Vegetarian

Z’houg (Yemenite Green Chili Paste)

Wow, what a kick! One taste and I was immediately addicted. All I could think was, “What can I put this on? I want to put it on everything!”

What caused this reaction? Z’houg, a Yemenite green chili paste I made with jalapeno peppers and parsley from my garden combined with garlic and a bunch of spices, including black peppercorns one of my daughter’s friends brought back from India.

I waited an hour and then put some on my egg bagel for lunch. I will say it again, “wow!”

I can’t wait to see what else I can put it on!

I may need to make some Yemenite flatbread ūüôā

Z’houg (Yemenite Green Chili Paste)

from The World at Table by Matthew Goodman

1 cup parsley leaves (from the garden)

3 tsp cumin seeds

4 tsp black peppercorns

1 tsp caraway seeds

8 cloves

8 cardamom pods

1 tsp salt

8 garlic cloves

1/4 lb jalapeno peppers, stems cut off

3 Tbsp olive oil

Directions

Combine all of the ingredients in a food processor.

Process to a rough paste.

Transfer to a tightly closed jar and refrigerate until ready to use. It will keep in the refrigerator for several weeks.

Makes about 1 cup.

 

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

BBQ Kale Chips

It’s a great year for the kale in my garden!

And that is a good thing, because two of my daughters are home, and they LOVE kale! They especially like when I make kale chips. I usually make them simply with some oil and sea salt, but decided to try a BBQ flavoring…it was such a success, that I ended up having to make 3 full batches!

BBQ Kale Chips

Adapted from Jeff Mauro

1 bunch kale, washed and dried (about 1 pound) (from the garden)

Olive oil cooking spray

BBQ Seasoning, recipe follows

BBQ Seasoning:

1 Tbsp paprika

1 Tbsp smoked paprika

1 Tbsp ancho chile powder

1 Tbsp brown sugar

1/2 Tbsp garlic powder

1 tsp salt

Directions

Preheat the oven 275 degrees F. Line a baking sheet with parchment paper.

Remove the thick stem from the kale and discard. Tear the kale leaves into bite-size pieces. Lay the kale onto the prepared baking sheet and spray evenly with cooking spray.

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Bake until crispy and browned on the edges, tossing the kale halfway through, 18 to 20 minutes. If they are not fully crisped, continue cooking in 2 minute intervals.

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Sprinkle the kale with BBQ Seasoning and enjoy!

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BBQ Seasoning:

Mix the paprika, ancho chile, sugar, garlic powder and salt in a small bowl.


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

Rutabaga and Quinoa Patties

I will admit to having 2/3 of a rutabaga sitting in my fridge for a few weeks. Finding a light summer dish to make with rutabaga was no easy feat. ¬†It is much more at home in fall/winter foods. But, not only did I find a summer-time dish, it is vegetarian for one daughter and gluten-free for another. And…it was really good!

While making the patties, I had to explain what a rutabaga was for my daughter and her friend. She was happy to learn that they are rich in iron – important for a vegetarian (as well as the family that has been eating vegetarian with her while she is home for the summer).

We had these with some BBQ kale chips – check those out, I will be posting their blog in a few days, but here’s a sneak peak.

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Rutabaga and Quinoa Patties

slightly adapted from Mealgarden.com

1 cup quinoa, cooked (1/3 cup dry)

1 cup rutabaga, grated

1/4 cup onion, finely diced

1 clove garlic, minced

1/4 cup scallions, finely chopped

1/4 cup parsley, finely minced (from the garden)

2 eggs, lightly beaten (from Farmer Kim)

1/2 tsp. turmeric

1/2 tsp. salt

1/4 tsp. pepper, freshly ground

2 Tbsp. olive oil

Plain Greek yogurt and fresh, minced scallions or chives for a garnish

Directions

Preheat oven to 400 degrees F.

In a large bowl, add cooked quinoa, rutabaga, onion, parsley, scallions, garlic, eggs, turmeric, salt and pepper, stir to combine thoroughly.

Brush a rimmed baking sheet with oil, such as olive or coconut. Using a 1/4 measuring cup, scoop mounds of patty mixture onto baking sheet and flatten patties with the back of a fork to a thickness of 1 inch.

Bake patties for 10 minutes, flip gently to other side, bake for another 10 minutes.

Serve plain or with a garnish of plain yogurt and fresh, minced herbs. Enjoy!

Makes 8 patties, serves 4.

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

Jalape√Īo Cheddar Challah Rolls

I have 4 jalape√Īo plants this year and all are very happy. ¬†I will definitely be replenishing my supply of pickled¬†jalape√Īos. But I have a bunch of other plans for my peppers as well.

The first is a Challah I have been waiting all year to make; I needed to wait for my plants to start producing. Now that they have, time for¬†jalape√Īo cheddar challah rolls.

I was expecting the cheese to remain remain in chunks and be a little gooey, but the cheese became fully incorporated into the dough. The texture is beautiful Рsoft, but substantial and very satisfying.  The peppers provide just the right amount of kick.

Jalape√Īo Cheddar Challah Rolls

adapted from the Frugal Ima

1 cup water
2 tablespoons honey

1 1/2 cups all purpose flour

1 1/2 cups whole wheat flour

1 tsp salt
2 tsp yeast
4 oz cheddar cheese, cut into small cubes
4 – ¬†8 jalape√Īo peppers, depending upon size and your preference, halved, deseeded and sliced (from the garden)

Directions

Put all the ingredients in the bowl of a standing mixer fitted with a dough hook. Mix and knead on low speed till it’s all smooth, about 10 minutes. Place in an oiled bowl.

Cover and let rise until doubled, about 1 hour.

Grease a round pan. Punch down the dough. Divide and shape it into 8 rolls and place it into the pan.

Cover and let rise for about another half hour. Heat the oven to 350F while the dough is rising. With a pair of scissors, snip an x into the top of each risen roll.

Bake for 30-40 minutes, until the internal temperature in the center roll is 190F.

Let cool on a wire rack.  Enjoy!

Makes 8 rolls.

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

Peach-Blueberry Yogurt Cake

Yes, peaches again! But it is also blueberry season and, to me, peaches and blueberries are a great combination. The both taste and look beautiful together.

We were going for our annual 4th of July celebration at Farmer Kim’s and I always bake something for it. This peach-blueberry cake worked great as a bring-along dessert.

It was the perfect level of sweetness, just sweet enough without being too sweet. It was a hit!

Peach-Blueberry Yogurt Cake

from Julia’s Album

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 stick butter, softened

1 cup sugar

2 eggs (from Farmer Kim)

1/2 teaspoon vanilla

1/2 cup Greek yogurt

2 peaches, sliced into wedges (from Fifer Orchards)

6 oz blueberries (from Fifer Orchards)

1 teaspoon granulated sugar

Directions

Preheat oven to 350¬įF with rack in middle. Grease the side and the bottom of a 9×3 Springform pan with butter or cooking spray. Line the bottom with parchment paper.

Sift flour, baking powder, baking soda, together into a medium bowl.

In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.

Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.

Transfer the cake batter to the springform pan.

Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.

Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven.

When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.

Serve and enjoy!

Serves 8 – 12, depending upon the size of the slices.

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

Peach Sangria with Cherries and Blueberries

It is peach and blueberry season here in Delaware!

Time for a peach sangria! I am sitting here enjoying my glass of sangria, so this will not be a wordy post, just enough to share the fun…

Last weekend I went to Harvest Ridge Winery to run my first 5k since last fall.

I had injured myself the week before, but somehow I still managed to come in 2nd place for my age group.  I was just happy to finish, but was shocked that I actually ran a decent pace.

While there, I drank some rose

and bought some Peach Blossom wine.

Tonight, I pitted a whole lot of cherries.

Now, for the Peach Sangria…

Peach Sangria with Cherries and Blueberries.

750 ml bottle Harvest Ridge Peach Blossom wine

1/4 cup light rum

1/4 cup orange juice

2 peaches, sliced (locally grown)

1/4 cup blueberries (locally grown)

1/4 cup pitted cherries

Directions

Mix the liquid ingredients together in a pitcher.  Add in the fruit.

Serve in a glass with one or 2 ice cubes.

Enjoy!

 

 

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Kale Salad with Gouda

The kale in my garden is ready for first harvest!

As you can see I am growing two different types of kale, curly and siberian.  The curly kale is still small, but the siberian has grown more quickly. I harvested enough to make a flavorful Caesar-type salad to have with our lasagna.

The flavor was rich, with a nice little kick from the touch of sriracha in the dressing. The roasted hazelnuts added textural interest.

Definitely another “keeper” recipe from the Monday Morning Cooking Clubs “It’s always about the food”! She includes anchovies, which I have omitted, but if you like anchovies, feel free to go ahead and add them back in.

Kale Salad with Gouda

adapted from¬†Gabrielle Friedman in Monday Morning Cooking Club’s “It’s all about the food”

1 bunch (~ 1 lb) Kale (from the garden)

2 oz aged gouda, shaved or shredded

1/2 cup hazelnuts, roasted & roughly chopped

Dressing

1 egg yolk (from Farmer Kim)

2 tsp Worcestershire sauce

2 tsp sriracha

finely grated zest and juice of 1 lime

2 Tbsp sherry vinegar

2 cloves garlic, crushed and minced

1/4 tsp freshly ground black pepper

2 oz grated aged gouda

1 cup extra virgin olive oil

sea salt

Directions

Make the dressing Рwhisk together the egg yolk, Worcestershire, sriracha, lime zest and juice, vinegar garlic, pepper and grated cheese.  Continue to whisk and slowly drizzlein the olive oil until fully emulsified. Season to taste with salt and pepper.

Remove the large stalks from the kale and discard. Chop the kale and place in a large bowl. Toss with the dressing to coat lightly.

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Toss in the hazelnuts and cheese. If you use shaved cheese, you can add it on top of the salad as you serve it.

Enjoy!

Serves 4 – 8 as a side dish (depending upon how much salad you like to eat).

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

Asparagus Fries

I do love asparagus season! We have been eating it almost every day. But the boy is not yet a fan, so I keep trying different ways of serving it and having him try it. ¬†I will admit that I only half-heartedly push him into eating it; if he doesn’t then there’s more for the rest of us!

This one is a gluten-free approach to asparagus fries – using almond meal in the coating. Also garlic powder, parmesan and oregano.

Good just as is or with a dip.

Asparagus Fries

adapted from Buzzfeed.com

1 lb asparagus (locally grown)

1 cup almond meal

1/3 cup parmesan, finely grated

1 Tbsp garlic powder

1 Tbsp dried oregano

1 tsp Kosher salt

1 tsp freshly ground black pepper

2 eggs (from Farmer Kim)

Directions

Preheat oven to 425F. Line a baking sheet with parchment paper.

Snap off the tough end of the asparagus (about 1-2 inches from the thick end).

In a flat bowl, combine the almond meal, garlic powder, oregano, salt and pepper.

In a second flat bowl, whisk eggs.

Dip asparagus in eggs, coating evenly, then coat with the almond meal mixture. Place on the prepared baking sheet in a single layer. Bake 20 minutes, flipping the asparagus over half way.

Serve and enjoy!

Serves 3 – 4

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

Strawberry Rhubarb Cobbler

It’s strawberry time in Delaware!

Just not in my garden yet. My strawberries are still a couple of weeks away, but Fifer Orchards has high tunnels, so their strawberries are in, and they are delicious!

Rhubarb is also in now as well, so….

And where did I get the recipe for this¬†happy dessert? It is the first recipe I have tried from “It’s always about the food”, the cookbook I am in by The Monday Morning Cooking Club. This recipe comes from Dana Slatkin, who runs the Beverly Hills Farmgirl Cooking School.

Now I am trying to figure out a way to justify eating it again for breakfast tomorrow…hmmm, maybe if I use yogurt instead of ice cream?

Strawberry Rhubarb Cobbler

from ¬†Dana Slatkin in ¬†Monday Morning Cooking Club’s “It’s always about the food”

2 bunches rhubarb (~1 lb), trimmed (locally grown)

3/4 cup superfine sugar

1 rounded Tbsp all-purpose flour

2 cups strawberries, hulled and halved (from Fifer Orchards)

Vanilla ice cream, for serving

Cobbler topping

1 cup all purpose flour

2 1/2 Tbsp superfine sugar

1 1/2 tsp baking powder

pinch sea salt

2 oz cold, unsalted butter, cubed

1/4 cup milk

2 Tbsp whipping cream

Directions

Preheat the oven to 400F. Grease a 9 x 11, or slightly smaller, baking dish.

Cut the rhubarb into 1/2″ thick slices and toss with the sugar and flour.

Place in the prepared baking dish. Bake for 15 minutes or until the rhubarb is starting to break down and the juices bubble around edges. Remove from the oven.

While the rhubarb is cooking, make the topping. Combine the flour, sugar, baking powder and and salt in a large bowl.  Using your fingers or a pastry cutter, mix in the butter until coarse crumbles are formed.  Add the milk and cream, mixing until just combined. The topping will be quite thick and sticky.

Place the strawberries on top of the rhubarb,

then drop clumps of the topping over the fruit.  It need not totally cover the fruit and it will spread as it cooks.

Bake for 25 minutes or until the topping is golden and the filling is bubbling.

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Serve with vanilla ice cream (or as we had, mango ice cream).

Serves 8 – 10.

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

Kubana – Yemenite Pull-Apart Sabbath Bread

This was another new one for me; I had never made a steamed bread before. And, although it was not pretty, it was incredibly tasty. Along with the overnight steamed bread, I made some huevos haminados (Sephardic slow-roasted eggs).  They are the silver packets you see in the bread.

The egg whites turn a beautiful brown color and go perfectly with the brad for a very satisfying Shabbat morning breakfast.

Note: I made a half recipe and it worked out just fine, but I have included the full recipe here.

Kubana – Yemenite Pull-Apart Sabbath Bread

from Maggie Glezer’s “A Blessing of Bread”

 

1 1/2 Tbsp yeast

~7 1/2 cups bread flour

2 3/4 cups warm water

2 tablespoons sugar

1 Tbsp + 1 tsp salt

2 Tbsp vegetabe oil

1/2 cup unsalted margarine (or butter), melted

Directions

In the bowl of a stand mixer, stir together the yeast and 3 cups of the flour with the paddle attachment on low speed. Then beat in the warm water until smooth. Let the slurry stand for 10 Р20 minutes, or until it begins to ferment and puff up a little.

With the paddle on low speed, beat the sugar, salt, and oil into the slurry until smooth. Add the remaining 4 1/2 cups of flour all at once and mix on low speed until the mixture just comes together. Switch to the dough hook and mix on medium speed for about 5 minutes, or until the mixture is well mixed and fairly smooth. It will remain sticky and very soft, but should clean the bowl. If the dough is not sticky enough add a few tablespoons of water, if it is too sticky add a few tablespoons of flour.

The  dough should feel very soft and sticky.

Place the dough in a large bowl and cover with plastic wrap (or a reusable bowl cover). Let the dough ferment until it at least doubles in bulk, about 1 hour, depending upon the temperature in your kitchen.

While the dough is fermenting, melt and cool the margarine (or butter).

In a 6 quart ovenproof covered pot or dutch oven. Divide the dough into equal pieces: for dainty, 2-ounce rolls, divide it into 30 pieces, for hearty 5-ounce rolls, divide it into 12 pieces. One at a time roll each piece into a smooth ball, then coat it in the melted margarine (or butter) and place it in the pot, layering the pieces as your go. The pot should be no more than 1/3 full.

If you want to add the eggs, wash and coat the eggs lightly with vegetable oil. Wrap lightly with aluminum foil and add to the pot with the dough.

You can cover the dough with plastic wrap and refrigerate until ready to bake (up to 24 hours)

Preheat the oven to 225F. Seal the pot with aluminum foil and then the lid. Bake for 12 hours or overnight.

To serve, flip out of the pot and serve hot with a peeled egg. Enjoy!

Makes 12 – 15 servings.

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

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