Tofu Butter “Chicken” with Spinach

~ lisaandfrancescook ~ Leave a comment

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

Pesach begins in just a few days. So very soon we will be eating only foods that are kosher for Passover. But tonight, I craved some Indian-style food. I went to one of my favorite vegan blogs, Pick Up Limes, to look for a recipe that would stave off my craving and didn’t require a trip to the grocery store. The Tofu Butter “Chicken” with Spinach, with a few tweaks by me is the VERY delicious result.

Tofu Butter “Chicken” with Spinach does use quite a lot of spices, but since I use most of them quite frequently either for Middle Eastern cooking or South Asian, I had everything on hand. Wherever – and whenever – possible, I like to grind my own spices. The whole spices keep better than store-bought ground and the flavor is soooooooooo much better. With an inexpensive coffee grinder, this adds only a couple of minutes to my prep time. However, you do you and there is no judgment if you use pre-ground spices and spice mixes.

I say that this recipe is Indian-style. I am not Indian and I make no claims that this is absolutely authentic. However, I do claim that it is super delicious and will be at least Indian adjacent.

In fact, the sauce is so delicious, that even if you don’t like tofu, you could use the sauce with real chicken or vegan “chicken” chunks.

One of the beauties of home cooking over ordering in is that you are in control – to say nothing of how much money it saves. So if you don’t love a lot of heat or if you crave a LOT of heat, you get to prepare things exactly as you like it.

One Indian food blogger that I have recently started watching talks to Westerners with “Baby Mouth.” Well my husband and I have graduated a bit past that, but let’s just say we have “Toddler Mouth” when it comes to spicy food. So this recipe has some heat but won’t blow your head off. The spices in the sauce just sing. It’s more Aida than Parsley Sage Rosemary and Time!

We ate this Tofu Butter “Chicken” with Spinach over Basmati rice and with naan. While spinach is not traditional in Butter Chicken, I added it both for its color and nutrients. You can, of course, leave it out. It would be lovely to eat this alongside a nice IPA but this close to Passover I don’t have any beer in the house.

But as my husband and I age, I am even more determined that as much as possible, I will make what goes in our mouths be as healthy to us and the planet – without sacrificing flavor or our great pleasure in eating. And yes, we eat dessert all the time. Often, like tonight, our dessert is melon with mango and some good dark chocolate. I am no killjoy when it comes to food. We also often have a glass of wine with dinner. And yes, I love a great cake or cookie as well as ice cream!

So I hope that you will give this Tofu Butter “Chicken” a try.

Recipe

Yield: 4 servings with rice or naan (or both!)

Ingredients

Tofu

16 oz. (450 g) extra or super firm tofu, dried and cut into 1 cm cubes 

½ cup (120 mL) unsweetened vegan yogurt 

2 tsp (3 g) garam masala

1 tsp (2 g) ground cumin

1 tsp (2 g) ground coriander

½ tsp ground turmeric

1 pinch salt

Sauce

¼ cup (32 g) raw cashews

1 Tablespoons (15 mL) neutral vegetable oil (I like avocado for its high smoke point and health properties)

5 cloves garlic, minced

1 large onion, chopped

1 jalapeño or Serrano pepper, seeds removed, minced

2 tsp (4 g) freshly grated ginger

1½ Tablespoons (8 g) garam masala

1½ Tablespoons (8 g) ground coriander

1½ Tablespoons (9 g) ground cumin

1 tsp (6 g) salt

¼ tsp cayenne pepper (I prefer Rajasthan chili)

1⅔ cups (400 g) canned diced tomatoes

¼ cup (66 g) tomato paste

½ Tablespoons (7 mL) agave syrup (I didn’t have any on hand so used maple syrup)

1⅔ cups (399 mL) canned full-fat coconut milk 

2 large handfuls of baby spinach, coarsely chopped

Directions

Soak the raw cashews in boiling water to soften. Set aside for 10 minutes. Preheat the oven to 400°F (205°C).

In a bowl, combine the tofu, yogurt, garam masala, cumin, coriander, turmeric, and salt.

Transfer the tofu to a lined baking tray and bake for 15 – 20 minutes, stirring once or twice. Keep an eye on it to prevent burning.

To a large pot on medium-high heat, sauté the oil, garlic, onion, jalapeño, and ginger for 5 minutes. Add splashes of water as needed to deglaze the pan.

Add in the garam masala, coriander, cumin, salt, and cayenne pepper and cook for 1 more minute, stirring throughout to toast the spices.

Then add the drained cashews, diced tomatoes, tomato paste, agave syrup, and coconut milk.

Blend everything using an immersion blender or transfer to a standing blender to blend until smooth. Let simmer on low, and cover with a lid for about 20 minutes. Then add the spinach, if using. Re-cover the pot and cook for 5 more minutes.

Once the tofu is golden, remove it from the oven and add it to the pot. Give it a gentle stir.

Serve with naan or rice or both. Enjoy!

    Storage

    Keep in an airtight container in the fridge for up to 3 days.

    Chocolate Orange Vegan Passover Cake

    ~ lisaandfrancescook ~ 1 Comment

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

    It’s almost Passover. In the past, I hosted Seders for friends and family, but most everyone has moved away. So this year, it will be just me and my husband at home and a shared Seder hosted by someone else.

    Pesach has always been my favorite holiday on the Jewish calendar. I never tire of reading the dramatic narrative of the Maggid that tells the story of how the Jewish People were freed from slavery. And then there is the Seder itself. Who doesn’t love a holiday that is centered around sharing food, telling stories and singing songs with friends and loved ones? Dayenu!

    But because this Pesach we are simply two at home, there are only so many desserts that we can consume. (I will link below to some wonderful Passover desserts that I encourage you to try rather than simply eating store-bought from a can.) However, when I came across this dessert, I needed to try it. And, of course, I needed to make it my own with a few tweaks. If, however, you are not a fan of orange and chocolate, just leave out the orange zest and liqueur.

    While Chocolate Orange Vegan Passover Cake is clearly vegan, it’s good enough to serve to non-vegans. Unless fudgy dark chocolate that melts in your mouth doesn’t appeal to you. Wait, what? How is that even possible?

    When it comes time to serve the cake, you can go as simple as dusting the top with confectioner’s sugar or you can be as utterly decadent as adding non-dairy ice cream or whipped cream. That is between you and you!

    Depending on your level of observance, you will either buy all of your ingredients labeled Kosher L’Pesach or will use what you have on hand. That’s between you and your rabbi.

    For other Passover Dessert ideas:

    Lemon Ricotta Almond Cake for Passover

    Death by Chocolate Vegan Passover Cake

    Passover Sephardic Wine Cookies

    Chocolate Chip Vegan Meringue Buttons for Passover

    Passover Almond Coconut Macaroons

    Passover Florentine Cookies

    Passover Orange Ginger Spice Cookies

    Iraqi Almond Cardamom Cookies

    Tarte Citron Mama (Just replace the 1 Tablespoon of flour with Matzah Cake Meal.)

    Recipe

    Yield: About 10 to 12 servings (It’s rich.)

    Ingredients

    3 ounces unsweetened vegan dark chocolate bars, broken into smallish pieces (Go for the highest percentage of cocoa solids that you can find. This one is 50% – I would have preferred 70% but it worked fine and it was what I had available.)

    ⅓ cup coconut oil

    1 (15-ounce) can unseasoned pumpkin puree

    ¾ cup almond flour (I like to use the “super fine” blanched almond flour for a somewhat lighter finished cake.)

    ¾ cup pure maple syrup

    ½ cup unsweetened Dutch-process or natural cocoa powder

    ½ cup packed light brown sugar

    1 tablespoon instant espresso granules

    1 Tablespoon Orange Liqueur such as Sabra

    Grated zest of one medium orange (preferably navel)

    2 teaspoons vanilla extract

    ¼ teaspoon salt

    1 tablespoon Kosher for Passover confectioners’ sugar*

    Possible Garnishes

    1 ¼ cups fresh blueberries (Optional)

    1 ¼ cups fresh raspberries (Optional)

    Chocolate covered orange slices or strips (Optional)

    Directions

    1. Preheat oven to 375°F. Line bottom of an 8-inch springform pan with parchment paper; lightly coat bottom and sides of pan with cooking spray. Place the pan on a parchment paper-lined rimmed baking sheet. [NOTE: If you are using a springform pan with its own built-in tray, like mine, it is unnecessary to place another pan underneath.]
    2. Combine chopped chocolate and coconut oil in a small saucepan. Cook over medium-low heat, stirring constantly, until the chocolate is completely melted. Remove from heat and let cool slightly, about 5 minutes. (This can also be done in the microwave. Start at 30 seconds and then give it a stir. If the chocolate isn’t all melted add another 10 seconds, then stir. Do this until you have a smooth, glossy chocolate.) You must watch this. If the chocolate seizes up, you will need to start over.
    3. Meanwhile, whisk pumpkin, almond flour, maple syrup, cocoa, brown sugar, espresso granules, vanilla, orange zest, liqueur and salt together in a medium bowl until well combined.
    4. Whisk the melted chocolate mixture into the pumpkin mixture until well combined. Pour the batter into the prepared springform pan; smooth the top with a spatula. Bake until a crust has formed on the top and sides, about 50 to 60 minutes. Remove from oven and let cool in the pan for 15 minutes. Remove the pan sides and let the cake cool completely, about 1 hour. Cover and refrigerate until firm, 8 hours or overnight. [NOTE: The cake can be made one day ahead. If you will be doing that, leave the cake rim on the pan until you are ready to serve.]
    5. To serve, lightly dust the top of the cake with confectioners’ sugar and serve with berries. (Use a sharp knife dipped into hot water to slice this dense, chocolaty cake right out of the refrigerator. Carefully wipe the knife with a wet paper towel between slices to get clean, crisp-looking slices.)

    To Make your own Kosher for Passover Confectioner’s Sugar

    Combine 1/2 cup sugar with 1/2 tablespoon potato starch in a food processor and process until very finely ground and powdery. Store leftovers in a dry container in the pantry.

    Springtime Pasta

    ~ lisaandfrancescook ~ 1 Comment

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.

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    Here in Chicago, we have had a pretty easy winter, especially compared to the rest of the country. And so far the month of March has been like late spring, then back to winter and back to spring etc. I’m not complaining mind you. Of all of the myriad things to complain about in the world right now, Chicago’s weather is not one of them.

    So on one of the spring-like days, I decided to come up with a recipe that was appropriate for the weather. While the version I actually made was vegan, you could easily substitute dairy where I will indicate, if making vegan recipes is not your thing.

    Any ridged or textured pasta will work here, but I chose to use a red lentil rotini pasta to give us a good hit of protein that otherwise would be lacking. I also used a vegan bouillon cube where you could use chicken. And vegan cream, where either dairy half & half or cream could be used.

    Just before serving, I topped ours with vegan parmesan-style cheese. I will say that while there have been huge strides in vegan products, the vegan cheeses that I have tried so far are just “okay.” But then I tend to like strong cheeses and these have generally been fairly mild. Texture-wise, the cheeses are very good and several melt beautifully. The only other issue that I have with vegan cheese is the color. Since there are many vegetable food colorings out there, I’m not sure why so many of the cheeses present as a not overly enticing greige color. I’m sure that in time, this will be sorted out as well.

    But I digress. Springtime Pasta comes together quite quickly and there are no special skills required in making it. Because it does come together quickly, though, prep everything ahead of starting to cook.

    My husband and I loved this lovely fresh sauce and the lemon zest and mint added just the right amount of brightness to the recipe. So when you are in need of a bit of weeknight inspiration, give this recipe a try.

    Recipe

    Yield: About 4 generous servings

    Ingredients

    2 Tablespoons EVOO or avocado oil

    8 to 10 ounces of your favorite pasta

    3/4 teaspoon kosher salt

    1 vegan bouillon cube

    1 cup dry white wine

    1 cup of plant-based heavy cream

    1/4 teaspoon white pepper

    Zest of a small lemon or to taste

    1 large shallot or small onion, thinly sliced

    1 pound of fresh asparagus

    8 ounces of mushroom, sliced into 3 thickish pieces (I like baby Bellas but white mushroom work as well.)

    1 cup frozen peas, slightly thawed

    1/3 cup of sliced sundried tomatoes in olive oil

    One cup of pasta water

    A handful of coarsely chopped flat-leaf parsley with about 2 Tablespoons of chopped mint

    Directions

    Cut off the woody end of the asparagus and then cut the remaining asparagus into 3 pieces.

    While you are starting to cook, prep your pasta water and get it boiling. Cook your pasta to the shortest recommended cooking time since it will continue to cook in the sauce for another minute or two. When the pasta is just about finished cooking, remove one cup+ of the pasta water and set it aside. One cup is fine if you are eating all of the pasta in one sitting. If you plan on refrigerating a portion, I would add another half cup to keep the pasta and sauce loose for reheating.

    In a deep skillet or small Dutch oven, sauté the shallot, mushrooms, and asparagus pieces in the oil for 3 to 5 minutes or until they begin to soften but not brown. You can partially cover the pan to speed things along.

    Add in the sundried tomatoes, lemon zest, salt, pepper, crumbled bouillon cube and frozen peas. When everything is hot, add in the wine. Toss everything through well and continue cooking for about 10 minutes.

    Add in the cream, pasta and pasta water and stir through. It may seem like too much liquid at first, but the pasta will absorb it. Just before you are ready to serve, toss in your parsley and mint, reserving about 2 Tablespoonsful to sprinkle on top for presentation. Top with your cheese of choice or eat it as is.

    Purim!

    ~ lisaandfrancescook ~ Leave a comment

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.

    Support Humanitarian Efforts in Israel and Ukraine

    It’s almost Purim (March 23)! After October 7, 2023 and the massacre of innocent Jews in Israel by the terrorist group Hamas, the Purim holiday has rarely been so appropriate for modern times. Purim is a joyous holiday that falls on the 14th of Adar on the Hebrew calendar. It celebrates the saving of the Jews from a threatened massacre in ancient Persia. Once again Jews are facing an annihilation from Iran (Persia) and its proxies of Hamas, Hezbollah and the Houthis. And like the Jews of Ancient Persia, we will vanquish our enemies and live to thrive and enrich the world with our many positive contributions.

    Below are some of my favorite recipes for Purim. Enjoy and Chag Purim Sameach!

    What would be Purim without Hamantaschen.

    Poppy Seed Window Cookies

    Queen Esther Cookies

    Ma’Amoul – Moroccan Stuffed Tartlets

    Iraqi Almond Cardamom Cookies

    Lemon Poppy Seed Cake

    Mulligatawny Soup

    ~ lisaandfrancescook ~ Leave a comment

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.

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    Mulligatawny Soup is a comforting and familiar chicken and rice soup, but with a twist. Created during the Raj to suit the tastes of the English overlords, Mulligatawny took ingredients that every Englishman would recognize but kicked it up a notch Indian seasonings. So while not an authentic Indian soup, it has become forever linked with Indian cuisine.

    As people who follow my blog know, my husband and I are living in temporary digs while our apartment is being renovated. So, of course, every time I go to cook or bake something I realize that some ingredient is back at our old place. But as this should be the worst problem that I ever have to face, I make do. In this case, I had all of the ingredients for the soup, but I didn’t have any ajwain on hand for our naan.

    I have never been a meat and potatoes person and my favorite meal is invariably a delicious soup with good bread. After 39 years of marriage, my husband has come around to my way of thinking. and while there are a few soups that I make on repeat, I thought it would be nice to have something a little different. For some reason, Mulligatawny Soup came to mind – a soup I actually had never made.

    As is my habit, I started looking at recipes on the internet since all of my cookbooks are packed away. I generally look at anywhere from 3 to 5 different versions of something before I decide to try and make it. Then I pick and choose what I like best from each. In this case, my base recipe came from a blog called Craving Tasty. I wasn’t familiar with it but the comments were very positive. Of course, I then proceeded to make some tweaks.

    The soup came together in less than an hour and my husband and I thoroughly enjoyed it. I think you will too. This recipe makes about 4 servings, but I see no reason why it couldn’t be doubled if you are feeding a crowd. And if you prefer your food more fiery, adjust the proportions of mild vs. hot curry powder – or just use all hot.

    All it needed to make a meal was some naan (store-bought) and a few salads and dips that I had leftover from Shabbat. I’ve always though that Middle Eastern and South Asian food went well together. Give it a try the next time you are looking for some comfort but a bit more.

    Recipe

    Yield: 4 servings as a main course

    Ingredients

    4 Tablespoons of unsalted butter, ghee, coconut oil or other neutral oil or a combination

    1.25 pounds boneless, skinless chicken thighs, well trimmed and diced

    1/3 cup raw but rinsed and drained Basmati rice

    1 cup thinly sliced leeks (white and light green parts only) Be sure to really rinse the leeks well!

    2 medium carrots, peeled and diced

    2 stalks celery, diced

    1 medium Granny Smith apple with the peel, but cut into small dice

    1 large bay leaf

    2.5 teaspoons mild curry powder

    1.5 teaspoons hot curry powder

    1.5 teaspoons kosher salt

    cracked black pepper to taste

    2 Tablespoon all-purpose flour

    1/4 teaspoon freshly grated nutmeg

    1/2 teaspoon dried thyme

    4 cups unsalted chicken broth or stock

    2 cups water

    one can (approx. 13.5 ounces) of full-fat coconut milk (I only used the thick cream that rose to the top) You could also use either about 1 cup of a plant-based heavy cream or dairy half & half.

    Directions

    Melt your butter or oil in a 5-quart pot (preferably one with a heavy bottom.) Add the leeks, carrots and celery and sauté for about 8 minutes or until softened.

    Once the vegetables have softened add in the curry powder, bay leaf, flour and salt and stir through until the spices bloom and you have cooked off the raw flour. This should only take about 3 minutes.

    Next, add in the chicken, rice, apple, chicken stock and water. Bring to a boil. Then cover the pot, reduce the heat to a simmer and cook, stirring occasionally for 15 to 20 minutes or until the rice and chicken are cooked through.

    Add in the thyme, nutmeg, pepper and coconut milk or cream, stir everything through and simmer for another five minutes. Garnish with chopped fresh cilantro and enjoy!

    Vegan Mac & Cheese

    ~ lisaandfrancescook ~ Leave a comment

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.

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    My father was in the candy-making business for his entire adult life. And every year he would attend what the family called The Candyman’s Ball. He would return home from this evening laden with goodies from candy makers around the world. Yes, our house was always a favorite stop for Trick or Treating.

    As part of his job, my father purchased huge quantities of sugar, cocoa, milk and other ingredients. Over the years, our family became good friends with his contact for dairy products from Fond Du Lac, Wisconsin. In fact, even after my father had died, we kept in touch and Toni knitted a beautiful sweater for my son when he was born. I have saved the sweater for my grandchildren, but sadly, we did finally lose track of one another. However, the fond memories of visits to their home remain.

    Every year John would send us a 5-pound wheel of a delicious Pippen Cheese – a kind of cheddar. I always loved when the cheese arrived because it meant that my mother would make her wonderful Mac & Cheese. We’re not talking boxed Mac & Cheese, although that does have its place in the world of food, as most parents of young children can attest. Her Mac & Cheese was a thing of beauty, covered with thick slices of tomato, bread crumbs and cheese on top that would get bubbly and toasty brown.

    My Vegan Mac and Cheese is more of an homage to my mother’s wonderful recipe rather an attempt at exact duplication. Like her deep-dish apple pie, it is something best left to my memories.

    If you follow my blog, you will know that my husband and I try to eat more and more vegan and vegetarian meals. We do it for both health and personal ethical reasons. With the advent of so many new and really excellent vegan products, you no longer only need to eat beans, tofu and veggies – much as I love them.

    While I rarely crave much meat (never did), I do desire a creamy, comforting Mac & Cheese now and then. But it’s really just too rich to be eating much of it at our age. I don’t want to merely live a long life, but a healthy one. So I challenged myself to come up with a delicious vegan version of Mac & Cheese. Of course, I did the usual thing of going online first and checking out available vegan recipes. Then I like to pick and choose things I like from several and ultimately include my own touches.

    If you are looking to feed a hungry bunch, you can’t miss with this Vegan Mac & Cheese. All it needs is some good bread and a green salad. A nice glass of wine for the adults wouldn’t be bad either! And while this appears very rich, it is all plant-based fat. So when you crave that silky, creamy Mac & Cheese but worry that maybe your cholesterol says “uh uh” try this version instead.

    Recipe

    Yield: 6 portions

    Ingredients

    16 ounces pasta of choice, cooked according to package instruction (Use the shortest time given since this will also bake in the oven. Reserve 1/3 cup of the pasta water for use in the sauce!)

    2 cups plain soy milk

    2 cups plant-based cream

    1/2 cup nutritional yeast flakes

    1.5 teaspoons ground mustard powder (You could add 2 teaspoons of Dijon mustard if you don’t have mustard powder.)

    1 teaspoon kosher salt

    1/4 teaspoon white pepper or to taste

    2 rounded teaspoons vegan cream cheese

    12 ounces vegan cheese, of choice – shredded (I used a combination of cheeses but you could use all cheddar-style)

    5 to 6 Roma tomatoes, thickly sliced

    Seasoned dried breadcrumbs (About 1/2 cup, although I didn’t really measure. You’ll scatter as much as you like.)

    1/3 cup reserved pasta water

    EVOO or melted plant-based butter for drizzling

    Directions

    Preheat oven to 375 degrees F.

    In a medium-sized pot, on medium high heat, add all of the sauce ingredients and stir to melt. When the mixture is creamy, remove from the heat and pour over the cooked, drained pasta.

    Place in a large, rectangular baking dish which is at least 2-inches deep. Cover the top with slices of tomato. Generously sprinkle the bread crumbs over the tomatoes and drizzle EVOO or melted vegan butter over the top.

    Put the pan in the oven and bake for 30 minutes or until the top is bubbly and toasted. (I actually had to place mine under the broiler for a couple of minutes since the oven I am working with in my rental is not the greatest.)

    Allow the Mac & Cheese to rest for 15 minutes before serving. This will help everything to come together and will make serving easier. Now enjoy!

    Baked Apples

    ~ lisaandfrancescook ~ Leave a comment

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    Growing up, my grandmother and my mother always made baked apples as soon as autumn began. My father loved eating these fragrant, dense treats with a bit of heavy cream poured on top while the apples were still warm from the oven. Even if you grew up poor in a shtetl or later a tenement, apples were affordable. So every Ashkenazi Jewish home ate wonderful apple cake in one form or another, strudel and baked apples. There are many examples on this blog of delicious apple cakes.

    For me, autumn and winter smell like apples and cinnamon. There is nothing more wonderful than walking in from the cold to a house redolent of these aromas. You could taste the deliciousness in the air we would breathe.

    So when I was grocery shopping and saw some beautiful, large Cortland apples, I told my husband that I was going to treat us to baked apples for Shabbat dessert. These juicy apples are known for being sweet with a hint of tartness and are perfect for baking. But, of course, apples are regional so if you don’t have Cortland apples where you live, ask the grocer or local orchard what apples will make great baked apples. Rome Beauties were also available growing up in New York and were another good option.

    Baked Apples are neither difficult nor fancy. They likely won’t win a prize for the most beautiful dessert. And there isn’t a sprinkle in sight. But if you are looking for a dessert where you close your eyes for that first bite and then have a sigh of contentment escape you – well look no further.

    The recipe here can be easily adjusted to suit your tastes. If you don’t like or have dates, you could use raisins or dried cranberries or just leave them out and add additional nuts. If you don’t like nuts, add more dried fruit. I used sweet hawaij which we love, but you could use all cinnamon or a mixture of cinnamon and nutmeg. If you have apple juice (I did not) you could use that instead of water. These are not precious – just simple and delicious. So just make them and enjoy. They are especially great while sitting around a fire.

    Try them on their own or with some good vanilla ice cream or cream (dairy or vegan). How soft you like your apples is personal taste. You don’t want apple sauce but you also don’t want crunchy apples. Depending on your oven, 40 to 45 minutes for large apples is about right for me. However, ovens vary as do apples. So start checking them after 35 minutes. You want to be able to eat the apples with a spoon – not a knife and fork.

    We enjoy them warm, but they will keep for a day or two covered in the fridge. You can always warm them up a bit in the microwave before eating.

    Recipe

    Yield: 4 servings

    Ingredients

    4 large baking apples

    3/4 teaspoon sweet hawaij or ground cinnamon or cinnamon and ground nutmeg

    pinch of salt

    3 Tablespoons softened unsalted butter or vegan “butter”

    1 Tablespoon chopped walnuts

    1 Tablespoon dried fruit of choice cut into small pieces

    1/4 cup whole rolled oats (Not instant)

    1/4 brown sugar

    juice of 1/2 a small lemon

    1 stick cinnamon

    4 to 5 whole cloves

    3 strips of lemon zest

    3/4 cup warm water or apple juice

    Directions

    Preheat the oven to 400 degrees F.

    Wash, dry and carefully core the apples. I found it easiest to use a sharp paring knife and a metal measuring teaspoon. You want to cut down about 3/4 of the way until you reach and remove the seeds. While I have an apple corer, I found this method to be easier. As soon as you have cleaned out the core, squeeze a bit of lemon juice into the opening to prevent browning and because lemon and apples are a great combination!

    Place the ground spices, brown sugar, butter or vegan “butter”, oats, salt, dried fruit and nuts into a bowl. Using your fingers or a fork, smush everything together until the mixture is soft and the elements are well distributed.

    Using a teaspoon or your fingers, evenly divide the filling into the opening you created when you cored the apples. Go all of the way to the top. Place the apples in an 8 or 9-inch square pan or baking dish. They should be able to stand up in the dish without assistance. Pour in the water or apple juice and add the whole cloves, cinnamon stick and lemon zest. This will prevent the apples from drying out while baking and makes a delicious liquid to spoon over the top when serving.

    Place the baking dish into the hot oven and bake uncovered for 40 minutes. Take a look and see if the apples have just barely begun to split and give a poke with your finger. If the skin gives easily, they are done. If not, put them back for another 5 minutes. They will continue to cook a bit even when removed from the oven. As they cool, the skin will begin to contract and wrinkle. THAT is how they should be. Spoon some of the delicious pan liquid over each of the apples before serving. Now enjoy!

    Roasted Cauliflower Lentil Curry

    ~ lisaandfrancescook ~ Leave a comment

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    My grocery store had some gorgeous organic cauliflower on sale this week. I knew that if I bought it, a meal featuring this brassica was in the offing. So I went to my favorite vegan blog, Pick Up Limes and came across a recipe for a delicious Roasted Cauliflower Lentil Curry. I have had very good luck with their recipes. But as a reasonably experienced cook, I am not afraid to make some changes to better suit our tastes. While I present the recipes with my changes, the blog is a wonderful source of clear, comforting and non-preachy information on everything vegan.

    I love to cook and have the time to go the extra mile of doing certain things that can be purchased ready-made. Not only does it tend to be more cost-effective to make things myself, but it allows me to season things to my taste or cut them exactly the way I want. But if you don’t have the time or inclination, you can buy pre-cut cauliflower. You can also use canned or vacuum-sealed pre-cooked lentils. I do still remember what it was like to have a young family while attending graduate school full-time, so there is no judgment here.

    On the other hand, lentils can be cooked ahead and refrigerated. And if you are going to the trouble of making them (honestly, they don’t involve much and there is no soaking necessary), you might as well make extra and you can use it throughout the week in salads or in pilaf. I’m just sayin’!

    Don’t get scared off by the list of ingredients. If you love South Asian and Middle Eastern food, these should always be in your pantry. And don’t be afraid to tweak amounts. If you want more lentils or spinach, add it. And if you can’t be bothered to cook rice, buy some Naan, which seems to be carried everywhere these days.

    Roasted Cauliflower and Lentil Curry tastes rich, creamy, with a bit of heat. It is oh so delicious while also being comforting. And when you can eat something that is this delicious AND healthy, well what are you waiting for? Make it this week!

    A bit of wisdom shared. It took me MANY (too many) years to realize that a bit more time at the front end saved a lot of stress and mistakes at the back end. So have everything ready and set up BEFORE you start cooking or baking. You will thank me later.

    Yield: 4 to 6 generous servings

    Ingredients

    Roasted cauliflower

    1 medium to large head cauliflower, cut into bite-sized pieces (I like the variety of textures that a mix of some bigger and smaller pieces gives when roasted.)

    2.5 Tablespoons neutral vegetable oil (I like Avocado Oil, but you could use canola or safflower, if you prefer.)

    1 teaspoon garlic powder

    2 Tablespoons tomato paste

    1 teaspoon ground turmeric

    1/2 to 1 scant teaspoon salt

    3/4 teaspoon chili powder (I LOVE Rajasthan chili which has some mellow heat and an earthy flavor. I use it with so many things.)

    Curry

    2 cups uncooked brown or Basmati rice (Cook according to package instructions, which vary by brand and which rice you choose to use.)

    1 Tablespoon neutral vegetable oil

    1 medium onion, coarsely chopped

    3 large cloves garlic, crushed

    1 Tablespoon curry powder (I like Madras curry powder)

    ½ Tablespoon garam masala

    ½ Tablespoon ground turmeric

    1 teaspoon ground cumin

    1 teaspoon ground coriander

    1 teaspoon ground cinnamon

    1 teaspoon salt

    1⅔ cups (400 g or 14.5 oz. can) canned diced tomatoes

    12 cherry or large grape tomatoes, halved

    399 mL or 13.5 oz. can) of full-fat coconut milk 

    2.5 cups cooked brown lentils (If making yourself, I like to use Spanish Pardina lentils which are readily available. They cook up nicely in about 18 to 20 minutes and they retain their shape.)

    About 4 cups (60 g) fresh spinach, thicker stems removed

    Directions

    Preheat the oven to 400 degrees F. Place the cauliflower pieces on a large baking sheet in a single layer. In a small bowl, mix up all of the ingredients under “Cauliflower.” Pour the mixture over the cauliflower and use your hands to mix things through. Be sure to get some of the seasoning mixture on each of the pieces.

    Place the pan in the oven and roast for about 40 to 45 minutes, turning the pan half-way through. If you like your veg roasted more, go for it, but it will be ready at this point.

    If you are cooking brown rice, you should probably start it now.

    Add the oil to a large pot on medium-high heat. When hot, add the onion and cook until golden. Add splashes of water if needed to deglaze the pot.

    Then add the garlic and all of the spices. Stir continuously to toast for 30 – 60 seconds.

    Add the canned tomatoes and cherry tomatoes. Allow to simmer for 5 minutes.

    Finally, add the coconut milk, lentils, spinach, and roasted cauliflower. Cook until everything is heated through, about 5 minutes. Serve over the rice or with Naan.

    No Recipe Shabbat or Sunday Dinner

    ~ lisaandfrancescook ~ Leave a comment

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.

    Support Humanitarian Efforts in Israel and Ukraine

    While we eat a LOT of vegan and vegetarian meals, I do like to serve some kind of meat for Shabbat along with whole grains and lots of salads or salatim. (Many wonderful examples can be found on my blog.) This No Recipe Shabbat or Sunday Dinner is the perfect answer to wanting something that feels (and tastes) special but requires very little work or planning.

    In over 50 years of cooking, I have made quite a few roast chicken dinners, several of which you can find on this blog. And while each of them was good, this version, based on Thomas Keller’s recipe, is the best. And how great is it when the best recipe is also the simplest? For those of you unfamiliar with Thomas Keller, he is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation. We would say that he has yichus (loosely translated as “pedigree.”)

    Now of course, you can switch up the sides to suit your tastes, but I am giving you two delicious examples that take next to no prep or cooking time and still feel special.

    When I was growing up in a suburb of New York, we used to have our chickens delivered to our door by Irving the Chicken Man. He also brought us fresh farm eggs and – pizza. I have no idea how the pizza fit in and the reason is lost to memory, assuming that I ever knew. But the chickens were wonderful. Unlike today’s supermarket chickens – even organic ones – these chickens were relatively small, averaging around 3 pounds, and were very flavorful. When I went shopping for my whole chicken, it was impossible to find any under 4 to almost 5 pounds. Those would have been considered stewing chickens and were used primarily for soup.

    Short Rant

    Poultry today is over-bred for large breast meat to suit all of those people who have been told that the more flavorful thigh meat is bad for you. To me, these chickens are less flavorful and can more easily become rubbery. But it appears that is what people want. They don’t know what they are missing. Okay, rant over.

    Back to Business

    No Recipe Shabbat or Sunday Dinner is accompanied here with a simple roasted broccoli and whole wheat couscous. When you use really good ingredients, simple preparations are the best. Why drown out the natural flavors of the food with added sauce or too many spices? (Is this another rant?) While I like to buy my broccoli whole to cut myself, if you are short on time or just don’t love cooking, you can always find pre-cut broccoli florets. And if you don’t like broccoli, you could use cauliflower or a mixture or any veg that you prefer.

    The original recipe called for a 2 to 3 pound chicken, which I cannot find around here. It also gave an optional herb baste for the chicken. But this sacrifices the crispy skin, so I don’t do it. If you want to serve a gravy that is your choice. For me, the chicken is juicy, oh-so-flavorful and the crispy skin is a treat that I only allow myself rarely. So I don’t need anything more than a few of the pan drippings drizzled over the serving. But you do you. (NOTE: Keller believes that the crispy, fatty tush of the bird is the cook’s treat. (My mother, who came from a Socialist/secular background called it The Pope’s Nose) And Keller is right! Is it healthy? No. But every once in a while, eating something a little unhealthy is just fine.)

    The biggest problem that my husband and I had with the chicken was knowing when to stop eating it. After we ate what was on our plate, we kept walking by the chicken and stealing juicy bits of meat and crispy skin!

    The bird I am cooking is 4 pounds – the smallest I could find after going to 3 grocery stores. So I have adjusted the timings from the Thomas Keller version. I chose roasted broccoli because it can roast in the same temperature oven as the chicken only for a shorter period of time. Whole wheat couscous is a wonderful choice when you don’t have the time or inclination to fuss. It is readily available online and in a number of grocery stores. Not only is it delicious, but it is ready in 5 minutes! Just boil a liquid of choice, pour it over the couscous, cover it and wait 5 minutes. That’s it! I do use a flavorful EVOO in the preparation and some chicken broth but nothing else is needed. Fluff and enjoy. Of course, if you prefer to cook rice or some other grain, they all work.

    This dinner will easily feed 4 to 6 people, with no leftovers. Of course, this needs to be adjusted if you are feeding teenagers. My husband’s mother said that when he was a teenager, she made one chicken for the rest of the family and one chicken for him! Since leftover roast chicken has so many uses, make two, if you like.

    Recipe for Roast Chicken

    Ingredients

    4-pound whole chicken, dried inside and out with a paper towel (remove giblets, if you are lucky enough to have them included)

    Kosher salt and cracked black pepper

    Directions

    Preheat the oven to 450 degrees F. If you have the time, take the chicken out of the fridge an hour before you start to roast it.

    Liberally sprinkle the dried chicken with the salt and black pepper, inside and out. Do this from several inches above the chicken to get nice, even coverage. Normally I am not a huge salt consumer but for this, I use about 1 Tablespoon of salt for the entire chicken.

    Using kitchen twine, tie the chicken legs together at the ends. Tuck the wings underneath. (I am currently living in a temporary rental while our apartment is being renovated. As it turns out, I took neither twine nor a meat thermometer with me. So we improvised. We used a nylon elastic from a bead-stringing kit and I did the loose-leg test to see if the chicken was done.)

    Place the bird, breast-side up in a non-stick pan or well-seasoned cast-iron skillet. (You don’t want this in a deep pan. Yes, it will spatter your oven, but it will give a great result.)

    Roast until the internal temperature of the thickest part of the thigh reaches 165 degrees F. Do not touch the bone when using a thermometer. This will take about 90 minutes on a 4-pound bird. (Ovens vary, so using a thermometer is the safest way to tell if poultry is done.) If you don’t have an instant-read thermometer, the bird is done when you can easily wiggle the leg and thigh to the point that it almost comes disconnected from the main part of the bird. If you are lucky enough to find a smaller bird, it will take about an hour.

    Once the bird has reached 165 degrees, remove it from the oven and allow it to rest for about 15 minutes to absorb all of the juices and to finish cooking. If you tent the bird with foil, you will lose some of the crispiness in the skin so I don’t advise it.

    When you are ready to serve, drizzle some of the pan juices over the cut pieces.

    For the Broccoli

    Cut 2 heads of broccoli into florets. (I like different sizes so there will be a variety of textures in the finished product.) I cut the tough part of the stem away and slice and use the tender stem and any nice leaves.

    Place all of the broccoli on a half-sheet pan and drizzle well with EVOO or avocado oil. Sprinkle liberally with kosher salt and cracked black pepper.

    While the chicken is resting, place the sheet pan in the oven and roast the broccoli to your desired doneness. At 450 degrees, this should only take 15 to 20 minutes. Alternatively, if your oven is large enough, you can place the pan of broccoli in the oven with the chicken for the final 20 minutes.

    Now serve and enjoy!

    Delicious Bean Stew

    ~ lisaandfrancescook ~ Leave a comment

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.

    Support Humanitarian Efforts in Israel and Ukraine

    Delicious Bean Stew is creamy, vibrant, budget-friendly and incredibly satisfying. It is vegan comfort in a pot. Easy to make in under an hour, this deceptively rich vegan stew is incredibly satisfying without leaving you feeling as if you over-indulged.

    Since the Pandemic, I have been following a vlog out of Amsterdam called Pick Up Limes. They now also have a really terrific app and a website. If you are looking either to add some vegan meals to your repertoire or are choosing to go whole-hog vegan (pun intended) this is a great place to start. It is accessible, non-judgmental and best of all – the recipes really work. Yes, I do make some tweaks, but they would also be great as written.

    This Delicious Bean Stew has a few changes from the original, in part because my store and pantry were out of some items. But this only proves how good the recipe is. I went to three separate grocery stores and no one had either Butter Beans or Dried Rosemary. As it happens, I really love to cook up my own beans as I have mentioned many times before. Not only do dried beans store well, with no worries of exploding or leaking cans, but I control the aromatics. In addition, I use the resulting cooking liquids to replace or augment the liquids in soups and stews.

    Would canned beans work? Of course. And if that is your preference or all you have time for, please use them. While the original recipe called for Butter Beans, I used Royal Corona. We absolutely love these beans, which are easily available online. These large European runner beans cook up to be meaty and creamy and can replace pretty much any white bean called for in a recipe. If you have never tried them, you are in for a real treat. I cook them with a sprig of rosemary, a bay leaf and some confited garlic in olive oil. Even without the aromatics, they are delicious.

    Maybe there is a run on dried rosemary, but every store was out of it and mine was packed away for our move. However, there was fresh rosemary available. I know! When using fresh herbs, just essentially double the amount of dried herbs suggested in the recipe. I tend to be very generous in my measurements for herbs so don’t get to precise here. I did use dried thyme.

    Delicious Bean Stew needed nothing more than some good bread (I used my Breadsticks in an Hour, but any good bread will do.) If you want to make a salad or serve some grapefruit with pomegranate seeds as I did – go for it. Leftovers can gently be reheated.

    So whether you made any New Year’s resolutions or are just looking for some healthy, delicious vegan meals to add to your repertoire, Delicious Bean Stew is a great option.

    Recipe

    Yield: 4 servings with bread

    Ingredients

    1.5 Tablespoons neutral vegetable oil (I like Avocado)

    1 large or 2 smaller leeks, white and light green parts only, washed well and thinly sliced

    4 large cloves of garlic, minced

    1 teaspoon dried thyme

    1 Tablespoon fresh rosemary, chopped or 1.5 teaspoons dried rosemary, crumbled

    1/2 cup sun-dried tomatoes in oil, drained and coarsely chopped

    1 rounded Tablespoon all-purpose flour

    1.5 cups water or cooking liquid if preparing your own beans

    1 vegetable bouillon cube, crumbled

    4 cups of large white beans (Royal Corona, Butter Beans, Lima’s)

    3/4 cup plant-based heavy cream (I like soy, but any will do)

    About 5 cups of coarsely chopped fresh spinach

    2.5 Tablespoons white wine or Champagne vinegar

    Cracked black pepper, to taste

    Optional but Recommended Garnish

    Red pepper chili flakes

    chopped, flat-leaf parsley

    Directions

    Place oil in 5 quart pot, preferably with a heavy bottom, over medium-high heat. Add the sliced leek and cook for 3 to 4 minutes, stirring occasionally.

    Then add the garlic, thyme and rosemary and cook for an additional 2 minutes, or until fragrant.

    Now add in the sun-dried tomatoes and flour and continue cooking, while stirring for 1 more minute.

    The liquid and bouillon cube are added next. Bring the mixture to a boil, then reduce to a simmer and cook uncovered until thickened. This only takes a minute or two.

    Stir in the beans and cooking “cream” and continue cooking for another 2 minutes.

    Add in your spinach, the vinegar and pepper and mix through just until the spinach wilts. Again, only another minute or two.

    Garnish and enjoy!