Side Dishes

STUFFED ACORN SQUASH

This is a beautiful dish that tastes delicious. It is certainly fancy enough to serve for Shabbat or any special occasion.

• 2 acorn squash, halved, seeds and strings removed
• 2 cups water
• ¾ cup walnuts, chopped
• ½ cup red apples with peel on, chopped
• 1 Tbsp. cinnamon
• 2 Tbsp. light tasting olive oil

Place squash halves cut sides down on cutting board. Trim ¼" from the rounded top of each squash so that they will stand level when filled. Arrange squash, hollow sides down, in oblong microwave safe baking dish and add the water. Cover dish with plastic wrap, leaving one corner open for vent. Microwave on high until almost cooked through, about 10-12 minutes. Meanwhile, combine nuts, apples, cinnamon and oil. Pour water from baking dish and turn squash over. Divide nut mixture evenly among squash halves. Microwave on high, covered and vented, about 4 minutes. Serve warm.

CABBAGE WITH CARAWAY

It is worth getting marjoram and not substituting it with oregano since marjoram has a sweeter and less pungent taste. This is really tasty and you might even get your kids to try it if you use purple cabbage instead of green.

• 1 small cabbage, shredded OR 1 package shredded cabbage
• 1 cup water
• ½ tsp. marjoram
• 1 tsp. salt
• 3 Tbsp. light tasting olive oil
• 1 tsp. caraway seeds

Cook cabbage with water and seasonings until tender, but still crisp. Add oil and top with caraway seeds.

SWEET CHALLAH KUGEL

I always have left over challah and this is a great recipe to use up those dried slices. My preferred milk is oat milk since it has a slightly sweet taste, you can find it in your local health food store.

• 1 ½ lbs leftover whole wheat or whole spelt challah, dried out
• 1 cup orange or apple juice
• ½ cup soy, oat or almond milk
• 6 eggs, beaten
• 1 large jar banana baby food
• ¼ cup light tasting olive oil
• 1 Tbsp. alcohol-free vanilla extract
• ¾ tsp.sea salt
• 2 Tbsp. cinnamon
• 2-3 medium sized apples, grated

Preheat oven to 350 degrees. Break up dried challah into small pieces. Pour the juice and milk over the challah and soak until it is softened. Add eggs, bananas, oil, vanilla, salt and cinnamon. Mix well. Add grated apples and mix again. Bake in a greased 9" x 13" pan for 50 minutes. Serve warm.

POTATO KUGEL

Keeping the skin on the potatoes ups the fiber content as well as the nutritional value of this kugel. If you use the thin skinned white potatoes, no one will even know they are eating unpeeled potatoes. If you feel the need to cut down the amount of oil, you can safely reduce it to ½ cup. Remember, olive oil has wonderful health benefits!

• 12 large white potatoes, scrubbed well, unpeeled
• 8 eggs
• ¾ cup light tasting olive oil
• 1 Tbsp. salt
• 1 tsp. cream of tartar
• 1 grated onion (optional)

Heat oven to 400 degrees. Pour oil into a 9" x 13" pan. Place pan in oven to heat the oil. Beat eggs well. Add salt and cream of tartar. Using food processor, use kugel blade (smallest grating holes) and grate potatoes. Add potatoes to egg mixture. Blend well. Add onion, if desired. Pour into heated pan and place in oven, turn heat down to 350 degrees. Bake for 2 hours or until golden brown on top.

Upcoming Part V: Cheesecake, Carob Muffins, Nut Cake, Maple Almond Oaties...