Sunday, March 13, 2011

Hamantashen Poppy Seed Filling

This takes a bit of time to make, but it is worth the effort.


1/2 c. poppy seed
1/2 c. orange juice
1 T. margarine
1 T. honey
1/4 c. chopped nuts
Grated rind of 1/4 lemon
2 T. seedless raisins
1 T. sugar
1/2 tart apple, grated
2 T. jam or preserves, any fruit


--Combine poppy seed, orange juice, margarine, honey, nuts, lemon rind, raisins and sugar into a saucepan.

--Bring to a boil and cook until mixture is thick.

-- Stir in grated apple and desired jam or preserves.

Makes enough filling for 2-3 dozen hamantashen.

Brown Rice & Cornmeal Pancakes

Despite the brown rice and whole grains, these are light pancakes with just the right amount of substance. Bruce says, “Delicious!”, so you know they’ve got to be good.


2 cups skim milk

2-3 eggs

3 cups cooked brown rice

1 T baking powder

1t salt

½ c. cornmeal

1 ½ c. flour (I used ½ cup whole wheat and 1 cup white unbleached flour)

½ c. sugar

¼ c. canola oil


Put rice, egg and milk in a food processor, blend until smooth

Mix in other ingredients – don’t over-mix!

I cooked the pancakes in a no-stick pan with a little bit of butter for flavor.

Friday, March 11, 2011

Curried Cashew Burgers

Seriously, try these. They sound weird but they're awesome. Kind of like falafel but with a nutty texture and curry flavor. Really good! Adapted from this recipe and introduced to me by my good friend Alexis. I like mine with a bit of yogurt and mango chutney, she likes hers with cucumber raita or honey mustard.

2 cups plus 2 tablespoons water, divided
1 cup diced peeled carrots, (2-4 medium)
1/2 cup red lentils, rinsed
3/4 teaspoon salt, divided
3/4 cup raw cashews
6 teaspoons extra-virgin olive oil, divided
1 cup chopped onion, (1 medium)
1 clove garlic, minced
2 teaspoons curry powder
3/4 cup fine dry breadcrumbs or panko
Freshly ground pepper, to taste

1. Combine 2 cups water, carrots, lentils and 1/4 teaspoon salt in a saucepan. Bring to a boil. Reduce heat to low. Partially cover and simmer until the lentils are tender and falling apart, 12 to 14 minutes. Drain in a colander, gently pressing out excess liquid. Transfer to a plate; let cool to room temperature.
2. Meanwhile, toast cashews in a small dry skillet over medium-low heat, stirring, until golden and fragrant, 2 to 4 minutes. Transfer to a plate to cool.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until softened, 5 to 8 minutes. Add garlic, curry powder and the remaining 2 tablespoons water; cook, stirring, for 1 minute. Remove from heat and let cool.
4. Pulse the cashews in a food processor until finely chopped. Add the lentils and the onion mixture; pulse until the mixture is cohesive but still somewhat textured. Transfer to a bowl and stir in breadcrumbs, the remaining 1/2 teaspoon salt and pepper; mix well.
5. With dampened hands, form the mixture into 1/2-inch-thick patties, using about 1/2 cup for each.
Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until evenly browned and heated through, about 4 minutes per side.

Serves 6.