Make-Ahead meals

Eggplant Supreme

~ lisaandfrancescook ~ Leave a comment

We all LOVE eggplant in my family. This Eggplant Supreme is sweet from roasting the eggplant. It is savory and bright with lemon, almonds and mint. Serve it with or without crumbled feta and it will be a delightful addition to any table. This Eggplant Supreme is along the lines of something I saw Jamie Oliver make on YouTube and it turned out to be a big hit.

Eggplant Supreme can be a wonderful side to a meat, fish or vegetarian meal. If you add some crumbled feta, it makes a light lunch. Best of all, it can be made ahead and will hold up in your fridge for about a week – unless you devour it like we do!

I enjoy it best at room temperature, but it can also be eaten straight from the fridge. Just be sure to use a quality olive oil. I like to use the Mediterranean Medley Olive Oil from Sciabica, but a good quality lemon or garlic oil would also be great here. Fresh mint is classic in Mediterranean cuisine and it just brightens things up. However, if for some reason you are not a fan, you could use pretty much any fresh herb as a substitute.

I chose to use a shallot, but you could use red onion, Vidalia, yellow onion or even a scallion. Because I used a shallot, I didn’t feel the need to add any fresh garlic, but you certainly can.

Another thing I love about this eggplant dish is that there is no messy frying. The eggplant planks are roasted in the oven. I do strongly encourage you to cook the eggplant on parchment rather than using foil or even directly on the pan. Using anything else tends to make the eggplant stick and then you end up with large rips in the planks. And while I used a mortar and pestle to make the topping, you could chop the things together and then mix in the olive oil, lemon juice and zest.

Eggplant Supreme is great for Passover and all year long so give it a try.

RECIPE

YIELD: About 6 to 8 servings as a side

INGREDIENTS

3 eggplants about a pound each

About 1/3 cup Olive Oil, divided

Zest and juice of one lemon

1/3 cup chopped raw almonds

About 1/4 cup of loosely packed fresh mint leaves plus more for garnish

Kosher salt and freshly cracked black pepper to taste

1 small shallot, chopped or about 2 tablespoons of any onion you prefer

Feta cheese – Optional

DIRECTIONS

Preheat your oven to 400 degrees F. If you are doing multiple sheet pans and have convection, preheat to 375 degrees F. Line your sheet pans with parchment and set aside.

Cut off the tops and bottoms of each eggplant. Then lay the eggplant on its side and take a thin slice off, which should mostly be skin. You then want to slice planks that are about 1/2 inch thick. Don’t worry if they are not perfectly the same. Mine NEVER are! I have found that it is easiest to stand the eggplant on its now flat bottom and to slice down vertically from the top. Some people prefer cutting with the eggplant on its side. Do whatever is easiest for you.

When you get to the last piece of each eggplant, again take a thin slice of skin off to expose the meat of the eggplant. Lay each plank on the prepared pans without overlap. Brush each plank with the olive oil and sprinkle on salt and pepper. Bake the first side for 20 minutes.

Then remove the pans from the oven and carefully turn the planks over. Brush this side with olive oil and sprinkle with salt and pepper. This side will cook faster so only bake it for another 8 to 10 minutes. Ovens vary so just watch it. You want the eggplant tender and beginning to brown.

While the eggplants bake, prepare the topping. You will use about 3 Tablespoons of the oil for this and about 1/4 teaspoon of salt. Remember that you already salted the eggplant and if you use feta, cheese, that also adds salt. Put everything into a mortar and pestle or small food processor. If you are using a mortar and pestle, bash everything to get a coarse, paste. If using a processor, pulse everything until you get a coarse paste. You want texture! If you are just chopping by hand, then add all of the chopped bits into a bowl and mix through with the olive oil, lemon zest and lemon juice.

Once the eggplant has finished baking, lay the planks on a platter in a pleasing arrangement. There is no one right way.

Spread the topping over the middle of the eggplant. If you are using feta, crumble it over the top. Drizzle a bit more olive oil and add a few cracks of pepper if you are using feta. Now enjoy!

Butter Bean Stew with Kale and Pasta

~ lisaandfrancescook ~ Leave a comment

You don’t have to be vegan to enjoy this rich, gently spicy Butter Bean Stew with Kale and Pasta. Rose harissa, thyme, rosemary and garlic will take this otherwise humble dish to the next level. The beans are dense and creamy, the pasta is slurpy and the sauce simply cries out to be slathered on a piece of crusty bread.

Rose harissa is a fragrant and mildly spicy North African chili paste featuring chili peppers, garlic, olive oil and rose petals. In addition to its slightly floral spiciness, rose harissa adds a glorious color to the sauce. These days, it can frequently be found in better grocery stores and is readily available online.

Butter Bean Stew with Kale and Pasta is perfect for these still chilly and damp winter days. And as if it weren’t enough to be hearty, delicious and healthy, the dish is made entirely in just one pot! Now who doesn’t like that!?

Butter Beans, which are also called lima beans can be found frozen and in jars. I’ve tried the ones in cans and thought that they were just awful. You could use any large white runner bean in this recipe. If you can find butter beans in jars, I strongly recommend that you keep a few jars in your pantry for a quick dinner.

Since the stew contains pasta, you don’t really need a carb, but we bake our own bread and I have rarely ever said no to a great piece of bread. This stew has everything, including an entire bunch of Dino kale (also called lacinato or cavolo nero) so no salad or side veg is necessary. This one-pot wonder comes together in about 35 minutes, which makes it perfect for weeknights. Be sure to keep a little of the water/bouillon mixture aside to add if you will have left-overs. The sauce does thicken even more as it sits.

RECIPE

YIELD: 4 generous servings

INGREDIENTS

1 Tablespoon avocado or Olive oil (I used some of the oil from the jar of sundried tomatoes)

1 large leek, washed and thinly sliced (White and light green parts)

4 cloves of garlic, peeled and minced

1 rounded teaspoon dried thyme

1 rounded teaspoon dried rosemary

1 teaspoon of kosher salt

1/3 to 1/2 cup of oil-packed sundried tomatoes, drained and chopped

1 Tablespoon all-purpose flour (If you are GF you could use cornstarch or potato starch)

About 2.5 cups of hot water (Keep about 1/2 cup aside to add as needed)

1 vegan bouillon cube, crumbled and dissolved in the hot water (You could use Better than Bouillon if you prefer.)

1/2 Tablespoon (1.5 teaspoons) Rose harissa

400 to 500g. cooked butter beans with their liquid, preferably from a jar (About 3 cups)

1/2 cup unsweetened vegan heavy cream (I like soy cream, but other plant-based cream should work.)

1 bunch of Dino kale (Also known as lacinato or cavolo nero) with the thick stems removed. Just tear or coarsely chop the kale.

1/4 cup nutritional yeast

2.5 sheets of fresh lasagna, torn into slurpable pieces (I have seen GF fresh lasagna in my store but have never tried it so I cannot vouch for it. But if you do use a GF pasta, and sub out the flour as suggested, this dish could be GF as well as vegan.)

DIRECTIONS

Heat the oil in a 5 quart pot or Dutch Oven over medium high heat. Add the leeks and 1 teaspoon of salt. Cook for about 4 minutes or until the leek has softened and just begun to brown around the edges.

Add the garlic, thyme and rosemary. I like to rub the dried spice between my hands to activate the oils. Stir through and cook for about 2 minutes or until fragrant.

The sundried tomatoes and flour go in next. Give everything a good stir and cook for 1 minute.

Stir in the water with the bouillon and bring everything to a boil. With the pot uncovered, reduce the heat to a simmer and cook for a couple of minutes until the sauce begins to thicken.

Then add the beans with their liquid, the rose harissa and the cooking cream. Stir through and cook for another couple of minutes.

Add in the chopped or torn kale and stir through for a couple of minutes. Once the kale has slightly softened, add the nutritional yeast and stir that through.

Now tear the lasagna into slurpable pieces and throw them into the pot.

Stir through. As soon as they soften, which only takes a couple of minutes, you are ready to enjoy!

Vegan Dark Chocolate Mousse

~ lisaandfrancescook ~ 3 Comments

This simple-to-make, absolutely fabulous dessert is a must for vegans and non-vegans alike. I came across this at the Minimalist Baker site one year when I was looking for some new Passover recipes (and this can easily be made kosher for Passover). Vegan Dark Chocolate Mousse is rich tasting with a beautiful silky texture and that bittersweet chocolate finish. Once you make it, you will wonder why you never had it before. There is no going back.

However, like all things with few ingredients, the ones you use need to be topnotch. I like Valrhona Cocoa and Scharffen Berger Baking Chocolate 70% Cacao. This gives a sophisticated finish to the Vegan Dark Chocolate Mousse. Sweet chocolate pudding has its place, but this isn’t it. These are the brands I like but there are some other wonderful brands out there, including some that are kosher for Passover.

I got into making vegan desserts because of my great nephew who was deathly allergic to eggs. We shared many holidays together and I never wanted him to miss out on anything or have to “settle.” While thankfully, he successfully underwent treatment to desensitize him to eggs, I still like to make many desserts that are vegan. If you keep the laws of kashrut and want to serve a great dessert after a meat meal, vegan desserts are just the ticket.

This insanely rich-tasting, dark chocolate mousse can be enjoyed unadorned or you can have fun tarting it up as I did for this past Shabbat dinner. And pregnant women and children can safely enjoy this wonderful dessert since unlike a “true” mousse, it is not made with raw egg!

This recipe is definitely a keeper.

RECIPE

Yield: About 8 servings (A little goes a long way)

INGREDIENTS

1/2 cup plus 1 Tablespoon of unsweetened Dutch process cocoa or cacao powder (I like Valrhona cocoa for this.)

3/4 cup chopped cocoa butter 

3.5 ounces of the best dark chocolate (70%) (Bittersweet)

1 14-ounce can of full-fat coconut milk

1 teaspoon pure vanilla extract

Pinch of Kosher salt

1 teaspoon of Powdered or Confectioner’s sugar

6 pitted medjool dates

DIRECTIONS

In a small saucepan, combine cocoa or cacao powder, cocoa butter, chocolate, salt, and coconut milk. Begin warming over medium-low heat, whisking to combine.

Once the mixture is melted whisk until fully combined. Then remove from heat and add vanilla and confectioner’s sugar to taste (or just add more dates). I found 3/4 teaspoon sugar to be perfect.

Transfer the mixture to a blender. Add dates and blend on high until creamy and smooth. 

Taste and adjust flavor as needed, adding more cacao powder for rich chocolate flavor, dates for sweetness, or salt for saltiness. Frankly, I didn’t add anything. The instructions and amounts as given produced a dark, bittersweet, slightly fudgy deliciousness.

Transfer to a bowl and cover. Refrigerate until cold and thickened – at least 4 hours, preferably overnight.

SERVING SUGGESTIONS

If you want the dessert to be softer and more traditional “mousse-like” take it out of the fridge about an hour before serving. Straight from the fridge will give a somewhat fudgier texture. There is no right or wrong here – both ways are absolutely delicious.

To serve on its own, divide between serving glasses and top with coconut whipped cream, raspberries, and chopped vegan dark chocolate or cacao/cocoa powder (optional).

Store leftovers covered in the refrigerator up to 5 days. 

Red Lentil Dal with Sweet Potato

~ lisaandfrancescook ~ Leave a comment

Winter is here with its cold, often damp, dreary days. The world has gone crazy and I long for comfort wherever I can find it. This Red Lentil Dal with Sweet Potato is warm, filled with umami and goes down a treat. Serve it over rice or with your favorite flat bread and for a brief period you will forget that anything bad could be going on.

I came across this recipe online, but made a few changes, mostly in the cooking times. There were some leftover roasted veggies in my fridge that I refreshed in the oven and served alongside. Since I had the time (and truly, it only takes about 10 minutes) I decided to make this carrot raita using our homemade yogurt as a base.

My husband and I eat very little meat and don’t seem to miss it. Luckily, we also both love beans and lentils so getting enough protein isn’t an issue. The best cuisines if you want a more plant-based diet are South Asian and Mediterranean. And both use many similar spices so stocking your pantry is easy. I often mix Mediterranean salads with an Indian main course. The Carrot Raita was actually inspired by a Turkish recipe that I recently came across and had planned to use as part of a New Year’s Eve platter of meze. It was wonderful as an accompaniment to the Red Lentil Dal with Sweet Potato.

We have access to pretty decent naan (and I’ve also made it on occasion) but pita or even whole wheat tortillas would work. Frequently I serve dal or curry over rice, but we had enough bread so I didn’t bother this time.

Yes, this dinner is healthy but it is also really, really delicious and satisfying. It also makes terrific leftovers, so if one of your New Year’s resolutions is to bring your lunch more often to work, this is a great option. The original recipe called for sweet potato and I had some so used that, but butternut squash would work equally well and many stores sell it pre-cut, making this an incredibly easy and quick dish to make.

Give this Red Lentil Dal a try. You won’t be disappointed. I wish all of you a happy, healthy and SAFE New Year!

RECIPE

Yield: 4 to 6 servings, depending on sides

INGREDIENTS

~350 g sweet potatoes, peeled and cut into smallish cubes (This turned out to be 1 large sweet potato. More is fine.)

1 Tablespoon neutral oil (I used Avocado Oil)

1 medium red or yellow onion, finely chopped

2 fat garlic cloves, peeled and minced

1 Tablespoon fresh ginger, peeled and minced

1 small green chili, such as serrano, finely chopped (remove the seeds if you don’t like a LOT of heat)

1 Tablespoon ground cumin (I thought it seemed like a lot, but was just right)

1 Tablespoon ground coriander

1 Tablespoon Garam Masala

Kosher salt and freshly cracked black pepper to taste

2 Tablespoons tomato paste

1.5 cups of red lentils, rinsed well and drained

4 cups of your favorite vegetable stock (If I don’t have my own ready, I like Better Than Bouillon)

1 can (400 ml.) full fat coconut milk

2 cups (75 gr.) baby spinach

A handful of chopped fresh cilantro

DIRECTIONS

Preheat the oven to 400 degrees F. Place the sweet potato cubes on a rimmed baking tray. Sprinkle with salt and freshly cracked black pepper. Drizzle 1 Tablespoon of oil (I used Avocado) over the top and toss everything well with your hands. Place the tray in the oven and roast for about 35 to 40 minutes or until tender and just starting to nicely brown. It could be longer or shorter depending on how you cut your sweet potato.

While the potato roasts, make the dal. Heat your oil (Could be coconut, avocado or other neutral oil) in a large deep pan with a lid. Cook the onion over medium heat for about 3 to 5 minutes or until softened.

Stir in the ginger, garlic and green chili and continue cooking for an additional minute.

Add the spices and tomato paste. Cook, stirring to bloom the spices and to remove the rawness from the tomato paste (about 1 minute).

Add the red lentils and vegetable stock and stir everything well. Bring the mixture to a boil, then cover the pan, and lower the heat to a simmer. Stir occasionally cooking for 20 minutes.

Add in the coconut milk and stir it through. Place the lid back on and cook for another 10 to 15 minutes. This can be done ahead and reheated if you are making it earlier in the day. Add in the baby spinach and mix it through until wilted.

Once your sweet potatoes are ready, stir 3/4 of them into the dal and save the rest to add on top when serving. (I stirred through all of my sweet potatoes because I had the extra roasted vegetables to use for serving. It’s purely an aesthetic choice, so go ahead and stir everything in if you prefer.)

Stir through half of the chopped cilantro and use the remainder for garnish. Now enjoy!

Cabbage Curry

~ lisaandfrancescook ~ Leave a comment

Cabbage Curry takes the humble, budget-friendly cabbage and transforms it into a silky, creamy and utterly delicious curry. I know that some of you only associate cabbage with coleslaw, sauerkraut or the steamed, stuffed rolls that many of us grew up with. But the relatively slow cooking of the cabbage turns this ubiquitous and inexpensive vegetable into a star.

About the only vegetable that I am not wild about is okra. So when I came across the Cabbage Curry on Rainbow Plant Life, it didn’t take any persuading to get me to try it. I didn’t think, however, that I would be making it as a Shabbat dinner. But accompanied by salatim, the Cabbage Curry made for a lovely, delicious and festive meal. An added bonus for me was that no animal had to die so that we could celebrate this weekly holiday.

I have always thought that Middle Eastern/North African and South Asian food complimented one another. So having the main dish be a curry and the sides be Middle Eastern, with everything accompanied by my husband’s wonderful challah worked beautifully. When making another culture’s food, I try to be respectful, but I’m also not afraid to play around a bit.

Whether you make this Cabbage Curry as a weeknight dinner or as part of a holiday meal, you won’t be disappointed. And no one will think that you skimped on the meal just because you used this budget-friendly main course. So in one dish, you tastebuds will sing and so will your wallet. You can’t ask for more than that!

For more wonderful Vegetable Curries:

Butternut Squash Curry

Cauliflower Spinach Tofu Curry

Pea and Cashew Curry

Roasted Cauliflower Lentil Curry

Potato and Green Pea Curry

Kidney Bean Curry (Rajma Paneer)

Thai Style Yellow Curry with Sweet Potato

Chickpea Spinach Curry

Tofu Coconut Curry

For Chicken and Fish Curries:

Chicken Curry Punjabi-Style

Chicken Curry with Spices

Bene Israel Fish Curry with Fresh Ginger, Tamarind and Cilantro

RECIPE

YIELD: 4 to 6 generous servings, depending on sides

NOTE: Have everything prepped before you begin cooking!dd the serrano pepper and garlic

INGREDIENTS

2 Tablespoons of a neutral oil (I like Avocado)

4 fat cloves of garlic, peeled and minced

1 to 3 serrano pepper, de-seeded and finely chopped (I’m happy using one)

8 cups green (also called white) cabbage, core and tough outer leaves removed, shredded or thinly sliced (I used 3/4 of a 2-pound cabbage)

Kosher salt (preferably Diamond Crystal) and freshly cracked black pepper

2 Tablespoons tomato paste

2 teaspoons Kashmiri chili powder (I LOVE the slightly smokey, gentle heat from this pepper and use it on so many things. It is easily available online if you don’t have access to an Indian grocery store.)

1.5 teaspoons rounded ground coriander

1.5 teaspoons rounded ground cumin

3/4 teaspoon ground turmeric

8 ounces ripe tomatoes, seeds removed and finely chopped (You could use canned if ripe ones aren’t available or you don’t have any on hand.)

About 400 ml of a full-fat coconut milk

4 cups of cooked chickpeas, drained and rinsed

2 Tablespoons unsweetened almond or cashew butter

1 teaspoon garam masala

1 lime, juiced

1 cup of fresh cilantro, leaves and tender stems, chopped

DIRECTIONS

Mix together the cumin, turmeric, coriander, Kashmiri chili and tomato paste. Set aside.

Heat the oil in a large (12-inch) deep skillet or Dutch oven until shimmering. Add the serrano pepper(s) and garlic to the hot oil and stir almost constantly for 30 seconds or until fragrant. Do not allow the garlic to brown.

Next add the cabbage. Using tongs, try to coat all of the cabbage with the oil, garlic and pepper(s). Season with a 1/2 teaspoon of the salt and cook, stirring frequently for 12 minutes. You can add a splash or two of water if things look as if they are dry or might stick to the bottom of the pan. The cabbage should become silky and have some browning spots appearing.

Once the cabbage has reached the yummy stage, add in the spice mix, stirring to coat the cabbage for about 2 minutes. If things are looking a bit dry, add a few more splashes of water.

It’s time to add in the tomatoes. Mix through and cook for 5 minutes until they are softened and almost melting into the cabbage.

The curry is ready for the chickpeas, almond butter, coconut milk and another 1/2 teaspoon of kosher salt. Mix everything through and cook uncovered for 18 minutes, stirring every few minutes. The sauce will thicken, so if you have left-overs or are making this ahead, you will likely want to add some additional coconut milk or water to reheat the curry.

Add in the garam masala and juice from 1/2 of the lime and cook for 2 to 3 more minutes. Give things a taste and adjust with more salt or lime juice if necessary. (I didn’t add anything.)

Just before serving, add in the chopped cilantro, reserving a little to sprinkle over each serving for presentation.

I served this over rice and with a dollop of homemade yogurt. To keep the dish vegan, either don’t add any yogurt or use a plant-based yogurt. Since we eat a lot of South Asian food, I had 3 chutneys on hand, including my own cranberry orange relish that I make for thanksgiving! If it hadn’t been Shabbat, I would have also made naan to accompany the curry, although the challah was actually perfect. The sweetness of the challah played off beautifully with the curry spices and the soft bread was perfect for soaking up every last bit of the delicious sauce.

Fresh Figs Poached in Syrup

~ lisaandfrancescook ~ Leave a comment

Fresh Figs are everywhere right now and we love them. In recent years, I have seen the trend that recipes decide that an ingredient should be made popular and it will appear in everything from appetizers to desserts. But new isn’t always better and these Fresh Figs Poached in Syrup are a perfect example.

Growing up my mother would often serve poached figs from a jar with a bit of cream for a simple dessert. Or we ate them as is as part of a breakfast. I loved plunging my spoon into their plump bodies, dripping with the sweet syrup,

Fresh Figs Poached in Syrup is a classic recipe dating back to the Greeks and Romans. So I guess it would be safe to say that this is a tried and true method of enjoying this delightful fruit.

There are a number of varieties of fresh figs available and I used what are referred to as Turkey Brown Figs. But you could use the same directions with any figs that are ripe, unblemished and available to you. You should choose figs that have some give but are not oozing juice or mushy.

This recipe with cloves, cardamom and cinnamon not only is a harbinger of autumn but reminds me of the spice markets in Jerusalem. You could, of course leave them out, but why would you want to? While I have not added any alcohol to my figs, you can choose to add a bit of brandy, rum or Bourbon. I prefer them as is or with a bit of heavy cream, creme fraiche, yogurt or whipped cream. Serve some simple cookies like a shortbread or sablé. Fresh Figs Poached in Syrup is a wonderful, light and satisfying treat.

Fresh figs are perishable so have a plan how to use them before actually making your purchase. For the fig lovers among you, check out these other delicious ways to make the most of the fig bounty now in your market.

Fresh Fig Salad with Blue Cheese and Candied Pecans

Frangipane Fig Tart

Fresh Fig and Walnut Bread

RECIPE

Servings: 5 to 6 (Can be doubled)

INGREDIENTS

1.5 pounds of fresh, ripe, unblemished figs of any variety

1.5 cups of water (If you like a lot of syrup, use 3 cups of water and 3 cups of sugar and a little more of each of the spices below)

1.5 cups of granulated sugar

1 small lemon, sliced

1 or 2 sticks of cinnamon

4 to 5 whole cloves

4 to 5 whole green cardamom pods

A whole vanilla bean, split down the middle

DIRECTIONS

Remove the tough stems from the figs

Place all of the other ingredients in a pot or pan that will hold all of the figs in a single layer

Bring the syrup to a boil and once the sugar has completely dissolved and the liquid is clear, gently add the figs.

Reduce the heat to a simmer and poach for 1.5 hours, basting the figs in the liquid about every 15 minutes or so. f you wish to have a thicker liquid, carefully remove the figs from the liquid and boil the liquid to the desired consistency.

Once the figs have finished cooking, they will keep in the fridge for about a month. I

Strawberry Pecan Muffins

~ lisaandfrancescook ~ Leave a comment

If you follow my blog, you will know that I have been making higher protein muffins that also happen to be gluten free, for the past year. I have one every day for breakfast as does my husband. These are especially great if you need to grab and go, which even as retirees, we do need to do on occasion. Most recently, I developed these Strawberry Pecan Muffins when my grocer had a bounty of beautiful strawberries at sale prices. It took a couple of tries to get them to the point where they are blogworthy, but here they are.

If for some reason you don’t like pecans, you could make these using walnuts. Strawberry Pecan Muffins should be made with fresh strawberries. As you will see from all of my protein muffins, I choose to use both natural almond flour (with the skins) and blanched almond flour (without the skins.) I find it has the best overall texture for my tastes, but you can, of course, use all of either. And while I used a small amount of mascarpone, feel free to substitute a vegan cream cheese or regular cream cheese, depending on your dietary restrictions.

All of these muffins, and the Strawberry Pecan Muffins are no exception, are very moist and full of fruit. They all freeze very well, so I only take out what we will eat over a 2-day period. This prevents spoilage and they defrost quite quickly. We also like to warm them in our microwave for 13 seconds, although your timing may vary according to your appliance. They could be warmed in an oven or just eaten as is, but I find that the warming enhances the fruit and nut flavors.

As you will see from the photos, these muffins are bursting with berries.

While not an outsized muffin, I think you will find that they are very satisfying, not overly sweet and will not lead to any sugar spikes. One muffin holds me all morning. Bake once and you have 12 breakfasts!

RECIPE

Yield: 12 regular-sized muffins

INGREDIENTS

1.75 cups, diced fresh strawberries

1/2 cup lightly pan-toasted pecans, broken into bite-sized pieces

3/4 cup fine natural almond flour

3/4 cup fine blanched almond flour

1/2 cup vanilla protein powder

2 Tablespoons peanut butter powder

Zest of 1/2 of a medium to large orange

1 teaspoon baking soda

1/2 teaspoon baking powder

Scant 1/2 teaspoon fine sea salt or kosher salt

1/4 cup brown sugar (I used dark but light would work too)

1/4 cup refined coconut oil, melted

3 large eggs

2 Tablespoons mascarpone cheese or alternative at room temperature

Rounded 1/2 Tablespoon strawberry jam or roasted strawberries

Splash of pure vanilla extract

1 teaspoon confectioner’s sugar, honey or agave

Directions

Preheat the oven to 400 degrees F.

Add the almond flour(s), salt, baking powder, baking soda, peanut butter powder and vanilla protein powder to a large bowl. Stir through to mix everything together.

Add in the diced strawberries and toasted pecan pieces and mix through gently, using a spatula, trying not to mash the berries.

In a small bowl, mix the jam, sugar and vanilla into the mascarpone cheese. Lightly beat the mixture with a fork or spatula to make it creamy and to add a bit of air. Set aside.

Using a medium bowl, add the brown sugar, orange zest, eggs and melted coconut oil. Whisk together until everything is incorporated. Pour the wet mixture into the dry mixture and gently fold through using a spatula.

Fill a muffin pan with parchment muffin liners. Using a spoon or cookie scoop, put one generous scoop of the muffin mixture into each muffin cup. This should fill about half of the cup liner. Place a nice 1/2 teaspoon of the mascarpone mixture in the center of each muffin. Then using the scoop, spoon or spatula, distribute the remaining mixture over the mascarpone filling. The cups should just fill to the top of the muffin liner or slightly below.

Give a slight bang of the pan against the counter to try to get out any air pockets. Place the tin into the preheated oven and bake for 5 minutes. Then without opening the oven, turn the heat down to 375 degrees F and bake for approximately 10 more minutes. Ovens vary, but the tops should be rounded and the muffins should be golden. Depending on how well you covered the filling, some may ooze out. Don’t worry about it. It will still be delicious.

Remove the pan to a cooling rack and allow them to sit in the pan for 10 more minutes. Then carefully remove the muffins still in their liners to finish cooling completely on the cooling rack. Once cooled you can freeze the muffins or place the ones you plan on eating over a two-day period in a plastic bag, stasher bag or airtight container. When ready to eat, zap the in the microwave for about 12 to 13 seconds. Now enjoy!

Lasagna with Eggplant

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I know that eggplant is a controversial vegetable, beginning with the fact that it technically is a berry and, therefore, a fruit. It is a mystery to me how people can say with certainty that they “hate” eggplant or aubergine as it’s known in most parts of the world. Eggplant can be made at least 100 different ways, so for those of you out there who claim to hate eggplant, don’t give up trying it. My Lasagna with Eggplant and seasoned beef crumbles is “meaty” and delicious. The eggplant is tender and slightly sweet and is perfectly cooked to absorb all of the other flavors in the dish.

This version is vegetarian, since I use real cheese and, therefore, perfect for a Shavuot meal. The vegan crumbles could be left out entirely if you prefer. It could also be made using vegan cheese which renders the dish vegan instead of vegetarian. While my husband and I have grown to like some of the vegan meat substitutes, so far the cheeses haven’t quite hit the mark for me.

Lasagna with Eggplant reduces the fat and cholesterol of standard lasagna without compromising on flavor. There is no rich ricotta cheese used so this lasagna feels lighter and is lighter. The eggplant, however, adds a silky, meaty element. It also comes together quickly using ready-made sauce. There are so many good ones out there that I rarely ever make my own anymore. Could this be made using real sausage or ground beef or turkey? Of course. But not only is this version healthier, it complies with the laws of kashrut, unless you are of the tradition that eating this gives the world a false impression that you are mixing meat and milk.

My Lasagna with Eggplant was made using a tomato sauce; however, you could use a béchamel sauce if you prefer. To keep it vegan, use an unsweetened non-dairy milk such as oat, cashew or soy. I would not recommend using almond milk as it is too thin. And while the lasagna looks and tastes cheesy, I used only about 8 oz. of cheese for the entire pan, with majority being on the top.

As with all lasagnas, this can be made ahead and rewarmed. It can even be frozen, so it’s perfect for when you know that you have a busy week coming up. The only thing that I would change from the lasagna that I made is I would not use fresh lasagna sheets again. This is a personal preference, but the texture for me was a bit gummy. I much prefer the no-boil lasagna sheets that have made making lasagna an easy dish to throw together. But you do you. And if you are a purest who insists on boiling your own noodles, go for it. I just don’t see a need to complicate a dish when the rewards are slim to non-existent.

Give this Lasagna with Eggplant a try and see if it doesn’t tick all the pasta boxes in a lighter but oh so satisfying version. I served it with roasted asparagus, homemade pickles and bread and fresh fruit for dessert. Perfect. Well, okay, maybe there were a few cookies along side the fruit….

RECIPE

YIELD: About 8 to 10 servings

INGREDIENTS

About 4 Tablespoons of EVOO

3 eggplants, about 1 pound each

10 oz. ground “meat” crumbles

12 ounces fresh lasagna sheets or 9 ounces dried “No-Boil” lasagna sheets

32 ounces of your favorite pasta sauce (Fresh lasagna and no-boil lasagna sheets require extra sauce in order to cook properly.)

1 onion, peeled and chopped

3 large cloves of garlic, peeled and finely chopped

1 sweet or hot pepper, finely chopped

Small handful of flat-leaf parsley, chopped

2 Tablespoons tomato paste

1 rounded teaspoon each: dried basil, oregano

Kosher salt and fresh cracked black pepper to taste

About 8 oz. of your favorite cheeses, grated on the large holes or pre-packaged (Use some cheese that melts well such as mozzarella or scamorza and mix with cheese with more flavor such as pecorino, asiago, parmesan. There are many packages of Italian or Pizza mix cheeses if you don’t want to grate your own.) And if you choose to use more cheese, it’s your lasagna.

DIRECTIONS

Preheat your oven to 400 degrees F.

Slice the eggplants into planks and lay them out on a tray or cutting board. Liberally sprinkle them with salt and allow them to sit for 15 to 20 minutes. This will make the eggplants sweat and removes any bitterness. Once they are sweating, blot the eggplants with paper towels or a tea towel. This will remove any excess salt as well as any potentially bitter liquid in the eggplant.

Then lay the eggplant on top of parchment on a baking tray. Very lightly brush or spray the eggplant with EVOO or avocado oil. Roast for about 20 minutes or until they take on a little color and become pliable. There is no need to turn them over. Remove them from the oven and allow to cool slightly before assembling the lasagna. The eggplant will continue cooking in the lasagna. Turn the oven down to 350 degrees F.

While the eggplant roasts, add about 2 Tablespoons of EVOO to a medium sauté pan. Throw in your onions, garlic and pepper and 1/2 teaspoon of salt. Mix everything and sauté for about 3 minutes. Add in the tomato paste and mix that through. Once the vegetables have started to soften, add the “beef” crumbles, the parsley and the oregano and basil. Stir everything together and sauté for another 5 to 8 minutes, adding a bit more EVOO if it looks a little dry. If you want to add a good splash of red wine, I won’t tell. Remove the pan from the heat and set it aside until you are ready to assemble.

You will want to use a 9 X 13-inch pan or its equivalent. You’ve all seen pans of lasagna. Layer in about 1/3 to 1/2 cup of your sauce. Then depending on the lasagna you use, lay down one layer of the pasta sheets, pushing them into the sauce. Sprinkle lightly with some cheese. Then layer in some of the eggplant planks. Add on top half of the “meat” and more sauce to cover.

Then cheese. Repeat, making one more layer and end with a layer of pasta sheets, sauce and all remaining cheese. I like to drizzle the cheese with a bit of EVOO but its up to you.

Bake uncovered for about 30 minutes. The top should be nicely browned and the cheese should be melted and a bit oozy. Allow the lasagna to rest for about 10 minutes before cutting. If you are not serving it right away, lightly cover it with parchment or waxed paper. Once cooled, it can be covered with foil over the parchment and refrigerated or frozen. Reheat in a 325 degree oven.

Springtime Lentil Stew

~ lisaandfrancescook ~ 1 Comment

Springtime Lentil Stew is a light and luscious one-pot meal. It is the perfect antidote to heavier winter fare. This very healthy and delicious stew takes advantage of the early asparagus now appearing in our stores. Since there are so many lovely vegetables in the Springtime Lentil Stew, nothing more is needed than a good crusty loaf of bread, some seasonal fruit and nice glass of rosé.

Much of the stew can be made ahead, although the whole dish comes together in under an hour. I would love to take credit for thinking up this dish, but I actually came across it in a flyer from our local Mariano’s Grocery Store. Since the recipe had so many ingredients that I had on hand and love, I decided it was worth a try. Of course, I made a few slight alterations to the recipe – mostly just boosting the seasonings. It was a big hit with my husband, a recovering carnivore.

Spring represents renewal and hope, something that we need more of now than anytime in the past 76 years. So give this easy, nutritious and delicious stew a try. I don’t think you will be disappointed.

RECIPE

Yield: 4 to 6 servings

INGREDIENTS

3 Tablespoons EVOO or other vegetable oil such as Avocado or Canola

1 medium onion, peeled and chopped

1 large carrot, chopped (I like to see my vegetables so I cut rounds and half moons, but feel free to dice the carrot if you prefer.)

2 ribs of celery or fennel, sliced

8 oz. of mushrooms, quartered (I used Baby Bella, but Cremini, Trumpet or white mushrooms would work as well.)

1 rounded teaspoon of dried thyme

1 teaspoon of kosher salt

4 cloves of garlic, peeled and minced

4 to 5 cups of vegetable broth (I had just made some vegetable broth, but a good quality commercial broth works well too.)

1.25 cups of green lentils, well-rinsed and drained

1 large bay leaf

1 3-inch strip of fresh lemon peel

1 pound of small potatoes, quartered (I used Golden potatoes, but Baby Red Bliss potatoes or whatever local variety you have.)

1 Tablespoon cornstarch or potato starch

2 Tablespoons of water or broth

1 bunch of asparagus, trimmed of the woody parts of the stems and cut into about 1 to 2-inch pieces

1 cup of green peas (Frozen is fine)

Juice of half of a lemon

Chopped parsley and/or dill for garnish and an extra herbaceous kick

DIRECTIONS

Heat oil in a large pot or deep-sided skillet over medium heat. Add the chopped onion, carrot, celery, mushrooms, salt, pepper and thyme.

Cook for about 10 minutes until the vegetables are browned and there are some brown bits on the bottom of the pan. Only stir the vegetables occasionally or they won’t brown. Stir in the garlic and cook for 1 more minute or until fragrant.

Add 4 cups of the vegetable stock/broth, lentils, bay leaf and lemon peel. Bring to a boil, then reduce the heat to a simmer and cook uncovered for about 15 minutes or until the lentils are tender. They will cook some more, so they can be al dente.

Add the potatoes, cover the pan and simmer or 10 to 12 minutes. Use the lesser amount if you are making the dish ahead at this point. When you are ready to finish the dish, you may wish to add some of the additional vegetable broth for reheating.

Once you are ready to finish cooking, whisk together the cornstarch and water. Add the asparagus, peas and cornstarch mixture and stir through.

Cover the pan and simmer another 5 minutes or until the sauce has thickened and the asparagus are crisp/tender. Remove the pot from the heat and add in the lemon juice. Serve the stew sprinkled with the fresh herbs. Now enjoy!

Lamb Shanks in Wine

~ lisaandfrancescook ~ Leave a comment

Lamb Shanks in Wine with carrots, celery, potatoes and aromatics is the perfect winter dinner. The hands-on time is minimal and the end result is a wonder. While my husband and I rarely eat meat, we do still love lamb and I serve it every now and then usually as a Shabbat treat. I had these gorgeous “volcano” lamb shanks in my freezer and with the weather being cold and damp, I knew that I could cook up a delicious Shabbat meal without having to venture out to the grocery store.

Lamb shanks can be seasoned hundreds of ways, but it is always braised slowly in some kind of sauce to tenderize this rich, but otherwise tough cut of meat. There are several options on my blog that I will link below. But I wanted something very simple and with ingredients that were already in my fridge and pantry.

You can use any lamb shank cut that your butcher or grocer sells. The volcano cut, which means without the long tail, I buy online at D’Artagnan. It’s very much the same as buying veal for Osso Bucco and makes fitting into your Dutch oven easier, in my opinion. However, I have not seen them in my local stores. But if you can shop with a real butcher instead of at the supermarket, they should be able to cut them for you.

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I used a nice Cabernet for the wine, but a Merlot or any other rich red that you prefer should work. You can, of course, only use beef stock if you don’t use wine. It won’t be quite the same, but still should be good. If I haven’t made my own, I prefer to buy unsalted stock whenever possible. You can ALWAYS add salt but it is almost impossible to reduce it once added. This way, you are in complete control.

Whenever possible, the night before you plan on cooking, generously salt your meat and refrigerate it. You can also add a dry rub as I did here for extra flavor. Doing this ahead of cooking will lock in the juices and further tenderize your meat. If you are using Kosher meat, you do not need to add the additional salt but I still recommend the dry rub. If you forgot to do this the night before, even having the shanks sit for an hour in the dry rub out of the fridge will improve your final product.

Because you are cooking the lamb shanks slowly, the final result will be fall-off-the-bone tender meat, with a rich sauce and veggies that have absorbed all of that deliciousness. Everything is done in one pot and other than a crisp green salad, some good bread and a nice glass of red wine, you have a feast that necessitated very little effort on your part. I made this dish for two, but it can easily be sized up to feed as many people as you wish. Assume one shank per person. Don’t get too bogged down about exact amounts of veggies. We like a lot, but just eyeball it and imagine portions on a plate. A little more or a little less will not spoil your dish. So make this soon and drive away the winter chill.

The aromas are so intoxicating as it cooks. My husband had been out of the house when I set this dish up and he came back in and started going nuts over when we would be eating dinner – and it was only 10:30 in the morning!

I learned the trick of using Instant Tapioca to thicken my sauce some years ago. You don’t have to fuss with making a roux and the tapioca doesn’t change the taste at all and does not become gloppy.

This easily can be made ahead and gently rewarmed, so it’s a great dish when you are having guests. Add some additional stock if you are worried about it drying out.

More Lamb Shank Recipes

Lamb Shanks with Chickpeas

Christmas Lamb Shanks

Moroccan-Style Braised Lamb Shanks with Mint Yogurt

Lamb Shanks with Flageolet Beans

Lamb Shank Tagine

RECIPE

Yield: 2 servings

Ingredients

2 lamb shanks – between 12 to 16 oz. each

For the dry rub

1 teaspoon kosher salt

1 teaspoon sweet paprika

1 teaspoon garlic powder

About 1/4 teaspoon ground nutmeg (preferably freshly ground)

A few good cracks of black pepper

For the Dutch oven

2 to 3 Tablespoons Avocado or Grapeseed oil

1 large yellow onion, peeled and coarsely chopped

4 to 5 large garlic cloves, peeled and smashed with the flat of your knife

2 large carrots, peeled and cut into large chunks

2 ribs of celery, cut into large-ish pieces

About one pound of baby red or golden potatoes, scrubbed but with the skin on and left whole

1 large stick of cinnamon (preferably Ceylon cinnamon)

1 good stem of fresh rosemary

Several stems of fresh thyme

1 to 2 bay leaves (Since I was already using a cinnamon stick, I actually used an Indian bay leaf which I had in my pantry. But a regular bay laurel leaf works well.)

1 cup of good red wine (Use what you plan on drinking with the meal)

1.5 cups of beef stock or more as needed (Preferably unsalted)

14.5 oz. can of diced tomatoes

1 to 2 Tablespoons of tomato paste

2 to 3 Tablespoons Instant tapioca (Optional, but it will thicken the sauce while cooking without the need for a roux. 3 Tablespoons will make a very thick sauce, especially if you are making this a day ahead. Start with 2 Tablespoons. You can always add more with a bit of liquid. Then mix it through and heat.)

Directions

The night before, place your lamb shanks in a doubled gallon-sized freezer bag or glass or stainless bowl large enough to hold the shanks covered. Rub the shanks with the dry-rub ingredients and refrigerate overnight.

Preheat the oven to 350 degrees F. This can also be cooked entirely on the stovetop on a gentle heat if you don’t wish to turn on your oven or it’s already occupied.

Take the shanks out of the fridge about an hour before you are ready to cook. Using a Dutch oven or other heavy oven-proof casserole, add the oil and heat to shimmering on medium heat. Add the shanks and brown well on all sides.

Once browned, remove the lamb shanks to a plate. Add in the onions, carrots, celery, garlic and potatoes and stir gently for a few minutes to coat everything with the remaining oil in the pan.

Then add all of the remaining ingredients, including the lamb shanks.

Stir through and bring the liquid to a boil. Cover the Dutch oven and place in the oven for about 2 to 2.5 hours. Check on the lamb after about an hour to make sure that too much of the cooking liquid hasn’t cooked away and baste the shanks since they will not totally be submerged. If you need to add more liquid, add some additional stock. Return the Dutch oven to the oven to finish cooking. The shanks should be tender by then, but ovens and lamb shanks vary. If the meat isn’t starting to fall away from the bone, cover the Dutch oven and continue cooking for another 30 minutes.

When you are ready to serve, remove the cinnamon sticks and sprigs of herbs but don’t worry if some of the leaves fell into the pot. Plate into either a shallow bowl or a rimmed dinner plate so that you don’t lose any of that yummy sauce. If you did not use the Instant Tapioca, you could thicken the sauce with a roux at this point if you wish. For a more picture perfect lamb shank to serve, you could tie a bit of kitchen twine around the body of the shank before browning to help keep the meat from falling off of the bone. I don’t bother doing that, but it is an option. Garnish with a bit of chopped parsley and enjoy!