Purim is around the corner, and I thought this simple but elegant dinner would be nice. Of course, once Purim is here, Pesach is not far behind. I would like to hear from you, the readers, with ideas for this column, or any recipes you’d like to see for Pesach and beyond. So, give me a little feedback, and I will do my best to accommodate your suggestions.
Sweet and Sour Stuffed Cabbage Rolls
1 large cabbage
1 1/2 lb. meatless ground beef (or real beef)
1 large onion, diced very fine
1 c. raw rice
2 eggs
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/2 tsp. garlic powder
2 16-oz. cans tomato sauce (I like to use the flavored tomato sauces for extra zip!)
1/4 c. packed brown sugar or regular Splenda
2 T. olive oil
4 T. lemon juice
2 bay leaves
Place cabbage in freezer overnight or for at least 2 hours. Remove from freezer and allow to thaw. Carefully peel away the leaves, rinse, and inspect them for insects. Pat dry and set aside.
Combine ground beef and next 6 ingredients. Mix well. Place a mound of filling in center of each leaf. Fold both sides of the cabbage leaf over the meat and roll up jellyroll style so the meat mixture is wrapped well. Shred the core and leftover cabbage and place in the bottom of a large, heavy pot. Carefully lay the rolls side by side on top of shredded cabbage.
Meanwhile, combine tomato sauce and next 4 ingredients in saucepan. Bring to a simmer and cook for 10 minutes. Pour over the cabbage rolls and add enough water to cover. Bring to a slow boil and taste the sauce. Adjust the seasoning if necessary. Simmer for 1 1/2 hours. Serves 6 to 8 people.
Mock Mashed Garlic Potatoes
1 head cauliflower
2 T. (or more, to taste) margarine or butter
1 tsp. minced garlic
1/2 c. non-dairy cream or soy milk (or real cream, if dairy)
salt and pepper, to taste (use white pepper if you don’t want black flecks in the mashed potatoes)
Cut the cauliflower head into small chunks and steam until very, very tender. (It should mash easily when you poke it with a fork.) Drain any water from the cauliflower and pat dry with paper towels. In a large bowl, combine cauliflower, minced garlic, butter, and cream. Mash with hand masher or whip with electric beater until it is the desired consistency. If it’s too lumpy, try putting the whole mixture in a food processor and processing until it’s smooth and creamy! Season to taste.
You have to make sure to cook the cauliflower just right in order for this to come out like whipped potatoes, otherwise it will be a bit lumpy, but still tasty! Reheat in a 350° oven for 15 to 20 minutes. Make sure oven is preheated.
Hamantaschen
1/2 c. sugar
1 c. margarine
1/3 tsp. vanilla
pinch of salt
1 large egg
3 c. flour
lekvar (prune butter) or date spread
ground walnuts
grated lemon rind and orange rind
Cream margarine and sugar together. Add vanilla, salt, and egg. Gradually mix in the flour, a little at a time. Chill for two hours. Flatten dough on wax paper in small amounts. Cut into 2- or 3-inch rounds. Fill, fold, and pinch corners. Bake at 350° for 15 to 18 minutes until edges are slightly browned. Freezes well.
Layered Salad
1 large cucumber, peeled
2 large tomatoes
1 avocado
1 cup shredded lettuce
1/2 c. minced black olives
4 tsp. olive oil
8 tsp. Carmel red or white wine vinegar
4 basil leaves, for garnish
Dice cucumber, tomatoes, and avocado into 1/4 inch pieces. Place vegetables in separate bowls. Just before serving, fill pretty stem glasses by carefully layering the vegetables in the above order. Drizzle 1 tsp. olive oil and 2 tsp. vinegar over the top of each serving and garnish with 1 basil leaf. Yields 4 servings. If you would like to make this for a crowd, just increase accordingly and layer into a beautiful large glass bowl. Makes a beautiful presentation.
Green Beans in Crunchy Almond Coating
3/4 cup unsalted almonds (or your favorite nut), coarsely crushed
2 T. olive oil
2 T. minced ginger
1/2 tsp. lemon zest
1 lb. fresh green beans, trimmed
1/2 tsp. salt
1 T. crushed garlic
1 T. low sodium tamari or lite soy sauce
1 T. fresh lemon juice
red pepper flakes, to taste
In a large skillet, toast the nuts, being careful not to burn them. Transfer nuts to small dish and set aside. In the same skillet, add 1 T. olive oil and, over medium heat, add ginger and lemon zest. Sauté for a few minutes, then add the garlic and sauté for another 2 to 3 minutes, being careful not to burn the garlic. (Garlic tastes bitter if it burns.) Using the same skillet, add 1 T. olive oil and, over medium heat, add the green beans and salt. (The pan should sizzle when the green beans hit.) Stir-fry over high heat for about 5 minutes. Stir in the garlic and tamari and cook another 1 to 2 minutes. Shake the pan or use tongs to keep the green beans moving as they cook. Add the nut mixture and lemon juice, and stir until combined. Sprinkle lightly with red pepper flakes, and serve right away.
Peach Cobbler
2 c. all-purpose flour
1 T. baking powder
1/2 tsp. salt
8 T. unsalted, chilled butter or margarine
1/2 c. sugar, plus 1/4 c.
1/2 cup non-dairy whip cream
6 c. peeled fresh or frozen peaches
2 T. cornstarch
1/2 tsp. ground cinnamon
pinch grated nutmeg
Preheat oven to 375° F. Mix flour, baking powder, and salt in large mixing bowl. Cut in butter with pastry cutter or hands until it resembles coarse meal. Add 1/2 cup sugar and cream. Knead approximately 3 minutes and let rest.
Toss fruit with cornstarch, 1/4 cup sugar, and spices. Place fruit mixture in a 9- by 13-inch glass or ceramic baking dish. Cover with gobs of the cobbler dough. Bake 35 minutes or until lightly browned. Serve with softened vanilla ice Cream.
