Tag Archives: recipe

Israeli Couscous Stuffed Acorn Squash

Yield:
4 servings

It’s autumn, and sure, we all love pumpkin. But there are also an array of other squash and seasonal veggies that are pretty exciting too, including the adorable acorn squash.

Growing up my dad would prepare acorn squash in a very simple way: cut in half and roasted with butter and maple syrup. Nothing bad about that.

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But I have been searching for other ways to prepare the cute squash. Finally a few weeks ago I came across this recipe for Orzo and Cheese Baked in Acorn Squash and I thought: ok, I have to make this! Not only is it cheesy and easy, but making a stuffed dish during Sukkot was also Jewishly appropriate.

I didn’t have orzo, but I did have Israeli couscous, a favorite ingredient. I also wanted to get in a little extra vegetables in this dish, so I added some onion and pepper. Want to make this healthier? You could substitute whole wheat couscous, quinoa and even add some lentils.

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Israeli Couscous Stuffed Acorn Squash

Posted on October 20, 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

S’mores Brownies

Yield:
6-8 servings

It’s no great secret that I hate pareve desserts. Or perhaps I should more accurately say: I hate bad pareve desserts. Some might even say I have made it my mission in life to dream up pareve desserts that don’t suck. And this brownie recipe is one of those.

While I generally prefer boxed brownie mixes (gasp!), this brownie recipe is nearly a match. But if you would rather use a boxed mix in this recipe, you can and should. No one will know you didn’t whip it up from scratch. If you do make it from scratch, you will be surprised how easy this recipe is to throw together, even at the very last minute.

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I love enjoying these brownies with a relaxing cup of tea after dinner, with a glass of milk as an indulgent afternoon treat and they are especially delicious if you store them in the fridge so they are cool and fudgy. Did I mention these brownies are great when made nondairy? Your guests won’t even know they are pareve.

This recipe is based on Martha Stewart’s recipe for Fudgy Chocolate Brownies

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S'mores Brownies

Posted on October 14, 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

Sweet Potatoes and Carrots with Apple Cider and Thyme

Yield:
4 servings

Next to pumpkin, apple cider might be one of my favorite flavors of fall. I like it hot and spicy, spiked with bourbon or just plain out of the container on a cool and sunny autumn day.

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But I also love cooking with it. For the past few years I have been making a fall favorite apple cider beef stew which is perfect for Sunday supper or Shabbat dinner. But I am always looking for savory recipes to use this beloved ingredient.

This past week I came across this recipe for Roasted Sweet Potatoes and Carrots made with orange juice and herbs among other flavors. I thought, if you could roast root vegetables with orange juice, why not apple cider?

I tested it out, and it was a hit. This is a perfect side dish for any kind of dinner this time of year.

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Sweet Potatoes and Carrots with Apple Cider and Thyme

Posted on October 13, 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

Gluten-Free Butternut Squash Gnocchi

Yield:
2 servings

With the holidays quickly approaching, we find ourselves yet again in the kitchen preparing daily feasts for our families and friends. Whether we are cooking traditional foods or new recipes, we sometimes get lost in the idea that the more complicated the recipe, the tastier and more impressive it is. In my own cooking, I find that it’s usually the simpler recipes using fresh and seasonal produce are the most delicious and healthier to boot. Let’s put the healthy back into the new year and cook fresh, seasonal foods and this butternut squash gnocchi is healthful and delicious. 

gluten-free butternut squash gnocchi

Aviva Kanoff’s new cookbook  “Gluten Free Around the World” comes out November 1, 2014.

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Gluten-Free Butternut Squash Gnocchi

Posted on October 7, 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 Soup with Sage and Challah Croutons

We made it through the first set of the holidays. Congrats to all of us. Of course we look forward to and enjoy the holidays with out families, but they are also exhausting.

And what’s next? Another holiday of course. It’s time for Sukkot.

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By the time it’s Sukkot I am ready for lighter meals, which is why a delicious soup with a salad, cheese and crackers is my ideal menu. It’s satisfying, but a little lightened up after the past few weeks of meal-laden celebrating.

Sukkot also coincides with the fall, and my obsession for all things pumpkin. Cakes and pies, grilled and roasted: you name it I have done it or will be doing it. This soup is amazing because when you are roasting the pumpkin and red pepper with the sage you entire house will smell like the warming flavors of fall.

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Note: I prefer to roast the red peppers the day before making the soup. The skin comes off more easily with plenty of time for cooling.

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Pumpkin Red Pepper Soup with Sage and Challah Croutons

Posted on October 6, 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 Spice Babka

Yield:
3 babka loaves

pumpkin babka

Everyone loves pumpkin these days, eh? Every cafe carries their own version of a pumpkin latte and pumpkin-themed candies overflow on supermarket shelves this time of year. ‘Tis truly the season of pumpkin, and I am not really complaining.

I love finding news ways to cook and bake with pumpkin including white pumpkin cheddar ale soup, pumpkin pizza and pumpkin corn ricotta enchiladas, which is a perfect dish this time of year when pumpkin is first coming into season and fresh corn is still in abundance at local farmers markets. Some other fun pumpkin recipes to try? Pumpkin Flan, pumpkin challah and of course some classic pumpkin bread.

pumpkin babka

As with many recipes I dream up, I was merely staring in my fridge when a leftover can of pumpkin puree sparked the idea: pumpkin babka!

Well, I whipped up a batch of babka dough, impatiently let it rise, and filled it with pumpkin puree, brown sugar and cinnamon. After 35 minutes of baking, my apartment smelled like a perfect piece of autumn heaven, and a new pumpkin recipe was born.

This babka is perfect to serve at your Yom Kippur break-fast, brunch gatherings or just with a cup of coffee for breakfast. Because you can use canned pumpkin, you can make this recipe year-round, so you can enjoy a little slice of pumpkin spice even when pumpkins aren’t in season.

How to roll babka

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Pumpkin Spice Babka

Posted on September 29, 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

Smoked Salmon and Goat Cheese Quiche

Yield:
8 servings

Though most Jews name Hanukkah, Purim or Passover as their favorite of the many (many) holidays, I have always been a little partial to Yom Kippur. For real.

breakfast-quiche-1Daily life can be so hectic, between keeping up with Netflix and waiting in line for your daily Pumpkin Spice Latte, so having a day dedicated to reflection and atonement (in between naps and binge watching The Food Network) is a meaningful change of pace. And of course, at the end of the day of fasting, there’s the food.

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Our break fast spread was as traditional as they come. Kugels, coffee cake, an assortment of rarely-touched pre-made Italian cookies from the local Jewish supermarket, and the pièce de résistance, the bagel spread. When pangs of hunger set in during the final hours, this is what I focused on. Dozens of bagels, lox, red onions, tomatoes, capers, and an assortment of cream cheeses from chive to strawberry. While others were vying for an end piece of coffee cake, I went straight for the good stuff. Half of an everything bagel, never scooped, schmeared with plain cream cheese, lots of lox, red onions and capers. Always a delicious meal, but especially after a day of fasting.

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This year, I decided to take all my favorite bagel toppers and put them in a quiche. I love quiche, but hadn’t made one since culinary school. The salty capers and smoked salmon paired with creamy tart goat cheese and sweet red onions is pretty magical. I highly recommend the homemade crust; the flakiness is worth the extra effort. The best part is (okay, besides the eating part) that you can easily make this ahead of time and serve at your break fast.

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Smoked Salmon and Goat Cheese Quiche

Posted on September 28, 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

Jew Year’s Eve Apples & Honey Punch

Holiday gatherings are always hectic, but Rosh Hashanah seems especially so.  It’s easy to get stressed out with preparations, the start of the school year and the marathon of holidays that continue popping up for the rest of the month.

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To prevent what my mother calls “the crazies,” she serves this festive cocktail as family and friends arrive for our holiday meal. Nontraditional? Yes. Effective? YES.  This Jew Year’s Eve Punch is one of her favorite tricks to ensure a smooth and joyful beginning to the New Year.

Perfect for the High Holiday celebrations from Rosh Hashanah through Sukkot this delicious punch incorporates the sweet flavors of apple and honey into an easy-to-make and easy-to-love drink. You can make this with or without alcohol (we often mix two versions to make sure our guests have a non-alcoholic option) and it is always a hit. Serve your Jew Year’s Eve Punch in a large punch bowl or in individual glasses, garnished with a thinly sliced apple round and honey “swizzle stick” like these.

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Jew Year's Eve Apples & Honey Punch

Posted on September 22, 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

Honey Whole Wheat Challah

Yield:
2 small loaves, or one large loaf

honey whole wheat challah

Dreaming up crazy flavors of challah like pastrami sandwich challah, balsamic apple date challah or gruyere and pesto stuffed challah is one of my greatest joys as a baker. But sometimes I do long for a simpler challah, and have even been known to make whole wheat challah. Yes, it’s true. I hope you were sitting for that.

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I use a half whole wheat, half all-purpose unbleached flour ratio when making my whole wheat challah. Yes, you could try to use all whole wheat flour, but challah is supposed to be light and fluffy, and whole wheat flour is simply more dense. Because the whole wheat flour is denser, I make sure to be particularly patient when letting it rise: for the first rise I allow 4 hours, and for the second rise another 1 1/2 hours. It may seem like a lot, but the result is worth it. My mother-in-law even commented about this challah, “this is sinful.” Whole wheat challah? Sinful? Well, I will take it. And especially from my mother-in-law!

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I also like to add ground flax seed in the challah for a little extra dose of healthiness which is impossible to detect. And inspired by the beautiful, Israeli challot of Breads Bakery, I love to add pumpkin seeds, whole flax seeds, oats, sesame seeds, black sesame seeds and even sunflower seeds on top for a fun and healthy crunch.

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This honey whole wheat challah is perfect for Rosh Hashanah. And instead of a savory topping like the ones I just mentioned, you could add a sprinkle of cinnamon sugar on top for an extra sweet, and healthy, new year ahead.

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Honey Whole Wheat Challah

Posted on September 18, 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

Cocktail Meatballs with Pignolis and Currants

Yield:
80 small meatballs

Albondigas, or meatballs, are a mainstay of Sephardic cuisine. They come in sizes ranging from golf balls to cherries and may be rolled into round or flattened shapes. Chopped onions, garlic, roasted eggplant, fresh spinach, chopped leek and grated carrots have been mixed into meatballs for centuries. These ingredients served to season meat (or poultry) which was then fried or simmered in sauce. Moistened bread bound it all together and served as another way to make these delicious treats an economical choice.

Cocktail meatballs with pine nuts and currants

When I learned that the southern Italians sometimes included currants and pignoli nuts in their meatballs, I was intrigued. Perhaps it’s my Galiciana roots but I liked the prospect of adding a little sweetness (and unexpected texture) to the meat mix. It seemed like a good jumping point for considering how to use honey in my meatballs for Rosh Hashanah.

My intention was to get this mix subtly sweet, with a nod to the symbolism of serving sweet foods to ensure a sweet New Year. I paired citrus with the fruity nectar to balance the sweetness and sparked the flavors with cracked pepper, cumin and turmeric. Tiny, moist currants and rich pignoli provide an unfamiliar twist. For guests who think that meatballs belong in tomato sauce, they will be surprised and delighted by the yin/yang of this mildly sweet and lemony simmer broth.

Because these meatballs are quite small they are a bit of work. Set aside a couple of hours in order to get the task done. It will be time well spent. And you can check another dish off your ‘to do” list by making them in advance and freezing them.

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Cocktail Meatballs with Pignolis and Currants

Posted on September 17, 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

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