2 chickens, cut in 1/8th’s
1-1/2 cups cornflake crumbs
3 tablespoons brown sugar
1 tablespoon cinnamon
1 cup soy milk mixed with 1 teaspoon vinegar
Preheat oven to 400 degrees. Place cornflakes crumbs, brown sugar and cinnamon in large, sturdy Ziploc bag (the freezer ones work nicely). Shake to combine. Pour soy milk-vinegar mixture into a bowl. Dip each chicken piece into soy milk; then add to bag. Every 3 pieces or so, close bag and shake to coat chicken with crumbs. Place in pan and bake for about 1 hour.
Adapted from a recipe in Martha Stewart’s Everyday Food
1 pound green beans, trimmed
1 tablespoon oil
½ teaspoon kosher salt
¼ teaspoon pepper
2 teaspoons soy sauce
¼ teaspoon minced fresh ginger
½ teaspoon lemon juice
½ teaspoon brown sugar
¼ cup unsalted peanuts
¼ cup chopped cilantro
Preheat oven to 450 degrees. Toss beans with oil, salt and pepper and place on baking sheet or in roasting pan. Roast for about 15 minutes, turning halfway through. Whisk together soy sauce, ginger, lemon juice and sugar and mix into beans. Add peanuts and cilantro.
This actually isn’t much of a recipe but it tastes so good I couldn’t leave it out.
Jarred or canned roasted red peppers, drained
Canned whole anchovies, drained
Lay out flat the number of red peppers you want to use. Top each one with a whole anchovy laid flat. Let sit at room temperature for 30 minutes to allow flavors to blend.
1 small onion, diced
4 teaspoons lime juice
2 teaspoons curry
¼ teaspoon granulated garlic
4 skinless, boneless chicken breast halves
6 cups mixed salad greens, torn
1 cucumber, chopped
1 carrot, cut into strips
1 red pepper, cut into thin strips
½ jicama, cut into thin strips
¼ cup rice vinegar
3 tablespoons chutney
1 tablespoon Dijon mustard
2 teaspoons sugar
½ teaspoon minced garlic
2 tablespoons olive oil
Process onion, lime juice, curry and garlic until a paste is formed. Rub on each side of chicken breasts, cover and chill for ½ hour. Grill or broil chicken on a lightly greased rack for 12 to 15 minutes, turning halfway. Cool and cut into pieces. Toss together the greens, cucumber, carrot, pepper and jicama. Whisk together the rice vinegar, chutney, mustard, sugar, garlic and pepper (or use a hand blender). Whisk in olive oil to emulsify. Toss with salad and serve.
2 (10 ounce) packages fresh spinach
3 to 4 tablespoons sesame oil
½ teaspoon crushed red pepper flakes
2 teaspoons minced garlic
1 tablespoon sesame seeds
In a large frying pan over a medium heat, sauté the red pepper flakes in the sesame oil. Add the garlic and sesame seeds and continue sautéing until browned – 3 to 4 minutes. Add the spinach and stir frequently to blend the flavors and keep it from burning. When just wilted, remove from heat and sprinkle with salt. Drain and chill. Serve cold or at room temperature.
I have my favorite hermit recipe but I am always open to trying more.
¾ cup margarine
¾ cup brown sugar
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon cloves
¼ teaspoon nutmeg
¼ cup brewed coffee, cooled
1 teaspoon vanilla
1-1/2 cups flour
1 cup raisins
1 cup chopped pecans
Preheat oven to 375 degrees. Cream together margarine and brown sugar. Add
cinnamon, baking soda, cloves and nutmeg and continue beating. Beat in coffee, egg and
vanilla. On low speed, add flour, raisins and nuts. Drop by rounded tablespoons onto
ungreased cookie sheets. Bake for 8 to 10 minutes. Remove to wire racks to cool.
Adapted from The Smitten Kitch
6 medium tomatoes, halved
2 large eggplant (about 3 pounds), halved lengthwise
2 onions, halved
10 large garlic cloves, peeled
4 tablespoons olive oil
2 tablespoon chopped fresh thyme or 2 teaspoons dried
8 cups chicken stock or vegetable broth
¼-1/2 cup pareve cream or soy milk (you can add more to taste, or skip this entirely)
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon crushed red pepper (or less if you do not like any spice)
Garnish: tofutti sour cream and scallions
Preheat oven to 400°F. Arrange tomatoes, eggplant, onion and garlic on a large baking sheet. Brush or drizzle vegetables with oil then roast them for 20 minutes, pausing only to remove the garlic cloves and returning the pans to the oven for another 25 minutes, until the remaining vegetables are tender and brown in spots. Remove from oven and scoop eggplant from skin into a heavy, large saucepan or soup pot. Add the rest of the vegetables, the thyme, the cumin, coriander, crushed red pepper, and the chicken or vegetable stock and bring to a boil, then reduce to a simmer. Cook until onion is very tender, about 45 minutes to 1 hour. Cool slightly.
Working in batches, purée soup in blender until it is as smooth as you’d like it to be. (Or, if you have an immersion blender, you can do this in the pot.) Back in the pot, add the pareve cream and bring the soup back to a simmer. Season with salt and pepper. Garnish with some pareve tofutti sour cream.
Serves 8 servings
8 (5-ounce) skinless chicken breast halves (with bone)
Salt and ground black pepper
1 cup orange marmalade
1 tablespoon reduced-sodium soy sauce
1 teaspoon liquid smoke (or 1 teaspoon smoked paprika)
1 teaspoon chili powder
Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray.
Season chicken all over with salt and black pepper. Arrange chicken in prepared pan and set aside.
In a small bowl, combine orange marmalade, soy sauce, chili powder and liquid smoke. Mix until blended. Pour mixture over chicken.
Roast 35 minutes, until chicken is cooked through.
Serves 8 servings, serving size 3/4 cup
2 1/2 pounds Yukon gold potatoes (4 medium) unpeeled, cut into 1-inch pieces
1/2 cup low-sodium chicken broth, warmed
1/2 cup tofutti sour cream
3 tablespoons chopped fresh chives
2 tablespoons balsamic vinegar
Freshly ground black pepper
Place potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam for about 15 minutes, or until potatoes are tender.
Transfer potatoes to a large bowl. Add the broth, and coarsely mash the potatoes. Stir in the tofutti sour cream, balsamic vinegar and chives. Season generously with salt and pepper, to taste, and serve.
Adapted from original recipe by Guy Fieri
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5 1/3 tablespoons ( 1/3 cup) unsalted margarine, at room temperature
3 ounces pareve cream cheese, at room temperature
1 cup packed light brown sugar
1 large egg
1 tablespoon vanilla extract
1/2 cup chopped hazelnuts, almonds or pecans
1/4 cup sweetened shredded coconut
1/2 cup dark chocolate chips or chunks
Preheat the oven to 350 degrees F. Mist an 8-inch-square glass baking dish with cooking spray. Whisk the flour, baking powder, baking soda and salt in a small bowl.
Beat the margarine and pareve cream cheese in a large bowl with a mixer at medium speed until fluffy. Add the brown sugar and beat 3 to 4 more minutes. Beat in the egg and vanilla. Add the flour mixture and mix on low speed until just combined. Fold in the hazelnuts, coconut and chocolate chips with a wooden spoon.
Spread the batter in the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 20 minutes in the pan before slicing.
3 whole Eggs
7 slices pareve imitation bacon or 7 slices pastrami
1 whole red onion,
2 cups white button mushrooms, sliced
8 ounces, weight Baby Spinach
5 tablespoons canola oil
3 tablespoons Red Wine Vinegar
2 teaspoons Sugar
½ teaspoons Dijon Mustard
1 dash Salt
Cook eggs: cover with water, bring to a boil, then turn off heat and allow the eggs to sit in water for 20 minutes. Drain off water and add ice on top of eggs. Peel the eggs and slice (if you have another method to perfectly hard boil an egg, that is fine too).
Heat 3 tablespoons oil in a sauté pan. Cook the imitation bacon until crisp. Remove and place on a paper towel. Reserve the grease to use in the dressing.
Add 2 more tablespoons of oil to a separate skillet over medium heat.
Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.
Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.
Chop imitation bacon.
Make hot dressing: Mix reserved imitation bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.
Add spinach to a large bowl. Arrange onions, mushrooms, and imitation bacon on top. Pour hot dressing over the top; toss to combine. Arrange the eggs over the top of the salad and serve.
Alternatively, store the dressing in the refrigerator and take it out at least one hour before dressing the salad.
2 pounds asparagus spears, trimmed
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoon margarine
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar
¼ sliced almonds, toasted
Preheat oven to 400F. Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake for 12 minutes or until tender.
Melt margarine in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over asparagus, tossing well to coat.
Garnish with toasted almonds.
1 cup pecans, finely chopped
½ cups packed brown sugar
2 ounces, semi sweet chocolate, grated
2 tablespoons coffee liqueur
Dash of salt
3 ounces unsweetened baking chocolate
2 sticks margarine (salted)
1-½ cup sugar
2 teaspoons instant coffee granules
1 tablespoon coffee liqueur
3 ounces weight semi-sweet (or bittersweet) chocolate
1 teaspoon vanilla extract
4 whole large eggs
Garnish: pareve whipped cream and grated chocolate
To make the crust, combine chopped pecans, brown sugar, grated chocolate, and salt. Stir with a fork to combine, and then drizzle in Kahlua, stirring until combined. Press mixture into a pie pan, bringing it up the sides a bit. *Do not bake* Set aside or refrigerate until needed.
In small microwave safe bowl, melt 3 ounces of unsweetened baking chocolate until smooth (about 45 seconds on high). Set aside to cool.
In a large bowl of an electric mixer fitted with the whisk attachment, beat margarine, sugar, 2 teaspoons instant coffee, and 1 teaspoon Kahlua until fluffy, about 1 1/2 minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed; use a rubber spatula to get it all out. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined, scraping the sides if necessary.
On medium speed, add the four eggs, one at a time, over a period of 20 minutes; leave about 5 minutes between each egg addition. Scrape sides of bowl halfway through this process. Pour filling into the piecrust. You might have a little filling leftover…yum extra.
Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
Grate the semi-sweet or bittersweet chocolate. Serve the pie with pareve whipped cream and top with the grated chocolate.
This can be a very elegant appetizer.
¾ cup dried cranberries
½ cup chopped onion
½ cup chopped pistachios
1/3 cup red wine
¼ cup nondairy creamer
¼ cup panko or other fine bread crumbs
1 teaspoon pepper
1 teaspoon minced garlic
1 pound lean ground beef
1 pound ground turkey
Mustard(s) of your choice
Preheat oven to 350 degrees. In a large bowl, mix together all ingredients except mustard until well combined. Press mixture into greased 9 x 5 x 3-inch loaf pan. Cover tightly with foil and bake for 1-1/2 hours. Cool slightly and pour off drippings. Cover paté loosely with foil. Place several heavy cans of food inside another loaf pan and place this pan on top of the covered paté. Chill for at least 12 and up to 24 hours. Invert paté onto serving dish. Serve thinly sliced with a variety of mustards.
This is also a nice elegant dish although I would probably only make it if I was having a smallish crowd.
8 skinless, boneless chicken breasts (on the smaller side)
4 tablespoons olive oil
4 tablespoons lemon juice
8 teaspoons basil
½ teaspoon pepper
2 (8 ounce) packages sliced mushrooms
4 carrots, cut into thin strips
2 zucchini, cut into thin strips
Preheat oven to 375 degrees.Fold 8 pieces of foil in half to make 8 14 x 12-inch rectangles (approximately). Place 1 chicken breast on each piece of foil and fold up edges a little. Stir together the oil, lemon juice, basil and pepper and pour over each piece of chicken. Top with mushrooms, carrots and zucchini. Seal with double fold, leaving small space for steam to escape. Bake for 45 minutes. Gently slide out of foil onto individual plates and serve.
3 (8 ounce) cans almond paste, broken into small pieces
1-1/2 cups sugar
1 cup powdered sugar
4 egg whites
1 cup pine nuts, coarsely chopped
Preheat oven to 350 degrees. Beat together almond paste, sugar, powdered sugar and egg whites until well combined. Stir in pine nuts (dough will be sticky; don’t worry). Drop dough by rounded teaspoons on greased or parchment-lined cookie sheets. Bake for about 15 minutes. Slide parchment paper onto wire rack for cooling. Remove cookies from parchment when completely cool.
1 cup margarine
1 (8 ounce) package tofutti cream cheese
2-1/2 cups sugar
¼ cup poppy seeds
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1-1/2 cups powdered sugar
½ teaspoon lemon peel
2 tablespoons lemon juice
Preheat oven to 325 degrees. Cream together margarine and cream cheese until fluffy. Beat in sugar, poppy seeds and vanilla. Add eggs, one at a time, beating after each addition. On low speed, beat in flour and baking powder. Pour batter into greased 10-inch tube pan and bake for about 1 hour and 15 minutes. Cool in pan for 15 minutes; then remove from pan to wire rack to finish cooling. To make drizzle, vigorously whisk together all ingredients until no lumps remain. Pour over cooled cake.
By Chef Tyler Florence
2 tablespoons coriander seeds or 1 tablespoon ground
2 tablespoons fennel seeds or 1 tablespoon ground
1 tablespoon black peppercorns or 1 tablespoon ground
4 large lamb shanks (1 to 1-1/2 pounds each)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 large white onion, cut into 1/2-inch pieces
3 celery stalks, cut crosswise into 1 1/2-inch lengths
2 carrots, peeled and cut crosswise into 1 1/2-inch lengths
1 small leek, halved, sliced crosswise, and washed well
6 garlic cloves, peeled
3 bay leaves, preferably fresh
1 (16-ounce) can San Marzano tomatoes, with their juices or other canned whole tomatoes
1 (6-ounce) can tomato paste
3 cups dry red wine
4 cups low-sodium beef broth
4 (12-ounce) bottles Guinness stout
1/4 cup chopped fresh thyme leaves
5 fresh marjoram sprigs
1 bunch baby carrots
Preheat the oven to 325 degrees. Combine the coriander seeds, fennel seeds and peppercorns in a small, heavy skillet. Toast over medium-high heat until the seeds are aromatic and slightly darker, about 2 minutes. Transfer to a spice grinder or use a mortar and pestle to grind to a fine powder. Alternatively, just mix the ground spices together. Rub each shank with a generous teaspoon of the spice blend and sprinkle with salt.
Heat about 3 tablespoons of olive oil in a large, wide, heavy pot over high heat. Add the shanks and brown on all sides, turning often, about 15 minutes. Remove the shanks from the pan. Add another 2 tablespoons of oil to the same pot, then add the onions, celery, carrots, leeks, garlic, and bay leaves. Saute over high heat until the vegetables start to soften and take on some color, about 15 minutes. Add the tomatoes, (crushing them by hand), tomato paste, and red wine. Stir to combine and cook for an additional 10 minutes over high heat. Add the beef broth and Guinness, then return the seared lamb shanks to the pot, nestling them into the liquid. Bring the braising liquid to a simmer, then cover the pot and slide it into the oven.
Braise the shanks for 2 1/2 hours total, adding the thyme and marjoram to the pot after 2 hours. The lamb should be tender and falling away from the bone.
While the shanks braise, place the carrots on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Roast for 20 to 25 minutes, or until nearly tender.
Transfer the shanks to a plate, then strain the braising liquid through a fine-mesh sieve (optional) . Return the sauce and shanks to the pot to combine. Serve with the gravy and the carrots.
3 tablespoons olive oil, divided
1 large eggplant (about 1 pound), trimmed and cut into small dice (about 3 cups)
1 medium onion, cut into small dice (about 1 1/2 cups)
2 cloves minced garlic (about 2 teaspoons)
2 medium zucchini (1 pound total), trimmed, cut into small dice (about 2 1/2 cups)
1 (14.5-ounce) can no-salt-added diced tomatoes
1 teaspoon herbs de Provence (or 1/2 teaspoon dried thyme and 1/4 teaspoon each dried rosemary and dried marjoram)
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves, plus more for garnish
In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the eggplant and cook, stirring, until eggplant has softened but not completely lost its shape, about 5 minutes. Remove the eggplant from skillet. Heat another tablespoon of oil in the same skillet over medium-high heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and zucchini to the pan and cook, stirring occasionally, until the zucchini is soft, about 6 to 7 minutes. Return eggplant to pan and add tomatoes, herbs de Provence, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer approximately 10 minutes. Season with additional salt, to taste. Stir in basil and remove from heat.
2 cups sugar
2/3 cup oil
2 teaspoons baking powder
2 cups flour
1 package instant vanilla pudding mix (do not prepare)
¾ cup orange juice
¼ cup vodka
¼ cup amaretto
Preheat oven to 350 degrees. Combine dry ingredients. Slowly add eggs, orange juice, vodka, oil, and amaretto. Spray a Bundt pan with non-stick cooking spray. Pour in batter and bake for 55 minutes.
1 cup confectioners’ sugar
1 tablespoon orange juice
1 tablespoon vodka
1 tablespoon amaretto
Combine ingredients with a fork and mix until there are no lumps. Thin with water if necessary. Drizzle on cake.
Still have your estrog? Try this.
6 cups Mesclun Lettuce
1 apple, sliced thin
¼ cup toasted almonds or pine nuts
¼ cup golden raisins (optional)
2 teaspoons Dijon mustard
2 tablespoons or more Estrog juice (or lemon juice)
1 tablespoon balsamic vinegar
½ – 2/3 cup extra virgin olive oil
Mix dressing ingredients together. Toss into salad and serve.