Skordalia

Garlic Skordalia on Matzoh-

One of our family's faves at Pesach is Greek Skordalia. This is more or less how I make it - I've done it with and without the almonds and they are both good:

Skordalia

1 pound Yukon gold potatoes, scrubbed
Kosher salt, as needed,
8 -10 cloves garlic, minced
3/4 cup whole blanched almonds
1/2 cup extra-virgin olive oil
1/2 cup water
Juice of 1-2 lemons, freshly squeezed
Freshly ground black pepper

Cook potatoes until very tender, about 30 minutes. Drain the potatoes and let cool slightly. Rub the skins off the potatoes and discard them. Coarsely chop the potatoes and puree them.

Sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a knife.

In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated; then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and season with pepper, to taste. Keep refrigerated until needed and let come to room temperature before serving. Great on matzoh or with brisket.

Couscous!

Couscous, little yellow grains of semolina, made from durum wheat, is a good source of protein with 100g of couscous giving just over 15g of protein and is a slow burning source of energy (a "medium" on the GI, for those who watch that kind of thing). It tastes a lot like bulghur but lighter and with a nutty taste - kind of a cross between pasta and wheat. Instant couscous takes about 10 minutes to make and is great either warm or as a salad.

Some couscous ideas:

*Couscous mixed with olives, cashews and cherry tomatoes
*Couscous with watercress, feta cheese and radish
*Mediterranean Pinenut Couscous salad with balsamic vinegar, olive oil and baby spinach
*Couscous with spinach and garbanzo beans, drizzled with yoghurt
*Roasted peppers stuffed with couscous, nuts, crasins and ground beef
*Couscous and almonds drizzled with fresh lemon juice
*Breakfast couscous made with whole milk, instead of water. Add honey or raisins, or splenda, if you like a sweet cereal.
*Couscous in soup is also excellent,

Couscous couldn't be easier to make. If you want to use it for a salad, just take a serving bowl and add the desired amount of couscous (I find that half a cup per person works well) and cover with boiling water. The aim is for all of the water to be absorbed, and for the couscous to swell, so I find it's usually better to add too much water than not enough, otherwise your couscous will not cook and will remain hard and crunchy. You can eat your couscous hot, or let it cool down and eat it in a salad, cold. One of the bonuses of couscous is the short preparation time - I make my salads in about 8 minutes in the morning, and I know I have a nutritious meal ready for lunch time.

A more traditional way is illustrated by the following recipe:

Couscous with veggies and almonds

1 red or orange or green bell pepper, chopped
1 stalk celery, sliced thinly
1 carrot, sliced thinly
1 onion, chopped
1/2 c slivered almonds or other nuts as desired
Chopped parsley or cilantro - if desired
Olive oil or butter - abt. 2 tblsp, but vary according to taste
Salt/pepper

Sauté the vegetables in the fat until the onions are translucent. Reduce heat.

add

1 cup of couscous

Stir with vegetables until the couscous becomes well-coated and there is a good, nutty smell from the pan.

add

1- 1 1/4 c. water, broth, wine, even OJ

Simmer until almost all of the water is absorbed on low heat, about 8 -10 minutes.

This is wonderful eaten warm, either by itself or as a side dish, and is great for a salad.

Cheesy Potatoes

SignGurl's Cheesy Potatoes

• 1 bag of frozen southern style hashbrowns (they are cut into squares)

• 2 cans of cream of chicken soup (use cream of celery if you are vegetarian, not cream of mushroom)

• 1-16 oz. container of sour cream

• 2-3 cups of shredded cheddar cheese.

In a large bowl, mix soup with hashbrowns. Mix in sour cream and then cheese. Place in a 9" x 13" pan and bake at 350 degrees for 1-1.5 hours or until golden brown.

This recipe is in no way low fat but it's so good and easy.

Grilled Eggplant

Source: Some show I watched years ago and my own experimentation

Cut eggplant with skins on about 2 inches thick - judge your total amount of eggplant for yourselves.
Put in lidded container with splash of balsamic vinegar
Shake until most of the vinegar is absorbed
Put in some oil (anywhere from a tablespoon per eggplant up)
Sprinkle oregano, basil, and pepper on eggplant
Shake until spices are evenly distributed - apply more before putting on grill if neccessary.
Grill eggplant on hot grill/bbq until nicely browned scores appear - turn and grill other side. Eggplant should be softened, but not soggy.
Will also work on George Foreman grill - slightly soggier than BBQ result
Tastes better if eaten relatively warm.