Mujadara, the answer to Vegetarian Thanksgiving

Our Thanksgiving feast has the usual turkey, stuffing, cranberry something-or-other and so on. But I also serve at least one vegetarian main course, usually some version of Mujadara, made with either bulgur wheat, kaniwa or brown rice. It’s a simple dish, everyone loves it and I can make it ahead. Over the years I learned it’s best to cook the onions in advance so they get nice and soft and the savory oniony liquid leaches out perfectly to moisten the grains. Here is the recipe - make all the parts ahead, put it together later and reheat to serve:

BROWN RICE MUJADARA

• 1/2 cup olive oil

• 5-6 large yellow onions, peeled and sliced

• 1 cup brown rice

• water or stock

• 1 cup lentils

• 1 teaspoon ground cumin, optional

• 1/2 cup chopped fresh parsley

• salt to taste

Heat 4 tablespoons of the olive oil in a large sauté pan over low-medium heat. Add the onions and cook, stirring occasionally, for about 15 minutes or until the onions are soft and brown. Spoon the onions into a container and cover the container. Refrigerate when cool if not serving the dish immediately. Place the rice in a saucepan, cover with 2 cups water or stock, bring to a boil, stir and cover the pan. Turn the heat to low and cook for about 30 minutes or until tender. Spoon the rice into a bowl. While the rice is cooking, place the lentils in a saucepan and cover with water or stock. Bring to a boil over high heat. Lower the heat, cover the pan and cook for about 25 minutes or until tender. Drain and add to the rice. Stir in the remaining 4 tablespoons olive oil. Add the cumin, if used and the parsley. Toss the ingredients. Add salt to taste. If serving immediately, stir in the onions with any accumulated juices, mix and serve. If serving at a later time, add the onions and juices, place in an ovenproof casserole and reheat, covered, in a preheated 350F degree oven (about 25 minutes).

Makes 6 servings

Just a Sandwich, Egg and Pesto

Sometimes you just want a sandwich for dinner, right? Maybe you’re tired or it’s too hot to cook or you want a quick meal. Whatever.

My Mom made sandwiches for dinner and so do I. It can be as satisfying as a tradtional dinner but much easier and such a good choice when you don’t feel like fussing.

Here’s one to try:

Avocado, Egg and Tomato Sandwich with Pesto Mayonnaise

• 3 tablespoons mayonnaise

• 4 teaspoons olive oil

• 2 tablespoons grated Parmesan cheese

• 2 tablespoons chopped fresh basil

• 1 small clove garlic, finely chopped

• 4 slices Tuscan-Italian style bread

• 2 teaspoons butter

• 2 large eggs, beaten

• 1 avocado, sliced

• 1 tomato, sliced

In a bowl, combine the mayonnaise, olive oil, Parmesan cheese, basil and garlic and mix thoroughly. Refrigerate until ready to use (may be made 2 days ahead). Toast the bread slices lightly. While the bread is toasting, heat the butter in a small pan over medium heat. When the butter has melted and looks foamy, pour in the eggs and cook, moving the egg around slightly to allow wet portions to reach the bottom of the pan. When the egg is almost cooked, flip it over, cook briefly and remove from the pan. Spread some of the pesto mayonnaise on 2 slices of the toasted bread. Top each with half the cooked egg. Top with slices of avocado and tomato. Cover with remaining bread slice. Cut sandwiches in half.

Makes 2 servings

Vegetables in Coconut Curry

One of my favorite meatless meals is a dish I ate when traveling in Malaysia: stirfried vegetables in coconut curry sauce. I’ve made this dish often over the years, substituting vegetables here and there, but the recipe is basically the same every time and always a winner!

It’s perfect when served over either cooked rice or noodles.

Stir-fried Vegetables with Lemongrass and Coconut Curry

• 2 stalks lemongrass

• 2 baby bok choy

• 3 tablespoons vegetable oil

• 8 asparagus spears, cut into bite size pieces

• 2 medium carrots, shredded

• 1 small red bell pepper, cut into bite size pieces

• 3 tablespoons water

• 1 large shallot, chopped

• 2 teaspoons chopped fresh ginger

• 2 cloves garlic, chopped

• 1 small chili pepper deseeded and chopped

• 1 cup bean sprouts

• 1 teaspoon curry powder

• 2 pinches ground cinnamon

• 1/2 cup coconut milk

• 1/4 cup vegetable stock

• salt to taste

• cooked rice

Remove the soft, inner core from the lemongrass bulbs and chop them into small pieces. Set aside. (Use the leaves for other purposes). Wash each bok choy leaf, snapping it off the stem to make individual pieces. Dry the leaves and set them aside. Heat 2 tablespoons of the vegetable oil in a wok or stirfry pan over medium-high heat. Add the bok choy leaves, asparagus, carrots and bell pepper and stirfry for one minute. Add the water, cover the pan and cook for about 2 minutes or until crispy and tender. Dish out the vegetables and set them aside. Discard any pan liquid. Heat the remaining tablespoon vegetable oil in the pan. Add the shallot, ginger, garlic, chili pepper and lemongrass and stirfry briefly. Return the vegetables to the pan. Add the bean sprouts and toss the ingredients to distribute them evenly. Sprinkle the ingredients with curry powder and cinnamon and toss. Pour in the coconut milk and vegetable stock. Sprinkle with salt to taste. Bring the ingredients to a simmer and cook for 2-3 minutes. Pour the vegetables and sauce over the rice and serve.

Makes 4 servings

Fish Cakes

Fish Cakes

A couple of years ago I wrote an article about salmon croquettes for the Nosher (My Jewish Learning). I acknowledged that salmon croquettes (latkes, patties) are not particularly elegant and not fashionable, and yet they are beloved in so many Jewish families. I don’t know anyone above a “certain age” whose mom or grandma did NOT make salmon latkes.

For me, salmon latkes are not only great food, they conjure many memories (they were my mother’s favorite — and last — meal). I make them the way my mom made them (the recipe is in the article link above).

And yet I also vary the recipe so much that I can’t, in good conscience, call them salmon latkes. First, because I don’t always use salmon. Second, I add a lot of extras that weren’t ever part of my mom’s original recipe.

Here’s one of my favorite variations. I make it with bluefish because I really love bluefish. But any fish will do.

Fish Cakes with Sun Dried Tomatoes

• 2 medium Yukon gold potatoes

• 2 cups crumbled cooked fish

• 1 large egg

• 1 thick scallion, finely chopped

• 1/4 cup chopped black imported olives

• 1/4 cup chopped sun dried tomatoes

• 3 tablespoons chopped fresh parsley

• 1 tablespoon Dijon mustard

• salt and pepper to taste

• all-purpose flour for dredging, about 1/4 cup

• 2 tablespoon butter

• 2 tablespoon olive oil

• lemon quarters

Cut the potatoes into large chunks and cook them in lightly salted water for 12-15 minutes or until tender. Drain under cold water and peel. Mash the potatoes and place them in a bowl. Add the fish, egg, scallion, olives, tomatoes, parsley, mustard and salt and pepper to taste. Mix the ingredients to distribute them evenly. Shape portions of the mixture into 4 patties about 1/2-thick. Dredge the patties in the flour and shake off the excess. Heat the butter and olive oil in a sauté pan over medium heat. When the butter has melted and looks foamy, add the patties and cook for about 3 minutes per side or until hot, crispy and golden brown. Serve garnished with lemon quarters.

Makes 4 servings

Pureed Borscht

I have several really good recipes for borscht: seasoned with cumin and rye bread crumbs; made with cauliflower instead of cabbage; seasoned with orange and mint. It’s one of my favorite soups and actually kind of a miracle because it’s just as good and pleasing when it’s chunky and served hot during the cold winter months and equally wonderful and satisfying when it’s pureed and served cold during the summer.

Try this version next time you have a yen for borscht:

Classic Borscht

• 2 tablespoons vegetable oil

• 1 large onion, chopped

• 4 medium beets, peeled and shredded

• 3 tomatoes, chopped

• 2 parsnips, peeled and shredded

• 2 carrots, peeled and shredded

• 2 stalks celery, sliced

• 1/2 medium green cabbage, shredded

• 2 tablespoons chopped parsley

• 8 cups vegetable stock

• 1 bay leaf

• 1-1/2 teaspoons salt or to taste

• freshly ground black pepper to taste

• 3 all-purpose potatoes, peeled and diced

• 6 tablespoons white vinegar, approximately

• 3 tablespoons chopped fresh dill

• dairy sour cream or plain Greek style yogurt

• chopped chives or scallion tops for garnish

Heat the vegetable oil in a soup pot over medium heat. Add the onion and cook, stirring occasionally, for 2 minutes. Add the beets, tomatoes, parsnips, carrots, celery, cabbage and parsley and cook, stirring occasionally, for 5-6 minutes. Pour in the stock, add the bay leaf and salt and pepper to taste. Bring the liquid to a boil. Lower the heat and simmer, partially covered, one hour. Add the potatoes and cook for 45 minutes. Stir in the vinegar and dill and cook for 10 minutes. Taste for seasoning and add more salt, pepper or vinegar to taste. Remove the bay leaf. Puree the soup and chill for at least one hour or until cold. Serve garnished with a dollop of sour cream and chopped chives.

 Makes 10 servings

Summer Salad with Blueberries

Whether it’s the hot weather or a meatless Monday, a good salad always comes in handy. This is one of my summer favorites:

BLUE SALAD (WITH GREEN)

1 head leaf lettuce or 6 cups mixed greens
1 cup blueberries
1 cup crumbled blue cheese
3 tablespoons chopped chives or scallion tops
1/3 cup olive oil (or use avocado oil)
3-4 tablespoons Balsamic vinegar
1/4 cup chopped toasted almonds, optional
Tear the lettuce into smaller pieces and place them in a salad bowl. Add the blueberries, cheese and chives and toss the ingredients. Pour in the olive oil and toss the ingredients again. Add 3 tablespoons of the Balsamic vinegar, toss and taste, add more Balsamic vinegar to taste. Serve and garnish with the toasted almonds if desired.

Makes 4-6 servings

Pierogies for a Delicious Dairy Dinner

After Father’s Day (heavy on the meat), I want a dairy dinner. These pierogies! One of my favorite meals. POTATO CHEESE PIEROGIS
FILLING:
3 cups mashed potatoes
2 tablespoons butter
1 large onion, chopped
1 cup farmer cheese
salt and black pepper to taste
Place the potatoes in a bowl. Heat the butter in a sauté pan over medium heat. When the butter melts, add the onion and cook, stirring occasionally, for 12-15 minutes or until soft and golden. Add to the potatoes. Add the farmer cheese, salt and pepper and mix well. Set aside to cool. Use about one tablespoon filling for each pierogi. DOUGH: 3-1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup butter, cut into chunks
1/2 cup water, approximately
1 cup dairy sour cream Place the flour and salt in a bowl. Add the butter and work it into the dough until crumbly. Add 1/2 cup of water and the sour cream and mix the dough until it is soft and well blended. If it seems too dry, add more water. (Or use a food processor.) Let the dough rest at least 30 minutes. Roll portions of dough on a floured surface to 1/8-inch thick and cut out circles with a 3-inch cookie cutter. To fill the pierogis: place filling in the center of each circle. Fold the circle in half, pinching the edges to seal. Heat 1 tablespoon butter plus 1 tablespoon vegetable oil in a sauté pan over medium heat. When the butter melts, add some of the pierogis (do not crowd the pan) and cook 3-4 minutes on the flat side, or until golden brown on the bottom, then turn them over and cook another 2-3 minutes or until golden. Repeat. Serve with sour cream. Makes about 4 dozen #pierogies #cheesepierogi #potatopierogies
#dairydinner

Shakshuka

Lately, Ed and I have not been in the mood for a meat meal, so I make pasta or pizza or a big salad and such. These days it’s really easy (also delicious) to put together a tasty vegetarian dinner. One of our favorites is Shakshuka - originally a North African dish but popular everywhere now. I season it differently from time to time (there’s a good recipe for Indian style Shakshuka right here on my website). But this one is my old standby. It’s seasoned with basil, which I realize is not traditional in North Africa or anywhere in the Middle East. But we like it this way. We also prefer a thick, chunky tomato base rather than a more sauce-like version that’s typical of restaurant Shakshuka that we’ve tried. Here it is; it’s a nice dinner but also a feast of a weekend breakfast.

SHAKSHUKA

• 1/4 cup olive oil

• 1 medium onion, chopped

• 1 red bell pepper, deseeded and chopped

• 2 small habanero or other chili peppers, deseeded and finely chopped

• 1 large clove garlic, finely chopped

• 6-8 plum tomatoes, chopped

• 1 tablespoon chopped fresh basil

• 1 tablespoon lemon juice

• 8 large eggs

• 3/4 teaspoon zatar

Heat the olive oil in a large sauté pan over medium heat. Add the onion, bell pepper, and habanero peppers. Cook for 4–5 minutes or until softened slightly. Add the garlic and cook briefly. Add the tomatoes, basil and lemon juice, stir, cover the pan, turn the heat to low and cook for 8–10 minutes, stirring occasionally, or until vegetables are very soft. Crack the eggs into a small bowl one at a time then transfer each one next to the other over the vegetables. Cover the pan and cook for 4–5 minutes or until the eggs are set but yolks are still slightly runny. Sprinkle with zatar. Serve each person 2 eggs and some of the vegetables.

Makes 4 servings

Borscht with Cauliflower

Borscht with Cauliflower

Like most everyone I know, I overindulged over the December holidays. So, it’s time for some austerity — caloriewise, healthwise — with the menu.

But I like good food. Tasty food. Filling, satisfying food that looks good enough to please.

This soup has it all. It’s a riff on classic Borscht — cabbage is the foundation of Borscht but I didn’t have any! So I used cauliflower. It’s in the cabbage family after all. Mishpocha maybe.

It was perfect.

Borscht with Cauliflower

• 2 tablespoons vegetable oil

• 1 medium onion, chopped

• 1 clove garlic, chopped

• 2 medium-large beets, peeled and shredded

• 2 plum tomatoes, chopped

• 1 parsnip, peeled and shredded

• 2 cups cut up cauliflower

• 2 tablespoons chopped parsley

• 6 cups vegetable stock

• 1 bay leaf

• 1 teaspoon salt or to taste

• freshly ground black pepper to taste

• 1 large Yukon gold potato, peeled and diced

• 3 tablespoons white vinegar, approximately

• 1-1/2 tablespoons chopped fresh dill

• dairy sour cream or plain Greek style yogurt, optional

Heat the vegetable oil in a soup pot over medium heat. Add the onion and cook, stirring occasionally, for 2 minutes. Add the garlic, beets, tomatoes, parsnip, cauliflower and parsley and cook, stirring occasionally, for 3-4 minutes. Pour in the stock, add the bay leaf and salt and pepper to taste. Bring the liquid to a boil. Lower the heat and simmer, partially covered, one hour. Add the potato and cook for 45-60 minutes or until the vegetables have softened. Stir in the vinegar and dill and cook for 12-15 minutes. Taste for seasoning and add more salt, pepper or vinegar to taste. Remove the bay leaf. If the soup is cooked using vegetable stock, serve it garnished with a dollop of sour cream if desired. 

Makes 6-8 servings

Spinach Pie

Every Hanukkah in our family, we retell the story of Judith, who played a major role in the Maccabees’ victory some 2000 years ago. According to the story, Judith visited Holofernes, a general in the enemy camp; he fell in love with her and asked her to dine with him.

During the meal Judith gave him great quantities of cheese, which made him very thirsty! To quench his thirst he drank so much wine that he fell asleep and Judith cut off his head with his own sword.

Thus was she able to get word to the Maccabees about the best time to strike.

Note: there are dozens of artworks depicting the event, including this well-known painting which hangs in the Uffizi gallery.

Since that fateful victory we have been making merry every year with an 8 day Hanukkah celebration.

Our celebrations are known to include latkes!

But did you know that the first “traditional” Hanukkah ingredient was cheese!

And that’s because of Judith.

Long ago it was Cheese Latkes that Jewish cooks prepared for Hanukkah.

But so many people couldn’t afford cheese so they substituted potato. Not bad, that.

Still. I always serve something made with cheese, every Hanukkah.

This year, how about this Cheese-loaded Spinach Pie to to remember the brave, intrepid Judith?

Cheese Loaded Spinach PIE

•  1 tablespoon butter

• 1/4 cup chopped red onion

• 6 ounces fresh spinach

• 1 partially baked 9-inch pie crust

• 3-4 ounces grated Swiss cheese

• 4 large eggs

• 2 cups half and half cream

• salt and pepper to taste

Preheat the oven to 375 degrees. Heat the butter in a sauté pan over medium heat. When the butter has melted and looks foamy, add the red onion and cook for 1-2 minutes to soften it slightly. Add the spinach and cook for another 2-3 minutes or until the spinach is completely wilted. If there is liquid in the pan, continue to cook until the spinach is dry (alternatively, place in a strainer and press out the excess liquid). Place the spinach inside the partially baked pie crust. Sprinkle the cheese on top. Beat the eggs and cream together with salt and pepper to taste. Pour over the ingredients in the pie crust. Bake for 40-45 minutes or until golden brown and set.

Makes 6-8 servings