MORROCAN STEW

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  1 cup French green lentils
• 3 bay leaves
• 2 whole garlic cloves
• 3 tablespoons olive oil
• 1 teaspoon chopped fresh thyme leaves
• 1 tablespoon minced garlic
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• 1 tablespoon olive oil
• 1 teaspoon crushed hot chile flakes
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon minced garlic

• 1 cup chopped onions
• 1 cup chopped celery
• 1 cup chopped zucchini
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 butternut squash - peeled, seeded, and cut into 1-inch cubes
• 1 (8 ounce) can crushed tomatoes
• 1 (15 ounce) can chickpeas, drained
• 4 cups vegetable stock
• 1 cup chopped fresh flat-leaf parsley
• 1/2 cup plain yogurt (optional)
• 2 tablespoons chopped fresh mint (optional)
• 1/4 teaspoon cayenne pepper(optional)

Turkey Burgers from Jerusalem

Turkey/Zucchini Burgers from Jerusalem Cookbook

These are a new favorite!

Burgers:

1 lb ground turkey (all white meat)
1 large zucchini-  coursly grated
3 green onions, thinly sliced
1 large egg
2 tbs chopped mint
2 tbs chopped cilantro
2 crushed cloves of garlic
1 tsp ground cumin
1/2 tsp black pepper
1/2 tsp  cayenne pepper
1 tsp salt


Mix everything together in patties  and sear in a pan with a little oil. Serve warm or at room temp. Serve with this sauce---just mix those ingredients together and keep in refrig until needed.


 Sauce:

1 cup greek yogurt
1 Tbl  za'atar
1 tsp grated lemon zest
1 Tbl fresh squeezed lemon juice
1/2  tsp salt
1/2 tsp pepper
1 small clove garlic

Dec 1, 2012 dinner with Halliwells

Tabouli w. melted feta

Sweet potato soup. With pumpkin seeds

Chicken with olives, rice,  ricotta mushroom, arugula salad

Berries and cannoli

For a Veggie Thanksgiving

Sweet Potato Soup

I consulted a few recipes and then made up two options . I liked it!

First Option:
1)  Saute:

1 onion 

3 cloves garlic

Ground ginger and cumun to taste in 

1 T butter

2) While this is happening, skin and cube 2 larege sweet potatoes

3) Add the potatoes and 1 qt chicken or vegetable broth plus 1 can light cocanut milk

4) When potatoes are soft enough , blend with  hand held immersion mixer

5) Add 1  or 2 T red curry paste

Serve with yogurt mixed with lime zest, chopped cilantro and/or toasted pumpkin seeds

Second Option:

1)Saute
1 oninon in olive oil spray

2)microwave sweet potato cubes with skin on

2) place in vitamix with ginger and cumin to taste  on top of Almond milk. mix on low

3) turn to high and mix for 5 minutes

Hot soup!

Rabbi Margaret's Winter Breakfast: Persimmons and Avocado Salad

My dear friend and colleague Rabbi Margaret Holub features this recipe as the very first in her self published cookbook of winter recipes. I had never heard of fuyu persimmons, but as soon as I read this recipe and learned that Margaret ate this salad for breakfast during the winter months, I had to make it immediately. First, I had to find fuyu persimmons. Turns out, fuyu persimmons are from Japan, but they now grow  in Northern California  as well, which explains Margaret's attachment. (She lives in Mendocino). I found them at the local yuppie Farmer's Market and then, for much less money, in the local independent Produce Junction.  This salad tastes great and is gorgeous to look at too. Serve for breakfast, lunch or dinner. Thank you, Margaret!

2 small fuyu persimmons
1 large avocado
thinly sliced radishes (to taste)
handful of pomegranate seeds (unless you are too lazy --it really tastes fine without them)

fresh lime juice, salt, pepper

Slice the tops off the persimmons and cut into segments (you can leave the skin on)
Cut up the avocado however you like (skin off!)
add radishes and pomegranate seeds (Seth thinks the seeds  simply "gild the lily;" Margaret responds:
"Gild the lily R Us."

Dress with lime, salt and pepper.  

My Old Stand by Mitzvah Lentil Soup

1. Simmer, covered, 1 hour: 2 lbs lentils

10 cups water w. salt

2. saute in olive oil: 2 tsp minced garlic

1 c chopped onion; 1 c chopped celery ; 1 c chopped carrots; 1 c chopped tomatoes

1/2 c sesame seeds

1 grated lemon peel

2 bay leaves, fresh basil to taste

3.mix 1 and 2 and add 2 tbl molasses

2 tbl lemon juice

3 tbl vermouth