Yes, I would Meryl, thanks!

Kourkouto With Zucchini

Kourkouto With Zucchini (êïõñêïýôo ìå êïëïêõèÜêéá)

5 large eggs
1 cup of strained Greek yogurt
1 cup of self-rising flour
1 tsp. baking powder
1/2 cup olive oil
3 bunches of scallions, finely chopped 3 zucchinis, diced
1 cup Feta cheese, crumbled
1 cup Kasseri, grated
1 cup of chopped fresh dill
ground pepper to taste
sweet paprika to taste (and for garnish) slices of zucchini rounds (for finishing)
a 15" X 10" baking tray, greased with vegetable oil

Pre-heated 350F oven



Into a large skillet, add your olive oil and heat over medium-high heat. Add your chopped onions and diced zucchini (with some salt) and saute over medium heat for about 20 minutes to soften and have most of the water content evaporate (should reduce to about half). Take off the heat and reserve.
In a large bowl, whisk your eggs for a couple of minutes until mixed well and then add your flour and baking powder and mix in. Add your yogurt and stir in to mix.

Now add your grated cheeses and sauteed vegetables and mix to incorporate. Add some ground black pepper and sweet paprika. Have a taste and adjust seasoning (probably will not need any salt).
Stir in the the chopped fresh dill and pour the mixture into your greased baking dish.
Top with round slices of zucchini and sprinkle some sweet paprika over the entire mixture.
Place on the middle rack of your pre-heated oven and baked for approx. 1 hour.

Allow to rest for about 15 minutes and then cut up into slices.
Serve warm or room temperature with a side salad.


From kalofagas blog
There is a photo on the blog
http://kalofagas.blogspot.com/search?updated-max=2008-06-24T19%3A50%3A00-04%3A00&max-results=6

 
Here ya go:

BRUSCHETTA WITH ROASTED PEPPERS AND GOAT CHEESE

INGREDIENTS:

2 large red sweet peppers
1 large yellow sweet pepper
4 tablespoons extra virgin olive oil
Salt and black pepper, freshly ground
Fresh basil leaves, a generous amount, roughly torn or coarsely chopped
8 - 9 thick slices French baguette OR 8 - 9 thick slices country bread
3 - 4 large cloves garlic, peeled and cut in half
Extra virgin olive oil for drizzling, (optional)
5 1/2 ounces soft goat cheese, roughly chopped

DIRECTIONS:

1. Preheat the broiler. Roast peppers on an unoiled baking sheet until they start to collapse and the skins blacken, about 15-20 minutes. Turn occasionally so they blacken on all sides. (Or roast them in a preheated oven at 375 F). When done, leave the broiler (or oven) on.
2. Transfer peppers to a bowl and cover with plastic to trap moisture, or put them in a closed paper bag and put the bag in a bowl to catch the leakage. Leave for about 15 minutes or until cool enough to handle.
3. Peel the peppers and remove the stem and seeds.
4. Cut the pepper flesh into strips and place in bowl. Mix in 4 Tbsp olive oil, salt, black pepper, and fresh basil.
5. Lightly toast bread on both sides under the broiler (or in the oven) until golden brown; should be browned on the edges, and lighter in the middle. ***If using the broiler to toast the bread, keep a close eye on it; it will brown fast, around 50 seconds or less per side.
6. Rub hot bread with the cut side of the garlic cloves.
7. Sprinkle with salt, black pepper, and a little olive oil, (optional) - (I omit this step).
8. Lay the sweet pepper/basil mixture on top and crumble the goat cheese over it.
9. Drizzle over a little more olive oil, (optional) - (I omit this step).

Adapted from my files.

 
Thanks all for the ideas. I will call my stepdaughter and we will

figure out some dishes. Thanks Meryl for all the recipes you posted. Could you please post Thai-style Pasta Salad and the bruschetta recipes. Those sound right up my alley, and I have about three pounds of roma tomatoes to use up. Thanks!

 
These all sound so good, thanks everyone! I will be trying out my sourdough starter

tomorrow to make sourdough hamburger buns. I am keeping my fingers crossed, but I figure at the very least, I can make a run to the store and buy some if need be, and use the buns to make the Panzanella that charlie posted.

 
With all those great tomatoes why no a REC: Panzanella (Bread Salad) ...

PANZANELLA (BREAD SALAD)

Recipe By :Mario Batali
Serving Size : 4

2 cups RAW TOMATO SAUCE -- (See Recipe)
1 medium cucumber -- seeded and sliced into 1/16-inch and cut into half moons
1 fennel bulb -- cut in half and sliced into 1/8-inch half moons
3 cups cubed day old bread -- (crusty peasant loaf)
6 ounces extra virgin olive oil
4 ounces balsamic vinegar
2 tablespoons capers -- drained of brine
1/2 medium red onion -- thinly sliced
1 red bell pepper -- cored, seeded and sliced into 1/8-inch long slices

In a large mixing bowl add basic raw tomato sauce, cucumber, fennel and cubed bread. Toss to mix.

Pour olive oil and vinegar over the mixture and toss again. Add capers, red onion and bell pepper, toss once again.

The panzanella may be served immediately or an hour later. As time passes the salad becomes softer in texture.

 
REC: Raw Tomato Sauce...

RAW TOMATO SAUCE

Recipe By :Mario Batali

2 1/2 pounds beefsteak tomatoes -- (about 4 large) or 10 large plum tomatoes
8 ounces extra virgin olive oil
2 cloves garlic -- thinly sliced
12 basil leaves -- chiffonade
1/4 tablespoon hot pepper flakes -- (optional)
salt to taste

Chop the tomatoes into 1/2-inch cubes. Reserve the liquid.

Place tomatoes into a bowl. Add the olive oil, sliced garlic, basil chiffonade and optional red pepper flakes, if desired.

Mix loosely with spoon. Note: do not add the salt until the moment it is to be eaten, or the liquid from the tomatoes will pour out and leave your sauce flat and lifeless.

Yield:
"3 cups"

 
The extra 1 cup of sauce with some torn up brie or any soft cheese would be a great main for your

vegetarian friend.--even without the cheese if he doesn't use it.

 
REC: Thai-Style Pasta Salad

THAI-STYLE PASTA SALAD

INGREDIENTS:

DRESSING:
3/4 cup natural peanut butter (I used lightly salted natural peanut butter)
1/2 cup plus 1 Tbsp water (I used a little less)
3 - 6 Tbsp vegetable oil (I used about 3 Tbsp canola oil)
3 Tbsp fresh lime juice (about 1 1/2 - 2 limes)
3 Tbsp distilled white vinegar
3 Tbsp Asian (dark) sesame oil
3 Tbsp low-sodium soy sauce
3/4 tsp. salt, or to taste
3/4 tsp. crushed red pepper flakes, or to taste
(original recipe uses 1 Tbsp sugar - I omit it)

SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti). (I used thin spaghetti)
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion) (I used a touch more than 1/2 cup scallions)

DIRECTIONS:

DRESSING:
In medium bowl, whisk together all ingredients. Set aside.

SALAD:
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut ends off snowpeas and slice into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.

In an extra large serving bowl, combine noodles, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion). Toss with about 2/3 of the dressing and serve the remaining dressing on the side OR toss with all the dressing at once.

Makes about 4 main dish servings or 6-8 side dish servings.

Adapted from The Vegetarian Times.

 
I posted Upper Crust's Broccoli Salad if he likes broccoli, it's outstanding. A quick side dish is

carrot chunks and parsnip chunks cooked in water to barely cover...when soft, which is quick, put in a food processor with a little bit of maple syrup, it's delicious and pretty.

I have a chunky carrot salad with peanut butter we really like but it takes a while to cut the carrots into sticks rather than shredding. Let me know if you want the recipe, it's easy.

 

meryl

Well-known member
Have lots of recipes to recommend>>>

Will post if interested.

Main Dishes:
Vegetable Couscous Paella (Bon Appetit)
Black Bean patties with cilantro and Lime (Cooking Light)
Vegetable chili (Bon Appetit)
Chickpea Stew (Simply Delicious)
Aloo Gobi (recipezaar)
Tomato Cheese Pie with Crumb Crust (main or side)(recipezaar)
Faux Fried Eggplant (main or side dish)(Recipezaar)

Pasta Main Dishes:
Sweet Peppers with pasta
Farfalle with spinach and Garbanzo beans (use vegetable broth instead of chicken broth)
Pasta with garlic oil and toasted breadcrumbs
Thai-Style Pasta Salad
Pasta with caramelized onions, mushrooms and bell pepper (I think you've made this one)

Main Dish Salads:
Curried Couscous Salad with dried cranberries
Thai-Style Pasta Salad (also listed under pasta main dishes)

Sides including salads:
Last two listed above under Main Dishes - also the Black Bean patties
Parmesan Green beans
Roasted Asparagus with Crisp Shallots
Carrot Rapee
Carrot, orange, radish salad
Citrus Green Bean Salad
Pacific Rim caesar salad
Cucumber and goat cheese salad

Appetizers:
Blue Cheese Broiled Tomatoes (side or appetizer)
Bruschetta with roasted peppers and goat cheese
Spinach-Stuffed Mushrooms

 
Back
Top