Turkish Stuffed Peppers

I'm not sure what possessed me to make such a time consuming dinner on a weekday, when I knew I had a lot do to that day.  Oh, and did I mention that I chose to make hummus - from scratch, using dried beans - as a side dish? I suppose it's a good thing I bought the pitas, and didn't try to make my own!

Somehow, though, I managed to get the peppers done while my almost 3-month-old daughter, Tova, napped (thankfully, she decided to take a really long afternoon nap today!). And they were worth every minute they took to make! I tend to love savory recipes that have cinnamon it them, and this was no exception. We all loved these, and I will definitely make them again.

In case you were wondering how I fit the hummus into my schedule: I soaked the chickpeas overnight, cooked them as soon as I woke up in the morning while I was getting the two older kids ready for school, put them in the fridge, and the finished making the hummus right before dinner.
I used THIS recipe, from the same cookbook as the peppers. It's fantastic.

Stuffed Peppers (Turkey)
Mediterranean Harvest, Martha Rose Shulman

6 medium red bell peppers
3 tablespoons extra virgin olive oil, divided
1 large or 2 medium onions, finely chopped
2 tablespoons pine nuts
2 tablespoons dried currants, soaked in hot water for 5 minutes
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon sugar
3 cups water, divided
1 1/4 cups short-grain rice
Salt and freshly ground pepper
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh dill
2 tablespoons fresh lemon juice (optional)
Lemon wedges

Cut the tops off the peppers and remove and discard the seeds and membranes. Save the tops.

Heat 1 tablespoon of the olive oil in a large, wide saucepan or skillet over medium heat and add the onion and pine nuts. Cook, stirring, until the onion is tender and beginning to color, about 8 minutes, and add the garlic. Cook, stirring, until fragrant, 30 seconds to 1 minute, and stir in the currants, cinnamon, allspice, and sugar. Stir together, then add 1/2 cup water. Cook, stirring, until most of the liquid has evaporated, about 5 minutes. Add the rice, 3/4 teaspoon salt, and some pepper. Add 2 cups water and bring to a boil. Reduce the heat and simmer, uncovered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and cover the pan with a clean towel. Leave for 10 minutes, then stir in the herbs. Taste and adjust salt and pepper.

Stuff the peppers with the rice mixture and replace the caps. Stand the peppers in a wide pan. Mix together the remaining 1/2 cup water, 2 tablespoon olive oil, and the lemon juice, and pour over and around the peppers. Bring to a simmer, reduce the heat, and cover the pan. Simmer for 40 to 50 minutes, until there is no longer any liquid, just oil, in the pan and the peppers are very tender. Uncover and cool in the pan.

Arrange the peppers on a platter, garnish with lemon wedges for squeezing over the peppers, and serve.

6 main dish servings or 8 to 10 appetizer servings

Advance preparation: This is an excellent keeper, and since it should be served at room temperature, it's fine to make it a day ahead and refrigerate overnight. Bring back to room temperature before serving. You can also make the rice filling a day before stuffing the peppers.

Pesto Pasta with Chickpeas and Tomatoes

I wanted to make something to use up some pesto I had in the fridge, and after looking through a few cookbooks I decided on this recipe. The pesto is mixed with some of the pasta cooking water and tossed with the pasta, and then the pasta is topped with a delicious tomato-chickpea sauce.

This was a very tasty meal that came together really quickly, making it great for a weeknight dinner.

Pesto Pasta with Chickpeas and Tomatoes
366 Delicious Ways to Cook Rice, Beans, and Grains, Andrea Chesman

2 tablespoons extra-virgin olive oil
2 shallots, minced
4 garlic cloves, minced
4 cups diced vine-ripened or canned tomatoes
1 cup dry white wine
1 cup chicken or vegetable broth
1/2 teaspoon hot red pepper flaked (I used just a dash)
Salt and freshly ground black pepper
2 cups cooked chickpeas, drained (I used canned)
1 pound orecchiette or shells
1/2 cup store-bought or homemade pesto

In a large skillet, heat the olive oil over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Increase the heat to high. Add the tomatoes, wine, and both, and cook until the sauce thickens, about 10 minutes. Add the hot pepper flakes and season to taste with salt and pepper. Add the chickpeas and cook another 5 minutes.

Meanwhile, cook the pasta until just al dente. Drain well, reserving a few tablespoons of the cooking liquid to thin down the pesto. Place the pasta in a large serving bowl. Thin the pesto with the reserved cooking liquid, add the pesto sauce to the pasta, and toss well.

To serve, spoon the pasta into individual bowls. Top with the tomato-chickpea mixture. Serve at once.

4-6 servings

(Based on 4 serving:) 795 Calories, 26 grams Protein, 18.9 grams Fat, 1mg Cholesterol, 9 grams Dietery fiber, 243 mg Sodium, 108 mg Calcium  

Bruschetta with White Bean Puree

I've tried several white bean dips, and this one is by far my favorite. It's really creamy and fresh tasting. I had to hold myself back from going back for thirds!

(I forgot to save the bean broth, so I just used water in the puree and it came out fine. Also, my beans were finished cooking after the first hour, so make sure to keep a close eye on them.)

Bruschetta with White Bean Puree
The Very Best of Recipes for Health, Martha Rose Shulman

This recipe will give you more white bean puree than you'll need for the bruschetta. The savory, hummus-like mixture makes a great high-protein, high-fiber dip or spread, so you'll be glad to have plenty left over. You can use canned white beans for this, though they won't taste as good. Substitute milk for the bean broth and omit the garlic.

1 cup dried white beans, rinsed and picked over, soaked for 6 hours or overnight in 1 quart water
1 medium onion, halved
4 garlic cloves, divided
1 bay leaf
Salt
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Ground black pepper
4-8 slices country bread, preferably whole grain
1 tablespoon chopped fresh sage, rosemary, or parsley

Drain the beans and transfer to a large, heavy saucepan. Add the onion, 2 of the garlic cloves, the bay leaf, and 1 quart of water. Bring to a boil over high heat. Reduce the heat, cover, and simmer for 1 hour. Add salt to taste and simmer for 30 minutes to 1 hour, or until the beans are thoroughly tender. Drain through a sieve set over a bowl. Set aside the cooking liquid. Discard the onion and bay leaf.

Mash 1 of the raw garlic cloves with 1/4 teaspoon salt with a mortar and pestle.

Place the beans and the mashed garlic in a food processor and puree. With the machine running, add 2 tablespoons of the bean broth, 2 tablespoons of the oil, and the lemon juice. Stop the machine, taste, and adjust the seasoning with salt and black pepper. Add more of the bean broth as needed for a creamier consistency. The mixture should have the same consistency as moist hummus.

Lightly toast the bread. Halve the remaining garlic clove and rub the toast, then brush with the remaining 1 tablespoon oil. Top with the white beans, sprinkle with the herbs, and serve.

4 servings (plus extra white bean puree)

362 Calories, 16 g protein, 49 g carbohydrates, 16 g fiber, 12 g fat, 2 g sat fat, 0 mg cholesterol, 177 mg sodium 

Crisp Spiced Chicken with Hummus Vinaigrette

I had originally planned on making this for dinner last Sunday, but the store I shop at (which always has pomegranates) was out of pomegranates. They finally had some in stock today, so I was able to make this for dinner tonight.

The combination of just a few ingredients added up to a delicious chicken - I even ate the skin, which I almost never do! The couscous was fantastic, too. And the vinaigrette was really good - I could see myself using as a dip for raw veggies, or even as a salad dressing.

Needless to say, this is definitely something I will make again!

Crisp Spiced Chicken with Hummus Vinaigrette
Food & Wine, February 2001 (Recipe by Adam Erace)

4 chicken drumsticks
4 chicken thighs
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons ground coriander
Salt and freshly ground pepper
4 cups cooked couscous
1/2 cup coarsely chopped  roasted pistachios
1/2 cup pomegranate seeds
1 1/2 cups coarsely chopped flat-leaf parsley
1 cup prepared hummus
1/4 cup white wine vinegar
2 tablespoons water

Preheat oven to 450F. In a bowl, toss the chicken with 2 tablespoons of the oil and the coriander; season with salt and pepper. Arrange the chicken on a rack set over a baking sheet, skin side up. Roast in the upper third of the oven for 35 minutes, turning twice, until chicken is cooked through. Turn on the broiler and broil for 2 minutes, until the skin is crisp and golden.

Meanwhile, in a bowl, toss the couscous with the pistachios, pomegranate seeds and 1/2 cup of the parsley. In a blender, puree the hummus and vinegar with the remaining 1 cup of parsley and 1/4 cup of oil. Add 2 tablespoons of water and puree until smooth. Season the dressing with salt and pepper.

Stir one-third of the dressing into the couscous and transfer to a platter. Arrange the chicken on top and serve right away, passing the extra dressing on the side.

4 servings

Greek Panzanella

I've always been hesitant to try panzanella (an Italian salad, typically made with tomatoes and stale bread). I assumed that if you let pieces of bread, even stale or toasted bread, soak in a vinaigrette, they would get soggy. And that just sounded completely gross to me. However, when I saw the picture of this recipe in Ina Garten's new cookbook I decided it was time to try it.

This recipe combines the typical ingredients of a Greek salad with chunks of toasted bread. And, WOW, is it good!!! Briny olives, salty feta, fresh vegetables. And the bread.... Oh, the bread!  The bread ended up being my favorite part! Crispy on the outside, chewy on the inside, and full of so much flavor - not only from the dressing, but also from the vegetables that it marinates with. I already can't wait to make this one again!

Greek Panzanella
Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips, Ina Garten

3/4 cup good olive oil, divided
6 cups (1-inch) diced rustic bread
Kosher salt and freshly ground black pepper
1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and large-diced
1 yellow red bell pepper, seeded and large-diced
1 pint cherry or grape tomatoes, halved
1/2 small red onion, thinly sliced in half-rounds
1/4 cup good red wine vinegar
2 teaspoons minced garlic (2 cloves)
1 teaspoon dried oregano, crushed
1/2 teaspoon Dijon mustard
1/2 pound good feta cheese, 3/4-inch-diced
1/2 cup kalamata olives, pitted

Heat 1/4 cup of the olive oil in a large (12-inch) saute pan until hot. Add the bread and sprinkle with salt and pepper; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Set aside.

Place the cucumber, bell peppers, tomatoes, and red onion in a large bowl and toss together.
For the vinaigrette, place the vinegar, garlic, oregano, mustard, 1 teaspoon kosher salt, and 1/2 teaspoon pepper in a small bowl and whisk together. Whisking constantly, slowly add the remaining 1/2 cup of olive oil to make an emulsion.

Add the feta, olives, and bread to the vegetables in the bowl, add the vinaigrette, and toss lightly. Set aside for 30 minutes for the flavors to develop. Season to taste and serve at room temperature.

6 servings

Peppered Pear and Goat Cheese Scones

I have a bit of an obsession with goat cheese, so when I was looking for another recipe to try from Savory Baking, I chose to make these scones. I loved them - the combination of tangy goat cheese, sweet pears and spicy pepper was awesome!

Peppered Pear and Goat Cheese Scones
Savory Baking, Mary Cech

2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons granulated sugar
1 1/4 teaspoons salt
1 1/4 teaspoons freshly cracked black pepper
1/2 cup (1 stick) unsalted butter, cold and cut into 1/2-inch cubes
1 medium pear, peeled, cored, and roughly chopped
4 ounces goat cheese, broken into large walnut-size pieces
1/2 cup whole or low-fat (1% or 2%) plain yogurt
2 tablespoons whole milk, plus more for brushing

Preheat the oven to 375F and line a baking sheet with parchment paper or a nonstick baking mat. Put the flour, baking powder, sugar, salt, and pepper in a medium bowl and stir together. Add the butter and break it into pea-size pieces with your fingertips. Sprinkle the pear pieces and crumbled goat cheese over the top of the flour mixture and gently toss together, being careful not to break the cheese into smaller pieces.

Soften the yogurt by whisking in the milk. Pour the yogurt over the flour mixture and gently blend the ingredients together with a spatula, being careful not to break up the cheese. The dough may look slightly dry, but it will produce a moist scone. Divide the dough into six equal mounds on the baking sheet, leaving about a 1-inch space between each to allow for slight spreading.

Brush the tops of the scones with a little milk. Place the baking sheet in the center of the oven and bake until lightly brown, about 25 minutes. Remove the baking sheet from the oven to a cooling rack. Serve warm or at room temperature.

6 servings

Onion, Fennel, and Orange Upside-Down Shortcake

On a recent trip to the library, I came across the book Savory Baking. I flipped through it, and after seeing the gorgeous pictures and reading some of the recipes, I checked it out.
Last night I made my first recipe from it - a savory upside-down cake, meant to be eaten as a side dish. Since it was more time-consuming than I usually like for a weekday, I just served it with some scrambled eggs, and I thought it was great!
I can't wait to try more recipes from this book!

Onion, Fennel, and Orange Upside-Down Shortcake
Savory Baking, Mary Cech

Onion Filling
3 tablespoons extra-virgin olive oil
3 medium onions, thinly sliced
1/2 cup dry sherry (I used dry white wine)
2 tablespoons brown sugar
1/2 cup balsamic vinegar
1 tablespoon fennel seeds, toasted and crushed
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 cup water
1 small red bell pepper, roasted, peeled, and roughly chopped

Shortcake
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
zest of 1 medium orange
6 tablespoons unsalted butter, cold and cut into 1/2-inch cubes
1 cup whole milk

To prepare the onion filling, put the olive oil, onions, sherry, brown sugar, vinegar, fennel seeds, salt, and pepper in a large saute pan or wide-bottomed skillet over medium-high heat. Cover and cook for 25 minutes, stirring occasionally to prevent the onions from sticking. Stir in the water. Add the roasted red peppers to the onions. Cover, reduce the heat to medium, and cook for an additional 15 minutes, stirring often. Remove from the heat.

Cut a piece of aluminum foil to fit the bottom of a 9-inch round cake pan. Place it in the bottom of the cake pan and generously oil or spray the foil and the sides of the pan. Spread the onions evenly in the pan, reserving some to spoon over the finished cake.

To prepare the shortcake, preheat the oven to 350F. Put the flour, baking powder, salt, and orange zest in the bowl of a food processor fitted with a blade attachment. Add the butter and pulse for 10 seconds, or until the butter is pea-size. Add the milk and pulse until the mixture starts to form into a dough. Carefully spread the dough over the onions, leaving no gaps and making sure the edges of the pan are covered with dough. Put the pan in the oven and bake just until the top of the cake feels firm in the center when lightly pressed, about 30 minutes (the top will not look brown). Transfer to a rack and let cool for 5 minutes.

Run a sharp knife around the inside of the pan. Place and hold a large serving plate over the top of the pan and invert the cake onto the plate. Carefully remove the cake pan and foil. Spoon the reserved onions over the cake. Cut into wedges and serve warm.

6-8 servings

Eggplant Caponata

This is one of my favorite ways to cook eggplant. It's a fabulous sweet-and sour dish that is great served hot as a side dish, but my favorite way to eat it is at room temperature (or a little warm) with some really good crusty bread.

Eggplant Caponata
Everyday Italian, Giada De Laurentiis

1/4 cup olive oil
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch cubes
1 medium onion, chopped
1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 (14 1/2-ounce) can diced tomatoes with juices
3 tablespoons raisins
1/2 teaspoon dried oregano leaves
1/4 cup red wine vinegar
4 teaspoons sugar
1 tablespoon drained capers
1/2 teaspoons salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
Fresh basil leaves for garnish, optional

In a large, heavy skillet, heat the oil over a medium flame. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Add the onion and saute until translucent, about 3 minutes. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Stir in the vinegar, sugar, capers, and 1/2 teaspoon each of salt and pepper. Season with more salt and pepper to taste. Transfer the caponata to a bowl, garnish with the basil leaves, and serve.

6 side-dish servings (will serve more as an appetizer)

Marinated Spanish Olives

I made these olives today to serve as part of an appetizer course for tomorrow evening. I tasted them after only about 4 1/2 hours of marinating, and they are fantastic! I imagine that they will only get better as they marinate longer.
These are great little nibbles that take minutes to put together and can be made ahead of time. Keep them in mind if you are going to be doing any entertaining this holiday season (or any other time).

Marinated Spanish Olives

Cooking Light, September 2002

You can make and refrigerate this dish up to a week ahead; the flavors improve as the olives marinate. Use a mortar and pestle, meat mallet, or rolling pin to crush the coriander seeds and the rosemary.

24 large unpitted Spanish olives

2 tablespoons sherry vinegar (I used red wine vinegar)

1 tablespoon extra-virgin olive oil

2 teaspoons coriander seeds, crushed

1 teaspoon dried thyme

1 teaspoon dried rosemary, crushed

1/2 teaspoon crushed red pepper

2 garlic cloves, thinly sliced

Fresh rosemary sprigs, optional

Combine first 8 ingredients in a bowl. Cover and marinate in refrigerator at least 8 hours. Serve at room temperature. Garnish with rosemary sprigs, if desired.

6 servings (serving size:4 olives)

Per serving: 49 Calories, 3.6g fat, 0.2g protein, 3.1g carb, 0.2g fiber, 0mg chol, 0.4 mg iron, 322mg sodium, 13 calc.

Potato Latkes

Most potato latkes are made with either grated potatoes, resulting in a crisp latke, or with a smooth batter, resulting in a latke with a wonderfully creamy interior. This recipe combines the two, giving you the best of both. I started making these a few years ago, and it is by far my favorite latke recipe.

Happy Hanukkah!

Potato Latkes

Kosher by Design, Susie Fishbein

You can make the latkes up to 4 hours in advance. When ready to serve, bake at 375F for 5 minutes. They can also be frozen and reheated at 375F for 8 minutes per side.

Serve with applesauce and/or sour cream.

2 pounds Yukon gold or Russet Potatoes, peeled

1 medium yellow onion, quartered
4 medium scallions
1 large egg
1 1/2 teaspoons salt
Black pepper
3 tablespoons fresh parsley (optional)
1 cup peanut oil (I used canola)

Using the grating disc of a food processor, grate the potatoes. Remove half of the grated potatoes to a large strainer set over a large bowl. Replace the food processor disc with the metal blade. Add the onion and scallions. Pulse until mixture is smooth.

 Add the potato/onion mixture to the grated potatoes in the strainer. Push down to strain out as much liquid as possible. Let the liquid sit in the bowl for 5 minutes. Pour off the liquid, reserving the potato starch at the bottom of the bowl.

Add the potatoes to bowl with potato starch. Mix in the egg, salt, pepper, and parsley, if desired.

In a large skillet, heat the oil until very hot, but not smoking. Add the potato mixture 1 heaping tablespoon at a time. Fry until golden, flip and fry until golden on the other side. Drain on paper bags or paper towels. Do this until all the batter is used.

14-18 latkes

Chicken, Broccoli and Red Pepper Stir-Fry

For something so simple, this was a really good dinner! I used boneless, skinless chicken thighs, so the chicken stayed really moist, but you can use breast meat if you prefer. You can also use different vegetables for variety.

Just make sure to have all your ingredients chopped and measured ahead of time, because once you start cooking, it goes really fast.

Chicken, Broccoli and Red Pepper Stir-Fry

1/4 cup chicken broth

3 tablespoons soy sauce

2 tablespoons dry white wine

1 tablespoon cornstarch

1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch wide strips

Salt & Pepper

2 tablespoons vegetable oil

2 cloves garlic, chopped

1 tablespoon peeled and chopped fresh ginger

2 cups broccoli florets

2 medium red bell peppers, thinly sliced

1 onion, thinly sliced

Pinch red pepper flakes

Combine broth, soy sauce, wine, and cornstarch in a small bowl, whisking until smooth; set aside.

Sprinkle chicken with salt and pepper; set aside.

Heat oil in a wok or large nonstick skillet over high heat. Add garlic and ginger; stir-fry 30 seconds. Add chicken; stir-fry 2 minutes.

Add broccoli, bell pepper, onion, and pepper flakes; stir-fry 5 minutes or until vegetables are crisp-tender and chicken is cooked through.

Add broth mixture and bring to a boil. Boil 1 minute, stirring constantly until thickened and bubbly.

4 servings

Buttercrust Corn Pie with Fresh Tomato Salsa

I marked this recipe to try over nine years ago (yes, you read that right - nine years ago!). In fact, it was in the first issue of Cooking Light magazine I ever bought. And I am so glad that I finally tried it! It's a lovely dish that highlights the best of summer produce.

Buttercrust Corn Pie with Fresh Tomato Salsa

Cooking Light, June 2001

Salsa:

2 1/2 cups chopped tomato

1/2 cup thinly sliced green onions

2 tablespoons chopped seeded jalapeno pepper

2 tablespoons fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/8 teaspoon black pepper

Pie:
1 1/4 cups crushed fat-free saltine crackers (about 35 crackers) (I used regular)

3 tablespoons grated fresh Parmesan cheese

3 tablespoons butter, melted

1 large egg white, lightly beaten

Cooking spray

1 1/4 cups fat-free milk

2 3/4 cups fresh corn kernels (about 5 ears)

1 teaspoon sugar
1/2 teaspoon onion salt (I used 1/4 teaspoon salt & 1/4 teaspoon granulated onion)

2 tablespoons all-purpose flour

1/2 cup thinly sliced green onions
3 tablespoon chopped ripe olives

2 large egg whites, lightly beaten

1 large egg, lightly beaten
1/8 teaspoon paprika

Preheat oven to 400F.

To prepare salsa, combine the first 7 ingredients in a medium bowl.

To prepare the pie, combine the crackers, cheese, butter, and 1 egg white in a medium bowl. Toss with a fork until moist; reserve 2 tablespoons. Press the remaining cracker mixture into the bottom and up the sides of a pie plate coated with cooking spray. Bake at 400F for 5 minutes; cool on a wire rack.

Combine 1 cup milk, corn, sugar, and onion salt in a medium saucepan. Bring to a boil over medium heat; reduce heat, and simmer 3 minutes. Combine 1/4 cup milk and flour in a small bowl; gradually add to corn mixture. Cook until thick (about 1 minute); remove from heat. Stir in 1/2 cup onions and olives. Combine 2 egg whites and the egg in a small bowl; gradually add to corn mixture. Pour into prepared crust, and sprinkle with 2 tablespoons cracker mixture and paprika.

Bake at 400F for 20 minutes or until the center is set. Serve with salsa.

6 servings

277 Calories, 9.6g Fat, 11.1g Protein, 40.2g Carbs, 3.9g Fiber, 54mg Chol, 2.3mg Iron, 758mg Sodium, 140mg Calcium

Fish Tacos

I made these fish tacos again for dinner tonight. They were fantastic! I served it with Spanish rice and a ccorn salad.

Sweet Challah

This is THE BEST challah recipe! I've made it many times, and it always comes out perfectly. The bread is really soft.  It is sweet, but not too sweet. And the honey adds a wonderful fragrance to the loaves.
It also multiplies beautifully if you need more than one challah.
One thing though - don't attempt to make it without the saffron. I did that once and the challah was really bland. I know that saffron is expensive, but just a little bit goes a really long way, and it is worth the splurge.
Let me also add that your house will smell fantastic for hours after they are baked!!

Sweet Challah

Cooking Light, November 2005

1 package dry yeast (about 2 1/4 teaspoons)

1 cup warm water (100° to 110°)

3 tablespoons honey

Dash of saffron threads, crushed

3 tablespoons butter, melted and cooled

1 teaspoon salt

1 large egg

3 cups bread flour (about 14 1/4 ounces), divided

Cooking spray
1 teaspoon cornmeal
1 teaspoon water

1 large egg yolk, lightly beaten

1/4 teaspoon poppy seeds

Dissolve yeast in 1 cup warm water in a large bowl; stir in honey and saffron threads. Let stand for 5 minutes. Add melted butter, 1 teaspoon salt, and egg; stir well with a whisk.

Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour to yeast mixture, and stir until a soft dough forms. Cover and let stand for 15 minutes.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down. Shape dough into a ball; return to bowl. Cover and let rise an additional 40 minutes or until doubled in size. Punch dough down; cover and let rest 15 minutes.

Divide dough into 3 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), on a lightly floured surface, roll each portion into a 25-inch rope with slightly tapered ends. Place ropes lengthwise on a large baking sheet sprinkled with cornmeal; pinch ends together at untapered ends to seal. Braid ropes; pinch loose ends to seal. Cover and let rise 20 minutes or until almost doubled in size.

Preheat oven to 375°.

Combine 1 teaspoon water and large egg yolk, stirring with a fork until blended. Uncover loaf, and gently brush with egg yolk mixture. Sprinkle evenly with 1/4 teaspoon poppy seeds. Bake at 375° for 30 minutes or until loaf sounds hollow when tapped. Cool on a wire rack.

1 loaf, 12 servings per loaf

 

157 Calories, 4.1g Fat, 5g Protein, 26.9g Carbohydrate, 1.7mg Iron, 202mg Sodium, 7mg, Calcium

Farfalle with Zucchini, Mint, and Almonds

This is a lovely summer pasta dish. Although I do not grow my own vegetables (I've killed pretty much everything I've tried growing, except for rosemary and oregano), I know that many people who have gardens tend to have an abundance of zucchini and mint, and this would be a great way to use some of it up.
I served it with a simple tomato salad (sliced vine-ripened tomatoes, minced fresh garlic, coarse sea salt, freshly ground black pepper, and extra-virgin olive oil). This salad would also be wonderful with it.

Farfalle with Zucchini, Mint, and Almonds

Vegan Italiano, Donna Klein

2 medium zucchini (about 6 ounces each), cut into 1/2-inch cubes
1/2 cup loosely packed fresh mint or basil
1/4 cup extra-virgin olive oil
1/4 cup blanched almonds
2 large garlic cloves, peeled
1 teaspoon coarse salt, plus additional to taste
Freshly ground black pepper, to taste
1 pound farfalle (bow tie pasta), cooked according to package directions until al dente, drained

Place the zucchini in a medium saucepan with salted water to cover; bring to a boil over high heat. Reduce the heat to medium and cook until tender, about 3 minutes. Drain.

Place the mint, oil, almonds, garlic, salt, and pepper in a food processor fitted with the knife blade; process until smooth. Add about three-fourths of the drained zucchini and process until pureed but still slightly chunky.

Place the hot cooked pasta in a large bowl and add the zucchini puree and remaining zucchini; toss well to thoroughly combine. Serve warm or at room temperature.

5 to 6 main-dish servings, or 8 pasta-course servings

Per serving: 490 Calories, 14g protein, 16g Total Fat, 2g Sat. Fat, 0mg Cholesterol, 72g Carbohydrate, 4g Dietary Fiber, 388mg Sodium

Rigatoni with Goat Cheese

I had goat cheese left over from the spread I made last week, so I decided to make this recipe for dinner tonight - it's a favorite around here!

Goat Cheese Spread

I made this spread to have with the bread I made. It was SO GOOD - I highly recommend that you try it. If you want to keep it simpler, just make the goat cheese/cream cheese mixture. It was wonderful even without the pesto and sun-dried tomatoes.

(I was unable to take a picture until the day after I served it, so here it's a little bit lopsided, but when I served it the loaf came out perfectly from the pan. It looked great in addition to tasting great!)

Goat Cheese Spread

Southern Living, September 2002

2 (8-ounce) packages cream cheese, softened

8 ounces goat cheese

2 garlic cloves, minced

4 teaspoons chopped fresh, or 1 1/4 teaspoons dried, oregano

1/8 teaspoon freshly ground black pepper

1/4 cup basil pesto
1/2 cup dried tomatoes packed in oil, drained and chopped

Process first 5 ingredients in a food processor until smooth. Spread one-third of the cheese mixture onto the bottom of a plastic wrap-lined 8-x4-inch loaf pan. Top with pesto; spread one-third cheese mixture over pesto. Sprinkle with dried tomatoes; top with remaining cheese mixture. Cover and chill 8 hours. Invert spread onto a serving plate, discarding plastic wrap.

12 to 16 appetizer servings

No-Knead Crusty White Bread

I have a love/hate relationship with homemade bread . There is nothing quite like homemade bread -  the smell as it bakes, the fresh taste of a just-baked loaf. But I hate, hate , hate kneading dough. I just really hate the mess that it makes in the kitchen (and on me), and I have no patience for the time that it takes. So when I saw this recipe for no-knead bread I knew that I had to try it. And I'm really glad that I did! It was so easy, and the results were fantastic! Everybody who tasted it raved about how good it was. I will definitely be making this often!
I did make a couple small changes: I did not have instant yeast, so I used an equal amount of active dry yeast that I dissolved in the water for 5 minutes before adding the flour and salt. Also, when I mixed everything together, the dough was a bit dry (I don't know if it was because of the weather or because I used a different brand of flour) so I added an extra 1/4 cup or so of warm water to make a wet dough.
I let mine rise for 5 days.

No-Knead Crusty White Bread

KingArthurFlour.com

The most basic of all no-knead loaves, this is a wonderful way to get into yeast-bread baking. The easy stir-together dough rests in your refrigerator, developing flavor all the time, till you're ready to bake. About 90 minutes before you want to serve bread, grab a handful of dough, shape it, let it rise, then bake for 30 minutes. The result? Incredible, crusty artisan-style bread. If you're a first-time bread baker, you'll never believe this bread came out of your own oven. If you're a seasoned yeastie, you'll love this recipe's simplicity.

Our thanks to Jeff Hertzberg and Zoe Francois, whose wonderful book, Artisan bread in Five Minutes a Day, is the inspiration for this recipe.

3 cups lukewarm water

2 pounds King Arthur Unbleached All-Purpose Flour (6 1/2 - 7 1/2 cups)

1 tablespoon salt

1 1/2 tablespoons instant yeast

* If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 1/2 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 1/2 cups. Most accurate of all, and guaranteed to give you the best results, if you measure the flour by weight, use 32 ounces (2 pounds).

Combine all of the ingredients in a large mixing bowl or a large (6-quart) food-safe plastic container. For first-timers, "lukewarm" means about 105F, but don't worry about getting the temperatures exact here. Comfortably warm is fine; "OUCH, that's hot!" is not. Yeast is a living thing; treat it nicely.

Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with a beater blade for 30 to 60 seconds. If you don't have a mixer, just stir-stir-stir with a big spoon or dough whisk until everything is combined. Next, you're going to let the dough rise. If you've made the dough in a plastic container, you're all set - just let it stay there, covering the container with a lid or plastic wrap; a shower cap actually works well here. If you've made the dough in a bowl that's not at least 6-quart capacity, transfer it to a large bowl; it's going to rise a lot. There's no need to grease the bowl, though you can if you like; it makes it a bit easier to get the dough out when it's time to bake bread.

Cover the bowl or container, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or up to about 7 days. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it will get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it'll rise, then fall. That's okay; that's what it's supposed to do.

When  you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough - a 14-ounce to 19-ounce piece, if you have a scale. It'll be about the size of a softball or a large grapefruit.

Plop the sticky dough onto a floured work surface, and round it into a ball or a longer log. Don't fuss around trying to make it perfect; just do the best you can.

Place the dough on a piece of parchment parchment paper (if you're going to use a baking stone), or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the dough moist as it rests before baking.

Let the dough rise for about 45 to 60 minutes. It won't appear to rise upwards that much; rather, it'll seem to settle and expand. Preheat your oven (and baking stone, if you're using one) to 450F while the dough rests. Place a shallow pan on the lowest oven rack, and have 1 cup of hot water ready to go.

When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2-inch deep. The bread may deflate a bit; that's okay. It'll pick right up in the hot oven.

Place the bread in the oven, and carefully pour the cup of hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly.

Bake the bread for 25 to 35 minutes, until it's a deep, golden brown.

Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.

3 to 4 loaves.

Marinara Sauce

Next week I am going to be making a few things that use marinara sauce, so today I threw together this super-simple recipe. I portioned it into zip-top bags to put in the freezer until I need to use it.

Marinara Sauce

Everyday Italian, Giada De Laurentiis

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste.

Makes about 2 quarts (8 cups)

Veggie Slaw

This is a great fresh-flavored alternative to a creamy coleslaw.

Veggie Slaw

The Kosher Palette II

Salad:

1 head red cabbage, shredded, or 2 (12-ounce) bags shredded red cabbage

1 pound carrots, shredded
1 red onion, finely chopped
1 each orange, yellow and red peppers, chopped

1 Hass avocado, peeled, pitted, and cut into small pieces

Garlic Herb Dressing:

1/2 cup olive oil

1/3 cup red wine vinegar or cider vinegar

1/4 cup fresh dill weed, chopped

3 tablespoons fresh parsley, chopped

2 tablespoons lemon juice

1 tablespoon mustard

2 to 3 garlic cloves

2 teaspoons salt

1/2 teaspoon pepper

Combine cabbage, carrots, red onion, and bell peppers in a large bowl.

Combine all the dressing ingredients in a food processor and process until well mixed.
Toss the salad with the dressing and avocado, and mix well.
12-14 servings