Tzimmes

(from chabad.org)

Carrot and/or butternut Tzimmes


1 pound carrots
Butternut squash
1/2 cup pitted prunes (optional)
1 cup orange juice
1/2 cup honey
1/2 tsp salt
1/4 tsp cinnamon
2 Tbsp. butter
1 20 oz. can pineapple chunks, drained
1 11 oz. can mandarin oranges, drained

Peel carrots and cut into 1-inch slices. Peel and slice squash into 1/2 inch slices. In a 3-quart saucepan cook carrots and squash in boiling, salted water to cover, until tender but firm. Drain carrots and squash and place in 3-quart casserole with prunes. Combine gently.

Preheat oven to 350.

Mix orange juice, honey, salt and cinnamon. Pour evenly over casserole. Dot top with butter. Bake covered, for 30 minutes. Uncover, stir gently, add pineapple chunks and mandarin oranges if using, and bake another 10 minutes.

USE: 3-quart saucepan and 3-quart casserole
YIELDS: 8 servings

Moroccan carrot salad

(from seriouseats.com)

Ingredients
1/2 pound carrots, peeled cut into half-moons, or baby carrots peeled and split lengthwise
1 clove garlic, crushed
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon cayenne
Juice of 1/2 lemon
Olive oil to taste
1/2 cup chopped parsley

Procedure
1. Bring a pot of salty water to boil and cook the carrots along with the garlic clove until just tender. Drain and cool to room temperature.

2. Combine the spices and toss with the carrots, then toss with enough olive oil and lemon juice to coat. Taste for acidity and seasoning, and adjust as necessary.

3. Toss with the chopped parsley, then set aside to marinate for as long as possible.

Spanakopita

adapted from allrecipes.com

• 1/2 cup vegetable oil or olive oil
  
• 2 large onions, chopped
• 2 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
• 2 tablespoons chopped fresh dill
• 2 (4 ounce) packages feta cheese, crumbled
• 4 eggs, lightly beaten
• salt and pepper to taste
• 1 1/2 (16 ounce) packages phyllo dough
• 3/4 pound butter, melted

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach and dill. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.
3. Separate one sheet of phyllo from the stack and evenly brush with a light coating of butter. Place another sheet of phyllo over the butter and press the two sheets together. Cut the layered phyllo dough into long strips about 3 inches wide. Keep the remaining phyllo covered with plastic wrap to keep it from drying out.
4. Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Repeat with the remaining filling and phyllo dough.
5. Alternatively, layer a few sheets on the bottom of the pyrex dish, brushed with butter, dump in the spinach/cheese mixture, and top with another few layers of phyllo to make one big spinach pie.
   
6. Place filled phyllo dough triangles on a large baking sheet and brush with the remaining butter. Bake in the preheated oven until golden brown, 45 minutes to 1 hour.

Roasted Brussels Sprouts With Garlic

From NYT

• 1 pint brussels sprouts (about a pound)
• 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
• 5-10 cloves garlic
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar

Method

• 1. Heat oven to 450 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
• 2. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Cook, shaking pan occasionally, until sprouts are quite brown and tender, about 1/2 hour.
• 3. Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar

Mushrooms Arrabbiata

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Roast Mushrooms: (adapted from wegmans.com)

SERVES 4

1 pkg (5 oz) sliced shiitake mushrooms
1 pkg (10 oz) Food You Feel Good About Baby Bella Mushrooms, quartered
2 portobella mushrooms (about 1/2 lb total), stemmed, 3/4-inch dice
3 Tbsp olive or grapeseed oil

Arrabbiata Sauce: (adapted from allrecipes.com)

• 2 (28 ounce) cans diced tomatoes
• 2 tablespoons olive oil
• 1 teaspoon crushed red pepper flakes
• 4 cloves garlic, minced
• 1/3 cup chopped fresh basil
• 1/2 teaspoon salt and pepper to taste

Preheat oven to 450 degrees.

Sauce: In a large saucepan, combine tomatoes, olive oil, and red pepper flakes. Simmer 30 to 40 minutes, or until sauce is thickened. Stir in garlic, and simmer 10 minutes. Remove from heat, and stir in basil, salt and pepper.

Toss mushrooms with basting oil. Arrange in single layer on baking sheet. Roast 20 min; toss with sauce.

Calories: 140

Nutrition Info: Each serving (1 cup) contains 140 calories, 12 g carbohydrate, (3 g fiber), 5 g protein, 10 g fat, (1 g saturated fat), 0 mg cholesterol, and 430 mg sodium.