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Before you jump to Stuffed Vine Leaves and Zucchini recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs In The Kitchen.
Remember when the only people who cared about the environment were tree huggers and hippies? That's a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared responsibility we have for turning things around. According to the specialists, to clean up the natural environment we are all going to have to make some adjustments. This should happen soon and living in methods more friendly to the environment should become a goal for every individual family. Here are a few tips that can help you save energy, mainly by making your cooking area more green.
Start with exchanging the light bulbs. Do this for your house, not just the kitchen. Compact fluorescent lightbulbs are generally energy-savers, and you must use them instead of incandescent lights. They cost a small amount more at first, but they last ten times longer, and use less electricity. One of the pluses is that for every one of these lightbulbs used, it ensures that approximately ten normal lightbulbs less will certainly end up at a landfill site. It goes further than merely swapping the lights, though; turning off lights that aren't needed is definitely another good thing to do. The kitchen lights specifically will often be left on the whole day, just because the family tends to spend a lot of time there. This likewise occurs in the rest of the house, but we have been trying to save money in the kitchen. Try keeping the lights off unless you absolutely need them, and notice exactly how much electricity you can save.
The kitchen alone provides you with many small means by which energy and money can be saved. Environmentally friendly living is not really that tough. Typically, all it will take is a bit of common sense.
We hope you got insight from reading it, now let's go back to stuffed vine leaves and zucchini recipe. To cook stuffed vine leaves and zucchini you only need 9 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to prepare Stuffed Vine Leaves and Zucchini:
- Get 500 g of vine leaves, washed and stems removed.
- Prepare 1 kg of baby zucchini, washed.
- Get 1 kg of lamb ribs, or 8 pieces.
- Prepare 3/4 cup of lemon juice.
- You need of For the stuffing.
- Use 600 g of coarsely ground beef.
- Prepare 1 1/2 cups of white rice, washed and drained.
- Use 1 teaspoon of salt.
- Use 1/2 teaspoon of pepper.
Steps to make Stuffed Vine Leaves and Zucchini:
- In a deep bowl, mix the stuffing ingredients together..
- Place the vine leaves in a pot filled with boiling water for 1 min. Remove from hot water and place under cold water. Strain well and set aside..
- Take one vine leaf and spread it on a flat surface and place 1 teaspoon of the stuffing in the middle forming a straight line. Fold the sides inwards first and roll to warp. Make sure the stuffing is completely covered and the vine leaf is tightly wrapped. Repeat same procedure with the other vine leaves..
- Trim the ends of the zucchini. With a corer, pierce the top and remove the insides, making sure to keep a relatively thick outer layer that can hold the stuffing..
- Fill only ¾ of each zucchini leaving space for the rice to expand when cooked..
- Sprinkle salt and pepper on the meat ribs and fry them in a skillet until brown..
- Place the cooked ribs at the bottom of a deep pot..
- Place the wrapped vine leaves over the ribs in layers then place the stuffed zucchini on top of the leaves. Add the lemon juice and some boiling water to cover the pot contents. Place a plate, face inwards, on top of the contents to weigh them down while cooking..
- Cover pot and allow it to simmer on low heat for 1 hr 30 min..
- Turn off the heat and remove the plate. Remove the zucchini and set aside..
- To serve, place a serving dish, facing inwards, over the pot. Turn over the pot upside down, holding tightly the dish under it. Let the content drop on the serving dish and remove slowly the pot. Arrange the zucchini on top..
- Serve warm with yogurt on the side..
If you have the possibility to get fresh vine leaves, you can deep-freeze the remaining ones. In Spring, when the vines start pushing the leaves, we always collect some in our garden and the surrounding vines. I then wash, drain and stack them, and store in well closing plastic box for the freezer. Dolma is a family of stuffed dishes found in the Balkans, South Caucasus, Central Asia and the Middle East. Common vegetables for stuffing are tomato, pepper, onion, zucchini, eggplant and pointed gourd.
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