Despite my aching back and somewhat sore feet, Passover preparations and seder night cooking have, for me, great rewards. They bring my family and friends around the table to retell our history and partake in a very special meal fraught with delicious and symbolic foods.
By the middle of this eight-day holiday, the multicourse meals have diminished and my thoughts turn to a more simple life in the kitchen. As I put dishes away and wash pots and pans after yet another non-chametz meal, I start searching my mental repertoire of easy to do, one-dish meals for the weeks ahead. They can be anything from a main dish salad, a hearty soup or a stew or stir-fry that contain all the elements for a nutritious delicious meal.
Easy on the prep work and even easier on the clean-up, these one-dish dinners need only a crusty loaf of bread and fresh fruit for dessert as complements.
Israeli Couscous and Vegetable Casserole
Serves 8
2 Tbs. oil
4 green onions, sliced
1 red pepper, diced
1 clove garlic, chopped
1 cup chopped tomatoes
1⁄2 tsp. saffron
8 oz. Israeli couscous
about 4 cups vegetable stock or to cover
1⁄2 cup diced butternut squash
1⁄2 cup corn kernels
1⁄2 cup peas
1⁄2 cup diced zucchini
2 cups cooked beans
salt and pepper
1⁄2 cup pitted kalamata olives
1/4 cup chopped parsley
In a large pan heat oil. Cook onions, pepper and garlic about 2 minutes. Stir in tomatoes and saffron. Cook until bubbly. Add couscous and stir until coated with tomato mixture. Add stock to cover by 1⁄2 inch and bring to a boil. Add remaining vegetables, cover and cook about 8 minutes. Stir in beans and cook another minute. Add salt and pepper to taste. Garnish with olives and parsley. Place mixture in shallow baking dish, cover with foil and refrigerate or freeze until needed.
Butternut Squash, Eggplant and Black Bean Chili
Serves 6-8
3 Tbs. olive oil
1 large leek, chopped
1 tsp. ground cumin
pinch red pepper
1 medium butternut squash
2 cups diced eggplant
2 carrots, peeled and diced
2 zucchini, diced
1 large tomato, seeded and coarsely chopped
1 large Golden Delicious apple, diced
1 cup vegetable stock
2 cups cooked black beans
salt and pepper
chopped cilantro
In a large skillet heat oil. Cook leeks with cumin and red pepper about 4 minutes. Stir in squash, eggplant, carrots and zucchini and cook about 4 minutes. Add tomato, apple, stock and beans. Cover and cook 10 minutes or until zucchini is tender. Add salt and pepper to taste. Sprinkle with cilantro. Place in shallow baking dish, cover with foil and refrigerate or freeze until needed.
Roasted Red Pepper, Tuna and White Bean Salad
Serves 8
Vinaigrette:
1⁄2 tsp. prepared mustard
1 clove garlic, minced
2 Tbs. white wine vinegar
1 Tbs. fresh lemon juice
1 tsp. honey
6 Tbs. olive oil
4 large red peppers, roasted
3 cups cooked white beans
2 6-oz. cans tuna, drained and flaked
1⁄2 cup pitted black olives, halved
salt and pepper
1⁄2 cup chopped parsley
In a small bowl whisk together vinaigrette ingredients. In a large bowl combine peppers, beans, tuna and olives. Toss with vinaigrette. Add salt and pepper to taste. Sprinkle with parsley just before serving.
Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Gabi Moskowitz. Questions and recipe ideas can be sent to j. or to [email protected].