With Rosh Hashanah, break-the-fast and Sukkot cooking behind me, I turn to my freezer for inspiration.
My leftovers consist of a big package of braised brisket, several cooked chicken thighs and a variety of vegetables that are waiting to receive their second life for a few good meals.
A bowl of robust, earthy chili with crumbly yet tender cornbread makes for a relaxed and casual dinner. My favorite is one I call Rosh Hashanah Chili, made with leftover brisket slow-cooked with onions and tomatoes. It is welcome anytime, but using it to start the new year makes it extra special.
Butternut Squash, Eggplant and White Bean Chili
Serves 6-8
3 Tbs. olive oil
1 large leek, chopped
1 tsp. ground cumin
pinch red pepper
1 medium butternut squash
2 cups diced eggplant
2 carrots, peeled and diced
2 zucchinis, diced
1 large tomato, seeded and coarsely chopped
1 large Golden Delicious apple, diced
1 cup vegetable stock
2 cups cooked white beans
salt and pepper
chopped cilantro
In a large skillet, heat oil. Cook leek with cumin and red pepper, about 4 minutes. Stir in squash, eggplant, carrots and zucchinis and cook about 4 minutes. Add tomato, apple, stock and beans. Cover and cook 10 minutes or until zucchini is tender.
Taste for salt and pepper. Sprinkle with cilantro and serve. For later use, place in shallow baking dish, cover with foil and refrigerate or freeze until needed.
Rosh Hashanah Chili
Serves 8
2 Tbs. vegetable oil
2 onions, chopped
4 cloves garlic, minced
1 red bell pepper, seeded and chopped
1 Anaheim pepper, seeded and chopped
1-2 habañero or jalapeño peppers, seeded, deveined and chopped
1 tsp. ground cumin
1 to 2 Tbs. chili powder, or to taste
1⁄2 tsp. dried oregano
1⁄2 tsp. ground mustard seed
3 cups cooked brisket, cut into 11⁄2-inch cubes
1 28 oz. can tomatoes, chopped
1⁄2 cup barbecue sauce
2 cups beef or lamb stock, or water
3 cups cooked black beans
salt and pepper
1⁄2 cup cilantro leaves
2 cups crushed tortilla chips
In large, heavy pot, heat oil over medium-high heat. Add onions, garlic, peppers, cumin, chili powder, oregano and mustard and cook until vegetables are soft, about 5 minutes. Add brisket, tomatoes, barbecue sauce and stock or water. Stir well and simmer, partly covered, for 30 minutes. Add beans. Cook another 10 minutes. Taste for salt and pepper and stir in cilantro. Serve topped with crushed tortilla chips.
Quick Cornbread with Green Onions
Serves 8
2⁄3 cup all-purpose flour
2⁄3 cup yellow cornmeal
1⁄2 tsp. salt
1⁄2 tsp. ground cumin
2 tsp. baking powder
2 tsp. sugar
1⁄3 cup corn oil
2 large eggs, beaten
1⁄2 cup milk
1 cup corn kernels, fresh or frozen and thawed
2 scallions, chopped
4 oz. grated cheddar cheese (optional)
Preheat oven to 425 degrees. Grease an 11-inch pie plate or baking dish. In a large bowl, combine dry ingredients. In a small bowl, beat oil, eggs and milk. Stir into dry ingredients until well blended. Stir in corn and scallions just until evenly distributed.
Pour mixture into pie plate and bake until golden brown, about 18 minutes. If using cheese, remove bread from oven and sprinkle cheese on top. Return to oven until cheese is melted, or another 5 minutes. If cheese is not used, bake for a total of 23 minutes or until golden brown. Let cool about 10 minutes and cut into wedges.
Louise Fiszer is a Palo Alto cooking teacher and co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Faith Kramer. Contact her at [email protected].