Moroccan-Spiced Vegetable Kugel

Back in September I posted a recipe for a dish (Couscous with Seven Vegetables) that is traditional on Rosh Hashanah among the Jews of North Africa. We love the dish so much that I made it several times, changing the spices a bit each time. Then, one time, I decided to use the same vegetables and seasonings but instead of serving them over couscous, mix them into a kugel.

It worked perfectly!

Of course the texture of kugel vs braised vegetables over couscous is quite different. But the flavors are reminiscent of each other and just as delicious, either way.

This is a good side dish for Thanksgiving. First, it goes so well with turkey. It’s a good choice for any vegetarians who might be at your table. and also, you can make it in advance

Moroccan-Spiced Vegetable Kugel 

• 2 tablespoons olive oil

• 1 small onion, sliced

• 1 clove garlic, finely chopped

• 1/2 teaspoon chopped fresh ginger

• 1 carrot, peeled and cut into 1/2-inch slices

• 1 medium tomato, cut into chunks

• 1 small parsnip, peeled and cut in 1/2-inch slices, optional

• 1/2 cup cut up bite sized butternut squash

• 1/2 teaspoon ras al hanout (or use 1/4 teaspoon harissa plus 1/8 teaspoon each of ground ginger, turmeric and cinnamon)

• 3/4 cup vegetable stock

• 1 cup diced zucchini

• 1/4 red bell pepper, cut into bite sized chunks

• 1/2 cup raisins

• 1/2 cup canned chickpeas, rinsed and drained

• Salt to taste

• 12 ounces egg noodles

• 3 eggs

Preheat the oven to 375F. Heat the olive oil in sautepan over medium heat. Add the onion and cook, stirring often, for about 4 minutes or until softened and beginning to brown. Add the garlic and ginger and cook for a minute. Add the carrot, tomato, parsnip and squash and stir the ingredients. Stir in the ras al hanout. Add the stock, bring to a boil, reduce the heat to medium low and cook for about 15 minutes. Add the zucchini, bell pepper, raisins and chickpeas. Cook for about 10 minutes more, or until vegetables are tender. Add salt to taste. Cook the noodles according to the manufacturer’s directions. Spoon the vegetables and pan fluids into the noodles and mix to distribute the ingredients evenly. Beat the eggs and mix them in. Place inside a baking dish and bake for about 35-40 minutes or until the top is crispy.

Makes 4 dinner servings, 8 side dish servings

Rhubarb Chutney

Rhubarb has a special place in my life. My mother made it often and served it as a side dish the way most other mothers I knew served apple sauce. She used fresh rhubarb stalks when they were in season and boxes of frozen rhubarb during the rest of the year.

Everyone in my family loved it. My mother didn’t use as much sugar as most recipes said to do because we loved it tart and tangy. I make it the same way she did: mix 1-1/2 pounds of sliced rhubarb with 3/4 cup sugar and cook over medium heat, covered, for about 10 minutes. Remove the cover and cook for another 15 minutes. That’s it!

Recently I’ve also been making rhubarb chutney because its a great favorite at our house. It’s such a good accompaniment to grilled meats — chicken, beef, lamb — all of it, and I’ve also served it with salmon.

Rhubarb season is almost over so make this one while you still can! 

You can serve it with whatever you may be grilling outdoors over Labor Day weekend. Or with a classic roasted chicken for Shabbat or Rosh Hashanah brisket. It will keep in the fridge for awhile too, so you can save some for Thanksgiving.

Or give some away — it’s a delicious, edible gift!

Rhubarb Chutney

• 1 pound rhubarb, cut into 1/2-inch slices

• 1 cup sugar

• 1/3 cup apple cider vinegar

• 1 2-inch cinnamon stick

• 1 tablespoon chopped fresh ginger

• 6 whole cloves

• 1 medium onion, chopped

• 2 large cloves garlic, chopped

• 1 cup golden raisins

Combine the rhubarb, sugar, cider vinegar, cinnamon stick, ginger, cloves, onion, garlic and raisins in a large stainless steel or enamel saucepan. Mix the ingredients and cook over high heat. When the liquid in the pan starts to bubble, lower the heat to medium and cook for about 15 minutes or until the raisins are tender and the sauce is slightly thickened. Refrigerate for at least one hour.

Makes about 3 cups

Turkey Bones Soup

Okay, okay, this is not gorgeous food.

But trust me, this is good soup. Good for the taste buds, good for the soul. And it’s a useful, delicious way to use the Thanksgiving turkey carcass.

Think of this as a special ugly duckling. I mean turkey.

Turkey bones Soup

• turkey carcass, bones, etc, scraps

• 2 carrots, peeled and sliced 1-inch thick

• 2 stalks celery, peeled, leaves included if available, and sliced 1-inch thick

• 1 medium onion, sliced

• 1 parsnip, peeled and sliced 1-inch thick

• 1 28-ounce can tomatoes plus the liquid

• 10 cups water

• salt and pepper

• 2-3 tablespoons chopped fresh dill

• 1 cup short macaroni such as elbows

• 1 cup frozen peas

Place the turkey pieces, carrots, celery, onion, parsnip and tomatoes in a soup pot. Cover with the water, add salt, pepper and dill and bring the liquid to a boil over high heat. Lower the heat. and simmer for 3-1/2 hours. Add the macaroni and peas and cook for another 15 minutes.

Makes 8-10 servings

Roasted Turkey Breast with Pineapple, Balsamic Vinegar and Sweet White Wine

Don't want to make a whole turkey?

Fortunately these days you can have it your way. Breast. Drumsticks. Whatever! Every part is sold separately. I always buy extra wings and necks when the whole gang is over.

I made this recipe using 3-pound half breast that was enough for 6 people.

The seasonings and liquids will also work with a large or two medium thighs or drumsticks or 4 wings. Double the ingredients for a whole breast. I’ve doubled this recipe when I roast a whole bird. 

Roasted Turkey Half Breast with Pineapple, Balsamic Vinegar and Wine

• 1 small pineapple

• 1/2 turkey breast, about 3-4 pounds

• 2 tablespoons olive oil

• 1 clove garlic, finely chopped

• 1 tablespoon finely chopped fresh ginger

• 1-1/2 teaspoons chopped fresh thyme leaves

• salt and freshly ground black pepper to taste

• 1/2 cup sweet white wine

• 2 tablespoons Balsamic vinegar

• 1 tablespoon honey

Preheat the oven to 400°F. Cut out the pineapple flesh and chop it into bite-size pieces. Place the chunks in a roasting pan. Place the turkey breast skin-side up on top of the pineapple chunks and brush the surface with olive oil. Sprinkle with the garlic, ginger, thyme, salt and pepper to taste. Place the turkey in the oven and reduce the heat to 350 degrees. Roast for 25 minutes. Mix the wine, Balsamic vinegar and honey and pour it over the turkey. Continue to roast for 40-60 minutes or until a meat thermometer placed in the thickest part of the breast measures 160 degrees, basting occasionally with the pan juices. Remove the turkey from the oven and let rest for about 15 minutes before carving. Serve with the pineapple and pan fluids.

Makes 6 servings.

Roasted Sweet Potatoes with Apples and Cranberries

I usually make mashed sweet potatoes of some sort for Thanksgiving. It’s easy (one of my recipes has 3 ingredients), I can make it ahead and I can vary the seasonings from year to year. I can serve them plain or with marshmallows on top.

But, as anyone who knows me knows — I don’t like to cook and/or eat the same food over and over again, so I always tinker a bit and add a new dish or two to a holiday menu.

This year, instead of mashed sweet potatoes I am making this sweet potato/apple combo. I’ve cooked it several times in the last few weeks, to get it right. The flavor combo is perfect: sweet vegetable, tangy fruit; and the texture is nice too: tender sweet potatoes and softened but still firm apple.

Best of all — I can still prep all of it beforehand. It’s also an easy side dish and a nice change from the usual.

Roasted Sweet Potatoes with Apples and Cranberries

• 3 medium sweet potatoes

• 2 tablespoons vegetable oil

• 3 tablespoons maple syrup or honey

• cinnamon, salt

• Aleppo (or cayenne) pepper, optional

• 2 apples, peeled and cut into bite sized pieces

• 1/4 cup dried cranberries

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Peel the sweet potatoes, cut them into bite size pieces and place on the baking sheet. Pour the vegetable oil and maple syrup or honey over the pieces and toss to coat them. Sprinkle lightly with cinnamon, salt and Aleppo pepper if desired. Roast for 12-15 minutes, turning the potatoes once or twice, or until softened. Add the apples and dried cranberries, toss and continue to roast for another 12-15 minutes or until the potatoes and apples are crispy and tender.

Makes 6 servings

Pot Pie

Is it too early to think about Thanksgiving?

Not for me. For the first time in a few years — Covid!!!! — I am finally having my old, usual crew for dinner. My family plus my brother and sister-in-law, their kids and one grand.

HURRAH!!!

So, I am already planning the menu and doing what I can ahead.

With all those people at the feast there may not be any leftover turkey this year. But just in case — I’ll use the meat for pot pie.

I make pot pie a lot because with only Ed and me for dinner most nights, there are leftovers all the time and pot pie is one of Ed’s favorites.

The recipe below is more or less the one I use. I change the herb, depending on what I have (I’ve used dill, basil, marjoram) and of course the veggies change depending on what’s also leftover or what’s in the fridge produce bin. You need about 3-4 cups of veggies plus the potato and onion.

Sometimes I make this without the meat — just add some more vegetables.

Thanksgiving leftovers? For sure. But why wait? This versatile recipe is an all-year handy one. Bonus: you can freeze pot pie to serve when you want to just pop something in the oven for dinner. Place the dough on top and freeze. Then, thaw and bake.

Pot Pie

• 2 tablespoons olive oil or vegetable oil

• 1 medium onion, chopped

• 1 medium Yukon Gold or other Eastern potato

• 2 carrots, sliced 1/4-inch thick

• 2 stalks celery, sliced 1/4-inch thick

• 1 cup bite-size zucchini chunks

• 1 cup corn kernels or peas

• 3 cups bite-size chopped cooked chicken, turkey, beef or veal

• 5 tablespoons all-purpose flour

• 3 cups chicken stock

• 2 tablespoons chopped fresh parsley

• 2 teaspoons chopped thyme leaves

• salt and freshly ground black pepper to taste

• pie dough or thawed frozen puff pastry sheets

Preheat the oven to 400 degrees. Heat the vegetable oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for 2-3 minutes or until softened. Add the potato, carrots and celery and cook, stirring occasionally, for 3 minutes. Add the zucchini, corn and chicken and stir to distribute the ingredients evenly. Sprinkle the flour over the ingredients and stir to mix it in completely. Cook for 1-2 minutes, stirring frequently to let the flour absorb into the other ingredients. Pour in the stock gradually, stirring constantly. Raise the heat and bring the liquid to a boil. Reduce the heat and simmer the ingredients, stirring frequently, for about 10 minutes or until the sauce has thickened. Stir in the parsley and thyme and sprinkle to taste with salt and pepper. Spoon the filling into a baking dish. Cover with the pie dough or puff pastry. Seal the edges to the dish. Cut 2-3 slits in the crust to allow steam to escape. Bake for about 35 minutes or until the crust is crispy and golden brown.

Makes 4 servings

Roasted Brussels Sprouts with Pumpkin Seed Oil

I’ve done some reading about the health benefits (or potential health benefits) of pumpkin seed oil. It can (maybe) slow down hair loss. It is good (maybe) for your skin, for eye health and heart health.

But really, I got a bottle of the stuff in a fancy condiment store, so I was more interested in how and what I could cook with it.

It has an unmistakable roasted-pumpkin seed-nutty flavor. It’s expensive too.

On the other hand, a small amoiunt can make all the difference to salad dressing, on top of roasted vegetables, into vegetable or hearty meat soup and so on.

One of the best recipes I’ve tried: roasted Brussels Sprouts with a dressing that includes a bit of pumpkin seed oil. Think this dish for Sukkot or Thanksgiving.

Roasted Brussels Sprouts with Pumpkin Seed Oil

• 2 dozen medium-large Brussels sprouts (about one pound)

• 3 tablespoons olive oil

• 2 thick scallions, chopped

• 1 large clove garlic, finely chopped

• 1/4 teaspoon Aleppo pepper (or crushed red pepper; or use a sprinkle of ground cayenne pepper)

• salt

• 1-1/2 tablespoons pumpkin seed oil

Preheat the oven to 400 degreesF. Wash the Brussels sprouts, then cut them in half (if very large, cut into quarters). Place them on a baking sheet. Pour the olive oil over the sprouts and toss the vegetable to coat all surfaces. Scatter the scallion and garlic over the sprouts. Sprinkle with Aleppo pepper and salt to taste. Roast for about 20 minutes, turning the sprouts once or twice, or until the vegetable is browned and there are some crispy leaves. Remove from the oven, spoon into a serving dish and drizzle the pumpkin seed oil over the sprouts.

Makes 4 servings

Honey-Balsamic Glazed Brussels Sprouts

I remember when my husband said he wouldn’t eat Brussels sprouts. Now he’s a big fan and we eat them at least once a week. My kids like them. The grandkids like them.

This simple recipe with just a touch of Balsamic vinegar and honey and a sprinkle of orange peel works wonders to balance what former Brussie-haters thought of as bitter tasting.

Honey-Balsamic Glazed Brussels Sprouts

• 1 pound Brussels Sprouts

• 2 tablespoons olive oil

• salt to taste

• 1 tablespoon Balsamic vinegar

• 1 tablespoon honey (or maple syrup)

• 1 teaspoon finely grated fresh orange zest

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Trim the Brussels Sprouts, cut them in half, then wash them. Pat them dry with paper towels. Place the vegetables on the baking sheet. Pour the olive oil over the vegetables and toss to coat them. Sprinkle with salt to taste. Bake for about 12-15 minutes, tossing the ingredients once. Mix the vinegar, honey and orange zest, pour over the vegetables, toss and bake for another 10 minutes or until the Brussels Sprouts are tender.

 Makes 4 servings

Cranberry Orange Ice Cream

Summer, fall, winter, spring — as far as I’m concerned, ice cream is always in season.

But, because it is cranberry time of year and I love all things cranberry-and-orange, I offer: cranberry and orange ice cream. I have made it with both fresh and dried cranberries (prefer the dried because of the texture but both are really delicious).

Cranberry Orange Ice Cream

• 1/2 cup dried cranberries

• 1/2 cup orange juice

• 1/4 cup orange marmalade

• 2/3 cup brown sugar

• 4 large egg yolks

• 2-1/2 cups cream (any kind)

• 1 teaspoon finely grated fresh orange peel

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

Place the cranberries, orange juice and orange marmalade in a saucepan and bring to a simmer over medium heat. Cook at a simmer for 3-4 minutes or until the mixture has thickened and most of the liquid is gone. Remove from the heat and set aside. Place the brown sugar and egg yolks in the bowl of an electric mixer (or use a bowl and hand mixer) and beat for 3-4 minutes, scraping the bowl occasionally, or until light, fluffy and well blended. Heat 2 cups of the cream until the liquid is warm and bubbles appear on the side of the pan. Gradually pour the warmed cream into the brown sugar-egg mixture, add the orange peel and salt and stir to blend the ingredients thoroughly. Pour the liquid into a saucepan and cook over medium heat, stirring frequently, for about 8-10 minutes or until the mixture has thickened enough to coat the back of a spoon. Do not let the liquid come to a boil. Remove the pan from the heat. Stir in the remaining cream and vanilla extract. Mix until well blended; refrigerate for at least 2 hours or until chilled. Place in an ice cream maker and churn according to manufacturer’s instructions. When the ice cream has thickened but is still soft, add the cranberry mixture and continue churning until the ice cream is thick. Spoon the soft ice cream into a container. Place in the freezer until very cold and firm.

Makes about 6 cups

Roasted Squash with Orange and Ginger

We like a lot of veggie side dishes for Thanksgiving dinner. That means I have to cook most of them in advance because there’s no way I can fuss with multiple recipes at the last minute.

Here are some of the make-ahead dishes that we’ve loved with traditional roasted turkey:

Baked beans

Baked cranberries

Brussels Sprouts with Tangerine and Hazelnuts

Roasted Parsnips

Cornbread Stuffing

Roasted Beet and Winter Squash Salad

This is one of the dishes I’ll be serving this year. It’s easy, make-ahead, colorful and delicious:

ORANGE-AND-GINGER ROASTED SWEET POTATOES

• 1 medium butternut squash

• 2 tablespoons vegetable oil or a mixture of vegetable oil and coconut oil

• 2 teaspoons grated fresh orange peel

• 2 teaspoons finely chopped fresh ginger

• salt and freshly ground black pepper to taste

Preheat the oven to 425 degrees. Place parchment paper on a large baking sheet. Cut the squash in half lengthwise, scoop the seeds and peel the outside. Slice the squash into 1/2-inch pieces. Place the vegetable oil, orange peel and ginger in a bowl. Add the squash slices and toss them around to coat all sides. Place the slices in a single layer on the parchment paper. Roast for 15 minutes. Turn the slices over. Roast for another 15 minutes or until tender and lightly crispy.

Makes 4 servings