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Lemon Hummus [Video]

lemon hummus, israeli foods, jewish food project, federation cja

lemon hummus, israeli foods, jewish food project, federation cja
Lemon Hummus
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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.
lemon hummus, israeli foods, jewish food project, federation cja
Lemon Hummus
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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
Servings:
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Instructions
  1. Combine chickpeas and onion in a large pot, and then add enough water to cover them, plus an additional 2 inches.
  2. Bring to a boil, cover and cook chickpeas on low heat until most of the water has evaporated and the chickpeas are soft enough to fall apart at the slightest touch, about 2 – ¬2.5 hours
  3. Remove chickpeas using a slotted spoon, reserving about 1/2 cup for later. Reserve all liquid
  4. In a food processor, combine chickpeas, tahini, lemon juice, garlic cloves, parsley, cumin, salt and pepper. Taste and correct seasonings as needed. Hummus should be as smooth as possible – if consistency is too thick for you, thin out with the reserved chickpea liquid.
  5. Serve hummus warm, drizzled with olive oil and topped with whole reserved chickpeas, za’atar and sumac. Hummus can be eaten with pita, crudités, or pieces of raw onion.
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Appetizers

Roasted Eggplant dip duo

Roasted Eggplant dip duo
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Roasted Eggplant dip duo
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Ingredients
Tomato-Basil roasted eggplant salad
Za'alouk (spicy pepper and eggplant dip)
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Instructions
  1. Turn on the oven or grill to a high heat. Lay the eggplant whole on an aluminum covered baking sheet or directly on the grill, and let it go for as long as it takes until the eggplant is completely blackened, turning it occasionally to ensure an even blistering. (approximately 30-40 minutes.)
  2. If making the tomato-basil roasted eggplant salad, add the bell peppers to the oven for about 15 minutes after the eggplant, and let them roast alongside it.
  3. Then, using plastic thongs or your hands (never metal), put the eggplant (and peppers) in a plastic bag and let rest until cool enough to handle. Once cooled, peel the eggplant (and peppers) with your hands, and remove the flesh.
  4. Using your hands, tear eggplant flesh into strands and chop peppers. Drizzle wiith a bit of lemon and set aside, covered in plastic wrap.
  5. Chop the rest of the ingredients and add to the eggplant, and season as needed. The salads can be served immediately, though they get even better if you let them sit.
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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
Servings:
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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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Pan seared Fish with Herb Roasted Potatoes and Lemon Vinaigrette

Pan seared Fish with Herb Roasted Potatoes and Lemon Vinaigrette
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Servings Prep Time
2 Servings 40 Minutes
Servings Prep Time
2 Servings 40 Minutes
Pan seared Fish with Herb Roasted Potatoes and Lemon Vinaigrette
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Servings Prep Time
2 Servings 40 Minutes
Servings Prep Time
2 Servings 40 Minutes
Ingredients
Servings: Servings
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Instructions
  1. Remove fish from the refrigerator 15 - 30 minutes before you intend to cook it.
  2. Preheat oven to 350 F.
  3. To make the vinaigrette, mix 4 tbsp. of lemon juice, 8 tbsp. of olive oil, approximately 2 tsp of honey and season to taste with salt and pepper. Adjust the amount of honey and olive oil to balance out the acidity of the lemon.
  4. Heat olive oil in a pan until just smoking. Make sure the fish is dry, season both sides with salt and season flesh side with pepper. Place in the pan skin side down and cook until the skin is crispy and the fish is nearly cooked through.
  5. You will have to adjust the heat as you go to make sure that the skin gets crispy and brown without overcooking the fish. Turn the fish over and cook the fish side very briefly. Remove to wire rack.
  6. Heat olive oil in a pan until it just begins to smoke and add the diced potatoes in one layer. Season with salt, toss and then let the potatoes sit until they begin to turn golden brown. Toss until they are somewhat evenly browned. If they need to continue cooking, put the pan in the oven and finish cooking in the oven.
  7. Toss the butter, garlic, shallot and herbs into the pan and toss until the garlic and shallot are soft and fragrant. Add spinach and move it around vigorously until it is evenly wilted. Drain well.
  8. Reheat the fish briefly in a hot oven and serve over the potatoes. Drizzle the vinaigrette over and around the fish.
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Baked Falafel Bowl

Falafel Bowl, Federation CJA, Jewish food project, Healthy eating, Israeli food
Falafel Bowl, Federation CJA, Jewish food project, Healthy eating, Israeli food
Baked Falafel Bowl
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Falafel Bowl, Federation CJA, Jewish food project, Healthy eating, Israeli food
Baked Falafel Bowl
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Ingredients
Falafel
Bowl
Servings:
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Instructions
  1. Preheat oven to 450 F.
  2. Combine all falafel ingredients except 1 TBSP of olive oil in the bowl of a food processor. Process for 10 seconds. Stop motor and scrape down sides of the bowl, then pulse for another 10 seconds, until all ingredients are well incorporated but mixture is still slightly coarse and grainy.
  3. Using a tbsp, scoop mixture out and form into balls. Brush with remaining tbsp olive oil.
  4. Bake on a cookie sheet for about 40 - 45 minutes, making sure to flip half way through until brown and crisp.
  5. While the falafel is cooking, prepare the rice (follow direction on bag) and grate carrots.
  6. For the Israeli salad: Mix cucumber, tomatoes, parsley, red wine vinegar and lemon juice, and salt and pepper in a small bowl.
  7. Toast pumpkin seeds or sesame seeds in the oven at 350 F for 10 minutes or on medium heat in a dry pan until oil is released.
  8. Arrange falafel, rice, carrots, Israeli salad, hummus and seeds. Top with tahini or extra hot sauce! YUM!
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