Shaved Carrot and Pear Salad with Curry Vinaigrette
Sugar Snap Peas with Sweet Onion Vinaigrette
Sautéed Chicken with Onion Jam
Chocolate Oatmeal Moon Pies
Recipes of the Week
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Category Archives: Recipes of the Week
Recipes of the Week
Recipes of the Week
Recipes of the Week
Recipes of the Week
Recipes of the Week
Purim Menus
Levana’s Purim menu from GKC friend Levana, yes, the Levana Kirschenbaum, best-selling author, restaurant owner, private instructor and culinary expert. Recently, I had the opportunity to enjoy one of her classes where she prepared the best Miso soup ever (more on that after Pesach) and she agreed to share some healthy, wholesome kosher recipes with GKC readers. Want more from Levana? You should, visit her at http://www.levanacooks.com/and make sure to pre-order her new book, The Whole Foods Kosher Kitchen or try one of my all-time favorite books, Levana’s Table.
Stuffed! Purim: Open miracles, hidden goodies
Bison Shepards Pie
Stuffed Artichoke Bottoms
Lamb and Pine nut stuffed Grape Leaves
Hammentaschen Recipe: with Gluten-Free Variation
Indian Menu
Poppy Seed Bread
Indian-Spiced Cashews and Pistachios
Lamb in Filo Dough
Vegetable Samosas
Baked Basmati Rice with Cranberries
Lemon-Scented Almond Milk Custard
American Menu
Smoked Salmon and Wontons
Tequila Mustard Glazed Chicken Skewers
Rice with Lentils and Caramelized Onions
Butterscotch Blondies with Pretzel Caramel Topping
Iced Irish Coffee
Purim Menus
Indian Menu
Poppy Seed Bread
Indian-Spiced Cashews and Pistachios
Lamb in Filo Dough
Vegetable Samosas
Baked Basmati Rice with Cranberries
Lemon-Scented Almond Milk Custard
American Menu
Smoked Salmon and Wontons
Tequila Mustard Glazed Chicken Skewers
Rice with Lentils and Caramelized Onions
Butterscotch Blondies with Pretzel Caramel Topping
Iced Irish Coffee
Purim Menu
Recipes of the Week
This week we are so lucky to have guest contributor Sarah Klinkowitz from foodinwordsandphotos.wordpress.com. It’s a fantastic description of Sarah’s (with the opinions of hubby and kids) food journey, passions and all things fun.
GKC loves sharing our friend’s insights and creativity in the kitchen. Thanks Sarah!
Dinner for the Family
Making dinner for the family takes a whole different meaning in my house. During the week, my DH (darling husband) works til after 7pm, so he eats dinner at work. By the time I come home, my 5 year old and 2 year old sons are fed by the sitter. They can’t wait until 5.30, which is the earliest DH, my almost 4 year old daughter and I walk in the door. Since my daughter eats at her after-school program, all she wants when she comes home is something light, like yogurt. Since the boys ate with the sitter, all they want is a snack, then they all go play with the neighbors’ kids before bed.
Besides Shabbos and Yom Tov, Sundays are my day if I am going to “make dinner”. Usually, its Shabbos leftovers. About twice a month, however, I really go all out and make dinner for the family: I invite DH’s parents, his aunt, and my aunt and uncle from Philadelphia. When I do this, I make a nice meal. However, I don’t want to spend forever in the kitchen, either. My requirements for a dinner for the family are something simple but excellent, that include elements everyone will enjoy, and one that gets me in and out of the kitchen quickly so I can enjoy my time with my family around me, all together.
Below is a typical meal I would make when I “make dinner”. I hope your family will enjoy it as much as mine does!
Italian Herb Meatloaf
Mashed Yukon Gold Potatoes
Meat Gravy with Mushrooms
Green Beans with Onions
Dark Chocolate and Peanut Butter Cookies
Recipes of the Week
Recipes of the Week
Recipes of the Week
Recipes of the Week
Recipes of the Week
Recipes of the Week
Recipes of the Week
Thinking about Hanukah yet? GKC is, each week we will add a few more deLIGHTful recipes to enjoy
Vegetable Soup
Thai Potato Coconut Soup
Chicken Mushroom Stew
Endive and Fennel Salad with Raspberry Vinaigrette
Classic Chocolate Cake
Spicy Ribs with Ginger and Soy
Grapefruit and Avocado Salad
Garlic Fries
Pecan Balls
Veal Spare Ribs
Cranberry and Pear Sauce
Easy Potato Latkes
Lemon Poppy Seed Cookies
Peppermint Petits Fours
Smooky Sweet-Potato Soup
Mesclun Salad with Cider Dijon Dressing
Breast of Veal Stuffed with Spinach and Wild Mushrooms
Lemon Challah Souffle
Roasted Salmon with Tarragon and Citrus
Chocolate Pumpkin Cupcakes
Recipes of the Week
Thinking about Hanukah yet? GKC is, each week we will add a few more deLIGHTful recipes to enjoy
Spicy Ribs with Ginger and Soy
Grapefruit and Avocado Salad
Veal Spare Ribs
Cranberry and Pear Sauce
Easy Potato Latkes
Lemon Poppy Seed Cookies
Peppermint Petits Fours
Smooky Sweet-Potato Soup
Mesclun Salad with Cider Dijon Dressing
Breast of Veal Stuffed with Spinach and Wild Mushrooms
Lemon Challah Souffle
Roasted Salmon with Tarragon and Citrus
Chocolate Pumpkin Cupcakes
Recipes of the Week
Thinking about Hanukah yet? GKC is, each week we will add a few more deLIGHTful recipes to enjoy
Veal Spare Ribs
Cranberry and Pear Sauce
Easy Potato Latkes
Lemon Poppy Seed Cookies
Peppermint Petits Fours
Smooky Sweet-Potato Soup
Mesclun Salad with Cider Dijon Dressing
Breast of Veal Stuffed with Spinach and Wild Mushrooms
Lemon Challah Souffle
Roasted Salmon with Tarragon and Citrus
Chocolate Pumpkin Cupcakes
Smoky Sweet-Potato Soup
photo: marthastewart.com
Adapted from Martha Stewart Magazine
3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 small leek, white and pale-green parts only, thinly sliced and rinsed well
1 tart green apple, such as Granny Smith, cored, peeled, and cut into 1-inch chunks
1 celery stalk, thinly sliced
1 teaspoon finely grated fresh ginger
2 pounds sweet potatoes, peeled and cut into 1-inch cubes or butternut squash
6 cups chicken stock
1 small can chipotle chile in adobo sauce (made by Roland)
1/4 cup white wine
Coarse salt and freshly ground pepper
1/2 cup salted and toasted pumpkin seeds
Heat oil in a large pot over medium heat. Cook garlic and leek until soft and translucent, about 4 minutes. Add apple, celery, and ginger, and cook for 3 minutes. Add sweet potatoes and stock, and simmer until sweet potatoes are tender, about 15 minutes. Add chipotle chile. Add white wine and boil for 5 minutes.
With an immersion blender, puree until smooth. Season with salt and pepper. Sprinkle with pumpkin seeds before serving.
Mesclun Salad with Cider Dijon Dressing
Dressing:
¼ cup apple cider
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 shallot, finely chopped
½ teaspoon kosher salt
¼ teaspoon black pepper
Salad:
6 cups mesclun or butter lettuce
1 apple, sliced thin
½ cup dried figs, chopped
2 stalks celery, sliced
½ cup slivered almonds, toasted
Mix all dressing ingredients together in a container with a fitted lid. Shake vigorously. Store until ready to use.
Toss salad ingredients together. Before serving dress the salad with stored dressing.
Recipes of the Week
Turkey, Mushroom and Wild Rice Soup
photo: kalynskitchen.com
This is a creative and hearty use of leftover turkey. For another great use, try this turkey pot pie.
2 packages long grain and wild rice pilaf
10 cups chicken broth, divided
3 tablespoons plus ¼ cup margarine, divided
2 (8-ounce) packages sliced mushrooms
1 onion, chopped
2 stalks celery, chopped
½ cup flour
½ cup nondairy creamer
¼ cup white wine
2 cups shredded cooked turkey
In a medium saucepan over medium-high heat, bring rice, 1 seasoning packet and 4 cups chicken broth to a boil. Cover, reduce heat and simmer for about 20 minutes, until liquid is absorbed. Set aside. In the meantime, melt 3 tablespoons margarine in a large skillet over medium heat; add mushrooms, onion and celery; sauté for about 10 minutes. In a large stock pot, melt remaining ¼ cup margarine over medium heat. Add flour and whisk to blend. Gradually whisk in remaining 6 cups broth and cook, stirring frequently, until slightly thickened, about 8 minutes. Whisk in nondairy creamer and wine. Stir in mushroom mixture, turkey and rice. Heat through – 5 to 10 minutes.
Curried Leftover Turkey Salad
photo: chow.com
3 cups cooked turkey, shredded
4 stalks celery, diced
1 scallion, minced
½ cup chopped, toasted, slivered almonds
Dressing:
½ cup mayonnaise
1 teaspoon lemon juice
½ teaspoon curry powder
½ teaspoon salt
Whisk together dressing ingredients and toss with salad ingredients until well mixed. Serve on top of salad greens or on a French roll or toasted white bread for a great sandwich!
If you prefer pesto to curry, try this Basil-Pesto Turkey Salad.
Seared Chicken Breasts with Tomato Chutney
photo: blogger
Chicken:
8 boneless, skinless chicken breasts, pounded thin
2 tablespoons olive oil
¼ cup chopped cilantro
2 scallions, minced
1 tablespoon honey
½ teaspoon Kosher salt
¼ teaspoon black pepper
Chutney:
1 tablespoon olive oil
6 hot house tomatoes, chopped
2 teaspoons cumin
1 jalapeno, chopped
1 red onion, diced
1 rounded teaspoon minced fresh garlic
1 teaspoon kosher salt
¼ teaspoon black pepper
¼ cup red wine vinegar
¼ cup brown sugar
1 cup water
In a medium bowl, whisk together the olive oil, cilantro, scallions, honey, salt and pepper. Place chicken in a freezer Ziploc bag or glass dish and pour marinade over. Seal tightly and refrigerate for at least 1 hour. In the meantime, prepare the chutney. Heat oil in a medium skillet over high heat. Add the tomatoes, cumin, jalapeno, onion, garlic, salt and pepper. Sauté briefly. Stir in the vinegar, brown sugar and water. Bring to a boil; reduce heat and simmer for about 10 minutes – until much of the liquid has evaporated and result is a thick tomato mixture. Heat a large nonstick skillet to medium-high. Remove chicken breasts from marinade and add to skillet. Cook about 5 minutes per side until cooked through. Remove from pan and serve, topped with chutney.
