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Shavuot – simple recipes for family and friends

May 20, 2009
By Linda Gassenheimer

Listen to Linda's Food Talk show on OURadio.org!

Shavout will soon be here. It’s a happy holiday and one where dairy foods and honey shine.

So, why dairy on Shavuot? Many people mentioned that they weren’t sure or didn’t remember. Some reasons given deal with the numerical value of milk corresponding to the number of days Moshe was on top of Mt. Sinai; or that Shavuot fell on Shabbat the year we received the Torah and so we couldn’t slaughter any meat. But whatever the reason, it is an incredibly strong, and tasty, custom.

I asked Darah Zeledon, who has just moved back to the United States from Panama City, Panama with her husband and 5 children, what she was making for Shavuot. Her candid answer sounded very familiar to me. Not all of the children like the same thing and most don’t like vegetables. As a food journalist, many people ask me what they can feed their children, especially the ones who won’t have anything green on their plate.

Here are some of her recipes along with my quick, family-friendly Dinner in Minutes.

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Dinner in Minutes

Try making your own pizza instead of ordering one

This homemade Red and Green Pepper Pizza is perfect for Shavuot or anytime. It’s one that the children will love and takes less time than ordering out. It’s also much better on your pocketbook and calorie bank.

You can use almost any type of bread for a pizza base. I like to use a ready-to-eat base, but I’ve also used frozen bread dough and let the children help roll it out, or use pita bread or just use very firm, crusty country-style bread.

The secret is to have a hot oven, so preheat it to 400 degrees before you start preparing the ingredients.

Two large pizza bases may not fit in your oven. Cook them separately to make sure they cook at the right temperature. Cover the cooked one with foil to keep it warm while the second one cooks.

Anything goes on pizza these days. Use this pizza or use whatever you have on hand to create your own.

Open a bag of washed, ready-to-eat salad and toss with 2 tablespoons reduced-fat vinaigrette dressing to complete the meal.

Red and Green Pepper Pizza

This meal contains 648 calories per serving with 35 percent of calories from fat.

Helpful Hints:
• The onion, garlic, red and green peppers and tomatoes can be cooked in a microwave oven for 3 minutes instead of sautéing them in a skillet.
• A foil-lined baking tray makes washing the tray a breeze, or use an oven pizza stone.
• Minced garlic can be found in the produce section of most supermarkets.
• Crushed red pepper flakes give extra zing to the pizza. I like to serve it on the side and let people add their own heat.

Countdown:
• Preheat oven to 400 degrees.
• Prepare pizza and bake.
• Assemble salad.

SHOPPING LIST
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 1 medium red bell pepper, 1 medium green bell pepper, 2 large tomatoes, 1 small package part-skim milk mozzarella cheese, 1 small piece Parmesan cheese,1 large or 2 small thin crust pizza base, and 1 jar crushed red pepper flakes (optional).
Staples: Olive oil spray, onion and minced garlic.




Listen to Linda's Food Talk show on OURadio.org!

Linda Gassenheimer is the author of fourteen cookbooks including her newest, Prevention’s Fit and Fast Meals in Minutes and Mix ‘n Match Meals in Minutes for People with Diabetes. Email Linda at (JavaScript must be enabled to view this email address). You can visit Linda on her web page at http://www.DinnerInMinutes.com.



PIZZA WITH RED AND GREEN PEPPERS

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Olive oil spray
1 medium onion, sliced (about 2 cups)
4 teaspoons minced garlic
2 medium red bell peppers, sliced (about 2 cups)
2 medium green bell peppers sliced (about 2 cups)
4 large tomatoes, diced
1/2 pound shredded part-skim milk mozzarella cheese
4 tablespoons grated Parmesan cheese
2 large or 4 small thin crust pizza bases
4 teaspoons crushed red pepper flakes (optional)
Preheat oven to 400 degrees. Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add the onion, garlic, red and green peppers and tomatoes. Saute 5 minutes or until vegetables soften.

While vegetables saute, spray the pizza bases with olive oil. Sprinkle the shredded mozzarella over the base. Spoon the pepper mixture over the cheese. Sprinkle with Parmesan cheese and place on a foil-lined baking tray. Bake for 15 minutes. The pizza should be golden brown and the cheese melted. Sprinkle crushed red pepper on top or serve flakes on the side. Makes 4 servings.

Per serving: 648 calories (35 percent from fat), 25.4 g fat (9.1 g saturated, 4.6 g monounsaturated), 40 mg cholesterol, 29.7 g protein, 80.7 g carbohydrates, 8.2 g fiber, 820 mg sodium.


Veggie Frittata

From Darah Zeledon

Serves 4-6 persons

1/4 cup low fat milk
8 large eggs
1 cup cooked veggies (previously sautéed) (Veggies could be anything you have in kitchen. Some ideas are: asparagus, mushrooms, broccoli, spinach, carrots, tomatoes, onions, green onions, bell peppers.)
1/2 teaspoon kosher salt for veggies (approx., depends on personal taste)
1/4 teaspoon kosher salt for eggs (approx., depends on personal taste)
Pinch ground pepper
Dash of paprika
Dash of celery salt
2 tablespoons olive oil
1 tablespoon teriyaki sauce for veggies
1 tablespoon teriyaki sauce for eggs
1/2 cup shredded mixed pizza cheese

Finely chop fresh or frozen vegetables and set aside. Beat eggs together in large bowl with milk, 1 tablespoon teriyaki sauce, salt and cheese mix. Heat olive oil on large skillet and when hot, sauté vegetables. While cooking, add salt, seasonings, 1 tablespoon teriyaki sauce. Sautee until well cooked, yet not too soft. Add raw egg mixture carefully to evenly cover veggie mix. Leave on high setting for one minute and then, turn to lowest setting (simmer), cover and slow cook for about 10-20 minutes until top looks soft, yet cooked thoroughly. Add additional cooking time for more eggs. Once cooked throughout, turn out onto a plate and slice in either pizza-style pieces or in strips. Strips are recommended for wrap and mini-pizza slices if eaten without wrap. Also delicious when served between bagel, pita bread or any type of bread with pasta marinara sauce or ketchup.


Tuna Spread/Dip

From Darah Zeledon

1 container plain pareve cream cheese
1 can albacore white meat tuna in water
2 tablespoons mayonnaise
Chopped and sautéed onions, green onion, or spinach (optional)
Dash paprika
Dash garlic salt
Dash ground black pepper

Drain can of tuna. In medium size bowl mix tuna, entire container of imitation cream cheese, mayonnaise, previously sautéed and dried vegetables in olive oil, and all spices except paprika. Mix together well with spoon until evenly blended and no lumps of tuna. Spoon onto a platter making spiraling motion from inside until outer edges. Sprinkle with paprika. Can be used as sandwich spread on any type of toasted or baked bread. Also can be served as appetizer with crackers.


Mom’s protein-packed power shake

From Darah Zeledon

3/4 cup skim milk
1/4 cup frozen blueberries
1/4 cup frozen raspberries
1/4 cup frozen blackberries
1/4 cup frozen strawberries
1/2 frozen banana
1 tablespoon honey
2 tablespoons whey or soy based vanilla flavored protein powder
Handful of granola cereal with raisins

Pour milk into a blender. Slowly add protein powder and then honey. Gradually, while on medium speed, add frozen fruit until well blended. Drink should be too thick to sip and rather eaten with a spoon. In lieu of ice, it is preferable to freeze fresh fruits once ripe.

NOTE: According the OU, with the infestation of many fruits and vegetables, frozen blueberries and raspberries must be certified kosher. If frozen blackberries are not available kosher, substitute with 1/4 cup blueberries, for a total of 1/2 blueberries (and no blackberries).


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