December 2019 S M T W T F S « Sep 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
become a fan:
- steven was excited to be in charge of breakfast this morning! we got to combine two of our favorite things: cooking… twitter.com/i/web/status/1… 5 months ago
- more yummy #kosher food in #miami: sabich and limonana! #israeli #kosherfood #israelifood #kosherrestaurant… twitter.com/i/web/status/1… 10 months ago
- when in miami... lunch at #zakthebaker! i could learn a thing or two about #sourdough from @zakthebaker! p.s., we a… twitter.com/i/web/status/1… 10 months ago
- chocolate chip hazelnut biscotti! i usually make this recipe with slivered almonds, but these were in the freezer.… twitter.com/i/web/status/1… 11 months ago
- busy weekend in this kitchen! baked sourdough cinnamon swirl bread, two sourdough boules, made chocolate chip cooki… twitter.com/i/web/status/1… 11 months ago
jamujawa.Hol.es on Hand-Picked Raspberry Jam Croissants | The Kos… on Hand-Picked Raspberry Jam rachel on Hashu (Meat Stuffing with… Jamur Tiram on Mejadra, or Rice and Lent… wolleshop on Mejadra, or Rice and Lent…
tagsalton brown apricot art and soul of baking asian baking banana beans berry biscotti brunch butter buttermilk candies canning caramel carrot challah cheese chocolate chocolate chip cinnamon cooking cream cheese csa dutch oven eggs ellie krieger epicurious food network freezer frosting fruit garlic gelato giada giveaway granola grill holiday ice cream ice cream maker ina garten jam le creuset leftovers lemon mehshi mexican mushrooms oregano pareve pasta pie pizza potato potatoes pumpkin purim rachael ray raspberry ravioli rice roasting salad shopping soup squash strawberry string beans syrian to export vanilla vegetables wine zucchini
- No categories
Tag Archives: zucchini
I have to admit that I don’t get any magazine subscriptions. Not even food ones. But that doesn’t mean that I don’t like to look at their holiday-themed and seasonal ingredient inspired meals! So I look at the Gourmet and Bon Appetit archives on epicurious. When I had some squash that I knew wouldn’t last long (I don’t even remember why I bought it) I browsed through some recipes until I found this and although it interested me enough to add to my recipe box, I needed to make a lot of changes.
I bought some giant zucchinis at the farmer’s market last week and wanted to make something special with them. This recipe gets its delicious flavor from butter, and is traditionally made with long grain white rice. I made a healthier version with less butter and brown rice. It had a delicious, nutty flavor. The recipe calls for slender zucchini, which probably would have been better than the fat ones I found. Make sure you scoop them out very well so the zucchini cook through. Continue reading
Remember when we made mehshi kusa and hollowed out all of that squash and zucchini? You didn’t think we’d just waste those precious insides, did you? Of course not. We popped those insides in the freezer for later use. And then gave them to our mom so she could make kusa jibben for lunch.
Kusa Jibben is a classic Syrian dish; kusa, as you know, means squash, and jibben is cheese. So basically it’s squash and cheese.
Mehshi kusa (koo-SAA) is a traditional Syrian dish. In order to stuff the squash, you first need to hollow them out with a melon baller. Ideally the shells will be very thin. After hollowing out the vegetables, you stuff them with hashu and cook them in a Middle-Eastern-style sauce.