Stephen Darori’s Baked Zucchini Chips

Baked Zucchini Chips

INGREDIENTS:
1 large zucchini
2 tbsp. olive oil
Kosher salt

INSTRUCTIONS:
Preheat oven to 225 degrees. Line two large baking sheets (I used two 17″ baking sheets) with silicon baking mats or parchment paper.
Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it’ll cook a bit faster.
Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it’s better to use less salt initially because the slices will shrink; so if you over-season, it’ll be way too salty! You can always add more later.
Bake for 2+ hours until they start to brown and aren’t soggy and are crisp.
Let cool before removing and serving.
Keep in an airtight container for no more than 3 days.

Hymie Baker’s Alikreukel on the Braai.

http://3.bp.blogspot.com/-dArK3qHqKQo/Tdb2yH89mPI/AAAAAAAAAOA/tJfkSTfkleM/s1600/018.JPG

These giant sea snails, which are also known as large periwinkles and “olly crock”, are very much a part of the South African seafood tradition. They are tough, though tasty, and best served minced with a creamy sauce. They are found mainly in rocky areas along the coast from the Cape Peninsula to KwaZulu-Natal up to six metres below the surface of the sea.Cleaning Alikreukel. 1. Wash alikreukel well under running water to remove grit and sand. Discard specimens where the “trapdoor” is open or missing. 2. Place in a saucepan and cover with salted water. Bring to the boil and simmer for 20 minutes. 3. Alikrukel Preparation Remove with tongs from the water. Shake the shell hard and the flesh should drop out. The flesh will remain attached to its “trapdoor”, a circular disc which is rough white on one side and smooth brown on the other. Use a skewer or knife to separate this from the meat. Detach the soft dark-coloured vicera and discard. 4. With a knife split the remaining meat and scrape away any residue intestine. Wash thoroughly once more to remove the last traces of sand and grit. Alikreukel On The Braai. Allow the coals to die down to a medium heat. Place the grid at a point where the heat is too hot to hold your hand for more than a second and arrange well-rinsed alikreukels on it with the “trapdoor” facing upward. Allow to stew in their own juices for about 20 minutes, until the flesh can be pulled out of the shell and the “trapdoor” removed. Lift the flesh from the shells. Cut away the vicera and discard it. Slice the flesh and serve with Lemon garlic butter.

Stephen Darori’s Cauliflower Couscous

Okay guys, we had a good run, but the holidays are behind us now and it’s time to get healthy. After countless home-cooked meals, seconds, and desserts (why yes, I’ll have a second piece!), it’s time to reset our bodies and renew for 2014. My plan is to cook at home, eat everything unprocessed, and keep to a flexitarian, Mediterranean diet where I get most of my healthy carbs from vegetables and fruits. It’s not a diet so much as a lifestyle. It’s always worked for me in the past; moderation and clean eating helps me to look and feel my best. I’ll be sharing some recipes with you over the next few weeks to help you recharge and shape up for the new year!

This Cauliflower “Couscous” is a ridiculously simple, low carb, all natural gluten-free substitute for couscous, rice and mashed potatoes. It’s also a great side dish to have on hand during Passover, when grains are off the menu. I’ve been serving this for several years as a side dish whenever we want to slim down. I thought the idea was pretty original, until I saw other cooks coming out with their own versions. Apparently it’s not such a new concept. Still, I wanted to share the basic idea here since it might be new to some of you. This is the simple, pared down version of Cauliflower Couscous without any fancy additions, but you can certainly add ingredients to make it more interesting. Spices, sauteed vegetables, dried fruits, parmesan cheese… there are so many ways you can go with this. Get creative! Or, you can serve it my favorite way– stir in some butter till melted, season with salt and pepper, and enjoy a comforting diet-friendly side dish. Parmesan cheese makes it a special treat. I also love serving vegetarian curry on top, or pasta sauce if I’m in an Italian mood. Oh, the possibilities!

Save Recipe

Print Recipe

Cauliflower Couscous

INGREDIENTS

• 1-2 heads cauliflower (one large head or two small), totaling about 3 lbs., or 2 lbs. cauliflower florets
• 1/2 cup water

OPTIONAL INGREDIENTS

• Salt and black pepper
• 1 1/2 tbsp butter or margarine
• 1 tbsp olive oil
• Parmesan cheese, sauteed vegetables, dried fruits, spices or other add-ins

YOU WILL ALSO NEED

• Food processor or hand grater, medium pot with lid

Prep Time: 10 Minutes

Cook Time: 05 – 7 Minutes

Total Time: 15 – 17 Minutes

Servings: 5-6 cups cauliflower couscous

Kosher Key: Pareve (may become dairy depending on optional add-ins)

• Remove the stem and leaves from the bottom of the cauliflower.
• I prefer to grate the cauliflower in a food processor, but you can also grate it by hand. If you plan to grate by hand, cut it into large but manageable pieces (4 or 6 per head). Rinse the pieces thoroughly to remove any debris.
• Hand grate the cauliflower using the large holes of a box or cheese grater.
• If you are using a food processor, cut the cauliflower into large florets.
• Rinse thoroughly to remove any debris.
• Place half of the clean cauliflower florets into the food processor. Pulse in the processor till the cauliflower resembles small couscous-like pieces. Do not over-process; let it retain some texture. If any larger pieces remain after the cauliflower is cut down to size, remove them from the bowl and process them separately. Set processed cauliflower aside and repeat the process with the second half of the florets.
• Place a medium pot on the stovetop and bring 1/2 cup water to a boil.
• Pour in the processed cauliflower in an even layer on top of the boiling water.
• Cover the pot with a lid. Let the cauliflower steam over medium high heat for 5-7 minutes, stirring once with a fork during cooking, till the cauliflower reaches desired tenderness. Watch it carefully; if you overcook it will burn due to the small amount of liquid. It shouldn’t take longer than 7 minutes to steam. Your house will be filled with a– umm, interesting cauliflower aroma as it cooks. Not my fave, but it’s worth it, because the finished product is so darned tasty.
• Remove from heat and fluff the cauliflower with a fork; all of the liquid should be absorbed. At this point, the cauliflower can be used plain as-is as a base for sauces, curries, tagines, etc. If you’d like to enjoy it as a side dish, season with salt and pepper to taste. I like to stir in 1-2 tbsp butter or olive oil for flavor. You can also add some Parmesan cheese or any seasonings you like; it provides a good base, feel free to get creative.
• This recipe makes 5-6 cups of cooked cauliflower couscous.
• 

LIKE 1178RETWEET 19GOOGLE +1 10

85

 SHARE ON FACEBOOK  GRAB THE FEED  STUMBLE IT  SHARE WITH A FRIEND

CATEGORY: In the Kitchen, Pareve, Passover, Passover – Ashkenazi, Passover – Gluten Free Ashkenazi,Passover – Gluten Free Sephardic, Passover – Sephardic, Passover – Vegan Ashkenazi, Passover – Vegan Sephardic, Passover – Vegetarian Ashkenazi, Passover – Vegetarian Sephardic, Recipes, Side Dishes,Slide Show, Sukkot, Tomato Free, Vegan, Vegetarian