It's another hot, sultry summer day (at least here in Florida). Any outdoor stuff - lawn mowing, running, almost anything outdoors - is best done early in the morning, or late afternoon. The rest of the day, I'll probably be working inside, with the Olympics playing in the background.
In the meantime, we do need to eat. Here are today's recipes, including Moroccan Chickpea and Squash Stew and a vegan Kung Pao Tofu. Enjoy!
JOLLOF RICE
This is from Yewande Komolafe in the The New York Times cooking email. Yewande wrote, “A successful batch of jollof rice requires a few key ingredients (tomatoes, peppers, onions, a few herbs, spices and some stock) and a perfect sauce-to-rice ratio, so the cooked grains remain separate. I have found that the best, no-fuss way to do this is in the oven. Jollof is typically made with long-grain rice, though in Nigeria, parboiled rice is the norm. Most jollof is prepared over an open flame or on a stovetop. Missing from this oven version is the slightly smoky flavor you get from the little bits of rice that have browned on the bottom of your pan, but that’s nothing a pinch of smoked paprika can’t fix. Serve with braised goat or other stewed meats, and a side of fried plantains.”
Note: Okay, this is me writing. Obviously, for this blog, I'm adding that, if you're a vegetarian (like I am), you might not be serving this with any meat. But that said, it would be fantastic with any vegetarian stews or chilis, anything that you might otherwise serve over noddles, rice, crackers, etc.
Yield: 8 to 10 servings; Time: 1 1/2 hours
This was featured in “Yewande Komolafe’s 10 Essential Nigerian Recipes” and can be viewed online at https://cooking.nytimes.com/recipes/1020288-jollof-rice.
Ingredients
For the Obe Ata:
1 (14-ounce) can whole peeled tomatoes with their juices
1 medium red bell pepper, stemmed, seeded and roughly chopped
1/2 medium red onion, peeled and roughly chopped
4 garlic cloves, peeled
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 red habanero chile, stemmed
2 tablespoons canola or other neutral oil
For the Jollof Rice:
1/2 cup canola or other neutral oil
2 medium red onions, peeled, halved and thinly sliced
4 garlic cloves, thinly sliced
1 tablespoon tomato paste
1 teaspoon ground turmeric
1/4 teaspoon smoked paprika (optional)
3 cups parboiled long-grain rice (such as Carolina Gold or Uncle Ben’s Original), basmati or jasmine rice (about 1-1/4 pounds)
5 fresh thyme sprigs
1 fresh bay leaf
Kosher salt and freshly ground black pepper
2 cups beef, chicken or vegetable stock
Preparation
Prepare the obe ata: Working in batches if needed, combine all the obe ata ingredients except the canola oil in a blender and purée on high until smooth. The liquid from the can of tomatoes should suffice, but you can add up to 1/4 cup of water if necessary to get the purée going. (You should have about 3 cups of purée.)
Heat the 2 tablespoons canola oil in a medium saucepan over medium-high. Add the purée and bring to a simmer. Reduce heat to medium, cover and simmer until the sauce is slightly reduced by about a third of its original volume, 18 to 20 minutes. (It should make about 2 cups. Obe ata can be cooled and refrigerated for up to 2 weeks, or frozen for up to 1 month.)
Prepare the rice: Heat the oven to 350 degrees. Heat the 1/2 cup canola oil in a large Dutch oven over medium until shimmering, about 1 minute. Add the onions and cook, stirring frequently, until softened, 6 to 8 minutes. Remove half the onions to a plate and set aside. Add the garlic and sauté until fragrant and translucent, about 2 minutes. Add the tomato paste, turmeric and smoked paprika, if using, and toast, stirring occasionally, until turmeric is fragrant and tomato paste has deepened to a dark red color, about 2 minutes.
Stir in the obe ata sauce and bring to a simmer over medium heat. The habanero oils love to disperse in the air, so you may want to turn on your stovetop fan or open a window while simmering the obe ata. Stir in the rice, thyme and bay leaf, and season with salt and pepper. Stir in the stock and cover with a lid. Transfer the pot to the oven and cook until rice is just tender, 35 minutes.
Remove the pot from the oven and let sit, covered (no peeking) for 15 minutes. Uncover, fluff the rice with a fork and stir in the reserved sautéed onions. Adjust seasoning, if necessary, and discard the thyme sprigs and bay leaf. Serve warm.
TUMBLE-JUMBLE STRAWBERRY TART
This is from Dorie Greenspan at The New York Times cooking e-newsletter. Dorie wrote, “I first had a strawberry tart like this one more than 10 years ago at the Paris cafe La Palette, and I’ve been making my own version of it ever since. It’s simply a crust slicked with some jam and then topped with an abundance of berries; whipped cream or crème fraîche is optional. The recipe is straightforward, but the construction is genius. You bake the crust, which is both crisp and tender, to a beautiful golden color and then set it aside. (Use the scraps of dough to make cookies; sprinkle with sugar before baking.) When you’re ready for dessert, you cut and finish only as many servings as you need, ensuring that the crust will always have great texture and the berries will always be fresh and bright. You could use a store-bought crust, but there are so few components in this dessert, it’s good to make each one count.”
Yield: 6 servings; Time: 45 minutes, plus chilling and cooling.
This was beautifully featured on “My Summer Jam: An Update of the French Fruit Tart”, and can be viewed online at https://cooking.nytimes.com/recipes/1020343-tumble-jumble-strawberry-tart.
Ingredients
For the Crust:
1 1/2 cups all-purpose flour
1/3 cup/40 grams confectioners’ sugar
2 tablespoons granulated sugar
1/4 teaspoon fine sea salt
Grated zest of 1 lemon (optional)
9 tablespoons very cold unsalted butter, cut into small pieces, plus additional for greasing
1 large egg yolk
1/2 teaspoon pure vanilla extract
For the Topping:
1/2 cup strawberry jam
1 quart fresh strawberries, hulled
Granulated sugar, as needed (optional)
Whipped cream or crème fraîche, for serving (optional)
Preparation
Put the flour, both sugars, salt and lemon zest, if you’re using it, in the bowl of a food processor; pulse to blend. Scatter the butter on top; pulse the butter into the dry ingredients until you’ve got a bowlful of curds. At first the dough will look like cornmeal, but it will change as you go, so work in long pulses — you might need as many as 20 — and scrape the bottom and sides of the bowl often.
Whisk the yolk and vanilla together, and add in three additions, pulsing after each. Pulse just until the dough starts to come away from the sides of the bowl; it should form moist clumps and hold together when pinched. Turn it out onto a counter, knead it into a compact ball and flatten it into a disk between two sheets of parchment or wax paper.
Roll the dough into an 11-inch circle. If it’s cold enough, fit it into a 9- to 9½-inch tart pan with a removable bottom, prick the bottom with a fork and trim the top even with the pan’s rim; if it’s not cold, chill it until it’s workable. Refrigerate the crust in the pan for at least 1 hour (or cover and freeze up to 2 months; bake straight from the freezer).
Heat oven to 400. Place the dough in its pan on a baking sheet, cover with a piece of buttered foil or parchment and fill with rice.
Bake for 20 minutes, then carefully remove the foil or paper and rice. Bake, uncovered, until the crust is golden, another 8-10 minutes. Let cool, at least 30 minutes.
If you’re serving 6, cover the bottom of the crust with a layer of jam, and then cut the tart into wedges. (Otherwise, cut the number of wedges you need, and spread each portion with jam.) Halve or quarter as many berries as you’d like — be generous — and if you want, toss with a little granulated sugar. Place each wedge of crust on a plate, and spoon over berries, letting them tumble where they might. If you’d like, top each serving with whipped cream, or pass the cream at the table.
NOODLE KUGEL
Yield: 12 Servings
Source: The New Family Cookbook for People with Diabetes
Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/684.shtml
Ingredients
8 ounces uncooked broad egg noodles
3 large eggs, beaten, or 3/4 cup egg substitute
3/4 cup low-fat small-curd cottage cheese
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 large tart apple, peeled, cored, and diced in 1/4-inch pieces
1/4 cup raisins, soaked in hot water for 10 minutes and drained
1/4 cup margarine, melted
Directions
Cook the noodles according to the package directions, omitting salt; drain well. There should be 4 cups of cooked noodles.
Preheat the oven to 350 degrees F. Prepare an 8-inch-square pan with non-stick pan spray.
Combine the eggs, cottage cheese, brown sugar, cinnamon, and vanilla in a large bowl. Stir in the noodles, apple, and raisins. Pour into the prepared dish.
Drizzle the margarine evenly over the top of the casserole. Bake, uncovered, for 45 to 55 minutes, or until lightly browned. Cut the kugel into 12 equal pieces (about 2 x 2 inches). Serve hot or chilled.
Nutritional Information Per Serving (one 2 x 2-1/2-inch square): Calories: 156, Fat: 6 g, Cholesterol: 71 mg, Sodium: 122 mg, Carbohydrate: 20 g, Dietary Fiber: 1 g, Sugars: 6 g, Protein: 6 g; Diabetic Exchanges: 1-1/2 Starch, 1 Fat
KUNG PAO TOFU [VEGAN]
This recipe is from One Green Planet. The recipe begins, "This Kung Pao Tofu doesn’t require a lot of time or many perishable ingredients - making it perfect for a “don’t feel like cooking and don’t have a lot of groceries” type meal. Also, if you don’t care for spicy foods - this recipe is for you! If you do care for spicy, add more cayenne and red chili flavors to increase the heat."
Serves 3-4.
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/kung-pao-tofu-vegan-2/.
Ingredients
For the Tofu:
1 package organic firm or extra firm tofu
1 tablespoon maple syrup
1 pinch cayenne pepper, or more for more heat
4 tablespoons cornstarch or arrowroot powder
1 tablespoon high heat oil (i.e. avocado oil)
For the Sauce:
1 tablespoon fresh, minced ginger root
2 cloves garlic, minced
1 pinch red chili flakes, or more for more heat
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons coconut aminos (or, soy sauce/tamari)
1 tablespoon Hoisin sauce
1 teaspoon onion powder
1 tablespoon sugar
1 tablespoon cornstarch or arrowroot powder
1/4 cup vegetable broth
For the Dish:
4 cups broccoli florets (fresh or frozen)
1-1/2 cups dry brown rice (or, 3 cups cooked brown rice)
Directions
For the Tofu:
Begin by preparing the tofu. Open the tofu package, drain, and press the tofu for 10-15 minutes.
While the tofu is being pressed, if you need to make your rice, start it.
Cut and wash the broccoli (if fresh). Prepare a large pot to steam the broccoli for about 5 minutes. Here is a quick video on how to steam broccoli. Once done, set aside.
When the tofu is pressed, cut into uniform cubes. Add to a mixing bowl. Drizzle with 1 tablespoon maple syrup and a pinch of cayenne pepper. Lightly toss. Next, add 4 tablespoons cornstarch and toss together. Use a rubber scraper to fold the tofu to help prevent it from crumbling.
Heat a large skillet to medium-high heat. Once hot, add 1 tablespoon of oil. Once the oil is hot, add the tofu into as even of a layer across the pan as possible. Allow the tofu to brown for about 4-5 minutes and flip tofu, aiming to brown all sides (if possible).
While the tofu is cooking, make the sauce.
For the Sauce:
In a small bowl, add the ginger, garlic, red chili flakes, rice vinegar, sesame oil, coconut aminos, hoisin sauce, onion powder, sugar, cornstarch, and 1/4 cup vegetable broth/stock (water would do fine as well). Stir until well combined.
To Assemble:
When the tofu is browned to your liking, add the sauce. Mix and gently coat the tofu with the sauce and cook for 3-4 minutes. The sauce should thicken a little as it heats.
Feel free to add the cooked broccoli to the pan to add some sauce to the broccoli, or simply keep it on the side.
Serve tofu and broccoli over cooked brown rice.
Enjoy!
NO-KNEAD BRAN BREAD
Years ago, Fr. Dominic Garramone (AKA the Bread Monk had a show on PBS. I'm sure I'm not the only person who got hooked on his show. Unfortunately, it went off the air years ago. But his cook books are still in circulation, and you can always go to his website (above).
This was one of the recipes on his show. Yield: 2 loaves
Ingredients
3-1/2 cups all-purpose flour
1/2 cup instant non-fat dry milk
1/4 cup sugar
2 envelopes FLEISCHMANN'S RapidRise Yeast
1-1/2 teaspoons salt
1-1/2 cups water
1/3 cup butter or margarine
2 cups all-bran or bran buds cereal*
1 egg, large
1 tablespoon melted butter (optional)
Directions
In large bowl, combine 1 cup flour, dry milk, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120 to 130F). Stir in all-bran cereal; let stand about 2 minutes or until cereal is softened. Stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Turn into 2 (8-1/2 x 4-1/2-inch) greased loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375F for 25 minutes or until done. Remove from pans. Brush tops of loaves with melted butter, if desired. Cool on wire racks.
Note:
* 4 cups 40% bran flakes may be substituted
MOROCCAN CHICKPEA AND SQUASH STEW
This is from Yasmin Khan at TheKitchn. The recipe begins, "In Morocco, evening Iftar meals during Ramadan often begin with a big bowl of harira — a hearty lentil, tomato, and chickpea soup. This recipe takes inspiration from that ever-popular dish and adds in butternut squash, dried apricots, and fragrant strands of saffron, which lend depth and sweetness, while also making it a more substantial stew. However you want to label it, it’s a nourishing bowl of comfort food that will fill your whole kitchen with the heady scents of warming spices such as cinnamon, smoked paprika, and ginger.
"The stew is also dairy-free and vegetarian! You can serve it with warm fresh bread on the side, like toasted buttered sourdough or Arabic khubz flatbreads drizzled with extra-virgin olive oil. This is a great dish to make ahead, as the flavors taste even better after the stew has rested for a few hours or overnight."
Prep Time: 15 minutes; Cook Time: 1 hour to 1 hour 5 minutes; Serves 6
To view this online, go to https://www.thekitchn.com/moroccan-chickpea-and-squash-stew-recipe-23515241.
Ingredients
2 medium yellow onions
2 tablespoons sunflower or vegetable oil
2 medium stalks celery
4 cloves garlic
1-1/2 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup dried split red lentils
1/4 teaspoon crumbled saffron strands
1 pinch granulated sugar
12 ounces butternut squash
8 dried apricots
1 (15-ounce) can chickpeas
1 (15-ounce) can or 1/2 (28-ounce) can whole tomatoes
2-1/2 to 3 cups low-sodium chicken or vegetable broth
1/4 cup uncooked white rice
3/4 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
1/4 medium bunch fresh cilantro
3 tablespoons olive oil
Lemon juice
Aleppo pepper or other red pepper flakes, for serving (optional)
Instructions
Finely dice 2 medium yellow onions (2 1/2 cups). Heat 2 tablespoons sunflower oil in a Dutch oven or large pot over medium heat. Add the onions and sauté until softened and browned, stirring occasionally, 12 to 15 minutes. Meanwhile, finely dice 2 medium celery stalks (1/2 cup) and finely chop 4 garlic cloves. Fill a kettle or medium saucepan with at least 3 1/2 cups water and bring to a boil, then take off the heat.
Add the celery, garlic, 1-1/2 teaspoons ground cumin, 1-1/2 teaspoons ground coriander, 1 teaspoon smoked paprika, 1/2 teaspoons ground cinnamon, and 1/2 teaspoon ground ginger to the pan. Stir well and cook, stirring often, for 2 minutes.
Add 3 cups of the boiled water and 3/4 cup dried split red lentils, and stir to combine. Cover and cook until softened and all the liquid is absorbed, 10 to 15 minutes. Meanwhile, prepare the remaining ingredients.
Grind 1/4 teaspoon crumbled saffron strands in a mortar and pestle or spice grinder, or crumble finely with your fingers. Transfer to a small bowl, add 2 tablespoons of the boiled water and 1 pinch granulated sugar, and smash together with the back of a spoon; set aside to steep. Peel 12 ounces butternut squash and cut into 3/4-inch pieces (2-1/2 cups). Halve 8 dried apricots. Drain and rinse 1 (about 15-ounce) can chickpeas.
Add the saffron liquid, squash, chickpeas, apricots, 2-1/2 cups low-sodium vegetable or chicken broth, 1 (15-ounce) can tomatoes and their juices, 1/4 cup uncooked white rice, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper to the pan. Stir to combine and bring to a simmer.
Reduce the heat to medium low. Cover and simmer, stirring occasionally, until the squash is completely soft and beginning to melt into the stew, 25 to 30 minutes. Add more broth 1/4 cup at a time as needed if the stew is dry. Meanwhile, finely chop 1/4 medium bunch fresh cilantro leaves and tender stems until you have about 1/4 cup.
Reserve 1 tablespoon of the cilantro for garnish. Add the remaining cilantro and 3 tablespoons olive oil to the stew and stir to combine. Taste and season as needed with more kosher salt, black pepper, or lemon juice. Serve garnished with the reserved cilantro and Aleppo pepper or other red pepper flakes if desired.
Recipe Notes
Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 6 months.
Showing posts with label Noodle Kugel. Show all posts
Showing posts with label Noodle Kugel. Show all posts
Thursday, August 1, 2024
Saturday, April 8, 2017
Passover Recipes
Passover begins at sunset on Monday, so I wanted to post a few Passover recipes. Here are six, including Honey Cupcakes and Potato Latkes. Enjoy!
For a short explaination of Passover, check out Judaism 101.
MATZO TOFFEE WITH CANDIED GINGER
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Traditional matzo toffee — a Passover-friendly spin on saltine toffee — is an addictive three-layer confection of crackers, brown sugar toffee and melted chocolate. In this version, the chocolate gets a spicy boost from the addition of both fresh ginger juice and chewy candied ginger. Or substitute a topping of cacao nibs, sea salt and/or toasted, chopped nuts. Matzo toffee will keep for at least eight days, stored airtight at room temperature, which will take you through the holidays in the sweetest way possible.”
Yield: About 2 dozen pieces.
This was featured in “Closing the Seder with Something New” and can be viewed online here.
Ingredients
4 to 6 sheets matzo, preferably salted
1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
2 teaspoons ginger juice, optional (see note)
Large pinch fine sea salt
6 ounces chopped bittersweet chocolate (1 cup)
3 ounces chopped candied ginger (3/4 cup)
Preparation
Heat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil, allowing it to go over the edges of the pan. Cover the bottom of the pan with parchment. Arrange matzo over parchment in one layer, breaking pieces to fit as necessary.
In a medium pot over medium-high heat, bring butter and sugar to a boil for 3 minutes, until thickened and smooth. Stir in ginger juice and salt. Quickly pour mixture over matzos. Transfer pan to oven and bake 15 minutes until bubbly.
Remove pan from oven. Sprinkle chocolate evenly over caramel. Let stand 5 minutes until chocolate is softened. Use an offset spatula to spread chocolate smoothly over surface of toffee. Immediately sprinkle with candied ginger. Place pan in refrigerator and chill toffee for 1 hour. Break into large pieces.
Tip
To make ginger juice, grate a 3-inch piece of peeled ginger into a fine-mesh strainer and press out the juice.
POTATO LATKES
Makes 10 latkes. 1 latke per serving
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=675
View recipe: http://diabeticgourmet.com/recipes/html/675.shtml
Ingredients
2 cups peeled and shredded Russet potatoes, firmly packed (about 1 pound)
1/4 cup grated or finely chopped onion
1 large egg
6 tablespoons egg substitute
2 – 3 tablespoons low sodium matzo meal (a little less than 1 matzo, processed into fine crumbs)
1 teaspoon salt
2 teaspoons canola oil
Directions
Place the potatoes in a cheesecloth or double thickness of paper towels and wring to extract as much water out of the potatoes as possible.
In medium bowl, stir the potatoes, onion, egg, egg substitute and matzo meal and salt together well.
In a large heavy-bottomed non stick skillet over medium-high heat, heat the oil until hot. Make sure the oil is spread evenly over the bottom of the skillet.
Place 1/4 cup (level measure) of potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Spray tops with canola cooking spray.
Brown on one side about 3 minutes, turn over and brown the other side (about 3 minutes).
Serve these hot with applesauce, fat free or light sour cream and chopped green onions.
Nutritional Information Per Serving: Calories: 71; Protein: 3 g; Fat: 1 g; Sodium: 237 mg; Cholesterol: 21 mg; Dietary Fiber: 1 g; Carbohydrates: 12 g
NOODLE KUGEL
Yield: 12 Servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=684
View recipe: http://diabeticgourmet.com/recipes/html/684.shtml
Source: The New Family Cookbook for People with Diabetes
Ingredients
8 ounces uncooked broad egg noodles
3 large eggs, beaten, or 3/4 cup egg substitute
3/4 cup low-fat small-curd cottage cheese
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 large tart apple, peeled, cored, and diced in 1/4-inch pieces
1/4 cup raisins, soaked in hot water for 10 minutes and drained
1/4 cup margarine, melted
Directions
Cook the noodles according to the package directions, omitting salt; drain well. There should be 4 cups of cooked noodles.
Preheat the oven to 350 degrees F.
Prepare an 8-inch-square pan with non-stick pan spray.
Combine the eggs, cottage cheese, brown sugar, cinnamon, and vanilla in a large bowl. Stir in the noodles, apple, and raisins. Pour into the prepared dish.
Drizzle the margarine evenly over the top of the casserole.
Bake, uncovered, for 45 to 55 minutes, or until lightly browned.
Cut the kugel into 12 equal pieces (about 2 x 2 inches). Serve hot or chilled.
Nutritional Information Per Serving: Calories: 156; Protein: 6 g; Fat: 6 g; Sodium: 122 mg; Cholesterol: 71 mg; Dietary Fiber: 1 g; Sugars: 6 g; Carbohydrates: 20 g; Exchanges: 1-1/2 Starch, 1 Fat
CHAROSET
This came from the link from today's intro. It starts off, "This fruit, nut and wine mix is eaten during the seder. It is meant to remind us of the mortar used by the Jews to build during the period of slavery. It should have a coarse texture. The ingredient quantities listed here are at best a rough estimate; I usually just eye-ball it. The recipe below makes a very large quantity, but we usually wind up making more before the holiday is over. Other fruits or nuts can be used."
4 medium apples, 2 tart and 2 sweet
1/2 cup finely chopped almonds
1/4 cup sweet wine
1/4 cup dry wine
1 Tbs. cinnamon
Shred the apples. Add all other ingredients. Allow to sit for 3-6 hours, until the wine is absorbed by the other ingredients. Serve on matzah. Goes very well with horseradish.
HONEY CUPCAKES (for PASSOVER)
This comes from Nichelle Stephens, About.com's Cupcake expert, who writes, "Honey cake is a Jewish traditional dessert that is often served at high holidays like Passover and Rosh Hashanah. I am not Jewish, but I had my first Seder meal at the Catholic elementary school that I attended in Alabama. Now that I have gotten your attention with the previous sentence, it is important as a food writer to sample foods from different cultures and countries. The cool thing about cupcakes is that you can be inspired to bake cupcakes from food all over the world. Honey cupcakes are a nice treat for both kids and adult that will be welcomed at Passover Seder dinner along family and friends. A Passover seder is a festive holiday meal. In some ways, it is somewhat similar to Thanksgiving where families gather, but there are prayers and a ritual that happens throughout the meal. These honey cupcakes are adapted from a Baked-Delicious.com recipe that originally had whole wheat flavor. For Passover, it is necessary to use unleavened bread like matzo for baking." Prep Time: 15 minutes; Cook Time: 35 minutes; Total Time: 50 minutes; Yield: 18 cupcakes
To view this online, click here.
Ingredients
A pinch of salt
1 tsp ground allspice
1/2 tsp grated nutmeg
1 teaspoon baking soda
3/4 cup honey
1 lemon (only use the juice the zest)
4 tablespoons butter
2 tablespoons milk
2 eggs
Preparation
Preheat oven to 325F. In a large bowl, sift the cake meal, flour, salt, spices and baking soda. In a saucepan over low heat, melt the honey and butter. Add in the lemon zest and juice and stir until well blended. Make a well in the center of the bowl that has the dry ingredients. Slowly add the honey mixture, stirring until it is well blended.
Beat the eggs and mil together in a measuring cup or small bowl. Then slowly beat into the batter. Use an ice cream scoop to pour the batter into baking cups. Bake for 30-35 minutes until the center cupcake is well risen and springy.
Set the pan on a cooling rack for 5 minutes.
Make a honey syrup with 4 tablespoons honey, 2 tablespoons water and the grated zest of one lemon. Drizzle or brush honey syrup on top. For garnish you can add lemon zest and chopped almonds or peanuts on top. Honey cupcakes keep well and taste even better after two or three days.
BROCCOLI KNISHES (PAREVE)
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=676
View recipe: http://diabeticgourmet.com/recipes/html/676.shtml
Source: Passover Lite Kosher Cookbook
Author: Gail Ashkanazi-Hankin
Ingredients
1 cup mashed potatoes
1/3 cup matzo meal
2 Tbsp potato starch
1/2 small onion, finely chopped
2 egg whites or 1/4 cup Passover egg substitute
1/2 tsp black pepper
1/4 tsp salt
1 cup fresh or frozen broccoli, steamed and finely chopped
Nonstick cooking spray
Directions
Preheat oven to 375F.
Generously coat a baking sheet with the cooking spray; set aside.
In a bowl, combine the potatoes, matzo meal, potato starch, onion, egg whites, pepper, and salt; knead together. Divide the dough into 6 balls and flatten each.
Divide the broccoli evenly onto each circle, fold over, and press edges to seal.
Arrange the knishes in a single layer and place the baking sheet on the bottom rack of the oven. Bake for 15 minutes on each side. Serve hot. Makes 6 Servings.
Nutritional Information Per Serving: Calories: 82; Sodium: 124 mg; Cholesterol: 0 mg; Carbohydrates: 15 g; Exchanges: 1 Starch
For a short explaination of Passover, check out Judaism 101.
MATZO TOFFEE WITH CANDIED GINGER
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Traditional matzo toffee — a Passover-friendly spin on saltine toffee — is an addictive three-layer confection of crackers, brown sugar toffee and melted chocolate. In this version, the chocolate gets a spicy boost from the addition of both fresh ginger juice and chewy candied ginger. Or substitute a topping of cacao nibs, sea salt and/or toasted, chopped nuts. Matzo toffee will keep for at least eight days, stored airtight at room temperature, which will take you through the holidays in the sweetest way possible.”
Yield: About 2 dozen pieces.
This was featured in “Closing the Seder with Something New” and can be viewed online here.
Ingredients
4 to 6 sheets matzo, preferably salted
1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
2 teaspoons ginger juice, optional (see note)
Large pinch fine sea salt
6 ounces chopped bittersweet chocolate (1 cup)
3 ounces chopped candied ginger (3/4 cup)
Preparation
Heat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil, allowing it to go over the edges of the pan. Cover the bottom of the pan with parchment. Arrange matzo over parchment in one layer, breaking pieces to fit as necessary.
In a medium pot over medium-high heat, bring butter and sugar to a boil for 3 minutes, until thickened and smooth. Stir in ginger juice and salt. Quickly pour mixture over matzos. Transfer pan to oven and bake 15 minutes until bubbly.
Remove pan from oven. Sprinkle chocolate evenly over caramel. Let stand 5 minutes until chocolate is softened. Use an offset spatula to spread chocolate smoothly over surface of toffee. Immediately sprinkle with candied ginger. Place pan in refrigerator and chill toffee for 1 hour. Break into large pieces.
Tip
To make ginger juice, grate a 3-inch piece of peeled ginger into a fine-mesh strainer and press out the juice.
POTATO LATKES
Makes 10 latkes. 1 latke per serving
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=675
View recipe: http://diabeticgourmet.com/recipes/html/675.shtml
Ingredients
2 cups peeled and shredded Russet potatoes, firmly packed (about 1 pound)
1/4 cup grated or finely chopped onion
1 large egg
6 tablespoons egg substitute
2 – 3 tablespoons low sodium matzo meal (a little less than 1 matzo, processed into fine crumbs)
1 teaspoon salt
2 teaspoons canola oil
Directions
Place the potatoes in a cheesecloth or double thickness of paper towels and wring to extract as much water out of the potatoes as possible.
In medium bowl, stir the potatoes, onion, egg, egg substitute and matzo meal and salt together well.
In a large heavy-bottomed non stick skillet over medium-high heat, heat the oil until hot. Make sure the oil is spread evenly over the bottom of the skillet.
Place 1/4 cup (level measure) of potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Spray tops with canola cooking spray.
Brown on one side about 3 minutes, turn over and brown the other side (about 3 minutes).
Serve these hot with applesauce, fat free or light sour cream and chopped green onions.
Nutritional Information Per Serving: Calories: 71; Protein: 3 g; Fat: 1 g; Sodium: 237 mg; Cholesterol: 21 mg; Dietary Fiber: 1 g; Carbohydrates: 12 g
NOODLE KUGEL
Yield: 12 Servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=684
View recipe: http://diabeticgourmet.com/recipes/html/684.shtml
Source: The New Family Cookbook for People with Diabetes
Ingredients
8 ounces uncooked broad egg noodles
3 large eggs, beaten, or 3/4 cup egg substitute
3/4 cup low-fat small-curd cottage cheese
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 large tart apple, peeled, cored, and diced in 1/4-inch pieces
1/4 cup raisins, soaked in hot water for 10 minutes and drained
1/4 cup margarine, melted
Directions
Cook the noodles according to the package directions, omitting salt; drain well. There should be 4 cups of cooked noodles.
Preheat the oven to 350 degrees F.
Prepare an 8-inch-square pan with non-stick pan spray.
Combine the eggs, cottage cheese, brown sugar, cinnamon, and vanilla in a large bowl. Stir in the noodles, apple, and raisins. Pour into the prepared dish.
Drizzle the margarine evenly over the top of the casserole.
Bake, uncovered, for 45 to 55 minutes, or until lightly browned.
Cut the kugel into 12 equal pieces (about 2 x 2 inches). Serve hot or chilled.
Nutritional Information Per Serving: Calories: 156; Protein: 6 g; Fat: 6 g; Sodium: 122 mg; Cholesterol: 71 mg; Dietary Fiber: 1 g; Sugars: 6 g; Carbohydrates: 20 g; Exchanges: 1-1/2 Starch, 1 Fat
CHAROSET
This came from the link from today's intro. It starts off, "This fruit, nut and wine mix is eaten during the seder. It is meant to remind us of the mortar used by the Jews to build during the period of slavery. It should have a coarse texture. The ingredient quantities listed here are at best a rough estimate; I usually just eye-ball it. The recipe below makes a very large quantity, but we usually wind up making more before the holiday is over. Other fruits or nuts can be used."
4 medium apples, 2 tart and 2 sweet
1/2 cup finely chopped almonds
1/4 cup sweet wine
1/4 cup dry wine
1 Tbs. cinnamon
Shred the apples. Add all other ingredients. Allow to sit for 3-6 hours, until the wine is absorbed by the other ingredients. Serve on matzah. Goes very well with horseradish.
HONEY CUPCAKES (for PASSOVER)
This comes from Nichelle Stephens, About.com's Cupcake expert, who writes, "Honey cake is a Jewish traditional dessert that is often served at high holidays like Passover and Rosh Hashanah. I am not Jewish, but I had my first Seder meal at the Catholic elementary school that I attended in Alabama. Now that I have gotten your attention with the previous sentence, it is important as a food writer to sample foods from different cultures and countries. The cool thing about cupcakes is that you can be inspired to bake cupcakes from food all over the world. Honey cupcakes are a nice treat for both kids and adult that will be welcomed at Passover Seder dinner along family and friends. A Passover seder is a festive holiday meal. In some ways, it is somewhat similar to Thanksgiving where families gather, but there are prayers and a ritual that happens throughout the meal. These honey cupcakes are adapted from a Baked-Delicious.com recipe that originally had whole wheat flavor. For Passover, it is necessary to use unleavened bread like matzo for baking." Prep Time: 15 minutes; Cook Time: 35 minutes; Total Time: 50 minutes; Yield: 18 cupcakes
To view this online, click here.
Ingredients
A pinch of salt
1 tsp ground allspice
1/2 tsp grated nutmeg
1 teaspoon baking soda
3/4 cup honey
1 lemon (only use the juice the zest)
4 tablespoons butter
2 tablespoons milk
2 eggs
Preparation
Preheat oven to 325F. In a large bowl, sift the cake meal, flour, salt, spices and baking soda. In a saucepan over low heat, melt the honey and butter. Add in the lemon zest and juice and stir until well blended. Make a well in the center of the bowl that has the dry ingredients. Slowly add the honey mixture, stirring until it is well blended.
Beat the eggs and mil together in a measuring cup or small bowl. Then slowly beat into the batter. Use an ice cream scoop to pour the batter into baking cups. Bake for 30-35 minutes until the center cupcake is well risen and springy.
Set the pan on a cooling rack for 5 minutes.
Make a honey syrup with 4 tablespoons honey, 2 tablespoons water and the grated zest of one lemon. Drizzle or brush honey syrup on top. For garnish you can add lemon zest and chopped almonds or peanuts on top. Honey cupcakes keep well and taste even better after two or three days.
BROCCOLI KNISHES (PAREVE)
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=676
View recipe: http://diabeticgourmet.com/recipes/html/676.shtml
Source: Passover Lite Kosher Cookbook
Author: Gail Ashkanazi-Hankin
Ingredients
1 cup mashed potatoes
1/3 cup matzo meal
2 Tbsp potato starch
1/2 small onion, finely chopped
2 egg whites or 1/4 cup Passover egg substitute
1/2 tsp black pepper
1/4 tsp salt
1 cup fresh or frozen broccoli, steamed and finely chopped
Nonstick cooking spray
Directions
Preheat oven to 375F.
Generously coat a baking sheet with the cooking spray; set aside.
In a bowl, combine the potatoes, matzo meal, potato starch, onion, egg whites, pepper, and salt; knead together. Divide the dough into 6 balls and flatten each.
Divide the broccoli evenly onto each circle, fold over, and press edges to seal.
Arrange the knishes in a single layer and place the baking sheet on the bottom rack of the oven. Bake for 15 minutes on each side. Serve hot. Makes 6 Servings.
Nutritional Information Per Serving: Calories: 82; Sodium: 124 mg; Cholesterol: 0 mg; Carbohydrates: 15 g; Exchanges: 1 Starch
Monday, December 7, 2015
Hanukkah Recipes
The holidays are here, and the year is winding down. Where does the time go? Hanukkah begins this evening; Christmas and the Solstice are both next week. Happy Hanukkah for those who celebrate this holiday. Meanwhile, today's recipes. Enjoy!
HOLIDAY POTATO PANCAKES
This comes from FamilyTime, and starts off, “Our version of potato pancakes is so easy and delicious that you'll want to make them for special occasions or for any occasion.” Prep. time: 25 minutes, Cooking time: 30 minutes, Serves: 36 pancakes. Source: Campbell's® Quick and Easy Cookbook
To view this online, click here.
Ingredients
8 medium all-purpose potatoes, (about 3 lb.), peeled and grated (about 7 cups)
2 cans (10 3/4 oz. each) Campbell's® Condensed Broccoli Cheese Soup or 98% Fat Free Broccoli Cheese Soup
3 eggs, beaten
2 tablespoons all-purpose flour
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil
sour cream
Chopped chives
Directions
Wrap grated potatoes in clean dish or paper towel. Twist to squeeze out as much liquid as possible.
Mix soup, eggs, flour, black pepper and potatoes.
Heat 1/4 cup oil in deep nonstick skillet over medium-high heat. Drop scant 1/4 cup potato mixture into pan, making 4 pancakes at a time. Press on each pancake to flatten to 3 or 4". Cook 4 min. , turning once or until pancakes are dark golden brown. Remove and keep warm. Repeat with remaining potato mixture, adding remaining oil as needed. Serve with sour cream and chives. Makes 36 pancakes.
VEGAN LATKES WITH ONION AND FRESH PARSLEY
This is from Jolinda Hackett, About.com's Vegetarian food expert. She writes, “Did you know that you don't need eggs to make latkes? Yes, it's true. Vegan egg-free and dairy-free latkes will complete your meal! Whether or not its time for Hanukkah, vegan latkes are a yummy and easy fried potato patty to eat for breakfast or really for anytime, and just about everyone loves to eat latkes! These vegan latkes are made with an egg replacer so they are lower in fat than other latke recipes and are also cholesterol-free.” Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield: latkes
To view this online, click here.
Ingredients
1 large potato
1/2 yellow onion
Ener-G Egg Replacer for 1 egg
1/4 tsp thyme
1 tbsp chopped fresh parsley
1 tbsp flour
1 tbsp bread crumbs
2 tbsp lemon juice
salt and pepper to taste
oil for frying
Preparation
In a food processor, process the potato and onion together until thinly grated. Press out the excess moisture.
In a large bowl, combine the grated potato and onion with the remaining ingredients, except oil.
In a large skillet, heat a thin layer of oil over medium-high heat. Spoon about 1/3 cup of the potato mixture into the oil and gently flatten to form a pancake. Fry for 3 to 5 minutes on each side, until golden brown. Continue making pancakes until all the mixture is used. Serve with applesauce or sour cream if desired.
SPINACH NOODLE KUGEL
This is from Giora Shimoni, About.com's Kosher Food expert. He wrote, “This Spinach Noodle Kugel makes a nice side dish for the Sabbath or holiday table. The fresh spinach and onions give it an old-fashioned, wholesome taste. The fresh ingredients also make this an economical dish.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes
To view this online, click here.
Ingredients
16 oz. fine noodles
16 oz. fresh spinach
2 Tbsp. oil
2 onions, finely chopped
6 eggs, beaten
3/4 cup oil
1 1/2 tsp. salt
Preparation
Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 inch pan with non-stick cooking spray.
Cook noodles according to package directions (5-6 minutes). Rinse and drain. Place in a large bowl.
Wash spinach leaves. Remove stems. Place a small amount of water in a 4-quart saucepan. Add spinach. Cook over medium heat for 8-10 minutes. Drain well. Chop spinach and add to the noodles.
Heat 2 tablespoons of oil in a skillet. Saute onions until golden. Add to the noodles and spinach.
Add eggs, 1/2 cup oil and salt. Mix well.
Cook at 350°F for 35-45 minutes, or until the top of the noodle has started to brown.
NOODLE KUGEL
This comes from Dave Lieberman of Food Network's Good Deal with Dave Lieberman. Total time: 50 minutes; prep: 5 minutes; cook: 45 minutes. Yields 6-8 servings. Level: Easy.
To view online, click here.
Ingredients
1/2 pound wide kosher for Passover egg noodles
1/2 stick butter, melted
1 pound cottage cheese
2 cups sour cream
1/2 cup sugar
6 eggs
1 teaspoon ground cinnamon
1/2 cup raisins
Directions
Preheat oven to 375 degrees F.
Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
Bake until custard is set and top is golden brown, about 30 to 45 minutes.
RUGELACH
This is from Ina Garten of the Food Network's Barefoot Contessa. Total Time: 1 hr 55 min; Prep: 10 min; Inactive: 1 hr 30 min; Cook: 15 min; Yield: 4 dozen cookies; Level: Easy
To view this online, click here.
Ingredients
8 ounces cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash
Directions
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
CHALLAH
Years ago, right after getting hooked up to cable, I was channel surfing and discovered a show on the Food Network titled Breaking Bread With Father Dominic. The show is no longer on the Food Network (hey, Food Network people: how about bringing Father Dominic's show back!), but Fr. Dominic still has a website. Yield: 1 large loaf; about 20 to 25 slices
Ingredients:
2 packages Fleischmann's Active Dry Yeast
1 cup lukewarm water
1 tablespoon granulated sugar
6 to 7 1/2 cups bread flour, divided
1 1/2 cups lukewarm water
3/4 cup vegetable oil
3 eggs, beaten
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 egg, beaten, for glaze
Directions:
Combine yeast, 1 cup lukewarm water and 1 tablespoon sugar in medium bowl; stir to mix. Let stand 5 to 10 minutes, or until foamy. Stir in 2 cups of the flour; let stand about 30 minutes to let the yeast develop.
Combine 1 1/2 cups lukewarm water, oil and 3 eggs in a large bowl; mix well. Stir in 1/2 cup sugar, salt, cinnamon and vanilla. Add the yeast mixture; mix well.
Add the remaining flour, about 1 cup at a time, until you get slightly firm dough. It will be a bit softer than ordinary bread dough because of the eggs. Knead in bowl about 5 minutes. Cover and let rise in warm, draft-free place about 1 1/2 hours, or until doubled in bulk.
Punch down dough. Turn out dough onto a lightly floured surface. Knead briefly to work out the larger air pockets. Divide dough into 3 equal pieces. Roll each piece into a rope, about 24 inches long. Braid ropes to form a loaf, tucking the ends underneath. Place on a lightly greased baking sheet. Cover with a clean towel and let rise until nearly doubled in bulk. The loaf will be quite large.
About 15 minutes before loaf has finished rising, preheat oven to 375 degrees. Brush loaf all over with beaten egg. Bake in 375-degree oven about 45 minutes, or until golden brown. If your oven doesn't bake evenly, be sure to turn the pan every 10 minutes or so. Remove loaf from pan and let cool on a rack.
Note:
A large, braided loaf is one of the traditional forms of challah. One also finds it shaped as a large braid with a smaller braid on top. I generally prefer to make two smaller single braids, as may be necessary if you have a smaller oven.
HOLIDAY POTATO PANCAKES
This comes from FamilyTime, and starts off, “Our version of potato pancakes is so easy and delicious that you'll want to make them for special occasions or for any occasion.” Prep. time: 25 minutes, Cooking time: 30 minutes, Serves: 36 pancakes. Source: Campbell's® Quick and Easy Cookbook
To view this online, click here.
Ingredients
8 medium all-purpose potatoes, (about 3 lb.), peeled and grated (about 7 cups)
2 cans (10 3/4 oz. each) Campbell's® Condensed Broccoli Cheese Soup or 98% Fat Free Broccoli Cheese Soup
3 eggs, beaten
2 tablespoons all-purpose flour
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil
sour cream
Chopped chives
Directions
Wrap grated potatoes in clean dish or paper towel. Twist to squeeze out as much liquid as possible.
Mix soup, eggs, flour, black pepper and potatoes.
Heat 1/4 cup oil in deep nonstick skillet over medium-high heat. Drop scant 1/4 cup potato mixture into pan, making 4 pancakes at a time. Press on each pancake to flatten to 3 or 4". Cook 4 min. , turning once or until pancakes are dark golden brown. Remove and keep warm. Repeat with remaining potato mixture, adding remaining oil as needed. Serve with sour cream and chives. Makes 36 pancakes.
VEGAN LATKES WITH ONION AND FRESH PARSLEY
This is from Jolinda Hackett, About.com's Vegetarian food expert. She writes, “Did you know that you don't need eggs to make latkes? Yes, it's true. Vegan egg-free and dairy-free latkes will complete your meal! Whether or not its time for Hanukkah, vegan latkes are a yummy and easy fried potato patty to eat for breakfast or really for anytime, and just about everyone loves to eat latkes! These vegan latkes are made with an egg replacer so they are lower in fat than other latke recipes and are also cholesterol-free.” Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield: latkes
To view this online, click here.
Ingredients
1 large potato
1/2 yellow onion
Ener-G Egg Replacer for 1 egg
1/4 tsp thyme
1 tbsp chopped fresh parsley
1 tbsp flour
1 tbsp bread crumbs
2 tbsp lemon juice
salt and pepper to taste
oil for frying
Preparation
In a food processor, process the potato and onion together until thinly grated. Press out the excess moisture.
In a large bowl, combine the grated potato and onion with the remaining ingredients, except oil.
In a large skillet, heat a thin layer of oil over medium-high heat. Spoon about 1/3 cup of the potato mixture into the oil and gently flatten to form a pancake. Fry for 3 to 5 minutes on each side, until golden brown. Continue making pancakes until all the mixture is used. Serve with applesauce or sour cream if desired.
SPINACH NOODLE KUGEL
This is from Giora Shimoni, About.com's Kosher Food expert. He wrote, “This Spinach Noodle Kugel makes a nice side dish for the Sabbath or holiday table. The fresh spinach and onions give it an old-fashioned, wholesome taste. The fresh ingredients also make this an economical dish.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes
To view this online, click here.
Ingredients
16 oz. fine noodles
16 oz. fresh spinach
2 Tbsp. oil
2 onions, finely chopped
6 eggs, beaten
3/4 cup oil
1 1/2 tsp. salt
Preparation
Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 inch pan with non-stick cooking spray.
Cook noodles according to package directions (5-6 minutes). Rinse and drain. Place in a large bowl.
Wash spinach leaves. Remove stems. Place a small amount of water in a 4-quart saucepan. Add spinach. Cook over medium heat for 8-10 minutes. Drain well. Chop spinach and add to the noodles.
Heat 2 tablespoons of oil in a skillet. Saute onions until golden. Add to the noodles and spinach.
Add eggs, 1/2 cup oil and salt. Mix well.
Cook at 350°F for 35-45 minutes, or until the top of the noodle has started to brown.
NOODLE KUGEL
This comes from Dave Lieberman of Food Network's Good Deal with Dave Lieberman. Total time: 50 minutes; prep: 5 minutes; cook: 45 minutes. Yields 6-8 servings. Level: Easy.
To view online, click here.
Ingredients
1/2 pound wide kosher for Passover egg noodles
1/2 stick butter, melted
1 pound cottage cheese
2 cups sour cream
1/2 cup sugar
6 eggs
1 teaspoon ground cinnamon
1/2 cup raisins
Directions
Preheat oven to 375 degrees F.
Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
Bake until custard is set and top is golden brown, about 30 to 45 minutes.
RUGELACH
This is from Ina Garten of the Food Network's Barefoot Contessa. Total Time: 1 hr 55 min; Prep: 10 min; Inactive: 1 hr 30 min; Cook: 15 min; Yield: 4 dozen cookies; Level: Easy
To view this online, click here.
Ingredients
8 ounces cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash
Directions
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
CHALLAH
Years ago, right after getting hooked up to cable, I was channel surfing and discovered a show on the Food Network titled Breaking Bread With Father Dominic. The show is no longer on the Food Network (hey, Food Network people: how about bringing Father Dominic's show back!), but Fr. Dominic still has a website. Yield: 1 large loaf; about 20 to 25 slices
Ingredients:
2 packages Fleischmann's Active Dry Yeast
1 cup lukewarm water
1 tablespoon granulated sugar
6 to 7 1/2 cups bread flour, divided
1 1/2 cups lukewarm water
3/4 cup vegetable oil
3 eggs, beaten
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 egg, beaten, for glaze
Directions:
Combine yeast, 1 cup lukewarm water and 1 tablespoon sugar in medium bowl; stir to mix. Let stand 5 to 10 minutes, or until foamy. Stir in 2 cups of the flour; let stand about 30 minutes to let the yeast develop.
Combine 1 1/2 cups lukewarm water, oil and 3 eggs in a large bowl; mix well. Stir in 1/2 cup sugar, salt, cinnamon and vanilla. Add the yeast mixture; mix well.
Add the remaining flour, about 1 cup at a time, until you get slightly firm dough. It will be a bit softer than ordinary bread dough because of the eggs. Knead in bowl about 5 minutes. Cover and let rise in warm, draft-free place about 1 1/2 hours, or until doubled in bulk.
Punch down dough. Turn out dough onto a lightly floured surface. Knead briefly to work out the larger air pockets. Divide dough into 3 equal pieces. Roll each piece into a rope, about 24 inches long. Braid ropes to form a loaf, tucking the ends underneath. Place on a lightly greased baking sheet. Cover with a clean towel and let rise until nearly doubled in bulk. The loaf will be quite large.
About 15 minutes before loaf has finished rising, preheat oven to 375 degrees. Brush loaf all over with beaten egg. Bake in 375-degree oven about 45 minutes, or until golden brown. If your oven doesn't bake evenly, be sure to turn the pan every 10 minutes or so. Remove loaf from pan and let cool on a rack.
Note:
A large, braided loaf is one of the traditional forms of challah. One also finds it shaped as a large braid with a smaller braid on top. I generally prefer to make two smaller single braids, as may be necessary if you have a smaller oven.
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