STUFFED VEGETABLES

 

VEGETABLES  STUFFED WITH RICE

 

I make these stuffed vegetables for summer picnics, backyard BBQ's and for pot luck dinners. They are healthy and not too difficult to make. For this recipe I used eggplants, tomatoes and peppers. You could also use, zucchini and onion (practically anything that can be hollowed out ). Choose small and tender vegetables if you can. They cook faster.

 

 

  Ingredients:

1/3 cup currents
1/4 cup pignoli nuts
1 large onion chopped
1 tsps allspice
1 tsp cinnamon
1 tsp dried mint
1/3 cup of olive oil
2 cups of water
1 cup of rice
salt and pepper to taste

To prepare the vegetables:
For eggplants: Cut eggplants in half. Hollow out the centers using a scooper or a spoon (grapefruit spoon works well) .
For peppers: cut the tops off  just underneath the stems (save them for later use) rinse them under the sink to rid them from the seeds.
For tomatoes: same as above. Save the tops for caps for later use. (Chop the fleshy part of the tomato to mix in with rice).


In a pot saute chopped onions, pignoli nuts and currents in 1 cup olive oil until the onions are translucent. Add rice, spices, herbs (salt and pepper) and 1 cup of water. Cook until all the water is absorbed (rice will be half cooked). Let it cool and spoon loosely to fill the vegetables.

 



 
 


 

 

Arrange filled vegetables in a deep pot, touching  each other closely (they'll cook better) and  add  reserved water and oil. Close lid and cook for 20-25 minutes or until peppers are soft.

 



FRESH ARTICHOKES COOKED IN OIL













Today I decided to cook my grandmother's favorite vegetable,  ARTICHOKE. I will try to stay as close to her recipe as possible. When I was a kid I never liked the taste or the texture of this strange looking, prickly to touch and scary named vegetable.  Later I found out how healthy and tasty it was. There are many ways of cooking artichokes. They can be stuffed, breaded, grilled, pureed and made into dips. This recipe is great great for  lunch,  a side dish or an appetizer. I'll provide other recipes as I prepare them:

3-4 Large Artichokes  (I bought three)
2 Cups cold water (for soaking)
Juice of 1 Large Lemon
1 Medium onion chopped
1 Carrot (thin preferred ) diced or sliced
1/3 Cup Olive or Vegetable Oil
1/2 Cup Frozen Peas thawed
1 Cup Water
Chopped Dill or Parsley if desired
** salt,  pepper

Remove the leaves of artichokes until the hearts are exposed. Scrape off the fuzzy stuff  in the middle with the back of a knife or a spoon. Trim the bottom of the hearts. Cut the hard outer surface of the stems leaving about 2 inches close to the bottom of the hearts. Pour cold water into a bowl add lemon juice (I also add the rinds in the water) and artichokes. This step will prevent artichokes  

from getting discolored. Should you wish you can purchase already peeled artichoke hearts in brine in many stores and you can use
them instead of fresh artichokes, thereby saving yourself this step.

Saute onions in oil in a sauce pan for few minutes.  Add carrots and peas and saute for additional few minutes more. Add artichokes to the pan. Then add 1 cup of water, cover and cook for 30-35 minutes or until artichokes are tender.  Transfer the artichokes stem sides up to a serving platter, pour vegetables over and garnish with dill (goes very well with this dish) or parsley. This dish can be eaten warm or cold from the fridge, either way it is delicious. Why not give it a try? Here's the finished product.

** I usually don't give any salt, pepper measurements.  I leave that up to the cook to decide if they want to use them. I don't use much of either because my husband is on a salt free diet. 

SPAGHETTI SQUASH

Would you believe that this is not spaghetti ??. Well, it isn't. It is spaghetti squash. It is a vegetable which when prepared tastes and looks like its pasta counterpart. Great for vegetarians and it is a novel and fun way to feed children their vegetables. Here is the easy recipe.


1 spaghetti squash cut in half and seeded. Turn fleshy side down on a oven tray lined with aluminium foil and brush the rind with olive oil. Bake at 350 degrees for 30-35 minutes (depending on your oven). Wait until cool to touch then with a fork gently scrape away the flesh from its rind on to a platter. Put a ladle full (or more) pasta sauce on top, grate your favorite cheese. You'll receive kudos from your family and friends with this surprise dish. ENJOY.

FRIED ZUCCHINI FLOWERS

We've all seen these funny looking flowers at this time of the year at the produce department of the grocery store and wondered what they are. They are zucchini flowers and they are edible. I have have a quick recipe for these delicate flowers. They make great appetizers.

1 cup of flour

1/2 cup of water (or beer)

1 small square of mozzarella, feta or blue cheese (your preference)

1 cup of olive oil for frying.

Wash and pat dry the flowers. Mix water (beer) with flour to make a smooth paste (it should be loose). Carefully open the soft end (the orange part) of the flower and place a small piece of cheese inside the hollow area and gently twist the ends closed. Dip to coat the filled flowers and fry them in olive oil until all sides are golden brown. They are delicious. Wash them down with your appletini in your favorite spot.