From Epicurious for Passover
https://www.epicurious.com/recipes/food/views/tzimmes-chicken-with-apricots-prunes-and-carrots?mbid=nl_cookthisnow&mbid=nl_03252018_Daily_CTN_FromEpi%20(1)&CNDID=4649318&spMailingID=13175910&spUserID=MTI5MTUxMDQ1NzYwS0&spJobID=1362071861&spReportId=MTM2MjA3MTg2MQS2
This holiday-ready dinner has all the flavors of tzimmes, the traditional Jewish sweet side dish made with stewed dried fruits and honey. Roasted on baking sheets with colorful young carrots, this recipe feeds a crowd with minimal effort, giving you plenty of time for stress-free hosting.
It is delicious but on the sweet side. I don't think I'd be able to advocate for this as a healthy meal exactly, but it IS tasty! And, as with many dishes, much better the next day, and the day after that. It can use a lot of plain grain or potato to go with it. I used bulgur and it worked well, soaking up the sauce. I might try it again and include potatoes in the pan. The little bit of cayenne gives it a good kick. The dried fruit become very soft and tasty.
Ingredients:
2 whole chickens (about 4 pounds), broken down into 8 pieces, wings and backbones reserved for another use
4 teaspoons kosher salt, divided
1/2 cup plus 2 tablespoons honey
1/2 cup olive oil
1/2 cup fresh lemon juice
2 teaspoons freshly ground black pepper
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 pounds carrots, preferably young carrots with greens attached, halved lengthwise or quartered if large
1 large red onion, cut into 1/2" wedges
12 garlic cloves, peeled
8 ounces dried apricots (about 1 1/2 cups)
8 ounces dried prunes (about 1 1/2 cups)
20 sprigs thyme
1 1/2 cups dry white wine
Parsley leaves with tender stems (optional, for serving)
Directions:
1) Arrange racks in top and lower thirds of oven; preheat to 400°F. Season chicken pieces with 2 tsp. salt.
2) Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne, and remaining 2 tsp. salt in a large bowl. Add chicken pieces, carrots, onion, garlic, apricots, prunes, and thyme and toss to combine.
3) Divide everything EXCEPT chicken between 2 rimmed baking sheets. Stir wine and 1/2 cup water in a 2-cup measuring cup, then pour half over each sheet.
4) Cover sheets tightly with foil. Roast 15 minutes, then remove from oven.
5) Remove foil, divide chicken between sheets, and continue to roast, rotating sheets top to bottom halfway through, until carrots are fork-tender, chicken is golden brown, and an instant-read thermometer inserted into the thickest part of a breast registers 165°F, 30–35 minutes (if some pieces of chicken are finished before others, transfer them to a serving platter).
6) Transfer chicken mixture to serving platter. Pour pan juices over. Top with carrot greens or parsley before serving.
Calories772
Carbohydrates78 g(26%)
Fat38 g(58%)
Protein33 g(65%)
Saturated Fat9 g(43%)
Sodium1136 mg(47%)
Polyunsaturated Fat7 g
Fiber7 g(28%)
Monounsaturated Fat20 g
Cholesterol116 mg(39%)
per serving (8 servings)
Sunday, March 25, 2018
Wednesday, February 21, 2018
Grilled Zucchini and Leeks with Walnuts and Herbs
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.
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.
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/
Tuesday, January 30, 2018
Cauliflower Steak
Here's a simple recipe adapted from Nutrition Action Newsletter.
Ingredients:
1 head of cauliflower
1 lemon, cut in half
sprinkle of salt and pepper
Marjoram or other spice/ herb of your choice, sprinkled lightly
Directions:
1) Preheat oven to 400 degrees and spray oil in a rectangular casserole dish. Cut the cauliflower from top to bottom into ~3/4 inch thick slices. Some of the sides will come off as florets, which is not a problem.
2) Sprinkle with salt, pepper and any other herbs or spices. Marjoram worked well tonight.
3) Cook the cauliflower in a pan with the lemon cut side down until golden brown, about 20 minutes. Then squeeze the lemon onto the cauliflower. Done! Salt and pepper to taste.
Ingredients:
1 head of cauliflower
1 lemon, cut in half
sprinkle of salt and pepper
Marjoram or other spice/ herb of your choice, sprinkled lightly
Directions:
1) Preheat oven to 400 degrees and spray oil in a rectangular casserole dish. Cut the cauliflower from top to bottom into ~3/4 inch thick slices. Some of the sides will come off as florets, which is not a problem.
2) Sprinkle with salt, pepper and any other herbs or spices. Marjoram worked well tonight.
3) Cook the cauliflower in a pan with the lemon cut side down until golden brown, about 20 minutes. Then squeeze the lemon onto the cauliflower. Done! Salt and pepper to taste.
Sunday, January 28, 2018
Braised Chicken in Lemongrass and Ginger Caramel Sauce
Adapted from "Lemongrass, Ginger and Mint Vietnamese Cookbook; Classic Vietnamese Restaurant Favorites at Home" by Linh Nguyen; 2017
This sauce is amazingly delicious! There are similar recipes for salmon and tofu dishes - see pages 169-172.
Traditionally, bone-in and skin-on chicken pieces whacked into small pieces with a cleaver are used, but any boneless sliced chicken is fine. I used boneless, skinless chicken breasts, but didn't notice that they were to be cut into 1/2" pieces, so I only cut them into thirds. Smaller pieces would cook more easily and be served more easily on pasta or rice.
The second time I made it, I did use small pieces. They cooked easily but were a little dry. Served with plain couscous and it was great at soaking up the sauce. Also mixed peppers and red onion stir fry with some cilantro.
Lemongrass is tough and should be bruised (pounded with a meat hammer, e.g.) to release the oils. It has a great aroma and is often used in Vietnamese spas or as a digestion aid.
Ingredients:
2 pounds chicken parts cut into 1/2" pieces
5 lemongrass stalks (about 3" of the roots only), finely chopped, divided
2" piece of ginger, peeled and minced, divided
1 tsp minced hot chile (optional - I forgot to add this)
3 Tbsp vegetarian fish sauce
Freshly ground black pepper
3 Tbsp sugar
3 Tbsp room-temperature water
1/4 cup boiling water
2 Tbsp vegetable oil
Steamed rice or pasta for serving
Directions:
1) Toss the chicken with half of the lemongrass and half of the ginger; hot chile if using, fish sauce and season with pepper. Set aside to marinate for 15 minutes
2) In a saucepan combine the sugar and room-temperature water without stirring. Cook over medium-high heat until the sugar starts to turn honey-colored. (This never happened). Swirl the pan to distribute the heat and the sugar evenly. When the sugar is consistently honey colored, reduce the heat to low.
3) Very carefully, ladle the boiling water over the caramelized sugar. Stir constantly until the crystallized caramelized sugar is fully dissolved in the water, then turn off the heat. Transfer to a bowl and set aside.
4) Heat the oil in a saucepan over medium-high heat. Add the remaining lemongrass and ginger and sauté until fragrant, about one minute. Add the chicken and sauté for 1 minute. Reduce the heat to medium-low. Ad the caramel sauce and stir to mix, then cover and cook for 15 minutes.
5) Serve with steamed rice (or summer squash pasta).
According to the book, if you don't have lemongrass available, just double the ginger.
This sauce is amazingly delicious! There are similar recipes for salmon and tofu dishes - see pages 169-172.
Traditionally, bone-in and skin-on chicken pieces whacked into small pieces with a cleaver are used, but any boneless sliced chicken is fine. I used boneless, skinless chicken breasts, but didn't notice that they were to be cut into 1/2" pieces, so I only cut them into thirds. Smaller pieces would cook more easily and be served more easily on pasta or rice.
The second time I made it, I did use small pieces. They cooked easily but were a little dry. Served with plain couscous and it was great at soaking up the sauce. Also mixed peppers and red onion stir fry with some cilantro.
Lemongrass is tough and should be bruised (pounded with a meat hammer, e.g.) to release the oils. It has a great aroma and is often used in Vietnamese spas or as a digestion aid.
Ingredients:
2 pounds chicken parts cut into 1/2" pieces
5 lemongrass stalks (about 3" of the roots only), finely chopped, divided
2" piece of ginger, peeled and minced, divided
1 tsp minced hot chile (optional - I forgot to add this)
3 Tbsp vegetarian fish sauce
Freshly ground black pepper
3 Tbsp sugar
3 Tbsp room-temperature water
1/4 cup boiling water
2 Tbsp vegetable oil
Steamed rice or pasta for serving
Directions:
1) Toss the chicken with half of the lemongrass and half of the ginger; hot chile if using, fish sauce and season with pepper. Set aside to marinate for 15 minutes
2) In a saucepan combine the sugar and room-temperature water without stirring. Cook over medium-high heat until the sugar starts to turn honey-colored. (This never happened). Swirl the pan to distribute the heat and the sugar evenly. When the sugar is consistently honey colored, reduce the heat to low.
3) Very carefully, ladle the boiling water over the caramelized sugar. Stir constantly until the crystallized caramelized sugar is fully dissolved in the water, then turn off the heat. Transfer to a bowl and set aside.
4) Heat the oil in a saucepan over medium-high heat. Add the remaining lemongrass and ginger and sauté until fragrant, about one minute. Add the chicken and sauté for 1 minute. Reduce the heat to medium-low. Ad the caramel sauce and stir to mix, then cover and cook for 15 minutes.
5) Serve with steamed rice (or summer squash pasta).
According to the book, if you don't have lemongrass available, just double the ginger.
Summer Squash and Basil Pasta
From epicurious - https://www.epicurious.com/recipes/food/views/summer-yellow-squash-zucchini-and-basil-pasta#reviews
I searched for a recipe to help use the many summer squash that came in my Hungry Harvest box. This was very good with caramel chicken, even with my forgetting to reserve the pasta liquid and forgetting to add Aleppo-style pepper (or paprika:cayenne at 4:1, as suggested in the comments). Will definitely try it again.
YIELD 4 servings
INGREDIENTS:
1/4 cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
1 teaspoon Aleppo-style pepper, plus more for serving (or paprika:cayenne at 4:1)
12 ounces paccheri, ziti, or other large tube pasta (used chickpea pasta)
2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
1 tablespoon fresh lemon juice
1/2 cup basil leaves
PREPARATION
1) Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes.
2) Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12–15 minutes.
3) Toss in 1 tsp. Aleppo-style pepper.
4) Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente.
5) Toss in lemon juice and most of the basil.
6) Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.
I searched for a recipe to help use the many summer squash that came in my Hungry Harvest box. This was very good with caramel chicken, even with my forgetting to reserve the pasta liquid and forgetting to add Aleppo-style pepper (or paprika:cayenne at 4:1, as suggested in the comments). Will definitely try it again.
YIELD 4 servings
INGREDIENTS:
1/4 cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
1 teaspoon Aleppo-style pepper, plus more for serving (or paprika:cayenne at 4:1)
12 ounces paccheri, ziti, or other large tube pasta (used chickpea pasta)
2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
1 tablespoon fresh lemon juice
1/2 cup basil leaves
PREPARATION
1) Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes.
2) Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12–15 minutes.
3) Toss in 1 tsp. Aleppo-style pepper.
4) Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente.
5) Toss in lemon juice and most of the basil.
6) Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.
Wednesday, January 10, 2018
Pistachio Soup
From Jerusalem by Yotam Ottolenghi and Sami Tamimi
This is a traditional Iranian Jewish soup. I was fortunate enough to have saffron that a friend brought home from Iran. The intro to the recipe warns not to judge the recipe until the orange and lemon juices are added at the end. I agree - they make the soup delightful! I tried Meyer lemons today from Trader Joe's, which are considerably sweeter than regular lemons. If they are available, they're worth a try.
Ingredients:
2 Tbsp boiling water
1/4 tsp saffron threads
1 2/3 cups unsalted pistachios
2 Tbsp unsalted butter
4 shallots finely chopped
1 Tbsp peeled and finely chopped garlic
1 leek, finely chopped
1 tsp ground cardamom
1 tsp ground cumin
3 cups vegetable stock
1/3 cup freshly squeezed OJ
1 Tbsp freshly squeezed lemon juice
salt and freshly ground pepper
sour cream to serve - optional
Directions:
1) Preheat oven to 350 degrees. Pour the boiling water over the saffron threads in a small cup and leave to infuse for 30 minutes
2) Removing the pistachio skins will make the soup a brighter green but won't affect the taste. I did not do this, but if you care to, blanch the nuts in boiling water for a minute, drain, and while still hot remove the skins by pressing the nuts between your fingers.
3) Spread the pistachios out on a baking sheet and roast in the oven for ~5 minutes - watch carefully to avoid burning. Remove from the oven and leave to cool.
3) Heat the butter in a large saucepan and add the shallots, ginger, leek, cumin, 1/2 tsp salt and some black pepper. Sauté over medium heat for 10 minutes, stirring often, until the shallots are completely soft. Add the stock and half of the saffron liquid. Cover the pan, lower the heat and let the soup simmer for 20 minutes.
4) Place all but 1 Tbsp of the pistachios in a large bowl along with half of the soup. Use a blender (or a handheld blender if you have a very deep bowl) to puree until smooth, then return this to the saucepan. Add the orange and lemon juice, reheat and taste to adjust the seasoning.
5) To serve, coarsely chop up the reserved pistachios. Transfer the hot soup into bowls and top with a spoonful of sour cream, if desired. Sprinkle with the pistachios and drizzle with the remaining saffron liquid.
This is a traditional Iranian Jewish soup. I was fortunate enough to have saffron that a friend brought home from Iran. The intro to the recipe warns not to judge the recipe until the orange and lemon juices are added at the end. I agree - they make the soup delightful! I tried Meyer lemons today from Trader Joe's, which are considerably sweeter than regular lemons. If they are available, they're worth a try.
Ingredients:
2 Tbsp boiling water
1/4 tsp saffron threads
1 2/3 cups unsalted pistachios
2 Tbsp unsalted butter
4 shallots finely chopped
1 Tbsp peeled and finely chopped garlic
1 leek, finely chopped
1 tsp ground cardamom
1 tsp ground cumin
3 cups vegetable stock
1/3 cup freshly squeezed OJ
1 Tbsp freshly squeezed lemon juice
salt and freshly ground pepper
sour cream to serve - optional
Directions:
1) Preheat oven to 350 degrees. Pour the boiling water over the saffron threads in a small cup and leave to infuse for 30 minutes
2) Removing the pistachio skins will make the soup a brighter green but won't affect the taste. I did not do this, but if you care to, blanch the nuts in boiling water for a minute, drain, and while still hot remove the skins by pressing the nuts between your fingers.
3) Spread the pistachios out on a baking sheet and roast in the oven for ~5 minutes - watch carefully to avoid burning. Remove from the oven and leave to cool.
3) Heat the butter in a large saucepan and add the shallots, ginger, leek, cumin, 1/2 tsp salt and some black pepper. Sauté over medium heat for 10 minutes, stirring often, until the shallots are completely soft. Add the stock and half of the saffron liquid. Cover the pan, lower the heat and let the soup simmer for 20 minutes.
4) Place all but 1 Tbsp of the pistachios in a large bowl along with half of the soup. Use a blender (or a handheld blender if you have a very deep bowl) to puree until smooth, then return this to the saucepan. Add the orange and lemon juice, reheat and taste to adjust the seasoning.
5) To serve, coarsely chop up the reserved pistachios. Transfer the hot soup into bowls and top with a spoonful of sour cream, if desired. Sprinkle with the pistachios and drizzle with the remaining saffron liquid.
Sunday, January 7, 2018
Fall Fruit Salad - Apples, pears and dates
Adapted from www.passthechallah.com
I made this for Thanksgiving 2017 and New Years Day and everyone loved it! It's a good change from the usual fruit salads. The lemon in the dressing keeps the apples from turning brown. It's best, though, if used the same day as it is prepared because the pears start to get soft overnight.
Ingredients:
⅔ cup pecans
4 pears
4 apples
⅔ cup pomegranate seeds
4-6 figs (I didn't have figs so I used dates; would increase the quantity of either)
1 small bunch grapes
¼ cup maple syrup
1 tsp cinnamon
¼ tsp vanilla
1 tsp lemon juice
Orange zest for garnish (optional)
Instructions:
1) Lightly toast pecans in a 350 degree oven for 5-6 minutes, or until golden and fragrant. Roughly chop.
2) To make the dressing, pour maple syrup, cinnamon, vanilla, and lemon juice in a small bowl and stir until combined.
3) Cut pears and apples into thin slices. Quarter figs and half grapes.
4) Combine pecans, pears, apples, figs, grapes, pomegranate seeds in a large bowl. Toss with dressing, adding a little at a time until the desired amount is reached. Top with a sprinkling of fresh orange zest if desired. Enjoy!
I made this for Thanksgiving 2017 and New Years Day and everyone loved it! It's a good change from the usual fruit salads. The lemon in the dressing keeps the apples from turning brown. It's best, though, if used the same day as it is prepared because the pears start to get soft overnight.
Ingredients:
⅔ cup pecans
4 pears
4 apples
⅔ cup pomegranate seeds
4-6 figs (I didn't have figs so I used dates; would increase the quantity of either)
1 small bunch grapes
¼ cup maple syrup
1 tsp cinnamon
¼ tsp vanilla
1 tsp lemon juice
Orange zest for garnish (optional)
Instructions:
1) Lightly toast pecans in a 350 degree oven for 5-6 minutes, or until golden and fragrant. Roughly chop.
2) To make the dressing, pour maple syrup, cinnamon, vanilla, and lemon juice in a small bowl and stir until combined.
3) Cut pears and apples into thin slices. Quarter figs and half grapes.
4) Combine pecans, pears, apples, figs, grapes, pomegranate seeds in a large bowl. Toss with dressing, adding a little at a time until the desired amount is reached. Top with a sprinkling of fresh orange zest if desired. Enjoy!
Wednesday, January 3, 2018
Turbot with Mushrooms
From food network.com http://www.foodnetwork.com/healthyeats/recipes/2010/03/katies-healthy-bites-introducing-hake-turbot-2
Turbot With Wild Mushrooms - 1/3/2018
Tired of salmon? Turbot comes from European waters from Iceland to the Mediterranean. It is considered a flatfish, with firm, lean white flesh with a mild flavor. It may also be used to refer to several types of flounder in the Pacific Ocean. It is usually imported frozen to the United States. It was light but filling and I'll definitely be using this recipe again!
In this recipe you can substitute lemon sole, halibut or any white flaky fish instead of turbot.
Servings: 4
Ingredients:
1 1/2 pounds turbot, split into 4 pieces
1-2 lemons, juiced
2 teaspoons lemon zest
4 cups wild mushrooms
2 tablespoons parsley, chopped
2 teaspoons fresh thyme, chopped
1 tablespoon olive oil
Salt and pepper, to taste
Directions:
1) Preheat oven to 400 degrees Fahrenheit. Place turbot in a baking dish, skin side down. Season fish with salt and pepper and the juice of one lemon. Bake in oven for 8 to 10 minutes or until flaky but moist.
2) While fish is cooking, heat the oil in a sauté pan. Add the mushrooms, the juice of the other lemon and the lemon zest. Cook 5 minutes or until mushrooms are tender. Add the parsley and thyme and season with salt and pepper. Cook 1 to 2 minutes and then top each piece of fish with 1/4 of mushroom mixture. Serve.
Nutrition Info:
Calories: 212, Fat: 8.7 grams, Saturated Fat: 1.81 grams, Protein: 29.5 grams, Carbohydrates: 4.3 gram, Cholesterol: 81 milligrams, Sodium: 325 milligrams, Fiber: .79 grams
See the same food network entry for a recipe for hake, which is a saltwater fish found in the Atlantic and northern Pacific. It too is a white fish that is low in fat and has delicate flavored meat
Turbot With Wild Mushrooms - 1/3/2018
Tired of salmon? Turbot comes from European waters from Iceland to the Mediterranean. It is considered a flatfish, with firm, lean white flesh with a mild flavor. It may also be used to refer to several types of flounder in the Pacific Ocean. It is usually imported frozen to the United States. It was light but filling and I'll definitely be using this recipe again!
In this recipe you can substitute lemon sole, halibut or any white flaky fish instead of turbot.
Servings: 4
Ingredients:
1 1/2 pounds turbot, split into 4 pieces
1-2 lemons, juiced
2 teaspoons lemon zest
4 cups wild mushrooms
2 tablespoons parsley, chopped
2 teaspoons fresh thyme, chopped
1 tablespoon olive oil
Salt and pepper, to taste
Directions:
1) Preheat oven to 400 degrees Fahrenheit. Place turbot in a baking dish, skin side down. Season fish with salt and pepper and the juice of one lemon. Bake in oven for 8 to 10 minutes or until flaky but moist.
2) While fish is cooking, heat the oil in a sauté pan. Add the mushrooms, the juice of the other lemon and the lemon zest. Cook 5 minutes or until mushrooms are tender. Add the parsley and thyme and season with salt and pepper. Cook 1 to 2 minutes and then top each piece of fish with 1/4 of mushroom mixture. Serve.
Nutrition Info:
Calories: 212, Fat: 8.7 grams, Saturated Fat: 1.81 grams, Protein: 29.5 grams, Carbohydrates: 4.3 gram, Cholesterol: 81 milligrams, Sodium: 325 milligrams, Fiber: .79 grams
See the same food network entry for a recipe for hake, which is a saltwater fish found in the Atlantic and northern Pacific. It too is a white fish that is low in fat and has delicate flavored meat
Monday, December 11, 2017
Orange Black Beans with Cumin
Recipe Finder Washington Post
https://www.washingtonpost.com/recipes/orange-black-beans-with-cumin/7647/?utm_term=.cb992b083453
APR 6, 2005
Thanks to the orange and cinnamon, this is a very simple but interesting variation on black bean salad. Although it only cooks for 90 minutes in the slow cooker, the low heat allows you to ignore it once you mix all the ingredients together. There's nothing to sauce ahead of time. Just a few ingredients to chop, an orange or two to squeeze and you're done. I changed the spices a bit because I don't love cumin, but the combination below came out great. Very light. I forgot to top with cilantro and tomatoes, but I think those would be great additions. I enjoyed it cold as well as gently heated.
"These beans have enough flavor of their own to serve as a main-dish match with rice or as a side dish with similarly inspired chicken or beef. Mushy they are not."
SERVINGS: 4
Ingredients:
2 15-ounce cans black beans, rinsed and drained
2 tablespoons firmly packed light or dark brown sugar
1 medium shallot, minced
1 stalk celery, minced
1/2 cup orange juice
1/2 cup low sodium vegetable broth
1/4 teaspoon ground cumin
1/4 teaspoon cardamom
1/4 teaspoon coriander --- I think this is the combination I used
Light sprinkle of ground cinnamon
Salt and freshly ground black pepper
For serving:
2 cups rice or couscous, cooked
1/4 cup chopped fresh cilantro leaves
1/2 cup chopped fresh tomatoes
Directions:
1) Combine the beans, brown sugar, shallot, celery, orange juice, broth, and spices in the slow cooker.
2) Cover and cook on high for about 1 1/2 hours.
Season with salt and pepper and serve hot, ladled over rice and garnished with the cilantro and tomatoes. Or serve cold with a salad.
https://www.washingtonpost.com/recipes/orange-black-beans-with-cumin/7647/?utm_term=.cb992b083453
APR 6, 2005
Thanks to the orange and cinnamon, this is a very simple but interesting variation on black bean salad. Although it only cooks for 90 minutes in the slow cooker, the low heat allows you to ignore it once you mix all the ingredients together. There's nothing to sauce ahead of time. Just a few ingredients to chop, an orange or two to squeeze and you're done. I changed the spices a bit because I don't love cumin, but the combination below came out great. Very light. I forgot to top with cilantro and tomatoes, but I think those would be great additions. I enjoyed it cold as well as gently heated.
"These beans have enough flavor of their own to serve as a main-dish match with rice or as a side dish with similarly inspired chicken or beef. Mushy they are not."
SERVINGS: 4
Ingredients:
2 15-ounce cans black beans, rinsed and drained
2 tablespoons firmly packed light or dark brown sugar
1 medium shallot, minced
1 stalk celery, minced
1/2 cup orange juice
1/2 cup low sodium vegetable broth
1/4 teaspoon ground cumin
1/4 teaspoon cardamom
1/4 teaspoon coriander --- I think this is the combination I used
Light sprinkle of ground cinnamon
Salt and freshly ground black pepper
For serving:
2 cups rice or couscous, cooked
1/4 cup chopped fresh cilantro leaves
1/2 cup chopped fresh tomatoes
Directions:
1) Combine the beans, brown sugar, shallot, celery, orange juice, broth, and spices in the slow cooker.
2) Cover and cook on high for about 1 1/2 hours.
Season with salt and pepper and serve hot, ladled over rice and garnished with the cilantro and tomatoes. Or serve cold with a salad.
Sunday, November 19, 2017
Onion Roasted Chicken
One pot roasted chicken and vegetables. Looks great for a shabbat dinner.
http://passthechallah.com/popular-recipe-2016-onion-roasted-chicken/
http://passthechallah.com/popular-recipe-2016-onion-roasted-chicken/
Wednesday, November 1, 2017
slow cooker suggestions
Washington Post suggestions for recipes to make in slow cooker. These can be adapted:
Smoky Black Bean and Sweet potato chili
https://www.washingtonpost.com/recipes/smoky-black-bean-and-sweet-potato-chili/15086/?utm_term=.90783cd5d670
Red lentil chili
https://www.washingtonpost.com/recipes/red-lentil-chili/16104/?utm_term=.eff46e217da7
Orange Black Beans with Cumin
https://www.washingtonpost.com/recipes/orange-black-beans-with-cumin/7647/?utm_term=.5d5cf5e1daa5
Smoky Black Bean and Sweet potato chili
https://www.washingtonpost.com/recipes/smoky-black-bean-and-sweet-potato-chili/15086/?utm_term=.90783cd5d670
Red lentil chili
https://www.washingtonpost.com/recipes/red-lentil-chili/16104/?utm_term=.eff46e217da7
Orange Black Beans with Cumin
https://www.washingtonpost.com/recipes/orange-black-beans-with-cumin/7647/?utm_term=.5d5cf5e1daa5
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