This recipe can be doubled but be careful with the amount of chicken stock and lemon juice. I use a little less of each when I double it. It is an easy side dish and works with any kosher chicken or meat recipe. Although better warm, it’s a still good at room temperature.
16 baby new potatoes, halved
2 cups chicken stock
1/2 cup fresh lemon juice, plus 2 teaspoons
3 1/2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1 teaspoon lemon zest
1/4 cup chopped fresh basil leaves
Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.
Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil.
These kosher chicken enchiladas (look ma, no cheese!) are from my daughter’s friend, Elisheva.
2 pounds boneless, skinless chicken breasts
1 teaspoon oregano
1 bay leaf
1 onion, chopped
½ green pepper, chopped
1 tablespoon oil
1 teaspoon cumin
1 teaspoon granulated garlic
1 cup tofutti sour cream
About 8 corn tortillas
1 – 2 cups enchilada sauce (another great kosher Mexican product!)
Place chicken in a pot with water to cover. Add oregano and bay leaf and bring to a boil. Reduce heat and simmer for 20 to 30 minutes, until chicken is cooked through. Remove chicken from liquid. Cool and shred. In the meantime, sauté onion and green pepper in oil over medium-high heat until soft. Mix with shredded chicken. Add spices and tofutti sour cream. Preheat oven to 350 degrees. Place a few tablespoons of mixture (as much as it can hold and still be folded) inside tortillas and roll them up. Pour sauce over, cover and bake for ½ hour to 45 minutes. Garnish with guacamole and serve with Spanish rice (either the Near East brand or homemade).
This works nicely alongside the Chicken Enchiladas.
4 tablespoons oil
2 cups uncooked rice
1 onion, chopped
1 red pepper, chopped
3-3/4 cups water
2 (10 can) cans diced tomatoes and green chiles or stewed tomatoes
2 tablespoons chili powder
In a medium-sized Dutch oven, heat oil over medium heat. Sauté onions and bell pepper for about 5 minutes. Add rice and sauté for 2 to 3 minutes. Add water, tomatoes and chili powder. Bring to a boil. Reduce heat; cover and simmer for about ½ hour or until rice is soft and water is absorbed.
In the mood for another kosher Mexican dish? Try these short ribs or this fish dish.
One of my favorite combinations – chocolate and coconut – yum!
6 tablespoons margarine, softened
1 cup powdered sugar
2 ounces unsweetened chocolate, melted and cooled slightly
3 teaspoons vanilla
1-1/2 cups flour
½ teaspoon baking soda
1/3 cup tofutti cream cheese, softened
1 teaspoon vanilla
1 cup coconut
Cream together margarine and sugar until fluffy. Beat in the egg, chocolate and vanilla. On low speed, add the flour and baking soda. Mix well, cover and refrigerate for 1 hour.
In a small bowl, beat cream cheese and vanilla until smooth. On low speed, beat in coconut. Cover and refrigerate for 1 hour. Gently roll dough into an (approximately) 8 x 6-inch rectangle. Roll coconut mixture into an 8-inch log and place along one side of dough. Roll up dough to enclose filling and seal the seam. Wrap in plastic wrap and refrigerate for about 3 hours – until firm. Preheat oven to 375 degrees. Unwrap log and cut into ¼-inch slices. Place on parchment or silpat-lined baking sheets and bake for 10 to 12 minutes. Remove to wire rack to cool.
Still in the mood to bake, try these Amaretto Chunk Cookies. It’s always a treat to find a kosher liqueur.
We are big fans of cauliflower in our home and this is the perfect Shabbos side dish.
2 pounds cauliflower florets
3 cups pitted green olives
2 heads garlic, peel removed and cloves separated
2 (15 ounce) cans chick peas, drained
1/3 cup olive oil
1 tablespoon cumin
1 teaspoon crushed red pepper
½ teaspoon pepper
½ teaspoon salt
Preheat oven to 450 degrees. Combine all ingredients in a roasting pan, mixing well. Bake for about ½ hour, stirring midway through.
This is a nice accompaniment to Moroccan Lamb Stew and some couscous.
1-1/2 cups pomegranate juice
1 cup freshly squeezed lemon juice, plus lemon wheels for garnish
1/2 cup sugar
Alternatively you can use 1 cup prepared lemonade
Seltzer water, for mixing
Pour the pomegranate juice into an ice cube tray and freeze overnight. Put the lemon juice and sugar in a small saucepan and bring to a simmer; cook, stirring, until sugar is completely dissolved. Cool to room temperature.
To serve, fill a tall glass with 3 to 4 pomegranate ice cubes. Pour about 1/4 cup of the lemon syrup over the ice and top off with seltzer. Repeat with the remaining ingredients. Stir gently; garnish each glass with a lemon wheel and serve.
This recipe is easily doubled or tripled for a crowd
*** If you would like to make this without the effort of the ice cube process. Mix ½ cup pomegranate juice with ¼ cup lemonade and add about ¼ – ½ cup seltzer per glass.
Beer cocktails are all the rage. This one is great for an outdoor barbeque.
4 ounces beer or ale
1 ounce lemonade
Pour the beer into a well-chilled glass beer mug. Top with the lemonade and drop in a sliced lemon.
This is a recipe from Martha Stewart. I adjusted it slightly but really enjoyed it at our Memorial Day BBQ.
4 shucked ears of corn
1 sliced Hass avocado
1/4 cup fresh cilantro
1 tablespoon fresh lime juice
¼ teaspoon cumin (optional)
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt
Heat grill to medium-high. Grill corn, rotating often, until lightly charred, about 15 minutes. Let cool slightly. Carefully cut kernels from cob. Mix the cilantro, lime juice, cumin, salt and olive oil together. Gently toss with avocado and corn. Add extra rice if you have some (increasing the liquid ingredients slightly) -or white beans or any grain of your choice.
These are a real crowd pleaser.
2 pounds Yukon gold potatoes (1 1/2 to 2 inches in diameter)
1 (8-ounce) package tofutti cream cheese, softened
1 cup tofutti sour cream
1/2 cup Baco’s, divided (optional)
2 teaspoons roasted mashed garlic (How to roast garlic)
1-1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, plus more for garnish
3 tablespoons chopped green onion, plus more for garnish
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
In a large Dutch oven, place the potatoes and enough water to cover and bring to a boil. Boil until just tender, about 8 minutes. Drain and let cool. Cut the potatoes in half crosswise. Cut a thin slice off the round end of each potato half to stand upright. Using a melon baler, scoop out the centers of the potatoes, leaving a 1/4-inch thick shell. Reserve the potato pulp.
In a medium bowl, combine the potato pulp, tofutti cream cheese, tofutti sour cream, 1/4 cup Bacos, garlic, 1 teaspoon salt and pepper. Mash with a potato masher until well combined. Stir in the green onions.
Sprinkle the insides of the potato shells with the remaining 1/2 teaspoon salt. Spoon the potato mixture evenly into the potato shells and top with the remaining 1/4 cup Baco’s. Place the stuffed potatoes on the prepared baking sheet and bake until lightly browned, about 20 minutes. Garnish with green onions and freshly ground pepper, if desired.
2 racks large ribs
1 teaspoon salt
½ teaspoon freshly ground pepper
1 onion, peeled and quartered
6 cloves garlic, crushed
8 cups (2 liters) coke
1 teaspoon olive oil
1 onion minced
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
¾ cup tomato sauce
1/3 cup dark rum
¼ cup packed brown sugar
¼ cup cider vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
Dash Tabasco sauce
Preheat the oven to 200 degrees. Season both sides with salt and pepper and place meat-side down in large baking dish. Arrange onion and garlic evenly around ribs. Pour enough cola to cover ribs completely. Bake for 3 hours. Remove from oven and allow ribs to come to room temperature in cooking liquid, about 1½ hours.
To make sauce, heat oil in small saucepan over medium heat. Add onion, garlic, cumin and chili powder and cook for 5 minutes, stirring constantly. Add tomato sauce, rum, brown sugar, vinegar, mustard, Worcestershire sauce and Tabasco sauce and simmer for 15 minutes.
Preheat barbeque to low.
Place ribs meat side down on grill and close lid. Cook, turning occasionally, until meat is browned and caramelized, about 30-45 minutes, or until tender and bones are exposed at ends. With 10 minutes remaining, brush ribs with barbeque sauce. Cut into 3 rib pieces and serve.
3 ounces pale ale or beer
1 tablespoon minced shallot
1 teaspoon grated orange zest
1 tablespoon honey
1 teaspoon Dijon mustard
4 tablespoons olive oil
Kosher salt and pepper to taste
6 cups mixed greens
½ cup toasted pecans or candied nut
1 cup orange segments
Whisk together the pale ale, shallot, orange zest, honey, and mustard. While whisking gradually add in the olive oil to emulsify the dressing. Add salt and pepper to taste.
Mix together salad ingredients. Toss with dressing and serve.
4 cups, ½ inch cubed, seedless, watermelon
½ cup sugar
2 tablespoons lime juice
Purée all ingredients in a blender. Pour into a 9- by 13-inch dish and place in the freezer. Scrape with a fork every 30 minutes until mixture forms ice flakes (up to 2 1/2 hours).
This can be made 3 days ahead of time but it must be scraped at the correct intervals. If you place it in the freezer and forget to do the scraping, it will form a strong block of ice and will be impossible to work with. Each time you take it out, scrape it until the entire tray is full of flaked ice. If you it is too tough, microwave it a bit, and start over with the freezing and scraping.
I am on a personal mission to rid the beautiful Shabbos table of soda and soda bottles. Here is a tea to try that both adults and kids will enjoy.
1 cup raspberries or other berry of choice, rinsed
Water for ice cube trays, plus 8 cups water, divided
1/3 cup honey
1/2 cup (2 ounces) coarsely chopped fresh ginger (you can leave the peel on)
6 tea bags, mixture of white tea and raspberry zinger (all raspberry if you prefer)
½ cup lemonade or fresh lemons, juiced
1 bottle seltzer
Mint sprigs, for garnish
Place about 2-4 berries in each compartment of an ice cube tray. Fill with water and freeze.
Place honey, 2 cups water and ginger in a saucepan and bring to a boil. Reduce heat and simmer over low heat for 5 minutes. Remove from heat and add tea bags. Let mixture steep for at least 30 minutes and up to 1 hour, then strain out tea bags and ginger.
In a pitcher combine strained liquid with 6 cups seltzer and lemonade. Chill in refrigerator.
Serve in a pitcher with raspberry ice cubes and fresh mint
This is my new favorite go-to chicken dish. It’s super easy and really full of flavor. The color is glossy and the roasted lemon is fabulous.
1/4 cup plus 1 teaspoon honey
2 tablespoons plus 1 teaspoon fresh lemon juice
2 tablespoons soy sauce
3 chickens, cut in 1/8’s
5 large rosemary sprigs
9 garlic cloves, quartered
1-2 lemons, cut into 12 wedges
Preheat the oven to 450°. In a small bowl, combine the honey, lemon juice and soy sauce. Set the chickens on a large rimmed baking sheet and season with kosher salt and pepper and sprinkle with fresh rosemary. Scatter the garlic and lemon all over the chicken and in between the chicken pieces. Brush two-thirds of the honey glaze over the chickens. Roast in the middle of the oven for 30 minutes.
Reduce the oven temperature to 325°. Brush with the remaining glaze. Roast the chickens for about 45 minutes longer, until the juices run clear when the thighs are pierced; turn the pan halfway through roasting. Serve with the roasted garlic and lemons.
A friend made this for a local charity event. It is moist and can be made a few days ahead of time. It is perfect cake to have around for sleepover guests to munch on all day.
3 cups flour
½ teaspoon cinnamon
1 teaspoon baking soda
2 cups sugar
1-½ cups canola oil
2 pints strawberries, quartered
Preheat oven to 350 degrees. In a mixer, blend all ingredients except strawberries. Mix until smooth, about 1 minute. Add strawberries and mix until just incorporated. Spray a Bundt pan with non-stick cooking spray. Pour the batter into the prepared pan. Bake for 55 minutes.
1 cup quinoa
½ cup mandarin oranges, drained, reserve 2 tablespoon juice
1 cup diced pineapple
2 cups broccoli, blanched *see how to blanch broccoli, below
2 medium carrots, sliced into matchsticks
4 scallions (green onions), sliced
1 teaspoon orange zest
A handful of fresh cilantro and mint leaves, rough chopped
Kosher salt and pepper, to taste
For the dressing:
1/4 cup pineapple juice
2 tablespoons mandarin orange juice
Fresh juice from 1-2 limes
1/4 cup rice vinegar
1/2 cup olive oil
2 tablespoons gluten-free soy sauce
1 inch ginger, grated
1 teaspoon sugar
Cook 1 cup quinoa according to package instructions.
When the quinoa is ready, scoop it into a large bowl and fluff it with a fork. Allow it to cool.
In a large glass measuring cup, whisk together the dressing ingredients. Taste test.
When the quinoa has cooled, pour in the dressing and toss lightly. Add the pineapple, broccoli, carrots, scallions, fresh cilantro and mint. Gently combine the ingredients. Add kosher salt and pepper, to taste.
Cover and chill to let the flavors blend
This is a great and easy side dish for mid-week or for Shabbos night. It is surprising how the high temperature roasting makes the broccoli so delicious and the little punch of pepper gives it just the perfect amount of spice.
1-¼ pounds broccoli heads, cut into florets (about 8 cups)
3 ½ tablespoons olive oil, divided
2 garlic cloves, minced
Large pinch of dried crushed red pepper
Preheat oven to 450 degrees. Toss broccoli and 3 tablespoons oil in large bowl. Sprinkle with kosher salt and pepper. Transfer to large rimmed baking sheet. Roast 15 minutes. Stir remaining ½ tablespoon oil, garlic and red pepper in small bowl. Drizzle garlic mixture over broccoli and toss to coat. Roast until broccoli is beginning to brown, about 8 minutes more. Season with salt and serve.
Now that we can eat chometz again, I am in the mood to bake more than just my usual challahs. Here’s a nice light rye bread that will be a big hit.
¼ cup honey
¼ cup molasses
2 teaspoons salt
2 tablespoons margarine
2 tablespoons caraway seeds
1 cup boiling water
2 rounded teaspoons yeast
¾ cup warm water
2 cups rye flour
2-1/2 to 3 cups whole wheat flour
Combine honey, molasses, salt, margarine, caraway seeds and boiling water in a small bowl. Stir until smooth and honey is dissolved. Cool to lukewarm
In a larger bowl, combine yeast and warm water. Allow to proof (bubble up!) – about 5 to 10 minutes – and stir in honey mixture and rye flour. Add whole wheat flour gradually, stirring until combined. When dough is no longer sticky, knead until smooth and elastic. Spray with nonstick cooking spray and cover with a damp cloth. Let rise until doubled – about 1-1/2 to 2 hours.
Punch dough down and divide in half. Shape each half into a round loaf and place on a greased baking sheet. Cover and let rise again – about 1 hour this time.
Preheat oven to 375 degrees. Bake for about 30 minutes – until crust in browned all over and loaves sound hollow when tapped. Remove from baking sheet and cool completely on wire racks.
Don’t let the list of ingredients intimidate you; this is an easy weeknight dinner.
2 pounds boneless, skinless chicken breasts, cut into strips
2 tablespoons peanut oil
2 heaping teaspoons minced garlic
1 cup snow peas
1 cup broccoli (you can use the frozen)
1 (4 ounce) can sliced water chestnuts, drained
1 (4 ounce) can bamboo shoots, drained
¼ cup brown sugar
2 tablespoons corn starch
1 teaspoon ginger
1 cup chicken broth
½ cup soy sauce
½ cup peanut butter, smooth or chunky
1 cup roasted peanuts (if you have allergies, throw in cashews instead or omit the nuts altogether!)
In a wok, heat peanut or grapeseed oil over medium-high heat. Add chicken and sauté until most of pink is gone. Add garlic and vegetables and continue to stir-fry. In a small bowl, whisk together the brown sugar, corn starch, ginger, broth, soy sauce and peanut butter (this can also be done with a hand immersion blender). Pour over chicken mixture and bring to a boil. Reduce heat and simmer for about 5 minutes. Throw in peanuts and serve over long-grain or basmati rice.
A break from the heavy soups of winter.
4 tablespoons margarine
1 onion, chopped
4 Granny Smith apples, chopped
2 teaspoons curry
1 teaspoon sugar
8 cups chicken stock or 2 (32 ounce) boxes pareve chicken broth
½ cup uncooked rice
½ teaspoon pepper
1 cup nondairy creamer or soy milk
¼ cup chopped cilantro (optional)
In a large stockpot, melt the margarine over a medium heat. Add the onion and sauté until soft. Add the apples, curry and sugar and continue to sauté – about 5 minutes. Pour in chicken stock and rice and bring to a boil. Reduce heat to a simmer, cover and cook for about 20 minutes. Remove from heat and cool slightly. Using hand immersion blender, purée soup until smooth. Stir in pepper and nondairy creamer or soy milk. Reheat and serve. Garnish with cilantro, if desired.
I have probably already let the cat out of the bag that I like ginger and gingerbread in almost all its forms – and these cupcakes are no exception!
½ cup sugar
½ cup margarine, softened
½ cup molasses
2 cups flour
1 teaspoon baking soda
1-1/2 teaspoons ginger
½ teaspoon cinnamon
½ teaspoon allspice
¾ cup water
1 (8 ounce) package tofutti cream cheese
¼ cup margarine, softened
1 teaspoon cinnamon
1 teaspoon vanilla
4 cups powdered sugar
2 teaspoons nondairy creamer or soy milk
Preheat oven to 375 degrees. Beat together sugar, margarine, molasses and eggs. Stir in remaining ingredients and pour into 18 paper-lined muffin cups. Bake for 15 to 18 minutes. Cool briefly in pans; then remove to wire racks to finish cooling. When completely cool, make icing.
Beat together tofutti cream cheese, margarine, cinnamon and vanilla. On low speed, slowly add the powdered sugar and the nondairy creamer. Pipe onto cupcakes or just spread with a spoon. Store in the refrigerator.