Recipes for Shabbat

Holiday Side Dishes

There comes a point in your holiday menu planning where you realize you need more side dishes. The main course is set, the dessert is done and while you're positive you have enough food for the entire cast of the Les Mis there is that small voice, in the back of you mind (that sounds remarkably like your mother), that tells you "hey, you could run out of food, and how embarrassing would that be, and just to be on the safe side, make another dish, what would it hurt"

Since I've been there and done that more times than I'd like to think about I thought I'd save you the trouble of scrambling to find a recipe that can be thrown together in under 1/2 hour and can be made in advance, reheated or served with a minimum of fuss and yet still tastes like manna from heaven by sharing some of my favorite pareve (how's that for a bonus) side dish/soup recipes.

CURRIED PUMPKIN SOUP (pareve)

I always try to serve plenty of squash and pumpkin dishes for Yom Tov. If you prefer to use fresh pumpkin or variety squashes, go ahead. You will need to cook the raw vegetable in the broth until it is tender, and then you'll need to puree the mixture before proceeding.

1/4 cup olive oil
1 medium onion, finely chopped
1 medium tart apple or quince, peeled and finely chopped
1 tablespoon curry powder
2 cups vegetable stock *		 1 pound can pumpkin puree
3 tablespoon flour
3 cups of pareve creamer or rice or soy milk
salt and pepper to taste
1/3 cup toasted pine nuts to serve as a garnish

Heat half of the oil in a large pot, and gently saute the onion until translucent but not brown. Add the apple and saute until soft. Add the curry powder and cook for 2 minutes. Add the stock and pumpkin. Simmer for 5 minutes. In another pot, heat the remaining oil, stir in the flour, and cook for a minute. Then whisk in the milk or pareve creamer. Cook until the mixture thickens slightly. Blend the two mixtures, adjust the seasoning, and serve with the toasted pine nuts. You can add more curry or some hot paprika if this is not spicy enough for you. Makes: 4 to 6 servings (*you can use chicken stock if you want to make this recipe meat)

MUSHROOM AND BARLEY STUFFED CABBAGE (pareve)

A Note About Green Cabbage

Packaged, pre-washed and shredded green cabbage, red cabbage and iceberg lettuce from leading national brands such as Dole, Redi-Pak and Fresh Express are acceptable for use without any inspection. (All other lettuces are more prone to infestation and are not acceptable.)

When using a head of cabbage the following procedure should be employed:

1) Detach loose leaves (wrapper leaves). Discard.

2) Peel 3 layers (6 leaves); carefully check both sides of leaves under direct light. If no insects are found these and the remaining leaves may be used without further checking; it is recommended that all leaves be washed before use.

3) If insects are found, all leaves must be thoroughly washed preferably using a vegetable brush and re-inspected prior to use.

This vegetarian alternative to classic stuffed cabbage rolls is a family
favorite, I freeze the head of cabbage to remove the leaves and make them
easier to separate without parboiling

1 large head green cabbage
Mushroom-Barley Stuffing (see following recipe)
4 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced 		1 1/2 teaspoon paprika
28 ounces canned diced tomatoes packed in their juice
1/4 cup red wine
salt and pepper
 

Put the cabbage in the freezer the night before preparing this dish. Then
defrost in the microwave, and separate the leaves. Wash each leaf. Put a
rounded tablespoon of stuffing in each leaf, and roll from the thick end.
Heat the oil in a large skillet, and saute the onions, garlic, and paprika in
it until the garlic is golden. Add the tomatoes and red wine, and salt and
pepper. Simmer for 1/2 hour. Oil a 2 quart, shallow baking dish. Put half of
the sauce into the dish, arrange the cabbage rolls on the sauce, and cover
with the remaining sauce. Bake at 350°F for 40 minutes.

Mushroom Barley Stuffing

To fill Mushroom Barley Stuffed Cabbage:

1/3 cup barley
1 pound fresh mushrooms, chopped fine
4 tablespoon olive oil 		1 large onion, chopped
1/4 cup red pepper, diced fine
salt and pepper to taste
 

Cook the barley on the stove or in the microwave according to the instructions on the back of the box but don't cook it fully. Remove it from the heat about 10 minutes before it's supposed to be done. The barley will be starting to get soft but there will still be just a little liquid left. While the barley is cooking heat the oil in a large skillet and sauté the onions, pepper and mushrooms for about 3 minutes. Season the mixture with salt and pepper and then sauté for another 10 minutes. When the vegetables are cooked add them to the soft barley mixture, and add about 1/2 cup broth or water. Simmer for an additional 1/2 hour, covered. Remove from heat and allow to cool enough to handle. This can be made several hours in advance and be stored, covered in the refrigerator.

SMOKED FISH AND POTATO SALAD (pareve)

This salad is an unusual variation, combining the whitefish, and a tangy
dressing. Served on a bed of lettuce this salad is the perfect start to any
Yom Tov meal

1 1/2 pounds smoked whitefish, skinned, boned, and flaked
2 cups peeled, sliced cooked new red potatoes
1 cup thinly sliced, peeled cucumber
1/2 cup sliced black olives or Calamata olives
1/4 cup thinly sliced carrot 		1/4 cup finely chopped onion
2 tablespoons fresh chopped parsley
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon rice wine vinegar
salt and pepper to taste
 

In a large bowl combine the fish and potatoes, cucumber, olives, carrots and onion. Mix to combine and set aside. In another bowl combine the parsley, mayonnaise, mustard, lemon juice, vinegar and seasonings. Blend thoroughly, and the add the dressing to the fish and potato mixture. Toss lightly. Serve chilled with lettuce and tomatoes. Serves 4 to 6.

CURRIED CORN SALAD (pareve)
A totally amazing salad that only gets better the longer it sits and is
equally compatible with poultry, fish or meat.

30 ounces canned corn
2 tablespoon olive oil
1 1/2 cups diced red onion
1 1/2 cups each green, red, and yellow pepper, diced
1 1/2 to 2 teaspoons curry
1/2 teaspoon dry oregano 		salt and pepper
1/2 teaspoon turmeric (optional)
3/4 cup pimento stuffed green olives, sliced
1 to 2 tablespoon mayonnaise, or to taste

In a skillet heat oil and sauté the onion for 2 minutes. Add the peppers and cook an additional 2 minutes and remove the mixture from the heat. Add the curry, oregano and turmeric and mix to combine. Cool slightly and add the salt, pepper, corn and mix to combine. At this point adjust the seasonings to your taste. Cover and refrigerate. Just before serving stir in the green olives and mayonnaise and serve. Serves 6 to 8.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.

© Eileen Goltz 2002

Shabbat Shalom

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