Canadian Young Judaea
Moroccan chicken stew and other offerings from the Maghrib2006-06-12 13:49:21
Canadian Young Judaea prides itself on the activities that we organize throughout the year for all ages. CYJ operates in many cities such as Montreal, Ottawa, Toronto, Halifax and Vancouver. Depending on the community activities vary during the course of the year. CYJ also operates “YJ on Campus” in Montreal and London for university students.
Founded in 1917, Canadian Young Judaea is Canada’s largest Zionist youth movement. We are affiliated with six residential summer camps across the country; we offer Israel Summer Programs, and year round recreational activities. Canadian Young Judaea is pluralistic and apolitical which means that we are not affiliated with any one stream of Judaism or any political party or movement. Indeed we are proud to have members from all branches of Judaism and with a variety of political views. There are thousands of YJ alumni across Canada who have great memories of their involvement within the movement.
- 1 medium eggplant
- 3 tbsp minced onion
- 2 tbsp oil
- 1 1/2 tsp salt
- 1/4 tsp pepper
1. Preheat oven to 475? F. Bake eggplant until skin turns dark brown. Cool and peel.
2. Chop eggplant and mix until very smooth. Stir in onion, salt, and pepper. Chill. Serve with pita, crackers, or bread.
Moroccan Chicken Stew
- 2-3 medium onions
- Garlic, several cloves
- Boneless chicken legs
- 1/2 tsp cumin
- 1 tsp sweet paprika
- 1/2 tsp turmeric
- 1 tsp cinnamon
- 1 1/2 tsp grill seasoning
- 1 tsp coriander
- 1 cup pareve chicken soup mix
1. Saut? onions and garlic. Saut? chicken until browned. Add remaining ingredients and simmer for 1 hour. Add liquid if necessary.
Tips: Quantities of spices can be adjusted to taste.
Boneless Turkey Breast
- Turkey breast
- 16 oz cranberry jelly
- 1/2 cup orange juice
- Seasonings as desired
1. Mix orange juice with cranberry jelly and seasonings. Pour over turkey breast in the morning and baste frequently until ready to cook. Bake at 325-350? F. Allow 25 minutes per lb. Place pan in water bath for moisture.
- 1 cup couscous
- 1/2 cup raisins
- Dash of salt
- 2 cups boiling water or chicken broth
1. Place couscous in a bowl with raisins and salt. Pour boiling water or broth over. Cover and let sit for 10-15 minutes. Fluff with a fork and serve.
- 6 medium zucchini
- 1 medium onion, finely chopped
- 1 clove garlic, finely minced
- 2 tbsp margarine
- 1/2 cup bread crumbs
- 1/4 cup parsley, finely minced
- Pinch of oregano
- Salt and pepper, to taste
1. Heat oven to 350? F. Place the zucchini in a saucepan. Cover with water and boil for five minutes. Remove zucchini immediately and plunge into cold water to stop cooking. Split in half lengthwise. Invert on paper towel to drain.
2. Saut? onion and garlic in butter or margarine until tender but not brown. Scoop out part of the pulp of the zucchini, leaving enough of a shell to hold stuffing. Mash pulp lightly. Add saut?ed onion and garlic, bread crumbs, parsley, a pinch of oregano and salt and pepper to taste. Mix well.
3. Fill zucchini with stuffing. Drizzle additional melted margarine over top. Bake in greased open baking dish 30 minutes or until tender.
From the Kinnereth Cookbook with permission from the Kinnereth Chapter of Hadassah - WIZO
- 1/2 cup margarine
- 1/2 cup sugar
- 1 egg
- 2 1/4 cups flour
- 1/2 tsp vanilla
- 1 pkg pareve chocolate pudding
- Nuts, crushed
1. Knead margarine, sugar, egg, flour, and vanilla into dough. Divide into 4 parts. Put into 4 cake layer pans, baking 2 at a time at 350-375? F.
2. Cake should rest 2-3 minutes after removing from oven. Loosen gently around edge. Turn upside down on wire rack to cool.
3. Make pudding according to package instructions, but not too thick. Spread over each layer and place one on top of the other. Spread pudding on top layer as well. Sprinkle with coconuts and nuts.