Chili Chocolate-Covered Strawberries

chili chocolate covered strawberries
6 ounces bittersweet chocolate, chopped
3 tablespoons pareve whipping cream
1 tablespoon margarine
1/8 teaspoon ground ancho chili powder
10 large strawberries

In a heatproof mixing bowl, add the chocolate, pareve cream, and margarine. Place over a smaller pot of simmering water. Be sure the water does not touch the bottom of the bowl. Stir until chocolate is melted, add cream and margarine and stir until smooth. Stir in the chili powder and mix until fully incorporated.
Hold each strawberry by the top or use a toothpick dipped into the top for easier handling and dip into the chocolate allowing excess to drizzle back into the pan. Place chocolate covered strawberries on a parchment or waxed paper lined sheet tray. Once chocolate is cool, chill until fully set, about 30 minutes.

Asparagus Soup

asparagus soup
4 pounds asparagus, stalks only (can use froze)
1 onion, chopped
1 leek, chopped
2 teaspoons minced garlic
2 potatoes, peeled and chopped
3 (32 ounce) boxes pareve chicken broth
1 cup non-dairy creamer
1 teaspoon pepper

Combine all ingredients in a medium-sized stockpot and bring to boil. Reduce heat and simmer for 20 to 30 minutes. Purée with hand blender until smooth.

Stuffed Veal Breast

1 (4-5 pound) veal breast with pocket
1 tablespoon oil
1 pound mushrooms, sliced
1 onion, diced
1 teaspoon minced garlic
1½ cups cooked wild rice
2 teaspoons paprika
1 teaspoon granulated garlic
½ teaspoon pepper
1- 1½ cups chicken stock
½ cup white wine

Preheat oven to 375 degrees. Sauté mushrooms, onion and garlic in oil for 3 to 5 minutes, until soft. Mix with rice and ½ cup chicken stock. Stuff in pocket. (you can always bake leftover stuffing separately) Place veal in roasting pan and season with paprika, garlic and pepper. Pour ½ cup stock and ½ cup wine over veal. Cover and bake for about 4 hours, basting occasionally. Add more stock if necessary. Remove foil for last 15 minutes if top has not browned.

Potato Spinach Casserole

potato and spinach casserole
2 pounds potatoes, peeled and cut into slices
2 onions, thinly sliced
2 tablespoons olive oil
1 (10 ounce) package frozen spinach, thawed and drained well
2 teaspoons minced garlic
¼ teaspoon nutmeg
1 cup tofutti sour cream
½ cup non-dairy creamer
¼ teaspoon pepper
1 cup pareve or real chicken stock
1 teaspoon paprika

Preheat oven to 350 degrees. Cover potatoes with water and bring to a boil. Reduce heat and simmer until tender, 20 to 30 minutes. Drain and let cool.
In a large skillet, sauté onions in oil over medium heat until soft – 5 to 10 minutes. Add spinach, garlic and nutmeg and continue to sauté for about another 10 minutes. Remove from heat and stir in tofutti sour cream, non-dairy creamer and pepper.
In a 9 x 13-inch greased baking dish, layer half the potato slices, then half the onion-spinach mixture. Repeat. Pour chicken stock over all and sprinkle with paprika. Bake for 45 minutes.

Lightly Sautéed Green and Yellow Beans

This is a simple dish that highlights the flavor of the beans. Grapeseed or peanut oil are best for sautéing at a high heat.

2 teaspoons grapeseed or peanut oil
2 teaspoons minced garlic
1 pound green beans, trimmed
1 pound yellow (wax) beans, trimmed
1 teaspoon kosher salt

In a wok, sauté garlic in oil over high heat. Add beans and salt and continue to sauté until beans are crisp tender – 5 to 10 minutes.

Fudge Ripple Cake

A little easier than usual but still delicious.


1 (18.25 ounce) package yellow cake mix
1-1/3 cups water
1/3 cup oil
3 eggs
3 ounces tofutti cream cheese
2 tablespoons cocoa powder


1 (1 ounce) square semisweet chocolate, melted
1 cup powdered sugar
1/3 cup cocoa powder
3 tablespoons non-dairy creamer
½ teaspoon vanilla

Preheat oven to 350 degrees. Beat together cake mix, water, oil and eggs until no lumps remain. In a small bowl, beat together 1-1/2 cups batter, tofutti cream cheese and cocoa powder. Pour half of yellow batter into greased bundt pan. Drop spoonfuls of chocolate batter over yellow. Top with remaining yellow batter. Bake for about 45 minutes and cool on wire rack. Remove cake from pan. Glaze when completely cool. Beat together all ingredients for glaze. Spread over top and partially down the sides of cake.

Salmon in Puff Pastry

salmon in puff pastry
1 package puff pastry (2 large sheets)
1 whole salmon, filleted
2 cups white wine
1 cup tofutti sour cream
1 onion, diced and sautéed in 1 teaspoon oil
1 tablespoon dill
Preheat oven to 350 degrees. Place salmon in large baking pan. Pour white wine over salmon. Cover and bake for 1 hour. Remove from pan and cool. Break salmon into small pieces and combine with tofutti sour cream, onion and dill. Mix well. Lay one sheet of puff pastry on greased baking sheet. Spread salmon mixture over pastry leaving 1/2 inch border along all sides. Top with remaining puff pastry sheet. Crimp and seal edges – wet your fingers and the edge of the pastry if necessary. Brush with egg wash (1 egg white mixed with 1 teaspoon water) and bake for approximately 1 hour until brown. If you have extra puff pastry, you can make decorative shapes on the top

Turkey Roulades

turkey roulades
1 tablespoon olive oil
1 granny smith apple, diced
½ pound mushrooms, diced
1 onion, diced
5 ounces (1/2 package) frozen spinach, thawed and drained WELL
2 tablespoons lemon juice
½ teaspoon salt
8 turkey cutlets
1 egg, beaten
½ cup seasoned bread crumbs

Preheat oven to 375 degrees. Sauté apple, mushroom and onion in oil until soft. Remove from heat and mix with spinach, lemon juice and salt. Lie turkey cutlets flat and spread spinach mixture over, leaving a 1 inch edge. Roll up jelly-roll style and tie with kitchen string. Dip in egg, then roll in crumbs. Place in greased baking pan and bake for 45 minutes. Let stand for 5 to 10 minutes; then slice.

Artichoke and Olive Salad


2 heads romaine, torn or cut into small pieces
2 carrots, finely diced
2 (14 ounce) cans artichoke hearts, drained and chopped
1 cup pitted kalamata olives


1-1/2 cups canola oil
2/3 cup rice vinegar
1 tablespoon sugar
1 teaspoon oregano
1 teaspoon granulated garlic
½ teaspoon salt
½ teaspoon pepper

Mix together vinaigrette ingredients and shake well. Pour over salad and toss.

Cranberry and Rice Salad

cranberry and rice salad
4 cups parve or real chicken broth
2 cups long grain rice
2 scallions (green parts only), chopped
2 stalks celery, finely chopped
1 cup dried cranberries
1 (4 ounce) can mandarin oranges, drained
½ cup toasted pecans
½ cup toasted pine nuts
½ cup olive oil
1/3 cup red wine vinegar
Salt and pepper to taste

In a small to medium-sized saucepan, bring chicken broth to a boil. Stir in rice and lower heat. Simmer until broth is absorbed and rice is tender – about 20 minutes. Cool and toss with remaining ingredients.

Banana Bundt Cake

3-1/2 cups flour
3 cups sugar
1 cup shortening
1 cup non-dairy creamer plus 1 tablespoon vinegar
2 teaspoons vanilla
1-1/2 teaspoons baking soda
1 teaspoon baking powder
4 eggs
2-1/2 cups mashed bananas
1 cup chopped walnuts, if desired (know your audience!)
Powdered sugar for dusting

Preheat oven to 375 degrees. Beat together all ingredients except nuts and powdered sugar. Stir in nuts, if using. Pour into greased bundt pan and bake for 50 to 60 minutes. Cool for 15 minutes; remove from pan and finish cooling. Dust with powdered sugar.

Chocolate Petit-Fours

½ cup (1 stick) margarine
½ cup water
3 tablespoons cocoa
1 cup flour
1 cup sugar
½ teaspoon baking soda
1 egg
1/3 cup tofutti sour cream

½ cup water
¼ cup (1/2 stick) margarine
½ cup cocoa
3 cups powdered sugar
2 teaspoons vanilla

Preheat oven to 350 degrees. Combine margarine, water and cocoa in a small saucepan. Cook over medium heat, stirring constantly until mixture boils: remove from heat. Stir together flour, sugar and baking soda. Add hot cocoa mixture and stir until well combined. Beat in egg and tofutti sour cream. Pour batter into greased 9 x 13-inch pan, lined with parchment paper. Bake for 20 minutes. Cool and remove from pan. When completely cool, cut cake into 2 x 1-inch pieces. Prepare glaze and spoon over each piece of cake. Garnish with decorating icing of the color and design of your choice. This is your chance to use your new decorating pen!


Bring water and margarine to boil in a small pan. Stir in cocoa and remove from heat. Cool slightly and whisk in powdered sugar and vanilla.


Shabbos Night

Two Tone Swirled Soup
Veal Cutlets with Mushroom, Mustard and Wine Sauce
Roasted Baby Carrots, Red onions and Beets
Corn Muffins in Pepper or Poblano Cups
Lemon Blosssoms

wine suggestion:
The Rothberg Sauvignon Blanc

Shabbos Day

Boston Lettuce and Arugula Salad with Tangerines and Croutons
Olive Crusted Chicken
Shredded Napa Cabbage Salad
Chickpea Panzanella with Capers
Simple Squash pie
Any Berry Sour Cream Pie

wine suggestion:
Goose Bay Chardonnay, Gamla White Reisling

Two Tone Swirled Soup

Adapted from original recipe by Michael Chiarello

Each soup is delicious on its own or magnificent together.
1 recipe Very Green Broccoli Soup
1 recipe Roasted Butternut Squash Soup
Fresh chives, finely sliced
Toasted pumpkin seeds

To serve the Soup:

Ladle some of each soup into its own pitcher. Pour one soup into half of 6 bowls, then pour the other one into the other side of the bowl creating a swirled almost yin-yang like appearance. With a toothpick pull a small amount of the green into the orange making a wave look.
Garnish with chives and toasted pumpkin seeds and serve hot.

Very Green Broccoli Soup:
1 1/2 pounds broccoli florets and stems, separated (I use a large bag of florets and a small bag of stems)
2 tablespoons extra-virgin olive oil
1 tablespoon margarine
2 tablespoons minced garlic
1 cup (1/4-inch) diced onion
1/2 cup (1/4-inch) diced celery
Gray salt and freshly ground black pepper
2 teaspoons finely chopped fresh thyme leaves
5 cups chicken stock or canned low-salt chicken broth
2 cups packed spinach
2 teaspoons freshly grated lemon zest
1 cup pareve milk, soy milk or pareve creamer

Heat the olive oil and margarine in a soup pot over medium-high heat until hot. Add the garlic and cook until light brown. Add the onion and celery, lower the heat to medium, and season with salt and pepper. Cook the vegetables slowly until tender, about 10 minutes. Regulate the heat so the vegetables cook without taking on color.

Add the thyme and stir. Add the broccoli stems, stock, and salt and pepper, to taste, and bring to a boil. Cook, uncovered, for about 3 minutes. Add the florets and continue to cook until very tender, about 5 minutes more.

Puree the soup in a blender in small batches. Add some of the spinach and some of the lemon zest to each batch and then puree it. (The soup can be made to this point, covered, and refrigerated for up to 1 day or frozen for up to 1 month.)

Return the soup to the pan and reheat over gentle heat. Stir in the pareve milk. Taste and adjust the seasoning with salt and pepper. Keep warm until serving.

Roasted Butternut Squash Soup:
For the soup:
2 tablespoons extra-virgin olive oil
1/2 cup (1/4-inch) diced onion
1/4 cup (1/4-inch) diced celery
1/4 cup (1/4-inch) diced carrot
1 cinnamon stick
Sea salt, and freshly ground black pepper
About 4 cups chicken stock (or vegetable stock)
1/2 teaspoon ground coriander, optional
1 1/2 cups Roasted Winter Squash recipe

To serve:

2 tablespoons toasted pumpkin seeds, optional
Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.

Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.

Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)

Return the soup to the pan and reheat gently. Adjust the seasoning with salt and pepper. Keep warm until service.
Roasted Winter Squash:
About 3 pounds butternut squash (preferably 1 large squash)
Kosher salt and freshly ground black pepper
1/2 cup (1 stick) unsalted margarine
2 tablespoons finely chopped fresh sage leaves
2 tablespoons granulated sugar
1/4 cup balsamic vinegar
1/4 cup dark unsulfured molasses
¼ teaspoon cinnamon
¼ teaspoon chili powder
½ teaspoon kosher salt
Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper.

Heat the margarine a medium skillet over medium-high heat. When the margarine ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and remaining spices. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.

Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.

Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.

Veal Cutlets with Mushroom, Mustard and Wine Sauce

8 veal cutlets
Salt and Pepper
2 tablespoons olive oil
6 tablespoons margarine, divided
4 cups sliced mushrooms
4 tablespoons shallots, minced
2/3 cups dry sherry, Baron Herzog or Kedem cooking Sherry
4 tablespoons whole grain mustard
1 ½ cups chicken stock
2 tablespoons fresh chives, chopped

Season cutlets with salt and pepper. Heat 2 Tablespoons of olive oil and 2 Tablespoons or margarine in a large skillet over medium heat. Add veal cutlets and sauté until brown, about 2 minutes. Flip and sauté until cooked through. Transfer to a plate. Repeat with remaining cutlets.

Add mushrooms, shallots, and 2 tablespoons margarine to the skillet and cook until mushrooms are golden about 4 minutes. Add sherry wine and mustard and deglaze the pan, scraping brown bits from the bottom. Add chicken stock. Simmer until sauce reduces by half about 5 minutes. Gradually stir in 2 – 4 tablespoons cold margarine, cut in pieces until just melted and sprinkle with chopped chives.

Serve veal cutlets with mushroom sauce poured on top.

Roasted Baby Carrots, Red Onions and Beets

1 bunch baby carrots, peeled (about 15)
1 red Onion cut in 1 inch pieces
5 medium beets, cleaned, and quartered
¼ cup olive oil
1 tablespoon kosher salt
Pepper to taste

Preheat the oven to 400 degrees. Place each type of vegetable in its own area on a rimmed baking sheet. Drizzle the olive oil over all the vegetables. Sprinkle with the salt and pepper.

Roast until the vegetables are tender and lightly caramelized about 30 minutes. Test each vegetable for doneness. Arrange decoratively on a platter.

Corn Muffins in Pepper or Poblano Cups

Cooking spray
1 box pareve corn muffin mix (or use recipe below)
½ cup green pepper chopped
½ cup roasted red peppers, chopped (from a jar)
2 tablespoons freshly chopped cilantro leaves
6 red peppers or poblano peppers, halved lengthwise and seeded

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
Prepare corn muffin mix according to package directions, green peppers, roasted red peppers and cilantro when you add other ingredients. Arrange poblano pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix.
Bake 18 to 20 minutes, until a wooden pick inserted in 1 muffin comes out clean.

Corn Muffins
1 cup self-rising cornmeal
3/4 cup self-rising flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup vegetable oil
2 eggs
1 (8-ounce) container pareve tofutti sour cream
1 (8-ounce) can cream-style corn

In a large bowl, stir together the cornmeal, flour, salt, and cayenne. In another bowl, beat together the oil, eggs, and pareve sour cream until well blended. Add the corn mixture to the flour and stir until just mixed.

Lemon Blosssoms

1 (8 ½ ounce) package of yellow cake mix
1 (3 1/2 ounce) package of instant lemon pudding mix
4 eggs
¾ cup vegetable oil

4 cups confectioners sugar
1/3 cup fresh lemon juice
1 lemon zested
3 tablespoons vegetable oil
3 tablespoons water

Preheat the oven to 350 degrees.

Spray miniature muffin tins with non-stick cooking spray. Combine the cake mix, pudding mix, egg and oil and blend with the an electric mixer until smooth, about 2 minutes. Pour a small amount of batter into each muffin tin, filling each half way. Bake for 12 minutes. Take out of the muffin pan.

Sift the sugar into a mixing bowl. Add the lemon juice, zest , oil and water. Mix with a fork until smooth.

Dip the cupcakes into the glaze while they are warm, coating them all over. Place on wire racks with waxed paper underneath to catch the mess. Let the glaze set. Freezes well.

Boston Lettuce and Arugula Salad with Tangerines and Croutons

5 cups Arugula
6 cups Boston Lettuce
2 teaspoons tangerine juice
½ teaspoon tangerine zest
½ teaspoon sea salt
¼ cup olive oil
3 small tangerines or clementines, cut into chunks
1 ½ cups croutons
¼ cup roasted pistachios, shelled

Whisk together tangerine juice, zest, sea alt, and olive oil.
Toss together arugula, lettuce, tangerine pieces, croutons, and nuts. Toss with dressing and serve.

Shredded Napa Cabbage Salad

1/4 cup white-wine vinegar
2 tablespoons Dijon mustard, preferably whole grain
2 tablespoons sugar
1/2 small head napa cabbage (about 12 ounces), cored and shredded (6 cups)
4 or 5 radishes, thinly sliced and cut into matchsticks
1/2 cup golden raisins
1 tablespoon thinly sliced fresh chives
Coarse salt and freshly ground pepper

Whisk together vinegar, mustard, and sugar. Toss together cabbage, radishes, golden raisins, and chives. Drizzle dressing over salad. Season with salt and pepper.

Chickpea Panzanella with Capers

Serves 5 or 6 Time: 25 minutes.

3/4 pound day-old crusty whole-grain bread, cut into 1-in. chunks
2 large heirloom tomatoes, cut into 1-in. chunks
2 cups lightly packed arugula
1/2 cup thinly sliced red onion
1 can (15 oz.) chickpeas (garbanzos), drained
2 tablespoons capers
1/2 cup extra-virgin olive oil
3 tablespoons red-wine vinegar
12 fresh basil leaves, cut into thin strips
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper

In a large bowl, combine all ingredients, tossing well to coat evenly.

Nutritional Information: Calories 386 (51% from fat), Protein: 10g, Fat 22g (sat 2.7), Carbohydrate 38g, Fiber 6.7g, Sodium 580mg, Cholesterol 0.0mg.

Simple Squash Pie


2 boxes frozen pureed squash (10 ounces), or 2 bags frozen squash, boiled an mashed
4 tablespoons margarine, melted
½ cup sugar
½ cup flour
3 eggs, or ¾ cup eggbeaters
½ cup soymilk
1 teaspoon vanilla extract
Dash salt

Preheat the oven to 350 degrees.
Mix the squash with the melted margarine. Add the flour and sugar and mix well. Add the eggs, vanilla, and non-dairy creamer. Pour into a greased deep-dish pie plate. Sprinkle with cinnamon. Bake for 1 hour or until set.

Beef Chili with Butternut Squash

2 tablespoons oil
1 onion, chopped
1 green pepper, chopped
2 teaspoons minced garlic
1 (4 ounce) can chopped roasted chilies
2 pounds lean ground beef
2 teaspoons cumin
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can black beans, drained
1 butternut squash, peeled and cubed
1 (15 ounce) can crushed tomatoes
1 (14-1/2 ounce) can chicken broth
1 cup water
¼ cup brown sugar
2 tablespoons chili powder

In a large Dutch oven, heat the oil and sauté the onion, green pepper, garlic and chilies. Add the beef and continue sautéing until it is no longer pink. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer, partially covered, for 1 hour.

Wine suggestion: Teal Lake Sangiovese