By
– April 20, 2012
The Jewish holidays are a great ti me to get kids involved in the cooking and teach them about the potent associations between festivals and food. Get Cooking aspires to do precisely this, with kid-friendly recipes created by Rachel Harkham coupled with a CD of songs by Doni Zasloff Thomas. Most recipes come with an image of the dish on the facing page, so non-literate kids can choose the dishes that appeal to them based on the eye candy. The recipes are straightforward and divided up by Jewish festivals and other events in the year, such as July 4, April Fools Day, and Thanksgiving. All are tailored to a kosher home and many are healthy staples made easy, such as roasted chicken, butternut squash soup, potato knishes, and matzah balls. There are also yummy treats like caramel French toast, whoopie pie and cheese cake with various toppings. The recipes come with tips on when to use the dishes, as well as little jokes, puns and references to different songs on the CD. While none of those songs is likely to make it onto any Top 40 list, this is a fun idea and a handy, easy-to-use cookbook that will appeal to wannabe cooks and their parents who take the ti me to create easy, tasty dishes on Jewish festivals, American holidays and beyond. Recommended for aspiring cooks of all ages.
Makes 6 – 8 servings
Spice mixture
1 teaspoon cinnamon
1 teaspoon smoked paprika
2 teaspoon turmeric
1 teaspoon salt
¼ teaspoon cayenne pepper
Stewing sauce
1 tablespoon olive oil
2 onions, chopped
3 garlic cloves, minced
1 14-ounce can diced tomatoes in juice
2 cups vegetable or beef broth
¼ cup golden raisins
3 carrots, peeled and cut on the diagonal
Meatballs
2 teaspoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 pounds ground beef, turkey, or chicken
½ cup fresh breadcrumbs
¼ cup chopped parsley
1. Spice mixture: Combine spices in a small bowl and set aside.
2. Sauce: Heat oil in a large ovenproof pot or tagine over medium heat. Add onions and cook for approximately 7 to 10 minutes. Add garlic and 2 ½ teaspoons of the spice mixture, and sauté for a minute. Pour in tomatoes, broth, and raisins. Bring sauce to a simmer. Mix in carrots.
3. Meatballs: Preheat oven to 350°F. Heat olive oil in a small pan over medium-high heat, add chopped onions, and sauté for approximately four minutes, until translucent. Add garlic and sauté for thirty seconds more. Mix in remaining spice mixture and sauté for another minute. Remove from heat and let cool briefly
4. Place ground meat into a large bowl and combine with breadcrumbs and onion-spice mixture. With damp hands, roll meat mixture into 2‑inch meatballs. Gently drop meatballs into simmering sauce.
5. Cover pot and place in pre-heated oven for 30 minutes or until meatballs are cooked through. Add salt and pepper to taste, if needed. Sprinkle with chopped parsley before serving.
Cooking tip: For a stronger Moroccan flavor, double the quantities of the spices in the meatballs and in the stewing sauce.
Recipe from Get Cooking! A Jewish American Family Cookbook and Rockin’ Mama Doni Celebration by Rachel Harkham and Doni Zasloff Thomas, ©2012 Behrman House, Inc.
Recipe: Rosh Hashanah Rockin’ Moroccan Meatballs
Despite the long ingredient list, these meatballs are easy to make — and soooo good. Serve over couscous or rice for a festive Rosh Hashanahmeal or anyti me. — Recipe RachelMakes 6 – 8 servings
Spice mixture
1 teaspoon cinnamon
1 teaspoon smoked paprika
2 teaspoon turmeric
1 teaspoon salt
¼ teaspoon cayenne pepper
Stewing sauce
1 tablespoon olive oil
2 onions, chopped
3 garlic cloves, minced
1 14-ounce can diced tomatoes in juice
2 cups vegetable or beef broth
¼ cup golden raisins
3 carrots, peeled and cut on the diagonal
Meatballs
2 teaspoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 pounds ground beef, turkey, or chicken
½ cup fresh breadcrumbs
¼ cup chopped parsley
2. Sauce: Heat oil in a large ovenproof pot or tagine over medium heat. Add onions and cook for approximately 7 to 10 minutes. Add garlic and 2 ½ teaspoons of the spice mixture, and sauté for a minute. Pour in tomatoes, broth, and raisins. Bring sauce to a simmer. Mix in carrots.
3. Meatballs: Preheat oven to 350°F. Heat olive oil in a small pan over medium-high heat, add chopped onions, and sauté for approximately four minutes, until translucent. Add garlic and sauté for thirty seconds more. Mix in remaining spice mixture and sauté for another minute. Remove from heat and let cool briefly
4. Place ground meat into a large bowl and combine with breadcrumbs and onion-spice mixture. With damp hands, roll meat mixture into 2‑inch meatballs. Gently drop meatballs into simmering sauce.
5. Cover pot and place in pre-heated oven for 30 minutes or until meatballs are cooked through. Add salt and pepper to taste, if needed. Sprinkle with chopped parsley before serving.
Cooking tip: For a stronger Moroccan flavor, double the quantities of the spices in the meatballs and in the stewing sauce.
Recipe from Get Cooking! A Jewish American Family Cookbook and Rockin’ Mama Doni Celebration by Rachel Harkham and Doni Zasloff Thomas, ©2012 Behrman House, Inc.
Lauren Kramer is a Vancouver-based journalist, wife, and mother with a lifelong passion for literature. Born in Cape Town, South Africa, she has won awards for her writing and reported from many corners of the world. Read more of her work at www.laurenkramer.net.
