Moroccan Carrot Salad

•  1/2 kilo carrots, peeled and cut into 1/2 cm round slices
• 4 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp lemon juice
• 2 tbsp chopped fresh cilantro (coriander)
• 1/2 tsp salt
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp crushed chili peppers

1. Boil carrots until tender (not mushy), for 5-6 minutes. Drain, and immediately immerse carrots in cold water for 2-3 minutes.
2. Heat oil on medium in a skillet.
3. Saute garlic in oil for 1 minute. Add carrots, lemon juice, cilantro, salt, cumin, paprika, and chili peppers to the oil and saute for 2 minutes.
4. Immediately move mixture to a cool container and let chill.

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Sweet Pickles

 

• 6-8 small cucumbers sliced into 1/2 cm rounds
• 1 thinly sliced onion
• 1 cup of white vinegar
• 1/2 cup of sugar
• 1 tsp yellow mustard seed
• 1/2 tsp turmeric
• 1 tsp of brown mustard seed
• 2 tsp of sea salt

1. Place cucumber and onion in a large microwave-safe dish. In a separate bowl, whisk remaining ingredients together and pour on top of cucumber and onion mixture.
2. Microwave on high for four minutes.
3. Stir, and microwave on high for an additionl 3 minutes.
4. Empty bowl into sterilized mason jars and refrigerate.

(inspired by a recipe from The Colours of Indian Cooking)

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Dominican Rice and Red Beans (Moro de habichuelas rojas)

photo by Robert Reed

• 2-1/2 cups of uncooked white rice
• 1/4 cup olive oil
• 1 onions, diced
• 4 garlic cloves, minced
• 1 green pepper, diced
• 2 tbsp tomato paste
• 1 can red kidney beans, drained and liquid reserved
• 1 tsp white vinegar
• 2 cups vegetable stock
• 1 cups water
• 1/2 bunch cilantro, chopped
• 1 tsp dried oregano

1. Rinse and drain rice in cold water and set aside.
2. In a deep pan, heat oil on medium and saute the onion, pepper and garlic until onion is translucent
3. Add tomato paste and stir for 1-2 minutes.
4. Add beans and mix for 1 minute.
5. Add vegetable stock and vinegar, stir and let simmer for 5 minutes.
6. Add the rice, cilantro, oregano water and reserved liquid from the beans and stir.
7. Cook uncovered until almost all of the liquid is absorbed.
8. Reduce to the lowest setting, cover and continue cooking for 15-20 minutes.
9. Remove from heat and let rest 5 minutes before serving.

 (Inspired by http://www.welcome-dominican-republic.com/Dominican-Republic-Recipes.html)
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Cheese and Cream Dip

• 1 cup shredded old cheddar cheese
• 1 container (500ml) sour cream
• 2 slices processed cheese
• 2 tsp onion powder
• 1 tsp Worcestershire sauce
• 1/2 tsp dry mustard
• 1/4 tsp salt

1. Combine all ingredients in a food processor and serve with vegetables or chips.

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Vegetable Parmentier with Dill (Mashed Potato Sputnik)

• 5 cups potatoes, cut in 1" cubes
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp fresh dill, finely minced
• 1 carrot, cut into thin 2-1/2" spears
• 1 zucchini cut into slightly less thin 2-1/2" spears
• 1 tbsp butter
• salt
• letuce

For the potatoes

1. Boil potatoes with a pinch of salt until soft.
2. Drain and add butter, dill and olive oil and mash.

For the vegetables

1. In a pot of salted water,quickly blanche zucchini.
2. Remove zucchini with a slotted spoon and and rinse in cold water so it doesn't get limp.
3. Boil carrots with for 2-3 minutes until tender.
4. Melt 1 tbsp butter
5. Drain carrots and mix with zucchini, butter and a dash of salt.

Presentation

1. Divide the potatoes into two or three portions and in a wide bowl or a plate, mould into domes.
2. Stick carrot and zucchini spears into the dome.
3. Garnish (read: hide your creation) with lettuce to cover the shame.

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Olives with Zatar

• 1 can pitted green or black olives
• 2 tbsp olive oil
• 1 tbsp zatar
• pinch of salt

1. Drain and rinse olives.
2. Combine all ingredients into a sealable container and shake to mix.

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Egg Salad

• 6 hard boiled eggs, chopped
• 1 shallot, minced (approx. 2 tbsp)
• 1/4 cup relish, drained
• 1/4 cup mayonnaise
• 1 tbsp dijon mustard
• 1 tsp red wine vinegar
• 1/2 tsp smoked paprika
• Salt and pepper (to taste)

1. Stir eggs and onions in a bowl.
2. In a separate bowl, whisk relish, mayo, mustard, vinegar, paprika, salt and pepper and fold into egg mixture.

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Roasted Vegetables and Cheese Dip

• 1 package (250g) cream cheese (at room temperature)
• 3/4 cup roasted red pepper spread
• 1/2 cup sour cream
• 1/4 cup sliced green olives
• 1/4 tsp red pepper flakes
• fresh ground black pepper to taste

1. Using a fork, fold cream cheese and red pepper spread together until thoroughly mixed.
2. Fold in remaining ingredients

Notes:

• roasted red pepper spread can be substituted for 1/2 cup pureed roasted red peppers, onion, garlic, salt and 1 tbsp tomato paste
• for a smoother dip, puree all ingredients in food processor

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Zeidy Sam's Lockshin Kugel

• 1 package whole grain, no yolk egg noodles
• 4 eggs
• 1/2 cup sugar
• 1 tbsp vanilla
• 1 tbsp cinnamon
• 1 cup cottage cheese
• 3/4 cup raisins

1. Cook egg noodles according to package directions and preheat oven to 375-degrees.
2. Whisk eggs, sugar, vanilla, cinnamon and cottage cheese in a mixing bowl.
3. Fold in raisins and noodles.
4. Transfer to a large baking dish and bake for 45 minutes (Mom said that Zeidy liked the kugel really crispy).
5. Cool before serving.

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Carrot Tzimmes

• 2 lbs. carrots, peeled
• 3/4 cup prunes (more or less, to taste)
• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• 1 cup orange juice

1. Preheat oven to 350F.
2. Par-boil carrots for 2-4 minutes and then slice into 1/2-inch chunks place in a mixing bowl with prunes.
3. In a small saucepan, melt butter, sugar, cinnamon and nutmeg and stir until smooth. Stir in orange juice.
4. Pour mixture over carrots and prunes and mix thoroughly.
5. Transfer everything into a baking dish and bake for 20-30 minutes, or until carrots are soft and mixture is bubbling.

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Mango and Red Onion Salad

• 1 mango (not overly ripe)
• 1/4 purple onion
• 1/2 red pepper
• 1/2 cup fresh cilantro
• 1 clove garlic, passed through garlic press
• 1 tbsp + 1 tsp lime juice
• 1 tsp sea salt
• black pepper

1. Finely chop mango, onion, pepper and cilantro and combine in a bowl.
2. Mince garlic and add to bowl.
3. Sprinkle lime juice, salt and pepper.
4. Toss together and chill before use.

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Chickpea-flour Pizza in Cast Iron

• 2/3 cup chickpea flour
• 1/3 tsp salt
• 1/4 cup water
• 3/4 cup water
• 1/2 tsp rosemary (finely chopped fresh or dried)
• 1 tbsp olive oil
• 1 tbsp olive oil
• 2 tbsp minced tomato
• 1 tbsp minced onion
• 3 tbsp mozzarella
• 1/4 tsp black pepper

1. Sift the chickpea flour and salt together into a mixing bowl.
2. Slowly add 1/4 cup water, whisking constantly unit it forms a smooth paste.
3. Add the remaining water, whisk and let the batter stand for 30 minutes.
4. Preheat broiler while batter is standing.
5. Stir in rosemary when batter is ready.
6. Heat 1 tbsp olive oil in a 12-inch cast-iron pan (or nonstick oven-proof skillet). Stir the batter and pour into the pan.
7. Cook the pizza over medium heat until the bottom is golden and crisp and the top is almost set, (2 to 3 minutes). Break any large air bubbles with the tip of a knife and drizzle the remaining 2 tbsp olive oil on top. 
8. Sprinkle the tomato, onion, cheese and pepper on the pizza and put the skillet under the broiler. Broil until the pizza is golden and crisp, (4 to 5 minutes). 
9. Slide the pizza onto a board, cut into wedges and serve hot.

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Marinara Sauce

This basic marinara sauce can be added to ground meat, vegetables, lasagna or meatballs.

• 4 tbsp olive oil
• 1 large onion, chopped
• 5 cloves garlic, chopped
• 2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 cup white wine
• 1 28oz can tomatoes
• 1 5-1/2 oz can tomato paste

1. Heat olive oil on medium and fry onions and garlic until translucent.
2. Add basil, oregano, thyme, pepper and salt and mix for one minute.
3. Add wine and stir for another minute.
4. Add tomatoes and tomato paste, stir and let simmer for 30 minutes.
5. Puree with a hand blender.

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Roasted Vegetable Soup

• 1 large potato, peeled, cubed
• 1 sweet potato, peeled, cubed
• 1 acorn squash, peeled, cubed
• 3 carrots, peeled, cut in 1-inch chunks
• 2 parsnips, peeled, chopped
• 2 red bell peppers, quartered
• 6 cloves garlic, peeled
• 2 tbsp olive oil
• 4 cups water
• salt and pepper

1. Preheat oven to 375F
2. In a large mixing bowl, combine both potatoes, squash, carrots, parsnips, bell peppers and garlic and oil. Toss to coat.
3. Spread in single layer on a large cookie sheet.
4. Roast vegetables for 1 hour (mixing occasionally) or until soft and caramelized.
5. Place vegetables, in batches if necessary, in food processor. Purée until smooth, adding water if needed.
6. Transfer vegetable purée to large saucepan. Add stock or water. Season with salt and pepper. Bring to a boil over high heat. Reduce heat to low; simmer 20 minutes.

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Red Kidney Bean Hummus

• 2 small cloves of garlic
• 1 can red kidney beans, drained and rinsed
• 4 tbsp tehina
• 4 tbsp lemon juice
• 1 tsp cumin
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 3 tbsp olive oil
• water

1. Mince the garlic in a food processor.
2. Add beans, tehina, lemon juice, cumin, black pepper, cayenne, salt and olive oil and pulse in food processor for 30 seconds.
3. Stir mixture and blend on high for at least one minute, adding water until desired consistency is reached.

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Poppy Seed Salad Dressing

• 1/3 cup rice wine vinegar
  
• 1/2 red or white onion
• 1/2 cup white sugar
• 1/2 tsp dry mustard powder
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 tbsp poppy seeds

1. Puree in blender until smooth 

Note: Julia's original recipe used apple cider vinegar and 3/4 cup white sugar.

(inspired by Julia's Delectable Dressing)
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Dry Potato Curry

For the Panch Phora

• 2 tbsp black mustard seeds
• 2 tbsp cumin seeds
• 1 tbsp poppyseeds
• 1 tbsp fenugreek seeds
• 1 tbsp fennel seeds
  

1. combine all ingredients in a resealable container and set aside.
   

For the Dry Potato Curry

• 1/2 kg potatoes
• 2 tbsp oil
• 1 tbsp Panch Phora
• 1 onion, chopped
• 2 tblspns chopped fresh cilantro
• 1 tsp ground turmeric
• 1 tsp salt
• 1 tsp chilli powder
• 1/4 cup hot water
• 1 tsp garam masala
• 1 tsp lemon juice

1. Cut potatoes into 1-1/2 cm cubes and set aside.
2. Heat oil to medium-high and sprinkle in Panch Phora until seeds brown and start popping.
3. Add the onion and fry for 5 minutes.
4. Add cilantro, turmeric, salt and chilli powder and potatoes and water. Stir, cover and let simmer on low for 20 minutes–shaking pan occasionally to prevent the starches from sticking.
5. Add garam masala and lemon juice let simmer for another 10-20 minutes until the potatoes are soft.

(inspired by Group Recipes Dry Potato Curry http://www.grouprecipes.com/29535/dry-potato-curry.html)
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Vegetarian Chili

• 2 tbsp canola oil
• 3 onions, chopped
• 2 tbsp minced garlic
• 2 zucchini, diced
• 1 package (227g) fresh mushrooms, sliced
• 2 tablespoons chili powder
• 1 tablespooon ground cumin
• 1/2 tsp salt
• 1/4 teaspoon cayenne pepper
• 1 can tomatoes
• 1 can black beans, drained
• 1 bottle tomato sauce
• 1 can tomato paste
• 1 cup basmati rice, cooked according to instructions

1. Heat the oil and fry onions and garlic for 3-5 minutes.
2. Add the zucchini and mushrooms and cook for 5-8 minutes.
3. Add the chilli poweder, cumin, salt, cayenne and cook for another minute.
4. Add the tomatoes (break apart with a wooden spatula).
5. Add the beans and tomato sauce and bring to a low boil.
6. Reduce heat and let simmer for 20 minutes.
7. Add tomato paste to thicken and simmer on low for 5-10 minutes.

Serve with basmati rice.

(inspired by Emeril's vegetarian chili)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Mushroom and Spinach Curry

Curry powder:

• 1 tsp cayenne pepper
• 2 teaspoon ground cumin
• 2 teaspoon ground coriander
• 1 teaspoon garlic powder
• 1 tsp ground turmeric
• 2 tsp ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

• 2 medium onions, sliced
• 2 cloves garlic, crushed
• 3 tbsp vegetable oil
• 3/4 kg mushrooms, roughly chopped (approx. 3 packages)
• 1/4 c water
• 1/4 bunch fresh cilantro, shredded
• 1/4 kg spinach (1 bag)
• 2 tbsp lemon juice

1. Combine spices for curry powder and set aside.
2. Heat oil and fry onions and garlic until lightly browned
3. Add curry powder and stir for 1 minute.
4. Add the mushrooms and thoroughly stir to coat the mushrooms with the curry mix.
5. Add the water and stir.
6. Reduce heat and simmer for 10 minutes or until most of the liquid has evaporated.
7. Stir through the baby spinach leaves. When wilted, remove form heat.
8. Sprinkle with coriander and lemon juice and serve with rice.

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Chickpea and Rice Pasta Salad

Chickpeas and dressing

• 1 can chickpeas, drained
• 1 tbsp fresh ginger, minced
• 2 tbsp olive oil
  
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• salt
• fresh ground black pepper

Pasta

• 1 bag (approx 500g) rice pasta (penne or rotini)
• 1 tsp olive oil

Salad

• 1 cup broccoli florettes
• 1 cup cucumber, quartered and sliced
  
• 1/4 cup finely minced red onion
• 1 tomato, diced
• 1 cup mushrooms, sliced
  

1. Combine the ingredients for the chickpeas and dressing and let marinate in the fridge (overnight is best). Toss mixture occasionally to allow flavours to mix.
   
2. Cook pasta following the directions on the package, then drain with cold water, toss with 1 tsp olive oil and set aside.
3. Toss the pasta, salad, chickpeas and dressing.
   

(inspired by Gingery Marinated Chick Peas from The Moosewood Cookbook)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen