Roast Chicken



Simple but oh so good.


2 chickens, cut in 1/8ths
1 onion, sliced
½ teaspoon pepper
1 teaspoon granulated garlic
2 tablespoons paprika
½ cup oil


Preheat oven to 350 degrees. Arrange chicken in a single layer in a baking pan. Spread onion slices over chicken. Sprinkle on spices. Drizzle oil over everything. Bake for 1-1/2 to 2 hours, basting along the way.

Green Beans Almondine



2 pounds fresh green beans or 2 large bags frozen
¼ cup slivered almonds, toasted
1 teaspoon salt
1 teaspoon garlic
½ cup margarine, cut into pieces


Preheat oven to 350 degrees. Mix together beans, almonds, salt and garlic. Scatter margarine pieces over the top. Cover and cook for 1 hour, until beans are soft.

Spicy Black Bean Soup




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.

Lemon Fluff

Friday Night Dinner


I first saw this recipe in Yated Ne’eman and have been making it ever since. It is always a hit. Leave out the crust and you just have a nice lemon mousse.


1-1/2 cups graham cracker crumbs
4 tablespoons margarine, melted

Mix together and press into bottom of 9 or 10-inch spring form pan.


1 cup pareve whip
1 jar (7 ounces) marshmallow fluff
1 can (29 ounces) lemon pie filling

Beat whip until stiff peaks form. Beat in marshmallow fluff and then lemon pie filling. Pour into prepared crust and freeze, covered. Allow to soften in refrigerator 1/2 hour before serving

Teriyaki Salmon



4 salmon fillets (about ½ lb. each)
2 teaspoons chopped garlic
1 teaspoon chopped ginger
½ cup honey
½ cup soy sauce


Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil and coat with a non-stick cooking spray. Lay salmon atop the foil and spread the garlic and ginger over the salmon. Brush with the honey and cover with soy sauce. Bake for 35 to 45 minutes. Can also be grilled.

Sesame Chicken



4 boneless, skinless chicken breasts, cut into 1-inch cubes
½ cup corn starch
¼ cup canola oil
1-1/2 cups broccoli florets

sesame seeds to taste

Mix the chicken and the corn starch in a zip lock bag and shake until well coated. Heat oil in a large skillet and add the chicken and cook until medium brown, turning once while cooking. Pour prepared sauce over the chicken and simmer for 3 minutes. Add the broccoli and sesame seeds to taste. Serve with sticky white rice.


1-1/3 cup water
¼ cup sugar
2 tablespoons soy sauce
2 tablespoons hoisin sauce
½ teaspoon garlic powder

Mix until well blended.

Broiled Salmon

Adapted from a recipe by my friend, Debby Segura


4 large salmon fillets (about 1 pound each)
2 tablespoons Dijon Mustard
2 tablespoons honey
2 teaspoons dill
2 teaspoons cumin


Preheat broiler. Cover a large cookie sheet with aluminum foil and spray with non-stick cooking spray. Lay salmon on top of foil. Spread mustard and then honey over salmon. Sprinkle dill, then cumin on top. If you’re a cumin fan, add a little more). Broil for 5 minutes; then bake in a 400 degree oven for 20 to 25 minutes more. Can be served hot or at room temperature.