Maple Orange Glazed carrots

16 Sep

Maple-Orange Glazed CarrotsHere’s a nice and easy recipe for the holidays. It comes from http://www.simplyrecipes.com.

Ingredients:

1 lb. carrots, peeled and sliced into ¼-inch rounds — or use “baby” carrots
2 Tbs. unsalted butter or margarine
½ tsp. salt
¼ cup maple syrup
⅓ cup orange juice
½ tsp. orange zest
Pinch cinnamon
Parsley for garnish

Directions:

In a large, wide sauté pan, melt the butter or margarine on medium heat. Add the carrots and toss to coat. Cook for 3 to 4 minutes, then add the maple syrup. Cook for a minute more, than add the orange juice. Cover the pan and cook for 3 minutes more.

Uncover the pan and increase the heat to medium high. Stir the carrots occasionally, and cook until almost all of the liquid has evaporated. Remove from heat.

Add cinnamon and orange zest and stir.

Spoon into a serving bowl and sprinkle with chopped parsley.

Serves 4 to 6

Sweet Rice with Carrots and Nuts

9 Sep

Sweet rice with carrots and nutsIf you’re looking for something new for your Rosh Hashanah feast, consider this tasty dish.This comes from The New Persian Kitchen by Louisa Shafia. It’s the first recipe I made from the book.

The full recipe makes a lot of rice, so it can probably be halved if you’re serving just a few people.

Carrots are very traditional for Rosh Hashanah among Ashkenazi Jews (of Central European ancestry) because the Yiddish word for carrots, mehren,  sounds like mehr, the Yiddish word for more, and so it represents a wish for an increase in blessings in the coming year. And the honey, of course, represents a wish for a sweet year to come.

Ingredients:

2 cups white basmati rice, soaked in cold water for 1 hour
3 cups water
Sea salt
2 Tbs. butter or refined coconut oil, at room temperature
3 Tbs. refined coconut oil
1 yellow onion, finely diced
2 scant cups grated carrots (2 large or 3 medium)
½ cup slivered or coarsely chopped almonds, toasted
1 tsp. ground cinnamon
1 tsp. ground cardamom
¼ tsp. ground turmeric
½ cup pistachios, coarsely chopped, plus 1 Tbs. for garnish
Grated zest of 1 orange (about 1 Tbs.)
¼ cup honey
½ tsp. saffron, ground and steeped in 1 Tbs. hot water

Directions:

Drain the rice and rinse under cold water until the water runs clear. In a large saucepan, combine the water and a pinch of salt and bring to a boil. Add the rice, return to a boil, then turn down the heat to its lowest setting. Cover and cook for 20 minutes. Turn off the heat and let the rice rest for 5 minutes, then dot with the 2 Tbs. butter or coconut oil and fluff with a fork. The rice should be dry and fluffy.

While the rice cooks, heat a skillet over medium heat and sauté the onion in the 3 Tbs. coconut oil for about 15 minutes, until lightly browned. Add the carrots, almonds, cinnaomon, cardamom and turmeric, and cook, stirring often, for about 10 minutes, until the carrots are tender.

Add ½ cup pistachios, the orange zest and the honey and cook for about 2 minutes, until heated through. Season with salt to taste.

Scoop the rice into a large bowl. Add the carrot mixture and drizzle in the saffron. Mix gently and season with more salt if needed. Garnish with the remaining pistachios.

Serves 12

Apple Dapple Cake

26 Aug

Apple Dapple CakeNote: We are taking a break next  week. Come back September 9 for a new recipe!

If you’re starting to plan your menus for the Jewish holidays, consider this apple cake. It’s very moist, and chock-full of apples and nuts.  I’m including the frosting recipe, but I almost always make it without the frosting, which verges on making the cake too sweet.

It can be parve as long as you don’t use butter or milk in the frosting.

Ingredients:

3 cups flour
1 tsp. salt
1 tsp. baking soda
2 cups sugar
1 cup vegetable oil
¼ cup orange juice
3 eggs, beaten
2 tsp. vanilla
1½ cups chopped nuts
3 cups peeled, chopped apples (3 medium-large apples)

Frosting (optional):

1 cup brown sugar
½ cup butter or margarine
¼ cup milk, apple juice or orange juice

Directions:

Preheat oven to 350 degrees.

Grease and flour two 9 x 5-inch loaf pans or a bundt pan. Sift together the flour, salt and baking soda. In a large bowl, mix the sugar, eggs, oil and juice. Add the flour mixture in thirds until combined. Stir in vanilla, then fold in nuts and apples. Pour into prepared pans.

Bake 45 minutes for the loaf pans or 1 hour for the bundt pan, until a toothpick inserted in the center comes out clean.

Remove from the pan(s) and cool on a wire rack.

If you frost the cake, start the frosting (it’s more like a glaze) as soon as the cake comes out of the oven.

In a small saucepan, combine the brown sugar, butter or margarine and milk or juice and bring to a boil over medium-high heat, stirring constantly. Cook 2½ minutes, stirring constantly. Cool slightly, then pour the hot frosting over the hot cake. (Be sure to put some foil or newspaper under the rack to catch the drips and make cleanup easier.)

Serves 10 to 12

 

Song of India Rice

18 Aug

Song of India RiceI apologize for not posting last week. Those of you who live in Southeastern Michigan will likely guess why. For everyone else, last Monday night our community experienced major flooding due to unprecedented rainfall: 5 to 6 inches in a space of several hours. All the freeways turned into canals. Thousands of basements were flooded, including ours. So we spent most of last week hauling out trash and dealing with the insurance company and the cleanup crew; we didn’t have much time to think about cooking.

We didn’t lose too much stuff, but our lovely rec room is now a wrecked room. They had to tear out the carpeting, bottom two feet of drywall, storage cabinets, bathroom vanity and flooring, all the doors, and more. So we’ll have to re-do the dryall, recarpet, retile, reinstall and paint. It will take many months, I think.

This week I’m back in the saddle, and sharing a wonderful recipe that comes from my friend Marianne Kestenbaum, who now lives in San Antionio. When we worked together in the 1980s in the communications department of the dear departed Sinai Hospital of Detroit, she would often bring this dish to potlucks, where it always got rave reviews. The sheet of paper on which the recipe was typed is faded, stained and yellowed from so much use.

The original recipe calls for “soy grits” which I have never seen in a store. So I substitute bulgur (cracked wheat), which works well. Don’t be afraid of the curry powder if you don’t like spicy food; it adds flavor rather than heat.

Ingredients:

1½ cups white or brown rice, cooked as usual
2 Tbs. soy grits or bulgur
1 Tbs. butter or olive oil
1 Tbs. curry powder
½ cup roasted or dry roasted cashews, coarsely chopped
½ cup raisins
1 onion, sliced
1 tart apple, cored and sliced
Salt and pepper
Plain yogurt (optional)

Directions:

Melt the butter in a large skillet. Add the curry powder and sauté with the onion and apple slices until the onion is soft and translucent.

Add the raisins and cashews and sauté a few minutes longer. Add salt and pepper to taste.

Fold in the cooked rice and continue to cook the mixture for a few minutes until it is heated through.

Serve with plain yogurt if you wish.

Serves 8 as a side dish

 

 

 

Grilled Caribbean Chicken Breasts

5 Aug

Chicken Breasts Grilled CaribbeanThis simple, summery barbecue recipe came from the Philadelphia Jewish Exponent. I made a mistake and used 1 Tbs. of orange zest instead of 1 tsp., so feel free to use more than 1 tsp. if you like. It’s very tasty!

Be aware that you need to marinate the chicken overnight or at least eight hours so it can absorb the fruity flavors.

Ingredients:

¼ cup freshly squeezed orange juice
1 tsp. orange zest (or more!)
1 Tbs. olive oil
1Tbs. lime juice
1 tsp. grated ginger
2 garlic cloves, minced
¼ tsp. Tabasco sauce
½ tsp. minced fresh thyme, or a dash of dried thyme leaves
1½  lb. skinless, boneless  chicken breasts

Directions:

Combine all ingredients except chicken in a large bowl.

Add the chicken and turn to coat. Cover and place in the refrigerator overnight (or at least 8 hours).

Remove the chicken from the marinade and discard the marinade.

Prepare an outdoor grill with a rack 6 inches from the heat source. Coat the grill rack with cooking spray.

Grill the chicken over medium-high heat for 6 minutes per side or until cooked through.

Serves 4

Strawberry Soup

29 Jul

strawberry soupHere’s another nice fruity summer recipe.

I love it that I can now get recipes from my kids in addition to providing recipes for them! My daughter Miriam made this for dessert for Shabbat lunch one hot summer day when we were visiting. It also works as a first course. It’s super-easy and super-tasty.

I made this for a meal where one of our guests was diabetic, and substituted Splenda for the sugar. I couldn’t tell the difference, so if you need to replace the sugar, you can do so easily.

You can easily double or triple the recipe, but you may have to blend or process in several batches.

Ingredients:

1 pint strawberries (fresh, or one bag frozen)
½ cup apple juice
2 Tbs. sugar
1 Tbs. lemon juice
sour cream or Greek yogurt, optional
Fresh strawberry slices, kiwi slices or mint leaves for garnish

Directions:

Clean and hull the strawberries if using fresh. Partially thaw frozen berries.

Place Strawberries, apple juice, sugar and lemon juice in a food processor or blender and puree until smooth. Chill until ready to serve.

Serve with a dollop of sour cream or Greek yogurt, if desired. Garnish with fresh strawberry slices, kiwi slices or mint leaves.

Serves 2 to 4

 

Cherry-Berry-Peach Pie

22 Jul

Cherry berry peach pie (peach-a-berry) by Fiona via FlckrOh boy! It’s that rare time of year when bing cherries, peaches and blueberries are all readily available at reasonable prices — i.e. the perfect time to make a Cherry-Berry-Peach Pie, one of my all-time faves.

I usually use a frozen pie crust, but if you want to make your own, I’ve added a recipe below. And if you’ve never made a lattice-top pie, fear not — it’s not as hard as you might think, and it’s so pretty! Here is a good video that will show you how.

Ingredients:

3 cups sliced, peeled peaches (about 6)
1 cup fresh blueberries
1 cup pitted, halved, fresh sweet cherries
1 Tbs. lemon juice
¼ cup packed light brown sugar
½ cup granulated sugar
3 Tbs. flour
Pinch of salt
¼ tsp. cinnamon
Pastry for a deep-dish, two-crust, 9-inch pie

Directions:

Preheat oven to 450 degrees.

In a large bowl, mix together the peaches, blueberries and cherries. Sprinkle with the lemon juice. Gently stir in the brown sugar, granulated sugar, flour, salt and cinnamon.

Line a 9-inch, deep pie plate with half the pastry; trim overhang to one inch. Turn the fruit into the pie. Roll out the remaining pastry and place over the filling. If you like, make a lattice top: cut the dough  into thee-quarter-inch strips. Arrange the strips over the fruit in a lattice. Fold the top crust or the ends of the lattice strips under the edge of the pastry and flute the edges. If you like, you can brush the top of the pie with milk or apple juice and a add a sprinkle of granulated sugar.

Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees aand bake 45 to 50 minutes longer, until pastry is brown and fruit is tender.

Serves 6 to 8

Classic Piecrust

(for a double-crust deep-dish pie)

Ingredients:

2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup well-chilled vegetable shortening
6 to 10 Tbs. ice-cold water

Directions:

Blend  flour and salt in medium mixing bowl.

Cut  chilled shortening into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.

Sprinkle 5 Tbs. ice-cold water over the flour mixture. Using a fork, quickly stir, drawing flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.

Tip: Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.

Divide dough in two balls, one ball slightly larger than the other. Flatten balls into ½-inch thick round disks.

Tip: For ease in rolling, wrap dough in plastic wrap and chill for 30 minutes or up to 2 days.

Roll larger ball of dough from center outward with steady pressure on a lightly floured work surface or between two sheets of wax or parchment paper into a circle 2-inches wider than top of pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.

Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.

Follow

Get every new post delivered to your Inbox.

Join 399 other followers