Tuesday, October 6, 2015

An Easy Supper. Vegetable and Cheese Lasagna


With all the chaggim [Jewish High Holidays] finished and a month of cooking very big meals, I told my husband that tonight for supper I am making a simple meal.

I decided on vegetable and cheese lasagna because it is simple to make and filling. With the lasagna I’ll serve a green salad.

Prep time 15 minutes. 

grated cheese to sprinkle whatever variety you like
an eggplant big enough to get about 18 to 20 round slices
1 purple onion diced
1 colored pepper diced
2 tomatoes diced
1 can mushroom pieces
½ can chick peas.
*Make sure you rinse the mushroom and chickpeas and remove all the salt.
*any other vegetables you want diced [option]
½ teaspoon salt, 1 teaspoon each of garlic powder, sweet paprika, zatar, chilli powder
2 tablespoons of tomato paste

Place eggplant on baking tray, brush with a little oil or use cooking spray and brown under the grill. 
Combine all the other veggies and sauté. Add seasoning and tomato paste and 2 cups of water. Bring to have a boil and turn off.

In the baking dish, place lasagna strips along the bottom and add 1/2 the grilled eggplant. Cover with a ladle of veggie sauce and sprinkle lightly with cheese.
Repeat with lasagna and sauce and cheese until the second to last layer add the rest of the eggplant, sauce, cheese.  The top layer is lasagna strips with sauce and cheese.

Cover and bake 1 hour 350F [175c] Wait 5 minutes before serving.


That's all for now. Feel free to comment and share.


Sunday, August 23, 2015

A Different Pareve Kishke...............

It has been ages since I have posted on this blog. I plan to correct this.

Friday afternoon I was warming up the Shabbat food when I thought it would be nice to add *kishke to the *cholent.

Problem was I didn't feel like sifting flour or grating vegetables. Those who know me, know that I don’t like to make a mess a couple of hours before Shabbat. But I really wanted kishke.

I had an idea. 

I made my regular *knaidlach recipe and then spiced it up. Combined together, placed the mixture on a piece of baking paper and rolled into a log.

Brought the cholent to a boil, added the log and continued boiling for 20 minutes. 

My recipe serves 3. Double as necessary. Takes 5 minutes to prepare.

1 cup matza meal
1 cup boiling water
1 egg
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sweet paprika  [you  can use  hot paprika also]
1 teaspoon chilli powder
1 teaspoon garlic powder

Mix well. Combine and roll a log shape on baking paper.
Place in boiling cholent
Boil 20 minutes

Place on the *plata and enjoy for Shabbat lunch. Kishka will absorbed the flavor of the meat and will turn brown. It came out soft, easy to handle and slice and totally delicious. My husband loved it.


Until next time…..feel free to comment and share

*  pareve: “neutral" foods that are neither meat nor dairy, such as fish, fruits, vegetables, and eggs.
*  kishke:   Dish made of stuffed beef and spices in a casings
*  cholent:  Stew consisting of meat, potatoes, and beans simmered overnight to be served for Shabbat lunch.
*  Knaidlach Yiddish word for matza balls that go into chicken soup 
*  plata:      An electric hot plate used on the Shabbat to keep food hot