Tabbouleh*

 Adapted from the New York Times (https://cooking.nytimes.com/recipes/1012585-tabbouleh)

Zucchini-Feta Pancakes (Turkish Mucver)

Adapted from the New York Times (https://cooking.nytimes.com/recipes/1013960-zucchini-pancakes)

Yield: 12 pancakes

Ingredients
For the Pancakes

3 medium zucchini (about 1 pound), shredded
Salt and freshly ground black pepper
3 large eggs, beaten
½ cup all-purpose flour
1 tablespoon extra virgin olive oil
1 cup crumbled feta cheese
3 scallions, finely chopped
⅓ cup finely chopped dill
1 teaspoon baking powder
4 to 6 tablespoons vegetable oil, more as needed

For the Yogurt Sauce (optional)

⅔ cup plain yogurt
2 cloves garlic, finely chopped
½ teaspoon salt

Directions

Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with ½ teaspoon salt. Allow to drain for five minutes. Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.

In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, ½ teaspoon salt, olive oil, feta, scallions, dill and ½ teaspoon black pepper. Mix well, add baking powder, and mix again.

Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about ⅜ inch thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.

For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes. 

Tomato Risotto*

Adapted from the New York Times (https://cooking.nytimes.com/recipes/1020378-tomato-risotto)

Rebecca's Cranberry Jello Mold

Ingredients

2 packages of raspberry Jello

1 cup boiling water

1 cup chopped walnuts

1 1/2 cups diced celery

juice of half a lemon (2 1/2 tbsp)

2 cans whole cranberry sauce OR 1 can whole cranberry sauce and an equivalent amount of cranberry-orange relish           

 

Directions

In a large bowl, dissolve Jello in the boiling water.  

Add lemon juice and cranberry sauce(s) and let mix cool.

Add walnuts and celery.  

Oil (or spray) inside of a mold lightly with a vegetable oil.

Pour into mold and refrigerate.  

 

You can make it several days ahead.  Hardest part is unmolding it without too much melting.

Sweet Potato Latkes

Modified from https://www.epicurious.com/recipes/food/views/sweet-potato-latkes-105919 

Ingredients

2 lb sweet potatoes, peeled and coarsely grated
4 scallions (or equivalent chives or green part of leeks), finely chopped
2/3 cup all-purpose flour (GF flour also works)
4 large eggs, lightly beaten
2 teaspoon salt
1 teaspoon black pepper
3/4 cup vegetable oil

Mix all ingredients through pepper. (Note: If you want more of a patty, mix yams and scallions, then regrind in food processor to desired texture/consistency.)

Pour oil into large, non-stick frying pan until it just covers the bottom of the pan. Heat on medium. Once oil is hot, reduce heat to medium-low.

Using your hands, form balls of approximately 1-1/2" or 2", place in pan, and press down with fingers or a fork. 

Flip latkes when golden. If flipped too early, flip back until desired done-ness -- approximately 2 minutes per side.

Favorite Recipes for Preserved Fruit/Veggies (Links)

Serrano Pepper Jelly

Raspberry Preserves

Tomato Jam

Quince Jam

Spiced Quince Jam

Pineapple Habanero Jelly/Sauce

Orzo Salad with Wilted Spinach, Pine Nuts and Feta

Modified from https://www.allrecipes.com/recipe/75479/elegant-orzo-with-wilted-spinach-and-pine-nuts/

1 (12 ounce) package uncooked orzo
1/4 cup olive oil
1 tablespoon butter
1/2 teaspoon minced garlic (or use garlic-infused olive oil)
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
3/4 cup pine nuts
15 ounces baby spinach (or chopped fresh spinach)
1/8 cup balsamic vinegar
2 large plum tomatoes, chopped (approx 1/2 cup)
1/2 teaspoon salt 
8 ounces crumbled feta cheese

Ingredients

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.
2. Heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned (~2 min). Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
3. Toss spinach mixture with orzo pasta. Let cool slightly and add salt, chopped tomatoes and balsamic vinegar. When fully cool, add crumbled feta. 

Makes 8 servings, 419 calories each (13 g protein, 39 g carbs, 24 g fat, 5 g sugar)

Caramelized Butternut Squash

Adapted from peanutbutterandpeppers.com

 

Ingredients

• 9 cups (approx. 2.5 pounds) Butternut Squash, peeled, cut into cubes (or frozen, semi-thawed cubes)
• 3 tbsp. Extra Virgin Olive Oil
• 3 tbsp. Maple Syrup
• ¼ tsp. Salt
• ¼ tsp. Ground Pepper
• ½ tsp. Cinnamon, ground
• ¼ tsp. Cayenne Pepper
• ¼ - ½ cup Dried Cranberries

Instructions

1. Preheat oven to 400 degrees
2. Line baking sheet with aluminum foil and spray with cooking spray (or use a silpat, no spray needed).
3. In a large bowl, add all of the ingredients, and mix until all the butternut squash is coated.
4. Place the butternut squash mixture on the baking sheet. Place in oven and bake for 30 - 40 minutes, flipping half way through.
5. Place in a oven-ready serving dish (can be reheated or kept warm in the dish if needed, e.g., for Thanksgiving).

Brown sugar-glazed sweet potatoes

Adapted from epicurious

Ingredients

• 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
• 2/3 cup packed golden brown sugar
• 5 tablespoons butter
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• Pinch of ground ginger
• 2 cups miniature marshmallows

Preparation

1. Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
2. Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and brown, about 3 minutes.

Quince Marmalade

Adapted from several recipes...

Ingredients
4 1/4 cups water
1/4 cup lemon juice
2 lb. quince
4 cups sugar
2 sticks cinnamon (~3" each)
12 whole cloves

Directions
1. Cut quince into quarters and remove seeds/cores. Leave skin on. Grate quince in food processor. Should measure about 6 cups.
2. In large, nonreactive pot, bring water to boil
3. Add quince and lemon juice; return to boil and simmer 10 minutes
4. Add sugar, cinnamon sticks, and cloves; simmer ~45 minutes, stirring occasionally, to a marmalade consistency
5. Remove cinnamon and cloves. Spoon jam into sterilized jars and process (boil) for 10 minutes, or freeze. Processed jars are shelf-stable for ~6 months (or longer). Refrigerate after opening.

Tasty on toast (breakfast) or on cracker with cream cheese or brie (appetizer).

Mejadra (Lentils, Onions and Rice)

From Jerusalem: A Cookbook

Ingredients

• 1 1/4 cups dried green or brown lentils
• 4 medium onions (1 1/2 lb before peeling)
• 3 tablespoons all-purpose flour
• about 1 cup sunflower oil
• 2 teaspoons cumin seeds
• 1 1/2 tablespoons coriander seeds
• 1 cup basmati rice
• 2 tablespoons olive oil
• 1/2 teaspoon ground turmeric
• 1 1/2 teaspoons ground allspice
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon sugar
• 1 1/2 cups water
• Salt and freshly ground black pepper

Directions

Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes, until the lentils have softened but still have a little bite. Drain and set aside.

Peel the onions and slice thinly. Place on a large flat plate, sprinkle with the flour and 1 teaspoon salt, and mix well with your hands. Heat the sunflower oil in a medium heavy-bottomed saucepan placed over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously. Reduce the heat to medium-high and carefully (it may spit!) add one-third of the sliced onion. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice golden brown color and turns crispy (adjust the temperature so the onion doesn’t fry too quickly and burn). Use the spoon to transfer the onion to a colander lined with paper towels and sprinkle with a little more salt. Do the same with the other two batches of onion; add a little extra oil if needed.

Wipe the saucepan in which you fried the onion clean and put in the cumin and coriander seeds. Place over medium heat and toast the seeds for a minute or two. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, 1/2 teaspoon salt, and plenty of black pepper. Stir to coat the rice with the oil and then add the cooked lentils and the water. Bring to a boil, cover with a lid, and simmer over very low heat for 15 minutes.

Remove from the heat, lift off the lid, and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes.

Finally, add half the fried onion to the rice and lentils and stir gently with a fork. Pile the mixture in a shallow serving bowl and top with the rest of the onion.

Basmati & Wild Rice with Chickpeas, Currants & Herbs

From Jerusalem: A Cookbook

Ingredients
1/3 cup wild rice
2 1/2 Tbsp olive oil
1 cup basmati rice
1 1/2 cups boiling water
2 tsp cumin seeds
1 1/2 tsp curry powder
1 15 oz can cooked and drained chickpeas
3/4 cup sunflower or canola oil
1 medium onion, thinly sliced
1 1/2 tsp all-purpose flour
2/3 cup currants
2 Tbsp chopped flat-leaf parsley
1 Tbsp chopped cilantro
1 Tbsp chopped dill
Salt and freshly ground black pepper

Directions

Start by putting the wild rice in a small saucepan, cover with plenty of water, bring to a boil, and leave to simmer for about 40 minutes, until the rice is cooked but still quite firm.  Drain and set aside.

To cook the basmati rice, pour 1 tablespoon of the olive oil into a medium saucepan with a tightly fitting lid and place over high heat.  Add the rice and 1/4 teaspoon salt and stir as you warm up the rice.  Carefully add the boiling water, decrease the heat to very low, cover the pan with the lid, and leave to cook for 15 minutes.

Remove the pan from the heat, cover with a clean tea towel and then the lid, and leave off the heat for 10 minutes.

While the rice is cooking, prepare the chickpeas.  Heat the remaining 1 1/2 tablespoon olive oil in a small saucepan over high heat.  Add the cumin seeds and curry powder, wait for a couple seconds, and then add the chickpeas and 1/4 teaspoon salt; make sure you do this quickly or the spices may burn in the oil.  Stir over the heat for a minute or two, just to heat the chickpeas, then transfer to a large mixing bowl.

Wipe the saucepan clean, pour in the sunflower/canola oil, and place over high heat.  Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously.  Use your hands to mix the onion with the flour to coat it slightly.  Take some of the onion and carefully (it may spit!) place it in the oil.  Fry for 2 to 3 minutes, until golden brown, then transfer to paper towels to drain and sprinkle with salt.  Repeat in batches until all the onion is fried.

Finally, add both types of rice to the chickpeas and then add the currants, herbs, and fried onion.  Stir, taste, and add salt and pepper as you like.  Serve warm or at room temperature.

Cole Slaw (KFC Style)

Adapted from TopSecretRecipes.com

Ingredients:

1/2 c milk
3 T lemon juice
2 T white vinegar
1/2 c mayo
1/3 c granulated sugar

1/2 t salt

1/8 t pepper

8 cups (1 head) cabbage, shredded (food processor makes this really easy)
1/4 c carrot, shredded

Directions:

Mix first three ingredients in a large bowl; let stand 5+ minutes. 

Add next 4 ingredients and mix well. 

Add shredded cabbage and carrot, mix, and refrigerate at least two hours.

Makes 6-8 cups

Mediterranean Couscous Salad

Adapted from Moosewood Low-Fat Recipes

Ingredients
1 1/2 c Israeli couscous (the larger, tapioca-sized version)
1 3/4 c boiling water
10 sun-dried tomatoes (not packed in oil)
1/2 c boiling water

Dressing:
2 cloves minced garlic
1 Tbsp olive oil
2 Tbsp chopped fresh basil
2 Tbsp lemon juice
2 Tbsp balsamic vinegar
1 tsp salt (or less, to taste)
1/2 tsp pepper (or less, to taste)

Vegetables:
1 1/2 c peeled, diced carrots
1 1/2 c diced zucchini
3/4 c diced red pepper (~1 pepper)
1/2 c diced red onions
3/4 c diced celery
1 tomato, diced

Directions:
1. Place couscous in pot with boiling water; reduce heat to medium-low and simmer, covered, ~12 minutes until water is absorbed and couscous is light and fluffy
2. Place sun-dried tomato in heat-proof cup, soak in 1/2 boiling water until softened, then cool, drain, and chop
3. Whisk together all dressing ingredients and set aside
4. Cook carrots in boiling water for 5 minutes, then add zucchini for 1 minute, then add red peppers and cook 2 more minutes (8 minutes total), to blanch the vegetables
5. Drain and cool the vegetables, then add to couscous along with celery, red onion, sun-dried tomatoes, and dressing
6. Cool salad in refrigerator at least 1 hour, then add diced tomato just before serving

Makes 4-6 servings
Per 9.5 oz serving: 238 cal, 8.7 g protein, .9 g fat, 5.7 g fiber

Vegetable Kugel (aka Kugel Cake)

My boys love this so much they will eat it 4x a day during Passover (breakfast, lunch, dinner, dessert...). The original recipe uses more margarine, but I find it tastier with a reduced quantity (as shown below). Enjoy!

Adapted from The Jewish Holiday Kitchen

Ingredients:
(note: using a food processor makes this really easy to prepare, given all the grating...)
1 C grated raw apple (1/2 lb)
1 C grated raw sweet potato (1/4 lb)
1 C grated raw carrot (1/4 lb)
1 C matzah meal (or ~2 C flour)
1/4 C margarine (or butter)
1 t salt
1 t baking soda
1 t cinnamon
1 t nutmeg
1/2 C sugar (optional, or use Splenda)

Directions:
1. Preheat oven to 325F. Grease a 10-inch casserole or muffin tins.
2. Mix all ingredients together.
3. Pour into baking dish. Cover with aluminum foil and bake 45 minutes. If using muffin tins, bake 30 minutes.
4. Raise oven to 350F, remove cover, and bake an additional 15 minutes. Slice and eat hot as a vegetable, or for breakfast or lunch in place of Matzoh during Passover. Tastes like unfrosted carrot cake—yum!

Note: if you make a double, triple, or quad recipe (which we often do) and bake in a larger casserole, you will need to bake for an hour or more, depending on size.

One-Pan Ratatouille

Adapted from Sunset Magazine

Note: aside from all the chopping, this is an easy recipe. You can also chop most of the ingredients ahead (except the eggplant, as it will turn brown).

Ingredients

* 1 tablespoon olive oil
* 1 onion (8 oz.), peeled and diced (1/2 in.)
* 2 cloves garlic, peeled and minced
* 2 cans (14 1/2 oz. each) diced tomatoes
* 8 ounces eggplant, rinsed and diced (1/2 in.)
* About 1/2 teaspoon salt
* About 1/4 teaspoon pepper
* 1 pound red, yellow, and/or orange bell peppers, rinsed, stemmed, seeded, and diced (1/2 in.)
* 8 ounces zucchini, rinsed, ends trimmed, and diced (1/2 in.)
* 8 ounces yellow summer squash, rinsed, ends trimmed, and diced (1/2 in.)
* 3/4 cup chopped fresh basil leaves


Directions

1. In a 12-inch frying pan with sides at least 2 inches tall, or a 5- to 6-quart pan, heat 1 tablespoon olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes.

2. Add tomatoes (with juice), eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer (takes up to 10 minutes). Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft when pierced, about 10 minutes.

3. Stir in bell peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender when pierced, 20-30 minutes longer.

4. Stir in basil. Add more salt and pepper to taste. Serve warm or hot, as preferred

Serves 4

Nutritional Information (3 WW pts per serving, or 2 if served as a side dish)

Calories: 165
Protein: 5.6g
Fat: 4g
Carbohydrate: 28g
Fiber: 6.4g
Sodium: 634mg
Cholesterol: 0.0mg

Black Bean Salad

From Cooking Light, March 2009

Ingredients:
1 (15-ounce) can rinsed and drained black beans
1 cup quartered cherry tomatoes,
1/2 cup chopped red onion
1/4 cup chopped celery
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil

Directions:
Combine in a medium bowl; toss well to coat

Confetti Rice

2 tbsp. uncooked rice
1/4 cup vegetable broth
1/4 cup frozen corn
1/4 cup frozen peas and carrots

Directions:
Place rice, vegetables and broth in a small pot with tight-fitting lid. Bring to a boil over high heat, cover tightly and reduce heat to medium low heat; cook for about 18-20 minutes, or until water has been absorbed and rice is soft, but not sticky.

Good with Chili Salmon with Salsa Cruda