April 10, 2008
Loving your veggies can lighten the seder
(Page 2 - Previous Page)4 small pickling cucumbers (10-12 ounces), halved lengthwise, sliced 1/4-inch thick (2 2/3 cups slices)
2/3 cup black olives, pitted
2 to 3 tablespoons extra virgin olive oil
2 to 3 tablespoons fresh lemon juice
1/2 teaspoon paprika
1/2 teaspoon ground cumin
salt and freshly ground pepper
2 navel oranges, peeled
Halve jicama from top to bottom and cut off peel. Put each half, cut side down, on a board and cut it in half through its "equator." Slice about 1/4-inch thick.
Cut largest slices in half so they are roughly the size of the cucumber slices (you'll need 2 2/3 to 3 cups). Mix jicama, cucumbers and olives in a shallow bowl.
In a small bowl, combine oil, lemon juice, paprika and cumin and whisk to blend.
Season to taste with salt, pepper, and cayenne. Add to salad and mix lightly.
Trim excess pith from oranges. Halve oranges from top to bottom. Set, cut side down, on a board and cut in crosswise slices about 1/4-inch thick. Cut each slice in half, removing any pits. Gently mix orange pieces into salad. Taste and adjust seasoning. Serve cold.
Makes four servings.
Ethiopian Spiced Vegetables
3/4 pound carrots, sliced about 1/2-inch thick
3/4 pound potatoes, peeled and cut into 1-inch dice
1 pound cauliflower, divided into medium florets
1/2 pound green beans, ends removed, cut into 2- or 3-inch pieces (Ashkenazi Jews do not eat green beans on Passover. Substitute with doubled zucchini )
1/2 pound zucchini, quartered and cut into 3-inch pieces
2 to 3 tablespoons olive oil
1 large onion, halved and sliced thin
3 large cloves garlic, chopped
1 tablespoon minced peeled ginger
1 or 2 jalapeÃ±o peppers or other hot chilis, chopped, or 1 to 2 teaspoons canned diced roasted jalapeno peppers
1 teaspoon paprika
1/8 to 1/4 teaspoon cayenne pepper, or to taste
1/8 to 1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon turmeric
freshly grated nutmeg
1/2 teaspoon ground cumin (optional)
1 to 2 tablespoons tomato paste or tomato puree (optional)
Preheat oven to 350 F. Combine carrots and potatoes in saucepan. Cover with water and bring to a boil. Add salt and simmer, covered, about 10 minutes or until vegetables are tender. Drain well; reserve cooking liquid for soups.
Add cauliflower to a saucepan of enough boiling salted water to cover florets by about 1 inch and boil, uncovered, over high heat for 2 minutes. Add green beans (if using) and boil for two minutes. Add zucchini and boil for one minute or until vegetables are crisp tender. Drain in colander, reserving cooking liquid.
Rinse vegetables with cold water and drain well.
Heat oil in a large ovenproof stew pan or sautÃ(c) pan. Add onion and sautÃ(c) over medium heat, stirring often, for 10 minutes or until golden brown. Add garlic, ginger, chilis, paprika, cayenne, cinnamon, cloves, turmeric, nutmeg to taste, and cumin (if using) and cook over low heat, stirring for one minute. Remove from heat. Stir in tomato paste (if using) and 2 tablespoons water. Mix with vegetables. Taste and adjust seasoning. Leave mixture in stew pan or transfer it to a 2-quart casserole dish.
Cover and bake for 20 minutes or until heated through and vegetables are tender enough for your taste. Serve hot.
Makes four servings.
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