Category Archives: Recipes of the Week

Not Your Mother’s Potato Salad

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4 pounds ( 6 to 8 ) red or white potatoes, peeled, cubed, cooked and cooled)
4 hot house tomatoes, diced
2 stalks celery, sliced
1 green pepper, thinly sliced
1 papaya, cut into cubes
½ red onion, minced

Dressing:
½ cup olive oil
¼ cup lime juice
¼ cup vinegar
1/4 cup mango chutney
1 jalapeno, minced
¼ cup chopped cilantro

Combine all salad ingredients in a large bowl. In a separate container, combine all dressing ingredients and shake well. Pour over salad and toss to make sure it is all covered. Cover and chill at least 1 hour before serving.

Purim Seudah

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Here are some menu ideas to make your Purim extra festive!
Asian Lamb Chops

Red Velvet Whoopie Pies

Indian Cauliflower and Potatoes

Vegetable Samosas – New Hamatashen from Shalom Bombay
Yellow Cake Mix Hamantashen
More Hamantashen Recipes from our readers
Beer and Barbeque Minute Steak

Tequila-Lime Chicken

Penne Vodka with Herbed Chicken

Grasshopper Pie

Smoked Trout Dip
Cilantro-Garlic Dip
Sticks of Fresh Vegetables – Carrots, Celery, Jicama, Radish, Baby Corn
Assortment of Crackers
Smoked Salmon on Wontons
Spicy Chili
White Rice
Spinach with Coconut
Sweet Potato with Granola
Peanut Butter Pretzel Tart with Chocolate Drizzle

Asian Lamb Chops

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15 (3 ounce) lamb chops

2 teaspoons minced garlic

2 tablespoons sugar

2 tablespoons lime juice

2 tablespoonsoy sauce

¼ cup olive oil

1/3 cup chopped cilantro

Place the lamb chops in a roasting pan and season with garlic and sugar. Whisk together lime juice, soy sauce and olive oil and drizzle over chops. Cover and marinate overnight in the refrigerator. Preheat oven to 400 degrees. Roast, uncovered, for 20 to 30 minutes. (I do 30 minutes because I like meat, especially lamb, well done). Garnish with cilantro.

Vegetable Samosas (The “New” Hamantashen)

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By Chef Vijay Jagtiani, Shalom Bombay, Glatt Kosher Indian Cuisine NYC and Teaneck

For 16 Samosas

For the filling:
6 potatoes with skin
2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 inches peeled fresh ginger
2 chopped green chilies
½ chopped onion
1 cup frozen green peas
2 tablespoons chopped cilantro
½ tablespoon turmeric powder
¼ tablespoon coriander powder
½ tablespoon salt
¼ tablespoon chili powder

Boil potatoes, remove skin, mash and set aside.

In a non-stick pan heat oil. Add cumin seeds, ginger, green chilies and onion and brown. Add peas. Cook 2-3 minutes and add mashed potatoes.

Mix cilantro, turmeric, coriander and chili powder together. Mix into the potato mixture and let cool for 15 minutes in fridge

For the dough:
¼ cup of white flour
¼ cup of vegetable oil
½ tablespoon of salt

Mix all of the ingredients together until they form a hard dough. Make lemon size balls of dough. Place the balls on a flat surface and press with a rolling pin to get an average thickness. Cut to make a half circle. Take one of the half circles. Dip your forefinger in water and line the edges of half circle with the wet finger. Then give it a shape of cone. Stuff it with about 1 tbsp of prepared filling and seal it firmly. Deep fry. Serve with sweet chutney and enjoy.

Sweet Chutney:
2 cups white vinegar
2 cups ketchup
1 pear, peeled
1 pound red seedless grapes
2 bananas
1 tablespoon cumin seeds
½ tablespoon chili powder
Pinch of orange/red food color powder

Grind vinegar, ketchup, pear, grapes and bananas together in food processer. Add salt according to taste; then cumin, chili and food color. Mix and enjoy.

Yellow Cake Mix Hamantashen

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This recipe was submitted by GKC friend and fan, Yael Seruya.

Dough:
1 box Duncan Hines Yellow Cake Mix
1 cup flour
2 large eggs, beaten
2 tablespoons water, approximately

Filling Suggestions: Favorite Jams, poppy seed or prune filling (from can), chocolate morsels, white chocolate chunks, colored sugars, chocolate and rainbow sprinkles, marshmallows, chopped candy bars, gummy bears, candy hearts, or any other fun treat you dare to try!

Coat two cookie sheets with shortening or vegetable spray. Preheat oven to 375 degrees. In large bowl, combine cake mix, flour, beaten eggs, and water until batter is well moistened, and holds together. If dough is dry and crumbly, add water a few drops at a time. (Hint: After starting with a fork, I used my hands to finish mixing and added one teaspoon more water.) On flour surface, roll out dough to one-eighth thickness. Cut circles with four inch round and/or two and one-half inch round cookie cutter or cup, to make both large and small hamantashen. Place circles on prepared cookies sheets and spoon fillings or candies in center of each. (Hint: the more you put in the center, the trickier it is to get folded corners to hold together during baking-but we do it anyway!)
Fold into triangles by pinching tops together first, then bottom. Make sure top corners of triangle lean inward over filling so they won’t come apart during baking. If dough is dry, moisten hands with a few drops of water while working or spray dough sparingly with water mister. After folding, sprinkle edges with more toppings or chocolates, as desired.
Bake for 5-7 minutes, until slightly golden. Do not over bake. Smaller hamantaschen take less time. Remove from tray to cool.
Servings: 10 four-inch, and 17 two-and-one-half inch from one batch.
Serving Suggestions: Eat and share all day on Purim!

Grasshopper Pie

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This is an adult dessert as it contains alcohol. It is green and vibrant and perfect for Purim!

Crust:
28 chocolate creme filled sandwich cookies (recommended: Pareve Oreo)
2 ounces good quality bittersweet chocolate, chopped (or 1/4 cup chips)
3 tablespoons soft unsalted margarine

Filling:
3 cups mini marshmallows
1/2 cup pareve milk
1/4 cup Crème de Menthe (kosher brand is Leroux)
1/4 cup Crème de Cacao Blanc (kosher brand is DeKuyper)
1-1/2 cups pareve whipping cream
Few spots or drops green food coloring, optional (I use it)
1 loose-bottomed 10-inch fluted tart pan, 2 inches deep

Set aside 1 cookie for later use. Process the remaining cookies and chocolate in a food processor until they form a crumb mixture. Add the margarine and process until the mixture starts to clump together.

Press the mixture into a high-sided fluted tart pan, making a smooth base and sides with your hands or the back of a spoon. Put it into the refrigerator to chill and harden.

Melt the marshmallows in a saucepan over low gentle heat along with the pareve milk. Once the pareve milk starts to foam (not boil), take off the heat and keep stirring until the marshmallows blend into the pareve milk to make a smooth mixture.

Pour the mixture out of the saucepan into a heatproof bowl, then whisk in the creme de menthe and creme de cacao. Leave until cool.

In a medium bowl, whisk the pareve cream until it starts to hold soft peaks then, still whisking, add the cooled marshmallow mixture. This filling should be thick but still soft, not stiff or dry, so that it will eventually drop easily out of the bowl into the chilled pie crust.

When the marshmallow mixture and pareve cream are combined, whisk in a few drops of food coloring, if desired.

Spread the filling into the chilled base, swirling it about with an icing spatula or silicone spatula to fill evenly. Put the pie in the refrigerator, covered, to chill overnight or for a minimum of 4 hours until firm.

Crush the remaining cookie and sprinkle it over the top of the pie before serving.

Make Ahead Note:

The pie can be made 1 to 2 days ahead. When chilled and firm, tent with aluminum foil (try not to touch surface with foil as it will leave marks) and store in the refrigerator. Decorate just before serving. The pie will keep 3 to 4 days total.

Freeze Note:

The pie can be frozen for up to 3 months. Open-freeze undecorated pie just until solid, then wrap the pie (still in its tart pan) in a double layer of plastic wrap and a layer of foil. To thaw, unwrap the pie and tent with foil (try not to touch surface with foil as it will leave marks), then thaw overnight in the refrigerator. Decorate before serving.

Penne Vodka with Herbed Chicken

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1 pound penne pasta
2 cups homemade marinara sauce or 1 (23-1/2-ounce) container refrigerated marinara sauce
1 (14 1/2-ounce) can diced tomatoes in juice
½ head roasted garlic
1/3 cup chopped fresh basil
1/4 cup vodka
3/4 teaspoon dried crushed red pepper
3 pieces grilled chicken or 2 cups leftover roasted chicken, skinned, and cut into 1-inch cubes

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring frequently. Drain. Return to pot.

Meanwhile, heat marinara sauce, tomatoes with juices, roasted garlic, basil, vodka and crushed red pepper in heavy large saucepan over medium heat until hot, about 5 minutes. Add cubed chicken and stir until heated through.

Add sauce to pasta and toss. Season with salt and pepper. Transfer to serving bowl.

Tequila Lime Chicken

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This recipe is an Ina Garten recipe and needs no adaptation. It’s perfect in the summer and fun as a Purim dish. Don’t be afraid to make this if you do not like tequila (it is not my favorite either); the tequila gives the chicken a little zesty flavor that is hard to identify as an ingredient. The chicken is moist and tender and very flavorful. You can make it with boneless breasts and it is good warm or at room temperature.

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 boneless chicken breasts, skin-on

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill or a grill pan and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Smoked Salmon and Wontons

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This recipe can be doubled, tripled or quadrupled depending on the size of your crowd!

¼ cup toasted sesame oil
1 egg white
8 wonton wrappers
1 tablespoon sesame seeds
2 tablespoons seasoned rice vinegar
1-1/4 teaspoons wasabi
1 teaspoon minced ginger
½ teaspoon toasted sesame oil
6 ounces sliced smoked salmon

Preheat oven to 350 degrees. Whisk together oil and egg white and brush on wonton wrappers. Sprinkle with sesame seeds. Cut in half (into triangles) and place on baking sheet. Bake for about 15 minutes or until golden. Cool completely. Whisk together dressing ingredients. Place a slice of salmon atop each wonton and drizzle with dressing. Garnish with minced scallions if desired.

Spicy Chili

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Don’t let the long list of ingredients intimidate you. This is easy, delicious and great for a crowd. Can also be doubled and made ahead.

4 tablespoons olive oil
2 onions, chopped
2 teaspoons minced garlic
2 pounds ground lamb
1 pound ground beef
2 tablespoons cocoa (powder form)
1-1/2 teaspoons allspice
1-1/2 teaspoons cinnamon
¼ teaspoon cloves
4 cups beef broth
1/3 cup ketchup
3 tablespoons apple cider vinegar
1-1/2 tablespoons chili powder
1 tablespoon brown sugar
2 (15 ounce) cans kidney beans, drained

Heat oil in a large Dutch oven and sauté onions and garlic until soft. Add meat and cook until browned, stirring frequently and breaking into pieces as you go. Add the remaining ingredients and bring to a boil; reduce heat and simmer for 1 to 2 hours to give the flavors a chance to blend.

Sweet Potato with Granola

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5 sweet potatoes, peeled and sliced
1 teaspoon salt
4 tablespoons olive oil
1 cup miniature marshmallows
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ cup granola
2 tablespoons margarine, cut into about 6 pieces

Preheat oven to 350 degrees. Place sweet potatoes, salt and olive oil in a roasting pan and toss to coat. Bake for 1 hour or until potatoes are soft, stirring a few times. Remove from oven and immediately add marshmallows, cinnamon and nutmeg. Mix well and then mash together. Sprinkle granola on top and dot with margarine pieces. Bake for about 45 minutes.

Peanut Butter Pretzel Tart with Chocolate Drizzle

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2 cups crushed pretzels
¼ cup brown sugar
½ cup (1 stick) margarine, melted
1 cup pareve whip
½ cup tofutti cream cheese
½ cup peanut butter
1 teaspoon vanilla
About ¼ cup chocolate syrup, if desired

Preheat oven to 350 degrees. Mix together pretzel crumbs, brown sugar and melted margarine. Press across the bottom and up the sides of a 9-inch tart pan with removable bottom. Bake for about 15 minutes. Cool. Beat whip until stiff peaks form. Beat in tofutti cream cheese, peanut butter and vanilla. Keep beating until mixture is smooth and fluffy. Spread across bottom of tart shell and refrigerate. When set, lift out from ban (sides will fall away but it will remain sitting on the bottom piece) and drizzle with chocolate, if desired.

All-Bran Muffins

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Yet another version; I’m always trying different ones. This one is a winner.

1 cup Bran Flakes
½ cup shortening
1-1/2 cups sugar
3 eggs
2-1/2 cups flour
2-1/2 teaspoons baking soda
2 cups buttermilk
2 cups All-Bran

Preheat oven to 400 degrees. Pour 1 cup boil water over Bran Flakes. Cool. Cream together shortening and sugar. Beat in eggs. Add flour, baking soda and buttermilk; mix well. Stir in All-Bran. Fill greased muffin tins about 2/3 full (makes about 2-1/2 – 3 dozen). Bake for 20 minutes. Remove from pans to finish cooling.

Black Bean Chili with Butternut Squash

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This is adapted from a recent Bon Appetit recipe; the squash is a great addition.
1 tablespoon olive oil
1 onion, chopped
2 teaspoons minced garlic
2 tablespoons chili powder
1 (29 ounce) can fire-roasted tomatoes (you can use regular whole tomatoes if you’re stuck)
2 (15 ounce) cans black beans, drained
2 chipotle chiles from canned chipotle chiles in adobo, minced (make sure to mince; these are VERY spicy)
1 (2 pound) butternut squash, peeled, seeded and cut into 1/2 –inch cubes

Possible Garnish:
Grated Cheddar Cheese
Sour Cream
Chopped Cilantro
Pickled Jalapeno Rings

Heat oil in a Dutch oven over medium heat. Sauté onion and garlic until soft. Add chili powder, tomatoes, beans and chiles and cook for about ½ hour to blend flavors. Stir in butternut squash and cook an additional 30 minutes. Serve over rice. I like it without any garnish but it’s nice to give everyone options.

Double Ginger Cookies

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As you may have noticed from last week’s recipes, I am a big ginger fan. I also like to use crystallized ginger in cookies. This is a heartier cookie than your typical Ginger Crinkle.

1-1/2 cups flour
1 cup whole wheat flour
¾ cup chopped crystallized ginger
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ginger
1 cup sugar
½ cup applesauce
¼ cup oil
½ teaspoon vanilla

Combine all dry ingredients. Make a well in center. Whisk together sugar, applesauce, oil and vanilla. Add to flour mixture and stir until just moistened. Cover and chill for 1 hour. Preheat oven to 350 degrees. Shape dough into balls and roll in sugar. Place on lightly greased cookie sheets and bake for 15 minutes. Let set for 1 to 2 minutes on pan; them remove to wire racks to finish cooling.

Mexican Black Bean Lasagna

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A variation on the traditional.
9 lasagna noodles, cooked and drained and rinsed with cold water to prevent sticking
1 tablespoon oil
1 onion, chopped
1 teaspoon minced garlic
1 cup water
2 tablespoons chopped cilantro
2 (15 ounce) cans black beans, drained
1 (14-1/2 ounce) can whole tomatoes
2 (6 ounce) cans tomato paste
1 (15 ounce) container ricotta cheese
2 eggs
2 cups shredded Monterey Jack or pizza cheese

Preheat oven to 350 degrees. Heat oil in a large skillet and sauté onion and garlic until soft. Stir in water, cilantro, beans, tomatoes, and tomato paste. Simmer, uncovered for 15 minutes, breaking up tomatoes as they soften. Remove from heat and mix with ricotta cheese and eggs. Place a thin layer of sauce along the bottom of a 9 x 13-inch pan. Top with 1/3 of the noodles, the sauce, then 1/3 of the cheese. Next should be another layer of noodles and sauce. Lastly, place remaining 1/3 noodles and remaining 2/3 cheese. Bake, uncovered, for about 45 minutes.

Whipped Sweet Potatoes with Sautéed Shallots

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5 pounds sweet potatoes
½ cup (1 stick) margarine, softened
½ teaspoon cinnamon
Salt and pepper
2 tablespoons oil
¾ pound shallots, thinly sliced

Preheat oven to 400 degrees. Bake sweet potatoes for about 45 minutes – or until soft. Let cool slightly and scoop out flesh. Add margarine and cinnamon and beat until smooth and fluffy. Add salt and pepper to taste. In the meantime, heat oil in a large skillet over medium-high heat and sauté shallots until crisp. Drain on paper towels and scatter atop sweet potatoes.

Coconut Cake

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I have been searching for a really good coconut cake. And I think I have finally found it.

1-1/2 cups (3 sticks) margarine, softened
2 cups sugar
5 eggs
1-1/2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup coconut milk
½ cup shredded coconut

Icing:
2 cups tofutti cream cheese
1 cup margarine, softened
1 teaspoon vanilla
1 pound powdered sugar
¾ cup shredded coconut for sprinkling all over cake

Preheat oven to 350 degrees. Cream together margarine and sugar. Beat in eggs, then add vanilla. Combine flour, baking soda and baking powder and add to the batter, alternately with the soy milk, beginning and ending with the dry ingredients. Fold in the coconut. Pour into two greased 9-inch round cake pans and bake for about 45 minutes. Cool in pan on wire rack for ½ hour; then remove from pan to finish cooling.

When cakes are completely cool, prepare icing. Cream together all ingredients until smooth. Place 1 layer on a serving plate and spread icing over. Cover with top layer and then frost top and sides. Sprinkle coconut on top and lightly press onto sides. Store in refrigerator. Remove 15 minutes before serving.

Broccoli Cheddar Soup

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3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
1 cup yellow onions or sliced leeks (white parts only, well rinsed)
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch nutmeg
1/2 teaspoon minced garlic
1/2 teaspoon chopped fresh thyme leaves
3 tablespoons all-purpose flour
3 cups pareve chicken stock
1 (16-ounce) package frozen broccoli, thawed and separated
1/2 cup heavy cream, milk or soymilk
1-1/4 cups shredded medium Cheddar (I like the Cabot White Cheddar)
Croutons for garnish (for Passover use toasted matza as a garnish)

Directions

In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the pareve chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.

Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)

Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.

Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.

Crisp Orange-Chicken Spring Rolls

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Makes 12 spring rolls

Original recipe is from Martha Stewart, adapted by GKC
2 jalapeno peppers, minced (center and seeds removed if you do not like it spicy)
6 cloves garlic, minced
4 teaspoons minced fresh ginger
2 tablespoon white cooking wine
6 tablespoons orange juice
2 tablespoon low-sodium soy sauce
1/2 pound skinless chicken breast, sliced into thin strips
1 tablespoon canola oil
1 large apple, peeled, cored, and cut into thin strips
4 green onions, green part only, cut into short, thin slivers
1 small red bell pepper, seeded and cut into thin strips
1 tablespoon seasoned rice vinegar
1-1/2 teaspoons sesame oil
12 8-inch round dried rice-paper wrappers
1 head Boston or Bibb lettuce, leaves separated and washed

For Sweet and Sour Chili Sauce:
Combine jalapeno pepper, garlic, ginger, wine, orange juice, and soy sauce in a medium bowl. Set aside. Take 2 tablespoons of sauce and toss with the chicken. Reserve the rest of sauce for dipping. Cover and marinate the chicken for 15 minutes. Drain excess liquid.

For Spring Rolls:
In a small pan, heat canola oil and sauté chicken until light brown outside and no longer pink inside, about 2 minutes. Combine apple, green onions, bell pepper, rice vinegar, and sesame oil in a medium bowl; toss to coat. Mix in cooked chicken.

Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface.

Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.

Coat the large baking sheet with cooking oil. Arrange spring rolls in a single layer, leaving a little space between them. Brush rolls with oil. Cook the rolls until lightly browned and crisp, 8 to 10 minutes, checking frequently to avoid burning. Use a spatula to turn the rolls over and continue to broil another 8 to 10 minutes. Serve each roll wrapped in lettuce leaf, with Sweet and Sour Chili Sauce.