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April 03, 2014 - Image 47

Resource type:
Text
Publication:
The Detroit Jewish News, 2014-04-03

Disclaimer: Computer generated plain text may have errors. Read more about this.

VEGETABLE- AND
ALMOND-STUFFED SWEET
POTATOES
6 large sweet potatoes (about 4
lbs.)
1 Tbsp. olive oil
Filling:
3 Tbsp. olive oil
2 cups chopped onions
2 tsp. minced garlic
1 cup chopped carrots
1 red bell pepper, chopped
1 small eggplant (about 1 lb.), cut
into 1/2-inch dice
1 lb. plum tomatoes, chopped
1 cup chopped parsley
'/4 cup slivered almonds
2 Tbsp. fresh lemon or lime juice
salt and pepper to taste

Preheat oven to 350 degrees. Brush
a bit of oil over the bottom of a baking
dish large enough to accommodate the
potatoes.
Lightly rub the potatoes with oil. Use

a knife to cut several slits into each of
the potatoes. Place the potatoes in the
baking dish, and bake for 40 minutes.
While the potatoes are cooking, pre-
pare the filling.
Heat oil in a large nonstick skil-
let over medium-high heat. Add the
onions, garlic, carrots, bell pepper and
eggplant, and saute for 5 minutes. Add
the tomatoes and parsley, and cook for
5 minutes more. Remove from heat,
stir in the almonds, add lemon or lime
juice, and season to taste with salt and
pepper.
Cut lengthwise slits into the pota-
toes. Press the ends of the potatoes to
open up the potatoes. Use a spoon to
push back the flesh to create a pocket.
Stuff the filling into the potato slits,
mounding it. Arrange any remaining
stuffing around the potatoes. Cover
the baking dish with foil, and bake
again for 15-20 minutes until hot, or
keep warm at 225 degrees until ready
to serve.

P ASS OVER HAPPENINGS.



EPIC

KOSHER
CATERING

Call 248.432.5509 for more
information or check out our menus
at theepicureangroup.com/kosher.

A DIVISION OF
MILK & HONEY

FRUITED WILD RICE
WITH BLACK BEANS AND
CILANTRO
This is a great side dish that tastes
just as good served at room tempera-
ture as it does served hot. Change the
variety of dried fruits and the types of
nuts, or add chopped vegetables, such
as bell peppers or shredded carrots, for
variety. And since this is a vegetarian
dish, it's hearty enough to be eaten by
non-meat-eaters as a main dish.
2 cups wild rice
6 cups water
'4 cup olive oil
1 cup dried apricots
1 cup cooked, drained black beans
1 cup chopped cilantro

salt and freshly ground black pep-
per to taste

Combine wild rice and 6 cups of
water in a medium saucepan over medi-
um-high heat. Bring the liquid to a boil,
reduce heat to simmer and cover the
pan with a tight-fitting lid. Cook the rice
until tender, about 40 minutes. Remove
from heat, drain well of extra liquid, and
let cool (do not rinse the rice).
Transfer to a large bowl, add remain-
ing ingredients and toss well. Adjust
seasonings to taste, and serve warm or
at room temperature. May be made a
day ahead. Serves 8-12.

We invite you to join us and
feast for the holidays!

Passover Carry-Out Menu

To place an order, please call

248.661.2327 or email milkhoney@theepicureangroup.com .

Orders must be placed by Tuesday, April 8

Orders can be picked up Monday, April 14

10 a.m. — 2 p.m.

Adat Shalom Kitchen Entrance
29901 Middlebelt Road • Farmington Hills, MI 48334

Pre-Passover Buffet at JCC

GLUTEN-FREE CREPES
Fill these with vegetables, meats,
fish, cheese or whatever you desire.
These are "egg-y" crepes. If you'd like
to make these sweet for dessert, add 2
Tbsp. sugar and 1 tsp. vanilla extract.
To make citrus crepes (my favorite),
use orange juice instead of water and 2
tsp. finely grated lemon or orange zest.
Fry in butter, and serve sprinkled with
granulated sugar and orange marma-
lade if desired.
To make these into "noodles" for
soup, roll the finished crepes, and cut
them into strips. Add to soup as you
serve it — don't cook the crepe noodles
in the soup.
12 large eggs
% cup potato starch
1 cup water or milk
1 tsp. salt

Combine all ingredients in the
pitcher of a blender or bowl of a food

processor, and blend or process until
smooth. Let stand for 10 minutes.
Spray a small nonstick skillet with
nonstick cooking spray, or brush with
oil or melted butter. Heat over medi-
um-high heat.
Make a test crepe. (Note: You need to
work quickly with crepes to make them
thin.) Pour 1 /4-cup batter into the hot
skillet, and lift the pan to "swirl" the
batter to coat the pan with a thin coat-
ing of batter. Pour any pooled batter
back into the pitcher of batter.
Place the skillet back on the burner,
and cook until the top of the crepe is
no longer "wet" looking. Use a spatula
to lift the crepe, and flip it over. Cook
for 10-15 seconds more. Slide the crepe
off the pan to a plate. If the crepes are
too thick, add more liquid, and blend
again. If the crepes are too thin, add
more potato starch, and blend again.
Makes 12 or more servings, depending
on the size of the crepes.

All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com .

Sunday, April 13

Jewish Community Center

Adults — $19.95* Children — $12.95* Children 3 and Under — Free

Passover Buffet at Adat Shalom

Thursday, April 17

Adat Shalom

Adults — $30.95* Children — $15.95* Children 3 and Under — Free

2nd Night Seder at Adat Shalom

Tuesday, April 15

For reservations or additional information,
please call 248.851.5100.

PARTIES OF 6 OR MORE RECEIVE ONE COMPLIMENTARY MEAL
AT OUR BUFFETS

*Prices do not include 6% sales tax or 20% gratuity.

HAVE A SAFE AND WARM HOLIDAY FROM ALL OF US!

1902220

April 3 • 2014

47

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