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Tzimmes - Vegetarian
The word tzimmes means "big
deal" or "fuss." Surprisingly, the
dish called tzimmes, traditionally a
combination of carrots, sweet pota-
toes and any number of other sweet
ingredients, is quite easy to make
well. Although some make tzimmes
along with a brisket, this one is vege-
tarian.

Mixed Greens Salad with
Pomegranate and Honey Sesame
Vinaigrette
Serve a salad with dinner — if not
the first night, then the second.
It's traditional to eat on the second
night a fruit that was not eaten on
the first night. Pomegranate (thought
by some to contain 613 seeds, the
number of mitzvot) and sesame seeds
consumed in abundance are consid-
ered good luck.

8 cups mixed greens or Mesclun
1/2 cup shaved Bermuda
or red onion
1 cucumber, peeled
or unpeeled, diced
1/2 cup fresh chopped parsley
1 pomegranate, seeds only
Place lettuce on individual serving
plates. Arrange remaining ingredients
over the lettuce. Drizzle dressing over
the salad. Serves 8-10.

Vinaigrette:
2 Tbsp. red-wine vinegar
2 Tbsp. lemon juice
2 Tbsp. olive oil
1 Tbsp. sesame oil
2 Tbsp. honey
2 tsp. white or black sesame seeds
Salt and pepper to taste
1 Tbsp. pomegranate syrup,
optional (available at specialty
food shops)
Place in a bowl and whisk until
emulsified or well combined. You
also may place all ingredients in a jar
with a tight-fitting lid and shake well
to combine.

Baked Chicken Breasts with
Honey Lemon and Capers
Chicken has fat — there's no way
around it. One breast (about 5
ounces), cooked with the bone, has
about 10 grams of fat. Remove the
skin before cooking and the number is
reduced by half. Serve with a delicious
stewed dried fruit compote and you've
added a flavorful topping that's fat free.

8 large boneless,
skinless chicken breast halves,
(about 3 pounds),
lightly pounded to uniform thickness
1 Tbsp. Kosher salt
1/2 - 1 tsp. coarse ground
black pepper
1 cup dry white wine
4 Tbsp. honey
Juice of 2 lemons
2 tsp. lemon peel
1 cup almonds or pecans,
ground (optional)

Sweet foods, traditionally served at Rosh Hashanah, do not have to be laden with
fat.

2 Tbsp. capers
Fresh minced parsley, for garnish

Place chicken in a large glass or
plastic bowl. Add salt, pepper, wine,
honey, juice, lemon peel, nuts and
capers. Chill for 30 minutes or more
to marinate. Place chicken breasts
with the marinade poured over on a
cookie sheet or in a baking pan. Do
not overlap. Bake in a preheated 450-
degree oven for 10 minutes. Turn and
bake another 10 minutes until
cooked through. Do not overcook.
Serve with remaining sauce from the
pan, if any.

Low-Fat Apple Noodle Pudding
(Lokshen Kugel) (Parve)
The biggest culprits in kugel are
the eggs and dairy products (in dairy
kugels). A quick replacement with
nonfat egg and dairy products and
you've eliminated much of the bad
stuff. If you can't bring yourself to
use nonfat dairy, use the lower-fat
substitutes — they're better than the
full-fat stuff.

1 pound (dry weight), no yolks noo-
dles, cooked al dente and drained
2 Tbsp. margarine, melted
1 cup sugar
12 egg whites or 6 eggs equivalent
egg substitute
2 apples, peeled or unpeeled, grated
2 Tbsp. orange marmalade or apri-
cot preserves
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Preheat oven to 350 degrees. Place

noodles in a large bowl and toss with
margarine. Add eggs, sugar, apples,
marmalade and vanilla and stir to
combine well. Pour the mixture into
a 9x12" baking dish that has been
liberally sprayed with non-stick cook-
ing spray. Bake for 1 hour or until
golden and the pudding is set. Let
cool and cut into squares.
Serves 12 or more.

Vegetarian Chopped Liver
Chicken liver contains high
amounts of several great vitamins,
iron and folate. Unfortunately, it's
also already so full of fat and choles-
terol that the customary additions of
egg and fat-fried onions can make it a
dietary no-no. This no-cholesterol,
lower-fat vegetarian version tastes
almost as good as the real thing.

1/4 cup water
2 medium onion, chopped
1 Tbsp. sugar
1/2 walnuts -
toasted in a 350-degree oven
for 7-10 minutes
1 pound green beans,
cooked in water until very soft,
and drained
10 hard-boiled eggs, whites only
2 - 3 Tbsp. reduced-fat mayonnaise
Salt and pepper to taste
In a medium skillet over high heat,
place water, onions and sugar.
Saute, stirring, until the onions are
soft, about 10 minutes.
Place onions and remaining ingre-
dients in the bowl of a food processor
and process until smooth. Add salt
and pepper to taste.
Serve with crackers or rye bread.

6 large carrots, peeled and cut into
2-inch long pieces
(or 2 pounds baby carrots)
4 medium sweet potatoes,
peeled and cut into
1-inch chunks
4 ounces dried apricots
6 ounces pitted prunes
1 cup water
1 cup orange juice
1/2 cup brown sugar
1/2 tsp. cinnamon
1 tsp. kosher salt
Black pepper to taste

Preheat oven to 350 degrees. Place
carrots, potatoes, apricots, prunes,
water, juice and sugar and cinnamon
in a large baking pan. Cover and
bake, turning every two or three
times, for 1-1/2 hours. Uncover, sea-
son with salt and pepper to taste and
bake for 20 to 30 minutes more.
Serves 8.

Lighten Up
on the Fat!

Eliminating excess fat from foods is
one way to make the foods healthier.
Follow these easy instructions to
remove fat from:

Chicken soup:
After soup is made, let cool slightly.
Strain the soup to remove all vegeta-
bles and small floating spices and
pieces of chicken. Chill soup.

Meat pan juices:
Strain juices into a clean container.
Chill. The fat will rise and solidify.
Remove the fat.

Brisket:
Method 1: Trim all visible fat from
the meats before cooking. After
cooking, follow the method for
removing fat from pan juices listed
above.

Method 2: Cook brisket with much

9/19
1997

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