Month: September 2023

Kabocha Squash Lentils Rice and Caramelized Onions

~ lisaandfrancescook ~ Leave a comment

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Sweet savory, comforting and downright delicious. Kabocha Squash Lentils Rice and Caramelized Onions. Any of the elements of this wonderful dish would be great on its own or as part of another dish. And the entire dish can be prepped ahead and cooked one hour before you are ready to eat or cooked ahead and gently rewarmed. How convenient.

Kabocha Squash Lentils Rice and Caramelized Onions is easily riffable and can be entirely vegan if you choose one of the other toppings than the one pictured or use a vegan cheese. I seasoned my vegetables with baharat, a warm Middle Eastern spice blend that is perfect for all of the fall and winter comfort foods. But you could just as easily use ras el hanout, hawaij or even pumpkin spice blend. Any one of these would give you delicious results.

Until a couple of years ago, winter squash for me meant either butternut or acorn squash. I was, frankly, a little afraid of all of those interesting, and often misshapen squashes I would see at the farmer’s market and grocery store. I simply had no idea how to cook them. And then came the pandemic. You all remember that, right? Suddenly, I was seeing all of these squash options and figured that there were more things to be afraid of than an unfamiliar vegetable. My world expanded and I have never looked back.

Kabocha squash is a winter squash that is also known as Japanese Pumpkin. It is a knobbly looking squash that when roasted is incredibly sweet. When my husband started eating this dish, he asked what sweetener I had used and was surprised when I answered “None.” I only used EVOO, baharat and a bit of salt.

Kabocha Squash Lentils Rice and Caramelized Onions is a wonderful vegan meal and the lentils and brown rice make a complete and filling protein. This recipe makes extra filling on purpose. You can use the leftover lentils and rice and add a vegan or other sausage and you have a totally different meal that only requires a green salad and some good bread. And since making perfect caramelized onions isn’t difficult but does take time, I always make a big batch and it lasts for a long time in the fridge, covered with EVOO. We love it on pizza and flatbread, but it’s also great with Sabich and Sephardic slow-cooked eggs known as Huevos Haminados.

The next time you are looking for that perfect autumn meal that will drive away the damp and chill, give Kabocha Squash Lentils Rice and Caramelized Onions a go.

Recipe

Yield: 4 servings with extra filling

Ingredients

For Squash

2 Kabocha Squash

About 1 teaspoon baharat spice blend (this will depend on how many squashes you actually choose to make)

Sprinkling of kosher salt

EVOO for drizzling

For Lentils and Brown Rice

1 cup brown lentils (I like Pardina Lentils, also known as brown Spanish lentils. They hold their shape well and have a creamy, nutty flavor.)

1 cup brown rice, preferably short-grain, but any kind will do

3 cups of water or vegetable stock

1 teaspoon salt

1.5 rounded teaspoons baharat spice blend

1/2 teaspoon ground turmeric

a generous handful of fresh herbs chopped (I used dill, parsley and cilantro)

For Caramelized Onions

5 or 6 large white or yellow onions

1/4 cup EVOO

Optional toppings for serving

Tahini dressing

Labneh or plain yogurt

Feta cheese, crumbled

Grilled Haloumi Cheese

Chutney

Directions

For Caramelized Onions

Peel, halve and thinly slice all of your onions. Warm the EVOO in a large, heavy-bottomed skillet with high-ish sides. Cast iron is great for this.

Add the onions and using tongs or large spoon, gently stir the onions to coat with the oil. Cook over low heat, only stirring (or turning over) the onions occasionally until they are deep brown and almost spreadable. Be patient and don’t rush this. The result is worth it. The cooking time can take up to 3 hours, which is why I make a big batch and always have it in my fridge. As long as there is a layer of EVOO covering the onions, they will last a very long time in the fridge and even just a small amount lends incredible flavor to any dish you use them in.

For the Kabocha Squash

Preheat the oven to 400 degrees F.

Oil the bottom of an oven-proof pan that is large enough to hold the cut halves of squash. I actually only made one squash for the two of us, but the filling recipe could easily feed 4 or even 6, so make as many squash as you like.

Using a large, sharp knife, cut the squash in half vertically starting with the stem at the top. Scoop out the seeds and stringy stuff in the cavity of the squash. Sprinkle the cavity and rim of the cut squash with salt and a generous sprinkling of spice blend.

Place the squash, cut-side down, on the oiled pan and roast for 40 minutes. Turn the squash over and continue roasting for another 20 minutes. If you are worried that the squash is becoming too brown, loosely cover them with aluminum foil. The squash should give easily when cooked. These can be kept in a warm oven with the heat turned off and covered for up to an hour. They can also be rewarmed. I would add a bit more EVOO if rewarming.

For the lentils and rice

Rinse and drain the rice and lentils. Pick over the lentils to be sure that there are no small stones or other debris. (This will entirely depend on where you buy your lentils.)

Bring the water or vegetable stock to a boil with 2 Tablespoons of EVOO, 1 teaspoon of salt, 1/2 teaspoon of ground turmeric and 1.5 rounded teaspoons of baharat. Add the drained lentils and rice and bring the mixture back to a boil. Cover the pot tightly and reduce the heat to a simmer. Cook for 45 minutes. Then turn off the heat. Uncover the pot and give everything a fluff with a fork. Recover the pot and allow the mixture to steam for about 10 minutes. Add in the chopped herbs, reserving a little for garnish.

When you are ready to serve, assemble your dish. Fill the squash cavity with the lentil rice mixture and top with some of the caramelized onions. Then the rest is up to you. Add a simple tahini dressing to keep it vegan or some feta crumbles for a vegetarian version. To eat this yummy dish, smush the squash flesh and mix it with the other ingredients. It might not look elegant, but the taste is wonderful.

Fruity Noodle Kugel (Vegan)

~ lisaandfrancescook ~ 1 Comment

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So I think that the world is divided into two kinds of people – those that like potato kugel and those that like noodle (lokshen) kugel. I am clearly Team Noodle Kugel. What is kugel (or kigel, depending on your country of origin) you ask? It is essentially a baked pudding or casserole that is frequently made and eaten for Shabbat and holidays. It can be sweet or savory. And there now exist many, many varieties.

However, most noodle kugels that I have eaten – and in 70+ years, that’s a lotta kugel – I generally find them too rich, too sweet and just too much.

To be honest, I had forgotten about this Fruity Noodle Kugel. I used to make it quite frequently and then somehow it went out of rotation. But since we are in the midst of the Super Bowl of Jewish holidays, I started to look for recipes to make and share with you. Browsing through The New Jewish Holiday Cookbook by Gloria Kaufer Greene for ideas, I came across her Fruity Tofu Lokshen Kugel. Instantly I knew that I would be making it with a few of my own tweaks to make it vegan and more creamy.

This Fruity Noodle Kugel is fruity, creamy (dairy free) and never sacrifices flavor. And if you choose a non-egg noodle, this kugel is vegan. It also is high in protein and low in fat.

I have always been interested in nutrition, but not if it meant sacrificing flavor. And as my husband and I get older, a healthy diet is even more important. Our meals fall clearly into the “blue zone” by both preference and design. I want to make those calories count. But I also want to make Shabbat and other holidays truly special and allow for some splurging.

Tofu replaces the dairy in the meal and is a wonderful vehicle for absorbing all of the delicious flavors in this kugel. I use both a silken tofu and an extra-firm tofu to mimic the desired texture that you would achieve if using eggs, cheese and sour cream. My version makes for a much less fatty kugel with lots of healthy protein. And you won’t feel any regret for having indulged. Left-overs are great eaten at room temperature or gently rewarmed. I even eat this as breakfast.

Since if like me, you are not a purist about being vegan, I also have included two other wonderful lokshen kugels that I have blogged, which I still enjoy making – and eating! And while kugel is considered a quintessential Jewish food, you don’t have to be Jewish to enjoy it.

Jerusalem Kugel

Apple Cinnamon Noodle Kugel

Recipe

Yield: About 8 servings

Ingredients

8 ounces medium-wide noodles

1/2 cup unsweetened applesauce

1/4 cup mild vegetable oil (Canola, Avocado, Safflower or even a fruity EVOO)

1/2 cup maple syrup, agave or brown sugar (I used brown sugar as I like the molasses, caramel taste)

1/4 cup orange or apple juice

2.5 rounded teaspoons of ground cinnamon (or sweet Hawaij, baharat or pumpkin spice mix)

1/2 teaspoon of kosher or fine sea salt

14 ounces extra-firm tofu, well-drained and crumbled

1 pound silken tofu

1 large flavorful baking apple (Granny Smith, Honeycrisp, Jonagold, MacIntosh, Golden Delicious etc.), finely diced or grated. No need to peel the apple first.

1 cup of raisins of choice, softened in warm water for about 10 minutes unless they are fresh and plump (Other dried fruits or a mix of dried fruits, e.g. dates, apricots, prunes, pears could be used instead. Just cut any larger pieces to approximate size of large raisins.)

1/4 cup, coarsely chopped, lightly toasted walnuts

Directions

Heat your oven to 350 degrees F.

Grease (or vegetable spray) a baking dish (about 10 to 11-cup capacity – mine is a 7-inch x 11-inch rectangle). However an equivalent capacity round or square pan works just as well. Make sure that the pan sides are at least 3-inch deep.

Cook the noodles according to the package, but one minute less than the minimum recommended time since these will also bake in the oven. Drain the noodles.

While the noodles are cooking, place the silken tofu, brown sugar, sweet hawaij (or other spice mix), salt and apple sauce in a blender. Whooz it up until smooth. Then add in the oil and OJ and whooz again until the mixture has emulsified. Using a spatula and with the blade removed, add in the raisins and walnuts.

Once the noodles have been drained add them back to the pot. Pour in the mixture from the blender and fold it through the noodles until evenly distributed. Crumble in the extra-firm tofu and mix through.

Pour everything into the prepared baking pan. If you like, you can sprinkle the top lightly with more of the spice you used mixed with a bit of sugar (any kind will do.)

Bake for about 45 minutes or until set. I like the top to darken and the top noodles to get slightly crisp. However, if you prefer the noodle mixture to be lighter and to remain soft, cover the casserole with foil after 25 minutes. This can be served warm or at room temperature. Leftovers should be refrigerated or can be frozen or rewarmed gently.

Harvest Chicken (with Japanese Sweet Potato and Dried Fruits)

~ 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.

Support Humanitarian Efforts in Ukraine

As with many recipes of mine, it started out as one thing and developed as I began rooting through my cupboards and fridge. When I am unable to sleep, which is all-too-often, I grocery shop in my head and make up recipes and menus. And over time and as I actually begin to grocery shop and cook, the dishes morph.

This Harvest Chicken recipe is one such. Delicious, fragrant, fruity and with a bit of tang, it is also perfect for the upcoming Jewish harvest festival of Sukkot. It’s a one-pot meal that can be adapted to the ingredients on hand. And it is prepped in about 30 minutes with the remaining time spent in the oven while you go do other things. And don’t we all have other things to do?

The recipe below is how I made it, with some suggested alternative ingredients. Strict measuring is not essential here – this is home cooking, not baking! Depending on appetites or sides, this recipe would generously feed 4 but could also feed more if you are serving younger children or dieting women. Feel free to increase the amount of chicken but that ultimately might require two pans.

Over the years, I have observed that cuts of meat or poultry and varieties of fruits and vegetables seem to go in and out of fashion and availability. For instance, the “saddle” of chicken was once a quite common cut, easily found in every grocery. But I almost never see it now. So if you cannot find chicken thighs with the legs attached, the “saddle,” then use just thighs or thighs and legs. I do not recommend white meat. It can dry out and birds are bred with enormous breasts these days that I believe are rubbery and generally tasteless.

And while Japanese Sweet Potatoes are flavorful and packed with nutrition, regular sweet potatoes or yams can be used. I am using prunes and dried apples soaked in a combination of prune and orange juice. Why? because that’s what I happened to have. But dried apricots or pears would be lovely too. And if you only have apple juice, pineapple juice or orange juice – well use that.

You don’t see leeks at the store, then use onions or shallots or some combination. The important thing to remember is that we eat with all of our senses. So cook with gusto and use your eyes and nose when creating a dish. And, of course, your tastebuds. But you can tell A LOT about spices and seasonings that would work simply by smelling them. It’s as if you are creating your own food “perfume.”

I hope that you will try this Harvest Chicken recipe soon.

Recipe

Yield: 4 to 6 servings

Ingredients

About 2.5 pounds of chicken saddles (thigh with leg attached) or thighs and legs with bone in and skin on

4 Tablespoons Canola, Avocado or other neutral oil

1 small onion, peeled and chopped

1 large leek, well washed and thinly sliced – white and light green parts only

8 ounces moist dried fruit (I used prunes and apples, but you could also use apricots, peaches or pears or a combination)

About 1.5 pounds of sweet potatoes or yams (I used Japanese sweet potatoes this time), peeled and cut into pieces (I did this lengthwise, but you also use a large cube, if you prefer. Just try to make the pieces fairly equal in size.) You could also use a butternut squash if you like.

1.5 cups of dry white wine or chicken stock

1 cup of juice (prune, orange or apple)

8 to 10 large cloves of peeled garlic

1 rounded teaspoon of each: kosher salt, freshly cracked black pepper and ground turmeric

Rounded 1.5 teaspoons baharat

About 2 teaspoons of tamarind paste

Chopped flat-leaf parsley for serving

Directions

Preheat your oven to 350 degrees F. Pour the juice over the dried fruit and warm the mixture. Cover and allow to steep for about 30 minutes.

Take chicken out of fridge one hour before you start cooking. Make small deep slits in the meaty part of the chicken. Generously salt and pepper both sides of the chicken parts and also dust with 1 teaspoon of ground turmeric. Gently rub the spice mixture into the skin of the chicken. Set aside.

In the largest, heaviest oven-proof pan you have (or use two, if necessary), heat the 4 Tablespoons of oil until it shimmers. Add the chicken front-side down and brown for 8 minutes at a medium high heat. I like to add a spatter screen at this point, which helps keep clean-up manageable.

Once the chicken has gotten nicely seared, it should release easily from the bottom of the pan. Turn the chicken over and add all of the remaining ingredients, including the soaking liquid from the dried fruit. Scatter the garlic cloves, fruit, sweet potatoes, leek and onion around the chicken. try to push the sweet potatoes into the liquid as much as possible.

Cover the pan and place in the oven. Cook for 40 minutes. Then crank up the oven heat to 375 degrees F. Uncover the pan and continue cooking for another 20 to 30 minutes. You can give a stir to distribute the ingredients into the liquid. Everything should be beautifully browned. That’s it! Garnish and serve.

This can be made ahead and gently rewarmed. There is no need to add a grain because of the sweet potatoes, but if you want to serve this over rice, by all means. You do you.

L’shana tova u’metukah!