Sunday, December 27, 2009

Brody's "Bead for Life" Lunch

My son Brody hosted a “Bead for Life” Lunch on December 5, 2009. Brody’s bar mitzvah theme is “helping others help themselves”. This is one of many mitzvahs he will have completed before February 26, 2010 when he turns 13. Thanks to all who attended. Brody raised $1230. This is what he served.

Moroccan Couscous
by Penny Rich
Serves 6-8

2 cups vegetable broth
2 tablespoons unsalted butter
2 tablespoons olive oil
¼ cup each chopped dates and apricots {figs also work in this dish}
¼ cup raisins
2 cups couscous
Pinch of cinnamon
Pinch of salt
½ cup slivered almonds, toasted
2 tablespoons parsley, chopped

Bring the vegetable broth to a boil in a large saucepan. Add butter, oil, and dried fruit. Cook at a boil for 2-3 minutes. Turn heat off add couscous, cinnamon and salt. Cover and let stand for 10-12 minutes. Fluff with a fork. If the mixture seems dry add 1 tablespoon of butter. Fluff again, top with toasted almonds and parsley. Can be served warm or room temperature.

Carrot and Chickpea Salad
by Penny Rich

Serves 8-10
2 pounds carrots, chopped and blanched
2 cans of chickpeas
¼ red onion, finely diced
2 garlic cloves, finely diced
Juice and rind of one lemon
2-3 tablespoons olive oil
Fresh dill and parsley chopped
Salt and pepper to taste

To blanch carrots, bring a large pot of salted water to a boil. Add carrots and cook for 2-3 minutes. Remove from water and place in a large bowl. While the carrots are still hot add the other ingredients and gently stir. Chill.

East African Groundnut Soup
Adapted from “The Moosewood Restaurant Daily Special”
by Penny Rich
Serves 12 people

1 tablespoon olive oil
1 1/2 onions, chopped
2 celery stalks, diced
2 bell peppers, 1 red, 1 yellow, diced
¼ teaspoon chipotle powder
2 tablespoons curry powder
Salt and pepper to taste
¾ cup brown rice
1 28 ounce can diced tomatoes
6 cups vegetable broth
1/2 cup natural peanut butter
Juice and rind of one lime
Chopped cilantro
Chopped scallions

Heat oil in a large soup pot, add onions and celery, cook for 5-7 minutes. Add peppers, chipotle powder, curry powder, salt and pepper and cook for 5 minutes. Add rice coating each grain with oil and spices. Cook for 2-3 minutes. Add tomatoes and 5 cups of broth, stir to mix ingredients, reduce flame and cook for 45 minutes.
Add remaining cup of vegetable broth to a blender with ½ cup of natural peanut butter and the lime juice. Blend until smooth; add to soup pot. Cook for 10 minutes until heated through. Turn off flame add cilantro, scallions and rind of the lime. {Freezes well, make a double batch}