Page 260 - 27040

hot sides

DOUGHLESS KNISHES WITH MUSHROOM SAUCE yields 12 servings

The potato mixture can be formed into balls or scooped with an ice cream scoop for
individual portions. This dish freezes well so you can prepare these knishes in advance.

2 onions, diced MUSHROOM SAUCE
4 tablespoons oil 2 large onions, diced
8 potatoes, cooked, drained, 3 stalks celery, diced yields 8 servings
and mashed 1 red bell pepper, diced
¾ cup oil 2 cups sliced mushrooms
4 eggs ¼ cup oil SPINACH QUICHE
1 cup rice flour or cream of 1 tablespoon MSG-free 12 ounces spinach,
buckwheat mushroom soup mix finely chopped
1½ tablespoons salt 1 tablespoon cornstarch 2 large potatoes, boiled, drained,
¼ teaspoon black pepper or arrowroot starch, and mashed
1 egg, beaten dissolved in 1 cup water 2 tablespoons oil
¼ cup sesame seeds 1 teaspoon salt 3 tablespoons arrowroot starch
½ teaspoon ground black or potato starch
pepper 2 eggs
1 teaspoon salt
¼ teaspoon pepper
1. Preheat the oven to 375˚ F.
2. In a frying pan, sauté the onions in the 4 tablespoons oil until 2 cloves garlic, crushed
golden. In a large bowl, combine the sautéed onions with the 1 cup shredded mozzarella
mashed potatoes. (optional)
3. Add the ¾ cup oil, eggs, rice flour or buckwheat, salt, and pepper. Use a hand blender if necessary to smooth out 1. Preheat the oven to 375˚ F. Grease
lumps. a 9-inch pie dish.
4. Pour the mixture into a 9x13-inch baking pan. Brush with the beaten egg and sprinkle with the sesame seeds. 2. In a large bowl, combine all the
5. Bake for 1 hour. Cut into 2x3-inch squares. ingredients and pour into the
6. To prepare the mushroom sauce, in a medium saucepan, sauté the onions, celery, red pepper, and mushrooms in the greased pie dish. Bake for 1 hour.
oil until lightly browned.
7. In a blender, puree 2 cups of the fried vegetables and return to the pot.
8. Add the cornstarch or arrowroot starch, salt, and black pepper, and cook until thickened.
9. Arrange the potato knishes on a lined cookie sheet. Spoon the mushroom sauce over the knishes. Reduce oven
temperature to 350˚ F and bake for 25 minutes.

Spinach Quiche
260 HEALTHY EVER AFTER nut mixture to coat. Serve warm. almonds, sugar, and pinch of salt. Roll the shlishkes in the dough is used. and remove with a slotted spoon. Repeat until all the the shlishkes into the boiling water. Cook for 10 minutes teaspoon salt to form a dough. 4. In a sauté pan, heat the oil over medium heat. Toast the 3. Fill a 5 quart pot three-quarters full with salted water. Drop

261

mixture into a roll and wrap in baking paper, candy style. Drop into boiling cholent.

# 27040_eyal - 27040_pnim_eyal.1.1.1 | 11 - A | 18-12-03 | 09:41:02 | SR:-- | Magenta 27040_eyal - 27040_pnim_eyal.1.1.1 | 11 - A | 18-12-03 | 09:41:02 | SR:-- | Yellow #27040_eyal - 27040_pnim_eyal.1.1.1 | 11 - A | 18-12-03 | 09:41:02 | SR:-- | Black 27040_eyal - 27040_pnim_eyal.1.1.1 | 11 - A | 18-12-03 | 09:41:02 | SR:-- | Cyan yields 3–4 logs yields 12 servings Freezes well. pepper. Add the oil and water. Let stand for 30 minutes. 2. Form 3–4 logs and wrap in parchment paper. Drop

22
21