Pumpkin Parfait

Pumpkin Parfait

500-600g pumpkin, cubed
3 c. water
1 c. sweet white wine
3 packets Splenda
1/2 tsp. cinnamon
1/2 tsp. cardamom
2 containers leben soft cheese

Equipment: immersion blender

1) Put the pumkin and water in a 4qt. stock pot. Cook covered, 45-60 minutes until pumpkin is soft
2) Use an immersion blender or standard blender to puree pumpkin and remaining water until smooth.
3) Add sweetener, cinnamon and cardamom. Pulse until incorporated.
4) Chill for at least 2 hours in the refrigerator.
5) Layer pumpkin and cheese in parfait glasses with a soup spoon. Chill in refrigerator 30 minutes.
6) Sprinkle with cinnamon and serve.

Variations:
Substitute non-fat chocolate pudding for leben.
Substitute sweet diet yogurt for leben
Substitute sweetened low-fat whipped cream for leben.

Strawberry Walnut Vinaigrette

This is a light, creamy vinaigrette for bitter leaf salads. It is very low fat, but the walnuts act as an emulsifier, so you can add as much as double the oil the recipe calls for.

Strawberry Walnut Vinaigrette

A bright and creamy salad dressing to top sharp-tasting lettuce salads.

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Servings

Ingredients

  • 1 135
  • 3 743s
  • 1/4 135 walnuts
  • 3 743s
  • 1/2 135
  • 1/4 1467

Directions

Use an immersion blender to blend all ingredients together until smooth.

Zucchini and Eggplant with Leeks

This is a very mild dish, more of a test to see the minimum amount of oil needed to make eggplant cook well. This dish can be reheated for Shabbat since there’s very little liquid released. Add garlic for a punch, I just wasn’t feeling particularly garlicky.

Zucchini and Eggplant with Leeks
Serves 2-4 as a side

2 T. olive oil, divided
1 medium eggplant, cubed small
2 zucchini, cut into small wedges
1 leek, halved and sliced thin
1/2 bunch flat leaf parsley, chopped fine
Salt and pepper to taste

1) Preheat 1T. oil in a large heavy-bottomed saute pan until oil just begins to smoke.
2) Add eggplant to oil and stir quickly to coat cubes evenly with oil. Sprinkle with salt and pepper. Cook 5 minutes until browned.
3) Add zucchini, leek and 1T. oil and stir quickly to coat cubes evenly with oil. Sprinkle with salt and pepper. Cook 5 minutes until browned.
4) Pour vegetables into serving dish, sprinkle with parsley and serve.

Quick Beet and Kohlrabi Pickle

Quick Beet and Kohlrabi Pickle
Makes 1 quart

1 medium beet, sliced into thick julienne
1 medium kohlrabi, sliced into thick julienne
1 medium onion, sliced into strips
2 c. small cauliflower florets
1 T. whole fennel seeds
1/2 c. white wine vinegar
1 t. salt

1) Toast fennel seeds in a small dry saute pan until dark brown.
2) Combine ingredients in an airtight container. Cover and shake well.

Allow to refrigerate overnight. Serve chilled. Keeps up to five weeks in the refrigerator.

Variation: Instead of thick julienne, shred beets and kohlrabi  for a slaw-type salad.

Grilled Trout with Fennel

Grilled Trout with Fennel

1 whole trout, gills and innards removed
1 small onion, sliced into strips
1 small fennel bulb, sliced into strips
2 garlic cloves, smashed
1/3 bunch fresh coriander
1 lemon
Salt
Pepper

Parchment paper
Aluminum foil

1) Wash the trout carefully. Sprinkle cavity with salt and pepper. Rub the cavity with garlic and leave the garlic inside.
2) Stuff fish cavity with coriander and as much onion and fennel as space allows.
3) Season outside of fish with salt and pepper.
4) Lay down a sheet of aluminum foil longer than the length of the fish.
5) Lay down a sheet of parchment paper on top of the tin foil.
6) Spray paper with non-stick spray.
7) Lay fish on the parchment paper.
8) Slice half of the lemon into rounds, reserving other half for a plate garnish. Place lemon rounds on top of fish.
9) Put remaining onion and fennel on top of the fish.
10) Tightly wrap the parchment paper.
11) Tightly wrap the aluminum foil.
12) Grill 20-25 minutes, turning every five minutes.
13) Unwrap and transfer carefully to a plate. Serve on a bed of baby greens, shaved fresh fennel and onions with a savory vinaigrette.

Orange Cardamom Granita

Orange Cardamom Granita
Yields 2 quarts

8 c. water
6 oranges, peels removed and reserved
juice from one lemon
1 c. sweet white wine
1 tsp. ground cardamom, divided
1/2 c. sugar
1/4 c. bulk sucralose (not packets)
1/4 t. salt

1) Remove any white pith from the orange peel. Finely chop orange peel.
2) Bring water, orange peel, half the cardamom, sugar, sucralose and salt to a boil in a heavy-bottomed saucepan.
3) Juice oranges. Yields 2 cups.
4) In a freezer-safe container, pour orange juice and wine.
5) Pour water mixture into juice. Sprinkle with remaining cardamom. Mix well.
6) Place container in freezer.
7) Stir liquid every 30-45 minutes for 2-3 hours. Allow to reach the consistency of shaved ice.
8) Serve balled in cups. Garnish with mint.

Veal with Mushrooms and Coriander

This is sort of an Italian-Chinese fusion dish; mostly Italian ingredients and mostly Chinese style.The veal I used is from the frozen packages that they have in our makolet. The reason we American don’t recognize it as veal is because it’s European style veal, which can legally be much older before slaughter and still be labeled veal. Call it yearling beef if it’s too dark for you to call it veal. The meat seems to come from the shoulder (honestly it could come from the round; all I know is it ain’t rib and it ain’t loin) which means it stir fries well. It was a little chewy when I breaded and fried it once. It probably makes decent stew meat though pricey, but don’t bother putting it in the oven dry unless you need to resole your shoes. Let the list know if you’ve successfully grilled it, and what the marinade was. Oh and I like to portion control element of the product, even though the pieces have a wide range of sizes within a bag.

Remember to cut the veal against the grain. Don’t let it defrost all the way; you can slice it thinner. Also, I give you permission to go against everything you’ve been taught about kashrut, and salt the meat before cooking it (quelle horrible!). You’ll thank me. The ground coriander seed provided a wonderful counterpoint flavor, and really complimented the veal nicely. I didn’t add garlic to the recipe because I didn’t want it to compete with the coriander.

It should be served over a creamy risotto, but I’m on this diet, see… Try serving it over steamed bok choy, linguini or lo mein noodles.

Veal with Mushrooms and Coriander
(Vitello con Funghi e Coriandolo)
This recipe serves one as a meal or you can add another 200g of meat and it serves as two mains (meaning eat other stuff like salad and sides).

200 g veal fillet sliced into thin strips 1″ long (stir fry)
1 container fresh mushrooms, or 1 can mushrooms
10 cherry tomatoes
1 medium onion, cut in slices
1 hot pepper (optional)
1 T. olive oil
2 T. soy sauce
1 tsp. ground coriander
Salt and pepper
Coriander leaf to garnish.

1) Slice the meat thinly. Sprinkle lightly with salt.
2) Saute mushrooms, onions, tomatoes and pepper in olive oil and soy sauce in a heavy-bottomed saute pan.
3) Add meat to pan. Sprinkle coriander over mixture. Stir frequently for 15-20 minutes until meat tests done.
4) Season with salt and pepper to taste.
5) Deglaze pan with dry white wine for a pan jus.
6) Garnish with chopped fresh coriander.

Southwestern Fresh Tomato Salad

Southwestern Fresh Tomato Salad

4 medium firm tomatoes, sliced into wedges
1 medium red onion, sliced thin
1 hot pepper (40g), sliced thin
2T corn
4 radishes
2T olive oil
1/4 cup white wine vinegar
2 tsp. lemon juice
2 tsp. dried sage

Combine ingredients. Refrigerate for 30 minutes and serve.

For an extra kick, add 1/4 tsp. red pepper flakes, or substitute chili vinegar
for white wine vinegar.