Instant Pot Stuffed Zucchini & Green Peppers
Zucchini
Spicy Tomato Zucchini Noodles [Zoodles] with Kafta Meatballs
I saw a meme once that said something along the lines of, every girl’s dream is not to find the perfect man, it’s to eat whatever she wants without getting fat.
So. Much. Truth. Unfortunately, that requires going to the gym more than once a month and not eating all the things I love — bread, pasta, cheese, salt and vinegar chips, crispy chicken, etc. I know I’m not the only one struggling here! Although I do love pasta, there have been some pretty solid vegetable substitutes. I won’t lie to you and tell you zoodles or spaghetti squash taste anything like actual spaghetti. But it’ll do the job when you’re really trying to cut the carbs. Carbbsss … I’m still thinking about my Rosemary Green and Black Olive Bread. (more…)
Koussa Mahshe Bel Laban (Stuffed Zucchini in Yogurt Sauce)
I love yogurt, and cheese. Actually, I love most dairy, but mostly cheese. Yogurt comes in at a close second. Some Middle Eastern foods (mostly from Palestine, Jordan, Syria, Lebanon) focus on dishes with yogurt. Most famously, Fatteh is topped with a garlicky yogurt and crunchy homemade pita chips. Some of these yogurt-based dishes include cooked yogurt. It’s really hard to explain without giving you the full recipe, but I promise you cooked yogurt is absolutely delicious. One of my favorites is Jordanian Mansaf (a traditional dish that calls for yogurt derived from goat milk and lamb). It’s served over lots of rice and large chunks of lamb meat. It’s heaven on a plate. It requires a little more work than what we (palestinians) call Labaniyeh, which is cooked yogurt with corn starch.
There are a couple steps to this dish, but they’re all fairly simple. The nice thing about the yogurt is that you can use it for stuffed zucchini, as well as kubbeh.
Koussa Mahshe Bel Laban (Stuffed Zucchini in Yogurt Sauce)
Ingredients
- 8 Small Light Green Zucchini
- ½ cup Vegetable Oil for frying
- Very thin Vegetable Corer
- 1 lb Ground Beef
- 1 medium Onion, chopped
- 1 tablespoon Vegetable oil
- 2 tablespoon Seven Spice
- Salt to taste
- 4 cups Plain Yogurt
- 2 Egg Whites, beaten until frothy
- 4 tablespoons Cornstarch
- 2-3 cups waster
- 1 tablespoon Cinnamon
- 1 teaspoon Nutmeg
For the Zucchini
For the Stuffing
For the Yogurt
Instructions
- Remove the insides of the zucchini without piercing the sides or the bottom.
- Discard the insides (or save them for soup later)
- Fry the cored zucchini in vegetable oil until it is browned and slightly soft on all sides, about 5-7 minutes
- Let the zucchini cool
- Stuff the zucchini with the meat stuffing, making sure to push the stuffing all the way down, and leave about 1/8 inch from the opening of the zucchini, and set aside
- Heat the vegetable oil, add the onion and cook until translucent
- Add ground beef, and cook until browned, stir.
- Season the meat with salt and seven spice.
- If you want your stuffing very finely chopped, place the meat mixture into the food processor and blend for 15 seconds.
- Place yogurt in a heavy saucepan.
- Blend egg whites into the yogurt.
- Add cornstarch
- Stir in the same direction until well blended
- Cook over medium heat, stirring regularly until it comes to a boil
- Once yogurt boils, lower the heat.
- Add water, cinnamon and nutmeg
- Carefully add in the zucchini and bring to boil
- Once boiling, turn to low and simmer for 15 minutes
For the Zucchini
For the Stuffing
For the Yogurt
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Dinner for One: Spiced Chickpea and Zucchini Sauté
Tonight is girls night – and by girls night, I mean quality time with me, myself, and I. On a night like tonight, I’d probably be found at the mall or doing some online shopping. However, in an attempt to avoid shopping both at the mall and online, I thought why not cook myself an easy dish and give myself an at-home spa treatment? My at-home spa treatment is fairly simple: deep conditioning, manicure, and pedicure. Some spa, huh.
You either love her or hate her – Martha Stewart. Although, you have to admit she’s got the whole Suzy Homemaker thing down to a science, and a phenomenal business marketing plan. She has some great ideas, I’ll admit. This Spiced Chickpea and Zucchini Sauté caught my eye. It would make an interesting side dish on any other day, but today, I’ve made it a meal.
Ingredients
2 tablespoons Canola Oil 1 large Onions, diced 2 cloves Garlic, minced 1 teaspoon Ground Coriander 1 teaspoon Ground Cumin 8 Plum Tomatoes, chopped 2 cans (15 1/2 ounces each) Chickpeas, drained and rinsed 2 Zucchini, quartered lengthwise and cut into 1 1/2-inch pieces Coarse Salt and Ground PepperDirections
In a large skillet, heat oil over medium. Add onion; cook, stirring occasionally, until beginning to brown, 5 to 8 minutes. Add garlic, coriander, and cumin; cook, stirring, until fragrant, 1 to 2 minutes. Add tomatoes, chickpeas, zucchini, and 1/2 cup water; season with salt and pepper. Cover skillet; simmer mixture over medium-high heat, stirring, until zucchini is tender, 10 to 12 minutes. Season with salt and pepper, as desired, and serve.Note: I found that adding 1/2 teaspoon hot sauce adds just enough spicy flavor.
Servings = 4