Monthly Archives: October 2016

Pasta with Collard Greens and Onions

I really never thought I would be cooking collard greens, or even stranger, growing it – and lots of it!

Nor that I would find collard green dishes that are kosher and healthy and that even my 7 year old would eat – which he did! (although he did call this spicy, so less red pepper flakes next time for him). But leave it to Martha Rose Shulman. She is definitely my vegetarian cooking hero. Whenever I have a vegetable I am unsure how best to use, it seems it always ends up being Martha who has the recipe that catches my eye (and my taste buds).

This is a beauty.  I had to hold myself back from piling my plate high with this (I was generous with my husband though). And, it was really tasty cold as leftovers for lunch!

 

Pasta with Collard Greens and Onions

Martha Rose Shulman

1 bunch collard greens, stemmed and washed (from the garden)

2 tablespoons extra virgin olive oil

1 medium onion, preferably a red onion, cut in half lengthwise, then sliced across the grain

Salt to taste

¼ teaspoon red pepper flakes (optional)

2 garlic cloves, minced

Freshly ground pepper

8 – 12 0unces pasta, any shape (I used linguini)

½ cup cooking water from the pasta

1 to 2 ounces Parmesan (to taste)

Directions

Bring a large pot of water to a boil, salt generously and add the collard greens. Blanch for 2 minutes, then using a slotted spoon or a skimmer, transfer to a bowl of cold water.

Drain, squeeze out excess water and cut crosswise into thin ribbons.

Heat the olive oil over medium heat in a large lidded frying pan and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes.

Add a generous pinch of salt, the red pepper flakes and the garlic. Cook, stirring, until the garlic is fragrant, about 1 minute.

Add the collard greens and salt and pepper to taste. When the greens begin to sizzle, turn the heat to low, cover and simmer 5 minutes.

Add 1/2 cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender. Taste and adjust seasonings.

Meanwhile, cook the pasta. Bring the water in the pot back to a boil and add the pasta. Cook al dente, following the timing instructions on the package. Before draining the pasta, ladle 1/2 cup of the cooking water from the pot into the frying pan with the collard greens and onions. Drain the pasta and toss with the greens.

Serve, topping each serving with Parmesan to taste.

Serves 4.

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

Baked Sweet Potato Chips

My son and I went out to a local farm to pick some pumpkins. And, unlike most of the farms where they pick the pumpkins then lay them out in a field for you to “pick”, we were out in the real pumpkin field and cut the pumpkins we wanted off their vines.  The pumpkins weren’t as ‘pretty’, but it was definitely more fun. There were 2 of the pumpkins we picked, along with some very cool large gourds.

Then, for dinner we turned to our own sweet potato harvest.

I have tried many times to make a good baked sweet potato chip. Enough times that my son no longer wanted me to try.  But I told him that I thought I had the right recipe now, that we should give it one more try. Well he declared these a success and came back for seconds.

It does take vigilance, it is only a matter of a minute or so that determines whether a chip is soggy, crisp, or burnt. Since burnt is totally unwanted we erred on the side on the side on softer, but were actually able to get almost all the chips, just right. Oh, and that picture is only a sample, definitely not all the chips.  One medium sweet potato makes enough chips for 2 people – plenty of chips.  They filled 2 large baking sheets.

They were so good, that as I am writing this, he saw the picture and asked if I have any more. 🙂

Baked Sweet Potato Chips

adapted from Halloween Treats by Donata Maggipinto

2 medium sweet potatoes (from the garden)

2 Tbsp canola oil

Kosher salt

Directions

Heat the oven to 400F.

Put the oil in a large bowl.

Using a mandoline or food processor, slice the sweet potatoes 1/8″ thick. Place the slices int he bowl and toss to coat with oil and some salt.

Place the slices in a single layer on non-stick baking sheets. This may take several batches to do.

Bale for 8 minutes, then flip each chip over.

For slices that are truly 1/8″ thick, bake for another 5 minutes, then check them, then may need another 2 – 3 minutes.  Do not be afraid to check them often at this point. When they are done, place them on a paper towel. Sprinkle with more salt if desired.

Serve and enjoy!

Serves 3 – 4.

Categories: Kosher, Recipe | 1 Comment

Eggs and Lox on Challah

What can you do with leftover Challah when you are not in the mood for french toast?

How can you eat lox if you don’t have any cream cheese?

Never fear, I have the solution. A Challah, egg and lox open-faced sandwich!

You’ll be tempted to pick it up and bite it, but it is really messy (trust me on this) so use a knife and fork.

The first time I made this I was really surprised at how good it was. But really, what could be bad when you combine three such tasty foods?!

Eggs and Lox on Challah

For each serving:

1 slice of challah

2 slices nova lox

1 tsp – 1 Tbsp olive oil

1 egg (from Farmer Kim)

Kosher salt and freshly ground black pepper

Directions

Toast the challah, if desired.

Place the lox on the toast.

Heat a pan over medium-high heat.  Add the olive oil and heat til shimmering. Crack the egg and cook until the white sets and the yolk is heated through (I like it to still be runny). Season with salt and pepper and place on top of the lox.

Serve and enjoy!

Categories: Breakfast, Kosher, Recipe | 1 Comment

Out of this World Honey Challah

I was wandering around on the website that I got the crown of roses challah from  and found this Turban Challah.

It looked like an interesting braiding challenge, so I thought I would try it. And, the recipe included a recipe for a honey challah that I figured I would try.  I didn’t have any great expectations, but figured I would try it.

Well, the dough was very easy to work with, it was like playing with a very good play dough.

The turban came out pretty cool.  I am not going to go into all the braiding details, if you want those check out the Turban Challah.

Even better than how easy it was to work with was how great the texture of the finighed challah was and how good it tasted.

This was a huge challah and I wanted to eat it all in one sitting! It got the seal of approval from my 7 year old – who definitely has his likes and dislikes in his challah.  He is a traditionalist, he wants a simple dough, no additives (not even chocolate chips), and he wants a rich texture. This delivered exactly that. Perfect.

Out of this World Honey Challah

from Turban Challah from metukimsheli.com

7 cups  all-purpose flour

1 tablespoon salt

1/4 cup sugar

2 tablespoons active dry yeast

2 eggs

1/3 cup canola oil

1/4 cup honey

1.5  cups of lukewarm water

Glaze :

4 tablespoons honey diluted with 2 tablespoons boiling water

Some sugar crystals

Directions

In the bowl of a standing mixer, sift the flour, add the salt and mix well. Add the yeast, sugar, eggs, oil and honey.

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Mix with the kneading hook. Gradually add the water until the dough is soft. If necessary, add more warm water, one tablespoon at a time until the dough is very soft. Knead it in the mixer for about 10 minutes.

Grease a bowl in a little oil, form the dough into a ball and roll it in a bowl to their application well. Cover and let rise until doubled the volume, about an hour – an hour and a half. Braid the dough as you desire and, place on a baking sheet lined with parchment paper.

Let rise about – 30-40 minutes. Meanwhile, preheat the oven to 350F.

Bake for 25-30 (mine took around 40 minutes) minutes until golden.

While the challah is baking, prepare the glaze : Combine the honey and boiling water.

Place the cooked bread on a wire rack.  While it is still hot, brush it with honey glaze. Immediately sprinkle the sugar crystal. allow to cool. Enjoy!

Makes 1 large challah or 2 small ones.

Can be prepared in advance, then wrap in plastic wrap and freeze up to one month.



Categories: Bread, Recipe | 1 Comment

Chicken Cutlets

 

Swim team has started, so we are now running out every weeknight to either soccer practice or swim practice, so we have about a 20-30 minute window for dinner.  Luckily, most nights, my husband picks my son up after work and brings him home, so I have the opportunity to have dinner ready when they walk in the door.

My son really likes chicken tenders and cutlets, and they end up being a meal he can eat quickly and be ready to play about 1/2 hour after dinner. Filling, but not too heavy. The chicken looks big, but it is a very thin cutlet, so it is about 2 1/2 oz of meat. With a side of kale chips, this was just the right about of food.

Chicken Cutlets

adapted from Schnitzel Sandwiches from Food Network Magazine

1/2 cup matzoh cake meal
Kosher salt and freshly ground pepper
1 egg (from Farmer Kim)
1/4 cup almond milk
1 cups whole wheat seasoned breadcrumbs
1 teaspoon sesame seeds
1 lb thin-sliced chicken breasts (locally raised)
3 Tbsp olive oil
1 tablespoon margarine (or butter)

Directions

Line a baking sheet with parchment paper.

Set up 3 shallow bowls in a line:

  • Matzoh cake meal, salt and pepper
  • Egg whisked in the almond milk
  • Breadcrumbs and sesame seeds

For each cutlet:  Dredge it in the flour and shake off any excess. Dip it in the egg mixture, then in the breadcrumb mixture, pressing to coat both sides. Arrange in a single layer on the baking sheet.

Refrigerate, uncovered, for 1 hour.

Heat the olive oil and margarine in a large cast iron or non-stick skillet over medium-high heat. Working in batches, fry the cutlets until golden brown and crisp, about 3 minutes per side.

Remove to a rack or paper towel-lined plate to drain.

Serve and enjoy!

Serves 4 – 5

 

Categories: Kosher, Main Dish, Recipe | 1 Comment

Greek White Bean & Vegetable Stew

I am always surprised when I walk out to the garden.  I expect to see the parsnips and Jerusalem artichokes that are not yet ready for harvest, not the but late season tomatoes we are still getting.

They were perfect for a stew to serve to our vegetarian daughter when she came home to visit. It had a nice delicate flavor and was perfect when you tossed some torn baguette into your bowl.

Greek White Bean & Vegetable Stew

adapted from Jewish Food – The World at Table

2 cans Great Northern Beans, drained and rinsed

6 Tbsp olive oil, separated

2 onions, thinly sliced

4 carrots, peeled and diced

2 celery stalks, diced

2 garlic cloves, minced

1 bay leaf

1/4 cup flat leaf parsley (from the garden)

1/2 tsp dried oregano (from the garden)

3 tomatoes, chopped (from the garden)

2 tsp honey

2 cups water

Kosher salt & freshly ground black pepper

2 1/2 tsp red wine vinegar

Directions

Heat 4 Tbsp of the oil in a dutch oven over medium heat.  Add the onion, carrots, celery, garlic, and the bay leaf.  Cook, stirring often, until the vegetables are soft.

Add the beans, parsley, oregano, tomatoes, honey, water, salt and pepper and stir to combine.

Cover and simmer over low heat, stirring occasionally for 1/2 hour. Add the beans, stir and continue to cook for another 1/2 hour.

Remove the bay leaf, stir in the remaining 2 Tbsp oil and the vinegar. Serve hot with a good bread. Enjoy!

Serves 4 – 6

Categories: Carrot, Kosher, Main Dish, Recipe, Tomatoes, Vegetarian | Leave a comment

Sukkot Lulav Challah

My cousin shared a picture of an amazing challah with me, a challah for Sukkot shaped like a lulav and etrog. I took one look and knew I had to try to do it. And I honestly can’t believe how beautiful it turned out!

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For this much shaping, I used a heavier dough.  Too stiff for the standing mixer, so I mixed it in the food processor.

For this post though, I will focus on how to shape the challah, rather than on the particular dough recipe.  You can use whatever challah recipe you want for this.

How to Shape a Lulav Challah

1. Make a dough that is enough for two 1 lb. challahs.

2. Use 1/3 dough, cover the rest with plastic wrap to keep it from drying out. Divide the piece into 3 and roll each into a long strand.  Braid it into a tight 3 strand braid.  This will be the main part of the lulav. Place it on a parchment covered baking sheet.

3. Use half of the remaining dough, divide it into 4 balls, with one ball a bit larger than the others.  The large ball will serve as the base of the lulav, so elongate it a little.

4. Shape 2 of the balls into ovoids.  They will go on either side of the braid.  Prick them with a fork to texturize.

5. Shape the last ball into the etrog – a lemon shape with a small stem on the top.

6. With the remaining dough:

– roll out small strands to create the weaving over the base of the lulav.

– Roll out 2 medium-lengths strands, twist them together  and lay them across the top of the base and the bottom of the braid.

– Roll out very thin strands for the branches and tiny balls and ovals for the leaves. These will come out of the tip of the fork-pricked ovoids.

7. Let the dough rise again for another hour or so. Heat oven to 325F

8. Brush with egg wash (beaten egg).

9. Bake for 15 minutes, check how the dough is browning, if it is browning too much, tent the small pieces with foil. Bake for another 15 – 25 minutes, checking after each 10 minutes.

10. Cool on a wire rack.

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Enjoy!!

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Categories: Bread, Jewish Holiday, Kosher | Tags: , | 2 Comments

Doogh (Persian Yogurt Soda)

I wanted to make my husband very happy, so along with a Persian dinner, I decided to make some doogh.  Doogh is a yogurt soda that is pretty much the most popular dinner drink in Iran.

Doogh is sour and fizzy and minty. For non-Persians Doogh may be an acquired taste. We would go to Persian restaurants and my husband would order doogh and have me drink some – I detested it.  I couldn’t understand why he liked it so much. But then we went to Iran and I had “the good stuff” – and I was hooked.

Making it at home allowed me more control over the flavor. I like mine a bit thinner than my husband does, but he also liked this version. But next time I will make his a little thicker, then pour some into a second container and make mine thinner, the way I like it.

Doogh

1 cup Greek yogurt

1 liter seltzer

Dried mint (about 1/8 – 1/4 tsp)

Kosher salt, to taste if necessary

Directions

Put the yogurt into a pitcher. Pour in the seltzer, mixing as you go.  If you like thicker doogh, use less – check it after about 3/4 liter, then continue to add to your preference.

Sprinkle in the mint.

Stir before pouring.

Serves 4.

Categories: Beverage, Kosher, Persian, Recipe | Tags: | Leave a comment

Honey Date Cake

We had a delicious honey date cake for dessert during Rosh Hashanah.  I usually don’t like honey cakes, but I actually made a big mistake while making the cake and added twice the honey than I was supposed to.  I made other adjustments to the recipe to counteract the extra honey and the cake was honestly the best honey cake I have ever had.  And it was definitely honey-forward!

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I did not expect this to be very good, so I did not take photos.  But this was good enough that I want to share it with you anyway.  At least we have a picture of the finished product.

Honey Date Cake

Slightly adapted from Date Honey Nut Cake by Tori Avey

 

3/4 cup (6 oz) whole pitted dates

1 1/4 cup flour

1 tsp baking powder

3/4 tsp cinnamon

1/2 tsp salt

Pinch of nutmeg

3/4 cup canola oil 

1/4 cup brown sugar

1/2 cup honey

2 eggs (from Farmer Kim)

1 tsp vanilla

1/2 cup chopped walnuts

Nonstick cooking spray

Directions

 

Preheat oven to 325F. Coat a loaf pan with cooking spray.

Place the dates in a bowl and cover them with very hot water. Let the dates soak while you prepare the cake batter.

 

In a large mixing bowl, whisk together flour, baking powder, cinnamon, salt, and nutmeg. In a medium mixing bowl, whisk together vegetable oil, brown sugar, honey, eggs, and vanilla.

 

Pour the wet ingredients into the dry ingredients and stir till a thick batter forms.

 

Drain the water from the dates and chop them into small chunks. Fold the walnuts and date chunks into the batter. Pour the batter into loaf pan.

 

Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Remove from oven and set on a wire rack to cool. Enjoy!

Makes 1 loaf-sized cake, serves 8.

 

 

Categories: Dessert, Jewish Holiday, Kosher, Recipe, Rosh Hashanah/Yom Kippur | 1 Comment

Sweet Potato Kugel

We had a bountiful sweet potato harvest this year.  Not only are they plentiful, they are huge! So I guess you will be seeing a bunch of sweet potato posts this fall and winter.

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To start off with, I made a sweet potato kugel for Rosh Hashanah.

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I loved the flavor, but the cayenne pepper was a bit much for my 7 year old, so you can, and probably should, omit that if you make this for children. But the cayenne really did give it a nice kick!

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The kugel called for 2 pounds of sweet potatoes.  Here they are.  As you can see, this didn’t even make a dent in my supply, and we will be eating the kugel for days. Man, the sweet potatoes really are going to last through the winter.

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Sweet Potato Kugel

slightly adapted from Jewish Food: The World at Table by Matthew Goodman

6 Tbsp canola oil

3 large onions, halved lengthwise then thinly sliced

2 pounds sweet potatoes, peeled (from the garden)

1 pound russet potatoes, peeled (from the garden)

3 eggs, lightly beaten (from Farmer Kim)

2 Tbsp honey

3/4 cup matzoh meal

1/2 tsp cayenne pepper (optional)

1/2 tsp ground cumin

2 tsp salt

Directions

Heat 3 Tbsp of the oil in a large skillet over medium-low heat.  Add the onions and cook, stirring often, until soft and lightly colored. Remove from the heat and set aside.

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Preheat the oven to 400F.  Lightly grease a 9×13 baking dish.

Grate the sweet potatoes and russet potatoes. Place in a large bowl.

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Add the rest of the oil, the onions, eggs, honey, matzoh meal, cayenne, cumin and salt. Stir to combine.

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Pour the mixture into the prepared dish and smooth the top. Bake until the kugel is well browned on top, about an hour.  Cool for 10 minutes to make it easier to cut. Serve warm.

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Enjoy!

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Serves 8 – 12

Categories: Jewish Holiday, Kosher, Recipe, Rosh Hashanah/Yom Kippur, Sweet Potatoes, Vegetarian | Tags: | 2 Comments

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