Brownie Sundaes

Brownie_Sundaes
Easy
Brownie recipe or your choice or Duncan Hines brownies
Pareve Vanilla Ice Cream
Pareve Chocolate Syrup
Pareve Whipped Cream
Maraschino Cherries

Cut brownies into squares or for a more elegant presentation, use a biscuit cutter to cut them into circles. Top each brownie with a scoop of ice cream. Drizzle chocolate syrup over ice cream. Spray on whipped cream and top with a cherry. Easy, attractive and best of all – yummy!

Thai Squash Soup

thai-squash

3 lbs. winter squash, cubed
3 cloves garlic, minced
1 jalapeno chili, chopped, (seeds and membranes removed if you prefer it less spicy)
2 teaspoons fresh ginger, chopped
2 cups coconut milk
4 cups chicken stock or vegetable stock
Salt and pepper to taste
¼ cup chopped cilantro
2 tablespoons fresh lime juice
Zest from 1 lime
¼ cup peanuts, chopped

Simmer squash with minced garlic, jalapeno, and ginger in the coconut milk. Add the stock just to cover (you may not need all of it). Simmer until squash is soft about 25 minutes. Add salt and pepper to taste. Puree with a hand blender. Before serving add cilantro, lime juice, zest, and top with peanuts.

Chicken Marsala

chicken_marsala

8 pieces of chicken cutlet, pounded flat
Salt
Pepper
All-purpose flour
3 tablespoons olive oil
6 tablespoons margarine
3 onions, sliced in rings
2 pounds of mushrooms, sliced thin
¼ pound shiitake mushrooms, sliced thin
¾ cup Marsala wine
1 ½ cup chicken stock
1 ½ tablespoon tomato paste

Season flour with salt and pepper. Dredge chicken in flour and shake off the excess flour.

Heat the olive oil and the margarine in a large skillet over medium heat. Brown the chicken on both sides and then take out chicken (you may have to do this in batches, so save a little oil and margarine for the second batch).

Add the onions and mushrooms to the skillet. Cook over medium-high heat for about 6 minutes or until all the liquid has evaporated. Add Marsala wine and sauté until most of the liquid evaporates, about 4 minutes.

Add the chicken stock and tomato paste and stir. Return the chicken to the pan and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes or until the chicken is cooked through. Transfer to a serving platter and top with all the onions, mushrooms and reduced sauce.

Stuffed Heirloom Tomatoes

stuffedtomatoes

Makes 8
8 slightly firm medium heirloom tomatoes
3 tablespoons vegetable oil, divided
3 cups white corn kernels (out of 3 to 4 cans)
2 cups chopped onions
2 garlic cloves, peeled
1 cup chopped tomatoes
3 cup ¼-inch cubes zucchini (from about 12 ounces)
2 tablespoons chopped cilantro
1 teaspoon dried oregano

Preparation
Core whole tomatoes, creating 2 ½ -inch opening at top. Using melon baller, scoop out tomato, transferring juices and pulp to small bowl (for filling). Turn tomatoes, cut side down, onto paper towels to drain.

Heat 1 tablespoon oil in a large deep skillet over medium-high heat 1 to 2 minutes. Add corn and toss until tender and beginning to color, 2 to 3 minutes. Using slotted spoon, transfer corn to medium bowl. Add remaining 2 tablespoons oil to same skillet. Add onion and sauté until translucent, about 4 minutes. Using garlic press, squeeze in garlic; stir 30 seconds. Add chopped tomatoes and reserved tomato pulp and juices. Sauté until tomatoes are soft, about 5 minutes. Mix in zucchini, cilantro, oregano, and corn. Sauté until sauce thickens and zucchini is just tender, about 8 minutes. Season generously with salt and pepper.

Arrange tomato shells, cut side up, on small baking sheet. Spoon in filling, mounding high.

Preheat oven to 350°F. Bake tomatoes until filling is heated through and tomato shells are just tender, about 25 minutes.

Caramel Applesauce with Cumin (optional)

2 Granny smith apples, peeled, cored and sliced
2 McIntosh apples, peeled, cored and sliced
Juice of 1 lemon
3 tablespoons unsalted margarine
1/3 cup sugar
1 teaspoon ground cinnamon
Pinch of salt
¼ teaspoon cumin (optional)

In a large bowl, toss all the apples with lemon juice and set aside. Melt margarine in a large skillet over medium heat. Add the sugar and cook until the sugar begins to brown. Add apples, and cook until they are soft enough to mash about 8 minutes. Stir in cinnamon, cumin and salt. Remove from heat.
Mash with food processor or by hand. Serve warm or at room temperature

Pareve Oreo Stuffed Doughnuts

Another Decadent Doughnut For Hanukkah!

My friend and chef Naomi Nachman gave me this recipe. At first I was frightened by the potential caloric intake and lack of heart health in making this but after trying it, I decided that for Hanukkah happiness and just sheer indulgence I was willing to forgo these issues for a few more days or a few bites. They are worth it. They have all the fun and sweetness of a doughnut but added chocolate decadence in each bite.

Oreo Stuffed Doughnuts
by Naomi Nachman

Ingredients:
Doughnut dough (or buy pizza dough)
(store bought pizza dough or homemade dough)
15 pareve chocolate sandwich cookies
Vegetable oil for frying
Powdered sugar

Wrap dough around the oreo cookies individually. Heat oil in large stock pot or in deeper fryer (link to store) to about 375 degrees. Fry doughnuts for about 1-2 minutes each side. Drain on paper towels and sprinkle with powdered sugar. Serve immediately.

Grilled Lamb Kebobs with Roasted Garlic

For the marinade:

Ingredients
1 cup olive oil
1/4 teaspoon red pepper flakes
1/3 cup fresh oregano leaves, chopped
2 teaspoons finely chopped garlic
1/2 teaspoon grated lemon zest

For the lamb skewers:
1 1/2 pounds (trimmed weight) boneless lamb loin, boned, fat and membranes removed
1/2 cup Roasted Garlic Paste, recipe follows
Salt and freshly ground black pepper
4 metal or wooden skewers, soaked in water 30 to 60 minutes
2 tablespoons extra-virgin olive oil

For the marinade:
In a small skillet, heat the olive oil and chili flakes over low heat for 1 minute. Turn off the heat and add the oregano, garlic and lemon zest. Pour mixture out of the pan and into a bowl. Allow to cool.

For the lamb skewers:
Slice lamb loin lengthwise (as if filleting) into 2 pieces about 1/2-inch thick, or have the butcher do this. Using a mallet or the heel of your palm, lightly pound meat to about 1/4-inch thickness then cut each piece into two inch wide strips. Place meat in a non-metallic dish and pour reserved oregano marinade over the meat. Turn several times to coat, cover, and refrigerate at least 1 hour or overnight.

When ready to cook, prepare grill or preheat broiler.

Remove lamb from marinade and discard marinade. Spread about 1 tablespoon garlic paste on each of the lamb pieces. Season with salt and pepper. Roll meat lengthwise end to end and place on skewers. Put two pieces on each skewer. It should be rolled up like a pinwheel with the garlic inside. Brush with olive oil. Grill or broil to desired doneness, 10 to 15 minutes for medium-rare meat, depending on heat of grill. Turn meat occasionally to ensure even cooking.

Roasted Garlic Paste:
1 pound whole garlic heads
1/2 cup pure olive oil
Salt and freshly ground black pepper
Preheat the oven to 350 degrees F.

Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Put the heads, cut sides up, in a small baking dish and pour the olive oil over them. Season with salt and pepper. Cover tightly, place in the oven, and roast until about 3/4 cooked, about 45 minutes. Uncover and return to the oven until the cloves begin to pop out of their skins and brown, about 15 minutes. Let cool.

When garlic is cool enough to handle easily, squeeze the roasted garlic into a small bowl. Press against the skins very well to get out all the sweet roasted garlic you can. Add the oil from the baking dish and mix well until a paste forms. Store, tightly covered, in the refrigerator, for up to 1 week.

Yield: about 1 cup

Thai Sesame Noodles

2 teaspoons sesame seeds
1 tablespoon sesame oil
thai-sesame

1 tablespoon vegetable oil
9 medium size scallions, white and green parts minced separately
9 garlic cloves, minced
1 ½ tablespoons fresh ginger, minced
½ teaspoon red pepper flakes (or to your taste)
1 ½ cups chicken stock
3 ½ tablespoons sugar
3 tablespoons rice vinegar
3 Tablespoons soy sauce
2 Tablespoons sesame paste (tahini)
1 pound linguini or spaghetti, cooked
1 large cucumber, peeled, and thinly sliced
2 carrots, shredded
¼ cup cilantro, chopped

In a non-stick skillet, toast sesame seeds for 1-2 minutes, stirring often until golden brown. Remove from pan and set aside. Add oils and cook scallion whites, garlic, ginger and red pepper flakes, and sauté 2-3 minutes until garlic is soft but not brown. Add chicken stock, sugar, vinegar, soy sauce and sesame paste. Bring to a boil and cook for 5 minutes, stirring constantly or until the tahini has dissolved.

Pour the sesame paste sauce over the pasta and toss to coat. Add carrots, cucumbers and cilantro. Toss together and mound in the center of a serving platter. Sprinkle top with scallion greens. Serve at room temperature.

Corn and Tomato Salad with Cilantro Dressing

(You can substitute basil for cilantro in the dressing or use red peppers instead of tomatoes)

Salad:
3 cups fresh or canned corn kernels
5 medium tomatoes, halved, seeded, chopped
2/3 cup red onion, chopped

Dressing:
¼ cup olive oil
¼ cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons white wine vinegar
1 tablespoon fresh lime juice
2 teaspoons packed light brown sugar
1 garlic clove,

Salt and pepper to taste

Puree with a hand blender or food processor. Pour dressing over corn mixture and toss.

Red Velvet Cake with Pareve Tofutti Cream Cheese Frosting

red-velvet-cake

1 tablespoon unsalted margarine
3 ½ cups cake flour
½ cup unsweetened cocoa (not Dutch process)
1 ½ teaspoons salt
2 cups canola oil
2 ¼ cups granulated sugar
3 large eggs
6 tablespoons (3 ounces) red food coloring
1 ½ teaspoons vanilla
1 ¼ cups pareve milk
2 teaspoons baking soda
1/4 cup white vinegar

Preheat oven to 350 degrees. Place 1 teaspoon of margarine on each of 3 round 9-inch layer cake pans and place pans in oven for a few minutes until it melts. Remove pans from oven, brush interior bottom and sides of each with margarine and line bottom with parchment.

Whisk cake flour, cocoa, and salt in a bowl.

Place oil and sugar in a bowl of an electric mixer and beat at medium speed unitl well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring (be careful, the color may splatter). Add vanilla. Add flour mixture alternately with pareve milk in two batches. Add 2 Tablespoons of the vinegar. Scrape down bowl and beat just long enough to combine.

Place baking soda in a small dish, stir in the other 2 Tablespoons of vinegar and add to batter with machine running. Beat for 10 seconds.

Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 20 minutes. Then remove pans, flip layers over and peel off parchment. Cool completely before frosting.

Yield: 3 cake layers

Tofutti Cream Cheese Frosting
1 lb. tofutti cream cheese (room temperature)
3 teaspoons vanilla extract
1 cup (2 sticks) Fleischman’s margarine (cut into pieces, room temperature)
2 lbs. confectioners sugar (sifted)

In a bowl, with electric mixer, beat tofutti cream cheese and vanilla until light and creamy for 2 minutes.
Add margarine on medium speed until incorporated. Reduce speed to low. Gradually add sugar. Apply immediately.

Homemade Doughnut Dough

2 cups all-purpose flour, sifted before measuring
1/2 teaspoon baking soda
1/8 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons shortening
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
2 tablespoons vinegar and enough regular milk or soymilk to make 1/2 cup

Into a bowl, sift together flour, baking soda, nutmeg, and salt. Cream shortening; gradually add sugar, beating until light and fluffy. Add egg; beat well. Stir in vanilla.

Add combined vinegar and milk alternately with dry ingredients; stir just until well blended.

Roll small quantities of the dough at a time, to about 1/3-inch thick. Cut doughnuts with a 2 1/2-inch cutter and let stand for about 10 minutes.

Another Challah Variation

Ingredients
3 tablespoons yeast
3 cups water
½ cup sugar
½ cup honey
½ cup oil
6 eggs
2 tablespoons salt
Approximately 12 cups flour

Preparation
Proof yeast in water with sugar. When foamy, whisk in honey, oil, eggs and salt. Stir in flour 3 to 4 cups at a time. Knead until dough is smooth and elastic. Drizzle oil into bowl and roll yeast in oil to keep moist. Cover with damp cloth and let it rise for 2 hours. Punch down and shape into 4 to 6 braided loaves and place in greased pans. Cover and let rise for another hour. Preheat oven to 350 degrees. Bake for 30 to 40 minutes or until golden. All challahs can be glazed with a mixture of 1 egg and 2 tablespoons water (well-beaten) and sprinkled with sesame or poppy seeds as desired.

Beef and Wild Rice Soup

Ingredients
1 pound ground beef or stew meat, cut into small chunks
4 celery stalks, chopped
4 carrots, chopped
1 onion, chopped
2 tablespoons oil
1 (32 ounce) box chicken stock
2 cups non-dairy creamer
1 (15 ounce) can mushroom pieces, drained
1 box long grain and wild rice, spice package discarded
Salt and pepper to taste

Preparation
Sauté meat, celery, carrots and onion in oil until meat is no longer pink. Drain off oil and fat. Add the remaining ingredients and bring to a boil. Reduce heat and simmer for 5 to 10 minutes.

Sweet Potato Puffs

Ingredients
1 (29 ounce) can sweet potatoes, drained
½ cup sugar
¼ cup margarine, softened
½ teaspoon nutmeg
8 - 12 large marshmallows
2 cups cornflakes crumbs

Preparation
Preheat oven to 350 degrees and greased an 8-inch square pan. Mash the sweet potatoes in a large bowl and stir in the sugar, margarine and nutmeg. Shape the mixture into 8 to 12 balls and press a marshmallow into each. Roll in cornflakes crumbs. Flatten the bottoms so they will stand upright and place in pan. Bake for 15 minutes.

Frozen Peanut Butter Pie

frozen-peanut-butterpie
Ingredients
24 pareve chocolate chips cookies, crushed
4 tablespoons (1/2 stick) margarine, melted
1 (8 ounce) package tofutti cream cheese
1 cup creamy peanut butter
¾ cup sugar
1 tablespoon vanilla
1 (8 ounce) tub pareve whipped topping, thawed
Grated semisweet or bittersweet chocolate for garnish

Preparation
Mix cookie crumbs and margarine and press into bottom and up sides of a 9-inch pie pan. Beat together the tofutti cream cheese, peanut butter, sugar and vanilla. Fold in 1-1/2 cups of the whipped topping and spoon into crust. Freeze until firm (about 4 hours). Top with remaining whip and grated chocolate if desired. Return to freezer. Remove from freezer about ½ hour before serving.

Lamb Stew with Red Wine

Ingredients
4 pounds lamb stew cubes
1 tablespoon cumin
½ teaspoon pepper
2 teaspoons minced garlic
1 onion, chopped
2 carrots, chopped
2 tablespoons olive oil
1 (29 ounce) can whole tomatoes, undrained
1 cup red wine
1 cup beef stock
1-1/2 cups barley

Preparation
Place all ingredients in a crock pot. If there is not enough liquid to cover, add more wine and beef stock in equal proportions. Cook on low heat.

Pineapple Challah Kugel

Ingredients
1 leftover medium-sized challah, torn into small pieces
4 eggs
2 (20 ounce) cans crushed pineapple, drained
1 teaspoon vanilla
½ cup oil
½ cup sugar
2 tablespoons margarine

Preparation
Preheat oven to 350 degrees. Mix together all ingredients except margarine and pour into a 9 x 13-inch pan. Break margarine into small pieces and dot top of kugel. Bake for 45 minutes to 1 hour. Good hot, at room temperature or even cold from the refrigerator.

Chocolate Coconut Pecan Pie

PecanPie

1 store-bought deep-dish pie crust
1 cup light corn syrup
¾ cup brown sugar
¼ cup (1/2 stick) margarine, melted
3 eggs
2 teaspoons vanilla
1 cup miniature semisweet chocolate chips
¾ cup coconut
1-1/2 cups pecan halves

Preheat oven to 350 degrees. In a mixer, beat together corn syrup, brown sugar, margarine, eggs and vanilla. Stir in remaining ingredients and pour into crust. Bake for about 40 to 45 minutes – until filling is set and golden brown.

Thai Fish Cakes

thai-fishball
Ingredients
2 ¼ lb fish fillet (cod or haddock or pike), chopped (ask your fish market to chop it for you)
1 cup dried breadcrumbs
½ ground almonds
½ cup chopped basil
½ cup chopped mint
½ cup chopped cilantro
½ chili pepper, chopped
2 cloves garlic, chopped
½ inch piece ginger, chopped
1 inch piece lemongrass, chopped (substitute with chopped chives or scallions and a pinch lemon zest)
1 tablespoon limejuice or 1 teaspoon lime zest
1 ½ tablespoons lemon juice
¼ cup light soy sauce
Salt and Pepper to taste
Canola oil for frying
Coconut milk (optional)

Preparation
Mix all ingredients together, cover, and leave overnight in the fridge. A little coconut milk can be used to sweeten the mixture.
Mold into small patties and fry in oil until golden brown on each side and cooked through.
Serve with Sweet Chili Dipping Sauce.

Sweet Chili Dipping Sauce
¾ cup rice vinegar
½ cup superfine sugar
1 ½ inch piece fresh root ginger
4 red chili peppers, finely diced (use jalapenos for less spicy heat, and cut out seeds and membranes)
½ medium cucumber, finely diced
½ red pepper, finely diced
1 clove garlic, crushed
1 shallot, finely chopped

In a saucepan, bring to boil the vinegar, sugar, and ginger. Reduce by half. (Avoid overcooking, as this will caramelize the sugar)
Remove from the heat and, while still hot, add the rest of the ingredients.
Leave to cool so that the flavors infuse before serving.

Green Beans with Crispy Shallots

greenbean-crispyshallots

Ingredients
1/3 cup vegetable oil
1/2 cup thinly sliced shallots (5 or 6)
2 tablespoons unsalted margarine
2 tablespoons olive oil
2 pounds green beans, trimmed
salt
fresh ground pepper

Directions

1. 
Heat vegetable oil in a small skillet over medium-high heat. Add half the shallots and fry until crisp and nicely brown, 1-2 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel to drain. Repeat with remaining shallots. Set aside at room temperature. (Shallots may be cooked several hours in advance).

2
. Heat a large skillet over medium-high heat and add margarine and olive oil. When margarine is melted, add green beans and saute, stirring frequently, until bright green and crisp tender, about 5 minutes. Season with salt and pepper. Transfer to a serving platter and top with crisp shallots. Serve immediately.

My Kids New Favorite Potato Kugel

We recently spent Shabbos with my good friend Chaya. When we arrived she had this delicious kugel ready for us. We all loved it and requested the recipe. At my children’s request, I have been making it each week since then.

According to Chaya, this recipe has evolved, it is mostly based on her sister-in-law Beverly's recipe, that she got from her mother, Mrs. Fruchter, with advice from Chaya’s Aunt Szuszi on how to keep it white (crack the eggs first!). This is a great tip.

4 large Idaho potatos
3 x-large eggs
1/4 cup oil
A little salt
A little pepper
I added 1 onion

Preheat oven to 350, heat the oil in the baking pan.
Open the eggs into your mixing bowl.
Grate the potatoes into the eggs, the quicker the better (by hand is best, but with a proper blade on a food processor, it is not bad)
Add the heated oil into the potatoes/egg mixture, stir quickly.
Add the salt and pepper.
Bake at 350 for 1hr. and 20 min.