Arroz de Forno
Tricia De Souza
1 can of corn 1 can of peas 200 grams of ham cut into pieces 1 canister of cream 3 cups of rice 1 small onion, finely chopped 3 tablespoons of olive oil 3 tablespoons of grated parmesan cheese 1 egg yolk Margarine for greasing
1. Beat egg yolks and add peas, corn, cream, olive oil, onions, or any other spices that you would like to add into a bowl. 2. In a greased pan, put a layer of already-cooked rice. Pour the mixture and place ham and parmesan cheese as an additional layer. 3. Repeat the same procedure for more layers and conclude by adding more cheese on top. Preheat oven to 390 degrees Fahrenheit and bake until golden brown on top (approximately 30 minutes).
Indian, Vegan, Gluten Free Serves: 6
Chana Masala
Arisha Anum, Rakshan Syed
Although Chana Masala is originally a Punjabi dish, it is a staple in most Indian/Pakistani cuisines, and is a favorite of international restaurateurs. There are variations of this recipe depending on the area of the Indian subcontinent. This is one of my family’s favorite comfort foods after a long day. My grandma gave the recipe to my mom, and now my mom has taught my sisters and I how to make this. 3 Tbsp canola oil 1 white or yellow onion, finely diced 1 Tbsp ground cumin ¾ tsp salt 6 cloves garlic, minced 2 Tbsp fresh ginger, minced ½ cup fresh cilantro, chopped 2-3 fresh green chilies, sliced with or without seeds, depending on heat tolerance 1 Tbsp ground coriander 1 tsp chili powder 1 tsp ground turmeric 1 28-oz can pureed or finely diced tomatoes 2 15-ounce cans chickpeas, slightly drained 1 tsp garam masala ¾ tsp white sugar or brown, raw sugar 2 Tbsp lemon juice, plus more to taste
1. Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and Ÿ tsp salt. 2. Add garlic, ginger, cilantro, and green chilies to a mortar and pestle and grind into a rough paste (or use a small food processor to pulse into a paste.) Then, add to the pan with the onions. 3. Next add ground coriander, chili powder, and turmeric and stir to coat. 4. Then, add pureed tomatoes and chickpeas and remaining ½ tsp salt. If the mixture looks a little too thick, add up to 1 cup of water. 5. You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew. Increase heat to medium high until it reaches a rolling simmer (not boiling), then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally. 6. When the chana masala is thickened and bubbly, taste and adjust seasonings as needed. Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving. 7. Fresh cilantro and lemon juice make an excellent garnish. Chana masala can be enjoyed as a stew on its own, or it can be delicious with white or brown rice or tandoori naan.
Matzah Brei
Jen Goldstein Recipe is per person; adjust accordingly
Matzo Brei is like a French toast made with matzo instead of bread. My dad makes this for us every Sunday during Passover. We top it with fruit jelly -- grape and strawberry are my favorites. 2 sheets of matzah 2 eggs Water Butter Salt and pepper to taste
1. Take the matzah and break it into small pieces. 2. Place into bowl and cover with water to soften the pieces. 3. Drain off water and mix in eggs, salt, and pepper. 4. Melt butter in frying pan to coat the bottom. 5. Place matzah and egg mixture in frying pan and cook. 6. To flip matzah brei to the other side, place a plate on top, and then flip. Once the brei is on the plate, slide it back into the pan to cook the other side. 7. Top with jelly or fruit preserve of your choice.
Potato Latkes
Emma Goodstein
The smell of the cooking latkes reminds me of Hanukkah and spending time with my family. I love to eat them for dinner. They are best with applesauce, and are crispy on the outside and warm on the inside, and so delicious. My mom always makes a big batch, but they always all get eaten and we always want more. I know when I smell the latkes frying, it will be a great dinner, and a special night of Hanukkah with my family.
1. Wash and shred potatoes. Do not peel. 2. Add all ingredients and blend using a food processor or grater. 3. Heat oil in skillet.
2 large white potatoes ½ onion 2 eggs Ÿ cup flour 1 teaspoon salt Oil for frying
4. Drop by tablespoon into hot skillet and fry on both sides until brown. 5. Serve with applesauce and/or sour cream
Tabouli*
Max Dugan
Arab (though, the origin is disputed) Vegan, Gluten Free Serves: 6 As I deepened my study or Arabic and Islam, I traveled to the Arab world and became enamored with its food culture. One of my favorite dishes was the healthful and easily prepared tabouli. This dish appears in most Arab countries (with regional variations, of course) and can be included in sandwiches, as a side dish, or a meal on its own. The only drawback of tabouli is the time you must reserve following the meal to remove parsley from your teeth. While there are other dishes that I could have included, tabouli is special in the familial bond it recalls. My father began preparing this dish regularly upon my return from Egypt at the end of 2012. Whether he intended to give me a taste of Egypt-away-from-Egypt or simply wanted to eat more healthfully, the result was feeling a meaningful connection between my family’s very white roots and my newfound enamoration and increasing adoption of Arab and Muslim culture.
*Recipe based largely on following recipe: http://www.food.com/recipe/tabouli-lebanese-bulghur-parsley-and-mint-salad-66675
1. Wash bulgar wheat and drain water. Repeat until the water runs clear Soak bulgar wheat in warm water for 1 hour 1 cup medium Bulgar (or bulghur) wheat (#2) 2 bunches of curly parsley (any parsley will do, but curly retains its water better) stemmed and finely chopped 1 bunch of fresh mint leaves, finely chopped 2 bunches of scallions, chopped 1 package of grape tomatoes, halved 3 juiced lemons ½ cup extra virgin olive oil salt and ground black pepper
2. While the bulgar wheat soaks, chop mint, parsley and scallions 3. Add chopped mint, parsley, and scallions in a bowl 4. Halve grape tomatoes and add to mint, parsley, and scallions 5. After one hour of soaking, drain bulgar wheat and dry thoroughly using paper towels 6. Add bulgar wheat to mint, parsley, scallion and tomatoes. Mix well 7. Add olive, then lemon juice 8. Add salt and pepper to taste 9. Refrigerate at least one hour to let flavors combine.
The Perfect Pie Crust
Karen Neely
This recipe may be used for pie, quiche, pot pie, or other pie creations. My Mom raised us Roman Catholic. For holidays like Christmas, Easter, and Thanksgiving my Mom always made pies. When we had extended family gatherings, each Aunt and/or Cousin would bring their specialty dish. Relatives anticipated my Mom’s pecan pie. For me, I preferred my Mom’s pumpkin pie and custard pie. This recipe came from a cookbook that was passed down. Years ago, I scanned the page for a digital copy because it looked like it had been through war. Old, torn, and falling apart, this recipe has been used for generations. The only clue of origin is a page number (#292) in the upper left corner. I will say that my Mom and G-dmother always emphasized the importance of sifting the flour. (Good luck locating a sifter. Theirs looked like an old tin can with a crank.) I might also add the suggestion of using cold shortening. Spelling and grammar are original.
For one 9- or 10-ince double-crust pie, one 8- or 9-ince lattice top pie, or 6 to 8 tart shells: 2 cups sifted all-purpose flour 1 teaspoon salt 2/3 cup shortening 5 to 7 tablespoons cold water
1. Sift together flour and salt. Cut in shortening with pastry blender or blending fork till pieces are size of small peas. To make pastry extra tender and flaky, divide shortening in half. Cut in first till mixture looks like corn meal. Then cut in remaining half till like small peas. 2. Sprinkle one tablespoon of the water over part of the flour-shortening mixture. Gently toss with fork; push to one side of bowl. Sprinkle next tablespoon water over dry part; mix gently; push to moistened part at side. Repeat till all is moistened. Gather up with fingers; form into a ball. (For two-crust pie, divide dough for upper and lower crust form each in ball.) 3. On lightly floured surface, flatten ball slightly and roll 1/8 inch thick. If edges split, pinch together. Always roll spoke fashion, going from center to edge of dough. Use light strokes. To transfer pastry, roll it over rolling pin, unroll pastry over pie plate, fitting loosely onto bottom and sides. To bake pie shell for single-crust pie: Transfer pastry to pie plate. Fit loosely onto bottom and sides. Trim ½ to 1 inch beyond edge. Fold under and flute. If baked pie shell is needed prick bottom and sides well with a fork—no puffing as shell bakes. Bake in very hot oven (450 F) till pastry is golden, 10 to 12 minutes. (Make cut outs from extra dough to trim filled pie. Bake on cookie sheet.) If filling and crust are to be baked together, do not prick pastry. Pour in filling, bake as directed in pie recipe. Wrap any extra dough in aluminum foil or several thicknesses of waxed paper; store in refrigerator till needed. To make double-crust pie: Prepare pastry as directed at left [above]. Fit the lower crust in pie plate. Slash upper crust with your own design. Trim lower crust even with rim of pie plate, moisten the edge. Add top crust, trim ½ inch beyond edge; tuck it under edge of lower crust—seals in juice. Crimp edge; bake as directed in the pie recipe you are using.
Chocolate Toffee Matzo Bark
Tori Smith
Servings: 35 2-inch pieces Vegetarian and kosher for Passover This is a recipe my family uses during Passover. In the Jewish faith you cannot eat anything with an ingredient to raise the food like baking soda, powder, or yeast so ultimately that leaves out lots of breads, cakes, cookies, and crackers! We eat matzo and use matzo crumbs and crackers to make other sweet treats during the holiday.
4-5 lightly salted matzos 2 sticks (1 cup) unsalted butter 1 cup firmly packed dark brown sugar 1 (12-ounce) bag semi-sweet chocolate chips 1 heaping cup chopped pecans 1/2 teaspoon sea salt flakes or kosher salt
1. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil, making sure the foil goes up and over the edges, and top with sheet of parchment paper. Cover baking sheet with matzos, cutting and piecing together as necessary to fill the entire pan. 2. To make the toffee, combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until mixture comes to a boil. (If it looks like it’s separating, just keep stirring; it will come together.) Once mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. (Be extra careful -- toffee will be very hot!) Immediately pour toffee over matzos spread evenly over the matzo. 3. Put the pan into the oven and bake for about 10 minutes, or until the toffee topping is crackled and bubbling all over. Remove the pan and quickly sprinkle the chocolate chips all over. Put the pan back in the oven for about a minute and after removing the pan spread the chocolate chips over the toffee. Sprinkle with pecans and sea salt. Refrigerate until the chocolate is firm, about 45 minutes or put it in the freezer until firm.