NOVEMBER 12 • 2020 | 33
Balsamic glaze or balsamic
vinegar, garnish
Directions
Preheat oven to 400°F. Have
2 rimmed baking sheets ready
to use.
Cut the vegetables into bite-
sized pieces (keep asparagus
and green beans whole — just
trim the ends.)
Divide the vegetables into
those that cook quickly and
those that cook more slowly
(generally, the harder the
vegetable, the longer it takes
for them to become tender.
For example, asparagus only
needs about 8 minutes to
cook. Brussels sprouts require
20-30 minutes.
Again, group veggies by
cooking time in separate pans
so that they finish cooking at
the same time.
Drizzle with olive oil and
season with salt and pepper
(you do NOT need a lot of
oil).
Roast vegetables for 8-30
minutes depending on the
“hardness” of the vegetables.
Serve the vegetables hot,
warm or at room temperature,
drizzled with balsamic glaze
or balsamic vinegar, makes 6-8
servings.
MAKE-AHEAD
MASHED POTATOES
The key to making these
ahead is that they are fairly
“loose” or soft. That’
s because
they get thicker when
prepared a day before. When
you reheat these potatoes, they
will be perfect! I like to use
gold potatoes because they
have a delicious buttery flavor.
Ingredients
5 pounds peeled Yukon
Gold potatoes, cut into 2-inch
chunks
¼ cup (1 stick) butter or
margarine
1 cup sour cream or vegan
sour cream
½ cup milk, unflavored
almond or oat milk or
nondairy creamer
Salt and pepper to taste
Ground black pepper to
taste
Olive oil for drizzling
Directions
Spray a casserole dish (a 2
quart or equivalent) or baking
dish with nonstick cooking
spray or brush with olive oil
and set aside. NOTE: A larger,
more shallow baking dish
will result in a more golden,
golden crust on top.
Place potatoes in a large
pot of water. Bring to a boil,
and cook until tender, about
15 minutes. Drain well and
transfer to a large bowl. DO
NOT RINSE — these should
be very hot.
Add butter, sour cream and
milk, and mash or whip with
an electric mixer. Adjust salt
and pepper to taste.
Transfer to the prepared
casserole dish. Cover and chill
until ready to reheat.
Preheat oven to 350°F.
Drizzle or brush the top of
the potatoes with olive oil and
bake, uncovered for 30-45
minutes. Serve hot. Makes 8
servings.
SLOW COOKER
APPLESAUCE
You can use this recipe for any
fruit — pears, plums, even
pineapple!
I like to "err" on the side
of less sugar. While the
applesauce is still hot after
cooking, you can add more
sugar to taste.
Ingredients
5 pounds peeled, cored,
apples (your favorite variety),
cut into 2-inch chunks
½ cup sugar (to taste), some
apples are naturally sweeter
than others
1-2 tsp. ground cinnamon
(optional), to taste
1 Tbsp. lemon juice
Directions
Place apple chunks in a
large bowl.
Toss with lemon juice
and then add in sugar
and cinnamon, stirring to
combine.
Cover lid. Cook on HIGH
for 3-4 hours, (harder apples
take a little longer), until
apples are very soft. Stir and
adjust sugar and cinnamon to
taste.
Eat hot, warm or cold.
Freezes beautifully!
Makes 2 quarts.
SKINNY PUMPKIN
PIE CAKE
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2 tsp. pumpkin pie spice
4 large eggs
1 cup brown sugar
3 cups pumpkin puree (I
used canned)
2 tsp. Vanilla extract
To serve: Fresh, lightly
sweetened whipped cream
(the canned is fine), optional
Garnish: Powdered sugar
and fresh cranberries
Directions
Preheat the oven to 350°F.
Spray a 9×13-inch baking pan
or dish, with nonstick cooking
spray or line with parchment.
Whisk the flour, baking
powder, baking soda, salt,
cinnamon, and pumpkin pie
spice together in a large bowl.
Set aside.
Whisk the oil, eggs,
brown sugar, pumpkin and
vanilla extract together
until combined. Pour the
wet ingredients into the dry
ingredients and whisk and stir
until combined (you may also
use an electric mixer, but do
not over mix — it will make
the cake heavy).
Transfer into the prepared
pan. Bake for 35 minutes
or until the top is dry and
a toothpick inserted in the
center comes out clean.
Remove the cake from the
oven and set pan on a cooling
rack (I place on my gas stove).
Cool completely.
Run a knife around the edge
of the pan and turn the cake
over onto a cutting board (it
will be upside down). Peel off
the parchment, if using, and
turn the cutting board onto a
serving dish. Cut the cake into
squares. Makes 20 servings.
Read more recipes at
thejewishnews.com.