Carrot Souffle

Boiling Carrots

This recipe is not unique to The Bais Yaakov Cookbook. I have seen similar carrot kugels and carrot souffles’ in almost every Kosher cookbook, with small variations. For instance I have crushed everything from Chex to Cheerios while making the crispy topping. Most of these recipes, however, use baby food carrots. This recipe asks the industrious cook to boil and mash their own carrots. Is it worth the effort?

 

Ingredients: carrots, eggs, oil, sugar, flour, baking powder, vanilla, cornflake crumbs, brown sugar, margarine, chopped nuts, cinnamon

Carrot Mash    

Substitutions: I use Earth Balance instead of margarine. For chopped nuts I used almonds because that is the only nut nobody in my home is allergic to. I suspect pecans and walnuts may have worked better.

The Process: You start by boiling the carrots so that they can be easily mashed. I found I needed longer than the suggested 15 minutes. I had to boil the carrots for a full 30 minutes before I could easily mash them. While I used a fork you might get a smoother mash with a food processor (this is not suggested in the recipe).

I then preheated the oven and started adding ingredients to the carrot mash. All of this was poured into an oven to table baking dish. The recipe allows for either one large dish or a few small ramekins. While the ramekins might be prettier the one large dish was easier to handle and serve.

I mixed the cornflakes, sugar, Earth Balance and nuts to make a topping. This crumble was spread over the top and the entire thing was baked for 40 minutes.

The Results: It tasted like most other carrot kugels I have tried, except slightly sweeter and slightly more gritty since I hand mashed the carrots. My kids seemed to love it, with one notable exception – they asked me to remove the sugary cereal topping! Is it worth the extra time to mash the carrots? Probably not. It turned a 15 minute process into a 45 minute affair.

                                Carrot Souffle

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Quick Teriyaki Chicken Stir-Fry

I grew up on pasta, my husband grew up one rice. Rice and meatballs, rice and beans, rice on Passover. While I definitely enjoy the liberalized Passover diet, I still haven’t quite gotten used to the substitution of rice for pasta. Therefore when I saw this Stir Fry recipe in the Bais Yaakov Cookbook call for rice OR orzo I immediately whipped out a box of orzo and got cooking.

Broccoli also happens to be one green vegetable that my kids will actually eat. Combined with the one pan, stove-top nature of this recipe I practically HAD to try it.

Ingredients: chicken breast, salt, Italian dressing, water, teriyaki sauce, garlic powder, frozen broccoli florets, uncooked rice OR orzo

Substitutions: None

The Process: The Italian dressing is used to sauté the chicken strips. I will admit the smell of heated Italian dressing is mildly revolting. Luckily it dissipates quickly. I then stirred in the water and teriyaki sauce, greatly improving the smell, and the garlic powder. Everything is brought to a boil and the broccoli and orzo are added. I placed the lid on and cooked over low heat for five minutes. That’s it. Done!

The Results: I was skeptical that everything would finish cooking in five minutes, and indeed I found I had to add a little more water water and cook for another few minutes before the orzo was done. However all in all this was a very fast one pot meal with minimal clean up. It also tasted great and was very filling. Containing a starch, protein and vegetable all in one, I found this to be the perfect meal to pack up and take to work. My kids however refused to try it. I think if they had, they would have liked it.

Personally I enjoy the smoother and less dense texture of orzo to rice. I do not know if I would like this dish as much had it been made with rice.

Quick Teriyaki Chicken Stir Fry