Jerusalem : Compass of the Diaspora Jew
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These recipes are flavorful, wholesome and even easier to make than the less nutritious version you’re used to.
After many attempts and weeks of “What’s kale? Can we have regular chips?” I have mastered some kugels, side dishes, and lighter dessert alternatives to please everyone. These recipes are flavorful, filled with color for a beautiful presentation, wholesome and even easier to make than the less nutritious version you may be used to! Give them a try and let me know how they go over next Shabbos in your home.
Serves 8
Photo by Not too Delicious
This delicious side dish has reduced eggs, oil, and flour. It’s denser than the traditional version but sweet and just as creamy and satiating. This recipe can be made in muffin cups for individual servings too.
Preheat oven to 400°F.
Poke holes in a few places on potatoes, Drizzle olive oil over them, Wrap in foil place on a baking sheet. Bake for 1 hour, until super soft. Cool potatoes then remove skin and place potato flesh in a medium bowl. Mash potatoes and add egg, flour, maple syrup, vanilla and soy milk. Lower oven temperature to 350°F.
Grease a pie plate or an 8x8 inch baking dish with non-stick cooking spray. Pour potato mixture into pan. Drizzle cinnamon and nuts on top and bake about 30 minutes. Serve warm.
Serves 4
Photo by Gimme Delicious
Many people buy teriyaki or barbeque sauce and yes, that’s an option. I like this homemade version because its not only quick, but I like controlling the flavors, and quantities of sugar and sodium. Use both fresh garlic and ginger in this or double the amount in frozen cubes.
Line a baking sheet with parchment paper or aluminum foil. Preheat oven to 400°F.
Whisk sesame oil, soy sauce, mustard, honey, garlic and ginger. Sprinkle with sesame seeds.
Place salmon on baking sheet. Brush with teriyaki sauce to fully coat salmon.
Bake for 10 minutes. With a spoon scoop up any sauce and drizzle over salmon. Bake for an additional 10 minutes. Serve warm or at room temperature.
Serves 4-6
Photo by Tasting Page
Cauliflower rice is a great vegetable side dish that often serves as an alternative to a starchy side dish. Cauliflower rice comes both fresh and in the frozen section of most markets.
Heat 2 tablespoons oil in a medium skillet over medium heat.
Add leeks and sauté until it turns translucent and golden, about 5 minutes.
Add the cauliflower rice and sauté for 2–3 minutes, or until it starts to cook. Then add in the chopped kale, curry and red pepper flakes and continue to sauté for another 4–5 minutes, or until the vegetables are cooked through. Add salt and drizzle with remaining olive oil.
Serve warm.
Serves 8-10
Most vegetable souffles or “kugels” contain loads of fried onions, oil, and eggs. This one is dense and tasty without those extra high fat ingredients. It rewarms nicely and is terrific with a nice sunny-side up egg on top as a next day leftover meal.
Preheat oven to 350°F.
Spray an 8 x 8 inch baking dish with non-stick cooking spray.
In a large skillet cook broccoli and water over medium-high heat, mixing occasionally so that broccoli gets very soft but not burned. Add more water if necessary. When broccoli is softened and easily mashed, turn off heat. Mash with a fork until slightly chunky. Add flour, eggs, mayonnaise, onion powder, salt and pepper. Pour into prepared dish and top with cornflake crumbs. Spray lightly with non-stick cooking spray (this helps get the topping toasty). Cook for 30 minutes. Serve warm.
* I like to use King Arthur’s white whole wheat flour. It has a grayish color, but is a very light wheat flour so its healthy and not heavy. It’s made from a white whole wheat grain so it’s a whole grain without any dyes.
Serves 6
Photo by Skinnytaste
This lighter dessert is wonderful in the fall and winter. I make it right before Shabbos and keep it on the blech to serve as a warm dessert. You can use other types of apples like Rome beauty or Empire but make sure its a varietal that holds up well to cooking. Some apples like Macintosh get very mushy when baked.
These are made on a baking sheet. I recommend baking them in small ramekins to capture the juices and keep them intact and make eating them a bit easier.
Preheat oven to 350ºF.
Place each apple half in 4-inch ramekin or on a parchment lined baking sheet.
In a small bowl combine margarine, brown sugar, flour, nuts, vanilla, oats, cinnamon and nutmeg. Spoon crumble on top of the apple halves and sprinkle with cinnamon with a bit more cinnamon.
Bake for 30-35 minutes, until apples are softened but still intact and crumble is slightly browned.
Serve warm with ice cream.
Makes 12-16
Photo by Wide Open Eats
These are delicious and do not tasty like “healthy” option brownies. They are rich and dense and super moist. I make these for gluten free guests too by substituting potato starch or almond flour for the all-purpose flour.
For the brownies: Preheat oven to 325°F. Line an 8-inch pan with parchment paper or grease well. Gently warm almond butter until easy to stir.
In a large bowl, whisk the sweet potato puree, almond butter, and vanilla. In a separate bowl, stir flour, chips, sugar, cocoa powder, baking soda, and salt. Pour dry ingredients into wet ingredients and mix gently. Pour into prepared pan and smooth top.
Bake in center of oven for 20 minutes. Brownies will look a little undercooked, but will firm up when cooled or refrigerate a few minutes to set after cooled. Do not overcook.
For the Whipped Cream, optional:
Chill a metal bowl and beaters from an electric mixer.
Make sure can of coconut milk has been placed in the refrigerator overnight or longer. Open can and scoop out congealed thick cream, discard any watery parts.
Place cream in chilled metal bowl. Beat on high until soft peaks. Add powdered sugar, vanilla and cinnamon and blend to desired consistency.