Fruit and Oat Bars

When the grandkids are at camp or some summer program away, I send cookies.

I don’t send any that include nuts or peanut products in case of allergies. Typically, the gift box is filled with the usual favorites: Fannies (thumbprint butter cookies) and Grand Finale cookies (oatmeal-raisin chocolate chip cookies).

Frankly, I was getting a bit bored baking the same stuff, so, although I did bake the usual, I also sent some Saint Cupcake’s Brownie cookies, from a recipe I got from a friend who once owned a bakery in Portland, Oregon. They are the best chocolate cookies I ever tasted.

And I sent these fabulous fruit-and-oat bars, which were wildly successful with the kids and also the grownups left at home (I made enough for a mob).

Next time you’re looking for a summer camp goodie box or just want a tasty snack — think of these. They also make a nice gift of Purim mishloach manot.

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Fruit and Oat Bars

• 1-1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1-1/2 cups quick cooking oats

• 1 cup brown sugar

• 3/4 cup butter or margarine

• 1/2 cup chopped dried apricots

• 1/2 cup chopped dates

• 1/4 cup dried cranberries

• 13-14 ounce jar orange marmalade (1-1/2 cups)

Preheat the oven to 375 degrees. Lightly grease a 9”x13” cake pan. Mix the flour, baking powder and salt together in a bowl. Add the oats and brown sugar and mix the ingredients thoroughly to distribute them evenly. Cut the butter into chunks and work into the dry ingredients (with fingers or process on pulse in a food processor) until the butter is completely mixed in and the mixture looks crumbly. Mix in the apricots, dates and cranberries. Press the mixture evenly inside the prepared pan. Spread the marmalade evenly on top. Bake for 35-40 minutes or until golden brown. Let cool in the pan. Cut into bars or squares.

Makes 24-36

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

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

Plain Old Banana Bread

This is the time of year - just past Purim - when people who observe Passover clean out their cabinets (a good spring clean!), throw out stuff they’re never going to use or that’s past a “sell-by” date, give ingredients away and use up prohibited ingredients such as flour, cookies, bread and such.

I’m also always looking for ways to use up uneaten bananas. So, for me, one of the most delicious ways to use up the flour AND the bananas is: Banana Bread!

Like this very simple one to which you could add: chocolate chips, raisins, chopped nuts, crystallized ginger, candied orange peel (about 1/2 to 3/4 cups of any extra).

plain old BANANA BREAD

• 2 cups all-purpose flour

• 1 teaspoon ground cinnamon

• 1/2 teaspoon freshly ground nutmeg

• 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 buttermilk

• 3 ripe medium bananas, mashed

Preheat the oven to 350 degrees. Lightly grease a 9”x5”x3” loaf pan. Mix the flour, cinnamon, nutmeg, 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 buttermilk and bananas and blend them in thoroughly. Add the flour mixture and blend it in. 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

Vegetarian Shepherd's Pie

Vegetarian Shepherd’s Pie

During the run-up to Purim, the media is loaded with recipes for hamantashen. (Of course!)

But, because historians have speculated that the heroine of this holiday, Queen Esther, was a vegetarian, meatless meals are also traditional.

A vegetarian version of classic Shepherd’s Pie is hearty and filling enough to convince even a hardcore meat eater. And it’s also a festive dish worthy of a celebratory meal.

Note to self: this dish also makes a splendid choice for Break-the-Fast after Yom Kippur.

Vegetarian Shepherd’s Pie*

•  6 medium all-purpose potatoes such as Yukon Gold

• 1/3 cup vegetable stock

• 4 tablespoons olive oil

• 2 tablespoons lemon juice

• salt and freshly ground black pepper to taste

• 1 cup lentils, preferably French green

• 1 medium onion, chopped

• 3 carrots, chopped

• 12-14 ounces mushrooms, chopped

• 2 large cloves garlic, finely chopped

• 1 medium zucchini, cut into bite sized pieces

• 2 cups vegetable stock

• 1 tablespoon fresh thyme leaves

• 2 tablespoons soy sauce

• 2 tablespoons cornstarch

• 1 cup frozen peas or cut up cooked green beans

• paprika 

Peel the potatoes, cut them into chunks and cook them in lightly salted water for about 15 minutes, or until they are fork tender. Drain the potatoes and mash them with a ricer or potato masher until the lumps have disappeared. Stir in the stock, 2 tablespoons of the olive oil, lemon juice and salt and pepper to taste.  

Cook the lentils according to package directions. When the lentils are tender, drain them and set them aside.

Preheat oven to 400 degrees. Heat the remaining 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add the onion, carrots, mushrooms and garlic and cook for about 3-4 minutes or until the vegetables have softened slightly. Add the zucchini and cook for another 1-2 minutes. Add the cooked lentils, vegetable stock, thyme and soy sauce. Bring to a boil. Mix the cornstarch with enough water to make a smooth paste. Add to the vegetable mixture. Stir and cook for 2-4 minutes or until the pan liquid has thickened. Stir in the peas. Season to taste with salt and pepper. Remove from the heat.

Place the vegetables in a lightly oiled baking dish. Cover the top with the mashed potatoes. Garnish with a sprinkle of paprika (can be cooked ahead up to this point).

Bake for 20-25 minutes or until the pie is hot and bubbling around the edges and the crust has browned lightly (if you make this ahead and refrigerate the dish, it may take 25-30 minutes to reheat).

Makes 8 servings

*a version of this dish appeared in The Jewish Week Food&Wine.

Banana Bread with Nuts and Raisins

My cousins are coming for our usual new year’s weekend.

What a grand way to end a terrible year.

We are all triple vaxxed and tested (negative).

This, to me, is thrilling enough.

We will watch Britbox murder mysteries — we all love them and there are some new goodies available.

We will eat and drink!

Last week I posted one of the desserts — M’hencha — that we will have (on New Year’s Eve when my sister-in-law and brother also come).

For dinner one night we will have Azerbaijani Plov, a fabulous melange of rice, dried fruit and meat (I am making it with lamb).

New year’s Eve is always an hors d’oeuvre fest. We space it out during the day, so we eat a few hors d’oeuvre at a time and wait for the next round.

So, I will serve Hot Dog en Croute and Almond Chicken Nuggets (plus olives, pickled beets and such).

Later, I will serve gougeres, Romanian Cheese Turnovers, cheese with Pepper Jam and a few other things.

During the weekend there’s breakfast of course, which consists of smoked fish and bagels for a couple of days.

During the day we also might find ourselves a bit peckish because I don’t serve lunch. We just “pick.”

This year, one of the pickings is going to be this Banana Bread. Which is terrific with tea or coffee. Ir’s good plain or spread with cream cheese. It’s even a good choice for dessert along with some ice cream. It’s a good nibble while watching the new series of Dalgliesh or rewatching Shetland.

We intend to have a good time.

Happy, healthy 2022 to all!

Banana Bread with Nuts and Raisins

• 1/4 cup butter

• 1/4 cup coconut oil

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 2/3 cup sugar

• 2 large eggs

• 3 medium very ripe bananas, mashed

• 1/3 cup yogurt

• 1 teaspoon vanilla 

• 1/2 cup chopped toasted nuts

• 1/2 cup raisins

Preheat the oven to 350 degrees. Grease a 9”x5”x3” loaf pan. Melt the butter and coconut oil in a saucepan over low heat, set aside. Mix the flour, baking soda, baking powder, salt and cinnamon into a bowl and set it aside. Beat the sugar and melted butter/coconut oil mixture with a handheld or electric mixer set at medium speed for 2-3 minutes or until the mixture is well blended. Add the eggs one at a time, beating after each addition. Add the bananas and beat the mixture to blend the ingredients thoroughly. Add the flour mixture, stirring only enough to blend in the dry ingredients. Add the yogurt, vanilla extract, nuts and raisins and stir them in. Pour the batter into the prepared pan and bake for one hour or until a cake tester inserted into the center comes out clean. Cool the bread in the pan 15 minutes, then invert onto a cake rack to cool completely.

Makes one loaf. 

Salmon and White Bean Salad

On Thanksgiving we ate a lot.

On Hanukkah we ate a lot (so far!).

And, of course, this year the two holidays were so close together that we ate a lot, a lot.

So, for us, now that the turkey-with-trimmings leftovers are gone and the latke and cheese fest is almost over, it’s soon going to be “reasonable eats” time for us.

Notice I don’t use the word “diet.” Good, healthy food doesn’t need negative words that make people feel stressed. Good healthy food can also be substantial and delicious.

Like this white bean and salmon salad.

Bonus: it takes just minutes to prepare.

Another bonus: I’ve made this with leftover cooked turkey instead of fish and have changed the herbs (you can use rosemary, dill, thyme, savory or oregano). All good. I’ve also used red kidney beans and added mango. Another option: add some crumbled blue or feta cheese. Or change the vegetable from peas to cooked carrots.

Salmon and White Bean Salad

• 1 15-ounce can white beans

• 1 to 1-1/2 cups crumbled leftover salmon (or other fish)

• 1/2 cup fresh cooked or thawed frozen peas

• 2-3 scallions, chopped

• 1/3 cup chopped toasted hazelnuts

• 3 tablespoons olive oil (or other vegetable oil)

• 2-3 tablespoons white wine vinegar

• 1 teaspoon chopped fresh rosemary

• salt and freshly ground black pepper to taste

Rinse the beans (save the liquid for use as aquafaba) and place them in a mixing bowl. Add the salmon, peas, scallions and hazelnuts and toss the ingredients gently to distribute them evenly. Pour in the olive oil and toss gently. Pour in 2 tablespoons of the white vinegar, sprinkle with rosemary, salt and pepper, toss. Taste and add more white wine vinegar if needed. Let rest for at least 10 minutes before serving.

Makes 4 servings

Pumpkin Raisin Muffins

I love September. I love seeing bins of fresh pumpkins at the market. The pumpkins remind me that we’re in the midst of the Jewish holidays, which signal a new year and new beginnings, so that even while the trees will soon be bare and it will get cold and snowy and nighttime will come more quickly and the long sunshiny days of summer are ending, there’s a new harvest, a new season. Life continues and thrives and I know that in Connecticut, where I live, we will soon see nature’s spectacular colors along the roads, fields and highways.

In case I wasn’t clear —I love this time of year.

I also love using fresh pumpkin for recipes. Ravioli filling. Soup. Sauce. Pie. Cake. Quickbread. Even ice cream.

This is my latest pumpkin special: muffins that are perfect for Sukkot as breakfast (or snack) or to tote to a Sukkah to eat with dinner. I add raisins but you can leave them out or substitute any dried fruit or chopped nuts.

P.S. These muffins would also be a nice treat for Thanksgiving dinner.

Pumpkin Raisin Muffins

• 3/4 cup pumpkin puree (canned is fine; NOT pumpkin pie mix)

• 2/3 cup sugar

• 1/4 cup vegetable oil

• 1/4 cup milk (non-dairy or dairy)

• 2 large eggs

• 1-3/4 cups all-purpose flour

• 3/4 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon grated fresh nutmeg

• 1/4 teaspoon ground cloves

• 1/2 cup raisins (or use dried cranberries or chopped nuts)

Preheat the oven to 400 degrees. Lightly grease 10 muffin tin cups. Combine the pumpkin puree, sugar, vegetable oil and milk in a large bowl and whisk the ingredients for 1-2 minutes or until thoroughly blended. Whisk in the eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves and add them to the pumpkin mixture. Whisk the ingredients for 1-2 minutes or until thoroughly blended. Fold in the raisins. Spoon equal amounts of the batter into the prepared cups. Bake for about 15 minutes or until a cake tester inserted into the center of the muffins comes out clean.

Makes 10 muffins

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

Peach Torte

I usually make the classic, old-fashioned Italian-prune-plum torte during Rosh Hashanah.

But the holiday is so early this year that we’re still in the peak of peach season. So I adapted my recipe in order to use the most perfect end-of-August peaches.

Maybe I’ll make plum torte for break-the-fast.

Peach Torte

• 1/2 cup unsalted butter

• 2/3 cup plus one teaspoon sugar

• 1-1/2 cups all-purpose flour

• 1 teaspoon grated lemon peel

• 1/2 teaspoon salt

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1 large egg

• 1/2 cup buttermilk or unflavored yogurt

• 3 peaches or nectarines

• lemon juice (about one tablespoon)

Preheat the oven to 350 degrees. Lightly grease a 9-inch springform pan. In the bowl of an electric mixer, beat the butter and 2/3 cup sugar on medium speed for 3-4 minutes or until creamy and well blended. Mix the flour, lemon peel, salt, baking powder and baking soda together. Add the flour mixture to the butter mixture and beat for a minute or two at medium speed until well blended. Add the egg and buttermilk and beat at medium speed for 2-3 minutes or until smooth and creamy. Spoon the batter into the prepared springform pan. Slice the fruit and arrange the slices on top of the cake, pressing them slightly into the batter. Sprinkle the lemon juice over the top of the cake. Sprinkle with the remaining teaspoon of sugar. Bake for 50-55 minutes or until browned, set and crispy. Let cool.

Makes 8 servings