My daughter is not a big fan of vegetables. She prefers fruit - peaches, plums, berries and apples. In our house we all eat vegetables. However, she really liked this zucchini side dish, so I had to share. It is from Ina!
And late summer is zucchini season in New England.
6 medium zucchini (about three pounds) - washed
Olive Oil
Kosher salt and ground black pepper
3 garlic cloves, minced
2 T minced fresh parsley
2 T julienned fresh basil
1/2 c freshly granted Parmesan cheese (NOT from the can)
3/4 c Panko
Preheat the oven to 425 degrees
Trim the stems off the zucchini. Cut them in half lengthwise and scoop out the seeds using a spoon (I use a regular small spoon). Take a baking sheet and cover with tin foil. Put the zucchini in one play on the pan and brush the scooped out side with olive oil. Turn over the zucchini so the cut side is down. Sprinkle with 1 teaspoon of kosher salt and then some ground pepper.
Roast for 14 minutes.
While roasting, make the stuffing by placing the garlic, parsley, basil, Parmesan, 1 teaspoon regular salt, ground pepper, panko and 3 T of olive oil. Mix well.
When the zucchini is ready, please about a tablespoon of panko in each zucchini. Bake for 8 more minutes. Serve hot.
Enjoy
Sunday, September 23, 2018
Sunday, September 16, 2018
Chicken for Rosh Hashana
I really enjoy trying new recipes for the holidays. One recipe that is perfect for Rosh Hashana is from Kosher By Design - Cooking Coach by Susie Fishbein
Pomegranate Honey Chicken
1 chicken - cut into pieces
1/2 cup honey (to measure honey spray PAM on the measuring cup, and then pour the honey into the measuring cup)
1/4 cup brown sugar
1/4 pomegranate juice
1/4 cup teriyaki sauce
2 T cornstarch
1 t tomato paste
1/2 t dried thyme
2 cloves fresh garlic, minces
1 T non dairy margarine
fresh pomegranate seeds (garnish)
Line a roasting dish with tin foil. Arrange the chicken into a single layer.
Preheat oven to 400 degrees
In a pot over medium heat, whisk the honey, brown sugar, pomegranate juice, teriyaki sauce, cornstarch, tomato paste, thyme and garlic. Bring to a summer over medium heat until thickened (maybe two minutes). Whisk in the margarine. Reduce heat. Cook for one minute. Brush the sauce on each piece of chicken, and then pour the extra on all the pieces of chicken.
Bake uncovered for 45 minutes. Baste every 15 minutes. Transfer chicken pieces to a serving dish and spoon the sauce over the chicken. Place a few pomegranate seeds onto the chicken pieces.
Enjoy!
Pomegranate Honey Chicken
1 chicken - cut into pieces
1/2 cup honey (to measure honey spray PAM on the measuring cup, and then pour the honey into the measuring cup)
1/4 cup brown sugar
1/4 pomegranate juice
1/4 cup teriyaki sauce
2 T cornstarch
1 t tomato paste
1/2 t dried thyme
2 cloves fresh garlic, minces
1 T non dairy margarine
fresh pomegranate seeds (garnish)
Line a roasting dish with tin foil. Arrange the chicken into a single layer.
Preheat oven to 400 degrees
In a pot over medium heat, whisk the honey, brown sugar, pomegranate juice, teriyaki sauce, cornstarch, tomato paste, thyme and garlic. Bring to a summer over medium heat until thickened (maybe two minutes). Whisk in the margarine. Reduce heat. Cook for one minute. Brush the sauce on each piece of chicken, and then pour the extra on all the pieces of chicken.
Bake uncovered for 45 minutes. Baste every 15 minutes. Transfer chicken pieces to a serving dish and spoon the sauce over the chicken. Place a few pomegranate seeds onto the chicken pieces.
Enjoy!
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