It is said that two zucchini plants produce enough zucchinis for a family of four to eat as much as they can for the entire summer. This year I grew three zucchini plants for the two of us, which meant way too much of it if we were to stick only to our traditional Persian style zucchini stew.
Almost every single morning I checked on my vegetable garden I found a new baby zucchini turned into a huge heavy one almost before my eyes. So, even with all I gave away to family and friends I still had to come up with new creative ways to consume this delicious vegetable. Read the rest of this entry »
Ingredients (serving 2): Tilapia or Haddock, 4 fillets. Onion, 2 white medium, thinly sliced. Cranberries, (frozen or fresh ), 1 cup. Turmeric, 2 tbsp. Salt and oil.
I recently saw a cook book with some 200 hundred recipes for quinoa! I am going to buy it soon, but from what I figured out by skimmed through, it looked like a combination of white red and black quinoa would go with absolutely anything you could imagine: be it salads, side dishes or main dishes , with fried and grilled meat, chicken and fish. All I want to say is that quinoa is good for your health. It is pretty and it knows no limit! I already posted the most basic type here. And what I am about to share is something I learned from my sister, tried successfully and served as a side dish with grilled salmon. The combination was just wonderful.
Ingredients: (for a medium size bowl, serving 3-4 as side dish) white quinoa, 1 cup. Red quinoa 1/3 cup. Water, 2 and 2/3. Zucchini, 2 medium size, halved lengthwise into three each. Garlic 1 clove, crushed. Olive oil, 1 tbsp. Lime juice 1tbsp. Freshly chopped parsley,1 tbsp. Salt to taste.
Massaged Kale Salad, a nutritious magical and delicious salad with many verity of recipes. Here is the one I prefer over the others.
Ingredients: (for a small bowl like the one shown in the picture) half a bunch of Kale, or about 6-7 leaves, washed, drained, and torn into small sized pieces. Yellow mango, 1 medium to large, skinned and diced. Sunflower seeds, 2 tbsp. Olive oil, 1 tbsp. Honey, 1 tbsp. Lime juice, 1 tbsp. Salt 1 tea spoon.
Method: Mix salt, lime juice and olive oil. Put kale in your salad bowl; add half of the sauce to bowl and massage leave pieces for 2-3 minutes or until they shrink and become dark green and tender, as if you had steam-cooked them. Add mango and sunflower and gently mix. Add honey to the remaining sauce and pour over the salad. Done!