Sausage stuffed Zucchini Recipe

Wonder what to do with those huge oversized zucchinis from your garden? Well, I got one from my dear friend Ann Meersman, who has turned quite the gardener. I visited her for lunch and couldn't beleive the size of the zucchinis. Of course, I had seen some big ones before at the Puyallup Fair, but this was home grown. She gave me one and than I had to figure out how to cook it. She herslef made stuffed zucchini, so I wanted to experiment.

Here is my recipe. Slice the zucchini in half and simmer it face down in a pan for 10 minutes, till it is tender, but not all cooked. Remove the inside pulp with a spoon and push it aginst a strainer to remove as much moisture as possible. Chop the pulp. Now, saute some chopped onions with garlic and brown sausage as well. Add in the zucchini pulp. Now to kick it up a notch, I added some garam masala and red chilli powder. Mix in some breadcrumbs and parmesan and reserve some for topping as well. Sill the zucchini and bake in the oven at 350F for 25 minutes. YUMMY!!!!

Hummus Recipe : Easy and Delicious

Being in Kuwait for several years, it was pretty easy to develope the taste for good Arabic/Middle eastern food. And what is better than Hummus. Of course we all have our variations and I have mine as well. The ingredient which really adds the kick in my hummus is green chillies. :) Here is my very simple recipe. Dump the following in a food processor and blend till smooth. 2 cans of garbanzo beans (drained and washed) 2 tablespoons Tahini (sesame paste available at mediterranean stores) 2 thai green chillies ( add more or less upon your spice level) 2-3 table spoons lemon juice 4-5 cloves of garlic (Again more or less depending on your taste) 2-3 heaped tablespoons of yogurt (to make it richer you can add sour cream instead) salt to taste Blend the above ingredients till smooth and then add in 2-3 tbsp olive oil to make the mixture smooth. Serve garnished with drizzle of olive oil, tomatoes, olives and enjoy with pita or chips.