Vegetable Tian - delicious way to use summer squash

My little granddaughter loves making the pattern of green, yellow, white and red and reciting the colours in Yiddish.


Vegetable Tian (thinly sliced veggies topped with cheese and then roasted)

Ingredients:
1 Tbsp. olive oil
1 medium yellow onion
1 tsp. minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp. dried thyme
Treif salt and pepper to taste
1 cup shredded Italian cheese

Directions:
STEP 1: Preheat the oven to 180 (400 degrees f) Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).

STEP 2: While the onion and garlic are sautéing, thinly slice the rest of the vegetables.

STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown

K (D)

Shredded Zucchini Cutlets with Yoghurt Dill Sauce - Quick and Easy and Great for Passover!

We had an abundance of zucchini this year in the garden.  We made many dishes featuring zucchini and we also froze packages of 2 cups either shredded or sliced and blanched zucchini.  For this recipe, we have used both fresh and frozen shredded zucchini.  When using frozen, you will notice, once thawed, there will appear to be a lot of liquid in the bag.  Do not discard this liquid as it came from the zucchini and contains nutrients.  The Yoghurt Dill sauce really tastes delicious with these cutlets. 

If you use potato starch and check all ingredients carefully this recipe will be perfect for Passover.

I mixed these up last night and my daughter cooked them and made the sauce.  So easy.

Ingredients:

2 cups grated zucchini - fresh or frozen and thawed (If using frozen, squeeze excess liquid once thawed)
2 eggs, beaten
1/4 cup onion, chopped fine
1 Jalapeño, finely chopped  (This is optional but so good - vary amount according to your taste)
A few tablespoons of chopped fresh parsley and green onion - for colour
1/2 cup grated Parmesean cheese
1/2 cup grated cheese - I used a mix of Jack and Cheddar.  Any good cheese you have on hand is fine
1/4 tsp salt (or to taste)
1 cup instant mashed potatoes or 1/2 cup potato starch  (1/2 cup flour may be used but they come out so   much lighter with instant mashed potatoes or potato starch)
2 Tbsp olive or other vegetable oil - for frying

Yoghurt Dill Sauce

1/2 cup plain yoghurt - we use homemade or Greek-style yoghurt - whole cream, 2% or non-fat
2 Tbsp dried dill weed or 1/8 cup finely chopped dill fresh dill weed (or chopped mint if you have)
2 Tbsp fresh lime juice (lemon juice can be substituted if you do not have lime)
1/4 teaspoon garlic salt
1/4 teaspoon freshly cracked pepper

Mix ingredients for Yoghurt Dill Sauce. Refrigerate for a minimum of 10 minutes.  Taste and adjust seasoning

Method:

Add all ingredients to a medium, except for the oil, and mix well with a fork or spoon.
Heat a skillet to medium and add oil.
Use a measuring cup (1/4 cup) or dairy ice cream scoop to obtain evenly sized portions.  Shape into balls and then flatten and firm with hands. 
Add patties to skillet and fry for 5 minutes on each side or until brown and crispy. Only turn once so make sure they are brown before you flip them.

Transfer to a plate and keep warm as you fry the patties.  When ready to serve, top with a decorative sprinkle of extra Parmesean cheese and serve with yoghurt dill sauce.

K (D)
Kosher for Pesach!!!

Zucchini Relish - Preserving your garden's bounty

This year we had so many zucchini that in the end we could not even ninja it over to the neighbour's and stash it in their shrubbery.  Good friends were suspected to be in hiding, drapes drawn, hoping that we would not hang a bag of summer squash on their doorknobs.

It was a good year and this is the time for preserving the bounty.

A dear friend of mine, Joyce Kling, shared her grandmother's recipe for zucchini relish.  I knew her grandmother and had always enjoyed anything she cooked so my daughter, granddaugher and I gave it a try.  It is delicious. It is easy and fun to make.  I doubt I will ever eat cucumber pickle relish again. 

You will need to begin this recipe the evening before you cook and can it up.  Having a food processor for the shredding was a bonus.  It also helped with the chopping of the onions and the chillies we tossed in.  If you do not have a food processor, a box grater will work just fine. 

My thanks to Joyce Kling for sharing her family recipe and may her grandmother's memory be for a blessing

Zucchini relish

Ingredients:
10 Cups grated zucchini (about 5 lb)
4 Cup chopped onion (We used Walla Walla Sweet - Other sweet varieties would work well)
4 chopped mild red chillies - we used ripe (red)  Piquillo peppers (optional but pretty)
1/4 Cup salt

5Cup Sugar
2 1/2 Cups of white vinegar (5% acidity)
1Tbs Celery Seeds or powder if you cannot find seed
1Tbs Turmeric
1Tbs Mustard seed

Method

Evening:
Combine first 4 ingredients in a large bowl.
Cover & refrigerate over night.
Next morning drain in colander & rinse with cold running water.
Drain well & press between paper towels.

Morning:
Prepare half-pint or jelly sized canning jars according to manufactures instructions.  I usually wash them in hot, soapy water, rinse well and then heat, upside-down, in a large flat-bottomed pan.  I put the clean self-sealing lids in a pan of water and allow to simmer.  Watch that these don't boil dry.
 
In a heavy bottomed pot, combine zucchini mixture, sugar, and all other ingredients.  Bring to a boil.
Reduce heat & simmer 30 minutes, stirring often.

Pack in jars and process in boiling water 10min.

Makes 9 half pints.  We used tall jelly jars - very pretty. 

K (P)

Grilled Lamb Chops with Roast Tomato, Green Beans, New Potatoes and Herb Salad

This is so delicious. The secret is the fresh herbs and vegetables


Jamie Zlotky and I made this together tonight and as cooks, even we were amazed at how wonderful it was.

For the Herb Salad:
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh coriander/cilantro
1/4 cup finely chopped fresh mint leaves
Juice of one lemon
Extra Virgin olive oil
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

For the Roasted Tomato, Green Beans and Potatoes:
4 medium new potatoes - we used tiny new potatoes.  Fingerlings would be delicious as well
1/2 lb (1/4 kg) fresh green beans or haricot verts
4 cloves garlic, thinly sliced

4 shallots (the bulb kind - not spring onions or scallions), thinly sliced

Extra virgin olive oil
1 container of cherry or grape sized tomatoes - we used multi-coloured heritage tomatoes
1/2 tsp sea salt
1/2 tsp freshly cracked black pepper
1 teaspoon fresh chopped oregano
Juice of one lemon

For the Lamb Chops:
2 racks of lamb (16 rib chops) frenched and separated into 16 individual chops

1/2 tsp kosher salt
1/2 tsp freshly cracked black pepper
1 tsp freshly chopped thyme

To make the Salad:
Lightly toss all ingredients together and set aside.  Do not worry if it seems a bit 'lemony' as the herbs will balance it out as it stands.  Add olive oil until it is of a thick salad dressing consistency

Light the grill and set to medium heat

To make the Vegetables:
Slice the potatoes into thirds or if using fingerlings, leave whole.  Remove tips of green beans and snap in half.  Place in a large pot and add water just to cover.  Bring to a low boil and set a timer to 5 minutes exactly.  When the timer goes off, drain potatoes and green beans in a colander.  In a large saucepan, add olive oil and place over medium flame.  Add shallots and garlic and cook 3-minutes, being careful that the garlic does not burn.  Add tiny tomatoes, green beans and potatoes, salt, pepper, oregano and the juice of one lemon.  Gently stir to mix and set on back of stove, covered lightly.

To make the Lamb Chops:
French the rib bones on the chops or have your butcher do this for you.  Sprinkle both sides of each with salt, pepper, and thyme.  Grill over medium flame for 2 minutes on each side.

To Plate:
Place one quarter of the warmed vegetables in the centre of each plate and arrange 4 lamb chops, with the frenched bones all facing inward, on top of the vegetables.  Drizzle each plate liberally with the herb salad.

Serves 4

Enjoy!

K (F)

Chicken Pho - Vietnamese Chicken Soup

Ingredients:
2 Litres Water with chicken bouillon or home-made chicken stock (Kosher bouillon cubes are vegan)
Chicken breast, thigh, back or other favourite parts
2 broth cubes {If using water}  Pho Cubes {beef or chicken} are also available in Asian Markets
One or two Star Anise {absolutely essential!}
A small piece of ginger, cut into a a cube for later retrieval 
Cellophane (rice stick) noodles

Coriander leaves (Cilantro)
Bean Sprouts, Rinsed
Sliced scallions - mostly the tender green part
Asian Basil or Italian Basil, which is stronger
Cut up lemons and limes
Small red, hot chillies
Optional - Soy sauce, fish sauce, toasted sesame oil

Method:
Roast the chicken parts, skin on, until tender.  Remove and set aside.  Once cool, skin the chicken and tear into fairly good sized pieces.

Cool the broth and skim the fat off the top and strain to remove the Star Anise.

Boil Cellophane (rice stick) noodles or Rice Vermicelli according to package directions.  This only takes a few minutes.  Drain and rinse.  Set aside.

In bowls or on a lovely plate place the following:

Coriander leaves, washed  {also known as Cilantro or Chinese Parsley}
Bean Sprouts, Rinsed
Sliced scallions - mostly the tender green part
Asian Basil or Italian Basil, which is stronger
Cut up lemons and limes - each diner can squeeze on the amount they wish
Small red, hot chilies, sliced  {WARNING:  Wear gloves!!!}

Heat the broth and put some of the skinned, boiled chicken in it.  Sprinkle with a few scallion slices.  Serve up in large bowls, very hot.

Add cooked Vermicelli and serve immediately.

Each person then will take their share of coriander leaves, bean sprouts, scallions, Asian basil,  and chillies and add this to their own  bowl.  Some add soy sauce, fish sauce or other oriental sauce and squeeze on lemon or lime juice into their own bowl.  I often enjoy a bit of toasted sesame oil in mine.

Yum!

This recipe may be made Vegetarian/Vegan if one wishes.  Simply use Kosher chicken broth cubes as they contain no meat.  Add some tofu to replace the protein found in the chicken.

Szechuan Mahi Mahi Brochettes

Szechuan  Mahi Mahi Brochettes(or Chicken - chicken can be used and is equally nice)



Ingredients:
1 kg Mahi Mahi steak(s) cut into cubes - *See alternate Kosher fish varieties listed below *
Vegetables:
A pretty combination of thickly sliced red onions, zucchini cut into 1" rounds, eggplant - skin on, cut in about the same size as zucchini,
capsicum - any colour, mushrooms, other summer squash, etc. I also like cherry tomatoes! Use what is available fresh and is good to eat.

Marinade
1/4 cup soy sauce
2T orange zest
1/4 cup orange juice
1 T lemon juice (freshly squeezed)
2 T sesame oil
2 T vegetable oil
2 T tomato paste
2 large garlic cloves, pressed or minced
1/2 tsp pepper
1 tsp ginger,freshly grated

Cut the fish into 1-1/2 inch chunks.

In a medium bowl, place all the marinade ingredients together and whisk well. Divide all the veggies and fish into 12 piles so that each skewer will have equal amounts of everything and your guests won't whinge that "He got more mushrooms than I did"

Place the fish on the skewers, alternating with the vegetables. Brush all over with the marinade. You can do this up to one-hour ahead- no longer or the fish will begin to break down because of the acid in the marinade.

The marinade can be made up to a day ahead of time and kept separately in a container in the fridge.

Now, prepare a fire in a charcoal grill.

When the coals are ready, lightly oil the rack and let it heat for a bit before putting the skewers on. Place the brochettes on the grill and cook, covered for about 5 minutes. Turn and brush again with the marinade, and continue this until the fish is opaque all the way through and tender when flaked with a fork.

Remove to a platter and serve with basamati rice and lots of lemon.

This is so incredibly delicious that you will want to be trying the marinade out on other foods. It IS THAT GOOD!

Kosher Fish List <--- click here for a list of kosher fish

*Important*
 Swordfish is NOT Kosher.  Instead, use Blue Marlin, Yellowfin Tuna, or Mahi Mahi  for this recipe to be
K (P)