Recipes for Shabbat

Pre-Pesach II - Oatmeal

By Eileen Goltz

Getting rid of chometz is not as simple as one might think. Yes, it’s easy to justify pitching a 1/2 cup of rice or a few pieces of bread that have been hiding in the recesses of the pantry or freezer. Nobody thinks twice about gobbling up those extra Girl Scout cookies or M&M’s that will just get “wasted” if the kids can’t find were you’ve hidden them. However, everyone I ever complain to about cleaning out my kitchen always ends up with the same problem as me, we all have at least a half a box of oatmeal and nobody wants to throw it out.

Oatmeal is definitely a must have staple, hence the 1/2 full box when Pesach rolls around. Oatmeal is one of the few whole-grain foods that come out of the package as a truly 100 percent whole grain. It’s a rich source of soluble fiber oatmeal has been scientifically proven to reduce cholesterol.

The following recipes should give you a good start at utilizing most of your oatmeal and some of the pasta, cornstarch and flour that you need to use up in the next few weeks.

MEATBALL STEW (meat)

Heat broiler. Lightly spray rack of broiler pan with cooking spray. In large bowl, combine the ground turkey, oats, 1/3 cup tomato sauce, garlic powder  and 1 teaspoon thyme; mix lightly but thoroughly. Transfer to sheet of aluminum foil or waxed paper. Roll the mixture into 1 1/2 balls. Arrange the meatballs on the broiler pan. Broil meatballs 6 to 8 inches from heat about 6 minutes or until cooked through, turning once. While the meatballs cook, In a sauce pan combine the chicken broth, remaining tomato sauce, remaining 1/2 teaspoon thyme. Bring the mixture to a boil over medium-high heat. Add the pasta and vegetables. Reduce heat and cover and simmer 10 minutes or until pasta and vegetables are tender. In small bowl, stir together water and cornstarch until smooth. Add the cornstarch mixture to the sauce and mix well Cook and stir until broth is thickened. Add the meatballs and then  spoon the meatballs into bowls. Makes 6 Servings.

BANANA OATMEAL COOKIES (pareve)

These cookies are lactose free and flourless and so simple that a young
children could mix it together all by themselves.

Preheat oven to 375. In a bowl mash the bananas. Add the oil, oatmeal, dates, nuts, vanilla an salt. Drop by rounded tablespoons on ungreased cookie sheet. Bake at 375 for 20-25 minutes or until done. Makes approx. 30 cookies.

OATMEAL CINNAMON BARS* (pareve or dairy)

In a mixing bowl, add oats, brown sugar, baking soda, cinnamon, and raisins and/or baking chips (optional). Mix. Add the softened margarine (or shortening). Mix with a mixture (two knives or pastry blender). Place mixture in an 8 or 9 inch square pan. Pat down firmly using a dry measuring cup and the sides with a spoon. Bake in a 350 degree F. oven for about 20 to 25 minutes (Use the highest amount of time for a lower temperature oven). Cool some. Cut into bars and cool some more.

For *CHOCOLATE OATMEAL CINNAMON BARS add 1/4 cup of unsweetened cocoa powder
to the oatmeal mixture

CHUNKY STREUSEL RASPBERRY SQUARES (dairy or pareve)

Preheat oven to 375. Grease a 9-inch-square baking pan. In a large mixing
bowl combine the flour, oats, brown sugar, baking powder and salt. Cut in
butter with a pastry blender or two knives until crumbly. Save 3/4 cup of
the oat mixture for topping. Press the oat mixture into the prepared baking
pan. Spread the raspberry preserves over the crust. Sprinkle the chocolate
chips over the preserves. Mix the walnuts with the remaining oat mixture and
sprinkle it over the top of the chocolate chips. Pat the topping lightly
down into the preserves and chocolate chips. Bake for 30 to 35 minutes or
until golden brown. Remove from the oven and Cool completely in pan until
completely cooled. Cut into squares. Makes 24.

CRISPY OATMEAL COOKIES (pareve or dairy)

Preheat oven to 350. In a mixing bowl combine the shortening, brown sugar and sugar. Mix until combined Beat in the eggs and vanilla extract. Mix to combine and then set aside. Sift together the flour, baking soda and salt. Stir the flour mixture into creamed mixture. Mix just to combine. Stir in the oats, 1/2 cup at a time, mixing thoroughly after each addition. Stir in 1/2 cup chopped nuts. Divide the dough in half and roll each portion into a long log about 2 inches in diameter.

Wrap and chill each log for several hours in the refrigerator. Slice the dough into disks, about 1/8- to 1/4-inch thick, and place on a greased baking sheet. Be sure to leave room for the cookies to spread as they cook. Bake for 10 to 15 minutes, or until lightly browned. Remove from the sheet to cool. Makes 4 to 5 dozen cookies

SOFTIE OATMEAL COOKIES (dairy or pareve)

Heat oven to 350. Grease cookie sheets. Combine 1/2 cup butter or margarine and 1 cup sugar in a mixer bowl. Beat until thoroughly blended. Add 2 large eggs and 1 teaspoon vanilla and beat until light and fluffy. Stir in 1 1/2 cups oatmeal (not instant). Stir and toss together 1 1/2 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon and 1/2 teaspoon ground allspice. Add to first mixture along with 1/4 cup milk. Beat until completely mixed. Stir in 1 cup raisins and 1 cup chopped nuts. Drop the dough by heaping teaspoons onto the prepared cookie sheets, placing them about 2 inches apart. Bake for about 12 minutes, or until the edges are brown. Makes 3 to 4 dozen cookies.

OATMEAL RAISIN BISCUITS (dairy)

Preheat oven to 425. In a bowl combine the flour, oatmeal, sugar, baking
powder and baking soda. Cut in the butter. Add the raisins and buttermilk
and stir until just blended. Turn the dough out onto a lightly floured board
and knead 8 to 10 times. Roll out and cut into rounds and place them on an
ungreased cookie sheet, about 1 inch apart. Bake for 12-15 min. Makes 12
biscuits.

CRANBERRY ORANGE BREAD (pareve)

Heat oven to 350. Grease and flour bottom only of 9 x 5-inch loaf pan. In large bowl combine the flour, oats, sugar, baking powder, baking soda and salt; mix well. Stir in cranberries and walnuts and then set the mixture aside. In medium bowl, combine the eggs, milk, orange juice, oil and orange peel and blend to combine. Add the juice mixture to the dry ingredients and stir just until the dry ingredients are moistened. (DO NOT OVERMIX.) Pour the batter into the prepared pan. Bake for 60 to 70 minutes or until a tooth pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove the loaf from the pan and cool completely. Makes 1 loaf.

OATMEAL PEANUT BUTTER CHOCOLATE CHIP AND PECAN COOKIES

Preheat oven to 350. Grease 2 cookie sheets. In a large mixing bowl beat  eggs and then add the sugar and brown sugar, peanut butter, baking soda and vanilla. Mix to combine. Stir in oats, chocolate chips and pecans and mix thoroughly. Drop by heaping tablespoons onto prepared cookie sheet. Flatten each cookie slightly with the bottom of glass dipped in sugar. Bake for 12-14 minutes. Cool cookies slightly before removing them from cookie sheets cool completely before storing. Makes about 6 to 7 dozen cookies.

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