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.
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
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….
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.
Due to the unprovoked, continuing brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help flood and tornado victims suffering the effects of climate change.
Are you looking for something new for Rosh Hashanah? This luscious French Walnut Tart is perfect. A short bread cookie-like pastry shell gets filled with toasted walnuts, each piece coated in a honey, buttery caramel. It is a perfect balance of sweet and salty with the earthy richness of walnuts. Yes, please!
Try this Perfect French Walnut Tart with a glass of Montbazillac for a taste of the Perigord. This region of France in the Dordogne is known for its truffles, foie gras, Montbazillac and walnut tarts. While I have never visited this region of France, I have become an armchair traveler there though the books of Martin Walker. I love the Chef Bruno, Chief of Police books because they spend as much time on food as they do on the mysteries to be solved.
The recipe calls for crème fraîche, a naturally soured cream. It can be purchased in many grocery stores these days. However, it is so simple to make your own crème fraîche. You just need to plan one day ahead of using it. My husband loves it on so many desserts that I almost always have a jar in my fridge. I love homemade whipped cream, but crème fraîche adds a certain umph to what might be an otherwise overly-sweet or blah dessert – neither of which this is.
While this recipe calls for unsweetened crème fraîche, I often add some confectioners sugar and vanilla when I am serving it with a simple cake. Crème fraîche is incredibly easy to produce. All that is required is a glass container, 1 cup of cream and 2 to 3 Tablespoons of buttermilk or whole milk kefir. Mix them together and leave the jar covered in a warm place for 24 hours and Voila! If you plan on adding sugar or vanilla to the crème fraîche, only add it after the mixture has soured and thickened.
The cookie-like crust is a dough that anyone can work with. It’s not fussy to make, comes together quickly and there is no need to roll out any pastry!
The Perfect French Walnut Tart is a cousin of my beloved Bourbon Pecan Pie and is a lovely dessert any time. But nuts and honey? Perfect as a High Holiday treat. The ratio of nuts to filling is very high, giving it an almost toffee-like texture. Total, unadulterated yumminess!
Perfect French Walnut Tart
Recipe
Yield: One 9-inch tart; 8 to 10 servings
Ingredients
For the tart shell
87 grams (2⁄3 cup) all-purpose flour
46 grams (1⁄3 cup) whole-wheat flour
40 grams (3 tablespoons) white sugar
1⁄2 teaspoon kosher salt
6 tablespoons (3⁄4 stick) salted butter, cut into 1⁄2-inch cubes (You could use a non-dairy “butter” if you wanted to eat this with meat on the holiday.)
1 large egg yolk
1 teaspoon vanilla extract
For the filling
107 grams (1⁄2 cup) white sugar
1⁄4 cup honey
1⁄3 cup crème fraîche (If you need to keep this non-dairy, there are non-dairy sour “creams” on the market.)
4 tablespoons (1⁄2 stick) salted butter (Or a good quality non-dairy “butter” like Earth Balance)
1 tablespoon cider vinegar
1⁄4 teaspoon kosher salt
1 Tablespoon cornstarch, sifted
3 large egg yolks [You can save the whites for a meringue or to add to an omelette.]
230 grams (2.5 cups) walnuts, roughly chopped and lightly toasted
A sprinkle of Maldon Sea Salt as a garnish
Directions
Heat the oven to 325°F with a rack in the lower-middle position. Mist a 9- inch tart pan with removable bottom with cooking spray.
To make the tart shell, in a food processor, process until combined both flours, the sugar and salt, about 5 seconds. Scatter the butter over the mixture and pulse until it resembles coarse sand, 10 to 12 pulses. Add the egg yolk and vanilla, then process until the mixture is evenly moistened and cohesive, 20 to 30 seconds or until the dough just starts to come together. Do not wait for it to form a ball.
Crumble the dough into the prepared tart pan, evenly covering the surface. Using the bottom of a dry measuring cup, press into an even layer over the bottom and up the sides; the edge of the dough should be flush with the rim. Use a fork to prick (dock) all over the bottom, then freeze until the dough is firm, 15 to 30 minutes. You can also refrigerate the dough for at least one hour or up to overnight.
While the dough chills, make the filling. Pour 1⁄4 cup water into a medium saucepan. Add the sugar and honey into the center, avoiding contact with the sides. Cook over medium, swirling the pan frequently, until the mixture is amber in color, about 8 to 10 minutes. Off heat, add the crème fraîche, egg yolks, butter, vinegar, cornstarch and salt, then whisk until the butter is melted and the mixture is well combined. Then add the nuts and stir until evenly coated. Let cool until just warm, about 30 minutes.
While the caramel cools, you want to blind bake the dough before adding the filling. (Because this is essentially a short bread crust, there is no need to line the pan or to use weights.) Bake for 30 minutes or until lightly browned. Remove from the oven and allow to cool on a wire rack for about 15 minutes.
Pour the filling into the warm tart shell, then gently spread in an even layer. Bake until the edges of the filling begin to puff and the center jiggles only slightly when gently shaken, 25 to 35 minutes. Then turn off the heat, open the oven door slightly and leave the tart in the oven for 10 more minutes. You might want to put some foil or a baking sheet under the pan to catch any spill-over. (Do NOT be alarmed when you first see the baked tart coming out of the oven. It will bubble up and look kind of messy at first. Trust me – it settles down as it cools.)
Let the tart cool on a wire rack for about 1 hour. Remove the pan sides. Serve warm or at room temperature with a sprinkling of Maldon Sea Salt. The tart is superb accompanied by lightly sweetened crème fraîche or whipped cream.
Notes:Don’t overcook the caramel. Aim for an amber hue; if it gets much darker than that, the finished tart will taste bitter.
Whole-wheat flour in the crust plays up the earthiness of the walnuts. To toast the walnuts, spread them in an even layer on a rimmed baking sheet and bake at 325°F until fragrant and just starting to brown, about 8 to 12 minutes, stirring just once or twice; do not over toast them or they will taste bitter. The dough-lined tart pan can be prepared in advance; after the dough is firm, wrap tightly in plastic and freeze for up to two weeks.
Due to the unprovoked, continuing brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help flood and tornado victims suffering the effects of climate change.
This simple Summer Garden Pasta makes the most out of the tomato and basil harvest. With only a few ingredients, this delicious pasta comes together in under an hour. If you have the time, pair it with one of these wonderful focaccia.
When choosing a pasta to use for this Summer Garden Pasta, I like to use a fusilli, but any pasta with ridges or twists will be great. They are both sturdy enough and have loads of nooks and crannies to hold the sauce. You want want to miss even a speck!
I made this dish one night when I had some heirloom tomatoes to use up and a flourishing basil plant. My husband LOVED this simple Summer Garden Pasta so much that he ate seconds and thirds! While I used heirloom tomatoes the first time, any good ripe tomato will work. This time I used organic Roma and grape tomatoes.
This is a sort of non-recipe recipe. Don’t get too bogged down in exact measurements. Another clove of garlic? Great. You like things really spicy. A few more red pepper flakes? Fine. More than a pound of tomatoes to use up? Go ahead. The basic recipe is below but be free to tailor it to your preferences. Just keep it simple.
Summer Garden Pasta is wonderful for those steamy summer days when turning on the oven is unthinkable. So buy your bread and feast!
Recipe
Summer Garden Pasta
Yield: 4 generous servings
Ingredients
Summer Garden Pasta
About 1.25 pounds of ripe tomatoes, coarsely diced
5 to 6 large cloves of garlic, peeled and left whole
1 cup roasted bell peppers (homemade or from a jar), rinsed, patted dry and coarsely chopped
1 Tablespoon balsamic vinegar (it balances the acidity of the tomatoes)
1/3 cup crumbled goat cheese
1 cup of pasta water
1 pound of dry pasta like a fusilli
Lots of fresh basil leaves (a large handful), with about half kept for garnish
Directions
In a large pan with a tight fitting lid, add your oils, garlic cloves and anchovies. On a low heat, cook the garlic until it is golden, bathing it occasionally in the oil. The anchovies will have broken down and become indistinguishable from the oil. This took me about 15 minutes.
Once the garlic is golden (do NOT burn the garlic!) add the chopped tomatoes, roasted red peppers, salt, balsamic vinegar and red pepper flakes, if using. Cook on gentle heat, covered for about 12 to 15 minutes or when the tomatoes have broken down and become saucy. You don’t want mush. I like to still see some of the tomato chunks.
Up to this point, you can make the sauce ahead if you choose. The other ingredients will be added when you are ready to eat.
When you are ready to cook your pasta, bring the sauce to a simmer. Crumble in the goat cheese and mix through. Add the pasta water just before draining the pasta and half of the basil. The leaves can be torn or left whole. Your preference.
Mix everything through and simmer uncovered for about 2 minutes. Drain your pasta and add it to the sauce, mixing it well. Alternatively, add the sauce to the plated pasta. Garnish with lots of basil that has been chiffonaded and some grated parmesan or pecorino, if desired. Mangia!
Due to the unprovoked, merciless war on Ukraine and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose.
Poor Man’s Pasta has just a few simple ingredients. But never has poor seemed so rich! The humble cauliflower, garlic and some good olive oil makes a creamy, flavorful and very satisfying sauce for the pasta of your choice. Do choose a pasta with some shape that will trap and hold the sauce. I used a small shell, but orecchiette would also be a great choice.
And after watching Lidia Bastianich during the early shortages of the pandemic, I learned a trick that poor Italians used to replace cheese on their pasta. Breadcrumbs sautéed in olive oil with garlic and parsley until they have achieved a crunchy deliciousness makes parmesan cheese unnecessary. Have you ever wondered what to do with those left-over, dried out pieces of bread? Wonder no more! Of course, you can also use Panko or other store-bought breadcrumbs for this topping.
You will need a food processor to blitz the cauliflower into an almost powdery state. Store-bought riced cauliflower is still too big to achieve the right level of creaminess that you want here. Nothing gets wasted. You can include any fresh, young cauliflower leaves and the more tender parts of the stem. They all add flavor.
Olive oils can be pricey, it’s true. So buy the best EVOO that you can afford. I love the Mediterranean Olive Oil that I buy from Sciabica online. My daughter-in-law Frances introduced me to it and I have never looked back. There are, of course, other good brands out there, so choose one you like.
Fresh garlic is the other essential ingredient in this simple dish. Don’t use old garlic that has become bitter! Full disclosure, I did use shmushed up anchovies in my sauce. However, if you want to keep this vegan or just hate anchovies, the sauce will still be delicious if you leave it out.
I used fresh parsley in the breadcrumb mixture but you could use dried if that is all you have.
The richness in this dish comes from the cauliflower, pasta water and olive oil. When cooked together some wonderful alchemy occurs that provides depth and comfort in a healthy and affordable dish. One pound of pasta will easily make 6 servings, especially if served with a salad and some bread. I made a delicious kale salad and Andrew baked focaccia. A glass of red wine and this humble dinner became something extraordinary.
After the recipe directions is an idea of what you can do with left-overs – assuming you have any.
Recipe
Yield: 6 to 8 servings
Ingredients
1 pound of a curved pasta like orecchiette or shells
6 Tablespoons EVOO, divided
3 anchovy fillets (Optional)
4 large garlic cloves, peeled and grated or crushed, divided
1 medium head of cauliflower (about 2 pounds)
1/4 to 1/2 teaspoon red chili flakes or to taste
kosher salt to taste
About 1 cup of dried breadcrumbs (Panko is great because it isn’t too fine. Those bumps soak up the flavor best.) You can make more of this mixture if you really like the topping. Just adjust the oil and parsley for the larger amount.
2 Tablespoons chopped fresh, flat-leaf parsley or 1 Tablespoon dried
Directions
Trim the cauliflower and cut into florets. Place these along with any fresh leaves and the more tender stems in a food processor. Blitz until the cauliflower is almost powdery.
Poor Man’s Pasta
Set a pot of well-salted water to boil. While this is coming to a boil, place 5 Tablespoons of oil in a large skillet. If you are using anchovies, put them in the oil on medium high heat, shmushing them around until they break up and melt into the oil. Add the garlic and chili pepper flakes and stir for 30 seconds. Do not burn the garlic.
Now add the cauliflower and mix it through to coat with the oil and garlic mixture. You can sprinkle on some kosher salt. If you are not using anchovies, add 1 teaspoon of salt to start. If you are using anchovies, only start with 1/2 teaspoon. You will be adding the well salted pasta water to the sauce so don’t over salt here. You can always add more, but you can’t remove it!
Sauté the mixture until the cauliflower breaks down and softens. Meanwhile cook your pasta according to the instructions on the package. Use the shorter cooking time given.
Just before the pasta is ready, take a bit more than a cup of the pasta water and add it about 1/4 cup at a time to the cauliflower mixture. Turn up the heat a bit and stir the water through until everything is creamy. I used a cup of water but depending on how much cauliflower you actually have, you might add a bit more or less than that.
Drain your pasta and mix it with the sauce.
Poor Man’s Pasta
While your pasta is cooking you can also brown your breadcrumb mixture. Place a Tablespoon of EVOO into a smallish skillet. When the oil is hot, add the breadcrumbs, 1 crushed clove of garlic and the chopped parsley. Depending on your breadcrumbs, you can add a bit of salt to taste. Brown them, stirring often until they are dark and crunchy but not burned.
Poor Man’s Pasta
Plate the pasta with the sauce and top with the breadcrumbs. Leftovers can be gently reheated or even placed in a baking dish and covered with a fresh mix of the breadcrumb topping drizzled with EVOO but which has not been sautéed. Bake in a 350 degree F oven for 15 to 20 minutes or until everything is heated through and the breadcrumbs are crunchy. Yummmmmmm!
Baked Poor Man’s Pasta
Because the Poor Man’s Pasta easily made enough for 6 servings and my husband and I are only 2 people, I decided to do something different for the leftovers.
I lightly oiled a rectangular baking dish and poured in my leftover pasta. I then added some dried oregano over the top along with a light sprinkling of shredded Mozzarella and Provolone. Yes, this is now vegetarian rather than vegan, although you could do this suing vegan “cheese.” I thickly sliced some Roma tomatoes across the top. Added more breadcrumbs and seasoning, including some salt. A bit more shredded cheese. (I probably used about 2 oz. of cheese total) I drizzled on a good glug of EVOO and baked uncovered in a 350 degree oven for about 20 minutes to warm everything through. I then cranked the heat up to broil and watched the tomatoes bake and everything on top brown. Yummmmmmy!
Due to the unprovoked, merciless war on Ukraine and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose.
Whether you are vegan, vegetarian or an omnivore, there is a salad here for you. Every Shabbat I make at least four salads and dips, several of which we will enjoy throughout the week. It’s a delicious habit that I adopted after spending time in Israel where salads are eaten for breakfast, lunch and dinner. Aside from being delicious, they add so much color to any meal. And don’t we eat with all of our senses?
There are fresh salads, roasted vegetable salads and salads with a profusion of herbs and grains. Some of the salads are made with beans which add protein and heartiness. Almost any veg and many fruits, legumes and grains can be made into cold or warm salads. And when I want to make a light meal of salads I simply add some feta cheese or a piquant provolone and delicious bread, like the flaky flatbread or focaccia. The more I make these flatbreads the better I get at it. My last batch were nice and poufy and round! I simply refrigerate leftover breads and warm them in the toaster. They also freeze well. Yummmmmmmmmm!
Over the years, I have posted a number of salads and will link to some of them below. But here are three new ones (for me) that hopefully you will enjoy as well. They are guaranteed to brighten up just about any meal. The inspiration for this post comes from Sonya’s Prep. She is lovely young Orthodox Jewish vlogger that I have recently begun following. Her energy, charm and creativity make watching her a delight. And if anyone is looking to be more organized, she is someone to watch.
The three new salads are: Roasted Eggplant Peppers and Red Onion Salad; Shredded Carrot and Red Cabbage Salad; and Wheatberry and Barberry Salad
When you are feeding a crowd these salads can be doubled or tripled. And most people will enjoy these salads so much that you can go easy on the meat, if serving. Better for us and better for the planet.
I will give suggested measurements, but please don’t get too bogged down with being exact. When preparing these, I almost never truly measure, especially when it comes to adding fresh herbs. Taste as you go along, especially with the salt and dried spices. You can always add more but it is difficult to impossible to remove them once added.
For those interested in other delicious salad ideas here are just some of the ones available through my blog:
kosher salt and freshly cracked black pepper to taste
About 1/4 cup EVOO
About 1/4 cup of white wine or apple cider vinegar
2 to 3 cloves of garlic, peeled and crushed or grated
1/4 cup chopped cilantro or flat-leaf parsley
3 to 4 scallions, thinly sliced including dark green stems
1/4 cup chopped fresh dill
Directions
Preheat your oven to 450 degrees F.
Chop the eggplant, onions and peppers into a large dice of approximately equal size. Place on a baking sheet and toss together with the EVOO and sprinkle with salt and pepper. Spread the veggies across the baking sheet in a single layer. (If you want to use foil for easier clean-up, go ahead. But it does end up in a landfill….)
Roast the vegetables for about 30 minutes, turning the pan once. They should be golden and tender but not mushy. Ovens vary so check after 25 minutes or it could go as along as 35.
When cool enough to handle, transfer everything to a bowl and toss with the remaining ingredients. Taste to see if you need to add any additional salt or pepper.
Shredded Carrot and Red Cabbage Salad
Shredded Carrot and Red Cabbage Salad
Ingredients
About 6 ounces pre-packaged shredded carrots OR about 4 cups carrots that are trimmed and julienned
About 1 cup of shredded red cabbage
1/2 medium red onion, thinly sliced into pieces about the size of the carrot shreds
2 cloves of garlic, peeled and crushed or grated
1.5 teaspoons granulated or Demerara sugar
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cracked black pepper or Aleppo pepper
1 teaspoon kosher salt
2 Tablespoons EVOO
1 to 2 Tablespoons white wine vinegar
Juice from 1 lemon
3 Tablespoons chopped fresh dill or 1.5 Tablespoons dried dill
3 Tablespoons chopped fresh flat-leaf parsley or cilantro
Directions
Place everything in bowl large enough to comfortably hold the ingredients. Mix everything well, preferably with your hands. You want to massage the carrots to soften them a bit. Taste to adjust seasonings. Yup, that’s it!
Wheatberry and Barberry Salad
Wheatberry and Barberry Salad
Ingredients
1 cup uncooked hard winter wheatberries (You could use farro or barley if wheatberry isn’t available; however, they will not have that unique chewy nuttiness that a properly cooked wheatberry has.)
1/2 of a small red onion, peeled and chopped
4 to 5 thinly sliced red radishes
2 Persian cucumbers cut in to quarters and diced
1/2 cup dried barberries (You could use currants instead but they won’t be as flavorful.)
2 generous cups, finely chopped fresh herbs (I used dill, cilantro and parsley, but mint would also be good)
1 clove garlic, peeled and crushed or grated
Juice of 1/2 fresh lemon or more to taste
1 teaspoon of kosher salt or more to taste
1/4 teaspoon freshly cracked black pepper
2 to 3 Tablespoons flavorful EVOO
Directions
Soak the wheatberries for at least 8 hours or overnight. Bring 3 cups of water or broth with a glug of olive oil to a boil in a medium pot with a tight-fitting lid. If using water or unsalted broth, add 1 teaspoon kosher salt. Drained the wheatberries and add to the boiling liquid. Cover the pot, reduce the heat to a simmer and cook for 1 hour. This can be done a few days ahead. Just refrigerate the cooked wheatberries in their liquid.
You want the wheatberries to be cold or no warmer than room temperature. Place them, drained of any accumulated liquid, in a bowl and add all of the other ingredients. Gently but thoroughly toss well. Now enjoy!
Yes, nutritious and vegan tastes this great! Wonderful One-Pot Pasta with lentils is packed with vegan power and gives you a satisfying dinner in under an hour. And this one-pot method of cooking pasta right in the sauce makes clean-up a snap. Who could ask for anything more?
For the past year, I have been watching a vlog called Pick Up Limes out of the Netherlands. It’s all about the vegan life-style. The vlogger is a registered dietician and a walking advertisement for the vegan life. She is completely non-preachy and makes everything approachable. While she now spends less time on her life, which I kind of miss, she is a wonderful resource for vegan recipes and nutrition. This pasta recipe originated with her. Per usual, I made a few tweaks to portions and method. Frankly, even I was a bit surprised how much I loved this dish.
Wonderful One-Pot Pasta layers in the flavors to make a savory, thick – and very healthy – sauce. Every element plays a part. The capers and olives lend a brininess and the lentils add smooth mouthfeel and meatiness to the dish. And after eating the generous portions you feel full without any heaviness. It’s a great introduction to vegan eating.
I served this with broccolini that I lightly sautéed in a pan with just salt, pepper, grated garlic and lemon zest. The crunch of the broccolini was a perfect accompaniment to the unctuous pasta. A small salad instead wouldn’t go amiss and some good bread to lap up every bit of the delicious sauce.
There are a few shortcuts that you can take even though I chose not to. With a pantry full of dried lentils and beans, I cooked mine up in the morning. Unlike some legumes, most lentils do not require pre-soaking and a long, slow cooking. These only take a good rinsing and 15 minutes of cooking to be ready. However, prepared lentils are often available in the produce department in vacuum-sealed bags if you choose to go that route.
And normally, if I had thought ahead, I would have bought pitted olives for the dish. Since I had some lovely picholine olives from Morocco with pits I used those. It took a few minutes longer to cut the flesh off of the pits, but not much more. Kalamata olives, which are black, are readily available pitted and would be just as good here.
I did use the recommended spinach. While it added to the nutrition of the dish, it didn’t contribute much in the way of flavor in my opinion. So as a consequence, I have made it optional. Don’t forego making this pasta if you are out of fresh spinach! The original recipe called for 1/2 teaspoon of red chili flakes. My husband and I do not like every meal to be spicy, so I only used a sprinkling and might even leave it out altogether the next time. All of the other ingredients are essential to the overall mix of nutrition and flavor.
When I saw the original amount of pasta called for, I thought there is no way that the portions would be generous. Boy, was I wrong. Somehow, 300 g or 10.5 ounces of pasta resulted in a very generous four portions. If you wish to increase the portions to make this for a bigger crowd, the Pick Up Limes website has a conversion table on the recipe.
We ended up using some grated Parmesan on top, but afterwards my husband and I both agreed that it was not needed. So if you are not going full-blown vegan, you can use it or not. And while I have not tasted them myself, there are also vegan “cheese” options out there. It’s up to you.
Wonderful One-Pot Pasta
For a non-vegan one-pot pasta dish that is quite good:
1.5 Tablespoons Olive Oil (Canola or sunflower could also be used)
4 large garlic cloves, peeled and minced
2 cups (about 1 medium) onion, peeled and chopped
1 vegetable bouillon cube
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon ground dried fennel
Up to 1/2 teaspoon chili flakes (Optional)
10.5 oz. (300 g) dry spaghetti noodles
3 cups (720 ml) tomato sauce
2 cups (480 ml) water
2 cups (360 g) cherry or grape tomatoes, halved
2 to 3 cups (225 g) cooked lentils (brown, green or whole red lentils) (I was fine with 2 cups; my husband wanted more, so I added the additional cup. The original recipe called for 1.5 cups.)
1/2 cup (68 g) green or black olives (about 20 regular olives), sliced or chopped
1/3 cup (50 g) sun-dried tomatoes in olive oil, drained and chopped
1 Tablespoon (9 g) capers, rinsed if stored in salt
2 cups (60 g) fresh baby spinach (Optional)
Fresh Basil (Optional Garnish)
Directions
Dissolve the bouillon cube in the 2 cups of water. Add the oil to a large pot on medium-high heat.
When hot, sauté the onion, garlic, herbs and chili flakes, if using for 3 minutes.
Now add the pasta, pasta sauce, water, cherry or grape tomatoes, olives, sun-dried tomatoes and capers to the pot. Bring everything to a simmer. Using tongs or a wooden spoon, push the pasta into the sauce as it begins to soften. The pasta will need to be fully submerged in the sauce to cook properly. [I got a bit impatient here. To speed things up, you can break the pasta in half – a heresy, I know. Otherwise, just be patient. It will take a few minutes.]
Once simmering, cover the pot with a lid and cook for 10-15 minutes, depending on the brand of pasta. Keep checking after 10 minutes. You want the pasta cooked but al dente. 10 minutes into the cooking time, add in the cooked lentils. Stir through.
At the very end, stir through the spinach if using. Serve it generously and garnish with fresh basil, if using. Now enjoy!
Lentil and Chard Soup is one of those traditional soups which each family makes its own. I looked at several recipes for this delicious and nutritious vegan soup before making it. As always, I took what I liked from each to make it my own. Initially I read that it was a Syrian soup, but most of the recipes that I found online said that it was Lebanese. Whatever its origins, Lentil and Chard Soup is tangy from the lemons and chard with enough heft from the lentils and potatoes to make this a meal with some good bread and perhaps a salad or some hummus on the side.
Winter has finally well and truly arrived in Chicago and we have been having frigid temperatures and snow. My husband and I still take our long, almost daily walks and are undeterred.
Snowy January 2022 Chicago
However, I do love to return home to a pot of soup to warm my insides. It’s like getting a big hug – nothing cozier. Lentil and Chard Soup comes together quickly and easily can be doubled to feed a crowd.
1.5 cups of brown or green lentils, rinsed well and drained (I like Pardina lentils because they hold their shape when cooked.)
4 cups vegetable stock
4 to 6 cups water (or more stock)
2 bunches of chard (any variety), cleaned and coarsely chopped
5 medium potatoes, peeled and cubed (I like Golden potatoes)
7 garlic cloves, peeled and finely chopped
1 large onion, chopped
2 – 3 Tablespoons EVOO
Up to 1 cup of freshly squeezed lemon juice (Start adding slowly and taste before adding more. The soup should be tangy from the lemon.)
Heaping 1/2 Tablespoon (1.5 teaspoons) dried mint
3 teaspoons ground cumin
A good dash of ground cinnamon
A handful of fresh cilantro (coriander leaves), chopped
kosher salt and pepper to taste
Directions
In a large skillet, heat the olive oil on medium heat. Add the onions and 1/2 teaspoon salt. Sauté, stirring occasionally, for about 10 minutes, until the onions begin to be golden. Add the garlic and continue cooking for 3 more minutes – just to mellow out the garlic.
Lentil and ChardSoup
In a large pot, add the lentils, potatoes, stock and water if used. At this point, just add about 8 cups of liquid. Bring to a boil over medium heat. Skim off any scum that rises to the top. Then add 1 teaspoon of salt. Stir through. Add the chard, onions, garlic and cumin. Give a good stir. There should be enough liquid to cover the potatoes and lentils by 2 inches. Add more water as needed. Partially cover the pot and lower the heat to a simmer. Cook until the potatoes and lentils are tender. This will take anywhere between 20 to 30 minutes.
Lentil and Chard Soup
Add the lemon juice, cinnamon and mint and taste to see if you require more salt. I didn’t. Add the cilantro just before serving.
These Syrian Meatballs in Tamarind Sauce are a fruity, tangy crowd pleaser. We have our son, daughter-in-law Frances and granddaughter visiting us this week. Originally scheduled to come for New Year’s and our son’s birthday, when my husband contracted Covid and the trip was postponed. Airlines were cancelling flights right and left as well. It had been so long since we had had them for a visit to Chicago that I had begun to feel that this day would never come. Thankfully, my husband recovered and because we both had been vaccinated and boostered, I managed to remain negative!
I had been dreaming of their visit forever and all of the things that we would do and meals that I would cook. Well, unfortunately the weather has been quite cold and they are used to California temperatures. So between that and Covid restrictions, a trip to the grocery store and one walk along the river is as exciting as it got. However, Nana and Grandpa made sure that we had lots of stories to read and toys to play with and Juliana helped Nana cook. Our granddaughter is only two so she has not yet been vaccinated and we wanted to be careful.
Well, I may not be able to control very much these days, but I could at least feed everyone well. As soon as I came across this recipe for Meatballs in Tamarind Sauce, I knew that I had a winner. I did make a few changes to quantities and method, but there is no one way to make these and every family has their own version.
These delicious meatballs are often served for Jewish Holidays, including Passover. Mine were made using breadcrumbs, but equal amounts of matzah meal could easily be swapped out to make them Kosher for Passover. Of course, you don’t have to Jewish to enjoy these yummy and satisfying meatballs and they likely are also made in non-Jewish Syrian communities. Traditionally served with rice, I used whole wheat couscous when I served them.
The meatballs call for a fairly large quantity of pine nuts, which are not inexpensive. A reasonable substitute would be blanched slivered almonds. However, if pine nuts are within your budget, I would encourage you to use them. Their unique flavor, especially when lightly toasted, just makes this dish truly celebratory.
The seasonings are warming baharat , Aleppo pepper and allspice with loads of chopped fresh herbs. And tamarind, which can be found in Indian and Middle Eastern stores is readily available online or in many spice stores these days.
The recipe I made called for ground beef, but ground lamb could be used instead. Meat has become quite expensive and normally my husband and I only eat it once a week, if that. However, the recipe does make 40 meatballs and will feed a crowd, especially with the usual array of salads and dips that are a part of every Middle Eastern/North African meal. Everyone, including my 2-year old granddaughter loved this dish!
Meatballs in Tamarind Sauce
Recipe
Yield: 40 golf-size meatballs
Ingredients
For the Meatballs
About 1 Tablespoon EVOO, Grapeseed or other oil
3 pounds of ground beef
5 large eggs
1.5 cups of pan-toasted pine nuts
3/4 cup fine dried bread crumbs (or matza meal)
About 2 cups of bread crumbs or matza meal for lightly coating the meatballs (I used a mix of Panko and regular fine dry bread crumbs.)
1.5 teaspoon kosher salt
1 heaping Tablespoon of baharat or allspice
1.5 teaspoons Aleppo pepper
2 large handfuls of fresh herbs, finely chopped. (Parsley, cilantro, dill and mint are wonderful)
For the sauce
2 teaspoons EVOO
1/2 teaspoon Aleppo pepper
1/2 teaspoon ground allspice
4 cups water
10 Tablespoons (1/2 cup plus 2 Tablespoons) good quality tamarind paste in concentrated form
6 ounces tomato paste
Juice of 1 lemon
1 teaspoon kosher salt or to taste
Directions
Preheat the oven to 425 degrees F. Oil two sheet pans with about 1/2 Tablespoon on each pan.
Combine all of the meatball ingredients in a large bowl except for the oil. I like to use glass or stainless steel when working with raw meat. Wearing disposable gloves or with your hands moistened with cold water, roll the meatballs into golf-sized balls. You should get about 40 meatballs.
Place the 2 cups of bread crumbs in a shallow dish. Roll each meatball in the crumbs for a light coating. Add breadcrumbs as necessary. Place 20 meatballs on each sheet pan, with about 1 inch in between.
Place the pans in the oven and cook for 20 to 25 minutes or until well-browned.
Meanwhile in one or two large skillets, mix the ingredients for the sauce. Stir and simmer while the meatballs cook.
When the meatballs are browned and the sauce has simmered, add the meatballs to the sauce. Simmer for about 30 minutes, The sauce should have thickened enough to coat the back of a spoon. Spoon some of the sauce over the meatballs and serve over rice or couscous.
This Easy Peasy Vegan Shawarma is a great weeknight meal with lots of bold flavor. And it’s ready in under an hour. It is a feel-good meal that even meat lovers can enjoy. The thick-cut Portobello mushrooms can be purchased pre-sliced in most stores these days to speed up the process even further. And their meaty texture and taste have just the right mouthfeel for a satisfying dinner.
Easy Peasy Vegan Shawarma is wonderful stuffed into a pita with all the toppings. It would also be equally delicious on a bed of steamed Basmati rice or couscous with the salad on the side. And let’s talk about those sides. You are only limited by your time and imagination. Some things are easily bought if you are really short on time or inclination and others are quickly made while the shawarma cooks.
I always like to have a number of salads and dips on hand. With pre-cooked beets (canned or from the produce section) you can easily have Moroccan Beet Salad ready in minutes. And while nothing beats my homemade hummus, there are a number of respectable options available in grocery stores. Persian cucumbers diced with cut-up tomatoes, olives and lots of mint, dill and fresh cilantro is another easy option.
If you have lentil or chickpea salad on hand, these are also great accompaniments.
Below you will see that this recipe includes a quickly pickled cabbage to put on top of the shawarma. Fresh arugula would also be delicious or pickled onion instead or in addition. The salads and sides lend bright colors and textures and we do eat with our eyes as well as our mouths. So if you think going meatless has to be dull, think again! This is a great Meatless Monday option, but also great any day of the week.
1 medium red onion, halved and cut into 1/3-inch wedges
3 Tablespoons EVOO
1 teaspoon kosher salt
1/4 to 1/2 teaspoon cracked black pepper (to taste)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground allspice
1/2 teaspoon ground paprika (sweet or smoked)
1/4 teaspoon ground cinnamon
1/4 teaspoon garlic powder
For Serving
4 pitas (I like whole wheat) or cooked basmati rice or couscous
Easy yogurt (dairy or non-dairy) topping mixed with turmeric, salt and pepper OR tahini mixed with lemon juice, garlic, salt and ice water
Pickled cabbage (See below)
Directions
Preheat the oven to 425 degrees F. Raise the oven rack to the next to highest level so that it is about 6 to 8 inches from the heat element.
Place the mushroom slices and the onion wedges on a rimmed half sheet pan.Mix all of the spices, salt and pepper together in a small bowl. Using clean hands (or tongs), toss the mushrooms and onion with 3 Tablespoons of EVOO and the spice mixture. Arrange in a single layer.
Easy Peasy Vegan Mushroom Shawarma
Roast until tender and browned. About 20 minutes. However, ovens vary so check it at 18 minutes.
Warm the pita for serving.
Pickled Cabbage
Thinly slice about 3 cups of cabbage. Red or green cabbage works and you can usually purchase these pre-sliced if you prefer. Place in a bowl and toss with 2 teaspoons of EVOO, juice of 1/2 a lemon and 1 teaspoon kosher salt. If you have it, sprinkle with ground sumac and some freshly chopped cilantro. This can be made earlier in the day or while the mushrooms cook.
Pickled Cabbage
Garnish with freshly chopped herbs – whatever you have on hand works. Now eat!
