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Eggplant Shakshuka [Video]

eggplant shakshouka, israeli foods, breakfast, jewish food project, federation cja

eggplant shakshouka, israeli foods, breakfast, jewish food project, federation cja
Eggplant Shakshuka
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The Montreal Mega Mission 2017 is the centerpiece of Federation CJA’s centennial year. And this kind of opportunity is a once in a lifetime experience. If you went on the last Mega Mission and think you know what to expect, think again. If you didn’t, now is your time. Join us. We promise you a mission beyond expectation.
eggplant shakshouka, israeli foods, breakfast, jewish food project, federation cja
Eggplant Shakshuka
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The Montreal Mega Mission 2017 is the centerpiece of Federation CJA’s centennial year. And this kind of opportunity is a once in a lifetime experience. If you went on the last Mega Mission and think you know what to expect, think again. If you didn’t, now is your time. Join us. We promise you a mission beyond expectation.
Ingredients
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Instructions
  1. Finely chop 1 large onion
  2. Dice eggplant and tomatoes into ½-inch cubes.
  3. Place eggplant in a colander, and salt it to draw liquids out.
  4. Mince garlic, and finely chop ½ of a fresh jalapeno, if using.
  5. Add 1 tablespoon of vegetable oil, and onion, to a large pan on medium heat
  6. Sauté onion for 5 minutes, then lower heat to medium-low and cook for another 5
  7. When onions have turned golden, add 2 tablespoons of oil and the eggplant cubes – but be careful not to crowd them! Let eggplant brown for a few minutes. When all the oil has been absorbed, add another tablespoon and toss the eggplant to coat.
  8. Continue browning eggplant for 10 minutes, turning pieces occasionally to ensure even cooking.
  9. Add tomatoes to pan on medium heat. Stirring occasionally, until the tomatoes break down into a chunky sauce (15- 25 minutes).
  10. Add chopped garlic cloves and spices.
  11. Crack eggs into a bowl.
  12. With a wooden spoon, create holes in the sauce for the eggs. Pour eggs into holes, one egg per nest.
  13. On medium heat, cover pan and let eggs cook 8-10 minutes, testing their consistency after 8 (you want the egg whites to set, while the yolk should still be a little jiggly).
  14. Squeeze the juice of 1/2 a lemon over the shakshuka.
  15. Sprinkle with chopped parsley, and serve immediately with a little bit of yogurt and crusty bread. Don’t forget to sop up the sauce when you’re done.
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General

Rotolo two ways

Rotolo two ways
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1. Mushroom and ricotta 2. Cauliflower, parmesan, and peas
Rotolo two ways
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1. Mushroom and ricotta 2. Cauliflower, parmesan, and peas
Ingredients
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Instructions
  1. Finely chop the mushrooms and 2 cloves of garlic. In a frying pan on medium heat, cook until the water from the mushrooms has evaporated and the mushrooms ae soft; about 15 minutes. Set aside until cool
  2. In a large mixing bowl, combine the mushrooms with garlic, lemon zest, and ricotta. Add 1 tbsp of olive oil, and salt and papper to taste. Stir to combine.
  3. Chop the cauliflower in small pieces, and finely chop 2 cloves of garlic. Sautee in a medium frying pan until soft; about 10 minutes.
  4. Add the hot cauliflower in a food processor. Pulse until mostly pureed with some small pieces. In a large bowl. Add the peas, 1 cup parmesan, chili flakes, salt and pepper. Stir to combine.
  5. Roll out pasta dough into 2 thin sheets. Spread a thin layer of the mushroom mixture on one sheet, and the cauliflower mixture on another sheet. Roll the sheets into a log. Cut the rolled pasta into 2 inch pieces.
  6. In a baking dish, spread a think layer of tomato sauce on the bottom. Place the pieces of rolled pasta cut side down in the baking dish, and arrange them evenly. Top with tomato sauce and sprinkle with remaining parmesan cheese.
  7. Bake for 20 minutes at 375 degrees. Serve and Enjoy!
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Appetizers

Sauteed rapini and garlic

Sauteed rapini and garlic
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Sauteed rapini and garlic
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Ingredients
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Instructions
  1. Preheat frying pan to medium heat. Bring a large pot to a boil. Place rapini stem side down in the pot. Cook for 1 minute.
  2. From the pot of boiling water, remove the rapini and place directly into a frying an with olive oil, chopped garlic and chili flakes.
  3. Saute for 2 minutes. Serve and Enjoy!
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General

Gnudi with Tomato Sauce

Gnudi with Tomato Sauce
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Gnudi with Tomato Sauce
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Ingredients
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Instructions
  1. Dice the onions, carrots, and celery into equal sized pieces. Cook on a medium-high heat until translucent with garlic, about 10 minutes.
  2. Add the tomatoes, rosemary, thyme, chili flakes, and bay leaves. Bring to a boil then lower heat and bring to a simmer.
  3. Heat 2 tbsp. of olive oil in a medium saucepan. Add the spinach, garlic, salt and pepper. Cook until spinach is wilted and still bright green, about 4-5 minutes. Set aside in a bowl and let cool. Once cooled, finely chop the spinach.
  4. In a large bowl, combine the ricotta, lemon zest, spinach, eggs, and bread crumbs. Season with salt and pepper to taste.
  5. Bring the tomatoe sauce to medium heat. Form the ricotta mixture into ping pong sized balls: these are now gnudi. Gently drop them into the sauce, cover and let cook for 10 to 12 minutes until they are firm.
  6. Serve the gnudi into bowls and cover with sauce. Grate some parmesan cheese on top, serve and enjoy.
Recipe Notes

If you leave out the spinach and have plain ricotta Gnudi it will look like this.ricotta gnudi

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Appetizers Soup

Roasted Tomato and Broccoli soup

Broccoli soup, Roasted tomato soup, comfort food, Federation CJA, Jewish food project
Broccoli soup, Roasted tomato soup, comfort food, Federation CJA, Jewish food project
Roasted Tomato and Broccoli soup
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Broccoli soup, Roasted tomato soup, comfort food, Federation CJA, Jewish food project
Roasted Tomato and Broccoli soup
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Ingredients
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Instructions
  1. Core, then cute the tomatoes in half. On a baking sheet, drizzle olive oil and sprinkle with salt and pepper.
  2. Place the tomatoes cut side down, then drizzle with olive oil, thyme, salt and pepper,. Roast in a 425 F oven for 10 - 15 minutes.
  3. Cut the broccoli in pieces, Heat a large pot on medium heat. Sear the broccoli in batches on one side until brown. Add more olive oil and sweat onions and garlic until translucent, around 10 minutes.
  4. Take the tomatoes out of the oven. Peel away the skin, and discard. Add the tomatoes to the pot with the broccoli. Cook for a few minutes until combined, then add the vegetable stock and chili flakes.
  5. Bring to a boil, then simmer for 30 minutes.
  6. Puree the soup, garnish with a drizzle of olive oil in a bowl.
  7. Serve and enjoy!
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