Easy recipes from “the Kosher Rachel Ray”

Posted

Here are two recipes from Jamie Geller’s new cookbook ‘Joy of Kosher”(William Morrow Cookbooks, October 2013). Geller specializes in easy to prepare meals – which come out right every time and get her out of the kitchen fast!  Here are two recipes your family is sure to enjoy.

Easy Cranberry and Pine Nut Couscous

Prep:     5 minutes
Cook:    10 minutes
Total:    15 minutes
Yield:    6-8 servings

Try this out and you’ll see that pine nuts and couscous are natural partners.

Ingredients

1-1/3 cups instant whole wheat couscous
2/3 cup pine nuts (4 ounces)
1 cup dried cranberries
1/4 cup chopped fresh parsley, plus more for garnish
1/4 cup extra virgin olive oil
Grated zest and juice of 1 lemon, plus more zest for garnish
1/4 cup teaspoon ground cumin
1/2 teaspoon kosher salt

Method

Prepare the couscous according to the package directions. Transfer it to a large bowl. Add the pine nuts, cranberries, parsley, oil, lemon zest and juice, cumin and salt, and stir to mix well. Serve warm or at room temperature, garnished with parsley and lemon zest.

Ktzitzot (Israeli Mini Burgers)

Prep:       15 minutes
Cook:      18 minutes
Total:      33 minutes
Yield: 10 ktzitzot

Ktzitzot are perfect when fresh, but get a little rubbery if reheated.

Ingredients

1 pound ground beef
1 large egg, beaten
1 small onion, minced
2 garlic cloves, minced
1/2 cup plain dry bread crumbs
1/2 cup chopped fresh parsley or 1 tablespoon dried
2 teaspoons kosher salt
1/2 teaspoon ground sumac or paprika
1/2 teaspoon ground cumin (optional)
1/2 teaspoon ground cinnamon (optional)
Canola oil, for pan-frying (optional)

Method

1.    Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray.

2.    Combine the beef, egg, onion, garlic, bread crumbs, parsley, salt, sumac, and the cumin and cinnamon, if using, in a medium bowl; mix well.

3.    Divide the beef mixture into 10 equal portions. Roll a portion between the palms of your hands to make a compact ball. Flatten the ball into a patty about 1/2-inch thick and transfer it to the prepared baking sheet. Repeat with the remaining portions. Bake the patties, flipping them halfway through, until done in the center and browned on the tops, 15 to 16 minutes for medium or 18 minutes for well-done, then serve.

3a. Alternative, pan-fry: Briefly sear both sides in 3 tablespoons hot oil over medium heat. Reduce the heat to medium-low and continue cooking for 4 minutes per side of medium, 5 minutes per side for medium-well, or 6 minutes per side for well-done.

Quick Tip

Purplish-red sumac is a traditional spice in Middle Eastern cooking. It has a lovely tangy lemony flavor that’s great in meat, on salads and sprinkled on hummus. It’s usually available in Middle Eastern markets or spice shops. If you can’t find it, you can substitute paprika – it doesn’t taste the same, but it has a similar look.