Tag Archives: pareve side dish

Black-Eyed Peas with Tumeric and Pomegranate

Yield:
4 servings


Rosh Hashanah is an auspicious time, meant for new beginnings and good luck. We wish people inscriptions in the book of life, say special prayers for health and prosperity, and even wear white, symbolizing purity and cleansing from sin.

I like to put my money where my mouth is: according to Sephardic custom, certain foods – like dates, squash, and pomegranates – are lucky, and should be eaten in abundance on the New Year.

Another one of these auspicious foods is black-eyed peas, which I’ve been eating regularly ever since returning from Southeast Asia this past December. While they aren’t a traditionally Thai or Vietnamese food, they’re a staple in Burma, just over the border from Thailand. With the steady influx of Burmese émigrés to Thailand, vendors have started selling specialties from their hometown on the streets of Chiang Rai, near the border. One of my favorite dishes, which I first encountered in Naomi Duguid’s excellent book Burma, combines black-eyed peas with turmeric, shallots, ginger, and fish sauce. It’s a surprisingly addictive combination.

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I built on that original recipe in honor of Rosh Hashanah, adding another auspicious food – pomegranate seeds – and some pomegranate syrup, for good measure. I swapped out fish sauce for soy sauce, added a heaping handful of parsley, and finished the dish with a big squeeze of fresh lime.

Because Rosh Hashanah starts so early this year, we’re planning on at least one picnic lunch, to take advantage of what we hope will be good weather. I’m planning to serve this, alongside the usual round challah and apple slices dipped in honey. Double good luck!

black-eyed pea salad 3_rf

Black-Eyed Peas with Tumeric and Pomegranate

Posted on August 26, 2013

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Roasted Lemon & Mustard Brussels Sprouts

Last week as I was scurrying around trying to feed my dog, feed my daughter and also cook dinner for me and my husband, I had some culinary inspiration (by peering into my fridge) and put together this new recipe for lemon mustard brussels sprouts.

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The husband loves most recipes that use mustard as a seasoning, and I love using fresh citrus when I roast chicken or veggies. The combination seemed like a perfect culinary, and marriage, compromise. It takes almost no time to prepare, but the mustard and lemon pack a big flavor punch, so its great for those weeknight, last-minute dinners, or for a super simple Shabbat side dish!

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Posted on April 19, 2013

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Roasted Acorn Squash with Pomegranate Molasses

Yield:
6 servings

Some of the best ideas are made on the fly, and this recipe was one of those. While perusing my local fruits and veggie market I decided it had been far too long since I had made acorn squash – a childhood favorite.

My dad used to roast acorn squash with maSONY DSCple syrup and then let us eat up the the sweet squash with a spoon. But I wanted to try a slightly new spin, and instead of roasting it with maple syrup, I opted to roast it and then finish it with pomegranate molasses and for crunch, some chopped walnuts.

You can find pomegranate molasses in many supermarkets, but if not you can also order it online. Don’t want to buy it? The Shiksa has instructions how to make your own pomegranate molasses!

 

Roasted Acorn Squash with Pomegranate Molasses

Posted on February 21, 2013

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Coconut Rice Cakes

Yield:
20 cakes

SONY DSCA few weeks ago I wrote about a delicious coconut rice cake we tasted while vacationing on the island of St. John. And this weekend I finally got the chance to recreate them! I often make wild mushroom risotto balls, but this was a new sort of rice endeavor. Arborio rice, which you use to make risotto, has a lot of starch and so when you form it into balls for frying, it sticks together very easily. Basmati (or jasmine) rice is less starchy and requires a bit more elbow grease to ensure proper sticking. I like to keep a small bowl of cold water on hand to wet my hands while patting, the same as you might do while forming matzah balls.

This recipe does take a bit of time but it is delicious and something different especially to serve for guests or on a special occasion. And best of all? It’s pareve!

Serve it with a spicy Pineapple Salsa like this one from Two Peas and their Pod or a Mango Chutney like this one from Alton Brown for a lovely appetizer. Or serve it as a side dish along side grilled chicken breast, steak or seared salmon.

Coconut Rice Cakes

Posted on February 4, 2013

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Cranberry Apple Noodle Kugel

Yield:
10-12 servings


Last month my husband and I brought our 4 month old daughter to visit one of her two living great-grandparents. Our daughter was delighted to meet her great-grandfather, and his wife cooked us a wonderful Shabbat dinner to celebrate, which included, among many other delicious dishes, a cherry apple noodle kugel that I just couldn’t get enough of.

As I devoured the sweet kugel I had the idea that the cherry-apple kugel could easily turn into a cranberry-apple kugel perfect for a Thanksgiving side dish.

The original recipe calls for a can of cherry pie filling, which I swapped out for a scratch-made cranberry sauce made with lemon zest, sugar and water.

No patience to make your own sauce? Buy a can of whole cranberry sauce to substitute!

Cranberry Apple Noodle Kugel

Posted on November 12, 2012

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Grilled Summer Side Dishes

Yield:
6-8 servings


I love summer cookouts, but at some point this summer I will get sick of the usual burgers and hot dogs and crave something a little more interesting on the grill. Not to mention the lack of fruits and vegetables found at your typical summer barbecue.

I’ve been keeping my eyes peeled for some grilled dishes featuring fruits and veggies and I’ve put together some of the standouts:

While Paula Deen is not best known for her healthful recipes, this Grilled Radicchio and Walnut Salad is a real winner and a great side for any grilling party.

I love grilled peaches, especially as a simple dessert served with fresh whipped cream. But I had never seen a recipe quite like The Food Yente’s Grilled Peach Salsa which would make a great appetizer served with tortilla chips, or would also be delicious served over grilled chicken or salmon.

Guacamole is a crowd-pleasing starter, but try changing it up by grilling your avocado with these Grilled Avocado Toasts from Martha Stewart – you will wonder why its taken you so long to try it!

I must give credit where credit is due, and my husband’s roasted (or grilled) corn salad is one of his best dishes. While this dish is best made while fresh corn is in season, you can make this side dish all year round using canned corn as well.

Happy grilling!

Grilled Corn and Avocado Salad

Posted on July 3, 2012

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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