Blogs: Cooking with Beth
Hello everyone. I have missed you. The crazy storms the past few weeks were ones for the record books. As you know, the Jewish Standard offices were basically closed for 2 weeks. Work was done at a remote location. The server (nothing to do with cooking) that houses all my work was unavailable. My house in Paramus was without power for 6 days, only to be restored, then out again for almost 2 days. We consider ourselves lucky. So many people are still without power and homes as you read this.
What’s ironic is that basically with almost 2 weeks off, I did little or no cooking. Our lifeline was items we kept in coolers, replenishing ice. We cooked soup on our gas cook top and were able to grill outdoors. We also had a bin with peanut butter, bread, and of course, lots of snacks. There was also lots of nice quiet time with board games, cards, etc. My husband and I ventured out to get flu shots as an activity and visited with our wonderful backyard neighbors who miraculously, never lost power. They were kind enough to run an extension cord from their outdoor socket to our home.. thus giving us one lamp to light and a tap strip to plug in our phones. Extension cords can be very dangerous. We were tempted to plug in a portable heater, but our neighbor, who is a fellow congregant at our shul, and World War II veteran, alerted us not to.. as heaters must be plugged into a wall outlet, not an extension cord. (Read the tags on the heater).
Anyway, there was lots of quality time with friends and many memories.
With that in mind, I thought it would be a great idea to send a few recipes for Thanksgiving. We all have so much to be thankful for this year.
Corn maize pudding
2 cans corn (one kernel and one creamed)
1 cup non-dairy creamer (thawed)
3 tablespoons sugar
2 tablespoons flour
5 tablespoons margarine
salt and pepper to taste
Spray a small square bake pan with vegetable spray. Combine all ingredients in a bowl. Bake about 30 minutes at 400 degrees. Let the top brown. Serve hot.
Sweet potatotes with fruits
For all the cans of fruit, look for fruit “in its own juice” or even sweetened with Splenda. Drain all the fruit and save the juice.
3 cans yams halved lengthwise
1 can crushed or chunk pineapple
1 can sliced peaches, drained
1 can apricot halves, drained
1 can sliced pears, drained
2 sliced bananas
1 cup of the mixed fruit juices
3 tablespoons margarine
1 teaspoon nutmeg
1/4 cup brown sugar
Combine the fruit and yams in a casserole. Mix the juice, nutmeg, and sugar, and dot with margarine. Bake for 25 minutes at 300 degrees.
Whole berry cranberry sauce
1 package fresh cranberries
1 cup sugar (I have used the sugar substitutes and they work fine)
1 cup water
1/2 cup orange juice (with pulp)
cinnamon, nutmeg, ground cloves
Put water and sugar in saucepan cooking over a low flame until sugar dissolves. Bring to a boil and add cranberries. Return to a boil and lower heat. Boil for 10 minutes and stir. When it begins to thicken, add the orange juice and a dash of the spices. Take the pan off the heat and let the mixture come to room temperature.
Before we know it, we will be changing the clocks.. The good news is that in the morning when I walk, I will not have to wait until 7 a.m. for the sky to lighten.. the bad news is that when I leave the office in Teaneck, it will be depressingly dark by 5 p.m. Oh well.. I will just have to go with the flow and adjust. I found an amazing recipe for Hungarian Goulash. I loved this as a child. I guess in today’s standard (STANDARD??) this would be considered comfort food. The next time I make this, I am going to try it in the crock pot, adding the vegetables for the last hour.
1 large white onion, sliced
1 large sweet red pepper, sliced
3 large tomatoes, diced
2 stalks celery, finely sliced
4 large carrots, sliced
4 garlic cloves, minced
3 pounds lean cubed beef or veal
2 teaspoons cornstarch or flour
1 pound wide noodles
paprika, salt, and pepper to taste
Brown beef or veal in a skillet with a small amount of oil, cook on all sides, and drain. Set it aside. In the same pan, sauté onion until golden, celery until translucent, and the red pepper and garlic. Add tomato last, then beef, carrots, paprika, salt, and pepper. Spoon out about 1/2 cup of broth from this mixture and set aside. In a little while, dissolve flour in the broth. Add to the goulash and simmer on a very low flame until the meat is tender. Cook the noodles according to package directions and then serve the goulash on top.
The fall is here to stay... the leaves are beginning to turn and everyone seems to be wearing a light jacket. Hoping everyone has wonderful memories of the summer, followed by lots of great times during the chaggim that just passed.
It is a busy time for all, regrouping, and having everyone return to their regular schedules.
I came across this recipe in one of the magazines and thought it sounded like a great, quick snack for all.
Apple cheese bagel snacks
2 bagels cut in half (you can get 100 calorie ones). Try cinnamon raisin
2 tablespoons low fat margarine
8 teaspoons cinnamon/sugar mixture (1 tablespoon cinnamon-1/4 cup sugar)
4 thin slices of apples (I like Fuji, Gala, and Granny Smith)
4 nice slices of hard cheese (cheddar works well)
Preheat the broiler (can use a toaster oven). Spread the margarine on the bagel halves and sprinkle with the cinnamon/sugar mixture.
Cook the apples in a skillet with a tablespoon of margarine and cinnamon/sugar until coated.
On top of the bagel half, slice a thin piece of cheese and then a piece of apple.
Broil for about 2 minutes until the cheese melts.
Take the bagels outside on the deck — watch the leaves fall — and sip a delicious cup of tea.
By Eileen Goltz
We’ve all heard the terms “summer squash” and “winter squash.” It’s kind of weird because you can get summer squashes all winter and winter squashes pretty much all summer long. Confusing yes, but easily explainable.
Winter (or fall harvested squash) take longer to mature than summer squash and can be stored for months longer than the summer squashes as long as they are in a cool dry area. You can bake, mash, steam, or simmer winter squashes and for the most part can replace sweet potatoes in almost any recipe. Cooked winter squash is great as an ingredient in cakes, pies, soups and casseroles.
You should look for squash that feels heavier than you think it should for its size. The skin should have a deep color and it shouldn’t have any obvious bruises or blemishes.
Bake: Cut the squash in half, poke the skin with a fork, then place the squash cut side down on a cookie sheet with sides and bake at 350 for 40 to 50 minutes until soft.
Boil or steam: Cut the squash into halves, quarters, or rings, and cook with water or broth for 20 to 25 minutes or until the squash is tender. You can mash cooked squash just like potatoes.
Microwave: Place cut pieces of squash in a shallow glass dish with a little water. Cover tightly with plastic wrap and microwave 5 or 6 minutes and test it for softness. Continue checking at 2 or 3-minute intervals until the squash is soft. You can microwave a whole squash. Just poke the skin all over with a fork (so steam can escape) for 7 to 10 minutes.
Beef stuffed turban squash
1 large or 2 small turban squash
1 teaspoon kosher salt
1 pound ground beef
1 small onion chopped
1 teaspoon minced garlic
1 green pepper, diced small
1 teaspoon thyme
1 teaspoon fennel
2 eggs; slightly beaten
1 cup pareve sour cream
2/3 to 1 cup toasted breadcrumbs
1 cup fresh parsley; chopped
Preheat oven to 375. Cutting at a downward angle remove the crown of turban. Scrape out seeds and membrane. Sprinkle the inside cavity with salt. Place the squash in a 9 x 13 baking pan with the cut opening facing down. Add about 1 inch of water. Bake 30 to 40 minutes depending on the size of the squash. It should be soft but not mushy. Remove the squash from the oven turn the cut side up and leave it in the pan.
In a bowl, combine eggs, pareve sour cream, and breadcrumbs. Mix and set aside. In a skillet, combine the beef, onion, garlic, green pepper, thyme, and fennel. Cook, stirring frequently for 7 or 8 until the meat is fully cooked. Drain any excess grease and add the parsley. Add the egg mixture to meat mixture and mix to combine. Spoon the beef mixture into the squash. Place the stuffed squash back in the oven and bake for 50-60 minutes until filling is set. Remove from the oven and let rest for 15 minutes before serving. To serve, cut into slices. Serves 4.
Casablanca acorn squash (dairy or pareve)
1/4 cup brown sugar
2 tablespoons margarine or butter, melted
4 large acorn squash, halved and seeded
1/4 cup olive oil
1 heaping tablespoon minced garlic
5 to 6 stalks celery, chopped
4 carrots, shredded
2 cups garbanzo beans, drained
1 cup raisins
3 tablespoons cumin
salt and pepper to taste
2 (14 ounce) cans chicken or vegetable broth
2 cups uncooked couscous
Preheat oven to 350. Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Combine the sugar and butter in a saucepan and heat until they are combined. Baste the inside of the squash with the mixture and set it aside. In a skillet heat the oil and add the garlic, celery, and carrots, and saute 4 to 5 minutes. Add the garbanzo beans, raisins, cumin, salt, and pepper, and continue cooking (stirring often) until vegetables are crisp tender. Add the broth and couscous. Cover and turn off heat. Allow the mixture to sit, covered for 6 or 7 minutes. Remove the cover, mix to combine and then fill the squash and serve. Serves 8.
My files, source unknown
Chicken and butternut squash stew pot (meat)
1 tablespoon olive oil
3 to 4 pounds skinless bone-in chicken breast
1 large onion, chopped
2 tablespoons minced garlic
1 cup chopped celery
1 28-ounce can diced tomatoes
1 cup chicken broth
2/3 cup white wine
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon sage
1 teaspoon thyme
4 cups peeled, cubed butternut squash
1 cup frozen peas
1 pound sliced mushrooms
Heat oil in a large (4 1/2 quart Dutch oven. Add chicken and brown about 15 to 20 minutes. Remove chicken and add onion, garlic, and celery to pan; sauté on medium heat about 5 minutes. Return chicken to the pan with vegetables. Add tomatoes, chicken broth, wine, salt, pepper, sage, and thyme, and bring to a boil; simmer about 45 minutes to 1 hour. Add the squash, bring to boil then reduce to a simmer for 20 minutes. Add the mushrooms and cook an additional or until squash is tender. Stir in the peas and cook for 2 more minutes. Serves 6 to 8
Submitted by Ronnie Marchoni, Chicago
Orange seafood stuffed butternut squash
1 (2 pound) butternut squash
1 teaspoon salt, divided
1 teaspoon pepper
½ cup fresh orange juice, divided
2 tablespoons butter
3 green onions, thinly sliced
1 clove garlic, minced
2 tablespoons orange zest
1/4 cup whipping cream
1 pound kosher imitation crab meat
Garnish: orange slices and additional thinly sliced green onions
Preheat oven to 375 degrees. Cut the butternut squash lengthwise into 4 wedges. Remove the seeds and place the squash in a 9 x 12 baking dish that has been coated with cooking spray. Sprinkle the squash with 1/2 teaspoon each salt and pepper.
Pour 1/4 cup orange juice over the squash. Cover and bake for 40 minutes and until tender to the fork.
During the last 15 minutes of baking, prepare the faux orange crab mixture.
Arrange the butternut squash wedges on a serving platter, cut side up. In a large skillet, melt the butter over medium heat. Add the green onions and garlic and sauté for 2 minutes. Stir in the remaining 1/4 cup orange juice, orange zest, and remaining salt and pepper. Simmer for 2 minutes. Add the heavy cream and simmer an additional minute or two. Gently stir in the faux crab and cook for an additional two minutes. Divide and spoon the faux crab mixture on top of the roasted butternut squash. Garnish the platter with orange slices and sprinkle all with additional thinly sliced green onions. Serves 4
Modified from CookEatShare.com
Winter squash and apple soup (pareve)
Roasting squash and apples intensifies their flavors. Use a mixture of winter squash varieties for a more complex taste.
3 pounds winter squash such as butternut, kabocha, acorn, or delicata, peeled and cut into 1-inch chunks (about 8 cups)
2 Granny Smith apples, peeled, cored and cut into 1-inch chunks
1 yellow onion, chopped
4 cloves garlic, sliced
1 teaspoon ground ginger
3 cups vegetable broth
1/4 cup chopped fresh parsley
Preheat oven to 400. Line two rimmed baking sheets or shallow roasting pans with parchment paper. In a large bowl, toss squash, apples, onion, garlic and ginger until mixed well. Spread mixture on baking sheets in a single layer. Roast squash mixture until tender and beginning to brown, about 45 to 50 minutes, rotating pans between oven racks halfway through baking. Remove from oven and purée squash mixture with broth and 1 cup water in a blender or food processor in 2 batches until smooth. Transfer to a medium saucepan and bring to a simmer over medium heat. Add more water if needed to thin soup to desired consistency. Serve garnished with parsley.
Modified from wholefoods.com
I know everyone’s waistlines are busting from the yummy Rosh Hashanah meals shared with family and friends. Even the challah was especially delicious this year. My family meal consisted of healthy choices including chopped salad (my son Michael thinks this is the smartest way to serve salad as you can include lots of veggies that no one will identify), steamed broccoli, raw green beans and carrots, and dishes created with a “healthy natural” sugar substitute. The not-so healthy dishes included cut up franks and beans and potato kugel. But all in all, everything was delicious. Somehow my apple cake was a little too moist (maybe I shouldn’t have added a Granny Smith apple..but I needed one more for the recipe).
So, now we are moving onto a break the fast meal. Here are a few choices. The cake recipe is actually a healthy choice.
Have an easy fast.
Spinach lasagné, a la Mimi
Preheat oven to 350 degrees
2 pounds ricotta cheese (use skim)
2 packages frozen chopped spinach
2 cups grated mozzarella
2 jars marinara sauce (one can have mushrooms)
grated parmesan to one’s liking
1 teaspoon salt
3/4 teaspoon oregano
3/4 teaspoon basil
1/8 teaspoon pepper
You can adjust the seasonings to your taste.
A little more than 1 box of no bake lasagna noodles.
9 x 13 pan
In bowl mix all ingredients except tomato sauce and use only 1/2 the mozzarella.
In greased pan layer about 1/2 cup sauce (I need to use more to make sure the bottom of pan has a thin layer). Noodles (I need to break a few noodles to get them to fit) and cheese mix.
Repeat about two more times. End with noodles, top with sauce and mozzarella, and parmesan if you want. Before baking take about 1/2 cup of water and drizzle around the perimeter. Cover loosely with aluminum foil. Bake for 1 1/2 hours.
Sour cream coffee cake
From Festivals of Lite Kosher Cookbook by Gail Ashkanazi-Hankin
3 egg whites
1 cup nonfat sour cream
2/3 cup sugar
3 tablespoons nonfat cream cheese
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2cup Grape Nuts cereal
1/3 cup brown sugar
1/2 tablespoon cinnamon
Blend the egg whites, sour cream, sugar, cream cheese, and vanilla and almond extracts with an electric mixer until creamy. Combine the flour, baking powder, baking soda, and salt, and stir into the wet mixture until well blended. Coat a 10 inch round baking pan with cooking spray and spoon the batter into the pan evenly.
To make the topping, combine the ingredients and sprinkle over the batter. Bake at 350 degrees for 30 minutes or until the cake springs back to a light touch.
Anna Harwood has shared a beautiful article and recipe for our readers. It is full of words of wisdom.
My words to all my devoted Cooking With Beth followers, are a HEALTHY HAPPY SWEET New Year to all, filled with all good things and lots of yummy recipes and good cooking experiences.
Judaism is a religion of food. On Rosh Hashanah, eating foods to symbolize hopes for the upcoming year is first recorded in the final chapter of the Bible:
‘Go your way, eat fatty foods, and drink sweet drinks, and send food portions to he who has nothing prepared… N’chemyah 8:10
And so the tradition of eating and drinking sweet delicacies began. The connection between the foods served and hopes for the coming year evolved throughout Talmudic times to include an array of delights and drinks chosen for their appearance and the sound of their name. The sages worried that with these simanim (symbols) one would become preoccupied with satisfying one’s appetite and the symbolism would be forgotten, Thus passages to be recited prior to eating the various dishes were instituted. Customs vary according to the foods and passages to be read, but it is possible to produce the perfect Rosh Hashanah meal centered on the symbolic foods complemented by the finest seasonal wines.
May our merits increase as the seeds of a pomegranate, which is eaten for its many seeds, which are said to be equivalent to one’s merits, and beetroot for the similarity between selek (beetroot) and silek (remove) as we ask that our enemies be removed.
Beetroot, Pomegranate, and Almond salad
2 heads of regular lettuce, washed and torn into pieces
7 ounces of shredded cooked beet root
seeds from 1 large pomegranate
2 1/2 ounces toasted sliced almonds
Dressing (whisk all ingredients together):
2 tablespoons lime juice
1 1/2 teaspoons of sugar
3/4 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons extra-virgin olive oil
Mix together the lettuce, beetroot, and half of the pomegranate seeds. Toss in the dressing and then sprinkle the remaining pomegranate seeds and toasted almonds over the salad.
Debby Sion, head of the education department at the Golan Heights Winery, recommends that this fresh salad is best enjoyed with a white wine such as the Yarden Mount Hermon.
The Museum of Jewish Heritage — A Living Memorial to the Holocaust opens its fall public programming on Sunday, Sept. 9 at 2:30 p.m. with “Exploring Italian-Jewish Cuisine.” Food historian Cara De Silva, chef/food writer Silvia Nacamulli, food writer Alessandra Rovati, and restaurateur Walter Potenza of Potenza Ristorante will be on the panel, which will be moderated by cookbook author Jayne Cohen. A reception featuring Italian cheese provided by the Cheese Guy, Brent Delman, and wine provided by Sentieri Ebraici Wines will follow. (646) 437-4202 or www.mjhnyc.org.
Part I of this story was in the Jewish Standard’s Aug. 3 “Keeping Kosher” section. Here, as promised, is a recipe for “Sfratti” (Jewish nut and honey filled cookies) from Walter Potenza, restaurateur of Potenza Ristorante.
Walter’s recipe is a traditional Rosh Hashanah specialty from the Tuscan village of Pitigliano, which was once known as Little Jerusalem.
Yield: Makes 42 cookies
3 cups unbleached, all-purpose flour
1 cup sugar
Pinch of salt
1/3 cup cold, unsalted butter (or 1/3 cup vegetable oil)
approx. 2/3 cup chilled dry white wine
1 cup honey
2 cups chopped walnuts
2 teaspoons grated orange zest
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
dash of nutmeg
1/4 teaspoon freshly grated black pepper
1 large egg beaten with 1 tablesp
Dough: Combine flour, sugar, and salt in a medium bowl. Cut in the butter until it resembles coarse crumbs. Add the wine a little at a time, mixing with a fork to moisten the dough. Continue adding wine until the dough just holds together. Divide dough in half and press into balls. Flatten balls into discs, then wrap and refrigerate for at least an hour. Dough can be made up to 3 days ahead. When ready to use, allow dough to stand at room temperature until malleable but not soft.
Filling: In a medium saucepan over medium heat, bring the honey to a boil and cook for 5 minutes. If it starts to foam over, lower heat slightly. Add remaining ingredients and cook, stirring constantly for another 3-5 minutes, then remove from heat. (If the mixture begins turn dark, it is starting to burn—remove from the heat immediately and keep stirring.) Let the mixture stand, stirring occasionally, until it is cool enough to handle. Pour mixture onto a floured surface, divide into 6 equal portions, and shape the portions into 14-inch-long sticks.
Preheat the oven to 350F. Line a large baking sheet with parchment paper.
Preparing the cookies: On a piece of waxed paper or plastic wrap or on a lightly floured surface, roll each disc of dough into a 14-by-12-inch rectangle, then cut each rectangle lengthwise into three long rectangles. Place one of the strips of filling near a long side of each rectangle, then roll the dough around the filling.
You will have six long sticks of dough with filling in each. Cut these into 2-inch sticks. Place seam- side down on the prepared baking sheet, leaving 1-inch between the cookies. Brush with the egg wash.
Bake cookies until golden, about 20 minutes. Transfer to a rack and let cool. You can store them in an airtight container at room temperature for up to 2 weeks.
Can anyone believe it is Labor Day weekend? My desk is full of new exciting kosher cookbooks and lots of recipes for the High Holy Days.. In the weeks to come, this blog will be dedicated to recipes for the holidays. I just couldn’t let the weekend pass without offering 2 more salad recipes for readers to make for their end-of-summer barbecues. The pasta salad calls for parmesan and mozzarella cheese… which is fine for those making vegetarian gatherings.. everyone else can eliminate the cheese for the barbecue.. but save the recipe for when you make a dairy dinner, like fish. As for the tabbouleh, I chose the recipe with my overgrown parsley plant in mind. This is just refreshing and healthy too.
Tri-color pasta penne salad
1 box tri-color (or regular) penne (I love the mini penne)
2 cloves minced garlic
5-6 tablespoons olive oil
2 1/2 pints mixture of yellow and red cherry (or campari) tomatoes sliced
2 1/2 cups baby spinach or arugula chopped
1/4 cup fresh chives chopped
3 tablespoons lemon juice
8 ounces mozzarella cheese cubed
1/3 cup parmesan cheese
pepper and salt to taste
Follow directions on box to cook penne—do not let it get too soft. Drain and add 1-tablespoon olive oil and let cool. Saute garlic in 2 tablespoons olive oil and let cool. Combine tomatoes, arugula, mozzarella, chives, salt, and pepper. Add the remaining lemon juice, garlic, and olive oil. Add pasta. Sprinkle with parmesan cheese. Put in refrigerator for an hour and toss really well before serving.
1/2 cup bulgar
1 cup water
2 tablespoons olive oil
1/4 cup lemon juice
1/4 teaspoon salt
1 clove garlic, minced
pepper to taste
2 cups parsley (fresh from my garden!) chopped
1/4 cup fresh mint, chopped
2 diced Jersey tomatoes
3 scallions sliced thin
2 kirby cucumbers seeded and finely diced
Cook bulgar in water, let it boil, cover, and remove from heat until all the water is absorbed, probably about 30 minutes. (you can also follow directions on bulgar box). Drain if there is still remaining water. Put in a fresh bowl and let cool for 30 minutes.
Combine garlic, salt, pepper, oil, and lemon juice. Add scallions, cucumber, parsley, mint, and tomatoes. Pour on the dressing and mix well. Put in the refrigerator for an hour.