Surviving Shavuot: To Cheese or Not to Cheese – that is the question! And a Great Lasagna recipe that is points-friendly!!!!

Shavuot is just around the corner.  Everywhere we look there is a conspiracy to have us eat as much cheese as possible.  I am sure that if it were in the hands of the cheese and pasta industries, Shavuot would be extended to a full week!  As it is every company from Tnuva and Tara to boutique cheese companies, pasta manufacturers and even the fashion industry is clamoring to get into the act of selling us anything that is white and cheesy. 

The question has to be – how do we deal with all that cheese?  There are two schools of thought (aren't there always??).

1)   Shavuot is only one day (two days abroad and I have to say that I think a two-day holiday would be nice) so eat a little bit of everything and enjoy!

or

2)   Shavuot is a cholesterol nightmare and you should make your "own" food and eat correctly without disturbing your diet.

Both schools of thought have their merit.  If you can truly, really and honestly have just a small portion of each dish, then go forth my child and have fun.  I also feel that if you are going to eat something points-heavy – then it should be WORTH it.  Eat a really good piece of cheese cake!  Eat a really worthwhile portion of Fettuccini Alfredo!  Don't waste your points on foods that are not "too die for" (that's a professional term!).

I, for one, cannot live according to this school of thought!  I need to have my own food items or I will not survive!

So how will I deal with the Shavuot meals?  Simple!  For the "swarm" I will make: WARNING IF YOU HAVE HIGH CHOLESTOROL, HEART PROBLEMS OR HAVE WILLPOWER ISSUES YOU MAY WANY TO SKIP THIS: lasagna with five cheeses, a cheese and mushroom soup, Fettuccini Alfredo, focaccia, salad with feta and cranberries and a cheese cake that is so decadent and dense it takes two and half hours of oven-time.  There usually is another dish or two, but I won't bore you or tempt you.

For myself and Sidney, I will make fish, a wonderful cheese-less/noodle-less lasagna (see recipe below) and a big salad.  A piece of the real cheese cake is optional!

What I want you to take away from this week's second blog article is shop carefully and thoughtfully for Shavuot, as this is only a one-day "performance".  While learning all night, just remember to take a few good walks around the neighborhood!

And now for that Lasagna (sorry no picture this week – hopefully I will have one up just before chag!)  

Yochi's Cheese-less Noodle-less Lasagna

Hints and Tips:

·        I buy small cherry tomatoes whenever I can, which seems to be nearly all year long.  I have nearly zero-waste, as these good, firm, small tomatoes last longer than the larger ones and the crushed, not-so-nice ones are GREAT for sauces and soups.  This is a great time to put all the not-so-nice ones into your lasagna sauce.

·        I don't use disposal baking dishes, unless I am bringing a dish over to a friend for Shabbat.  The disposable ones are not made for baking heavy dishes such as lasagnas and meats (sorry about that juxtaposition); they are easily punctured and are just not nice looking on the table.

I prefer the good sturdy glass baking dishes in a variety of sizes and depths. 

·        To make a "super points-friendly version of the lasagna", I make the lasagna with long slices of skinned eggplant instead of lasagna noodles.  Make sure to always soak the eggplant once it is sliced to prevent bitterness in your dish.  Eggplants also tend to blacken or darken the dish as well if they are not pre-soaked.

·        The best way to prepare the vegetable layers is to work in the "oriental cooking manner": cook all the hard, slow-to-cook vegetables first and then add the softer, quicker-to-cook vegetables.  This way the vegetables will cook well and thoroughly and you will not end up with a half undercooked-half overcooked mess.

 Ingredients:

·        Eggplants or lasagna noodles

·        Mushrooms – sliced for garnish

·        Vegetable layer:

o   Chopped red peppers

o   Chopped carrots

o   Chopped celery

o   Chopped onions

o   Chopped garlic

o   Chopped squash (optional)

o   Chopped Eggplants (optional)

o   Chopped mushrooms (optional)

·        Sauce layer:

o   Fresh not-so-nice crushed tomatoes or cans of crushed tomatoes

·        Spices for both layers: garlic powder, freshly ground pepper, paprika, chopped fresh parsley, fresh or dried basil, fresh or dried oregano, fresh or dried thyme

·        water

·        PAM

How to work:

1.   First prepare the eggplants. Peel the outer skin and slice lengthwise.  Make sure the slices are about the thickness of a pinky or less. Soak in water for about an hour.  Rinse and then press out all the liquid before using them.

2.   Now prepare the vegetable layer(s).  Prepare and chop all the vegetables. Spray a wok or deep frying pan with PAM and then, as described above, cook the hard, slow-cooking vegetables first.  Watch the vegetables carefully so you do not burn them. 

3.   Once these vegetables become a bit soft and change to a deeper color you can either add small amounts of water and then the softer vegetables or just add the vegetables alone.  In either case, once the vegetables are cooking "nicely" you will need to add water and the spices.

4.   Here is the tricky part: you will now add enough water and spices to create a semi-thick sauce that covers about half way up the vegetables.  This sauce is very important to the softness and texture of the final dish.

5.   I love oregano and other, what I call, Italian spices.  I add very generous amounts to my lasagna. 

6.   Once the vegetables are cooked.  Take the pan off the flame and leave the vegetables in the pan to cool.

7.   Now prepare your sauce.  I have long since stopped making a cooked tomato sauce.  It is simply too much work and, in my opinion, does not add anything to the overall dish.  In a very large bowl I mix the crushed tomatoes, canned or fresh with all the spices mentioned above. You need to make a good amount of sauce for this dish.  Any leftover sauce can be froozen!

8.   Once again, you need to add enough water to make a sauce that is the consistency of a slightly watery soup.

9.   Slice the mushrooms for garnish.

10.                Now it is time to assemble the dish.  I like to have all my ingredients in an "assembly line" – so I place my baking dish, next to the sliced eggplants, pan of cooked vegetables and bowl of sauce.  I also make a plate of sliced mushrooms and extra oregano to either add on the top of each layer or just sprinkle on the very top layer.

11.                The number of layers you place in your dish depends on the depth of your baking dish and how thick you like your lasagna.  I like a thick lasagna and will usually have about four to five layers.

12.                Start with a layer of eggplant slices placed side-by-side on the dish.  Try to make one flat, even layer.

13.                Next add a ladle or two (depending on the size of your dish and your ladle) of cooked vegetables.

14.                Next pour over this layer a ladle or two (or even three) of tomato sauce.

15.                Add mushrooms and oregano for garnish, if desired and then start a new layer.

16.                Continue layering till the very top of the pan. The final "layer" should be a thin layer of sauce, sliced mushrooms and oregano.

17.                I warmly recommend that you line the rack in the oven underneath the lasagna with parchment paper, since the lasagna's sauce has a nasty habit of bubbling over.

18.                Bake in a preheated oven to 180°C for about  30-35 minutes.  Cooking time may vary according to oven, baking pan material (glass or metal) and number of layers of the dish.  The dish is ready once the sauce begins to bubble and the mushrooms are browned.  Remember, the ingredients in this dish are already cooked!

Have a wonderful Shavuos!!!!  If anyone wants my decadent cheese cake recipe please send request on my FB page or email me at yochi.eisner@gmail.com

Do you have any questions? Any comments?  Write me or facebook me!  B'TeyAvon!

Wanna succeed? Start being selfish and start pampering yourself. And while I am on the subject, how about stuffed peppers for Shabbas or as part of a meal during the week?

I have a lot of "one of the most important things I learned" stories.  Each one of them truly is one of the most important things.  This "important thing" is easy to remember, but really hard to carry out.  We did it and I want you to do it as well. 

It's being selfish about your goals and learning how to pamper yourself.  I specifically use the word selfish, because once I begin our discussion, that is how you will describe this action and you will want to balk at it.  Don't balk.  Don't roll your eyes!  Just listen to me and let it sink in!

Let me talk about selfishness.  I have always believed that anyone who calls themselves "selfless" was in reality "selfish".  The FreeDictionay.com defines selflessness as "having, exhibiting, or motivated by no concern for oneself; unselfish". 

I say: "Give me a break"!  Thinking only about others enables us to paint ourselves as the "great sacrificer" and enables us to show how we worry more about our kids, some worthless relative we barely know, small animals we would really rather step on and kill, the environment, our neighbors' obnoxious kids and diseases we can't even pronounce, than we worry about ourselves and that somehow that way of thinking makes us better people.  NO IT DOESN'T. 

It just means we are not taking care of the only resource we have – ourselves.  The idea that running ragged and not eating properly, so your kids will eat properly is nonsense.  IF YOU ARE NOT HEALTHY YOU CANNOT TAKE CARE OF ANYONE ELSE AND ARE A POOR EXAMPLE FOR EVERYONE ELSE.  So cut it out now!  Cut it out along with the oil, the margarine, the sugar and the bread.  It's unhealthy and cut it out.

I say spend the first MONTH of your new lifestyle thinking only about you, your needs and how you can accommodate and modify your life to include new lifestyle changes.  Take the time to think how you will deal with you.  How you will take the time to exercise (5-10 minutes a day); how you will plan your meals in advance (advance does not mean the second before you open the fridge; it means planning your coming week's menu as you prepare your shopping list) and how you will find the time to sit down and eat.

You don't have the time to do this?  You are too busy?  That's cool.  Extra weight contributes to snoring and when you snore you do not get the "good" sleep you need (not to mention the fact that no one else around you gets a good night's sleep either!).  Do you really want me to talk about how extra weight cuts your life short, makes you susceptible to life-threatening diseases like diabetes, heart attacks, strokes and the like?  I didn't think so.  So MAKE THE TIME NOW, otherwise you will have plenty of time in the hospital to think about it!

You must be selfish and say out loud "THIS IS MY MONTH.  And from now on and for the next 30 days I will think about how I can improve my lifestyle."  All it will take is 30 days to change your lifestyle.  It will take longer to lose the weight, but it starts with 30 days!

Make a list of FIVE goals for these 30 days:

Take a hard look at all the food items in your home and GET RID of the tempting ones. Replace them with less tempting, points-easy foods.  Think about eating fruit for a "sweet tooth" and eating vegetables/pickled vegetables for a "savoring tooth". 

1.   Clean out the fridge (it's only been a bit less than two months since Pesach – this should be an easy one to accomplish)

2.   Clean out the freezer

3.   Clean out the pantry

4.   Start making a menu for the coming week and then build your shopping list from this menu!

5.   Decide that this month you will walk up stairs instead of taking the elevator.

Before we get to this week's recipe – we have about a week before Shavuot.  Do you believe it?  I live by a very simple calendar: Rosh Ha'Shanna – Chanuka – Pesach – Rosh Ha'Shanna.  Basically we are "a shekel away" from Rosh Ha'Shanna. 

Be that as it may, Shavuot beckons and with it, the need to stuff ourselves with cheese, more cheese, oh and did I mention cheese cake?  As we enter the supermarkets every cheese and milk chain from Tnuva to Tara will have ladies plying us with cheese, sauces, yogurts and everything in between.  The pasta companies will be working overtime to entice us with noodles of every shape and size.  Do I even have to discuss the frozen foods section?  So before the onslaught and in time to plan your Shavuot menu, I will publish a special article on Surviving Shavuot: To Cheese or Not to Cheese – that is the question!

Now, let's get to this week's recipe.  This week we talk about a side dish, that can be made milchicks or fleishkes or parve, stuffed peppers.

Yochi's Stuffed Peppers

Hints and Tips:

·        You can stuff just about any soft vegetable that you can create a pocket: peppers, onions, squash, potatoes (but you already know I don’t want them!)

·        You can cook and serve the vegetables with their tops on or off.  To my taste the tops are "just for show" anyway!

·        I prepare one pepper per diner per meal. This is a great, points-friendly way to get more vegetables and a complex carbohydrate.

·        The best vegetables, especially when talking about peppers, are the ones that have a wide center that can be easily filled.  I select peppers that are about a fist-size high and a fist-size wide.

·        You can prepare this dish with either rice or quinoa.

·        So how much rice do you prepare?  To keep things points-friendly I make my rice-vegetable stuffing with at least twice the amount of vegetables as rice. 

This means that for 6 to 8 average stuffed peppers, I use half a cup of uncooked brown rice and lots of vegetables.

·        Any leftover rice-vegetable stuffing can be frozen and used for a subsequent meal.

·        So how much quinoa do you prepare?  Quinoa is a different story, about a quarter/half cup of quinoa goes a long way.  You need to experiment with the quantities.

·        First prepare your stuffing and make sure it cools before you prepare and cut your vegetables for stuffing.  This way the vegetables stay fresh inside and out! 

·        The easiest way to prepare the peppers is to cut off as little of the top as possible.  Then clean out and/or cut out the inside of the pepper. 

·        Be careful not to nick or cut the inside sides or bottom of the pepper. If you accidentally make a hole in the skin, you can always use pieces of the top to "plug" the hole.

·        Next you want to make sure the peppers can stand in the baking dish.  The easiest way to do this is to slice, oh so carefully, the very tips of the peppers.  Take off a paper-thin slice and then see if it stands without toppling over.  Keep on slicing until it stands alone.  Remember if you made a hole, you can always "plug" it with pieces of the top.

·        If you are working with long vegetables, like squash, you can have them lie on their side in the pan.

·        So now the question is what kind of pan do we bake the stuffed peppers in?  The easy answer is a Pyrex dish that is deep enough and wide enough to hold the size and number of peppers we are preparing, as well as the liquid for the sauce. Glass also conducts heat more evenly than metal and looks nicer if you serve the stuffed peppers directly from oven to table.

Ingredients:

·        Red peppers or any other applicable vegetable (one for each diner)

·        Ingredients for stuffing:

o   Brown rice or quinoa (I use half a cup of uncooked rice for 6-8 stuffed peppers

o   At least 2 medium size onions

o   Mushrooms  - one package

o   Spices: garlic powder, freshly ground pepper, paprika

o   Additional optional ingredients:

§  Chopped fresh parsley

§  Chopped garlic

§  1 large chopped carrot

§  1 -2 stalks of chopped celery

·        For sauce:

o   2 tablespoons teriyaki sauce

o   2 tablespoons sweet chili sauce

o   Spices: garlic powder, freshly ground pepper, paprika

o   Chopped fresh parsley (optional)

o   water

·        PAM

How to work:

1.   First prepare the stuffing.

2.   Prepare the rice (or your quinoa) as you usually do (you do not want the rice to be too sticky or over-cooked).  I've been using a microwave rice pot for years and the rice always comes out perfect!

3.   Once the rice is cooked, set it on the side to cool.  Cooled rice is easier to work with.

4.   Next, mince the onions (I don’t like to work with onions that are too finely chopped, but you can if you like this). If you wish to add other vegetables (excluding the mushrooms) to the rice stuffing, this is the time to mince them, as well. 

When cutting and preparing the vegetables, you should keep in mind that the rice-vegetable stuffing needs to fit comfortably into the pepper.

5.   Spray PAM in a frying pan deep enough to hold the vegetables and rice.  Add the onions and the other vegetables and mix.  Continue to stir the vegetables until the onions are almost translucent and the vegetables beginning to change color.

6.   This is the point that you will slice the mushrooms and add them to the pan. 

The reason that you do not add the mushrooms with the rest of the vegetables is that mushrooms are like sponges.  They will soak up any liquid from the pan, this is bad since a) you can easily burn the vegetables if there is no liquid in the pan and b) the mushrooms can become a soggy mess.  Both of these results will ruin the dish.

7.   Next add your spices and continually mix the dish.  You can add a bit of water if the mix becomes too dry or a small shpritz of PAM.

8.   Once all the vegetables are tender, remove the pan from the fire and let cool. 

9.   Add the rice to the cooled vegetables in the frying pan and gently mix well with a wooden spoon.  Add more spices.  Let cool completely.

7.   Now, prepare the vegetables for stuffing, as described above and place them in your baking dish.  Placing the peppers in the dish before you stuff them prevents you from over-handling and perhaps bruising the vegetable. 

8.   Carefully fill each pepper with 2-3 tablespoons for rice-vegetable mix.  Remember the number of tablespoons to count your points.

9.   Mix all the sauce ingredients, except the water, in a small dish: teriyaki sauce, sweet chili sauce, spices and parsley (optional).

10.                You should have a thick sauce; now slowly add water to get a thinner, lighter consistency.  Pour the sauce over and around the peppers.  I like to fill the baking dish with sauce almost half-way up the peppers, so I ensure they really cook in the sauce.

11.                Bake in a preheated oven to 180°C for about  30-35 minutes.  Cooking time may vary according to the oven and roasting pan material (glass or metal).  The dish is ready once the peppers begin to soften and brown around the edges and the sauce begins to bubble.

Enjoy!  Do you have any questions? Any comments?  Write me or Facebook me!  B'TeyAvon!