Broccoli Raisin Cashew Salad


Broccoli Raisin Cashew Salad
Author: 
Recipe type: Salad, Side
Prep time: 
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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: 
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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.

 

Strata Lorraine


Strata Lorraine
Author: 
Recipe type: Entree, Main
Prep time: 
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Yield: 10 main dish servings
 
Strata is a fancy name for a casserole of bread, milk, eggs, cheese, and ingredients that flavor the custardy result, allowing you to make it in a different version every time. This is an excellent breakfast buffet item during the holidays because it can be assembled the night before, refrigerated and put in the oven about an hour before you intend to serve it. It is reminiscent of quiche, but without the high-calorie, time-intensive crust. It can easily be made in a quantity suitable for a large group. In this case, the well-known Quiche Lorraine was the inspiration for the dish. Reduced-fat Jarlsberg Swiss cheese, sautéed onions, and bacon are the basis for preparing this flavorful casserole. Some recipes call for layering the ingredients, which is why it got the name “strata”, but layering is not necessary. Once again, this is a base recipe that you can alter to your taste and the occasion. You can switch out the type of cheese you use, the type of bread you use, the meat you choose (or no meat), the vegetables you add, the seasoning, etc. You can make the dish richer by using full-fat cheese or half and half to replace the milk. I especially enjoy a vegetarian version made with sautéed mushrooms and blanched broccoli. A Mexican-inspired version that reminds me of chiles rellenos can be made with green chiles and a mixture of Jack and Cheddar cheeses, served topped with a spicy tomato sauce.
Ingredients
  • 1 large onion
  • 2 tablespoons butter
  • 1 pound loaf of bread (Butter-top wheat works well)
  • 1 pound Jarlesberg reduced-fat cheese
  • 1 cup bacon bits
  • 9 eggs
  • 3 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
Instructions
  1. Preheat the oven to 350 degrees F. Butter a 3 quart casserole dish, such as a Pyrex 9x13 pan. Cut the onion into 1/4 inch dice. Sauté in the butter over medium-low heat for about 15 minutes until the onion caramelizes and becomes golden and sweet. While the onion is cooking, dice the cheese into small pieces (or grate it if it is a single piece) and place in a large bowl. Cut the bread into 1/2 inch dice and add to the bowl. Add the bacon bits and black pepper. Add the sautéed onions. Mix to distribute the ingredients. Pour into the baking dish.
  2. Whisk the eggs in a medium bowl. Mix in the salt and the milk. Pour the liquid gently over the bread mixture and press the bread lightly into the dish to distribute the moisture evenly. At this point, you can cover the dish with plastic wrap and store in the refrigerator until the next day. Remove from the refrigerator and bake in a 350 degree F. oven until puffed and golden, about 50 minutes to 1 hour 10 minutes.

 

Turkey Dressing with Bread or Gluten-Free Rice

Turkey Dressing with Bread or Gluten-Free Rice
Author: 
Recipe type: Sides, Vegetarian
Prep time: 
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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