2 tablespoons margarine
1/4 cup thin spaghetti, 1-inch pieces
1/2 cup long-grain white rice
1 quart chicken stock
2 pieces chicken breast, cooked (great use of leftover chicken), shredded or cut into ½ inch pieces, or cut up smoked turkey
1 small yellow onion, peeled and halved
2 tablespoons fresh flat-leaf parsley leaves, finely chopped
2 fresh bay leaves
1 tablespoon extra-virgin olive oil
5 ounces Italian sausage or kielbasa, sliced
1 large Spanish yellow onion, chopped
2 carrots, peeled and chopped
Few ribs celery from the heart, chopped
1 jalapeno pepper, thinly sliced (or for a less spicy soup, remove seeds and membrane, then slice)
1 cup water
1 cup red wine
4 cloves garlic, chopped or very thinly sliced
Salt and freshly ground black pepper
Pinch saffron threads (about 20)
1-1/2 teaspoons smoked paprika or sweet paprika
1 (15-ounce) can crushed tomatoes
Place the margarine in a small pot over medium heat. Melt the margarine and toast the pasta 2 to 3 minutes or until golden in color, add the rice and stir to coat. Add 1 cup stock to the pot and bring the mixture to a bubble, reduce the heat to low, cover the pot and cook 15 minutes. Stir in parsley; turn off the heat and cover. Let stand to cool.
Heat a Dutch oven over medium-high heat. Add the extra-virgin olive oil, then the sausage or kielbasa and brown a couple of minutes. Add the onions, carrot, celery, chile, and garlic to the pot and season with a little salt and some black pepper. Cook for 7 to 8 minutes to soften. Stir in the saffron threads and paprika to combine. Add in the water and wine and add 3 cups more chicken stock, chicken, and tomatoes. Bring the soup to a boil; simmer 15 minutes to combine flavors. Add the rice and spaghetti mixture to the soup and serve.
Adapted from Bon Appétit
3 tablespoons extra-virgin olive oil, divided
12 ounces assorted mushrooms, torn or cut into large pieces
Kosher salt, freshly ground pepper
4 tablespoons (1/2 stick) unsalted margarine, divided
1-1/2-pound hanger steak, trimmed, pounded to 1/2″ thickness (you can also use skirt steak)
Coarsely cracked black pepper
3 garlic cloves, lightly crushed
1 (6-inch) sprig rosemary
1 cup dry red wine
3/4 cup low-salt chicken stock
2 tablespoons chopped fresh tarragon
Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl; set aside.
Melt 1 tablespoon margarine with remaining 1-tablespoon oil in same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.
Discard garlic and rosemary from skillet. Pour off all but 1 tablespoon fat. Add wine; cook, stirring up bits, until reduced to 3/4 cup, about 3 minutes. Strain; return liquid to skillet. Stir in stock; bring to a boil. Simmer until reduced to 1/2 cup, about 5 minutes. Remove from heat; Whisk in 3 tablespoons margarine. Stir in mushrooms and 1 tablespoon tarragon. Season with salt and pepper.
Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 tablespoon tarragon.
1 teaspoon salt, plus 2 teaspoons sea salt
3 cups green beans, ends cut
2 tablespoons paprika
¼ – ½ teaspoon cayenne
1 teaspoon chili powder
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon black pepper
2 teaspoons sea salt
2 tablespoons olive oil
3 tablespoons margarine
In a medium sauce pot, bring water to a boil and add 1 teaspoon salt. Add green beans and blanch for 2 to 3 minutes. Remove from water and immediately place in an ice water bath.
In a medium bowl, mix the paprika, cayenne chili powder, garlic powder, cumin, black pepper, and sea salt. Toss green beans in mixture. In a large saute pan, add the olive oil and heat to almost smoking. Add green beans and cook until spices begin to blacken, approximately 2 minutes. When done, add the margarine, toss and serve.
I can never have enough side dish recipes that include a noodle or a grain. They are filling, can be served at room temperature and are great as leftovers.
4 cups water
½ cup dry wheat berries
½ of a 15 ounce can of black beans, rinsed and drained
1 cup frozen, shelled edamame, thawed
1 cup chopped tomato
¼ cup finely chopped red onion
½ teaspoon cumin (optional)
3 tablespoons olive oil
2 tablespoons red wine vinegar
Kosher salt and pepper to taste
Fresh parsley, cilantro or basil, chopped on top
Combine the water and wheat berries in a medium saucepan, and bring to a boil. Reduce heat, cover and simmer 55 minutes or until wheat berries are tender. Place in a strainer, run under cold water, and drain. Combine the wheat berries with the remaining ingredients in a medium bowl. Top with parsley, cilantro or basil. Cover and store in the refrigerator and serve at room temperature.
Serves 8 – 10
According to my husband, there is no dessert better than anything with chocolate and raspberry mixed together. This one will not disappoint anyone.
1 Brownie Cake, recipe follows, or any brownie or leftover chocolate cake
3 cups pareve whipping cream
3 tablespoons instant vanilla pudding mix (pareve)
1 tablespoon confectioners’ sugar
2 teaspoons pure vanilla extract
3/4 cup raspberry jam, divided, and melted
3 medium bananas, thinly sliced, divided
Cut the Brownie Cake into 1/2-inch chunks, about 4 cups. Set aside.
Using an electric mixer, whip the cream, pudding mix, confectioners’ sugar, and vanilla until stiff peaks form.
In a large trifle bowl, place 1 cup of the whipped cream mixture. Cover with one-third of the brownies in a single layer. Top with 4 tablespoons of the raspberry jam, then one-third of the sliced bananas. Repeat with 2 more layers of each ingredient, ending with sliced bananas. Finish off by topping it all with the remaining whipped cream mixture. Chill in the refrigerator for 30 minutes and up to 8 hours before serving.
1 cup (2 sticks) plus 2 tablespoons margarine
3 ounces chopped unsweetened chocolate
1/2 cup plus 1 tablespoon unsweetened cocoa powder
2-1/2 cups granulated sugar
3 large eggs, at room temperature
1 tablespoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon salt
Preheat the oven to 350 degrees. Prepare an 8 by 8-inch square baking dish with nonstick cooking spray.
In a double boiler, or a microwave set on low power, melt the margarine and chocolate, stirring frequently. Transfer the chocolate mixture to a large bowl and let cool. Whisk in the cocoa until smooth. Whisk in the granulated sugar. Whisk in the eggs and vanilla. Fold in the flour and salt until just blended.
Pour the batter into the prepared pan. Bake until the brownies are slightly set (they should be gooey inside), 20 to 25 minutes. Let cool in the pan on a wire rack for 5 minutes.
Just thinking about this dessert makes my mouth water…
¾ cup margarine
1 cup butterscotch chips
1-1/2 cups flour
2/3 cup brown sugar
2 teaspoons baking powder
2 teaspoons vanilla
2 cups miniature marshmallows
2 cups semisweet chocolate chips
Preheat oven to 350 degrees. Grease a 15 x 10-inch baking pan. Melt together margarine and butterscotch chips and stir until smooth. Cool. In a mixing bowl or stand mixer, stir together the flour, brown sugar and baking powder. Beat in eggs, vanilla and melted margarine and butterscotch chips. Mix well. Fold in marshmallows and chocolate chips. Spread in prepared pan. Bake for about 20 minutes. Cool on wire rack and cut into bars.
4 tablespoons oil
2 pounds ground beef (preferably lean)
2 onions, chopped
1 green pepper, chopped
1 red pepper, chopped
4 stalks celery, chopped
2 teaspoons minced fresh garlic
1 cup brown rice
2 cups water
3 cups tomatoes
Heat oil to medium-high in Dutch oven. Brown meat, onions, peppers, celery and garlic. Add rice and water; simmer for 30 minutes. Add tomatoes. Continue cooking for an additional 30 minutes – until rice is tender, adding more liquid if necessary. Serves 8.
2 tablespoons olive oil
1 pound skinless, boneless chicken breasts, cut into strips
1 onion, diced
2 teaspoons minced fresh garlic
1 (15-ounce) can corn kernels, drained
1 (15-ounce) can black beans, drained
1 (32-ounce) box chicken broth
1 (14-1/2-ounce) can diced tomatoes, undrained
2 tablespoons diced green chilies
2 teaspoons cumin
1 teaspoon chili powder
¼ teaspoon cayenne
Chopped cilantro for garnish
In a medium stockpot, heat oil over medium heat and sauté chicken, garlic and onion until lightly browned. Stir in corn, black beans, broth, tomatoes, chilies and spices. Bring to a boil; reduce heat and simmer for about 15 minutes. Garnish with cilantro, if desired.
1 cup old-fashioned oats
1 cup boiling water
1/3 cup honey
¼ cup margarine
1 teaspoon salt
2-1/4 teaspoons yeast
¼ cup warm water
3-1/2 to 4 cups flour
1 teaspoon nondairy creamer
1 tablespoon oats
Combine 1 cup oats with boiling water and mix well. Add honey, margarine and salt, stirring continually until margarine melts. Cool to lukewarm. In a medium to large bowl, pour in the yeast and cover with 1/2 cup warm water. Let proof for about 5 minutes. When foamy, whisk in oatmeal mixture. Add flour and stir until completely incorporated. Continue to add until dough is no longer sticky and it becomes smooth and elastic. Cover for 15 minutes. Grease a 9 x 5-inch loaf pan and shape dough into loaf. Place in pan and cover and let rise again – this time for about 45 minutes. Preheat oven to375 degrees. Brush dough with nondairy creamer and sprinkle with oats. Bake until browned – about 40 minutes – and remove to wire rack immediately to cool. If you enjoy baking bread, we have many more for you to try.
This is a nice weeknight treat.
1 cup margarine, softened
1-1/4 cups sugar
1-1/4 cups tofutti sour cream
2-1/2 cups flour
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon nutmeg
½ teaspoon baking soda
¾ cup chopped toasted pecans
¾ cup miniature chocolate chips
1/3 cup sugar
1/3 cup brown sugar
1-1/2 teaspoons cinnamon
Preheat oven to 325 degrees. Greased a 13x 9-inch baking pan. Cream together margarine and sugar. Add eggs, one at a time, beating well after each addition. On low speed, add sour cream and vanilla and then dry ingredients. Pour half the batter into prepared pan. Combine streusel ingredients and sprinkle half over batter. Cover with remaining batter and then remaining streusel. Bake for about 45 minutes. Cool on wire rack.
A special dessert for a special occasion. For extra fun, cut brownies into shapes – leaves for Succos, hearts for love, circles for…
1 cup (2 sticks) margarine
1 cup sugar
1 cup brown sugar
2 teaspoons vanilla
1-1/4 cups flour
¾ cup cocoa powder
1 cup semisweet chocolate chips
1 cup white chocolate chips
1-1/2 cups powdered sugar
¼ cup cocoa powder
¼ cup margarine, softened
2 to 3 tablespoons nondairy creamer
½ cup white chocolate chips
1 teaspoon oil
Preheat oven to 350 degrees. Greased a 9 x 13-inch pan with cooking spray. Melt margarine in microwave. Stir in sugars, vanilla and eggs until well-blended. Stir in flour and cocoa. Add chocolate chips, mix well and pour into pan. Bake for 30 to 35 minutes until set. Cool completely.
For frosting, beat together powdered sugar, cocoa, margarine and nondairy creamer. Add more creamer if mixture is too thick to spread. Spread over brownies. Melt white chocolate and oil in microwave. Stir until smooth and drizzle over frosting.
An unusual and popular way to serve green beans.
2 pounds green beans, trimmed
4 tablespoons hoisin sauce
2 tablespoon soy sauce
4 teaspoons Thai chili-garlic sauce
6 tablespoons water
4 teaspoons cornstarch
2 scallions chopped
2 tablespoons toasted sesame seeds
Place beans in a microwave-safe bowl and cover with water. Steam for about 5 minutes on high speed; drain well. In a large wok, place hoisin sauce, soy sauce and chili-garlic sauce. Stir together water and cornstarch until cornstarch dissolves and stir into mixture in wok. Bring to a boil; reduce heat to simmer and stir in beans. Cook until thoroughly coated – about 4 minutes. Toss in scallions and cook briefly. Remove from heat and sprinkle with toasted sesame seeds.
1-1/4 cups flour
2 teaspoons baking powder
1 teaspoon allspice
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup canned cream of coconut
½ cup tofutti sour cream
¾ cup brown sugar
½ cup (1 stick) margarine, softened
½ cup shredded coconut
Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan. In a medium bowl, stir together flour, baking powder, allspice, cinnamon and nutmeg. In a small bowl, whisk together cream of coconut and tofutti sour cream. With an electric mixer, cream together sugar and margarine until fluffy. Beat in eggs, one at a time. Add flour mixture alternately with sour cream mixture, beginning and ending with the dry ingredients. Stir in shredded coconut. Pour into prepared pan and bake for about 45 minutes. Cool for 5 to 10 minutes in pan before turning out onto wire rack to cool completely.
2-1/4 cups flour
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
2 cups sugar
1 cup canned pumpkin
½ cup oil
1 cup dried cranberries
Preheat oven to 400 degrees. In a large bowl, stir together flour, baking soda, cinnamon, nutmeg and cloves. In a separate bowl, whisk together the eggs, sugar, pumpkin and oil. Stir into dry ingredients until just moistened. Stir in cranberries. Pour into 2 dozen paper-lined muffin cups. Bake for 18-22 minutes. Cool for 5 minutes before removing to wire rack to finish cooling.
I’m not a big meatball fan but my kids are so once a year, I make this family favorite!
¾ cup nondairy creamer
1 cup bread crumbs
1 tablespoon granulated onion
2 pounds ground beef
2 teaspoons minced fresh garlic
1 tablespoon margarine
¾ cup ketchup
½ cup honey
¼ cup soy sauce
Preheat oven to 400 degrees. In a large bowl, whisk together the eggs and creamer. Stir in the bread crumbs and granulated onion. Add beef and mix well, stirring until completely combined. Shape into balls and place in large baking pans. Bake for about 15 minutes. Drain off fat. In a large saucepan, briefly sauté the garlic in margarine. Stir in the ketchup, honey and soy sauce. Bring to a boil; reduce heat, cover and simmer for 5 minutes. Stir in meatballs and cook for an additional 5 minutes. Serve over rice.
7 cups cool water
2 cans (5.5 ounces each) apricot nectar
2 tablespoons super fine sugar
3 pitcher size cold brew tea bags or 6 regular tea bags steeped in 1 cup boiling water (use either regular or peach flavored tea)
1 bag frozen sliced peaches or 1 pound sliced fresh peaches
In a large pitcher, stir together cool water, apricot nectar and superfine sugar. Add tea bags and let steep 7 minutes (or add the tea prepared in the boiling water). Add frozen or fresh peaches and pour over ice and serve.
GKC loves to make homemade teas. Try this Berry Iced Tea too, it’s a big GKC reader favorite.
The beer in this roast makes the meat “fall off the bone” tender. The enchilada sauce gives it a Mexican flavor without adding too much spice.
1 (3-pound) brick roast or square roast or pot roast
1 tablespoon olive oil
Salt and pepper to taste
1 (15-ounce) jar red enchilada sauce
1 (12-ounce) can light beer or lager
1-1/2 cups low-sodium beef broth
2 sweet potatoes, peeled and cut into chunks
1 small acorn squash, cut into chunks
1 (15-ounce) can white beans, drained
Preheat oven to 450 degrees.
Rub the meat with the oil, salt, and pepper. Place it in a baking pan and roast for 30 minutes, turning it once halfway through.
Reduce heat to 350 degrees. Add the enchilada sauce, beer, and 1 cup of the broth. Cover with foil and cook for 2 1/2 hours, adding more broth as the liquid evaporates.
Add the potatoes, squash, and beans. Cook for 30 minutes more.
Uncover and cook until the vegetables are tender and the juices are slightly thickened, about 15 minutes. Carve the meat across the grain; serve it all drizzled with sauce and rice.
This is the easiest, quickest grilled chicken breast. Serve it with Esther’s Jezebel Sauce or any BBQ sauce that you like.
1 cup Italian dressing (oil based)
8 boneless, skinless, chicken cutlets, pounded to about ½ inch thickness (all in equal sizes)
Marinate the chicken in the dressing for 4 hours or up to overnight in the refrigerator. Heat the grill or grill pan. Discard the dressing. Grill the chicken on a hot grill for about 3 – 4 minutes, flip and continue cooking until cooked through, about 3 more minutes. Remove from the grill and serve warm or at room temperature.
My cousin Esther sent me this recipe at least 5 years ago, maybe more. I am not sure what took me so long to try it (maybe finding the apple jelly but I am not sure I ever really looked). I found the recipe upon looking through all my old recipes in order to select the most special recipes to include in our upcoming cookbook. Finally I set it aside and decided to try it. It’s great, savory and sweet and so perfect for the summer. I served it with regular grilled chicken, roasted salmon and even as a dip drizzled on cream cheese. I found the apple jelly at Fairway market but the Hero brand carries it and that is available in most kosher markets. Thank you cousin Esther and keep those delicious recipes coming!
1 (18 ounce) jar apple jelly
1 (18 ounce) jar peach preserves or jam
4 ounces white horseradish
1/3 cup dry mustard (the original recipe calls for Coleman’s dry mustard)
Stir until dissolved. Let sit for an hour and then stir again. Keep in the refrigerator for a long time. Serve with grilled chicken, on salmon, or as a dairy dip on cream cheese.
This has all of summer’s best produce in every bite. It’s great for lunch or for Shalosh Seudas. Fresh summer corn, fresh basil, and fresh tomatoes, come together in this bright and beautiful side dish.
6 ears corn
2 cups halved cherry tomatoes
1/2 cup thinly sliced red onion
1 large avocado, cut into 1/2-inch cubes
1/3 cup chopped fresh basil leaves
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool.
Meanwhile, combine tomatoes, onion, avocado, and basil in a large bowl. In a small bowl, combine remaining ingredients to make the vinaigrette, whisking until blended.
Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.
I love corn in almost anything, do you? Try fresh corn in this dish too, Southwestern Rice and Corn Salad
Incredibly good side dishes are hard to find but, according to my family, no green bean dish could ever be bad. Really; roasted, steamed, or with this vinaigrette, they always appeal to the whole crowd.
1/3 cup extra-virgin olive oil
1/3 cup minced shallots
3 tablespoons plus 2 teaspoons red wine vinegar
2 tablespoons chopped fresh mint
1-1/2 teaspoons kosher salt
1 teaspoon sugar
1/2 teaspoon black pepper plus additional (for sprinkling)
1/3 cup dried tart cherries or craisins
1-1/2 pounds trimmed slender green beans
1/2 cup walnuts, toasted, chopped
Whisk olive oil, shallots, red wine vinegar, fresh mint, kosher salt, sugar and 1/2 teaspoon pepper in small bowl. Mix in dried cherries or craisins. Set aside. DO AHEAD Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.
Fill large bowl with water and ice and set aside. Cook green beans in large pot of boiling salted water until crisp-tender about 3 to 4 minutes. Drain. Transfer to bowl with ice water to cool them and stop them from cooking further. Drain.
Toss green beans, walnuts, and vinaigrette in large bowl. Serve at room temperature or slightly warmed.