Sweet Basmati Rice with Carrots & Raisins
Sweet and fragrant basmati rice with carrots and raisins – the perfect vegetarian side dish for any holiday meal. In our house, this is a Rosh Hashanah favorite. Vegan and gluten-free.
Ingredients
1 medium onion, sliced
4 cups freshly shredded carrots
(about 5 medium carrots)
2 tbsp extra virgin olive oil
3 1/2 cups water
2 tsp salt
3/4 cup raisins
2 cups white basmati rice
(you can also use jasmine rice)
Topping:
5 tbsp toasted slivered almonds (except on Rosh Hashana – substitute for pumpkin seeds or sunflower seeds)
1/4 cup pomegranate seeds
Instructions
1. In a 3 qt sauté pan for which you have a lid, heat oil and cook onions at medium heat until translucent, about 5 minutes.
2. Add shredded carrots and continue cooking at medium-low heat for about 7 minutes
3. Add water, salt, and raisins and bring to a boil
4. Add rice and stir well. Bring to a boil, reduce heat to low. Cover the pan and simmer for 25 minutes.
5. Uncover the rice and quickly and gently fluff it up with a fork. Put the lid back on and let it sit, off the heat, for 10 minutes.
6. Top with almonds (not on Rosh Hashana – as it is customary to refrain from eating nuts. Substitute for pumpkin seeds or sunflower seeds.) and pomegranates before
Vicky & Ruth are the authors of the vegan cookbook “Tahini and Turmeric.” Born and raised in a multicultural Jewish-Lebanese-Spanish home, their dishes bring together flavors they learned from their culinary journey from Lebanon to Turkey, Israel, Morocco, and Spain.
@mayihavethatrecipe
Apple Shortbread with Crumb topping
Crust Ingredients
3/4 cup oil
3/4 cup sugar
1 tsp vanilla
1 3/4 cup flour
pinch of salt
1/2 tsp baking powder
pistachios (optional)
Filling Ingredients
3.5 cups apples, chopped
3/4 cup sugar
juice of 1/2 lemon
1/4 cup cornstarch
Crumb topping:
2 tbsp butter or margarine (I use earth balance), softened
1/2 cup flour
1/4 cup large flake oats
1/3 cup brown sugar
1/2 tsp cinnamon
Directions:
1. Preheat oven to 350°F.
2. Whisk together oil, sugar and vanilla. Mix in flour, salt and baking powder until a crust forms.
3. Spread mixture at the bottom of a 9 x 9” greased baking dish.
4. In a large bowl, combine all filling ingredients. Mix well and pour over crust.
5. Bake for 45 minutes
6. Loosely cover on the counter or it will get soggy – do not store in an air tight container.
Erin Grunblat is a recipe developer from Montreal helping busy families create fast, easy, healthy(ish) recipes! Erin, together with other collaborators, recently released “Eat. Love. Pray for Israel”, three e-cookbooks featuring dozens of well known foodie influencers that showcase the rich tapestry of Jewish culinary traditions from around the world.
@erin.eats.mtl
Apple Pie Stuffed Crumb Muffins
On Rosh Hashanah, apple pie usually ends up on the menu of apples and honey. While I love apple pie, I kind of like cupcakes even more and this dish is the best of both with a classic yellow cake base stuffed with a delicious mixture of apples and cinnamon and topped with crumbs and a cinnamon laced glaze. Also, no need to cut and serve since everyone can get their own muffin!
Muffin Ingredients
2 cups of flour
1 and 1/3 cup of sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup of oil
1 cup of orange juice
2 eggs
1 teaspoon vanilla extract
Apple Pie Filling Ingredients
2 large apples (gala or granny smith)
1/4 cup brown sugar
2 teaspoons cinnamon
1/4 teaspoon allspice (or nutmeg)
2 tablespoons flour
Juice of 1 lemon
Dice and peel apples and combine with remaining ingredients.
Crumb Mixture Ingredients
1 cup of flour
1 cup of light brown sugar
1/2 cup of margarine
1/4 teaspoon cinnamon
Combine ingredients using hands until you get a crumb texture.
Cinnamon Glaze Ingredients
3/4 cup powdered sugar
1 teaspoon almond milk
1 teaspoon vanilla extract
1/8 teaspoon cinnamon
Combine ingredients until smooth.
Directions
1. Combine cupcake ingredients in a large mixing bowl.
2. Fill cupcake liners with about 1/4 cup batter for each muffin. ( I use an ice cream scooper).
3. Add a tablespoon of apple pie filling to center of each muffin. Place crumb mixture on top of each muffin.
4. Bake at 350′ for about 23 to 25 minutes.
5. Allow to cool off before drizzling cinnamon glaze on top of muffins.
Kosher in the Kitch and is all about finding super simple Kosher recipes that are easy to prepare and taste delicious. Run by Nina, a single mom with no time for complicated cooking, her mission is to create the easiest recipes possible without sacrificing flavor.
@kosherinthekitch
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