Make-Ahead meals

Lasagna with Eggplant

~ lisaandfrancescook ~ Leave a comment

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.

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

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!

Cauliflower Eggplant Sabzi

~ lisaandfrancescook ~ Leave a comment

The Hebrew reads: “Our heart is with Majdal Shams.”

Cauliflower Eggplant Sabzi is an easy, flavorful weeknight meal that is sure to please. Sabzi is basically a stew. Now I am aware that there are people who absolutely hate eggplant. I don’t understand it and we might not be able to be friends. Eggplant can be prepared at least 1,001 ways and comes in numerous varieties. If, however, you are one of those individuals, you can still enjoy this dish without the eggplant. Either use more cauliflower or another vegetable of choice.

My husband and I love to take long walks and to spend as much time outside while the weather permits. So when it comes to dinner, I want something that doesn’t take all day and/or can be prepared ahead and which packs a flavor wallop that will satisfy our cravings.

I happened to have both an eggplant and a cauliflower head in my fridge that I needed to use up. Since I wasn’t feeling very inspired at that moment, I went on the web to see if any recipes would fit my criteria. I came across this recipe and thought that it looked pretty simple and would be something that my husband and I would enjoy. All I needed to buy was some naan.

While I have made my own naan and parathas, I am also happy to purchase naan. I spread it with some ghee and sprinkle ajwain (carom seeds) on top to warm. Yummmm!

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

After reading through the recipe, I knew that there would be a few changes that I would make. I simplified the directions, and added more of certain ingredients, Since I also had a bag of baby spinach to use up, I decided that it would also be a welcome addition to the sabzi, adding both nutrients and color.

Our preference is for things to have a mild to medium heat profile. If you prefer things hotter, you can always kick things up by adding serrano peppers, or cayenne. Because the spices are what make this dish, I cannot emphasize enough how important it is to use fresh spices and to grind your own whenever possible. It only takes minutes in an electric coffee or spice grinder and the rewards are manifold. The aromas of this dish while cooking will make your mouth water in anticipation of eating it.

If you choose a vegan yogurt and use EVOO instead of ghee on the naan, the dish will be vegan. Otherwise it is vegetarian, so is perfect for a meatless meal.

Leftovers will keep for several days in the fridge.

Recipe

Yield: 6 Servings

Ingredients

2 rounded tablespoons curry powder, of choice (I used a roasted Sri Lankan that I had made for a previous dish, but a hot Madras curry powder or mild if you don’t like heat)

1.5 teaspoons garam masala

1 rounded teaspoon black mustard seeds

2 tablespoons canola or avocado oil

1 large onion, sliced

4 large cloves garlic, minced

1 Tablespoon finely grated fresh ginger

1 teaspoon salt

1.5 pounds eggplant, cut into chunks, more or less the size of the florets

1 smallish cauliflower cut into florets

About 24-ounces can diced tomatoes or passata

2 15-ounce can chickpeas, rinsed

¾ cup water

2 large handfuls of baby spinach without the stems

Garnishes

Plain Yogurt

Crunchy spiced chickpeas or chakri or chana chor garam

Roasted or spiced cashews

Directions

Heat a heavy-bottomed pan with a tight-fitting lid or a Dutch oven over medium heat. Add the oil, onions and salt and stir for about 3 minutes. Then add in the curry powder, garam masala and mustard seeds to a well that you make in the middle of the onions and toast, stirring, until the spices begin to darken, about 1 minute.

Now add the garlic and ginger to the pan and cook, stirring, for an additional 3 to 4 minutes. Stir in eggplant, cauliflower, tomatoes, chickpeas, and water. Bring to a simmer. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Add in the spinach and stir though until wilted. Taste and adjust the seasoning, if necessary.

Serve over your rice of choice and/or with naan. Top each serving with a dollop of yogurt, if desired.

You can also garnish this with some spiced cashews or crunchy chickpeas.

Cauliflower Spinach Tofu Curry

~ lisaandfrancescook ~ Leave a comment

Cauliflower Spinach Tofu Curry has it all. Redolent with spices, the smell alone is a meal. The cauliflower, spinach and tofu not only add important nutrients, but they also add a balance of textures for the lively sauce. Since you are making this yourself, you get to control the heat of the finished dish.

Will you like this even if you don’t follow a vegan diet? Absolutely. Forget that it’s vegan. This curry is simply delicious. The original recipe comes from Rainbow Plant Life with my tweaks below.

And if you freeze your tofu first and purchase Super Firm tofu, which is now available in many markets, the tofu will have a wonderful meaty texture that is perfect for absorbing the sauce. If you can’t find Super Firm tofu, use the firmest tofu available. Then freeze that, thaw it and press out any additional liquid before cutting it. Either way, pat the tofu dry after very gently squeezing out some water.

I know that the ingredient list appears to be very long, but don’t be scared off. Most of it is spices, that if you do South Asian or Mediterranean cooking, you will likely have on hand. There is no difficult prep and measuring of the spinach, coriander and cauliflower does not need to be too precise. We happen to like a lot of cauliflower so I probably used more than the amount listed below. Just eyeball it. Same goes for the spinach and coriander leaves.

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

We ate this Cauliflower Spinach Tofu Curry with both Basmati rice and naan. For serving you can also add some yogurt (dairy or dairy alternative) and toppers like roasted cashews, soybeans or Chakri and a chutney of your choosing. If you have time and the inclination, prepare a raita, like this favorite of mine. And a fruit platter for dessert.


Recipe

Yield: 4 to 6 servings, depending on sides

Ingredients

Curry

2 tablespoons avocado oil or neutral-flavored oil of choice

2 teaspoons whole cumin seeds

2 teaspoons whole black mustard seeds (can sub brown mustard seeds)

6 cloves garlic, minced or grated

2- inch piece fresh ginger, minced or grated (Pro tip: Freeze your fresh ginger and grate it frozen – no need to peel it first. The ginger lasts a long time and is much easier to grate. The vendor at the farmers’ market told me about this when I purchased young, fresh ginger.)

1 serrano pepper, diced (You can use more if you are into fiery food. This gentle heat was enough for us.)

1 1/2 teaspoons ground coriander

1 teaspoon ground turmeric

1 teaspoon sweet or hot paprika

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly grated (or ground) nutmeg

15 to 20 dried curry leaves

1 (13.5-ounce/400 mL) can full-fat coconut milk

1 (8-ounce/227g) can plain tomato sauce

1 tablespoon cane sugar or coconut sugar

1 smallish cauliflower head, cut into small florets (450 to 500g florets)

1 1/2 teaspoons kosher salt

Freshly cracked black pepper to taste

1 (14 to 16-ounce) block of super-firm tofu, previously frozen and defrosted

2 teaspoons kosher or sea salt 

2 teaspoons garam masala

3 cups (45g) baby spinach, chopped

½ to 1 tablespoon freshly squeezed lemon juice

1 cup (16g) cilantro leaves and tender stems, chopped

Directions

Make the curry. Heat the oil in a 12-inch sauté pan over medium-high heat. Once hot, add the cumin and mustard seeds and cook until they start to pop and the cumin seeds just turn golden, 45 to 60 seconds. Add the garlic, ginger, and serrano peppers, and cook for 90 seconds, stirring frequently. Add the turmeric, coriander, paprika, cinnamon, nutmeg and curry leaves and cook for 30 seconds. (Note: If using a stainless steel pan, this might stick, so stir almost constantly; add a splash or two of water as needed.)

Deglaze the pan by pouring in the coconut milk, scraping up any browned bits with a spatula. Add the tomato sauce and sugar and bring to a rapid simmer. Stir occasionally and simmer for 3 minutes.

Add the cauliflower, salt, and pepper, and spoon the curry over the cauliflower. Cover the pan with a lid and adjust the heat to maintain a decent simmer. Cook for 12 to 13 minutes, opening the pan to stir occasionally, until thickened a bit and the cauliflower is fork-tender.

When the cauliflower is tender, add the garam masala and spinach to the curry. Stir and briefly cook until the spinach is wilted.

Nestle the cubed tofu into the curry and toss to combine. Turn off the heat, stir in the lemon juice and cilantro, and season to taste with salt as needed. Serve over rice or with naan or roti. (Keep leftovers separate from rice, or the rice will eat up all the sauce).

Kabocha Squash Lentils Rice and Caramelized Onions

~ lisaandfrancescook ~ Leave a comment

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

Support Humanitarian Efforts in Ukraine

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

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

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

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

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

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

Recipe

Yield: 4 servings with extra filling

Ingredients

For Squash

2 Kabocha Squash

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

Sprinkling of kosher salt

EVOO for drizzling

For Lentils and Brown Rice

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

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

3 cups of water or vegetable stock

1 teaspoon salt

1.5 rounded teaspoons baharat spice blend

1/2 teaspoon ground turmeric

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

For Caramelized Onions

5 or 6 large white or yellow onions

1/4 cup EVOO

Optional toppings for serving

Tahini dressing

Labneh or plain yogurt

Feta cheese, crumbled

Grilled Haloumi Cheese

Chutney

Directions

For Caramelized Onions

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

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

For the Kabocha Squash

Preheat the oven to 400 degrees F.

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

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

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

For the lentils and rice

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

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

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

Fruity Noodle Kugel (Vegan)

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

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

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

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

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

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

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

Jerusalem Kugel

Apple Cinnamon Noodle Kugel

Recipe

Yield: About 8 servings

Ingredients

8 ounces medium-wide noodles

1/2 cup unsweetened applesauce

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

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

1/4 cup orange or apple juice

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

1/2 teaspoon of kosher or fine sea salt

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

1 pound silken tofu

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

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

1/4 cup, coarsely chopped, lightly toasted walnuts

Directions

Heat your oven to 350 degrees F.

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

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

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

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

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

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

Oatmeal Protein Muffins

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Satisfying and super healthy Oatmeal Protein Muffins are my new go-to breakfast. While I love breakfast foods, unless I am hiking or in Israel (where breakfast is an experience), I seem only able to have milky coffee and something very small to eat first thing. For some time now, I have been eating a single medjool date and a few almonds or pistachios along with my coffee and 8 Greens.

But I have realized that I am just not consuming enough protein in the morning to keep me going strong throughout the day. So I decided to look for something that is relatively high in protein, low in calories and unnecessary fat or sugar that would satisfy me without making me feel too full. And because while I may love to cook, I generally do not want to cook at breakfast. So something I could make ahead.

After checking out several recipes – and reading the comments – on line, I came across a recipe for Protein-Packed Oatmeal Muffins. I decided to give them a try, with a couple of my own tweaks.

They came together easily, but I was highly skeptical of how they would bake up. The batter seemed soooooo liquidy that I thought it would never come together as a muffin. Even when they had baked for the suggested amount of time, I thought, well this is a noble failure. Thankfully, I was wrong.

These are not the most beautiful muffins you will ever see and the texture, while fine, is not a traditional muffin. So don’t go in with that expectation. These muffins are gluten-free since only oatmeal is used as the base. I personally do not have a problem with gluten so I did not choose them for that reason. But if you do limit or cut out gluten from your diet, these muffins are for you as well.

The muffins are very tender and moist (why do people have a problem with that word??). I upped the spicing and used some fresh berries as a topping. The Oatmeal Protein Muffins are very open to changes in spicing and toppings. You could use hemp or pumpkin seeds on top and use pumpkin spice or any other mixture you like. For an afternoon snack, you could even go a more savory route. But below is what I did.

These should be stored in an airtight container in a cool place or frozen for future use. They rewarm in the microwave in about 10 seconds. I ate mine with a bit of almond butter on top for an extra hit of protein.

The waiting time before removing them from the muffin tin is essential. The oatmeal continues to absorb the liquid after they come out of the oven and this allows the muffins to firm up. Mine were baked directly in the well-PAMed muffin tin, but I might use paper or foil muffin cups next time to make it even easier to remove from the pan.

Give them a try if you want a muffin that is actually healthy for you.

Recipe

Yield: 12 muffins

Ingredients

3 cups old-fashioned rolled oats (Do NOT use quick-cooking oats)

3 scoops vanilla protein powder (I used a whey protein powder, but plant-based is fine, too)

1 tsp baking powder

1 rounded teaspoon ground cinnamon

1/2 teaspoon ground cardamom or nutmeg

Zest from one medium lemon

1/2 tsp fine sea or kosher salt

2 large eggs

1 tsp pure vanilla extract

1/2 cup unsweetened applesauce OR one ripe banana, peeled and smushed

1/2 cup plain 0% Greek yogurt

2 tbsp coconut oil, melted

1/4 cup honey, maple syrup or Agave

1 cup unsweetened soy or other plant-based milk

2 tablespoons pumpkin or hemp seeds (OPTIONAL)

Berries or mini dark chocolate chips (OPTIONAL but recommended)

Directions

Preheat oven to 350 degrees F.

In a large bowl combine oats, protein powder, baking powder, cinnamon and sea salt.

In a separate bowl combine eggs, vanilla extract, applesauce, Greek yogurt, coconut oil, maple syrup, lemon zest and soy milk.

Add wet ingredients to dry and stir to combine. The batter will be VERY wet!

Grease a muffin pan very well with vegetable spray or coconut oil. You could also line the muffin tin with paper or aluminum muffin cups.

Divide batter evenly across the muffin tin. (I used a cookie scoop to do this evenly)

Lightly press in your toppings of choice into each muffin. You can alternate toppings. There is no need for them to ll be the same.

Sprinkle hemp or pumpkin seeds evenly across cups, if using. (I did not)

Bake for 15-20 minutes (mine took 20 minutes)

Allow to cool in the pan for at least 20 minutes. The muffins will firm up during this time. Then using a tin spatula or spreader, remove the muffins to a wire rack to cool completely.

Store in an airtight container on the counter or in the fridge for up to 5 days. OR freeze for up to 3 months. Warm in a microwave or oven before eating for best taste.

Black Bean Beet Walnut Burgers

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If you follow my blog, you know that we eat a lot of vegan and vegetarian meals. Never a huge meat eater, I like that these options are healthier for us and the planet. But, I’m no purist and if something doesn’t taste great, I don’t care how healthy it is. So for some time now, I’ve been on a quest for a really great veggie burger. And I’ve made a few good ones, which I will link to below.

However, none of them quite is “THE ONE.” And this isn’t either, although that is not a reason not to make it. The flavor profile is great! Spicy and just the right amount of natural sweetness. The burgers just didn’t have enough bite for me. Perhaps I should have left more texture to the black beans. (I’m thinking out loud here.) And perhaps if I had made thinner burgers (think smash-burgers) and browned them more giving a crispier edge, it would have been closer to being “THE ONE.” I’m going to keep working on it. But in the meantime, these did make a delicious dinner with all of the trimmings added.

While I do use some meat substitutes, I am very selective. And with the exception of a few sausages (Field Roast brand are the best I’ve eaten so far and “NO, I am not compensated for saying that), I simply don’t like the taste of the substitutes when they are the main focus of the dish.

Veggie Burgers are tricky. If you are looking for this to taste “just like meat” you will be sorely disappointed. On the other hand, if you are looking for a delicious veggie burger, taken in its own context, then these are for you. And no animal had to die to make them. Serve on a perfectly toasted bun with your condiments of choice, and I think you will be a happy, healthier camper. We accompanied our burgers with Vidalia onion, Sir Kensington Chipotle Mayo, homemade pickled veggies, corn on the cob and sweet potato chips. Come on – what more do you need?!

These Black Bean Beet Walnut Burgers are a riff on a recipe that I saw in a flyer put out by my grocer store. They are pretty easy to make, but do require fridge time to hold their shape when cooking. And if you don’t happen to have left-over rice on hand, then you also need to cook up some rice.

The Black Bean Beet Walnut Burgers can be cooked on a grill outside or on the stove. We don’t have a grill. I used canned beets, which I always have in my pantry, but you can also use the fresh, prepared beets in the vacuum sealed pouches. The liquid in the canned beets is always a very vibrant purple and I saved it to use in some tandoori chicken later this week.

These burgers are an easy place to go if you are starting to try out some vegan recipes. And if you aren’t ready for the full vegan experience, I won’t tell if you melt a slice of your favorite cheese on top before serving!

Other vegan burger recipes:

Chickpea Quinoa Burgers

SD* Chickpea Burger

Indian Spiced Lentil Burgers

Recipe

Yield: 6 servings

Ingredients

2 cans (15 0z. each) of black beans, drained and rinsed well

15 Oz. can or 1 pound of fresh prepared beets, drained and cut into quarters

1.25 cups of cooked rice (any kind will work, but I used short-grain brown rice)

Generous 1/2 cup of coarsely chopped walnuts, pan-toasted

1 Tablespoon of chili powder

1 teaspoon of ground cumin

1 teaspoon of dried mustard (I like Colman’s)

1 teaspoon kosher salt

1 teaspoon dried oregano

1/2 teaspoon ground coriander

1/2 teaspoon fresh, cracked black pepper

1/2 teaspoon garlic powder

Neutral vegetable oil for cooking (I am using Avocado Oil these days when pan frying because of its high smoke point and health benefits.)

Directions

In a bowl of a food processor fitted with the “S” blade, pulse the black beans and beets until well mixed. Leave some texture to the beans – unlike the photo below.

Transfer the mixture to a bowl and add all of the remaining ingredients EXCEPT for the oil.

Form the mixture into 6 patties and place on a rimmed baking pan lined with parchment paper. I used a quarter sheet pan but a glass dish is fine if that is what you have. Place another sheet of parchment lightly over the top and place in a plastic bag. Refrigerate for at least 1 hour, but overnight is best.

When you are ready to cook, preheat your grill to medium high heat. If you are using a pan or griddle on the stovetop, brush the pan with the oil and heat on medium high heat until the oil begins to shimmer. Cook the patties for about 6 minutes or until the bottoms are lightly browned. Then using a spatula, carefully flip the patties over. Continue cooking for about another 5 to 6 minutes. One of the beauties of vegan burgers is that everything is safe to eat BEFORE they are cooked. So unlike meat burgers, you don’t have to worry about undercooking the patties.

Now have fun and garnish at will. I toasted some buns, used arugula, Vidalia onion, with sliced heirloom tomatoes on top. A squirt of some chipotle mayo (and there are vegan versions) or your condiment of choice and yummmmmm! We had homemade pickled veggies, corn on the cob and some sweet potato chips. Come on – what more do you need?

Cabbage, White Bean, Leek Soup

~ lisaandfrancescook ~ 1 Comment
Cabbage White Bean Leek Soup

The Walrus and the Carpenter

By Lewis Carroll

The time has come,’ the Walrus said,

      To talk of many things:

Of shoes — and ships — and sealing-wax —

      Of cabbages — and kings —

And why the sea is boiling hot —

      And whether pigs have wings.’

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.

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Nothing beats a warm and warming bowl of soup to chase away those chilly damp days of fall and winter. Cabbage White Bean Leek Soup is as delicious and comforting as they come.

Ahhhhh, the humble, ubiquitous cabbage. This cruciferous vegetable is present in almost every cuisine, in one variety or another. Cabbage can be fermented, baked into pastry, stuffed with meat or vegetables simmered in a sauce and eaten raw in slaw. Readily available and inexpensive, cruciferous vegetables are nutrient rich powerhouses. However, none of that would matter if they didn’t also taste wonderful when properly prepared.

Unfortunately, too many people have memories of smelly, over-cooked cabbage permeating school cafeterias and hesitate using it. But if you are one of those people, please give cabbage another chance. The shredded cabbage and leeks soften and just melt into the broth, resulting in a flavorful bowl of comfort and yumminess. The leeks and cabbage take on a sweetness when cooked this way, so adding a grated hard cheese with some saltiness to it like a pecorino or asiago is the perfect accompaniment. I know that vegan cheese options have come a long way in recent years, so if making this as a vegan option, I would strongly encourage adding a vegan cheese when serving.

We eat soup all year long. Hot soup in the spring, fall and winter and cold in the summer. Sometimes as a starter to a larger meal and more often as a meal in itself. My Cabbage White Bean Leek Soup recipe should be viewed as a starting place. Made exactly as written, the end product will be wonderful. But, if you don’t have leeks, use onions or shallots. Not into cooking your own beans, use canned. More carrots? Sure, why not? No farro? No problem. Use potato, peeled and cubed or wheat berries or leave it out. Going vegan with the recipe? Use all oil or a vegan “butter” substitute, add two to three rounded tablespoons of nutritional yeast and leave out the parmesan rind.

In other words – don’t get bogged down in exactness. And don’t get too precious with the soup. While I eat with my eyes as well as my taste buds, this soup will still be delicious even without the large handful of fresh herbs that I have added at the end. Instead, just add a drizzle of a good, flavored olive oil when serving up this delicious soup.

So when you are ready, give Cabbage White Bean Leek Soup a go. You won’t be disappointed.

Recipe

Yield: 8 to 10 servings

Ingredients

Cabbage White Bean Leek Soup

2 pound green or white cabbage, trimmed and cut into shreds

2 Tablespoons unsalted butter

2 Tablespoons olive oil

2 large leeks, washed, trimmed and thinly sliced

2 large cloves of garlic, peeled and minced

2 large carrots, trimmed and sliced into thinnish rounds

1 good hunk of parmesan rind with some cheese attached (optional but recommended) OR 2 rounded Tablespoons of Nutritional Yeast

2 bay leaves

6 whole cloves

3 cups cooked white beans of choice (cannellini are my personal favorite)

8 to 10 cups (2 to 2.5 quarts) of veggie or chicken stock, preferably unsalted (or bean cooking liquid plus stock)

kosher salt and fresh cracked black pepper to taste

3/4 cup uncooked farro, potatoes, wheat berries or barley

a large handful of fresh herbs (I used dill, parsley and thyme, but almost any will do) for serving

Cabbage White Bean Leek Soup

Directions

In a large stockpot, sauté leeks in the butter/oil on medium heat for 6 to 8 minutes or until softened.

Cabbage White Bean Leek Soup

Add in the sliced carrots, garlic and one teaspoon of salt. and sauté for 3 more minutes. Next in is the shredded cabbage. Sauté to soften, adding in about 1 cup of the liquid to help move things along.

Finally, add in the cooked beans, bay leaves, cloves and parmesan rinds, if using. Stir everything through and pour the stock and/or the bean liquid, if using, over all of the ingredients in the pot. Bring the mixture to a boil over medium high heat. Then cover the pot, reduce the heat to a simmer and cook for 30 to 40 minutes.

Cabbage White Bean Leek Soup

Uncover the pot, add in the farro and give a good stir to everything. Bring the mixture back to a boil, recover the pot and turn the heat down to a simmer. Cook for 15 to 20 minutes more or until the farro or potato is tender and cooked. Taste the liquid and adjust your seasonings adding in the black pepper at this time.

When you are ready to serve, ladle soup into a bowl and top with lots of fresh, chopped herbs and a drizzle of a good olive oil. I love the Sciabica Mediterranean Medley. But any good olive oil that you like will do. Warm up a nice, crusty bread and dig in!