1 3 ½ – 4 lb chicken, cuts in 1/8’s
Marinade for chicken:
4 tablespoons soy sauce
1 tablespoon honey
1 tablespoon ground coriander seed
2 tablespoons minced garlic
2 tablespoons minced ginger
¼ teaspoon cumin
1 dash cayenne pepper
Mix all marinade ingredients together and coat chicken in sauce. Marinate in the refrigerator for 4 – 12 hours turning every few hours.
Bake chicken for 45 minutes – 1 hour or until brown in a 375 degree oven. Serve with peanut dipping sauce.
Whisk all ingredients until completely smooth. Serve at room temperature.
Some people like to serve the same thing every week. I like to mix it up a little. Although my family loves traditional chicken soup, they are also big fans of this spicy and unique variation!
Friday night dinner
Whole Wheat Challah
Thai Chicken Coconut Soup
Szechwan Green Beans
Barbecued Salmon and Roasted Corn Salad
Yam Kugel – this is adapted from Kosher by Design Entertains. Instead of cooking sweet potatoes, I just use a large can of yams (40 ounces), drained and reduce slightly the amount of sugar
5 pounds potatoes, grated and drained
1 onion, grated
7 eggs, beaten
¾ cup canola oil
Heaping tablespoon of salt
1 teaspoon of pepper
½ cup seltzer
Preheat oven to 375 degrees. Place a small amount of oil in a 9 x 13-inch pan and warm in the oven for 10 minutes. Mix together the rest of the ingredients and pour into heated pan. Bake for about 1-1/2 hours until top is brown and crispy.
Sometimes the classic is still the best. I prefer this to the fancier versions with chocolate chips but others disagree. There is certainly the school of thought that believes that everything is enhanced by chocolate!!
1 cup light corn syrup
3 eggs, lightly beaten
1 cup sugar
2 tablespoons margarine, melted
1 teaspoon vanilla
1-1/2 cups pecans
1 (9-inch) pie crust
Preheat oven to 350 degrees. Mix together corn syrup, eggs, sugar, margarine and vanilla. Beat well. Stir in pecans and pour into crust. Bake for about 1 hour. Cook on a wire rack. Freezes well. Tastes good alone or topped with vanilla ice cream. Can be served cold, hot or at room temperature.
5 pounds potatoes (approximately 10), peeled and chopped
1 large onion
salt and pepper to taste
¾ cup oil
4 strips of flanken
Start on Friday morning. Place 4 tablespoons oil in bottom of crock pot. Grate potatoes and onion. Add salt, pepper, eggs and ½ cup oil and mix well. Put ½ potato mixture in bottom of pot. Place meat on top of potatoes, then put the rest of the potato mixture on the top. Drizzle with remaining oil. Cover and cook on low until Shabbos lunch.
This is adapted from a recipe in Kosher by Design Entertains.
1-1/2 cups graham cracker crumbs
½ cup margarine, melted
1 large (40-ounce) can yams, drained
¾ cup soy milk or non-dairy creamer
1/3 cup brown sugar
½ cup flour
1 teaspoon cinnamon
½ cup flour
½ cup brown sugar
1 teaspoon cinnamon
4 tablespoons cold margarine, cut into small chunks
Preheat oven to 350 degrees. In a 9 x 13-inch pan, combine graham cracker crumbs and melted margarine. Press into the bottom of the pan.
In the bowl of a mixer, combine yams, eggs, soy milk, brown sugar, flour and cinnamon. Beat until well mixed. Pour into pan. Bake for 35 minutes.
In a small bowl, mix together the flour, brown sugar and cinnamon. Using a pastry blender or a fork, mix in the margarine until small chunks form. Sprinkle over the kugel. return to oven and bake for an additional 25 minutes.
This is a nice, refreshing dessert and looks quite beautiful when you remove the sides of the pan and also when cut.
1-1/2 cups graham cracker crumbs
6 tablespoons margarine, melted
1 pint mango sorbet
1 pint strawberry sorbet
1 pint lemon sorbet
1 pint raspberry sorbet
toasted flaked coconut (optional)
Sprinkle graham crackers over the bottom of a spring-form pan. Mix in the melted margarine and pat down. Refrigerate for 15 minutes. Slightly melt mango sorbet and using a wooden spoon or with a plastic bag over your hand push it down on top of the crust. Repeat with remaining flavors. Sprinkle with toasted coconut if desired. Cover and freeze until ready to serve.
1 plump whole chicken
2 chicken legs
1 bouillon cube
1 onion, halved
1 parsnip, cut in chunks
1 turnip, cut in chunks
4 ribs of celery, cut in 3 inch pieces plus 1 bunch center greens of celery
9 carrots, peeled, and cut in 3 inch pieces
2 zucchini, cut in 3 inch pieces
1 large piece of butternut squash, peeled and cut in chunks
½ c fresh dill, washed
½ c fresh parsley, washed
10 whole black pepper corns
3 T kosher salt
6 cups of water
Put in onion, parsley, dill, center of celery in a cheesecloth and tie it with some kitchen string. Put all the other vegetables, bouillon cube, and peppercorns in the bottom of a large soup pot. Put the two kinds of chicken on top and add the filled cheesecloth. Add the water to slightly cover the chicken. Put the flame on medium-high heat and cover the pot with a small opening for steam. When the soup comes to a boil, cover the pot completely, and turn the heat down to a simmer. Simmer for 3 – 4 hours.
Let the soup cool completely and refrigerate a few hours. Once cold, skim off the fat, and throw away the cheesecloth. Take out the chicken and pull of the meat (reserve to serve with the soup or save for other use). Add the salt. Rewarm and serve with extra fine noodles or matza balls.
1 (5 – 6 pound) brisket, first cut
¼ cup flour
Paprika, generous amount (this makes the sauce dark and full bodied)
5 cloves fresh garlic, chopped
3 tablespoons olive oil
3 yellow onions, sliced
¾ cup chicken stock
¾ cup red wine
10 carrots, peeled and sliced in long chunks
Dredge brisket in flour and shake off excess.
Generously season brisket with salt, pepper, paprika, garlic powder, and fresh garlic (on both sides).
Sear the meat under the broiler until toasty dark brown on both sides, about 4 minutes each side. Watch closely though because the broiler works fast.
While the meat is broiling, heat olive oil in a large dutch oven.
Saute onion until soft and caramelized; about 11 minutes.
Take the meat out and add it to the top of the onions.
Add the chicken stock, a little more olive oil, red wine, and carrots.
Cover and cook slowly on low heat for about 3 – 3 ½ hours.
Let the meat rest at least ½ hour before slicing.
Return the meat to the sauce before reheating.
2 ½ cups long-grain white rice
3 1/3 cups water
¼ cup peanut or vegetable oil
3 tablespoons finely grated (with a rasp) peeled fresh ginger
5 scallions (white and pale green parts separated from greens) finelly chopped
1 ½ teaspoon kosher salt
¾ cup diced (¼ inch) cored peeled fresh pineapple (labeled”extra sweet”)
1 teaspoon asian sesame oil
1 teaspoon soy sauce drizzle with chilli oil
Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a colander.
Transfer rice to a 4-quart heavy saucepan, then add water (3 ½ cups) and bring to a boil. Reduce heat to low and cook, covered until steam holes appear on surface and water is absorbed, about 13 minutes. Remove from heat and let stand, tightly covered and undisturbed, 5 minutes. Fluff rice with a fork and spread in a large shallow baking pan to cool quickly, about 45 minutes. Chill, covered with plastic wrap at least 4 hours
Heat a work or 12-inch heavy skillet over moderate heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, stir-fry ginger, white and pale green parts of scallions, and salt until fragnant, about 1 minute. Crumbs rice into wok and stir-fry until lightly browned, 10 to 12 minutes. Remove from heat, then add scallion greens pineapple, and sesame oilm tossing to combine. Season with salt.
Cook’s notes :
- Plain rice can be chilled up to 1 day
- Fried rice can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat rice in a microwave.
Make 10 side dish servings
3 lb butternut squash, peeled, seeded, and cut into 2-inch pieces
1 stick plus 2 T margarine, melted
¾ c pareve vanilla soy milk
2 T flour
½ tsp cinnamon
½ tsp ground cloves
½ tsp freshly grated nutmeg
1 c sugar
3 large eggs
½ tsp coconut flavoring
½ c vanilla wafer crumbs, or graham cracker crumbs, or other pareve cookie crumb
¼ c firmly packed brown sugar
Cook Squash in boiling water (to cover) until very tender, aout 20 minutes and drain well.
Preheat oven to 350 degrees.
In a bowl with an electric mixer mix squash, 1 stick margarine, soy milk, flour, spices, sugar, eggs and coconut extract until smooth. Transfer mixture to an 8 inch baking dish, or other similar oven to table cookware that has been coated with non-stick cooking spray and bake in the middle of the oven for 50 minutes.
In a small bowl combine wafer crumbs with brown sugar and remaining margarine until the mixture resembles coarse meal. Sprinkle mixture over casserole and bake until just set, 15 to 25 minutes more. Serves 8
Sunflower Crusted Salmon Pinwheels Stuffed with Watercress Pesto
This elegant dish looks challenging but is actually quite simple to prepare. With their even thickness, pinwheels bake beautifully on a succulent bed of sauteed leeks.
You may have some pesto left over, and it is delicious to dollop on pasta, potatoes, and bread. Since you need 1 cup of sunflower seeds in total, toast all the seeds at once and divide them.
Get a center cut piece of salmon so that the pieces are of even thickness.
½ cup sunflower seeds
4 cup watercress, heavy stems removed (from 2 large bunches), washed and dried
6 tablespoons extra virgin olive oil
¾ teaspoon salt
2 garlic cloves
2 tablespoons fresh lemon juice
½ cup sunflower seeds
1 tablespoon extra virgin olive oil
3 cups chopped leeks, white and light green part only
1 ½ pound piece salmon fillet, skinned
salt and black pepper
1 bunch fresh watercress, heavy stems removed, leave torn off
1. Preheat the oven to 450ºF. Dry toast the sunflower seeds in a heave-bottomed skillet until golden, about 3 minutes. Remove from the heat and add to a bowl of a food processor.
2. Make the pesto: Add the watercress, the olive oil, salt, a sprinkling of black pepper, the garlic and the lemon juice to the seeds. Process until smooth, scraping the sides down as necesarry. Store refrigerated and covered for up to 4 days.
3. Make the dish: Dry toast the sunflower seeds in a heavy-bottomed skillet until golden, about 3 minutes. Remove from the heat and add to food processor and pulse just to coarsely chop. Place the sunflower seeds on a small plate.
4. Warm the oil in a medium skillet. Add the leeks and sauce over medium heat until softened, about 5 minutes. Transfer to a baking dish (8 by 1 is ideal) and spread out evenly. Cut the salmon into six 1-inch pieces (they should be about 1 inch wide) and butterfly open to make a long piece. Spread with a thin layer of pesto and roll into a pinwheel shape. Dredge the salmon on both sides in the sunflower seeds. Place the medallions on the leeks.
5. Bake for 12 minutes, until light pink in the middle. Serve the medallions with the leeks on a bed of watercress leaves.
7 vine ripe tomatoes, cut in chunks
½ c fresh basil, washed and cut in thin strips (chiffonade)
¼ c red onion, chopped
2 c homemade or store bought croutons
¼ c balsamic vinegar
½ c olive oil
kosher salt to taste
Toss salad ingredients together. Mix dressing. Pour over salad just before serving.
4 ½ c flour
3 tsp baking powder
1 ½ c sugar
1 1/8 c oil
1 ½ t vanilla extract
8 c blueberries, fresh (or 4 bags frozen)
2 t corn starch
3 T sugar
cinnamon and sugar to sprinkle on top
Press ½ of the crumble topping into a wide bottom or deep dish pie shell. Add blueberries. Top with the other half of the crumble mixture. Sprinkle with cinnamon and sugar.
Bake in 350 degree oven for 45 minutes. Put something under the pie as it may drip in the oven. Serve with pareve ice cream or whipped topping.
Friday Night Dinner
I like to present a combination of the old and the new, the easy and the (only slightly) more difficult.
Smoked Turkey Soup
Chicken with Duck Sauce
Cabbage and Noodles
Here in California we sometimes have (dare I say it?) milchig lunches.
Poached Salmon with Dill Sauce
Orzo and Black Bean Salad
Peanut Butter Cookie
4 rounded teaspoons yeast
4 cups warm water
1 cup sugar
2 tablespoons salt
1 cup oil
about 14 cups flour
Proof yeast in warm water. Add sugar while still proofing. Whisk in eggs and oil. Slowly add salt and flour, 3-4 cups at a time and mix. Keep mixing until dough is no longer sticky and has a nice smooth elastic feel. Knead for a few minutes. Sprinkle a few drops of oil in bowl and roll dough in it. Cover with a towel and allow to rise for 2 hours. Punch down and braid. Place on greased cookie sheets or in greased loaf pans or round pans. Cover again and allow to rise for another hour. Preheat oven to 375 degrees. Bake for about 35 minutes until golden brown. Remove from pans and cool on wire racks. Makes 4 -6 loaves. Freezes nicely.
Optional crumb topping:
1 cup sugar
1 cup flour
½ cup margarine, cut into pieces
Crumble together with a pastry blender or fork. Sprinkle on top of challah before baking. Remainder can be stored in the freezer.
Friday Night Dinner
2 tablespoons olive oil
1 onion, diced
2 celery ribs, diced
4 carrots, diced
2 lbs. mushrooms, sliced
2 yellow bell peppers, chopped
2 cups yellow split peas
2 lbs. smoked turkey breast, coarsely chopped
12 cups chicken stock
1 teaspoon freshly ground black pepper
2 cups cooked wild rice (optional)
In a large soup pot, sauté the onion, celery and carrots until softened. Add mushrooms and yellow pepper. Saute for 5 more minutes. Add the split peas, ½ the smoked turkey and the chicken stock. Bring to boil, lower heat and simmer for about an hour. Cool and puree. Add remaining smoked turkey and wild rice if using.
4 salmon fillets (about 1 pound each)
2 cups white wine (or to cover)
1 onion, quartered
1 teaspoons black peppercorns
1 egg and 1 yolk
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon dill
1 cup canola oil
Preheat oven to 350 degrees. Place salmon in a roasting pan and cover with wine. Add onion, carrots and peppercorns. Cover with aluminum foil and bake for 1 hour. Cool. Meanwhile, in a small container combine egg, mustard, vinegar and dill. Whisk in (I use a hand blender) oil until emulsified (should look thick, not runny). Refrigerate fish and sauce until ready to serve.
1 package prepackaged cole slaw mix
¼ cup slivered almonds, toasted
2 scallions, chopped
1 cup Chinese noodles
1 can mandarin oranges, drained (optional)
1 cup canola oil
2/3 cup rice vinegar
¼ cup sugar
1 teaspoon pepper
Combine and shake to mix well.
Combine all salad ingredients including mandarin oranges if desired. Toss with about ½ cup of the dressing and serve.
2-1/2 pounds potatoes
1 onion, chopped
1 stalk celery, chopped
2 carrots, chopped
2 hard-boiled eggs, chopped
½ cup sugar
½ cup water
¼ cup vinegar
2 tablespoons cider vinegar
½ teaspoon kosher salt
½ teaspoon pepper
¼ teaspoon dry mustard
2 large eggs, lightly beaten
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 to 30 minutes. Cool; peel and chop. Mix with onion, celery, carrots and chopped eggs.
Whisk together remaining ingredients. Cook over medium heat, stirring constantly, until thickened. Pour over potato salad and gently toss. Keep refrigerated but serve at room temperature.