Vegetarian

Brussel Sprouts, Sweet Potatoes and Eggs with Pomegranate Molasses

Can you believe I STILL have sweet potatoes from my garden?! Whether it really was a good harvest or just the fact that I took 8 weeks off from cooking during my campaign, I am not sure.  But here is what part of the harvest looked like.

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We got some nice brussels sprouts this week, so I decided to make a roasted veggie and egg dish inspired by Ree Drummand’s Beautiful Brussels Sprouts.

Roasted vegetables with olive oil fried eggs is probably the favorite comfort food in our house. Adding the pomegranate molasses and chili powder added some new and interesting flavors. I ended up liking it more and more with each bite. Don’t go too heavy on the pomegranate molasses, all it needs is a drizzling. And then….happiness in our mouths and bellies!

Brussel Sprouts, Sweet Potatoes and Eggs with Pomegranate Molasses 

inspired by Ree Drummand’s Beautiful Brussels Sprouts

2 sweet potatoes, peeled and diced (from the garden)

2 1/2 pounds Brussels sprouts, halved

4- 6 Tbsp olive oil, separated

Chili powder

pinch Kosher salt

pinch freshly ground black pepper

8 eggs (from Farmer Kim)

Pomegranate molasses

Directions

Preheat the oven to 375F.

Divide the sweet potatoes and Brussels sprouts between 2 baking sheets.

Drizzle 2 – 3 Tbsp olive oil on the vegetables, sprinkle with chili powder (heavier if you want more kick, lighter if you want just a touch of heat), salt and pepper. Toss to thoroughly coat the vegetables. Place in the oven a roast for 15 minutes.  Stir the vegetables and roast for another 15 – 20 minutes.

In the last few minutes that the vegetables are roasting, heat 2 Tbsp olive oil in a large skillet (I prefer cast iron) over medium-high heat.  Fry the eggs, spooning oil over the yolk for a few minutes til cooked to your preference. You will likely need to fry the eggs in batches.

Divide the vegetables among 4 plates and top each with 2 eggs. Drizzle the pomegranate molasses over the top. Serve immediately and enjoy!

Serves 4.

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

Southern Sweet Challah (Doris Koplin)

Practically perfect…that is the only way to describe this challah.

I can say that because this is not my recipe, it is actually a recipe from Doris Koplin of Atlanta that I got from Maggie Glazer’s book A Blessing of Bread. But truly, this was as amazing challah.  With the icing and raisins it was like a perfect breakfast cake (I used a thin coating of icing); without it is an eggy challah with a soft pillowing texture.

I made this the week before my son’s 8th birthday. When I told him I was making a challah with icing, he asked if it was for his birthday.  I told him that he could decide once he tasted it whether he wanted it to be his birthday weekend challah. All it took was one bite for him to decide it was definitely the challah for his birthday.

Southern Sweet Challah

Very slightly adapted from Maggie Glazer’s A Blessing of Bread

1 Tbsp plus 1/4 tsp instant yeast

About 3 3/4 cups bread flour

3/4 cup warm water

2 large eggs, plus 1 for glazing

1 large egg yolk

1/4 cup vegetable oil

1 1/2 tsp Kosher salt

1/3 cup granulated sugar

Poppy seeds or sesame seeds for sprinkling (optional)

Icing

1 3/4 cups confectioner’s sugar

2 Tbsp to 1/4 cup water

1/2 cup raisins (mixed white and black)

Directions

In a large bowl, whisk together the yeast and 3/4 cup of the flour, then whisk in the warm water until smooth. Let the slurry stand uncovered for 10 – 20 minutes, or until it begins to ferment and puff up slightly.

Whisk in the 2 eggs, egg yolk, oil, salt and sugar into the puffed yeast slurry until the eggs are incorporated and the salt and sugar have dissolved.

With a wooden spoon, mix in the remaining 3 cups of flour all at once. When the mixture is a shaggy ball, scrape it onto your work surface and knead it until it is smooth and soft, no more than 10 minutes. (Soak your mixing bowl in hot water to clean it and warm it for fermenting the dough)

Place the dough in the warm bowl and cover with plastic wrap (or a reusable bowl cover). Refrigerate the dough overnight. The next morning, remove from the refrigerator and let it rise until it has doubled in bulk, about 2 hours.

Line a large baking sheet with parchment paper.  Divide the dough in have and braid or shape each loaf as you desire. Cover in plastic wrap.  Let it proof until tripled in size, about 1 1/2 hours.

30 minutes before baking, arrange the oven rack in the top 1/3 of the oven and heat to 325F. Beat the remaining egg with a pinch of salt for glazing the breads.

When the dough has tripled and remains indented when gently pressed with your finger, brush the bread with the egg glaze.  Sprinkle with the seeds if desired. Bake for 25 – 35 minutes until well browned. Remove from the oven and cool on a rack.

If you want to ice the loaves, when they have cooled, in a large bowl, stir the confectioner’s sugar with 2 Tbsp water until a thick paste forms. Mix in the raisins and enough water to make the icing the consistency of thick cream. Spoon over the cooled challah, and allow it to set and dry for at least 30 minutes, preferable for 1 hour.

Enjoy!

Makes 2 one-pound loaves.

Categories: Kosher, Recipe, Vegetarian | Tags: | Leave a comment

Escalivada (Catalan Roast Vegetables)

I am in love!

I want to put these vegetables on everything! And yes, we were continuing our Spanish theme from Passover.

It was so simple. Rub on some oil, sprinkle with salt, wrap in aluminum foil, then bake. Unwrap, peel, chop and sprinkle with olive oil, salt and sherry vinegar. And, ta da! A bowl full of deliciousness!

I had made a stuffed sourdough flatbread- what a perfect base for the vegetables, and a fabulous lunch (or breakfast).

Escalivada (Catalan Roast Vegetables)

from Food 52

2 bell peppers (preferably one red and one yellow)
1 medium eggplant
1 small onion
Olive oil (about 1/2 cup or so)
Salt
Sherry vinegar
Bread, for serving

Directions

Preheat the oven to 350° F.

Wash and dry the vegetables, rub them with olive oil, sprinkle them with a few pinches of salt, and wrap them in foil. Place on a baking sheet, and roast for 2 hours.

Remove from the oven and let cool.

Peel the skins off of the eggplant and the peppers. Slice the vegetables into 1/2- to 1-inch slices.

Add a pinch of salt, drizzle generously with oil, and add a splash of sherry vinegar — start with a teaspoon or two, taste, and adjust to your liking.

Serve with bread, cheese, meat, fish, eggs, or just eat them!

Serves 4-6 as an appetizer or part of a lunch.

Categories: Eggplant, Green Peppers, Kosher, Passover, Recipe, Vegetarian | Leave a comment

Quajado

Our Spanish Passover continues…

Lauren is home, so we needed a vegetarian dinner option and opted for a Quajado, an egg, cheese and vegetable dish. For tonight, we used zucchini, feta and cheddar. The combination was simply delicious. Salty, rich and slightly sweet.

To complete the dinner we added a Spanish spinach dish with pine nuts and raisins. The combination was served on my grandmother’s beautiful depression glass plates.

Quajado

from Chabad

1 medium onion, diced

1 Tbsp olive oil

6 eggs (from Farmer Kim)

6 cups zucchini, grated and left to drain in a colander

1 cup creamy feta cheese

1 cup grated cheddar

2 Tbsp fresh parsley, chopped

salt and pepper to taste

Directions

Sauté the onion in the olive oil until soft.

Squeeze any excess moisture out of the grated zucchini.

Combine zucchini, onions, eggs, parsley and cheeses. Add salt and pepper to taste. Feta cheese is extremely salty so it may not need any salt at all.

Spoon into a greased 9 x 13 inch baking pan. Bake at 350 for approximately 1 hour, until set.

Serve warm or at room temperature. Enjoy!

Serves 8.

Categories: Kosher, Main Dish, Passover, Recipe, Vegetarian, Zucchini | Leave a comment

Persian Sweet Potato Stew

It feels so good to be cooking again. Making dinners and baking breads really does serve to center me. Especially when I get to use foods I grew. Even though I am planning and preparing my garden for this season, I still have lots of sweet potatoes that I harvested in the fall.

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This stew was fabulous. It was very reminiscent of Qormeh Sabzi, yet different. And it was and easy. And best of all, unusual for Persian dishes, it is ready an hour after you start chopping the onion.

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It is a flexible dish; as we were eating it, we though of various other possible additions: green beans, kidney beans, other greens, etc. It is only limited by your creativity.IMG_5841

Persian Sweet Potato Stew

inspired by Yotam Ottolenghi’s Iranian Vegetable Stew with Dried Lime

1 Tbsp grape seed oil
1 large onion, peeled and finely diced
½ tsp ground turmeric
1½ tsp cumin seeds
1 tbsp tomato paste
1 Tbsp dried fenugreek
1 Tbsp dried dill
1 1/2 lbs waxy potatoes, peeled and chopped into 1 1/2″ chunks
1 1/2 lbs sweet potato peeled and chopped into 1 1/2″ chunks (from the garden)
3 dried limes, pierced 2-3 times
1 whole anaheim chilli, slit on one side from stem to tip
Salt
5 medium tomatoes, quartered – or 6 canned tomatoes, crushed
5 oz spinach leaves

Directions

Heat the oven to 350F. Put a large dutch oven on medium heat and sauté the butter, onion, turmeric and cumin for 10 minutes.

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Add the tomato paste and cook, stirring, for two minutes.

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To the pot, add the fenugreek, dill, potatoes, squash, limes, chili, tomatoes, a teaspoon and a half of salt and 4 cups of water.

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Bring to a boil, turn down the heat and boil gently for 15 minutes, until the potatoes are semi-cooked.

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Stir in the spinach, crushing the limes gently as you do so, to release some of the juices inside.

Transfer to a large roasting tray and bake, uncovered, for 20 minutes, until the sauce has thickened a little and the vegetables are soft.

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Remove from the oven and let sit for five minutes, remove the limes, serve with rice and enjoy!

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Serves 6 – 8

Categories: Kosher, Main Dish, Persian, Recipe, Spinach, Sweet Potatoes, Vegetarian | Tags: | 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.

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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

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