Thursday, September 13, 2012

Stuffed Zucchini

Stuffed Zucchini with Spinach and Feta 
Stuffed Yellow Squash with Sauteed Vegetables and Goat Cheese

3 Medium Zucchini
3 Medium Yellow Squash
6 Large handfuls of stemmed and chopped baby spinach
1 Large Onion Diced
1 Red Bell Pepper Diced
1 Green Bell Pepper Diced
6 Large Chopped Mushrooms
Goat Cheese
Feta Cheese
Olive oil for sautéing
Salt and Pepper
Bread Crumbs (optional)

Cut the zucchini and squash in half both length and width wise and scrape out the seeds leaving the ends intact, creating little boats.

Sauté half the onion, the peppers, and mushrooms until soft and season with salt and pepper. Mix goat cheese, fill the yellow squash, and top with bread crumbs if desired.  Bake at 350 until the squash is soft but not mushy.

Sauté the other half of the onion and the spinach until the onions are translucent. Mix with feta, fill the zucchini, and top with bread crumbs if desired.  Bake at 350 until the zucchini is soft but not mushy.

Tuesday, September 11, 2012

Stuffed cabbage

Stuffed cabbage is one of those dishes that warms you all the way down to your bones on a cold day.  I have fond memories of enjoying this dish in my parents sukkah with friends and family.  I have to admit that this is the kind of recipe that I never measure out the ingredients.  I provide approximate measurements here but you many need to adjust it.  I think that this approach is appropriate for this recipe, as it is less able technique and more about love. 

1 Small head of green cabbage

3 large cans of tomato sauce
1 cup duck sauce
1/4 cup of honey
1 cup of dark brown sugar
1/2 cup of Heinz Ketchup
Black pepper to taste
1 Bottle of Pomegranate Juice (optional)

2lbs of ground beef
1 cup of instant rice
Garlic powder to taste
Onion powder to taste
2 large eggs

About 5 days before you plan to make your stuffed cabbage freeze the head of cabbage, then take it out to thaw about 24 hours before you are ready to start. 

In a large heavy pot combine the tomato sauce, duck sauce, honey, brown sugar, ketchup, and black pepper and put over medium low heat.  For Rosh Hashana I also add pomegranate juice.

Combine the ground beef, rice, garlic powder, onion powder, and eggs thoroughly with your hand.  Stuff the meat mixture into the cabbage as pictured above.  Add the cabbage rolls into the sauce and simmer on low for about 3 hours.

Monday, September 10, 2012

Burger Of The Week

Burger Of The Week

From the top:
Toasted Soft Dinner Roll
Heinz Ketchup
Homemade Garlic Pickles
Sauteed Onions
1/4 lb All Beef Patty Seasoned With Salt and Pepper and Cooked in a Cast Iron Skillet
Fresh Baby Spinach
Garlic Mayo
The Bottom of The Bun

Sunday, September 9, 2012

Tentative First Night Rosh Hashana Menu

Tentative First Night Rosh Hashana Menu

Honey and Pepper Gefilte Fish with Beet and Leek Salad and Fish Heads
Stuffed Cabbage in Pomegranate Tomato Sauce
Roasted Butternut and Acorn Squash with Apples
Honey Roasted Chicken with Apple and Date Stuffing
Sweet Potato and Carrot Tzimmus