I will be back…busy running for office!!!

Sorry I have disappeared.  Life has been turned upside down as I have entered into a race to fill a new vacancy as a Commissioner on our County’s Levy Court (our form of government). The special election is March 21.

In the meantime I am collecting photos during the rare opportunities I am able to cook. So I will be back after the election is over. Here are some teasers….

img_5669

img_5680

img_5588

But for now…img_5561

If you want, check out my facebook page @andreaforlevycourt

or my website http://www.andreaforlevycourt.com

 

 

 

Categories: Recipe | Leave a comment

Lentil Loaf with Maple Balsamic Glaze

As we ate this and I was so surprised at how delicious it was, our daughter laughed and said, “What did you expect, of course it would be bad, you were making it. pause. Of course it was going to be good!” Now, you have to realize how amazing this is – growing up the girls pretty much lived on Zatarains and dreaded when I would “cook.” They still tell war stories about some of the big failures.

The change came really came about 8 years ago when I had a slow time with my business and dove into my garden and cooking for real. They started looking forward to coming home for dinner. They now tease my 7 year old that he never had to eat “bad” food (I even made just about all of his baby food).

To me, this loaf was still a shot in the dark because it was not my recipe and I have always had mixed experiences with vegetarian loafs. But this was a big hit, we all loved it, so its a keeper! (but next time I will use a narrower loaf pan, it will look prettier)

It was very reminiscent of a good meatloaf. Even the texture working with it felt like meat.

And the glaze added a nice interest and even extra flavor to an already flavorful loaf.

Lentil Loaf with Maple Balsamic Glaze
very slightly adapted from Eating Bird Food‘s Lentil Loaf with a Maple Sweetened Glaze

 

½ cup dry brown (green) lentils

1⅓ cup water

1 bay leaf

1 Tablespoon olive oil

½ large onion (about 1 heaping cup), chopped

3 cloves garlic, minced

1 stalk of celery, chopped

1 carrot, peeled and chopped

½ cup chopped walnuts

1 cup rolled oats

3 Tablespoons soy sauce

3 Tablespoons tomato paste

2 Tablespoons ground flaxseed

2 teaspoons pure maple syrup (local)

1 teaspoon apple cider vinegar

¼ teaspoon dried thyme (from the garden)

1 teaspoon dried oregano (from the garden)

1 teaspoon dried basil (from the garden)

8 teaspoon cayenne pepper

¼ teaspoon ground pepper

¼ teaspoon sea salt

Maple Sweetened Glaze
2 Tablespoons tomato paste
1½ Tablespoons pure maple syrup
1 Tablespoon balsamic vinegar
pinch of sea salt
Directions
Heat oven to 375°.
Prepare lentils by rinsing them and adding to a pot with water and a bay leaf. Bring the water to a boil, then reduce heat down and simmer covered until all the liquid is absorbed and lentils are tender (about 15-20 minutes). Remove from heat, discard the bay leaf and set the lentils aside to cool. This step can be done in advance (it helps with time management).

In the meantime toast walnuts by spreading them onto a baking sheet and toasting in the oven for about 5 – 8 minutes. Remove from oven and let cool.

In a medium pan, heat oil over medium heat. Cook onions, garlic, carrots and celery until they’ve softened and become fragrant. About 5-10 minutes. Set aside to cool.

Add lentils (reserve ½ cup for later), cooked veggies, toasted walnuts, oats, soy sauce, tomato paste, ground flaxseed, maple syrup, apple cider vinegar, thyme, oregano, basil, cayenne pepper, ground pepper and sea salt to the food processor.

Pulse until mixture is just combined and the texture is to your liking. You want the mixture to be combined enough to stick together, but you don’t want it to be completely pulverized. It should look and feel like ground beef texture.

Stir in the reserved lentils

Press mixture into parchment lined loaf pan.

In a small bowl stir together glaze ingredients.

Spread the glaze over top of the loaf.

Bake covered with foil for 25 minutes. Uncover and bake for about 8 more minutes. Let the loaf rest 15 minutes before cutting and serving. Enjoy!

Serves 6.

Categories: Carrot, Kosher, Main Dish, Recipe, Vegetarian | Tags: | 3 Comments

Quinoa with Roasted Sweet Potatoes, Kale & Feta

I still have PLENTY of sweet potatoes from our garden, about 1/2 a milk crate left (somehow I still have the crates we used to use when I grew up in NY in the 60’s and we still got milk deliveries). The crates are perfect for storing the sweet potatoes.

Our last CSA box included red russian kale. Combined with the sweet potatoes, quinoa and some feta – we had a great dinner! Healthy and light, yet really satisfying!

Quinoa with Roasted Sweet Potatoes, Kale & Feta

slightly adapted from Ann Watson Carl on Delish.com

3 sweet potatoes, peeled and cubed (from the garden)

5 tbsp. extra-virgin olive oil, divided

kosher salt

Black pepper

1 c. dried red quinoa

1/2 bunch kale, thinly sliced (about 4 cups)(locally grown)

1 tbsp. pear balsamic vinegar (you can use regular balsamic, but the pear balsamic added a nice sweetness)

1/2 c. Feta, crumbled

DIRECTIONS

Preheat oven to 425 degrees F and cover a baking sheet with aluminum foil.

Place the sweet potatoes in a bowl and toss with 2 Tbsp olive oil, salt and pepper.

Arrange sweet potatoes in a single layer on the baking sheet. Roast until golden and tender, about 30 minutes, stirring after 15 minutes.

Meanwhile, combine quinoa and 2 cups of water in a medium saucepan and bring to a boil. Reduce heat to low and simmer, covered, 15 minutes. Remove from heat and let sit, covered, 5 minutes more. Let cool slightly.

In a large bowl, combine quinoa, sweet potatoes, and kale. In a small bowl, whisk together balsamic vinegar and the remaining 3 tablespoons olive oil. Drizzle vinaigrette over salad, tossing gently to combine. Season with salt and pepper.

Stir in the feta just before serving. Enjoy!

Serves 4

 

 

Categories: Kale, Recipe, Sweet Potatoes, Vegetarian | Leave a comment

Potato and Parsnip Latkes

After several days of “let’s make latkes out of anything” including lasagna and mac and cheese, it was time for some “normal” latkes. But not quite normal; parsnips and potatoes are a great combination, so why not potato and parsnip latkes? Parsnips add a nice sweetness that added interest to the latke.

It was another reason to go grab some parsnips from my basement refrigerator! There are still 5 – 10 lbs left from my harvest.

These latkes definitely go well with applesauce.  The original recipe does include a recipe for cinnamon apple sauce, but I did not have the time, so I must admit I used pre-made. The latkes were still wonderful with them.

Potato and Parsnip Latkes

From Food Network Kitchens

1/2 pound Yukon gold potatoes, peeled
1/2 pound parsnips, peeled (from the garden)
1/2 medium onion
1 clove garlic, minced
2 large eggs (locally raised)
2 tablespoons chopped fresh parsley
3 tablespoons all-purpose flour
Kosher salt and freshly ground pepper
Peanut or vegetable oil, for frying

Directions

Grate the potatoes, parsnips and onion using the medium grater attachment of a food processor or the large holes of a box grater.

Squeeze the mixture by the handful over the sink to remove any excess liquid. Mix with the garlic, eggs, parsley and chives in a large bowl, then add the flour and 1/2 teaspoon each salt and pepper.

Shape into 12 thin patties, squeezing to remove any remaining liquid as you form each one; lay on a sheet of parchment.

Heat 1/4 inch of peanut oil in a large skillet over medium-high heat. Fry the latkes in batches until golden brown, 4 to 5 minutes per side.

Drain on paper towels and season with salt while hot. Serve with applesauce and enjoy!

Serves 6 – 8

Categories: Hanukah, Kosher, Parsnips, Recipe, Vegetarian | 1 Comment

Spaghetti Squash Latkes

Spaghetti squash latkes, who would have thought? Zakah Glaser, that’s who; and I thank her for the recipe I found on Chabad.org.

I have to say that these were good the first day, but they were excellent as leftovers.  I have no idea why this was true, but that bodes well for making these in advance for a party or other gathering and then warming them up for serving.

Spaghetti Squash Latkes

Zakah Glaser on Chabad.org

1 spaghetti squash (from Highland Orchards)

1 onion, grated

2 eggs (from Highland Orchards)

1/4 oat bran

1 1/2 tsp. salt

1/2 tsp. black pepper, to taste

Directions

Slice the squash in half, scoop out the seeds, place face up in a baking pan and bake for 1 hour at 450ºF.

Let squash cool, then scoop out squash and mix with remaining ingredients.

Coat skillet with vegetable spray or oil and drop mixture by spoonful into pan. Brown well on both sides. Drain on paper towels.

Serve and enjoy!

Categories: Hanukah, Jewish Holiday, Main Dish, Recipe, Spaghetti Squash, Vegetarian | Tags: | Leave a comment

Jelly Doughnut Challah for Hanukkah

I saw this recipe about 10 months ago, immediately pulled it out and set it on my Hanukkah to-do list. Last year I made the menorah shaped challah.

IMG_2311-0

But really, what say Hanukkah more than sufganyot – jelly donuts? So, what could be more perfect than a jelly doughnut challah?!

The recipe calls for strawberry jam, but this is Delaware, so I used Beach Plum jelly made by a woman I know (she makes lots of yummy jellies, but the Beach Plum is very special).

One of the things I really like about this recipe is that it uses 1/3 whole wheat flour. This gives the dough has a little substance, balancing the doughnut-i-ness of the challah.


I think this one will become an annual tradition!

Jelly Doughnut Challah for Hanukkah

very slightly adapted from Family Friends Food

165g all purpose flour (1 1/3 cups)

85g whole wheat flour (3/4 cup)

30g superfine sugar (2.5 tbsp)

Pinch or Kosher salt

30g butter (2 tbsp)

1 tbsp dry yeast (15g)

125ml warm water (1/2 cup)

3-4 tbsp strawberry jam (I used Beach Plum)

3-4 tbsp vegetable oil

For the cinnamon sugar

4 tbsp granulated sugar

1/2 tsp ground cinnamon

Directions
Using a stand mixer with the dough hook fitted, mix the flours, sugar, salt, and butter. Set aside.
Mix the yeast with the warm water and stand for 5-10 minutes until foaming. Add to the dry ingredients and mix until smooth – about 10 minutes with the motor at a low setting.
Cover the bowl and place somewhere warm for around 45 minutes or until the dough has risen in size (about doubled). Punch down the dough and tip out onto a lightly floured surface. Cut into 16 pieces.
Flatten a piece between your hands, then place about half a teaspoon of jelly onto it and gather the edges of the dough around the jam.
Pinch and squeeze the edges to seal in the jam, then roll between your hands to form a ball. Set aside and repeat with the remaining pieces of dough until you have 16 jam filled balls.
Place the vegetable oil in a shallow bowl, and mix the cinnamon sugar in another bowl. Roll each ball of dough first in the oil, and then in the cinnamon sugar to coat. Arrange the balls in an 8-inch round baking pan.
Allow the dough to rise again, for around 30 minutes, or until the balls are doubled in size and there are no gaps between them.
Preheat the oven to 350F. Bake the challah for around 25 minutes until it is risen and golden brown. Remove from the oven and allow to cool for a few minutes before removing from the tin.

Pull apart, eat and enjoy!

 

Categories: Bread, Hanukah, Kosher, Recipe, Vegetarian | Leave a comment

Kotlet Latkes – Persian Beef & Potato Patties turned into Latkes!

I really enjoy when I can blend my husband’s Persian foods with Jewish holidays. We found a perfect combination with Kotlets.  Kotlets are a small beef, potato and onion patty that is fried to crispy goodness. As my husband described them to me, his mom made them with potatoes that were mashed. But I have also seen them with grated potatoes.  Next time I will make the mashed potato version, but for our Hanukkah version – grated potatoes it was!

I used advieh and turmeric to get the flavor we wanted. If you do not have advieh, cinnamon is similar, but use less of it.

We ended up with enough to serve 6 – 8 people as a main dish. It was a fun way to start Hanukkah and celebrate our diverse household.

They were gobbled up before I got a good picture of a plate – but we ate them with parsnip fries, cucumber tomato salad and torshi (gardiniera).

Kotlet Latkes

1 – 1 1/4 lbs potatoes

1 large onion

1 pounds ground beef

½ tsp advieh

1 1/2 – 2 tsp turmeric

1/2 – 1 tsp Kosher salt

4 teaspoon freshly ground black pepper

¼ cup oil, more if necessary

Directions

Peel the potatoes and boil in salted water until just tender, about 8 minutes. Allow to cool until you can easily handle them, then grate the potatoes.

Peel and grate the onion, squeeze out the excess water.

Mix all the ingredients (except the oil) together in a large bowl. Use your hands to mix them together really well.

Form the patties by take a handful of the meat mixture, about the size of a large egg, and form it into a flat oval (or egg-shaped) patty. It should be 1/3 – 1/2 inch thick. Repeat until all the meat mixture is made into patties.

Heat ¼ cup oil in a large nonstick or cast iron skillet over medium-high heat. Brown the patties on both sides, about 4 to 5 minutes on the first side, then about 3 minutes on the other side.

Drain on paper towels. Enjoy!

Serves 6 – 8.

Categories: Hanukah, Kosher, Main Dish, Recipe | 2 Comments

Teddie’s Apple Cake

I am on a search for “the” apple cake recipe. I am still not there, but this one comes close – chock full of apples, raisins and walnuts – it is delicious!

It is perfect for Hanukkah, since it is an oil-based batter. That helps give it a crisp outside with moist inside. I love that combination of textures.

I think the only change I will make to the recipe is to chunk the apples instead of leave them as thick slices. I think the cake slices may look a little neater.  But when it tastes this good, who cares!

Teddie’s Apple Cake

from Amanda Hesser 

3 cups flour1 ½ cups vegetable oil

2 cups sugar

3 eggs

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon vanilla

3 cups peeled, cored and thickly sliced tart apples (from Fifer Orchards)

1 cup chopped walnuts

1 cup raisins

Directions

Preheat oven to 350 degrees. Butter and flour a 9-inch tube pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.

Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter.

Add the vanilla, apples, walnuts and raisins and stir until combined. Transfer the mixture to the prepared pan.

Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan before turning out.

Serve at room temperature (also great with ice cream!).

Serves 8-10

Categories: Apples, Hanukah, Kosher, Recipe, Vegetarian | Leave a comment

Gingerbread Challah

It’s that time of year. Cookies, gingerbread houses, my muslim husband putting up lights and a Christmas tree (he likes them). So, why not? A gingerbread challah.

The dough is phenomenal – nice flavor and really great to braid with. After I was done, my daughter suggested that I should have shaped it like a gingerbread man.  Oh well, next year.

The only thing I would change is that I will eliminate the crystallized ginger. It may it too ginger-y and distracted from the wonderful dough.  If you really like ginger a lot, then I would suggest kneading it into the dough, but placing it on top is not something I will repeat.

But I will make this again.  I am looking forward to making french toast with it!

Gingerbread Challah

adapted from A Turnip In The Oven

1/4 – 1/2 tsp active dry yeast

1 teaspoon granulated sugar

1/2 cup warm water

1/3 cup almond milk

1/4 cup canola oil

1/4 cup molasses

3 large eggs, separated

4 cups all-purpose flour

1 teaspoon kosher salt

1 teaspoon ground ginger

3/4 teaspoon cinnamon

1/4 teaspoon ground nutmeg

Directions

The night before baking – In the bowl of a standing mixer, whisk the yeast, sugar, and water. Let stand until the mixture is foamy, about 10 minutes. Whisk in the almond milk and 2 eggs.

In a medium bowl, whisk the flour, salt, ground ginger, cinnamon, ground nutmeg.

Using the dough hook, with the mixer running on a low speed, slowly add the flour mixture until it is all incorporated. Beat the dough on a low speed until it forms a smooth ball that pulls away from the sides of the bowl but still sticks to the bottom, 5 to 8 minutes.

Spray a large bowl with nonstick spray and put the dough in it. Cover the bowl with plastic wrap and place in the refrigerator overnight.

Take the dough out and place on the counter for about an hour before you are ready to work with it.

Turn the dough out onto a floured work surface and divide it into 4 equal pieces (for the round braid, you can braid or shape it as you like). Gently roll and stretch each piece into a long rope. Arrange the ropes into a crisscross and braid into a round. Transfer to a parchment-lined baking sheet. Let the dough rise, uncovered, for 30 minutes.

Preheat the oven to 375°F.

Make an egg wash and brush the dough. Bake for 25 – 35 minutes, until the internal temperature of the bread is at least 190F.

Let the challah cool on a rack. Enjoy!

Categories: Bread, Recipe | Leave a comment

Kimchi Fried Rice

Last month, we got savoy cabbage and oriental radishes in our CSA box.  So I made my first kimchi. It came out surprisingly well. If I make it again, I will need to post it, but for now, it will become the star of the fried rice.

img_5043

I also had gotten a very large bok choy, half of which I froze.

Both came together in a very happy fried rice. It was perfect served with some extra kimchi as a garnish.

Kimchi Fried Rice

adapted from Ministry of Curry

6 cups of cooked Jasmine rice

3-4 eggs

1/2 cup diced onions

1/4 cup chopped scallions

4 garlic cloves minced

1 cup of Kimchi chopped with liquid

2 cups chopped bok choy

2 tbsp canola oil

Directions:

Cook rice and set aside to cool, or use day old rice.

Heat 1 tsp oil in a large wok and scramble 3-4 eggs. Remove from wok and set aside.

In the same wok add remaining oil, sauté onion  and garlic until onions turn translucent. Add chopped Kimchi with the liquid and cook on hight heat until all the liquid disappears.

Add bok choy, half of the scallions and cook for another 2 mins on high heat (with frozen bok choy it will take a bit longer to cook to get rid of the moisture). Add cooked rice, scrambled eggs and mix well. Add salt if needed.

Serve topped with the remaining scallions with additional kimchi to pass. Enjoy!

Serves 4.

 

 

 

Categories: Main Dish, Recipe, Vegetarian | Tags: | Leave a comment

Blog at WordPress.com.

%d bloggers like this: