Kavanot: simanim5782

סימנא מילתא היא

ת׳היה ש׳נת ”פָּנ“ים ב׳שפע

Kiddush

Dips

Simanim soup

Roast vegetables

Main

Shana tova everyone!

Recipes

Whirled Peas

Take a bag of sugar snap peas. Whirl them around your head (it’s practice for kapparot). You were expecting some fancy recipe?

Spinach Pesto

Puree in mixer with steel blade:

8 ounces raw spinach, washed (ask your LOR about checking vegetables that are to be pureed)
1/2 cup cashews
1 teaspoon salt (1/2 tsp if the cashews are salted)
1/4 cup nutritional yeast
If it’s for me, I add 2 jalapeño peppers, cored and seeded

Add in a stream with the mixer running at high speed:

1/4 cup vegetable oil (I think olive oil is overrated for most recipes)

(it’s a pesto recipe with no pesto ingredients!)

Tomato Dip

In a 1-quart saucepan, cook over medium heat:

4 roma tomatoes, diced
2 heaping teaspoons minced garlic (or 4 cloves)

until very soft and about half the liquid has evaporated,stirring frequently, about 15 minutes.

Add:

2 tablespoons corn syrup
1 tablespoon oil
1 teaspoon salt

Puree with hand blender at low speed.

Cook over medium heat until thickened, stirring constantly, about 30 minutes. (I think those are the times. I didn’t measure).

Stir in:

1 tablespoon balsalmic vinegar

Agave Techina

Mix:

1/2 cup prepared techina
2 tablespoons lemon juice
1 heaping teaspoon minced garlic
pinch salt
pinch pepper
2 tablespoons dark agave nectar

It will be thin.

Zucchini/Leek/Fenugreek soup

In a 4-quart pot, heat on high:

3 tablespoons oil

Sauté until translucent:

3 onions, cubed

Add:

2 leeks, sliced (I include the dark green parts but they’re very stringy, but you’ll get most of that out in the end)

Continue sautéing until starting to caramelize, stirring occasionally, about twenty minutes.

Add:

2 tablespoons minced garlic

Stir and cook for a minute more

Add:

2 quarts water
1 tablespoon crushed fenugreek (note for next time: use more fenugreek!)
1 teaspoon cumin
1 tablespoon salt
1 tablespoon onion soup mix

Stir, bring to a boil and deglaze the pot.

Add

1 large zucchini, cubed 3 quarts water

Stir. Cover and simmer over low heat until very soft (at least an hour; I get back to this whenever I get a chance)

Puree with hand blender. The stringy stuff will get stuck in the blade. Discard it, repeating as necessary.

Add:

2 quarts almond milk

Puree with hand blender at high speed.

If rewarming, stir constantly to make sure it doesn’t scorch.

Note for fenugreek: I got the dried seeds from Amazon, soaked them in water overnight, drained then toasted in a 1-quart pan on medium heat until dried and slightly browner, then crushed with a mortar and pestle. They were still moist enough that they didn’t grind to a powder, just mushed.

Roasted vegetables

Heat oven to 425.

Cube:

3 golden beets (taste like regular beets, but without the red that gets over everything)
1 celery root
3 carrots
2 dozen grapes
1 large potato (I soaked the cubes in water for an hour, then dried. Supposed to make them crispier)

Toss with:

2 tablespoons oil
1 teaspoon salt
1/8 teaspoon pepper
Sprinkles of parsley and rosemary to taste

Spread on a baking sheet lined with parchment paper in a single layer. Bake for 30 minutes, stirring every 10 minutes.

This is far too much to fit in a single baking sheet, and I’m too lazy to do it right, so my vegetables are crowded and I bake for 50 minutes, stirring every 10.

Broiled Salmon

Preheat broiler.

Defrost frozen salmon filets.

Coat with bottled sweet and sour sauce, salt and pepper to taste.

Broil 10 minutes.

שנה טובה ומתוקה!