Moroccan Vegetable CasseroleServes 6 to 8 as part of a multi-course menu.
Flavored with well-browned onions, this casserole makes a satisfying side dish or meatless entree. If your family does not serve peas for Passover, substitute the combination of celery and zucchini. Sliced mushrooms are another tasty option; add them to the onion mixture 5 minutes before removing it from the heat. Sometimes cooks add diced cooked chicken or meat to turn this casserole into a festive lunch main course during Passover week.
• 2 lb. white potatoes, scrubbed, whole
• 1 carrot, peeled, halved crosswise
• About 1 tsp. salt
• 1 c. fresh shelled or frozen peas; or 1/2 c. peeled diced celery and 1/2 c. diced zucchini
• 4 tbsp. extra-virgin olive oil or vegetable oil, divided
• 2 large onions (1 lb. total), chopped
• 2 garlic cloves, minced, optional
• 6 eggs
• 1/4 tsp. turmeric or ground saffron
• 1/2 tsp. ground black pepper
• 1/2 c. chopped Italian parsley
Preheat oven to 350 degrees. Put potatoes and carrots in a saucepan, cover with water and add a pinch of salt. Bring to a boil and cook about 20 minutes or until carrots are tender. Remove them with a slotted spoon. Cook potatoes for 10 more minutes or until tender. Remove from pan.
Add peas or mixture of celery and zucchini to liquid; boil frozen peas 1 minute, and fresh peas or zucchini-celery mixture for 2 to 5 minutes, or until barely tender. Rinse peas or zucchini mixture with cold water and drain. Dice carrots.
Heat 3 tablespoons oil in a large skillet over medium heat, add onions and sauté until they begin to brown, about 15 minutes. Off heat, stir in garlic, if using.
Peel potatoes and finely mash with potato masher. Add eggs to potatoes one by one; beat well after adding each. Stir in turmeric, 1 teaspoon salt, pepper, parsley and onions with their oil. Taste and adjust seasoning. Fold in carrots and peas or zucchini mixture.
Heat 1 tablespoon oil in a 2-quart casserole in oven for 2 minutes or until hot. Remove with potholders and swirl casserole carefully so oil coats sides. Carefully add potato mixture; do not mix in oil from sides of pan. Bake for 50 minutes or until a knife inserted in center of casserole comes out dry. Serve hot or at room temperature.
Nutrition information per serving of 8:
Calories 240 Fat 11 g Sodium 485 mg
Carbs 28g Saturated fat 2 g Calcium 49 mg
Protein 8 g Cholesterol 160 mg Dietary fiber 4 g
Diabetic exchanges per serving: 2 bread/starch, 2 fat.
Carrots and Asparagus in Spicy Onion DressingMakes 8 appetizer servings.
Note: Serve this colorful, peppery vegetable duo as an appetizer, an accompaniment or an entree with potatoes or Passover noodles (or rice, if your family eats it during Passover). If you like, serve it sprinkled lightly with toasted sliced or slivered almonds.
• 2 lb. medium carrots (about 10), peeled
• Salt to taste
• 11/2 lb. medium-width asparagus, peeled and cut in 2-in. pieces
• 1/4 c. extra-virgin olive oil
• 2 medium onions, halved and sliced thin
• 1/2 tsp. hot red pepper flakes
• 1/2 tsp. paprika
• 1/4 to 1/2 tsp. ground cumin, optional
• 2 tbsp. strained fresh lemon juice, or more to taste
• Cayenne pepper to taste
Cut carrots in 2-inch lengths and quarter the pieces. Halve any pieces that are wider than the others.
In a saucepan, cover carrots with water and add a pinch of salt. Bring to a boil and simmer over medium heat for 10 minutes or until just tender. Remove with slotted spoon. Add asparagus to cooking liquid and boil uncovered for 3 to 4 minutes or until just tender. Remove asparagus, reserving cooking liquid. Rinse asparagus with cold water; drain well.
Heat oil in a large skillet over medium heat. Stir in onions and sauté for 10 minutes or until tender. Add1/3 cup vegetable cooking liquid, pepper flakes, paprika, cumin, if using, and a pinch of salt. Bring to a boil, stirring. Reduce heat to low.
Add carrots. Simmer, uncovered, for 5 minutes or until sauce is reduced and coats carrots thoroughly. Add asparagus and mix gently. Serve hot, warm or at room temperature. Add lemon juice just before serving, and more salt and cayenne to taste.
Nutrition information per serving:
Calories 114 Fat 7 g Sodium 320 mg
Carbohydrates 12 g Saturated fat 1 g Calcium 45 mg
Protein 2 g Cholesterol 0 mg Dietary fiber 4 g
Diabetic exchanges per serving: 2 vegetable, 11/2 fat.
Beet, Jicame and Walnut-Studded Green SaladServes 4.
Note: A traditional Passover favorite among Ashkenazi Jews, cooked beet slices are appealing and tasty atop a salad of baby greens, tender cucumbers, sweet crunchy jicama and a lime juice dressing. You can often find the sweetest jicamas at Mexican markets. The best cucumbers, often labeled Middle Eastern or Persian cucumbers, are found at Middle Eastern and gourmet markets; they are the small, slim, thin-skinned ones. For a meatless kosher meal, you might like to add a little cheese to the garnish. A creamy feta-type cheese is perfect with the salad.
• 2 large beets
• 1/2 c. thin slices of a quartered sweet onion or red onion
• 2 quarts mixed baby lettuces
• 3 c. peeled diced jicama
• 11/2 c. diced cucumbers
• 2 tbsp. lime or lemon juice
• 2 to 4 tbsp. walnut oil, extra-virgin olive oil or vegetable oil
• Salt and freshly ground pepper
•1/3 c. toasted walnuts
Rinse beets, taking care not to pierce their skins. Put in a pan, cover with water and bring to a boil. Cover and simmer over low heat 40 to 50 minutes or until tender. Let cool. Run beets under cold water and slip off the skins. Cut beets in thin wedges or quarter slices.
Separate each onion quarter-slice into slivers. In a large bowl, combine lettuce, jicama, onion and cucumbers, and toss. In a small bowl whisk lime or lemon juice, oil, salt and pepper until blended. Add to salad mixture and toss thoroughly. Taste and adjust seasoning. Serve salad topped with beets and sprinkled with walnuts.
Nutrition information per serving:
Calories 310 Fat 25 g Sodium 81 mg
Carbohydrates 20 g Saturated fat 2 g Calcium 88 mg
Protein 4 g Cholesterol 0 mg Dietary fiber 9 g
Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 5 fat.