Stuffed Peppers

Stuffed Peppers

Historians tell us that Queen Esther, hero of Purim, was a vegetarian. Rice-and-veggie stuffed peppers is a delicious way to honor that remarkable woman, who was successful in preventing the annihilation of the Jews in ancient Persia.

My grandmother made a similar dish. I don’t have her recipe but have been experimenting with the ingredients for years and this is the closest I’ve come to the dish I remember her serving when I was a child.

Stuffed Peppers

• 8 bell peppers

• 1 cup rice

• 2 tablespoons currants or raisins

• 5 tablespoons olive oil

• 2 medium onions, chopped

• 2 tablespoons pine nuts, optional

• salt and freshly ground black pepper to taste

• 1 large tomato, chopped

• 2 teaspoons sugar

• 1 teaspoon ground allspice

• 1-3/4 cups vegetable stock

• 2 tablespoons chopped fresh parsley

• 2 tablespoons chopped fresh dill

• 1 tablespoon chopped fresh mint

• 2 tablespoons lemon juice

Place the peppers in a deep bowl and pour boiling water over them. Weight them down to keep them under the water. Let rest for 5 minutes. Drain and repeat the process with cold water. Cut a lid from the top of the peppers, but reserve the lids. Scoop out and discard the seeds and membranes. Set the peppers aside. Place the rice and currants in a bowl and pour boiling water over them. Let rest for 30 minutes. Drain. Heat the olive oil in a sauté pan over medium heat. Add the onions and pine nuts, if used, and cook, stirring occasionally, for 4-5 minutes or until the onion has softened and is slightly golden. Add the rice and currants and some salt and pepper to taste. Cook for another 1-2 minutes, stirring occasionally. Add the tomato, sugar and allspice and cook for another minute, stirring occasionally. Add the stock, bring to a boil, cover the pan and lower the heat. Cook for 18-20 minutes or until the rice is soft and all the liquid has been absorbed. Remove the pan from the heat. Stir in the parsley, dill, mint and lemon juice. Let cool. Use to fill the peppers. Place lids on top. (You may prepare to this point and cook later). Preheat the oven to 350 degrees. Place the peppers in a baking dish. Add 2 cups of water to the dish. Bake the peppers for 40 minutes. Let cool slightly before serving (warm or at room temperature).

Makes 8 servings

Irish Apple Cake

I make apple cake a lot. Jewish Apple Cake. German Apple Cake. French Apple Cake. My Aunt Beck’s Apple Cake.

All good. Which one I bake depends on my mood, the season, the ingredients I have on hand, whether or not I want a cake with dairy. Or not.

This week my choice is Irish Apple Cake. St. Patrick’s Day is coming soon and even though I am not Irish, that’s always such a happy day all around, so why not celebrate with cake?

So, Irish Apple Cake on the menu.

Irish Apple Cake

• 3 cups all-purpose flour

• 2 tablespoons baking powder

• 1 teaspoon salt

• 3 large, tart apples, peeled and chopped

• 1/4 cup sugar

• 1-1/2 teaspoons cinnamon

• 1 cup vegetable oil

• 4 large eggs

• 1-1/4 cups sugar

• 1/3 cup orange juice

• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Lightly grease a bundt pan. Mix the flour, baking powder and salt together in a bowl and set aside. Mix the apples, 1/4 cup sugar and cinnamon together in a bowl and set aside. Place the vegetable oil and eggs in the bowl of an electric mixer. Beat at medium speed for about 3 minutes, or until thoroughly blended. Add the 1-1/4 cups sugar and beat for another 2 minutes or until thoroughly blended. Add the orange juice and vanilla extract and beat for another minute. Add the flour mixture and beat for another minute or until the batter is smooth and uniform. Spoon about 1/3 of the batter into the prepared bundt pan. Add 1/2 the apple mixture. Cover with another 1/3 of the batter, top with remaining apples and cover with remaining batter. Bake for 60-70 minutes or until a cake tester inserted into the center comes out clean. Let cool in the pan for 15 minutes. Invert onto a cake rack to cool completely.

Makes 12-16 servings

Dairy-free Roasted Pepper Soup

Anyone who reads my posts knows that on New Year’s Eve we feast on hors d’oeuvre throughout the day — no real sit-down dinner. Dessert is later in the evening.

But my cousins sleep over for a couple of days and that means real meals too.

On one of the nights they are with us I usually serve either Rack of Lamb or Rib Roast — the dinner we used to eat on New Year’s Eve long ago before we decided on the nibble fest.

For starters? This soup. Light enough to precede a heavy meat meal and colorful enough for a celebration. Bonus: you can make this a few days ahead!

ROASTED RED PEPPER SOUP

• 4 sweet red, orange and/or yellow bell peppers

• 2 tablespoons olive oil

• 4 medium scallions, chopped

• 2 carrots, chopped

• 1 large clove garlic, chopped

• 2 tablespoons chopped fresh parsley plus more for garnish if desired

• 1 teaspoon chopped fresh thyme leaves

• 6 tablespoons raw white rice

• 5 cups vegetable stock

• 1-1/2 teaspoons salt or to taste

• freshly ground black pepper

• 3/4 to 1 cup non-dairy milk, optional

Preheat the broiler. Place the peppers under the broiler, about 4-6" away from the heat. Broil for 2-3 minutes, until the skin has blistered. Turn the peppers and repeat this process until the entire surface is blistered and lightly charred. Remove the peppers and place them in a paper bag or wrap in aluminum foil. Let rest at least 10 minutes. Remove the peppers from the bag, peel off the skin and discard the stem and the seeds. Cut the peppers into pieces and set aside. 

Heat the olive oil in a large saucepan over medium heat. Add the scallions, carrots, garlic, parsley and thyme. Cook, stirring occasionally for 3-4 minutes or until the vegetables have softened slightly. Stir in the rice. Add the peppers and stock. Season to taste with salt and pepper. Bring the mixture to a boil, lower the heat and cook at a simmer for 25 minutes. Add non-dairy milk if desired. Puree in a food processor or blender. Serve hot or chilled.

Makes 6 servings

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

Israeli Couscous with Seven Vegetables

It isn’t my Ashkenazi family tradition, but among North African Jews, and particularly Moroccan Jews, there’s a fabulous dish served on Rosh Hashanah: Couscous with Seven Vegetables.

I’ve cooked versions of this dish several times mostly because it sounded so delicious and also because I am always on the lookout for a good, festive and filling vegetarian entree.

This one satisfies in every way possible.

This is the recipe we like best: I used Israeli couscous rather than the traditional tiny grains of Moroccan couscous because my family likes it better. Also, I used Harissa paste (because I always have some) but you can substitute red pepper flakes or a pinch or two of cayenne pepper (or leave it out if you don’t want any pepper). My husband said he would like more raisins. Up to you…..

Israeli Couscous with Seven Vegetables 

• 2 tablespoons olive oil

• 1 large onion (preferably a sweet variety such as Vidalia), sliced

• 1 teaspoon finely chopped fresh ginger

• 1 clove garlic, finely chopped

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

• 2 medium tomatoes, cut into chunks

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

• 1 cup cut up bite sized butternut squash

• 1/2 teaspoon harissa paste

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon ground cinnamon

• 2-1/2 cups vegetable stock

• 1/2 large red bell pepper, cut into bite sized chunks

• 1 small zucchini, cut into bite sized chunks

• 1 cup raisins

• 1 cup canned chickpeas, rinsed and drained

• Salt to taste

• 1-1/2 cups Israeli couscous

Heat the olive oil in saucepan over medium heat. Add the onion and cook, stirring often, for about 5-6 minutes or until softened and beginning to brown. Add the ginger and garlic and cook for 1-2 minutes. Add the carrots, tomatoes, parsnip and squash and stir the ingredients. Stir in the harissa, turmeric and cinnamon. Add the stock, bring to a boil, reduce the heat to medium low and cook for about 15 minutes. Add the bell pepper, zucchini, raisins and chickpeas. Cook for about 10 minutes more, or until vegetables are tender. Add salt to taste. Cook the couscous according to the manufacturer’s directions. Spoon the couscous on large serving platter. Spoon the vegetables and pan fluids over the couscous.

Makes 4 dinner servings, 8 side dish ervings

Cole Slaw with Beet Greens

I bought the freshest, most gorgeous beets recently and used the bulbs for some recipes, but — what to do with the greens?

The greens were also crisp and perfect, as if they were just harvested.

However, Ed hates beet greens. I’ve cooked them any number of ways to no avail.

Truth to tell, beet greens are not my favorite either.

But I hate wasting food.

So I shredded the greens, shredded some cabbage, mixed them all together and made them into Cole Slaw.

PERFECT!

Not only did the beet greens add some flavor, they also provided a lovely color, which I usually get from parsley — but I didn’t have parsley, so it all worked out deliciously.

Cole Slaw with Beet Greens

• 1/2 medium green cabbage, shredded

• 2 cups shredded red cabbage

• 1 bunch beet greens, shredded

• 2 medium carrots, grated

• 3/4 cup mayonnaise

• 5 tablespoons apple cider vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon sugar

Place the cabbages, beet greens and carrots in a large bowl and toss to distribute the ingredients evenly. In a bowl, whisk the mayonnaise, vinegar, mustard and sugar together and pour over the vegetables. Toss the ingredients and let rest for at least 15 minutes before serving.

Makes 8 servings

Potato Salad with Fresh Herbs

There is no end to the ways you can make potato salad. Start with cooked (boiled, roasted) waxy potatoes (like baby Yukon gold or red bliss) and then:

• peel or not peel — it’s up to you

• use them alone or with other solid ingredients such as chopped bell pepper, celery and/or some kind of onion (scallion, chive, shallot, etc.), thawed frozen peas, hard cooked egg chunks, cooked beans or chick peas, capers, anchovies, pickles — and so on. You can even add leftover cooked fish, poultry or meat to make a dinner salad.

• season the salad with chopped fresh herbs (rosemary, oregano, dill, thyme and such), dried herbs, chopped chili pepper, spices such as curry powder, Worcestershire sauce, hot pepper sauce, Dijon mustard, wasabi, horseradish — etc. etc. etc.

• dress the salad with: oil (olive, avocado, peanut, etc.) and vinegar (white or red wine vinegar, sherry vinegar, Balsamic) or some other acidic liquid such as lemon juice. For a richer flavor add some mayo, plain yogurt, buttermilk or dairy sour cream.

You get the point — I could write an entire book devoted to potato salad. These are just a few ideas.

Yesterday I taught a class about potato salad for the New Canaan YMCA. This is one of the versions I made for the class.

Happy summer although, I’m sure you know, potato salad is never out of season.

Potato Salad with Fresh Herbs

• 2 pounds small waxy potatoes

• lightly salted water

• 1/4 cup mayo

• 3 tablespoons olive oil

• 2-3 tablespoons white wine vinegar

• 1 teaspoon Dijon mustard

• 2-3 tablespoons finely chopped fresh parsley or other herbs (such as rosemary, oregano, thyme, dill, marjoram, etc.)

• salt and freshly ground black pepper to taste

Place the potatoes (with their skins intact) in a saucepan, cover with lightly salted water and bring to a boil over high heat. Lower the heat and simmer for 15-20 minutes or until tender. Drain under cold water and peel, if desired. Cut the potatoes into bite-size pieces and place in a large bowl. In a small bowl, whisk the mayonnaise, olive oil, wine vinegar and mustard together until the mixture is uniform in color. Pour over the potatoes. Sprinkle with the herbs and salt and pepper if desired. Toss the ingredients and let rest at least 1 hour before serving.

Makes 6-8 servings

Mango Salsa

When the weather gets warmer I like to make foods that I can bring outside, that can sit for an hour as we nibble and sip a cocktail or two before dinner.

This salsa is a perfect example. It’s fresh fruit, citrus and a bit of heat thanks to the chili pepper. It’s colorful, so it’s nice for company. And it stays fresh for a while.

I use this salsa as an hors d’oeuvre and serve it with corn chips but it also makes and excellent side dish for burgers, grilled chicken or fish.

Remember this for summer picnics. Memorial Day weekend. Father’s Day. July 4th! Labor Day.

What I’m saying —- it’s a keeper!

Tropical Dip and Chip

• 1 large ripe mango

• 1 ripe avocado

• 1/4 cup chopped red onion

• 1 teaspoon chopped jalapeno (or other chili) pepper

• 1/2 teaspoon freshly grated lime zest

• 1 tablespoon lime juice

• 2 tablespoons freshly chopped cilantro (or use parsley)

• salt if desired

• corn or plantain chips

Peel and pit the mango and avocado. Chop the fruit into small pieces (or use a food processor) and place the pieces in a mixing bowl. Add the red onion, chili pepper, lime zest, lime juice and cilantro. If using a food processor, process on pulse to desired consistency. Taste for seasoning and add salt if desired. Serve with chips.

Makes about 2 cups

Roasted Pineapple Salad with Avocado, Arugula and Greens

We eat salads throughout the year but have them much more often when the weather gets warm. Frequently I’ll toss together some greens, dress them with vinaigrette and it’s done.

But — in the summer, when the tomatoes are good, I’ll add one (or a few baby tomatoes).

If I have a ripe avocado, that gets thrown in.

Leftover veggies, occasionally.

Croutons, sometimes.

You get the picture right?

Salads are among the most versatile and flexible of recipes.

So, this week, when I went to prepare a salad for dinner I opened the fridge to find the remnants of a cut up pineapple. And I decided to use them in the place of croutons. Same look — cut-up cubes — but I roasted and caramelized the pieces (thanks to a bit of honey or maple syrup) and this addition of lightly sweet, roasted fruit, took the salad into a completely new, different and delicious direction. Sweet (pineapple), creamy (avocado), bitter (arugula) all in balance.

When we finished I realized that I could also have added a few roasted cashews.

Next time.

Roasted Pineapple Salad with Avocado, Arugula and Greens

• 2 cups cut up bite size pineapple chunks

• 1 tablespoon honey or maple syrup

• 2 cups packed cut up salad greens (about 3 ounces)

• 1 cup packed baby arugula (about 1-1/2 ounces)

• 1 peeled avocado, cut into bite size pieces

• 1/4 cup chopped red onion

• 2 tablespoons olive oil

• 2 tablespoons white wine vinegar or apple cider vinegar

• Aleppo pepper or freshly ground black pepper

Preheat the oven to 475 degrees F. Line a baking sheet with parchment paper. Place the pineapple on the baking sheet. Pour the honey or maple syrup over the fruit, toss and roast for about 20 minutes, turning the pieces once or twice, or until they are lightly browned. Remove from the oven and let cool. When cool, place in a bowl. Add the salad greens, arugula, avocado and red onion and toss the ingredients. Pour in the olive oil and toss the ingredients. Pour in the vinegar and toss. Season to taste with Aleppo pepper or freshly ground black pepper.

Makes 4-6 servings

Matzo Topped Turkey Pot Pie

Our first night Passover dinner always includes turkey. My grandmother served turkey on Passover, my Mom did too and so I follow our family tradition.

Also, because we are a family where some of us eat dark meat and some eat white, I roast a whole turkey (instructions here).

I change the seasonings and basting fluids from time to time. Sometimes I flavor the bird with Balsamic vinegar-ginger-pineapple and sometimes with sweet white wine and thyme, sometimes a simple sprinkle of salt, pepper, garlic and parika and a cup or two of orange juice.

My daughter Gillian is our family carver. She is so adept at carving turkey that in another century she would have had a job at some royal household or other.

There is always leftover turkey.

That means we have turkey pot pie at some point during the holiday.

Here’s my recipe for Passover Turkey Pie. Matzo crust of course!

Matzo Topped Turkey Pot Pie

• 2 tablespoons olive oil

• 1 medium onion, sliced

• 4 carrots, peeled and sliced 1/2-inch thick

• 2 medium all-purpose potatoes, peeled and cut into bite size chunks

• 4 cups chopped cooked turkey

• 1-1/2 to 2 cups leftover chopped cooked vegetables

• 2-1/2 tablespoons potato starch

• 3 cups stock

• matzo

• 1 large egg

Preheat the oven to 375 degrees. Heat the olive oil in a sauté pan over medium heat. Add the onion and cook, stirring occasionally, for 2-3 minutes. Add the carrots and potatoes and cook for 3-4 minutes. Add the turkey and vegetables and stir to distribute the ingredients evenly. Sprinkle the potato starch on top and mix it into the ingredients. Pour in the stock and cook, stirring occasionally, until the sauce has thickened slightly. Spoon the ingredients into a casserole dish. Depending on the size of the casserole, soak one or two sheets of matzo in cool water briefly to soften the pieces. Press out extra liquid with paper towels. Place the matzo on top of the ingredients. Brush with beaten egg. Bake for 25-30 minutes or until crispy on top.

Makes 4-6 servings