Tag Archives: side dish

Joy’s Pineapple Kugel for Passover

27 Mar

Passover pineapple kugel

This is a very easy Passover recipe from my machatenista Joy Gardin. If you are not Jewish, you may not know that very useful Yiddish term for the mother-in-law of your child. A child’s father-in-law is a mechutan and together they are the machatunim. 

Anyway, this makes a nice change at Passover because it doesn’t contain any matzo meal, farfel or anything else to give it a distinctive Passover taste. It would be a good recipe for gluten-free people as well. Serve it as a side dish or even for dessert, because it’s sweet enough.

Ingredients:

4 eggs
½ cup oil
½ cup sugar
4 Tbs. potato starch
1 Tbs. vanilla sugar (optional)
1 tsp. baking powder (optional)
1 20 oz. can crushed pineapple, drained

Directions:

Preheat oven to 350 degrees.

Mix all ingredients except pineapple and stir well. Add drained pineapple and mix. Bake in a 9-inch round pan for about 40 minutes or until firm and lightly browned.

Serves 6 to 8

 

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Roast Potatoes

8 Feb

Roast potatoesHere’s a very simple recipe for roast potatoes, which make a wonderful accompaniment to roast chicken, any kind of meat roast and broiled or baked fish. My mother used to make potatoes in the same roasting pan as the chicken or beef, but somehow they never got as crispy and brown as when I make them in a separate pan.

Ingredients:

4 large potatoes (or more smaller potatoes)
1 medium onion
2 Tbs. olive oil
½ tsp. paprika

Directions:

Preheat oven to 350 degrees for convection setting (recommended) or 375 degrees for regular baking. (If you’re not cooking a chicken or roast at the same time, you might want to do them at 400, and they’ll cook faster.)

Peel the potatoes, rinse them and dry with a paper towel. Cut them into pieces roughly 1 to 1½ inches square. Place potato pieces in a bowl with the oil and paprika, and use your hands to toss so that the pieces are evenly coated. Spray a baking pan with cooking spray – the pan should be large enough to hold all the potato pieces in a single layer. Spread the potatoes in the pan and roast for about 20 minutes.

Cut the onion vertically into thin pieces and add to the pan; stir the potatoes and the onion. Continue to roast until they are nicely browned, stirring every 15 to 20 minutes. This will take 1 to 1½ hours in a convection oven, a little longer in a regular oven.

Serves 4

Green Beans Supreme

25 Jan

Green Bean SupremeIngredients:

½ lb. green beans
2 Tbs. olive oil
1-2 cloves garlic
¼ lb. mushrooms, sliced
½ red, yellow or orange pepper, diced

Directions:

Snap the ends off the green beans, but unless they are very long, leave them whole. Boil water in a medium saucepan and parboil the beans for 1.5 minutes; drain. Wipe the pan dry and heat the oil. Saute the garlic and mushrooms until the mushrooms release their liquid and soften. Add the pepper and cook for a minute or two, until the peppers soften somewhat; they should not be mushy but should retain a little crunch. You can do everything up to this point ahead of time. When you’re ready to serve, heat the vegetables until they start to sizzle, then add the green beans and cover the pot. Cook for just a few minutes, until the green beans are heated through.

Serves 4