Marching orders at Purim: Chametz must go!

I know it is not even Purim yet, but, as I get a bit older, I find that the sooner I begin to plan, the better and more smoothly things will run. So I am already starting to reduce the chametz in the house.

Yes, that time of year is approaching; time to clean out the cupboards and cabinets and clear out the chametz as we get ready for Pesach. By this time of year, I know I will find half-filled bags of different kinds of rice, lentils, beans and grains along with half-filled boxes of bread crumbs and Panko crumbs, crackers and croutons and other products that need to be used up or tossed before the holiday. No matter how hard I try, things just never come out even!

I know it’s a ton of work, but this is the time of year I empty, organize, vacuum and wash, wax and reline. I still love the feeling of seeing sparkling clean and empty shelves, ready for Pesach foods and dishes. I love the absolute lack of clutter (you know, the clutter in cabinets that creeps up slowly and maliciously while we are too busy to notice that half bag of pasta in the corner). Truthfully, while I hate to admit it, were it not for this holiday, I cannot imagine what my cabinets would look like.

Cleaning my cabinets is also a metaphor of sorts for cleaning up my eating. I think of all the things I used to remove and then replace on the shelves that were not so healthful. Overly refined carbs and cereals that provided very little health and nutrition have been replaced by organic, high fiber foods. Even instant oatmeal, the kind with kid-friendly flavors, (I loved the Cinnamon) is no longer a member of my cabinet community. We use organic steel cut, slow cooking oatmeal and wow, what a difference. Each new bit of food research helps me review our eating habits each Pesach so that when I refill the cabinets, I add only the best and healthiest foods.

Just a note about spices. This is also the time of year, I reorganize my spice rack and toss spices that have been hiding in the back of the cabinet for the past 3 years! Most spices lose their potency after about 1 year and may develop an off flavor if stored too long; especially if stored close to the stove or even the microwave or toaster oven. While buying spices in bulk at the local warehouse store may be tempting, unless you use a lot of a specific spice, avoid the temptation and buy smaller jars that have a better chance of being used within a year or so. I wish you happy eating and productive cleaning!

Chag Purim Sameach.

Mixed grains with Veggies (Pareve, Meat or Dairy)

This is a great meal alone with a salad or complimented with some diced chicken. It can even be used to stuff some zucchini or an eggplant or peppers. Use it as you like.

2 cups mixed grains such as different varieties of rice, wheat berries, lentils, Kasha, etc.

4 to 6 cups veggie broth, water or chicken broth

1 large yellow onion, diced

1 large red onion, diced

2 to 3 shallots, diced

1 leek, cut in half lengthwise and then sliced into half to moons 3 stalks celery, diced

3 carrots, diced

1 red pepper, diced

1 green pepper, diced

Additional veggies that you like

2 cloves garlic, finely minced

3 to 4 Tbsp. extra virgin olive oil

OPTIONAL: 1 to 2 Tbsp. tamari sauce or other cooking sauce you like.

Season with fresh herbs such as thyme, chives, and basil and other seasonings to taste. Add some red pepper flakes for a bit of heat.

OPTIONAL: Add some cooked broccoli florets, cauliflower, cooked asparagus, string beans or Brussels sprouts. Add some roasted yams or squash. You can also add some toasted sunflower seeds or nuts. For a dairy dish, add some grated cheese.

Make sure that you use grains that have about the same cooking time. If the cooking times vary, begin by cooking the grain that needs the longest time and adding the rest of the grains as indicated by their cooking times. (Ex. If the brown rice needs 40 minutes and the Basmati rice needs 20 minutes, add the Basmati after the brown rice has cooked for 20 minutes.)

Rinse the grains and place in a large pot. Add 4 cups of water or broth and bring to a boil. Cover, reduce heat and simmer, stirring once or twice until grains are cooked to desired doneness. Add more liquid as needed.

Meanwhile, heat a large skillet and add the olive oil. Add the onions, shallots and leeks and sauté until deep, golden brown. Add the celery and carrots and sauté until just softened. Add the mushrooms and cook until they exude their juices and begin to reabsorb them. Add the peppers and sauté until just crisp tender. Add the minced garlic and red pepper flakes and stir constantly for 20 to 30 seconds. Season with Tamari or other sauce and/or salt and pepper to taste.

When the grains are cooked, add them to the veggies and mix well. Serves 4 to 8.

Stuffed Portbello Mushrooms (Pareve or Dairy)

These make a delicious side dish or can even be the main dish in a veggie meal. You can stuff them with any combination of foods, but my kids love this recipe.

4 to 6 Portobello mushroom caps

4 to 6 oz. white mushrooms, processed in a food processor until finely minced

1 onion, finely diced

2 shallots, minced

1 clove garlic, minced

1 cup breadcrumbs, more or less as needed

4 oz. fresh baby spinach leaves

OPTIONAL: 1/4 cup grated Parmesan Cheese

2 to 3 Tbsp. Extra Virgin Olive Oil

Salt and pepper to taste

Gently remove the stems from the Portobello Mushrooms. Gently peel the skin off the mushrooms and discard. Hold the cap, gill side up and gently scrape off the dark brown gills with spoon. They will easily dislodge. Place the caps, gill side up on a lightly greased rimmed baking sheet. Set aside.

Wash and trim the white mushrooms and coarsely chop them. Place in the bowl of a food processor and pulse until finely minced.

Heat a large skillet and add the olive oil. When the oil is hot, add the onion, shallots and garlic and sauté until barely golden brown. Add the mushrooms and sauté until the mushrooms exude liquid. Add the spinach and sauté until just wilted. Add the breadcrumbs and mix until blended. Remove from heat. Season with salt and pepper and let cool. Add the parmesan cheese and mix well.

Spoon into the mushroom caps and press gently to form a mound of filling. Sprinkle with a bit more cheese and bake at 375 degrees until golden brown, about 15 to 20 minutes. Serve hot.

Makes 4 to 6 caps, depending on the size of the caps.

Bread Pudding with Caramel Sauce (Dairy)

There is nothing as comforting as warm bread pudding. Add a drizzle of caramel sauce and you have heaven in a bowl. Yes it is rich and yes it is decadent, but on a cold snowy winter night, what could be more cozy?

You can use all kinds of bread from semi-stale challah to French bread to brioche or a mix of all kinds. I have even used whole wheat and oatmeal bread although challah and brioche do make a creamier, smoother pudding. Simply put, bread pudding is just a mix of bread, eggs and milk or cream with some flavorings and additional ingredients. This bread pudding with caramel sauce is a show stopping country rustic treat.

This recipe is adapted from several. One is by Ina Garten another by Bobby Flay and a third by Emil Lagasse. I took the best from theirs and came up with this.

18 oz. bread cubes, about 1-inch square, from any kind of bread. Limit the amount of challah and use more French or brioche or other breads, as too much challah will make the pudding too mushy. Maybe cut off some of the crust of the crustier breads

6 large eggs plus 4 large egg yolks

3 cups half-and-half plus 2 cups whole milk, or 5 cups half-and-half

1 tsp. pure almond extract

1-1/2 tsp. pure vanilla extract

1 vanilla bean, sliced in half lengthwise, caviar (tiny beans) scraped out

1/3 cup granulated sugar

1/3 cup light brown sugar

OPTIONAL: raisins, chocolate chips or flakes, 1/3 cup sliced almonds

Butter for greasing the pan

Caramel Sauce

Cut the bread into cubes, removing the crusts. Place the bread on a cookie sheet and dry the cubes in a 250-degree oven for 15 to 20 minutes. Do not let the cubes toast, you just want to dry them.

Place one cup cream in a small saucepan. Cut the vanilla bean in half and scrape the seeds into the cream.

Whisk to break up the sticky seeds. Add the bean pod and heat the cream just until it begins to steam. Stir often and do not let the cream boil. Remove from the heat and let cool. Remove the vanilla bean pod when cool, rinse and save for the caramel sauce.

Break the whole eggs into a large bowl. Add the egg yolks and save the whites for an omelet or discard. Whisk until frothy. Whisk in the sugars, almond extract, milk and cream and cooled vanilla cream. Whisk well until completely blended.

Generously grease a 3-quart or 4-quart baking dish with about 2 to 3 tablespoons of butter. Evenly distribute the bread cubes in the dish. Pour the custard mixture evenly over the bread cubes and let the mixture stand for about 10 to 15 minutes so the bread can absorb the liquid. Gently press the cubes under the cream mixture every so often so they all get evenly saturated.

Add raisins or chocolate chips if you like. If using, sprinkle the almonds evenly over the top of the pudding.

Place the baking dish in a larger roasting pan and place them on the oven rack. Pour boiling water into the roasting pan so it comes about halfway up the baking dish. Place an aluminum foil tent very loosely over the baking dish and bake for 45 minutes. Remove the foil tent and bake for an additional 45 minutes or until the top is golden brown and the custard is set and does not jiggle when you move the pan.

Carefully remove the pan from the water bath and let cool for 20 minutes before cutting. Serve with caramel sauce.

Caramel Sauce (Dairy)

1 cup heavy cream

1 tsp. pure vanilla extract

Reserved vanilla bean pod

1-1/2 cups sugar

1/2 cup water

1 Tbsp. butter

Place the cream in a small saucepan and add the reserved vanilla bean pod. Bring the cream to a simmer and add the vanilla extract. Turn off the heat and set aside.

Place the sugar and water in another, medium-sized, heavy saucepan. Whisk to blend. Turn on the heat to high and cook until the mixture turns golden brown. This should take about 8 to 12 minutes. Do not stir; just swirl the pan several times. Watch carefully so that the sugar does not burn.

While the sugar is cooking, remove the vanilla bean pod from the cream and discard. When deep golden, immediately remove the sugar mixture from the heat and carefully and slowly pour in the cream, while stirring constantly with a wooden spoon.

The mixture may suddenly seem too harden, so return the caramel to medium low heat and stir until it becomes smooth, 3 to 5 minutes. Remove from the heat and add the butter, stirring vigorously with the wooden spoon. Pour into a pretty serving bowl and, while hot. drizzle over the bread pudding. Store any remaining sauce in the refrigerator for 3 to 5 days.

Makes about 2 cups.

Almond Orange Cranberry Bread (Dairy or Pareve)

2 cups unbleached flour OR

1-3/4 cup flour and 1/4 cup ground flaxseed

1 extra-large egg

2/3 to 3/4 cup sugar, to taste

1 Tbsp. grated orange zest

2 tsp. baking powder

1/2 tsp. almond extract

1 tsp. pure vanilla extract

2 cups coarsely chopped cranberries, measure then chop

1/3 cup melted butter or trans-fat free margarine

3/4 cup whole milk or unsweetened vanilla almond milk

1 cup sliced almonds, coarsely chopped

OPTIONAL: Streusel Topping:

1/2 cup unbleached flour

2 Tbsp. ice cold butter, cut into pieces

1/4 cup light brown sugar

1/2 cup slivered almonds

1/2 tsp. pure almond extract

Generously grease a large loaf pan. Preheat the oven to 325 degrees.

BREAD: In a large bowl, blend the flour, flax seed, sugar, baking powder. In another bowl, mix the milk, extracts, egg, orange zest and melted butter/margarine. Add the wet ingredients to the dry ingredients and mix with a fork until just blended. Add the nuts and cranberries and mix until blended.

STREUSEL TOPPING: Place all ingredients in the bowl of a food processor and pulse to blend. When clumps form, stop the mixer. Makes enough for one loaf.

BAKING: Pour The batter into the prepared pan and smooth the top. Sprinkle the Streusel topping evenly over the top. Bake until golden and a tester inserted in the center comes out clean, 60 to 75 minutes. Let cool.

Makes one large or two smaller loaves.

Write: Columnist@TheJewishStar.com