PKD Recipes

Recipes for Polycystic Organ Health, Polycystic Kidney, Polycystic Liver health

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Roasted Stuffed Zucchini

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Ingredients
2 zucchini
8 pieces spelt bread toasted made into crumbs
1 Tbs[ olive oil
Juice from a half a lemon
4 garlic cloves smashed
8 parsley sprigs
3 sprigs of thyme
3 sprigs of mint
4 large mushrooms
8 black olives rinsed
1 egg

Preparation
Use a food processor on dried bread until it is crumbs. Slice zucchini in half, rub the cut surface with olive oil, sprinkle with salt, pepper; drizzle fresh lemon juice. Roast face down at 350º for 30 minutes. Toast bread until dry and crispy. Using a food processor, pulse after adding garlic, parsley, mushrooms, olives and toasted bread. Add a tablespoon of olive oil to pan, add the garlic, parsley, thyme leaves, mint leaves, mushrooms, olives and bread crumbs. Scoop out inside of roasted zucchini while leaving some remaining so zucchini shells hold their shape for stuffing. Add scooped out roasted zucchini to egg in food processor. Add this to the pan ingredients. Toss together until it becomes slightly firm and dry. Stuff the zucchini shells, roast for 15 minutes. The top will brown. Serve hot.

Posted 6 years, 6 months ago at 7:45 pm.

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Chayote Squash

Ingredients
½ onion
2 Tablespoons olive oil
1 chayote squash
7 sprigs of fennel

Preparation
Chop the onion finely and sauté in 2 Tablespoons of olive oil until onions are richly caramelized and browned. Skin and chop the chayote squash, add this to the onion. Cover and lower the heat. Simmer for about a half hour, adding a tablespoon of water to prevent burning. The squash should soften, taste one piece; adjust the seasonings to taste. At the last minute add some chopped fennel fronds. Uncover and taste for additional seasoning. Serve hot.

Posted 6 years, 6 months ago at 6:35 pm.

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