Posted in Appetizers, Guest Post, Healthy, Salads, Seasonal, Sides, Super-Easy, Vegetables, Vegetarian on May 17, 2013 | 1 Comment »
Hey folks! My friend Samantha from Little Ferraro Kitchen is graduating, and studying for finals, and all kinds of stuff that keep her too busy for blogging. I’m so excited to step in with a guest post for her.
So head over there to see my recipe for Roasted Green Beans with Shallots and Cherry Tomatoes, and to wish Samantha a big mazel tov on her graduation.
And of course, come back soon for more yummy treats! -Miriam
Posted in Appetizers, Condiments/Sauces/Dips, Passover, Super-Easy, Vegetarian, tagged dip, food, garlic, jalapeno, recipe, vegan, vegetarian on April 28, 2013 | 24 Comments »
It’s funny that I am posting one of my passover recipe hits now, when so many of you have been asking me when I am starting to post recipes for Shavuot. (For those of you who don’t know, Shavuot is a Jewish holiday celebrating the Torah. And it’s traditional to eat delicious dairy food…like cheesecake! I’ve got you covered in that area…later in the week!
But today I want to share this fabulous dip recipe. I made it on Passover, when I couldn’t use many spices (or even the garlic) so I roasted the jalapeno to bring out more flavor. It was an amazing hit, so I knew I would make it again to photograph and post.
Well when my awesome friend BL told me she was coming as a Shabbat guest, I knew she would be the perfect one to make it for.
Suffice it to say there aren’t any leftovers.
Roasted Jalapeno Dip:
By Miriam Pascal, overtimecook.com
Ingredients:
8 jalapenos
2-3 cloves garlic, peeled
2 Tablespoons olive oil
1 cup mayonnaise
salt and black pepper, to taste
Instructions:
Preheat oven to 450. Line a cookie sheet with parchment paper and set aside.
Cut the jalapenos in half. Remove all or some of the seeds and membranes, depending on how hot you like it. (The more of the membrane and seeds you leave behind, the hotter it will be.)
Place the jalapeno, garlic and olive oil on the tray, and toss to combine.
Bake at 450 for 25 minutes.
Remove from oven and set aside to cool.
When the jalapeno and garlic has cooled, place them with the oil from the tray into the bowl of a food processor (you can also use a tall bowl of container and an immersion blender.) Add the mayo and blend until smooth. Add salt and pepper to taste.
Serve with bread, crackers or veggies, or anything else you like to dip into delicious dips!
Enjoy!
Thanks for stopping by! Come back soon because I have some of the most drool-inducing, awe-inspiring and fab-tastic desserts coming your way very soon! -Miriam PS: I made a layer cake for the first time today! I documented it all on instagram…do you follow me?
Posted in Appetizers, Healthy, Sides, Vegetables, Vegetarian, tagged gluten free, Mushrooms, Recipes, red wine, shallots, snow peas, vegetables, vegetarian on April 15, 2013 | 15 Comments »
Well hello there friends. It’s been a while.
I missed you all, and I missed my kitchen. But after weeks of cooking non-stop for passover, I could barely face my kitchen. Take out and freezer food became my best friends, especially as I worked overtime at work, trying to catch up. And yesterday, I was finally ready to get back to my kitchen and cook.
I started chopping shallots to prepare this old favorite of mine, and fell back into a rhythm of relaxed cooking that I haven’t felt in a while. And as I finished off the dish, I suddenly remembered that this is one of the reasons I started my blog.
I first made these snow peas about two years ago. Maybe two and a half. I don’t remember. What I do remember is the feeling of fun. Of adventurism. Of loving to cook. And as I thought about what a great recipe I had come up with, I started to think about whether or not I could actually pull off my own food blog. I thought about it for a while after that, and eventually, took the plunge. The rest of the story, you all know. But this humble vegetable dish is the beginning of my story. It’s delicious, and you should try it too.
Sauteed Snow Peas and Mushrooms with Shallots and Red Wine
Recipe by Miriam Pascal; overtimecook.com
Ingredients:
1 Tablespoon vegetable oil
3 shallots (or 1 small onion), sliced thin
1-2 cloves garlic, finely minced
(about) 1 pound mushrooms, sliced thin
(about) 1 pound snow peas
1 teaspoon salt
1/4 teaspoon black pepper
3 Tablespoons red wine
Instructions:
Heat oil in a large skillet over a medium flame.
Sautee the shallots for a couple of minutes, until transparent. Add the garlic and mushrooms and sautee for an additional five minutes.
Add the snow peas and sautee until limp, about 10-15 minutes. Add the salt and pepper. Add the red wine, and increase the flame slightly. Let the wine reduce, about 5 additional minutes. Adjust salt and pepper to taste.
Serve hot. Enjoy!
Thanks for stopping by! Come back soon, I have more deliciousness up my sleeve! -Miriam (PS – are we connecting on Facebook and Twitter?)
Posted in Appetizers, Healthy, Holiday, Passover, Sides, Vegetarian, tagged food, gluten free, onion, Passover, Potato, recipe, roasted potatoes, Side dishes, sweet potato, vegetarian on March 19, 2013 | 9 Comments »
Raise your hand if you need another potato dish this Passover?
You too? I knew it wasn’t just me. I mean, there is such a ridiculous amount of potatoes floating around come Passover. And if your family is anything like mine, they’re groaning at the thought of more potatoes. My trick? Change things up a little. Roasted potatoes, baked potatoes, fried potatoes…they only get you so far. So if you’re in need of a new idea, I’ve got one for you.
But first, let me explain about Passover recipe testing and the measures of success. There’s a point, I promise.
Some of you might disagree, but overall I think we can pretty much agree that there’s a whole different bar for Passover food. What might constitute “good” during the year is probably considered “great” on Passover.
But as a recipe developer, that presents a total problem. Y’all are cooking for Passover *now* but I’ve been doing it for months already. And while that bar might be lower for Passover food, nobody cuts you slack for food your prepare during the year. Even if you tell them it’s for Passover.
So basically my point of this entire (very long) introduction is to tell you that my family totally has no mercy when it comes to critique of my recipes. And what can I say? This one was tested on them weeks ago, and it got rave reviews. Not rave Passover reviews, but all-year-round, fight-over-the-last-bit kind of rave reviews.
And that, my friends, is a successful Passover recipe. Or, as I just established, a successful year round recipe. There’s no reason this shouldn’t be on your dinner table tonight. Or any night.
If you don’t eat peels on Passover, scroll down for a no-peel option!
Two Tone Stuffed Potato Cups
Ingredients:
8 medium red potatoes
2 sweet potatoes
1 large onion, peeled and diced
2-3 Tablespoons olive oil
2 teaspoons salt
1 egg
1/4 teaspoon black pepper
Instructions:
Preheat oven to 400. Lightly grease a cookie sheet.
Cut the potatoes and sweet potatoes in half and place cut side down on greased cookie sheet.
Bake at 400 for 45 minutes. Remove from oven and set aside to cool for a couple of minutes.
While the potatoes are baking, sauté the diced onions in olive oil on a low flame.
Remove the peels from the sweet potatoes and place the insides in a bowl.
Cut the center of the red potatoes out to form a cup. Don’t cut all the way to the peel, or they won’t hold their shape nicely.
Place the potato centers that you cut out into the bowl with the sweet potatoes. Add the sautéed onions, egg, salt and pepper. Mash the mixture until smooth.
Spoon the mixture into the prepared potato cups. For a neater presentation, place it into a bag, cut a hole in the corner, and pipe it into the potato “cup.”
Place the potato cups on the tray. Return them to the oven and bake at 400 degrees for an additional 15 minutes. Serve hot.
Tip: if you don’t eat peels on Passover, pipe some of the mixture onto a slice of potato- (partially bake it per the directions above) or even straight onto a tray. Bake as directed above.
Enjoy!
Thanks for stopping by! I’ve got more fun passover stuff in store for you, so come back soon! And if you didn’t already, make sure to enter my DOUBLE giveaway of The No Potato Passover! -Miriam
Posted in Appetizers, Cookbook Reviews, Giveaways, Healthy, Holiday, Passover, Sides, Super-Easy, Vegetables, tagged basil, food, garlic, giveaway, onion, Passover, Recipes, sides, spaghetti squash, tomatoes, vegetables on March 13, 2013 | 176 Comments »
With Passover coming, everyone I know is scrambling for recipes and ideas. I don’t know about you, but when I think Passover, I think potatoes. And when I think of the day after Passover, I think about being intensely sick and tired of potatoes. And that’s why I think everyone celebrating passover can appreciate The No Potato Passover
At a First Glance:
First I was all, “no way I want to go through an entire Passover without a potato.” But as I read through the cookbook, I was impressed with the idea. Sure I’m going to eat potatoes. But this book has some refreshing ideas of recipes that can supplement all those potatoes!
When you first open the book the first thing you notice is how colorful and fun looking this book is. Every page has a colorful border and a picture (or two!) in addition to the recipe!
This book has the full range of recipes, from salads, soups and sides, to mains including meat and poultry, and even dairy dishes. And of course dessert! All kosher for passover, and not a potato in sight!
Some Features I Liked:
This book is colorful and fun looking, and features a picture for every recipe.
What I liked about the recipes in this book is that they are simple, approachable and doable. This isn’t a book full of fancy recipes to look at and admire, but practical recipes to cook this Passover.
In addition to the food photos in this book, there are a bunch of breathtakingly beautiful travel photos from around the world, taken by the author herself. They serve not only to visually enhance this book, but to take you with the author on a journey to new flavors, regions and cuisines.
The lack of potatoes (and obviously grains) means that the book features lighter fare than your average Passover food, which is always a big bonus in my book.
Some Recipes I Can’t Wait To Try:
Roasted Butternut Squash Soup: I love butternut squash, and I love it in soup, but now I need to try it roasted in soup!
Salt and Pepper “Noodle” Kugel: made with spaghetti squash, so it’s lighter and healthier than regular noodle kugel!
Cajun Carrot Fries: These look like sweet potato fries, but they are actually a veggie!
Parsnip Mash: think mashed potatoes, but again – made with a vegetable! Add some sauteed onions and I am *in*!
Who This Cookbook is For:
This is a fun cookbook and a great alternative for people who are making passover, and who’s customs allow for processed ingredients.
Additionally, as this is a passover, the majority of the recipes in it are gluten free (with the exceptions of a couple of recipes which use matzah meal) so this is a great year round option for people who are gluten free.
Who This Cookbook Isn’t For:
If your Passover customs don’t allow for processed ingredients from the stores, you will find that most of the recipes in this book won’t work for you. The book also relies on quinoa for many recipes, so if your customs don’t allow for that, many recipes in this book won’t be right for you.
What I Didn’t Like About This Cookbook:
Firstly, as mentioned above, the book relies on a lot of ingredients that are processed and due to my family’s customs, off limits to me.
I also found that a lot of recipes relied on store bought ingredients such as “imitation soy sauce” and “imitation mustard” or manischewitz boxed cake mix as a short cut instead of developing the flavors organically.
Lastly, because I always discuss the photography in the books I review, I found the food photos in this book disappointing. While the travel photos are beautiful, the food pictures have a more amateur look to them, lending the book a less professional look than some others I have reviewed.
In Conclusion:
This is a fun and colorful cookbook with great (and light!) alternatives to the standard heavy passover fare, and it’s a good option for people who are either gluten free or cooking for passover and have less restrictive customs.
Want to win a copy? Scroll past the recipe for your chance to win one of TWO copies!
Garlic Spaghetti Squash with Tomatoes and Basil
Adapted from The No Potato Passover
Ingredients:
1/4 cup olive oil
1 large onion, sliced into half rings
3-5 garlic cloves, finely chopped
2 cups spaghetti squash, cooked, peeled and shredded*
1 cup grape tomatoes, halved
10 basil leaves or 5 frozen basil cubes
salt and pepper to taste
Instructions:
Heat oil in a large frying pan. Add the onion slices and sautee on a medium flame until translucent. Add the minced garlic and sautee for an additional couple of minutes.
Add the spaghetti squash, tomatoes and basil. Sautee for about 5-10 minutes. Add salt and pepper to taste. Serve hot.
*To cook spaghetti squash: poke holes in it with a large knife, then place whole in a pan and bake at 350 for an hour to an hour and a half, until it’s tender when you pierce it with a fork. Allow to cool, then cut in half, scrape out the seeds, and shred.
Giveaway Details!
For your chance to win one of two copies of The No Potato Passover
Please note: Each entry requires its own comment! Multiple entries in one comment will only be counted once!
You can enter as many of the following as you wish:
Entry #1 – Leave a comment on this post telling me what you like to eat on passover that doesn’t include any potatoes!
Entry #2 – Follow @OvertimeCook on twitter and leave a comment on this post telling me that you did.
Entry # 3- Like Tales of an Overtime Cook on Facebook and leave a comment on this post telling me that you did.
Entry # 4 – Follow @OvertimeCook on Pinterest and leave a comment on this post telling me that you did.
Entry # 5 – Subscribe to OvertimeCook via email (link is on the right sidebar of the blog). and leave a comment on this post telling me that you did.
Entry #6 – Follow Overtime Cook on Instagram and leave a comment on this post telling me that you did.
Note: if you already like/follow etc, that’s fine. Just leave a comment letting me know that!
Giveaway Details:
Giveaway ends at 11:59 PM on Wednesday, March 20th. A valid email address or twitter profile must be provided.
Prize can be shipped within the USA.
Giveaway is sponsored by the author.
Disclaimer: I was provided with a review copy of this book, but all opinions are my own. There are affiliate links within this post.
Good luck!
Thanks everyone for stopping by! Come back soon, I have some really amazing recipes coming up, including a sweet treat for passover! -Miriam
Posted in Appetizers, Cookbook Reviews, Giveaways, Healthy, Holiday, Salads, Sides, Vegetables, Vegetarian, tagged almonds, Butternut squash, cookbook review, cookbooks, giveaway, nuts, Passover, salad on March 3, 2013 | 277 Comments »
I know that nobody really wants to think about the imminent arrival of the Passover holiday, but face it, friends. Passover is coming. The good news is that today I am reviewing a cookbook that aims to make Passover cooking easy. I know, it sounds too good to be true. But this book
Passover Made Easy
At a first glance:
The book is visually gorgeous. The pictures are bright and modern, and beautifully styled, the graphics are amazing, and the whole layout is fun and inviting and makes you want to just dig in!
Once I flipped through the book a bit, I was amazed at how none of the recipes screamed Passover. This sure isn’t your bubby’s passover cookbook! There’s a really wide variety of recipes in this book- it even features a brunch and dairy section. (I always thought of that category with regard to passover as scrambled eggs. But no, this book features recipes like Banana French Toast and Matzahroni and Cheese!
Some Features I Liked:
You all know how much photography in cookbooks is important to me, and this book fulfills my expectations in a *big* way. Not only does every recipe have a beautifully photographed picture to go with it, but there are step by step pictures to guide you through the process of things like plating the Potato and Flanken Kugel, a delicious dish that doesn’t usually look very nice on the plate.
Another thing I loved about the book were the cute little anecdotes and stories that come with each recipe. I have to admit that both of the authors are good friends, so I felt like I could hear them talking to me as I read these little stories. But that’s how this cookbook is – it invites you into their kitchens to make Passover together with them.
I’m not a big wine gal (I know!) but for those who are, there are wine pairings alongside many of these recipes.
Due to the vastly varied customs within the Jewish community regarding which ingredients are acceptable for Passover, some of the recipes feature ingredients that some may not use. However, the book features a Replacement Index of substitutions you can make if your customs don’t allow for all of the ingredients. As someone with rather restrictive customs for Passover, I found this feature especially useful!
The beginning features a very useful section of Passover building block recipes, including crepes, passover crumbs and homemade mayo. (They even made a fabulous video demonstrating the process!)
Most importantly, I loved the variety of ideas and flavors in this book. The biggest challenge for me, every year, on Passover, is to make foods that don’t all taste and look the same. With this book at my disposal, I know I won’t face that challenge this year!
Some Recipes I Can’t Wait to Try:
Brisket Eggrolls: Do I really need to say anything else?? I had (non-passover) at Abigails a while back, and I’ve been obsessed ever since. But the idea of making a Passover version of such a delicious dish is mind-bogglingly awesome. This is so going on my menu this year.
Roasted Tomato and Eggplant Soup: We’ve all established how much I love soup, but this one sounds totally different. I might not be able to wait for passover to make this one!
Sweet Potato Pepper Steak: my family doesn’t love the traditional pepper steak, but this looks like a recipe they could really get behind!
Pecan Pie with Cookie Crust: everyone loves pecan pie during the year. I am so excited to try this passover version!
Who This Cookbook is For:
Anyone who is cooking for passover this year and needs a fresh batch of ideas will find this cookbook ultra useful!
Who This Cookbook isn’t For:
Obviously this book is for passover recipes, so if you either aren’t celebrating passover, or are going away (or not cooking for any other reason) this book isn’t for you.
On a smaller scale, people with certain dietary restrictions such as no sugar, nuts or eggs will find a lot of recipes in this book are problematic for them. (But then again, most passover recipes will be a problem for you, so that’s not so much about this book as it is about passover cookbooks in general.)
What I Didn’t Like About This Cookbook:
My main complaint about this book is that there are a number of recipes that I can’t make due to my restrictive Passover customs. As I mentioned, there’s an index of helpful substitutions, but there will still be some recipes I can’t make.
My other issue with this book is that a bunch of the recipes do require an extra step or two, but again, I think that’s more of a complaint about Passover cookbooks and recipes than this book specifically, because there are so many things you can’t buy, so they require extra steps to make them.
Conclusion:
This is an innovative, exciting, fun and totally beautiful book that everyone who is cooking for passover should own. Not cooking for passover this year? Consider this as a gift for your hosts – that way everyone reaps the benefits!
Roasted Butternut Squash Salad with Sugar ‘n Spice Nuts:
Adapted from Passover Made Easy
Ingredients:
for the roasted butternut squash
1 medium butternut squash, peeled and cut into 3/4 inch cubes
2 Tablespoons oil
1/2 teaspoon sugar or sugar substitute
1/4 teaspoon salt
1/4 teaspoon black pepper
for the sugar ‘n spice nuts:
1/2 cup sliced almonds
2 teaspoons sugar or sugar substitute
1/8 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon paprika
1 teaspoon oil
for the shallot dressing:
1 medium shallot
1/4 cup oil
1 Tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
to assemble salad:
1 head romaine lettuce, chopped
1 green apple, diced
Instructions:
for roasted butternut squash:
Preheat oven to 475 degrees. Line a cookie sheet with parchment paper.
Toss the butternut squash cubes with the oil, salt, pepper and sugar.
Bake at 475 for about 30 minutes, until the cubes are tender and cooked through.
for sugar ‘n spice nuts:
Preheat oven to 300 degrees. Line a cookie sheet with parchment paper. Combine nuts, sugar, spices and oil on tray.
Bake at 300 for 10 minutes. Remove from oven and set aside to cool.
for shallot dressing:
combine all ingredients in the bowl of a food processor and process until smooth. Alternatively, place all ingredients in a tall container and blend with a hand blender until smooth.
to assemble salad:
Combine lettuce, diced apple and butternut squash in a bowl. Toss with the dressing and top with nuts.
Enjoy!
Giveaway Details!
For your chance to win a copy of Passover Made Easy
Please note: Each entry requires its own comment! Multiple entries in one comment will only be counted once!
Entry #1 – Leave a comment on this post telling me what is your favorite passover dish!
Entry #2 – Follow @OvertimeCook on twitter and leave a comment on this post telling me that you did.
Entry # 3- Like Tales of an Overtime Cook on Facebook and leave a comment on this post telling me that you did.
Entry # 4 – Follow @OvertimeCook on Pinterest and leave a comment on this post telling me that you did.
Entry # 5 – Subscribe to OvertimeCook via email (link is on the right sidebar of the blog). and leave a comment on this post telling me that you did.
Note: if you already like/follow etc, that’s fine. Just leave a comment letting me know that!
Giveaway Details:
Giveaway ends at 11:59 PM on Monday, March 11th. A valid email address or twitter profile must be provided.
Prize can be shipped within the US and Canada.
Giveaway is sponsored by the publisher.
Disclaimer: I was sent a review copy of this book, and one of my recipes is featured in it. All opinions are my own. There are affiliate links within this post.
Good Luck!
Thanks for stopping by folks! Come back soon, I have some more great recipes up my sleeve! -Miriam
Posted in Appetizers, Chicken, Condiments/Sauces/Dips, Main Courses, tagged Appetizers, chicken, chicken fingers, dinner, food, Honey, mustard, pretzels, Recipes on February 18, 2013 | 18 Comments »
Today’s post is going to be short, but I won’t apologize. Mostly because I feel like I’ve been doing that far too often lately. I’m busy. You all know that. And I think many of you are very busy this week, with Purim coming and whatnot.
So the good news is that I have a great dish to share today. These chicken fingers are super fun, they’re easy to make, and they are a nice change for anyone looking to switch things up a bit. Oh, and did I mention how these are baked, which makes them healthier?
So whether you are cooking for your Purim party (seudah), looking for a fun appetizer idea, or even an exciting weeknight dinner idea, make these. You will love them!
Pretzel Crusted Chicken Fingers
Ingredients:
1 1/2 – 2 pounds skinless, boneless chicken breast
2 Tablespoons flour
2 cups coarse pretzel crumbs*
2 eggs
2 Tablespoons honey
2 Tablespoons mustard
1 teaspoon salt
1/4 teaspoon dried thyme (crushed slightly between your fingers)
Instructions:
Preheat oven to 400. Grease a cookie sheet well with oil and set aside. (Don’t skimp on the oil, you will still save calories over frying.)
Cut the chicken breast into finger shapes and toss with the flour. Place in a small bowl and set aside.
In a small bowl, combine the eggs, honey, mustard, salt and thyme. Set aside.
Place the pretzel crumbs in a third bowl. Set up a breading station by lining the bowls up in order.
Bread the chicken by placing the flour covered piece of chicken in the egg mixture, then in the pretzel crumbs. Press the pretzel into the chicken to make sure it gets properly coated. Set on the prepared tray and repeat with the remaining chicken. Spray more oil over the top of the chicken, and place in the oven.
Bake at 400 degrees for 6 minutes, then turn the fingers and bake an additional 6 minutes. Remove from the oven and serve hot.
*When processing the pretzel to make crumbs, don’t process until they have formed fine crumbs. Rather, leave some texture.
Honey Mustard Dipping Sauce:
Ingredients:
1/2 cup mayonaise
2 Tablespoons mustard
2 Tablespoons honey
1 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Instructions:
Combine all ingredients in a small bowl. Serve with chicken fingers.
Enjoy!
Thanks all for stopping by! Come back soon for some more exciting purim treats, and make sure to enter my cookbook giveaway! -Miriam
Posted in Appetizers, Holiday, Meat, purim, Sides, Traditional, tagged appetizer, food, hamantaschen, hamantashen, Holiday, Meat, meat pie, pie, purim on February 12, 2013 | 17 Comments »
It’s 1:30 am and I am sitting at my computer thinking about hamantashen. But it isn’t my fault, really. Blame it on…
Oh forget it. It’s totally my fault. I can’t help myself. Not only do I imagine myself to have hoards of anxious fans waiting for my brilliant purim ideas yeah right but I also need to impress people at my own purim seudah (feast/party).
It’s hard, let me tell you. No matter how much pressure you might feel at parties, think about what it’s like when you are a food writer. Exactly. Well I kinda wish I could invite each and every one of you to my purim party, because I am serving these meat pie hamantaschen as the appetizer and they are seriously delicious.
But sadly I can’t invite you all. Luckily I can share this awesome and gorgeous recipe with you. Make this!
Savory Meat Pie Hamantaschen:
Ingredients:
for the crust:
3 cups all purpose flour
1 teaspoon salt
3 sticks (1 1/2 cups) margarine, frozen or very cold
about 9 Tablespoons ice water
for the filling:
oil for frying
2 small onions, finely diced
2 lb ground meat
2 small cloves garlic, minced
2 teaspoons salt, or to taste
1/4 teaspoon black pepper, or to taste
beaten egg, optional, for brushing
Instructions:
for the dough: (for tips on making pie dough, see my step by step tutorial here.)
Place the flour and salt in the bowl of a food processor and pulse quickly to combine.
Cut the frozen margarine into cubes and sprinkle over the flour mixture. Pulse in sort on-off bursts until the mixture resembles coarse crumbs.
Add the ice water, starting with 6 Tablespoons, and pulse until the dough comes together. Add additional ice water until dough just comes together. Do not overwork the dough.
Remove the dough from the bowl and place in a bag in the fridge for a couple of hours or overnight.
for the filling:
Heat the oil in a large frying pan. Add the diced onions and sautee for a couple of minutes until translucent. Add the meat and stir to break it up as the meat cooks. You don’t want to leave any large pieces of meat. Add the garlic, salt and pepper and sautee for about a half an hour, until cooked through. Taste and adjust salt and pepper to taste.
to assemble:
Preheat oven to 400 degrees.
On a lightly floured surface, roll out the chilled dough to about 1/8th of an inch. Cut out rounds about 4-5 inches in diameter (you can use a smaller circle if you want to make this smaller, but watch the baking time.) and set aside. Re-roll the scraps and repeat until all dough has been shaped into circles.
Place a mound of the filling in the center of the dough (about 1-2 tablespoons, depending on the size of the circle. Fold up the sides of the circles, meeting at the corners to create the hamantaschen shape. (For hamantaschen shaping tips, see my article here.)
If making this for an occasion other than purim, place the filling in the center and fold over for a half moon shape.
Brush the beaten egg over the tops of the hamantaschen, if desired. Place on lightly greased cookie sheet and bake at 400 degrees for 15-18 minutes, until just turning golden on the outside.
Serve hot.
Enjoy!
Thanks for stopping by! And don’t forget to check out my Chocolate Covered Hamantashen Pops that I posted on Cook Kosher yesterday! And come back soon for some more fun purim ideas! – Miriam
