We had this for dinner last week with some whole wheat challah. Yum.
2 tablespoons olive oil
1 onion, chopped
2 leeks, white part only, chopped
1 teaspoon minced garlic
2 stalks celery, chopped
4 carrots, chopped
1 bulb fennel, chopped
2 parsnip, chopped
1 cup barley
3 (32 ounce) boxes Imagine No-Chicken Broth (or a similar product)
1 teaspoon pepper
1 (8 ounce) bag spinach
1 teaspoon nutmeg
Grated parmesan or mozzarella cheese (optional)
In a large stockpot, heat the oil. Add the onion, leeks and garlic and cook until slightly softened. Add the celery, carrots, fennel and parsnip and sauté for 2 more minutes. Add barley and pareve chicken broth and bring to a boil. Reduce heat, sprinkle in pepper and simmer for about 45 minutes. Add spinach and nutmeg and cook for an additional 5 minutes. Pass the cheese, if desired.
Just can’t hold back my love of fennel!
2 bulbs fennel, thinly sliced
2 tablespoons oil
1-1/2 pounds strips of skinless, boneless, chicken breast
1-1/2 cups apple juice
2 teaspoons five-spice powder (just use pepper if you don’t have any but this gives a more interesting flavor)
½ cup apple juice
2 tablespoons cornstarch
¼ cup white wine vinegar
4 pears, sliced
Heat oil in a large skillet over medium-high heat. Add chicken and sauté until inside is not longer pink – about 6 minutes. Gently stir in fennel, 1-1/2 cups apple juice and the five-spice powder. Simmer, covered, for about 5 minutes. Stir together the remaining ½ cup apple juice with the cornstarch and add to pan. Stir until thickened. Whisk in vinegar and then add pear slices. Cook until heated through – about 3 minutes.
You can never have enough recipes of enough food for after-school snacks
1 cup brown sugar
2/3 cup peanut butter
½ cup corn syrup
½ cup margarine, melted
2 teaspoons vanilla
3 cups quick-cooking oats
½ cup coconut
½ cup sunflower seeds
½ cup raisins
2 tablespoons sesame seeds
1 cup semisweet chocolate chips (everyone needs a little treat after school!)
Preheat oven to 350 degrees. In a large bowl, combine brown sugar, peanut butter, corn syrup, melted margarine and vanilla until well blended. Stir in remaining ingredients. Press evenly into greased 9 x 13-inch pan. Bake for 15 to 20 minutes. Cool and cut into bars. Good for lunches also…
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.
Although you can make smaller dumplings, I make large ones for this soup and they look very dramatic in the bowl.
3 quarts reduced-sodium chicken broth
3 tablespoons soy sauce
2 pounds ground chicken (or a combination of turkey and chicken or chicken and meat)
4 green onions, thinly sliced, tops and bottoms divided
4 garlic cloves, chopped
4 teaspoons toasted sesame oil, divided
2 teaspoons minced fresh ginger
2 teaspoons chili sauce
1 teaspoon salt
1/2 teaspoon pepper
8 square egg roll wrappers (6 in. wide)
8 fresh shiitake mushrooms, thinly sliced
1. Combine broth and soy sauce in a medium saucepan and bring to a boil. Reduce heat to barely a simmer.
2. Mix chicken (or other meat combination), onion bottoms, garlic, 2 teaspoons sesame oil, the ginger, chili sauce, salt, and pepper in a bowl. Arrange egg roll wrappers on a work surface. Shape chicken filling into 8 balls and put 1 ball on the center of each wrapper. Moisten wrapper edges with water and pull up all 4 corners of each wrapper to meet in the center. Working from center down, pinch edges together to seal tightly, forming 4-sided pyramids.
3. Lower dumplings gently into broth, cover, and simmer until cooked through, about 8 minutes. In last 2 minutes of cooking, add shiitakes. Spoon each dumpling into a bowl and ladle broth on top. Sprinkle with onion tops and remaining 1 tsp. sesame oil.
1 cup long-grain white rice
1/4 cup fresh lemon juice
4 tablespoons olive oil, divided
1-1/2 cups fresh corn kernels (cut from 2 ears) or frozen corn kernels, thawed
1 cup chopped fresh poblano chiles or green bell pepper
1 cup diced seeded yellow bell pepper
1 cup 1/2-inch cubes yellow zucchini
1 avocado, halved, peeled, diced
1/2 cup thinly sliced green onions
1/2 cup chopped fresh cilantro
Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again.
Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Sauté until vegetables are just tender, 6 to 7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Season with salt and pepper.
Featured in Meals in Minutes, By Jamie Geller
To see other great recipes from Jamie, go to www.blog.kosher.com
2 tablespoons packed dark brown sugar
1 tablespoon kosher salt
2 tablespoons mustard powder
1 tablespoon garlic powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ancho chili powder
1 (2-½) pound beef brisket
2 tablespoons canola oil
1 cup beef broth
Preheat oven to 375 degrees.
In a small bowl, whisk together brown sugar, salt, dry mustard, garlic powder, cumin, coriander and chili powder. Rub the spice mixture all over the meat.
Heat the oil in an ovenproof heavy-bottomed pan. Over high heat, brown brisket for 4 to 5 minutes on each side.
When the meat is brown, add broth, cover and place in oven for 1 hour and 20 minutes.
Adapted by GKC, original recipe by glutenfreegoddess.blogspot.com
I am not a gluten free specialist but tried these with both gluten free guests along with others who are not gluten sensitive. All raved about them.
Makes 9 – 12 brownies
Dark Chocolate Brownies
5 ounces dark chocolate (use a high quality chocolate that has 70% cocoa like Scharffen Berger)
1/2 cup margarine
1 cup packed light brown sugar
1/2 rounded cup almonds, processed into a fine meal, or 1/4 ground almonds
1/4 cup rice flour (original recipe calls for brown rice flour)
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 teaspoons vanilla extract
1/2 cup chopped pecans or walnuts, if desired
1/2 cup extra semi-sweet chocolate chips for the top (I recommend this)
Preheat the oven to 350 degrees F. Line an 8×8-inch square baking pan with foil and lightly oil the bottom.
Using the microwave, melt the dark chocolate and margarine in a large (microwave safe) measuring cup. Stir together to combine. Set aside.
In a mixing bowl, beat the eggs on medium high till frothy. Add the brown sugar and beat until the mixture is smooth. Add the melted chocolate mixture into the egg-sugar mixture a little at a time – incorporate it slowly- and beat well for a minute. The chocolate will look smooth and glossy.
In a bowl, combine the dry ingredients: almond meal, rice flour, fine sea salt and baking soda; whisk together. Add the dry flour mix into the chocolate mixture and beat well for a minute. Add the vanilla, beat another half a minute or so. If adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan [this brownie batter is much thinner than any brownie batter, don’t worry]. Shake the pan a little bit to even out the batter.
Layer the semi-sweet chips all over the top of the batter and press them in slightly, if adding. Bake in the center of a preheated 350 degree F oven for 33 to 35 minutes, or until the brownies are set. Don’t overcook. (The Gluten free Goddess recommends to err on the side of gooey. Gluten-free brownies taste better slightly undercooked and soft in the middle than over-cooked and crumbly.)
Cool on a wire rack; and remove the brownies from the pan by gripping the foil edges. Chill before cutting. These brownies were outstanding slightly chilled.
1 pound fresh spinach
½ cup toasted pecan pieces (not candied)
½ pound smoked salmon, torn into small pieces
½ red pepper, thinly sliced
½ yellow pepper, thinly sliced
2/3 cup olive oil
¼ cup red wine vinegar
2 tablespoons balsamic vinegar (if you don’t have, just use all red wine vinegar)
2 tablespoons orange juice
1 teaspoon dill
Salt and pepper to taste
Combine all salad ingredients in a large bowl. Using a hand blender (or just shaking well), mix together dressing ingredients until emulsified. Toss with salad.
There are many variations on this theme; this is one of the best (and easiest!)
1 (19.9 ounce) package chewy fudge brownie mix
3 ounces tofutti cream cheese
1 cup creamy peanut butter
2 tablespoons soy milk or nondairy creamer
1 egg yolk
1 (16 ounce) can chocolate frosting
Chopped peanuts for garnish (optional)
Preheat oven to 350 degrees. Prepare brownie mix according to package directions. Grease the bottom only of a 9 x 13-inch pan and spread batter in pan. Beat together the tofutti cream cheese, ½ cup peanut butter, soy milk and egg yolk. Carefully spread over batter. Bake for ½ hour. Cool on wire rack for 1 hour. Stir together frosting and remaining ½ cup peanut butter. Spread over cooled brownies. Sprinkle with chopped peanuts if desired.
I always get so excited when I see that a new or unique product is kosher. I can’t resist bringing it home. But then it frequently sits on my shelf – and sits and sits. So I was very glad to find this recipe that uses the Apple Cinnamon jelly I “had to have”. This is a nice side dish for your Chanukah brisket.
2 boxes long grain and wild rice
3 cups water
½ cup dried cranberries
1 cup Apple Cinnamon jelly
½ cup sliced almonds (optional)
Combine rice, season packet and water in a saucepan. Bring to a boil; reduce heat and simmer, covered, for 5 minutes. Remove from heat. Stir in jelly and cranberries and let stand until absorbed – 5 to 10 minutes. Garnish with sliced almonds if desired.
Eating dairy on Chanukah is a reminder of the brave actions of Yehudis in killing the Assyrian general, Holfernes. He lost his life (deservedly so) and we rejoice in our dairy delights! This recipe is not for the faint of heart –it involves some time and some frying and some cholesterol. But it’s a real treat. This makes enough for 2 9×13-inch pans.
1 teaspoon minced garlic
1/3 cup olive oil
2 (29 ounce) cans crushed tomatoes
1 cup pitted black olives, chopped
¼ cup thinly sliced fresh basil
1 teaspoon crushed red pepper flakes
¼ teaspoon pepper
1 cup flour
4 eggs, beaten
3 cups bread crumbs
1 tablespoon granulated garlic
1 teaspoon oregano
4 small eggplants, peeled and cut lengthwise into ½-inch slices
1 cup olive oil
2 eggs, beaten
2 (15 ounce) cartons ricotta cheese
1-1/4 cups fresh grated Parmesan cheese, divided
8 cups (32 ounces – yes you read that correctly) grated mozzarella cheese
Sauté garlic in oil in a medium saucepan or Dutch oven over medium heat. Add tomatoes, olives, basil, crushed red pepper and black pepper. Stir. Bring to a boil; reduce heat and simmer, uncovered, for about 1 hour.
In the meantime, place flour and eggs in separate bowls. Combine bread crumbs, garlic and oregano and place in a third bowl or on a plate. Dip each eggplant piece first in the flour, then the eggs, then the bread crumbs. Heat oil in a large skillet and fry eggplant –about 5 minutes per side. Drain on paper towels.
In a large bowl, combine the eggs, ricotta cheese and ½ cup Parmesan.
Preheat oven to 350 degrees. In each pan, place a layer of 1-1/2 cups sauce, four eggplant slices (or enough to cover), 1 cup ricotta mixture and 2 cups mozzarella. Repeat. Sprinkle with remaining Parmesan. Bake, uncovered, for 45 minutes. Let stand about 10 minutes before cutting and serving.
3 pounds veal cutlets
1-1/2 cups flour
½ cup olive oil
2 tablespoons margarine
1 onion, chopped
½ cup chopped roasted red peppers
2 teaspoons minced garlic
2 cups chicken broth
½ cup balsamic vinegar
Dredge veal cutlets in flour. Heat oil and margarine in a large skillet. Brown cutlets over medium-high heat – 1 to 2 minutes per side. Add onion, red peppers and garlic and cook an additional two minutes. Add the broth and balsamic vinegar. Cover and cook for about 20 minutes.
Moroccan Carrot Soup
New Greek Salad (and It’s Pareve)
Soy-Braised Short Ribs
Apple Cranberry Brisket
Artichoke and Mushroom Lasagna with Béchamel Sauce
Tangerine Olive Oil Cake
Cake Doughnut Bread Pudding
Potato Latkes with Spicy Mayonnaise and Smoked Salmon
Cinnamon Sugar Doughnut Holes with Apple Compote
4 tablespoons margarine
2 cups white onion, chopped
2 pounds large carrots, peeled, cut into ½ inch dice
5 cups chicken broth or pareve chicken broth
3 teaspoons cumin seeds (or 2 teaspoons dried ground cumin, toasted)
2 tablespoons honey
2 teaspoons fresh lemon juice
¼ teaspoon ground allspice
1 cup tofutti sour cream or yogurt (if making dairy)
Melt margarine in large saucepan over medium-high heat. Add onion, and sauté for 2 minutes. Mix in carrots. Add broth and bring to a boil. Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.
Stir cumin seeds (if using) in a small skillet over medium high heat until fragrant about 5 minutes. Cool and finely grind in spice mill.
Remove soup from heat and puree in batches in a blender or with a hand blender until smooth. Return to the same pan. Whisk in honey, lemon juice and allspice. Season with salt and pepper.
Ladle soup into bowls. Drizzle tofutti sour cream/yogurt over the soup and sprinkle generously with cumin.
Next up, recipe number two: an update on the traditional Greek Salad. It’s pareve, so you can serve it with any main course. The wine to serve with it is the brand new Baron Herzog Pinot Grigio. According to the Royal Wine Corporation, this is a “straw colored wine with perfume on the nose, followed by ripe pear, apple and tropical fruit notes. Light in body with a clean and elegant finish.”
Provided by: Chef David Chang for New York Magazine
Adapted by Gourmetkoshercooking.com
1/2 cup light soy sauce
1/2 cup pear or Fuji apple juice
1 teaspoon toasted sesame oil
10 generous grinds black pepper
4 bunches scallions, chopping the white part (save top 2 inches for garnish)
1/4 cup mirin
4 garlic cloves, smashed
5–7 lbs. bone-in short ribs, cut into 2-inch segments and trimmed of excess fat
8 oz. baby carrots, peeled
8 oz. mu (Korean radish) or daikon, peeled and cut into 1-inch chunks
1 cup cleaned, roasted chestnuts
3 eggs, whites and yolks separated
2 tablespoons roasted pine nuts
In a saucepan, add the soy sauce, fruit juice, sesame oil, pepper, chopped scallions, mirin, garlic, and 3 cups water, and bring to a boil.
In a large pot, add the trimmed short ribs and immerse in soy liquid. Cover the pot and simmer over low heat for 3 to 4 hours, or until the meat gives no resistance to finger pressure.
Remove the meat and place in a bowl. Add the vegetables and chestnuts to the pot, and cook until vegetables are tender. Remove the vegetables, skim the fat from the surface, and reduce the sauce until it is a coating consistency. (The dish is best when made a day ahead and reheated.)
In separate bowls, whisk the egg whites and egg yolks. In a heated nonstick pan, make thin crêpes with the whites. Repeat with the yolks. Allow the crêpes to cool, and cut into thin ribbons.
Cut the green scallion tops into julienne strips, and place in ice water to allow the scallions to curl.
To plate: Place short ribs on a large platter, add the vegetables, and cover with the reduced sauce. Garnish with the egg ribbons, pine nuts, and scallions. (Published 2010)
1 (4 to 5 pound) brisket (I actually think the second cut is juicier than a first cut)
½ cup apple butter
¼ cup red wine
2 tablespoons cider vinegar
1 teaspoon pepper
1 Granny Smith apple, chopped
1 stalk celery, chopped
1 red onion, chopped
1/3 cup dried cranberries
1 teaspoon minced garlic
Preheat oven to 350 degrees. Place brisket in large roasting pan. Combine all other ingredients and pour over brisket. Cook, covered for 3 to 4 hours, basting occasionally. Let stand about ½ hour before slicing. If you want to make gravy, bring pan juices to a boil, whisk in 2 tablespoons flour and stick until thickened. Serve over meat. Or just use what’s in the pan.
Adapted from original recipe by Giada DeLaurentis
1/2 cup almonds
1/2 cup walnuts
1/4 cup chopped dried apricots
¼ cup chopped craisins
1/4 cup plain bread crumbs
2 tablespoons sugar
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
¼ teaspoon vanilla extract
Pinch of salt
1 stick margarine, melted, divided
3 tablespoons honey
12 sheets phyllo dough
Special equipment: 2 mini-muffin tins
Preheat the oven to 350 degrees F.
Place the almonds, walnuts, apricots, craisins, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor. Run the machine until the mixture is very finely chopped. Transfer the mixture to a small bowl. Add 2 tablespoons of the melted margarine, vanilla extract and the honey and stir to combine.
On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining melted margarine, lightly cover the entire sheet of phyllo with melted margarine. Cover the first sheet with a second sheet of phyllo and brush with melted margarine. Continue until there is a stack of 6 sheets of phyllo. Cut the stacked phyllo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and widthwise into 3 pieces.)
Gently press each cut piece of phyllo into the mini-muffin tin cups. Press 1 tablespoon of the nut mixture into each of the phyllo cups. Gather the ends of each of the phyllo squares and twist to make a sachet shape. Continue shaping the remaining sachets in the other mini-muffin tin. Bake until the edges of the phyllo are golden, about 20 to 25 minutes. When cool enough to handle, remove the baklava sachets and transfer to a serving plate.
2 tablespoons butter
1 pound mushrooms, sliced
3 garlic cloves, minced
2 8-ounce packages frozen artichoke hearts, thawed, coarsely chopped or canned
1 cup white wine
4 ½ tablespoons butter
4 ½ tablespoons all purpose flour
4 ½ cups milk
2 ½ cups freshly grated Parmesan cheese (about 71/2 ounces)
1 9-ounce package oven-ready (no-boil) lasagna noodles
1 pound milk mozzarella cheese, thinly sliced
Melt butter in large skillet over medium-high heat. Add mushrooms and garlic, sauté until mushrooms release juices and begin to brown about 7 minutes. Add artichokes and white wine. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season with salt and pepper.
For Béchamel Sauce: Melt butter in heavy medium saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk, reduce heat to medium and simmer until sauce thickens and lightly coasts a spoon. This takes about 20 minutes. Stir in 1 ½ cups Parmesan cheese. Season to taste with salt, pepper and ground nutmeg.
Spread 2/3 cup béchamel sauce over bottom of 13 x 9 inch baking dish. Top with enough noodles to cover bottom of dish. Spread ¼ of artichoke mixture over this. Spoon 2/3 cup béchamel sauce over. Top this with ¼ of mozzarella cheese. Sprinkle with 3 tablespoons Parmesan. Top with enough noodles to cover. Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel. Sprinkle with remaining Parmesan (to this point it can be prepared 1 day ahead, cover with foil and refrigerate).
Preheat oven to 350 degrees. Bake lasagna covered with foil for 1 hour (or if chilled 1 hour 15 minutes). Remove foil; increase temperature to 450 degrees, and bake until golden on top, about 10 minutes longer.
About 2-½ cups flour
4 large eggs
2 cups sugar, divided
1 ½ cups fruity white wine
¾ cup extra virgin olive oil
1 teaspoon vanilla extract
5 teaspoons tangerine zest (from about 4 tangerines)
1 tangerine or orange
½ teaspoon salt
2-¼ teaspoons baking powder
Pareve whipped cream, whipped for garnish (optional)
Preheat the oven to 350 degrees. Spray a 12-cup Bundt pan with non-stick cooking spray.
Beat eggs and 1 ½ cups sugar in a large bowl with a mixer on medium speed until thoroughly combined, about 30 seconds. Add 1 cup white wine, the olive oil, vanilla extract, and tangerine zest. Beat on low until blended about 30 seconds. Whisk together 2 ½ cups flour, salt, and baking powder in another bowl. Add flour mixture to egg mixture and beat on low speed to incorporate. Increase speed to medium and beat for 30 seconds, and then scrape down bowl, and increase speed to high and beat 30 seconds longer to blend well. Pour batter into prepared pan.
Bake cake until a wooden skewer inserted in the center comes out clean, about 30 minutes. Let cool for 5 minutes. Carefully run a thin knife between cake and pan to loosen and then invert cake onto rack.
Peel tangerine (save peel). In a small saucepan, bring ½ cup sugar, ½ cup white wine, and tangerine peel to a simmer over medium heat and simmer until sugar has dissolved completely, about 5 minutes.
Poke deep holes in cake (about 50), with a thin skewer and pour hot syrup over still-warm cake. Let cool and serve with pareve whipped cream.
My friend Lee Kushnir sent this to me a while ago. I can’t believe it took me so long to try it. The recipe makes about 24 doughnut holes which turns out not to be enough because they are so good out of the pot that they don’t make it to the table. Don’t skip the apple brandy or liqueur in the apple compote, it gives it a nice flavor that is hard to pinpoint but warms and spices the dish. Thanks Lee!
1 stick unsalted butter or margarine
1/4 cup superfine sugar
1/2 cup cold water
Pinch kosher salt
1 cup flour
4 medium eggs
3/4 gallon peanut or vegetable oil, for deep-frying
1 cup superfine sugar
2 teaspoons ground cinnamon
1 tablespoon unsalted butter or margarine
6 large Golden Delicious apples
2 tablespoons Apple Brandy, Brandy or Apple liqueur
2 tablespoons lemon juice
1/2 cup water
1/3 cup superfine sugar
1 vanilla bean, split in half and scraped
1/2 teaspoon ground cinnamon
Prepare cinnamon sugar by combining sugar and cinnamon in a flat, rimmed dish and mix well with a fork.
Prepare dough by combining butter, sugar, salt and water in a medium saucepan and set over high heat. Bring to a boil then remove from heat and dump in the flour all at once. Using a wooden spoon stir well until the mixture comes together as a ball. Add eggs, 1 at a time, ensuring each is fully incorporated before adding the next (the dough should be nice and glossy when finished).
To fry, heat oil in a heavy based pot (like a Dutch oven) to 365 degrees F. Using a 2-inch ice cream scoop, carefully drop a few balls at a time into the oil. Work in batches so as to not overcrowd the pot. Cook until golden and puffy – about 6 minutes. Use a mesh strainer or slotted metal spoon to remove from oil and place directly onto dish of cinnamon sugar. Roll around to coat evenly all over. Serve doughnuts warm with apple compote.
FOR GREEN APPLE COMPOTE:
Peel apples, remove core and cut into a small 1/2 inch cubes. Set a large sauté pan over high heat and add butter and apple cubes. Sauté for 2-3 minutes so you get a little color on the apple. Remove pan from heat and carefully add Apple Brandy (be careful as it may flare up if you are using an open gas flame).
Return the pan to the heat and add remaining ingredients. Cook for 8-10 minutes until apples are very tender. Remove from heat and refrigerate for up to 3 days if not using immediately. Serve warm or room temperature with cinnamon sugared doughnuts