Food Recipes Collection

LATHERA RECIPE ========= Ingredients: ------------ 4-5 medium size zuccini, cut in 1/4 in. disks 3-4 medium potatoes, cut in 1/4 in. disks 1-2 medium onions, sliced in thick rings 1-2 medium tomatoes, sliced in 1/4 in. disks 6-7 cloves garlic, peeled and whole 1/2 cup olive oil (or any other oil) 1/2 cup chopped parsley 2 tblsp oregano (save for the end!) salt and pepper Instructions: ------------- Arrange in loose layers in the baking tray. Try and keep the onion rings at the bottom of the pan, they get nice and crispy, and the tomatoes go at the top of the assembly, to let the juices drain down onto the veggoes. Bake for about 1 hour, at medium oven. The oregano should be added a few minutes before taking the tray out of the oven - burnt oregano loses its flavour, and has a bitter taste. Allow to cool before eating. From: doussis@convex1.tcs.tulane.edu (Evangelos Doussis)

HAM AND ZUCCHINA WITH NOODLES RECIPE ============================= Ingredients: ------------ 6 oz uncooked noodles 2 tsp butter or marg 1 medium onion thinly sliced 3 cups cooked ham 4 small zucchini cut julienne 1 medium bell pepper in small strips (1/4") 1/8 tsp pepper 1/4 cup low fat sour cream 1/4 cup fat free plain yogurt 1 tsp poppy seed Instructions: ------------- Cook noodles as directed on package. Heat butter in skillet. Cook onion in butter stirring until tender. Stir in ham, zucchini, bell pepper and pepper. Cover and cook over med for 8 Minutes stirring occasionally untill crisp tender. Stir in sour cream yogurt and poppy seed.. Heat through and serve on noodles. From: girl@slavery.EBay.Sun.COM (Mary Smith)

FRIED ZUCCINI RECIPE ============= Ingredients: ------------ Batter: ------- 1 egg (beaten) 1/3 cup milk 1 cup flour salt, pepper, water if needed Instructions: ------------- Stir batter ingredients until batter is smooth - if it's too thick add water - otherwise add flour - I get it to where it kinda sticks to the fork. For the juccini: ---------------- 5-6 juccini - cut either steak fries style, or in 1/4 in. disks Dip juccini in batter. Deep-fry in preheated oil (i set the stove on medium high) until batter is crispy. Serve with that good tsatsiki that you've made already :-) From: doussis@convex1.tcs.tulane.edu (Evangelos Doussis)

CORN STUFFED ZUCCHINI RECIPE ===================== Ingredients: ------------ 4 medium zucchini 1 1/2 cups fresh corn kernals 1 small onion chipped 1 tsp seasoned salt 1/2 tsp salt 1/8 tsp pepper 2 tblsp margarine 1/4 cup chopped parsley 1/2 cup grated cheddar cheese Instructions: ------------- Cut off ends of zucchini. Cook unpeeled zucchini whole in small amount of boiling water about 5 minutes. Cut in half lengthwise. Carefully remove insides leaving 1/4" shell. Chop removed pulp finely. Put pulp, corn, onion, seasoned salt, salt and pepper in melted butter in a skillet and cook, stirring occasionally, until the mixture thickens, about 10 minutes. Add parsley. Put zucchini shells in shallow baking dish and fill with corn mixture. Sprinkle with cheese. Bake uncovered in 350 degree oven for 30 minutes. 4 servings. I got this out of the local newspaper - I usually use about double the amount of cheese called for. Also, depending on what you call mediu...

BRIAMI RECIPE ====== Ingredients: ------------ 5-6 large zuccini, cut in 1 in. cubes 3-4 medium potatoes, cut in similar cubes 2 eggplants (the purple, zuccini look-alike) cut in cubes 1 can stewed tomatoes 3-4 cloves garlic crushed 1 onion, cut in large chunks a couple of bay-leaves 1/2 cup oil (preferably olive, but anny kind will do) a dash of nutmeg, thyme salt and pepper Instructions: ------------- Arrange (really throw in!) all the ingredients in your baking pan, and give them a good mix (another name for this dish is TOURLOU, i.e. mix-mix) and bake for about 1 hour at a medium heat oven. Keep adding a touch of water to keep the stuff from frying. Allow to cool before eating. Serve with a generous amount of oil and juices and with some bread to clean up the plate! From: doussis@convex1.tcs.tulane.edu (Evangelos Doussis)

STUFFED ZUCCHINI WITH YOGURT SAUCE RECIPE Ingredients: 4 medium zucchini Stuffing: 1/4 c. red lentils 1/2 c. bulgur 3 T. olive oil 1 onion, chopped 1/2 tomato, minced 1 clove garlic, mashed 1 tsp. salt 4 tsp. lemon juice 1/4 c. fresh parsley Sauce: 2 tsp. cornstarch 2-1/2 c. plain yogurt 1 clove garlic, mashed salt, pepper to taste Instructions: Wash zucchini well. Do not trim ends. Cut each zucchini in half lengthwise. Scoop out all seeded portion of zucchini flesh. Sprinkle a tiny amount of salt into each shell. Set aside for an hour. Wash and drain lentils. Simmer them in 2 c. water for 2 minutes, then let sit, covered, for 45 minutes. In a bowl, cover bulgur with 3 c. water and let sit for an hour. When lentils have sat for 45 min, bring to simmer again. Lower heat and simmer for ~10 minutes or until tender. Drain and put in a bowl. Drain bulgur and squeeze out as much liquid as possible. Put bulgur in same bowl as lentils. H...

ZUCCHINI ANKARA RECIPE Ingredients: 1/4 c. olive oil 2 c. chopped onions 3-4 cloves garlic 3 zucchini/yellow squash 1 tsp. marjoram 1 can garbanzos 1/2 c. sliced black olives 1 T. cumin 3-6 T. lemon juice black pepper to taste pinch cayenne 1 c. grated feta cheese Instructions: Saute onions and garlic in olive oil until onion is translucent. Add squash & marjoram and cook on medium heat until squash is just tender. Add garbanzos, olives, cumin (or 2 tsp. mint if desired), lemon juice and seasonings. Cook until everything is heated through. Ladle mixture over cooked rice or couscous. Top with feta cheese. Source: New Recipes from Moosewood Restaurant

WEST AFRICAN GROUNDNUT STEW RECIPE Ingredients: 2 sweet potatoes, cubed 2 T. oil 3 cloves garlic, minced 3 T. fresh gingerroot, minced 2 T. ground coriander 1/2 tsp. cayenne 4 c. chopped onion 1 eggplant, cubed 2 tomatoes, chopped 1/4-1/2 c. stock or water 1 c. chopped zucchini 2 green bell peppers 2 c. tomato juice 1/2 c. peanut butter (I use almond butter cause I'm allergic to pb) Instructions: Steam or boil sweet potato cubes until tender. Saute garlic, ginger and spices for 1 minute; add onions and cook until soft. Add tomatoes, eggplant & stock/water; simmer 10 minutes. Add zucchini & bell pepper, continue to simmer until all vegetables are tender, ~ 20 minutes. Add sweet potatoes to stew along with tomato juice and almond butter. Stir well and simmer on very low heat for 5-10 minutes, stirring to prevent sticking. Serve on rice, couscous or millet. Source: New Recipes from Moosewood Restaurant

FETTUCINE WITH ZUCCHINI AND MUSHROOMS RECIPE Ingredients 1 lb. pkg. fettucine 1/2 c. butter 1/2 lb. mushrooms 1.25 lb. zucchini 1 c. half-and-half 3/4 c. Parmesan 1/2 c. parsley Instructions: Cook fettucine al dente. Cut zucchini into julienne strips. While pasta is cooking, saute mushrooms and zucchini in butter for 2 minutes. Add half-and-half to saute; reduce heat and simmer for 3 minutes. Add cooked fettucine to saute, along with cheese and parsley, and toss to mix well. Source: Meatless Meals

ZUCCHINI MUFFINS Ingredients: 1/2 c. all purpose flour 1/2 c. whole wheat flour 1 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. baking soda 1/4 tsp. salt 4 egg whites 2/3 c. sugar 1/4 c. oil 1/2 tsp. vanilla 1-1/2 c. shredded zucchini 1/2 c. raisins (optional) Instructions: Sift together flours, baking powder, cinnamon, baking soda and salt. In a large bowl whisk together egg whites, sugar, oil, and vanilla. Mix in dry ingredients until combined. Stir in zucchini and raisins (if desired), spoon mix into prepared muffin cups. Bake at 375F for 20 min. or until toothpick comes out clean. Makes 1 dozen. Source: Ladies' Home Journal, May 1991

ZUCCHINI BREAD Source: Family Circle, June 1991 Ingredients: 2 c. all-purpose flour 1.5 tsp. salt 3 tsp. cinnamon 1 tsp. baking soda 1/2 tsp. baking powder 1 c. oil 3 eggs 1 tsp. vanilla 1-1/2 c. sugar 3 c. shredded zucchini 1/2 c. chopped walnuts 1/2 c. raisins Instructions Preheat oven to 350F. Grease two small loaf pans. Sift together flour, salt, cinnamon, baking soda, baking powder. In a large bowl whisk together oil, eggs, vanilla, sugar. Stir in flour mixture and remaining ingredients. Divide into prepared pans. Bake for 55-60 minutes or until cake tester comes out clean. Cool on wire racks to room temperature. From: darsie@ece.ucdavis.edu (Richard Darsie)

Zesty Zuchinni Chickpea Salad Ingredients: 3 medium zucchini (about 6 oz. each) 1/2 tsp salt 5 Tbsp. white vinegar 1 clove garlic, minced (or more if you like garlic) 1/4 tsp dried thyme leaves, crumbled (or 1/2 tsp. fresh thyme, minced) 1/2 cup olive oil 1 cup drained canned chickpeas 1/2 cup sliced pitted ripe olives 3 green onions, minced 1 canned chipotle chili pepper in adobo sauce, drained, seeded, minced 1 ripe avacado 1/3 cup crumbled feta or 3 Tbsp. grated Romano cheese 1 head Boston lettuce, cored, separated into leaves sliced tomatoes and cilantro sprigs for garnish Instructions: Cut Zucchini lebgthwise into halves; cut halves crosswise into 1/4-inch-thich slices. Place slices in medium bowl; sprinkle with salt. Toss to mix. Spread on several layers of paper towels. Let stand at room temperature for 30 minutes to drain. Combine vinegar, garlic, and thyme in large bowl. Gradually add oil in thin, steady stream, whisking continuously until dressing ...

Veggie Burger with Nuts Here's a tasty recipe I made with some friends last night. It originally came off this newsgroup, but that was a while ago, so I thought I'd repost it. Ingredients: 2 oz bulgur wheat 1/4 cup canola oil 1 1/4 cups finely chopped mushrooms 1 1/2 cups finely chopped carrots 2 cups finely chopped onions 2 tbl minced garlic 3/4 cup walnuts 1/2 cup sunflower seeds 1/2 cup sesame seeds 1/2 cup wheat germ 1/3 cup chopped parsley 2 tbl chopped dill 3 tbl tahini (sesame seed paste) 1 1/4 cups cooked chickpeas (if using canned garbanzo beans, make sure they're well-drained) 3 tbl tamari 3 tbl lemon juice 1/4 tsp cayenne pepper 1/2 tsp salt 3/4 tsp freshly ground pepper 3/4 tsp ground cumin oil for rubbing burgers and grill Instructions: Put bulgur in a bowl of hot water, soak for 10 minutes or until tender,drain well. Heat oil in a skilled, saute mushrooms, carrots, onions, garlic for 15 mins. Grind walnuts and sunflower see...