Blintz Soufflé

Blintz SouffleIngredients:

1 dozen frozen blintzes, any flavour (cheese, blueberry, cherry, etc.)
1 ½ cups sour cream or yogurt (light or regular)
1 teaspoon vanilla extract
½ cup sugar
4 eggs (or 1 cup egg substitute)
½ cup orange juice
cinnamon, as garnish

Directions:

Place blintzes in a single layer in a sprayed 9” x 13” glass baking dish. Using a steel blade, process sour cream or yogurt, with vanilla extract and sugar for a few seconds. Add eggs and orange juice through feed tube while machine is running. Process until smooth. Immediately remove bowl from the base of machine to prevent leakage. Pour topping over blintzes(can be prepared in advance and refrigerated.) Sprinkle the top with some cinnamon (it looks good AND it tastes good!). Bake in a preheated 350 degree oven for 1 hour, until puffed and golden. Serve with sour cream or a sauce that matches the blintz filling; e.g.: cherry, blueberry, etc.

Moroccan Mains: Chicken & Couscous

tumeric chicken

Moroccan Chicken

Serves 8
Ingredients:

2 pounds skinless, boneless chicken breast meat – cubed
1 tablespoon and 1 teaspoon salt
olive oil
2 onions, diced
4-5 cloves garlic, diced
4 carrots, sliced ¼” rounds
4 stalks celery, sliced ¼” rounds
2 tablespoons grated fresh ginger root
1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
3 cups chicken broth
2 cups crushed tomatoes
2 cups canned chickpeas, drained
2 zucchini, sliced ½” rounds
2 tablespoons lemon juice
Pepper, to taste

Directions:

Heat a large saucepan over medium heat adding a little olive oil. Season chicken with salt and pepper, and brown in the saucepan until almost cooked through. Remove chicken from pan and set aside. Sauté the onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes. Add chickpeas and zucchini to pan and bring to a simmer once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve over the rice, plain couscous or the delicious couscous recipe below.

CouscousMoroccan Couscous

Ingredients:

1 ¼ teaspoons ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon ground cayenne pepper
½ teaspoon ground cardamom
¼ teaspoon ground coriander
¼ teaspoon ground allspice
1 tablespoon olive oil
1 red onion, cut in half and thinly sliced
1 red, green, or yellow bell pepper, cut into 1″ pieces
2 zucchinis, halved lengthwise and cut into ¾” pieces
½ cup golden raisins (optional)
1 teaspoon kosher salt
grated zest of one orange
1 540ml can chickpeas, rinsed and drained
1 ½ cups chicken broth
½ cup orange juice
1 ½ cups couscous
3 tablespoons chopped fresh mint*

Directions:

Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos. Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

*To learn how to inspect fresh mint, click here.

Post-Fast – Indulgence!

Creme Brulee

Crème Brûlée French Toast

I know this goes against what I was saying about not gorging yourself after the fast, but if you’re ever going to eat something rich and calorie loaded like this dish, this is the time to do it! What’s even better about this dish is that it’s even better if you prepare it the day before and let it sit in the fridge overnight, having the bread soak up all the flavours, and then bake it right after the fast and eat it hot! This recipe will make 12 servings.

Ingredients:

2 sticks (1 cup) unsalted butter
2 cups packed brown sugar
4 tablespoons corn syrup
1 large challah
10 large eggs
3 cups half-and-half or whole milk
2 teaspoons vanilla
2 teaspoons orange flavoured liqueur or orange juice concentrate
1/2 teaspoon salt

Directions:

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13×9 inch baking dish, making sure that the pan is at least 2 inches deep. Cut the challah into large cubes. You can remove the crusts or keep them, it’s a matter of personal taste. Arrange the bread cubes in the baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half-and-half/milk, vanilla, liqueur/juice concentrate, and salt until combined well and pour evenly over bread. Do not toss, as you want the sugar/syrup mixture to stay on the bottom of the pan. At this point you can let the dish sit for 15-20 minutes to allow the bread to soak up the egg and milk mixture, or you can refrigerate the bread mixture, covered, at least 8 hours and up to 1 day. Preheat oven to 350° Fahrenheit, and if you’ve chilled the dish, bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Serve hot french toast immediately. TIP: When you serve this, turn the piece upside down on the individual’s plate, to allow the caramel-y goodness (and the Crème Brûlée aspect of the recipe), run down over the toast!

Pomegranate – רימון

On Rosh HaShannah we eat a pomegranate and say:

יְהִי רָצוֹן מִלְּפָנֶיךָ ה’ אֱלֹהינוּ וֵאלֵֹהי אֲבוֹתֵינוּ, שֶׁנִּהְיֶה מְלֵאִים מִצְוֹת כָּרִמּוֹן

May it be Your will, Lord our G-d and the G-d of our fathers, that we be filled with mitzvot like a pomegranate [is filled with seeds].

With 613 to choose from, I’m sure we can find a way to be filled with mitzvot and pomegranates this year!

Pom Dip

Pomegranate Pepper Dip

This version of muhammara, a Turkish dip made with red peppers, pomegranate molasses, and walnuts, uses fresh pomegranate seeds instead of reduced pomegranate molasses, and pecans instead of walnuts. It has a fresh, bright flavor and is delicious spread on crackers or pita bread or used as a dip for fresh or lightly steamed veggies.

Ingredients:

3 to 4 red bell peppers
1 pomegranate
1 to 1 ½ cups pecans
1 clove garlic
1 to 2 tablespoons extra virgin olive oil
½ to 1 teaspoon sea salt
Fresh lemon juice to taste

Directions:

Use either the broiler method or live flame method, roast the red peppers until they are charred. Let them sit, covered, about 15 minutes. Heat an oven to 350°F. While it heats, seed the pomegranate and set the seeds aside. You should have about ¾ cup. Lay the pecans in a single layer on a baking sheet and put them in the oven. Cook until lightly toasted, about 10 minutes. Set a timer and check frequently – pecans can go from raw to burnt very quickly. Set pecans aside to cool. While the pecans cool, remove the skin from the peppers – the charred skin should slip right off. Feel free to rinse them under cool running water, if you like. Gently rub the pecans with a clean kitchen towel or paper towels and lift the pecans off the towels. You won’t remove all the pecans skin, nor do you need to, but it should remove a fair amount of it. Put the peppers, pecans, pomegranate seeds (save a few for garnish, if you like), garlic clove, olive oil, and salt in a blender or food processor and whirl until the mixture is creamy and smooth. Add lemon juice to taste and adjust salt to taste. Serve immediately or cover and chill to serve later (the dip will keep for several days). Garnish with reserved pomegranate seeds, if you like.

Pom Relish

Pomegranate Relish

Ingredients:

2 pomegranates, seeded (About 1 ½ cups of seeds)
1 ½ tablespoons honey
1 teaspoon grated lemon zest
1 tablespoon olive oil
1 ½ tablespoons orange juice
Dash of salt

Directions:

Seed pomegranates – see How to Seed a Pomegranate. Be careful because the juice does stain! Combine all ingredients and mix well with wooden spoon. Refrigerate for 4 hours prior to serving. Remove from the fridge about 15 minutes before serving so that it is not ice cold.