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

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
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.

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

Curried 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

Seared Chicken Breast 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.

Almond-Flavored Snacking Cake

Kosher: Almond Flavored Snacking Cake

photo: myrecipes.com

2 cups flour
1-1/2 cups sugar, divided
1/3 cup nondairy creamer
¼ cup (1/2 stick) margarine, melted
4 eggs
2-1/2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ cup water
¼ cup plus amaretto

Icing:
1 (8-ounce) package tofutti cream cheese
2/3 cup powdered sugar
1 tablespoon amaretto

Preheat oven to 350 degrees. Grease a 9-inch baking pan. Beat together flour, 1 cup sugar, creamer, margarine, eggs, baking powder, cinnamon, nutmeg and ginger until well blended. Pour into prepared pan and bake for 30 to 40 minutes, until toothpick inserted in center comes out clean. In a small sauce pan, bring remaining ½ cup sugar, water and amaretto to a boil. Stir until sugar dissolves. Pierce cooked cake at 1-inch intervals and brush syrup mixture all over. Cool completely in pan on wire rack.

To make icing, beat together tofutti cream cheese, powdered sugar and amaretto until fluffy and smooth. Spread over cake.

Cashew Drops

photo: foodforpoems.blogspot.com


These are a soft, puffy cookie that everyone is sure to love.

1 egg
½ cup margarine, softened
1 cup brown sugar
1 teaspoon vanilla extract
½ cup tofutti sour cream
1-1/2 cups coarsely chopped cashews
2 cups flour
1 teaspoon baking powder
¾ teaspoon baking soda

Preheat oven to 375 degrees. Lightly grease two cookie sheets. In the bowl of an electric mixer, cream together the egg, margarine, sugar, vanilla and sour cream until fluffy. Add cashews and mix through. On low speed, blend in flour, baking powder and baking soda. Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake for 10 minutes or until golden brown. Let sit on pan for 1 minute before removing to wire rack to finish cooling.

If you like your cookies with nuts, you can’t do any better than these White Chocolate Macadamia Nut Cookies.

Recipes of the Week

Perfect Roast Turkey
Roasted Turkey with Smoked Paprika
Honey Glazed Brussel Sprouts with Roasted Chestnuts
Roasted Maple Mustard Green Beans
Sweet and Savory Roasted Sweet Potatoes with Apples
Citrus Cranberry Sauce
Roasted Cranberry Pear Relish
Braised Fennel with Oranges
Butternut Squash and Corn Bread Stuffing Muffins
Creamy Mashed Potatoes
Apple Pie with Cranberries
Pumpkin Mousse Pie with Pecan Streusel
Corn Bread Stuffings

Creamy Mashed Potatoes

photo: alinefromlinda.blogspot.com

Serves 6

This is just an easy and delicious recipe for Thanksgiving or for anytime. You can add any additional flavorings that you like, such as roasted garlic, chives, pastrami, broccoli, or make it dairy with grated cheese. Use a food mill; it makes the potatoes come out very creamy.
3 pounds boiling potatoes, peeled
Kosher salt
1-1/2 cups pareve milk or non-dairy creamer
6 tablespoons unsalted margarine
1/2 cup pareve tofutti sour cream
1/2 teaspoon freshly ground black pepper

Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the pareve milk and margarine in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot pareve milk/margarine mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the tofutti sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.

Honey Glazed Brussels Sprouts with Chestnuts

Recipe by Jeff Nathan

Serves 4 – 6
3 tablespoons extra virgin olive oil
2 pints of shaved Brussels sprouts (cut them in half, wash, and slice)
1/4 teaspoon crushed red pepper flakes
1/4 cup water
Kosher salt to taste
2 bags 5 ounces Gefen roasted chestnuts, rough chopped and toasted
2-1/2 tablespoons honey
Juice of 1/2 lemon

In a large skillet, heat the olive oil. Add the Brussels sprouts and red pepper flakes; cook 3 – 5 minutes over high heat until slightly caramelized. Stir occasionally.

Pour in the water and let steam cook a few minutes until crisp tender.

Season with the salt and add in the chestnuts, honey and lemon juice. Mix well and serve hot.

Roasted Maple-Mustard Green Beans

photo: cooksillustrated.com

Serves 4

My mom found this green bean recipe on Cooksillustrated.com, and thought it was GKC worthy. We love green beans anytime of year and this one is another good one to add to the repertoire.

1 
tablespoon maple syrup
1
 tablespoon Dijon mustard
1 
tablespoon whole grain mustard
pinch cayenne pepper
1
 pound green beans, stem ends snapped off
2 
medium carrots, peeled and cut into matchsticks
1 
tablespoon vegetable oil

Table salt
1 
tablespoon minced fresh parsley leaves

Adjust oven rack to middle position; heat oven to 450 degrees. Combine maple syrup, mustards, and cayenne in small bowl.

Line rimmed baking sheet with aluminum foil; arrange beans and carrots on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/2 teaspoon salt, toss to coat, and distribute in even layer. Roast 10 minutes.

Remove baking sheet from oven. Using tongs, coat beans and carrots evenly with maple-mustard mixture; redistribute in even layer. Continue roasting until carrots and beans are dark golden brown in spots and beans are starting to shrivel, 10 to 12 minutes longer.

Adjust seasoning with salt and toss well to combine. Transfer to serving dish, sprinkle with parsley, and serve.

Roasted Turkey with Smoked Paprika

photo: Mccormick and Co.

This turkey tastes more like a smoked turkey due to the smoked paprika but it is still roasted in the oven. Make sure to use a high quality and naturally smoked Paprika like McCormick or Pereg.

2 tablespoons Herbes De Provence
2 tablespoons sea salt
1 tablespoon black pepper
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons ground dry mustard
1 whole turkey (12 to 14 pounds), fresh or frozen, thawed
2 ribs celery
1 onion, quartered
1 orange, quartered
2 bay leaves
1 tablespoon olive oil

Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix first Herbes De Provence, sea salt, pepper, smoked paprika, garlic powder, and dry mustard in small bowl. 



Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Sprinkle 1 tablespoon of the seasoning mixture inside turkey. Stuff with celery, onion, orange and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan; cover loosely with heavy duty foil. 



Roast 1 hour. Remove foil. Roast 2 to 2-1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board and slice. Reserve pan juices to make gravy or to serve with turkey.

Butternut Squash and Corn Bread Stuffing Muffins

Makes 12

These are so cute and I like to make these ahead of time and rewarm them so I have room in the oven for all the turkeys.
One 2-pound butternut squash, halved lengthwise and seeded
Vegetable oil, for rubbing
1 tablespoon canola oil
Kosher salt and freshly ground pepper
1 pound prepared corn bread, cut into 1-inch cubes You can use a mix or make homemade corn bread)
1/2 pound Italian sausage or kielbasa, cut into 1-inch pieces
1 medium red onion, cut into a small dice
1 celery rib, cut into 1/4-inch dice
2 garlic cloves, minced
1/4 cup chopped sage
2 teaspoons sugar
2 large eggs
1/2 cup chicken stock or low-sodium broth

Preheat the oven to 350°. Arrange the squash halves cut sides up on a large rimmed baking sheet and rub with oil. Season with salt and pepper and turn the squash cut sides down. Roast for about 1 hour, or until tender. Let cool slightly.

Increase the oven temperature to 375°. Spread the corn bread cubes on a large baking sheet and bake for about 20 minutes, until toasted. Let cool completely. Leave the oven on.

Generously grease a 12-cup muffin tin. In a medium skillet, cook the sausage over moderate heat until browned. Using a slotted spoon, transfer the sausage to a paper towel–lined plate. Heat the fat in the skillet plus 1 tablespoon oil. Add the red onion and cook over moderate heat until softened, about 4 minutes. Add the celery, garlic and sage and cook, stirring occasionally, until the celery is softened, about 4 minutes. Stir in the sausage.

Peel the roasted squash. Transfer 3 cups of the squash to a food processor, add the sugar and puree until smooth. Season the mixture with salt, add the eggs and process until incorporated. Add the chicken stock and process again.

In a large bowl, combine the toasted corn bread with the squash puree and let stand for 5 minutes. Stir lightly, add the onion-sausage mixture and 1 teaspoon of salt and stir again. Mound the stuffing in the prepared muffin cups. Wrap any extra stuffing in a piece of heavy-duty foil.

Bake the muffins and any extra foil-wrapped stuffing in the upper third of the oven for about 40 minutes, until crisp on top and heated through. Unmold the stuffing muffins and serve hot.

Braised Fennel with Oranges

photo: Scott Phillips

Serves 8

I love this unusual recipe from Finecooking.com that we adapted for GKC readers.

3 tablespoons extra-virgin olive oil
4 medium fennel bulbs (about 4 lb. total), stalks trimmed and bulbs cut into quarters (cores left intact), fronds reserved for garnish
2 medium cloves garlic, thinly sliced
1/2 cup dry white wine
1/2 cup lower-salt chicken broth
1 medium navel orange
1/2 teaspoon fennel seeds, toasted and lightly crushed
1/2 teaspoon coriander seeds, toasted and lightly crushed
Kosher salt
Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 325°F.

Heat 2 tablespoons of the oil in a heavy-duty 12-inch skillet over medium-high heat. Add half the fennel, cut side down. Cook undisturbed until browned in spots, about 2 minutes. Flip and repeat on the other cut sides.

Arrange the fennel browned sides up in a large (10×14-inch) gratin or shallow baking dish. Add the remaining 1 tablespoons oil to the skillet and repeat with the remaining fennel. Lower the heat to medium if any smoking occurs. It’s OK if the wedges are snug in the baking dish; they’ll shrink as they braise.

Add the garlic to the skillet and and cook until fragrant, about 30 seconds. Add the wine and scrape the bottom of the pan with a wooden spoon to dissolve any browned bits, about 1 minute. Add the broth and simmer to meld the flavors, about 2 minutes. Pour over the fennel.

With a vegetable peeler, remove three 3-inch strips of zest from the orange and then juice the orange. Nestle the pieces of zest in the fennel and pour the juice over. Sprinkle with the fennel seeds, coriander seeds, 1 teaspoon salt, and a few grinds of pepper.

Cover the dish tightly with foil and braise in the oven until the fennel has collapsed and a paring knife penetrates the cores with no resistance, about 1-1/4 hours.

Spoon some braising liquid over the fennel, garnish with the reserved fronds, and serve hot, warm, or at room temperature.

Citrus Cranberry Sauce

photo: Karen Manesco

Makes 1 ½ cups
1 orange
2 cups (8 oz.) fresh (or frozen, thawed) cranberries
1 cup pure maple syrup
1/4 cup fresh orange juice
1/2 teaspoon vanilla extract

Finely grate zest from orange and set aside. Using a sharp paring knife, cut off peel and white pith from orange. Working over a small bowl, cut between membranes to release segments into bowl.

Combine zest, cranberries, syrup, juice, and vanilla in a medium saucepan. Cook over medium heat, stirring occasionally, until cranberries have burst and sauce has thickened, 5–10 minutes. Add the oranges. Chill until cold.

Sweet and Savory Roasted Sweet Potatoes and Apples

photo: Scott Phillips

Serves 8

Sweet potatoes prepared any way is a winner dish for me. The combination of sweet apples and savory sage make this both a kid friendly and adult friendly dish.

1-1/2 to 2 pounds sweet potatoes, peeled, halved crosswise, and cut into 3/4-inch-thick wedges
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons unsalted margarine
1 medium-large tart green or red apple, quartered, cored, cut into 16 wedges, wedges halved crosswise
1 tablespoons chopped fresh sage
1-1/2 teaspoons fresh lemon juice
1 teaspoon pure maple syrup

Position a rack in the top third of the oven and heat the oven to 475°F.

In a large bowl, toss the sweet potatoes with the oil, 1 teaspoon salt, and a few grinds of black pepper. Spread the potatoes in a single layer on a large, rimmed baking sheet. Roast for 10 minutes; then flip the potatoes and continue roasting until tender and browned in spots, about 5 minutes more.

While the potatoes roast, heat the margarine in a 12-inch skillet over medium-high heat until melted and beginning to brown, 1 to 2 minutes. Add the apples in a single layer and brown on both sides, 1 to 2 minutes per side. Add the sage and stir until wilted, about 30 seconds. Off the heat, stir in the lemon juice and maple syrup. With a spatula, scrape the apples and margarine into the bowl used for tossing the potatoes.


When the potatoes are done, add them to the apples and gently combine with the spatula. Season to taste with salt and pepper, and serve.

Corn Bread Stuffings

1 tablespoon canola oil
1 medium onion, finely diced
3 stalks celery, finely diced
1/3 cup kielbasa
6 cups coarsely crumbled cornbread
2 tablespoons chopped fresh sage (or 1 teaspoon dried)
3 cups hot reduced-sodium chicken broth
Coarse salt and ground pepper
2 tablespoons margarine, plus more for dish

Preheat oven to 350 degrees. Heat oil in a 12-inch skillet over medium heat. Add onion and celery; cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add kielbasa; cook, stirring, until beginning to brown, about 4 minutes.
In a large bowl, combine onion mixture, cornbread, and sage.
Pour broth over mixture; stir just until combined. Season with salt and pepper. Transfer to a greased 1 1/2-quart shallow baking dish.
Dot with margarine. Bake until golden brown on top and crisp around edges, 40 to 45 minutes.