food & dining
Transportable Dinners
W hether due to cold and fl u
season, bad luck, general
socializing or a desire to carry out
mitzvot, I spent a goodly amount of the
last month ferrying meals to people
who were injured or ill or for a variety
of other reasons.

That included stocking a neigh-
bor’s fridge when she returned from a
vacation trip to what turned out to be
a disaster area, attending a commu-
nity potluck, dropping a meal to a
bereaved friend and bringing dishes to
an Eagles watch party.

During these deliveries, I learned
quite a bit about the best practices
for transporting food and also how to
avoid signifi cant pitfalls.

Some general tips:
• The recipient of this kindness
should not be burdened in any way
— that means avoid delivering food
in a container or pan that you want
back. Save takeout containers for
this purpose and/or buy foil pans, so
you won’t sacrifi ce your favorites or
have to stalk your neighbor for your
Pyrex as he recuperates from open-
heart surgery!
• Provide foods that require a min-
imum of eff ort on the part of the
recipient/host. One-dish, heat-and-
eat or microwavable meals are
optimal choices. Think casseroles,
soups or stews.

• Be sure to check on dietary restric-
tions, allergies or preferences
before you stir up something spicy
that will go uneaten or complicate
their symptoms.

• Freeze the items before transport-
ing. If something jiggles in your car,
this prevents a messy spill.

• Be sure to put the food on the fl oor
of your car or in the trunk. Stopping
short with a lasagna on the passen-
ger seat is not recommended.

The lentil stew below is a good,
nourishing option for a drop-and go
dinner — it contains a bunch of vegeta-
bles, is vegan and gluten free, and
can be spiced up or down depending
on preference. Other good choices
for transporting food, whether for an
individual who is ill, or for a potluck or
party, include the following, which can
be found online in Jewish Exponent
archives at jewishexponent.com/
category/lifestyle/food/. (Note: Many
of these have more spice than the
average convalescent might need, but
they can be simplifi ed by eliminating
the zestier ingredients.)
• Gumbo
• Soup, such as posole or roasted
vegetable soup
• Russian winter vegetable soup
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• •
• •
• Thai turkey meatballs
Macaroni and cheese
Braised chicken
One-pan chicken quinoa dinner
Stew Curried Lentil and Vegetable
Stew | Pareve
Serves 4
This stew takes on a decidedly curry
vibe; I used a bunch of Indian spices
and blends, but the result is more
aromatic than spicy.

If this fl avor profi le is not suitable for
the intended eaters, omit them and
opt for something else — rosemary/
thyme? Fresh dill and lemon zest/juice?
Or just add salt and pepper, and let the
vegetables speak for themselves.

If the dish does not have to be vegan,
consider tossing in a smoked turkey
hock to deliver a big burst of fl avor.

Like most recipes of this type, view
this as a guide and swap in whatever
vegetables you have on hand.

1 1
2 1
1 3
tablespoon canola or
vegetable oil
onion, chopped
tablespoons grated ginger
teaspoon turmeric
teaspoon ground cumin
cloves garlic, crushed
yael@lastkindness.org 24
MARCH 2, 2023 | JEWISH EXPONENT
1 teaspoon garam masala or curry
powder 1 teaspoon salt
2 carrots, sliced
2 potatoes, chopped
1 pound lentils
1 bunch collard greens, coarse
stems removed, and coarsely
chopped 1 bunch parsley, chopped
Cayenne pepper to taste, optional
2-3 quarts water or vegetable broth
In a large pot, heat the oil and sauté
the onions with ginger until fragrant.

Add the remaining ingredients, and
sauté until coated and beginning to
soften, about 8 minutes.

Add water or broth; it should cover the
mixture by about 4 inches. Bring it to a
boil, lower the heat to a simmer, cover
and cook for about 45 minutes until the
lentils and vegetables are soft. Check
the stew every so often to ensure that
there is suffi cient liquid; if not, add more
during the cooking process.

This keeps for several days in the
refrigerator and generally tastes better
after it sits overnight. It also freezes
well. ■
Keri White is a Philadelphia-based
freelance food writer.

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Curried Lentil and
Vegetable Stew
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