Chakhchoukha (Algeria) + Pita

September 14, 2012 § 2 Comments

J: Continuing (slowly) along our culinary voyage around the world, we next hit Algeria.  As has been the case with many of these countries, I really had very little idea of what Algerian food looked like, or what a “classic” Algerian dish might consist of.  This stew-type meal turned out to be quite delicious and comfort-food-y — I suspect it would make a great warming meal on a cold winter night.  The original recipe included chicken, but as we are trying to be a little more vegetarian (accepting that we won’t be able to get around meat in many of these international dishes), we substituted potatoes for the chicken, and it still turned out really well.

a bowl of bread and veggies

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Fresh Tomato Turkey Chili

March 19, 2012 § Leave a comment

J: We’ve posted a couple chilis on the blog in the past, and they are consistently one of our go-to quick meals when we want something healthy, hearty, and easy.  This chili is a bit different than ones we’ve made in the past; our standard chili is basically canned beans, canned tomato, cumin, chili powder, maybe some ground meat, and any other veggies we feel like throwing in, but for this one, we realized that we have no idea why we always use canned tomatoes.  So, we decided to use fresh tomatoes instead! (Incidentally, we have recently been into beautiful heirloom tomatoes, so if you can get your hands on them, this would be a great way to use some!)  We also added some Greek yogurt, because, you know, it’s good in pretty much everything — and acting on the advice of Erik’s cousin (the same who brought us Susan’s Baked Beans!), we added some molasses for a bit of extra flavor.

If you’re looking for a different chili recipe, give this a try!  It’s no more complicated than any other chili recipe might be, and it’s tasty and unique in its texture and flavors.

I think it might need more cheese . . .

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Zucchini Bread

August 28, 2011 § Leave a comment

J: This is a family recipe that my mom used to make all the time when I was growing up.  I would always get so excited when I came home from school and smelled zucchini bread fresh out of the oven — this is such a yummy, hearty, and sweet-but-not-too-sweet bread.  It’s got a rich flavor and, even though the zucchini itself doesn’t pop out and hit you in the nose, it lends a lovely moistness to the bread, giving it an almost cake-like texture.

sliced and ready for eating

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Zucchini, Carrot & Onion “Tart” with Smoked Gouda

April 10, 2011 § Leave a comment

E: So first-off, let me admit something. This isn’t really a tart. I don’t have a tart pan, so I took a tart recipe, put it into a pie pan, and basically made it a quiche. With that said, it is actually really, really good. One of the best things I’ve had recently. Let me also admit, this is not a health food. With a cup-and-a-half of cream, I wouldn’t suggest having much of this if you want to avoid a coronary. But you will surely want seconds.

a little self control goes a long way

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Lemon, Caper, & Zucchini Risotto

November 8, 2010 § 3 Comments

Risotto gets a bad rap.  Not in terms of taste — I’m pretty sure everyone agrees that it’s absurdly delicious — but people seem to think it’s so difficult to make!  It’s not hard at all.  And it’s absolutely magical to watch the little grains of arborio rice soak up the broth and/or wine and turn into warm, creamy risotto.  All it takes is a willingness to baby your risotto a little bit; it needs attention, that’s it.

I wanted to make a risotto, but wasn’t sure what kind.  I found a recipe for zucchini risotto, and decided that that was a great idea in principle, but needed a little kick.  Lemon juice gave it a great freshness, and I decided to take a chance and throw in some capers for a little salty bite.  Capers are close enough to olives (which I positively hate) that I can’t love them, but far enough away that I can have them in moderation, and in this risotto they worked beautifully.

So, enough suspense!  On to the recipe.

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