Category Archives: Vegetarian

Caesar Salad With Garlic Bread Croutons

Alas, my maternity leave has come to an end.  I have gone back to work (my day job) so now I figure it is time for me to start bloggingCesar Salad again.  I decided to make my return with the Kosher Link Up (see below).  This month the theme is croutons.  I would love to say that I have a really creative use for croutons in a recipe, but my recipe is for a traditional use for the little crouton – salad.  I have a FANTASTIC salad recipe with really delicious croutons.  I do not like most store bought croutons.  I find them to be overly salty and hard as rocks.  These have no sodium and you can make them as crisp as you like.  The reason I call the them “garlic bread croutons” is because this is actually how I  make garlic bread and just do not cook it as long.  I use both whole wheat and white bread only because I think it looks pretty. However, you can use any bread you would like.

My recipe is close to a traditional Caesar salad, but without the raw egg yolk.  Truthfully, I have made it with the egg and do not find there to be much of a difference.  Since that is the case I would rather leave it out and save on the calories and salmonella risk!  Yes, there are anchovies in it.  If you are really freaked out then you can leave them out, but I HIGHLY recommend that you try it!  It is not fishy at all!  Whenever someone sees me making the dressing they get nervous about the anchovies and I have to promise that they will never know they are there.  The trick is to really chop and work the anchovies into a paste with the fresh garlic and then incorporate the paste into the dressing.  They add a great flavor without the fishy taste.  Trust me, my husband and sister would not touch it if it were fishy at all and they are my biggest fans of this dish 🙂

I make this salad all the time because it is very easy and so, so good.  I am always getting requests for it so I am glad I will finally be able to share the recipe.  It is great as a starter salad or main course with a piece of grilled or blackened fish.

Prep Time: 15 Minutes

Cook Time: 10 – 15 Minutes

Yield: 4 – 6 servings

4 slices bread (I use 2 whole wheat and 2 regular, but you can use all the same)

butter

2 large heads of romaine lettuce washed and dried (or 3 packages pre-washed)

1 tablespoon garlic powder

Juice of one large lemon

3 anchovy fillets

1 large garlic clove

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1/4 cup finely grated Parmesan cheese, plus a little more for garnish

1/4 cup olive oil

1 teaspoon kosher salt

Freshly ground black pepper

Preheat oven to 400 degrees F

Lay all four slices of bread on a large plate or cutting board.  Butter one side of each piece of bread.  Sprinkle that side with garlic powder.  Cut the crusts off the bread and then cut them into bite size squares to make the croutons.  Place the croutons on a foil lined baking sheet sprayed with cooking spray (quick clean up).  Cook in the oven for  5 minutes, then toss and cook another 5-10 minutes until the croutons are crunchy.

Croutons2

Juice the lemon into a large bowl.  If you are not getting a lot of juice from the lemon use another one.   Finely mince the garlic clove.  Once chopped add the anchovy fillets on top of the garlic.  Continue to mince and chop the garlic and anchovy together until the two are integrated into a paste.

Anchovy Garlic

Add the Worcestershire sauce, mustard, 1/4 cup Parmesan cheese, salt and pepper and whisk together until everything is combined.  Pour the olive oil in a stream into the mixture while whisking until there is a thick dressing consistency.

Chop the lettuce and add it to the bowl with the dressing.  Toss until the lettuce is covered with dressing.  Add the croutons to the top and sprinkle with some additional Parmesan cheese.

Cesar Salad2



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Filed under Salads, Vegetarian

Game Day Chili

I love chili and I make lots of different versions of it.  They all stem from this basic recipe.  This recipe is so easy and delicious that you can easily make it for game day or any other day of the week.  The version I am posting here is a vegetarian recipe using veggie crumbles which you can find in any grocery store.  I like Morningstar Farms.  I use this recipe when I want a lighter chili and also when I want to load it up with sour cream and cheese 🙂  Of course you can always use a lean ground meat or turkey as well.  I try to use reduced fat (not nonfat) sour cream and cheese to also keep it on the lighter side.

Even though this is vegetarian, it is still extremely hearty due to the veggie crumbles and all the beans.  The texture is perfect as well.  Another really nice thing is that it is extremely easy to make and quick cooking.  It is great on its own, with toppings such as scallions, cheese, sour cream, tortilla chips, pickled jalapeno, fresh cilantro, etc.  In fact, a really fun way to serve this is to make a chili bar where you put out the pot of chilli and lots of different toppings and let people make their own bowl.  Another favorite way to eat this is to put them over cheese nachos and make chili cheese nachos.  I will have to post that recipe some time soon.  In the meantime, this is a great recipe that you can get really creative with.

 

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Yield: 6 – 8 servings

 

1 tablespoon canola oil

1 small onion, diced

2 cloves garlic, minced

1 (12 ounce) package veggie crumbles

2 (15 ounce) cans of black beans, rinsed and drained

1 (15 ounce) can of kidney beans, rinsed and drained

1 (28 ounce) can of crushed tomatoes

1 tablespoon dried chili powder

1 tablespoon dried oregano

1 teaspoon cumin

½ teaspoon cayenne pepper

1 tablespoon red wine vinegar

Kosher salt and freshly cracked pepper

 

Heat oil in a large pot over medium heat.  Add onion and garlic and sauté until translucent, about 3-4 minutes.  Add veggie crumbles and beans and stir to combine.

Add tomatoes, spices, vinegar, salt and pepper.  Reduce heat and simmer on low until all flavors are combined, about 15-20 minutes.

Touchdown_Chili_Recipe

 

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Filed under Beans, Pareve, Vegetarian

Jewish Indian Stuffed Vegetables (Mahashas)

So, it has been a while since I have posted a recipe.  I apologize for the delay.  I have had some technical difficulties (computer died), a crazy work schedule, school and my child with a stomach virus.  Also, I am pretty pregnant at this point and not so quick on my feet….  The good news is that I have a few recipes that I have been working on and am planning to post in the upcoming weeks.

This recipe that I am posting today is a really great one.  This month the Kosher Connection Link Up theme is “stuffing” (see below).  My all time favorite stuffed anything is my Aunty Seemah’s Mahashas.  This is a classic Jewish Indian dish and family recipe.  Although it has been years since I have had these, I have always remembered how delicious they are.  Thanks to a Sykpe session with my aunt I have the recipe to share with all of you.

For today I have chosen to stuff tomatos and peppers, but onions are another common vegetable used.  I just thought these would be easiest.  These vegetables can either be a side dish or a main dish.  If you would like to make them vegetarian then just omit the ground chicken.  They are extremely flavorful and divine either way!

 

Prep Time:  45 minutes

Cook Time:  1 hour

Serves: 5 to 10

 

5 medium bell peppers – any color

5 large firm tomatoes

¾ cup basmati rice (you can use regular long grain, but basmati is SO much better)

½ pound ground chicken

½  – ¾  cup canola oil – depends how large your pan is

Juice of one lemon

3 tablespoons fresh mint leaves, finely chopped

1 teaspoon kosher salt

1 teaspoon ground ginger

1 teaspoon garlic powder

½ teaspoon ground tumeric

 

Preheat oven to 375 degrees F.

Rinse the rice in a strainer until the water runs clear.  Place the rice in a bowl and over it with cold water to soak.

Cut the tops off the tomatoes about ¾ of an inch from the top. Save the tops. With a pairing knife gently cut around the edges of the tomato to loosen the veins and seeds from the outer shell. With a spoon scoop out the seeds and flesh from the inside of the tomato. Place the juice and seeds into a large bowl and the flesh on a cutting board.

Cut the tops off the peppers about ¾ of an inch from the top. Save the tops. Discard the ribs and seeds from the inside of the pepper.

You can either finely chop the tomato flesh or puree it in a food processor or with an immersion blender. Add to the bowl with the tomato juice and seeds. Add the juice of one lemon, 2 tablespoons canola oil, salt, tumeric, garlic, ginger and mint. Stir well. Drain the rice.  Add the rice and ground chicken to the mixture and stir well again. You want the chicken and rice to be completely integrated into the tomato mixture. You also do not want any big pieces of chicken to be stuck together and you want a thick soup consistancy so that the rice has enough liquid to cook in.

Coat the bottom of a foil pan or baking dish with canola oil. Place the tomato “shells” and the peppers in the pan. Fill each tomato or pepper ¾ of the way to the top. Do not fill completely to the top as the rice will swell as it cooks. Drizzle the filled vegetables with a bit of canola oil on top. Place the tops back on the tomatoes and peppers.

Cover the dish tightly with tin foil. Cook in the pre-heated oven for 45 minutes. After 45 minutes take the tin foil off of the dish and cook for a remaining 15 minutes. The vegetables should be tender, the rice should be cooked through. The internal temperature should read at least 170 degrees F.  Enjoy!



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Filed under Poultry, Vegetarian

Stewed Apples A La Mode Drizzled with Buckwheat Honey

This month the kosher link up ingredient is honey (see below).  So, I am presenting a recipe that features not one, but two types of honey – run of the mill clover honey (or use whatever your favorite is)and buckwheat honey.  To be perfectly honest, when I learned of this month’s ingredient I was not surprised as Rosh Hashanah is around the corner, the holiday of apples and honey.  However I was not that excited in that I am not a huge fan of honey and do not use it in many of my recipes.  There is one exception – buckwheat honey.  I love this dark and rich honey that actually tastes nothing like the honey most people buy at the store.  It is not available in all supermarkets so you may have to get it from a health food store (I buy mine at Whole Foods) or order it online.  It is worth it!  It actually looks like chocolate syrup and is decadent and rich.  I knew right away I would have to come up with a recipe that featured buckwheat honey and this creation was born.

A nice thing about this dish is that it is pretty easy to make.  The hardest part is peeling the apples, and truthfully if you can’t be bothered just skip this step and leave the peels on.  I sweeten the apple mixture with clover honey which is readily available at any grocery store and inexpensive.  I like to use honey as opposed to sugar when possible as it has antioxidants and can add some body to what you are making.  The recipe is a relatively healthy dessert as its base is fruit and there is no butter, margarine or oil in it.  So feel free to eat a lot of it!

Although I make the recipe with apples it can be made with any type of fruit.  I bet it would be great with peaches, pears or plums.  I am serving it with vanilla ice cream but it can be served with frozen yogurt, tofuti ice cream or without to make it a non-dairy pareve dessert.  It is very easy to double or triple the recipe to make it for a crowd.  By the way, your house will smell amazing when you make it.  I think it is the perfect fall recipe!

Prep Time: 10 minutes

Cook Time:  15 minutes

Yield: 2 – 4 servings

4 large apples (I like Gala because they are not too sweet with a bit of tartness and are firm)

Juice of ½ a large lemon

2 tablespoons clover honey

¼ teaspoon ground cinnamon

¼ cup chopped walnuts (optional)

¼ cup raisins (I like golden raisins, but you can use regular)

¾ cup of water

Pinch of salt

Pint of vanilla ice cream or frozen yogurt

¼ cup buckwheat honey

Peel and core the apples.  Place into a medium sized pot and immediately pour over the juice of the lemon to prevent browning.

Drizzle with the clover honey and sprinkle with the cinnamon and a pinch of salt (trust me on the salt).  Add the raisins and walnuts.  Pour the water over the mixture and heat over a medium temperature.

Once the liquid comes to a boil lower the heat to medium-low and cook uncovered for another ten minutes.

Allow the apples to cool slightly.  Place apples into a bowl, pour over the juice, raisins and walnuts.  Top with ice cream or frozen yogurt and drizzle with buckwheat honey.



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Filed under Dairy, Desserts, Pareve, Vegetarian

Baba ghanoush

I know this has a funny name, but for anyone who has never tried baba ghanoush do not let the name scare you.  This is a Middle Eastern dip/spread/salad that is made of eggplant.  It is often served as a starter to a meal, but can be used as a side dish as well. It is popular from Morocco to Israel and many countries have their own spin on it.

My recipe is adapted from a recipe my sister Kathleen got from her mother-in-law who happens to be from Morocco and Israel.  I have seen many different versions of this dish but the reason I like mine is, A – it is easy, B – you do not need any additional equipment like a food processor and C – it does not require babysitting the eggplant over an open flame.  The cook time is over an hour.  But most of the time the eggplant is just roasting in the oven and you only need to check on it every 15 minutes or so.

Because my version cooks the eggplant in the oven as opposed to over an open flame there is not really a smokey taste to the baba.  I personally do not mind, but if you want a smokier version you could either roast the eggplant over a gas burner or cook it on an outdoor grill using the same method I describe.  I will also forewarn you that you really get the taste of garlic and lemon in my recipe.  If those are not flavors that you particularly like you can always use half the amount I suggest.  I do strongly suggest taking the time to paste up the garlic so that no one bites down on a large chunk.

This is  a really easy recipe to double, triple or even quadruple if you are making it for a crowd.  I like to serve it with pita bread, pita chips, crudites, challah or as an accompaniment to meat or chicken.  It can also be made the day before you plan to serve it.

Prep Time:  10 minutes

Cook Time:  60 minutes, plus 30 minutes cooling time

Yields:  4-8 servings

1 large eggplant, light in weight

1 clove garlic, pressed or very finely chopped

Juice of half a lemon

½ cup light mayonnaise

Kosher salt

Freshly ground black pepper

Preheat oven to 400 degrees.

Place the eggplant on a baking sheet lined with tin foil.  Prick the eggplant on all four sides with a fork.

Place the eggplant into the oven on the middle rack.  Cook the eggplant for one hour total rotating it every 15 minutes.  Once the eggplant is cooked through it will appear deflated.  Set it aside to cool.

While the eggplant is cooking you can make the sauce.  Chop the garlic or press it.  Add a generous pinch of kosher salt to the garlic.  With the back of your knife mash the garlic and drag it against the cutting board to create a paste.

Place the garlic paste into a large bowl.  Squeeze in the juice of half a lemon and add the mayonnaise.  Add a few grinds of black pepper and stir everything together.

Refrigerate the mayonnaise mixture while the eggplant continues to cook.

Once the eggplant is cool scoop out the flesh from the inside, discarding the peel.  Place the eggplant into a strainer and let it sit for 30 minutes to an hour so that most of the juices drain.

Chop the eggplant into small pieces and add to the mayonnaise sauce.  Mix well and serve chilled.

4 Comments

Filed under Dip, Pareve, Vegetarian

Mojito Mango Granita

This month is the first month I am participating in the Joyofkosher.com Kosher Connection Link Up for Kosher food bloggers.  Every month we will have to come up with a recipe based on an ingredient or theme that has been selected.  I am really excited to be participating in this – see link below!  This month the theme is a frozen dessert.  I immediately panicked because I am really not a great baker and dessert is not my forte.

Since it is summer, I thought of some of my favorite hot weather flavors .  To me, a drink that is synonymous with summer is a mojito.  I love this refreshing minty cocktail served in a chilled glass over ice.   This year my dad’s mango tree has been producing some of the sweetest, tastiest mangoes I have ever eaten.   I decided to come up with a mango mojito!  This is the kind of dessert that is right up my alley – no baking!  It is an excellent parev dessert, refreshing snack on a hot day or palate cleanser in between courses.  You can make it with or without the rum.  It is delicious either way!

Prep Time: 15 minutes
Cook Time: 4 – 6 hours freeze time
Yield: 6 – 8 servings

½ cup sugar
½ cup water
½ cup mint leaves plus extra for garnish
4 cups mango juice
Zest of 1 large lime
2 – 3 large limes
½ cup white rum (optional)

Pour the water and sugar into a sauce pan and heat over medium-high heat.  Bring to a boil and stir to dissolve the sugar.  As soon as the sugar is dissolved, set it aside to cool.

Chop the ½ cup of packed mint leaves extremely fine either by hand or in a mini food processor.

Zest one lime (green part only).  Add the chopped mint, zest and juice of 2 large limes (3 if they are not giving off a lot of juice) to a large bowl.  Add the sugar syrup, mango juice and stir well.  Pour the mixture into a 9 x 13 baking pan that is safe to go into the freezer.

Place the pan in the freezer.  Scrape the mixture every hour to break up the ice crystals.  After 4 to 6 hours (depending on your freezer) the pan should be all ice crystals.

Serve in a bowl or glass with a sprig of mint and slice of lime to garnish.




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Filed under Desserts, Pareve, Vegetarian

Pasta Salad

Now that summer is in full swing you will probably see a lot of salad or slaw recipes from me.  When the temperature is hot outside I often do not feel like eating a heavy hot meal.  Since I love salads I tend to make and eat them all summer long.  There is also the added bonus of not needing to be in front of a hot stove for very long, or even at all.  Even though I have an air conditioned kitchen now (thank G-d) I do remember many years where that was not the case.  In the sweltering summer months you could not get me in front of the stove for an extended period of time,  even if you paid me.  I know there  are plenty of people out there like that now.

This is a really pretty and tasty dish.  Because it does not have mayonnaise it transports well and is great for parties and picnics where it does not need to be refrigerated.   It can be a side dish, lunch or even dinner with some shredded rotisserie chicken added in for protein.

You can feel free to be creative with this recipe.  It is really just a template.  You can add whatever veggies you like and take out anything you do not like.  My sister recently made this and added in a bell pepper and mushrooms.  If you do not like olives, take them out.  I use the tri color pasta because it looks pretty.  However, you could make this more healthful and use whole grain rotini instead.  I made this earlier this year for my son’s first birthday party.  It was a hit!  I know many people have a version of a pasta salad recipe.  I like this one because it is easy and tastes great!

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Yield: 4 – 8 servings

1 (12 ounce) box of tri-color Rotini (can substitute whole grain)

1 stalk of celery (close to the heart), diced

1 pint grape tomatoes, cut in half

½ of a 9-10 ounce bottle of Spanish olives stuffed with pimentos, drained and cut in half

1 cup frozen peas, thawed

2 tablespoons red wine vinegar

2 scallions finely chopped (or 1 large shallot)

1 tablespoon Dijon mustard

3 – 4 tablespoons extra virgin olive oil

1 teaspoon kosher salt

Freshly ground black pepper

Cook the pasta according to the package directions.

While the pasta is cooking chop your vegetables and olives.  Place the vegetables in a large bowl.

Drain the pasta and allow to cool.

To make the dressing, place the vinegar, scallions, mustard, salt and pepper in a separate bowl.  Whisk until all the ingredients are well incorporated.  Stream in the extra virgin olive oil while whisking vigorously until you have a dressing consistency.

Once the pasta is cool add it to the large bowl of vegetables and pour the dressing over everything.  Toss to combine all the ingredients. Can be served cold or at room temperature.

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Filed under Pareve, Salads, Vegetarian