Acorn Squash Stuffed with Morrocan Couscous

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Acorn Squash Stuffed with Morrocan Couscous

3 Comments 19 September 2010

Moroccan My Socks! Israeli Couscous Stuffed Acorn Squash

by Charlie Michelle

My husband, who is in the Army, just came home for a family emergency. After indulging together with two weeks of rich desserts and sugary sweets, I’m definitely in the mood for something a bit healthier, eh? My waistband is begging for something not filled with cream and sugar, so last night, I made a completely vegan, kosher pareve dinner. And it tastes AMAZING! At less than 400 calories per serving, you just can’t go wrong.

We had acorn squash, filled with a Moroccan couscous stuffing. The flavor is rich and hearty, but fresh. Acorn squash is in season, and with the fluctuations in temperature a lot of us are getting lately, this dish works well for both winter and spring weather.

If you’ve never had acorn squash, you’ll love it. It is reminiscent of brown sugar; sweet and soft, tasting a little like sweet potatoes or butternut squash. In other words– Total yum.

Israeli couscous is used in this recipe and can be found in most groceries, but if you can’t find it, you can always use regular couscous, quinoa, or rice. As with all my recipes, feel free to make this your own–experiment with different vegetables, beans, spices, and flavors.

What you’ll need for four servings:

– 2 large acorn squash, halved and seeded
– 1 tablespoon olive oil, mixed with 2 teaspoons brown suga-2 tablespoons olive oil
– 2 clove garlic, crushed
– 2 medium carrot, diced
– 2 stalk celery, diced
– 1 cup canned black beans, drained
– 1 cup dried cranberries or raisins
– 4 teaspoons ground cumin
– Salt and pepper to taste
– 2 cup vegetable broth
– 1 cup Israeli couscous

 

 

 


Brush your acorn squash halves with your oil/brown sugar mix and place face-down on a foil-lined baking sheet. Pop into an oven preheated to 350 degrees F and roast until fork tender. I hate to give times, since ovens vary so widely. Mine took about 40 minutes. They were done by the time I finished the filling.

In a wide, deep skillet or saucepan, saute your carrots, celery and garlic in the olive oil until tender.

Add your cranberries or raisins, vegetable broth, and raw couscous. Stir and simmer over medium heat until couscous is fluffy and tender. Add your cumin and seasoning to taste. See how easy this is? I know!

Save your black beans for last. They’re delicate and already cooked, so further cooking will just turn them to mush. Stir everything together until well heated through.

Your squashes should be done by now. If you want to, brush with a little more sugar/oil before filling. Scoop the filling generously into the squash halves. Everyone loves stuffing, so don’t be stingy. Plus, you’ll have a lot to go around.

Serve it up hot and steamy. I served mine with steamed asian veggies in a light herb sauce. The husband went wild. He went back for seconds and then finished our son’s. I’d call that one sweet, spicy success!

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Two Pareve Caesar Salad Dressings

kosher pareve recipes, kosher recipes, kosher salad recipes

Two Pareve Caesar Salad Dressings

4 Comments 19 September 2010

Prime Cut Butcher Special!!! Show this recipe to Albert Alaham at 431 Avenue U in Brooklyn, N.Y. and whisper “The Jewish Hostess” and get $5. off of your order of $100 or more.

….Print  this out or show Albert your phone! (718) 375-6328.

Good for the month of Oct 2010.

Pareve Caesar Salad Dressing Recipe #1

by Jamie Doueck

I can always count on Jamie for great recipes. Pareve Caesar Salad on Sukkot is a great one for guests. The romaine should be  chopped and the dressing should be made in advance. Easy to put together as your guests arrive. Make sure to serve the salad in advance on a separate plate if serving with meat as there is fish in the dressing. According to Jewish halachah, the two should not be eaten on the same plate.

Ingredients

  • 2 cloves of garlic mashed
  • 3 0r 4 anchovy fillets or 2 tsp. anchovy paste
  • 1/2 cup of olive oil
  • 2 tbsp. mayo
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. dijon mustard
  • 1 tbsp worsteshire sauce
  • 1/2 tsp. black pepper
  • 3/4 tsp salt

Mix all ingredients in Cuisinart. Pour over salad with homemade croutons and enjoy.

Pareve Caesar Salad Dressing #2:

By Susan Menashe- a healthy gourmet cook in our community:

  • 1/2 cup lemon juice
  • 1/2 cup red wine vinegar
  • 1 cup extra virgin olive oil
  • 3 cloves fresh garlic
  • 1 heaping tsp. of Umeboshi plum paste (available in health food stores)
  • salt and pepper
  • (if you want to make it dairy add 1/2 cup grated parmesan cheese)

Blend all ingredients except oil.

Slowly add oil until well blended.


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Pasta Salad with Cherry Tomatoes and Olive Paste (Olivida)

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher salad recipes

Pasta Salad with Cherry Tomatoes and Olive Paste (Olivida)

No Comments 19 September 2010

by Jamie Doueck-

My friend Jamie made this pasta salad courtesy of Bon Appetit.

Her Family LOVED it!

Ingredients

1 garlic clove, peeled

2 cups coarsely chopped pitted green olives (from about 6 ounces unpitted whole olives), divided

3 tablespoons capers, drained

1 tablespoon red wine vinegar

1 teaspoon anchovy paste

1 tablespoon Dijon mustard

1/4 teaspoon dried crushed red pepper

1/2 cup plus 1 tablespoon extra-virgin olive oil

1 pound gemelli, fusilli, or rotelle pasta

2 pints cherry tomatoes or grape tomatoes, halved

1 8-ounce package small (cherry-size) fresh mozzarella balls in water (or mozzarella cheese cubed)

2 tablespoons chopped fresh oregano

Ingredient Tip

Fresh mozzarella balls packed in water are available at many supermarkets and at specialty foods stores.

Preparation

With machine running, add garlic clove to processor through feed tube and process until finely chopped; turn off machine. Add 1 cup chopped olives, capers, red wine vinegar, anchovy paste, mustard, and crushed red pepper. Using 6 on/off turns, process to chop coarsely. With machine running, gradually add 1/2 cup olive oil, forming coarse puree. Transfer to bowl; stir in remaining 1 cup olives. Season olivada to taste with salt and pepper. DO AHEAD Olivada can be made 3 days ahead. Cover and refrigerate.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer drained pasta to large bowl. Drizzle remaining 1 tablespoon oil over pasta; toss to coat. Cool, stirring occasionally.

Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat. Season to taste with salt and pepper

Read More http://www.bonappetit.com/recipes/2010/07/pasta_salad_with_cherry_tomatoes_and_green_olivada#ixzz0zz90z59s

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