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Date-Nut Bars

17 Nov

This is a nice recipe to indulge yourself with while you’re blue about having to stay indoors and isolate yourself during the pandemic. Especially if you were ever seduced by those big bags of pitted dates at Costco and are now wondering what the heck to do with all of them. They’re easy to make and really delicious.

Ingredients:

¾ cup flour
½ tsp. salt
1 tsp. baking powder
2 eggs
1 cup brown sugar
½ cup chopped nuts
1 cup sliced dates
1 tsp. vanilla

Directions:

Preheat oven to 325 degrees. Sift flour, salt and baking powder together. Beat eggs, and beat in sugar gradually. Stir in the nuts, dates and vanilla, and then the dry ingredients.

Grease an 8 x 8-inch baking pan and line the bottom with a piece of waxed paper or parchment paper. Spread the batter in the pan. Bake about 40 minutes or until a toothpick inserted into the center comes out clean. Invert onto a wire rack and peel off the waxed or parchment paper. Cut into strips about 2 inches by 1 inch.

Makes 32 bars

Peanut kale

18 Aug

Kale is super-plentiful right now, maybe in your backyard garden, in your friends’ gardens, or — if you must — in farm markets and supermarkets. This easy and tasty recipe can be served either as a side dish or as a salad, either warm or at room temperature. It’s adapted from a recipe by Kathy Patalsky that I found online when I was looking for something to do with a big bunch of kale.

Ingredients:

4 cups of kale, chopped, stems removed (1 large bunch)
1 Tbs. peanut butter
2 tsp. soy sauce
1 Tbs. apple cider vinegar
2 tsp. brown rice syrup, agave nectar, honey or maple syrup
Ground black pepper to taste
½ cup red or white sweet onion, thinly sliced|
Optional (but recommended):
½ tsp. chopped ginger
A few dashes cayenne pepper
½ tsp. chopped garlic

Directions:

 Put all ingredients except kale in a large pot and stir to combine. Add the kale, cover the pot, and heat over high flame for just a minute or two until the small amount of liquid starts to boil. Turn off the heat, and shake the pot a few times with the lid on. Wait a minute, then remove the lid and stir well (but gently). The steam will have wilted the kale enough to make it tender; stir just enough to make sure all of it has come in contact with the sauce.

Serve immediately or keep for a few hours and serve at room temperature.

Serves 2

Fried Rice

13 Jul

Fried rice

This is more a method than a recipe, so take the amounts given below a little loosely.

Basically this is a great way to use up leftover rice and vegetables — and also chicken or beef, though those are not essential.

In my house, there are usually only two of us for dinner and it’s hard to make some things in small amounts. Stir-fried vegetables is one of those things, since you need a decent variety of veggies, and by the time to slice up even a small amount of half-a-dozen kinds of vegetable,  you’ve got more than you need for two side-dish servings.

Ditto with rice. My go-to rice-making method calls for 1 cup of rice, which makes enough for 4 servings, so we almost always have leftovers.

The other day I served rice and stir-fried veggies and I intentionally prepared more vegetables than I’d need so that I’d have some to use the next day with the leftover rice in a dish of fried rice. I used a small onion (sliced vertically), a few strips of red pepper, a quarter-pound of sliced mushrooms, a small summer squash (sliced), about a cup and a half of snow peas and three stalks of bok choy (sliced).

I also used bean sprouts, but I didn’t add them in with the other vegetables because they cook so quickly and get overcooked easily. When the vegetables for the first night’s dinner were almost done, I took out and set aside half of them for use the next day in the fried rice. Then I added the bean sprouts to my dish of stir-fried veg. and cooked for just a minute or so more The next day, when I made the fried rice, I added some fresh bean sprouts (and also a sliced scallion) to the leftover stir-fried vegetables.

Use any combination of vegetables that appeals to you; good choices include onion, mushrooms, snow peas, red pepper, broccoli, sliced bok choy, zucchini, sliced celery, matchstick carrots. Chop the vegetables into small pices. Stir-fry the veggies according to how much cooking time they need; start with the onion, followed by mushrooms, then do broccoli, red pepper, snow peas, celery, bok choy, carrots, etc. If you use bean sprouts and scallion, add them last because they take next-to-no-time to cook.

Make a thin pancake out of a beaten egg and slice it into threads. Alternately, you can scramble the egg and chop the cooked egg into small pieces.

The fried rice comes together very quickly as you heat a little bit of oil then fry up the cooked rice, the cooked veggies and the egg shreds. Finish with a little soy sauce and you’ve got a great supper!

Ingredients

1 egg
1½ to 2 cups cooked white or brown rice
2 cups chopped mixed stir-fried vegetables
1 cup leftover chicken or thinly-sliced cooked beef (optional)
1-2 Tbs. vegetable oil
2 Tbs. soy sauce

Directions

Heat a large skillet or wok over high heat. Whisk the egg, and when the pan is hot, add a few teaspoons of oil and heat for 10 seconds, then add the egg and swirl it into a pancake. When it is firm but not brown, flip it quickly to set the other side and then slide out onto a plate. Roll the flat sheet of egg into a tube and slice. Set aside.

Heat the rest of the oil and add the rice, stirring quickly to coat it with the oil. Add in the vegetables and the chicken or beef if you use it, and the egg slices and stir to heat everything evenly. Add the soy sauce and stir for another minute or so to coat everything in the pan, then serve.

Serves 2

 

Mushroom-Barley Soup

2 Jun

This is a quintesential comfort food, so it’s been a great panedemic recipe. Leftovers will keep for a week or more in the fridge.

The last time I made it I realized as I was getting started that I had no fresh mushrooms! That didn’t matter much — what’s really essential is the dried mushrooms. We once got a huge jar of them at Costco, and it lasted us about 10 years. Sadly, Costco no longer carries the product. You can find dried mushrooms in bulk food stores and some supermarkets. Or you can buy them online. Don’t freak out at the sky-high per-pound price; you need very little and they weigh next to nothing, so an ounce or two will last you a long time (and they don’t spoil).

If you have porcini mushroom caps, use 3 to 5 of them. If your dried mushrooms are in bits and flakes, measure out about 3 tablespoons of pieces.

Ingredients:

3 to 5 dried porcini mushrooms or 3 tbs. dried mushroom pieces
1 Tbs. vegetable oil
1 large onion, chopped
1-2 carrots, chopped
1-2 stalks celery, chopped
4 – 8 oz. fresh mushrooms, sliced
6 cups stock (vegetable, beef, chicken)
1 can diced tomatoes
1 can Great Northern or cannelini beans
1 bay leaf
¼ cup fresh chopped parsley or 1 Tbs. dried parsley
½ cup pearled barley
salt and pepper to taste

Directions:

Soak the dried mushrooms in boiling water to cover for a half hour.

Heat the oil in a large pot and sautee the chopped onions for about 2 minutes. Add the carrots and celery and continue cooking until the vegetables are soft, another 3-5 minutes. Add the fresh mushrooms and cook until soft.

Add the stock and the canned tomatoes and stir.

Drain the dried mushrooms, slice them thin and add to the pot. (You can use the liquid that you drain off, but put it through a strainer first.)

Add the canned beans, bayleaf and parsley.

Bring the soup to the boil, then add the barley. Return to the boil, Reduce to a simmer, and cook, covered, for about 30 minutes.

The soup is better if you make it at least several hours before you want to serve it and reheat.

Serves 8

Stuffed cabbage

4 Oct

stuffed cabbage

Sukkot, the 7-day Jewish holiday of Sukkot that commemorates the ancient Israelites’ wandering in the desert and also celebrates the fall harvest, starts on the evening of October 13 this year. It’s traditional to serve fall-harvested vegetables, and stuffed cabbage is one of my favorite Sukkot dishes. It reminds me of my Polish- and Russian-born grandmothers. They called the rolls prakas. Others called them holischkes.

How can something that smells so awful taste so delicious? Cooked cabbage is a that cliche of novels and movies about immigrants in tenement houses. I will be the first to admit that the scent of cooking cabbage is not up there with fresh bread and popcorn as an enticing aroma. Cooking it as stuffed cabbage is not as bad, because you also get the bouquet of cooking meat and tomato sauce. But don’t be put off by the fear of cooking cabbage! The end result is well worth it. (When you’re done you can burn a nice-smelling candle to deodorize your kitchen.)

Lots of recipes tell you to boil the head of cabbage and then separate the leaves. This is a mess, because you need a huge pot, and then you have to handle a hot head of cabbage. Others say to cut the leaves off the head of cabbage and parboil them. This is also unsatisfactory, because it’s very hard to get intact leaves off a raw head of cabbage—and then you still have to deal with hot cabbage leaves dripping hot water all over your kitchen.

I have a better way, which I learned from my beloved late Aunt Lili. The only drawback is it takes some planning. At least a week before the holiday, buy your cabbage, wrap it well in foil, and stick it in the freezer. A few days later,  take it from the freezer and put it in your fridge. A block of frozen cabbage takes a long time to defrost, so allow at least five days! You can speed up the process by defrosting it on your counter, but you’ll still need a day or two. Put the frozen cabbage into a large bowl or deep platter, because a lot of water will seep out as it defrosts.

When the cabbage is completely defrosted, cut out the core, and the leaves will just fall away, nice and soft and ready for rolling.

Some people like to make “unstuffed cabbage” by chopping up the cabbage and making meatballs out of the stuffing, then cooking it all together in the tomato sauce. This may be slightly less work, but honestly, the taste is not as good, and you still have to roll the meatballs. The only excuse for doing it this way is if you forget to freeze and thaw your cabbage.

Six years ago I was writing another food blog called Feed the Spirit, part of an online magazine called Read the Spirit, which is still published weekly. I wrote about the Sukkot holiday and included this recipe for stuffed cabbage, and I made this little video to show how easy it is to stuff the leaves.

Ingredients

One large, green cabbage, frozen and then defrosted
2 lb. ground beef
1 cup cooked white rice
1 small onion, chopped fine, or 2 Tbs. dehydrated onion flakes
Garlic powder to taste
1 egg
6 oz. can tomato paste
2 cups water (use the the tomato paste can to measure so you can rinse out the paste that sticks after you spoon it out)
2 Tbs. lemon juice
1 Tbs. brown sugar
½ tsp. salt or to taste
Black pepper to taste
A handful of black raisins

Directions

Combine the ground beef, rice, onion, garlic and egg. Mix well.

Cut the core out of the cabbage and separate the leaves. Cut off any really hard core pieces from the bottom of each leaf, but save the pieces you cut off. Pile the leaves on a plate and set aside.

Place a cabbage leaf on a cutting board or counter and place a few tablespoons of the meat mixture on the leaf near the bottom; mold it into a log shape. Fold the bottom of the leaf up around the filling, then fold in the sides and roll up the leaf into a neat package. Set the filled rolls aside, seam side down, on a plate or cutting board.

When you’ve used up all the meat, chop up any remaining cabbage and put it, together with the pieces you cut from the bottom of the leaves, into a large Dutch oven or slow cooker. Place the cabbage rolls, seam side down, over the chopped-up cabbage.

Combine the tomato paste, water, lemon juice, brown sugar, salt and pepper in a bowl and mix well. The sauce should be fairly thick. Take a tiny taste to see if you like the balance, and add more lemon juice, brown sugar or salt and pepper if necessary.

Pour the sauce over the cabbage rolls. Try to cover the tops of all the rolls with sauce, but the rolls won’t be submerged in sauce yet. The cabbage and meat will produce a lot of “juice” and increase the volume of sauce, so don’t fill your pot or slow cooker to the very brim. You may need to use two pots.

Throw a handful of raisins into the pot(s) after you’ve put in the sauce.

If you use a slow cooker, cook the dish on “high” for at least six hours. If you use a Dutch oven, cover the pot and heat on a medium-high flame until the liquid boils. Now you have a choice: you can continue to cook on the stovetop at a simmer, or you can put the pot in a 300-degree oven. Either way, you will need to cook the stuffed cabbage for about three hours.

You can probably use an Instant Pot, but I haven’t done so and I can’t advise you on how long to cook it — probably about an hour.

Another suggestion, useful if you plan to freeze the cabbage rolls: place the cabbage rolls, seam side down, in an oblong aluminum foil baking pan and pour the sauce over. Cover with foil and cook in the oven. Then you can just pop the whole pan into the freezer after it cools.

Check periodically to be sure the tops of the cabbage rolls aren’t getting too dry and that nothing is sticking to the bottom of the pan. Add water as necessary. As the cabbage cooks, the sauce should get much thinner in consistency.

This amount of meat, rice and cabbage will make about 20 cabbage rolls of varying sizes.

The cabbage rolls will keep for up to a week in the refrigerator. They also freeze very well.

Instant Pot Chicken Soup

27 Mar

Chicken SoupI’m not one of those rabid Instant Pot fans, but I have been pleased with the results the few times I’ve used it.

A few months ago, when I couldn’t find a satisfactory recipe, I decided to invent my own way to make chicken soup in the Instant Pot. I found it was even easier and even tastier than my standby “Cheater’s Chicken Soup.”

Please note that this is not a recipe as much as a method. The exact ingredients may vary.

I had a package of frozen “chicken bits” in my freezer — wing tips, backs, tails, necks and other stuff cut from fresh chicken that no one eats.

To add to that, I went to the local kosher supermarket hoping for some chicken feet. When we lived in England when we were first married, the butchers threw the feet in with the chickens, and they really fortified a soup. But they’re very hard to find nowadays. The local kosher mart had them — but they cost more than actual fresh chicken! I decided to skip the feet but found a package of chicken bones neatly tied up in a cheesecloth bag — also exorbitantly priced considering they were bones, but a lot cheaper than the feet. If you can find reasonably priced chicken feet, I highly recommend them.

I tied my defrosted “chicken bitsInstant Pot chicken soup 1” up in a cheesecloth package as well, and did the same with some chunked veggies: onion, carrot, celery, dill and parsley. You could also include a parsnip or turnip.

I put all three cheesecloth packages into the Instant Pot and mooshed them down a bit so everything was below the “fill” line. This time I added a cupful of leftover chicken soup and another cup or so of “chicken juice” from the last roast chicken we made — but don’t worry if you don’t have these on hand, they are totally optional. The “chicken bits” and bones are more important.

I added water up to the Instant Pot fill line, closed the lid, hit the “Soup/Broth” button, and an hour later had a potful of delicious soup — about three quarts. That hour included the time needed to get the pressure up, the cooking time, and the time to release the pressure. And the kitchen smelled great!

After cooling the contents of the pot, I removed and discarded the cheesecloth bags. Depending on what your “chicken bits” consist of, you may find some chunks of meat you can pull off and add to the soup. The veggies will be too mushy to save; if you want to serve carrots, celery, turnip or the like with your soup, cook them when you reheat the soup before serving.

The first time I made soup this way, when I didn’t add any leftover soup or “chicken juice,” I needed to add just a teaspoon or so of chicken stock powder to make it sufficiently strong. (Alternatively, I could have boiled it for awhile to concentrate the flavor.) The second time it was fine as it was.

Instant Pot chicken soup 2You may want to strain the soup into a Dutch oven or soup pot but if you use cheesecloth bags for your ingredients, there’s really no need. It is a good idea to let the soup sit in the fridge overnight so that any excess fat can rise to the top to be skimmed off.

Add salt and pepper to taste (if you use kosher chicken bits, juice, etc. you probably won’t need salt, but a little ground black pepper is nice.) You can also add dill and parsley at this point if you didn’t put them in your vegetable cheesecloth package.

Serve with cooked noodles, matzoh balls, kreplach, gyoza or any other kind of dumpling.

Hamentaschen

13 Mar

(It’s that time of year again! I thought it might be a good idea to reprise my blog about hamentaschen.)

Hamentaschen 4

These fruit, nut or poppy-filled cookies are popular on the Jewish festival of Purim, which commemorates the events told in the Book of Esther. This year, Purim falls on March 21

The cookie’s three-cornered shape is supposed to represent Haman’s hat, though the word means “Haman’s pockets” in Yiddish, and in Hebrew, they’re called “oznei Haman” — Haman’s ears!

My mother wasn’t much of a cook, but she baked these hamentaschen every year. She got the recipe from our neighbor in Northeast Philadelphia, Ida Silver.

In 2007, I read a Hadassah magazine article by Judy Davis called “My Mother’s Hamentaschen” and I realized Judy Davis was the married name of Ida Silver’s oldest child, a few years older than me. But the recipe in the magazine was not my mother’s recipe!

I hadn’t seen Judy in at least 40 years but I tracked her down – she worked at the University of Massachusetts – and emailed her. In her response she admitted the recipe was not her mother’s, which she either never had or lost. “I must have had a copy at some time, though I have no memory of it,” she wrote. “I love the idea of your mother having used her recipe (it means my mother must have shared some of them with her), and I love that it is being handed down to the next generation.”

Indeed it is! My children always enjoyed my hamentaschen – at some point, each of them served as my baking assistant. Now they are making the same recipe. And in all humility, I say that I know only one friend who has a recipe for hamentaschen as good as these. The cookie is tender, and the honey and lemon give it a nice flavor.

I usually double the recipe, though now that the children are out of the house and we are retired (with no office colleagues to share goodies with), I am going back to making a single batch. I don’t use a board to roll out the dough. I do what my mother did: cover the kitchen table with an old sheet and work some flour into it and use that as my workspace.

Use Solo brand pie filling or similar; regular pie filling is too runny and will make the hamentaschen soggy.

Ingredients:

2½ cups flour
2½ tsp. baking powder
¼ tsp. salt
½ cup sugar
⅓ cup vegetable shortening
¼ cup honey
1 Tbs. lemon juice
2 eggs
1 can Solo fruit, nut or poppy pastry filling

Directions:

Sift dry ingredients together. Cream shortening and sugar. Add honey and lemon juice and mix well. Add part of flour, then eggs, then rest of flour. Dough should be soft enough to form a ball but not sticky

Hamentaschen 3

Preheat oven to 350 degrees.

Roll out on a floured board, cut out rounds using a cookie cutter or glass (dip edge into flour to prevent sticking). Place a half-teaspoon of filling in the center of each piece, then pinch into a three-cornered shape. Bake on ungreased cookie sheet for about 15 minutes, until lightly browned. Cool on wire rack.

Makes 2-3 dozen cookies

 

 

Oops!

24 Jun

You may be scratching your heads about my last piece. I mistakenly posted it here instead of on my travel blog. At least it had to do with cooking!

Apologies, and I’ll try to be more careful.

Everett Eats!

24 Jun

EverettEatsFrontCover20180523It’s opening week at Chautauqua, and the opening night concert last night was by Allison Krause — wonderful! Most of the other weekly people arrived yesterday, and most of the all-season people have arrived by now. Our first guests arrive today. The only reason we ourselves can enjoy Chautauqua is because the Everett House week starts and ends on Sunday instead of Saturday — but I think in all our time here we’ve only met one other Shabbat-observant couple.

Last year, our first as the Everett House host couple, we had a lot of requests for breakfast recipes. Since Joe knows a thing or two about book production, over the winter we produced a little cookbook we called Everett Eats, with about 60 recipes — not all made here, but all made by me at some point and good for breakfast or brunch. We’re selling them for $18 (with the expectation that those with only $20 bills will say “Keep the change”!) The book was introduced this morning at a meeting of the program committee, and by the end of the meeting we had sold three copies!

I wanted to continue baking and freezing today but a couple of Everett machers had a huge “welcome back” reception for 70 of their closest  friends at lunchtime (plus they invited us). Luckily we don’t have to do that. Tracy, who runs I Can Do That, the company that does our housekeeping and maintenance, is also a caterer, so she’s had the kitchen tied up until mid-afternoon. The upside of events catered by Tracy is that we usually get great leftovers. And we sold two more cookbooks!

I baked a cake for today’s program committee meeting and only half got eaten, so I have enough (almost) fresh cake for tomorrow’s breakfast.

One of the program committee members shared an interesting story — two, actually. Last summer, she became very ill and had to leave early. Turns out she had an aggressive form of cancer and ended up spending significant time at Sloane-Kettering. She was assigned both a psychologist and psychiatrist who were interested in her decision not to learn any details about her illness or proposed treatment — and she is a “Type A” person. She says she turned everything over to her kids, and all she wanted to know was what she had to do day by day, so she could use all her energy for that and not have to think or worry about what was coming later. The psychologist was so taken with her decision that he is using her story in his training classes for all the psychologists and psychiatrists at the hospital, so that they will learn not to argue with other patients who make a similar choice.

She also said shortly after she returned home from treatment her little poodle started vomiting and diarrhea, and he was never sick. After a day or so, she realized he had been licking her and ingesting enough chemo through her skin to make himself ill. She stopped letting him lick and he got better without having to go to the vet. Who’d a thunk?

Cinnamon Rhubarb Bread

15 Jun

Rhubarb breadIt’s rhubarb season! We have just a little bit of rhubarb (one struggling plant) in our garden, but we had a half-dozen stalks and were wondering what to do with it. Then I moved a folder in the kitchen rack where I collect coupons and menus and such, and out popped this recipe that I don’t even remember clipping. It was developed by the Heart Smart folks at Henry Ford Health System and printed in the Detroit Free Press, probably last year. I had just enough rhubarb (though I felt it could have used a little more). The best thing is you don’t have to cook the rhubarb first, just chop it up.

I didn’t have any whole-wheat flour so I used all-purpose. Maybe that’s one reason the bread seemed so light.

Ingredients:

¾ cup diced rhubarb
1 cup plus 2 Tbs.  sugar, divided
1 container (5.3 ounce) low-fat plain Greek yogurt (about
⅔ cup)
¼ cup canola oil
1 large egg
1 tablespoon vanilla extract
¾ cup all-purpose flour
¾ cup white whole-wheat flour
1 Tbs. ground cinnamon
1 tsp.baking powder
½ tsp. baking soda
⅛ tsp. salt

Strawberry Glaze:
1 Tbs. strawberry jam
⅓ cup powdered sugar
1 to 2 tsp. water

Directions:

Preheat oven to 350 degrees. Spray an 8-by-4-inch loaf pan with baking spray (or use a parchment-paper pan liner); set aside. In a small bowl, toss rhubarb and 2 tablespoons sugar; set aside.

In a large bowl, cream together remaining 1 cup sugar, yogurt, oil, egg, and vanilla with an electric mixer.

In a separate bowl, combine all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda, and salt. Stir flour mixture into sugar mixture until just moistened, being careful not to over mix. Gently fold in rhubarb and its juices. Bake for 45 to 55 minutes or until a wooden pick inserted in center comes out clean.

To prepare glaze: Heat jam until easy to stir. Add powdered sugar and stir. Thin glaze with 1 to 2 teaspoons water. Spread glaze over top of bread while warm.

Cool bread in pan on wire rack for 20 minutes. Remove bread  from pan and cool completely on wire rack.

Makes 12 slices