I still have my spaghetti squash from a few weeks ago; I'm going to try this recipe from Kosher By Design Lightens Up - seems like a nice addition to a Sukkot table.
2 spaghetti squash
1 tbsp ground cinnamon
1 tsp fine sea salt
1/4 tsp ground allspice
1/4 tsp ground nutmeg
8 tsp olive oil
1/2 cup apple cider, divided
4 tbsp honey, divided
Preheat oven to 450.
Cut each squash in half lengthwise. Scoop out and discard the seeds.
In a small bowl, combine the cinnamon, salt, allspice, nutmeg and oil. Drizzle the spice mixture into the 4 cavities. Pour 2 tbsp apple cider into each cavity. Mix with the spices in the cavity and brush some of the mixture onto the flesh of the squash. Drizzle 1 tbsp of honey over each half. Wrap each half individually in foil. Place on a baking sheet.
Roast for 50-60 minutes, or until tender.
Remove from oven, and when cool enough to handle, remove and discard the foil. Cut each half in half again, making 8 portions.
Pull a fork lengthwise through the flesh to produce strands that resemble spaghetti. Mix the spices in the center cavity into the strands. Transfer to a serving bowl.
Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
Thursday, October 1, 2009
Wednesday, August 12, 2009
This Week's Plan
So I see that we will be getting the mysterious alien vegetable Kohlrabi in our boxes. Now before you immediately chuck it into the swap box today, consider all the wonderful possibilities this veggie has to offer. As a rule treat it like you would a turnip, so it can go into soups or vegetable mashes, or mix it with some potatoes, onions (and maybe even this week's zucchinis, and roast in the oven with some olive oil, thyme and garlic for a wonderful side dish. Still not convinced? Heres a recipe that, if you replace the cream with Mayonnaise, will make a tangy variation on a waldorf salad.
Personally, I'm a radish Fiend so I cant wait to eat them raw, in a salad, or like they used to do it in the old country, dipped in a salt cellar. Braising them in butter is also a great way to mellow them out.
If you've never had the chanceto roast peppers, this week is your chance to go for it! just place them directly over the grates of a burner and rotate them with tongs every once in a while until the skin turns 90% black. Let them cool, and then use a paring knife to scrape the skin off leaving nice soft peppers than can be used in hundreds of ways. I put them in quinoa to make a nice salad, or simmer them in tomato sauce for a flavorful pasta sauce.
Finally, while peaches are great on their own, I've been halving them brushing them with a bit of honey, and then putting them on a very hot grill for just a minute until there are grill marks. This adds a really nice smokiness and makes for a wonderful dessert, alone, topped with cream or a simple mint syrup.
Any more ideas? leave them in the comments below!
Personally, I'm a radish Fiend so I cant wait to eat them raw, in a salad, or like they used to do it in the old country, dipped in a salt cellar. Braising them in butter is also a great way to mellow them out.
If you've never had the chanceto roast peppers, this week is your chance to go for it! just place them directly over the grates of a burner and rotate them with tongs every once in a while until the skin turns 90% black. Let them cool, and then use a paring knife to scrape the skin off leaving nice soft peppers than can be used in hundreds of ways. I put them in quinoa to make a nice salad, or simmer them in tomato sauce for a flavorful pasta sauce.
Finally, while peaches are great on their own, I've been halving them brushing them with a bit of honey, and then putting them on a very hot grill for just a minute until there are grill marks. This adds a really nice smokiness and makes for a wonderful dessert, alone, topped with cream or a simple mint syrup.
Any more ideas? leave them in the comments below!
Wednesday, July 22, 2009
Prospect Park Potato Salad
From Veganomicon: The Ultimate Vegan Cookbook
This recipe says it makes a lot.
5 pounds potatoes, peeled and washed
1 seedless cucumber, sliced into small thin pieces
1 C Vegenaise
¼ C Dijon mustard (whole grain is best)
¼ C olive oil
1/3 C distilled white vinegar
2 T sugar
1 T dried dill
1 t turmeric
1 ½ t salt, or to taste
1 t ground black pepper, or to taste
1 large carrot, peeled
This recipe says it makes a lot.
5 pounds potatoes, peeled and washed
1 seedless cucumber, sliced into small thin pieces
1 C Vegenaise
¼ C Dijon mustard (whole grain is best)
¼ C olive oil
1/3 C distilled white vinegar
2 T sugar
1 T dried dill
1 t turmeric
1 ½ t salt, or to taste
1 t ground black pepper, or to taste
1 large carrot, peeled
- Slice the potatoes so that they are somewhere between ¼ and ½ inch thick.
- Boil the potatoes for about 15 minutes, keeping an eye on them. Check that you can easily pierce them with a fork, but they should not be falling apart.
- Drain and rinse under cold water. Let them cool about 15 minutes before adding to the dressing.
- Make the dressing in a large mixing bowl big enough to add the potatoes to later on.
- Mix the vegan mayo, mustard, olive oil, sugar, vinegar, dill, turmeric, salt, and pepper. Whisk briskly. Add the cucumber and place in the fridge until the potatoes are ready.
- Add the potatoes to the dressing and use a wooden spoon to mix and coat hem. Grate the carrot directly into the salad (grating helps maximize the sweetness).
- Adjust for seasonings, chill one hour, and serve.
Wednesday, July 8, 2009
Tabbouleh salad
This comes from Hazon's Leah Koenig in NY, a wonderful cook and even more wonderful writer!
I grew up eating my mother’s American tabbouleh–starchy, lemon-doused bulgur salad. This was the 1980s, when many American Jews were incorporating “Israeli-style” foods into their culinary repertoire. But while my mom’s tabbouleh was delicious, I later discovered that it hardly resembled the authentic version, which features a higher ratio of painstakingly chopped fresh parsley and tomatoes to grains of bulgur.
Tabbouleh, which comes from the Arabic word tabil (”to spice”), is not actually an Israeli or Jewish dish, per se.
It originated in the Levant, the historic Middle Eastern region that encapsulated a large swath of land east of the Mediterranean Sea, including modern-day Israel along with Syria, Lebanon, the Palestinian territories, Jordan, and southern Turkey, among other countries. Like hummus and falafel, tabbouleh is tied to the broader region as opposed to one particular nationality or culture. Still, it has become an integral part of modern Israeli cuisine, most often served for summer lunches or as part of a salad course.
While bulgur is not traditionally tabbouleh’s star ingredient, it is, perhaps, the dish’s most defining component. An immediate relative of cracked wheat, bulgur is made from wheat berries that have been ground, partially cooked, and dried, making it a quick-cooking and relatively inexpensive base or addition to countless recipes (like these).
According to an article in the San Francisco Chronicle: “Archaeological finds in Greece and the Eastern Mediterranean suggest that people have been processing wheat into bulgur for millennia”–and the obsession continues today. The same article revealed that in the present day, Turks, who historically helped spread the grain’s popularity across the region, consume “about a half-pound of bulgur a week per capita.”
Bulgur adds texture and substance to the otherwise all-vegetable tabbouleh, cutting the acidic lemon juice and tomatoes with its hearty, nutty flavor. In Israel, the dish is often served with pita bread, which aids in wiping up any excess juice, but there are other options, too. According to cookbook author, Poopa Dweck, who authored, Aroma’s of Aleppo: The Legendary Cuisine of Syrian Jews, in old Aleppo, tabbouleh was served with romaine lettuce leaves.
Tabbouleh can apparently also make people dance–but you’ll just have to try it and see.
Tabbouleh
Serves 8.
3/4-1 cup fine bulgur soaked in hot water for 10-15 minutes, drained
5-6 Tablespoons good quality olive oil (do not skimp on quality–you will taste the difference)
juice of 3-4 medium lemons
2 teaspoons ground cumin
1 Tablespoon kosher salt
1 pint grape tomatoes, chopped
5 scallions, chopped
1 bunch fresh flat-leaf parsley, chopped
one large handful fresh mint, chopped, plus extra for garnish
Combine the bulgur, olive oil, lemon, cumin, and salt in a bowl and let stand for 20-30 minutes while chopping vegetables. Add remaining ingredients and mix. Serve sprinkled with more fresh mint.
I grew up eating my mother’s American tabbouleh–starchy, lemon-doused bulgur salad. This was the 1980s, when many American Jews were incorporating “Israeli-style” foods into their culinary repertoire. But while my mom’s tabbouleh was delicious, I later discovered that it hardly resembled the authentic version, which features a higher ratio of painstakingly chopped fresh parsley and tomatoes to grains of bulgur.
Tabbouleh, which comes from the Arabic word tabil (”to spice”), is not actually an Israeli or Jewish dish, per se.
It originated in the Levant, the historic Middle Eastern region that encapsulated a large swath of land east of the Mediterranean Sea, including modern-day Israel along with Syria, Lebanon, the Palestinian territories, Jordan, and southern Turkey, among other countries. Like hummus and falafel, tabbouleh is tied to the broader region as opposed to one particular nationality or culture. Still, it has become an integral part of modern Israeli cuisine, most often served for summer lunches or as part of a salad course.
While bulgur is not traditionally tabbouleh’s star ingredient, it is, perhaps, the dish’s most defining component. An immediate relative of cracked wheat, bulgur is made from wheat berries that have been ground, partially cooked, and dried, making it a quick-cooking and relatively inexpensive base or addition to countless recipes (like these).
According to an article in the San Francisco Chronicle: “Archaeological finds in Greece and the Eastern Mediterranean suggest that people have been processing wheat into bulgur for millennia”–and the obsession continues today. The same article revealed that in the present day, Turks, who historically helped spread the grain’s popularity across the region, consume “about a half-pound of bulgur a week per capita.”
Bulgur adds texture and substance to the otherwise all-vegetable tabbouleh, cutting the acidic lemon juice and tomatoes with its hearty, nutty flavor. In Israel, the dish is often served with pita bread, which aids in wiping up any excess juice, but there are other options, too. According to cookbook author, Poopa Dweck, who authored, Aroma’s of Aleppo: The Legendary Cuisine of Syrian Jews, in old Aleppo, tabbouleh was served with romaine lettuce leaves.
Tabbouleh can apparently also make people dance–but you’ll just have to try it and see.
Tabbouleh
Serves 8.
3/4-1 cup fine bulgur soaked in hot water for 10-15 minutes, drained
5-6 Tablespoons good quality olive oil (do not skimp on quality–you will taste the difference)
juice of 3-4 medium lemons
2 teaspoons ground cumin
1 Tablespoon kosher salt
1 pint grape tomatoes, chopped
5 scallions, chopped
1 bunch fresh flat-leaf parsley, chopped
one large handful fresh mint, chopped, plus extra for garnish
Combine the bulgur, olive oil, lemon, cumin, and salt in a bowl and let stand for 20-30 minutes while chopping vegetables. Add remaining ingredients and mix. Serve sprinkled with more fresh mint.
Friday, July 3, 2009
Cucumber Salad
My grandparents always had this on the table when I was growing up. If you have a mandolin or a food processor with a slicing disk, this is the time to use it!
3-4 cucumbers, peeled and very thinly sliced
1 small onion, very thinly sliced
Salt
1/8 cup white vinegar
1/8 cup water
1 tbsp. sugar
White or black pepper
Paprika
1. Sprinkle the cucumbers with salt and let sit for 10-15 minutes.
2. In a separate bowl, mix vinegar, water and sugar. Add a sprinkle of pepper and paprika.
3. Squeeze out the cucumbers and add to the brine. Add the onions. There should be enough liquid to mostly cover. If there's not, add a little more water, vinegar and sugar.
4. Let the cucumbers marinate in the fridge for at least an hour before serving.
3-4 cucumbers, peeled and very thinly sliced
1 small onion, very thinly sliced
Salt
1/8 cup white vinegar
1/8 cup water
1 tbsp. sugar
White or black pepper
Paprika
1. Sprinkle the cucumbers with salt and let sit for 10-15 minutes.
2. In a separate bowl, mix vinegar, water and sugar. Add a sprinkle of pepper and paprika.
3. Squeeze out the cucumbers and add to the brine. Add the onions. There should be enough liquid to mostly cover. If there's not, add a little more water, vinegar and sugar.
4. Let the cucumbers marinate in the fridge for at least an hour before serving.
Wednesday, June 24, 2009
Kohlrabi Hash Browns
This is not the exact recipe that was in Farmer John's Cookbook, but it's similar.
Kohlrabi Hash Browns
4 medium kohlrabi bulbs, washed, peeled
1 small onion, chopped
2 eggs slightly beaten
2 tablespoons dried bread crumbs
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon dried red pepper flakes crushed
Black pepper
1/4 cup olive oil
Shred kohlrabi; squeeze out excess moisture.
Combine all ingredients except oil in a large mixing bowl; stir until well blended.
Heat oil in a large skillet. Fry kohlrabi mixture in batches; sautéing until golden, about 4 minutes per side.
Drain on paper towels.
Serves 4 to 5.
Kohlrabi Hash Browns
4 medium kohlrabi bulbs, washed, peeled
1 small onion, chopped
2 eggs slightly beaten
2 tablespoons dried bread crumbs
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon dried red pepper flakes crushed
Black pepper
1/4 cup olive oil
Shred kohlrabi; squeeze out excess moisture.
Combine all ingredients except oil in a large mixing bowl; stir until well blended.
Heat oil in a large skillet. Fry kohlrabi mixture in batches; sautéing until golden, about 4 minutes per side.
Drain on paper towels.
Serves 4 to 5.
Braised Chard
This super easy side dish goes well with just about anything.
Saute chopped onion and garlic in olive oil until golden.
Add chard that has been cut into bite-sized pieces, and saute for another minute or so.
Add stock to cover the bottom of the pan, about 1/4 to 1/2 inch depending on how much chard you have.
Season with salt and pepper, stir, and cover. Stir occasionally under chard is tender.
Saute chopped onion and garlic in olive oil until golden.
Add chard that has been cut into bite-sized pieces, and saute for another minute or so.
Add stock to cover the bottom of the pan, about 1/4 to 1/2 inch depending on how much chard you have.
Season with salt and pepper, stir, and cover. Stir occasionally under chard is tender.
Cole Slaw
Borrowed from The World-Famous Ratner's Meatless Cookbook: Including Complete Gourmet Menus Prepared in the Grand Jewish Tradition (how can you not love that name?)
Ratner's was a well-known dairy restaurant on Delancey Street on New York's Lower East Side. I love this cookbook from 1975; its binding is split in half because I use it so much and conveniently, it's split right at the page with the cole slaw recipe! This recipe takes no time if you prep all of the vegetables in a food processor.
Cole Slaw
1 medium head green cabbage
1 onion, chopped
1 green pepper, chopped
1 carrot, shredded
1/2 tsp. pepper
1 tbsp. salt
1/2 c. white vinegar
2/3 c. water
2 tbsp. sugar
1 1/2 c. mayonnaise (I only use about a cup of expeller-pressed mayonnaise, which has no hydrogenated fat)
1. Remove outside leaves of cabbage and discard. Cut cabbage into quarters, removing hard cores. Shred.
2. Add all remaining ingredients except mayonnaise to the cabbage. Let stand for 2 hours and then drain thoroughly.
3. Stir in mayonnaise and chill until ready to use.
Ratner's was a well-known dairy restaurant on Delancey Street on New York's Lower East Side. I love this cookbook from 1975; its binding is split in half because I use it so much and conveniently, it's split right at the page with the cole slaw recipe! This recipe takes no time if you prep all of the vegetables in a food processor.
Cole Slaw
1 medium head green cabbage
1 onion, chopped
1 green pepper, chopped
1 carrot, shredded
1/2 tsp. pepper
1 tbsp. salt
1/2 c. white vinegar
2/3 c. water
2 tbsp. sugar
1 1/2 c. mayonnaise (I only use about a cup of expeller-pressed mayonnaise, which has no hydrogenated fat)
1. Remove outside leaves of cabbage and discard. Cut cabbage into quarters, removing hard cores. Shred.
2. Add all remaining ingredients except mayonnaise to the cabbage. Let stand for 2 hours and then drain thoroughly.
3. Stir in mayonnaise and chill until ready to use.
Tuesday, June 16, 2009
Game Plan
What the Gutsteins Might Be Eating This Week - Summer Week 3
Wednesday
Soup from the deep with a fresh burst of Kale
I am no gourmand and I rely heavily on my stockpile of banked freezer items like soups. Whenever I take something out of the freezer, I like to add at least one fresh ingredient. Kale is a great green to add to soups and is versatile. I’ve dumped it into potato soup, yellow split pea, vegetable or minestrone and it has been well received. Then again, Josh will eat just about anything. To add the kale, I just cut out the thickest parts of the stem, chop it up and add it to my pot. A nice benefit of this is that all the good nutrients from the kale stay in the soup instead of being steamed away.
Thursday
Stir Fry with Daikon Radish
Also featuring: Red peppers, broccoli, onion, ginger, garlic and tofu
Sometimes we like our stir fry with a little something different. This carmelizing stir fry sauce, adapted from Canyon Ranch Cooks: More Great Tastes is rich and delicious:
2 T low-sodium tamari sauce (I usually just use whatever soy sauce I have)
2 T brown sugar (I could use 1 T per recipe and be just fine)
pinch red chili flakes
2 t sesame tahini
In a small saucepan, combine tamari sauce, brown sugar, chili flakes and tahini. Simmer until sugar is melted and mixture bcecomes a syrup, about 5 minutes, and set aside. This sauce is for about 4 sensible servings. Serve the vegetables and tofu over brown rice or soba noodles.
Friday
Grilled Salmon and Asparagus
The grill is already heated, so why not use it to cook up the vegetables,too? My brother-in-law Jon is especially good at grilling asparagus, and he recommends brushing them with olive oil, grilling, and then finishing with lemon and a sprinkle of kosher salt.
Sunday
Cilantro Pesto Pasta
Salad with farm lettuce, tomatoes, red onion, and balsamic and olive oil dressing
This recipe is from the Moosewood Restaurant Cooks at Home. I've never actually made it, but always thought it sounded novel to use something other than basil. For the other dairy-free people out there, it's also a no cheese version:
1 C loosely packed cilantro leaves
1 C loosely packed fresh parsley leaves
1/3 whole amonds
1 small fresh chile, or 1/4-1/2 t cayenne
2 garlic cloves, coarsely chopped
2 T fresh lime or lemon juice
1/4 cup vegetable oil
salt and ground black pepper to taste
To make the pesto, whirl all the ingredients, except the oil, in a food processor. When everything is well chopped, add the oil in a thin stream to form a smooth paste. If you try the pesto and it's too strong for your tastes, I have found adding a handful of raw spinach works wonders to mellow the flavors.
Monday
Spinach Mushroom Omelettes
Oven Potatoes with last week’s oregano
There’s at least one egg night in our house each week, and it’s usually Monday. After a busy day at work, it’s nice to have an easy go-to-meal.
I didn't feature a suggestion for strawberries because they are one of the first things to get eaten, sometimes on the way home from a Tuv Ha'aretz pick-up. If you haven't used your strawberries and they are looking a little wilted, see our recipe for Rhubarb/Strawberry Applesauce, which could certainly be made without the rhubarb.
Enjoy!
Wednesday
Soup from the deep with a fresh burst of Kale
I am no gourmand and I rely heavily on my stockpile of banked freezer items like soups. Whenever I take something out of the freezer, I like to add at least one fresh ingredient. Kale is a great green to add to soups and is versatile. I’ve dumped it into potato soup, yellow split pea, vegetable or minestrone and it has been well received. Then again, Josh will eat just about anything. To add the kale, I just cut out the thickest parts of the stem, chop it up and add it to my pot. A nice benefit of this is that all the good nutrients from the kale stay in the soup instead of being steamed away.
Thursday
Stir Fry with Daikon Radish
Also featuring: Red peppers, broccoli, onion, ginger, garlic and tofu
Sometimes we like our stir fry with a little something different. This carmelizing stir fry sauce, adapted from Canyon Ranch Cooks: More Great Tastes is rich and delicious:
2 T low-sodium tamari sauce (I usually just use whatever soy sauce I have)
2 T brown sugar (I could use 1 T per recipe and be just fine)
pinch red chili flakes
2 t sesame tahini
In a small saucepan, combine tamari sauce, brown sugar, chili flakes and tahini. Simmer until sugar is melted and mixture bcecomes a syrup, about 5 minutes, and set aside. This sauce is for about 4 sensible servings. Serve the vegetables and tofu over brown rice or soba noodles.
Friday
Grilled Salmon and Asparagus
The grill is already heated, so why not use it to cook up the vegetables,too? My brother-in-law Jon is especially good at grilling asparagus, and he recommends brushing them with olive oil, grilling, and then finishing with lemon and a sprinkle of kosher salt.
Sunday
Cilantro Pesto Pasta
Salad with farm lettuce, tomatoes, red onion, and balsamic and olive oil dressing
This recipe is from the Moosewood Restaurant Cooks at Home. I've never actually made it, but always thought it sounded novel to use something other than basil. For the other dairy-free people out there, it's also a no cheese version:
1 C loosely packed cilantro leaves
1 C loosely packed fresh parsley leaves
1/3 whole amonds
1 small fresh chile, or 1/4-1/2 t cayenne
2 garlic cloves, coarsely chopped
2 T fresh lime or lemon juice
1/4 cup vegetable oil
salt and ground black pepper to taste
To make the pesto, whirl all the ingredients, except the oil, in a food processor. When everything is well chopped, add the oil in a thin stream to form a smooth paste. If you try the pesto and it's too strong for your tastes, I have found adding a handful of raw spinach works wonders to mellow the flavors.
Monday
Spinach Mushroom Omelettes
Oven Potatoes with last week’s oregano
There’s at least one egg night in our house each week, and it’s usually Monday. After a busy day at work, it’s nice to have an easy go-to-meal.
I didn't feature a suggestion for strawberries because they are one of the first things to get eaten, sometimes on the way home from a Tuv Ha'aretz pick-up. If you haven't used your strawberries and they are looking a little wilted, see our recipe for Rhubarb/Strawberry Applesauce, which could certainly be made without the rhubarb.
Enjoy!
Wednesday, June 3, 2009
Kale Chips
From Vicki
Sprinkle or shake in olive oil. Season with any herby seasoning. Spread out on a cookie sheet and bake at 350 until just crunchy. Yum!
Sprinkle or shake in olive oil. Season with any herby seasoning. Spread out on a cookie sheet and bake at 350 until just crunchy. Yum!
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