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.
What is a dip for vegetables, a spread for burgers and sandwiches and a sauce for pasta? Avocado Pistachio Pesto – that’s what! I could even see using it on top of grilled fish or chicken. This simple-to-make, beautifully vibrant pesto is delicious in so many ways. So make a bunch and use it liberally. And the added bonus of many vegan meals is that they are extremely budget-friendly. And who wouldn’t want a delicious meal that doesn’t break the bank?
When making a dish with a few ingredients, always choose the best quality that you can find and afford. And that is especially true when using olive oil. I use a few trusted brands and I especially love the flavored olive oils. Baking cakes with olive oil not only makes them taste rich and flavorful, but they hold up beautifully as well. And there is no tedious creaming of butter and sugar or remembering to leave the butter out so it is malleable.
Don’t misunderstand. I love a really good unsalted butter slathered on freshly baked bread. And there are some cakes and cookies that just would not be the same without it. But if you haven’t tried a top quality olive oil, you don’t know what you are missing.
When ripe, avocados are creamy and rich tasting, while also being a healthy fat that packs a punch of anti-oxidants and vitamins. When combined with pistachios, lemon, basil, EVOO and mint, you have a party going on. This Avocado Pistachio Pesto will keep for a few days in the fridge if covered with a layer of EVOO. Anytime you take some pesto, fill in the gap with EVOO and the pesto will stay a beautiful green and will retain its vibrancy.
I paired my Avocado Pistachio Pesto with a red lentil pasta and some frozen, thawed baby peas. But any kind of pasta that you like will work. Throw together a quick, colorful salad and you have a great meal. So don’t wait. Make this today!
Recipe
Yield: About 4 cups
Ingredients
1 cup of raw pistachios, lightly pan-toasted
2.5 large, very ripe avocados
2 ounces of fresh basil leaves, thick stems removed
5 large garlic cloves
Juice of half of a lemon or more to taste
3/4 teaspoon kosher or fine sea salt
About 1/4 teaspoon white pepper
2 Tablespoons fresh or frozen mint leaves
Lemon EVOO or other quality EVOO that is bright and with a bit of an edge (I actually used two different olive oils in making this.)
Directions
Place all of the ingredients in a strong blender or food processor. While the machine is running, drizzle in the olive oil until you get a consistency you like. Don’t be afraid to use the EVOO. The sauce will thicken some over time. How thick you make it is personal taste. When using it with pasta, I also add about a cup of the pasta water to the sauce when ready to serve.
Due to the unprovoked, 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 such as the recent earthquake in Turkey and Syria.
Matboucha is to Morocco and the Middle East what ketchup is to Americans. But OH SO MUCH MORE interesting! This compote of tomatoes, garlic and peppers can be fiery, but you get to control the heat. My husband and I like a fairly mild heat, but you do you.
Matboucha is often served as part of an appetizer platter and as a complement to couscous. However, only your imagination will limit your uses. My husband loves it on sandwiches and it often appears on our Shabbat table to be lapped up with challah. Matboucha will brighten up chicken, meat, tofu, or fish and is great with roasted vegetables and hummus. If you like hot sauce on your eggs (or matza brei), give Matboucha a try instead.
Matboucha
And if you love tomato achaar next time try matboucha with your Indian food!
I like to prepare a large batch and then I freeze half so it is always fresh. It will hold up in your fridge for about a week – if it lasts that long. There are many, many variations for this wonderful condiment but they mostly differ in ingredient quantities or how much you chop up your ingredients. This particular version comes from Shuk, From Market to Table. the Heart of Israeli Home Cooking by Einat Admony and Janna Gur. Sweet and smoked Paprika were added by me after reading other recipes that included it.
Plum tomatoes are easy to find and are perfect for this recipe. However, if they are not available where you live, canned tomatoes can be used. But make sure that they are best quality Italian plum tomatoes!
Matboucha
Recipe
Yield: About 10 to 12 servings
Matboucha
Ingredients
1/4 cup neutral vegetable oil (I used olive, but avocado or any other good quality neutral oil will do)
15 to 20 cloves of garlic, peeled and thinly sliced
4 red bell peppers, cored, seeded and cut into smallish dice
2 to 4 jalapeno or Fresno chiles, cored, seeded and thinly sliced (I actually used dried arbol chiles since my fresh peppers had gone bad)
12 ripe plum tomatoes, cut into quarters (OR a 28 ounce can of Italian plum tomatoes)
1.5 to 2 teaspoons sweet or smoked (or a mix) paprika
kosher salt
Matboucha
Directions
Heat oil in a large, flat-bottomed pan over medium heat. Add the garlic and sauté for 1 minute until fragrant. Do NOT allow the garlic to burn!
Add in the peppers and chiles, reduce the heat to medium-low and cook, stirring frequently, until the peppers have softened – about 15 minutes.
Matboucha
Add the tomatoes, season with a teaspoon of salt and 1.5 teaspoons of sweet paprika to start. You can always add more. Sauté for another minute, mixing everything through.
Matboucha
Reduce the heat to low. Cover the pan and simmer for 1.5 to 3 hours or until the matboucha is thick, shiny and bright red. Give a stir every so often so that nothing sticks or burns. If your tomatoes are dry, add a tablespoon or two of water to the pan. Depending on how juicy the tomatoes are, this could take longer. I uncovered my pan after 1.5 hours to cook off some of the liquid from a batch of particularly large, juicy tomatoes.
Taste at the end and add more salt if your tastebuds require it. Serve at room temperature.
Due to the unprovoked, 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 such as the recent earthquake in Turkey and Syria.
Cannellini Bean Roasted Pepper Dip should be your new go-to dip or spread. Liven up your crudité platter or sandwich with this zippy, zesty cousin of hummus. It just might become your new favorite way to get your beans! The beautiful, vibrant color will be a welcome addition anywhere you would eat hummus. That color makes it such a happy dish!
Don’t get me wrong – I love a good hummus and we eat it weekly. However, sometimes it’s nice to shake things up a bit. So don’t think of this as saying goodbye to hummus, but rather as a BIG HELLO to a zestier cousin.
Cannellini beans are a particular favorite of mine. When cooked, they are creamy and delicious and a wonderful addition to so many soups, salads and pastas. And they are easily available in both canned and dry options. The robust seasoning of this dip is a perfect foil for the creamy texture of the pureed beans.
Despite the list of ingredients, this is very easy to make in a food processor and is quick to whip up when unexpected guests show up. Cannellini Bean Roasted Pepper Dip will last several days in the fridge in a well-sealed container.
Cannellini Bean Roasted Pepper Dip
Recipe
Yield: About 3 cups
Ingredients
2 cups of cooked cannellini beans or one 15.5 ounce can, rinsed and drained beans
2 roasted red peppers, rinsed and patted dry, plus a slice for garnish
1 large clove garlic
3/4 to 1 teaspoon of kosher salt
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/4 teaspoon Rajasthan (Mathania Chillies) chilli or cayenne (Rajasthan chili has such a lovely complex flavor with just enough heat. I highly recommend trying it. It can be readily found online or in South Asian markets.)
2 T Evoo plus more for drizzling
2 T tahini paste
Juice of one very juicy lemon
Optional garnish: Coarsely chopped parsley or cilantro
Directions
Place all of the ingredients into the bowl of a food processor. Blitz until the mixture is smooth and silky. When you are ready to serve, plate the mixture, drizzle it with some EVOO and garnish with chopped cilantro, parsley or a slice of roasted red pepper.
Due to the unprovoked, 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.
I wanted to make something a little special to ring in the New Year with my husband. But while I was looking for something new to make, I didn’t want it to be overly complicated. And I wanted a dish that would look and taste rich, but not actually be rich. This Shallot Mushroom Tarte Tatin was everything that I was looking for – once I had made a few tweaks.
Full disclosure – I didn’t actually make the Shallot Mushroom Tarte Tatin for New Year’s Eve – or at all. We ended up eating left-overs and ultimately my husband made the tarte with my suggested changes for New Year’s Day dinner. However, this riff on a Tarte Tatin did not disappoint. Originally devised as an accompaniment with drinks, it makes a perfect romantic dinner for two with a lovely, crisp white wine and accompanying arugula and fennel salad. So if you are looking for a Valentine’s Day dinner to share with that special someone, definitely consider this Shallot Mushroom Tarte Tatin.
Don’t be put off by the number of shallots in the recipe. The way they are bathed in the balsamic reduction results in a sweetly caramelized shallot that simply melts in your mouth.
While we did use an all-butter puff pastry (from the freezer section of our grocery), there are vegan puff pastry options. And except for the small amount of cheese added just before serving, the tarte is also vegan. The cheese could be skipped but a vegan cheese option is also possible – and frankly, desirable, in my opinion. The original recipe called for burrata, a cheese that always seems unappetizing to me. I feel the same way about burrata as I do about undercooked egg whites. Ewwww. In any event, I thought the slight tang of a creamy goat cheese was a better foil for the richness of the caramelized shallots. But you do you.
Recipe
Yield: 2 servings as dinner
Ingredients
1 tablespoon pine nuts or slivered blanched almonds
6 to 8 shallots, peeled and halved lengthwise
2 teaspoons vegetable oil
¼ Kosher salt, freshly ground pepper
¼ cup balsamic vinegar
1 teaspoon sugar
3 tablespoons unsalted butter, divided (Use a vegan buttery solid if you are keeping this vegan.)
1 package frozen puff pastry, thawed according to the instructions on the box (I used Dufours brand which is all butter)
All-purpose flour (for surface)
8 ounces mixed mushrooms (such as maitake, oyster, and/or shiitake), torn into bite-size pieces. [While any mushroom would taste good, these mushrooms tend to not hold as much moisture as button, baby bella, cremini or Portobello mushrooms and, therefore are less likely to lead to a soggy bottom.]
1 garlic clove, crushed or grated
2 to 3 ounces of a creamy goat cheese (the kind found in a log), crumbled
2 Tablespoons grated parmesan or pecorino cheese
1 Tablespoon fresh thyme leaves, plus more for garnish
Sprinkling of flaked Maldon Sea Salt for garnish (Optional)
Directions
Preheat the oven to 400 degrees F. Place the pine nuts or almonds on a rimmed baking sheet. Toast the nuts until golden, about 4 minutes. Transfer the nuts to a small bowl and set aside. Do NOT turn off the oven.
Roll out the thawed puff pastry on lightly floured parchment paper to smooth out any creases. The Dufours puff pastry came in one large sheet. If the pastry was in two sheets, place them on top of one another and roll the sheets out together. Cut out a circle that is one inch larger than the top of your skillet. [So my skillet was a Lodge cast iron skillet that measured 10-inches across the top and 9-inches across the bottom. Therefore, my pastry was rolled out to 11-inches.] Once the desired circle is cut out, prick the pastry all over with a fork. Cover the pastry round with another sheet of parchment or plastic wrap and stick it in the refrigerator while you prepare everything else. Using cold pastry will help prevent shrinkage.
Toss the shallots in the vegetable oil on the same baking sheet that you used to toast the nuts. Season the nuts with kosher salt and freshly cracked black pepper. Roast the shallots until tender and with some browned spots – 20 to 25 minutes. Allow the shallots to cool.
While the shallots are roasting, bring the vinegar and sugar to a simmer in a 9 or 10-inch ovenproof skillet. Swirl the pan occasionally until the vinegar has reduced some and become syrupy, about 5 minutes. Stir in 1 Tablespoon of unsalted butter and remove the pan from the heat. Arrange the roasted shallots, cut side up, in the skillet with the vinegar syrup, overlapping them slightly, if needed. Set aside.
Using a medium skillet, melt the remaining 2 Tablespoons of the butter over medium-high heat. Cook the mushrooms and garlic, tossing often, until the mushrooms are tender and browned, 5 to 8 minutes. Season with salt and freshly cracked black pepper and 1 Tablespoon of the thyme leaves.
Add the cooked mushroom mixture, nuts and grated parmesan to the pan with the shallots, filling in any gaps between the shallots. Any extra mushrooms can just be scattered evenly on top of the shallots. Up to here, this can all be done ahead, if desired. Just don’t forget to preheat your oven to 400 degrees F. before the next step!
When you are ready to bake the tarte, take the pastry out of the fridge and drape it over the shallots and mushrooms, tucking the edges down inside the skillet. Bake until the pastry is golden brown, puffed and will not sink if gently pressed with your finger – 25 to 30 minutes. Ovens vary so it could even take a bit longer.
Allow the tarte to sit outside the oven for 10 minutes. Take a plate or cutting board that is larger than the pan and carefully invert the skillet onto the plate. It should release from the pan without any trouble. Scatter the goat cheese, a few more thyme leaves and the Maldon Sea Salt, if using, over the top. Serve with a lovely, crunchy green salad with a slightly acidic dressing and some crisp bread. Now enjoy!
Due to the unprovoked, continuing 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.
These days any bean spread or dip is called “hummus.” It used to bother me because hummus is such an iconic dish in the Middle East. It just seemed disrespectful. And then I thought – “loosen up! Get a grip.” So while this Spinach Avocado “Hummus” definitely includes chickpeas and tahini, it also includes spinach and avocado to create a vibrant green deliciousness. This wonderful riff on a classic just might become a new favorite.
The seemingly long time in the food processor creates a beautifully fluffy spread with every element well blended. This almost light-as-air hummus practically melts in your mouth.
And while I had never seen nor tasted this Spinach Avocado Hummus before, when I went searching for recipes to compare, there were about a dozen. All were pretty similar and I have no idea which one came first. For me, I became aware of it here.
The measurements given should be viewed as a starting place. Obviously, you can fine tune things to suit your personal tastes. I changed up a few things to suit my tastes, adding more spice and lemon juice. So definitely don’t get bogged down in having exactly 200g of baby spinach or one cup of onions etc.
One thing I do feel pretty strongly about is that whenever possible, I like to cook my own beans. If I am making soup, the cooking liquid is a great base for the broth. (The liquid can also be used as aquafaba.) But while the beans do honestly taste better (just ask my granddaughter!) this Spinach Avocado Hummus will also be quite good if you only use canned chickpeas. However, if you must use canned beans, please use a good quality organic bean. This is especially important if you are vegan or vegetarian where beans may be a big source of daily protein.
This gorgeous dip will brighten up any table. As I have written before, we always have at least four or five salads, dips or spreads for Shabbat that we then enjoy all week. It is a habit that I picked up after living in Israel for almost a year. There and throughout the Middle East, salads are served at breakfast, lunch and dinner.
Unlike my traditional hummus, which I prefer to eat still warm, the Spinach Avocado Hummus tasted best after refrigeration. I thought that the flavors had more time to meld and enjoyed it even more the second day.
Just be sure to have plenty of fresh pita, naan or challah to scoop up the Spinach Avocado Hummus. Of course, crispy veggies or pita chips work well too.
Flesh of one ripe avocado (avocado weighing about 6 oz. (170g)
2 large garlic cloves, crushed
1.5 teaspoons ground cumin
¼ teaspoon cayenne pepper (Optional)
1.5 teaspoons kosher salt or to taste
Directions
Place 2 T EVOO in a med. large saucepan and heat on medium. Add the onion and fry until brown (about 8 to 10 minutes.)
Add the drained chickpeas and water to the pot. Bring to a rapid simmer. Then reduce the heat to medium low, cover the pot and cook for about 10 minutes or until the chickpeas begin to breakdown.
Add the baby spinach and stir through until wilted. Remove the pot from the heat and allow to cool somewhat.
Spinach Avocado Hummus
Place everything (including any liquid) in a food processor along with the flesh of the avocado, lemon juice, tahini and spices. Process for about 5 minutes, scraping down the bowl occasionally. The hummus should be creamy and fluffy. Refrigerate for at least 4 hours, but is even better the next day.
When ready to serve, spread out the hummus on a plate. Garnish with finely chopped pepper, chives, scallion or cilantro and drizzle all over with a good quality olive oil.
Due to the unprovoked, merciless war on Ukraine 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.
Whether you are vegan, vegetarian or an omnivore, there is a salad here for you. Every Shabbat I make at least four salads and dips, several of which we will enjoy throughout the week. It’s a delicious habit that I adopted after spending time in Israel where salads are eaten for breakfast, lunch and dinner. Aside from being delicious, they add so much color to any meal. And don’t we eat with all of our senses?
There are fresh salads, roasted vegetable salads and salads with a profusion of herbs and grains. Some of the salads are made with beans which add protein and heartiness. Almost any veg and many fruits, legumes and grains can be made into cold or warm salads. And when I want to make a light meal of salads I simply add some feta cheese or a piquant provolone and delicious bread, like the flaky flatbread or focaccia. The more I make these flatbreads the better I get at it. My last batch were nice and poufy and round! I simply refrigerate leftover breads and warm them in the toaster. They also freeze well. Yummmmmmmmmm!
Over the years, I have posted a number of salads and will link to some of them below. But here are three new ones (for me) that hopefully you will enjoy as well. They are guaranteed to brighten up just about any meal. The inspiration for this post comes from Sonya’s Prep. She is lovely young Orthodox Jewish vlogger that I have recently begun following. Her energy, charm and creativity make watching her a delight. And if anyone is looking to be more organized, she is someone to watch.
The three new salads are: Roasted Eggplant Peppers and Red Onion Salad; Shredded Carrot and Red Cabbage Salad; and Wheatberry and Barberry Salad
When you are feeding a crowd these salads can be doubled or tripled. And most people will enjoy these salads so much that you can go easy on the meat, if serving. Better for us and better for the planet.
I will give suggested measurements, but please don’t get too bogged down with being exact. When preparing these, I almost never truly measure, especially when it comes to adding fresh herbs. Taste as you go along, especially with the salt and dried spices. You can always add more but it is difficult to impossible to remove them once added.
For those interested in other delicious salad ideas here are just some of the ones available through my blog:
kosher salt and freshly cracked black pepper to taste
About 1/4 cup EVOO
About 1/4 cup of white wine or apple cider vinegar
2 to 3 cloves of garlic, peeled and crushed or grated
1/4 cup chopped cilantro or flat-leaf parsley
3 to 4 scallions, thinly sliced including dark green stems
1/4 cup chopped fresh dill
Directions
Preheat your oven to 450 degrees F.
Chop the eggplant, onions and peppers into a large dice of approximately equal size. Place on a baking sheet and toss together with the EVOO and sprinkle with salt and pepper. Spread the veggies across the baking sheet in a single layer. (If you want to use foil for easier clean-up, go ahead. But it does end up in a landfill….)
Roast the vegetables for about 30 minutes, turning the pan once. They should be golden and tender but not mushy. Ovens vary so check after 25 minutes or it could go as along as 35.
When cool enough to handle, transfer everything to a bowl and toss with the remaining ingredients. Taste to see if you need to add any additional salt or pepper.
Shredded Carrot and Red Cabbage Salad
Shredded Carrot and Red Cabbage Salad
Ingredients
About 6 ounces pre-packaged shredded carrots OR about 4 cups carrots that are trimmed and julienned
About 1 cup of shredded red cabbage
1/2 medium red onion, thinly sliced into pieces about the size of the carrot shreds
2 cloves of garlic, peeled and crushed or grated
1.5 teaspoons granulated or Demerara sugar
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cracked black pepper or Aleppo pepper
1 teaspoon kosher salt
2 Tablespoons EVOO
1 to 2 Tablespoons white wine vinegar
Juice from 1 lemon
3 Tablespoons chopped fresh dill or 1.5 Tablespoons dried dill
3 Tablespoons chopped fresh flat-leaf parsley or cilantro
Directions
Place everything in bowl large enough to comfortably hold the ingredients. Mix everything well, preferably with your hands. You want to massage the carrots to soften them a bit. Taste to adjust seasonings. Yup, that’s it!
Wheatberry and Barberry Salad
Wheatberry and Barberry Salad
Ingredients
1 cup uncooked hard winter wheatberries (You could use farro or barley if wheatberry isn’t available; however, they will not have that unique chewy nuttiness that a properly cooked wheatberry has.)
1/2 of a small red onion, peeled and chopped
4 to 5 thinly sliced red radishes
2 Persian cucumbers cut in to quarters and diced
1/2 cup dried barberries (You could use currants instead but they won’t be as flavorful.)
2 generous cups, finely chopped fresh herbs (I used dill, cilantro and parsley, but mint would also be good)
1 clove garlic, peeled and crushed or grated
Juice of 1/2 fresh lemon or more to taste
1 teaspoon of kosher salt or more to taste
1/4 teaspoon freshly cracked black pepper
2 to 3 Tablespoons flavorful EVOO
Directions
Soak the wheatberries for at least 8 hours or overnight. Bring 3 cups of water or broth with a glug of olive oil to a boil in a medium pot with a tight-fitting lid. If using water or unsalted broth, add 1 teaspoon kosher salt. Drained the wheatberries and add to the boiling liquid. Cover the pot, reduce the heat to a simmer and cook for 1 hour. This can be done a few days ahead. Just refrigerate the cooked wheatberries in their liquid.
You want the wheatberries to be cold or no warmer than room temperature. Place them, drained of any accumulated liquid, in a bowl and add all of the other ingredients. Gently but thoroughly toss well. Now enjoy!
Sticky, tart, sweet, fiery Pomegranate Molasses Chicken! That’s what’s for dinner tonight. I came across a recipe for chicken wings that was meant as a snack to be munched during the Super Bowl. However, neither my husband nor I is a sport’s fan and we rarely eat such a filling appetizer. We are far more likely to have salads or a cup of soup – maybe a dip – if we have anything at all. But I thought that if I serve these with dilled basmati rice and some side salads, it could be our dinner. And wow! was I right.
I made a few changes both in ingredients and method from the original recipe and realized that this marvelous glaze would work with any cut of chicken. Wings are shown here, and we thought they made a satisfying, relatively inexpensive dinner for us. But we also no longer eat a great deal of meat. If you have teenagers, you definitely will need to choose another cut of chicken!
More meat bang would come from chicken drumsticks or thighs. Breast meat could be used but it tends to dry out and isn’t as flavorful as the darker meat. When choosing your chicken pieces, you definitely want meat on the bone and with the skin.
Depending on the cut of chicken that you use and your individual oven, the cooking time may vary. But you’ll know when it’s done. The original recipe called for 2 pounds of wings, which is what I used. My wings were on the bigger size so it turned out to be 8 wings. My husband and I were satisfied with three wings each for dinner and I ate leftovers for lunch the following day. However, the glaze easily could have worked with 3 pounds of chicken, in my opinion. Since the chicken is cooked before applying the glaze, any excess can be saved in the fridge for up to a week if you go with the lesser amount.
Pomegranate Molasses is not really a molasses at all. It is pomegranate juice that has been reduced down to a syrup. These days, it can often be found in regular supermarkets, but it is also readily available online and in Middle Eastern Grocery stores. I can’t get enough of its fruity, tartness and use it drizzled over salads and roasted veggies. Try it the next time you roast carrots or sweet potatoes! It’s also great over pound cake with berries. I’m just sayin’.
The chicken in Pomegranate Molasses Chicken first gets a dry rub and rests in the fridge. This can be quickly thrown together in the morning or the night before. Just pull your chicken out of the fridge an hour before cooking. Serve it with dilled basmati rice as I did or with any grain of your choice. Couscous, freekeh, farro, bulghur or millet would also be great choices. However, you decide to serve this yummy chicken, get ready to get sticky!
And please use fresh spices for this. If you are going with 3 pounds of chicken, use rounded or generous measurements for the dry rub. The sauce should be fine as is.
Pomegranate Molasses Chicken
Recipe
Yield: 4 as part of a dinner or 8 as a nosh
Ingredients
For the dry rub:
2 to 3 pounds of chicken wings, drumsticks or thighs – bone-in, skin on
1 Tablespoon kosher salt
1 Tablespoon ground coriander
1 Tablespoon ground cumin
1 teaspoon ground black pepper
3/4 teaspoon ground cardamom
3/4 teaspoon ground allspice
For the glaze:
a generous 1/3 cup of pomegranate molasses
1 large clove of garlic, peeled and crushed
4 tablespoons agave or maple syrup
2 rounded Tablespoons of red harissa
1 Tablespoon of canola, safflower or coconut oil
kosher salt and fresh cracked black pepper, to taste
2 Tablespoons unsalted butter or good quality vegan “butter”
Pomegranate Molasses Chicken
Directions
Mix your dry rub ingredients in a small bowl. It will look like a lot of spice, but trust me, it’s the right amount.
Place the chicken (pat it dry if it seems to have a lot of moisture) in a glass or stainless bowl or freezer bag. (I chose to cut off the the tip of the wing. There is no meat there and it didn’t seem necessary to me. That was a personal choice.) Pour the dry rub mix over the chicken pieces and move the chicken around to coat them well. Cover and refrigerate for a minimum of one hour or up to overnight.
Remove the chicken from the fridge one hour before cooking. Preheat the oven to 400 degrees F.
You can prepare the glaze while you wait for the chicken to come to room temperature. The glaze can also be made ahead and warmed up when you are ready to use it.
To make the glaze, place all of the ingredients, except for the butter, in a small pot. Heat on medium until the sauce begins to simmer. Allow it to cook for about 10 minutes, stirring occasionally. Once it has thickened, add the butter and turn off the heat. Stir through and taste the glaze. Add salt and pepper to your taste (I did not use more than 1/2 teaspoon of salt in total in the glaze since the dry rub is salty enough for me). You can also adjust the heat or sweetness by adding more harissa or agave. The amounts given were perfect for us. Set the glaze aside.
Place a wire cooling rack on top of a half sheet pan with rimmed sides. Spray the rack with a vegetable spray like PAM or lightly coat with canola or safflower oil. Place the chicken wings on top of the rack leaving about an inch or two in between pieces. It doesn’t really matter which side is facing down at this point because you will be turning the chicken a couple of times.
Place the chicken in the oven on a middle/upper rack. Cook for 15 minutes and then turn the chicken pieces over. Cook for another 10 minutes.
Now brush some of the glaze to coat over one side of the chicken. Place it back in the oven for 5 to 8 minutes. Turn the chicken over and glaze this side. Return it to the oven. Repeat the coating steps one more time. When your chicken looks gorgeously glazed and smells amazing, it’s done.
Vegan Mushroom Walnut Pâté makes a delicious addition to your holiday table. Once upon a time I used to make a vegetarian mushroom pâté. It wasn’t beautiful, but it was delicious. Frankly, it was a bit of a pain to make in the pre-food processor days. However, it went very well with roast turkey or chicken and was worth the extra effort for holidays and special occasions. And it was especially yummy in sandwiches the following day. But those of you who follow my blog know that I am trying to prepare more vegan dishes. I initially got interested in vegan cooking because my godson was deathly allergic to eggs AND his family keeps kosher, which means they won’t mix milk and meat – among other things. So finding – or developing – great vegan recipes became an imperative.
Now, though, I try to cook vegetarian and vegan meals for me and my husband several times a week. While my reasons are for better health as well as the welfare of the planet, I wouldn’t do it if I couldn’t make meals that were delicious and satisfying. It doesn’t hurt that my favorite cuisines are Mediterranean/Middle Eastern and South Asian, both of which have a rich heritage of vegetarian and vegan dishes.
You certainly don’t have to be vegan to enjoy this Vegan Mushroom Walnut Pâté. It’s a wonderful make-ahead side or appetizer that can be enjoyed by anyone – unless allergic to mushrooms or walnuts that is. So if you are looking for something a bit different to try for the holidays, give this Vegan Mushroom Walnut Pâté a go. It still isn’t pretty (but what pâté is?) and it still is delicious! Spread it on crackers or some Melba toast and enjoy it with a Crackling Vermentino or other sparkling wine. Mmmmmmmmm!
For an alternative Vegan Mushroom Pâté that is not baked try:
1 pound of mushrooms, white, cremini or baby bellas, quartered
1/2 cup chopped walnuts, lightly toasted in a dry pan
1 shallot, peeled and chopped
1 cup chopped fresh fennel or celery
Handful of flat-leaf parsley, chopped
1.25 cups fine, dried bread crumbs – plain or seasoned
1 pound silken tofu
1 Tablespoon nutritional yeast
1 teaspoon each: dried thyme, basil and oregano
1.5 teaspoons kosher salt
generous pinch of cayenne (Optional)
Directions
Oil or use a cooking spray to coat an 8 X 4-inch loaf pan. Line the pan with cooking parchment and oil that as well. Cut a piece of parchment large enough to sit on the top of the pâté mixture in the pan. Set the pan aside.
Preheat the oven to 400 degrees F.
Heat the EVOO in a large sauté pan and add the chopped shallot and fennel or celery. Sprinkle with about 1/2 teaspoon of kosher salt. Sauté until the mixture begins to soften. Then add the chopped parsley and bread crumbs. Stir through to moisten everything. Turn off the heat.
While the vegetables were sautéing, place the mushrooms and silken tofu in the bowl of a food processor. Pulse the mixture until everything begins to break down. Add in the nutritional yeast, dried herbs and the veggie/breadcrumb mixture. Pulse until smooth.
Add in the walnuts and just pulse 3 or 4 times quickly. If you prefer not to have bits of walnut in the finished product, you can pulse the mixture a few more times, until it is smooth throughout.
Pour the mixture into the prepared pan and smooth the top. Add the oiled parchment on top of the mixture so that it is right against it. Give the pan a tap on the counter to make sure that everything is even and there are no air bubbles. Place in the hot oven and bake for 1.5 hours. Allow to cool completely.
VeganMushroom Walnut Pâté
If you are not going to serve it as soon as it is cool, refrigerate it in the pan. Remove the pan from the fridge about an hour before you are ready to serve. Carefully remove the piece of parchment that is on top and invert the pan onto your serving plate or board. Peel off the remaining parchment paper. Garnish as desired.
Festive Flatbread is as pretty as it is delicious – and it’s riffable! Since my husband retired he has gotten into doing some cooking, much to my delight. He now bakes the best challah, using my recipe, and is branching out to pita, pizzas and other flatbreads, with the occasional curry or stir-fry. The Festive Flatbread is named for the myriad grilled vegetables with all of their beautiful rich colors and flavors. It makes full use of summer’s bounty.
This recipe evolved because I was trying to clean out my vegetable drawer, and has become a favorite dinner for the two of us. We use just a shmear of homemade pesto sauce on the base, but you could also just brush it with a flavored olive oil. There is just a dusting of cheese, which could be left off if you wanted to keep this vegan. However you choose to make this wonderful flatbread just remember that sometimes less is more. Make sure that each element has the best flavors and don’t overdo it.
The shaping is kind of freeform so don’t fret if it isn’t a perfect circle or rectangle. And while we eat this as a dinner for two, if cut into smaller squares, this flatbread would also be a lovely appetizer with a beer or nice glass of wine. The version shown uses zucchini, red pepper, Portobello mushroom, corn and grape tomatoes topped with arugula. It’s a great combination and the Portobello mushrooms give off less liquid than some other mushrooms. But if you have eggplant or other kinds of peppers, use them. Caramelized onion – yummmmm! Even thinly sliced potato would be great. Let your imagination and vegetable drawer rule the results!
We did use the same basic flatbread recipe with a red sauce, pepperoni and cheese for a very thin crust pizza. And while it was delicious, the veggie version remains our favorite.
I’m going to turn the blog over to my husband now since this is really his handiwork.
Festive Flatbread
In Andrew’s words
Hi! It’s me again, Lisa’s husband, the guy who just recently started learning how to bake and cook. The recipe I’m sharing with you I adapted from Laura Vitale’s Grilled Veggie Flatbread, and it’s a wonderful summer dish, fresh, light, and flavorful.
Interested in my thoughts about learning to cook? Then keep reading.
Not so much? Then skip to the next section. My feelings won’t be hurt.
But I also want to share with you how my attitude about recipes and cooking changed over time. Here’s the thing: I started out knowing almost nothing about cooking, so when I’d watch a YouTube video where the presenter talked about “options” or was vague about some of the details, I’d get really nervous. How exactly am I supposed to cook this dish? What’s being left out that everyone else apparently already knows how to do?
This flatbread recipe is a good example. After I made it a few times I started to understand that you could make it slightly differently, or with different ingredients, and it would still be good. Or the next time I made it I could adjust it to what Lisa and I liked better (e.g. less pesto). So I’ll do things both ways: I’ll highlight how the basic idea of the recipe is simple, allowing you to make changes based on what you like or what vegetables you have on hand that night. But in the photos and descriptions I’ll also describe exactly how I made it, trying to be as simple and specific as possible. OK, on to the recipe!
Recipe
Yield: Dinner for 2 or 4 to 6 as an appetizer
Ingredients
Festive Flatbread
For Flatbread dough
1 1/2 cups all-purpose flour
½ tsp active dry yeast
½ tsp granulated sugar
1 tsp kosher salt
½ cup warm water
½ tbsp olive oil
For the topping
1 zucchini or 1/2 of a green and 1/2 of a yellow
1 red/orange pepper
1 ear of lightly-cooked corn
1 large portobello mushroom
7 cherry or grape tomatoes
Parmigiano cheese, grated
Mozzarella cheese, shredded
baby arugula
fresh basil leaves
Instructions for those who are more experienced cooks
1. You grill some summer vegetables you have on hand
(You slice them up, toss them in a bowl with some oil, salt, pepper and some thyme or oregano, then put them on a grill and cook them until they start showing some char marks. Then take them off the grill and set them aside.)
2. You partially bake a simple flatbread. The instructions are below.
3. You put some basil pesto (or maybe some flavored olive oil) on top and sprinkle with grated Parmigiano. You put on those delicious vegetables, some oil, some Mozzarella and then pop it back into the oven.
4. After about 5 minutes you take it out, top it with baby arugula and basil leaves and a drizzle of oil. You put it back in the oven for a minute, then take it out, cut it into pieces and serve.
Step by Step Instructions
Place the yeast, sugar, and water in a small bowl. Mix, cover, then let sit for about 5-10 minutes. The yeast should look slightly foamy, showing that it is working. (If you instead used instant yeast you don’t need to proof the yeast.)
Place the flour and salt into the bowl of a stand mixer. Mix together. Add the yeast/water mixture and the oil, attach the dough hook and run at medium speed for about 4 minutes. The result should be a smooth, supple dough.
Take out the dough, knead it slightly into a ball. Place it into an oiled bowl and cover. Leave the bowl in a draft-free spot in the kitchen. I like to use the microwave. Let it rise for 1 hour or until doubled. How quickly it rises will depend on how warm your kitchen is.
Now (or even earlier) prepare the vegetables: slice the zucchini into rounds about ¼” thick; slice open the pepper, discard the seeds and stem, chop into 1” pieces; slice the Portobello into strips about ½” thick; leave the corn on the cob; slice the cherry tomatoes in half.
Put all the vegetables in a bowl, sprinkle with salt and pepper, drizzle with extra virgin olive oil, dried thyme or oregano, toss all together. Place the vegetables on a hot grill, or on a stove-top grill pan, one layer at a time. Turn them when you see char marks. (Alternatively the vegetables could be cooked in a skillet or even in a 425 degree F oven.)
Place your pizza steel (or stone or upside-down baking sheet) into the oven.
Preheat oven to 485°F
On a lightly floured surface roll out the dough until it is about 3/8 to ¼” thick.
Transfer it to a parchment-covered pizza peel or upside-down baking sheet. Slide it onto the heated pizza steel (or stone or upside-down baking sheet) and let it bake. Use a sharp knife to pop any large bubbles you see forming.
After 5 minutes take it out. It is partially baked.
Lightly brush the flatbread with pesto sauce or flavored EVOO, then sprinkle some grated Parmigiano cheese on top, if using.
Layer the grilled vegetables on top, but leave the cherry tomatoes for later. (Slice the corn kernels off of the cob first!)
Drizzle with a little extra virgin olive oil, sprinkle a pinch of salt, then top with shredded Mozzarella (see photos).
Put it back in the oven for about 5 minutes.
Take it out of the oven, add the halved cherry tomatoes, baby arugula, fresh basil leaves, and fresh oregano.
Turn off the oven and put the flatbread back in just to warm up the topping. Keep an eye on it – the baby arugula wilts very fast. Then take it out and serve.
Twice-Cooked Eggplant Salad is sweet, smoky, savory and utterly addictive. Personally I have never understood someone who says they won’t eat eggplant (aubergine). There must be literally hundreds, if not thousands of ways to prepare it. And it comes in many shapes, colors and varieties. In my opinion, it is one of the most beautiful and sensuous of vegetables. Although technically a fruit, in everyday usage we refer to it as a vegetable. I haven’t discovered a way yet that I don’t simply love it.
However, if you are one of those people – and you know who you are – this recipe just might make a convert out of even you. This salad is beloved in Israel and is a star at the restaurant Zahav in Philadelphia. Zahav (meaning “gold” in Hebrew) is the brainchild of award-winning Chef Michael Solomonov, who has a cookbook of the same name.
As I have mentioned many times in my blog, Mediterranean food in general and Middle Eastern food specifically, is my very favorite of cuisines. I could, and often do, eat it every day. This cuisine is very veg-forward and makes liberal use of fresh herbs and spices. Whenever possible, I try to grind my spices fresh for both this cuisine and when I make Indian food. The difference is incredible. And with an inexpensive spice or coffee grinder, you can have fresh spices in seconds.
Chef Solomonov is an exciting chef and a charming raconteur. His cookbook is a great read and has some wonderful and vivid food photos, but the recipes or at least the directions are inexact. They don’t always even correspond to the accompanying photos. So it was good when I was thinking of making this recipe that I happened to watch him on YouTube first.
Below is Michael Solomonov’s recipe with my clarifications. It’s a wonderful salad that would be just one of many at any Israeli meal. Salatim is a hallmark of Israeli cuisine and are eaten at breakfast, lunch and dinner. Sometimes, I make a meal simply of salatim and a good pita or laffa.
Salatim
The eggplant salad will keep in the fridge for up to 5 days, although I think is most flavorful at room temperature. So take it out of the fridge about an hour before you plan to serve it.
You won’t need a lot of ingredients for this recipe. I would use either “Italian” Eggplant or a “Graffiti” Eggplant. Italian is the standard one that most grocery stores carry. You want to choose eggplants that are firm, weigh about 1 pound and have unblemished skins.
While the Zahav recipe calls for sherry vinegar, almost any vinegar can be used. And while I love sherry vinegar, it can be pricey. So feel free to swap it out for a white vinegar or decent red wine vinegar.
Twice-Cooked Eggplant
For some other eggplant dishes (‘Cuz I know that I’m gonna make a fan out of you yet!):
2 Medium eggplants, peeled and cut into thick rounds
2 Tablespoons kosher salt
About 6 Tablespoons Canola Oil (You can use Olive Oil but it has a lower smoke-point and will burn more easily)
1 cup chopped red, yellow or orange bell pepper
1 cup chopped onion
1 Tablespoon ground coriander
1 teaspoon sweet or smoked paprika
1/4 cup vinegar (Sherry is ideal but any decent vinegar will do)
1/2 cup chopped fresh flat-leaf parsley
1 Tablespoon fresh lemon juice
A few cracks of black pepper
Directions
Sprinkle both sides of the eggplant rounds with the kosher salt. Place them on a rack over a tray or on top of paper towels to absorb the bitter liquid as it drains. Allow to sit for at least 30 minutes but up to overnight.
Twice-Cooked Eggplant
Add oil to film the bottom of a large, heavy skillet. I didn’t have non-stick, which is preferable, but you can use well-seasoned cast iron. Set over medium-high heat. When the oil is shimmering but not smoking, add the eggplant rounds. (Blot off any liquid first!) Avoid over-crowding the pan and work in batches if necessary. Cook until almost black on the first side, about 10 minutes. Turn and repeat on the second side, adding more oil if necessary. Remove the eggplant to a plate. As you can see, mine aren’t perfect, but you are going for the round in the bottom right foreground. Yep, that one!
Twice-Cooked Eggplant
Either in the same pan or in a largish saucepan, add 2 Tablespoons of oil. You could use Canola here as well, but olive oil would be the better choice. You are no longer frying anything so the high smoke point isn’t essential and the olive oil lends a better flavor.
Add the bell pepper, onion and spices and cook on medium heat, stirring occasionally, until the vegetables are soft but not brown – about 10 minutes.
Twice-Cooked Eggplant
Now add the eggplant back to the pan along with the vinegar. Using a wooden spoon, mash up the eggplant coarsely as it cooks until everything combines. Continue to cook until the vinegar has evaporated. This takes about 8 minutes.
Twice-Cooked Eggplant
Turn the heat off and add the lemon juice and parsley and mix through. You shouldn’t need any additional salt since we never rinsed the salt off of the eggplants in the beginning. But a few cracks of black pepper never went amiss.
