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)

Apple Butter - Regular and Cinnamon Red Hots

This is an easy and delicious way to use up a bounty of fall apples from the orchard or your local fruit stand.  I am making some with the cinnamon candies and some without.  Enjoy!

Wash and quarter apples. Discard any that are infested.

In a large stock pot add the prepared apples along with enough water or apple cider or apple juice to keep from scorching and cook the apples until they are soft.  Stir frequently.

If you may get distracted or need to leave the house for the day, you can also cook the apples down using a crock pot or slow cooker.  I have personally never tried this method but I do know a few people that make applesauce this way.

Cool apples completely! 

Push cooled apples through a colander to make applesauce. Return to large stock pot.

To make apple butter:

For every 16 cups of applesauce add
8 cups sugar
3 t. cinnamon
3/4 t. ground cloves
1/2 t. allspice (if you have it - good but not necessary)
1/2 c. Red Hots™   candy - The Red Hots are optional, but they do give the apple butter a pretty colour and enhance the flavour.
If if the apples are very sweet add about 1/4 cup apple cider vinegar  

SLOWLY Cook this mixture down, uncovered until thick enough to spread.
This could take 1 1/2-2 1/2 hours, depending on how much you are making. Stir frequently to prevent scorching.

Prepare pint,  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. 
                             
Pour into 1/2 pint or pint jars, leaving 1/4" headspace, and seal. Process 10 minutes in a boiling-water canner.

Yellow Rice - the Mizrahi Way!

This rice is aromatic, delicious and very easy to make.  If you follow the instructions exactly, you will be assured excellent results. 


Ingredients:

3 Tbsp Olive Oil
2 Onions, chopped thinly
4 cloves of garlic, pressed or minced
3 tsp ground Cumin
1½ tsp Turmeric
1 tsp Black Pepper and  1-1/2 tsp Salt**
2 cups Long Grain Rice, (I suggest basmati rice)
4 cups unsalted chicken stock or
**4 cups water and 4 cubes of pareve chicken bouillon cubes (omit salt above if you use these)
3 Tbsp fresh cilantro leaves (optional)

Method:

Heat oil and onion on medium heat until onion is a golden colour.
Stir in garlic and spices for 1 minute to coat the onion.
Add the uncooked rice and stir for 3 minutes until everything is coated.
Add the stock and bring to a boil.
Change heat to low and simmer covered for 18-20 minutes.
Turn off the heat, and Let Stand, covered for 10 minutes.  Remove lid and fluff rice lightly with a FORK.
Garnish with Cilantro. (Optional - but really nice)

K (F) if using stock - K (P) if using pareve boullion cubes

This recipe may easily be cut in half.  Cooking time will be the same.