Tag Archives: kosher vegetarian

9 Satisfying Soups

Yes, yes it’s COLD. We all got the memo. So instead of just kvetching about it, how about warming up with some homemade soup.

I love a hearty soup with a piece of crusty bread for lunch or paired along side a chopped salad for dinner. Soup is a great way to use leftovers, and also a great way to get in some extra veggies.

So while you’re bundled up avoiding the polar vortex, try your hand at one of these satisfying soups that is sure to make you forget that it’s actually -4 degrees outside.

soup collage

Hearty Lentil Soup from Liz Rueven

Roasted Eggplant and Chickpea Soup from Martha Stewart

Vegetarian Chicken Soup

Sweet & Spicy Sweet Potato Soup

Parsnip Pear Soup from The Food Yenta

Creamy Roasted Beet Soup

Egg Drop Matzo Ball Soup from What Jew Wanna Eat

Cumin Spiced Tomato Soup with Wild Rice from Aviv Harkov

Crockpot Mushroom Barley Soup from Busy in Brooklyn

mushroom-barley-stoup

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Posted on January 8, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Pumpkin Corn Ricotta Enchiladas

Prep:
30 minutes

Cook:
25 minutes

Yield:
4 servings

If you don’t love the fall, well, you may want to examine your sanity. I can think of few things that are better than a crisp fall day with sun shining, leaves turning and the faint scent of spiced cider in the air. I love fall jackets, apple picking and just about ANYTHING made with pumpkins.

SONY DSCEach year I add a new set of dishes to my fall flavors repertoire, which very often combines pumpkin, sweet potato or squash and some kind of cheese. In years past I have created Pumpkin Lasagna, Mac ‘n Sweet Potato Cheesy Sauce and even Pumpkin Pizza with Goat Cheese and Fried Shallots. The Nosher even has a recipe for Pumpkin Challah!

The first pumpkin dish of my Autumn might seem like a weird combination, but I assure you it is savory, satisfying and delicious – Pumpkin Corn Ricotta Enchiladas! This recipe was inspired by a recipe from one of my favorite blogs called “Naturally Ella” which features seasonal, vegetarian food that always looks beautiful and delicious. Erin’s Roasted Corn Ricotta Enchiladas with Chipotle Tomato Sauce easily morphed into my version using pumpkin puree and a short-cut using canned tomato sauce.enchiladas1

This is a great dish to make on a Sunday to eat for dinner during the week, or even for a dairy lunch during Sukkot. After all – enchiladas are “stuffed’ making this (almost) traditional for the festival holiday.

Pumpkin Corn & Ricotta Enchiladas

Posted on September 23, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Farmer’s Market Kale Basil Pesto

Yield:
4 servings

For anyone who has been following me on Instagram you know I’ve been a tad obsessed with cooking whatever is fresh at my local Jersey City farmer’s markets.

It’s like my own Top Chef-Chopped challenge every week – what is at the farmer’s market today, what do I have in my fridge, and what can I whip up for dinner? Which mostly means, we have been eating a lot of salads, pasta, and more salads over the past few weeks, much to my meat-preferring husband’s chagrin. I am happy to report that he seems to be surviving.

kale-basil-pesto-3

I have made countless salad combinations with my fresh finds the past few weeks, but my Orecchiette with Kale Basil Walnut Pesto has been the real recipe winner to result from my farmers market shopping. Orecchiette is a great pasta when you want to really taste the sauce because the little “ears” really get coated, making a super flavorful pasta.

I like to leave pesto without cheese in it so that if I decide to marinate some chicken breasts or steak, I still have that option. And this batch of pesto makes enough for another pasta dinner, for some grilled veggies or for a quick chicken dinner.

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Orecchiette with Kale Basil Walnut Pesto

Posted on August 2, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Grilled Artichokes

For centuries, Jews throughout the Mediterranean have made good use of artichokes. Most notably, in Rome, crisp and lightly fried varieties adorn many a holiday table. I’ve always loved the simplicity and approachable nature of Italian cuisine, so much so that my husband and I partook in a local Tuscan cooking class on our whirlwind honeymoon adventure through Italy. When I returned home, I was thrilled to observe that since the climate and terrain in California are so similar to that in Italy, I am spoiled by the riches in produce we get here that resemble true Italian fare.

Perhaps it is because I grew up in an image-conscious city, or because healthy eating and cooking is important to me, but I often like finding ways to lighten up a recipe while maintaining great flavor. Lucky for me, I prefer my artichokes grilled, rather than fried. I know that just about everything tastes better fried, but I love the smoky, crisp bite of a charred edge that only a grill can produce.

grilled-artichokes-stamp

Often times, artichokes act as a vehicle for rich, creamy sauces, but with just the right amount of seasoning and the slight kiss of the grill, these babies need no doctoring, and are exceptional on their own. And don’t be too intimidated about preparing and cleaning fresh artichokes. Once you try your hand at the first one, you’ll get the hang of it. Served hot off the grill or at room temperature, grilled artichokes are the perfect accompaniment to any summer meal.

To read more about Jennifer Stempel’s culinary adventures, check out her blog at The Cuban Reuben.

Grilled Artichokes

Posted on July 3, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Meatless Meals for the Nine Days with a Global Twist

When people think of the nine days they tend to panic. After all it’s hard to be creative and come up with meal ideas when chicken and meat are off the menu. I like to look at the nine days as an excuse to bring exotic flavors in my kitchen and experiment a little bit. There are so many wonderful cuisines that lend themselves especially well to vegetarian and dairy options.

I happen to love Latin inspired food and flavors, and of course tacos. It’s a great go to meal when you have kids and any ground meat can work. But Tacos are great without the meat as well. I recently started making tacos with black beans and corn, along with ½ an envelope of taco seasoning and a can of tomato sauce and they are delish. Garnished with some creamy avocado and chives or green onions this a healthy and tasty dinner. Serve it with Gazpacho for an authentic mexican feast.

black bean and corn tacos

Corn and Black Bean Tacos

  • 1 bag frozen corn
  • 1 can black beans
  • ½ an envelope taco seasoning (less if you’re sensitive to spice)
  • 1 small can tomato sauce (12 ounces)
  • 4-6 taco shells
  • sliced avocado or guacamole, hot sauce, diced tomatoes, chives, and green onions for garnish.

Preheat oven to 425 degrees. Rinse beans and put all ingredients into saute pan/skillet, heat through. Toast corn tacos for 2-3 minutes until crisped. Fill tacos with bean and corn mixture, top avocado, chives, tomatoes, green onions or any topping of your choice.

 

Another easy Mexican inspired recipe is my Rice and Bean Bake. A one pot meal that’s delicious and so easy to make. Everything get’s thrown together, put in the oven, and baked until the cheese on top is bubbling. Serve with a fresh corn, tomato and basil salad.

Rice and Bean Bake

  • 2 cups cooked brown rice
  • 1 can kidney beans
  • 1 jar salsa
  • shredded cheddar cheese
  • 1 can roasted chili peppers (optional)

Rinse Kidney beans then combine with rice and salsa, spoon into a greased casserole and sprinkle with shredded cheddar and jalapenos if you like spice. Bake for ½ hour till cheese is bubbly, place under broiler for 5 minutes if you like the top browned.

Corn, Tomato and Basil Salad

  • 1 can corn kernels or 3 ears fresh corn shucked of kernels.
  • 2 roma tomatoes diced
  • 10-15 basil leaves, chiffonade
  • juice of one lemon
  • drizzle of olive oil
  • salt and pepper

If using fresh corn microwave for about 5 minutes with 1-2 Tbsp of water to soften the corn. Combine all ingredients in a bowl. Serve immediately or keep chilled covered until ready to serve.

 

Moving beyond the Americas, lets travel to the flavors of Thailand, where coconut and curry feature prominently. Mild flavored flounder soaked in a coconut milk infused with curry and then dredged in panko breadcrumbs accompanied by a sweet and sour rice is a delicious meal that even your kids will like. You can opt to leave out the curry for less heat.

coconut cod

Coconut Flounder

  • 4 fresh Flounder Fillets
  • 1 can reduced fat coconut milk
  • 1 tsp curry powder
  • panko bread crumbs
  • neutral oil such as canola for frying or cooking spray.

If oven frying preheat oven to 425 degrees. Combine coconut milk and curry. immerse fish in milk mixture then dredge in panko then back in coconut milk and dredge again in panko crumbs, repeat with all remaining fillets.

If pan frying let oil get really hot and cook 2-3 minutes on each side till golden brown and cooked through. For the oven fry method. Place fish on a tin foiled cookie sheet and spray both sides liberally with cooking spray. Bake for around 20 minutes until golden turning over halfway through.

See recipe below for Sweet and Sour Pineapple Rice to accompany the Coconut Flounder.

Finally we finish in Italy with a whole wheat pasta tossed in a fresh parsley pesto served with a romaine lettuce salad tossed with a simple vinaigrette. The parsley pesto has a gorgeous bright green hue and a lighter, fresher flavor than a traditional basil pesto. If you want it cheese free you sub 1-2 anchovy fillets for the parmesan cheese.

Whole Wheat Pasta with Parsley Pesto

  • 1 box wheat pasta of your choice
  • 1 bunch parsley stems chopped off
  • 1 bunch chives
  • 1 clove garlic, smashed
  • juice of one lemon
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp grated parmesan cheese
  • 1-2 tsp sea salt

Cook pasta in salted water according to directions. Combine fresh herbs, garlic, lemon juice, olive oil, salt and parmesan cheese in a blender and pulse until smooth. Toss with pasta and a little pasta water to help it really coat every strand.

pesto pasta

These recipes are easy, healthy and delicious and you’ll find yourself using them even when it’s not the nine days!

 

Preheat oven to 425 degrees. Rinse beans and put all ingredients into saute pan/skillet, heat through. Toast corn tacos for 2-3 minutes till crisped. Fill tacos with bean and corn mixture, top avocado, chives, tomatoes, green onions or any topping of your choice.

 

Sweet and Sour Pineapple Rice

Posted on June 25, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Hearty Spring Veggie Soup

Yield:
12 servings

SONY DSCI have been on a bit of a vegetarian streak lately and while I have not cut meat out of my diet, I am happily eating a mostly meat-free diet during the week. Which also means I am now on the lookout for tasty, satisfying, vegetarian-friendly main dishes.

It’s also spring and therefore time to include peas, asparagus and other seasonal veggies in our cooking!

These were the thoughts swirling around in my head this weekend when I created this hearty, springtime veggie soup, chock full of white beans, peas, asparagus and bite-sized pasta.

Going gluten free? Leave out the pasta!

Like even more stuff in your soup? Add double the amount of peas, add 1/2 cup of corn or add a large handful of baby kale or spinach.

Don’t like cannelini beans? Swap them out for some chick peas or black eyed peas instead!

In short, you can put your own stamp on this soup so add and subtract away!

SONY DSC

Hearty Spring Veggie Soup

Posted on April 23, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

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