Chickpea Noodle or Matzo Ball Soup

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 cup thinly sliced celery (about 2 long stalks)
• 1 cup carrots, peeled and cut into thin rounds (2 medium or 4small)
• ¼ teaspoon salt, more to taste
• ½ teaspoon ground turmeric
• ½ teaspoon curry powder (optional)
• 1 bay leaf
• 1 can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• 8 ounces spiral pasta*
• 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
• 2 quarts (8 cups/64 ounces) vegetable broth
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots and ¼ teaspoon salt. Cook, stirring often, until the onions are turning translucent and softening, about 5 to 7 minutes.
2. Add the turmeric and curry powder, if using, and stir constantly for about 30 seconds to wake up their flavors. Add the bay leaf, chickpeas, pasta, parsley and broth.
3. Raise the heat to high and bring the mixture to a simmer, then reduce heat to medium-low and continue simmering until the pasta is pleasantly tender, about 10 to 20 minutes.
4. Remove the pot from the heat and season generously with pepper. Add more salt, to taste, if necessary (I usually add another ¼ teaspoon). Serve while hot, with some extra parsley and pepper on top as garnish.
5. Once cool, store the soup in the refrigerator, covered, for up to 5 days.

French Toast Casserole

Make-ahead instructions: Assemble the casserole through Step 4, cover well, and refrigerate overnight. The next day, uncover, drizzle the casserole with the topping, and bake. Baking time will be slightly longer.

This casserole reheats well, though the chunks of bread on the top will gradually lose some crunch. The best way to reheat it is to bake it in the oven at 350F for 10 to 15 minutes to warm through and re-crisp the top.

INGREDIENTS

For the casserole:

• 1.5 large loaf good-quality French loaf, sourdough, ciabatta, or challah
• 7 large eggs
• 1.5 cups milk
• 1/4 cup granulated sugar
• Zest from one medium orange (optional)
• 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt

For the topping:

• 4 tablespoons unsalted butter, melted
• 3 tablespoons dark brown sugar
• 1 teaspoon ground cinnamon
• Pinch of salt

Optional toppings for serving:

• Dried cranberries
• Powdered sugar
• Maple syrup

1 Preheat the oven to 375F (190C). Place an oven rack in the center position.

2 Slice the bread into 1-inch slices and then cut them into 1-inch cubes. You can also tear the bread apart with your hands. Leave the crusts on.

3 Layer the bread in a baking dish: Lightly grease a 2-quart (if you want thicker slices) or 3-quart baking dish (if you want thinner slices) with cooking spray or butter. Add enough bread cubes to cover the bottom. Sprinkle a few tablespoons of pecans on top. Continue layering the bread chunks and pecans.

4 Prepare and add the custard: In a small bowl, whisk the eggs together. Add the milk, sugar, orange zest, and 1/2 teaspoon of cinnamon and mix well. Pour the egg and milk mixture evenly over all the bread chunks. (I found it easier to pour the mixture into a large measuring cup with a spout first before pouring the mixture over the bread.)

At this point, the casserole can be baked right away, or covered and refrigerated overnight.

5 Drizzle with topping: In another bowl, mix the melted butter with the brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Using a spoon, drizzle the mixture evenly over all the bread chunks.

6 Bake the casserole for 35 to 45 minutes. I baked mine for about 38 minutes. Leave the casserole in the oven longer if you want the chunks of bread on the top to be more brown and crunchier.

7 Remove the casserole from the oven and let it cool for about 10 minutes before serving. Sprinkle dried cranberries and dust powdered sugar on top, if you like. Serve with maple syrup at the table.