Salads and Vegetables

Herb Roasted Vegetables

1 1/2 pounds new potatoes, quartered

1/2 cup baby carrots

1 small onion, cut into wedges

1/4 cup olive oil

3 tablespoons lemon juice

3 cloves garlic, minced

1 tablespoon chopped fresh rosemary

1 tablespoon dried oregano

salt and pepper to taste

1/2 small eggplant, quartered and cut into 1/2-inch st

1 red bell pepper, cut into 1/2-inch wide strips

Preheat oven to 450 degrees F (230 degrees C).

Combine potatoes, carrots, and onion in an ungreased 13x9 inch baking pan. Combine olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper to taste in a small mixing bowl. Drizzle the mixture over the vegetables. Bake for 20 minutes.

Remove the baking dish from the oven and add eggplant and bell pepper. Toss to combine the eggplant and bell pepper with the other vegetables. Return the pan to the oven.

Bake for 13 to 15 more minutes or until the vegetables and tender and brown on the edges. Serve hot.

Makes 7 servings

Stewed Lentils with Artichokes and Chickpeas

1 c lentils                                        6--8 young artichokes

2 c cooked chickpeas                       1 tsp crushed coriander seeds

4 cardamom pods                            1 (5") cinnamon stick

2 T olive oil                                    1/2 chopped onion

4 cloves shopped garlic                   2 bay leaves

5 1/2 c chicken stock

Pick through, rinse lentils in cold water, drain.  Cut tops off and discard discolored stems and leaves of artichokes, rinse and dry. Cut into quarters. Drain chickpeas.

Put  cinnamon stick (broken in 3 pieces), coriander and cardamom in cheesecloth bag.

In saucepan, heat oil over medium-high heat, sauté onion and spice bag for 1 minute.

Add garlic, bay leaves. Pour into chicken stock and add artichokes and lentils.  Bring to a simmer for about 30 - 40 minutes or til artichokes and lentils are tender. Add chickpeas, remove spice bag and bay leaves. Makes 8 servings.

Chickpea Stew

2 T olive oil                                                                                1 c diced red onion

2T finely minced garlic                                                                1 tsp ground cumin

2 cans (15 oz) chickpeas (garbanzo beans), rinsed, drained

1 can (14 oz) Italian plum tomatoes, chopped with their juices

4 sprigs fresh thyme or 1 tsp dried                                              1 tsp honey

1 tsp fresh lemon juice                                                               1 can (14 oz) chicken broth

salt and pepper to taste                                                              1/2 c flat-leaved parsley

Cooked couscous for serving

 1. Place olive oil in heavy saucepan over medium heat, add onion, stirring occasionally.  Cook til wilted, about 20 minutes.  Add garlic during the last 2 minutes and stir in cumin , cooking 2 minutes more to mellow the flavors.

2.  Add chickpeas, tomatoes in juices, thyme, honey,  lemon juice, broth, salt and pepper. Boil, skimming off any foam. Reduce heat, simmer uncovered, for 15-20 minutes. Adjust seasonings and stir in parskley.

3. To serve, spoon couscous in bowl, top with stew. Serves 4.

Summer Vegetable Curry with Raita

2 T olive oil                                         1 c chopped onion

2 T curry powder                                  2 each medium zucchini and yellow squash cut into 1/2" pieces

1 1/2 pounds small red new potatoes, quartered

6 medium carrots, halved length-wise and cut into 1" pieces

4 c vegetable broth                              2 T honey

1 cinnamon stick, 2" long                     2 cups diced ripe tomatoes

1 c corn kernels, thawed if frozen Cooked couscous for serving

Raita Refresher for serving                  1/3 c mint leaves for garnish

 1. Heat oil in large pot over medium heat. Add onion, cook til wilted, 8--10 minutes, stirring occasionally.  Add garlic, cook, stirring 2--3 minutes more.  Sprinkle with curry powder and cook over medium heat, stirring constantly to mellow the flavor, 1--2 minutes,

2.  Add zucchini, squash, potatoes, carrots, broth, honey and cinnamon stick. Bring to boil, reduce to simmer and cook partially covered til vegetables are tender, about 20 minutes.

3. Stir in  tomatoes and corn, cook  5 minutes longer. Serve atop couscous. Garnish with Raita and mint.

Raita Refresher

1 c nonfat plain yogurt                     1/4c diced cucumber

1T orange zest                                   1 T olive oil

1/2 tsp minced garlic                        1 scallion, sliced thinly

1 tsp snipped chives                          Black pepper to taste

Combine the ingredients, cover, refrigerate at an hour, no longer than 3. Stir well before serving.

Hot Stuff Vegetable Couscous

1 1/2 c chicken broth                     3 T olive oil

3/3 tsp salt                                   1 c cooked couscous

1/2 c each diced carrots, red bell peppers, red onion and zucchini                  

1 T minced garlic                           1/2 c cooked garbanzo (chickpea) beans

1/2 tsp ground cumin                     1/2 curry powder                             

Salt/pepper to taste                       1/3 c chopped parsley

Place broth, 1 t oil and 3/4 tsp salt in large saucepan, bring to boil.  Stir in couscous, cover, remove from heat. Let stand 5 minutes. Uncover, fluff with fork, set aside.

Place remaining 2 T olive oil in large heavy pot over medium-low heat.  Add carrots, peppers, oinions, zucchini and garlic, cook, stirring, for 5 minutes.

Stir in beans, cumin, curry. Season with salt and pepper. Fold in couscous and parsley.

Serves 4.

Middle-Eastern Salad

Head of romaine lettuce, rinsed and chopped in bite-sized pieces

(optional raw zucchini and/or yellow squash, chopped)

 In serving bowl, stir together:

 1/4 c olive oil

1/4 c red wine vinegar

1 tsp prepared mustard

1 tsp minced garlic

1/2 onion, chopped

1 c chopped/crumbled feta cheese

6 ripe tomatoes, any you can find this time of year! Chopped.

8--10 Greek olives

8--10 pepperoncini peppers

Allow to marinate at room temp for about 10 minutes to meld flavors. Add lettuce/optional veggies, toss, serve. Do  NOT toss until just ready to serve.

Tabbouleh

2 c bulgur wheat                                                     3 C finely chopped fresh parsley

1/4 c fresh chopped mint or 2 T dried                      1 c chopped green onions

4 medium tomatoes, chopped                                  1 medium cucumber, peeled & chopped

2 cloves (or more) of minced garlic                          salt & pepper to taste

1 c olive oil                                                             1 c lemon juice                                                    

Place bulgur in a big enough bowl to make this recipe and fill with warm water, add approx. 1/2 tsp salt, stir. Set aside, allowing grain to absorb water and expand. (an hour) Lining a colander with a cotton tea towel, pour bulgur and any left-over water into towel, making sure not to lose any grain. Grasp towel all the way around the grain mix, twisting it tightly into a ball and squeeze out moisture. In same bowl, mix together bulgur, vegetables and spices. Add oil, juice and mix all together well. Refrigerate for several hours to meld flavors. (best if made one day ahead).

Talattouri

2 c drained  yogurt                                                                            2 slender cucumbers

salt                                                                                                  2 crushed cloves garlic

2--3 t dried mint                                                                               1--2 T olive oil

Drain  2 1/2 c yogurt in a cheese-cloth or doubled-over muslin, tie with string and suspend over a bowl to collect liquid (this will yield the 2 c needed for recipe). Leave for 2hours. Should have consistency of softened cream cheese. Peel cucumbers, slice and cut thinly and place in a bowl. Mix in 3 tsp salt, leave stand for 1 hour. Drain well in colander. Blend cucumbers with yogurt, garlic and mint to taste. Add salt as needed to taste. Blend in olive oil a little at a time, adding as much needed to make a thick yet creamy mixture. Chill well.

Hara's Stuffed Vegetables

6 large ripe tomatoes                        3 large zucchini, halved (see note below)

1/2 of an eggplant                            1 large onion, shredded

6--8 potatoes, divided                      3/4--1 c cooked rice (see note)

1/2 c olive oil                                   5 cloves garlic, shopped

Greek spice to taste                         2 tsp dried parsley

Salt/pepper to taste

 Cut and remove very top cap from tomato, remove pulp, leaving 1/4" shell. Finely chop pulp, reserve for use later. Reserve any liquid that may drain.  Scoop center from zucchini and eggplant, leaving 1/4" shell for each.  Shred reserved pulp to  use later with tomato. Combine chopped tomato, any tomato liquid, shredded eggplant and zucchini. Peel and shred potatoes and add with onion.  Mix well, add uncooked rice. Add enough oil to coat mixture,. Add garlic, then season with Greek spice, parsley, salt and pepper.  Mixture should be juicy. Fill vegetable shells about 4/3 full with mixture. Peel remaining potatoes. Then toss with olive oil, sprinkle evenly with Greek spice, salt and pepper to taste.

Preheat oven to 450 degrees. Set tomatoes, eggplant and zucchini into extra large, deep sided baking pan. Set potato wedges between vegetables in pan. Brush tops of vegetables with olive oil. Top with Greek spice, salt and pepper as needed. Bake uncovered til tops of vegetables start to brown. Reduce heat to 350 degrees and cover with foil. Continue baking til rice is tender--approx. 1 1/2 hrs. While vegetables are cooking, occasionally spoon Any liquid from bottom of pan over vegetables.

 NOTE:

The amount of rice/oil needed will depend upon how much liquid the vegetables yield. If desired, green bell peppers can be substituted for any of the vegetables.

Yemista

9 med green bell peppers

6 medium tomatoes

Stuffing:

1 large onion, finely chopped

2 T oil

2 lb finely ground lamb or beef                                                     1/2 c tomato puree

1/2 c short grain rice                                                                   2 T chopped parsley

1 tsp dried mint                                                                           salt/pepper to taste

 To finish:
pulp from tomatoes                                                                      1/2 c tomato puree

Small piece of cinnamon stick                                                       1/2 c water

1/4 c oil                                                                                      1/2 t sp sugar

freshly ground black pepper

 Wash vegetables to be stuffed, cut tops off, reserve. Remove core, seeds, rinse, drain. Scoop out tomato pulp, set aside.  Drain tomatoes. In large frying pan,  fry onion in oil til limp. Add meat, stir constantly over high heat til crumbly. Reduce heat, add remaining stuffing ingredients, simmer, covered, til liquid has absorbed..  Fill vegetables, leaving a little room for filling to expand.  Replace tops, arrange in vegetables in dish.  Cook tomato pulp until soft, blend in remaining sauce ingredients and pour over vegetables in dish.  Cover dish with foil and bake for 30 minutes. Remove foil and baste vegetables with sauce. Bake another 15--20 til vegetables are tender.

 (can also use zucchini)

Roasted Vegetable Pilaf

1 pkg (6.9 oz) NEAR EAST brand rice pilaf mix              2 T olive oil

2 T balsamic vinegar                                                   2 cloves garlic, minced

1 tsp dried thyme leaves                                              2 large plum tomatoes, quartered

1 zucchini, halved and sliced                                        1 small red onion, sliced

Prepare rice pilaf according to package instructions except omit butter.  In small bowl, mix oil, vinegar, garlic and thyme together. While rice cooks, place already cut vegetables in medium baking pan and drizzle with oil mixture. Bake at 400 degrees for 8--10 minutes or til golden brown. Stir veggies into rice, garnish with fresh thyme. Serves 5.

Kousa

6 steamed Yellow Squash with pulp hollowed out of centers             1/2 onion, chopped

1 c mixed rice and bulghur wheat, cooked                                                   1 clove garlic, minced

1/2 c chopped bell pepper                                                                            1/2 tsp sage

1/2 tsp parsley                                                                                                  1/2 tsp rosemary

Saute onion , garlic and bell pepper in olive oil. Add pulp, spices and rice til warm. Mix well. Stuff squash with mix, place on cookie sheet and bake at 350 til golden and warmed through.

Bean and Artichoke Salad

3 cups white beans, drained

1/2 (14 ounce) can artichoke hearts, drained and quartered

2/3 cup diced green bell pepper

1/3 cup chopped black olives

1/4 cup chopped red onion

1/4 cup chopped fresh parsley

1/4 ounce chopped fresh mint leaves

3/4 teaspoon dried basil

salt and pepper to taste

In a large bowl, combine beans, artichoke hearts, bell peppers, olives, onion, parsley, mint, and basil.  In a jar or small bowl, combine oil and vinegar; shake together or mix well. Pour oil and vinegar over the salad, and toss to coat. Cover and chill in refrigerator for several hours or overnight, stirring occasionally, to let flavors blen

Passover Onion Kugel

10 matzahs                                   2 large onions, diced

1/4 cup chicken fat or oil               5 eggs, beaten

1/4 cup sugar                               salt and pepper, to taste

1. Break up matzahs into 8ths. Soak in boiling water until soft. Squeeze out excess water.

2. Brown onions in hot fat.

3. Combine all ingredients and mix well. Turn into a well-greased casserole.

4. Bake at 350 degrees for 1 hour, until nicely browned.

Kibbit Batata Bi Sanieh

6 medium peeled, boiled in salt, and mashed potatoes         

1 1/2 c bulgur                                                                     1 medium onion, grated                                   

1/2 fine chopped parsley                                                     1 t dried mint                                                      

1/2 t cinnamon                                                                   2--3 t salt                                                              

freshly ground black pepper                                       1/2 c plain flour, optional

 To finish:

1 large onion, halved then sliced                                    3/4 c olive oil

Place bulgur in a fine sieve, rinse with cold water. Press with back of spoon to extract moisture, then turn into large bowl and leave for 15 minutes.  Add potatoes, grated onion, parsley, mint, cinnamon, 2 tsp salt and plenty of pepper.  Mix, taste and add more salt if necessary.  Knead well with hands, moistening occasionally with water. If mixture is too soft, add enough flour to make a firm paste, kneading well.  Put sliced onion and half the oil in a 9 x 13 dish. Dot potato paste over onions, then spread evenly with a spatula. Cut into diamond shapes with an oiled knife. Pour remaining oil evenly on top and bake in a hot oven (350) for 40 minutes or til golden brown.  Allow to cool for 10 minutes before serving.

Knishes

Knish Dough
2 eggs (or 1 egg plus 2 egg whites)                 1/2 cup oil
1/2 cup warm water                                       1/2 teaspoon salt
2 teaspoons baking powder                             2 1/2 cups flour

Potato Filling
8 medium potatoes, peeled and cut in chunks           3 or 4 medium onions, cut in chunks
1/4 cup oil or margarine                                                  2 eggs (or 1 egg plus 2 egg whites)
salt and freshly ground black pepper to taste

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Site Last Updated On:  Tuesday, March 18, 2008

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