Side dish

Sephardic Charoset (Haroseth)

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From The Gourmet Jewish Cook by Judy Zeidler

· ½ cup pitted dates

· 2 cups apples peeled, cored, and thinly sliced

· ½ cup dried apricots

· ½ cup chopped walnuts

In a medium saucepan, combine the dates, apples, and dried apricots. Add water to cover. Over high heat, bring the mixture to a boil. Lower the heat and simmer until the mixture is tender enough to mash with a fork. Place the mixture in a processor and process, turning on and off until the mixture is blended. Do not puree. Just before serving, fold in the walnuts.

Makes about 2 ½ cups.

Fancy Schmantzy Passover Farfel Pudding

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Submitted by Liz Barash, West Bloomfield, MI

  • 7 eggs slightly beaten
  • 6 oz. margarine melted
  • 1 lg. can sliced peaches cut into chunks (save liquid)
  • ¾ T salt
  • ¾ cup sugar
  • 1 lb. farfel
  • sugar & cinnamon for topping
  • We also add dried cranberries or cherries for color

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Save liquid from peaches and add H20 to equal 2 cups.

Run H20 over farfel in colander and drain well.

Add other ingredients and mix well.

Pour into ungreased 9×13 pan and sprinkle top with sugar and cinnamon

Bake @ 375 for 1 hr

Tropical Rice

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  • 2 cups jasmine rice
    2-3/4 cup chicken broth
    1 cup coconut milk
    1 cup crushed pineapples
    2 T soy sauce (or Tamari on a gluten-free diet)
    1 T sesame oil
    1/4 cup chopped green onion

Optional toppings: macadamia nuts, almonds, toasted coconut flakes

1. Rinse the rice several times until the water runs clear. In a medium pot, add the chicken broth and coconut milk and heat until almost boiling. Add the rice and cover. Reduce heat to low and simmer rice for 18-20 minutes, until rice is tender.

2. With a fork, fluff up the rice as you add crushed pineapples, soy sauce and sesame oil. Top with chopped green onion and any of the delightful toppings.

Rice, Lentil, and Spinach Pilaf

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From Weight Watchers’ Simply Delicious Cookbook

· 1 teaspoon olive oil

· 2 shallots, minced

· ¾ cup brown basmati rice

· 2 14 cups low-sodium vegetable broth

· ½ cup lentils, picked over, rinsed, and drained

· 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

· ½ cup dried cranberries

· ¼ teaspoon salt

· ¼ tsp. freshly ground pepper

· ¼ cup pine nuts

Heat the oil in a large nonstick saucepan, then add the shallots. Sauté until softened, 3-4 minutes. Add the rice, and sauté, until the rice is lightly browned, about 3 minutes.

Add the broth and lentils, bring the mixture to a boil. Reduce the heat and simmer, covered, 30 minutes. Stir in the spinach, cranberries, salt, and pepper; simmer, covered, until the rice is tender, 10-15 minutes. Fluff the mixture with a fork and stir in the nuts.

Serves 4 as a main dish.

Southwestern Ratatouille

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From www.epicurious.com

· 1 small onion, chopped fine

· 1 tablespoon olive oil

· 2 clove garlic, minced

· 1 medium zucchini, quartered lengthwise and cut crosswise into ½-inch pieces.

· ½ cup corn

· 1/3 cup chopped red bell pepper

· 1 to 2 teaspoons minced fresh jalapeño chili including seeds

· ¼ teaspoon ground cumin

· 1 medium tomato, chopped

· 2 tablespoons coriander sprigs

In a 10-inch skillet, cook onion in oil over moderate heat, stirring until golden. Add garlic and cook, stirring, 1 minute. Add zucchini, corn, and bell pepper and cook stirring, 1 minute. Cook vegetables, covered, stirring occasionally, 2 minutes or until softened

Add jalapeño, cumin, tomato, and salt an dpepper to taste and cook, uncovered, stirring occasionally, until zucchini is just tender, 2 to 3 minutes. Cook longer for softer veggies. Stir in coriander.

Serves 2