Torta de Zapallitos

Torta de Zapallitos
(Argentina)

Cut into small pices:
3-4 small green summer squash, such as zucchini (about 1 lb/ 500 g)
1 onion
1 small hot red pepper

Mix with
3 tbsp flour (45ml)
1/2 tsp baking powder
salt and pepper to taste

Place in small, gresed baking pan and top with:

3 eggs, beaten
1 c cheese, grated (250 ml)

Bake at 350 F (180 C) until squash is cooked through, about 30 minutes


** Microwave directions **
Place chopped squash and onion in large pie plate, cover
loosely, and cook on high 4-6 minutes or until tender, stirring twice.
Combine and pour other ingredients over squash.
Cook on medium for 6-8 minutes or until a knife
inserted 1 inch from center comes out clean and center
is almost set. Let stand 5 minutes; center will set during standing time.



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Nan-o panir-o-gerdu

Nan-o panir-o-gerdu
Walnut cheese dip (Iran)

1/4 pound white cheese, chopped
2 cups shelled walnuts, chopped
2 tbsp chopped fresh scallions (green or spring onions)
2 tbsp chopped fresh basil
2 tbsp chopped fresh tarragon
2 tbsp chopped fresh mint
1 clove garlic, peeled and crushed
1/2 tsp salt
1/4 tsp freshly ground black pepper
juice of one lime
1/4 cup olive oil

1. IN a food processor or in a bowl, mix the cheese, walnuts, scallions, fresh herbs, and garlic.
2. Add salt, pepper, lime juice, and olive oil; mix well
3. Transfer the mixture to a serving bowl and place it on a round platter.
4. Cut Lavash (thin flat bread) or pita bread into 4 inch pices and arrange around the bowl on a platter.

Gouda Potato Casserole

Potato Casserole with Gouda, Garlic, and Thyme

8 ounces Gouda cheese, shredded (about 2 cups)
4 medium garlic cloves, minced (1 1/2 tbsp)
4 tsp minced fresh thyme leaves
2 tbs butter
1/4 cup all purpose flour
3 1/2 cups chicken stock/broth (vegetable stock would work if you
dont have, maybe even milk although I havent tried it and would
change the taste a LOT)
1 bay leaf
2 lbs Yukon gold potatoes, peeled and sliced 1/8 inch thick
2 lbs russet potatoes, peeled and sliced 1/8 inch thick
3/4 tsp salt (sea salt is real good, even "kosher" salt)
3/4 tsp ground black pepper

1. Put one oven rack to the lower middle position and second oven rack
to highest position; heat oven to 400 degrees. Toss together cheese,
garlic, and thyme in a small bowl, set aside.

2. Heat butter in medium saucepan over medium heat until foaming; whisk
in flour and cook until golden and bubbly, about 30 seconds (*note--
this is called a roux). Whisking constantly, gradually add chicken
broth or water. Increase heat to high, add bay leaf, and bring to a
boil. Reduce heat to medium and simmer, stirring occasionally, until
mixture thickens, about 2 minutes. Off heat, remove and discard bay
leaf; cover to keep sauce warm.

3. Alternating Yukon gold and russet slices, arrange a third of the
potatoes in overlapping rows. Sprinkle potato layer evenly with 1/4
tsp salt, 1/4 tsp pepper, and a third of cheese mixture. Make a
second layer with the same amount of potatoes, salt, pepper, and cheese.
Make a third layer with the same amount of potatoes, salt and pepper,
but reserve the cheese remaining. Pour warm sauce over potatoes,
tilting pan side to side to distribute evenly. Cover with foil and
bake on lower middle rack 45 minutes. Remove foil and continue to bake
until potatoes are tender, about 45 minutes longer. Remove potatoes
from oven and spriknle with remaining cheese; bake on highest rack
until cheese is golden brown, about 5 minutes. Cool 10 minutes and
serve.

Filfil Mahshi Bil Kuzbara (Saudi Chiles Rellenos)

Filfil Mahshi Bil Kuzbara (Saudi Chiles Rellenos)

8 small poblano or Anaheim chilis
1/2 cup white cheese (feta or similar)
1/2 cup monterey jack cheese, grated
1/2 cup minced cilantro
Tomato Sauce:
1/2 onion, chopped
1 tbsp olive oil
1 can (16oz) tomatoes, with juice
salt
2 tbsp minced cilantro

1. Roast the chilis under the broiler (be careful if using Anaheims, they're
much more delicate guys!) Peel the chilis as you run them under cold water.
Make a slit in each and remove the seeds, leaving the stem connected.
2. Combine the cheeses and the 1/2 cup cilantro, and fill each chili with
this mixture. Place in baking dish.
3. Sautee the onion in the olive oil until soft and transparent.
4. Whirl the tomatoes and their juice in a blender or food processor until
nearly smooth. Pour over the onions and stir to blend. Add salt, taste,
and adjust seasoning.
5. Pour the sauce over the peppers and sprinkle the 2 tbsp cilantro over
the dish. Bake at 350 degrees for about 20 minutes.

Feta Cheese Dip

Ingredients

1 cup crumbled Feta Cheese2 tbs Olive Oil1/4 cup chopped parley1/4 cup chopped fresh dill (or 1 tbsp dried dill weed or more)

Instructions

Combine cheese, half the oil and half the parsley and half the dill in a blender or food processor. Whir until blended. Add the rest of the olive oil, parsley, and dill, and blend until smooth.Serve as a cold dip for raw cut veggies

Homemade Cheese (paneer)

Ingredients

*Milk (whole, lowfat, or skim)
*lemon juice or vinegar
*salt*saucepan
*cheesecloth or think white cloth
*cooking thermometer
*colanderInstructions

Slowly heat the milk in the saucepan over low or medium-low heat , stirring occasionally, until it is roughly 175F, or until it is not quite to the boiling point. Add vinegar or lemon juice to the milk a tablespoonfull at a time, stirring slowly, until the milk begins to curdle. When you can tell the difference between the curds and whey (one will look like cottage cheese and the rest like yellowish water), then take off heat and add no more lemon juice or vinegar. place cheesecloth in a colander with edges draping over the rim. SLOWLY pour the curds into the colander and let sit until most of the water has drained off. Add salt to your liking, tie ends of the cloth and hang over the sink for several hours. Alternatively, add salt, form the curds into a square shape, wrap up in cheesecloth, and place on a cutting board. Place something under one end of the board to have it at a slant, and place a heavy book on top of the wrapped cheese to press out the water. Let sit for several hours or overnight in a cool place. Remove cloth and cut into chunks and store in a plastic container in the refigerator.

Yoghurt Cheese

Ingredients

*Yoghurt
*cheesecloth or thin white cloth (perhaps a thin T-shirt)
*Olive Oil
*Jar
*spices such as paprika and cumin (optional)
*colander (optional)

Instructions

Take the yoghurt and place it in the cloth, typing the corners of the cloth to make a sort of bag. Hang this from the faucet over the sink, or place it in a colander in the sink so the water drains off. Check the yoghurt periodically to see if it is the consistency you like. Different thicknesses of cloth will take different amounts of time to thicken the yoghurt. n to your liking, take the yoghut out of the cloth and either place as is in a jar or plastic container and place in the refrigerator, or else form the yoghurt into 1 1/2 inch balls and pack in a jar with some olive oil. n serving, some people like to roll the yoghurt balls in paprika or cumin before placing on it's serving dish. Good for breakfast with flat bread.