DANI presents cookbook ideas for you to try

Almost four years ago, Kathy Laszlo and Susie Sokol joined together to form a group that would address the needs of young adult children with special needs.

Their mission was to create opportunities for young Jewish adults with physical and/or cognitive challenges to participate as valued members of the community, and enjoy a meaningful and dignified quality of Jewish life.

DANI (Developing and Nurturing Independence) is a parent advocacy group that allows parents to share information, provide programming for their children and support each other in their day-to-day decisions.

In addition to weekly programming and Sunday recreational afternoons including swimming, music, baking challot and a luncheon series with seniors, since its inception, DANI has, among a host of other activities, provided three annual summer camp experiences, run Jewish holiday parties, participated in social action activities, collected food for the homeless and sold gift containers of baked goods.

One of their latest projects is Dani Delights, a cookbook that brings together recipes from parents, DANI kids and community “celebrities.” A book signing by DANI kids takes place on Sept. 13 at the Israel Source from 11 a.m.-2 p.m. For more information, call 905-731-6606.

Undoubtedly, a favourite recipe is the one for Inclusion Soup:

Take 1 group of incredible young adults with challenges. Mix generously and often with:

1 cup of kindness
3 tbsp. of tolerance
6 tbsp. of warmth
1/4 cup of sensitivity
4 cups of humour
1 cup of education
5 tbsp. of respect
1 caring community

DANI offers the following recipes:

TOMATO AND BREAD SOUP – PAPPA AL POMODORO
Submitted by Mordechai Ben-Dat, editor of The Canadian Jewish News

1/2 cup olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
2 28-oz. cans Italian plum tomatoes, chopped
3 cups diced bread, crusts removed (stale or dried bread works best)
4 cups pareve chicken stock or water
1/2 cup dry red wine
1 cup chopped fresh basil leaves
1 tbsp. kosher salt
1 1/2 tsp. freshly ground pepper
grated Parmesan cheese

Heat olive oil over a medium-high flame until hot but not smoking. Add onion and garlic and sauté for a few minutes until onion is translucent. Add chopped tomatoes and their juices and bring to a boil. Reduce to a simmer and let cook until the tomatoes begin to soften and break down, about five minutes. Add the stale bread chunks, red wine and stock or water.

Continue simmering until all the bread has absorbed as much liquid as possible, then break up bread pieces with spoon or whisk. Add the basil. Season to taste with salt and pepper. Let the soup continue simmering for 10 minutes, then serve immediately in warmed soup bowls. Garnish to taste with grated Parmesan cheese.

 

ULTIMATE VEGETARIAN CHOLENT, OR CHAMIN

1 lb. potatoes, peeled, cut into 3/4-in. chunks or slices
1 tbsp. vegetable oil
2 tsp. mustard seeds
2-in. piece fresh ginger, grated
4 cloves garlic chopped
2 large yellow onions, peeled, halved and sliced
2 green chilies; halved, seeded, deveined and chopped
2 tsp. ground turmeric
1 tsp. cayenne
2 tsp. ground cumin
1/4 tsp. cardamom seeds
3/4 tsp. ground cloves

Cholent
1 can drained garbanzo beans
2 cups short grained brown rice
3 bay leaves

Place potatoes in a medium saucepan, cover with water and bring to a boil. Lower the heat, cover and simmer just until tender. Drain. Heat oil in large frying pan. Add mustard seeds and cook for one minute, stirring constantly. Add onions and cook about five minutes, stirring frequently until soft. Stir in garlic and ginger and cook for one minute more. Add cooked potatoes, turmeric, chilies, cayenne, cumin, cardamom seeds and cloves. Stir well. Cook, stirring occasionally until potatoes are very tender and there are a number of golden to brown patches.

Add beans, rice and bay leaves to potato mixture. Add eight cups of water. Cook overnight in crock pot. Add salt to taste. Serves 8-10.

CRANBERRY MEATBALLS
Submitted by Laurence Seligman

2 lb. lean hamburger meat
2 eggs
3/4 cup bread crumbs
1/2 cup ketchup
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. paprika
1/4 tsp. onion powder
1 bottle chili sauce
1 can cranberry sauce
1/2 tbsp. brown sugar

Preheat oven to 350. In a large mixing bowl, blend hamburger meat, eggs, bread crumbs, ketchup and spices. Form mixture into small meatballs and place on cookie sheet. Bake for 15-20 minutes. Drain off fat and place in an ovenproof dish.
In a separate medium bowl, combine chili sauce, cranberry sauce and brown sugar. Pour over meatballs, cover and bake for 45 minutes. Serve over white or brown rice.

YUMMY WAKE-UP ­SMOOTHIES
From DANI’s kitchen

1 banana, peeled
1 cup strawberries
1/2 cup kiwi, cantaloupe, pineapple or mango
1 cup yogurt
2 tbsp. honey
1/2 cup orange juice

Blend, and I hope you like it.