Zucchini

• Baked Eggplant Zucchini Spaghetti

  2007-09-07 05:24:19

  My little boy has been teething, which has ruined his appetite. I have been trying to get him to eat by making his favorite things. Tonight, I concocted this casserole because he will normally eat anything as long as it includes tomato sauce and cheese. That is my secret to get Jude [...]
• Baked Tilapia with Zucchini and Yellow Squash

  2007-08-17 19:46:15

    In my opinion, fish is best cooked simply. Flavors should be added sparingly so that the delicate flavor of the meat comes through as its own statement, rather than being buried in herbs and spices or some overwhelming sauce. That doesn’t mean that fish should be boring, and this dish is anything but. Tilapia is [...]
• Zucchini Madness - what to do with all those zucchinis

  2007-08-01 01:05:39

  Summer time means truckloads of zucchini will showing up every where - what do we do with them all? We here at the Diet Pulpit have the solution. Donate some to homeless food shelters. Find cars with unlocked doors and deposit a few inside, along with a good recipe. Have a yard sale, include a free zucchini with each sale. Paint them orange and sell them as a rare pumpkin that only grows in the summer. Donate them to the road department to fill up pot-holes. Convince a local organization to give them away as door prizes, i.e. a church bingo. Put up a notice at a college for a student genetic engineer who is willing to experiment on them - perhaps they could be made to taste like chocolate - then market your new creation of a healthy chocolate tasting veggie and retire rich. Convince the government to buy them as an alternative fuel source. Slice them in half lengthwise, scoop out the middle making zucchini canoes - let your kids fill them with whatever edible foods they like and tell t
• S-S-S-Spicy Zucchini Soup with Rice and Lime by Chef Tom

  2007-07-18 05:55:23

  “Heavenly” Recipe - S-S-Spicy Zucchini Soup  Who says you can’t have soup in the summer ? A great low fat soup that is not too heavy but it still eats like a meal. Spice this one up nicely and you will be sweating for sure! 2 Tbs vegetable oil 4 garlic cloves, thinly sliced 1-2 Tbs mild red chili powder 1/4-1/2 tsp ground cumin 6 1/4 cups chicken, vegetable, or beef stock 2 zucchini, cut into bit-size pieces 4 Tbs cooked rice salt and pepper fresh oregano sprigs, to garnish lime wedges, to serve 1 Heat the oil in a heavy-bottom pan. Add the garlic and cook for 2 minutes, or until softened and just beginning to change color. Add the chili powder and cumin and cook over medium-low heat for 1 minute. 2 Stir in the stock, zucchini, and rice, then cook over midium-high heat for 10 minutes or until the zucchini are just tender and the rice is cooked through. Season the soup to taste with salt and pepper. 3 Ladle into soup bowls, then garnish, with oregasno sprigs and serve wi
• Jewish Legion Zucchini Salad (story & recipe)

  2006-08-19 19:48:00

  Mossa'ei Shabbat Qodesh Parshath Re'eh 5766INTRODUCTION:Two years ago, upon moving up in the world, north that is, from the town of Ofra in Binyamin (See Judges 6:11) to K'far Tapu'ah around the border between Efraim and Menashe (See Joshua 17:7-8), I was invited to eat Shabbath dinner with HaGedud HaIvri (the Jewish Legion). The Torah-based Jewish Legion, a resurection in spirit of its name-sake founded, through the efforts of Ze'ev Jabotinsky and Yosef Trumpeldor in August, 1918, was a group of Jewish volunteers who trained in self-defense, dog-handling, emergency medical response, and other security operations. Members came from Israel and from ourtside of Israel; some were "frum from birth," others only learning about their heritage. It was one of the only organizations or programs in Israel which was truly made up of a diverse group of Jews, building the kind of Jewish unity so-called pluraists only "talk" about.Anyway, I was invited to join them for dinner. I could not arriv