Asian Cream of Corn Soup


4 tablespoons canola oil
4 cloves garlic, sliced
6 shallots, sliced
6 cups chicken stock
½ pound diced, boneless, skinless chicken breast
2 tablespoons soy sauce
2 tablespoons dry sherry or other dry red wine
2 (15-ounce) cans of cream style corn (this is pareve)
4 eggs, lightly beaten
1 cup chopped fresh cilantro leaves or scallion, optional

Heat the oil in a large saucepan over medium heat. Add the garlic and shallots and cook, stirring occasionally, until softened about 3-5 minutes. Add the chicken stock and bring to a boil. Then add the chicken breast. Lower the heat to medium and cook for about 12 minutes or until chicken is cooked through.

Stir in the soy sauce, wine and corn. While stirring, pour in the eggs in a slow stream so they cook in think strands. Garnish with cilantro or scallions and serve.

Sweet Potato Salad with Red Bell Pepper

Serves 8

Nonstick vegetable oil spray
3 ¼ pounds red-skinned sweet potatoes (yams), peeled, cut into ¾-inch cubes
5 tablespoons extra-virgin olive oil, divided
2/3 cup thinly sliced shallots (3 large)
1 red bell pepper, very thinly sliced
1 jalapeno chili, seeded, thinly sliced
1 ½ tablespoons mirin (sweet Japanese rice wine)
4 large green onions, chopped
2/3 cup chopped fresh cilantro

Preheat oven to 400° F. Spray 2 large rimmed baking sheets with nonstick spray. Toss potatoes with 3 tablespoons oil in large bowl; divide between sheets. Sprinkle with salt and pepper. Roast 10 minutes. Reverse sheets and roast until potatoes are tender and browned, stirring occasionally, about 15 minutes longer. Transfer to large bowl.

Heat 2 tablespoons oil in large skillet over medium-high heat. Add shallots and sauté 3 minutes. Add bell pepper and chili; sauté until beginning to soften, about 3 minutes. Add mirin; simmer 1 minute. Mix in green onions and stir 15 seconds. Scrape mixture over potatoes. Mix in cilantro. Season to taste with salt and pepper. Serve warm or at room temperature.

Blackberry Slump

8 servings

2 1/4 cups flour
1 ½ cups sugar
2 tablespoons unsalted margarine, cut into ½ inch cubes, chilled
8 tablespoons unsalted margarine, melted and more for greasing
½ teaspoon baking powder
½ teaspoon kosher salt
½ cup dry white wine
1 teaspoon vanilla extract
2 eggs
1 pound fresh or frozen thawed blackberries
Pareve vanilla ice cream

To make crumb topping, combine ¼ cup flour, ¼ cup sugar, and 2 tablespoon chilled and cubed margarine in the bowl of a food processor and process until mixture takes on texture of coarse bread crumbs, about 10 seconds. Refrigerate for 30 minutes.

Heat oven to 350 degrees. Grease 8 ramekins with margarine and dust with flour and set aside. In a medium bowl, whisk remaining flour, baking powder, and salt. And set aside. In a large measuring cup, whisk together melted margarine and wine and set aside. In a large bowl, whisk together remaining sugar, vanilla, and eggs until pale and thick about 2 minutes. Add wine mixture to eggs and whisk until smooth. Add flour mixture and mix until just combined. Divide batter between ramekins and top each with berries. Sprinkle reserved crumb topping evenly over berries. Put ramekins on a baking sheet and bake until golden brown and bubbly, about 1 hour. Transfer to a rack and let cook for 20 minutes. Serve with scoops of ice cream on top.

Green Beans with Sesame Sauce


Serves 6

½ cup sesame seeds, toasted
¼ cup soy sauce
2 tablespoons sugar
Kosher salt to taste
1 pound green beans
2 tablespoons rice vinegar
2 tablespoons finely chopped scallions
2 teaspoons minced fresh ginger

Finely grind the sesame seeds (in a mortar or a spice grinder if you have one, otherwise just use a food processor). Transfer to a food processor and add remaining sesame seeds, soy sauce, and sugar and process into a paste. Set aside.

Bring an 8-quart stockpot of salted water to a boil. Add green beans and cook until crisp tender about 4 minutes. Transfer beans to a large bowl of ice water to stop them from cooking further. Chill. Drain and dry green beans. Whisk vinegar, scallions, and ginger with reserved sesame paste in a bowl. Add beans and toss. Can be made ahead. Serve at room temperature.

Chicken Soup

Sometimes traditional is best.

2 packages (about 5 each) chicken thighs
1 onion, peeled and cut in half
6 carrots, peeled and cut in quarters
6 stalks celery, peeled and cut in quarters
2 parsnips, peeled and chopped
2 turnips, peeled and chopped
1 large sweet potato, peeled and sliced
2 tablespoons salt
1 tablespoon dill
1 tablespoon pareve chicken consommé powder

Place chicken and onion in bottom of a 20 cup stock pot. Fill pot with water, leaving room to add the vegetables. Bring to a boil and remove the scum the floats to the surface. Reduce heat to a simmer and add the vegetables, the salt and the dill. Simmer for about 2 hours. Remove chicken and strain out impurities with hand-held strainer. Leave vegetables. Stir in chicken consommé powder. Add cooked matza balls, if using. If using noodles, stir in just before serving.

Lemon Chicken Piccata


8 chicken cutlets, pounded thin
Flour for dredging
1 (8 ounce) package, sliced mushrooms
½ cup white wine
¼ cup lemon juice
Oil for frying

Place oil in large frying pan and turn flame on high. Dredge chicken in flour and add to pan. Sauté until lightly browned, 5 to 7 minutes per side. Remove to baking pan. Sauté mushrooms in the same oil until soft. Add the wine and lemon juice and simmer for about 10 minutes. Pour over chicken in the pan. If not serving immediately, can be reheated, covered, in a 350 degree oven.

Mushroom Strudel


¼ cup margarine
¼ cup olive oil
1 onion, finely chopped
¼ cup lemon juice
Dash nutmeg
Salt and pepper to taste
2 tablespoons tofutti sour cream
8 sheets phyllo dough
4 (8 ounce) packages sliced mushrooms
Sesame seeds (optional)

Melt margarine with olive oil in a large skillet. Remove half and reserve. Add the onions and mushrooms to the skillet and simmer until liquid from mushrooms has evaporated, about 20 minutes. Remove from heat and stir in lemon juice, nutmeg, salt, pepper and sour cream. Mix well.
Preheat oven to 350 degrees. Brush a thin layer of the reserved margarine-olive oil mixture along the bottom of a 9 x 13-inch pan. Add two sheets of phyllo and brush again. Add 2 more sheets and repeat. Spread mushroom mixture across phyllo. Top with two more sheets, brush with margarine, two more and brush again. Sprinkle with sesame seeds if desired. Bake until top is golden brown, 30 to 45 minutes. (Can also be made like a jelly roll – after 4 sheets of phyllo, spread half the mushroom mixture along the outer edge and roll up. Repeat with the remaining dough and mushrooms)

Sweet Potato Casserole with Coconut and Pecans


1 (29 ounce) can sweet potatoes, drained and mashed
1/3 cup non-dairy creamer
2 tablespoons margarine, softened
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ cup chopped toasted pecans
¼ cp coconut
2 tablespoons brown sugar
2 tablespoons margarine, melted

Preheat oven to 350 degrees. Beat together sweet potatoes, non-dairy creamer, margarine, cinnamon and nutmeg until smooth. Pour into 9 x 13-inch pan or 1-quart casserole. Combine pecans, coconut, brown sugar and melted margarine in a small bowl. Sprinkle over sweet potatoes. Bake for about 40 minutes

Strawberry Cream Pie

strawberry cream pie

1-1/2 cups vanilla wafer crumbs (about 30 wafers)
¼ cup margarine, melted
1 (3 ounce) package tofutti cream cheese, softened
1 (10 ounce) package frozen sliced strawberries in syrup, thawed
1 (3.4 ounce) box vanilla instant pudding
¼ cup non-dairy creamer
2 cups frozen whipped topping, thawed and whipped

Preheat oven to 375 degrees. Combine wafer crumbs and melted margarine and press onto the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes. Cool completely.
Beat tofutti cream cheese until smooth. Add strawberries, vanilla pudding and non-dairy creamer. Continue beating until well-blended and slightly thickened. Fold 1-3/4 cups of whipped topping into strawberry mixture. Spread over cooled crust. Chill until firm, about 3 hours. Garnish with remaining whipped topping.

Stuffed Mushrooms


20 medium mushrooms
2 tablespoons finely chopped onion
2 tablespoons finely chopped red pepper
3 tablespoons margarine
1/3 cup seasoned bread crumbs

Preheat oven to 400 degrees. Remove stems from mushrooms and finely chop. Melt margarine in skillet over medium heat and sauté mushroom stems, onions and pepper until soft. Remove from heat and stir in bread crumbs. Spoon mixture into mushroom caps and place on baking sheet. Bake for 15 minutes.

Chuck Roast with Pearl Onions


1 (3 pound) boneless chuck roast
1 (10 ounce) package frozen pearl onions
4 carrots, peeled and sliced in rounds
1 cup beef broth
½ to 1 cup red wine
¼ cup flour
1 tablespoon onion soup powder

Place onions and carrots in bottom of crock pot with roast on top. Whisk together the beef broth, wine, flour and onion soup powder until smooth. Pour over roast. Cover and cook on low heat, about 300 degrees. Cook for 2 1/2 hours.

Black-Eyed Pea Salad


1 (15-19 ounce) can black-eyed peas, drained
1 small red onion, chopped
1 red pepper, chopped
1 jalapeno pepper, chopped
1 teaspoon minced garlic

1/3 cup red wine vinegar
1 tablespoon whole-grain mustard
1 tablespoon Dijon mustard
¼ cup oil
¼ cup olive oil

Toss all salad ingredients together. Whisk together vinegar and mustards. Gradually whisk in oils until emulsified (or use a hand blender). Toss with salad and serve.

Peach Bran Muffins


1-1/2 cups oat bran
½ cup flour
1/3 cup brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
¾ cup non-dairy creamer
1 egg, beaten
¼ cup oil
1 (15 ounce) can sliced peaches, drained and chopped

Preheat oven to 425 degrees. Combine bran, flour, brown sugar, baking powder and cinnamon. Mix well. Beat together milk, egg and oil. Add to dry ingredients, stirring just enough to blend. Do not over mix. Fold in peaches. Fill greased muffin cups with batter. Bake for 20 to 25 minutes, until golden brown.

Butter Pecan Banana Cake

Another cake mix bonanza.

1 package Butter Recipe Golden cake mix
4 eggs
1 cup mashed bananas (about 3 medium bananas)
¾ cup oil
½ cup sugar
¼ cup non-dairy creamer
1 teaspoon vanilla

1 cup chopped toasted pecans
1 (8 ounce) container vanilla frosting

Preheat oven to 325 degrees. Grease a 10-inch bundt pan. Combine cake mix, eggs, bananas, oil, sugar, non-dairy creamer and vanilla in a large bowl. Beat until well combined. Pour into pan and bake for 50 to 60 minutes. Cool completely. Combine nuts and frosting and spread over cake.

Salmon and Onion Mini Pizza

1 package pizza dough, Trader Joe’s or a large pizza size from the pizza store
2 Vidalia onions, sliced
3 tablespoons plus 2 tablespoons olive oil
½ pound smoked salmon, sliced
½ cup pitted kalamata olives (or green olives)
3 tomatoes, chopped

Heat 3 tablespoons olive oil in a large skillet. Cook onions until soft and caramelized. Divide pizza dough into 8 small balls. Roll each ball into a mini pizza. Press fingertips into the dough to make dots all over. Brush dough with a little olive oil. Top with caramelized onions, sliced smoked salmon, kalamata olives, and chopped tomatoes. Preheat oven to 375 degrees. Drizzle each pizza with additional olive oil. Bake for 12 to 17 minutes. Serve warm.

Tarragon Chicken

1 cup tofutti sour cream
1/2 cup dry Sherry
1/4 cup Dijon mustard
4 teaspoons dried tarragon, crumbled
freshly ground black pepper to taste
8 boneless skinless chicken breast halves

Preheat oven to 350°F.
In a 13 x 9-inch baking dish stir together all ingredients except chicken. Add chicken to mixture, turning it to coat well, and arrange in one layer. Bake chicken in middle of oven 30 minutes, or until cooked through.

Serve with yellow rice or mashed potatoes.

Maple Sweet Potatoes with Caramelized Onions

Maple sweet potatoes with caramelized onions
4 large sweet potatoes, peeled and chopped into rough chunks
1/4 cup grade B maple syrup, plus 2 tablespoons
1/4 cup extra-virgin olive oil, divided in 1/2
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons margarine
1 large Vidalia or other sweet onion, thinly sliced
Hot water

Preheat oven to 375 degrees F.
Place sweet potatoes, 1/4 cup of the maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper in a large mixing bowl. Toss to evenly coat and place on sheet tray. Roast in the preheated oven for 35 to 40 minutes or until sweet potatoes are soft. Be sure to check on them after 15 minutes and stir, if needed.
Meanwhile, in a medium saucepan over medium-high heat, melt margarine and add remaining 2 tablespoons of olive oil. Add the sliced onion, 2 tablespoons of maple syrup and season with salt and pepper, to taste. Saute until deep golden brown, about 2 minutes. Remove from the heat and set aside. Add water, 1 tablespoon at a time, if the pan becomes dry.
Transfer sweet potato mixture to a food processor, (may need to be done in batches) and add about a tablespoon of hot water. Pulse until just blended and then add half the caramelized onions. Pulse just a few times until desired consistency, adding more hot water for a smoother puree. Fold in remaining caramelized onions, reserving some for garnish.
Serve in a warm dish and garnish with the reserved caramelized onions.

Roasted Root Vegetables

roasted root vegetables
2 sweet potatoes (about 1 pound), scrubbed and cut into wedges
1 pound turnips, peeled cut into 1 inch pieces
1 pound parsnips, peeled and cut into 1 inch pieces
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Preheat oven to 425 degrees F and position a rack in the center of the oven.
On a baking sheet, toss the sweet potatoes, turnips, and parsnips with the olive oil and season with the salt and pepper. Roast stirring occasionally, until the vegetables are browned and tender, about 25 to 30 minutes.

Citrus Salad

citrus salad
2 grapefruits, peeled and cut into slices
2 oranges, peeled and cut into slices
1 avocado, peeled and sliced
6 cups Romaine lettuce
½ cup toasted almonds

Spread romaine lettuce on platter. Down the center of the lettuce (the long way), alternate the grapefruit, orange, and avocado slices. Top with the almonds. Drizzle the dressing over the top of the salad.


1 tablespoon mayonnaise
1 tablespoon Dijon mustard
¾ cup extra virgin olive oil
2 cloves garlic, minced
2 tablespoons honey
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon orange juice
1 ½ teaspoons kosher salt
½ teaspoon cumin
1 teaspoon pepper

Combine all ingredients. Shake vigorously.

Pecan Chicken

Pecan crusted chicken
8 (8-ounce) boneless, skinless chicken breasts, flattened
2 cups pareve vanilla soy milk
4 tablespoons white vinegar
2 cups toasted pecans
1 1/2 cup panko bread crumbs
2/3 cup vegetable oil
Kosher salt and freshly ground black pepper

In a shallow bowl add the chicken and the soy milk and the vinegar. Cover and marinate for 1 hour in the refrigerator.
In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well.
Remove marinated chicken breasts from soy milk and shake off excess. Dip chicken in breading mixture, evenly coating both sides.
In a large nonstick skillet, heat ½ the oil. Add ½ of the breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color. Remove from oil to and drain on paper towels. Immediately season with salt and pepper. Repeat with the remaining oil and chicken breasts.

Artichoke Pesto

Artichoke pesto
1 (14-ounce) can water-packed artichoke hearts, drained
1 packed cup basil leaves
2 cloves garlic, peeled
1/2 cup reduced-sodium chicken broth, or more as needed
2 tablespoons olive oil

In a blender, combine artichoke hearts, basil, garlic, 1/2 cup chicken broth, oil, and salt and pepper to taste. Process until smooth, adding more broth, if necessary, to create a thick sauce.

Serve with grilled chicken or pecan chicken.

Savory Challah Kugel

1 large challah, crust removed and cut into chunks
1-½ cups soymilk, or pareve milk
¼ cup margarine, melted
4 eggs
¼ cup sugar
¼ cup brandy (optional)
1 red pepper, sliced thin
1 onion, sliced thin
1 zucchini, sliced thin
2 cloves garlic, minced
¼ cup olive oil
1 teaspoon cinnamon
1 teaspoon dried thyme

Cover challah with soymilk and mix together and set aside. In another bowl, beat eggs with a fork. Add sugar, melted margarine, brandy, cinnamon, and dried thyme. In a large skillet, heat olive oil; add onion, zucchini, and peppers. Cook until soft and fragrant. Add garlic. Add vegetables to the challah mixture. Now add the egg mixture to the vegetables and the challah. Pour into an ovenproof 9 x 13-inch or other decorative ovenproof dish. Drizzle with a little extra margarine. Bake in a 375 degree oven for 25 to 30 minutes.