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1 | Seder Dinner Recipes | ||
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3 | MEDITERRANEAN - Couscous 6 main dish servings 8 side dish servings 1 T. Olive oil 2 t. Minced garlic 1 c. Chopped onion 1½ c. Boiling water 1 Bunch of scallions 1 lg. Red bell pepper, cored, seeded ,and thinly sliced 1 lg. Carrot, peeled and cut diagonally into ¼-inch slices 1 c. Halved fresh mushrooms 2 med. Zucchini, cut into 1” rounds 1½ c. Italian plum tomatoes, coarselychopped 1/3 c. Pitted kalamata olives or black olives 1½ t. Dried basil leaves 1½ t. Dried oregano leaves 1t. Salt ¼ t. Ground cinnamon ¼ t. Freshly ground black pepper 2 T. Balsanic vinegar 1 c. Uncooked couscous ¼ c. Minced fresh basil leaves A light Moroccan dish. In large skillet, heat olive oil over medium heat. Add garlic and onion. Cook until just soft, about 2 minutes. Add water, fennel, bell pepper, carrots, mushrooms, zucchini, tomatoes, olives, basil, oregano, salt, cinnamon, and pepper. Increase heat to high and cook 10 minutes. Stir in vinegar and couscous. Cover and let stand 5 minutes. Remove from heat and stir in fresh basil. | HOT CURRIED FRUIT 10-12 Servings 29oz. Can cling peach halves 5 Maraschino Cherries Halved 15 ¼ oz. Can pineapple slices 1/3 c. Butter 29 oz Can Pear Halves ¾ c. Light brown sugar 4 t. Curry powder Sliced bananas optional 1) Pre heat oven to 350 degrees 2) Drain fruit. Pat individual pieces of fruit with paper towels until thoroughly dry. 3) Arrange fruit in 1 ½ quart baking dish 4) Melt butter, brown sugar and curry. Spoon over fruit and bake. 25 minutes. This can be made a day ahead, refrigerated and then baked. | TABBOULEH 8-10 servings A healthful traditional vegetarian dish. 1 c. Uncooked bulgur, soaked 30-40 minutes in hot water to cover and drained 3/4 c. Chopped fresh parsley ¼ c. Chopped fresh mint or dried ¼ c. Chopped green onion 1t. Dried oregano, crumbled ¼ c. Fresh lemon juice 6 T. Olive oil ¼ t. Salt 1/8 t. Ground allspice 1/8 t. Ground nutmeg 1/8 t. Ground cloves 1 t. Ground cinnamon 10 drops Tabasco freshly ground black pepper 3/4 c. Peeled, chopped cucumber 1 lg. Tomato, chopped Garnish:romaine lettuce leaves plain yogurt In large bowl, combine drained bulgur, parsley, mint, onion, and oregano. Toss to blend. Add lemon juice, olive oil, salt, allspice, nutmeg, cloves, cinnamon, and Tabasco. Season with pepper to taste. Stir until well blended. Chill 2 hours. Just before serving, stir in cucumber and tomato. Serve on romaine leaves and garnish with dollop of yogurt, if desired. |
4 | Cool Cucumber Peel & slice very thin four cucumbers. Salt each layer & weight. Refrigerate for two hours Rinse drain & dry. Place cucumbers in a bowl and toss in: 1/4 c. vinegar 1 T sugar in 1 T of water. Chill 1 to 2 hours. Garnish with chopped dill. | Haroses Recipe ½c. Chopped almonds ½ c. Choppedwalnuts 3 c. Coarsely chopped apple 3/4t. Cinnamon (or more to taste) Red sweet wine Mix all the ingredients together using ONLY ENOUGH wine to moisten and hold the fruit and nuts together. | |