Passover Coconut Cookies

Passover is always a time when we have lots of expected and unexpected company. This week I stopped over at a good friend’s house and was treated to the most delicious small cookies, flavored with cardamom. Naturally I asked for the recipe, it was simple and actually took minutes to prepare. But as anyone that bakes or cooks knows, if you don’t watch how the recipe is made and the cookies are shaped – the same home-style recipe made by two different people will not necessarily have the same result. Clearly, my cookies did not come out small. These cookies are sweet (I suppose you can reduce the sugar to 2/3 cups, or use a sugar substitute) one or two cookies with a good cup of tea or coffee is just delightful.

[Preparation time: 10 min + baking time ~40 minutes]

Servings: about 36 medium sized cookies

Ingredients:                                                 

·        2 cups ground coconut

·        1 cup sugar

·        2 eggs

·        ¼ teaspoon ground cardamom.

Preparation:

·        In a medium sized bowl mix the coconut, sugar, eggs and ground cardamom together with a large spoon.

coconut, sugar, eggs and cardamom

coconut, sugar, eggs and cardamom
thoroughly mixed

·       Pinch about two teaspoons worth from the mixture and make small balls, the mixture will be a bit crumbly, you might want to wet your fingers 

Mixture will be a bit crumbly

·      Shape them into little squares, press the center down with your thumb, the cookies tend to puff up.

Close up of hand-shaped cookies

Pan full of hand-shaped cookies

Pan full of Golden Brown Coconut Cookies

·        Bake at 160°C for about 30 minutes, turning the pans every so often.

·        Turn off the oven once the cookies start to brown

·        Let the cookies sit in the oven for another 10 minutes to completely dry out

·        Cool and store in a closed container      

To Serve:

Make fresh tea or coffee and enjoy!

Kasha Varinshkes (Buckwheat Grouts with Bowtie Pasta)

My Russian Jewish Grandma Bertha used to make us Kasha Varnishkes, she used chicken fat (or schmaltz) to sauté the onions; I use canola oil to sauté my onions.
This is my take on her recipe for Kasha Varnishkes. It consists of buckwheat grouts (Kasha), onions and chicken stock, mixed with bowtie (farfalle) pasta. I know there are many other variations around so feel free to use your own imagination.
This recipe makes a large quantity, but rest assured it doesn't last long. It makes a great vegetarian main course or a lovely side dish. 

[Rating – almost easy]

Total Preparation time: 30-35 minutes

5 minutes to slice the onion

10 minutes to prepare the pasta – at the same time you will need

20-25 minutes to cook the kasha

5 minutes to combine all the ingredients and serve

Servings: 6-8 main course portions; 10-12 side dish portions
 

Ingredients: 

1 large onion - sliced

1 cup Kasha (about 240 grams)

2 cups dry Bowtie (Farfalle) Pasta (160-180 grams)

1 egg
1 Tablespoon powdered chicken soup (optional)**

2-2½ cups boiling water or chicken stock (eliminate the soup powder if you used chicken stock)

4 Tablespoons of Canola Oil 

Salt and Coarse Ground Black Pepper

**If you have chicken broth do not add the powdered chicken soup.

 

Bowtie Pasta (Farfalle), Buckwheat Grouts (Kasha), sliced Onion, an Egg

Preparation:

Onion

- Peel and thinly slice the onion
- Fry the onion in about 2 tablespoons of oil until soft and almost brown
- Set aside

Fried 0nions

Pasta (while the pasta is cooking prepare the Kasha):

- Prepare pasta as directed (boil water, add salt add pasta)

- Remove when el dente 

– Set aside

Kasha

- Mix the Kasha with the beaten raw Egg – be sure all the grains are coated with egg.

Dry Kasha with an Egg

- Place a good-sized pot on high heat and add 2 tablespoons of Canola Oil

- Add the Kasha and Egg mixture
- Stir the Kasha coated with egg in the pot until the grains are dry and separate 

Kasha Mixed with the Egg in a Good Sized Pot

- Continue stirring the Kasha around in the pot

Kasha After Frying - the Grains should be dry and separate - no egg visible



Kasha in a Pot with One Tablespoon Chicken Soup Powder

*Add 1 Tablespoon of dry chicken soup mix to the Kasha and mix well (if you are using chicken stock this step can be eliminated).
- Add 2 cups of boiling hot water or chicken stock to the Kasha (be careful the pot will bubble quite vigorously)

- Mix and Cover and continue cooking, occasionally mixing the Kasha until the water is absorbed.

- Continue cooking until Kasha is almost soft – about 20 minutes.

- The Kasha should be tender and the grains should be sort of “puffed” – if they are to el dente, then add additional hot water/chicken stock, and cook for a few more minutes.

Finishing the Dish

- Add the fried onions and the cooked bowtie pasta to the pot with the Kasha.

Cooked Kasha with Fried Onions

- Mix it all together and continue cooking for about 2-3 minutes.

- Season to taste with black pepper and salt if needed.

 

Cooked Kasha with Bowtie Pasta (Farfalle) and Fried Onions

Serving Options:

Add any one of the following  will bump up this Eastern European comfort food recipe: top with fried mushrooms; add raisins; top with pan roasted slivered almonds or roasted pine nuts, serve with yogurt, or top with a thick rich mushroom sauce.

Nutritional information:

Kasha (Buckwheat Grouts) is an earthy fiber-filled grain. It is not related to wheat, it is technically a seed, its high in carbohydrates, iron, manganese, magnesium, phosphorus, copper, and zinc. It is a wonderful gluten-free alternative to wheat.

Quick Left-Over Dinner #2 – Eggplant, Mushroom, Grilled Red Pepper, Onion [Quick Dish in One-Pan]

I was poking through the refrigerator this evening doing the usual after the weekend search for something good to eat. This is what I found and this is what I did with these leftovers. 
This can be mixed with an interesting pasta as a quick lunch or as a very nice, unexpectedly Vegan, side-dish.

Cubed Eggplant, Grilled Red Pepper, Tomato Paste
Garlic, Half an Onion, Scallion & Mushroom

[Preparation time: 10 min + cooking time 20 minutes]

Servings: 4-6 portions

Ingredients:                                                 

·        3-4 tablespoons of canola oil

·        About 2 cups of cubed Eggplant

·        1 Large Mushroom cut into large cubes

·        Grilled Red Pepper – about a ½ cup

·        ½ onion cubed

·        1 Healthy Tablespoon of Tomato Paste

·        2 garlic cloves finely chopped
·        ½ cup water

·        ½ scallion sliced

·        Salt and coarsely ground black pepper to taste

·        Pinch of sugar

·        Optional a small Pinch of chili pepper

Cubed Eggplant, Grilled Red Pepper, Tomato Paste
Sliced Scallion, Crushed Garlic, Half a Cubed Onion, Sliced/Cubed Mushroom

Preparation:

·        Heat all of the oil in a large frying pan

·        Add the cubed Onion
·        When the Onion starts to soften

Cubed Onion sauteing

·        Stir in the Grilled Red Pepper

·        Add the cubed Eggplant

Cubed Onion, Grilled Red Pepper & Eggplant Sauteing 

·        When the Eggplant starts to soften

·        Add the cubed Mushroom

Cubed Onion, Eggplant, Grilled Red Pepper & Mushroom

·        Sauté for about 2 minutes

·        Add the chopped garlic

·        Mix well

·        Add the Tablespoon of Tomato Paste

Cubed Onion, Eggplant, Grilled Red Pepper & Mushroom
adding Tomato Paste

·        Stir into the mixture – continue cooking the mixture; it will seem a bit dry

·        Add ½ cup of water

·        Salt and pepper to taste (sprinkle a bit of chili pepper - optional)
·        Simmer and stir until the liquid reduces

Cooked

Cubed Eggplant, Grilled Red Pepper, Tomato Paste

Garlic, Half an Onion, Scallion & Mushroom

To Serve:

Prepare your pasta, add the pasta to the Sauce with a bit of Olive Oil and mix.

Serve hot with garlic bread and a green salad.
Optional: Re-warm with chopped parsley and olive oil if you are going to serve as a side dish or over pasta.

Warm Salad of Wheat Berries, Grapes, Cauliflower & Mixed Salad Greens

After eating this warm salad, I couldn’t resist asking for the recipe. I am not sure I got it exactly right, but this version really worked for us.
Preparation of this salad is a bit more complicated than cold salads but it is well-worth the effort.  You can also keep any extra cooked Wheat Berries in the refrigerator to add to soups, stews and things. You can easily increase the size of this salad by doubling the ingredients.
On a personal note:  I am not a great fan of Balsamic Vinegar, I find that it sometimes overwhelms, and in fact I almost never use it, but I did have a small bottle in my cabinet. Honestly, I was tempted to substitute apple vinegar or rice wine – on second thought I did not substitute and I was really relieved and surprised to find that Balsamic Vinegar actually enhanced the flavor of the salad.

[Preparation time: 30-40 minutes or 1½ hours depending on whether you cook the Wheat Berries ahead of time]

Servings: 8-10 portions or more depending on if it is side dish or a main course

Ingredients:                                                 

·       2 cups of cooked Wheat Berries**
·       1 to 1½ cups of Seedless Red Grapes (cut in half lengthwise, see picture below)
·        3-4 generous cups of Mixed Salad Greens
·        ½ head of fresh Cauliflower (cut into tiny florets)*
·       Salt and pepper to taste

Cauliflower (small florets), Sliced Red Grapes, Cooked Wheat Berries 

Mixed Greens

 *Preparation of Cauliflower:

·      Remove the large florets from the larger head of Cauliflower
·     Cut or separate the florets into small individual pieces (see picture)

Cauliflower florets in the process of being broken into small florets

For the Dressing
·       4 tablespoons of Olive Oil
·       3 teaspoons of Balsamic Vinegar
·       2 tablespoons of Honey
·       1 large clove garlic finely chopped
·      Salt and pepper to taste
·       Optional – add thyme leaves*

Preparation of Salad:
·       In a large bowl add ALL the Dressing ingredients and mix well 
·       Add the Cauliflower pieces
·       Add the cooked Wheat Berries
·       Add the Seedless Red Grapes
·       Mix all the ingredients in the Dressing until they are well coated


Mixture of Cauliflower, Grapes and Wheat Berries
Before Baking

Ø  THEN:
·      Place parchment paper on an oven pan
·      Pour the mixed ingredients onto the parchment lined pan (including any extra liquid) 
·      Gently spread the ingredients in the pan (see picture below)
·      Bake at 180°C for about ½ hour or until the small Cauliflower pieces start to brown
·      About half way through check and mix the ingredients in the pan [add a bit of olive oil if the mix looks too dry]


Mixture of Cauliflower, Grapes and Wheat Berries
After Baking 

Ø  THEN:
·        Put the Mixed Salad Greens in a large salad bowl
·        Remove the pan from the oven, allow it to cool a little bit
·        Pour everything on to the Mixed Salad Greens
·        Mix together gently
[You may need to adjust the seasoning or add a bit more olive oil or honey]
The Mixed Salad Greens WILL wilt a bit but they will also retain their green color.

Warm Salad of Wheat Berries, Grapes and Cauliflower and Mixed Greens

* * *

**Preparation of Wheat Berries – makes approximately 3 cups:

·        Wash 1 cup of Wheat Berries
·        Place the washed Wheat Berries into a medium size pot add 3 cups of water and a dash of kosher salt
·        Bring to a boil, reduce heat to a simmer, cover the pan
·        Check for doneness at about 30 minutes – they should be chewy but not tough
·        Check every 5 minutes – you may need to cook them up to 30 minutes more, and add water, depending on the variety and the age of the berries
·        Drain any extra water and set aside [store any extra wheat berries in the refrigerator for up to a week]

Wheat Berries after cooking

Serving Suggestions:

ØServe as a side dish
ØServe as a main dish with feta cubes
ØServe with slices of cooked chicken or beef