This isn't my own recipe. Not sure where it is. My mom didn't provide citations to it when she sent it. However, Its a family favorite! This is something I grew up enjoying... so here it is. (Mostly so I don't lose it.)
BULGARIAN ZUCCHINI FRITADA
1 lb. zucchini, sliced thin
½ medium onion
2 TBS butter
8 oz. farmer or feta cheese
2 TBS fresh dill
3 eggs
Salt to taste
¼ cup parmesan or kashkaval cheese
1. Set sliced zucchini in colander for at least ½ hour. Squeeze out as much juice as possible. Saute onion in butter, add zucchini, cooking a few minutes, cool.
2. Preheat oven to 375 degrees.
3. Crumble farmer or feta cheese and add to zucchini. Add salt, if necessary. Sprinkle with dill, if using.
4. Beat eggs and add to the above, mixing well.
5. Place zucchini mixture into a greased 9” pie place or casserole. Sprinkle with grated cheese.
6. Bake 45 minutes or until golden brown.
Monday, July 25, 2011
Curried Coconut Chicken
I cooked a curried coconut chicken a few months ago. It was so tasty that I'm cooking it again, and this time remembering to post the recipe here. Its very very mild, and slightly sweet. Its deicious for a hot summer day, the spices in the curry keeping your blood flowing, even with the little bit of heat that it packs.
Ingredients:
1/2 large onion or 1 medium onion (I use half of a huge red onion) sliced into strips
3/4 cup diced fresh pineapple
1/2 red bell pepper, diced
2 small-medium tomatoes, diced
2 cloves of garlic, crushed
1/2 tbs of fresh ginger, minced
1 8oz can tomato sauce
1 14 oz can coconut milk
2 tbs curry powder *
2 tbs oil
2 tbs sugar
* I like certain curry spices, and am not particularly fond of others. I tend to add extra's of the individuals that I like. Having made this at least once before, I know what I want more of, so I use the 2tbs of curry powder, then add additional single spices vs more of the mix.
Heat the oil in the pan, and add dried spices. Cook for 5 minutes, until the flavors have mingled. Add onions, fresh ginger, and garlic, and cook on medium heat until onions are translucent. Add the rest of the vegetables and chicken, cooking for 10 minutes on medium heat. Stir in coconut milk, tomato sauce, and sugar. Cover and simmer for 40 minutes to an hour. If the sauce is too thin, cook uncovered until the liquid reduces. If you are in a hurry, (whisk 2 tbs water + 1 tbs cornstarch) bring to boil for 1 minute, until thick.
I serve with sticky rice, although I suppose Basmati would be most appropriate. DELICIOUS!
Ingredients:
1/2 large onion or 1 medium onion (I use half of a huge red onion) sliced into strips
3/4 cup diced fresh pineapple
1/2 red bell pepper, diced
2 small-medium tomatoes, diced
2 cloves of garlic, crushed
1/2 tbs of fresh ginger, minced
1 8oz can tomato sauce
1 14 oz can coconut milk
2 tbs curry powder *
2 tbs oil
2 tbs sugar
* I like certain curry spices, and am not particularly fond of others. I tend to add extra's of the individuals that I like. Having made this at least once before, I know what I want more of, so I use the 2tbs of curry powder, then add additional single spices vs more of the mix.
Heat the oil in the pan, and add dried spices. Cook for 5 minutes, until the flavors have mingled. Add onions, fresh ginger, and garlic, and cook on medium heat until onions are translucent. Add the rest of the vegetables and chicken, cooking for 10 minutes on medium heat. Stir in coconut milk, tomato sauce, and sugar. Cover and simmer for 40 minutes to an hour. If the sauce is too thin, cook uncovered until the liquid reduces. If you are in a hurry, (whisk 2 tbs water + 1 tbs cornstarch) bring to boil for 1 minute, until thick.
I serve with sticky rice, although I suppose Basmati would be most appropriate. DELICIOUS!
Sunday, July 17, 2011
Chili!
This is my recipe for Chili. Lots of the ingredients are to taste, because I think that dishes like chili and stew should be constantly evolving. This recipe is a version from about a year ago, but I just made some last night, and I changed it up a little bit. I've been told my chili is more stew than chili, but wikipedia verified that one can use a multitude of ingredients. Its a clean out your cabinet kind of dish, so if you have things on hand, throw them in!
Ingredients:
1/4 lb bacon
2small or 1 medium onions finely diced
3-6 cloves of garlic
1 can of chili beans ( I normally use mild)
1 16 oz can of diced or pureed tomatoes
1 8 oz can of tomato sauce
1 can of black beans (well rinsed)
1 can of navy beans (well rinsed)
1/2 lb ground turkey
1/2 lb ground pork
salt (to taste)
brown sugar (to taste)
chili powder (to taste)
annato powder (to taste)
1/4-1/2 cup bar b que sauce (I use sweet baby rays Honey barbque)
cracked black pepper (to taste)
oregano (to taste)
1 bay leaf
Optional:
Fresh tomatoes
diced carrots
diced celery
Optional variations:
Use pork/beef instead of turkey/pork
Use maple syrup instead of brown sugar
Reduce 1/4 pound and 1sm to medium onion in a skillet. (normally I finely slice the bacon and then cook it so its in tiny pieces). Once the bacon and onions are reduced and rendered out, add the garlic. Stir for 2 mins. Add the meat. Cook until brown. Set crock pot on high. Add meat/onion/bacon and crusty bits from pan into crock pot. Add the rest of the ingredients. You'll need a lot more chili powder than you expect, maybe 2 tbs. Normally I let it heat up for an hour, then taste it, and add more spices if I find it necessary. It should be rather thick. The chili powder flavor concentrates the longer it cooks, but I add a lot and it only has a low heat. The annato powder is a little bit more heated, but its yummy. Cook for 2-3 hours total, until all the flavors mingle. I typically prepare cornbread biscuits to go with it, or serve it with tortilla chips.
Another option is to cook it on low either overnight, or while you are at work. The ingredients can be prepped the night before, then refrigerate the crock pot, put it on before you head into work, and come home to dinner thats already been made!
Annato powder, as I've said before can be difficult to find at a normal grocery store. I find it in the ethnic spice section normally, and the Publix down here carries it. If you can't find it there, I believe most Latin American Supermarkets will carry it.
Ingredients:
1/4 lb bacon
2small or 1 medium onions finely diced
3-6 cloves of garlic
1 can of chili beans ( I normally use mild)
1 16 oz can of diced or pureed tomatoes
1 8 oz can of tomato sauce
1 can of black beans (well rinsed)
1 can of navy beans (well rinsed)
1/2 lb ground turkey
1/2 lb ground pork
salt (to taste)
brown sugar (to taste)
chili powder (to taste)
annato powder (to taste)
1/4-1/2 cup bar b que sauce (I use sweet baby rays Honey barbque)
cracked black pepper (to taste)
oregano (to taste)
1 bay leaf
Optional:
Fresh tomatoes
diced carrots
diced celery
Optional variations:
Use pork/beef instead of turkey/pork
Use maple syrup instead of brown sugar
Reduce 1/4 pound and 1sm to medium onion in a skillet. (normally I finely slice the bacon and then cook it so its in tiny pieces). Once the bacon and onions are reduced and rendered out, add the garlic. Stir for 2 mins. Add the meat. Cook until brown. Set crock pot on high. Add meat/onion/bacon and crusty bits from pan into crock pot. Add the rest of the ingredients. You'll need a lot more chili powder than you expect, maybe 2 tbs. Normally I let it heat up for an hour, then taste it, and add more spices if I find it necessary. It should be rather thick. The chili powder flavor concentrates the longer it cooks, but I add a lot and it only has a low heat. The annato powder is a little bit more heated, but its yummy. Cook for 2-3 hours total, until all the flavors mingle. I typically prepare cornbread biscuits to go with it, or serve it with tortilla chips.
Another option is to cook it on low either overnight, or while you are at work. The ingredients can be prepped the night before, then refrigerate the crock pot, put it on before you head into work, and come home to dinner thats already been made!
Annato powder, as I've said before can be difficult to find at a normal grocery store. I find it in the ethnic spice section normally, and the Publix down here carries it. If you can't find it there, I believe most Latin American Supermarkets will carry it.
Monday, July 4, 2011
Dill.. Dill... and more Dill!
Bought some dill from the farm stand, and in an attempt to use it up, I'm making lots of dishes with dill.
Tonight, Its grilled (ON MY BRAND NEW GEORGE FOREMAN GRILL) chicken, marinated with lemon, red onion and garlic. Its just going to end up being a simple lemon pepper chicken.
The sides are red potatoes with dill and butter, and steamed vegetables with dill and butter.
Chicken -
2 Chicken breasts
1/4 of a large onion, finely minched
1 clove of garlic
the juice of 1 lemon
Salt to taste
a Generous amount of cracked black pepper
Marinate for 1/2 hour. Grill until done.
Potatoes
3 red potatoes diced into evenly sized pieces
1 tsp of fresh dill
3 tbs of butter
pinch of salt
boil potatoes, top with fresh dill, butter, and salt.
For the veggies, I just steamed 1/2 a zucchini, some slices of onion, and some large diced pieces of tomato. I thought that I still had baby carrots but I couldn't find them.
Its a simple, light, summery dinner. Yum!
Tonight, Its grilled (ON MY BRAND NEW GEORGE FOREMAN GRILL) chicken, marinated with lemon, red onion and garlic. Its just going to end up being a simple lemon pepper chicken.
The sides are red potatoes with dill and butter, and steamed vegetables with dill and butter.
Chicken -
2 Chicken breasts
1/4 of a large onion, finely minched
1 clove of garlic
the juice of 1 lemon
Salt to taste
a Generous amount of cracked black pepper
Marinate for 1/2 hour. Grill until done.
Potatoes
3 red potatoes diced into evenly sized pieces
1 tsp of fresh dill
3 tbs of butter
pinch of salt
boil potatoes, top with fresh dill, butter, and salt.
For the veggies, I just steamed 1/2 a zucchini, some slices of onion, and some large diced pieces of tomato. I thought that I still had baby carrots but I couldn't find them.
Its a simple, light, summery dinner. Yum!
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