Happy Purim!

Here are two recipes for your Purim repertoire.

First, an easy vegetarian main course that Queen Esther might have enjoyed. And then, cupcakes that go together in a snap. Great for dessert or to include in mishloach manot.

Enjoy and have a Chag Sameach - A Happy Purim!

VEGETABLE STEW WITH GARBANZO BEANS (PARVE)

1 cup water
2 medium carrots, peeled and cut into ½ “thick diagonal slices
3 to 4 zucchini cut in half lengthwise and sliced ½ “ thick
1 tablespoon extra-virgin olive oil
4 cloves garlic, chopped
1 can (14 to 15 oz / 400 gm) diced tomatoes
1 can (8 oz) tomato sauce
1 ½ teaspoons ground cumin
1 can (15 oz / 400 gm) garbanzo beans
1/3 cup raisins
½ teaspoon hot sauce, or to taste (optional)
Salt and freshly ground pepper to taste

Cook the carrots and water for in a covered saucepan for 5 minutes. Add the zucchini and cook for about 3 minutes, until just tender. Remove the vegetables from the broth and set aside. (Use the broth for a soup or sauce.) When the saucepan is cool, dry it with a paper towel.

In the same saucepan, heat the olive oil and sauté the garlic for a few seconds. Add the tomatoes, tomato sauce, cumin, salt and pepper. Bring to a boil and simmer uncovered for a few minutes. Stir in the garbanzos and raisins and simmer another few minutes. Add hot sauce, zucchini and carrots and simmer a few more minutes. Taste for salt and pepper.

Serves 4-6

GINGERBREAD CUPCAKES (PARVE)

These cupcakes are quick and easy to prepare. Instead of using full-size muffin tins, I like to bake them in mini-muffin tins for mishloach manot.

1 cup whole wheat pastry flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon cinnamon
1 whole egg
1 egg yolk
½ cup sugar
½ cup molasses or silan (date honey)
½ cup canola oil
1 tablespoon instant coffee powder, dissolved in
½ cup boiling water

Preheat oven to 400 degrees F (200 C).

Line 16 muffin cups (regular size) with paper liners.

Sift or whisk together flour, baking soda, salt and spices and set aside.

Beat together eggs just to mix. Add the sugar, molasses and oil and mix. Mix in dry ingredients and coffee. The mixture will be thin.

Pour the batter into the muffin cups. (You can do this easily with a glass measuring cup.)

Bake for 18-20 minutes, or until cakes spring back when gently touched. Remove cupcakes to a rack to cool.

Makes 16 regular size cupcakes and 32 or more mini size