Stuffed Zucchini

Stuffed Zucchini with Spinach and Feta 

and 

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.

Hamachi Sushi Bar's Menu

Hamachi Sushi Bar's Menu

Analysis coming soon.

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.

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

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
Tongue
Honey Roasted Chicken with Apple and Date Stuffing
Sweet Potato and Carrot Tzimmus

Mini Eggplant Pizzas

Mini Eggplant Pizzas



Mini Eggplant Pizzas

This a slightly healthier take eggplant parmigiana that is also gluten free. 

1 eggplant peeled and sliced into 1/4 inch rounds

1 can of you favorite tomato sauce

Garlic Powder

Onion Powder

Italian Seasoning

1 8 oz bag of shredded mozzarella

Olive Oil

Salt and Pepper

Season the eggplant with the salt and pepper and let it sit for 15 minutes to draw out some of the moisture and bitterness.

Add the garlic powder onion powder and Italian seasoning to the canned tomato sauce to taste. Lubricate a sheet pan with the olive oil and spread the eggplant rounds across the pan.  Top the rounds with the sauce and cheese and bake at 450F until the cheese in melted and the eggplant is soft but not mushy.

Keeping Kosher in LA

Check out my article over at Yeah That's Kosher: Keeping Kosher in LA

Secret Off Menu Item at Kotel Kosher

I present to you the grilled pastrami dog....

This is a great item at Kotel Kosher, that is not on the menu.  The only thing that would make this better is if they had sauerkraut. 

Pizza Pictures

I bought a pizza stone a few weeks back here are some of the results:

Mango Peach BBQ Sauce

Mango Peach BBQ Sauce

2 Large Peaches

2 Large Mangoes

1/4 Cup Cider Vinegar

1/4 Cup Heinz Ketchup

3 Tablespoons Spicy Brown Mustard

1 Tablespoon of your favorite hot sauce

This is a recipe that came out of something I made for a July 4th BBQ at my friend Dani's (of Yeah That's Kosher fame) house.  It has since been tweaked.

Peel and chop the peaches and mangoes, and throw in the food processor and puree until almost but not quite smooth.  Add the pureed mango and peach to a small sauce pan with all the rest of the ingredients and cook on a low heat until reduced my 1/3.

This goes great of chicken or pickled brisket.  Try with an egg roll instead or duck sauce.