No seasoning necessary but you can add salt and pepper to taste, of course. I have to agree. I opted to use kousa squash in lieu of the round squash and texture-wise, it worked fabulously. They are relatively small and typically eaten as single serving squash. In other words, you can’t always get what you want. Around the world it’s known as pattypan squash, granny squash, sunburst squash or custard marrow. Trevor’s challenge has been fun and I hope he enjoys the recipe. Try a nibble of it raw, too.

The final touch is a little crumbled feta with another sprinkling of sumac. I place them in a large oven tray and cover with foil to cook at 180C for at least an hour. ¼ cup cilantro, minced. They do grow larger and Trevor says they don’t get stringy like marrows even at this large size, but they are at their best when not too large. Cucurbita pepo Both of these summer squashes are tender-fleshed and thin-skinned, perfect for quick cooking but also good served raw in salads or shaved into “pasta” ribbons.

I added these to the softened onion along with 1 tsp of turmeric. It’s also good as a rice salad.

The finished product.


There may even have to be a couple of posts dedicated to this gutsy topic. Proudly powered by WordPress | Theme: Yoko by Elmastudio. SIMPLE. Follow Jeannie's Kitchen on WordPress.com, Springerle Biscuits – a Christmas tradition, Cheese and Parsley Scones on Midwinters Day, Asparagus is best fresh and simply prepared. It has a slightly different taste that translates into something special when cooked. I have decided to call the dish Trevor’s Spicy Rice Scallopini. I wanted to use preserved lemon so decided this dish would lean towards the middle east in flavour.

I have been experimenting with it and have discovered many ways to incorporate it into our diet.
I add some oil and with a brush sealed the scallopini flesh. It has been domesticated in the New World for thousands of years.

No seasoning necessary but you can add salt and pepper to taste, of course.

We accept Cash, SNAP / EBT, Pandemic EBT WIC FMNP Coupons, HIP, well as all credit and debit cards! Never fear kefir is coming up next. Even kids liked it! Focusing this week on scallopini has delayed my post about kefir that I have been promising to write about.

1 teaspoon sea salt, or more to taste. For flavourings I used about a teaspoon each of fennel seeds, dried sage and one large garlic clove chopped. I mixed the drained cooked brown rice with the spiced onion and corn mix, and had a taste. Sumac or sumach has a fruity astringent taste that is used in middle eastern cooking especially sprinkled over rice, salads, fish and stews. I cut the cobs from the uncooked cobs by sliding a knife down where the corn meets the husk. I started the challenge by looking through my recipe books… then decided just to make something up with the ingredients I already have in the pantry. Set aside. Blend with chile powder, cinnamon, and mace.


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