Tasty and Easy Recipes

Ingredients:
500g (2 cups or 1 lb.) flame-roasted eggplant salad
250g (1 cup) 5% Bulgarian cheese, crumbled (can use feta cheese)
1 container (180g/about 1 cup, scant) 3% cottage cheese
2 containers (300g/about 1-3/4 cup) 3% plain yogurt
3 eggs, beaten
4 tbsp. potato starch
Salt and freshly ground black pepper

Method:
Preheat the oven to 180°C (350°F).
Mix all the ingredients well and season to taste.
Line a 24cm (10″ round) diameter springform baking pan (or a rectangular disposable baking pan) with baking paper (not necessary for Teflon-coated pan or for disposable pan) and grease its inner walls.
Pour the batter into the pan and bake for 50 minutes until golden brown. Remove from the oven and cool for 20 minutes before slicing.

Ingredients:
1 spaghetti squash
minced garlic
marinara sauce

Method:
Pre-heat oven to 350°F.
Cut squash in half cross-wise and scoop out seeds. (Not length-wise since fibers run in circular pattern. Put a little vegetable oil in bottom of disposable foil baking pan and place squash halves cut side down.
Bake for 1 hour or until tender. Using a fork, separate strands of “spaghetti” and remove from outer skin. Leave all of this in baking pan, toss with marinara sauce, garlic, herbs, etc.

Ingredients:
2-1/4 cups chicken or vegetable stock
1 chicken bouillon cube
Rosemary, minced, preferably fresh
Sage, minced, preferably fresh
Thyme, minced, preferably fresh
3/4 cup matzo meal, and extra as needed for coating cakes prior to frying
1 large egg
1 large egg yolk
Pepper, to taste
Garlic, to taste
Oregano, to taste
Basil, to taste
1/3 cup olive oil
Olive oil spray
Parsley, chopped for garnish

Method:
Spray an 8″ pan, round or square, with the olive oil spray.
Boil stock, bouillon, and herbs. Decrease the heat and simmer until bouillon is dissolved, almost 3 minutes.
Slowly pour the matzo meal into the liquid with one hand whisking constantly. Continue whisking until smooth and creamy. The mixture should be very thick. Decrease the heat to low and cook another 5 minutes, stirring occasionally to prevent sticking.
In a bowl beat the egg and egg yolk together. Whisk the eggs into the polenta. Raise the heat slightly and return mixture to a boil. Boil, whisking constantly, for 1 minute. Season with salt and pepper to taste and remove from heat.
Pour the cooked polenta into the sprayed pan. With a spatula spread the mixture evenly and smoothly. Cover and put into a refrigerator and chill about 30 minutes or more and up to 24 hours.
Turn oven to 325°F. Cut the polenta into wedges. In a pan heat the oil and over a moderate flame dredge the wedges in matzo meal and saut? on both sides until golden. Keep warm in the oven.
Serve with mushroom sauce or sauce of your choice.