Moroccan-Spiced Vegetable Kugel

Back in September I posted a recipe for a dish (Couscous with Seven Vegetables) that is traditional on Rosh Hashanah among the Jews of North Africa. We love the dish so much that I made it several times, changing the spices a bit each time. Then, one time, I decided to use the same vegetables and seasonings but instead of serving them over couscous, mix them into a kugel.

It worked perfectly!

Of course the texture of kugel vs braised vegetables over couscous is quite different. But the flavors are reminiscent of each other and just as delicious, either way.

This is a good side dish for Thanksgiving. First, it goes so well with turkey. It’s a good choice for any vegetarians who might be at your table. and also, you can make it in advance

Moroccan-Spiced Vegetable Kugel 

• 2 tablespoons olive oil

• 1 small onion, sliced

• 1 clove garlic, finely chopped

• 1/2 teaspoon chopped fresh ginger

• 1 carrot, peeled and cut into 1/2-inch slices

• 1 medium tomato, cut into chunks

• 1 small parsnip, peeled and cut in 1/2-inch slices, optional

• 1/2 cup cut up bite sized butternut squash

• 1/2 teaspoon ras al hanout (or use 1/4 teaspoon harissa plus 1/8 teaspoon each of ground ginger, turmeric and cinnamon)

• 3/4 cup vegetable stock

• 1 cup diced zucchini

• 1/4 red bell pepper, cut into bite sized chunks

• 1/2 cup raisins

• 1/2 cup canned chickpeas, rinsed and drained

• Salt to taste

• 12 ounces egg noodles

• 3 eggs

Preheat the oven to 375F. Heat the olive oil in sautepan over medium heat. Add the onion and cook, stirring often, for about 4 minutes or until softened and beginning to brown. Add the garlic and ginger and cook for a minute. Add the carrot, tomato, parsnip and squash and stir the ingredients. Stir in the ras al hanout. Add the stock, bring to a boil, reduce the heat to medium low and cook for about 15 minutes. Add the zucchini, bell pepper, raisins and chickpeas. Cook for about 10 minutes more, or until vegetables are tender. Add salt to taste. Cook the noodles according to the manufacturer’s directions. Spoon the vegetables and pan fluids into the noodles and mix to distribute the ingredients evenly. Beat the eggs and mix them in. Place inside a baking dish and bake for about 35-40 minutes or until the top is crispy.

Makes 4 dinner servings, 8 side dish servings

Tomato Jam

The Jewish holidays of Shemini Atzeret and Simchat Torah mark the end of the year and the annual cycle of Torah readings. This joyful “ending”reminds me of school commencement which comes after the completion of required courses but means “a beginning,” a celebration of accomplishments but with a look to the future.

We’re done; it’s time to look ahead.

With this in mind, this year my Shemini Atzeret and Simchat Torah menu will focus on the end of the vegetable garden I planted last spring and using the harvest in new ways.

All summer we were blessed with fresh tomatoes that I used for sandwiches, salads, pizzas and sauce. And fresh chili peppers that went into mango salsa and roasted pepper soup. But recently we had a horrific rain storm that more or less put an end to my garden. I harvested the not so beautiful end of season tomatoes and cooked them into jam: Green Tomato Jam and, with the ripe red tomatoes, this simple Red Tomato Jam.

This was such a delicious way to make use of what was left! It’s vaguely sweet, with a hint of cumin. So far I’ve used the jam for grilled cheese sandwich and also as a spread for a cheese board.

Next: a topping for either burgers or steak.

There’s more to come of course. I’ll keep you posted.

New beginnings.

RED Tomato Jam

• 2 pounds tomatoes, preferably plum tomatoes

• 1 tablespoon olive oil or avocado oil

• 3 medium scallions, chopped

• 1 chili pepper, deseeded and chopped

• 1-1/4 cups sugar

• 2 tablespoons apple cider vinegar

• 1 tablespoon lemon juice

• 1/2 teaspoon salt

Bring a large pot of water to a boil, add some of the tomatoes, cook them for 20 seconds then place them under cold running water. Continue with the remainder of the tomatoes. Remove the skins from the tomatoes and chop them into small pieces. Heat the olive oil in a saucepan over medium heat. Add the tomatoes, scallions and chili pepper and cook for 4-5 minutes to soften them slightly. Add the sugar, apple cider vinegar, lemon juice and salt, mix thoroughly, bring the ingredients to a boil and turn the heat to low. Cook for about 1-1/2 to 2 hours, stirring occasionally, or until the mixture is thick and jam like.

Makes about 2 cups

Vegetarian Stuffed Red Pepper Halves

Sukkot, which begins at sunset September 29th, is a harvest holiday, which means that in addition to all the ritual and religions traditions, there’s lots of food, especially stuffed foods which are proof of the harvest bounty of fruits and vegetables.

Like stuffed peppers.

I have made stuffed peppers many times for Sukkot, but in recent years have found it easier to cut them into halves. The halves are still filled, but easier to cook and to eat. They are also easier to tote to a Sukkah.

This is one of the versions that my family has loved. I’ve made it with both Israeli and Moroccan couscous and also with rice and barley. The point is to include a starchy pasta or whole grain.

Btw, I cut the peppers in the middle, into top and bottom halves but obviously you can cut them from the stem down and have two top-and-bottom halves.

Vegetarian Stuffed Red Pepper Halves

• 4 red bell peppers

• 1/2 cup couscous (or use rice, barley, etc.)

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 2 cups halved cherry or grape tomatoes

• 1 cup thawed frozen peas

• 2 beaten eggs

• 1 cup shredded mozzarella cheese

• 3 tablespoons grated Parmesan cheese

Preheat the oven broiler. Cut the peppers in half. Discard the stems and seeds. Place the pepper halves, skin side up, on a parchment paper lined baking sheet. Broil the pepper halves for 4-5 minutes or until the skin darkens and blisters. Remove the peppers, wrap them in foil or place them in a bag and let them cool. When cool, remove the skin and place the pepper halves, hollow side up, on a parchment paper lined baking sheet. Set aside. Turn the oven to 425F.

Cook the couscous. Place the cooked couscous in a bowl and set aside. Heat the olive oil in a saute pan over medium heat. Add the onion and cook 2-3 minutes. Add the cherry tomatoes and peas and cook 1-2 minutes. Remove from the heat and add to the cooked couscous. Pour the eggs into the pan and cook, stirring, until the eggs are set. Place them on a cutting bord and chop them into small pieces. Add them to the couscous. Spoon equal amounts of the couscous mixture inside the pepper halves. Sprinkle with equal amounts of mozzarella cheese, then sprinkle with Parmesan cheese. Bake for 12-13 minutes or until the cheese has melted and begins to turn golden brown.

Makes 4-8 servings

Cole Slaw with Beet Greens

I bought the freshest, most gorgeous beets recently and used the bulbs for some recipes, but — what to do with the greens?

The greens were also crisp and perfect, as if they were just harvested.

However, Ed hates beet greens. I’ve cooked them any number of ways to no avail.

Truth to tell, beet greens are not my favorite either.

But I hate wasting food.

So I shredded the greens, shredded some cabbage, mixed them all together and made them into Cole Slaw.

PERFECT!

Not only did the beet greens add some flavor, they also provided a lovely color, which I usually get from parsley — but I didn’t have parsley, so it all worked out deliciously.

Cole Slaw with Beet Greens

• 1/2 medium green cabbage, shredded

• 2 cups shredded red cabbage

• 1 bunch beet greens, shredded

• 2 medium carrots, grated

• 3/4 cup mayonnaise

• 5 tablespoons apple cider vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon sugar

Place the cabbages, beet greens and carrots in a large bowl and toss to distribute the ingredients evenly. In a bowl, whisk the mayonnaise, vinegar, mustard and sugar together and pour over the vegetables. Toss the ingredients and let rest for at least 15 minutes before serving.

Makes 8 servings

Potato Salad with Fresh Herbs

There is no end to the ways you can make potato salad. Start with cooked (boiled, roasted) waxy potatoes (like baby Yukon gold or red bliss) and then:

• peel or not peel — it’s up to you

• use them alone or with other solid ingredients such as chopped bell pepper, celery and/or some kind of onion (scallion, chive, shallot, etc.), thawed frozen peas, hard cooked egg chunks, cooked beans or chick peas, capers, anchovies, pickles — and so on. You can even add leftover cooked fish, poultry or meat to make a dinner salad.

• season the salad with chopped fresh herbs (rosemary, oregano, dill, thyme and such), dried herbs, chopped chili pepper, spices such as curry powder, Worcestershire sauce, hot pepper sauce, Dijon mustard, wasabi, horseradish — etc. etc. etc.

• dress the salad with: oil (olive, avocado, peanut, etc.) and vinegar (white or red wine vinegar, sherry vinegar, Balsamic) or some other acidic liquid such as lemon juice. For a richer flavor add some mayo, plain yogurt, buttermilk or dairy sour cream.

You get the point — I could write an entire book devoted to potato salad. These are just a few ideas.

Yesterday I taught a class about potato salad for the New Canaan YMCA. This is one of the versions I made for the class.

Happy summer although, I’m sure you know, potato salad is never out of season.

Potato Salad with Fresh Herbs

• 2 pounds small waxy potatoes

• lightly salted water

• 1/4 cup mayo

• 3 tablespoons olive oil

• 2-3 tablespoons white wine vinegar

• 1 teaspoon Dijon mustard

• 2-3 tablespoons finely chopped fresh parsley or other herbs (such as rosemary, oregano, thyme, dill, marjoram, etc.)

• salt and freshly ground black pepper to taste

Place the potatoes (with their skins intact) in a saucepan, cover with lightly salted water and bring to a boil over high heat. Lower the heat and simmer for 15-20 minutes or until tender. Drain under cold water and peel, if desired. Cut the potatoes into bite-size pieces and place in a large bowl. In a small bowl, whisk the mayonnaise, olive oil, wine vinegar and mustard together until the mixture is uniform in color. Pour over the potatoes. Sprinkle with the herbs and salt and pepper if desired. Toss the ingredients and let rest at least 1 hour before serving.

Makes 6-8 servings

Asparagus Salad with Potatoes, Tomatoes and Feta Cheese

We’re big dairy eaters. And when the weather turns warmer, we’re big salad eaters too.

So this salad is perfect for us as summer approaches. I’ve made it a zillion times. Sometimes I substitute green beans or zucchini for the asparagus. Sometimes I use blue cheese (I’ve tried it with firm cheeses such as cheddar but prefer a soft, crumbly one). Sometimes I add leftover cooked fish, but mostly serve it as a side dish.

If you’re having a dairy meal for Shavuot, this would make a delicious first course or side dish. It’s filling, but light, so you have some room for cheese cake!

Asparagus Salad with Potatoes, Tomatoes and Feta Cheese

• 12 baby potatoes (such as Yukon Golds or Red Bliss)

• 1 bunch (about 12-16 ounces) asparagus, trimmed and cut into pieces about 2-inches long

• 1 cup cut up grape or cherry tomatoes (or chopped large tomato)

• 3 scallions, chopped or 1/3 cup chopped red onion

• 1/4 cup olive oil or avocado oil

• 2 tablespoons wine vinegar, approximately

• 1/2 cup crumbled feta, blue or goat cheese

• freshly ground black pepper to taste

• chopped parsley or chives

Place the potatoes in a saucepan and cover with water. Bring to a boil over high heat. Turn the heat to medium and cook for about 15 minutes or until barely tender. Add the asparagus to the saucepan and cook for about 3 minutes. Drain the vegetables and cool them down under cold running water. Drain and place on paper towels to dry. Peel the potatoes and cut them into smaller pieces. Place the potatoes and asparagus in a mixing bowl. Add the tomatoes and scallion and toss the ingredients to distribute them evenly. Pour in the olive oil and toss the ingredients. Add the vinegar and toss again. Add the cheese and sprinkle to taste with pepper. Taste and add more vinegar if needed. Place in a serving bowl and sprinkle with parsley.

Makes 6 servings

Roasted Pineapple Salad with Avocado, Arugula and Greens

We eat salads throughout the year but have them much more often when the weather gets warm. Frequently I’ll toss together some greens, dress them with vinaigrette and it’s done.

But — in the summer, when the tomatoes are good, I’ll add one (or a few baby tomatoes).

If I have a ripe avocado, that gets thrown in.

Leftover veggies, occasionally.

Croutons, sometimes.

You get the picture right?

Salads are among the most versatile and flexible of recipes.

So, this week, when I went to prepare a salad for dinner I opened the fridge to find the remnants of a cut up pineapple. And I decided to use them in the place of croutons. Same look — cut-up cubes — but I roasted and caramelized the pieces (thanks to a bit of honey or maple syrup) and this addition of lightly sweet, roasted fruit, took the salad into a completely new, different and delicious direction. Sweet (pineapple), creamy (avocado), bitter (arugula) all in balance.

When we finished I realized that I could also have added a few roasted cashews.

Next time.

Roasted Pineapple Salad with Avocado, Arugula and Greens

• 2 cups cut up bite size pineapple chunks

• 1 tablespoon honey or maple syrup

• 2 cups packed cut up salad greens (about 3 ounces)

• 1 cup packed baby arugula (about 1-1/2 ounces)

• 1 peeled avocado, cut into bite size pieces

• 1/4 cup chopped red onion

• 2 tablespoons olive oil

• 2 tablespoons white wine vinegar or apple cider vinegar

• Aleppo pepper or freshly ground black pepper

Preheat the oven to 475 degrees F. Line a baking sheet with parchment paper. Place the pineapple on the baking sheet. Pour the honey or maple syrup over the fruit, toss and roast for about 20 minutes, turning the pieces once or twice, or until they are lightly browned. Remove from the oven and let cool. When cool, place in a bowl. Add the salad greens, arugula, avocado and red onion and toss the ingredients. Pour in the olive oil and toss the ingredients. Pour in the vinegar and toss. Season to taste with Aleppo pepper or freshly ground black pepper.

Makes 4-6 servings

Spaghetti with Fresh Puttanesca

We were on a cruise recently and the ship we were on had a separate pizza restaurant! So of course we had pizza a few times. The varieties were extensive — the chef made pizzas with all sorts of toppings. Mostly I like (and ate) plain pizza Margherita, sometimes topped with arugula, but one time I chose Puttanesca. It was an OMG moment.

Puttanesca is not for everyone. It’s salty and very tangy.

But I absolutely love it.

I’ve made Puttanesca sauce for spaghetti many times, usually with canned San Marzano tomatoes. But the plum tomatoes at the market recently were too good to pass up, so I went to my trusted recipe drawer, “sauce folder” and found my fresh tomato version. It was as good as I had remembered.

Here it is:

Spaghetti with Fresh Puttanesca Sauce

• 3 tablespoons olive oil

• 1 medium onion, chopped

• 2 medium cloves garlic, chopped

• 3 anchovies, chopped (or 1 teaspoon anchovy paste)

• 4-5 large plum tomatoes

• 2 tablespoons chopped fresh basil

• pinch or two of crushed red pepper

• freshly ground black pepper, to taste

• 2-3 tablespoons capers, rinsed and drained

• 12-15 mixed pitted black and green imported olives, cut coarsely

Heat the olive oil in a large saucepan. Add the onion and cook over medium heat for 3-4 minutes or until softened. Add the garlic and cook briefly. Add the anchovies (or paste), mix briefly, then add the tomatoes, basil and red pepper. Cook, over low-medium heat, stirring occasionally, for about 7-8 minutes. Stir in the capers and olives and cook for another 5-6 minutes or until it has reached the desired consistency (use 2 tablespoons of capers if you want it less tangy).

Makes enough for 1/2 pound pasta

Chick Pea, Dried Fruit and Vegetable Pilaf

We have been eating more vegetarian dishes recently — somehow just in the mood and don’t have as big a yen for meat.

Besides, vegetarian dishes are traditional for Purim, which begins at sundown on Monday, March 6, 2023, so the casserole recipe below is something for you to consider this year.

We had this dish a few times (variations) and loved the combination of tangy and sweet (dried fruit), the savory chick peas and the seasoned but just gently spicy flavors in the rice.

It’s also a good way to use up rice and chick peas if you don’t eat them during Passover.

And — it’s a good bet for Break-the-fast if (as we do) you have a dairy or vegetarian feast instead of the traditional smoked fish.

Chick Pea, Dried Fruit and vegetable Pilaf

• 1 15 ounce can chick peas, drained

• 3 tablespoons olive oil

• salt, paprika

• 3-4 medium scallions (or use a yellow onion), chopped

• 1 large clove garlic, chopped

• 2 medium carrots sliced 1/2-inch thick

• 1/2 cup halved dates, preferably medjool

• 1/3 cup cut up dried apricots

• 1/3 cup golden raisins

• 1-1/2 teaspoons grated lemon zest

• 1 teaspoon cumin

• 1/2 teaspoon ground coriander

• pinch or two of Aleppo pepper (or use crushed red pepper or cayenne)

• 1 cup white rice

• 2 cups vegetable stock

Preheat the oven to 400 degrees. Place the chick peas on a parchment paper lined baking sheet, pour one tablespoon of the olive oil over them and toss to coat them. Sprinkle with salt and paprika. Roast for about 20 minutes, shaking the pan occasionally, or until the chick peas are lightly crispy. When they are done, remove the chick peas from the oven, set them aside and turn the oven heat to 350 degrees. Heat 2 tablespoons of the olive oil in a large heat-proof, oven-proof pan over medium heat. Add the scallions, garlic and carrots and cook for 1-2 minutes. Add the dates, apricots and raisins. Sprinkle with salt, cumin, coriander and Aleppo pepper, stir and cook for 1-2 minutes. Add the rice and chick peas. Stir to distribute the ingredients evenly. Pour in the stock, bring to a boil. Remove from the heat, cover the pan and place in the oven. Bake for about 45 minutes. Let rest, covered, for 10 minutes.

Makes 4 servings

Roasted Vegetables

I make roasted vegetables all the time, with different combinations of veggies and seasonings. It’s such a useful dish. A good side dish for sure, but also:

• nice over polenta/mamaliga for a substantial vegetarian dinner

• cooked, then covered with shredded mozzarella cheese and baked until the cheese bubbles and melts

• placed on a pizza crust and topped with cheese (as above)

• topped with a fried egg

• served at room temperature as a salad (drizzled with olive oil and wine vinegar or Balsamic vinegar)

and so on ….

Roasted Vegetables

• 12-16 baby potatoes

• 1 large onion, peeled

• 1 medium eggplant

• 1 sweet red bell pepper, deseeded

• 1 medium zucchini

• 8 ounces mushrooms

• 5 tablespoons olive oil

• 3 cloves garlic, chopped

• salt and pepper

• 3 tablespoons mixed finely chopped fresh parsley and/or herbs such as thyme, basil, marjoram, rosemary, etc.

• Balsamic vinegar or lemon juice, optional

Preheat the oven to 400F. Wash and drain the vegetables. Slice the potatoes 1/8-inch thick. Cut the onion, eggplant, red pepper, zucchini and mushrooms into chunks. Place all the vegetables in a single layer inside a large roasting pan. Pour olive oil over vegetables and toss to coat them. Sprinkle with garlic, salt and pepper and herbs. Toss to coat the vegetables evenly. Place the vegetables in the oven. Turn the heat down to 350F and roast the vegetables for about 50 minutes, stirring them occasionally. Serve hot or at room temperature. Serve plain or sprinkled with Balsamic vinegar or lemon juice. 

Makes 8 servings