Calabacitas

Total time to prepare:20 min

Servings:6

Ingredients

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 poblano, or Anaheim chile pepper, seeded and diced
2 cups diced zucchini
2 cups diced summer squash
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro, (optional)

Directions

Heat oil in a large nonstick skillet over medium heat. Add onion and chile; cook, stirring, until soft, about 4 minutes. Add zucchini, summer squash and salt; cover and cook, stirring once or twice, until tender, about 3 minutes.

Remove from the heat and stir in cilantro (if using).

Who would have thought? Grape Pie

So my daughter says...I'd like to try a grape pie...is there such a thing?

We found this recipe, tried it and it is sooo good.

CONCORD GRAPE PIE

3 1/2 c. Concord grapes
1 c. granulated sugar
4 tbsp. flour
1 1/2 tbsp. butter
1 tbsp. lemon juice
9 inch pie shell, (recipe follows)
Streusel topping (recipe follows)

Wash, drain and stem grapes. Remove skins and simmer pump for 5 minutes. DO NOT add any water to pulp. While hot, press pump through a sieve (or food mill) to remove seeds. Combine strained pulp with skins.

Combine sugar and flour; add to grapes. Blend in lemon juice and melted butter. Pour into pie shell and cover with streusel topping. Bake at 350 degrees for 40 minutes.

PIE SHELL:

2 c. flour
1 tsp. salt
3/4 c. shortening
5 tbsp. cold water

Mix flour and salt in bowl. Cut in shortening with pastry blender until pea - sized chunks form. Sprinkle in water and mix until it will form a ball, DO NOT OVER MIX. Divide dough into 2 parts. Roll out thin onto floured surface or between wax paper. Press into pie plate.
Makes 2 crusts.

STREUSEL TOPPING:

3/4 c. flour
1/2 c. granulated sugar
1/3 c. melted butter

Tasty Vegetable Fried Rice

Vegetable Fried Rice

Serves: 8

Using brown rice will give you lasting energy.

INGREDIENTS:

3 cups cooked brown rice
1 (10 oz.) package frozen mixed vegetables (or 2 cups fresh vegetables, chopped)
1 small onion, finely chopped
2 eggs, lightly beaten
2 teaspoons olive oil
3 teaspoons low sodium soy sauce

DIRECTIONS:

1. In a large pan, heat oil on medium-high heat. Add onion and rice. Stir and cook until onion is soft, about 5 minutes.

2. Reduce heat to medium and add vegetables and meat to rice mixture. Cook 2 minutes for frozen vegetables and 5-7 minutes for fresh vegetables.

3. Spread the mixture out to the sides of the pan, leaving space in the middle for the eggs.

4. Add the eggs, and scramble until cooked firm. 5. Mix the eggs with the rice and vegetables, then sprinkle with soy sauce.

NUTRITION INFO:

Calories: 137.5
Fat 3 g
Carbohydrates: 23.5 g
Protein: 4.6 g

Parve Recipes

Sugared Pecans	Honey Cake
Parve Peach Cake
Parve - Pareve All foods which do not fall into the Featuring: of Meat or Dairy are considered pareve, and can be consumed freely with either meat or dairy.	Kosher Labels: Dairy - Meat Parve
This includes all fruits and vegetables and foods derived exclusively from such sources; salt and other non-organic foodstuffs. Fish is considered pareve, and may be eaten directly before or after both meat and milk.
Eggs from kosher birds are kosher; they are also considered pareve (neutral, neither milk nor meat). Traditionally, eggs are examined in a glass cup to ascertain that they contain no blood. Eggs containing blood in the white may be used according to Sephardi halakha if the blood can be removed, but the egg must be discarded if any blood is found on the yolk. Ashkenazim generally do not distinguish between blood in the white or on the yolk. Partially-formed eggs found inside slaughtered birds may be eaten, but they must undergo the same process of blood removal as the animal, and these eggs are considered to be fleishig (status of meat) in Ashkenazi Judaism.
Foods that are Parve include:
Citrus	Juices
Herbs	Fruits
Honey	Spices
Fish	Vegetable
Eggs