Szechwan Baby Zucchini

zuchinni1

Ingredients

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

Directions

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

Easy

lemonfluff
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.

Crust

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.

Filling

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

Ingredients

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

Preparation

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

noodle_kugel_ikosheri

Ingredients

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

Directions

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

dt-taco-salad-ck-577242-l
This recipe feels like it should come out of a 1950’s cookbook but it is good. Use a flavorful salsa.

Ingredients

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

Dressing

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

rec1-sock-it-to-me_1

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

Cake

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

Glaze

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

please-save-for-future-steak-recipe

Ingredients

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

Directions

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

Ingredients

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

Directions

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

Ingredients

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

Directions

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.

Imitation Crab Cakes

crabcake

Adapted from Ina Garten

Ingredients

2 tablespoons unsalted butter
2 tablespoons olive oil
¾ cup small, diced red onion (1 small onion)
1½ cup small, diced celery (4 stalks)
½ cup small, diced red bell-pepper (1 small pepper)
½ cup small, diced yellow bell-pepper (1 small pepper)
1 tablespoon capers, drained
¼ tablespoon Tabasco sauce
½ teaspoon Worcesterhire sauce
1½ teaspoons Old bay Seasoning
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ pound imitation crab meat
½ cup plain dry bread crumbs
½ cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten

For Frying

4 tablespoons unsalted butter
¼ cup olive oil

Preparation

Place 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell-peppers, parsley, capers, Tabasco sauce, Worcestershire sauce, Old Bay Seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the imitation crab meat into small pieces and toss with the bread crumbs, mayonnaise, mustard and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.

Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250-degree oven and serve hot.

Coriander Chicken with Peanut Dipping Sauce

Ingredients

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

Directions

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.

Shabbos

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

Brisket

Potato Kugel

Szechwan Green Beans

Salad

Pecan Pie

Shabbos Lunch

Barbecued Salmon and Roasted Corn Salad

Yapsuk

Mushroom Kugel

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

Sorbet Tart

Potato Kugel

kugel_potzuc

Ingredients

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

Directions

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.

Pecan Pie

for-pecan-pie
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!!

Ingredients

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

Directions

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.

Yapsuk

Ingredients

5 pounds potatoes (approximately 10), peeled and chopped
1 large onion
5 eggs
salt and pepper to taste
¾ cup oil
4 strips of flanken

Directions

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.

Yam Kugel

This is adapted from a recipe in Kosher by Design Entertains.

Ingredients

1-1/2 cups graham cracker crumbs
½ cup margarine, melted
1 large (40-ounce) can yams, drained
4 eggs
¾ cup soy milk or non-dairy creamer
1/3 cup brown sugar
½ cup flour
1 teaspoon cinnamon
Topping:
½ cup flour
½ cup brown sugar
1 teaspoon cinnamon
4 tablespoons cold margarine, cut into small chunks

Instructions

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.

Sorbet Tart

This is a nice, refreshing dessert and looks quite beautiful when you remove the sides of the pan and also when cut.

Ingredients

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)

Directions

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.

Chicken Soup

Ingredients

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

Instructions

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.

Ginger Pineapple Fried Rice

Ingredients

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

Directions

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

Butternut Squash Casserole

Ingredients

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

Directions

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

Salmon Pinwheels

salmon-recipe

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.

Serves 6

Pesto

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
Black pepper
2 garlic cloves
2 tablespoons fresh lemon juice

Fish

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

Directions

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.