Pea, Dill, + Mint Soup- Linda Freedman Recipe from Fresh India by Meera Sodha,
Indian cooking is quick, so it is best to have all of your ingredients lined up in a row. If you have little cups, shot glass size or larger (better), these help tremendously. You’ll need:
Canola oil
1 Large yellow onion diced
½ inch piece of fresh ginger or ½ t. ground ginger—fresh is a thousand times better
3 cloves garlic crushed (I smash it with a wide knife, then either chop it or use a garlic press
1-2 chile peppers if you like it very hot—I don’t use them, but if I like heat I add siracha. This recipe doesn’t need heat.
2 cups frozen peas or 1 cup of split peas. If you use real peas, not split, soak them in boiling water about 15 minutes ahead of time.
2.5 cups of water or veg broth
2 T lemon juice, or the juice of ½ a lemon
2 t. garam masala
1 cup fresh mint leaves-chopped
1 cup fresh dill-chopped
2 t. cumin seeds (def use seeds, not ground)
A pinch salt.
Heat 2 t. oil in a deep sauce pan Add the onion when hot Fry until translucent but not golden Then add ginger, garlic and chiles if you use them. Stir a minute and add the peas, the water, lemon j and garam masala. Bring to a boil and cook about 5 minutes. Then add the chopped dill and mint adding water if necessary. Cook through on medium to medium-low heat, add salt and lime juice if needed.
While it is cooking, make the tarka. This is a drizzle for the soup, added to the bowl before serving. It isn’t totally necessary but wow, there is nothing like it. A must-try. And it is easy.
I wish I could explain these words, but I can’t. Your guess is as good as mine, but if pressed I would say that a “slug of oil” is about 1.5 Tablespoons.
Tarka Pour a slug of oil into a small frypan over medium heat. When hot, add the cumin seeds and watch constantly, stir with a wooden spatula (preferably). When sizzling, brown, then turn off the burner and take off heat quickly. If it burns toss it and start over again. Burning is bad.
Aunt Rosetta's Broccoli Cheese Pie - Sendic Family
1 9'' pie crust 1 onion chopped 2 1/2 c frozen chopped broccoli 1 c shredded cheddar cheese 3/4 c milk 2 eggs beaten 1/2 tsp salt 1/2 tsp mustard powder 1/2 tsp pepper- optional
Saute onions and put in the crust. Add broccoli, then cheese. Mix remaining ingredients and pour over. Bake 45 min at 375 degrees
Easy Eggplant Parmesan: Mindy Reiss Ingredients: 1 large eggplant, thinly sliced (I try to use organic) 2 cans of french cut green beans, drained (organic best if you can) 1 lb bag shredded mozzarella cheese (you can probably use another kind depending on taste) 2 jars marinara (I use Kirkland Organic) or tomato sauce or crushed tomatoes in sauce Parmesan cheese, optional
Instructions: Pour a thin layer of the marinara sauce on the bottom of a 9x13 lasagna pan, then place one layer of the eggplant, 1 layer of the string beans, 1 layer of marinara, 1 layer of mozzarella and/or parmesan, a layer of the eggplant, a layer of the string beans, a layer of marinara, a layer of cheese, then a third layer of each in the same order Generous top layer of mozzarella (and parmesan if you want). Cover and bake on 350-375 for 1-2 hours depending on your oven. This is a family favorite! B'teavon!
Salmon in Puff Pastry - Adele Feldman Ingredients • 2 packages (17.3 ounces each) frozen puff pastry, thawed • 8 salmon fillets (6 ounces each), Or less with skin removed • 1 large egg • 1 tablespoon water
DIRECTIONS
On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle.
Cut each pastry sheet into two 10x6-in. rectangles.
Place a salmon fillet in the center of each rectangle.
In a bowl, Mix juice of a lemon, some mayonnaise, dill, and a sprinkle of Lawry’s season salt
Brush each piece of salmon with the lemon mixture. Beat egg and water; lightly brush over pastry edges.
Bring opposite corners of pastry over each fillet; pinch seams to seal tightly.
Place seam side down in a greased 15x10x1-in. baking pan; brush with remaining egg mixture.
Bake at 400 degrees for 30 minutes or until pastry is golden brown.
Spinach Quiche - Rebbetzin Michal Cohen 16 ounce bag frozen spinach defrosted and squeezed dry One large onion sliced and sautéed in 2 tablespoons oil 1 pound cottage cheese 1/3 cup Parmesan cheese Two eggs Add all the ingredients to the squeezed dry spinach This can be baked in a pie shell or in a 10 inch round pan 350° oven for 30 minutes
Eggplant margaritas from kosher.com - Tova Jacoby *Main Ingredients* 6 mini eggplants 1 cup quinoa 1/2 teaspoon oil 2 cups water olive oil spray 1 cup marinara sauce 1 cup Mexican blend cheese 3 frozen onion cubes salt pepper
*Prepare the Eggplants*
Preheat the oven to 400 degrees Fahrenheit.
Slice the eggplants in half.
Make an “x” through each eggplant and generously salt it.
Allow the eggplants to sit for 30 minutes. The eggplant will “sweat” water. Remove the “sweat” by dabbing it with a paper towel.
Spray the eggplants with olive oil and grind fresh black pepper over.
Bake the eggplants for 25 minutes.
*Prepare the Quinoa*
Boil two cups of water.
Add 1/2 teaspoon oil and one cup quinoa.
Lower the flame and cook for 15 minutes, until the water is absorbed.
*Prepare the Fried Onions*
Spray a frying pan with olive oil.
Add three frozen onion cubes and fry at medium heat.
*Assemble the Eggplant Margarita*
Top the eggplants with quinoa, marinara sauce, fried onions, and cheese.
Place in the oven for two to four minutes, until cheese is melted.
