Guest guest Posted April 10, 1999 Report Share Posted April 10, 1999 I can't believe it but most of the recipes this week were vegetarian. I think I only made 2 non-veggie recipes the whole week. Yeah!! And they were holiday recipes... So here are most of This Weeks Winners - all vegetarian... * Exported from MasterCook * COLORFUL POTATO CASSEROLE Recipe By : Rambam's Guide for the Perplexed Pesach Chef by Yeshivat R Serving Size : 8 Preparation Time :0:00 Categories : Passover Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons oil 1 large onion -- chopped 1 pound yellow squash (or zucchini) -- grated 2 large carrots -- grated 2 large baking potatoes -- peeled 2 egg whites -- and 1 whole egg 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons dill -- chopped 1/3 cup parsley -- chopped 1/4 cup matzo meal 1 tablespoon vegetable oil 1 teaspoon paprika Preheat oven to 350° F. Heat 2 tablespoons oil in a skillet, add onion and saute over medium heat until softened, approximately 8 minutes. Place coarsely grated squash and carrots in a large bowl. Add sauteed onion. Coarsely grate potatoes and place in large strainer to squeeze out excess liquid. Add to bowl of vegetables. Add egg white and whole egg; mix. Add all other ingredients except oil and paprika to bowl. Pour into generously greased 8 x 8- inch pan or 7-cup baking dish. Sprinkle the top with oil and paprika and bake in preheated oven for 1 hour or until brown. - - - - - - - - - - - - - - - - - - NOTES : Source: http://www.eskimo.com/~jefffree/recipes/paspotca.htm Busted by RisaG, X-Posted to Mc-Recipe, SuzyQ & Veg-Recipe ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Continuing with Passover dinners, I thought I would make this " lasagna " type dish. It is Sephardic and I got it somewhere on the net. It came out wonderful. My hubby, who normally doesn't like eggplant, loved it. Very easy to put together and very tasty too. * Exported from MasterCook * EGGPLANT MATZO MINA Recipe By : Vegetarian Celebrations by Nava Atlas Serving Size : 8 Preparation Time :0:00 Categories : Passover Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium Eggplants 2 tablespoons olive oil 1 medium onion -- finely chopped 2 garlic cloves -- minced 1 15 oz. can tomato sauce 1 14 oz. can tomatoes -- drained and chopped 3 tablespoons fresh parsley -- chopped 1/2 teaspoon oregano 1/2 teaspoon basil 1/2 teaspoon paprika Salt & pepper 4 dashes hot sauce -- Tabasco, whatever 6 matzo 1 pound mozzarella style soy cheese -- shredded Pre-heat broiler. Cut eggplants into 1/2 inch slices & peel. Brush lightly with oil & broil on each side till tender. Heat the oil in a deep pot. Add onions and garlic & saute' until golden. Add tomato sauce, tomatoes, parsley and seasonings. Bring to a simmer and cook over low heat, covered for 15 minutes. Break each matzo into 3 strips. Fill a shallow casserole dish with lightly salted water. Place matzo strips into water for 2 or 3 minutes, till pliable but not mushy. * Remove carefully to a plate. Preheat oven to 350*F. Lightly oil a large shallow casserole dish and layer as follows: A thin layer of sauce, a layer of eggplant, a layer of matzo, a layer of cheese. Repeat. Bake for 35 - 40 minutes until cheese shows some brown spots. Busted by RisaG, X-Posted to Mc-Recipe, SuzyQ & Veg-Recipe - - - - - - - - - - - - - - - - - - NOTES : * I broke the matzo into 3 strips each and put the pieces in a shallow dish. I soaked them with warm tap water for a moment or so and then I drained them. They were soft but they didn't break apart. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ More Passover food but this time matzo ball soup, not your ordinary matzo ball soup though. This one is Sephardic in nature. Also from the 'net. Served either with a spinach-matzo pie or some leftover potato casserole, depending on time. * Exported from MasterCook * MOROCCAN-STYLE MATZO BALL SOUP Recipe By : http://www.geocities.com/Paris/Bistro/1150/ Serving Size : 10 Preparation Time :0:00 Categories : Passover Sedar Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 medium onion -- minced 2 large leeks white parts only -- quartered -- lengthwise and -- chopped 2 medium potatoes -- peeled and diced 2 medium white turnips -- peeled and diced 3 medium carrots -- sliced 3 medium stalk celery -- diced 1/2 pound mushrooms* -- chopped 8 cups vegetable broth or water** -- or a combination 1 teaspoon paprika 1 teaspoon ground cumin Salt and pepper -- to taste 2 cups frozen peas -- optional Matzo balls -- packaged or homemade Heat the oil in a large soup pot. Add the onion and leeks; saute over medium heat until the leeks are limp, about 10 minutes. Add the potatoes, turnips, carrots, celery, mush rooms, broth or water, paprika and cumin; mix well. Bring to a boil, lower heat and simmer gently, cover, until vegetables are tender, about 45 minutes. Add the frozen peas, if desired, season to taste with salt and pepper, and simmer 10 minutes more. Stir in the peas. Let stand off the heat for several hours or overnight in refrigerator to develop flavor. Reheat before serving. Serve with matzo balls. Busted by RisaG, X-Posted to mc-Recipe, SuzyQ & Veg-Recipe - - - - - - - - - - - - - - - - - - NOTES : * I didn't use mushrooms at all. Instead I used a parsnip, diced. ** I used homemade stock. I think it makes a difference. *** I thought the recipe could use more seasoning. It was kind of bland. I served it with some leftover potato casserole, and some leftover chicken just to fill out the meal. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This is similar to something I made earlier in the week but it is quite delicious - the combination of spinach and ricotta cheese is a winner. Serve alone, like I did, or with a salad for a light dinner. * Exported from MasterCook * SPINACH AND POTATO MATZO PIE Recipe By : http://www.geocities.com/Paris/Bistro/1150/ Serving Size : 10 Preparation Time :0:00 Categories : Passover Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 medium potatoes 2 10 ounce pkg frozen chopped spinach -- thawed and squeezed -- dry 6 scallions -- diced 1 15 ounce con reduced-fat ricotta -- or fat free -- cheese 1 lemon -- Juice of Salt and pepper -- to taste 6 matzos -- up to 8 2 cups grated mild white cheese -- such as mozzarella Bake or microwave the potatoes in their skins until tender; cool. Peel and cut into 1/4-inch-thick slices. Preheat the oven to 350 degrees. In a mixing bowl, combine the spinach, scallions, ricotta cheese, lemon juice, and salt and pepper. Soak the matzos in warm water in a shallow container until pliable but not mushy, about 2 minutes; drain. Lightly oil two 9- by 9-inch casserole dishes; line the bottoms with a layer of matzos. Layer each with the spinach mixture, potato slices, more matzos and 1/2 cup mozzarella cheese. Repeat until all ingredients are used. Finish with a layer of matzo. Bake until top matzo is golden with spots of brown, 25 to 30 minutes. Cut into squares to serve. - - - - - - - - - - - - - - - - - - Holiday Is Over I decided that since I had no real pasta, only passover noodles all week, I would make pasta for dinner. I searched for an interesting sauce, I came up with one from a book called Authentic Cafe by Roger Hayot. The recipes come from his restaurant of the same name in L.A. It was pretty tasty. * Exported from MasterCook * Pasta with Tomato-Saffron Sauce Recipe By : Risa Golding/Roger Hayot Serving Size : 2 Preparation Time :0:00 Categories : Pasta Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb dried pasta -- favorite shape TOMATO-SAFFRON SAUCE 1/2 lb plum tomatoes -- * see note 2 tbsp pure olive oil -- + 1 tsp for rubbing 1/2 small onion -- minced 1/2 small clove garlic -- or 1-1/2 tsp mince** 1/8 tsp saffron threads -- crumbled 1/4 tsp freshly ground black pepper 1/2 cup extra-virgin olive oil 1/2 tsp kosher salt -- or other coarse salt Place a large pot of water on to boil. When it comes to a boil, throw in some salt and then the pasta. Cook according to package directions. Start the sauce 15 minutes before pasta is ready (while water is beginning to boil or you can do the first step earlier in the day, like I did): Preheat the oven to 350°F. Rub the tomatoes with the 1 tsp of pure olive oil and arrange the tomatoes on a baking sheet. Roast them until the skins begin to split, but the tomatoes do not collapse completely, about 15 minutes. Remove the baking sheet from the oven. Let the tomatoes cool, then peel, seed, and crush them with a fork or a whisk; you should have about 1-1/4 cups of pulp. Heat a small, nonreactive saucepan over medium heat. Add the 2 tbsp pure olive oil and heat it, about 1 minute. Reduce the heat to low, then add the onion and garlic and cook, stirring, for about 30 seconds. Add the saffron and pepper to the pan and cook, stirring, for 1 minute longer to release the saffron's flavor. Add the crushed tomatoes and cook for 2 minutes. Place the mixture in a blender or food processor or leave it in the pan (off the stove) and use a hand-held blender. Puree the sauce. With the machine running, add the extra-virgin olive oil in a thin stream. Add the salt. Serve warm. The sauce can be refrigerated, covered, for up to 1 day. - - - - - - - - - - - - - - - - - - NOTES : * I used canned tomatoes that were already sliced. I just put them on the baking sheet, sprayed some olive oil spray over them and roasted them a little while until they were barely browned. Then I chopped them up a bit. ** I used a lot more garlic. One clove sounded like too little for this household. I used 3 cloves, medium sized. Risa's notes: I used the hand-blender and while it was on I put in the thin-stream of olive oil. I made enough just for the two of us, so I used a bit less tomato. I served it with the usual hot breadsticks but if you want you can serve it with a salad or a cooked green veggie on the side (broccoli, spinach sauteed with garlic & hot pepper flakes). ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Still trying to watch my weight and making sure hubby doesn't get a big fat tire in the front, so this one is low fat but really delicious. * Exported from MasterCook * Red Beans & Rice with Salsa Recipe By : Adapted from In The Kitchen With Rosie by Rosie Daley Serving Size : 6 Preparation Time :0:00 Categories : Busy Day Entrees Vegetarian Days Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 15 oz can red kidney beans -- rinsed & drained 1 15 oz can pink beans or black beans -- rinsed & drained 1 1/2 cups onion -- chopped 5 cloves garlic -- sliced in half horiz 1 tsp dried mexican oregano -- or reg. oregano 1 bay leaf 2 tbsp chili powder (commercial or homemade) 1 tsp ground cumin 1 tsp dried coriander 1 tsp crushed red pepper flakes 1 cup tomato juice 1 cup cooked brown rice Salsa -- your favorite GARNISHES scallions -- chopped Fat Free Sour Cream cilantro -- chopped Heat a large nonstick skillet over medium heat. Add the onions and garlic and let it cook for a moment until the onions are translucent and the garlic is browned lightly, not burned. Add the beans and bay leaf. Stir a couple of times and then add the mexican oregano, dash of salt and the spices. Cook for a few moments to bring out the aromas in the spices. Add the tomato juice and cook for a few moments. If it gets dry, add a little water. Add the cooked rice and the chopped cilantro and serve. Garnish with scallions, more cilantro (or your favorite herb) and some fat-free sour cream. - - - - - - - - - - - - - - - - - - NOTES : Original recipe used dried beans and cooked for a very long time. From In The Kitchen With Rosie, Oprah's Favorite Recipes, by Rosie Daley, published by Alfred A. Knopf, 1994 RisaG Quote Link to comment Share on other sites More sharing options...
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