The Best Brownies



1 cup (2 sticks) margarine
4 ounces unsweetened chocolate, coarsely chopped
1-3/4 cups sugar
4 eggs
1 tablespoon vanilla
¾ cup flour
1 cup chopped toasted walnuts (optional)


Preheat oven to 325 degrees. Lightly grease a 9 x 12-inch pan. Place margarine and chocolate in a small saucepan over a very low heat. Cook, stirring, until chocolate has melted. Turn off heat and stir until smooth. Cool to room temperature.

Stir in sugar. Beat eggs and stir in quickly one at a time. Add vanilla and then flour until just combined. Stir in nuts, if using. Pour into prepared pan and bake for 25 to 30 minutes. Cool in pan and cut into bars. Freezes well.

Mushroom-Barley Soup



1 ounce dried mushrooms covered with 1/2 cup boiling water and drained
10 cups water
2-1/2 tablespoons parve chicken soup powder
1 cup pearl barley
1 large onion, chopped
4 stalks celery, chopped
4 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 tablespoon soy sauce
1 pound mushrooms, sliced
1 cup white wine
1 tablespoon dill
1 teaspoon salt
1 teaspoon pepper


Place all ingredients in a large crockpot erev Shabbos. Turn heat to low. Serves 12-16.

Salad Niçoise



2 pounds fresh tuna, cut into steaks
1 cup kalamata olives
2 hard-boiled eggs, cut into quarters
1 large cucumber, cut into chunks
½ pound fresh green beans, steamed
1 pound baby red or white potatoes, cut in half and boiled until soft
1 ripe avocado, chopped (optional)
1 large head romaine, cut into small pieces


Coat a medium-sized saucepan with cooking spray and sprinkle tuna with garlic. Sautée over medium heat. Add a splash of soy sauce while cooking. Cook for about 5 minutes on each side, depending if you like the center red, pink, or fully cooked. Cook and cut into pieces. Refrigerate.

When ready to serve, mix together all salad ingredients and toss with ½ to ¾ cup dressing.


1 cup olive oil
2/3 cup apple cider vinegar
2 teaspoons oregano
2 teaspoons sugar
1 teaspoon pepper

Mix all ingredients together and shake well.

Tomatoes with Mozzarella and Basil

Shabbos Lunch



6 hot-house tomatoes, sliced
1 (8 ounce) package of mozzarella, cut into squares that will fit on top of the tomatoes
1 bunch basil, leaves separated
1 teaspoon kosher salt
¼ cup olive oil


On a large platter, arrange tomatoes in a single layer. Top with mozzarella, then a basil leave. Sprinkle salt over all and then drizzle with olive oil. Serve at room temperature.


Shabbos Night

Moroccan Gefilte Fish
Chicken Tagine
Couscous - Prepare according to package instructions. You may use chicken stock in place of water to give it a little more flavor and prevent it from sticking together too much.
Green beans with dill
Indian Pumpkin Pudding
Lemon Meringue Cake

Shabbos Lunch

Gazpacho with Black Bean Cakes and Smoked Salmon
Lemon Marinated Turkey
Black Bean Orzo Salad
Mixed Green Salad with Champagne Dressing
Pareve Ice Cream Torte

Chicken Tangine



1½ tablespoons vegetable oil
1 medium onion, chopped
2 tablespoons sugar
2 pounds chicken parts, dark and white meat, or all dark.
Pinch of saffron
½ teaspoon (scent) turmeric
1½ cinnamon sticks
1½ teaspoon freshly ground pepper
1 cup water
½ tablespoon ground cinnamon
½ pound pitted prunes (about 1 cup packed)
2 tablespoons sesame seeds, toasted
3 tablespoons slivered almonds, toasted

Makes 4 servings


Heat the oil in a heavy pot over medium heat. Add the onions and fry until they are dark brown, about 30-minutes. Add the sugar and cook for 1 more minute.

Add the chicken, saffron, turmeric, cinnamon sticks, ground pepper, and bring to a boil. Reduce the heat to medium-high and cook, covered for 1 hour. Add the ground cinnamon and the prunes and cook for more 15 minutes.

Using a slotted spoon, gently transfer the chicken and prunes to a platter, taking care not to bruise the prunes. The liquid left in the pot should be thick and creamy. If it is too thin, reduce it over high heat for a minute or two. Pour the sauce over the chicken. Just before serving, sprinkle on the sesame seeds and almonds. Serve hot.

Lemon Meringue cake

Sunset Magazine


Any butter, yellow or lemon cake,
prepared in a loaf pan (5 x 9)
1 cup egg whites (about 8 eggs)
1 cup sugar
Lemon curd:
½ cup margarine
½ cup fresh lemon juice (about 3 lemons)
¾ cup sugar
8 large egg yolks

Prepare cake and cool.

Make lemon curd: in a medium saucepan, melt margarine with lemon juice over high heat. In a
separate bowl, whisk together sugar and yolks. Slowly whisk hot lemon and margarine into egg
mixture, ½ cup at a time. Pour mixture back into saucepan and cook, whisking constantly,
until the mixture is very thick, 5 to 8 minutes. Transfer lemon curd to a glass container.
Cover with plastic wrap, pressing it onto the top of the curd to prevent a skin from forming.
Chill until cold, at least 1 hour and up to 2 days.

Make meringue: Whisk whites and sugar together in a metal bowl. Set over a saucepan of
simmering water and whisk constantly until mixture is warm to the touch and sugar feels
dissolved, about 2 minutes. Scrape whites into the bowl of a stand mixer. Whisk on high
until light and fluffy and the side of the bowl feels cool.
Preheat broiler, with rack 7 inches from the burner (use convection if you have it). Lice
cake horizontally into 3 even layers. Spread each layer with the lemon curd. Top with the
last layer of cake. Cover the entire cake with the meringue.
Broil cake just until top is golden brown, about 1 minute, being careful not to burn it.

Lemon Marinated Turkey



5½ to 6-lb. turkey breast, with skin and bones
1 large onion, chopped
3 carrots, chopped
2 bay leaves
1 teaspoon black peppercorn
¼ cup white vinegar
Salt, to taste
Pepper, to taste


Put turkey in a pot. Add all ingredients and add enough water to cover turkey by 1 inch. Remove turkey. Bring mixture to a boil. Add salt and pepper. Put turkey back into the pot. Cover and simmer 1 hour and 15 minutes. Remove from heat. Let cool uncovered for 15 minutes in pot. Remove turkey

Marinade (for half the turkey breast):
3 Tablespoons lemon juice
1½ teaspoon balsamic vinegar
½ cup olive oil
Zest of 1 large lemon
1/3 cup golden raisins (soaked in boiling water for 5 minutes and drained well)
2 Tablespoons bottled capers
1 Tablespoon parsley, chopped
1 Tablespoon mint, chopped
3 Tablespoons pine nuts
Salt and pepper

Whisk together lemon juice, vinegar, salt and pepper. Add oil in a stream, while whisking. Stir in lemon zest, raisins and capers. Pour over turkey and let marinate overnight or up to 2 days. Let stand at room temperature for 20 minutes. Slice turkey and put back in marinade for one day, also for 6 lb. turkey marinade double. Put turkey on platter. Stir parsley and mint into reserve dressing. Spoon over turkey and sprinkle with nuts.

Pareve Ice Cream Torte


13 whole graham crackers
4 Tablespoons margarine
4 Tablespoons sugar
1 teaspoon cinnamon

Ice Cream:

8 oz. pareve whipping cream
4 eggs, separated
1 ½ teaspoons vanilla
1/3 cup sugar


6 oz. chocolate chips
3 Tablespoons oil


Process crust ingredients in food processor. Place 2/3 of processed mixture in a 9x9 inch baking pan and 1/3 in another baking pan. Bake both pans for 10 minutes at 350 degrees.

For ice cream, in one bowl beat egg whites with sugar.

In another bowl beat pareve whipping cream, adding yolks and vanilla when whipping turns frothy. Fold egg white mixture into whipping mixture.

Melt chocolate and oil in small pot.

In pan with greater amount of crust, pour half of chocolate mixture. Pour ice cream on top of chocolate. Drizzle remaining chocolate over ice cream. Crumble crust mixture from the second pan over top of chocolate and freeze.

Easy Challah

Friday Night Dinner

This is a very easy recipe, a good place to start.


2 packages (2 rounded teaspoons) dry yeast
1 teaspoon sugar
2-1/2 cups lukewarm water
1 cup canola oil
1 cup sugar
4 eggs
9-10 cups bread flour
1 egg white mixed with 1 tablespoon water


Place yeast in a large bowl and sprinkle teaspoon sugar over top. Pour water over and allow to proof (takes 5-10 minutes). Whisk in oil, sugar and eggs. Stir in flour a few cups at a time. When dough is no longer sticky, begin to knead. Knead until you have a smooth dough (if you find sticky spots, add more flour). It's not necessary to knead for more than 5 minutes. Oil bowl and roll dough in oil (this prevents dough from drying out). Cover with damp cloth and allow to rise in a warm spot for 2 hours. Grease 2 baking sheets. If you like, sprinkle cinnamon on the sheets. Punch dough down and divide into 4. Now divide each piece into 3 and braid. Place on cookie sheets. Cover with towel again and allow to rise for another hour. Preheat oven to 350 degrees. If desired, brush with egg wash and sprinkle with sesame seeds or poppy seeds. Bake for approximately 45 minutes, until dough is golden and challah sounds hollow when tapped. Remove to wire racks to cool.

(Note: this recipe does not use enough flour to take challah with a bracha)

Spicy Black Bean Soup




2 tablespoons oil
1 onion, chopped
2 teaspoons chopped garlic
1 teaspoon oregano
2 teaspoons cumin
1 (29 ounce) can whole tomatoes with their juice
½ cup salsa
2 (19 ounce) cans black beans, drained
2 (32 ounce) boxes pareve chicken soup
4 tablespoons lime juice
tortilla chips


In a large stockpot, sauté the onion, garlic and spices in oil. Pour in tomatoes, salsa, beans and soup and bring to a boil. Reduce heat and simmer for about 10 minutes. Allow soup to cool. Stir in the lime juice and puree the mixture with an immersion blender. Serve with tortilla chips. Serves about 12.

Chicken Marbella

Friday Night Dinner

This recipe was made famous by Julee Rosso and Sheila Lukins in The Silver Palate Cookbook. It’s great for Sheva Brachos also. I’ve made some slight changes.


4 chickens, cut in 1/8ths
20 whole garlic cloves
4 tablespoons oregano
1 cup pitted prunes
½ cup pitted green olives
½ cup capers
½ cup red wine vinegar
½ cup olive oil
1 cup brown sugar
1 cup white wine


Place the chicken in glass baking pans. Sprinkle garlic, oregano and some pepper over the chicken. Next add the prunes, olives and capers. Pour the red wine vinegar and olive oil over all. Cover and refrigerate over night.

Preheat the oven to 350 degrees. Sprinkle brown sugar over chicken, then pour on white wine. Bake for 1-1/2 to 2 hours, basting along the way.

Szechwan Baby Zucchini



4 tablespoons peanut oil
2 pounds baby zucchini, tips removed
4 teaspoons minced fresh garlic
2 teaspoons kosher salt
½ - 1 teaspoon dried red chili peppers
1 -2 teaspoons sesame seeds


Heat oil over high heat. Add zucchini, garlic and salt. Sauté until baby zucchini soften. Add chili peppers and sesame seeds to taste and continue cooking until zucchini begin to shrivel. Can serve immediately and or reheat and serve later.

Lemon Fluff

Friday Night Dinner


I first saw this recipe in Yated Ne’eman and have been making it ever since. It is always a hit. Leave out the crust and you just have a nice lemon mousse.


1-1/2 cups graham cracker crumbs
4 tablespoons margarine, melted

Mix together and press into bottom of 9 or 10-inch spring form pan.


1 cup pareve whip
1 jar (7 ounces) marshmallow fluff
1 can (29 ounces) lemon pie filling

Beat whip until stiff peaks form. Beat in marshmallow fluff and then lemon pie filling. Pour into prepared crust and freeze, covered. Allow to soften in refrigerator 1/2 hour before serving

Tri-Color Gefilte Fish

Shabbos Lunch


3 logs frozen gefilte fish, defrosted
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 teaspoon dried dill
3 carrots, peeled and grated
1 tablespoon prepared white horseradish


Preheat oven to 350 degrees F. Place 3 loaf pans inside a large roasting pan filled with 1-1/2 inches water. Take one plain loaf and divide among the 3 pans. Pat it down. In a medium-sized bowl, mix one loaf gefilte fish with the spinach and dill. Divide among the 3 loaf pans and pat down. Rinse bowl and then mix last loaf with the carrots and horseradish. Divide among the 3 pans and pat down. Bake for 1 hour. Remove pans from water bath to cool. Refrigerate. To serve, unmold and slice.
Serves 24.

Simple Noodle Kugel



1 pound wide egg noodles
2 granny smith apples, chopped
¼ cup oil
1 can (20 ounces) crushed pineapple, drained
¼ cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
4 eggs


Preheat oven to 350 degrees. Boil and drain noodles. Mix with all remaining ingredients and pout into a 9x 13-inch pan. Bake for about 1 hour until top is brown.

Taco Salad – A Variation

This recipe feels like it should come out of a 1950’s cookbook but it is good. Use a flavorful salsa.


2 bags shredded lettuce
1 can hearts of palm, sliced
1 can corn, drained
2 bags taco chips, crumbled


¼ cup ketchup
¼ cup salsa
1 cup mayonnaise

Toss together all salad ingredients. Mix dressing ingredients well and pour over salad. Toss to coat and serve

Sock-It-To-Me Cake

Shabbos Lunch


This is a famous Duncan Hines recipe. Use tofutti sour cream and make your own glaze and you have a perfect pareve dessert.

Streusel Filling

1 pkg Duncan Hines Butter Recipe Golden Cake Mix
2 tbsp brown sugar
2 tsp ground cinnamon
1 cup finely chopped pecans


4 large eggs
1 cup Tofutti sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup granulated sugar


1 cup powdered sugar
2 tablespoons non-dairy creamer

Baking Instructions:

1. Preheat oven to 375°F. Grease and flour 10-inch tube pan.

2. To prepare streusel filling, combine 2 tablespoons cake mix, brown sugar and cinnamon in medium bowl. Stir in pecans. Set aside.

3. To prepare cake, combine remaining cake mix, eggs, sour cream, oil, water and granulated sugar in large bowl. Beat at medium speed with electric mixer 4 minutes. Pour two-thirds of batter into pan. Sprinkle with streusel filling. Spoon remaining batter evenly over filling.

4. Bake at 375°F for 45 to 55 minutes, or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.
Bake at 375°F for 45 to 55 minutes or until toothpick inserted into center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.

5. Combine ingredients for glaze. Stir until smooth and thin. Drizzle over cooled cake.

Beer and Barbeque Minute Steak



4 – 5 lb Minute steak, split and deveined (ask the butcher)
½ bottle favorite barbeque sauce
½ bottle flavorful beer
3 onions, sliced
3 tablespoons olive oil


Heat oil in saucepan. Saute onions until carmelized and brown. Set aside. Mix together bbq sauce and beer. Put the meat in a roasting pan and top with sautéed onions. Pour the sauce over the meat. Cover and marinate overnight. Preheat the oven to 350 degrees. Cook covered for 1 ½ hours. Let the meat rest and then slice it thinly. Return it to the sauce and reheat until heated through.

Coconut Rice


2 cups rice
2 ½ cups coconut milk
1 cup water
1 tablespoon sugar
1 teaspoon salt
¼ cup raisins (optional)


Put all the ingredients into a saucepan. Bring the mixture to boil. Turn down the heat cover and simmer the rice for 15 -20 minutes. Makes 4 cups of rice

Zucchini and Tomatoes


8 zucchini, peeled and sliced
1 large yellow onion, chopped
4 fresh cloves of garlic, chopped
1 can chopped tomatoes
¼ cup plus 1 tablespoon olive oil
1 tablespoon kosher salt
ground black pepper to taste


Heat ¼ cup olive oil in a large sauté pan. Saute onion until softened and caramelized about 6 -7 minutes. Add the zucchini and the remaining 1 tablespoon olive oil and cook on medium high heat until softened about 15 minutes. Add the garlic and cook for 2 more minutes. Add the chopped tomatoes and the salt and pepper. Serve warm or at room temperature. Can be made 2 days in advance of serving.