Community Dinners

The elementary school where my daughter attends has an annual Community Dinner, which I always find a lot of fun.  We sign up every year to host a vegetarian dinner.  Appetizers happen at three different homes. . . . . usually with parents in the same grade.  Then we each get an envelope and we are off to dinner.  A mystery of where and with who.

This year we hosted one of the kindergarten teachers, one of the first grade teachers and two couples who each had kindergartners.

What did I serve for dinner????

Two homemade challahs;
Persian Red Pepper Dip (from the cookbook The Persian Cookbook from the Non-Persian Wife);
Carrot Puree and Egyptian Spice Mix with Nuts and Olive Oil (from the Oleana cookbook);
Chickpea salad (from the cookbook The Persian Cookbook from the Non-Persian Wife);
Persian Rice with Tahdig (potato) (From the Temple Emanuel Sisterhood Cookbook); and
Roasted squash and red onion with tahini sauce and zatar (from the Jerusalem cookbook).

We had a great time, and then we were off to the dessert house.  Next year will be my last year attending this great event.

Rugelach

A family friend gave me this recipe a few years ago, and my family loves it!

1 c flour
2 sticks butter
1/2 lb cream cheese
one package of mini chocolate chips
Cinnamon and sugar

Combine flour, butter and cream cheese in food processor.  Wrap ball of dough in plastic wrap.  Refrigerate 8 hours.  Cut in half.  Roll out two thin circle.  Spread 1 cup of mini chocolate chips onto each circle and press them into the dough.  Sprinkle with cinnamon and sugar.  Cut with pizza cutter into wedges (I like doing more than 16 wedges, use your judgement).

Roll up each wedge from the outside to the center.

Place on greased baking sheet.

Sprinkle again with cinnamon and sugar.

Bake 350 degrees for 15-20 minutes - until golden brown.

New Recipe

Sometimes I see a new cookbook at the library, and I check it out.  This time I checked out The Community Table - Recipes and Stories from the JCC in Manhattan and Beyond.  The first recipe I made was really good!  My husband and I really liked it.

Pappardelle with Ragu (originally made with lamb but mine is vegetarian)

2 T olive oil
2 medium carrots, peeled and finely chopped
1 medium onion, finely chopped
2 celery stalks, finely chopped
One package of vegetable grillers (vegetarian ground "meat")
2 t ground coriander
1 t rosemary
1 t thyme
1/2 t ground cumin
salt and pepper
2 T tomato paste
1/2 c red wine
1 28-oz can diced tomatoes
1 1/4 c vegetable stock
one pound of pappardelle pasta

In large pot, heat the olive oil over medium heat.  Add the carrots, onion and celery and cook for 5 minutes.

Turn up heat and add "meat" along with the coriander, fennel seeds, rosemary, thyme, cumin and salt and pepper.  Cook for 4 minutes.  Add tomato paste and red wine ad simmer for 25 minutes.

Cook the pasta for 8-10 minutes.  Drain.

Put pasta in the "meat" pot and stir, then serve.