Diva Tasting : VEGETARIAN PASSOVER RECIPES Part 2



VEGETARIAN PASSOVER RECIPES PART 2 Sylvia’s Easy Greek Salad Ingredients 3/4 Cup Chopped Green Bell Pepper 1 Cup Cucumber 1 Tomato, Chopped 1/2 Cup Diced Red Onion 4 Large Black Olives, Quartered 1/2 Cup Crumbled Feta Cheese 1/2 Cup Vegetable Oil 2 Teaspoons White Wine Vinegar Salt To Taste Directions In a large bowl, combine the red bell pepper, green bell pepper, cucumber, tomato, red onion, and olives. Whisk together the oil and vinegar. Before serving add the oil and vinegar, feta cheese and salt. Toss together and serve. French Spring Soup Ingredients 1/4 Cup Butter 1 Pound Leeks, Chopped 1 Onion, Chopped 2 Quarts Water 3 Large Potatoes, Chopped 2 Large Carrots, Chopped 1 Bunch Fresh Asparagus, Trimmed And Cut Into 1 Inch Pieces 1/3 Cup Uncooked Long-Grain White Rice 4 Teaspoons Salt 1/2 Pound Fresh Spinach 1 Cup Heavy Cream Directions Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender. Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender. Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving. Ginger Veggie Stir-Fry Ingredients 1 Tablespoon Cornstarch 1 1/2 Cloves Garlic, Crushed 2 Teaspoons Chopped Fresh Ginger Root, Divided 1/4 Cup Vegetable Oil, Divided 1 Small Head Broccoli, Cut Into Florets 1/2 Cup Snow Peas 3/4 Cup Julienned Carrots 1/2 Cup Halved Green Beans 2 Tablespoons Soy Sauce 2 1/2 Tablespoons Water 1/4 Cup Chopped Onion 1/2 Tablespoon Salt Directions In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp. Vegetarian Korma Ingredients 1 1/2 Tablespoons Vegetable Oil 1 Small Onion, Diced 1 Teaspoon Minced Fresh Ginger Root 4 Cloves Garlic, Minced 2 Potatoes, Cubed 4 Carrots, Cubed 1 Fresh Jalapeno Pepper, Seeded And Sliced 3 Tablespoons Ground Unsalted Cashews 1 (4 Ounce) Can Tomato Sauce 2 Teaspoons Salt 1 Tablespoons Curry Powder 1 Cup Frozen Green Peas 1/2 Green Bell Pepper, Chopped 1/2 Red Bell Pepper, Chopped 1 Cup Heavy Cream 1 Bunch Fresh Cilantro For Garnish Directions Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve. “This is an easy and exotic Indian dish. It’s rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice.” Artichokes and More Ingredients Ingredient Checklist 2 Tablespoons Butter 1 ½ Teaspoons Olive Oil 2 Cloves Garlic, Pressed 1 Teaspoon Dried Sage 1 Teaspoon Dried Rosemary 1 Teaspoon Dried Thyme ½ Teaspoon Cayenne Pepper (optional) Salt And Ground Black Pepper To Taste 16 Ounces Frozen Artichoke Hearts (such As Trader Joe’s®), Thawed And Drained Heat butter and olive oil together in a skillet over medium heat; add garlic, sage, rosemary, thyme, cayenne pepper, salt, and pepper and stir. Mix artichoke hearts into seasoned butter mixture; cover skillet and cook until tender, about 5 minutes. SHABBAT DINNERS: Bubbie’s Hearty Matzo Ball Soup Ingredients 1 (3 Pound) Whole Chicken 2 (48 Ounce) Containers Chicken Broth 4 Large Carrots, Cut Into 1/4-Inch Dice 4 Stalks Celery, Cut Into 1/4-Inch Dice 2 Parsnips, Cut Into 1/4-Inch Dice 1 Leek, Chopped 1 Onion, Cut Into 1/4-Inch Dice ½ Cup Chopped Fresh Dill 1 ½ Cups Matzo Ball Mix 4 Eggs ⅓ Cup Vegetable Oil ½ Cup Water 1 Pinch Salt And Ground Black Pepper To Taste Directions Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 1/2 hours. Remove chicken from pot and pick chicken meat from bones when cool enough to handle, discarding skin and bones. Shred chicken meat. Bring chicken broth to a boil in a large soup pot; stir shredded chicken meat, carrots, celery, turnip, parsnips, leek, onion, and dill into broth. Turn heat to low and simmer until vegetables are tender, about 20 minutes. Stir matzo ball mix, eggs, vegetable oil, and 1/2 cup water together in a bowl. Form mixture into 1-inch balls using wet hands to prevent sticking. Return broth to a boil and gently drop matzo balls into the boiling soup. Reduce heat again and simmer soup until matzo balls have increased in size and are cooked through, about 20 more minutes. Cook’s Note: You may adjust the amount of vegetables to create a soup that is more or less hearty. The soup is very flavorful as is and always tastes better the next day. Also, if you love dill, you may consider adding some to the matzo meal before forming the balls. Roasted Orange Rosemary Honey Glazed Chicken Ingredients 8 large chicken legs 1 tablespoon salt 1 cup honey 1 cup orange juice with pulp ½ cup unsalted butter, at room temperature 7 sprigs fresh rosemary, finely chopped 2 oranges, zested 2 cloves garlic, minced (optional) ground black pepper to taste Directions Sprinkle chicken with salt and place in a large glass or plastic bowl. Whisk together honey, orange juice, butter, rosemary, orange zest, and garlic. Pour orange mixture over chicken; cover with plastic wrap and refrigerate at least 1 hour or overnight. Preheat oven to 350 degrees F (175 degrees C). Place chicken legs in a single layer in a roasting pan; pour orange mixture over chicken. Roast for 30 minutes in the preheated oven; reduce temperature to 325 degrees F (160 degrees C). Baste chicken with pan juices every 20 minutes until chicken is a deep orange brown color, no longer pink at the bone, and juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read 165 degrees F (74 degrees C). Cook’s Note A lot of the orange glaze remains in the pan. I usually mix it into the rice or it can be strained and thickened with a bit of cornstarch and poured over the rice. Cornish Hens For Shabbat Ingredients 4 Cornish Game Hens 2 Limes, Halved 2 Teaspoons Olive Oil 1/4 Teaspoon Chili Powder 1/4 Teaspoon Ground Cumin Kosher Salt To Taste Ground Black Pepper To Taste Directions Preheat oven to 425 degrees F (220 degrees C). Rub each hen with a lime half. Drizzle the hens with olive oil, and, mix then season with chili powder, cumin, kosher salt, and pepper. Place hens on a rack in a shallow roasting pan. Roast hens 15 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue roasting 30 minutes, or to an internal temperature of 180 degrees F (80 degrees C). Roast Rack of Lamb Ingredients 1/2 Cup Fresh Bread Crumbs 2 Tablespoons Minced Garlic 2 Tablespoons Chopped Fresh Rosemary 1 Teaspoon Salt 1/4 Teaspoon Black Pepper 2 Tablespoons Olive Oil 1 (7 Bone) Rack Of Lamb, Trimmed And Frenched 1 Teaspoon Salt 1 Teaspoon Black Pepper 2 Tablespoons Olive Oil 1 Tablespoon Dijon Mustard Directions Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs. Lemon Rosemary Salmon Ingredients 1 Lemon, Thinly Sliced 4 Sprigs Fresh Rosemary 2 Salmon Fillets, Bones And Skin Removed Coarse Salt To Taste 1 Tablespoon Olive Oil, Or As Needed Directions Preheat oven to 400 degrees F (200 degrees C). Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil. Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork. Shabbat Pilaf Ingredients 2 Chicken Broth 1/4 Cup Butter 3/4 Cup Broken Pieces Vermicelli Pasta 1 Cup Long Grain White Rice 1 Teaspoon Freshly Ground Black Pepper 1/2 Teaspoon Salt 1/4 Teaspoon Greek Seasoning, Or To Taste Directions Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes. Pour Chicken Broth into the skillet with the vermicelli. Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
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