Tag: vegetarian

Seder Salad With Charoset Clusters

For my second Passover (Pesach) Seder recipe I wanted to make a salad that borrows from the ninth step in the Seder, Maror (מָרוֹר).  The term maror literally translates to bitter.  In  this step we eat a bitter herb or vegetable dipped in a paste of fruits and nuts mixed with sweet red wine called Charoset to temper the bitterness. (Or is it haroset,  charoises, or חֲרֽוֹסֶת(

Maror Seder Salad

We eat maror at the Seder to remind us of the bitterness of the slavery in Egypt. In Ashkenazic circles the most common things to use for maror are romaine lettuce and horseradish.  Others have the custom to use other bitter greens such as dandelions, endive, or radicchio. Using onion is not unheard of either.  The great thing about all of these, is they make excellent salad greens.  If you can’t (or don’t feel like) finding all these greens, bagged spring mix will do in a pinch. I also borrowed from the Karpas step of the Seder (where we eat vegetables dipped in salt water) for this recipe, by including celery and radishes.

Charoset Clusters

The charoset reminds us of the bricks and mortar we were forced to make and build with when we toiled in the hot Egyptian sun. As standard croutons are prohibited for those of us who don’t eat  leavened bread on Passover, I needed to find a suitable substitution.  The crunchy nuts of the charoset was a great option. Also, the sweetness of the apples do a great job balancing out all the bitterness in the salad.

Dressing

For the dressing I call for red wine vinegar, as a play on the four cups of wine traditionally drunk at the seder, but apple cider vinegar will work as a substitute. I mixed that with a little bit of horseradish and parsley to bring everything back to maror and karpas.

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Seder Salad
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Seder Salad With Charoset Clusters
Prep Time
5 mins
Cook Time
15 mins
 

A salad for your seder that borrows from marror, charoset, and karpas. The bitter greens are balanced by the crunchy apple and nut clusters.

Course: Salad, Side
Cuisine: Jewish, Kosher, Passover, Pesach, vegan, vegetarian
Keyword: Passover, pesach, salad, seder
Servings: 10
Author: Daniel Peikes
Ingredients
Salad
  • 2 Cups Romain Lettuce Roughly Chopped
  • 2 Cups Endive Roughly Chopped
  • 2 Cups Dandelion Greens Roughly Chopped
  • 2 Cups Radicchio Roughly Chopped
  • 3 Radishes Sliced into rounds
  • 3 Stalks Celery with their Leaves Slice the stalks thinly on a bias and reserve the leaves to add to the salad
  • 1 Small Red Onion Sliced thin
Candied Charoset Clusters
  • 1 Small Apple Pealed, cored, and diced small
  • 1 Cup Walnuts Roughly copped
  • 1 Cup Sugar
Dressing
  • ⅓ Cup Red Wine Vinegar
  • ⅔ Cup Olive Oil
  • ¼ tsp Grated Horseradish
  • 1 tsp Chopped Garlic Garlic powder will work in a pinch
  • 1 tsp Chopped Parsley
  • 1 tbsp Honey
  • Salt and Pepper To taste
Instructions
Apple and Walnut Clusters

  1. Add the sugar to the sauce pan and place on the stove over medium heat.

  2. Cook sugar stirring constantly. Once the sugar melts add the walnuts and apples. Stir thoroughly to coat.

  3. Cook the apple, nut, and sugar mixture until the sugar begins to caramelize.

  4. Once the sugar is a light brown spread the mixture in a thin layer on to the parchment lined sheet pan to cool.

  5. Once the mixture is cool, cover it with another sheet of parchment paper and break it up into small pieces with a heavy pan or a meat mallet.

Dressing

  1. Whisk together the oil, vinegar, honey, horseradish, parsley, garlic, salt and pepper. Note you may not need to use all the dressing.

Salad Assembly

  1. Lightly dress the greens and vegetables, and top with the charoset clusters.

Don’t forget to check out some of our other Passover recipes:

Passover Potatoes

Passover Basics: Honey Roasted Chicken

Kumquat Mango Chutney Charoset Chicken

Shakshuka With Feta Cheese

Feta ShakshukaA while back I needed a fast vegetarian recipe that works well for breakfast, lunch, or dinner. I was in charge of doing a virtual team building exercise for my team at work. We were split between Chicago and London with several different food restrictions. The decision was made for it be a “cook-a-long”. I decided on shakshuka, because it is fast, easy and works well for any meal. It is a dish of eggs simmered in a spicy tomato sauce that originates from the Middle East and North Africa.

Shakshuka is great recipe for the “nine days“. The nine days are time a traditional time of mourning when many Jews do not eat meat. While this recipe is already pretty easy, if you are is a rush you can take a short cut and use jarred salsa instead of peppers, onions, hot sauce, and crushed tomatoes.

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Feta Shakshuka
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Shakshuka With Feta Cheese
Prep Time
5 mins
Cook Time
15 mins
 

Shakshuka is a fast vegetarian egg dish that works well for breakfast, lunch, or dinner, that is great for the "nine days".

Course: Breakfast, Brunch, Dinner, Lunch, Main Course
Cuisine: Israeli, Jewish, Kosher, Mediterranean, Middle Eastern
Servings: 2 Serving
Author: Daniel Peikes
Ingredients
  • 1½ Cups Canned Crushed Tomatoes
  • 1 Medium Onion Diced
  • 1 Medium Sweet Bell Pepper Diced
  • 3 Large Eggs Brought to room temperature
  • 1/4 Cup Feta Cheese Crumbled
  • 2 tbsp Olive Oil
  • 1 tsp Schug , Harrisa, or the hot sauce of your choice Optional
  • Salt and Pepper To taste
  • Crusty Sourdough Toast or Baguette For serving
Instructions

  1. Take the eggs out of the refrigerator and allow them to come to room temperature.

  2. Place the pan over low heat and add the oil and the onions. Season the onions with salt and pepper to taste. Sauté the onions until they begin to become translucent.

  3. Add the bell peppers to the pan and sauté until the peppers begin to soften. Add the crushed tomatoes and bring the mixture to a simmer. Stir in the schug, harrisa, or the hot sauce of your choice, if you want to add a kick.

  4. Carefully crack the eggs directly in to the pan, making sure not to break the yolks. Allow the eggs to simmer in the tomatoes until the whites are set and yolks just stark to thicken. Top with the feta and a little more black pepper.

  5. This is traditionally eaten right out of the pan accompanied by some toast or crusty bread.

Blueberry Lemon Beignets and a Hanukkah Giveaway

beignetsI love donuts! Lately I have been trying to watch what what I eat, but I love donuts.  And what is Hanukkah (or is it Chanukah) without sufganiyot, the delicious filled donut treats? Jews traditionally eat lots of foods fried in oil on Hanukkah, to commemorate the small flask of oil that was found in the temple and lasted for eight days rather than just one. So I figured everything in moderation and settled on filled and iced beignets (pronounced Ben-yays).

Beignets are New Orleans’s answer to the donut hole (or for Dunkin Donuts fans, the Munchkin).  Beignets are usually just coated in powdered sugar but to make me feel a little better about myself I wanted to incorporate some fruit, so I could at least pretend it had some nutritional value.  The most common fruit flavor for filling Hanukkah sufganiyot is raspberry jam, but it I am not a huge fan and the seeds get stuck in my teeth. I really like the combination of lemon and blueberry (especially when you add some sugar). I find the tartness and sweetness balance each other out nicely. The blue and yellow also provide nice visual contrast, so your eyes and your stomach get a nice treat.

Beignets are great with your morning coffee or as midnight snack. Is there ever a wrong time for a donut? And because they are small, you can eat a handful and not feel too guilty.

Don’t forget to check out our Covid Kitchen Survival Kit giveaway at the end of the post. There are some fun tools and gadgets, and a tumbler autographed by a celebrity (scroll down to see who)!

Beignet Recipe

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beignets
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Blueberry and Lemon Beignets
Prep Time
15 mins
Cook Time
15 mins
Dough Chilling
2 hrs
 

A tasty New Orleans treat perfect for your Chanukah party

Course: Dessert, Snack
Cuisine: Creole, French, Kosher, New Orleans
Keyword: Beignets, Chanuka , Chanukah, Chanukkah , Donut, Doughnut, Hannukah, Hanukah, kosher
Servings: 24 Beignets
Author: Daniel Peikes
Ingredients
Beignets
  • 3 Cups All-Purpose Flour
  • 1 Cup (Soy) Milk
  • 1/2 Cup Granulated Sugar
  • 1 Envelope Active Dry Yeast About 2 1/4 tsp
  • 1 Large Egg
  • 1/2 Cup Shortening Softened
  • 1 Tsp Kosher Salt
Blueberry Filling
  • 4 Cups Frozen Blueberries
  • 1 Cup Granulated Sugar
  • 2 Tbsp Lemon Juice
  • 1/4 Cup Corn Starch
  • 1/4 Cup Cold Water
Lemon Icing
  • 3 Tbsp Lemon Juice
  • 1.5 Cups Powdered Sugar
Instructions
Make the Beignet Dough

  1. Warm your (soy) milk in a pot or the microwave to about 110°F. It should be warm but not hot. Ideally use a thermometer. Pour the (soy) milk in to a mixing bowl or the bowl of your stand mixer and add the yeast. Stir to combine. Allow the yeast to bloom until it stars to foam.

  2. Add the flour, salt, and the sugar to the bowl with the (soy) milk and yeast. Stir to combine.

  3. Ad the eggs and shortening. Using a wooden spoon or the paddle attachment of your mixer, mix until a smooth ball is formed. It will take a little while for the dough to come together, especially if you mix by hand. If the dough looks a little dry you can add a little more (soy) milk, but I would do this as a last resort. If you do add more (soy) milk, I would do it one teaspoon at a time.

  4. Once kneaded, allow the dough to rest in the refrigerator for at least two hours and up to 24 hours.

Make Blueberry Filling

  1. In a small bowl combine the corn starch and water. Stir until there are no more dry pockets of corn starch. Set aside.

  2. Add the blueberries, sugar, and lemon juice to a medium sized pot. Place over medium heat, stirring regularly until the sugar is dissolved and the blueberries burst.

  3. Add the cornstarch and water mixture to the blueberries and stir until the mixture thickens. Set aside to cool.

Fry the Beignets

  1. Add enough oil to fill your pot or Dutch oven about halfway and place it oven medium heat.

  2. While the oil is heating, roll the dough out to 1/4 inch thickness and cut into 2 inch squares. A pizza cutter is a great tool for this.

  3. Once the oil reaches 350°F (use your thermometer), fry the beignets in small batches until golden brown, flipping them half way through to make sure they cook evenly on each side. This could be about 3 minutes on each side but be sure to stay next to them and monitor the cooking. Keep an eye on the beignets and the oil temperature as they can overcook easily. Place on a wire rack to cool.

Make Lemon Icing

  1. Place the powdered sugar in a bowl and slowly add the 3 tablespoons of lemon juice, one at a time. Stir until the icing comes together as a thick, glossy liquid. Do not add all of the lemon juice at once as you may not need it all to achieve the desired consistency.

Fill and Ice the Beignets

  1. Load your piping bag with the blueberry filling. Push the piping bag ¾ the way in to the beignet. and carefully move the tip side to side to create a pocket. Slowly squeeze the piping bag to fill the beignet, retracting it as you go. Drizzle the beignets with the lemon icing and enjoy.

Giveaway

Giveaway

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Checkout some more of our Hanukkah recipes:

Boozy Eggnog Custard Filled Doughnuts

Potato Latke Waffles

Pulled Beef Filled Mini Doughnuts With a Trio of BBQ Dipping Sauces

Jalapeno Cheddar Cauliflower Latkes With Salsa Verde Sour Cream

Vegetarian Tom Kha Gai (Thai Coconut Soup)

Since Sukkot is just around the corner (yup, starts this Friday night), Daniel and I thought “why not a soup challenge”?

Well, you may not have asked, but we answered! I present to you, Vegetarian Tom Kha Gai (Thai Coconut Soup). This soup is total comfort in a bowl – warming aromatics, earthy, umami flavors and a perfect blend of spice and brightness of acidity. To be honest, any kind of hot soup is perfect for a chilly night in the Sukkah, but this one will warm your whole body with the bold spices.

Currently craving…

Maybe it’s because Daniel made his Thai basil chicken tacos recipe a few weeks ago but lately I’ve just been craving Thai food.  The kind of spice that isn’t too overpowering but you feel that heat develop with each bite. That’s what I’ve been wanting lately!

I had all of these ingredients at home already, so if you’re like me, you may only need to get a few extras. I stock up on coconut milk and coconut cream (mostly from Trader Joe’s) to use as a parve “cream” for soups, or desserts! And the fresh lime just takes it over the top with the perfect acidity punch. If you’re wondering where to find Thai red curry paste, I snagged some at The Spice House in Evanston. Note – be sure to check their Milwaukee catalog if you’d like to confirm what’s kosher.

And since it was tricky for me to find kosher Thai red curry paste, I made my own! It’s super easy to make with ingredients you probably already have. And for the fish sauce? I got the Red Boat certified kosher (OK) on Amazon, but if you don’t have it, you can substitute soy sauce, coconut aminos or Worcestershire sauce. if you use Worcestershire sauce, you’ll still get a good “funk” that’s needed, but not as much from soy sauce or coconut aminos, but it’ll still give a nice umami flavor. Feel free to top your soup with a drizzle of fish sauce along with sliced green onions, cilantro and squeeze of lime.

My twist on tradition (as usual)

This soup is traditionally made with chicken but I decided to omit it and make it parve. The mushrooms really give a nice meaty flavor and you don’t miss the meat at all, especially with SO much flavor! But if you prefer to make this a fleishig soup, use chicken broth and add in some chicken breasts when you add in the stock and coconut milk. You can also top this soup with more sliced chilies, if you want more of a PUNCH. Of course, if you DO use chicken for this recipe, make sure to substitute the fish sauce for soy sauce or coconut aminos, or if you can find fish-free Worcestershire sauce, by all means, do it!

Another part of the traditional recipe includes galangal (Thai ginger, but I used regular ginger) and Kefir lime leaves. You can get some dried online or you can find it in specialty stores, but using regular limes for this recipe is totally acceptable – that’s that’s what I did. 🙂

When I made the soup to take photos, I basically inhaled 2 bowls of it. And no, I’m not ashamed of that!  It was incredibly satisfying and the perfect amount of heat. Shockingly, my husband Elliott actually tried it! Knowing that he hates mushrooms (or maybe he wasn’t sure what was in it), he didn’t hate it! That’s a win in my book – always.

Oh, and don’t judge my very obvious old and faded cutting board. I guess it’s time for a new one? ¯\_(ツ)_/¯

Chag Sameach everyone! May your Sukkot holiday be filled with good food and good company (for those who ARE having company over).

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Vegetarian Tom Kha Gai (Thai Coconut Soup)
Prep Time
15 mins
Cook Time
35 mins
 
Course: Soup
Cuisine: Thai
Author: Rachel Katzman
Ingredients
Thai Red Curry Paste
  • 1 tbsp. Red Curry Powder
  • 1 tbsp. Fish Sauce Or substitute soy sauce
  • 1 tbsp. Neutral Oil, like avocado oil
  • Squeeze of half a lime
Soup
  • 1 tbsp. Coconut oil
  • 1/2 large onion, diced Or 1 small-medium onion, diced
  • 2 Garlic cloves, peeled and diced
  • 1/2 Jalapeno, seeded (if you want less heat) and minced Or use a 3-4 Thai chilies, minced
  • 1 Inch piece of ginger, peeled and diced
  • 1 Lemongrass stalk Remove the tough outer stalks and cut off the root. Then pound it with a meat mallet or with the side of a knife and cut into 2-inch long pieces, this helps release the natural oils! If you can't find lemongrass, you can substitute lemon zest!
  • Red Thai Curry Paste See recipe above
  • 4 cups Vegetable stock Or use chicken stock if you're making this soup Fleishigs and not parve.
  • 4 cups Canned full-fat coconut milk About 2 cans' worth
  • 8 oz. mushroom caps Use any type you want, I happened to have a "fancy mix" on hand - baby bella and shiitake
  • 2-3 tbsp. Fresh lime juice
  • 2-3 Green onions, sliced thin on a diagonal Ya know, because they look pretty
  • 1 handful Fresh cilantro, roughly chopped
  • 1/2 Lime, for garnish and squeezing on top of your soup If you're like me and LOVE acidity, add more!
Instructions

  1. In a medium pot, heat the coconut oil over medium heat. I ended up using my Instant Pot since I can sauté right in the container and then switch to soup mode

  2. Add the onion, garlic, Thai chilies (or jalapeno, if using), ginger, lemongrass, mushrooms and red curry paste

  3. Stir for about 5 minutes or until onions and mushrooms are softened

  4. Add the vegetable broth and coconut milk and bring to a boil

  5. Reduce heat and simmer uncovered for 30 minutes. Or, if you're cooking in your Instant Pot, press "soup" mode and cook for 30 minutes

  6. Once soup is ready, ladle into bowls and top with sliced green onion, fresh chopped cilantro and a big squeeze of fresh lime! Feel free to add a drizzle of fish sauce too, for an extra "funk"!

Meatless-stuffed Eggplant with Cilantro Tahini Sauce

There are many classic culinary pairings: lemon and blueberry, tomato and basil and the good ‘ole, eggplant and tahini. Well, you can also add in other pairings with eggplant like ground beef or lamb (or Beyond Meat in my case), parsley, lemon, garlic.. oh the list can go on and on.

Momspiration!

A few weeks ago, Ellie and I traveled to Kansas City to visit my parents and see my brother and his family who also came to visit. While I wasn’t planning any blog posts that week, I ended up getting a big dose of inspiration!

My mom makes this roasted eggplant dish, topped with tahini, for her Shabbat lunch lately and it’s a hit! Thanks mom, for the “food/mom-spiration” for my post: Meatless-stuffed Eggplant with Tahini Sauce – a perfect dish for #meatlessmondays!

She makes hers as more of a side, rather than a main meal that accompany’s her extravagant Shabbat meals. Such Shabbat food at the Katzman house might consist of grilled salmon, lamb and white bean stew, beet and mango salad and endless amounts of warm challah and chilled wine. Just sitting here typing this, I can smell the kitchen on Shabbat morning with the smell of garlic and rosemary in the stew. #YUM

Impressing your Friends

You can absolutely make this with the intention of a side dish, but I thought, “why not add some protein and make this into a full meal?” It’s just one extra step that really packs a flavor punch. I also added some warm, aromatic Indian-inspired spices to this dish (allspice, cinnamon and cumin), all while truly fulfilling my current Israeli-food kick.

In case you’re wondering, I used the ground Beyond Meat (the one that comes in the square packaging, not the burger patties). But by all means, this would be incredibly delish (or assuming my meat-eating friends and family would say so), with ground beef or lamb. Plus, it re-heats nicely, so it’s a great addition to your menu anytime of the week!

Feel free to make the beef mixture ahead of time before roasting the eggplant, if that helps you save some time.

And the tahini sauce will keep in the fridge for about 2 weeks and it’s great on pretty much on, well, anything. 🙂

Happy summer-eating!

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Meatless-stuffed Eggplant
Prep Time
20 mins
Cook Time
1 hr
 
Course: Main Course
Cuisine: Israeli
Author: Rachel Katzman
Ingredients
  • 2 Large eggplants, halved and stems removed
  • Salt
  • Extra virgin olive oil
  • 1/2 Medium-sized yellow onion, diced
  • 2 Garlic cloves, peeled and chopped
  • 1 1/2 cups Ground Beyond Meat Or, use real ground beef or lamb!!
  • 1 tsp Ground Allspice
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Cumin
  • 1/2 cup Fresh Cilantro, roughly chopped Or use parsley if that's more your jam! I had cilantro in the fridge so that's what I used
  • 1/4 cup Pine nuts, toasted
  • 1/2 Lemon
Instructions

  1. Pre-heat oven to 425F and place parchment paper in a casserole dish

  2. Place the eggplant, flesh side up, on a large tray. Sprinkle the top with salt and set aside for 20 minutes. Working in the sink, gently squeeze the eggplant and wipe the tops of the eggplant dry

  3. Cut a cross-hatch pattern into the eggplant flesh then brush with a little bit of olive oil. Lay the eggplant in the casserole dish, flesh-side down. Drizzle a little more extra virgin olive oil on top (you can also use a pastry brush to slather the oil all over the eggplant, so you have more control of how much oil is being used)

  4. Roast the eggplant for 30 minutes or until flesh is tender and golden brown (but not burnt)

  5. While eggplant is in the oven, make the meat stuffing mixture

  6. In a large skillet, heat 2 tbsp extra virgin olive oil. Add ground Beyond Beef (or ground beef or lamb, if using) diced onions and garlic

  7. Brown the Beyond Meat mixture over medium-high heat until for 3-5 minutes. Season the with salt and pepper, allspice, cinnamon and cumin, Remove from heat

  8. Mix well and adjust seasonings as needed

  9. When eggplant is done roasting, remove from oven and set aside for a few minutes. Lower oven to 375F

  10. Using a spoon, gently push the eggplant flesh to make room for the meat mixture. Spoon the meat mixture to top the eggplant halves and top with the pine nuts

  11. Cover the casserole dish with foil. Bake for 20 to 25 minutes

  12. Top the eggplants with a good squeeze of lemon and drizzle the tahini dressing on top. Garnish with extra chopped parsley or cilantro and even some green onions if you want. These are from my porch garden! Serve warm with extra tahini dressing on the side, some hot sauce and a crusty piece of challah!

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Cilantro Tahini Sauce
Course: Condiment
Author: Rachel Katzman
Ingredients
  • 2 Garlic Cloves, peeled, roughly chopped
  • 1/2 tsp Salt
  • 3/4 cup Tahini
  • 1/4 tsp Pepper
  • 1 Lemon, zested and juiced
  • 1/4 cup Cold water, to thin out the sauce The tahini will solidify in the fridge, especially if yours is pretty dry, so make sure you have enough water on hand to thin it out to the consistency that you'd like. Or you can add a boat-load of lemon juice to thin it out, like I did. Because ya'll know, I LOVE lemon!
  • 1 cup Fresh cilantro leaves, roughly chopped Or add parsley instead!
Instructions

  1. Add all ingredients in a blender or food processor and blend until all ingredients are combined

  2. Add water if the tahini sauce is too thick

  3. Serve drizzled on top of the roasted eggplant or serve with pita chips and veggies for an Israeli chips and dip!

Passover Basics: Quick Carrots With a Little Something Extra

Passover Kumquat CarrotsDid you ever come across an item in the grocery store that you you aren’t sure what you are going to do with, but you know you have to try. Last week when I was doing my Passover produce shopping, I came across kumquats. Kumquats are miniature oranges that are eaten whole (peel and seeds included) and are quite tart. I love citrus fruits in general, but have never had the chance to try kumquats. When I saw them I knew I had to buy them and figure out what to do with them later.

In keeping with the  theme of keeping it simple this year, I wanted to create another easy recipe that is quick and can be made the day before. Carrots are a tasty vegetarian side dish and by adding some sweetness hopefully even your kids will eat them. I know kumquats can be hard to find and can be left out of this recipe without any major issues.  If you like the tartness kumquats provide, but you can’t find them, add a tablespoon of lemon juice to the recipe. If you find the recipe to sweet without the kumquats use less honey. The recipe also calls for cinnamon and ginger which also add some complexity to the dish. If those flavors offend you (or your children) feel free to omit them as well.

Quick tip: If you don’t want to bother peeling and cutting carrots, use packaged baby carrots instead. I personally prefer regular carrots, as I find baby carrots have a funny taste and texture but they will work in a pinch.

Here are some of our other kosher for Passover recipes:

Honey Roasted Chicken

Seder Roast

Sweet Potato Knishes

Herby Cabbage Salad Perfect for Passover

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Passover Kumquat Carrots
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Quick Carrots With a Little Something Extra
Prep Time
5 mins
Cook Time
20 mins
 

A quick and easy side dish great for any occasion with a little something extra. This recipe can be made without even turning on the oven. This recipe calls for the option of adding kumquats, a miniature orange that can be somewhat tart, but if you can't find them you can leave them out. It also calls for cinnamon and ginger, but if you don't like either of those feel free to leave them out as well.

Course: Side Dish, Vegetable
Cuisine: American, Jewish
Keyword: carrots, Passover
Servings: 4 Servings
Author: Daniel Peikes
Ingredients
  • 1 lb Carrots 1 Bag
  • 3/4 Cup Orange Juice
  • 1/4 Cup Honey
  • Salt To taste
  • Pepper To taste
  • 1/2 tsp Ground Ginger Optional
  • 1/2 tsp Cinnamon Optional
  • 25 Kumquats Optional
Instructions

  1. Peel the carrots and cut in to ½ inch thick coins. If you want to get fancy, cut them on a diagonal.

  2. If you are adding the kumquats slice them in half and arrange them neatly in the saute pan, cut side down. Cook over medium heat until the kumquats begin to brown.

  3. Add the carrots along with the orange juice and the honey to the pan. Season with salt and pepper to taste. If desired, add the cinnamon and/or ginger at this point.

  4. Cook until the liquid in the pan thickens to a sauce and the carrots begin to soften, about 20 minutes. Serve immediately or store in the an airtight container in the fridge for up to a week.

 

Roasted Red Pepper and Tomato Soup with Basil Oil

Roasted Red Pepper SoupThere is nothing more comforting to me than soup. It is also a great make ahead food, all you have to do is quickly warm it up in a pot or the microwave and you are ready to eat in a few minutes. It freezes excellently so you can can make large batches and use it for multiple occasions.

Another good thing about soup is there is there is one for everyone, no matter your taste. You can really let your creativity shine when making it. They say the test of a good chef is his or her soup. Are you meat-lover like me, try hearty chili or a mushroom barley or split pea with some short ribs. Are you a lacto-ovo vegetarian that craves cheese and carbs, go with a french onion soup. Vegan, how about a nice tomato based minestrone. Feeling under the weather, there is nothing better than mom’s chicken soup (AKA Jewish penicillin).

This soup is great to break your fast after Yom Kippur or to keep you warm in the sukkah. It is super easy to make and can be done in about an hour. You do not need to simmer this for half a day. The basil oil adds some great earthiness and richness to balance out the sweetness and acidity of the peppers and tomatoes.

Tip

I also include a basic vegetable stock recipe which can be used as base for many soups and sauces. Pro tip: freeze your stocks in ice cube trays and then move to Ziploc bags.  They will take up less space and you can defrost only what you need.

What is your favorite soup? Let us know in the comments.

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Roasted Red Pepper Soup
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Roasted Red Pepper and Tomato Soup With Basil Oil
Prep Time
30 mins
Cook Time
1 hr
 
Course: Appetizer, Soup
Cuisine: American
Keyword: Soup
Author: Daniel Peikes
Ingredients
  • 6 Large Red Peppers
  • 6 Large Tomatoes
  • 2-4 Cups Vegetable Stock Homemade ideally, but store bought will work
  • Salt and Pepper To taste
  • 100 Grams Basil Stems removed
  • 200 Grams Extra Virgin Olive Oil
  • 2 Liters Ice Water
Instructions

  1. Place the peppers and tomatoes on a parchment paper lined cookie sheet an put under the broiler on high turning regularly until you get a good char on all sides.

  2. Place the peppers and tomatoes in a large zip top bag and seal. Let steam in the bag until cooled.

  3. Once cooled take the tomatoes and peppers out of the bag and remove the skin and seeds.

  4. Add the peppers and tomatoes to a large pot and blend with an immersion blender until smooth.

  5. Add the vegetable stock a little at a time blending it in between additions until desired texture is achieved.

  6. Bring the soup to a simmer to bring all the flavors together and season with salt and pepper to taste.

  7. Drizzle on basil oil (see below) and enjoy, or freeze in an air tight container for up to three months.

Basil Oil

  1. Blanch your basil in boiling water for 20 seconds, then shock in ice water. Remove the basil from the water, squeeze out as much water as can.

  2. Add the basil and oil to a tall narrow container and blend until smooth with an immersion blender. Alternatively you could use a standard blender or food processor. Strain trough a fine mesh strainer and store in the fridge in an air tight container.

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Roasted Red Pepper Soup
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Homemade Vegetable Stock
Prep Time
15 mins
Cook Time
1 hr
 

An easy vegetable stock recipe to add your dishes instead of water so you don't dilute your flavors. I don't provide amounts for this recipe, as I tend to just use up whatever I have in the fridge.

Course: Soup
Cuisine: California, French
Servings: 1 Pot
Author: Daniel Peikes
Ingredients
  • Carrots Peeled and roughly chopped
  • Onions Peeled and roughly chopped
  • Celery Roughly chopped
  • Herbs Parsley and dill work nicely
  • Salt and Pepper To taste
Other Optional Ingredients
  • Mushrooms
  • Root Vegetables Such as sweet potato, turnip, and parsnip
Instructions

  1. Place the vegetables in the pot and fill with water until the vegetables covered by 3 inches.

  2. Place the pot over medium heat and bring to a boil. Once at a boil lower the heat and simmer until the water is educed by about 25%.

  3. Remove from the heat and season with salt and pepper to taste.

  4. Strain out the vegetables and use within a week, or freeze for up to three months. Use to make sauces and soups or to cook rice for improved flavor over using water.

Check out some of our other soup recipes:

Zucchini Leek Soup

Cream of Potato Zucchini Soup

Traditional Chicken Soup With (Kosher) Bacon Schmaltz Matzo Balls

Minestrone Soup with Gluten-Free Matzah Balls

Tomato Pomegranate Salad

The Jewish New Year

I can’t believe we’re here. Rosh Hashanah, is just ONE WEEK AWAY! Surely that means your ovens are fired up, tablecloths are freshly laundered and you’re ready to cook up a storm for the Jewish New Year. Oh, and don’t call me Shirley. 🙂

As the tradition goes on Rosh Hashanah to eat a “new fruit”, pomegranates are a common one at many holiday tables. So why not incorporate this tart, sweet fruit into this light and refreshing tomato salad with fresh herbs? It’s the perfect counterpart for some end-of-summer-ripe tomatoes and freshly picked herbs.

A little Inspiration First…

I didn’t necessarily just dream up this recipe in the middle of the night.  I first got the inspiration from flipping through Yotam Ottolenghi’s cookbook Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi and WOW!  My mouth waters instantly as I read through all of the glorious ways he prepares vegetables. Roasted, steamed, raw, grilled, braised. If you think veggies are only good for salads, well think again!

One of the first recipes in his cookbook is a tomato pomegranate salad with fresh oregano, pomegranate molasses and a kitchen-sink-load of spices. Okay, so no molasses on-hand.  But not to fret! We have some kosher Trader Joe’s pomegranate vinegar to do the trick! All I did for this salad dressing was mix that with some olive oil, salt, and pepper (sumac would be good in this too, with that bright, lemony flavor to accentuate the flavors). And that’s it!  Just let the fresh ingredients do the talking.

Final touches

Another new spin on this recipe? Adding fresh mint and basil! Mostly because I already had some growing on my porch but because I love these 2 herbs mixed together. And tomato and basil?  Well that’s just a match made in heaven.

This recipe also calls for bell peppers, but I thought “oh, the Thai chilies from my porch will be a great addition!”

Um, no.

I LOVE spicy food, but these were STRONG and I was breathing fire in no time. So too potent for this raw salad.  Bottom line, I highly recommend to use bell peppers instead or use a bit more heat like a serrano pepper or even a jalapeno.

So there you have it, dear readers. A perfect start to your Rosh Hashanah seder meal to bring in the new fruits.  And from your team here at Meat Your Vegetables, we want to wish you a K’siva V’Chasima Tova – may you be written and inscribed for a happy and healthy sweet new year! Chag Sameach!

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Tomato Pomegranate Salad
Prep Time
20 mins
 
Course: Salad
Servings: 4 people
Author: Rachel Katzman
Ingredients
  • 3 Tomatoes, chopped I used a variety of fresh heirloom tomatoes - yellow, red and a mix of colors, but use whatever looks fresh at the market
  • 1 1/4 cup Pomegranate arils A great trick to get the arils out of the pomegranate: Fill a large bowl with water and place in your sink. Cut the pomegranate in half and in the bowl, under water, use your hands to pop out the seeds/arils. The white pith will float to the top and you'll have the seeds in the bottom of the bowl!
  • 1 Bell pepper, diced Or use a Serrano or Jalapeno pepper (ribs and seeds removed - or keep 'em in for extra heat!)
  • 1 Handful Basil - torn, or chopped
  • 1 Handful Mint - torn, or chopped
  • 1 Drizzle Pomegranate Vinegar If you can't find this at Trader Joe's or anywhere, just substitute apple cider and add a splash of lemon juice
  • 1 Drizzle Extra virgin olive oil
  • 1/4 tsp Salt
  • 1/4 tsp Freshly ground black pepper
  • 1 Squeeze Fresh Lemon
Instructions

  1. Add the tomatoes, pomegranate, pepper, mint and basil into a big bowl.

  2. Drizzle the vinegar and oil and sprinkle the salt and pepper

  3. Mix gently so you don't bruise the herbs too much. Garnish with extra herbs and a squeeze of lemon juice, if you prefer

Fish Tacos With Mango Jalapeno Salsa and Fresh Red Cabbage and Daikon Slaw

Fish TacosFish Tacos

Fish is usually Rachel’s territory, but with the “Nine Days” upon us, I decided to try my hand at fish tacos. I do have to admit, fish is not my favorite food. If it is really fresh I will eat it, but it must be a variety that doesn’t taste too “fishy”. I tend to stick with lightly flavored, white fleshed fish like cod and tend to stay away from more oily fish like mackerel.

As I have said before I personally consider tacos the world’s most perfect food. Tacos really are a great platform for almost any type of protein. Growing up, my mom never made fish tacos, so I didn’t try fish tacos until I was in my late 20’s. Years ago, my wife and I were on vacation in LA and we went to lunch at Fish Grill. We ordered fish and chips and fish tacos and shared the two dishes.

This was probably the first time I had ever ordered fish at a restaurant. The food was excellent. My theory is there are are two things that make a good fish restaurant, it should be close to the ocean, and busy. That way you know the fish can get there fast, and isn’t sitting around too long.  Also, don’t forget as Anthony Bourdain was fond of saying, never order fish in a restaurant on Monday.  Being in LA and very popular, Fish Grill checked all of the boxes. I wanted to recreate that experience at home.

California Cuisine

The goal here was to create a recipe inspired by that meal, all while making it easy and gluten free. I didn’t want to mess with a wet batter so I went with a breading. By using cornmeal instead of breadcrumbs I was able to keep the dish gluten free. The cornmeal also adds a great texture and nutty flavor. The slaw adds texture as well as some acidity and the salsa adds sweetness and a touch of heat. Both of these really help capture the great freshness of California cuisine.

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Fish Tacos
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Cornmeal Crusted Fish Tacos With Mango Jalapeno Salsa and Fresh Red Cabbage and Daikon Slaw
Prep Time
1 hr
Cook Time
30 mins
 

A fresh take on fish tacos. The salsa adds sweetness and heat, while the slaw adds crunch and acidity.

Course: Dinner, Lucnh, Snack
Cuisine: American, California, Mexican, Sea Food, Tacos, Tex-Mex
Keyword: Fish Taco
Servings: 4 people
Author: Daniel Peikes
Ingredients
Fish
  • 1 lb Firm Fleshed White Fish Cod works well, but tilapia or any white fish will work in a pinch
  • 2 Cups Yellow Corn Meal
  • 2 Large Eggs Beaten
  • Vegetable Oil For Frying
  • Salt and Pepper To taste
  • Chili Lime Seasoning I use the one from Trader Joe's, but in a pinch a mild chili powder will work
  • Corn Tortillas I like the 4.5'" mini tortillas but any taco sized tortilla will work
Crema
  • 1 Cup Sour Cream
  • Zest and Juice of 1 Lime
Salsa
  • 1 Pint Cherry Tomatoes
  • 1 Large Mango Diced
  • 2 Jalapenos
  • 1/4 Cup Cilantro Stems removed and roughly chopped
  • 1 Lime
  • Salt To taste
Slaw
  • 1/2 Cup Shredded Red Cabbage
  • 1/2 Cup Shredded Green Cabbage
  • 1/2 Cup Shredded Carrots
  • 1/2 Cup Shredded Daikon or Radish
  • 1 tbsp Kosher Salt
  • 1/4 Cup Rice or Apple Cider Vinegar
  • 1 tbsp Whole Mustard Seed
  • 1 tbsp Celery Seed
Instructions
Salsa

  1. Place the cherry tomatoes and jalapenos on a parchment paper lined baking sheet. Place in a cold oven and set to bake at 375°F. Roast until the tomatoes begin to burst and the jalapenos start to blister.

  2. Allow the tomatoes and jalapenos to cool. Remove the stems and seeds from the jalapenos,

  3. Roughly chop the tomatoes and jalapenos and add to a mixing bowl. Add the mango, cilantro, and salt. Add the juice from the limes and lightly stir to evenly distribute the ingredients.

Slaw

  1. Combine the 2 cabbages, daikon, carrots, salt, vinegar, mustard seed, and celery seed in a large bowl and stir to combine.

Fish

  1. Cut your fish into 1/2" by 3" strips and season with salt and pepper.

  2. In a bowl, combine the chili lime seasoning and the cornmeal.

  3. Dip each piece of fish in the egg and then in the cornmeal.

  4. Place a cast iron skillet or large frying pan over medium heat and and add a 1/2" of oil.

  5. Fry your fish until golden brown on each side.

Crema

  1. Mix the juice and zest of a lime with the sour cream.

Assembly

  1. Lightly brown your tortillas in a skillet.

  2. Place some of the slaw on the bottom of the tortilla, then add 1-3 pieces of fish depending on the the size of your tortillas. Top the fish with the salsa and drizzle on the crema. Enjoy!

Like this recipe? Check out some of our other fish recipes

Spicy Moroccan Salmon with Pickle Slaw

Smoked Salmon and Avocado Stacks

Wild Salmon Sweet Potato Sliders with Garlic Chive Mayo

Spicy Salmon Tamales

 

 

Spinach Ravioli With Alfredo Sauce

Spinach RavioliWelcome Home

We sent my eldest son to sleep away camp for the first time this year.  While my wife was nervous about him being away from home, he was very excited to be free from chores for a month. He spent four weeks enjoying himself, playing a lot of sports, making new friends, and going on a lot of trips, but as everyone knows, camp food can be somewhat basic. Now I am sure he was well fed (the chef is a friend of mine), but I wanted to make something special for his first dinner back home. That being said, while my son is not the world’s most adventurous eater, he does really like spinach ravioli. He encountered it at a Sheva Brachot at a restaurant several years ago and has loved the dish ever since.

The Nine Days

I also wanted find a recipe to share that was vegetarian, which I know is usually Rachel’s domain, but the “Nine Days” are approaching at the end of this week. What are the  “Nine Days” you ask and what does it have to do with vegetarian food? On the Jewish calendar, the Nine Days which begin on the first day of the Jewish month of Av, are a traditional time of mourning for several historical tragedies that befell the Jewish people. They culminate with the saddest day on the Jewish calendar, a fast day known as Tisha Ba’Av. As a sign of mourning, many Jews have a tradition to abstain from eating meat during this period. Spinach ravioli fit this bill nicely.

Yes It Is Worth The Effort

Why make your own spinach ravioli when you can just buy it in a box from the freezer section of your favorite supermarket? Sure, it’s time consuming, but it is fairly easy and if you take the time, your family will be able to taste the love you put in it. Also, when it comes to making things from scratch, pasta will impress people with minimal effort.  It also cooks very quickly, so once they are formed you can have them on the table in two minutes. You can also make a large batch and freeze them on a cookie sheet and pull out a handful and cook just what you need, at a fraction of the price of buying them in the store.

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Spinach Ravioli
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Homemade Spinach Ravioli With Alfredo Sauce
Prep Time
2 hrs
Cook Time
30 mins
Resting Time
1 hr
Total Time
3 hrs 30 mins
 

This a great way to get your kids to eat their spinach. There is spinach in the dough, filling and sauce. Is it a lot of work? Yes. Is it worthwhile? Absolutely. Don't try to rush this recipe. This is a recipe that you should devote a Sunday to. With a little time and a lot of love, your pasta will come out great.

Course: Dinner, Lunch, Main Course, Pasta
Cuisine: Italian
Keyword: pasta, ravioli, spinach
Servings: 4 Servings
Author: Daniel Peikes
Ingredients
Dough
  • 1 bunch Fresh Spinach About 1/2 pound. Washed, stems trimmed, and roughly chopped.
  • 2 Cups All Purpose Flour
  • 3 Eggs
  • 2 tbsp Olive Oil
  • 2 tbsp Butter
  • 2 tsp Salt
Filling
  • 2 tbsp Butter
  • 1 Large Onion Diced
  • 1 Bunch Fresh Spinach About 1/2 pound. Washed, stems trimmed, and roughly chopped.
  • 1 tsp Salt
  • 15 oz Ricotta Cheese
Sauce
  • 3 tbsp Butter
  • 3 Cloves Garlic Chopped fine
  • 3 tbsp All Purpose Flour
  • 2 Cups Heavy Cream
  • 1/2 Cup Parmesan Grated
  • Salt and Pepper To taste
  • 1 Bunch Fresh Spinach About 1/2 pound. Washed, stems trimmed, and roughly chopped.
Miscellaneous
  • 1 Large Egg Beaten
  • All Purpose Flour To keep the pasta from sticking
Instructions
Dough

  1. Add half the butter to a large saute pan and place over medium heat. Saute spinach until it is wilted. Do not overcook the spinach as it will shrink down significantly. Move the spinach to bowl and allow it to cool.

  2. Once the spinach is cooled, use your hands to squeeze out as much moisture as possible. Catch the liquid in a bowl and reserve for later.

  3. Add the spinach to your food processor fitted with the S-blade and process until the spinach is smooth. If you are having trouble getting the spinach to puree to a smooth consistency slowly add the liquid from the spinach back into the mixture.

  4. Once the spinach is smooth, switch to the dough blade and add the flour, eggs and oil. Process until the dough comes to together in to a ball. If it looks a little dry add some more or the spinach liquid or some water. Be careful not to over process otherwise your dough will be tough.

  5. Remove the dough from the food processor to the a lightly floured counter. If the dough still looks a little shaggy, knead by hand until a smooth ball is formed. Once the dough forms a smooth ball, wrap tightly in plastic and put in the refrigerator to rest for at least as hour.

Filling

  1. Add the butter to a saute pan and put over medium heat. Add the onions and salt to pan and saute until the onions start to brown. Add the spinach and saute until the spinach is wilted.

  2. Move the spinach and onion mixture to a large bowl and allow to cool. Once cooled, add the ricotta and stir until the spinach is evenly distributed throughout the mixture.

Sauce

  1. Add the butter and garlic to a large saute pan. Once the butter is melted, add the flour. Stir, coating all of the flour and cook until the mixture just begins to brown. This mixture is called a roux.

  2. Add the cream, Parmesan, salt, and pepper to the roux. Stir to combine, making sure to get all of the roux off of the bottom of the pan so it does not burn.

  3. Bring the sauce to a bare simmer being careful not to allow it to boil, and add the spinach. The sauce is done once the spinach is wilted.

Assembly and Final Cooking

  1. Roll out the pasta dough into two long sheets. Use a pasta roller if you have one, it it will make your life much easier. Start on the widest setting, moving one interval thinner each time. You can use a rolling pin if you don't have a pasta roller but your dough will likely be thicker, changing the texture.

  2. Place one of the sheets on a lightly floured counter. Starting about an inch from the end put a teaspoon of filling every two inches centered vertically.

  3. Brush egg along the edges and between each mound of filling. Carefully place the the second sheet of dough on top. Press the top sheet down over around the filling, pushing out any air.

  4. Trim the edges with a pastry cutter or a sharp knife to make sure you have straight edges and cut between each ravioli evenly.

  5. Place a large pot of heavily salted water over high heat. Once the water comes to boil, add the raviolis in batches. Cook until they float to the surface. It should only take about a minute.

  6. Remove the raviolis from the water to a bowl or plate with a slotted spoon. Add as much sauce as you like, and eat immediately.

Don’t forget to check out Rachel’s latest “Nine Days” recipe, Wild Salmon Sweet Potato Sliders with Garlic Chive Mayo or any of our vegetarian recipes.