The natural sweetness of the peppers and the tang of balsamic vinegar blend very well in this dish to make an awesome and colorful side dish.
apx. 6 serving Parve (non-dairy)
Preheat oven to 430 F.
Cut larger mini peppers in half, leaving the smaller ones whole. Arrange peppers in a 3 qt. rectangular dish and drizzle with olive oil, vinegar, and Dijon mustard. Add rosemary, garlic powder, and salt and toss until peppers are nicely coated. Bake for 35-40 minutes. Serve warm or at room temperature.
Smooth, creamy, rich, and complex.
Rub off as much of the pistachio skins as possible, set nuts aside. In a 4- to 5-quart pan over medium heat, cook the onion, celery, and garlic in the margarine until onion is very limp but not brown, about 10 minutes, stir often.
Add wine, 3/4 cup of the pistachios, broth, rice, parsley, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer until rice is tender to bite, about 25 minutes. Discard bay leaf. In a blender or food processor, whirl soup, a portion at a time, until very smooth, pour through a wire strainer and discard residue. Return soup to pan.
Add cream to soup and stir over medium-low heat until hot, 5 to 7 minutes. Garnish servings with whole chives and sprinkle with the remaining pistachios.
This is a happy "accident".Yes, while it is very much like eating falafel in a pita, I like to think this is kicking it up a notch(and not as potentially messy). My sister once ordered a falafel platter to go from our local pizza place and she left over the salad it came with(covered in balsamic dressing) and some hummus. When I mixed them together, I realized this makes an awesome salad and came up with this creation. I recommend for a more 'bite size' salad to form smaller bite sized falafel balls rather than the traditional size ones to make it easier to eat.
Balsamic Hummus Dressing:
Step #1 : Prepare the dressing: To prepare dressing, combine hummus, vinegar, mayonnaise, garlic, and lemon juice and combine well. Add a small amount of salt and pepper if desired. Set Aside
Step #2: Make the pita croutons: Cut the pita bread into small bite-sized pieces and lightly toss in olive oil. Spread on to a greased baking sheet or in a baking pan and bake in a 350° oven for 10-15 minutes, tossing every now and then. Remove from oven and allow to cool/harden.
Step # 3: Assemble the salad: combine lettuce, tomato, cucumber, pickles, and falafel. Pour dressing over salad and lightly toss. Add croutons, toss again, and serve. Enjoy the taste of the Middle East.
Recipe makes (4) 8x8x2 pans
Dairy or Parve (non-dairy)
3/4 cup(1 1/2 stick) butter or margarine
3/4 cup granulated white sugar
4 large eggs
1 1/2 cups milk or milk substitute
2 TBS +1 tsp active dry yeast
9 1/3 cups all-purpose flour
1 TBS. salt
Sticky Glaze & Filling:
1 cup brown sugar
1/2 granulated white sugar
1 stick butter or margarine
1/2 cup shortening
1/2 cup corn syrup
1/8tsp. (2 pinches) salt
For the filling: Beat the butter/margarine until softened. While continuing to beat, gradually add sugar, brown sugar, shortening, corn syrup, salt, and raisins.
For the Sticky Buns (Dough):
Preheat oven to 350 ° F.
1)In a mixer with a paddle attachment, blend butter/margarine and sugar to a smooth paste.
2)Add eggs and salt and blend well.
3)Slowly add the milk.
4)In a separate bowl, blend the flour and yeast( make sure it is well combined).
5)Turn off mixer and exchange the paddle for a dough hook.
6)Add flour mixture,a little a bit of a time into the egg mixture. Add a little flour if necessary to draw dough away from side of the mixer.
7)Remove dough from mixer and knead dough by hand to perfect and form a ball of dough.
8) Place the dough on a floured working surface and pat with a minimal amount of oil and cover with
plastic wrap and a towel . Let rest and rise for apx. 1 hour, or until it doubles in size. *NOTE: Dough tastes better when it ages. If you do not have the time (or patience) to proceed at this point, punch dough down and place in the refrigerator for a couple of hours or overnight and proceed when ready.
9)Punch the dough down and let rest and rise again. Punch dough down again.
10) Divide dough into 4 equal balls (weighing apx. 1 lb. apiece).
11)On a floured surface, working each ball at a time, punch down the dough and roll into a 11x15 rectangle.
12) Spread the filling on the dough , sprinkle generous amounts of cinnamon on top of filling. Add a handful of raisins if desired, and roll the dough in a jellyroll fashion.
13) Slice the roll into 9 equal pieces
14) Spread topping into the bottom of the 8x8x2 pan and place dough slices, cut side up and slightly touching
*If desired, add chopped pecans to the topping prior to placing the dough in the pan
15)Bake for apx. 20 minutes or until slightly browned.
16) Remove pans from oven and let cool slightly, for a few minutes.
17) Carefully turn pan over onto a piece of aluminum foil or wax paper, and let cool(or eat warm.) Enjoy.