Roasted Lemony Brussels Sprouts

My husband once told me that if I ever made Brussels Sprouts for dinner he would want a divorce.

So, none of that particular vegetable for at least 10-12 years into the marriage.

Then I got an assignment from a food editor at the paper I wrote for, to do an article on --- Brussels Sprouts. I made several recipes.

We hate food waste at our house, so Ed tried them all.

Surprise! He loved them all.

It's been a Brussels Sprouts bonanza ever since. Turns out this is one of his favorite vegetables.

So I am making this for Father's Day.

Roasted Lemony Brussels Sprouts

• 1 pound Brussels sprouts
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 medium cloves garlic, finely chopped
• 2 teaspoons finely grated fresh lemon peel
• salt and freshly ground black pepper to taste

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Cut the Brussels sprouts in half (or smaller, depending on size) and wash under cold water. Drain and place the Brussels sprouts on the parchment paper. In a small bowl, mix the lemon juice, olive oil, garlic and lemon peel and pour over the vegetable. Toss the Brussels sprouts to coat all of them. Sprinkle with salt and pepper. Roast for about 15-18 minutes, turning the sprouts once or twice during roasting, or until tender and lightly golden brown.

Make 4-6 servings

Cheese and Vegetable Kugel

When my kids were young and still living at home, I made kugel a lot. My daughters were not terribly anti-vegetable, but I realized that pairing veggies and noodles would make it even easier to have more vegetables at our meals.

Also, it is a good way to use leftovers -- the recipe below is extremely versatile. Add cut up cooked green beans or asparagus, corn kernels, peas. Like that.

This kugel is filling enough for dinner. Also yummy with a sunny-side egg or two on top of each serving for a meatless (Monday) dinner. And a wonderful choice for dairy-fest Shavuot.

Veggie Kugel

• 4 tablespoons olive oil or vegetable oil
• 1 medium onion, chopped
• 10-12 ounces mushrooms, chopped
• 1 bunch spinach or kale, washed and dried, coarsely cut
• 2 medium carrots, shredded
• 12 ounces medium-wide egg noodles
• 3 large eggs, beaten
• 1/2 cup sour cream
• 1 cup grated Swiss cheese
• salt and freshly ground black pepper to taste
• 3 tablespoons grated Parmesan cheese
• paprika

Preheat the oven to 375 degrees. Lightly grease a 9”x9” baking dish. Heat 2 tablespoons of the olive oil in a sauté pan over medium heat. Add the onion and mushrooms and cook for 3-4 minutes. Add the spinach and cook for another 1-2 minutes or until it has wilted (kale may take a minute or so longer). Add the carrots and cook for another minute. Remove from the heat and set aside. Cook the noodles according to package directions, drain and place in a large bowl. Add the remaining 2 tablespoons vegetable oil, the cooked vegetables, eggs, sour cream and 3/4 cup of the Swiss cheese. Season to taste with salt and pepper. Stir to mix ingredients well. Place in the prepared baking dish. Sprinkle the top with the remaining Swiss cheese, Parmesan cheese and paprika. Bake for about 35 minutes or until the top is crispy and brown.

Makes 6-8 servings

Stir-fried String Beans with Meat (Ants on a Tree)

There's an old, ongoing joke about Jews and Chinese food. You know, the Jewish year is 5777 and the Chinese year is 4714; we love Chinese food so how did we get along without it for over a thousand years?

All kidding aside, there is a real connection among the Jews and Chinese going back -- in the United States at least -- to May 1903. 

In April of that year there was a terrible pogrom in Kishinev (now in Moldava) during Russian Easter. Several days of anti-semitic violence took its toll on the Jewish community: 49 dead, 500 injured and about 2,000 homeless. News of the violence reached the United States, where Jewish philanthropists raised money to help the victims.

But a Chinese businessman on New York's Lower East Side felt the outrage too.

His name was John Singleton, who understood the cruelty and sometimes barbarism inflicted upon minority groups. He and three fellow merchants Guy Main (Yee Kai Man), Dek Foon and Jue Chue arranged for a benefit performance at the Chinese Theater on Doyers Street on May 11, 1903.

The program consisted of a short play (performed in Chinese) -- all the Chinese actors donated their time. Then speakers. Guy Main and Rabbi Joseph Zeff (who spoke in Yiddish) talked about the common bond between the two people, noting the atrocities committed by Russians against both. Another speaker expressed Jewish gratitude to the Chinese and wished the United States to welcome them as Americans, a somewhat veiled protest against the Chinese Exclusion Act.

Finally? Dinner at Mon Lay Won, considered the "Chinese Delmonico's." A very special place. The famous Yiddish actress Bertha Kalisch attended, as well as many other prominent Jews. There is no record of the menu, but it was definitely NOT kosher. The restaurant, which usually served featured pork and shrimp, apparently tried to be sensitive to the Jewish dietary laws and didn't serve those items, but we know that among the dishes served were chicken, squab and reindeer.

The event raised about $280 for the Kishinev victims (that's about $7,300 in today's dollars).

Of course this is not the reason that Jews love Chinese food. But the gesture stands, the solidarity cannot be forgotten. And so, on this 114th anniversary of the event, I offer a tasty Chinese dish that's welcome for spring. If you can get Chinese long beans that's perfect, but I make the dish with common string beans. The authentic Chinese version calls for ground pork, but my recipe uses turkey. It's kosher.

Celebrate solidarity, unity, kinship, friendship, respect for all ethnic groups and minorities.

Stir Fried String Beans with Meat

• 1/2 pound Chinese long beans, green string beans or haricots vertes
• 3 scallions, shredded
• 3 tablespoons vegetable oil
• 4 ounces ground turkey or veal
• 1/2 cup water
• 1 tablespoon rice wine or sherry
• 2 teaspoons soy sauce
• 1 teaspoon sugar
• 2 dried red chili peppers (or 1/2 teaspoon crushed red pepper)
• 1 tablespoon sesame oil
• 1 teaspoon finely chopped fresh ginger

Wash and trim the beans. Shred the scallions by using a small sharp knife tip and cutting through from the root end through the greens. Cut away the root and set the scallions aside. Steam the beans for about 3 minutes or until barely tender. Drain under cold water and set aside. Preheat a wok or stirfry pan. Pour in the vegetable oil, let it get hot. Add the meat and stirfry for a minute or so, stirring constantly and breaking up the pieces, until the meat is no longer pink. Add the water, wine, soy sauce, sugar, peppers and sesame oil. Cook for 3-4 minutes or until the water has evaporated. Add the scallions and ginger and mix them in. Add the beans and stirfry for a bout a minute, mixing the ingredients to distribute them evenly. 

Makes 4 servings

Zucchini Bayildi

Every year, at every Passover Seder, I serve a side dish called Imam Bayildi, which is basically stewed eggplant, leeks and tomatoes, though sometimes I've made it with onions instead of leeks.

Somehow the occasion wouldn't seem right without this traditional dish.

And yet, last year my kids said that maybe it was getting a little boring. One of them doesn't care for eggplant, so -- there was no Imam Bayildi this year. 

But during the week I will serve a kind of "bayildi" (which means "fainted" -- because it tastes so good that the Imam who first tasted it fainted).

This new dish is colorful and chock full of vegetables. It's spring-like and refreshing, so it is perfect for Passover's sometimes heavy meals. But it's also an all-year round dish that goes with any meat, poultry or fish you might serve. Or serve it as part of a vegetarian dinner.

It also takes much less time than the original recipe.

ZUCCHINI “BAYILDI”

• 3 tablespoons olive oil
• 3 medium leeks, cleaned and sliced
• 2 large cloves garlic, chopped
• 1 large zucchini, cut into bite size pieces
• 3 large tomatoes, chopped (or 10-12 campari tomatoes)
• 3 tablespoons chopped fresh parsley
• 1 teaspoon sugar
• 1/2 teaspoon salt or to taste
• 2 tablespoons lemon juice
• 2 tablespoons water

Heat the olive oil in a saute pan over medium heat. Add the leeks and garlic and cook, stirring occasionally, for 2-3 minutes. Add the zucchini and cook for 2 minutes. Add the tomatoes, parsley, sugar, salt, lemon juice and water. Cook for 3-5 minutes, stirring frequently, or until all the vegetables are tender. Serve hot, warm or at room temperature.

Makes 6-8 servings

Tagged: vegetables, vegetarian, side dish, Passover, Pesach, zucchini bayildi, bayildi, Seder

Zucchini Bayildi

Every year, at every Passover Seder, I serve a side dish called Imam Bayildi, which is basically stewed eggplant, leeks and tomatoes, though sometimes I've made it with onions instead of leeks.

Somehow the occasion wouldn't seem right without this traditional dish.

And yet, last year my kids said that maybe it was getting a little boring. One of them doesn't care for eggplant, so -- there was no Imam Bayildi this year. 

But during the week I will serve a kind of "bayildi" (which means "fainted" -- because it tastes so good that the Imam who first tasted it fainted).

This new dish is colorful and chock full of vegetables. It's spring-like and refreshing, so it is perfect for Passover's sometimes heavy meals. But it's also an all-year round dish that goes with any meat, poultry or fish you might serve. Or serve it as part of a vegetarian dinner.

It also takes much less time than the original recipe.

Zucchini “BayIldi”

• 3 tablespoons olive oil
• 3 medium leeks, cleaned and sliced
• 2 large cloves garlic, chopped
• 1 large zucchini, cut into bite size pieces
• 3 large tomatoes, chopped (or 10-12 campari tomatoes)
• 3 tablespoons chopped fresh parsley
• 1 teaspoon sugar
• 1/2 teaspoon salt or to taste
• 2 tablespoons lemon juice
• 2 tablespoons water

Heat the olive oil in a saute pan over medium heat. Add the leeks and garlic and cook, stirring occasionally, for 2-3 minutes. Add the zucchini and cook for 2 minutes. Add the tomatoes, parsley, sugar, salt, lemon juice and water. Cook for 3-5 minutes, stirring frequently, or until all the vegetables are tender. Serve hot, warm or at room temperature.

Makes 6-8 servings

Passover Spinach Pie

I can't imagine Passover without this dish. Spinach pie which, during the year I top with buttered phyllo sheets and sometimes with puff pastry, depending on the occasion.

On Passover it gets a matzo crust -- like this one, ready for the oven.

It's a versatile dish too. You can make it plain or add mushrooms or make it with cheese. You can also switch to kale or other greens if you prefer.

Nice for a meatless dinner too.

 

SPINACH PIE with MATZO CRUST

• 2 10-ounce packages frozen whole leaf spinach, thawed
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 2 cups cut up mushrooms, optional
• 8 ounces feta cheese, crumbled, optional
• 6 tablespoons freshly grated Parmesan cheese, optional
• 4 large eggs
• 1 tablespoon finely chopped fresh dill
• salt and freshly ground black pepper to taste
• 2 sheets matzo

Preheat the oven to 400 degrees. Squeeze as much water out of the spinach as possible and set aside. Heat the olive oil in a saute pan over medium heat. Add the onion and cook for 2-3 minutes or until slightly softened. Add the mushrooms, if used, and cook, stirring often, for another 2-3 minutes or until the mushrooms are softened. Stir in the spinach and mix well. Remove the pan from the heat. For dairy, add the feta and Parmesan cheeses and mix them in. Add 3 of the eggs, the dill, and salt and pepper to taste. Mix well and place in a baking dish. Soak the matzo in cold water to cover for 1-2 minutes or until softened but not mushy. Shake off excess water. Place the matzo on top of the spinach mixture. Beat the remaining egg and brush over the top of the matzot. Bake for about 20 minutes or until golden brown.

Makes 4-8 servings (as main course or side dish)

Chicken Soup Burgers

My daughters are not big meat eaters, so when they were young kids and still living at home,  I never made stuff like roast beef or beef stew or meatloaf. They just didn't want any of it.

They didn't even eat hamburgers.

We were basically a chicken and turkey family (including chicken and turkey burgers).

Also, I would make burgers out of all the vegetables I used for chicken soup, which I cooked more often than almost everything.

That was a kid favorite. They still talk about those burgers.

Recently I made some chicken soup because, well, it's been rainy and gloomy in my part of the world and soup is like magic to help get you in a good mood. I used the leftover vegetables for burgers, just for the two of us. Fabulous not-quite-meatless dinner. Of course you can make this a vegetarian meal with regular cooked vegetables not from soup!

 

CHICKEN SOUP BURGERS

• 8 cooked carrots, cut up

• 6 stalks cooked celery, cut up

• 2 cooked parsnips, cut up

• 1 large cooked onion, cut up

• some sprigs of cooked dill

• 1 large egg

• 1/2 cup matzo meal

• salt and freshly ground black pepper to taste

• vegetable oil

Place the cooked vegetables and dill in a food processor and pulse to combine them and chop them into very fine pieces. Spoon the contents into a bowl. Add the egg, matzo meal and some salt and pepper to taste. Mix thoroughly to combine the ingredients evenly. Shape portions of the mixture into patties about 1/2-inch thick. Heat about 1/4-inch vegetable oil in a saute pan over medium-high heat. When the oil is hot enough to make a crumb sizzle, add the patties, a few at a time, leaving space between them in the pan. Do not crowd the pan. Fry the patties for about 3 minutes per side or until golden brown and crispy. Drain on paper towels. 

Makes about 12

Roasted Plum Tomatoes

When it's really really cold outside, (like it is where I live) I think of soup and make a pot or two. 

But I also dream about summer and sunshine and the garden fresh tomatoes you can only get at the end of August.

Winter tomatoes are not good. Not for salad anyway. They're typically too hard and the flesh is usually too dry.

But a good tomato taste does come out when you cook them, especially if you use Roma (plum) tomatoes. Use them for sauce for spaghetti or in Shakshuka. Braise them with string beans as a side dish.

Roasted tomatoes are also flavorful, even if you use winter tomatoes. This dish couldn't be simpler. It goes with any meat protein and also as part of a meatless Monday meal. 

CRISPED ROASTED TOMATOES

• 4 large plum tomatoes
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 2 teaspoons chopped fresh herbs
• 2 tablespoons dry bread crumbs
• cayenne pepper, optional

Preheat the oven to 450 degrees. Cut the tomatoes in half lengthwise and place them cut side up in an ovenproof pan. Mix the olive oil and Dijon mustard and brush this evenly over the tops of the tomatoes. Sprinkle with the herbs and breadcrumbs. Dust lightly with a pinch of cayenne pepper for more flavor. Roast for 20-25 minutes or until the tops are crispy.

Makes 4 servings

Potato Chips May Save the Day

When I feel stressed I want potatoes.

Any kind.

Baked, boiled, fried, mashed, cakes, salad, pierogi, kugel, soup.

This election is giving me stress.

I know a lot of people who are freaking out. So it's not just me.

But I definitely need some sort of potato to calm me down.

So tonight, when I have people over for my first debate watch gathering, I am serving homemade potato chips. These:

Rosemary and Sea Salt Potato Chips

• 3 medium russet type potatoes, peeled and sliced 1/8-inch thick
• 3 tablespoons olive oil
• 2 teaspoons chopped rosemary (or use dried, crushed rosemary)
• sea salt, preferably coarse, freshly ground salt

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Wipe the potato slices dry. Pour the olive oil into a bowl. Add the potato slices and toss them to coat on all sides. Place the potato slices in a single layer on the baking sheet. Sprinkle with rosemary and sea salt. Bake for 15-18 minutes, turning the slices once.  

 Makes 4 servings

Carrots with Pomegranate Jam Glaze

There are several ingredients in my life that I cook over and over.

Salmon. I make it so often for Ed and me that we are turning into fish.

Except that I also cook a lot of turkey, so maybe instead of growing fins and swimming up river we will grow feathers and start saying "gobble gobble."

And carrots. They're my go-to vegetable because most people like them and even people who say they hate vegetables usually say carrots are okay. 

I will definitely serve carrots for Rosh Hashanah. Why?

Tradition!

Pomegranates are also traditional for the holiday, so a while ago I cooked carrots and pomegranates (in the form of pomegranate molasses) together once and the result was really delicious.

But recently I decided to rework my old recipe using pomegranate jam that I bought from Crafted Kosher. 

It's a keeper.

Also, you can make the recipe up to the point of actually roasting them, so it's one of those wonderful dishes you can make ahead during this crazily busy holiday time.

Carrots with Pomegranate Jam

• 1/4 cup pomegranate jam
• 2 tablespoons orange juice
• 2 tablespoons vegetable oil
• 1 teaspoon grated fresh orange peel
• pinch cayenne pepper
• salt to taste
• 1 pound carrots
• 1 tablespoon finely chopped fresh mint

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the pomegranate jam, orange juice, vegetable oil, orange peel, cayenne pepper and salt in a small saucepan. Bring to a boil over high heat, stirring to blend the ingredients, and cook for one minute, making sure the jam has melted. Peel the carrots and cut them lengthwise in half or quarters, depending on thickness. Place the carrots on the parchment lined baking sheet and pour the jam mixture over them. Roast the carrots, stirring occasionally, for 18-20 minutes or until they are tender and well glazed. Sprinkle with mint and serve. 

Makes 4 servings