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Stuffed Vegetable Medley for Sukkot

Every Day we invite guests into our Sukkah, this is called Ushpizin. We like to eat, study and play in the Sukkah. Here's a great recipe for a Stuffed Vegetable Medley from israelforever.org to make for your guests in your Sukkah (they even look like a little dwelling :) )!

For more recipes http://israelforever.org/israel/cooking/stuffed_vegetable_sukkot/ 

 

Ingredients:

6-8 vegetables for filling: peppers, zucchini, acorn squash, tomatoes, artichoke bottoms 
1 pound ground beef 
2 onion, diced small 
½ cup uncooked rice 
½ cup water or broth 
½ cup tomato paste 
1 egg 
1/2 cup pine nuts 
4 cloves garlic, diced or minced 
1 Tbsp cumin 
1 Tbsp parsley, chopped 
1 tsp thyme, chopped 
1-2 tsp salt 
1/4 tsp black pepper 
2 Tbsp oil 20 oz can tomatoes (chopped if possible) 
4 Tbsp lemon juice 
4 Tbsp sugar

Directions

1) In a saucepan, brown the chopped onion in the oil. 

2) Add tomatoes, tomato paste, sugar, cumin, garlic, lemon juice and salt and pepper.

3) Let simmer while preparing vegetables.

4) Cut the top off the peppers, zucchini and squash and pull out the insides.

5) Chop the flesh of the zucchini and mix in a bowl with meat, onion, rice, nuts, herbs and egg with water and 3-4 Tbsp of tomato sauce. 

6) Stuff vegetables with the filling and place in a roasting pan. 

7) Pour remaining sauce over and around the vegetables. (For decoration, cover with the tops of the peppers/squash.) 

8) Cover with aluminum foil and bake 1 hour basting once or twice.

BeTeavon and ENJOY!



Apple and Yams Latkes for Thanksgivukah

  • 1 1/2 pound red-fleshed sweet potatoes (yams), peeled and grated – about 5 cups grated
  • 1 cup grated apple, preferably a slightly tart variety such as Braeburn
  • 2 teaspoons fresh lemon juice
  • 1 to 2 teaspoons grated fresh ginger (to taste)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1-teaspoon baking powder
  • Salt to taste
  • 3 tablespoons oat bran
  • 3-tablespoon matzo meal or cornmeal
  • 2 eggs, beaten
  • About 1/4 cup canola, grape seed or rice bran oil
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1. Begin heating a large heavy skillet over medium heat. Heat the oven to 350 degrees. Line a sheet pan with parchment and place a rack over another sheet pan.

2. Place the grated sweet potatoes in a large bowl. Toss the grated apple with the lemon juice and add to the sweet potatoes, along with the ginger, spices, baking powder, salt, oat bran and matzo meal or cornmeal. Taste and adjust salt. Add the beaten eggs and stir together.

3. Add the oil to the pan and when it is hot. Scoop mixture and carefully drop it into hot oil. Use a back of a spoon to flatten it. Fill the pan with as many as you can without crowded the pan

. Repeat with more mounds. Cook on one side until golden brown, about three minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another two to three minutes. Transfer to the rack set over a baking sheet. Transfer them to the baking sheet and place in the oven for 10 minutes to keep it crispy and warm,

4. Serve hot topped with applesauce and low-fat sour cream, thick Greek yogurt or crème fraîche if desired. And/or cranberry applesauce

 

Read more about Thanksgivukah in our blog post

Potato Latkes with Cranberry Apple Sauce

Latkes

Transient
  • 4 large potatoes (about 2.5 pound)
  • 3 large eggs
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black paper
  • Canola oil for frying
  • 1 medium onion graded
  • 1-cup cornmeal or matzo meal
  • 1.5 cups crème fraiche or sour cream
  • 1.5 cup of applesauce

1. Fill a large bowl with cold water. Peel and half the potatoes and put them in the bowl of cold water to prevent browning.

2. Great the potatoes and onion, combine with eggs, salt, pepper in large bowl, and squeeze it with your hands to get the extra water out. Add the cornmeal or Matzo meal and mix to combine.

5. Line baking sheet with paper towels.

6. Scoop up potato mixture and carefully drop it into hot oil. Use the back of a spoon to flatten the latkes. Don’t let them touch each other and don’t overcrowd your pan, fry until golden brown and crispy, 3 to 5 minutes per side. Drain on prepared baking sheet. Repeat with remaining batter.

7.  To keep the latkes warm and crispy once fried, spread them in a single layer on a baking sheet and place in a 200F oven until ready to serve.

8. To serve, place the latkes on a large serving tray and garnish each with sour cream and /or applesauce

This year because of Thanksgiving we can garnish with cranberry souse!

Cranberry Apple Sauce

  • 6 Honey crisp apples (or your favorites!)
  • 1 bag cranberries
  • 2 cups sugar or Agave or Honey
  • 2 cups water
  • 1 cinnamon stick

Peel and dice the apples and combine them with the cranberries in a saucepan with the sugar, water and cinnamon. Simmer, stirring occasionally until all of the fruit is soft, about 25 minutes.

Raw Balls

(The name is not attractive but the result are)

Thank you Lisa Cohen for sharing this recipe that everyone loves!!

(i like to do it for Shabbat since its vegan and we don’t use any diary with our meat meal)

• 1/2 cup walnuts

• 1/2 cup pitted dates

• 1/2 cup raw carob or cocoa powder

• 1/2 cup maple syrup

• 1/2 cup almond butter

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon fine sea salt

• 1/2 cup whole almonds

• 1 – 2 cups shredded unsweetened coconut

Place walnuts in a food processor and process until coarsely ground. Add the dates and pulse until well combined with the nuts. Add the cocoa powder, syrup, almond butter, vanilla and salt. Process until the mixture is thick and smooth. Add the almonds and pulse a few times until combined. There should be some almond chunks remaining.

Form the mixture into balls and roll in coconut. Store in freezer.

Take it from the freezer right before you serve it!