Tomato Salad

Easy

4 garden-grown or hot house tomatoes, chopped (you need very fresh, flavorful tomatoes since they are the main ingredient and not cooked)
1 small red onion, diced
½ teaspoon basil
½ teaspoon salt
2 teaspoons vinegar
3 to 4 tablespoons olive oil, depending on the size of the tomatoes

Mix all ingredients together and let stand at room temperature for ½ hour to allow flavors to blend.

Chocolate Mousse

Easy

¾ cup nondairy creamer
4 cups miniature marshmallows
4 ounces bittersweet chocolate, broken into ½ to1-ounce pieces
¾ cup pareve whip
1 teaspoon vanilla

Combine nondairy creamer, marshmallows and chocolate in a medium pot. Melt over low heat, stirring constantly. When mixture is smooth, remove from heat and let cool slightly. Beat whip and vanilla together until stiff peaks form. Fold into chocolate mixture until completely incorporated. Refrigerate.

Chinese Style Bean Salad


Easy
1 cup canned green beans
1 cup canned wax beans
2 tablespoons minced red onion
2 tablespoons red wine vinegar
2 tablespoons water
½ cup canned red kidney beans
1 tablespoon lemon juice
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
Salt and pepper to taste

In a small sauce pan, combine the green beans, wax beans, red onion, vinegar and water.
Bring to a boil and simmer for 5 to 10 minutes. Add other ingredients and mix well.
Cool, cover and refrigerate until chilled.

Chicken with Duck Sauce

Easy

2 chickens, cut into 1/8ths
Garlic powder
Pepper
Paprika
1 jar (40 oz.) duck sauce (Cantonese or Szechwan depending on your taste)

Preheat oven to 350 degrees. Sprinkle chickens generously with garlic powder and paprika. Be a little more sparing with the pepper. Bake for ½ hour. Remove from oven and cover with entire jar of duck sauce. Bake for 2 more hours, basting half-way through. Serves 8 –10.

Chocolate Peanut Butter Krispie Brownies

Easy

1 Duncan Hines pareve brownie mix for 13 x 9-inch pan
1 package miniature marshmallows
1-1/2 cups semisweet chocolate chips
1 cup smooth peanut butter
1 tablespoon margarine
1-1/2 cups Rice Krispies

Preheat oven to 350 degrees. Prepare brownies according to package directions. Bake for 30 minutes and remove from oven. Sprinkle marshmallows over top and return to oven for 5 more minutes. In the meantime, microwave chocolate chips, peanut butter and margarine. Stir until melted and smooth and then stir in Rice Krispies. Cool for a few minutes and spread over marshmallow layer. Chill before cutting into bars and serving

Spicy Black Bean Soup

Easy to make, with just a little kick!!

2 tablespoons oil
1 onion, chopped
2 teaspoons chopped garlic
1 teaspoon oregano
2 teaspoons cumin
1 (29 ounce) can whole tomatoes with their juice
½ cup salsa
2 (19 ounce) cans black beans, drained
2 (32 ounce) boxes pareve chicken soup
4 tablespoons lime juice
tortilla chips

In a large stockpot, sauté the onion, garlic and spices in oil. Pour in tomatoes, salsa, beans and soup and bring to a boil. Reduce heat and simmer for about 10 minutes. Allow soup to cool. Stir in the lime juice and puree the mixture with an immersion blender. Serve with tortilla chips. Serves about 12.

Roasted Beets

Easy

This is my new favorite side dish. The only problem is making sure I don’t eat them all before getting it to the table.

4 large beets, peeled and sliced
2 tablespoons olive oil
1 teaspoon kosher salt
1 tablespoon Balsamic vinegar

Preheat oven to 450 degrees. Toss beets with olive oil and salt. Cover and cook for 45 minutes. Remove cover, stir and cook an additional ½ hour. Remove from oven and immediately stir in Balsamic vinegar. Serve at room temperature.

Oven-Fried Chicken


Easy
4 eggs, beaten
4 cups panko
1 cup flour
1 teaspoon granulated garlic
1 teaspoon cayenne
2 chickens, cut in 1/8th’s
¾ to 1 cup canola oil

Preheat the oven to 450 degrees. Place rimmed nonstick baking sheet on lower rack of oven. Place the eggs in one bowl, the panko in one bowl, and the flour mixed with garlic and cayenne in a third bowl. Dredge chicken in flour, then egg and then panko. Pour the oil onto the baking sheet and roll the chicken pieces in it. Bake for 30 to 45 minutes. Drain on paper towels.

Gingered Carrot Soup

Easy

4 cups chicken broth (regular or pareve)
1 onion, chopped
6 to 8 carrots, peeled and cut into chunks
2 teaspoons minced fresh ginger
1 teaspoon minced fresh garlic
¼ teaspoon nutmeg
¼ teaspoon pepper

Place all ingredients in a medium-sized stock pot and bring to a boil. Reduce heat, cover and simmer for about 30 minutes. Purée with hand blender.

Chicken Breasts in Wine

Easy
6 boneless, skinless chicken breasts
1 cup red wine (can be something old or inexpensive that you have lying around)
¼ cup soy sauce
¼ cup oil
3 tablespoons water
2 tablespoons brown sugar
1 teaspoon granulated garlic
1 teaspoon ginger
¼ teaspoon oregano

Preheat oven to 375 degrees. Place chicken in a single layer in a baking dish. Mix together all the ingredients and pour over chicken. Cover and bake for 1 hour. Uncover and bake an additional half hour.

Last Minute Banana Cake

bananacake
Easy

This cake is perfect for that Erev Shabbos when you don’t want to make a mess, you need something quick, and you have some rotten bananas to use up!

1 Duncan Hines Classic Yellow cake mix
1⅓ cups water
3 eggs
⅓ cup oil
1 cup mashed ripe bananas (about 3 medium)
1 container Duncan Hines Whipped Chocolate Frosting (which is pareve – hooray!)

Preheat oven to 350 degrees. Combine all ingredients except icing in mixer and beat on medium speed until lumps disappear. Pour into two greased round cake pans. Bake for about ½ hour. Cool in pans 15 minutes; then remove to wire rack to finish cooling. Spread frosting on top of first cake. Top with second layer and cover top and sides with remaining frosting.

Barbecued Chicken

bbqchicken
Easy
This is a delicious (and embarrassingly easy) return to eating meat. I made it for Shabbos and when one of my guests asked for the recipe, I had to reveal its simplicity.

2 chickens, cut in 1/8th’s
2 cups barbecue sauce (I use Char-B-Que but you can use whatever you like or have)

Preheat oven to 350 degrees. Pour barbecue sauce over chicken and bake, uncovered, for about 2 hours, basting every 15 to 20 minutes. Cover and bake a little longer is you like the sauce to be really absorbed and the chicken to be falling over the bone…

Coconut Balls Rolled in Chocolate Ganache

coconut-balls-in-choco-ganache
Easy
This is another use for coconut pound cake that doesn’t drop beautifully from the pan.

1 cup pareve whip
7 ounces semisweet chocolate
Coconut pound cake

Heat whip and chocolate in microwave and stir until smooth. Break off ¼ cup size pieces of cake and roll into balls. Stick with a wooden skewer and dip into melted chocolate covering all sides. Cover a cookie sheet with waxed paper and place chocolate-dipped coconut balls on the waxed paper. When all done, refrigerate until set and store in refrigerator when not serving. Makes about 2 dozen coconut balls.

Greek Stew

Easy
2 pounds beef stew meat
1 onion, chopped
3 tablespoons olive oil
2/3 cup red wine
1 (15 ounce) can diced tomatoes, undrained
1 teaspoon minced garlic
½ teaspoon ground cloves
¼ teaspoon cinnamon
¼ teaspoon allspice
1/8 teaspoon pepper
2 tablespoons tomato paste
½ cup black olive rings

In a large Dutch oven, brown meat and onion in olive oil. Add remaining ingredients and bring to a boil. Reduce heat and simmer for about 3 hours – until meat is soft and flavors have really blended.

Szechuan Carrots with Peanuts

Easy
10 carrots, peeled and diced
2 tablespoons peanut oil
2 teaspoons kosher salt
½ teaspoon crushed red pepper
½ cup salted peanuts

Heat oil in a wok. When hot, add carrots and stir quickly and constantly. Sprinkle with salt and red pepper and keep stirring and cooking until carrots are crisp-tender. Add peanuts and cook an additional two minutes.

The Best Chocolate Cake

best-chocolate-cake
Easy
For those of you who missed this recipe on theyeshivaworld, I just have to reprint it. My husband could not stop raving about this cake when I served it this past Shabbos. And yes, true confessions, it starts with a mix! And it stays moist all week (our waistlines can attest to that). The adults preferred it with the walnuts, the kids voted for no nuts. Use your own judgment.

1 Duncan Hines Devil’s Food cake mix
1 package instant chocolate pudding
½ cup water
½ cup oil
4 eggs
1 cup tofutti sour cream
2 cups chocolate chips
1 cup miniature marshmallows
1 cup chopped walnuts

Glaze:
3 tablespoons margarine
3 tablespoons corn syrup
1 tablespoon water
1 cup chocolate chips

Preheat oven to 350 degrees. Mix together cake mix, pudding mix, water, oil, eggs and sour cream until well combined. Stir in chocolate chips, marshmallows and walnuts. Pour into a well greased Bundt pan and bake for 50 to 60 minutes. Let cook in pan for 10 to 15 minutes before turning onto wire rack to finish cooling. Cool completely before drizzling with glaze
For glaze: Heat margarine with corn syrup and water in microwave until margarine is melted. Remove and add chocolate chips. Stir constantly until melted and smooth.

Baked Beef and Beans

Easy
This is an easy mid-week dinner

1 pound ground beef
1 onion, chopped
½ green pepper, chopped
1 tablespoon oil
1 (15 ounce) can baked beans, undrained
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can black beans, drained
1 (8 ounce) can tomato sauce
⅓ cup barbecue sauce

Preheat oven to 375 degrees. In a large skillet, over medium-high heat, sauté meat, onion and pepper in the oil until beef is no longer pink. Drain off fat. Combine with remaining ingredients and pour into 3-quart baking dish. Cover and bake for 30 minutes. Uncover and bake an additional 20 minutes.

Fiery Carrot Soup

carrot-soup
Easy
1 onion, chopped
1 teaspoon minced garlic
1 teaspoon oil
1 pound carrots, peeled and cut into chunks
10 thin slices fresh ginger
¼ teaspoon crushed chili pepper flakes
4 cups chicken broth (real or pareve)
2 tablespoons soy sauce
2 tablespoons creamy peanut butter
1 teaspoon sugar
1 teaspoon sesame oil
1 cup nondairy creamer

In large stockpot, sauté onion and garlic in oil until softened. Add carrots, ginger, chili pepper flakes and broth and bring to a boil. Reduce heat and simmer until carrots are tender – about 30 minutes. Stir in remaining ingredients and purée with hand blender.

Roasted Garlic

roasted-garlic
Easy

I spent Shabbos with my friend Ruth recently. She serves this with the challah every Friday night. It is so easy and soooo good.

2 heads garlic, a thin piece of the top sliced off
1 teaspoon kosher salt
⅓ cup olive oil

Preheat oven to 350 degrees. Place garlic in small pan and sprinkle with salt and olive oil. Cover and bake for 1 hour.

Butterscotch Apple Crisp

butterscotch-apple-crisp
Easy

5 Granny Smith apples, sliced
¾ cup brown sugar
½ cup flour
½ cup oats
1 (3½ ounce) package butterscotch pudding mix
1 teaspoon cinnamon
½ cup margarine

Preheat oven to 350 degrees. Place apple slices along bottom of 9 x 13-inch pan. Combine other ingredients until coarse crumbs form. Sprinkle on top of apples and press down slightly. Bake for 50 – 60 minutes. Best served warm with vanilla ice cream

Smoked Trout with Red Onion

smoked-trout
Easy

2 fennel bulbs, chopped
2 red onions, chopped
2 teaspoons kosher salt
2 tablespoons olive oil
3 (4-½ ounce) packages skinless smoked trout, broken into chunks

Preheat oven to 400 degrees. Place fennel and onion in a roasting pan and sprinkle with salt and olive oil. Roast, uncovered, for 1 hour. Cool. Mix with trout and serve on a bed of lettuce.

Pan-Fried Trout

trout
Easy

Ingredients

4 pieces trout, filleted
½ cup (8 ounces) butter (can use margarine to make it pareve)
1 teaspoon salt
2 teaspoons garlic
½ teaspoon pepper

Directions

Melt butter over medium heat in a frying pan. Add trout and sprinkle with spices. Cook for 5 minutes, flip and cook for 5 minutes more. Couldn’t be easier. Couldn’t be more delicious. Serves 8.

Sorbet Tart

Easy
This is a nice, refreshing dessert and looks quite beautiful when you remove the sides of the pan and also when cut.

Ingredients

1-1/2 cups graham cracker crumbs
6 tablespoons margarine, melted
1 pint mango sorbet
1 pint strawberry sorbet
1 pint lemon sorbet
1 pint raspberry sorbet
toasted flaked coconut (optional)

Directions

Sprinkle graham crackers over the bottom of a spring-form pan. Mix in the melted margarine and pat down. Refrigerate for 15 minutes. Slightly melt mango sorbet and using a wooden spoon or with a plastic bag over your hand push it down on top of the crust. Repeat with remaining flavors. Sprinkle with toasted coconut if desired. Cover and freeze until ready to serve.

Seven Layer Magic Cookie Bars

magic-cookie-bar
Easy
These are an old favorite – easy as can be but so good and so rich! They have to be saved for special occasions.
1-1/2 cups graham cracker crumbs
½ cup butter, melted
1 (14 ounce) can sweetened condensed milk
1 cup butterscotch-flavored chips (I usually leave these out)
1 cup semisweet chocolate chips
1-1/3 cups coconut
1 cup chopped pecans
Preheat oven to 350 degrees. Mix together graham cracker crumbs and butter and press into the bottom of a 9 x 13-inch pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients. Bake 25 to 30 minutes – until lightly browned. Cut into bars when cool. Store in the refrigerator and take out a few minutes early to soften before serving.