 Cup Cooked Brown (or any) Rice
1/4 C. Grated Cheese, your choice, but mild cheddar is good.
Salt and pepper
Preparation of the Patty Pan
Wash squash thoroughly. Slice a thin slice off the bottom to make the patty sit on a plate without wobbling (or you can turn the other way, depending on how your patty is shaped..be creative!). Take a sharp knife and remove the inside of the squash by piercing the shell and cutting in a circle (as if removing a core); you want to remove the entire inside of the squash, leaving enough thickness of the shell to create a "bowl" for your filling. Set the flesh aside. You can then take a spoon and scrape the inside of the scallops out if you choose. That leaves a bigger cavity to fill and you should adjust your recipe accordingly.
The Filling
Take the flesh that you removed from the squash and chop it finely or grate it. Finely chop some onion, green and/or red peppers. Saute the squash, peppers, and fresh garlic (optional) in olive oil until barely cooked, leave the onions and peppers crispy. Add 1 cup of cooked brown rice and stir throughly. Season this mixture any way you like. Simply salt and pepper is good, but try using dried herbs, seasoned peppers and salts, etc. This veg-rice mixture is very basic and a perfect way to create your own version. Stuff the hot mixture into your squash shell, wrap in foil and bake at 350 degrees until you can just stick a fork into the shell of the patty. Open the foil, spinkle with grated cheese if you like, and place under the broiler until the cheese is melted (just a bit, careful not to burn the cheese.) Serves one as a main dish.
Smaller squash can be stuffed as a side dish. Optional additions to the stuffing mixture include spinach, artichoke, green peas, grated carrots, the possibilities are pretty endless. You might even substitute an herbed stuffing for the rice. Also try using this recipe to stuff zuchinni or marrow squash, even winter squash like acorn or butternut. As with many of my recipes, I urge you to be creative! The worst thing that can happen is that you make an inedible dish and you learn something from what you did wrong.
A Really Good Alternative Filling
For those of you who do not fear eating pasta (ergo carbs),here is an interesting alternative to this stuffing that I make using couscous. This delectable miniscule pasta is indigenous to North Africa, where it is traditionally made by hand by Berber women. (of course, here in the U.S. it is machine-made). Couscous (the pasta) is served with a stew that is also called a couscous. Not to be confused with a "cousa" (Recipe here). Whole wheat couscous is readily available and I even buy one that is made with sundried tomatoes, basil and carrot, and is tri-colored as a result. It is a good summer dish, for when you want something a little bit hearty, because it cooks so quickly you hardly have to heat the stove up. It is also great as a cold dish, such as tabulleh.
To make the couscous alternative, just follow the above recipe up to the part where you wouldadd the brown rice. Instead, prepare whatever amount of couscous you need for the number of servings you are preparing (Directions and measures should be on the package.) Add about a tablespoon of a really good Indian curry powder (get the real deal, you will see a huge difference) and a little more water if your mixture gets a little dry after adding the curry, about a tablespoon at a time. Mix everything together and stuff back into the shell and complete cooking according to above recipe. Using a hot pepper with this version really spices it up. Just be sure you leave out the cheese....there is a reason why you never see cheese curry recipes.
For those of you who do not fear eating pasta (ergo carbs),here is an interesting alternative to this stuffing that I make using couscous. This delectable miniscule pasta is indigenous to North Africa, where it is traditionally made by hand by Berber women. (of course, here in the U.S. it is machine-made). Couscous (the pasta) is served with a stew that is also called a couscous. Not to be confused with a "cousa" (Recipe here). Whole wheat couscous is readily available and I even buy one that is made with sundried tomatoes, basil and carrot, and is tri-colored as a result. It is a good summer dish, for when you want something a little bit hearty, because it cooks so quickly you hardly have to heat the stove up. It is also great as a cold dish, such as tabulleh.
To make the couscous alternative, just follow the above recipe up to the part where you wouldadd the brown rice. Instead, prepare whatever amount of couscous you need for the number of servings you are preparing (Directions and measures should be on the package.) Add about a tablespoon of a really good Indian curry powder (get the real deal, you will see a huge difference) and a little more water if your mixture gets a little dry after adding the curry, about a tablespoon at a time. Mix everything together and stuff back into the shell and complete cooking according to above recipe. Using a hot pepper with this version really spices it up. Just be sure you leave out the cheese....there is a reason why you never see cheese curry recipes.
Cousa? Koosa? (Middle Eastern Stuffed Squash)
Cousa or koosa is the name of a wonderful stuffed squash dish. The type of squash used to make the dish is also called by the same name. I have been growing these for years and LOVE them. I have spoken to several people about these interesting squash and the dish they are named for and it seems every family has their own special way of making them. I picked out three recipes I thought sounded the most authentic, based on my discussions and experience. I have not actually made any of these three recipes. I am posting these here for those of you who are interested in the traditional use of this squash. By the way, all of these contain meat. I think you could find an endless variety of ways to make this vegetarian or vegan. Substituting soy crumbles or something similar would probably be fine.
Koosa (stuffed squash)
Ingredients:
10-12 sm. koosa (cousa) squash
1 qt. prepared laban yogurt
1 qt. water
2-3 tbsp. flour
2-3 tbsp. dried mint
2-3 pats of butter
2 cloves garlic
1 tsp. salt
STUFFING:
12 tbsp. rice, washed
1 1/2 to 2 lb. ground lamb or lean beef
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. allspice
1 tbsp. lemon juice
Wash the squash in cold water. Cut off tops and
hollow and scoop out with special utensil.
Make stuffing mixture, mixing meat and spices.
Stuff squash. Prepare yogurt sauce. Put yogurt
through a strainer with flour added. Stir thoroughly
until flour is dissolved completely in yogurt. Place mixture over
low heat and stir constantly to prevent sticking or scorching.
When yogurt comes to a boil add a quart of water. Continue to stir
and raise heat. Add lemon juice. When mixture boils, add stuffed squash
and cook until tender and stuffing is cooked, about 30-40 minutes.
Add dry mint and a pat of butter. Cornstarch can be used
instead of flour and also 1 beaten egg white if desired.
Version #2
Ingredients:
1 Doz Koosa
1 c Rice
1 sm Can tomato sauce
1 (16 oz.) can tomatoes
Cinnamon Pepper & allspice to taste
1 1/2 lb Ground lamb
1 ts Salt
Instructions:
Water Preparation :
Cut stems and scoop out seeds of squash and wash.
STUFFING: Mix rice lamb and all spices together.
Stuff squash with mixture do not pack tightly.
Arrange in pan. Add tomatoes
tomato sauce salt and pepper over squash.
Add enough water to cover bring to a boil;
then reduce to medium-low and cook for 25 minutes.
Same stufing may be used for green peppers and small eggplants.
Here is yet another variation:
12 sm. white squash
1 lamb bone
3/4 c. rice
1 1/4 lb. ground lamb meat
1 (8 oz.) can tomato sauce
1 tsp. allspice
1 tsp. salt
1 tbsp. salt
2 c. water
Wash squash, cut off tops and scoop out insides with special utensils.
Rinse squash in mixture of 1 tablespoon salt with 2 cups water.
Mix stuffing combining meat, rice, allspice, and salt and 3 tablespoons
of tomato sauce. Stuff in squash loosely and push in with finger.
Place lamb bone in the bottom of the pot and arrange stuffed squash
in rows and layers. Pour over remaining tomato sauce and 2 cups of water and 1 tablespoon salt.
Simmer on low heat for 30-35 minutes. Serve.
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