From the week of 03/31/10
Whole Wheat Matzoh Balls
Recipe From: Adapted from Rabbi Everett Gendler http://events.nytimes.com/recipes/9232/2006/09/20/Whole-Wheat-Matzo-Balls/recipe.html
Prep Time: 55 minutes (plus 1 hour for chilling)
Makes approximately 12 Matzo Balls
3 large eggs, separated
1/2 cup stock
2 tablespoons canola oil
1/2 teaspoon freshly ground black pepper
3 or more tablespoons minced fresh dill
1 cup whole-wheat matzo meal, or as needed
2 to 3 quarts vegetable or chicken soup, for serving
1. In a medium bowl, combine egg yolks, stock, oil, pepper and 2 teaspoons salt; mix well. Gradually add dill and 1 cup of matzo meal, stirring with a fork.
2. Whisk egg whites until stiff but not dry. Gently fold into matzo batter. Cover and refrigerate until batter is well chilled, at least 1 hour.
3. Bring a pot of lightly salted water to a gentle boil. Wet hands with cold water and shape some of batter into a walnut-size ball. Drop it into pot. If it starts to fall apart, add a little more matzo meal to remaining batter. If it holds its shape, roll remaining batter into balls and add to pot.
4. Simmer matzo balls, covered, for 30 minutes. Meanwhile, heat soup until simmering. When matzo balls are ready, use a slotted spoon to transfer them from water to soup. Serve hot.
(From the week of 03/23/10)
Recipe From: www.newenglandrecipes.com
1 pound fiddleheads, washed
2 large clove of minced garlic
1 tbsp olive oil
1 tbsp butter
2 tbsp fresh lemon juice
Fresh ground pepper
5-6 thinly sliced mushrooms (add two or three different varieties)
1. Bring a large pot of water to a rapid boil over high heat.
2. Blanch the fiddleheads (cook over high heat for 2-3 minutes).
3. Drain fiddleheads, place in cold water to cool about 4 minutes.
4. In a skillet, heat olive oil and butter, add garlic and stir.
5. Add mushrooms and fiddleheads. Cook for 3-4 minutes.
6. Sprinkle with lemon juice, salt and pepper and toss.
(From the week of 03/16/10)
Corned Beef Hash
Recipe from: Eating Well, March,1998
Makes 4 servings
2 teaspoons canola oil
1 large onion, chopped
4 cups diced cooked potatoes, or frozen hash-brown potatoes
1 cup chopped lean corned beef brisket, (4 ounces, see Tip)
1/2 cup reduced-sodium chicken broth
1/4 cup chopped fresh parsley
Salt & freshly ground black pepper, to taste
4 large eggs
1. In a large cast-iron skillet, heat oil over medium-high heat. Add onion and sautá until it starts to brown, 5 to 8 minutes. Add potatoes and cook, stirring, until they brown in spots and become crusty, about 8 minutes more. Stir in corned beef and broth and cook, scraping up any browned bits, until liquid is absorbed, 5 to 8 minutes. Add parsley and season with salt and pepper.
2. Meanwhile, fill a large skillet with 2 inches salted water and bring to a gentle simmer. Break eggs, one at a time, onto a saucer and slide into the simmering water. Poach eggs until set to desired firmness, 4 to 5 minutes.
3. Divide hash among 4 plates. Place eggs on top of hash.
(From the week of 03/09/10)
Lentil and Almond Burgers
Recipe From: Eating Well- June/July 2005
Makes 5 Servings
Prep Time: 2 hours (including 1 hour chill time)
6 cups water
1 cup brown, or French green lentils
2 tablespoons extra-virgin olive oil, divided
3/4 cup finely chopped carrot
1/3 cup finely chopped shallots, (about 2 medium)
1/3 cup finely chopped celery, (about 1 stalk)
1/4 cup sliced almonds
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large egg yolk, lightly beaten
1 tablespoon lemon juice
1. Bring water to a boil in a large saucepan. Stir in lentils, reduce heat to medium-low and simmer until very tender and beginning to break down, about 25 minutes for brown lentils or 30 minutes for green lentils. Drain in a fine-mesh sieve.
2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add carrot, shallots and celery and cook, stirring, until softened, about 3 minutes. Add almonds, thyme, salt and pepper; continue cooking until the almonds are lightly browned, about 2 minutes. Transfer the mixture to a food processor; add 1 cup of the cooked lentils. Pulse several times, scraping down the sides once or twice, until the mixture is coarsely ground. Transfer to a large bowl; stir in the remaining lentils. Let cool for 10 minutes. Mix in egg yolk and lemon juice. Cover and refrigerate for 1 hour.
3. Form the lentil mixture into 5 patties. Heat the remaining 1 tablespoon oil in a large nonstick skillet, preferably cast-iron, over medium-high heat. Add the patties and cook for 3 to 4 minutes. Turn gently and continue to cook until lightly browned and heated through, 3 to 4 minutes more. Serve immediately
(From the week of 03/02/10)
Japanese Chicken-Scallion Rice Bowl
Recipe From: Eating Well April/May 2005
1 1/2 cups instant brown rice
1 cup reduced-sodium chicken broth
1 1/2 tablespoons sugar
2 tablespoons reduced-sodium soy sauce
1 tablespoon mirin
2 large egg whites
1 large egg
8 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
6 scallions, trimmed and thinly sliced
1. Prepare instant brown rice according to package directions.
2. Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to medium-low.
3. Stir egg whites and whole egg in a small bowl until just mixed. Add chicken to the simmering broth. Gently pour in the egg mixture, without stirring. Sprinkle scallions on top. When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife. (The chicken will be cooked by now.) Divide the rice among 4 deep soup bowls and top with the chicken mixture.