Broccoli Raisin Cashew Salad


Broccoli Raisin Cashew Salad
Author: 
Recipe type: Salad, Side
Prep time: 
Cook time: 
Total time: 
Yield: 6-12
 
This is a wonderful salad that surprises people who think they don’t like broccoli and excites people who already know they love it. It is a very simple, easy salad with just 5 ingredients and some seasoning to taste. The sweetness of the raisins makes this a salad that even children enjoy. Sometimes people add a little sugar to the mix, but I don’t find it necessary. If you like it especially sweet, increase the quantity of raisins you include. While this recipe may not make a convert of George H. Bush (who claimed to hate broccoli), you will find that this disappears quickly although it can be refrigerated for a day or two and remain crisp and delicious. Like any recipe, this one can be tweaked to your taste by using dried sweetened cranberries instead of raisins, sunflower seeds instead of cashew pieces, different onion types, or even some yogurt instead of mayonnaise. You can use some bacon bits to add a smoky, meaty flavor. This is my favorite version. I like to use the microwave oven to cook vegetables quickly without a lot of vitamin-robbing water; however, you can choose to steam the broccoli or even drop it into boiling water and remove it as soon as the color changes to bright green and then cool it. The broccoli should remain crisp after cooking, not soft as it might be if you were serving it as a hot vegetable side dish.
Ingredients
  • 2 pounds of broccoli crowns
  • 2 ounces of raisins
  • 4 ounces of roasted salted cashew pieces
  • 4 ounces of finely diced red onion
  • 10 tablespoons of mayonnaise (This salad can be vegan if you use a vegan mayonnaise.)
  • Salt and pepper to taste
Instructions
  1. Cut the broccoli crowns (including the stem parts) into small bite size pieces. Rinse them and drain them, leaving a little water clinging to the florets. Cook on high in a microwave-safe casserole dish (such as Corningware) or bowl for about 4 minutes or until crisp-tender. If you are using Corningware, you can submerge the bottom of your container in cold water to cool it quickly. If you are using something like Pyrex, transfer to a cool bowl.
  2. Add the raisins, cashew pieces, diced red onion, and mayonnaise to the broccoli. Mix gently until all of the ingredients are evenly dispersed. Taste and adjust seasoning with salt and pepper if you like.

 

Baked Gefilte Fish Casserole


 

Baked Gefilte Fish Casserole
Author: 
Recipe type: Appetizer, Side dish, entrée
Prep time: 
Cook time: 
Total time: 
Yield: 24
 
Passover is coming up soon and for me, the traditional dishes for the holiday Seder always include some version of gefilte fish and freshly prepared horseradish with beets added to make it a vibrant fuchsia color. Over the years I have used gefilte fish from a jar or spent the time and money to make a wonderful non-traditional version with salmon, but regardless of the version we had, some of the friends and relatives did not enjoy the texture and wet coating that gefilte fish typically has. One year I discovered that I could make a gefilte fish casserole that seemed to address all of the reservations people had about gefilte fish. The recipe starts with store-bought gefilte fish that is mashed and mixed with finely chopped vegetables, eggs, and matzo meal to make a delicious, brown-crusted fish “cake” that not only tastes great, but is also more economical as the added ingredients stretch the expensive fish and tone down what some consider to be “fishy” flavor. As a bonus, you get a lot of nutritious vegetables too. You can use this as an appetizer, served cold or use larger portions as an entrée, served warm.
Ingredients
  • • 4 pounds of prepared gefilte fish
  • • 2 pounds onions
  • • 1 pound carrots (Scrubbed, but not necessarily peeled. I use a clean Scotch-Brite green pad.)
  • • 2-3 large ribs celery
  • • 1/4 cup fresh parsley, lightly packed
  • • 5 eggs
  • • 1/4 cup olive oil
  • • 1/2 cup matzo meal
  • • 1 teaspoon freshly ground black pepper
  • • 1 teaspoon kosher salt
  • • 2 teaspoons sugar
Instructions
  1. Remove gefilte fish from the jar leaving the gel or broth behind. Mash the fish in a large bowl using a potato masher or your hands.
  2. Cut the vegetables into coarse chunks. In a food processor using the steel knife, pulse the onions, carrots, celery and parsley until they are finely chopped, but not pureed. If your food processor cannot hold all the vegetables at once, chop them in batches.
  3. Beat the eggs lightly with the oil. Add the chopped vegetables, eggs, oil, matzo meal, pepper, salt and sugar to the mashed fish. Blend well.
  4. Transfer the mixture to an oiled 9x13 inch pan and press lightly to even the surface.
  5. Bake for 1 hour at 350 degrees Fahrenheit until lightly browned.

 

Cranberry Citrus Relish


Cranberry Citrus Relish
Author: 
Recipe type: Sides, Vegetarian
Prep time: 
Total time: 
Yield: 2 1/2 cups
 
This is a very easy and common recipe, but it wouldn’t be Thanksgiving at our house without it. While this cranberry citrus relish is a tradition, it is a little different each year depending on the whims of our “relish chef” and which citrus fruit is available in the market or on our trees. My son has been responsible for making the relish each Thanksgiving since his early teens, so clearly anybody can do a great job of preparing this recipe. The texture of the minced cranberries and citrus and the interplay of sour and sweet is the perfect contrast to the other components on the Thanksgiving plates…not that Thanksgiving is the only time we eat this. We often double the recipe to ensure that we have leftovers for turkey-cranberry relish sandwiches, and if you do that, make it in two batches so the food processor can handle it well. There is usually somebody who depends on our also opening a can of jellied cranberry sauce to satisfy a childhood view of Thanksgiving tradition, but it is easy enough to accommodate. The sugar in this recipe can be replaced with an equivalent amount of your favorite non-caloric sweetener, but the result will not have the pleasant, syrupy quality that using real sugar gives it. It will still be very tasty.
Ingredients
  • 2 cups fresh cranberries
  • 1 medium orange or 2 tangerines or 2/3 cup kumquats
  • 2/3 cup sugar (or more to taste)
Instructions
  1. Wash the cranberries in a bowl of water and discard any berries that sink. Drain the berries and put in your food processor with the steel knife in place. Cut the citrus into chunks and discard any seeds. Do not discard any of the citrus peel. Add the citrus to the food processor along with 2/3 cup sugar. Pulse until the mixture is fairly uniform. Taste and add more sugar if needed. Transfer to a serving bowl.

Tastes Like Summer Corn Salad

 

Tastes Like Summer Corn Salad
Author: 
Recipe type: Vegetable, Salad, Side
Prep time: 
Total time: 
Yield: 10+
 
This recipe is adapted from Heidi Swanson and 101 Cookbooks. While Heidi considered this a summer salad, we have enjoyed it other times of year by using good quality, thawed frozen sweet corn as a substitute when fresh corn is not available. If you use frozen corn now, try this again with fresh corn when summer crops are super sweet. Regardless of which corn you use, the end product will be a sweet, crunchy, chewy salad with a light lemony vinaigrette, that you can serve cold or at room temperature. If you don’t have a shallot, you can use a small amount of another type of onion, but mellow it in the lemon juice before you proceed with the rest of the preparation. You can make the vinaigrette in a bowl or jar, but for picnic transport or do ahead, the jar works better.
Ingredients
  • 6 medium ears of corn or 3 cups of frozen sweet corn, thawed
  • 1/2 cup diced red bell pepper
  • 1 large shallot, minced
  • 1/3 cup fresh lemon juice
  • 3/8 teaspoon fine grain sea salt
  • 2 tablespoons brown sugar
  • 3 tablespoons light oil (olive, canola, etc.)
  • 1/2 cup toasted pepitas (shelled Mexican pumpkin seeds)
  • 1/2 cup toasted sunflower seeds
  • 1 teaspoon Mexican oregano or substitute another herb
Instructions
  1. If you have toasted the pepitas or sunflower seeds yourself, put them aside to cool. If you are using fresh corn, remove the husks and silk and with the corn lying on your cutting board, use a sharp knife to cut the kernels from the cobs a row or two at a time as close to their base as you can. Doing only a couple of rows at a time maximizes getting as many full kernels as possible. Place the kernels in a medium bowl with the red bell pepper and shallot while you make the dressing.
  2. Combine the lemon juice, salt, sugar and oregano in a small bowl or jar and mix until the salt and sugar are dissolved. Gradually add the oil, whisking vigorously until the dressing comes together or shake in the jar. Taste, and adjust with more lemon juice, salt or sugar, if needed. This dressing should be on the sweet side, and not overly tangy and acidic.
  3. Just before serving, add the seeds to the bowl of corn along with the dressing. Toss well, getting everything well coated. You can garnish the salad with a little more oregano that you rub between your hands to sprinkle over the top.

Turkey Dressing with Bread or Gluten-Free Rice

Turkey Dressing with Bread or Gluten-Free Rice
Author: 
Recipe type: Sides, Vegetarian
Prep time: 
Cook time: 
Total time: 
Yield: Varies
 
Ingredients
BREAD DRESSING
  • 2 pound loaf of sliced, wheat, butter-top bread (about 16 cups)
  • 2 pounds of mushrooms (sliced if small, chopped if big)
  • 6 cups yellow onion, diced or chopped (about 2 pounds)
  • 4 cups celery, diced or chopped (1/2 of a large bunch of celery, 1 pound)
  • 1/2 pound butter
  • Sage to taste (Start with 1 tablespoon)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • Stock or water to moisten, if necessary
Instructions
Bread Dressing Instructions
GLUTEN-FREE RICE DRESSING
Gluten-Free Rice Dressing Instructions

Streusel Topped Sweet Potato Casserole


Streusel Topped Sweet Potato Casserole
Author: 
Recipe type: Sides
Prep time: 
Cook time: 
Total time: 
Yield: 18 1/2 cup servings
 
Adapted from Cooking Light.
Ingredients
Potato Mixture
  • About 5 pounds of sweet potatoes
  • 3/4 cup half and half
  • 1/4 cup maple syrup
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 1 large egg, lightly beaten
  • Cooking spray or oil
Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup chilled butter (1/2 stick), cut into small pieces
  • 1/2 cup chopped pecans
Instructions
  1. Preheat oven to 375 degrees F. Place the sweet potatoes in a large pot and cover with water. Bring to a boil. Reduce the heat and simmer until tender, about 20 to 30 minutes. Drain and cool until you can touch them. Gently pull off the potato skins and cut the potatoes into large chunks. Beat at medium speed in the bowl of a stand mixer or with a hand mixer until the potatoes are smooth. If you are appliance free, use a potato masher. Combine the half and half, maple syrup, cinnamon, vanilla, salt, and egg. Add the mixture to the potatoes and mix until evenly combined. Spoon the potato mixture into the baking dish.
  2. To make the streusel, pulse the pecans a few times in a food processor leaving some large chunks and set aside in a small bowl. Pulse the flour and sugar to combine them. Add the chilled butter and pulse until the mixture resembles coarse meal. Add the pecans and pulse 2 or 3 times until the nuts are distributed. If you don’t have a food processor, chop the nuts with a knife. Mix the flour and sugar. Cut in the butter with a pastry blender, two knives, or a fork. Mix in the chopped nuts. Sprinkle the streusel evenly over the potato mixture. Cover and bake at 375 degrees F for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.