Hi again! You may remember us Kosher Foodies from our Pad Thai recipe a few of months ago. Today we’d like to share something a bit more seasonal with you, winter squash penne. It’s no coincidence that sage and butternut squash were included in the same CSA pickup; the two flavors work wonderfully together! We decided to incorporate them into a filling main course that’s easy enough to make on a weeknight, but delicious enough to serve at a special occasion, say, a vegetarian Thanksgiving?
This recipe is kosher and vegan, although we did consider adding some cheese in at the end – some creamy ricotta mixed in or some parmesan sprinkled on top would work nicely. We chose shallots, because we had a lot and love the sweeter oniony flavor they add to the pasta. You can use onions if it’s easier, though. Butternut squash is our favorite winter squash variety, but any will work, and you can splurge at the supermarket and buy them pre-cut to make this recipe come together even more quickly, since the bulk of this recipe preparation is taken up by peeling and chopping the squash.
Hey everyone! So I was asked to guest blog on here and I must say I’m really thrilled! I love sharing my recipes with others and trying others’ recipes as well… I love to cook! This recipe is one of my own made up favorites. I made it up one day with my sis in law and now I make it pretty often, its awesome!
Ingredients: Chicken Marinade:
Duck Sauce – any kind (I usually use either sweet n sour or garlic)
Mix ingredients in a bowl. Cut up chicken cutlets into bite size pieces and coat with the sauce, let marinade for about 20-30 minutes.
Squash, cubed unpeeled
Red Pepper, cut into strips
Some Oil for Sauteing
Angel Hair Pasta, cooked according to box instructions
Put oil in a pot and sautee the onions. Once a little soft, add the chicken pieces. It’s ok if the sauce gets its way into the pot as well. When chicken is cooked take out he chicken and set aside. Add the rest of vegetables and cook till everything is soft. If it starts sticking to the bottom of the pot put in some of the leftover marinade sauce. When done add pasta and soy sauce. Mix well and let cook a few more minutes. Take off heat and serve.
p.s. Sorry there are no measurements, I just throw it in as I go along.
3/4 of a bag of barley
3-4 potatoes, scrubbed and sliced into pieces
1 large sweet potato, skin on kept whole!
1 onion, diced
2-3 cloves of garlic, diced
Meat (flankin on the bone or off)
Kishka (I use Benzies)
2-3 eggs in shell not boiled (I toss a few eggs in, cuz it browns and tastes awesome when mixed in or on the side, once served.)
1 jalapeño (if the mood strikes)
Onion Soup Mix
3 handfuls of salt (ok maybe not handfuls, but lots of salt!)
Schug (according to how much spiciness you would like)
Place potatoes, onion and garlic into the crockpot. Then add the barley, meat and kishka. Fill the crockpot with water and add the spices. Then add the eggs slowly so they don’t break. Cook on high for 1-2 hours then set on low for Shabbat.
The following recipe has been adapted from “Food from the Family Tree” by Pat Bell and Bonnie Rasmussen. These squares are very tasty and perfect for summer, just the right combination of salty and fresh, light yet filling.
1 cup finely chopped onion
1 large garlic clove, minced
1 tablespoon butter
1 cup milk
1 cup flour (I used Whole Wheat)
2 teaspoons baking powder
1 tablespoon minced fresh thyme or 1 teaspoon dried
4 tablespoons minced fresh basil or 1 tablespoon crumbled dried
½ teaspoon finely grated nutmeg
350g frozen chopped spinach, thawed and squeezed dry
1 cup crumbled feta cheese (I used 5% fat ‘Bulgarit’ cheese)
1 cup grated Monterey Jack cheese with jalapeno (I used parmesan instead)
1. Preheat oven to 350 degrees.
2. In a small saucepan cook the onion and garlic in the butter over moderately low heat, stirring occasionally, until they are softened.
3. In a large bowl beat the eggs with the milk until the mixture is well blended, stir in the flour, baking powder, thyme, basil and nutmeg, then fold in the onion mixture, spinach and cheeses.
4. Spread the mixture in a 9-by-12-inch baking dish, well coated with cooking spray, and bake it for 30 minutes, or until the top is lightly browned and the mixture pulls away slightly for the sides of the dish.
5. Let the mixture cool in the dish on a rack for a few minutes and then cut it into bite-size squares for hors d’oeuvres or larger squares for brunch.
Serve the squares hot, at room temperature or chilled. Serves 12 as an hors d’oeuvre or 6 as a brunch dish.
~ Recipe submitted by Joanne Mandel of the delicious food blog, Eat Love Jump
This dish serves 2 people, adjust according to how many people you are serving.
Rigatoni pasta, half a box or 8 oz.
5-10 pieces of garlic 1-2 tablespoons
1 tablespoon sundried tomatoes
3/4-1 cup of strained or crushed tomatoes. (I tend to use canned whole tomatoes. Fresh is fine too, preferably skinned.)
2 tablespoons heavy cream.
1 tablespoon vodka
2 pinches of kosher salt
1 of pinch fresh ground black pepper
Start by pan roasting garlic till slightly & evenly brown. Keep in mind roasted garlic is sweeter and less strong & pungent compared to fresh garlic. Add in chopped sundried tomatoes. Stir in and then add tomatoes. Let them simmer for at least 10 minutes. You want to see the color change from bight red to a darker deeper color. Mash with potato masher or fork the tomatoes & garlic till desired consistency.
Add 2 tablespoons heavy cream. Add 1 tablespoon vodka in sauce, more if you need. Add 2 pinches kosher salt, pinch fresh ground black pepper, and additional spices to suit your personal tastes.
Pour water out of pasta but leave a small amount of the water. Pour pasta into sauce pan including 1-2 tablespoons of pasta water. This mixes with sauce and fills the tubes with the creamy sauce. If done right it makes for a different textural eating experience. It’s also why I use rigatoni which is larger than ziti and thus allows for more sauce flow. Sautéing seals the sauce in.
For this pictured version I took a tablespoon of chopped sundried tomatoes and mixed in pepper, chipotle and a bit of balsamic & basil. A note of green garnish will impress with color.
Garlic is central to many of my dishes. Browning it evenly makes the taste just right. I love to take leftovers and top with mozzarella cheese and bake till crispy. My recipes are guides. I never follow a recipe exactly. You can but I encourage experimenting with slight changes of your own. Use different tomatoes. Use your own favorite spices. Sauce consistency can vary but should always be well simmered while not runny or dry. You can experiment by adding cream to garlic & sundried tomatoes which will give the cream a richer taste. But careful not to burn by lowering heat first.
Think you can rock this dish? Send in photos of yours by emailing firstname.lastname@example.org !
My husband has never been a fan of salmon until we had it one Friday night at our friends, Mira & Levi. I have to admit, at first I was jealous that she was able to get him to eat two servings of something that he would never finish at home. But then I gave myself a mental slap and realized I would be ridiculous not to ask her how she made it. So, as often happens when leaving the Martinez residence, I went home that night with a fabulous new recipe!
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon Montreal Steak Seasoning
3 pieces of salmon
Combine the olive oil, lemon juice and steak seasoning and drizzle some over the fish, leaving half of the mixture on the side. Bake the salmon in a 500 degree oven for 20 minutes, uncovered. After you remove the salmon from the oven, place the chopped cilantro in the remaining olive oil and lemon juice mixture and pour over the freshly baked salmon.