Mixed Greens with Radishes, Mango, Jicama and Peanut Dressing

Serves 5

This dressing is fantastic in many salads but especially perfect with mangos and crunchy radish and jicama.

3 tablespoons smooth peanut butter
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons light brown sugar
2 tablespoons canola or vegetable oil
Salt
8 large radishes, halved lengthwise and thinly sliced crosswise
6 cups mixed greens
1 large mango, peeled, fruit cut off the seed and cubed
2 cups peeled and cubed jicama (cut into about 1/2-inch cubes)
1/4 cup fresh cilantro leaves

In a medium bowl, whisk the peanut butter and lime juice until smooth. Add the brown sugar, vegetable oil and some salt and whisk until combined. Add enough water to thin the sauce and give it a dressing-like consistency, about 2 to 3 tablespoons. 

Place the radishes, greens, mangoes, jicama and cilantro in a large bowl and toss together. 

Drizzle with the dressing, toss using tongs to coat and serve.

Leek, Parmesan, and Red Wine Soup

Serves 4

Four 1-inch-thick slices of peasant bread (4 ounces), crusts removed
3-1/2 tablespoons extra-virgin olive oil, plus more for brushing
1 garlic clove
Pinch of saffron threads
3 medium leeks, thinly sliced crosswise (3 cups)
1/2 cup plus 1 tablespoon dry red wine
3 cups pareve chicken stock or vegetable stock
1/2 cup heavy cream
Salt and freshly ground pepper
1/4 cup freshly grated Parmesan cheese

Preheat the oven to 350°. Arrange the bread slices on a baking sheet; brush with the oil. Bake until crisp, 10 minutes. Rub with the garlic and tear into 1-inch pieces.

In a saucepan, heat 3 tablespoons of the oil. Add the saffron and all but 1/2 cup of the leeks. Cook over moderate heat until tender, 4 minutes. Add the 1/2 cup of red wine; reduce over high heat to 2 tablespoons. Add the stock; simmer for 3 minutes. Stir in the toasts and simmer 3 minutes.

Working in batches, puree the soup in a blender. Return the soup to the saucepan. Stir in the cream and the remaining 1 tablespoon of red wine, season with salt and pepper and keep warm.

In a nonstick skillet, heat the remaining 1/2 tablespoon of oil. Add the reserved leeks and cook over moderate heat until softened, 3 minutes. Using a heatproof spatula, form the leeks into four 2-inch rounds. Sprinkle 1 tablespoon of the cheese over each round. Cook over moderate heat until melted, about 3 minutes. Transfer the rounds to a plate and let cool until crisp.

Ladle the soup into bowls, top with the leek crisps and serve.

Squash Latkes with Apple Butter

Makes 12 latkes

This recipe is from kitchentested.com. It’s good on Chanukah but really a great side dish any time of the year too.

Squash Latkes

Makes 1 dozen latkes
1 butternut squash, peeled and grated (makes around 4 cups grated squash

1 medium yellow onion, grated

3 eggs, lightly beaten

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon curry powder

1/4 teaspoon pepper

6 tablespoons vegetable oil

chopped chives, for garnish

Homemade Apple Butter

Makes 1-1/2 cups

6 medium sweet red apples, peeled, cored and diced

1/2 cup apple cider or apple juice

1/2 cup sugar

1/2 cup brown sugar

1/2 tablespoon lemon juice

1 teaspoonp lemon zest

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon vanilla extract

pinch of salt

For the Squash Latkes:
Grate the squash and onion in a food processor and place the mixture in a cheese cloth to squeeze out any excess liquid from the shreds. Then combine it with the lightly beaten eggs.
Add the flour, salt, pepper and curry to the squash and stir to combine.
Place the vegetable oil in large pan and heat on medium. Before cooking the latkes, test out a small spoonful to make sure the oil is hot enough. You want the oil to sizzle and bubble when the batter hits it. If the oil is smoking, it is way too hot!
Scoop 2 tablespoons of the squash batter at a time in to the hot oil and cook 4 minutes on each sides.
Remove the latkes from the pan and place on cooling rack with paper towel underneath to catch the cooking oil. You can also place your latkes directly on paper towels to soak up the oil, but the bottoms of the latkes might get a little soggy.

For the apple butter:
Place the diced apples and apple cider in a large pot and simmere on medium-low heat for 30 minutes.
Use a hand-blender to puree the cooked apples then add the rest of the ingredients and stir to combine.
Place the apple mixture back on the stove and simmer over medium-low heat for 45 minutes, stirring occasionally. Once there is no juice left in the pot, the apple butter is ready!

Maple Cinnamon Applesauce

Serves 4
3 Gala apples (or another variety of sweet red apple)
3 Granny Smith or pippin apples
1/4 cup plus 2 tablespoons real maple syrup
1 tablespoon ground cinnamon
1 tablespoon fresh lemon juice (or more to taste)
dash of kosher salt

Peel, core and chop the apples into 2-inch chunks. In a heavy, nonreactive Dutch oven or saucepan over medium heat, combine the apple chunks, maple syrup, cinnamon and lemon juice. Cover and simmer for about 12 minutes, or until the apples have softened up a bit.

Uncover the pot and continue cooking, stirring occasionally to break up the larger chunks, until the apples are soft but still have some texture (5 to 10 minutes). Remove from heat and, if necessary, add more maple syrup, cinnamon or lemon juice, to taste. Serve warm or chilled; let it cool to room temperature before storing it in the fridge.

Chunky Cranberry Applesauce

Serves 4

I saw this recipe on katiescucina.com. It looks great for the fall and interesting for latkes.
3 gala apples
2 cups cranberries
1/2 cup sugar
1/2 tsp cinnamon
1/2 cup apple juice

Peel, core, and chop apples. Place in a medium pot on medium heat. Rinse the cranberries and add them to the pot. Add sugar, cinnamon and apple juice. Give the contents of the pot a stir, place the lid on the pot, turn the heat down to medium-low and let it simmer for 30 minutes (mixing periodically). *Don’t be alarmed, your cranberries will begin to pop. Depending on your stove you may need to reduce the heat if the apples and cranberry begin to boil. Apples and cranberries should be soft to touch. Let cool and store in the refrigerator for up to 5 days.

Poached Salmon with Easy Hollandaise Sauce

Serves 6

This recipe is great warm or room temperature or even chilled. You can make it a day before and store it in the refrigerator. The bit of tarragon adds a little zip to the traditionally mild sauce.

SALMON
Six 6-ounce, center-cut, skinless salmon fillets
1 cup dry white wine
1 rib of celery, coarsely chopped
1/2 medium onion, coarsely chopped
1 bay leaf
1 tablespoon black peppercorns
Salt

HOLLANDAISE SAUCE
2 large egg yolks
1-1/2 tablespoons water
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1 tablespoon finely chopped tarragon, plus whole leaves for garnish
1/8 teaspoon cayenne pepper
1 stick unsalted margarine or butter, cubed, at room temperature
Salt

PREPARE THE SALMON
Bring a pot of water to a boil. Arrange the salmon fillets in a deep skillet in a single layer. Add the wine, celery, onion, bay leaf and peppercorns and enough of the boiling water to fully cover the salmon. Cook over moderate heat at a bare simmer until the salmon is just firm, about 10 minutes. Transfer the salmon to a platter and pat dry. Sprinkle lightly with salt.

MEANWHILE, MAKE THE HOLLANDAISE
In a heatproof bowl set over a pot of simmering water, whisk the egg yolks with the water, lemon juice, mustard, chopped tarragon and cayenne until slightly thickened, about 2 minutes. Gradually add the margarine/butter, whisking constantly until fully incorporated, about 5 minutes. If the sauce is too thick, whisk in warm water, 1 teaspoon at a time, until the sauce is just pourable. Season with salt.
Spoon the hollandaise over the salmon fillets, garnish with tarragon leaves and serve.

Homemade Apple Sauce

Serves 4
4 to 5 large tart apples, peeled and diced
1/4 to 1/2 cup brown or white sugar, start with a 1/4 and go from there
2 tablespoons honey
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
1 cinnamon stick
½ teaspoon vanilla extract
pinch of salt
1-1/2 cup water

Combine all the ingredients in a pot and simmer until most of the water evaporates, about 25 minutes. If you like the applesauce smooth and without chunks, add a little more water and cook a little longer. Mash to desired consistency.

*** For a slightly Indian flavor add a ½ teaspoon ginger and ½ teaspoon cumin. It will still taste sweet but also gives it a little flair.

Red and Yellow Tomato Tart

Serves 8
1-1/2 cups all-purpose flour
Salt
7 tablespoons cold unsalted butter or margarine, cubed
1/2 cup cold heavy cream or pareve milk
2 pints cherry or grape tomatoes
2 tablespoons shredded basil leaves

Butter a 9-inch tart pan with a removable bottom. In a food processor, pulse the flour with a pinch of salt and the butter /margarine until the mixture resembles coarse meal. Add the cream/pareve milk and pulse until the dough nearly comes together. Turn the dough out onto a floured work surface and knead a few times. Cover and refrigerate for at least 30 minutes or overnight.

Preheat the oven to 325°. Roll out the dough to a 14-inch round. Press the round into the tart pan; trim off any excess. Mound the tomatoes in the shell. Bake for about 1 hour and 40 minutes, until the dough is evenly browned. Let cool. Season with salt, garnish with the basil and serve.

Baked Chocolate Fudge Doughnuts

Makes 12 regular size and 24 mini doughnuts

Kinda like a cross between cake, muffins, and doughnuts. The edges get toasty and the interior is moist. Baked and not fried and full of chocolate flavor, what could be bad?

Doughnuts
2/3 cup Dutch-process cocoa
1-3/4 cups flour
1-1/4 cups light brown sugar
1 teaspoon baking powder
3/4 teaspoon espresso powder, optional (I recommend it, it brings out the flavor of the chocolate)
1 teaspoon baking soda
3/4 teaspoon salt
1 cup chocolate chips
2 large eggs
3/4 cup pareve mik or milk
2 teaspoons vanilla extract
2 teaspoons vinegar, white or cider
1/2 cup (8 tablespoons) melted margarine, butter, or 1/3 cup vegetable oil

Chocolate icing, optional
1 cup chocolate chips
6 tablespoons pareve whip, pareve milk, half & half or cream

Preheat the oven to 350°F. Lightly grease the wells of two standard doughnut pans.
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips. Set aside.
In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, pareve milk, vanilla and vinegar.
Add the wet ingredients, along with the melted margarine or vegetable oil, to the dry ingredients, stirring to blend; there’s no need to beat the batter, just make sure everything is well-combined.
Spoon the batter into the prepared pan(s), filling them between 3/4 and full.
Bake the doughnuts for 15 minutes, or until a toothpick inserted into the center of one comes out clean.
Remove the doughnuts form the oven, and after 30 seconds or so, loosen their edges, turn the pan upside down over a rack, and gently let the doughnuts fall onto the rack.
For sugar-coated doughnuts, immediately shake the doughnuts in 1 tablespoon granulated sugar; add 1/2 teaspoon cocoa powder to the sugar for an additional touch of chocolate.
If you want to ice the doughnuts rather than shake them in sugar, allow them to cool completely before icing.
To make the icing: Combine the chocolate chips and pareve milk, half & half or cream in a microwave-safe bowl or measuring cup. Heat until the half & half is steaming and starting to bubble.
Remove from the microwave, and stir until the chips have melted and the icing is smooth.
Spread icing on the doughnuts.

Anyone Can Make This Standing Rib Roast

Serves 6-8

People are afraid to make a standing rib roast. Maybe because its an expensive cut of meat so there is a high degree of risk? Maybe because its not served that often by others? I say watch for a butcher special price, especially around the holidays and go for it. Its really an easy cut of meat to prepare and yields a sensational and show-stopping main course.

Roast:
One 5-pound standing rib roast
3 teaspoons kosher salt
1-½ teaspoons ground black pepper
1-½ teaspoons garlic powder

Pan Sauce:
2 cups beef stock
1/2 teaspoon dried thyme
2 tablespoons steak sauce
2 tablespoons red wine
2 tablespoons margarine
Salt and pepper

For the roast: Preheat the oven to 375 degrees F. Allow the roast to stand at room temperature for at least 1 hour.

In a small bowl, mix salt, pepper and garlic powder. Rub roast all over with the seasoning. Place the roast on a rack in a pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off the oven. Leave the roast in the oven but do not open the oven door for another 3 hours. Don’t even peak! You want all the heat to stay in the oven and slow cook the meat.

Raise the temperature of the oven to 375 degrees F. Do not remove the roast or re-open the oven door from the time the roast is put in until ready to serve. Cook for 30 – 45 minutes further. Remove from oven, let meat rest for 15 minutes. Slice between the bones and serve with sauce.

Cinnamon Sugar Baked Doughnuts

Makes 12 regular doughnuts and 24 mini doughnuts

Batter
1/4 cup (4 tablespoons) margarine or butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground nutmeg
3/4 teaspoon salt
1 teaspoon vanilla extract
2-2/3 cups flour
1 cup pareve milk or milk

Topping
1/4 to 1/3 cup cinnamon-sugar

Preheat the oven to 425°F. Lightly grease two standard doughnut pans.

In a medium-sized mixing bowl, beat together the margarine/butter, vegetable oil, and sugars until smooth.
Add the eggs, beating to combine.

Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4″ shy of the rim.

Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.

Shake warm doughnuts in a plastic bag with about 1/4 to 1/3 cup cinnamon-sugar. Best when warm.

Honey Balsamic Green Beans

Serves 6

Green beans are good almost any way they are prepared. This green bean recipe combines sweet honey with rich zesty balsamic vinegar. It’s a terrific combination and one that is good for quick mid-week side dish or delicious enough for holiday company.

16 ounces green beans
1 tablespoon olive oil
1 clove garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon honey
1 teaspoon onion powder
Salt and freshly cracked black pepper

In a large saucepan, heat the olive oil over medium heat. Add the garlic and green beans. Cover, and cook for 10 minutes, stirring occasionally. Uncover, then stir in the vinegar, honey, onion powder, and salt and pepper, to taste. Cook to desired degree of doneness, about 4 to 6 minutes.

Transfer the beans to a serving bowl and serve.

Baked Pumpkin Doughnuts

Makes 12 regular sized and 24 mini doughnuts

Doughnuts
1/2 cup vegetable oil
3 large eggs
1-1/2 cups granulated sugar
1-1/2 cups pumpkin purée (canned pumpkin)
1-1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
1-1/2 teaspoons salt
1-1/2 teaspoons baking powder
1-3/4 cups + 2 tablespoons flour

Coating
3 tablespoons cinnamon-sugar

Directions
Preheat the oven to 350°F. Lightly greased standard doughnut pans.If you don’t have doughnut pans, you can bake these in a standard muffin tin; they just won’t be doughnuts.

Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
Add the flour, stirring just until smooth.
Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you’re making muffins, fill each well about 3/4 full; the recipe makes about 15, so you’ll need to bake in two batches (unless you have two muffin pans).
Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you’re making muffins, they’ll need to bake for 23 to 25 minutes.

Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you’ve made muffins, sprinkle their tops heavily with cinnamon-sugar.

Cool completely, and wrap airtight; store at room temperature for several days.

Potato, Parsnip, Chive Latkes


Makes 12 latkes

This recipe is from Israeli chef Tamimi. It combines potatoes, parsnips and chives. It tastes like a flavorful latke with a secret twist. People will not know what the twist is but there won’t be too many leftovers to let them keep guessing.

5-1/2 cups peeled and grated fairly waxy potatoes such as Yukon Gold

2-3/4 cups peeled and grated parsnips 

2/3 cup chives, finely chopped

4 egg whites

2 tablespoons cornstarch

5 tablespoons unsalted butter or margarine

6-1/2 tablespoons sunflower oil 
or other neutral oil like canola or vegetable oil
salt and freshly ground black pepper 

sour cream or applesauce to serve 



Rinse the potato in a large bowl of cold water. Drain in a colander, squeeze out any excess water, and then spread the potatoes out on a clean kitchen towel to dry completely.



In a large bowl, mix together the potato, parsnip, chives, egg whites, cornstarch, 1 teaspoon salt, and plenty of black pepper.

Heat half the butter and half the oil in a large frying pan over medium-high heat. Use your hands to pick out portions of about 2 tablespoons of the latke mix, squeeze firmly to remove some of the liquid, and shape into thin patties about 3/8 inch thick and 3-1/4 inches in diameter. Carefully place as many latkes as you can comfortably fit in the pan, push them down gently, and level them with the back of a spoon. Fry over medium-high heat for 3 minutes on each side. The latkes need to be completely brown on the outside. Remove the fried latkes from the oil, place on paper towels, and keep warm while you cook the rest. Add the remaining butter and oil as needed. Serve at once with sour cream or applesauce on the side.

Pastrami Wrapped Chicken with Sweet and Salty Stuffing


Serves 4

This is the GKC makeover of Proscuitto Wrapped Chicken by Rachael Ray. I loved being a guest in the audience and feeling the friendliness of Rachael and her incredible talent to cook and connect with the audience. Try our version.

2 tablespoons EVOO – Extra Virgin Olive Oil
4 (4- to 5-ounce) skinless, boneless chicken or veal cutlets
Salt and pepper
1 tablespoon dry sherry or red wine
2 tablespoons golden raisins
1/2 cup breadcrumbs
1/2 cup flat-leaf parsley
1/4 cup pine nuts or sliced almonds toasted
1 small jalapeno pepper, seeded and finely chopped or 1 teaspoon crushed red pepper
3 tablespoons capers, chopped
2 cloves garlic, minced or grated
1 tablespoon grated orange or lemon zest
4 thin slices pastrami **
1 tablespoon margarine, cut into 4 pieces
4 lemon wedges

Preheat oven to 375 degrees. In a large skillet, heat the EVOO over medium-high heat. Season the chicken (or veal) with salt and pepper, and cook, turning once, for 4-6 minutes. Transfer to a plate.

In the same skillet, bring about 1/4 cup water and the sherry or wine, to a boil, scraping up the browned bits. In a small bowl, pour the liquid over the raisins and let plump for 5 minutes, then drain and chop. In another bowl, combine the raisins, breadcrumbs, parsley, pine nuts or almonds, jalapeno pepper, capers, garlic and zest.

Mound the stuffing onto the cutlets and wrap with the pastrami. Top each with 1 piece of margarine. Bake on a baking sheet until the pastrami is browned and a bit crisp, about 8 minutes. Serve with the lemon wedges.

** There is a new kosher product called Facon, made by Jack’s Gourmet that will be in stores in the next two months. This would be even better to use than the pastrami because it crisps up like real prosciutto or bacon. If you use Facon, increase the oven temperature to 450 degrees and cook for 5 minutes (just like the original recipe).

Easy Mirin Glazed Salmon


Serves 4

This original recipe was created by Nigella Lawson. I did a GKC makeover and its terrific.

¼ cup mirin (Japanese sweet rice wine)
¼ cup light brown sugar (do not substitute dark brown sugar)
¼ cup soy sauce
4 6-ounce salmon fillets, skin removed (preferably cut narrow and tall, rather than wide and flat)
½ cup water
1 tablespoon rice vinegar
2 scallions, halved and sliced into fine strips

Mix the mirin, brown sugar, and soy sauce in a shallow dish that will hold all 4 salmon fillets. Stir to dissolve sugar. Place the salmon in the dish and marinate for 5 –10 minutes, turning once. Meanwhile, set a very large non-stick skillet (or two smaller ones) on the stove and heat over medium-high heat.

Place the salmon fillets in the hot, dry pan – nice sides down – and cook for a few minutes until nicely seared and coated with a rich brown glaze (keep a close eye on the pan; this happens quickly). Turn fillets over, reduce heat to medium, and add marinade and water to pan (if using two pans, add marinade and water to both). Cook for 3-5 minutes more, until fish reaches desired doneness. If sauce looks like it’s reducing or thickening too quickly, just add a bit of water (a few tablespoons at a time). Do not let it burn. Transfer salmon fillets to serving platter or plates. If sauce is nicely reduced and thickened, turn off heat. If not, continue to cook over medium heat until desired consistency is reached. Add rice wine vinegar to sauce and stir.

Pour sauce over salmon fillets, top with scallions and serve.

Easy Tomato Soup with Grilled Cheese Croutons

photo: Ina Garten

Serves 6

If you are serving a milchig Chanukah consider this soup as a starter. Its rich and delicious and a new favorite. The saffron gives it a little twist. You can make the soup pareve by substituting soymilk or pareve milk for the heavy cream and using croutons instead of the grilled cheese croutons.

For the soup:
3 tablespoons good olive oil
3 cups yellow onions, chopped (2 onions)
1 tablespoon minced garlic (3 cloves)
4 cups pareve chicken stock, preferably homemade
1 (28-ounce) can crushed tomatoes
Large pinch of saffron threads
Kosher salt and freshly ground black pepper
1/2 cup orzo
1/2 cup heavy cream (or make it pareve and use pareve milk)

For the croutons:
4 (1/2 -inch-thick) slices country white bread
2 tablespoons unsalted butter, melted
4 ounces Mozzarella cheese, grated

For soup:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.

Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream or pareve milk, return the soup to a simmer, and cook for 10 more minutes, stirring frequently.

Serve hot with Grilled Cheese Croutons scattered on top.

For grilled cheese croutons:
Heat a grill pan or skillet. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Mozzarella on two of the slices. Place the remaining two slices of bread on top of the cheese, buttered sides up.

Grill the sandwiches in the pan for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.

Cranberry Spiced Bundt Cake

Original recipe by Dorie Greenspan. Adapted by GKC.

Serves 12

Not just for Thanksgiving, this cake uses terrific seasonal ingredients and has tons of flavor. Another bonus is that while it cooks the house smells fabulous!

Cake

2 cups all-purpose flour
3/4 cup almond flour or flour (about 2 1/2 ounces)
2-1/2 teaspoons Chinese five-spice powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup (2 sticks) unsalted margarine, room temperature
1 cup sugar
1 cup (packed) golden brown sugar
3 large eggs
1-1/2 teaspoons vanilla extract
1 cup plain tofutti sour cream
1 cup chopped toasted almonds
1 cup halved fresh or frozen cranberries (do not thaw)
1/2 cup dried sweetened cranberries
Icing
2/3 cup powdered sugar
4 teaspoons (about) orange juice

Cake
Preheat oven to 350° F. Grease a 12-cup Bundt pan. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Add both sugars and beat until fluffy, about 3 minutes. Add eggs, 1 at a time, beating 1 minute after each addition. Beat in vanilla extract, then tofutti sour cream. Add dry ingredients; beat just until blended. Fold in almonds and all cranberries. Transfer batter to prepared Bundt pan.

Bake cake until tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 10 minutes. Turn cake out onto rack and cool completely.

Icing
Stir powdered sugar and 2 teaspoons orange juice in small bowl until sugar dissolves. Mix in more juice by 1/2 teaspoonfuls to reach consistency of heavy cream. Spoon icing over cake, allowing it to drip down sides. Let stand until icing sets, at least 30 minutes. Do ahead: Can be made 3 days ahead. Cover with cake dome and store at room temperature.

Quick Chili with Leftover Turkey

Serves 8

I love to add my leftover turkey or chicken to this chili recipe. It adds an extra layer of protein and heartiness to an already delicious and nutritious dish.

2 tablespoons canola oil
1 cup chopped onion

3 cloves garlic, minced

½ cup diced green bell pepper

2 tablespoons chili powder

1½ teaspoons ground cumin

2 (14½-ounce) cans no-salt-added, stewed tomatoes, undrained

1 (15-ounce) can red kidney beans, drained

1 (15-ounce) can garbanzo beans, drained

1 cup water

1 cup diced leftover cooked turkey or chicken
Tortilla chips as garnish

Heat canola oil in a Dutch oven over medium heat until hot. Add onion and garlic and cook until soft, about 5 minutes. Add green pepper, chili powder, cumin, tomatoes with juice, kidney beans, garbandzo beans and water. Bring to a boil. Reduce heat, simmer, uncovered, 30 minutes. Add turkey and cook until heated through. Ladle into individual soup bowls.

Minestrone Soup with Leftover Turkey

Serves 8

Take hearty minestrone soup and add leftover turkey or chicken and make it into a meal! The turkey soaks up all the great flavors of the soup. Use any vegetables of your liking in the soup.

2 tablespoons canola oil
1 onion, chopped

1 tablespoon chopped garlic

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

3 carrots, peeled and sliced

1 pound mushrooms, cleaned and sliced

¼ pound string beans cut into bite-size pieces

1 green zucchini, cut into thin half circles

5-½ cups beef broth (best to use parve bouillon cubes)

1 potato, peeled and cut into cubes

½ cup uncooked macaroni noodles

½ cup corn or 1 bag frozen mixed vegetables

2 ribs celery, chopped

1 (16-oz) can red kidney beans

1 (16-oz) can chopped tomatoes with juice

2 cups water
2 cups diced leftover turkey or chicken

Heat oil in a large soup pot over medium-high heat. Add onions, garlic, basil, thyme and oregano. Add zucchini, carrots, celery, mushrooms, string beans, corn and potato. Cook for 5 minutes. Add water, beef broth and tomatoes with juice. Cook 15 minutes. Boil. Add beans with liquid and pasta. Cook 10 minutes. Add turkey and heat until cooked through.

Turkey Salad with Mustard Dressing

Serves 8

I love the sweet and creamy dressing on this turkey/chicken salad. It keeps for days and works with leftover turkey or chicken.

2 cups leftover turkey or chicken, cut into bite size pieces
Kosher salt and freshly ground black pepper
2 cups broccoli florets
1 cup mayonnaise
1 tablespoons dry white wine
3 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1-1/4 tablespoons minced fresh tarragon leaves or 1 teaspoon dried tarragon
1 cup cherry or grape tomatoes, halved

Place the broccoli florets in a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color. Drain and dry the broccoli.

For the dressing, whisk together the mayonnaise, wine, both mustards, 1 teaspoon Kosher salt and 1/2 teaspoon pepper. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Stir in the turkey or chicken. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.

Egyptian Red Lentil Soup

Serves 8

Zesty and flavorful this is the perfect recipe for this week!

2 tablespoons unsalted margarine
1 medium onion, chopped
2 carrots, finely chopped
3 celery ribs, finely chopped
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ancho chile powder or chili powder
1 pound tomatoes, seeded and diced
2 cups red lentils (14 ounces)
Salt
Tofutti sour cream or plain yogurt, lemon wedges and warm pita, for serving

In a large pot, melt the margarine. Add the onion, carrots, celery and garlic and cook over moderate heat, stirring, until softened, 5 minutes. Add the cumin, coriander and chile powder and cook until fragrant, 3 minutes. Add the tomatoes and cook
just until softened, 2 minutes. Add the lentils and 8 cups of water and season with salt. Simmer over moderately low heat until the lentils are very soft, 30 minutes.

Working in batches, purée the soup. Season with salt and serve with yogurt, lemon wedges and warm pita.

Curried Red Lentil Soup

Curried Red Lentil Soup with Cilantro


Serves 4

This is my favorite Red Lentil soup to date. It was adapted from a Martha Stewart recipe. It combines hearty lentils with delicious curry, creamy coconut milk and is topped off with cilantro. I make it all year round but love to surprise the family with a parsha perfect soup.

2 teaspoons canola oil
3 tablespoons finely chopped peeled ginger (from a 2-inch piece)
6 garlic cloves, finely chopped (2 tablespoons)
1 large shallot, finely chopped (4 tablespoons)
2 carrots, finely diced (about 1 cup)
2 teaspoons curry powder
Kosher salt
3/4 cup unsweetened coconut milk
1 cup red lentils
3 tablespoons finely chopped cilantro stems, plus 3 tablespoons cilantro leaves for garnish
¼ cup dried craisins, optional

Heat oil in a medium saucepan over medium heat. Add ginger, garlic, shallot, and carrots and cook, stirring often, until softened, about 7 minutes. Add curry powder and cook, stirring, until fragrant, about 1 minute.

Add 1-1/4 teaspoons salt, 1/2 cup coconut milk, 4 cups water, and the lentils, and bring to a boil. Reduce heat, cover, and simmer until lentils and carrots are tender, 8 to 10 minutes. Pour 2 cups soup through a fine sieve into a bowl, reserving solids. Purée strained liquid with remaining soup in a blender until smooth. Reheat after blending. Stir in reserved solids.

Reserving some for garnish, cilantro stems into soup, and ladle into bowls. Swirl in remaining 1/4 cup coconut milk, and garnish with cherries and cilantro leaves.

Brussels Sprouts with Maple Syrup


Serves 8

I saw this in the October Bonappetit magazine. Brussels sprouts are tough to clean so check with your local rabbi on how to kasher them.

4 tablespoons olive oil, divided, plus more for drizzling
2 pounds brussels sprouts, trimmed, halved lengthwise
Kosher salt and freshly ground black pepper
1/4 cup pure maple syrup
2 tablespoons (1/4 stick) unsalted margarine, room temperature
2 tablespoons chopped flat-leaf parsley
1-1/2 tablespoons thinly sliced fresh chives
1 tablespoon thinly sliced fresh sage

Heat 2 tablespoons oil in a large skillet over medium-high heat. Working in 2 batches and adding 2 more tablespoons oil between batches, cook brussels sprouts, cut side down, in a single layer in skillet until deep golden brown, 4–5 minutes. Season brussels sprouts with salt and pepper and toss; cook until tender, 3–4 minutes longer. Transfer to a large bowl.

Remove skillet from heat; add maple syrup, margarine and herbs to pan. Once margarine is melted, add brussels sprouts to skillet and toss to coat. Transfer brussels sprouts mixture to a large serving platter and drizzle lightly with oil.