Adapted generously from epicurious.com
Instead of grilling, I made a casserole with these ingredients, and added a topping from a salmon recipe. The lemon was a good sauce for the zucchini and leeks. I also had a huge supply of ginger from a dear friend, so I shaved slices and chopped it finely. I sautéed the leeks and ginger and garlic (2 cloves) before adding to the zucchini. Then I baked it at 350 for about 30 minutes.
Sprinkled with
YIELDMakes 4 servings
INGREDIENTS
1/3 cup walnuts
1 garlic clove, finely grated
2 tablespoons fresh lemon juice
5 tablespoons olive oil, divided
Kosher salt
Freshly ground black pepper
2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
2 large zucchini (about 1 pound), halved lengthwise
1/2 cup (lightly packed) fresh flat-leaf parsley leaves with tender stems
PREPARATION
Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 tablespoons oil in a large bowl; season with salt and pepper.
Brush leeks and zucchini with remaining 2 tablespoons oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5-8 minutes for leeks, 8-10 minutes for zucchini.
Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.
This is a collection of some of my favorite recipes that prove that nutritious foods can be delicious! I love to experiment with and create new recipes. Here are some that are tried and true. Let me know what you think! If you have a better version, I'm game!
Wednesday, February 21, 2018
Sunday, February 18, 2018
Israeli Salad
From 'From Blintzes to Tzimmes', Sisterhood cookbook
This is a good refreshing salad for a BBQ side dish, or for any meal.
Ingredients:
2 large English cucumbers
1/3 cup red wine vinegar
1 Tbsp sugar
1 tsp salt
3 large tomatoes, seeded and coarsely chopped
2/3 cup coarsely chopped red onion
1/2 cup chopped fresh mint
3 Tbsp olive oil
Directions:
1) Coarsely chop tomatoes and let drain in a colander.
2) Cut cucumbers in half lengthwise; scrape out seeds. Cut again several times lengthwise then cut into 1/2 inch wide diagonal pieces. Place in a large bowl (I use a rectangular casserole dish so that most of the cucumber slices are in the vinegar). Add vinegar, sugar and salt. Let stand at room temperature for 1 hour, tossing occasionally.
3) Add tomatoes, red onion, mint and oil to cucumbers and toss to blend. Season with salt and pepper.
This is a good refreshing salad for a BBQ side dish, or for any meal.
Ingredients:
2 large English cucumbers
1/3 cup red wine vinegar
1 Tbsp sugar
1 tsp salt
3 large tomatoes, seeded and coarsely chopped
2/3 cup coarsely chopped red onion
1/2 cup chopped fresh mint
3 Tbsp olive oil
Directions:
1) Coarsely chop tomatoes and let drain in a colander.
2) Cut cucumbers in half lengthwise; scrape out seeds. Cut again several times lengthwise then cut into 1/2 inch wide diagonal pieces. Place in a large bowl (I use a rectangular casserole dish so that most of the cucumber slices are in the vinegar). Add vinegar, sugar and salt. Let stand at room temperature for 1 hour, tossing occasionally.
3) Add tomatoes, red onion, mint and oil to cucumbers and toss to blend. Season with salt and pepper.
Kasha Varnishes
From 'Modern Jewish Cooking' by Leah Koenig
Kasha is toasted buckwheat - dark and nutty. I mistakenly purchased a ground texture rather than distinct grains, so the dish looked different than usual, and cooked in second. In order to avoid having one huge clump of grains, I ended up adding MUCH more broth, but next time I'll try to purchase the correct kind of kasha! I also added an extra onion, since that seemed to be the source of much of the flavor in this dish. So the final ingredients ended up being:
Ingredients:
1 pound farfalle
Vegetable oil for drizzling plus 1/2 cup oil
4 large yellow onions, finely chopped
Kosher salt - generous
2 cups vegetable broth
1 cup kasha
Freshly ground black pepper - generous
Roughly chopped fresh parsley for serving (optional)
Directions:
1) Bring a large pot of generously salted water to a boil. Add the farfalle and cook, stirring occasionally, until al dente. Drain well, transfer to a large bowl, drizzle with vegetable oil, toss to coat and set aside.
2) Meanwhile, heat the 1/2 cup of oil and the onions in a large pan set over medium heat. Cover and cook, stirring occasionally until the onions are soft, about 10 minutes. Uncover, season with salt, and continue cooking until the onions take on a deep golden hue, 10-15 minutes more.
3) Bring the broth to a boil in a medium saucepan. Stir in the kasha, turn the heat to low, cover, and simmer until the kasha is soft, 12-15 minutes. Remove th pan from the heat and let stand, covered for about 5 minutes, then transfer to the bowl with the farfalle along with the cooked onions. Season with salt and pepper and top with parsley, if desired. Serve warm or room temperature.
Kasha is toasted buckwheat - dark and nutty. I mistakenly purchased a ground texture rather than distinct grains, so the dish looked different than usual, and cooked in second. In order to avoid having one huge clump of grains, I ended up adding MUCH more broth, but next time I'll try to purchase the correct kind of kasha! I also added an extra onion, since that seemed to be the source of much of the flavor in this dish. So the final ingredients ended up being:
Ingredients:
1 pound farfalle
Vegetable oil for drizzling plus 1/2 cup oil
4 large yellow onions, finely chopped
Kosher salt - generous
2 cups vegetable broth
1 cup kasha
Freshly ground black pepper - generous
Roughly chopped fresh parsley for serving (optional)
Directions:
1) Bring a large pot of generously salted water to a boil. Add the farfalle and cook, stirring occasionally, until al dente. Drain well, transfer to a large bowl, drizzle with vegetable oil, toss to coat and set aside.
2) Meanwhile, heat the 1/2 cup of oil and the onions in a large pan set over medium heat. Cover and cook, stirring occasionally until the onions are soft, about 10 minutes. Uncover, season with salt, and continue cooking until the onions take on a deep golden hue, 10-15 minutes more.
3) Bring the broth to a boil in a medium saucepan. Stir in the kasha, turn the heat to low, cover, and simmer until the kasha is soft, 12-15 minutes. Remove th pan from the heat and let stand, covered for about 5 minutes, then transfer to the bowl with the farfalle along with the cooked onions. Season with salt and pepper and top with parsley, if desired. Serve warm or room temperature.
Sunday, February 4, 2018
Unstuffed Cabbage - Vegetarian
In an attempt to share Jewish style recipes with vegetarian friends, I tried to adapt a few parts of three different vegetarian burger, stuffed cabbage and unstuffed cabbage recipes. Some parts were successes, other parts not so much. The sauce part of it definitely came out with that sweet and sour taste, familiar from mom's cooking, thanks to a combination of lemon, golden raisins, honey and brown sugar, each in moderation. The 'meatballs', mostly made up of cannelloni beans and chickpeas, that I attempted to cook in tomato sauce -- sort of disintegrated. But no great loss - they added to the texture of the sauce. I decided against trying to steam large cabbage leaves and roll a vegetarian stuffing into them. Too many opportunities to tear the leaves and have to start over again, and again....
The recipe I ended up with was mainly based on a post on allrecipes.com, called Grandma Elaine's Unstuffed Sweet and Sour Cabbage. I tried switching out the meat part of it, but may need to either use faux meat crumbles to add to the sauce, or to make 'meat'balls. The overall recipe takes about 3 hours, but most of the time its simmering on the stove and does not need any attention. Stay tuned.
2/18/18 - The recipe below seemed good, with a sweet and sour tang, but I needed to freeze it. When I defrosted it a few weeks later, it seemed to have lost its taste. I needed to add a LOT of lemon and brown sugar to restore it, but my guests did seem to enjoy it. I'll have to try it again without freezing. Also, since the original 'meatballs' fell apart, I made different ones from www.karissavegankitchen.com - appropriately called Vegan Chickpea Meatball Recipe. They were not bad, but didn't have enough taste. I might try some fennel sautéed next time to add into the mixture. I baked them separately and they seemed to have a firm enough outer crust, so they tolerated being reheated gently on the stove in the unstuffed cabbage.
1/29/19 Tried this again when I had lots of carrots to use. Made the recipe as noted below, with Rao's as the tomato sauce, 2 medium onions, about 1 lb carrots sliced and one small green cabbage. Ended up adding about 1 tsp of salt (total) and about 2 Tbsp of brown sugar, I think. Very tasty!
Ingredients:
1 large white onion
1 (28 ounce) can whole peeled tomatoes
1 (15 ounce) can tomato sauce
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 pounds green cabbage, cored, and cut into 3 inch chunks
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
3+ tablespoons fresh lemon juice - to taste
1/3 cup golden raisins
1 tablespoon honey
1/3 cup packed brown sugar, or to taste
Directions:
1) Place the vegetable oil into a large pot over medium heat. Stir in the sliced onions, and cook until transparent, about 5 minutes.
2) Add the tomatoes and tomato sauce, using a spoon to slightly chop the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover, and simmer for 20 minutes, stirring occasionally.
3) Stir the cabbage into the tomatoes. It will initially look like there is more cabbage than can be absorbed, but it shrinks substantially. Cover, and simmer 1 hour until the cabbage is tender and mixes easily with the tomatoes.
4) At this point, I made a mixture meant to be chickpea burgers. I suppose I could have cooked them separately coated with flour as instructed, but I added them to the tomato mixture as you would regular meatballs. They fell apart --
5) Cover the pot and continue to simmer 45 minutes more. Stir in the lemon juice, and taste for seasoning, adding additional lemon juice if required. Stir in the raisins, and honey. Add the brown sugar, a little at a time, tasting after each addition. Cook mixture over medium heat 15 minutes more.
http://allrecipes.com/recipe/143362/grandma-elaines-unstuffed-sweet-and-sour-cabbage/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%201
http://www.amuse-your-bouche.com/easy-chickpea-burgers/
The recipe I ended up with was mainly based on a post on allrecipes.com, called Grandma Elaine's Unstuffed Sweet and Sour Cabbage. I tried switching out the meat part of it, but may need to either use faux meat crumbles to add to the sauce, or to make 'meat'balls. The overall recipe takes about 3 hours, but most of the time its simmering on the stove and does not need any attention. Stay tuned.
2/18/18 - The recipe below seemed good, with a sweet and sour tang, but I needed to freeze it. When I defrosted it a few weeks later, it seemed to have lost its taste. I needed to add a LOT of lemon and brown sugar to restore it, but my guests did seem to enjoy it. I'll have to try it again without freezing. Also, since the original 'meatballs' fell apart, I made different ones from www.karissavegankitchen.com - appropriately called Vegan Chickpea Meatball Recipe. They were not bad, but didn't have enough taste. I might try some fennel sautéed next time to add into the mixture. I baked them separately and they seemed to have a firm enough outer crust, so they tolerated being reheated gently on the stove in the unstuffed cabbage.
1/29/19 Tried this again when I had lots of carrots to use. Made the recipe as noted below, with Rao's as the tomato sauce, 2 medium onions, about 1 lb carrots sliced and one small green cabbage. Ended up adding about 1 tsp of salt (total) and about 2 Tbsp of brown sugar, I think. Very tasty!
Ingredients:
1 large white onion
1 (28 ounce) can whole peeled tomatoes
1 (15 ounce) can tomato sauce
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 pounds green cabbage, cored, and cut into 3 inch chunks
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
3+ tablespoons fresh lemon juice - to taste
1/3 cup golden raisins
1 tablespoon honey
1/3 cup packed brown sugar, or to taste
Directions:
1) Place the vegetable oil into a large pot over medium heat. Stir in the sliced onions, and cook until transparent, about 5 minutes.
2) Add the tomatoes and tomato sauce, using a spoon to slightly chop the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover, and simmer for 20 minutes, stirring occasionally.
3) Stir the cabbage into the tomatoes. It will initially look like there is more cabbage than can be absorbed, but it shrinks substantially. Cover, and simmer 1 hour until the cabbage is tender and mixes easily with the tomatoes.
4) At this point, I made a mixture meant to be chickpea burgers. I suppose I could have cooked them separately coated with flour as instructed, but I added them to the tomato mixture as you would regular meatballs. They fell apart --
5) Cover the pot and continue to simmer 45 minutes more. Stir in the lemon juice, and taste for seasoning, adding additional lemon juice if required. Stir in the raisins, and honey. Add the brown sugar, a little at a time, tasting after each addition. Cook mixture over medium heat 15 minutes more.
http://allrecipes.com/recipe/143362/grandma-elaines-unstuffed-sweet-and-sour-cabbage/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%201
http://www.amuse-your-bouche.com/easy-chickpea-burgers/
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