Cabbage Rolls with Quinoa and Vegetables

 Here's the biggest part of this year's Seder that was not previously published.  I'm not bothering to post the soup or how to roast a chicken leg quarter.  Maybe I'll post the parfaits, but it's just layering sweetened whipped cream and drained frozen fruit.  Not exactly a "recipe".

These were a surprising hit.  I just made them as a non-starchy vegetable side.  They are a vegetarian main, vegan if you skip the egg.  And they came out huge.  I got nine leaves large enough to roll about half a cup of filling, then filled two one-cup ramekins with the rest and baked them off.  Without an egg, you don't technically have to bake these at all.  I'm altering the filling in the posted recipe closer to four servings.

You're going to have half a head of cabbage left, the inside half.  It's just the way cabbage rolls work.  You can stew it up, put it in soup, make slaw, ferment into sauerkraut, or any other dish you can dream up.  At least it's healthy leftovers.

I was working on these when the kitchen drain went through its death throes, and completely forgot to take pictures of it in the baking pan or serving dish.  They pretty much looked like the photo up top of the leftovers.

1/2 C quinoa
1 large carrot
1 medium turnip
1 egg, optional
1 large cabbage
salt and pepper to taste
1 15 oz can diced tomatoes
1 8 oz can tomato sauce
1 Tb brown sugar
2 Tb white wine vinegar

1.  Cook quinoa to package directions, which may require pre-rinsing.  This part can be made ahead.

2.  Peel and shred carrot and turnip.  Toss with quinoa, salt, and pepper.  Beat egg lightly, if using, and combine with stuffing ingredients.

3.  Boil half a pasta pot with lightly salted water.  The hard part of this recipe is separating the cabbage leaves.  If you have a system, great.  Mine is to cut the core deeper as I go and hope for the best.  Blanch the leaves until pliable, about 3 minutes.  Drain and set aside.

4.  On a work surface, lay one leaf flat.  Fill middle with about 1/2 C of the filling.  Pull in sides, fold over flimsy top, and roll so the stem side is on the outside.  Place in a 9x13 baking dish and repeat until you have 6-8 rolls.

5.  Preheat oven to 375º.  In a bowl, combine diced tomatoes, tomato sauce, brown sugar, and vinegar into a sweet and sour sauce.  Pour over rolls.

6.  Bake until heated through to cook the egg, about 30 minutes.  Let rest 5 minutes before serving.

Makes about 8

Difficulty rating  :)

Seder 2024

This year, I decided to cook like there were a lot more people coming and freeze leftovers that didn't get taken home.  It may have gotten a little out of control.  I forgot to photograph the final spread, but it was way more than I needed to serve.  I also needed leftovers because there is a Little Debbie commercial being shot at the house today, so I don't have access to the kitchen.  Yes, during Passover.  The irony is not lost on me, but this is the first location shoot the house has gotten since I signed with two scouting companies over ten years ago, and I already had the week off without any specific plans other than painting the coat closet.  I'll re-kasher the counters once they leave.

I'm also trying to do the part of the observance where you don't go grocery shopping for the whole week.  It involved buying most of the produce Monday morning, which was fine because I didn't have time to prep cook last weekend anyway.  There were a lot of recipes, but the cabbage rolls involved the most actual work.

I had a short talk with my cantor, and she said that the Reform movement has recently relaxed the kitniyot rules to be more in line with Sephardic observances.  That's going to take a few years to get used to, but I'm less worried about checking for canola and soy additives in products this year.

I did go to Western Kosher for a few items that the regular markets aren't carrying this year.  Half of it was actually for the rest of the week, not Seder, and I didn't need meat.  $84 later...  I signed up for their rewards program, which is $10 off every $300.  The cashier agreed it doesn't take long to hit that.  For someone who usually manages $50 of groceries per week, it was a huge sticker shock.

The afternoon took a huge turn when my kitchen sink terminally backed up.  I was almost done cooking!  I've been postponing the inevitable.  The house was built in 1957 and this is the original pipe.  They're going to repipe the outgoing starting tomorrow.  Meanwhile, the laundry sink is my temporary kitchen sink, and I'm crossing my fingers I don't screw that one up as well.  I'm trying to be grateful that this happened while I have a week off, and before painting the outside of the house.  Also, I have enough food cooked until they're done.

Basic Seder Side Cup

Hard boiled egg
Charoset
Parsley
Gefilte Fish (Jar this year.  Didn't have time to make it.)

Starter

Chicken Matzoh Ball Soup

Main Meal

Roast Chicken Leg Quarters with Tomato-Garlic Confit
Lamb Keftas with Green Goddess Dressing
Smashed Potatoes
Quinoa and Vegetable Cabbage Rolls
Steamed Artichokes (which also used the Green Goddess)

Dessert

Boysenberry Parfaits
Almond & Honey Dates
Store-bought macaroons

Almond & Honey Dates

I can't believe Passover is tonight.  I still have to finish so much, because I worked up until yesterday.  I need to start adding the day before to my staycations.

But here's one thing I did make in advance and stash in the fridge.  I actually made these first for Purim, but decided to make them for Passover as well.

I first saw these on Tasting History.  They were vendor snacks at the Colosseum.  I feel that would be exceedingly messy, but I wasn't there.  I'm not cooking them in honey like the ancient Romans did, just soaking the almonds in the honey until they become a dough and stuffing the dates.  I'm using a fresh box of dates, so they don't need the extra help.  And I'm not adding ground pepper, like they did in ancient Rome.  Have fun if you wish to try it.

I had no idea of ingredient quantities when I started, and ended up making far more filling than 8 dates' worth.  If I wasn't saving it for Passover, it would have gotten stirred into yogurt or spooned over ice cream.  Or maybe into oatmeal.  It's a very versatile product, if you end up with some left over.  I've corrected the quantities for this post, I hope.

8 Medjool dates, pitted
1/4 C chopped nuts (almonds, pistachios, walnuts, pecans, etc)
1 Tb honey
spices, rosewater, or extracts as desired

1.  Finely chop the almonds.  I did it in the mini food processor, but whacking them in a baggie with a rolling pin works too.  There should still be decent sized pieces, but small enough to fit in the dates.  Stir together with honey and any aromatics.  Warming the honey first makes it easier to stir, but don't boil it or you'll make candy.  Set aside.

2.  Slit dates longways, leaving the back intact.  If necessary, remove pit or any tough fibers.  Set on a foil-lined sheet and preheat oven to 300º.  I used the toaster oven for this small batch.

3.  Stuff the dates with the nut mixture.  You don't have to close them completely.  They should be easy to pick up.

4.  Bake for 5-8 minutes, long enough to toast the nuts and soften the dates.  Allow to cool a minute or two, then serve warm.

Difficulty rating  π

Pumpkin Pudding

While taste-testing possible Seder desserts, I hauled out a baggie of pumpkin purée from the freezer, then started researching recipes.  This pudding was out of the running because of the cornstarch, but I decided to make it anyway for me.

Cornstarch puddings are really easy desserts that can be made pretty with the right dish and a little garnish.  I had some cinnamon chips to sprinkle on top.  White chocolate would work, too.  I did wish I had graham crackers to crumble on it, or even to stick a half into the pudding for decoration.  You could use a double recipe in a graham crust to make a no-bake pumpkin pudding pie.

For about fifteen minutes of work, most of it measuring ingredients, you can have a pretty dessert setting up in the fridge for later.  I like recipes like that.

*3/4 C pumpkin purée
1/3 C brown sugar
3 Tb cornstarch
1 generous tsp pumpkin pie spice or:
    1/2 tsp cinnamon
    1/4 tsp each ginger and nutmeg
    1/8 tsp cloves
1/4 tsp kosher salt
*seeds of 1 vanilla bean or 1 tsp vanilla extract
1-1/2 C milk
*2 Tb cream
2 Tb butter, optional
whipped cream for serving

1.  In a small saucepan, measure out pumpkin, brown sugar, cornstarch, spices, salt, and vanilla seeds if using.  If using extract, wait until later.  Combine, then add milk and cream and stir until cornstarch is dissolved.

2.  Heat mixture over medium-low heat, stirring frequently to keep the cornstarch from settling and the milk from scorching.  Bring to a boil, then stir constantly until thickened to a custard consistency.  Careful, it's going to erupt a bit.

3.  Stir in vanilla extract and butter, if using.  The butter will help it to set and add extra creaminess, but isn't 100% necessary.  Remove from heat and continue to stir until butter is dissolved.

4.  Portion into 4 ramekins or dessert cups.  Chill until set, at least 2 hours and up to the day before.  Serve garnished with whipped cream and whatever decorations you prefer.

Difficulty rating  π

Eggplant and Quinoa Fritters

I have been watching the YouTube channel We Cook Vegan.  She has some great ideas, but uses a limited selection of ingredients.  I'm taking some of her methods and striking out on my own.  And using an egg and cheese, so this isn't vegan.  It is still definitely on the Mediterranean diet, so I had it with a quickie tomato compote made with the other half a can of diced tomatoes from the peanut soup.

I did try to grate the eggplant on the box grater, to save myself the dishes.  Gave up quickly and got out the food processor.  It's just so much easier, and you can finish before the shreds discolor completely.

I'm not sure what I expected these to taste like, but the first bite was like eggplant parmigiana, only way healthier.  Loading up the tomato compote with Italian spice probably added to that, but even without the sauce it has that same breaded eggplant quality.  Definitely worth having to clean the food processor.

*1/2 C quinoa
1 large or 2 small eggplants
*1/2 C finely diced onion
olive oil as needed
*1/2 tsp celery salt
*1/2 tsp paprika
1/2 tsp cumin
*2 cloves garlic, minced
1/4 C flour
1 egg
1/2 C crumbled feta

1.  Prepare quinoa according to package directions.  This will likely involve rinsing and/or soaking to remove the saponins.  Set aside to cool.  This can also be done in advance, or make the recipe with leftover quinoa.

2.  In a medium skillet, heat 2 Tb oil over medium heat.  Cook the onions until softened, about 5 minutes.  Add garlic, celery salt, paprika, and cumin.  Cook until fragrant, another 3 minutes.

3.  While the onions are cooking, grate the eggplant.  Add to the skillet.  Don't worry, it's going to cook down a lot.  Stir frequently until thoroughly cooked, then set aside to cool about 5 minutes.

4.  In a bowl, stir together eggplant and quinoa.  Sprinkle with flour and stir until evenly mixed.  It will look a little dry and pasty.  Lightly beat egg and stir into the mixture.  Fold in feta.

5.  Scrape the skillet clean and add a few tablespoons of oil, enough to coat the bottom of the pan.  Heat over medium-high.  Scoop or spoon 1/4 C mounds of mixture into the skillet.  I used the 3 Tb cookie scoop and slightly heaped it.  Use the back of the spoon to flatten the patty slightly.

6.  Fry the fritters until they easily lift from the pan, about 5 minutes.  Flip and cook until the underside browns, another 3 minutes or so.  Transfer to a paper towel-lined plate and repeat for the rest of the mixture, adding oil as necessary.

7.  Serve hot, with a sauce if desired.

Difficulty rating  :)

Eggroll in a Bowl

I've been hearing about this dish for a while now, and finally looked it up when I needed something to do with ground turkey.  Well, that's easy, especially when you use store-bought coleslaw mix.  No wonder it has gotten so popular.  It's also keto-friendly and fairly good for you.

For a sauce, I opened a jar of sweet and sour sauce.  Last year's canning was largely sauces, since my jam enjoyment was severely curtailed by my A1C.  Once I do this latest round of tests, it will be a full year of cutting carbs and I'll know if I've conquered insulin resistance.  Doesn't mean I can go back to having all the sugar I want, but it would allow some leeway to enjoy treats with less guilt.  I really am a carboholic at heart.

For a side, I roasted up some sweet potato toast and drizzled the Korean BBQ sauce on it.  That was really good too, but not exactly a recipe.

1 Tb vegetable oil
1 lb ground turkey or lean beef
1 14 oz thinly sliced cabbage or package coleslaw kit
*1 tsp grated ginger
2 cloves garlic, minced
*soy sauce to taste, about 1/4 C
1 Tb rice vinegar
sriracha to taste
1 egg, lightly beaten
green onions to garnish

1.  In a large skillet, brown ground turkey in the oil over medium-high heat, breaking it into crumbles as you go.  If using a meat other than turkey, omit the oil.

2.  Add 1/4 C soy sauce, vinegar, garlic and ginger and cook until fragrant.  Add cabbage and stir to combine.  Cook until wilted, about 5-8 minutes.  A lid will help the process along.

3.  Taste a bit and add sriracha and/or more soy sauce as desired.  Stir to combine.  Make a well in the center and pour beaten egg into it.  Mix rapidly so the scrambles make it all through the dish.

4.  Serve hot, with chopped green onion for garnish and with a sauce of your choice if desired, like teriyaki, sweet and sour, hot mustard, etc.  You can have it as-is for keto/reduced carb, or with rice or won ton chips.

Difficulty rating  π

African Peanut Soup

I tried to find a proper name for this west African soup, but all my searches kept coming up with the title above.  It's very similar to mafé, so I'm pretty sure this is just the vegan version and in a more soupy than stew form.

This is what I decided to make for Purim, and it did not disappoint.  Rich, filling, and yet very healthy.  It did not taste vegan.  Like, not at all.  No one would know if you didn't tell them.

As usual, I omitted the jalapeño for my own use, but I can see how a bit of spice would meld well with the other flavors.  I didn't even sub red pepper flakes, which I sometimes do.  Instead, I stirred in about 2 tsp of horseradish, which wasn't even strong.  It just perked up the flavors, as did the ginger.

This didn't feel like a lot of ingredients when I was putting them into the pot.  I didn't realize until starting this post that there's a lot going on in this soup.  It's a lot like a curry, and you could decrease the broth to serve it over rice.

1 Tb olive oil
*1 C diced onion
*1 rib celery, diced
*3 cloves garlic, minced
*1-1/2 tsp freshly grated ginger
*1 Tb tomato paste
1 tsp cumin seed or 1/2 tsp ground cumin
*1/4 tsp dried thyme
salt and pepper to taste
3 C vegetable broth
1 lb sweet potato, peeled and diced in soup-sized pieces
1 15 oz can chickpeas, drained and rinsed
1 jalapeño, seeded and diced, or up to *1 Tb prepared horseradish
1 C canned diced tomatoes
1/2 C natural (un-homogenized) peanut butter or 3/4 C roasted peanuts run through the food processor
*4 C de-stemmed kale, chopped
*cilantro and chopped peanuts for garnish

1.  Heat the oil in a soup pot over medium heat.  Add onion and celery and cook until softened, about 5 minutes.  Add garlic, ginger, tomato paste, cumin, and thyme and cook until fragrant, another 2-3 minutes.  It's going to look a lot like a curry starter, only less orange.

2.  Stir in broth, diced sweet potato, chickpeas, tomatoes and their juice, jalapeño or horseradish, and peanut butter.  Stir until the peanut butter breaks down.  Bring to a low boil.  Cover and reduce heat.  Simmer until the potatoes are tender, about 20 minutes.

3.  Stir in chopped kale and re-cover for another 5-10 minutes, until wilted.  Taste broth and add salt and pepper as necessary.  Serve hot, garnished with cilantro and/or chopped peanuts.

Difficulty rating  :)

Spicy Honey Mustard

This was the other mustard I made on canning day.  This entry from Food in Jars is exceedingly simple.  Marisa describes the result as the hot mustard you find in Chinese restaurants.  It's great as a dipping sauce or as part of a marinade.

It's really strong on the day it's made.  Just a warning if you're making this for the fridge and not to can.  Let it mellow a few weeks first, unless you need your sinuses cleared.  This recipe only makes a pint and uses common ingredients, making it very accessible for someone new to mustards.  It is also very fast.  I had to slow down the process while the canner was coming up to a boil.

1 C / 90 g dry mustard powder
1 C / 240 ml apple cider vinegar
1/3 C / 75 ml honey
1/2 tsp kosher or canning salt
1/4 tsp black pepper (ok, I used white)

1.  If canning, prepare canner and 4 quarter-pint jars and lids.  For non-canning, you want to store this in something non-reactive and nonporous.  Plastic containers will stain and retain flavors.  Glass is best.

2.  In a non-reactive saucepan, whisk together all ingredients until there are no lumps.  Bring to a boil over medium heat, then continue to stir occasionally for 5-6 minutes until mixture is thickened and uniform.

3.  For canning, ladle into hot jars to 1/2" headspace.  Mustard tends to expand and/or siphon as it is processed.  Debubble if the mustard is too thick to pour easily.  Wipe rims clean, center lid, and apply rings finger-tight.  Process in a boiling bath canner for 10 minutes.  Allow to rest 5 minutes off the heat before removing.  Cool for 24 hours, check seals, remove rims, wipe clean, and store.  For non-canning, allow to cool to room temperature, then transfer to the non-reactive container and store in the refrigerator.

Makes about 1 pint

Difficulty rating  π

Freezer Meal Cottage Pie

I bought cheap aluminum pans for meal prepping some time last year, and haven't used them yet.  Whatever busy week inspired that has since passed.  But now I do need a meal ready to pop in the oven this month (thank you, meal planning calendar), so here we go.

Cottage pie, farmer's pie, shepherd's pie, they're all basically the same thing with different meats.  Cottage is beef, or sometimes pork.  You brown it up and add veggies, thickened with a bit of flour and broth.  Top with mashed potatoes and cheese, then bake until everything is gloriously bubbly.  Everything up to the baking can be made ahead and frozen.

It did feel odd to be cooking a dinner at nine in the morning, but it was the same half hour of prep no matter when I made it.  I was choosing to shift that prep time a few weeks before I actually needed the meal.  It really isn't any different than when I make waffles or pancakes and freeze the rest, or put leftover hamantaschen in the freezer because the recipe makes a lot.  I'm just not used to doing it with an entire meal.

You can make the load easier with leftover mashed potatoes.  I used potato flakes, which I keep forgetting I have and buy potatoes.  The veggies were pre-cut frozen, I had gotten the ground beef on clearance, and I made the broth.  This almost finished off the two pound block of cheddar.  So, a completely pantry meal, and all food groups represented.

1 Tb oil
1/2 C diced onion
*1 lb 80/20 ground beef
1 Tb flour
1/2 C beef or vegetable broth
1 C assorted frozen veggies (peas, carrots, green beans, etc)
3 C mashed potatoes (boxed or leftover perfectly fine)
*1/2 C shredded cheddar cheese (optional)

1.  Heat the oil over medium in a large skillet.  Cook the onion until softened, about 5 minutes.  Add the ground beef and cook until well browned.  About halfway through, pour off the fat.  You do need some, but not that much.

2.  Sprinkle the flour over the meat and work into the pan juices to make a light roux.  Add the broth and cook until thickened.  Add the vegetables.  They do not need to be cooked at this point.  Set mixture aside.

3.  If necessary, make the mashed potatoes.  Or, heat them back up with a little more liquid so they are easier to spread.

4.  Into an 8x8 oven-safe casserole dish, first put in the meat mixture.  Spread the potatoes over that, making sure to cover all the way to the sides.  Sprinkle the top with cheese, if using.

5.  If not baking immediately, refrigerate for 2 hours, uncovered, to cool.  Cover and freeze flat.  After that, it can be put on its side or stacked with other items if space is an issue.

6.  To bake, defrost in the refrigerator for 24 hours and up to 3 days.  Uncover and place in a 350º oven until the center registers 165º on a food thermometer, which will depend on how frozen it still is, but will probably be around an hour.  Let rest until no longer boiling and serve.

Difficulty rating  :)

Puff Pastry Chicken Cordon Bleu

I can't remember the last time I had Cordon Bleu.  We used to get those frozen ones at Costco, back when it was still called Price Club.  Or maybe Costco bought Price Club.  Anyhow, the breaded, filled chicken cutlets made it to dinner about as often as their Chicken Kiev.

I wanted something along those lines by taste, but not so much effort.  Puff pastry is fantastic cheat.  It looks elegant and all you did was defrost it.

I don't think I've ever bought The rectangular pressed ham slices.  Did not realize they're 1/3 water and additives.  Probably the same as deli slices, but I'm not used to seeing it so bold on the package.

This recipe was when I realized I'm out of homemade mustard.  I have some basic French's, so that's what we're using today.  I would have preferred some of the Dijon that I shouldn't open for a month.  You can use any kind you have on hand, or omit it if you want only creaminess and no tang.

This came out so elegant.  It would make a great item for brunch or tea, or even game day.  I made main dish-sized slices, but you could definitely slice it thinner for a party.

*1 sheet frozen puff pastry, thawed
flour for the board
*1 boneless/skinless chicken breast, about 12 ounces
4 slices deli ham
4 slices Swiss cheese
Mustard or BBQ sauce (optional)
1 egg, beaten, for glazing (optional)

1.  Defrost pastry sheet until pliable, about 30 minutes.  Roll on a lightly floured board until almost as long as a baking sheet.  Line the baking sheet with parchment and carefully transfer the pastry.

2.  Thinly slice the chicken, no more than 1/2" thick, so it will cook in the same amount of time as the pastry.  Start preheating the oven to 400º.

3.  To assemble, make a line with the Swiss down the middle of the longer side.  Top with the ham, and then add any sauce you might like.  I'll admit, I used too much French's.  Keep the sauce light.  Top with the raw chicken.

4.  Fold the sides of the pastry over the filling, then bring up the two ends.  Flip the whole thing over and make sure all the loose ends are underneath.

5.  Cut slits in the top of the pastry for vents, then brush with egg wash, if using.  Bake 30-35 minutes, until well browned and the chicken temps at 165º.  Allow to cool 5 minutes before slicing.

Difficulty rating  π