Delicious Challah


The variations on challah recipes are endless. This comes from my daughter’s friends, the Mirmans. She ate it there last Shabbos and begged me NOT to get the recipe because she’ll eat too much! This recipe only makes 2 challahs but it can be doubled or tripled.

4 teaspoons yeast
1 cup warm water
½ cup sugar
½ cup oil
2 eggs
1 teaspoon salt
4 cups bread flour

Proof yeast in water. Add sugar. When yeast is bubbly, whisky in oil, eggs and salt. Slowly stir in bread flour and knead until smooth and elastic. Drizzle oil in bowl and roll dough in oil. Cover with a damp cloth and let the dough rise for 2 hours. Punch down dough, divide in half and then divide each half into number of braids desired. Braid challah and place on greased baking sheets or in greased loaf or challah pans. (To purchase great challah pans, please go to: Cover again and let rise for 1 hour. Preheat oven to 350 degrees. Bake for about 30 minutes until crust is golden and challah sounds hollow when tapped.

Mushroom Soup


½ cup (1 stick) margarine
2 (8 ounce) packages sliced mushrooms
1 portobello mushroom, sliced (optional)
Any other mushrooms of your choice (optional)
½ onion, chopped
1 teaspoon minced garlic
¼ cup flour
¼ teaspoon pepper
4 cups regular or pareve chicken broth
2 cups nondairy creamer
¼ cup red wine

Melt the margarine in a large stockpot over medium-high heat. Add mushrooms, onions and garlic and sauté until browned. Stir in the flour and pepper and mix well. Slowly add the broth, stirring continually until thickened. Do the same with the non-dairy creamer and then the wine. Simmer briefly. It can be served as is or it can be partially puréed, then served.



4 (5.25 ounce) bags, salad croutons (I use the garlic paprika)
4 cups pareve or regular chicken stock
4 eggs, beaten
1 tablespoon oil
1 (8 ounce) package sliced mushrooms
1 red pepper, chopped
1 yellow pepper, chopped
1 onion, diced
1 teaspoon garlic
2 teaspoons paprika

Preheat oven to 350 degrees. Place croutons in a bowl and cover with boiling water. Mix and allow croutons to soften. Pour chicken stock over stuffing and let it sit and absorb the liquid. Stir in eggs. In the meantime, in a large skillet over medium heat, sauté the vegetables in the oil. Combine with the croutons and mix in spices. Pour the whole mixture into a 9 x13-inch pan. Bake for about 45 minutes.

Cranberry Chutney

1 (12 ounce) package fresh cranberries
1 apple, chopped
½ cup brown sugar
1/3 cup orange marmalade
1 tablespoon lemon juice
1 tablespoon Dijon mustard
¼ cup chopped crystallized ginger
1/3 cup raisins

Combine all ingredients except in a small sauce pan on top of the stove. Bring to a boil and simmer over low heat until cranberries pop. Remove from heat and stir in raisins. Cool and store in refrigerator. Serve at room temperature.

Pretty Pomegranate and Mandarin Orange Salad

This is also from the Mirmans – thanks.

1 head romaine, cut or ripped into small pieces
½ red onion, diced (optional – I’m not a big raw onion fan but I know others are)
½ cup silvered almonds or cashew pieces, toasted
1 avocado, diced
1 small can mandarin oranges, drained
Seeds of one pomegranate

1 cup oil
2/3 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
Salt and pepper to taste

Whisk together dressing ingredients (or use hand blender – to purchase a great one, please go to our shop ) and toss with all salad ingredients.


This is a very rich and special treat around our house.

1 (2 pound) box filo dough, defrosted and at room temperature
1-1/2 cups raw pistachio pieces
1-1/2 cups raw almond pieces
2 teaspoons cinnamon
3-1/4 cups sugar
1 cup (2 sticks) margarine, melted
1-1/2 cups water
1 tablespoon honey

Preheat oven to 350 degrees. Mix the nuts with the cinnamon and ¼ cup sugar. With a pastry brush, brush a light layer of margarine across the bottom of a 9x13-inch pan (better not to use aluminum). Take the filo 2 sheets at a time and layer across the bottom of the pan, brushing each layer with margarine. After using half the sheets, pour the nut mixture across the whole. Then continue layering filo and margarine until sheets are all used up. Cut into diamond-shaped pieces and bake for 45 minutes to 1 hour until top is golden. In the meantime boil together the remaining 3 cups sugar, water and honey. Simmer for 10 minutes and remove from heat. Pour this carefully over the baklava and allow it to be absorbed. Cool, cover and store in the refrigerator. Freezes well.

Pear and Walnut Salad


1 head romaine or other leafy lettuce, cut or shredded into small pieces
3 pears, chopped
½ cup toasted walnut pieces

3 tablespoons lime juice
1/3 cup sugar
1 teaspoon poppy seeds
¼ cup oil

Whisk together dressing ingredients (or use hand blender – to purchase, go to our shop) and pour over dressing. This is a nice fall salad.

Cholent with Pastrami


8 potatoes, peeled and chopped
1-1/2 cups barley
1 pound flanken or cholent meat
1 tablespoon onion soup mix
1 tablespoon honey
1 teaspoon garlic
½ teaspoon pepper
1 tablespoon paprika
1 pound pastrami
Water to cover

Place all ingredients in crock-pot on low (I do this first this Friday morning but it can be done right before Shabbos). Enjoy.

Cauliflower Kugel

1 bag (32 ounces) frozen cauliflower, defrosted
4 eggs, beaten
¼ cup flour
3/4 cup mayonnaise
1 tablespoon pareve chicken soup mix
½ teaspoon pepper
¼ teaspoon nutmeg
¼ to ½ cup bread crumbs
2 tablespoons margarine, broken into small pieces

Preheat oven to 350 degrees. Mix together all ingredients except bread crumbs and pour into 9 x 13-inch pan. Sprinkle with bread crumbs and dot with margarine. Bake for 1 hour.

Chocolate Fluff Pie


1-1/2 graham cracker crumbs
4 tablespoons margarine, melted
Mix together and press into bottom and up sides of 9-inch pie pan. (Can use store-bought graham cracker crust if desired)
1 (8 ounce) container pareve whip
1 (7 ounce) jar marshmallow fluff
1 (21 ounce) can chocolate crème pie filling

Beat pareve whip until stiff peaks from. Beat in marshmallow fluff high. Beat in chocolate crème pie filling on low speed. Pour into prepared crust and freeze. Garnish with grated chocolate if desired. Remove from freezer to refrigerator about ½ hour before serving.

Arroz Con Pollo Borrachera (Drunken Chicken and Rice)

Recipe courtesy, Nicholas Vasquez, Executive Chef, Azucar
½ tablespoon salt
½ tablespoon black pepper
3 pounds of chicken, approximately, cut into small pieces
2 cups white rum
½ cup lime juice
¾ cup Spanish olive oil
1 large onion, peeled, sliced
1 large green bell pepper, julienned
1 large red bell pepper, julienned
6 garlic cloves, minced
15 ounces crushed tomatoes
5 cups chicken broth
5 strands saffron
3 cups Arborio rice, uncooked
1 small can young peas

Chopped parsley, for garnish

Preheat oven to 350 degrees.
In medium bowl, sprinkle salt and pepper on the chicken pieces, then pour the rum and lime juice over and set aside.

Add olive oil to large paella pan and heat over a medium fire. Add onions, green peppers, and red pepper and sauté until tender. Add garlic and then the crushed tomatoes. This should simmer for at least 3 minutes.
Next add the drunken chicken with the marinade. Bring to a simmer. Add chicken broth, the saffron, the peas, and then the rice. Bring all of this to a boil, cover with foil, and place in the oven for 25 minutes or until rice has absorbed the liquid but it still slightly wet.

Mexican Black Beans


1 tablespoon olive oil
4 garlic cloves, finely chopped
1 large jalapeno chili, seeded, chopped
½ teaspoon (generous) ground cumin
2 15-ounce cans black beans, rinsed, drained
1 (14-1/2 ounce) can low-salt chicken broth
Fresh lime juice
Chopped fresh cilantro

Heat oil in heavy large saucepan over medium-high heat. Add garlic, chili and cumin and sauté for 30 seconds. Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher. Continue boiling until thick, stirring frequently, about 10 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.
Serves 6

Sweet Spinach Salad

1 teaspoon celery seeds
1 teaspoon salt
1 teaspoon dry mustard
½ teaspoon paprika
½ cup sugar
1 teaspoon grated onion
¼ cup plus 2 tablespoons apple cider vinegar
2 tablespoons raspberry vinegar (or red wine vinegar)
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
¾ cup vegetable or canola oil

Mix all ingredients together except the oil. Add oil slowly in a stream, whisking until the dressing becomes thick.


2 bags baby spinach
2 (11 oz) can mandarin orange segments, drained
or other fruit like ripe persimmon
½ cup raisins
½ red onion, sliced thin
½ cup almonds or pecans, toasted (or use honey glazed nuts)
¼ cup baco’s (optional)

Mix salad ingredients together. Toss with dressing and serve.

Southern Pecan Chicken Salad


1 cup mayonnaise
¼ cup golden raisins and currants, plumped
¼ cup red seedless grapes, halved
¼ cup slivered almonds, toasted
2 ounces coco lopez (1/4 cup)
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
2 tablespoons fresh chives, minced
1 (3 ½ pound) chicken – cooked, diced and chilled
1 cup water
1 cup sugar
2 cups pecan halves
1 pound field green salad
Assorted fresh fruits – grapefruit, orange, grapes, strawberries, etc.
Glazed pecans

In a medium bowl combine the mayonnaise with the coco lopez, spices and chives. With a rubber spatula, fold in the chicken, raisins, grapes and almonds, until well coated.

Roasted Eggplant and Red Pepper Salad

1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon tomato paste
2 tablespoons red wine vinegar

Preheat the oven to 400 degrees.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the tomato paste and vinegar, and pulse 3 or 4 times to blend. Add salt and pepper to taste.

Moroccan Rice Salad

6 cups water
1 teaspoon kosher salt plus additional to taste
1 ½ cups Lundberg Jubilee brown rice blend* or 1 cup wild rice and 1 cup white rice
¾ cup almonds, slivered (about 3 ½ ounces)
1 teaspoon cumin
6 scallions
2 cups fresh cilantro sprigs
1 ½ cups golden raisins
½ cup fresh orange juice
1 tablespoon fresh lemon juice, or to taste
¼ cup extra-virgin olive oil
½ teaspoon orange oil** (optional)
1/8 teaspoon cayenne, or to taste

1. In a 3-quart saucepan bring water with 1 teaspoon salt to a boil. Stir in rice and simmer, partially covered, until just tender, about 35 minutes. Drain rice in a colander and rinse briefly under cold water. Cool rice in colander. (If using wild rice and white rice, make according to package instructions and proceed.)

2. While rice is cooking, preheat oven to 350° F. In a shallow baking pan toast almonds in the middle of oven until lightly colored and skins are blistered, 10 to 15 minutes and cool. Coarsely chop nuts.

3. Finely chop scallions and chop cilantro. In a large bowl combine rice, nuts, cumin, scallions, and cilantro with remaining ingredients and toss well. Season salad with additional salt.

Salad may be made 2 days ahead and chilled, covered. Bring salad to room temperature before serving and re-season if necessary. Serves 6 to 8.

No-Bake Chocolate and Peanut Butter Oatmeal Bars

Makes 2 dozens
9 ounces chocolate wafers (about 40 wafers) or tea cookie or pareve oreo type cookie, finely ground (2 cups)
1 ½ cups old-fashioned oats
1 ¼ cups confectioners’ sugar
¼ teaspoon coarse salt
5 ounces (1 stick plus 2 tablespoons) margarine, cut into small pieces
1 cup chunky peanut butter
¼ cup plus 3 tablespoons smooth peanut butter
10 ounces semisweet chocolate, melted
1 ½ ounces bittersweet chocolate, melted

1. Coat a 9-by-13-inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides.

2. Combine wafers, oats, sugar and salt in a large bowl. Melt margarine in a medium saucepan over medium heat, then add chunky peanut butter and ¾ cup smooth peanut butter, whisking until well combined. Add peanut butter mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate for 30 minutes.

3. Pour melted semisweet chocolate over chilled mixture and using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.

4. Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Drizzle melted bittersweet chocolate over peanut butter. Refrigerate until hardened, about 15 minutes.

5. Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated for up to 1 week or frozen for up to 1 month)

Moroccan Challah


2 rounded teaspoons yeast
2 cups warm water
¼ cup sugar
2 eggs
¼ cup oil
1 teaspoon salt
1 tablespoon anise seeds
6 cups bread flour

Place yeast in bowl and cover with warm water. Sprinkle in sugar. Allow yeast to proof – 5 to 10 minutes. Whisk in eggs and oil. Stir in anise and salt. Add 2 cups flour and mix well. Continue adding flour. Knead until dough is smooth and elastic (no longer sticky). Drizzle with oil and roll to moisten. Cover with a damp towel and allow to rise until doubled, about 2 hours. Punch down and divide into 4 pieces. Grease pans and shape into 4 braided loaves. Place in pans, cover, and allow to rise for another hour. Preheat oven to 350 degrees. Bake for 30 minutes – until bread is golden and sounds hollow when tapped.

Moroccan Chicken Soup

4 tablespoons olive oil
2 pounds boneless, skinless chicken breasts, cut into strips
2 tablespoons paprika
1 tablespoon cumin
1 teaspoon cinnamon
½ teaspoon pepper
1 onion, diced
1 teaspoon minced garlic
4 (32 ounce) boxes chicken (meat or pareve) stock or homemade if you have
1 small butternut squash, peeled and chopped
1 red pepper, chopped
2 zucchini, sliced
3 tablespoons lemon juice (fresh is best)

Heat oil in a large stock pot. Add the chicken and spices and sauté until chicken is no longer pink. Add onion and garlic and sauté a few minutes longer. Add all remaining ingredients except lemon juice and bring to a boil. Reduce heat and simmer for about 1 hour. Stir in lemon juice.

Lemon Chicken II


This recipe is adapted from The Silver Palate, the book that helped broaden the culinary possibilities for many of us.

2 chickens, cut into 1/8th’s
2 cups fresh lemon juice
2 cups flour
2 teaspoons paprika
1 teaspoon pepper
½ cup oil
¼ cup brown sugar
¼ cup chicken stock
1 teaspoon lemon extract
2 lemons, sliced paper-thin

Combine chicken pieces and lemon juice in a large freezer Ziploc bag. Marinate in refrigerator overnight. Drain chicken thoroughly and pat dry. Fill another plastic bag with the flour, paprika and pepper and shake to mix. Add the chicken pieces, 1 chicken at a time and shake to coat completely.

Preheat oven to 350 degrees. Heat oil in a frying pan until hot and fry chicken pieces, a few at a time, until well browned and crisp (about 10 minutes/batch). Arrange browned chicken in a single layer in a large shallow baking pan. Sprinkle evenly with brown sugar. Mix chicken stock and lemon extract together and pour around chicken pieces. Set a lemon slice on top of each piece of chicken. Bake chicken for 1 hour.

Apricot-Almond Puff Pastry

This is an easy and attractive dessert.

1 sheet puff pastry
1 (8 ounce) package or can almond paste
12 canned apricot halves, drained
¼ cup raw sugar

Preheat oven to 350 degrees. Place puff pastry along bottom and up sides of 9x5-inch tart pan. Break almond paste in small pieces and spread across the pastry. Top with apricot halves, pit side down. Sprinkle raw sugar across the top. Bake for 45 minutes to an hour – until golden brown.

Turkey Wraps


1 cup mayonnaise
¼ cup Major Grey’s mango chutney
½ teaspoons curry powder
8 small flour tortillas
4 cups diced roast turkey
1 cup chopped cilantro
6 tablespoons chopped roasted peanuts
2 cups shredded lettuce

Mix mayonnaise, chutney and curry powder together. Spread 2 tablespoons of this mixture along the center of the tortilla. Top with turkey, cilantro, peanuts and some shredded lettuce. Fold sides over and roll up. Repeat with each tortilla.