Jewish food revitalized with healthier ingredients, while maintaining classic flavors. Archived recipes.
Thursday, August 11, 2011
Peach Apple Crisp and Yellow Plum Cherry Crisp
I'm toying with the idea of blogging a "Farmer's Market" shabbos meal, because the Farmer's Market in Teaneck every Thursday is just great in the late summer. I have been perfecting new recipes for baked eggplant, roasted veggies (it seems I can roast just about everything and have it gobbled up!) and fruit crisps, and the first photo I've taken is of last week's peach apple crisp (above). Coming next is yellow plum and cherry crisp (below). This is a far cry from the cranberry crunch side dish that has been gracing the menus of UWS young professional Shabbos dinners for years. Because that fruit came from a can, and is therefore, not fresh, local or interesting to me right now! But it's pretty good in the dead of winter, especially if you use the in-season fresh or frozen whole cranberries.
Photo at left: Yellow Plum and Cherry Crisp
Here's the recipe:
Crust and Topping:
2 cups all purpose flour
2 cups dark brown sugar
1 and 1/2 cup quick cook oats
1/4 cup sliced almonds (optional)
1 tsp ground cinnamon (this is my favorite: nutmeg, allspice, or pumpkin pie spice would also be delicious)
1 pinch kosher salt
1 cup (2 sticks) melted trans-fat free margarine (I use Earth Balance Veggy Sticks)
4-6 cups chopped fresh fruit (stone fruit and berries are best for summer crisps)
2 tbsp lemon juice
1/4 cup all purpose flour
1/4 cup dark brown sugar
1/2 tsp cinnamon
Mix the topping/crust with a fork and place half of the mixture in the bottom of a parchment paper-lined pan, and flatten to about a quarter to half an inch. Fill pan with fruit and sprinkle remaining crumble on top.
Bake for one hour or until bubbling at 350 degrees.
Makes one large or two small pans of delicious fruit crisp!
Posted by kosherliz at 11:14 AM 1 comment:
Monday, August 1, 2011
Recipes for the Nine Days: 'Nine Days' Vegetarian Tortilla Soup
This is an adaption of Pioneer Woman's Chicken Tortilla Soup, which is amazing. You should try it after the Nine Days, when Jews traditionally avoid eating meat (For a recipe roundup of Nine Days recipes that I did last year when I had fewer babies in my life, click here!). By the way, I heard that Pioneer Woman (Ree Drummond) is bringing a show to the Food Network, and I am so excited. She's really creative and her flavor instincts are just fantastic.
Since once you get a hankering for tortilla soup, it's hard to not make it, I made a veggie version several weeks ago. It's really bright, fresh and delicious tasting, and it's also quite low in fat. It's a full meal, so enjoy!
1 tbsp chili powder
1 tbsp garlic powder
2 tsp cumin powder
2 tbsp extra virgin olive oil
2 onions, chopped
1 red bell pepper, chopped
1 yellow bell pepper chopped
1 can black beans, drained and rinsed
1 small call green chilis (or 1/2 tsp cayenne pepper)
1 large can crushed tomatoes
1 can sweet corn or two ears of corn, cut off the cob
2 tbsp tomato paste
3-4 quarts vegetable stock (I use low sodium) -- enough to cover all your soup contents by 3 inches.
1 package Morningstar Farms recipe crumbles (or other soy crumbles)
salt and freshly ground black pepper
3-4 sprigs fresh cilantro, chopped
1 whole grain tortilla per person, chopped in long strips
sour cream for garnish
chopped avocado for garnish
red onion for garnish
1 whole grain tortilla, cut into strips, brushed with olive oil and sprinkled with salt and pepper, and toasted in the oven for garnish
Sweat the onions and the bell peppers in a deep soup pot with a little olive oil, for about 10 minutes. I like them nice and carmelized. Add the black beans, corn and green chilis, and then add the chili powder, cumin and garlic powder, and enough salt and pepper to your taste. Once you have tasted this mixture and it has enough seasoning to your liking, add the tomato products, the vegetable stock and the recipe crumbles. Cook for approximately half an hour. Taste again and correct seasoning if necessary. Remove from heat.
When ready to serve, reheat and then add the freshly chopped cilantro and tortilla strips to the pot. Serve the soup alongside little bowls of toppings: sour cream, avocado, toasted tortilla strips and red onion, for people to add themselves.
Posted by kosherliz at 9:12 AM 2 comments:
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