Rosh Hashanah recipes - The Jewish Standard

Sticking to my promise, here are a few more recipes for the holiday or any day.

I know it is time consuming, but there is a huge difference in supermarket prices for holiday items. I really believe it is worth it in some cases to stop and pick up an item that is truly a great price in one market. Also, this is a great time to stock on some staples that are priced right this time of year.

Happy cooking!

-Beth

Tilapia with fruit and almonds

4 large pieces of tilapia
seasoned flour or bread crumbs
1 cup canola oil for frying
1 Â½ cups slivered almonds
2 large Cortland apples
2 teaspoons fresh lemon juice
2 teaspoons chopped parsley

Wash the fish under cold water and dry well on an absorbent towel. Coat lightly with bread crumbs or flour. Use Â½ the oil to fry the fish until crispy. Place in a low casserole dish that you have sprayed with Pam. Peel and dice the apples.

Toast the almonds under a broiler for 2 minutes. Mix them together and add lemon juice and parsley. Pour over the fish and bake for 10 minutes.

Very easy meatless carrot tzimmes

2 pounds baby carrots, cut
6 tablespoons canola oil
2 cups brown sugar
2 1/2 cups water
dash of salt and ground ginger

Saute the carrots in a pan with the oil and cook until lightly browned. Boil the water and sugar for 5 minutes and add to the carrots. Boil for 15 minutes covered. Add the ginger and a dash of salt.

Cooking with Beth

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