Call them suppers or dinners or even lunches: The principle is the same.
During those busy pre-Passover days, we want to get out of the kitchen quickly (so we can clean out our pantry or beat the shopping crowds and/or do any number of other pre-Pesach preps).
Every year, we hear that "an army marches on its stomach," and realize that with nutritious, delicious and filling meals we might get more cooperation from the troops (that is, other family members).
Some of the following recipes serve another purpose: They use up chametz — all those leavened items that cannot be used during Pesach.
6 medium potatoes
6 medium carrots (or substitute any orange winter squash)
2 medium kohlrabi
6 medium zucchini
2 Tbsps. oil
2 medium onions, chopped
2 garlic cloves, minced
2 lbs. dark turkey, cut into 1-inch cubes
1 can (16 oz.) whole, peeled tomatoes, undrained
2 8-oz. cans tomato paste, diluted with 2 cans water
1 tsp. sweet paprika
1/2 tsp. crushed red pepper
1-2 garlic cloves, minced
1 bay leaf
salt and pepper to taste
Peel potatoes, carrots, kohlrabi and zucchini if necessary and cut into 1-inch cubes.
Heat oil in a large saucepan. Stir in onions and garlic and saute, stirring constantly, for 3 to 4 minutes.
Add turkey cubes and continue to saute, stirring frequently, for 5 to 6 minutes or until browned.
Stir in prepared vegetables, canned tomatoes, tomato paste and water, and seasonings. Add water to cover and bring to a boil.
Lower heat to simmer and cook for approximately 45 minutes. Remove bay leaf. Add salt and pepper to taste. Serve over noodles.
Roast Chicken With Onions and Vegetables
1 chicken (31/2 to 4 lbs.), skin removed
1/4 cup olive oil
8-10 small onions; peeled and halved
mixed herbs (use "poultry seasoning" or a combination of thyme, tarragon, garlic, pepper and paprika)
8 medium potatoes, scrubbed and halved
4 carrots, cut into small sticks
4 celery stalks, cut into small sticks
Preheat oven to 350°.
Rinse chicken and wipe dry inside and out with paper towels. Rub with olive oil. Stuff with onions and rub with herbs.
Place chicken in an ovenproof casserole or roaster. Surround with remaining vegetables. Add water to almost cover the vegetables.
Cover and cook for about 11/2 hours or until chicken tests done.
This recipe makes two big pans, so save one for the last days before Pesach when "there is nothing to eat."
2 Tbsps. oil
2 (1-lb.) packages lasagna noodles
2 large onions, chopped
2 green peppers, diced
2 red bell peppers, diced
1 head cauliflower, chopped (substitute frozen)
4 cups low-fat cottage cheese
4 cups grated yellow cheese
1 jar (25 oz.) tomato sauce
1 can (25 oz.) tomato juice
3 cloves garlic, minced
1 tsp. each dried basil, oregano, rosemary or 3 tsps. Italian spice mix
Preheat oven to 350°.
Spread 1 tablespoon of oil on each of two 9×12-inch baking pans. Layer one-half package uncooked lasagna noodles on bottom of one pan.
Repeat this and remaining steps with second pan. Top noodles with one-fourth of the vegetables.
Cover vegetables with 1 cup cottage cheese. Top with one-fourth of the yellow cheese. Top with 1/4 of the tomato sauce. Sprinkle each pan with half of the seasonings.
Repeat layers, beginning with noodles.
Pour tomato juice over completed layers, taking care to fill the pan no more than one-half inch from the top.
Bake for 50 minutes and cut into squares.
2 tsps. oil
5 zucchini, peeled if necessary, cubed
5 medium carrots, scraped, cubed
2 cloves garlic, minced
1 medium apple, peeled, cored and cubed
2/3 cup raw rice
1 tsp. salt, or to taste
2 tsps. curry powder
Heat oil in large skillet. Saute vegetables, apple and rice, stirring constantly, for 5 to 7 minutes. Add salt and curry powder.
Add water to cover. Cover skillet, lower heat and continue to simmer for approximately 20 minutes or until vegetables are tender and rice is cooked. Check periodically to see if additional water is necessary.
Note: Vegetables may be varied: try onion, kohlrabi, cauliflower, winter squash, corn, and/or green beans in addition to or in place of the above vegetables. Quantities are not critical. Add a handful of raisins and sprinkle with coconut.
Rivka Tal is a former Minnesotan who has lived in Jerusalem for the past 45 years. She is a food writer and translator. Email her at: [email protected]