It was a casserole type of night

I was searching for something quick to make one evening recently. There wasn't much fresh produce on hand, but I did have one large sweet potato and an onion, plus some ginger root. After checking my cupboards and verifying we had a can of garbanzo beans, I realized I could make this casserole, from Dreena Burton's cookbook Vive Le Vegan!

It was quick to put together (gotta love the recipes that say "mix everything together and cook it), smelled wonderful, and satisfied the whole family (savory enough for the mama, sweet enough for the daddy, beans for the three year old, and sweet potatoes for the nine month old). An absolute win.

Sweet Curry Chickpea Casserole

• 2 1/2 - 3 cups cooked chickpeas (garbanzo beans)
• 1 13.5-oz can light coconut milk*
• 3/4 cup red onion [I used yellow]
• 1 1/2 cups celery, chopped*
• 1 - 1 1/2 cups sweet potato, peeled and chopped
• 1 - 1 1/2 cups apple, peeled and chopped
• 2 cloves garlic, minced
• 1 1/2 Tbls freshly grated ginger
• 1 - 1 1/2 Tbls mild curry paste [I used curry powder]
• 2 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 3/4 tsp sea salt
• 1/8 tsp allspice

Preheat oven to 375 F. In a large, deep casserole dish, combine all ingredients. Stir through until well combined. Cover and bake for 30 mins. Stir through, cover, and bake for another 30-40 mins, until the vegetables are tender (stir through again once or twice throughout).
Makes 4-5 servings, depending upon accompaniments.

*I had neither coconut milk nor celery,  but I did have a can of cream-of-celery soup and substituted that with grand results. I would like to try the coconut milk version at some point, though. I love coconut curries.

Matzo Balls

No need to head to the deli, you can get your matzo balls right here. Not even kidding. I have awesome matzo skills.

For the first time ever, and for no apparent reason, I merged two recipes into one, using most of the ingredients from one and the general directions of the other. Two cookbooks, one dish. I don't even know why. Thankfully, it turned out. Below are both recipes.

First, the one I used mainly for the ingredients:

Matzo Balls
from Sara Kasdan's  Love and Knishes: An Irrepressible Guide to Jewish Cooking

6 eggs, separated
1 tsp salt
1/8 tsp pepper
1 cup matzo meal
2 Tbls melted schmaltz 

Beat egg whites until stiff. Beat egg yolks until light. Add salt, pepper, and melted schmaltz to beaten yolks; fold into egg whites. Fold in matzo meal one spoonful at a time. Refrigerate for at least 1 hour. Wet hands and form batter into balls the size of a walnut. Drop into rapidly boiling soup or water. Reduce heat and cook slowly, covered, for about 30 minutes. Serves 12.

Next, the one I used mainly for the instructions:

Matzoh Ball Soup
from Isa Chandra Moskowitz's Vegan with a Vengeance

1 1/2 cups matzoh meal
3/4 tsp salt, plus extra for the boiling water
3/4 tsp ground black pepper
1 (12-oz) package firm silken tofu
8 1/2 cups or so Rich Vegetable Broth
1/4 cup plus 3 Tbls extra-virgin olive oil
1 carrot, peeled
A handfull fresh dill, coarsely chopped
Fresh parsley for garnish

   In a mixing bowl, combine the matzoh meal with the salt and pepper; set aside.
   Crumble the tofu into a blender or food processor, add 1/2 cup of the vegetable broth, and puree until smooth. Add the oil and blend again.
   Mix the tofu mixture with the matzoh meal, making sure that everything is moist. Grate half the carrot into the mixture and mix until it's well distributed. Cover the bowl with plastic wrap and refrigerate for at least an hour and up to overnight. you can't skip this step; it's important in making sure that the matzoh balls will not fall apart when boiled.
   When you are ready to form the balls, fill a large stockpot with enough water to fit all the matzoh balls with minimal touching. Salt the water generously, cover, and bring to a boil.
   Set out a cutting board upon which to line up the formed matzoh balls, and cover it with parchment paper if you have any, to prevent sticking. Also have handy a wet rag to wipe your hands on between forming each matzoh ball.
   Remove the matzoh mixture from the fridge. Form into tightly packed, walnut-size balls and place on the prepared cutting board. When all the balls are prepared, drop carefully into the boiling water, one or two at a time, with a spatula or slotted spoon. Take your time and be careful not to plop one on top of another; they need to remain separate. When all the balls are in the water, cover the pot and DO NOT LIFT LID FOR FORTY MINUTES! Sorry for the caps, just had to stress it. When 40 minutes is up, you can remove the lid. The matzoh balls will have floated to the top and will drop back down when the lid is lifted. This is fun to watch.
   Now they are ready to serve; however, to make them even lighter, you can turn off the heat, cover the pot again, and let them sit in the water for another hour or so. This way they absorb more water and expand a bit more.
   (...) [There's more about making the broth/soup itself, but I didn't use it.]

As I said, I mostly made my matzo balls using Kasdan's recipe (I used eggs) but I didn't use the chicken fat (schmaltz); instead, I felt totally okay substituting with olive oil, since that's what Moskowitz does. And when it came time to mold and cook the balls I appreciated the blow-by-blow instructions (and the CAPS) of the vegan recipe.

We still have matzo meal left over. I'm thinking a few matzo balls might be in store for us this weekend...

Charosis

Another Passover recipe from last month, because it wouldn't have been Passover without the mortar.

Charosis
from Love and Knishes

2 tart apples
1/4 cup nuts (preferably walnuts) [I used pecans]
1/4 tsp cinnamon
1 tsp honey
1 Tbls Passover wine

Pare and core apples. Chop apples and nuts together finely. Add cinnamon, honey and wine. Makes about 2 cups / Serves 10-12.

 Nothing especially fancy about the recipe, but just because it's basic doesn't mean it's flavorless. On the contrary, this was enjoyed this as much as any apple sauce the consistency of brick mortar can be enjoyed. Which = we loved it. I absconded with the leftovers of work lunches and felt guilty about it. It's that splash of wine, I think, that really kicks it up a notch. Mmmmmm.

Sauce #4 of my goal of 24.

Kimchi

Delving into the wild world of lacto-fermented foods...

from Nourishing Traditions
by Sally Fallon

Korean Sauerkraut (Kimchi)

• 1 head cabbage, cored and shredded [called for Napa but I used green]
• 1 bunch green onions, chopped
• 1 cup carrots, grated
• 1/2 cup daikon radish, grated (optional) [I didn't have any]
• 1 Tbls freshly grated ginger
• 3 cloves garlic, peeled and minced
• 1/2 tsp dried chile flakes
• 1 Tbls sea salt
• 4 Tbls whey (if not available, use an additional 1 Tbsp salt)

Place vegetables, ginger, garlic red chile flakes, sea salt and whey in a bowl and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide-mouth mason jar and press down until the juices rise to the top of the cabbage. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.

The most difficult part of this recipe was mashing the kimchi down until the juices rose to the top. Took forever, likely because I was using the wrong sort of tool. At the time I was starting to think it was never gonna happen, but eventually it did work, I closed the lid, and then began the waiting. Three days on the kitchen counter and then a few weeks in the refrigerator (our basement is technically 5-10 degrees too warm to be considered cold storage).

We broke-in the kimchi this week. Delicious! Sauerkraut it is indeed (we love it!); the carrots and chile flakes add a fresh note to the otherwise familiar flavor. We'll be using this to top our hot dogs and brats and to accompany our burgers this summer. A big thumbs up.

Perfect for a Hunger Games Theme Luncheon

Here's a recipe I used to make often but had forgotten about until just now.  It's been a while, but I'm planning to put it together again this summer.

Pita with Creamy Zucchini
from Student's Vegetarian Cookbook by Carole Raymond

• 1 medium zucchini, shredded
• 1 tsp olive oil
• 1 lg clove garlic, minced
• 1/4 tsp mint, dried (more if fresh)
• 1/2 tsp oregano, dried (more if fresh)
• 1 Tbsp plain yogurt
• salt & pepper
• 1 whole wheat pita bread, split in half

1. Shred the zucchini on the coarse side of a handheld grater with the largest holes.
2. In a medium skillet, heat the oil over medium heat. Saute the garlic, zucchini, mint, and oregano, stirring often, until the zucchini is firm-tender and bright green, about 5 mins.
3. Remove from the heat;  stir in the yogurt. Season with salt and pepper to taste. Scoop the filling into the warm pocket bread halves. 

Yield:  1 serving

This was one of my favorite go-to lunches; I can't believe it been so long since I've made it. Well, forgotten no more, little pita, no more.

No Whey. Yes, Whey!

Plain yogurt is the bane of my existence. (Okay, not true. I live a privileged life--most food writers do--but not that privileged. However, for the purposes of this post, just go with it.)  Every other month I place a container of plain yogurt in my cart, convinced I will enjoy its wholesome taste the next breakfast.  Think of the parfaits! my heart sings. Upon returning home the supermarket trance breaks, and I remember I don't routinely stock granola or fresh berries (coffee with perhaps a slice of toast are generally all I can rustle first thing in the morning). The unsweetened dairy is slowly buried in the fridge behind ketchup and pickles.  I invariably rediscover the container weeks later and am faced with that most fearful of all challenges: make something amazing that very day from four cups of nearly expired plain yogurt or else toss it all out and prove myself unworthy of life itself. (Something like that.)

This most recent near-yogurtpocalypse I maintained my composure and rescued the entire container from ruin. I've already blogged about using a cup for a sauce;  I then separated the remaining yogurt into whey and cream cheese.

Whey and Cream Cheese
from Nourishing Traditions by Sally Fallon

• 2 quarts piima milk, whole-milk buttermilk, yogurt, or raw milk

[...]When using yogurt (either homemade or good quality commercial plain yogurt): 

Line a large strainer set over a bowl with a clean dish towel. Pour in the yogurt... cover and let stand at room temperature for several hours or longer. The whey will run into the bowl and the milk solids will stay in the strainer. Tie up the towel with the milk solids inside, being careful not to squeeze. Tie this little sack to a wooden spoon placed across the top of a container so that more whey can drip out. When the bag stop dripped, the cheese is ready. Store whey in a mason jar and cream cheese in a covered glass container. Refrigerated, the cream cheese keeps for about 1 month and the whey for about 6 months.

Makes 5 cups whey and 2 cups cream cheese 

I had less yogurt to begin with and thus gleaned far less than the five and two cups noted in the recipe. Nevertheless the amount of cream cheese was perfect for at least one week's worth of breakfast toast, and the whey, since I am forgetful of its existence and unpracticed in its uses, is still in the fridge, ready for use.

Disaster averted. This time.

Rock'n Moroccan Passover Casserole!



Before baking.
(Once baked it looks exactly the same except for browner.)



I know once upon a time I told you I'd stay away from making untested main dishes for holidays, but turns out I can't help myself. Finding Passover-friendly meals from what I had in my cupboard/fridge was a fun challenge. And I'm glad I went ahead with it, otherwise I wouldn't have served this dish. Plus, it amuses me that my previous main-dish-for-holiday-fiasco and this sucessful dish are both Moroccan-style.

The cookbook says this casserole is "popular Moroccan Passover fare," and I can see why. Delicious! Go, Morocco!

Moroccan Mashed Potato Casserole (Batata bil Firan)

from Olive Trees and Honey

• 2 lbs unpeeled baking (russet) potatoes, scrubbed
• 2 tsp table salt or 4 tsp kosher salt
• 3 Tbls vegetable oil
• 3 onions, chopped
• 1-2 cloves garlic, mashed (optional)
• 6 large eggs
• 1/2 tsp pepper
• 1/4 tsp ground tumeric
• 1 carrot, diced and cooked until tender
• 1 cup green peas or 4 scallions, sliced
• 1/3 cup chopped fresh parsley or cilantro

1. Put the potatoes in a large pot and add cold water to cover by 1 inch and 1 teaspoon of the table salt or 2 teaspoons of the kosher salt. Bring to a low boil, reduce the heat to medium-low and simmer, uncovered, until fork-tender, about 25 mins. Drain. Peel the potatoes while still warm, run them through a food mill or ricer or mash with a potato masher.
2. Preheat the oven to 350 degrees.
3. In a large skillet, heat the oil over medium heat. Add the onions and saute until lightly golden, about 15 mins. If using, add the garlic and saute for 1 minute.
4. Beat the eggs into the potatoes, one at a time. Stir in the remaining salt, the pepper, and tumeric. Add the onions, cooked carrot, peas, and parsley.
5. Generously oil a shallow 8-cup baking dish, such as an 8-inch square or 7-by-11-inch dish, then heat in the oven until hot, about 3 mins. Carefully spoon the potato mixture into hte baking dish. Bake until golden and set, about 50 mins. Serve warm or at room temperature.

Variation~ 

Dairy Potato Casserole: Reduce the eggs t o2 adn add 1 cup cream cheese or 1 cup sour cream, or 3/4 cup cream chees and 1/2 cup grated Parmesan cheese. Bake the casserole for about 40 mins, sprinkle with 1/2 cup grated Parmesan or shredded Cheddar cheese, and continue baking for about 10 mins.

I made the straight recipe, omitting the peas because I didn't have any on-hand. I'm glad I caught that the carrot was to be added already-cooked (zapped it in the microwave). And it was great.

I'd make this again in a flash. More satisfying than plain mashed potatoes so a big serving can be served as a main dish or a smaller scoop could be a side.