Stuffed Zucchini in Tomato Sauce

Serve over  (gluten) couscous or bulgur pilaf OR gluten-free quinoa, amaranth, buckwheat or any plain rice (white, brown, basmati, etc.)

(Arabic) كابلاما بي بانادورا

/kablama bi banadora/

Makes 6 zucchini

Preheat the oven to 350F (175C)

A. Filling:

2 Tbs. (30 g) organic toasted pine nuts

1 Tbs. (15 ml) extra-virgin olive oil

1/2 pound (225 g) organic ground lamb or chicken

1 1/2 cups (300 g) diced onions

1/4 tsp. (1,25 g) each: black pepper and cinnamon

1/2 tsp. (2,5 g) allspice

وا حد /waah-heet/ ١ 1. Spread the pine nuts over a foil-lined baking sheet and toast for 5-7 minutes or until golden brown. Set aside.

إثنان /eth-naan/ ٢  2. Add the oil to la skillet over medium-high heat.

ثلاثة /theh-la-theh/ ٣  3. Add the meat and cook while breaking it into small pieces.

أربعة /ahr-uh-bah-ah/ ٤  4. Once the meat is not pink in the center, reduce the heat to medium-low.

خمسة /hahm-sah/ ٥ 5. Add the onions and spices. Sauté until onions are tender.

ستّة /siiht-tah/ ٦  6. Mix the pine nuts with the filling and transfer to a dish.

سبعة /sehib-uh-ah/ ٧ 7. Set aside to cool.

B. Zucchini:

6 organic zucchini, room temperature

1 29-ounce can (870 g) organic tomato sauce

1 cup (200 g) chopped organic tomatoes

١ Cut each zucchini into 4-inch (10 cm) length.

٢ Hold the zucchini and core the inside to about 1/2 inch (125 mm) away from the bottom.Keep a thin wall around the vegetable. 

٣ Remove and save the inside pulp to add to another dish or to a salad.

٤ Place the hollowed zucchini on a dish and seal it with paper towel.

٥ Place the dish in the microwave on high for 3 minutes.

٦ 6. Remove and set aside and let it steam for 5 minutes.

٧ 7. Remove the paper towel and turn them upside down so that the liquid can drain out. IT Will BE HOT.

ثامنية /ttihs-anh/ ٨ 8. Combine the tomato sauce and the chopped tomato in a skillet.

تعسة /tihs-anh/ ٩ 9. Cover and cook over medium-high heat for 8 minutes, stir.

Meanwhile...

عشرة /ahsh-ahr-rah/ ١٠ 10. Pack the filling into the hollowed zucchini all the way to the bottom and up to the top. Do not press so hared that it burst.

إحدى عشر /aḥada ‘ashar/ ١١ 11. Reduce the heat of the tomato sauce to low.

 

إثنا عشر /iṯnā ‘ashar/ ١٢ 12. Stir in any leftover filling.

ثلاثة عشر /ṯālatha ‘ashar/ ١٣ 13. Place the stuffed zucchini in the skillet.

أربعة عشر /arba’a ‘ashar/ ١٤ 14. Cover and simmer for 30 minutes. Turn the zucchini every once in while. Do not bring to a boil.

خمسة عشر /ḫamsa ‘ashar/ ١٥ 15. Serve over one of the above rice/couscous etc. items.

Zucchini plant forms blossoms, which produces the zucchini. But the blossoms can be eaten by themselves either raw, fried, or cooked. 

Only the female blossoms (left) produced fruit, so harvest most of the male flowers (right).          

                       

 

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Garbanzo Stew à la Cuba

Beans are a staple food in many Cuban dinners. The slow, simmering brings out the flavors and aromas in the kitchen. (Well, there's dinner for tonight!-Mike)

Potaje de Garbanzo (Spanish)

Serves 4

~Adjust the portions of ingredients if needed.~

1/2 can (200 g) of organic garbanzo (aka chickpeas) beans

avocado oil

diced organic: onion and bell pepper

minced garlic

diced ham hock

sliced Spanish chorizo or smoked sausage

1/4 cup (30 g) organic tomato sauce

red wine

1-2 tsp (2-4 g) each: cumin, paprika, oregano, black pepper

1 bay leaf

1 organic potato, cut into fourths

optimal: cook organic rice

~ Cuba Spanish~

uno 1.  Sauté the onions and peppers in avocado oil.

dos /do/ 2. Add the garlic, ham and sausage. Cook about 3 minutes.

tres /tre/ 3. Stir in the tomato sauce, wine, and spices.

cuatro 4.  Simmer for 5 minutes.

cinco 5. Add the potato, cover and cook for 20 minutes or until the potato is soft.

seis /sei/ 6. Remove the bay leaf and serve warm with or without rice.

Try some other Cuba dishes: https://veggiefernandezs.blogspot.com/search/label/cuban

or stews: https://veggiefernandezs.blogspot.com/search/label/Stews

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Cuban Minced Beef

While visiting Cuba and a 2nd cousin, we both share the same great-grandparents, we were treated to a local dish, but I have added some other ingredients.-Mike

Picadillo de res (Spanish)

serves 4

1 pound (455 g) organic ground beef

1 chopped organic bell pepper

chopped organic onion

1 can (8 ounces/225 g) organic tomato sauce

slice stuffed pimiento or black olives

chili powder

lemon pepper

organic raisins

goat cheese

cooked organic rice

cilantro/parsley 

uno 1. Cook the beef with the pepper and onions over medium-high heat, about 10 minutes.

dos 2. Reduce the heat, stir in the tomato sauce, olives, raisins, goat cheese, and spices, simmer uncovered.

tres 3. Cook until the inside temperature of the beef is 375ºF/191ºC).

cuatro 4. Serve over cooked rice. Sprinkle with cilantro or parsley.

Try some other 

beef  dishes: https://veggiefernandezs.blogspot.com/search/label/beef

Latin American: https://veggiefernandezs.blogspot.com/search/label/Latin%20American

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Turkey Goulash

Goulash is a soup or stew of meat and vegetable seasoned with paprika and other spices. Though, it originated in and symbol of Hungary, it now common dish not just in Central Europe but other parts of Europe, North America, and event an Ethiopian fish goulash. Each country has its own "cattlemen strew*". Turkey goulash is a Passover dish.

Pulykagulyás  (Hungarian)

[from gulya "herd of cattle"

gulyás "herdsman, cowboy"

*gulyáshús "goulash meat as 

meat dish prepared by herdsmen"]

bogrács 

(traditional Hungarian cauldron)

Serves 4

olive oil

3 ground organic garlic cloves

2 organic onions

1 chopped organic each: zucchini and bell pepper

1 Tbs. (15 g) (gluten-free) potato flour

diced organic turkey

1-2 Tbs. (15-30 g) each: paprika and cinnamon

sliced organic mushrooms

4 sliced organic carrots

2 slice organic celery stalks

2 diced organic potatoes

1 cup (240 ml) organic chicken broth

red wine

1/2 cup (120 ml) organic tomato sauce

Himalayan salt and black pepper to taste

garnish: chopped parsley and/or basil

egy 1. Sauté the onions, garlic, zucchini, and bell peppers in olive oil.

kettő 2. Add the turkey and spices. Cook about 10 minutes.

három 3. Add the flour and boil for a minute.

négy 4. Add the potatoes, mushrooms, carrots, celery, and tomato sauce.

öt 5. Add the broth and bring to a boil. Reduce, add red wine, then simmer for an hour.

hat 6. Garnish and serve warm. 

Try some other turkey recipes:

https://veggiefernandezs.blogspot.com/search/label/turkey

or 

other Hungarian dishes:

Stuffed Peppers with Lamb and Mint:  https://veggiefernandezs.blogspot.com/2017/09/hungarian-stuffed-peppers-with-lamb-and.html

Cherry Sauce (for chicken or potatoes): https://veggiefernandezs.blogspot.com/2017/06/hungarian-cherry-sauce.html

Mushroom Paprika: https://veggiefernandezs.blogspot.com/2017/06/hungarian-mushroom-paprika.html

Cucumber Dill Drip: https://veggiefernandezs.blogspot.com/2017/06/hungarian-cucumber-dill-drip.html

Paprika Chicken: https://veggiefernandezs.blogspot.com/2016/11/hungarian-paprika-chicken.html

Vegetable Stew: 

https://veggiefernandezs.blogspot.com/2015/06/hungarian-vegetable-stew.html

* 

• Albania:  gullah
• Austria: Wiener Saftgulasch or Fiakergulasch more onions and less vegetables 
• Coratia: gulaš with wild boar meat
• Czech Republic and Slovakia: guláš with beer and wild boar
• Ethiopia: አሣ ጉላሽ (gulaš) with spicy sauce, served with rice
• Germany: Gulasch with beef, pork, venison, or wild boar, served with potatoes, noodles or dumplings
• Italy: gulasch found in parts of the country that was Austro-Hungarian Empire, marjoram and lemon zest with crusty white bread or potenta
• Netherlands: goulash with beef
• Pokand: gulasz like Hungarian with mashed potatoes, noodles, or dumplings
• Serbia:  гулаш (goulash) beef, veal, pork, venison, or boar; 50% meat to 50% onions
• Slovenia:  partizanski golaž "partisan goulash" with two or more types of meat
• US and Canada: goulash mentioned in cookbooks since 1914, like the Hungarian dish

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Herring à la Tomato Sauce

Since Finland has over 50 000 lakes, freshwater fish is the most common. There are salt water and freshwater herring. Use what you can find. 

I usually buy a can of herring in mustard sauce, placed in a sandwich with slices of cheese. I guess I could just buy herring in tomato sauce, but I tried a fillet.-Mike

Silli Tomaattikastikkessea (Finnish)

Prepare the day before.

1 herrings fish, clean and fillet (Maybe get the fishmonger to do this for you.)
4 Tbs. (60 ml) white wine vinegar
1 1/2 Tbs. (22 ml) olive oil
3 Tbs. (35 g) organic tomato sauce
minced organic onion
dash of organic sugar.

Fresh herring:
yksi 1. Place the fish in a bowl and cover them with (diary-free) milk. 

kaksi 2. Let it rest in the refrigerator overnight.

kolme 3. Remove the fish, rinse in water, and pat dry.

neljä 4. Cut the fillets into bite size pieces. 

viisi 5. Arrange on a serving dish.

kuusi 6. Mix together the vinegar, oil, tomato sauce, onion, and sugar.

seitsemän 7. Pour over the herring, cover, and refrigerator for 4-6 hours.

kahdeksan 8. Serve with (gluten-free) bread and (diary-free) butter, as an appetizer or lunch.

Canned herring: 

Substitute the fresh herring with cans of herring, in oil

4 Tbs. (60 ml) white wine vinegar
1 1/2 Tbs. (22 ml) herring oil
3 Tbs. (35 g) organic tomato sauce
minced organic onion
dash of organic sugar.

yksi 1. Rinse in water and pat dry.

kaksi 2. Cut into bite size pieces or use as is.

kolme 3. Mix together the vinegar, oil, tomato sauce, onion, and sugar.

neljä 4. Pour over the herring, cover, and refrigerator for a few hours.

viisi 5. Serve with (gluten-free) bread and (diary-free) butter, as an appetizer or lunch.

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