Kaniwa Mujadarah

_DSC2680.jpg

Everyone who knows me knows that Mujadarah is among my favorite things to eat. I serve it for my annual break-the-fast. I serve it anytime I have lots of people over for a celebration, like a birthday or a welcome-to-the-world party for a new grandchild.

I've made Mujadarah using brown rice. I've made it with bulgur wheat

Sometimes I add mushrooms (there's a recipe for that in my book, Hip Kosher).

Recently, the good folks at Pereg sent me a bag of Kaniwa. 

What?

Have you heard of kaniwa?

It's similar to quinoa (in fact some call it baby quinoa), but the seeds are much smaller (about the same size as poppy seeds). It is a complete protein, it's gluten-free and high in iron. That is a big big deal when you are looking for nourishing, meat-free recipes.

Unlike quinoa, kaniwa does not have a coating of saponin on the surface, which means it does not have the somewhat bitter, somewhat soapy taste that some find objectionable in quinoa. You don't have to rinse kaniwa (in fact, if you do, these teeny things will fall right through the holes in the strainer!).

I've actually cooked with kaniwa. A while ago I posted a recipe for Kaniwa Salad with Roasted Tomatoes. It's a terrific base for salads. A nice soup filler. You can sweeten it and eat it like cereal, for breakfast.

But me, with my mujadarah love? I made some kaniwa mujadarah! Look how beautiful this is! Perfect dish for a meatless Monday.

 

Kaniwa Mujadarah

  • 3/4 cup lentils
  • water or stock
  • 3 carrots, diced
  • 1 cup kaniwa
  • 1-3/4 cup water
  • 1/2 cup olive oil
  • 4 large yellow onions, peeled and sliced
  • 10 ounces mushrooms, cut up
  • 1/2 cup chopped fresh parsley, optional
  • 1 teaspoon ground cumin, optional
  • salt to taste

Place the lentils in a saucepan, cover with water and bring to a boil over high heat. When the water starts to boil, lower the heat, cover the pan and cook the lentils for about 25 minutes or until they are tender. Drain the lentils and set them aside. While the lentils are cooking, place the carrots in a saucepan, cover with water and bring to a boil over high heat. When the water starts to boil, lower the heat, cover the pan and cook the carrots for 5-6 minutes or until they are tender. Drain the carrots and set them aside. Place the kaniwa in a saucepan, cover with 1-3/4 cups water and bring to a boil over high heat. Lower the heat, cover the pan and cook for about 15-18 minutes until all the water has been absorbed. While the kaniwa is cooking, heat 5 tablespoons of the olive oil in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, for about 10 minutes or until beginning to brown. Add the mushrooms and cook an additional 5 minutes or until the onions and mushrooms are soft and brown. Place the lentils, carrots, kaniwa and most of the onion-mushroom mixture in a bowl. Stir gently to distribute the ingredients evenly. Stir in the remaining olive oil. Add the parsley and cumin, if desired and toss the ingredients. Sprinkle with salt to taste. Top with the remaining onion-mushroom mixture.

If serving at a later time, cover the pan and reheat in a covered baking dish in a preheated 350 degree oven.

Makes 6-8 servings

 

Roasted Salmon with Hazelnut Crust

I think I could write a cookbook just about salmon, because we eat it so often and I am the kind of person who likes to change things up and not eat the same old same old for dinner.

So I have lots of recipes for salmon.

This one is among the easiest also. And fast. The essence of "quick and easy."

 

Roasted Salmon with Hazelnut Butter

 

  • 4 salmon fillets or steaks, about 6 ounces each, about 1 1/4 inches thick
  • 1-1/2 tablespoons softened butter
  • 1 tablespoon chopped fresh chives
  • 2 teaspoons finely grated fresh lemon peel
  • 1 teaspoon Dijon mustard
  • salt and freshly ground black pepper to taste
  • 2 tablespoons crushed hazelnuts (or almonds)

 

Preheat the oven to 475°F. Place the salmon in a baking dish. Mix the butter, chives, lemon peel and mustard and spread this mixture evenly over the surface of the fish. Sprinkle with salt and pepper and scatter the nuts evenly on top. Roast for about 15 minutes, depending on thickness, or until nearly cooked through but still darker in the thickest part of the center.

 

Makes 4 servings.

 

 

Corn Syrup Free Butter Crunch

I once wrote that if doomsday was coming and there might not be a tomorrow, I would want some butter crunch before it all ended so I could at least die happy.

That's still my choice. I don't think there's a better candy, that gives that same salty-sweet combo better than butter crunch.

I love my original recipe, but recently someone asked me if I had a recipe that didn't include corn syrup. 

I didn't at the time, but do now.

Here it is: crunchy, salty-sweet and tender chocolate on top.

Don't stint on the good stuff. This recipe is too good for cheap chocolate.

Valentine's Day, mishloach manot for Purim, doomsday, whatever. This is a good choice in (or for) any event.

 

Corn Syrup Free Butter Crunch

  • 1 cup unsalted butter
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1 cup chopped toasted almonds
  • 1 cup semisweet chocolate, chopped

Lightly butter a small sheet cake pan (about 10”x7” or a portion of a larger pan). Place the butter, sugar and salt into a deep saucepan. Bring the mixture to a boil, then cook over medium heat, stirring constantly with a wooden spoon until the mixture starts to bubble. Continue to cook, stirring occasionally, until the mixture is golden brown (about 7-8 minutes) (or until a candy thermometer reads 280 degrees). Quickly stir in the vanilla and nuts. Pour the mixture into the prepared pan and spread it out evenly to make a layer about 1/8”-1/4” thick. Immediately sprinkle the chocolate on top. Let it melt briefly, then use a spatula or the back of a large spoon to spread the chocolate evenly over the candy. Keep spreading until the chocolate is completely melted and smooth. Sprinkle the nuts on top and press them in lightly. Let cool until the chocolate is firm and set, at least 3 hours. Break into pieces.

Makes about 1 pound, enough for one person, or two if you want to share

 

 

Mom's Date-Nut Bread

Tu B'Shevat is one of the lesser known Jewish holidays, but also one of the more delicious ones. From my childhood I remember it as a time when my mom would buy dried figs that came in a wreath of sorts, the figs tied together with string.

I ate dozens of them.

It was also when she made her fabulous Date-Nut Bread. She served the slices like a sandwich, with cream cheese slathered between the layers. 

I ate dozens of those too.

My cousin reminded me that her mother and mine baked Date-Nut bread in a coffee can. Yes, of course! Because our mothers were married young women during WWII, when metal -- and therefore loaf pans and other assorted baking equipment -- was in short supply. So they kept the cans from ground coffee and other foods such as fruit cocktail and used those instead.

I recently made a batch of date-nut bread using my mom's recipe. I used a loaf pan and was a little disappointed. Not in the pan. In the bread. It seemed dry. Maybe I over baked it. Not sure, but I always loved this recipe, so I tried again but made a few changes.

I used less flour.

I also thought it might be a good idea to include some figs (or, frankly, any other dried fruit) with the dates and I also thought the flavor would perk up a bit with a small amount of fresh orange peel. 

My mother added Madeira or sherry, but because I had a lovely sample of Cherry Heering that I got at Kosherfest, I used that instead. She also mixed in walnuts but because of allergies, I replaced them with toasted almonds.

Of course, the bread was completely different with all these changes.

I loved it.

Especially when sliced and slathered with cream cheese.

 

Mom’s Date-Nut Bread New Version

  • 1-3/4 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup chopped dates
  • 1 cup chopped dried figs, apricots, cranberries, cherries, prunes or raisins
  • 1 cup chopped toasted almonds
  • 2 teaspoons grated fresh orange peel
  • 2 tablespoons vegetable oil
  • 2 tablespoons Orange brandy, cherry Heering, Madeira, Port or Sherry wine
  • 1 large egg
  • 1 cup boiling water
  • cream cheese, optional

Preheat the oven to 350 degrees. Grease a 8”x4-1/2”x3” loaf pan (or a one-pound coffee can). Mix the flour, sugar, baking soda and salt into a bowl. Add the fruits and nuts and toss the ingredients to coat the fruit with the flour mixture. In another bowl, combine the vegetable oil, wine and egg. Pour the boiling water into the fruit-flour mixture and mix thoroughly. Add the egg mixture and blend it in thoroughly. Spoon the batter into the prepared loaf pan. Bake for about 50 minutes or until a cake tester inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes. Invert onto a cake rack to cool completely. Slice and serve plain or with cream cheese.

 

Makes one loaf

 

PuPu Platter Chicken Wings

What I am about to say may acknowledge me as a dinosaur but here it is: I remember the time before there was a Superbowl. 

I remember the first Superbowl. 1967.

I didn't watch. It was sort of a big deal, but not nearly the kind of nationwide (worldwide?) event it is today.

I can't recall what people served at Superbowl get-togethers. Or even if there were Superbowl get-togethers.

But I do remember that over the course of time, people everywhere used the occasion not only to watch football or bet, or both, but as time for a relaxed day with good friends and casual food. Like chicken wings.

I can remember before Buffalo Wings became a thing. And that after they did, wings of all sorts became one of the popular Superbowl foods.

For me -- wings were always a thing. The best part of the chicken. My mother told me they were the best part mostly because of the soft soft meat between the two narrow bones in the middle part of the wing.

She made chicken wings for us often.

I have made chicken wings often too. My mother was right. They are the best part of the chicken! Whether or not you serve them for Superbowl.

But if you do, how about these?

 

PuPu Platter Chicken Wings

  • 15 chicken wings
  • 1/2 cup red wine
  • 1/2 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoons crushed crystallized ginger
  • 1 teaspoon lemon juice
  • 1 large clove garlic, finely chopped
  •  

Cut the chicken wings at the joints, wash and dry the pieces and set them aside. Combine the red wine, soy sauce, brown sugar, crystallized ginger, lemon juice and garlic in a large container. Add the wing pieces and let marinate for at least 2 hours. Preheat the oven to 400 degrees. Place the wings in a single layer on a baking sheet. Bake for 15-18 minutes. Turn the wings and bake for another 15-18 minutes or until crispy.

Makes 30 pieces

 

 

Chicken Soup Burgers

My daughters are not big meat eaters, so when they were young kids and still living at home,  I never made stuff like roast beef or beef stew or meatloaf. They just didn't want any of it.

They didn't even eat hamburgers.

We were basically a chicken and turkey family (including chicken and turkey burgers).

Also, I would make burgers out of all the vegetables I used for chicken soup, which I cooked more often than almost everything.

That was a kid favorite. They still talk about those burgers.

Recently I made some chicken soup because, well, it's been rainy and gloomy in my part of the world and soup is like magic to help get you in a good mood. I used the leftover vegetables for burgers, just for the two of us. Fabulous not-quite-meatless dinner. Of course you can make this a vegetarian meal with regular cooked vegetables not from soup!

 

CHICKEN SOUP BURGERS

  • 8 cooked carrots, cut up
  • 6 stalks cooked celery, cut up
  • 2 cooked parsnips, cut up
  • 1 large cooked onion, cut up
  • some sprigs of cooked dill
  • 1 large egg
  • 1/2 cup matzo meal
  • salt and freshly ground black pepper to taste
  • vegetable oil

Place the cooked vegetables and dill in a food processor and pulse to combine them and chop them into very fine pieces. Spoon the contents into a bowl. Add the egg, matzo meal and some salt and pepper to taste. Mix thoroughly to combine the ingredients evenly. Shape portions of the mixture into patties about 1/2-inch thick. Heat about 1/4-inch vegetable oil in a saute pan over medium-high heat. When the oil is hot enough to make a crumb sizzle, add the patties, a few at a time, leaving space between them in the pan. Do not crowd the pan. Fry the patties for about 3 minutes per side or until golden brown and crispy. Drain on paper towels. 

Makes about 12

 

Roasted Plum Tomatoes

_DSC9730.jpg

When it's really really cold outside, (like it is where I live) I think of soup and make a pot or two

But I also dream about summer and sunshine and the garden fresh tomatoes you can only get at the end of August.

Winter tomatoes are not good. Not for salad anyway. They're typically too hard and the flesh is usually too dry.

But a good tomato taste does come out when you cook them, especially if you use Roma (plum) tomatoes. Use them for sauce for spaghetti or in ShakshukaBraise them with string beans as a side dish.

Roasted tomatoes are also flavorful, even if you use winter tomatoes. This dish couldn't be simpler. It goes with any meat protein and also as part of a meatless Monday meal. 

CRISPED ROASTED TOMATOES

  • 4 large plum tomatoes
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 2 teaspoons chopped fresh herbs
  • 2 tablespoons dry bread crumbs
  • cayenne pepper, optional

Preheat the oven to 450 degrees. Cut the tomatoes in half lengthwise and place them cut side up in an ovenproof pan. Mix the olive oil and Dijon mustard and brush this evenly over the tops of the tomatoes. Sprinkle with the herbs and breadcrumbs. Dust lightly with a pinch of cayenne pepper for more flavor. Roast for 20-25 minutes or until the tops are crispy.

Makes 4 servings

Love Livornese

One of our favorite restaurants dishes is some-kind-of-fish Livornese style. Ed and I both like the tangy components -- olives and capers -- and how they give so much extra flavor to the more typical tomatoes and garlic red-sauce. 

Somehow I never made Livornese sauce at home, until recently, when I saw a great looking hunk of halibut in the market and decided to dig right in and try it out.

It was absolutely perfect. I used Aleppo pepper, because I like the hint of smokiness that it has, but crushed red pepper would be equally good.

 

Roasted Halibut Livornese

  • 1-1/2 pounds halibut, about 1-1/2-inches thick
  • 2 tablespoons olive oil
  • 1 medium onion, sliced
  • 1 large clove garlic, chopped
  • 4 medium tomatoes, chopped
  • 1/2 cup cut up black imported olives
  • 2-3 teaspoons capers
  • 1/2 cup white wine
  • 1/2 teaspoon Aleppo pepper (or crushed red pepper)

Preheat the oven to 375 degrees. Place the fish in a lightly oiled baking dish. Heat the olive oil in a saute pan over medium heat. Add the onion and cook, stirring occasionally, for 2 minutes or until slightly softened. Add the garlic and cook for another minute. Add the tomatoes and cook for 2-3 minutes or until softened. Add the olives, capers, white wine and pepper and cook, stirring occasionally, for 6-8 minutes or until soft. Spoon the sauce over the fish. Bake for about 15-20 minutes, depending on thickness of the fish, or until cooked through.

Makes 4 servings

Veal Shoulder Roast with Shiitake Mushrooms, Rosemary and Thyme

_DSC9845.jpg

As usual we bought too much smoked fish for our New Year's weekend. So, thanks to bagels, we've been slowly using up the salmon, whitefish, sablefish and herrings every day since. Thank goodness also that my husband doesn't complain about leftovers.

Besides, it was delicious and we don't often have smoked fish in the house.

But it's time to move on.

Need meat.

This veal shoulder roast is easy, nourishing and flavorful. A good cold weather dish too. And perfect for Shabbat.

It's nice with cooked egg noodles and roasted carrots.

VEAL SHOULDER ROAST

 

  • 6 dried shiitake mushrooms
  • 3 tablespoons olive oil
  • 1 veal shoulder, about 3 pounds
  • 1 large onion, sliced
  • 1 large clove garlic, chopped
  • 1-1/2 teaspoons chopped fresh rosemary (about 1/2 teaspoon dried, crushed)
  • 1 teaspoon chopped fresh thyme
  • freshly ground black pepper to taste
  • 1/2 cup white wine

 

Preheat the oven to 300 degrees. Soak the dried mushrooms, rinse them and cut them into shreds. Heat 2 tablespoons olive oil in a heatproof, ovenproof casserole over medium-high heat. Brown the meat on both sides (about 3-4 minutes per side). Remove the meat to a dish and set aside. Add the remaining tablespoon olive oil to the pan. Add the onion, garlic and mushrooms and cook, stirring occasionally, for 3-4 minutes or until lightly golden. Return the meat to the pan. Season with the rosemary, thyme and pepper. Pour in the wine. Cover the pan and place in the oven. Bake for about 1-1/2 hours or until tender.

 

Makes 4 servings

Smoked Salmon and Avocado Toasts

At the end of each year food professionals discuss fads and popular trends in the culinary world and often make predictions about what's to come.

I don't know what's coming but I can say that as far as I know, one food trend this year was: avocado toast. Which is basically guacamole sandwich. Which is basically mashed avocado with some lime or lemon juice and anything else you might want in your guacamole, like tomatoes or chili pepper and so on.

I also know this: there's a good reason that avocado toasts became a thing. They're scrumptious. They're easy to prepare. They are incredibly versatile, as in you can use them as a base for a whole host of hors d'oeuvre, which might come in handy for New Year's get togethers.

For example: these avocado toasts on melba rounds topped with chopped salmon and some seasonings. 

Honestly, it couldn't get much easier than this and they do look pretty don't they?

They're on my menu for my New Year pre-dinner cocktail hour.

And btw, I buy salmon "scraps" that (fortunately) my local supermarket sells -- the leftover but still good pieces of salmon that the lox cutter cuts away to get those perfect slices. Because you chop this salmon up, so why not buy the cheap stuff?

 

SMOKED SALMON AND AVOCADO TOASTS

  • 24 toast rounds (or packaged Melba rounds)
  • 2 small avocados, peeled and chopped
  • 1 tablespoon plus 1-1/2 teaspoons olive oil
  • 2 tablespoons finely chopped scallion
  • 2-3 tablespoons lime juice
  • salt and freshly ground black pepper to taste
  • 1/4 pound smoked salmon pieces
  • 1 tablespoon chopped chives
  • pinch or two of cayenne pepper

If using bread, cut out small circles with a cookie cutter, or use packaged Melba rounds. In a bowl, mash the avocados. Add one tablespoon olive oil, the scallion, 2 tablespoons lime juice and salt and pepper to taste. Mix thoroughly and add more lime juice if desired. Spread the avocado mixture evenly over the bread. Chop the smoked salmon, add the remaining 1-1/2 teaspoons olive oil, the chives and some cayenne pepper and mix ingredients thoroughly. Spread equal amounts of the salmon mixture on top of the avocado mixture.

Makes 24