Sweet & Savory

September 12, 2013
BY Ilene Spector

“I like to make this for Sukkot because it is a great way to introduce wonderful fall vegetables and flavors as the season begins. It’s easy to transport outside, and the colors are a lovely complement to the changing leaves falling around the sukkah.”

Roasted Fall Vegetables

Roasted Fall Vegetables

Roasted Fall Vegetables
Terri Rosen

2 pounds butternut squash, cut into 11⁄2-inch pieces (can substitute sweet potatoes)
2 pounds white potatoes, quartered
1 pound red onions, quartered
1 pound carrots, halved lengthwise
4 to 6 garlic cloves, smashed
3 tablespoons olive oil
pepper and salt

Place vegetables in zip-top bag. Toss with oil, pepper and salt. Place on baking sheet. Roast at 450 degrees for 40 to 50 minutes, until tender, tossing halfway through.


Stuffed Peppers

Stuffed Peppers

“My stuffed pepper recipe uses a lot of ingredients from our own vegetable garden that we continue to harvest into the fall. Even the corn that we grow is used in the recipe, and the cornstalks are used on top of our sukkah for schach.”

Stuffed Peppers
Sarah Gratz

6 bell peppers, tops sliced off, seeds and membranes removed
olive oil
1 pound ground turkey or ground beef
1 cup rice
1 onion, diced
1 red, yellow or purple pepper, diced
1 large beefsteak tomato, diced
2 ears of corn, kernels sliced off
salt, pepper, garlic powder and za’atar

Cook rice according to package directions. While rice is cooking, place olive oil in skillet and sauté onion and diced peppers on medium for two minutes, until onion is slightly yellow. Add ground turkey (or ground beef) to skillet, and mix until browned and cooked through. Add in tomato, corn and spices and continue mixing. Remove from heat and add rice. Stuff each pepper with rice-meat-veggie mixture. Place stuffed peppers standing up in casserole dish, and drizzle each with a little olive oil. Bake at 350 degrees for 20 to 25 minutes until peppers start to brown at edges and blister and become slightly soft.


Stuffed Cabbage the Easy Way aka Unstuffed Cabbage
Adriane Stein Kozlovsky

1 small head of cabbage, shredded
2 onions, cut into small pieces
2 pounds chopped meat or ground turkey or combination
11⁄2 cup raw rice (I would not recommend brown rice for this purpose, although that is what I usually use during the year)*
3 cups tomato juice
3 8-oz. cans tomato sauce
6 tablespoons brown sugar
3 tablespoons lemon juice
garlic powder and pepper

Spray a 9-by-13-inch lasagna pan with Pam and place on it half the shredded cabbage and half the onions. Add rice to meat and spread the other half of the onions and the rest of cabbage on top.

Combine tomato juice, tomato sauce, brown sugar, lemon juice, garlic powder and pepper.

Pour mixture over cabbage, cover and bake at 350 degrees for four hours. Bake a half-hour longer uncovered, making sure all the liquid is absorbed.


The Harvest Bisque — Butternut Squash Soup with Orange and Ginger
Sarah Mandel

1 large butternut squash, halved and seeded
1 Granny Smith apple, diced
1 small onion, diced
1 tablespoon fresh ginger, minced
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon salt
1⁄4 cup orange juice
3 cups vegetable or chicken broth
1 to 2 cups water
1⁄2 teaspoon salt
1⁄4 teaspoon pepper

Preheat oven to 425 degrees. Place squash halves, skin side up, on a baking pan. Pour enough water into the pan to cover bottom and roast for one hour in preheated oven. Remove from oven, set aside until cool to the touch. Meanwhile, in a medium bowl, toss apple and onion with ginger, cumin, curry powder and salt. In smaller baking pan (9-by-9 inches), spread the apple mixture in a single layer. Gently pour orange juice around the edges. Roast for 10 to 15 minutes. The apple and onion should be limp and fragrant and most of the juice evaporated. Scoop the squash pulp out of its skin and place into the work bowl of a food processor. Add roasted apple mixture and one cup broth. Process until very smooth.

Pour mixture into a soup pot over low heat. Stir in the remaining broth and enough water to reach desired thickness. Simmer for 30 minutes. Season with salt and pepper, adding more to taste. 8-10 servings


Sweet And Sour Meatballs
Leah Berry

2 pounds ground beef
2 eggs
3 tablespoons matzo meal
garlic powder, several shakes
1 can 16 oz. tomato sauce
1 can jellied cranberry sauce
lemon juice and brown sugar to taste

Mix ground beef, eggs, matzo meal and garlic powder. Bring tomato sauce and cranberry sauce to a boil, mixing frequently so it doesn’t burn. Add brown sugar and lemon juice until sauce tastes sweet and sour. Make meat balls and simmer until ready.


Apple Crumble
Chana Siff

6 to 8 Macintosh or Braeburn apples
1 cup of flour
1 cup of sugar
1 stick or margarine
dash of vanilla

Preheat oven to 350 degrees. Peel and cut apples into wedges and place in oven-safe dish. Set aside. In a separate bowl, melt margarine in microwave for a few seconds until soft. Add in flour, sugar and vanilla, and mix until crumbly. Add a bit more flour if not solid enough crumbs. Sprinkle crumbs on top of apples, and bake for one hour until crumbs are light brown. Serve warm.

DO YOU HAVE A RECIPE YOU WANT TO SHARE? Go to jewishtimes.com and comment on this article or share on at facebook.com/jewishtimes.

Also read, “Say No To Sukkot Weight Gain.”

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