This is another Kazakh/Russian dish. My husband didn’t love this one as much as I did. I liked the flavors and textures together a lot! It is healthy and hearty. Dill is such a big part of many of the Kazakh dishes I’ve enjoyed. I will be growing it in my garden this year for sure!
RUSSIAN ZUCCHINI DILL CASSEROLE
adapted from Cooking for Kaz: Meals for Hope, Volume 2
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6 zucchini, sliced
3 med. carrots, peeled & chopped
2 c. onion, chopped
2 ribs celery, chopped
2 Tb. tomato paste
3 T. fresh parsley, chopped
2 Tb. fresh dill, chopped
Salt and pepper to taste
2 c. tomato juice
¾ tsp. sugar
1 ½ Tb. cider vinegar
Preheat oven to 375 degrees. In a large skillet or dutch oven, sauté carrots in water or vegetable stock over medium-high heat for about 5 minutes. Add the onion, celery, and zucchini and sauté, stirring, until all the vegetables are starting to tenderize.
Stir in the tomato paste and sauté for 3-4 minutes more. Remove from heat and stir in the parsley and dill. Mix the tomato juice with the sugar, vinegar, salt, and pepper. Stir this mixture in as well and just bring to a boil. Pour the mixture into a flat-bottomed heatproof casserole that will accommodate the entire amount. Bake in the oven until tender – about 40 minutes. Sprinkle with parsley before serving if desired.
Looking for a healthy dip alternative? I was – I wanted a guilt free dip that I could enjoy with vegetables or for a treat with tortilla chips. This recipe is the result and I was so pleased with the delicious, easy, healthy dip created with such simple ingredients!
BLACK BEAN DIP
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2 cans black beans (1 drained, 1 not)
1/2 c. cilantro
1/2 tsp. lime zest
juice of 1 lime
1 jalapeno, cut into large chunks
1/2-1 tsp. salt
Combine all ingredients in a food processor or blender. Process until smooth and creamy. Chill before serving or serve at room temperature. Serve with prepared vegetables or tortilla chips. Enjoy!
This time of year is when we want something warm and comforting, but also healthy, having just come out of the abundance of the holiday season. Orange Whole-Wheat Scones fit the bill, providing the comfort of a warm scone with the assurance that the whole-wheat and honey are doing your body good, not evil. To make your tea-time even healthier, consider drinking an herbal tea such as Orange Spice, or perhaps some decaf Constant Comment.
ORANGE WHOLE-WHEAT SCONES
(originally from The Kitchen of Two Sisters)
2 ½ c. whole wheat pastry flour (preferrably ground fresh, but store-bought whole-wheat flour will do)
1 Tbsp. baking powder
½ tsp. salt
½ c. butter
2 Tbsp. honey (or try agave nectar)
¼ c. orange juice
2 tsp. grated orange rind
¼ c. milk
Preheat oven to 400F. Sift together dry ingredients. Cut in butter and rub in with fingers until mixture resembles coarse crumbs. Combine wet ingredients and add to flour mixture, mixing lightly to combine. If dough feels too wet, add just a bit more flour. Knead dough lightly and pat out on a flat surface. Cut rounds or triangles.
Bake at 400 for about 15 minutes.