Zucchini Latkes with Cheese

Anyone who knows me knows that the humble potato is my favorite food, so of course I am going to make potato latkes for Hanukkah!

But, ya know …. it’s a long, delicious holiday, so there’s time for zucchini latkes too. The recipe here includes cheese, because on Hanukkah I like to prepare food with cheese in honor of Judith, heroine of Hanukkah! You can read about it here.

Of course you can make these latkes without the cheese. They’re delicious either way.

Zucchini Latkes with Cheese

• 2 medium zucchini (10-12 ounces each)

• 1/2 teaspoon salt

• 1/2 cup chopped red onion

• 1/2 cup crumbled feta cheese

• 2 large eggs

• 1/2 cup plain bread crumbs, approximately (Matzo meal also fine)

• vegetable oil for frying

Shred the zucchini in a food processor (or grate by hand). Place the shreds in a bowl, sprinkle with salt, toss the shreds and let rest for 10-12 minutes. Squeeze the shreds to extract as much liquid as possible. Return the shreds to the bowl. Add the onion, cheese and eggs and mix the ingredients. Add the bread crumbs and mix thoroughly. If the mixture seems too loose or soft, add another tablespoon or two (different bread crumbs absorb liquid/moisture differently). Heat about 1/8-inch vegetable oil in a large sauté pan over medium-high heat. Spoon portions of the mixture into the pan to make latkes about 2-inches in diameter. Leave some space between each one. Cook for 2-3 minutes per side or until crispy and golden brown. Remove to paper towels to drain. Repeat with the remaining zucchini mixture. Serve with dairy sour cream or plain yogurt or mashed avocado.

Makes about 12

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

Chick Pea, Dried Fruit and Vegetable Pilaf

We have been eating more vegetarian dishes recently — somehow just in the mood and don’t have as big a yen for meat.

Besides, vegetarian dishes are traditional for Purim, which begins at sundown on Monday, March 6, 2023, so the casserole recipe below is something for you to consider this year.

We had this dish a few times (variations) and loved the combination of tangy and sweet (dried fruit), the savory chick peas and the seasoned but just gently spicy flavors in the rice.

It’s also a good way to use up rice and chick peas if you don’t eat them during Passover.

And — it’s a good bet for Break-the-fast if (as we do) you have a dairy or vegetarian feast instead of the traditional smoked fish.

Chick Pea, Dried Fruit and vegetable Pilaf

• 1 15 ounce can chick peas, drained

• 3 tablespoons olive oil

• salt, paprika

• 3-4 medium scallions (or use a yellow onion), chopped

• 1 large clove garlic, chopped

• 2 medium carrots sliced 1/2-inch thick

• 1/2 cup halved dates, preferably medjool

• 1/3 cup cut up dried apricots

• 1/3 cup golden raisins

• 1-1/2 teaspoons grated lemon zest

• 1 teaspoon cumin

• 1/2 teaspoon ground coriander

• pinch or two of Aleppo pepper (or use crushed red pepper or cayenne)

• 1 cup white rice

• 2 cups vegetable stock

Preheat the oven to 400 degrees. Place the chick peas on a parchment paper lined baking sheet, pour one tablespoon of the olive oil over them and toss to coat them. Sprinkle with salt and paprika. Roast for about 20 minutes, shaking the pan occasionally, or until the chick peas are lightly crispy. When they are done, remove the chick peas from the oven, set them aside and turn the oven heat to 350 degrees. Heat 2 tablespoons of the olive oil in a large heat-proof, oven-proof pan over medium heat. Add the scallions, garlic and carrots and cook for 1-2 minutes. Add the dates, apricots and raisins. Sprinkle with salt, cumin, coriander and Aleppo pepper, stir and cook for 1-2 minutes. Add the rice and chick peas. Stir to distribute the ingredients evenly. Pour in the stock, bring to a boil. Remove from the heat, cover the pan and place in the oven. Bake for about 45 minutes. Let rest, covered, for 10 minutes.

Makes 4 servings

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

 

Spinach and Tomato Egg Scramble

After the eating fest that takes place over Rosh Hashanah/Break-the-Fast through Sukkot and before the onslaught of a zillion-calorie Thanksgiving dinner plus leftovers, I need a break from heavy meals. Meaning, something other than a meat-and-potatoes type dinner.

For example? This omelet-y dish, only it’s scrambled eggs, which means it’s even easier to cook because you don’t even have to fold it. It’s filling enough for dinner if you include a hunk of crusty bread or challah. It’s versatile too: you can add diced cooked potatoes and use any green vegetable instead of spinach; substitute onions or shallots for the scallions; add some crumbled goat cheese or shredded hard cheese such as Swiss or Mozzarella.

But we like it as is. Simple. Tasty. Easy to make. Easy going down. Just right for between holiday feasts.

Spinach and Tomato Egg Scramble

• 2 tablespoons vegetable oil (butter if you prefer; let it melt before adding ingredients)

• 4 thick scallions, chopped

• 1 tablespoon finely chopped fresh chili pepper

• 2 cloves garlic, chopped

• 1 large bunch spinach

• 4 medium tomatoes, cut into quarters

• 8 large eggs, beaten

• salt and freshly ground black pepper to taste

Heat the vegetable oil in a large sauté pan over medium heat. Add the scallions, chili pepper, garlic and spinach and cook, stirring occasionally, for about 2 minutes. Add the tomatoes and cook for another minute. Pour in the eggs, let the eggs set partially, then mix gently to scramble the ingredients together and cook to desired consistency. Season with salt and pepper to taste.

 Makes 4 servings

Stuffed Zucchini Boats

There’s no particular food associated with the holiday of Simchat Torah, which begins on Sunday night (October 20, 2019), but lots of people make food that resemble torah scrolls.

Stuffed cabbage is a classic. But when I used up the last of my home garden zucchini and stuffed it with tomatoes and cheese I thought these look somewhat like torah scrolls too!

So, for me: Stuffed Zucchini boats are the order of the day for the holiday (or any other time).

Stuffed Zucchini Boats 

• 2 medium zucchini

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 1 large clove garlic, chopped

• 2 tomatoes, chopped

• 2 tablespoons chopped fresh basil

• 6-8 tablespoons shredded mozzarella

• 2 tablespoons grated Parmesan

Preheat the oven to 400 degrees. Cut the zucchini in half lengthwise. Scoop out the seeds and part of the flesh, leaving a wall of at least ¼-inch next to the skin. Coat the outside surface of the zucchinis with a film of olive oil. Place them in a baking dish and bake for 15-20 minutes, depending on size, or until barely tender (use the tip of a sharp knife to test tenderness). While the zucchini boats are baking, pour the remaining olive oil in a saute pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 2-3 minutes, to soften the vegetables slightly. Add the tomatoes and basil, stir and remove the pan from the heat to cool slightly. When the zucchini boats are ready, remove them from the oven and fill the cavities with the tomato mixture. Sprinkle the mozzarella cheese evenly over the filling. Sprinkle the Parmesan cheese evenly over the filling. Bake for 12-15 minutes or until the cheese has melted and is beginning to brown.     

 Makes 4 servings

Bulgur Wheat Varnishkes

Tisha B’av isn’t one of the better-known Jewish holidays. I’ve heard people say “oh yeah, I think that’s when you can’t get married.” Or, “you can’t get a haircut or listen to music.”

All true, and much more, and that’s because, unlike holidays when we celebrate joyful occasions such as a new year or deliverance from Pharaoh, Tisha B’av is when observant Jews mourn the destruction of the First and Second Temples. In addition, we remember the numerous times throughout history that the Jewish people were subjected to pogroms, exile and a multitude of other catastrophes. These are days that we don’t celebrate; we grieve.

Mournful times deserve respect and reflection. During the nine days leading up to the actual holiday (which begins at sundown on August 10th) many families will refrain from the usual pleasure-filled events and activities that make up our lives.

That includes getting married or getting a haircut or listening to music.

It also includes refraining from eating certain foods.

Tisha B’av is a full fast day, but during the days leading up to it many families don’t eat meat. Fish, dairy, vegetarian — is on the menu, and especially eggs and lentils, which are considered “mourner’s food.”

It’s just as well frankly. Skipping heavy meat meals during the hot weather makes good sense. It’s a whole lot smarter to eat fish, dairy and vegetarian.

Whether or not you follow the culinary guidelines during the Nine Days, this dish will do!

Anytime.

It’s my particular riff on classic kasha varnishkes. Our family really doesn’t like kasha, so I make the dish using bulgur wheat. Not only does it taste better, it’s easier to prepare and easier on the digestion.

Bulgur wheat or kasha varnishkes is usually a side dish, but it becomes a full meal if you add a fried egg or two on top.

Bulgur Wheat Varnishkes

• 6 tablespoons vegetable oil

• 1 cup bulgur wheat

• 1-3/4 cup water, vegetable stock (can use chicken stock)

• 2 large onions, chopped

• Salt and freshly ground black pepper to taste

• 6 ounces bow-tie pasta

• 6 fried eggs

Heat 3 tablespoons of the vegetable oil in a sauté pan over medium heat. Add the bulgur wheat and cook, stirring occasionally, for about 3-4 minutes or until lightly toasted. Pour in the water or stock, bring to a boil, lower the heat and cover the pan. Cook for about 20 minutes or until all the liquid has been absorbed. Heat the remaining 3 tablespoons vegetable oil in a sauté pan over medium heat. Add the onions, sprinkle with salt and pepper and cook for about 20 minutes, stirring often, or until the onions are soft and browned. Cook the pasta according to directions on the package. Combine the bulgur wheat, pasta and onions in a large bowl. Sprinkle with salt and pepper. Keep warm while you fry 6 eggs, sunnyside-up style.

Makes 6 servings

Roasted Vegetable Galette

Roasted Vegetable Galette

Everyone who knows me or has read a few Mother’s Day posts on my blog knows we don’t celebrate the usual way. We don’t go out to a restaurant or club.

We stay home and have a cookoff.

Yes, we cook and it’s work and a mess but we have the best time ever. Everyone participates (except that some years I am just in charge of the beverages).

We choose a theme, form into teams and each team chooses a recipe. I buy the ingredients a couple of days before and then, on Sunday, my two daughters, their husbands, my husband and my grandkids all get cooking.

Last year our theme was dips. I prepared a tropical salsa.

One year it was chocolate chip cookies.

We’ve done tomato sauce, eggs and so on.

This year we decided on PIE. Each team will make some sort of pie.

There are no rules. They interpret the word (pie) however they wish.

So — apple pie? Sure!

Pizza pie? Of course!

Pot pie? Yes!

The only limit: this will be a vegetarian/dairy meal. So, no beef pot pie.

But — quiche? Why not — it’s a type of open face pie, right?

How about a potato/olive/onion empanada? YUM!

Cabbage pastie? ok!

I am thinking of this though: roasted vegetable galette. I make it with pie dough so it qualifies, doesn’t it?

A good Meatless Monday (or any other day) choice.

Roasted Vegetable Galette

• 1-1/2 cups all-purpose flour

• 1/2 teaspoon salt

• 1 tablespoon chopped chives or scallion tops

• 6 tablespoons butter, cut into chunks

• 2 tablespoons cold vegetable shortening

• 3-4 tablespoons milk

• 2 medium yellow squash, sliced

• 4-5 plum tomatoes, sliced

• 1 large Portobello mushroom, sliced

• 4 tablespoons olive oil

• salt to taste

• 1 bunch spinach, washed and dried

• 2 tablespoons chopped basil

• 1-1/2 cups (6 ounces) shredded Mozzarella cheese

• 2-3 tablespoons grated Parmesan cheese

• 1 egg, beaten, optional

For the crust: mix the flour, salt and chives together in a bowl or food processor. Add the butter and shortening and cut the fat into the flour mixture with your hands or a pastry blender or by processing on pulse until the mixture looks like coarse crumbs. Gradually add 3 tablespoons milk and mix to form a soft dough, adding more milk as needed. Flatten the dough into a disk, wrap and let rest in the refrigerator for at least one hour. Line a large baking sheet with parchment paper. Roll the dough on a lightly floured board into a circle about 12-13 inches in diameter (about 1/8-inch thick) and transfer the circle to the prepared baking sheet.

For the filling: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Place the squash, tomato and Portobello slices on the baking sheet and brush on both sides with 3 tablespoons of the olive oil. Roast for 20-22 minutes or until tender. Remove from the oven. Heat the remaining tablespoon olive oil in a sauté pan over medium heat. Add the spinach and cook for 2-3 minutes until softened. Drain any liquid, chop the spinach coarsely and set aside.

Reduce the oven heat to 400 degrees. Scatter the circle of dough with 1 cup of the mozzarella cheese, leaving a border of about 1-1/2 inches. Mix the vegetables together with the basil and place over the cheese. Scatter the remaining mozzarella cheese and the Parmesan cheese on top. Fold the dough over the vegetables but not completely; leave the center open, with 7-8 inches of the vegetables showing. Pleat the dough at the edge to give the galette a rustic look. Beat the egg and brush it onto the dough for a glazed look, if desired. Bake for 35-40 minutes or until the crust is golden brown.

Makes 8 servings

Pizza with Spinach, Tomatoes and Cheese

Has pizza become the official post Passover food?

I don’t remember that being the case when I was growing up. After Passover, we were full-on with bagels, challah and sandwiches.

So when did this well-loved dish become so extraordinarily popular?

In the first half of the 20th century there were only a few pizza parlors in the United States, all in urban centers such as New York and Boston (and in New Haven, where, in 1925, Frank Pepe set up the still-famous Pepe’s Pizza). But most of the clientele were folks in the local Italian immigrant community.

Pizza became a “thing” in the late 1940s, spurred on by former GIs who had been to Italy during World War II and tasted it there and didn’t want to do without.

Can you blame them?

Pizza has since become an iconic American dish, with toppings way way beyond the classic, original Italian Marhgerite.

We have homemade pizza post Passover, because why not!

Also, when we want a meatless meal, because why not!

For Shavuot, the “dairy” holiday, because why not!

As an hors d’oeuvre for a dairy or fish dinner, because why not?

Pizza with Spinach tomatoes and cheese 

• 1 pizza crust (about 10-inches)

• 2 tablespoons olive oil

• 1 large garlic clove, minced

• 1 bunch fresh spinach, washed and dried (about 6 ounces)

• 2 medium plum tomatoes, sliced

• 4 ounces mozzarella cheese, shredded or chopped

• 2 tablespoons freshly grated Parmesan cheese

• 1/2 teaspoon dried oregano

Preheat the oven to 450°F. Place the crust on a pizza stone or lightly oiled pizza pan or parchment-lined cookie sheet. Heat 1-1/2 tablespoons olive oil in a sauté pan over medium heat. Add the garlic and cook briefly. Add the spinach and cook for 3–5 minutes or until wilted and all the liquid has evaporated from the pan. If necessary, press the spinach in a sieve to extract liquid. Spread the spinach evenly on top of the crust. Place the tomato slices on top. Sprinkle with the mozzarella cheese. Sprinkle with Parmesan cheese and oregano. Drizzle with remaining half tablespoon olive oil. Bake for 10-13 minutes or until the cheese has melted and the crust is beginning to brown.

 Makes 2 servings

Matbucha

Spring has sprung and for me, that means more salad.

So I got to thinking about that word salad, which I realize means so many things that I was never able to fit all of my salad recipes into a file folder simply marked “salad.” I had to sub-categorize them into files such as “grain salads,” “tomato salads,” “fruit salads” and so on.

Over the years I’ve made salads of all sorts. Some based mostly on greens and some that had no greens at all.

I’ve made beet salads, dinner salads, fish salads and quinoa salads.

I could go on. But really, there is no one way to describe “salad,” even though a dictionary might say something like “a mixture of raw and cooked vegetables served with dressing.”

No.

Because recently I prepared some Matbucha, which is an entirely different salad category.

Matbucha is a “salade cuit” — that is, “cooked salad.” In fact the word Matbucha, is an Arabic word that means “cooked salad".”

Cooked salad may seem odd to Western thinking except for the fact that most of us actually eat lots of cooked salads, such as potato salad and egg salad too. We just don’t think of them as “cooked salads,” but that’s what they are.

Matbucha is a Moroccan dish, especially popular in the Moroccan Jewish community, which was once large and thriving in North Africa. When good numbers of Moroccan Jews migrated to Israel, they brought their love of this dish with them and it is now wildly popular in Israel too.

For good reason: Matbucha is vibrantly tasty, easy to cook and is ideal for Shabbat because, even though it’s cooked, you can serve it at room temperature. Use it as a salad course or as a side dish with dinner. I’ve always served it with hors d’oeuvre, as a topping for crackers or pita wedges (it works well with other Middle Eastern nibbles and dips such as hummus, raheb, baba ghanoush and so on).

You can make Matbucha 3-4 days ahead. That’s handy isn’t it?

Matbucha

• 2 large red bell peppers

• 3 tablespoons olive oil

• 1 serrano pepper, deseeded and chopped

• 2 large cloves garlic, finely chopped

• 6 medium tomatoes peeled and finely chopped

• 1-1/2 teaspoons paprika

• 1 teaspoon sugar

• 1/2 teaspoon salt or to taste

Preheat the broiler. Place the peppers under the broiler, about 4-6" away from the heat, and 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. 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. Heat the olive oil in a large saucepan over medium heat. Add the peppers, serrano pepper and garlic and cook for 2-3 minutes. Add the tomatoes, paprika, sugar and salt. Bring to a simmer over medium-high heat. Cook for 30-35 minutes, until most of the liquid has evaporated and the mixture is thick.

 Makes 1-1/2 to 2 cups