Crunchy Chunky Everything Cookies

everything-cookies
Makes 3 – 4 dozen cookies
Crazy yummy. You can substitute anything and everything for the nuts or dried fruit in this recipe. I like to use a combination of chocolate chips, dried fruit, nuts, and sometimes other assorted chips. You can also use other types of cereal like rice krispies, honey bunch of oats, or crumbled cheerios.

3 sticks (1 1/2 cups) margarine
2 cups brown sugar
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
4 eggs
4 heaping cups all-purpose flour
4 teaspoons baking soda
1 teaspoon salt
3 cups prepared granola (from the box)
1 heaping cup cooking oats
1 1/2 cups apricots
1 cup dried cherries
1 cup chopped pecans
1/2 cup golden raisins
1 cup chocolate chips

Preheat the oven to 375 degrees F.

Cream the margarine and sugars. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add in the granola and oatmeal. Fold in the apricots, cherries, pecans, raisins, and chocolate chips.

With a cookie scoop or two spoons, drop onto cookie sheets and bake for 12 to 14 minutes.

Awesome Chili aka My Friend Shlomo’s Famous Chili

awesomechilli
I look forward to this chili every year at Shlomo’s house. It’s one of his signature dishes. He often makes it in place of cholent for Shabbos too. For a crock pot and preparation for Shabbos, make sure to add sufficient water to slightly cover ingredients and keep on lowest heat so that it does not dry out.
Serves 10

2 lbs. chopped meat, browned and crumbled, drained of its fat.
1 (28 ounce) can of crushed tomatoes
1 (15 ounce) can diced tomatoes
4 cups beef broth (or chicken broth)
1 (15 ounce) can small red beans
1 (15 ounce) can red kidney beans
1 (15 ounce) can small white or cannellini beans
1 small box (16 ounces) of frozen corn or 1 (15 ounce) can corn, drained
3 cloves garlic
3 medium jalapeno peppers, chopped, with seeds (remove seeds and membranes for less heat)
1 package/envelope of Ortega (or other kosher brand) taco seasoning or chili seasoning
1 package/envelope of Lipton Kosher Recipe Secrets ranch dressing mix
1 teaspoon cumin

Combine all of the ingredients into an 8-quart pot or Dutch oven over medium heat. Bring to a boil, reduce heat to low, and simmer for at least one hour. Serve in small bowls topped with a dollop of Tofutti sour cream and crunchy tortilla chips.

Football Party Recipes

Football and food just go together. People have been making Super Bowl parties and tailgating for years. I personally love it because I’m not only a fan of football but also a fan of making and serving foods that are not typical Shabbos foods. I love a great chili, cornbread, homemade condiments, and lots of cookies and munchies. Try a few of these for your game day. Not a sports fans? You will still love these on any Sunday or weeknight. All easy and delicious.

Awesome Chili aka My Friend Shlomo’s Famous Chili
Vegetarian Chili
Black Bean Chili
Other Chili recipes
Chili, Cornbread, Shepherd’s Pie
Homemade Pigs in a Blanket
Cornbread
Oreo Stuffed Chocolate Chip Cookies
Crunchy Chunky Everything Cookies
Spiced Nut Mix
Crunchy Caramel Popcorn

Carrot Cake Cookies

My friend Malkie Gordon Hirsch runs a great facebook page called Kiss the Kosher Cook, it’s fabulous! People post anything and everything food, from something delicious they make for dinner to their Shabbos menu, or a new cookbook they are excited to dive into plus recipes for each item. I love the enthusiasm for cooking from this group and especially love how receptive they are testing recipes for me. One reader asked for a Carrot Cake Cookie…here you go.
carrotcakecookies

Makes about 2 dozen

1 cup (2 sticks) unsalted margarine
1 cup packed light brown sugar
1 cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 ¼ teaspoon ground cinnamon
1 cup rolled oats
1 cup sweetened shredded coconut
1 ½ cups grated carrots
1 cup raisins
¾ cup chopped walnuts
Pareve Cream Cheese Frosting: recipe

In a mixer, cream margarine, sugars, salt, and vanilla until light and fluffy, about 5 minutes. Add eggs one at a time, scraping down bowl after each addition.

Stir together flour, baking soda, baking powder and cinnamon into a large bowl. Add to margarine mixture and mix on low until just combined.

Stir in oats, coconut, carrots, raisins, and walnuts. Chill dough until firm, at least 30 minutes.

Preheat oven to 350 degrees and line two cookie sheets with parchment paper or silpat mats.

Scoop dough onto prepared sheets by the tablespoon about 1 ½ inches apart. Bake 12- 15 minutes, or until golden brown. Cool then transfer to cooking rack.

Spread 2 tablespoons frosting on half of the cookies. Place a second cookie on top to make a sandwich. Alternatively, use a flower tip and pipe some frosting into the center of each cookie.

Pareve Cream Cheese Frosting

Makes about 2 ½ cups

1 cup (8 ounces) softened Tofutti cream cheese
½ cup (1 stick) margarine, softened
1 cup confectioners’ sugar, sifted
1 teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon grated lemon zest

In a mixer, cream the cream cheese, margarine, and confectioners’ sugar on medium speed until light and fluffy, about 6 minutes. Add vanilla, salt and lemon zest and mix.

Store frosting in an airtight container in the refrigerator until needed. Bring to room temperature before using.

California Style Tuna Fish a la Dad

Makes 2 cups

2 (7 ounce) cans solid white tuna in water, drained
About ¼ cup mayonnaise
About 1 ½ tablespoons pickle relish
About 1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 celery stalk, chopped fine
1 scallion, chopped, or 1 ½ tablespoons chopped onion
2 tablespoons peeled, chopped green apple,
3 tablespoons chopped nuts, like peanuts, almonds, walnuts
Pinch salt

In a small bowl, mix tuna fish, breaking up large chunks. Add all the ingredients together and mix well until everything is coated and mixed together.

Serve on a sandwich, with vegetables, as a dip, or on a bagel with melted cheese on top.

Store in the refrigerator, covered. Keeps for about 5 days.

Kale Chips

kalechip
Serves 4

1 bunch kale, rinsed and dried well (about 10 ounces)
Nonstick cooking spray
1/2 teaspoon kosher salt
Any seasonings you like; blended spice mixture, crushed red pepper, onion powder, seasoning salt, Parmesan cheese, minced garlic, etc.

Preheat oven to 250 degrees. 

Remove and discard the thick stems of the kale and tear the leaves into large pieces. Spread kale in a single layer on 2 large cookie sheets. Spray leaves with nonstick cooking spray to coat lightly. Sprinkle with salt and any seasoning of your choice. Bake just until the kale chips are crisp but not browned, 20-35 minutes. Cool. 



Pumpkin Bread Sweetened with Bananas

pumpkinbread
Serves 8

Bananas are naturally sweet and serve as a good, non-processed sugar substitute in baking.
They also contain resistant starch, which has been linked to burning fat. But because they contain more moisture than sugar does, make sure you use less milk or water when baking with bananas (about 3 tablespoons less for each banana).

1 banana, mashed (this is in place of 1 cup sugar)
2 eggs
1/2 cup vegetable oil (or coconut oil!)
1/3 cup water or soymilk
1 (15 ounces) can pumpkin puree
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice

Preheat oven to 325 degrees.
Beat eggs and mix with banana (or sugar), oil, water, and pumpkin.
In another bowl, mix flour, baking soda, baking powder, salt, nutmeg, cinnamon, and pumpkin pie spice.
Combine wet ingredients with dry ingredients until just blended
Pour into a greased and floured loaf pan.
Bake for 50 to 60 minutes.

Cherry-Almond Energy Bars

cherry-almond-bar
Serves 16

1 cup uncooked old-fashioned rolled oats
3/4 cup uncooked quinoa
3/4 cup tart dried cherries or craisins, coarsely chopped (or other dried fruit)
1/2 cup salted, dry-roasted almonds, chopped
1/3 cup flaked unsweetened coconut
2 tablespoons ground flaxseed, optional
1 ounce bittersweet chocolate, finely chopped
1/2 cup unsalted creamy almond butter
6 tablespoons honey
1 tablespoon canola oil
1/4 teaspoon salt

Preheat oven to 350°.
Spread oats and quinoa on a baking sheet. Bake for 8 minutes or until lightly browned. Cool. Place oat mixture in a large bowl, and stir in cherries, almonds, coconut, flaxseed meal, and chocolate.
Combine almond butter, honey, oil, and salt in a small saucepan over medium heat; bring to a boil. Cook 1 minute, stirring constantly. Pour almond butter mixture over oat mixture; toss well to coat. Press mixture into a greased 8-inch square glass or ceramic baking dish. Bake for 13 minutes or until lightly browned. Cool completely in dish. Cut evenly into (1 x 4-inch) bars.

Edamame Dip

edamamedip
Makes 10 servings
Serve with vegetable crudite, crackers, alongside tuna, or on top of grilled salmon.

2 cups frozen shelled edamame
2 garlic cloves, peeled
1/2 cup packed fresh basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons tofutti sour cream or mayonnaise
1/4 cup water
2 tablespoons olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper

Combine edamame and garlic in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame is tender. Remove from heat; drain well.
Combine edamame, garlic, basil, pine nuts, and Tofutti sour cream in a food processor; pulse 10 times or until coarsely ground. Add 1/4 cup water and remaining ingredients; process until almost smooth.

Healthy Applesauce Muffins

applesauce-muffin1
Makes 12 muffins

1/2 cup almond meal (you can use almond flour)
1/2 cup flaxseed meal (you can use ground flaxseed)
1/2 cup oat bran
1/2 cup spelt flour
1/2 cup whole wheat flour
1/3 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 egg plus 1 egg white
3/4 cup buttermilk (for pareve alternative, use ¾ cup soymilk PLUS 1 tablespoon white vinegar)
1/2 cup applesauce
2 ripe bananas, mashed
1 cup walnuts, chopped
1/2 cup raisins

Preheat the oven to 350 degrees F. Thoroughly grease a 12-cup muffin pan with non-stick cooking spray.

In a large bowl, mix together almond meal, flaxseed meal, oat bran, spelt flour, whole wheat flour, brown sugar, baking soda and baking powder. In a separate bowl, beat egg and egg white together. Add egg mixture to the dry ingredients with the buttermilk, Applesauce and bananas. Stir together but avoid over-mixing. Stir in the walnuts and raisins.

Scoop the batter into the muffin cups and bake until set, 18 to 20 minutes.

Broccoli Roasted in Aioli

photo: Luis Gracia

photo: Luis Gracia


Serves 8

2/3 cup mayonnaise
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 small garlic clove, finely grated
Salt
Pepper
2-3/4 pounds broccoli (3 medium heads), cut into florets, stems reserved for another use, or cauliflower florets
.
Preheat the broiler and position a rack 8 inches from the heat. In a large bowl, whisk the mayonnaise with the olive oil, lemon juice and garlic and season generously with salt and pepper. Add the broccoli florets and toss to coat.

Spread half of the broccoli on a large rimmed baking sheet and broil for about 7 minutes, until lightly charred and the edges are crisp. Transfer the charred broccoli to a platter and repeat with the remaining broccoli. Serve right away.

Need more broccoli recipes? Try these:
Roasted Broccoli with Seasoned Breadcrumbs
Creamy Roasted Broccoli Soup

Roasted Cauliflower and Grapes

photo: Jame

photo: Jame


Serves 8

Food and Wine magazine posted this recipe. It’s an interesting combination of flavors that is wonderful together. The grapes get intensely sweet and concentrated and the cauliflower is hearty and has great texture.

One 2-pound head of cauliflower—halved, cored and cut into florets or 2 smaller cauliflower heads.
1/2 pound red grapes, stemmed and halved (1 1/2 cups)
3 garlic cloves, minced
2 teaspoons chopped rosemary
1/4 cup extra-virgin olive oil
Kosher salt
Pepper

Preheat the oven to 425°. On a rimmed baking sheet lined with foil, toss the cauliflower with the grapes, garlic, rosemary and olive oil and season with salt and pepper. Roast for about 30 minutes, until the cauliflower is tender and lightly caramelized in spots; stir halfway through. Transfer to a platter and serve warm.

Need more cauliflower recipes? Try these:
Moroccan Roasted Cauliflower
Curried Cauliflower

Avocado and Herb Dressing

Avocado-Citrus-Salad
Makes about ¾ cup

The avocados are so delicious all year round and relatively inexpensive at Trader Joe’s and Costco. I keep them in the house as a regular staple item. We add them to salad, make fresh salsa and guacamole and now I have been experimenting with using them in salad dressings. I like this one because it’s creamy and zesty. Use whatever herbs you prefer. Full of anti-oxidants, it’s a great way to get a little healthier after Hanukah.

8 tablespoons chopped herbs (any combination of basil, parsley, mint, cilantro, chives, tarragon, or anything you like)
2 garlic cloves, minced
1 avocado, pitted
2 teaspoons lemon juice
1 teaspoon red wine vinegar
½ teaspoon salt
½ cup olive oil

In a small bowl, mix herbs, garlic, avocado, lemon juice, vinegar, and salt. With an immersion blender, blend in olive oil until dressing is emulsified and creamy. Store in refrigerator until ready to use.

Use on mixed greens with tomatoes, cucumbers or any vegetables of your choice.

DIY Doughnut Ice Cream Sundaes with Homemade Fudge Sauce and Sesame Caramel Sauce

doughnuticecream

For Chanukah I usually serve doughnuts with some homemade twist, like doughnut bread pudding or doughnut ice cream sandwiches. This year, I’m making DIY doughnut ice cream sundaes, how decadent is that?!
Here is how I’m doing it but certainly use your own flair and let me know how they come out.
What you need:
Doughnuts (I like cake-style for this)
Assorted toppings: ice cream, sprinkles, nuts, chocolate chips, bananas, whipping cream, cookie crumbs, etc.
Sauces: these two below are amazing, or buy anything you like.

Chocolate Fudge Sauce
Salted Sesame Caramel

Make a buffet for assembly and have fun!

Salted Sesame Caramel

salted-caramel-sauce
Makes 2 cups

This has real sesame flavor from the tahini. Cream of tartar is optional, but it keeps the sugar from crystallizing, making this caramel foolproof.

1 cup sugar
Pinch of cream of tartar (optional)
¼ cup tahini
2 tablespoons unsalted margarine or butter
⅔ cup pareve whipping cream or heavy cream
¼ cup sesame seeds, toasted
¾ teaspoon kosher salt

Bring sugar, cream of tartar, if using, and 3 Tbsp. water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil until sugar begins to caramelize in spots. Stir with a heatproof spatula (this will help sugar cook evenly) and cook, stirring occasionally, until the color of honey, 5–7 minutes. Reduce heat to medium-low and cook, stirring occasionally, until caramel is a deep amber color, about 5 minutes longer.

Remove caramel from heat and carefully whisk in tahini and margarine/butter, then cream, sesame seeds, and salt. Let cool slightly before serving.

Do Ahead: Caramel sauce can be made 1 week ahead. Let cool; cover and chill.

Chocolate Fudge Sauce

Chocolate-Fudge-Sauce

(Adult and Child Version)
Makes 2 cups

It’s just as tasty without booze but only as good as the chocolate you use, so shop accordingly.

⅓ cup sugar
¼ cup light corn syrup
3 tablespoons unsweetened cocoa powder
6 ounces bittersweet chocolate (about 70% cacao), chopped
¼ cup bourbon, whiskey, or rum, optional
½ teaspoon kosher salt

Bring sugar, corn syrup, cocoa powder, and 1 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Reduce heat and simmer until it begins to thicken, 10–12 minutes. Add chocolate, bourbon, and salt and return to a simmer, whisking. Cook, whisking, until sauce is thick and glossy, about 5 minutes. Let cool slightly before serving.

Do Ahead: Sauce can be made 1 week ahead. Let cool; cover and chill.

Dreidel Rum Punch

dreidel_rum_punch

Be careful with this one, drink too much and your head will be spinning!
Rum is a wonderfully versatile spirit that can be mixed with just about everything and the Walder’s Creamy Liqueur add a decadent rich layer to this festive punch

What you’ll need:
Large punch bowl
1 Bottle Ron Viejo De Caldas 3 Year Aged Rum
4 Cans Ginger Ale
4 Cups Pineapple Juice
1 Bottle Walder’s Vodka & Vanilla Creamy Liqueur
Plenty of Ice

In a large punch bowl, combine all of the ingredients except the ice and ginger ale. Refrigerate the punch for about an hour before you’re ready to serve. Then, add the ice, ginger ale and stir.

Churros

Churros

Recipe by Paula Shoyer, The Kosher Baker

Makes 35
Churros are long, thin-ridged Spanish doughnuts made out of choux pastry, the dough used for éclairs and profiteroles. In Cuba and Brazil, churros are filled, just as we fill sufganiyot. Here they are rolled in cinnamon sugar, the way they are eaten as street food in many Latin American countries.

Dough
1 cup (240ml) water
¼ cup (60ml) canola oil, plus extra for frying
1 tablespoon sugar
1 teaspoon pure vanilla extract
¼ teaspoon salt
1 cup (125g) all-purpose flour
3 large eggs

Cinnamon Sugar
⅓ cup (65g) sugar
2 teaspoons cinnamon
8 ounces (230g) melted chocolate for dipping, if desired

Preparing the dough

PLACE THE WATER, oil, sugar, vanilla, and salt into a small saucepan and stir over medium heat to dissolve the sugar. Bring to a rolling boil. Reduce heat to low and add the flour.

USE A WOODEN SPOON to mix the dough over the heat until the flour is completely mixed in and the dough comes together into a ball, about 30 seconds. Remove this mixture from the heat and scoop it into a medium bowl. Spread the dough around the bowl and press the dough up the sides of the bowl and let sit for about two minutes to help it cool down.

ADD THE EGGS one at a time, mixing well after each addition. You will need to mix vigorously to incorporate the eggs. Press the dough into the sides of the bowl with the spoon to mash the eggs into the dough. The dough will clump up, but after more stirring it will come together. Put the dough in a pastry bag fitted with a large star tip or a round tip with points, with about a ⅓-inch (8-mm) opening; I use Ateco #864.

IN A SHALLOW BOWL, combine the sugar and cinnamon. Set aside.

HEAT 1½ inches (4cm) of oil in a medium saucepan over medium-high heat until the temperature holds at 375°F (190°C). Place a wire rack over an aluminum foil-covered baking sheet. Hold the pastry bag an inch or two over the hot oil by reaching a little into the saucepan. With the pastry bag in one hand and a knife or kitchen scissors in the other, quickly squeeze out a 3- to 4-inch-long (8- to 10-cm) strip of dough and then use the knife or scissors to cut it off and let the dough drop into the hot oil. Repeat five more times. Cook no more than six strips of dough at a time.

AFTER ONE MINUTE, separate any churros that are stuck together. Fry for a total of four to five
minutes, turning them over after about two minutes, until they’re golden. Use a slotted spoon to lift the churros onto the rack to cool slightly for a minute, or until you can handle them. Roll the churros in the cinnamon sugar and serve. Do not wait until the churros are completely cool before rolling them in the sugar; the residual oil helps the cinnamon sugar stick to the churros. These are best eaten the day they are made. Serve with melted chocolate. Store covered at room temperature for up to two days or freeze for up to three months. Reheat to serve

Almond and Olive Oil Cake

Almond Olive Cake

Recipe by Paula Shoyer, The Kosher Baker
Serves 8 to 12

The use of olive oil in cakes dates back farther than the Chanukah story itself. Olive oil was used in baked offerings at the Temple. This is a super easy teatime cake that reminds me of simple cakes I have eaten in Italy. If you are feeling decadent, serve this with whipped cream.

¾ cup (90g) sliced almonds (with or without skins)
1 cup (200g) sugar
3 large eggs
½ cup (120ml) extra virgin olive oil
1 cup (125g) all-purpose flour
½ cup (60g) ground almonds
1½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon almond extract
½ teaspoon orange zest (from one orange)
spray oil containing flour

PREHEAT OVEN to 350°F (180°C). Trace an 8-inch (20-cm) round pan on parchment paper and cut it out with scissors. Grease and flour the pan, press in the parchment circle; and grease and flour the top of the parchment and sides of the pan. Sprinkle and spread the sliced almonds on the bottom of the pan to cover it.

IN A MEDIUM BOWL, beat the sugar, eggs, and olive oil for about one minute at medium speed until creamy. Add the flour, ground almonds, baking powder, salt, almond extract, and orange zest and beat until combined. Pour the mixture over the sliced nuts. Bake for 35 minutes, or until a skewer inserted in the middle of the cake comes out clean.

LET THE CAKE COOL in the pan for 10 minutes and then run a knife around the sides. Turn the cake onto a wire rack and let it cool. Serve the cake almond side up. Store it covered at room temperature for up to four days or freeze for up to three months.

Heirloom Potato Latkes

latkes-blog

Makes 24
3 pounds russet potatoes, about 6
1 vidalia onion
2 eggs
1/4 cup breads crumbs or matzo meal
2 teaspoons baking powder
1/4 teaspoon freshly ground black pepper
2 tablespoons (or more) schmaltz (chicken fat; optional)
2-4 tablespoons (or more) vegetable oil
Applesauce
Sour cream

Preheat oven to 325°. Peel potatoes. Using the large holes of a box grater or the grater disk on a food processor, grate potatoes and onions. Transfer to a large kitchen towel. Gather ends of towel; twist over sink and squeeze firmly to wring out as much liquid as possible. Open towel; toss mixture to loosen. Gather towel; wring out once more.

Whisk eggs, breadcrumbs, salt, baking powder, and pepper in a medium bowl to blend. Add potato mixture. Using your fingers, mix until well coated. (Latke mixture should be wet and thick, not soupy.)

Line a large rimmed baking sheet with several layers of paper towels. Set a wire rack inside another large rimmed baking sheet; set aside. Heat 2 tablespoons schmaltz, if using, and 2 tablespoons oil (or 4 tablespoons oil if not using schmaltz; fat should measure about 1/8 inches) in a 12 inches nonstick skillet over medium-high heat. Drop a small amount of latke mixture into pan. If the fat sizzles around the edges, it’s ready. (Do not let fat smoke.)

Working in batches and adding more schmaltz and oil to skillet as needed to maintain 1/8 inches fat, drop large spoonfuls of mixture into pan, pressing gently with the back of a spoon or spatula to flatten slightly. (If mixture becomes watery between batches, mix to incorporate; do not drain.)

Cook latkes, occasionally rotating pan for even browning, until golden brown and cooked through, 2 1/2-3 minutes per side. (If small pieces of potato floating in the oil start to burn, carefully strain out.)

Transfer latkes to paper towel-lined baking sheet to drain, then transfer to prepared wire rack. Place sheet with latkes in oven to keep warm and crisp while cooking remaining latkes.

Serve warm latkes with applesauce and sour cream.

Pulled Brisket-Topped Latkes

SONY DSC
My friend Malkie Hirsch, from Kiss the Kosher Cook, posted this recipe on facebook. She saw it posted on Thenosher.com. All I can say is thank you for sharing this wonderful concept and recipe. Rich and tasty pulled brisket mashed up with crispy fresh latkes. It’s a homerun idea and definitely being served at one or many of my Hanukah meals.

Serves 10

For the brisket:
2-3 pounds brisket
1 tablespoon salt
½ tablespoon freshly grated black pepper
2 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon dried parsley
3-4 tablespoons olive oil
1 can beer
1 can ginger ale
1 bottle red wine
4 ounces tomato paste
4 medium carrots, cut into medium size pieces
2 onions, cut into quarters

For the latkes:
12 medium-large Yukon gold potatoes, peeled and cut into large chunks
4 small onions, or 1 medium-large onion, cut into large chunks
4 garlic cloves, peeled and left whole
¾ -1 cup flour
4 eggs, lightly beaten
1 ½ tablespoons salt
½ tablespoon pepper, or to taste
Vegetable oil for frying

To make the brisket:

In a small bowl combine salt, pepper, garlic powder, onion powder and parsley. Spread dry rub on both sides of brisket evenly. Preheat the oven to 300F degrees.

Heat the olive oil in a large dutch oven or pot on medium high heat. Sear the brisket on both sides “until the smoke detector goes off.” Remove meat and set aside.

Using the remaining oil and “good bits” on the bottom of the pan, sauté carrots and onions, scraping the bottom until the veggies are soft, about 8-10 minutes. Add the tomato paste and stir until thoroughly mixed.

Put the brisket back in the pan, and cover with the bottle of red wine, beer and ginger ale. Place the entire pot with brisket into the oven, and cook for at least 3-4 hours, until meat is completely tender.

When the meat is fork tender, remove the meat and set aside on a large cutting board.

Let the sludge rise to the top of the pot liquid and skim it off. Strain out the carrots and onions and using a food processor, blend them with 1-2 cups of the cooking liquid, then return the blended mixture to the rest of the liquid and simmer to reduce slightly.

On the cutting board using two forks, carefully shred the brisket into small strands. Add 1-2 cups of the pureed cooking liquid to the pulled brisket for additional moisture and flavor.

Serve in a large bowl and allow guests to top latkes, or spoon small amounts of brisket on each latke for a more elegant presentation.

To make the latkes:

Using the shredding attachment of a food processor or a hand grater, coarsely great potatoes, onions and garlic. Place in a large bowl.

Add flour, eggs, salt and pepper. Mix thoroughly until completely combined. Allow to sit 5-10 minutes. Drain excess liquid.

Heat vegetable oil in a large skillet over medium heat. Using your hands, make a small latke patty and squeeze out excess liquid again. Fry for 3-4 minutes on each side, until golden brown. Remove from pan and place on wire cooling rack placed on a baking sheet, which you can place in a warm oven until ready to serve.

Maple Ginger Roasted Sweet Potatoes

maplegingersweetpotatoes2

Excerpted from Gluten Free Around the World by Aviva Kanoff

Yield: 6 servings

Ingredients:
4 large sweet potatoes, unpeeled and diced
3 tablespoons olive oil
2 tablespoons peeled, chopped fresh ginger
3 tablespoons maple syrup
a pinch of ground cinnamon
a pinch of nutmeg

Directions:
1. Preheat oven to 400°.
2. Mix all ingredients in a large bowl until sweet potatoes are fully coated, then place on a roasting pan and bake until sweet potatoes are soft, about 35-40 minutes, tossing occasionally. Serve immediately.

Beef Tacos

Beef tacos with lettuce cheese and tomato
Excerpted from Gluten Free Around the World by Aviva Kanoff

Yield: 6 servings

Ingredients:
3 tablespoons olive oil
1 large white onion, diced
1 garlic clove, minced
2 pounds ground beef
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon cracked black pepper
¼ teaspoon ground chipotle
¼ cup chopped fresh cilantro or parsley
12 (6-inch) corn tortillas, warmed
salsa, guacamole and lime juice

Directions:

1. Heat oil in a large skillet over medium-high heat. Once hot, add onion and garlic and sauté, stirring occasionally, until onion is translucent and garlic is golden brown, about 5 minutes, then add beef, salt, cumin, paprika, cracked pepper, and chipotle. Stir until beef is cooked through, about 7-10 minutes.

2. Once beef is cooked, add cilantro or parsley. Serve with warmed tortillas, your favorite salsa, guacamole, and a squeeze of lime.

Dirt Bombs

dirt-bombs
Dirt Bombs just like a Cinnamon-Sugar Doughnut
Makes 12
Like a cinnamon-sugar doughnut in muffin form. You’ve been warned. I found this recipe in Bon Appetit and its delightful.

Muffins
Nonstick vegetable oil spray
2¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon ground nutmeg
½ cup (1 stick) margarine or butter, room temperature
¾ cup sugar
1 large egg
1 cup non-dairy creamer or whole milk

Topping and Assembly
½ cup sugar
1 teaspoon ground cinnamon
6 tablespoons (¾ stick) unsalted margarine or butter, melted

Muffins
Preheat oven to 375°. Coat a standard 12-cup muffin pan with nonstick spray. Whisk flour, baking powder, salt, and nutmeg in a medium bowl; set aside.
Using an electric mixer, beat margarine/butter and sugar in a large bowl until light and fluffy, about 4 minutes. Beat in egg. With mixer on low speed, add dry ingredients in 3 additions alternating with non-dairy creamer/milk in 2 additions, beginning and ending with dry ingredients.
Divide batter among muffin cups and bake, rotating pan halfway through, until a tester inserted into center comes out clean, 30–35 minutes. Let cool 5 minutes in pan, then transfer to a wire rack.

Topping and Assembly
Mix sugar and cinnamon in a medium bowl. Working one at a time, dip tops of muffins in melted butter, then cinnamon sugar.