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Tuesday, February 28, 2012

A Purim Dish

It is traditional during Purim to serve a vegetarian meal.  This is because Queen Esther ate only vegetables while she was in the palace of King Ahasuerus because she did not want to inadvertently eat anything trafe.  In honor of Queen Esther, here is a vegetarian casserole to enjoy.

Chickpeas and Rice, a Purim Casserole
Makes 8 servings
2 - 15 ounce cans chickpeas, rinsed and drained
2 large Spanish onions, chopped
1/2 green bell pepper, chopped
3 cloves garlic, minced
1/2 pound mushrooms, sliced
2 tablespoons grape seed oil
3 large tomatoes, skinned, seeded and chopped
1 teaspoon ground cumin
1 teaspoon ground cinnamon
salt and pepper to taste
3 1/2 cups vegetable stock, low sodium
1 cup  brown rice
in a 6 quart stock pot, heat the oil over medium heat.  Add the onions, pepper, mushrooms, and garlic and saute until golden brown.  Add the tomatoes, salt, pepper, cumin, and cinnamon, and cook, stirring often for 3 to 5 minutes, until the tomatoes are soft.  
Pour in the stock and bring to a boil.  Add the rice and chickpeas.  Cover the pot and reduce the heat to a simmer.  Simmer for 30 minutes or until the stock is absorbed and the rice is tender.
Variations:  If desired, pour ingredients into a lightly oiled 9 x 13 casserole, top with 1/2 cup grated cheddar cheese and bake for 15 minutes or until the cheese is melted and lightly browned.

Sharyn Rosler (c) December, 2011

Hag Purim Sameach!

Don't forget, I will be giving two Passover cooking demos at Chef Central.  The first is at Chef Central on Route 17 in Paramus, NJ and will be on March 21st at 6:30 PM.  The second is at Chef Central on South Central Avenue in Hartsdale, NY and will be on March 22nd at 6:30 PM.
If you come, please say hello!  Hope to see you at one of them.

Saturday, February 11, 2012

Hi! Well the snow that was predicted for North Jersey fizzled out again. I just wanted to share a fantastic product I just discovered. It is called DAIYA. It is a kosher and parve cheese substitute. It comes in three flavors that I have found: pepper jack style shreds, mozzarella style shreds, and cheddar style shreds. It melts to a nice gooeyness. We tried the pepper jack on chili and it was fantastic. The flavor was great. I was very pleasantly surprised, as was my husband. Now to try chicken parmigiana with the mozzarella flavored one. Give it a try and let me know what you think. By the way, I have a great vegetarian Purim recipe I will be sharing with you in the next week or so. Staring to work on recipes for my Passover demos. Have a great week.