Easy Blueberry Pie

blueberry_pie
Easy
It’s almost berry season; if you’re lucky it is already!

2 frozen prepared pie shells, thawed
4 cups fresh blueberries
¾ cup sugar
¼ cup quick-cooking tapioca
½ teaspoon almond extract

Preheat oven to 425 degrees. Combine blueberries, sugar, tapioca and almond extract in a large bowl and mix well. Spoon into crust. Roll out second crust and gently place over blueberry filling. Press edges together to seal. Cut 3 to 5 slits in the top crust. Sprinkle with sugar. Bake for 20 minutes. Reduce heat to 375 degrees. Bake for 35 minutes longer. Cool. Extra delicious served with whipped cream or vanilla ice cream.

Black-Eyed Pea Salad

blackeyedpeas
Easy

1 (15-19 ounce) can black-eyed peas, drained
1 small red onion, chopped
1 red pepper, chopped
1 jalapeno pepper, chopped
1 teaspoon minced garlic

Dressing:
1/3 cup red wine vinegar
1 tablespoon whole-grain mustard
1 tablespoon Dijon mustard
¼ cup oil
¼ cup olive oil

Toss all salad ingredients together. Whisk together vinegar and mustards. Gradually whisk in oils until emulsified (or use a hand blender). Toss with salad and serve.

Butter Pecan Banana Cake

banana-cake
Easy
Another cake mix bonanza.

1 package Butter Recipe Golden cake mix
4 eggs
1 cup mashed bananas (about 3 medium bananas)
¾ cup oil
½ cup sugar
¼ cup non-dairy creamer
1 teaspoon vanilla

Frosting:
1 cup chopped toasted pecans
1 (8 ounce) container vanilla frosting

Preheat oven to 325 degrees. Grease a 10-inch bundt pan. Combine cake mix, eggs, bananas, oil, sugar, non-dairy creamer and vanilla in a large bowl. Beat until well combined. Pour into pan and bake for 50 to 60 minutes. Cool completely. Combine nuts and frosting and spread over cake.

Roasted Root Vegetables

roasted root vegetables
Easy
2 sweet potatoes (about 1 pound), scrubbed and cut into wedges
1 pound turnips, peeled cut into 1 inch pieces
1 pound parsnips, peeled and cut into 1 inch pieces
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Directions
Preheat oven to 425 degrees F and position a rack in the center of the oven.
On a baking sheet, toss the sweet potatoes, turnips, and parsnips with the olive oil and season with the salt and pepper. Roast stirring occasionally, until the vegetables are browned and tender, about 25 to 30 minutes.

Asparagus Soup

asparagus soup
Easy
4 pounds asparagus, stalks only (can use froze)
1 onion, chopped
1 leek, chopped
2 teaspoons minced garlic
2 potatoes, peeled and chopped
3 (32 ounce) boxes pareve chicken broth
1 cup non-dairy creamer
1 teaspoon pepper

Combine all ingredients in a medium-sized stockpot and bring to boil. Reduce heat and simmer for 20 to 30 minutes. Purée with hand blender until smooth.

Lightly Sautéed Green and Yellow Beans

Easy
This is a simple dish that highlights the flavor of the beans. Grapeseed or peanut oil are best for sautéing at a high heat.

2 teaspoons grapeseed or peanut oil
2 teaspoons minced garlic
1 pound green beans, trimmed
1 pound yellow (wax) beans, trimmed
1 teaspoon kosher salt

In a wok, sauté garlic in oil over high heat. Add beans and salt and continue to sauté until beans are crisp tender – 5 to 10 minutes.

Artichoke and Olive Salad

Easy

2 heads romaine, torn or cut into small pieces
2 carrots, finely diced
2 (14 ounce) cans artichoke hearts, drained and chopped
1 cup pitted kalamata olives

Vinaigrette:

1-1/2 cups canola oil
2/3 cup rice vinegar
1 tablespoon sugar
1 teaspoon oregano
1 teaspoon granulated garlic
½ teaspoon salt
½ teaspoon pepper

Mix together vinaigrette ingredients and shake well. Pour over salad and toss.

Braised Baby Bok Choy

bok-choy
Easy
This recipe is adapted from Sides by Melicia Phillips

8 heads baby bok choy (about one/person)
2 teaspoons minced garlic
2 teaspoons minced ginger
4 cups regular or pareve chicken stock

Trim the dry stem ends of the boy choy, keeping the heat intact. Place them in a large sauté pan. Add the garlic, ginger and chicken stock. Bring to a boil. Reduce heat and simmer til tender, about 10 minutes. Turn bok choy once while cooking.

Moroccan Beef with Vegetables

beef-stew
Easy
1 (5 pound) shoulder roast
2 teaspoons cumin
2 teaspoons granulated garlic
1 teaspoon pepper
6 potatoes, peeled and chopped
6 carrots, peeled and chopped
1 butternut squash, peeled and chopped
2 stalks celery, chopped
3 cups beef stock (or enough to almost cover, potatoes should be submerged)

Place all ingredients in crockpot and turn on low.

Wine suggestion: Verdetto Umbria Rosso

“Shrimp” Cocktail

shrimp-cocktail
Easy

This is always a big hit on Purim. Although some guests can’t quite bring themselves to eat it, it tastes very good!

4 (454 gram) packages imitation shrimp, defrosted and stored in the refrigerator
1 cup chili sauce
2 cups ketchup
2 teaspoons minced garlic
2 avocadoes, chopped
¼ cup lime juice
½ cup chopped cilantro
1 jalapeno, seeded and chopped
1 teaspoon Tabasco or other hot sauce
Salt and pepper to taste

Mix together all ingredients except the shrimp. Stir gently but well. Keep refrigerated until ready to serve. Place sauce in a cocktail glass and hang 3 shrimp around the edge of the glass. Garnish with a slice of lime if desired.

Sesame Green Beans

sesame-bean

Easy

1 pound green beans
2 teaspoons sesame oil
2 teaspoons sesame seeds
2 teaspoons balsamic vinegar (I like the Bartenura)
2 teaspoons sugar
2 teaspoons soy sauce

Preheat oven to 425 degrees. Mix beans with oil and sesame seeds. Spread out in a baking sheet with sides and roast for about 15 minutes. Mix together the balsamic vinegar, sugar and soy sauce. Drizzle over green beans.

White Zucchini Soup

white-zucchini-soup

2 onions, chopped
10-12 zucchini, unpeeled, cut into chunks
2-3 Yukon gold potatoes, peeled, cut into chunks
1 Hot House cucumber, peeled and seeded, cut into chunks
4-6 cups Pareve Chicken Stock (or chicken stock)
½ cup dill chopped

Sauté onions until soft. Add zucchini, potatoes and cucumbers with enough broth to cover ¾ of vegetables. Simmer until soft, about 20 minutes. Add dill and simmer for 10 minutes. Purée with blender or immersion blender.

Dried Cherries and Walnut Salad

Easy

1 head romaine
1 head red leafy lettuce
½ cup dried cherries
½ cup toasted walnut pieces

Dressing:
1 tablespoon white wine vinegar
2 teaspoons mayonnaise
½ teaspoon Dijon mustard
Salt and pepper to taste
3 tablespoons oil

Whisk together vinegar, mayonnaise, mustard, salt and pepper. Slowly whisk in oil (you can use a hand blender for this). Cover and refrigerate until serving time. Toss lettuces together with cherries and walnuts. Mix in dressing until well-coated.

Honey-Soy Sauce Salmon

honeysoysalmon
Easy
1 salmon, filleted
2 teaspoons granulated garlic
2 teaspoons ginger
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons sesame seeds
2 stalks scallions, diced

Preheat oven to broiling. Place fillets on greased baking sheet. Sprinkle with spices; then pour soy sauce over fish. Spread honey over both fillets. Broil for 5 to 7 minutes. Reduce heat to 400 degrees and bake for 20 minutes more. In the last 5 minutes, sprinkle with sesame seeds and scallions. Serve warm or at room temperature.

Stir-Fried Cauliflower

cauliflower
Easy

2 tablespoons peanut oil
1 (32 ounce) bag frozen cauliflower, slightly thawed or 1 head fresh cauliflower, broken into florets
2 teaspoons minced garlic
1 teaspoon salt
1 tablespoon garam marsala
1 handful cashews, raw or roasted

In a wok or large frying pan heat oil over a high flame. Add cauliflower and garlic and sauté, turning frequently. Add salt and garam marsala and keep stirring. When cauliflower starts to brown, toss in cashews and sauté an additional five minutes.

Brownie Sundaes

Brownie_Sundaes
Easy
Brownie recipe or your choice or Duncan Hines brownies
Pareve Vanilla Ice Cream
Pareve Chocolate Syrup
Pareve Whipped Cream
Maraschino Cherries

Cut brownies into squares or for a more elegant presentation, use a biscuit cutter to cut them into circles. Top each brownie with a scoop of ice cream. Drizzle chocolate syrup over ice cream. Spray on whipped cream and top with a cherry. Easy, attractive and best of all – yummy!

Homemade Applesauce with Pears

This is delicious and healthy – no sugar added. My kids love to have this all year round when they come home from school.
Easy

10 apples (Granny Smith and any others you have lying around), cut into chunks
2 pears, cut into chunks
1 cinnamon stick
2 teaspoons vanilla
½ cup water

Place all ingredients in a large stockpot over a low to medium flame. Simmer for about 2 hours until apples are soft, stirring every 15 minutes. Remove from flame and mash with a potato masher. Store in refrigerator.

Cranberry Chutney

cranberry-chutney
Easy
1 (12 ounce) package fresh cranberries
1 apple, chopped
½ cup brown sugar
1/3 cup orange marmalade
1 tablespoon lemon juice
1 tablespoon Dijon mustard
¼ cup chopped crystallized ginger
1/3 cup raisins

Combine all ingredients except in a small sauce pan on top of the stove. Bring to a boil and simmer over low heat until cranberries pop. Remove from heat and stir in raisins. Cool and store in refrigerator. Serve at room temperature.

Cauliflower Kugel

cauliflower
Easy
1 bag (32 ounces) frozen cauliflower, defrosted
4 eggs, beaten
¼ cup flour
3/4 cup mayonnaise
1 tablespoon pareve chicken soup mix
½ teaspoon pepper
¼ teaspoon nutmeg
¼ to ½ cup bread crumbs
2 tablespoons margarine, broken into small pieces

Preheat oven to 350 degrees. Mix together all ingredients except bread crumbs and pour into 9 x 13-inch pan. Sprinkle with bread crumbs and dot with margarine. Bake for 1 hour.

Apricot-Almond Puff Pastry

Easy
This is an easy and attractive dessert.

1 sheet puff pastry
1 (8 ounce) package or can almond paste
12 canned apricot halves, drained
¼ cup raw sugar

Preheat oven to 350 degrees. Place puff pastry along bottom and up sides of 9×5-inch tart pan. Break almond paste in small pieces and spread across the pastry. Top with apricot halves, pit side down. Sprinkle raw sugar across the top. Bake for 45 minutes to an hour – until golden brown.

Terra Chip Schnitzel

terrachip
Easy
8 pieces boneless, skinless chicken breasts or thighs
1 cup flour
2 teaspoons granulated garlic
½ teaspoon pepper
2 eggs
2 tablespoons Dijon mustard
2 teaspoons lemon juice
1 bag Terra chip sticks or regular Terra chips, crushed
1 cup margarine, melted

Preheat oven to 350 degrees. On a flat plate, mix flour with garlic and pepper. In a separate bowl, combine eggs, mustard and lemon juice. Dredge each chicken piece with the flour mixture, then dip in the eggs. Roll in the terra chips and place in a baking pan. Drizzle with margarine and bake for 30 to 45 minutes.

Greek Fish Fillets

grilled-fish
Easy
2 tablespoons olive oil
1 onion, diced
2 tablespoons minced garlic
1 (15 ounce) can diced tomatoes with their liquid
2 teaspoons capers
2 teaspoons oregano
1 teaspoon crushed red chili pepper
4 fish fillets – white fish of your choice

Preheat oven to 425 degrees. Heat oil in a medium saucepan and sauté onion and garlic until onion is soft. Add tomatoes, capers and spices and cook over low heat for about 10 minutes. Arrange fillets in single layer in greased baking pan. Pour sauce over fish and bake for about 15 minutes.