Zucchini

[Mama Mangia]

NOT taken from your site - this recipe is from my recipe club - we share recipes constantly, so as far as I'm concerned it's Joanie's recipe.

[Jafo232]

Originally Posted by Mama Mangia

NOT taken from your site - this recipe is from my recipe club - we share recipes constantly, so as far as I'm concerned it's Joanie's recipe.

Huh, you lost me there?

[Mama Mangia]

Jafo - forget it! Joanie comes in as a guest - and she plants tons of zucchini every year and has a huge collection of zucchini recipes. She has the same recipe that you say is yours - she got it from a different site and not your site - and she called me to tell me to tell me to post where I got it from - not looking to see who posted the recipe - and yada yada yada - so I posted where I got my recipe from - (Joanie) - and she fouls up everything anyway! But - listening to her and not looking for myself - oh well!!!! I just posted a recipe from Joanie!

But anyway - the recipe that you say is yours - she got off another site - but it wasn't your site.

That's the sad part about posting recipes on line - you never know where they are going to turn up!

[Jafo232]

Ok, well the site she got it from may have gotten it from mine. Funny because I remember when I made that recipe. My mother in law dropped me off a ton of zucchini and I had no idea what to do with it all. I had recently purchased a new deep fryer so I basically threw that recipe together figuring it would work and it did.

I worked a deep fryer in a restaurant for years cooking seafood and learned a thing or two about it.

It was one of my "make it off the top of your head" recipes which is why I am a little shocked someone else has it word for word, but who knows...

[spiceplace]

This week we cobbled on the ingredient of the week for the next recipe of the week, which is Oven Zucchini Chips. These are highly recommended.

[sourava]

Originally Posted by Jafo232

Beer Battered Zucchini Chips:

Culled from a recipe on my site:

Jeffs Recipes » Beer Battered Zucchini Chips

I see a lot of recipes for beer as an ingredient, like beer battered ###### or beer cooked chicken, etc. I even have a recipe for a spagetti sauce with one or two beers in it (equal parts in the cook).
My question is doesn't it make a difference which beer you use? The wine rule - don't cook with it if you wouldn't drink it - surely applies, but there must be better beers to cook with, aren't there?

[sourava]

Originally Posted by KYHeirloomer

Kousa Mihshi merely means "stuffed zucchini." So the full recipe would have a tag describing what the stuffing is. For instance, Kousa Mihshi Bi Laban is Stuffed Zucchini with Yoghurt. Kousa Mihshi Bi Bandoura is Stuffed Zucchini with Tomato Sauce. Etc.

"The Lebanese version would, of course imclude cinnamon. "

Did you mean to say "Morracan" rather than "Lebanese." My Lebanese recipes do not contain cinnamon.

Here's one version:

Kousa Mihshi Bi Laban

2 lbs evenly sized zucchini
Cold salted water

Meat Stuffing
1 medium onion, finely chopped
1 tbls clarified butter or cooking oil
1 tbls pine nuts (optional)
8 oz ground lamb or beef
1/4 cup short grain rice
1 tbls chopped parsleyh
1/2 tsp ground allspice
Salt
Black pepper

To finish:

1 1/4 cups cold water
A quantity of Laban Mutboukh (cooked yogurt)
2 clove garlic, crushed
1 tsp dried mint.

Wash the zukes well and cut off stem end. Using an apple correr, hollow out zucchinik, leaving rounded end intact. Try not to puncture sin. Soak in salt water for 10 minutes, then drain.

Gently fry onion in clarified butter or oil until transparent. Add min nutes to pan after ten minutes and cook with onions another five minutes or so, stirring occasionally.

Add pan contents to ground mneat along with the rice, parsley, spiece, about a teaspoon of salt and a good grinding of pepper, and 1/4 cup water. Combine ingredients thoroughly.

Fill zaucchini with stuffing. Do not worry about the rice expanding, because the meat shrinks, so you don't have to allow room for expansion.

Arrange zucchini in layers in a heavey-based pan, sprinkling layers lightly with salt. Add water. Invert a plate on top of the zucchini and ring to a slow simmer. Cover and simmer gently for 1 hour or until tender.

Meanwhile, prepare the Laban Mutcoukh. When it begins to boil add garlic, boil 2 minutes, and remove from heat.

When zucchinis are cooked remove plant and pour Laban Mutboukh over them and leave over medium heat for 10 minutes to boil gently. Cook uncovered until sauce is thick.

Crush the dried mint to a coarse powder and sprinkle on top. Cover pan and leave off the heat for 10 minutes before serving.

Laban Mutboukh (cooked yogurt)

2 cups yogurt
1 egg white
2 tsp cornstarch
1 tsp salt

Place yogurt in a heavy-based pan.

Beat egg white with a fork until frothy and blend into yogurt with the cornstarch and salt. Stir in the same direction until thoroughly combined.

Place pan over medium heat and stir constantly with a wooden spoon. Heat until it begins to boil, stirring continuously in the same direction.

Lower heat and leave to simmer gently, uncovered, for 3-5 mintues until thick. Use as required in recipes.

Thank you, you were agreat help.

[Mama Mangia]

Originally Posted by sourava

I see a lot of recipes for beer as an ingredient, like beer battered ###### or beer cooked chicken, etc. I even have a recipe for a spagetti sauce with one or two beers in it (equal parts in the cook).
My question is doesn't it make a difference which beer you use? The wine rule - don't cook with it if you wouldn't drink it - surely applies, but there must be better beers to cook with, aren't there?

Between all the lite, dark, ales, stout - it has to be your choice. There are many recipes that call for a specific type of beer/ale. I love beer battered fish and onion rings - a bottle of Bud or Labatt's works fine for me. We are not drinkers - never had a drink in my life - but I have cooked with Bud or Labatt's (regular not lite) which I have to steal from a friends house - or trade a baked cake or pie for one! LOL

[oldbay]

One of our favorites. We use freshly grated Parmesan cheese when we make this.

2 to 3 tablespoons canola oil
3 to 5 zucchini (cut up)
1 large onion (shredded)
breadcrumbs
1 can tomatoes (or equal amount of fresh or in a pinch, 1 can tomato sauce)
Sugar, salt, pepper, garlic (to taste)
Parmesan cheese

Heat canola oil in a skillet. Add zucchini, onions, and tomatoes. Bring to a boil and cook until tender and liquids have cooked out. Add seasonings. Place the casserole and sprinkle with crumbs and Parmesan cheese. Bake in a 350° oven until crumbs are crunchy.

[oldbay]

More with Parmesan!

1 tbsp canola known oil
1 stalk celery, chopped fine
1/4 cup onion, chopped
3 medium zucchinis, quartered lengthwise, then cut into 1/2" thick pieces
2 small tomatoes (about a half pound), cut into eighths
2 tablespoons ketchup
dash of pepper
pinch of oregano

Cook celery and onion in a 10 inch skillet over medium heat in canola oil until tender (about five minutes). Stir in remaining ingredients. Cook 10 minutes longer, stirring occasionally until zucchini is tender-crisp. Sprinkle top with Parmesan cheese. Makes 4 servings.