Vegetarian

Slow Cooker Vegetarian Lentil Chili

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  • 2 Tablespoons olive oil
  • 2 cups diced yellow onion
  • 4 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 2 large sweet potatoes, peeled and chopped
  • 1 cup brown lentils, rinsed
  • 1/2 cup corn, fresh or frozen
  • 1 Tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (to taste)
  • 1/2 teaspoon pepper
  • 1 28-ounce can crused tomatoes
  • 4 cups vegetable broth
  • 5 ounces baby spinach
  • Additional broth, if needed.

Place all ingredients except for the spinach in a slow cooker and stir.

Cook on low for 8 hours. The sweet potatoes should be tender.

You can serve it right away or reheat it later. Just before serving, stir in the spinach until it wilts.

If the soup seems too thick. (This is especially likely if you are reheating it). Add more broth to achieve the desired consistency.

Serve with the topping(s) of your choice. Suggestions: Scallions, cheese, sour cream, avocado, chopped jalapeño, cilantro, crushed tortilla chips.

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Quinoa Burrito Bowls

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Adapted from The I Love My Instant Pot Anti-Inflammatory Diet Recipe Book by Maryeay Flaherty (HappyHealthyMama.com)

This is a great weeknight recipe. It also makes a great lunch reheated the next day. I have added cubed cooked sweet potatoes in place of the avocado and it was yummy.

  • 2 teaspoons avocado oil
  • 1/2 medium red onion, peeled an diced (about 1 cup)
  • 1/2 teaspoon salt
  • 1 teaspoon cumin
  • 1 cup quinoa
  • 1 cup roasted tomato and chipotle salsa (or any salsa you like)
  • 1 cup vegetable stock
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 medium avocado, peeled pitted and sliced
  • 1/4 cup sharp cheddar cheese

Press the Saute button and add the oil to the inner pot. Add the onion, salt and cumin and cook 5 minutes. Press the Cancel button.

Add the quinoa, salsa, stock and beans and stir to combine, scraping up brown bits that may be suck to the bottom of the pot. Secure the lid.

Press the Manual or Pressure Cook button and adjust the time to 5 minutes.

When the timer beeps, let the pressure release naturally until the valve drops and then unlock the lid.

Spoon the quinoa mixture into bowls and top with avocado and cheese and whatever other burrito-type toppings you might enjoy.

Makes 4 servings.

Team Chiswitz Award-Winning Latkes

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Want to cook latkes like the reigning champions of  the Congregation Shir Tikvah Latke Cookoff (2012)?  Just follow these instructions an amaze yourself!

  • 10 medium russet potatoes (about 4 pounds)
  • 2 medium yellow onions
  • 3 large or extra large eggs
  • 1/4 cup flour
  • salt and white pepper to taste
  • plenty of vegetable oil

First things first: If you have never fried latkes before, you need to know that, while they are delicious to eat, cooking them can make your house smell like oil and onions. For days. Take a few minutes before you start to make sure that nobody’s coat is hanging in the kitchen (unless you want to wash it), that closet doors are closed, and that you are wearing clothes that can be easily laundered. Also, be prepared for a thorough clean-up afterward.

OK, now you’re ready: Wash potatoes thoroughly.

Beat the eggs in a large mixing bowl.

Line a medium-sized mixing bowl with cheesecloth.

Using the grating blade of a food processor or a hand grater, grate potatoes and onions. It’s helpful to alternate them for easier mixing later. After you have grated a food-processor-bowlful, transfer grated potatoes/onions to the cheesecloth-lined bowl. Gather the cheesecloth up into a bundle. Twist the top to form a ball.  Squeeze as much liquid as you can from the potato/onion mixture.

IMG_0842

When no more liquid comes out, remove from cheesecloth and transfer to large bowl with eggs. Repeat with remaining onions and potatoes until all have been grated and squeezed. You may need to replace the cheesecloth.

Combine eggs with potato/onion mixture. It may be easiest to use your  hands here.

Sprinkle flour, salt and pepper over egg/potato mixture. Mix thoroughly to combine all ingredients.

Heat 1/2 – 3/4” of vegetable oil in a large skillet. We use an electric skillet set at 350 degrees, but a good skillet on the stove will do as well.  Our standard electric skillet uses about 22 ounces of oil per recipe. Drop a piece of potato into the oil. When it sizzles, the oil is ready.

Form potato mixture into patties and carefully place in oil. Fry to desired brownness, turn over and fry the other side. If you are going to be freezing the latkes, it’s a good idea to under-cook them a little, as they will get browner when they are reheated later.

Repeat until all of the batter is used up. No need to change oil between batches.

Transfer cooked latkes onto a plate lined with several layers of paper towel to drain. If serving right away, transfer to a serving plate and enjoy! They are delicious served with applesauce and/or sour cream on the side.

Freezing instructions:  Line two cookie sheets with paper towel. Set a cooling rack over each cookie sheet. When the latkes on the plate are cool enough to handle, transfer them to one of the racks. When they have cooled completely, transfer them to parchment-lined cookie sheets. It is OK to place two layers on a sheet, with parchment in between the layers. Cover tightly with aluminum foil and place them in the freezer. If you do not wish to store them on cookie sheets, they can be transferred to freezer bags or other containers once they are frozen solid. When it’s time to reheat, remove the foil, place latkes on a cookie sheet (if they aren’t already on one), let them sit out while you heat the oven to 450 degrees, then bake  for 8 minutes or so until hot and brown.

NOTE: Latkes do not keep very well in the refrigerator. If you are going to hang on to them, it’s best to freeze them.

IMG_0843Here are some latkes getting ready for the freezer. Note that they are slightly under-cooked.

Makes about 25 latkes.

I don’t recommend doubling the recipe, as it becomes difficult to handle and keep the potatoes in good shape. If you need more than 25 latkes, make additional recipes from the beginning, starting with fresh oil each time.

Aunt Kay’s Sweet and Sour Carrots

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  • 2 pounds carrots, thinly sliced
  • 1 onion or 1/2 cup scallions, chopped
  • 1/2 cup vegetable oil
  • 1/2 cup green pepper, chopped
  • 1/2 cup white vinegar
  • 1 can Campbell’s tomato soup
  • 1/2 cup sugar

Boil carrots for 10 minutes or until tender-crisp.

Layer carrots, onions and pepper in a casserole dish.

Mix oil, vinegar, soup, and sugar in a small saucepan.  Bring to a boil and pour over vegetables.

Refrigerate. Will keep for weeks.

Brown Sugar Dijon Brie with Variations

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Submitted by Jeanne Marshall, who writes:“A friend served this at her recent Super Bowl party and it was out of this world good!”  Adapted from Brown Sugar Dijon Brie & More The Pampered Chef ®

 

  • 1/2 cup sliced almonds, divided
  • 1/2 cup packed brown sugar
  • 1 tbsp Dijon mustard
  • 1 4-in. round (8 oz) Brie cheese with rind, room temperature
  • 1 loaf (16 oz) French baguette
  • Vegetable oil

Preheat oven to 425°F. Coarsely chop 1/4 cup of the almonds. In a small bowl, combine chopped almonds, sugar and mustard; mix well.

Cut Brie in half horizontally. Place one half of Brie, cut side up, onto center of a large round baking dish or baking stone. Spread half of the sugar mixture evenly over bottom half of Brie. Top with remaining half of Brie, cut side up. Spread remaining sugar mixture over Brie; sprinkle with remaining almonds.

Cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; spray with oil. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving.

Yield: 12 servings

Nutrients per serving: (Light): Calories 260, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 46 g, Protein 9 g, Sodium 460 mg, Fiber 2 g

Variations: Tangy Pepper-Pecan Brie: Substitute 1/2 cup pecan halves, coarsely chopped, for the almonds, 1/4 cup apricot preserves for the sugar and 1 jalapeño pepper, stemmed, seeded and chopped for the mustard. Proceed as recipe directs.

Sun-Dried Tomato-Pesto Brie: Substitute 1/4 cup pine nuts for the almonds, 2/3 cup sun-dried tomatoes in oil, drained, patted dry and chopped for the sugar. Substitute 1 tbsp prepared basil pesto for the mustard. Proceed as recipe directs.

Polenta-Pecan Apple Cobbler

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Adapted from Better Homes and Gardens Best-Loved Reader Recipes, published Spring 2012.  Original recipe by Helen Wolt of Colorado Springs, CO

  • 1/2 cup all-purpose flour
  • 1/3 cup yellow cornmeal (I used Bob’s Red Mill whole grain cornmeal) or quick-cooking polenta mix
  • 2 Tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 Tablespoons butter
  • 1/2 cup (or a little more) chopped pecans
  • 2 Tablespoons packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 8 cups cubed, peeled apples (I used a combo of Granny Smith and Pink Lady)  I also use a crank-style apple corer/slicer/peeler, so my apples were more sliced than cubed.  I put the apples through the slicer and then cut them into quarters.
  • 1/2 cup dried tart cherries or dried mixed berries
  • 1/3 cup packed brown sugar
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup cold water
  • 1 Tablespoon cornstarch
  • 1/3 cup half-and-half or light cream
  • Half-and-half, whipped cream, or ice cream (optional)

Preheat oven to 375 degrees.  For topping, in a small bowl stir together flour, cornmeal or polenta mix, granulated sugar, baking powder and salt.  Using a pastry blender or two knives, cut in butter until the mixture resembles coarse crumbs; set aside.In another small bowl, combine pecans, 2 Tablespoons brown sugar, and 1/4 teaspoon cinnamon; set aside.

For filling, in a large saucepan combine apples, dried cherries and/or berries, 1/3 cup brown sugar, lemon juice, and 1/4 teaspoon cinnamon.  Bring just to boiling, stirring frequently.  Reduce heat.  (As the apples cook, they will release juices.)  Simmer, covered, about 5 minutes or until apples are nearly tender, stirring occasionally.  In a small bowl, combine water and corn starch; stir into apple mixture.  Cook and stir until thickened and bubbly.  Keep hot.

Add 1/3 cup half-and-half to cornmeal/flour mixture, stirring just until moistened.  Transfer hot filling to a 2-quart baking dish.  Using a spoon, immediately drop topping into hot mixture, forming small mounds.  Sprinkle with pecan mixture.

Bake about 30 minutes or until a toothpick inserted into topping comes out clean.  Serve warm, if desired, serve with additional half-and-half, whipped cream, or ice cream.

Makes 6-8 servings.

Acorn Squash Soup

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Adapted from foodnetwork.com.

  • 3 whole acorn squash, approximately 8 cups when cooked
  • 6 shallots, 3 diced, 3 left whole and peeled
  • 6 cloves garlic, peeled
  • 3 Tablespoons olive oil
  • 1 Tablespoon Kosher salt
  • 1 Tablespoon freshly cracked pepper, plus more for seasoning
  • 2 Tablespoons butter
  • 4 cups low- or no-sodium vegetable stock ( I like Kitchen Basics brand unsalted) or chicken stock
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon white pepper
  • 1 teaspoon dried “rubbed” sage
  • 3/4 cup heavy cream or half-and-half
  • 1 Tablespoon Worcestershire sauce
  • 1/4 cup grated parmesan
  • Optional toppings:  Black pepper, Drizzle of olive oil, French fried onions, pepitas, additional grated Parmesan

Preheat oven to 350 degrees.  Cut the squash in half, on the equator, and remove seeds with a spoon.  Cut a flat spot on each end, so the squash will sit still.  Line a baking sheet with foil and arrange the squash, cut side up, on the baking sheet.  To 3 of the squash halves, add a peeled shallot.  To the other 3, add 2 garlic cloves in each.  Drizzle with 2 tablespoons olive oil and season with salt and pepper.  Roast in the hot oven until very tender and starting to caramelize and collapse, about 1 hour.  Remove from oven and allow to cool.  When cool enough to handle, remove the squash from the skin.  Discard skin.  Reserve the roasted shallots and garlic with the squash.  All of the preceding steps may be done ahead.

In a large Dutch oven or soup pot, heat 1 Tablespoon of olive oil and 2 Tablespoons butter over medium-high heat.  When the butter starts to foam, add the raw diced shallots and sauté until the start to caramelize, about 5  to 6 minutes.

Deglaze the pan with 1/2 cup of the stock and stir to detach bits of onion from the pan. Reduce the heat to medium-low and add the reserved squash, roasted shallots and garlic and then the remaining stock.  Stir to combine, then puree with a stick blender.  The mixture will be very thick.

Add the cayenne, white pepper, and sage.  Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat, stirring frequently.  When the mixture comes to a slow simmer, stir in the Parmesan and turn heat to low.  Serve with topping(s) if desired.

Serves 8-10.

Simple Sweet Potatoes

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From Andrea Suttles who brought them to Karen Schihl’s epic Margarita lunch.

  • 2 pounds sweet potatoes
  • 2 Tablespoons olive oil
  • 2 Tablespoons Honey
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt

Peel and cut the sweet potatoes into 1-inch chunks.  In a medium bowl, whisk together olive oil, honey, and lemon juice.  Throw in potato chunks and toss well.  Spray a jellyroll pan or pyrex dish with Pam and spread sweet potatoes out evenly.  Sprinkle with salt.  (I actually cover my pan with parchment or foil, so it’s easy clean up)

Bake at 350 degrees for about 1 hour, stirring once halfway through.

Makes about 4 1-cup servings.

Dijon Mustard Green Beans

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Adapted from The Fruit of Her Hands, Published by Temple Israel’s Sisterhood of West Bloomfield, MI, 2009 Edition. 

  • 2 1/2 pounds green beans, ends trimmed
  • 1/4 cup olive oil
  • 1/2 cup light brown sugar
  • 3 Tablespoons Dijon mustard
  • 1 teaspoon dried tarragon or oregano
  • 2 teaspoons garlic powder or 1 clove minced fresh garlic
  • 1 Tablespoon kosher salt
  • Fresh pepper to taste

Preheat oven to 250 degrees.  Combine green beans, olive oil, brown sugar, mustard, tarragon or oregano, garlic, and salt in a large bowl and toss well.  The beans will be sugar coated; this will melt during cooking.  Transfer the beans to a large baking dish, cover with foil, and bake for 1 hour.  they will be tender-crisp.  toss the beans with the sauce that has accumulated at the bottom of the pan.  Transfer to a serving dish and season to taste with pepper.

Makes 12 servings.

Oreo Truffles

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Submitted by Mandy Mills.

 

  • 36 Oreo cookies
  • 1 package (8 oz) softened cream cheese
  • 1 package melting chocolate discs
  • Your choice of decorations

Grind/crush the Oreo cookies in a blender. Place crushed cookies in a large bowl, add cream cheese, and mix with a fork until completely blended. At this point, it will be the consistency of cookie dough, with no streaks of cream cheese showing any longer.

Scoop up the truffle mixture using a melon baller or measuring teaspoon and roll into balls between your hands. Making the balls approximately one level teaspoon will give about 5 ½ dozen truffles.

Melt the chocolate over a double boiler according to the package directions. Roll the truffles a few at a time in the melted chocolate with a fork, and use it to remove them and place them on waxed paper or parchment paper to cool and harden. If you are decorating them, sprinkle on your decorations right away, because the candy-type chocolate hardens quickly at room temperature. This is a good job for kids to do while an adult dips the truffles.

When the chocolate coating has hardened, store in the refrigerator and enjoy!