1,000 Jewish Recipes (232 page)
Read 1,000 Jewish Recipes Online
Authors: Faye Levy
2.
Prepare stuffing. Cool slightly. Adjust seasoning. Add egg, tossing lightly.
3.
Reduce oven temperature to 350°F. Sprinkle squash halves with salt and pepper. Fill them generously with stuffing. Sprinkle oil over stuffing. Cover squashes and bake them 30 minutes or until stuffing is hot. Serve garnished with parsley.
Nobody will miss the meat in these pareve stuffed peppers. Soy-based ground "meat" stands in handily for it and makes a delicious stuffing with the toasted almonds, rice, and tasty Yemenite Jewish spicing. Choose peppers that are flat-bottomed rather than tapered so they can stand up during baking.
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2
cup long-grain rice, rinsed and drained
3 to 4 tablespoons olive oil or vegetable oil
1 medium onion, finely chopped
6 to 8 ounces soy ground meat substitute
2 tablespoons tomato paste
1 teaspoon ground cumin
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2
teaspoon ground turmeric
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2
teaspoon salt
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4
teaspoon freshly ground pepper
1 jalapeño pepper, seeds removed, minced, or hot sauce to taste
2 large cloves garlic, minced
2 tablespoons chopped fresh cilantro or Italian parsley
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3
cup slivered almonds, toasted
5 or 6 red or green bell peppers
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cup water
1.
Boil rice in a saucepan of 3 cups boiling salted water 10 minutes. Rinse with cold water and drain well.
2.
Heat 2 tablespoons oil in a skillet, add onion, and sauté over medium-low heat about 5 minutes or until beginning to turn golden. Add soy meat substitute and sauté 2 to 3 minutes, stirring to separate it into small pieces. Let cool slightly.
3.
Transfer onion-soy mixture to a large bowl. Add 1 tablespoon tomato paste, cumin, turmeric, salt, pepper, jalapeño pepper, garlic, and cilantro. Mix well. Add rice and almonds and mix well. Adjust seasoning.
4.
Cut a slice off stem-end of peppers. Reserve slice; remove stem, core, and seeds. Spoon stuffing into whole peppers and cover with reserved slices. Stand them in a baking dish in which they just fit. Mix remaining tomato paste with water and spoon mixture over peppers. Sprinkle them with remaining oil.
5.
Bake peppers uncovered about 1 hour or until very tender. Serve hot or warm.
Flavors of Asia are popular in many Jewish kitchens today, in the Unites States as well as in Israel. Serve these meatless stuffed tomatoes as a light Sukkot or Shavuot main course; or use tomato halves or smaller tomatoes to turn this into an appetizer.
When I cook brown rice, I make a habit of cooking extra to use in dishes like this one. If you don't have any already cooked, you can save time by using quick-cooking brown rice.
2 tablespoons vegetable oil
2 ribs celery, chopped
1 large green onion, white and green parts, chopped
1 tablespoon minced peeled fresh ginger
3 large cloves garlic, minced
6 to 8 ounces soy ground meat substitute
1 to 2 teaspoons soy sauce, or to taste (optional)
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4
teaspoon hot pepper sauce or chili oil (optional)
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2
cup canned water chestnuts, drained and chopped
1 cup cooked brown rice
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2
cup cooked fresh or frozen corn kernels
Salt, to taste
2
1
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2
pounds tomatoes (about 6 large), ripe but firm
1.
Preheat oven to 400°F. Heat oil in a skillet. Add celery, green onion, ginger, and garlic and sauté over medium-low heat 1 minute. Add soy meat substitute and sauté, stirring to separate it into small pieces, 2 or 3 minutes. Remove from heat and add soy sauce and pepper sauce, if using. Transfer to a bowl. Add water chestnuts, rice, and corn and mix well. Adjust seasoning.
2.
Cut off a slice from smooth end of each tomato, cutting about
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4
of the tomato; reserve slice as a "hat." Remove pulp and seeds from tomato with spoon. Sprinkle interior of tomatoes lightly with salt.
3.
Put tomatoes in an oiled baking dish. Fill with stuffing, mounding slightly, and cover with hats. Bake uncovered 30 to 40 minutes or until tomatoes are tender. Serve hot.
GRAINS AND PASTA
Flavors of the Jews of India lend spirit to this hearty entree. White basmati rice is preferred but I often like to use either brown basmati or other brown rice for its extra nutrition. If you would like a dairy accompaniment, serve
Tomato-Cucumber Salad with Yogurt and Mint
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1 to 2 tablespoons vegetable oil
1 large onion, halved and sliced
1 small head cabbage (1 to 1
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4
pounds), shredded, or one 1-pound package shredded cabbage (7 or 8 cups)
1 teaspoon curry powder
1 teaspoon ground cumin
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4
teaspoon hot red pepper flakes
Salt and freshly ground pepper, to taste
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1
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2
cups brown basmati or other brown rice
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3
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4
cups vegetable stock or one 14
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2
-ounce can
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4
cups hot water
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1
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2
cups frozen peas, thawed; or 1
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2
cups shelled fresh peas, blanched 2 minutes
8 ounces mushrooms, quartered
One 14
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2
-ounce can diced tomatoes, drained
1 or 2 tablespoons chopped fresh dill or 1 teaspoon dried (optional)
1.
Heat oil in a large wide stew pan. Add onion and sauté over medium heat 3 minutes. Add cabbage and sprinkle with curry powder, cumin, pepper flakes, salt, and pepper. Cover and cook over low heat 3 minutes; cabbage will wilt. Mix well.
2.
Add rice, stock, and hot water to pan. Stir once and bring to a boil over high heat. Cover and cook over low heat without stirring 35 minutes. Add peas and mushrooms without stirring. Cover and cook about 5 more minutes or until rice is tender. Add tomatoes and toss lightly with a fork. Add 1 tablespoon dill, if using. Adjust seasoning. Serve hot.
For a lovely meatless casserole suitable for a Shavuot or Purim feast, serve this dish as an entree or accompaniment. Wild rice and brown rice are convenient to cook together because both take about the same amount of time. If you prefer to add only asparagus or broccoli, simply double the amount.
2 quarts water
1 bay leaf
1 large sprig fresh thyme or 1 teaspoon dried thyme
1 cup wild rice, rinsed and drained
1 cup brown rice
Salt and freshly ground pepper, to taste
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4
to 1 pound asparagus, peeled if thick
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4
to 1 pound broccoli, divided into small florets
2 to 3 tablespoons vegetable oil or olive oil
1 large onion, chopped
3 tablespoons chopped fresh tarragon (optional)
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3
cup chopped fresh Italian parsley
1.
Combine water, bay leaf, and thyme in a large saucepan and bring to a boil. Add wild and brown rice and a pinch of salt and return to boil. Cover and cook over low heat about 50 minutes or until kernels of wild rice begin to puff open and brown rice is tender.
2.
Cut asparagus tips from stems. Cut stems into 2 or 3 pieces, discarding tough ends (about
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-inch from end). Cut peel from broccoli stalk and cut into thin slices.
3.
Boil enough water in a large sauté pan to cover vegetables. Add broccoli and boil uncovered 2 minutes. Add asparagus and return to a boil. Boil 2 to 3 more minutes or until vegetables are barely tender when pierced with a small sharp knife. Drain, rinse with cold running water until cool, and drain well.
4.
Heat oil in sauté pan. Add onion and sauté over medium-low heat, stirring often, about 7 minutes or until soft but not brown.
5.
Just before serving, reheat onion, add asparagus, broccoli, salt, and pepper and sauté about 2 minutes to heat them through.
6.
Drain rice if necessary. Discard bay leaf and thyme sprig. Transfer to a shallow serving bowl, add vegetables, and toss to combine. Add tarragon if using, and all but 1 tablespoon parsley. Adjust seasoning. Serve hot, sprinkled with remaining parsley.