Moroccan-Spiced Vegetable Kugel

Back in September I posted a recipe for a dish (Couscous with Seven Vegetables) that is traditional on Rosh Hashanah among the Jews of North Africa. We love the dish so much that I made it several times, changing the spices a bit each time. Then, one time, I decided to use the same vegetables and seasonings but instead of serving them over couscous, mix them into a kugel.

It worked perfectly!

Of course the texture of kugel vs braised vegetables over couscous is quite different. But the flavors are reminiscent of each other and just as delicious, either way.

This is a good side dish for Thanksgiving. First, it goes so well with turkey. It’s a good choice for any vegetarians who might be at your table. and also, you can make it in advance

Moroccan-Spiced Vegetable Kugel 

• 2 tablespoons olive oil

• 1 small onion, sliced

• 1 clove garlic, finely chopped

• 1/2 teaspoon chopped fresh ginger

• 1 carrot, peeled and cut into 1/2-inch slices

• 1 medium tomato, cut into chunks

• 1 small parsnip, peeled and cut in 1/2-inch slices, optional

• 1/2 cup cut up bite sized butternut squash

• 1/2 teaspoon ras al hanout (or use 1/4 teaspoon harissa plus 1/8 teaspoon each of ground ginger, turmeric and cinnamon)

• 3/4 cup vegetable stock

• 1 cup diced zucchini

• 1/4 red bell pepper, cut into bite sized chunks

• 1/2 cup raisins

• 1/2 cup canned chickpeas, rinsed and drained

• Salt to taste

• 12 ounces egg noodles

• 3 eggs

Preheat the oven to 375F. Heat the olive oil in sautepan over medium heat. Add the onion and cook, stirring often, for about 4 minutes or until softened and beginning to brown. Add the garlic and ginger and cook for a minute. Add the carrot, tomato, parsnip and squash and stir the ingredients. Stir in the ras al hanout. Add the stock, bring to a boil, reduce the heat to medium low and cook for about 15 minutes. Add the zucchini, bell pepper, raisins and chickpeas. Cook for about 10 minutes more, or until vegetables are tender. Add salt to taste. Cook the noodles according to the manufacturer’s directions. Spoon the vegetables and pan fluids into the noodles and mix to distribute the ingredients evenly. Beat the eggs and mix them in. Place inside a baking dish and bake for about 35-40 minutes or until the top is crispy.

Makes 4 dinner servings, 8 side dish servings

Fig, Cheese and Caramelized Onion Pizza

Can you tell I bought a truckload of fresh figs this week?

This is my third recipe so far — I can’t resist fresh figs when I first see them in the market. So, we’ve had two versions of salad (with figs of course) and one pizza — I’ve made this pizza numerous times since I first posted about it last year.

One of us, as usual, added some fresh arugula on top and one of passed on that.

Fig, Caramelized Onion and Cheese Pizza

• 2 tablespoons olive oil

• 1 large onion, sliced

• 1 tablespoon Balsamic vinegar

• cornmeal

• about 15 ounces of pizza dough

• 3/4 cup ricotta cheese

• 5-6 fresh figs, cut into quarters

• 2/3 cup mozzarella cheese

• 2 tablespoons Parmesan cheese (or 1/3-1/2 cup crumbled blue type cheese)

• arugula, optional

• Balsamic vinegar, optional

Preheat the oven to 450F. Preheat a pizza stone if you have one. Heat the olive oil in a saute pan over low-medium heat. Add the onions and cook for 15-18 minutes, stirring frequently or until the onions and beginning to turn golden. Add the Balsamic vinegar, stir and cook another 10 minutes or until the onions are soft, well glazed and golden brown. Set aside. Place some cornmeal on a board or on parchment paper and stretch/roll the dough into a circle (Mine was 12-inches but you can make it 11-13-inches depending on how thick you like the crust.) Spoon the ricotta cheese evenly over the dough surface, leaving about 1/2-inch at the edge. Cover the ricotta cheese with the onions. Top with the quartered figs, placing them evenly round the surface. Scatter the mozzarella cheese over the top, then the Parmesan or blue cheese. If you have a pizza stone transfer the pizza to the stone using a pizza peel; or, transfer to a large baking sheet with the parchment paper underneath. Bake for 15-20 minutes or until the crust is crispy and browned to taste and the cheese is melted and bubbly.

Makes one large pizza

Veggie Frittata

When it’s time for a meatless meal I often go for a frittata. It’s quick and easy to cook and, accompanied by a salad and a hunk of bread, is filling enough for dinner.

I’ve made this veggie-cheese frittata many times, using different veggies (about 2 cups worth) and other meltable cheeses (cheddar, havarti, mozzarella) and if I have any, sometimes throw in some crumbled feta, blue or goat cheese.

This is a dish that works no matter what the season, but is especially good in summer when most of us want lighter food. Also — perfect during the Nine Days and for other meatless fast days.

Veggie Frittata

• 1 tablespoon butter

• 1 tablespoon olive oil

• 2 tablespoons chopped shallot

• 10-12 grape or cherry tomatoes, cut into pieces

• 3-4 large mushrooms, cleaned and chopped

• 1/2 cup chopped fresh spinach

• 1 tablespoon chopped parsley, optional

• 6 large eggs, beaten

• 2 ounces grated Swiss cheese

• salt and freshly ground black pepper to taste

Preheat the oven to broil. Heat the butter and olive oil in a sauté pan over medium heat. When the butter has melted and looks foamy, add the shallot, tomatoes and mushrooms and cook for 3-4 minutes or until the vegetables have softened. Add the spinach and parsley, if used, and cook briefly, until the spinach has wilted slightly. Pour in the eggs and scatter the cheese on top. Sprinkle with salt and pepper if desired. Cook for about 4 minutes, stirring occasionally to allow the liquid egg to get to the bottom, until the eggs are still slightly liquid but nearly cooked. Place the pan under the broiler for 1-2 minutes or until the top is crispy and lightly browned.

Makes 2-3 servings

Grilled Cheese (Egg, Avocado, Pepper. Tomato)

When I was growing up my Mom occasionally made sandwiches for dinner. She was a really good cook and, with rare exceptions, I loved and ate everything she made. The sandwich dinners were invariably after a busy day or when we had leftovers —shnipzels she called them — and she wanted to use them all up.

And so, I learned that a sandwich is just as worthy a dinner as anything else. Especially when I have shnipzels to use. Or when I’ve been busy and don’t want anything fancier. Or when I was able to buy fabulous avocados that weren’t outrageously priced. Or when my garden finally burst with a few ripe tomatoes.

It all came together last night when we had these wonderful sandwiches for dinner. One of us added some hot sauce to the mayo.

Summer sandwich days are really lovely. No meat, just cheese and veggie goodness.

Grilled Cheese, Egg, Roasted Pepper and Avocado Sandwich

• 1/2 sweet bell pepper, deseeded

• 2 teaspoons butter

• 2 large eggs, beaten

• 2-3 tablespoons mayonnaise

• A few drops of hot sauce or 1 tablespoon chopped basil (or both), if desired

• 4 slices homestyle multigrain bread

• 3-4 ounces sliced fresh mozzarella cheese

• 4-6 tomato slices

• avocado slices

• 1 tablespoon butter

Preheat the oven to broil. Place the half pepper on a piece of foil and broil for 3-4 minutes per side or until crispy and tender. Remove from the oven and wrap the foil around the pepper to enclose it. Let cool, then peel the pepper, cut it in half and set it aside. Melt the 2 teaspoons butter in a sauté pan over medium heat. Add the eggs and cook until set. Dish out, cut in half and set aside. Spread equal amounts of mayonnaise on each of the bread slices (mix the mayonnaise with optional ingredients if desired). Top two of the bread slices with equal amounts of cheese, tomato, avocado, egg and roasted pepper. Cover with second piece of bread. Melt half the remaining tablespoon of butter in the sauté pan over medium heat. Place the sandwiches in the pan. Place another, heavier pan on top. Cook for about 2 minutes or until the underside is crispy. Remove the heavier pan, lift the sandwiches with a spatula and add the remaining butter to the pan. When the butter has melted, place the sandwiches in the pan, uncooked side down. Weight down with the heavier pan and cook for another minute or so or until second side is golden brown. (If you have a panini grill, use it!)

Makes 2 sandwiches

Mushroom Pot Pie

If you’re looking for a fabulously delicious meatless meal, it doesn’t get better than Mushroom Pot Pie.

No more needs be said. Try it and see for yourself.

Mushroom Pot Pie

• 2 tablespoons olive oil

• 1 tablespoon butter

• 1/2 cup chopped shallots

• 2 medium garlic cloves, chopped

• 1 pound mixed fresh wild mushrooms, chopped

• salt and freshly ground black pepper to taste

• 1 tablespoon all-purpose flour

• 1 cup plain Greek yogurt or dairy sour cream

• 1 cup vegetable stock

• 1 tablespoon lemon juice

• 1/4 cup chopped fresh parsley

• 1 teaspoon fresh thyme leaves

• 1/2 cup grated Parmesan cheese

• 1 sheet puff pastry

Preheat the oven to 375 degrees. Heat the olive oil and butter in a sauté pan over medium heat. When the butter has melted and looks foamy, add the shallots and cook for 2-3 minutes, or until softened. Add the garlic and cook briefly. Add the mushrooms, salt and pepper and cook for 4-6 minutes or until the mushrooms are tender and all the liquid has evaporated. Add the flour and stir it to dissolve it completely. Add the yogurt and stir it into the mushrooms until completely incorporated as a sauce. Pour in the stock and lemon juice and mix the ingredients thoroughly. Add the parsley and thyme. Reduce the heat and simmer for 10-12 minutes or until the sauce has reduced has thickened. Stir in the Parmesan cheese, cook for another 1-2 minutes and remove the pan from the heat. Spoon the mixture into a 6-cup casserole dish. Roll the puff pastry slightly thinner and cut it to the shape of the casserole used. Place the puff pastry over the mushroom mixture. Bake for about 25 minutes or until the dough is puffed and golden brown.

Makes 4 servings

 

Pashtida

If you haven’t tried Pashtida, you’re missing out. This dish — so popular in Israel — is kind of like a cross between a quiche, a frittata and a kugel. Sometimes it’s made with meat, sometimes dairy and sometimes just vegetables. Any way at all — this is one delicious treat!

Pashtida is filling and hearty enough for dinner (add a side salad) but light enough for lunch. It’s also the kind of dish that’s made for weekend brunch. Leftovers are good too — easily reheated for weekday breakfast.

If you’re looking for a new dairy dish for Shavuot (and, thinking ahead, during the Nine Days or for your Break-the-fast) I encourage you to try this one. My recipe is a melange of eggs, cheese and veggies that you spoon into a casserole and bake until the eggs are set and the top is crispy.

This dish is also amazingly versatile, so I’ve listed a variety of options for substitution.

Vegetable Pashtida

• 1 large Yukon Gold potato, peeled and diced

• 1 tablespoon butter

• 1 tablespoon olive oil

• 1 medium onion, chopped (3 scallions; 2 shallots)

• 1 cup chopped fresh: spinach; kale; (diced) zucchini; or chopped cooked veggies (such as green beans, carrots, bell pepper, asparagus; eggplant); or thawed frozen peas or corn

• Halved mini-tomatoes (such as grape or cherry; about 7-8); chopped sun-dried tomatoes, optional

• 4 tablespoons cream cheese, cut into small pieces (or 1/3 cup dairy sour cream or 1/2 cup cottage cheese)

• 5 large eggs

• 1 cup whole milk or half and half

• 1/2 cup shredded meltable cheese such as Swiss, cheddar, Havarti or mozzarella

• salt and freshly ground black pepper to taste

• 2 tablespoons chopped fresh parsley (dill, basil)

Preheat the oven to 375 degrees. Lightly grease a casserole dish (such as approximately 8”x 6” or a 6-cup round) and set aside. Cook the potatoes in lightly salted boiling water for about 3 minutes or until barely tender. Drain and set aside. Heat the butter and olive oil in a sauté pan over medium heat. When the butter has melted and looks foamy, add the onion and cook for a minute. Add the potato and cook for 5-6 minutes or until the pieces are lightly crispy, stirring occasionally. Add the vegetables and cook for 2 minutes, stirring occasionally, until they have softened. Add the tomatoes, if used, and cook for another minute. Add the cream cheese and continue to cook and stir until the cheese has melted into the vegetables. Remove the pan from the heat and let the ingredients cool slightly. Beat the eggs and milk together and pour over the vegetable-cream cheese mixture. Add the shredded cheese and stir gently until the ingredients are evenly distributed. Sprinkle to taste with salt, pepper and parsley. Spoon the ingredients into the prepared casserole dish. Bake for about 45 minutes or until the eggs are set and the top is crispy.

Makes 4-6 servings

Roasted Eggplant, Tomato and Mushroom Gratin

Because of allergies, we don’t have a traditional smoked-fish feast at our annual Yom Kippur break-the-fast. It’s always a vegetarian/dairy meal. I always make mujadarah, my friend Susan always brings her most fabulous kugel in the world and there’s always a salad — usually tomato, also egg salad.

The rest changes from time to time. Once I served spinach gnocchi. Often, spinach pie.

This year I am serving this Eggplant, Tomato and Mushroom Gratin. I’ve made it several times this summer because I planted eggplants and tomatoes in my garden and there was a bounty!

So, with the last of my crop — this wonderful dish. It’s perfect for the occasion. I can make it two days ahead. It’s suitable for any dairy meal but looks festive enough for the holiday.

Roasted Eggplant, Tomato, Mushroom Gratin

•  1 medium eggplant

• 4 tablespoons olive oil

• salt and freshly ground black pepper to taste

• 2-3 tomatoes, sliced (or about 2 dozen cherry tomatoes cut in half)

• 4-6 ounces mushrooms, sliced

• 2 tablespoons chopped fresh basil

• 2 tablespoons chopped fresh parsley

• 1 cup grated Mozzarella cheese

• 3 tablespoons grated Parmesan cheese 

Preheat the oven to 425 degrees. Cut the eggplant into slices about 3/8- inch thick. Brush the slices lightly, using about 3-4 tablespoons of the olive oil. Place the slices on a baking sheet and sprinkle with salt and pepper. Roast for 16-18 minutes or until the eggplant is softened and slightly browned, turning the slices once. Reduce the oven heat to 375 degrees. Use any remaining olive oil to place a film of oil in a baking dish and place the eggplant slices in the baking dish. Cover with the tomato slices and mushrooms. Scatter the top with the basil, parsley, Mozzarella and Parmesan cheeses. Bake for about 25 minutes or until top is golden brown. 

Makes 4-6 servings

Banana Bread with Yogurt and Raisins

Banana bread with yogurt and raisins

Here it is — the latest in my “bought too many bananas so I’m gonna make banana bread” banana bread.

This one is moist, gently warmed with cinnamon and studded with raisins (although you could substitute dried cherries or cranberries and such). It looks lovely, both whole and when sliced. And I can tell you that all my usual tasters have said it was delicious.

Banana Bread with Yogurt and Raisins

• 2 cups all-purpose flour

• 1 teaspoon ground cinnamon

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 2/3 cup sugar

• 1/3 cup vegetable oil

• 1 teaspoon vanilla extract

• 2 large eggs

• 1/2 cup plain yogurt (or dairy sour cream)

• 3 ripe medium bananas, mashed

• 1 cup raisins

Preheat the oven to 350 degrees. Lightly grease a 9”x5”x3” loaf pan. Mix the flour, cinnamon, baking soda, baking powder and salt in a bowl and set aside. Mix the sugar and vegetable oil together in the bowl of an electric mixer set at medium speed for 1-2 minutes or until thoroughly combined. Add the vanilla extract and eggs and beat them in until well combined. Add the yogurt and bananas and blend them in thoroughly. Add the flour mixture and blend it in. Fold in the raisins. Spoon the batter into the prepared loaf pan. Bake for about one hour or until a cake tester inserted into the center comes out clean.

Makes one loaf

Eggplant Parmesan

When I need a meatless meal, Eggplant Parmesan is one of my traditional go-tos. It’s familiar, relatively easy to prepare and you can cook it in advance and freeze it for about a month. Best of all, it tastes really good.

I especially love this dish in the summer when my garden is in bloom with thick, fresh purple eggplants!

The recipe below lists one cup of marinara sauce. I make my own and freeze that too. But in a pinch, store-bought works too when you want to make things easier on yourself.

Another thing that’s easy -- and less caloric too -- I roast the eggplant slices instead of breading and frying them.

Eggplant Parmesan

• 1 medium to large eggplant

• salt

• 5 tablespoons olive oil, approximately

• 1 cup marinara sauce

• 15 ounces ricotta cheese

• 1/4 cup plus 1/4 cup plus 2 tablespoons grated Parmesan cheese

• 1 large egg

• 2 teaspoons chopped fresh oregano (or 3/4 teaspoon dried)

• 1 cup shredded mozzarella cheese

Preheat the oven to 400 degrees. Slice the eggplant about 1/8-inch thick, sprinkle with salt and let rest for 20-30 minutes. Wipe the eggplant slices dry and place them on a baking sheet. Brush each side of each slice of eggplant with a film of olive oil. Roast the slices for about 15 minutes, turning them once, until they are softened and lightly browned. Remove the slices from the oven. Place 1/2 cup of the marinara sauce in a baking dish. Place 1/3 of the eggplant slices in top (overlap the slices slightly). Mix the ricotta cheese with 1/4 cup of the Parmesan cheese, the egg and oregano. Place half of this cheese mixture on top of the eggplant slices. Sprinkle with 1/4 cup of the shredded mozzarella cheese and 2 tablespoons of the Parmesan cheese. Add another layer of eggplant slices. Cover with the remaining ricotta cheese mixture. Spread with the remaining (1/2 cup) marinara sauce. Cover with the remaining eggplant slices. Sprinkle with the remaining (3/4 cup) mozzarella cheese and the remaining (1/4 cup) Parmesan cheese. Bake for 20-25 minutes or until the cheese has melted and is beginning to turn lightly brown.

Makes 4 servings

Smoked Salmon and Cottage Cheese Pie

Last week I made the ideal dish.

By that I mean it is light and easy to eat during the scorching days of summer.

It’s meatless, so perfect for the Nine Days and any other time we don’t want to eat the usual meat-two-veggie or salad dinner.

I got to use up leftovers and bits of this and that (smoked salmon, cottage cheese, cream cheese).

It served as dinner and also as hors d’oeuvre — I rewarmed the leftover portion and cut it into bite-size pieces for some socially distanced company.

You can use any leftover fish. I happened to have smoked salmon, so that’s what I used.

Smoked Salmon and Cottage Cheese Pie

• 1 tablespoon butter

• 1 large shallot, chopped

• 1 partially baked pie crust

• 3-4 ounces smoked salmon, chopped

• 2 tablespoons cream cheese

• 4 large eggs

• 1 cup cottage cheese

• 1 cup half and half

• 2 tablespoons chopped fresh dill

• 1/2 teaspoon salt or to taste

Preheat the oven to 375 degrees. Heat the butter in a small frying pan over medium heat. When the butter has melted and looks bubbly, add the shallot and cook for 3-4 minutes or until softened. Spoon the shallot onto the bottom of the partially baked pie crust. Scatter the salmon pieces on top. Cut the cream cheese into small pieces and scatter them on top. In a bowl, beat the eggs, cottage cheese, half and half, dill and salt together until well mixed. Pour into the pie crust. Bake the pie for about 45 minutes or until the top is nicely browned and the custard has set.

Makes 4-6 servings