Chocolate and Peanut Butter Hot Cocoa

Serves 4

With so many snow storms hitting the East Coast this year, I have needed to get very creative with hot cocoa. My kids love the Hot White Chocolate Cocoa but this was a new hit.

4 cups milk
2 cups heavy cream
10 ounces chocolate, chopped
½ cup creamy peanut butter

Warm milk and cream in a medium saucepan over a medium-low heat. Add chocolate, and whisk until melted and combined. Continue to warm mixture until thick, about 3 – 5 minutes. Whisk in peanut butter until smooth.

Black Bean Caesar Salad

Easy

2 (15-ounce) cans black beans, drained
1/2 cup prepared salsa
1/2 cup red pepper, diced
¼ cup red onion, diced
½ cup cilantro, chopped
¼ cup corn niblets
1 jalapeno pepper (optional), diced, seeds and membrane removed
4 tablespoons pareve Caesar dressing (such as Mauzone or homemade)

In a large bowl toss together all the ingredients and serve.

Easy “Oh Henry” Bars

Easy
This recipe was submitted by GKC reader, Elana Bacon. We’ve had these and they’re really good – perfect for when you want a treat but don’t want to make too much effort. Thank you Elana!

1 cup peanut butter
1 cup light corn syrup
1 cup sugar
6 cups Rice Krispies
1 cup chocolate chips

Place peanut butter, corn syrup and sugar in a double boiler (or a big glass bowl over a pot of simmering water) stirring every once in a while until smooth. Remove from heat and add the Rice Krispies. Preheat oven to 350 degrees. Smooth batter into a 9×13 pan lined with baking paper. Sprinkle the chocolate chips evenly on to and place in oven for about 5 minutes. Remove from oven and spread melted chocolate across the top of the bars. Cool in the fridge for about 5 minutes. Cut into bars. Most importantly, enjoy!

GKC variation: After adding the Rice Krispies, form mixture into balls. Melt the chocolate chips and roll the Rice Krispie mixture in the melted chocolate. Place on a baking sheet lined with waxed paper and chill. Same taste, slightly more elegant presentation.

The Easiest Sweet and Sour Chicken


Easy

The chicken isn’t even breaded; that’s how easy this is!
2 tablespoons oil
2 pounds skinless, boneless chicken breasts, cut into strips or cubes
2 (18 ounce) jars sweet and sour sauce
1 (20 ounce) can pineapple chunks, drained
1 green pepper, chopped
1 onion, chopped

Heat oil in a work over high heat. Quickly sauté chicken until no longer pink, stirring and turning constantly. Add remaining ingredients and reduce heat. Simmer for 5 to 10 minutes to incorporate all flavors. Serve over white rice.

Peanut Butter Bread


Easy
For those of us who enjoy peanut butter in all its forms…Quick breads are great to have around. They freeze well and can be defrosted quickly for expected or unexpected guests.

2 cups flour
½ cup sugar
2 teaspoons baking powder
¾ cup creamy peanut butter
1 egg
1 cup soy milk or nondairy creamer

Preheat oven to 350 degrees. Stir together flour, sugar and baking powder. Cut in peanut butter with a fork until mixture is crumbly (It’s not worth getting a pastry blender dirty; forks work much better). Whisk together egg and soy milk and stir into dry ingredient just until moistened. Pour into greased 9 x 5-inch loaf pan. Bake for 1 hour. Remove from pan and cool on wire rack.

Stone Soup

As a prelude to making this recipe with your kids, read Marcia Brown’s STONE SOUP. It tells the story of three hungry soldiers who come into a village and cleverly trick the peasants into sharing their food–by making a lavish soup out of seemingly nothing but stones. Like the soldiers’ soup, this recipe turns basically whatever vegetables you have on hand into a hearty meal. My kids loved plopping a real stone into the broth, as we’ve described below, but if your pantry’s low on stones, you can let the potatoes fill that role.

Ingredients
1 stone, big enough that it won’t get lost in the soup (quartz is a good choice because it won’t break down in cooking)
1 tablespoon vegetable oil
1 medium onion, chopped
2 celery stalks, trimmed and chopped fine
1 large carrot, cut into coins
3 medium red-skinned potatoes (unpeeled, and cut into halves)
1/2 sweet red pepper, chopped
1 large garlic clove, pressed
6 cups chicken broth (or a combination of broth and water)
1 medium zucchini, diced large
1 medium yellow squash, diced large
1/2 cup corn kernels, fresh or frozen
2 cups cooked elbow macaroni, or other soup pasta (optional)
Salt and freshly ground black pepper to taste
Croutons

Instructions

The first step is for your child to scrub and wash the stone thoroughly. Then, for an extra cleaning, she can drop it in a pot of water to boil while you prepare the rest of the soup together.

In another large pot, heat the oil, then sauté the onion on medium-high for 2 to 4 minutes. Stir in the celery, carrot, potatoes and red pepper, sautéing for 6 to 8 minutes. Add the garlic and sauté for about 30 seconds, and then add in the broth. Using a spoon, fish the stone out of the other pot, add it to the soup and bring to a boil. Add the zucchini, squash, corn and pasta, cooking another 8 minutes or until the zucchini is the desired softness. Season to taste with the salt and pepper. Before serving, sprinkle on the croutons, then ladle–minus the stone–into individual bowls.

Serves 6 to 8.

Maple-Mustard Chicken

Easy

Serves 6-8
8 large bone-in chicken pieces
4 tablespoons grainy French mustard
4 tablespoons Dijon mustard
2 cloves minced garlic
1 teaspoon dried marjoram
4 tablespoons maple syrup

Directions

Preheat oven to 375 degrees F.
Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread mustard mixture evenly on top of each chicken piece, being careful to cover as much of the surface as possible to form a “crust.” Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.

Potato Soup

Easy

This is real comfort food on a cold winter night.
1 onion, chopped
2 teaspoons minced garlic
1 tablespoon olive oil
3 (32 ounce) boxes Imagine No-Chicken Broth
8 – 10 medium-sized potatoes, chopped
½ teaspoon pepper

In a large stockpot, sauté the onion and garlic in the olive oil over medium-high heat. Add remaining ingredients and bring to a boil. Reduce heat and simmer for about half an hour, until potatoes are soft. Remove from heat and cool slightly. Stir in pepper. Purée with immersion blender.

Cauliflower and Broccoli Kugel

Easy

This has become a popular addition to our Shabbos table.
1 (32 ounce) bag frozen broccoli and cauliflower florets, defrosted
1 tablespoon onion soup mix
1 tablespoon chicken soup mix (pareve)
1 cup water
1 cup mayonnaise
4 eggs
¼ cup pine nuts
½ teaspoon pepper
¼ teaspoon nutmeg

Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour into greased 9 x 13-inch pan and bake for about 1 hour, until top is set and browned.

Brownie Chocolate Chip Pie

Easy

This recipe was shared by our friend Ann-Michelle, who brought it to us for dessert one Friday night. It’s incredibly delicious, super easy to make, and unhealthy (consider yourself warned). It makes three pies which is lucky because you may eat one while waiting to serve the others. Freezes well but rewarm before serving.

2 Duncan Heinz brownie mixes, the 9×13 size (alternatively you may make homemade brownies but it is really not necessary)
24 cookies worth of chocolate chip cookie dough (Kineret works well)
3 graham cracker pie crusts

Top with pareve whipping cream or pareve vanilla ice cream

Preheat the oven to 350 degrees.
Make brownies following the “cakey” version on the box. Divide batter between the three pie crusts. Crumble the cookies on top (8 cookies per pie). Bake 30-45 min. It is going to be VERY VERY wet in the middle when you check it with a toothpick, so, after 30 min, check the part of the pie closer to the crust with a toothpick. It should still be VERY wet but not totally batter. This is better undercooked than overbaked. Depending on the oven calibration, cooking time is 30 -43 minutes. Delicious served warm with whipped pareve cream or pareve vanilla ice cream.

Zaatar Salmon

Easy

Serves 6
2-½ – 3 pounds salmon (I like the tail end, skin on piece)
Juice of two lemons
1 lemon sliced very thin
4 tablespoons olive oil
1 tablespoon Zaatar spice (available at most grocery stores and Persian markets)
1 teaspoon kosher salt

Rinse salmon and pat dry. Place salmon skin down on a low-sided pan, lined with foil. Preheat oven to 425 degrees. Drizzle olive oil and lemon juice over the salmon. Sprinkle the kosher salt and the Zaatar spice over the salmon. Lay the lemon slices on top of the salmon. Bake for 15 to 20 minutes.

Lemon Couscous

Easy
Submitted by my friend Yael

4 tablespoons cilantro
2 tablespoon scallions
1/2 cup craisins
½ cup dried apricots
1 cup couscous, prepared
¼ cup toasted almonds, sliced
Mix all ingredients together.

Dressing
¼ cup canola oil
3 tablespoons lemon juice
1 teaspoon lemon zest
½ teaspoon kosher salt

Whisk dressing ingredients together. Pour over the couscous. Toss well. This is best if made a day ahead of time and the flavors have a chance to blend. Serve warm or at room temperature.

Easy Lemon Pasta with Chicken

Easy

Serves 4
1 pound dried penne
1 cup leftover roasted chicken, or 2 chicken breasts, grilled, cut in strips
3 tablespoons olive oil
Salt and freshly ground black pepper
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
3 tablespoons roughly chopped fresh parsley, for garnish
2 lemons, juiced
1 teaspoon lemon zest

Directions
Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.

Heat the oil over medium high heat in a large sauté pan. Add the garlic and red pepper flakes to a sauté pan and sauté until fragrant. Add the cooked pasta and turn heat off. Mix all together.

Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and the lemon zest. Mix well and serve.

Vietnamese Chicken Soup

credit: mediterrasian.com

Easy
This not only uses up leftover soup and leftover chicken; it tastes great.

2 tablespoons oil
4 carrots, thinly sliced
2 stalks celery, thinly sliced
2 teaspoons minced garlic
12 cups chicken broth
4 ounces rice noodles or vermicelli
3 cups cubed cooked chicken
2 scallions, thinly sliced
¼ cup hoisin sauce
¼ cup sesame sauce
½ teaspoon hot pepper sauce

Heat oil in a large stockpot over medium-high heat. Add carrots, celery and garlic and sauté for about 5 minutes. Add broth and bring to a boil. Add rice noodles or vermicelli and return to a boil. Cook, uncovered, until noodles are ready. Stir in remaining ingredients and heat through.

Roasted Peppers and Anchovies

Easy

This actually isn’t much of a recipe but it tastes so good I couldn’t leave it out.

Jarred or canned roasted red peppers, drained
Canned whole anchovies, drained

Lay out flat the number of red peppers you want to use. Top each one with a whole anchovy laid flat. Let sit at room temperature for 30 minutes to allow flavors to blend.
Serve.

Sesame Spinach

credit: simplyrecipes.com

Easy

2 (10 ounce) packages fresh spinach
3 to 4 tablespoons sesame oil
½ teaspoon crushed red pepper flakes
2 teaspoons minced garlic
1 tablespoon sesame seeds
Dash salt

In a large frying pan over a medium heat, sauté the red pepper flakes in the sesame oil. Add the garlic and sesame seeds and continue sautéing until browned – 3 to 4 minutes. Add the spinach and stir frequently to blend the flavors and keep it from burning. When just wilted, remove from heat and sprinkle with salt. Drain and chill. Serve cold or at room temperature.

Roasted Chicken with Smoky Orange Sauce

Easy

Serves 8 servings

Ingredients
Cooking spray
8 (5-ounce) skinless chicken breast halves (with bone)
Salt and ground black pepper
1 cup orange marmalade
1 tablespoon reduced-sodium soy sauce
1 teaspoon liquid smoke (or 1 teaspoon smoked paprika)
1 teaspoon chili powder

Directions
Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray.
Season chicken all over with salt and black pepper. Arrange chicken in prepared pan and set aside.
In a small bowl, combine orange marmalade, soy sauce, chili powder and liquid smoke. Mix until blended. Pour mixture over chicken.
Roast 35 minutes, until chicken is cooked through.

Turkey Meatloaf, Chinese Style

Easy

From our friends, Pam and Melissa at www.projectnursery.com

We all love meatloaf! Using lean ground turkey is much healthier. This is a simple and delicious dish to make for an everyday family meal. If you have a large family or wish to have some left over for sandwiches in the next couple days, you can just double the recipe. Using a 9×12 baking pan. Make a large 11-inches long loaf and bake uncovered for 50 minutes.

1 package lean ground turkey (1-1/4 pounds)
1 scallion, including green top
1 large egg
½ cup plan bread crumbs
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons tomato ketchup
1-1/2 tablespoons hoisin sauce*
1 teaspoon pure sesame oil
Pam or Canola oil cooking spray

Preparation:
Wash and trim the green onion, finely chop.

In a large bowl, Combine the ground turkey with chopped green onions, egg, bread crumbs, soy sauce, ketchup, hoisin sauce and sesame oil. Mix all ingredients together thoroughly and set aside.

To Bake:
Preheat oven to 350 degrees. Spray a 9×9 baking pan with cooking spray. Using hands to form the ground turkey mixture into a 2-1/2 x 4-1/2 x 6-inch long loaf and place onto the baking dish. Bake uncovered in the center of the oven rack at 350 degrees for 40 minutes or until an inserted fork comes out clean.

Let cool for at least 10 minutes before remove the meatloaf onto a serving plate and slice them. Serve warm.

Makes 4 to 6 servings
Preparation time: 10 minutes
Baking time: 40 minutes

*Hoisin sauce is a sweet brown sauce made from soybeans. Sold in jars or bottles at the Asian section of most supermarkets. After opening, it can stored for several months in the refrigerator.

Chicken and Rice Casserole

Easy

2 pounds, skinless boneless chicken breasts, cut into strips
2 (8 ounce) packages sliced mushrooms
1 teaspoon minced garlic
About 4 tablespoons olive oil
3-1/2 cups chicken broth
1 (16 ounce) package frozen cut green beans
Salt
Pepper
3 cups Minute rice

In a large skillet with a lid, sauté chicken, mushrooms and garlic in olive oil over medium heat until chicken is browned. Add broth, green beans and salt and pepper. Bring mixture to a boil. Stir in rice. Remove from heat; cover and let stand 5 minutes. Serves 8.

Mexican Bean Salad

Easy

2/3 cup cider vinegar
¼ cup oil
1 tablespoon brown sugar
½ teaspoon salt
¼ teaspoon pepper
1 (15 ounce) can garbanzo beans (chick peas), drained
1 (15 ounce) can cannellini beans, drained
1 (15 ounce) can corn, drained
2 small jalapenos, minced
1/3 cup chopped cilantro
Lime wedges
Hot sauce

For dressing, whisk together the cider vinegar, oil, brown sugar, salt and pepper until well combined. Set aside. Combine garbanzo beans, cannellini beans, corn, jalapeno and cilantro and mix well. Toss with beans and cover. Refrigerate overnight (minimum 2 hours). Transfer to serving bowl and garnish with lime wedges and hot sauce, if desired.

Lemon Cookies

credit: www.thedailygreen.com


Easy

These are really good; very lemony and, as the icon says, very easy.
1 package Duncan Hines Lemon cake mix
2 eggs
1/3 cup oil
1 tablespoon lemon juice
¾ cup coconut
Powdered sugar

Preheat oven to 375 degrees. Beat together cake mix, eggs, oil and lemon juice until no lumps remain. Stir in coconut. Shape into balls and drop onto ungreased baking sheets (I use silpat mats on top of my baking sheets). Bake for about 7 to 8 minutes. Cool 2 minutes on baking sheet and then remove to wire rack to finish cooling. Sprinkle with powdered sugar.

Peanut Noodles with Tofu

Easy

Serves 4 – 6

8 ounces spaghetti
½ cup pareve chicken stock or vegetable stock
1 garlic clove, minced
½ cup old-fashioned peanut butter
¼ cup sugar
½ teaspoon red chile flakes
3 tablespoons reduced-sodium soy sauce
14-ounce firm tofu, cut into cubes
1 English cucumber, cut into matchsticks
3 green onions, trimmed and thinly slice diagonally
½ cup cilantro leaves
1/3 cup roasted peanuts

Cook pasta in a large pot according to package directions. Drain and set aside.

Heat broth, garlic, peanut butter, sugar, chile flakes, and soy sauce in pasta pot until boiling, stirring often. Add tofu, cucumber and pasta and toss to coat.

Transfer pasta to a serving bowl. Top with onion, cilantro and peanuts.

Asian Lettuce Turkey Wraps

Easy

4 servings
2 teaspoons vegetable oil
1 pound ground beef or turkey
2-inch piece ginger, peeled and finely grated
2 scallions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon red pepper flakes
1/4 cup hoisin sauce
1/4 cup chopped peanuts
Salt and freshly ground black pepper
1 head Boston lettuce, leaves separated, cleaned and dried

In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.