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Spicy Carrot Sticks

October 29, 2010 by Leave a Comment
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I have always been a fan of roasting any vegetable to caramelize its natural sugars. This fantastic side dish goes a step further by adding a spicy kick that makes these carrots addictive.

6 large carrots, peeled, ends trimmed

1 egg white from a large egg

3 tablespoons olive oil

1 tablespoon water

1½ teaspoons garlic powder

1½ teaspoons ground cumin

1½ teaspoons sugar

½ teaspoon paprika

¼ teaspoon ground white pepper

1 teaspoon coarse sea salt or kosher salt

1. Preheat oven to 450˚F. Cover a jelly roll pan with parchment paper. Set aside.

2. Cut each carrot in half to make 2 (3–4 inch) pieces.

3. Cut each carrot half in half lengthwise. With the cut-side down on the cutting board, cut each half into 3 equal strips.

4. Place the egg white into a large shallow bowl or container and whip with a fork or whisk till foamy.

5. In a large bowl, mix the olive oil, water, garlic powder, cumin, sugar,paprika, and white pepper.

6. Place the carrot sticks into the beaten egg; toss the egg white.

7. Stir the carrots into the spice mixture. Arrange in a single layer on a prepared pan. Sprinkle with the salt.

8. Roast, uncovered, for 20 minutes.

9. Transfer to a serving plate or bowl.

kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

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Thai Quinoa

September 17, 2010 by Leave a Comment
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kosher quinoa pareve recipe, kosher quinoa, kosher side dishesQuinoa has become very popular with cooks today, especially during Passover when this berry, which tastes like a grain, stands in nicely for what we crave. It is high in protein and has other healthful characteristics. Quinoa is small, like couscous or millet, and can be seasoned in endless ways.

1 cup dry quinoa

3 cups water

1 jalapeno pepper, seeded and minced

6 leaves fresh basil, finely chopped

3 sprigs fresh cilantro, leaves gently torn (discard stems)

1⁄3 cup minced red onion (about 1/2 small red onion)

1/3 firm mango, not too ripe, peeled, pitted, and cut into 1⁄8-inch dice

2 tablespoons extra-virgin olive oil

1 tablespoon soy sauce

fine sea salt

1 tablespoon lime juice

Rinse the quinoa thoroughly either in a strainer or in a pot and drain. (Do not skip this step or a bitter-tasting, natural soap-like coating will remain.) Once the quinoa is drained, place it into a medium pot with the water. Bring to a boil. Reduce the heat and simmer until the water is absorbed, about 10–15 minutes or until the grains turn translucent and the outer layer pops off. Drain.

Meanwhile, in a medium bowl, combine the minced jalapeno, basil, cilantro, red onion, and mango. Drizzle in the oil, soy sauce, 1⁄2 teaspoon salt, and lime juice. Stir to combine.

Add the drained quinoa and toss to combine. Season with salt to taste. Serve warm or at room temperature.

Yield: 6-8 servings

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Berry Filled Mini Noodle Kugels

September 16, 2010 by Leave a Comment
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berry filled mini noodle kugels, dairy noodle kugel recipe, lokshen kugel recipe, noodle pudding recipe, kosher cooking

1⁄2 cups Rice Krispies® cereal

4 tablespoons sugar

1 teaspoon cinnamon

3 tablespoons butter, cut into12 pieces

4 large eggs

3⁄4 cup sugar1 (8-ounce) block creamcheese, not whipped, at room temperature for 20 minutes

1 cup milk

1⁄2 cup sour cream

6 ounces fine or medium egg noodles, cooked aldente according to package directions, drained and set aside

strawberry preserves or seedless raspberry preserves

fresh blueberries, plus more for garnish

ground cinnamon

Heat oven to 350° F. Spray a (12 muffin or 2 six muffin) large capacity muffin tray, or mini bunt pan tray with non-stick baking spray. This can also be done in mini loaf pans, yielding10 mini kugels.

Place the Rice Krispies into a small bowl. Using a spoon or your fingertips, coarsely crush the cereal. Mix in the 4 tablespoons sugar and the cinnamon.

Place a piece of the butter into each of the 12 muffin cups and place into the hot oven to melt, about 2 minutes.

Remove from oven and spoon the cereal mixture evenly into the bottom of each of the muffin cups.

In the bowl of a mixer, beat the eggs and sugar until light and fluffy. Beat in the cream cheese, milk, and sour cream. Stir inthe prepared noodles.

Ladle the noodle batter evenly into the prepared muffin tins to fill half full.

Add 1 teaspoon jelly to the center of each muffin and 3-4 fresh blueberries. Fill muffin cups full with remaining batter.

Sprinkle with cinnamon. Bake for 45 minutes. Allow to cool for 5 minutes. Remove from pan.

Repeat as necessary with remaining batter.

If you don’t have enough to fill all the compartments, fill the empty ones with a little bit of water to prevent the empty cups from scorching.

The mini kugels can be served warm or room temperature. Garnish with fresh bluberries.

Yield: 10-14 mini-kugels, depending on shape

Filed Under: Dairy, dcg, Recipe of the Week, Side Dishes Tagged With:

Orange Cornmeal Bread

September 15, 2010 by 1 Comment
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orange cornmeal bread, kosher bread recipe, pareve cornmeal recipe, kosher by design short on timeThe juice from the orange takes care of the age-old problem of bone-dry cornbread. It also adds a brightness that makes this a lovely side dish. This recipe can serve double duty as a great addition to a brunch table; serve slices spread with very soft butter.

1 cup all-purpose flour

1 cup yellow cornmeal

¾ cup sugar

2 teaspoons baking powder

1 teaspoon fine sea salt

¼ teaspoon baking soda

2 large eggs

1 navel orange

1 cup buttermilk or soy milk

1 tablespoon lemon juice, optional for parve version only

4 tablespoons butter or margarine, melted

Preheat oven to 400˚F. Heavily grease and flour an 8- by 8-inch square pan. For ease, you can use the spray that has oil and flour in the can. Set aside.

In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, salt, and baking soda.

In another bowl, whisk together the eggs and juice of the orange. If preparing the dairy version, add the buttermilk. If parve, measure 1 cup soy milk and remove 1tablespoon. Add the lemon juice to the soy milk. Mix and add to the eggs. Whisk in the melted butter or margarine.

Add the egg mixture to the dry ingredients, using a wooden spoon to combine.

Spoon into the prepared pan. Bake, uncovered, for 27–30 minutes or until lightlybrowned and a toothpick inserted in center comes out dry. Cool and slice.

Yield: 9 servings

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