Orange and Soy Glazed Ribs

Serves 4 – 6

Citrus is easy to find all year so these ribs are not just for the summer. They freeze well.

3-1/2 pounds ribs, cut between bones into individual ribs (18–20 ribs)
1 cup soy sauce, divided
9 garlic cloves, minced, divided
2 teaspoons cumin, divided
2 teaspoons crushed red pepper flakes, divided
3 tablespoons vegetable oil
6 scallions (white and light-green parts separated from dark-green parts), finely chopped
1-1/2 cups fresh orange juice plus zest from 1 orange
3 tablespoons honey
Zest from 1 lemon
Zest from 1 lime

Place ribs, 1/2 cup soy sauce, 3 minced garlic cloves, 1 tsp. cumin, and 1 tsp. red pepper flakes in a large pot; add water to cover completely. Bring to a boil and immediately reduce to a simmer. Cover with lid ajar; cook until ribs are tender, about 2 hours. Drain ribs; set aside for 10 minutes.

Meanwhile, heat oil in a small saucepan over medium heat; add remaining teaspoon cumin and remaining teaspoon red pepper flakes. Toast lightly until fragrant, about 30 seconds; add remaining 6 minced garlic cloves and white and pale-green scallions. Sauté until just soft, about 2 minutes. Add remaining 1/2 cup soy sauce, orange juice, and honey. Bring to a boil and cook until sauce is thick, 12–15 minutes.

Preheat broiler. Line a rimmed baking sheet with foil. Place ribs on prepared sheet; brush with sauce. Broil until sauce bubbles, 2–3 minutes. Turn, brush with additional sauce, and broil until ribs are heated through and sauce is bubbling, 2–3 minutes longer. Transfer to a platter. Drizzle with remaining sauce. Sprinkle dark-green scallions and citrus zest over.

Eggless Round Challah

Ingredients

5 tablespoons dry active yeast (like Fleishman’s- not rapid rise)
2 cups sugar
5-1/2 cups very warm water
(mix all ingredients till foamy)

1 tablespoon vanilla extract
1 teaspoon of salt
1 1/2 cups canola oil
5 lbs bread flour ( I like Gold Medal Better for Bread in orange bag)

Directions

Place sugar, yeast and hot water in a very large bowl. Stir and let sit for 5 minutes.

Add oil, vanilla, salt and a few cups of flour. Stir until consistent. Keep adding flour until the dough becomes very stiff and then knead by hand. Gradually add all of the flour.

Knead in a large bowl till dough is consistent and smooth and not too sticky.

Shape and place in round pans. Don’t brush with egg wash if you’re preparing an eggfree challah.

Bake at 350 for 30 minutes

yield: about 5 round challahs

Tamar Warga, MS-CCC, SLP
Is a licensed and certified Speech Language Pathologist and a certifiably crazy mother of 10 (4 with food allergies). She is author of “A Taste of Sweetness” Rosh Hashana Food Allergy E-Cookbook and “A Taste of Freedom” Passover Food Allergy Cookbook. With all of her spare time, Tamar has recently taken up blogging- Kosherfoodallergies.blogspot.com “Where kosher Jews get allergy news.”

Maple Chicken

With all the rush of summer ending, school beginning and Yom Tov around the corner, you need some easy weeknight dinners. Here’s a great and flavorful chicken dish that takes almost no-time to prepare.

2 chickens, cut in 1/8th’s
1 cup pure maple syrup (not pancake syrup)
½ cup orange juice
¼ cup soy sauce
2 tablespoons minced fresh ginger
1 tablespoon minced fresh garlic
2 teaspoons sesame oil
½ teaspoon crushed red pepper
Garnish: minced scallions.

In a large freezer-strength Ziploc bag, stir together all marinade ingredients. Add chicken and seal bag. Shake to make sure all chicken pieces are immersed in liquid. Refrigerate for at least 1 hour and up to 4 hours.

Preheat oven to 350 degrees. Place chicken in a roasting pan and bake for 1-1/2 to 2 hours, basting every ½ hour. Garnish with scallions and serve over rice.

Moroccan Chicken and Butternut Squash Soup

Serves 4

1 tablespoon olive oil
1 cup chopped onion
3 (4-ounce) skinless, boneless chicken, cut into bite-sized pieces
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground red pepper
3 cups (1/2-inch) cubed peeled butternut squash
2 tablespoons tomato paste
4 cups chicken stock
1/3 cup uncooked couscous
3/4 teaspoon kosher salt
1 zucchini, quartered lengthwise and sliced into 3/4-inch pieces
1/2 cup coarsely chopped fresh basil
2 teaspoons grated orange zest

Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion, and cook for 4 minutes, stirring occasionally. Add chicken; cook for 4 minutes, browning on all sides. Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly. Add butternut squash and tomato paste; cook 1 minute. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes. Stir in couscous, salt, and zucchini; cook 5 minutes or until squash is tender. Remove pan from heat. Stir in chopped basil and orange zest.

Sticky Toffee Pudding

Serves 6

This is special enough for company and simple enough for a mid-week family dessert. The caramel sauce is just so good and the dates make it a great Rosh Hashanah dessert.

Pudding
1/4 cup (1/2 stick) margarine, room temperature, plus more for pan
1-1/2 cups sifted flour plus more for pan
1-1/2 cups chopped pitted dates (about 6 ounces)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup sugar
1 teaspoon vanilla extract
2 large eggs

Sauce
1-1/4 cups (packed) light brown sugar
1/2 cup pareve whipping cream
1/4 cup (1/2 stick) unsalted margarine
1 teaspoon brandy (optional)
1/2 teaspoon vanilla extract
Pareve Whipped cream or vanilla ice cream

Pudding
Preheat oven to 350 °. Grease a large Bundt pan. Bring dates and 1 1/4 cups water to a boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda (mixture will become foamy). Set aside; let cool.

Whisk 1-1/2 cups flour, baking powder, and salt in a small bowl. Using an electric mixer, beat 1/4 cup margarine, sugar, and vanilla in a large bowl to blend (mixture will be grainy). Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture. Pour batter into Bundt pan.

Bake until a tester inserted into center of cake comes out clean, 40 –45 minutes. Let cool in pan on a wire rack for 30 minutes. Invert pudding onto rack. DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.

Sauce
Bring sugar, pareve cream, and margarine to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. Remove from heat; stir in brandy, if using, and vanilla. If preparing sauce ahead of time. Store in the refrigerator. Rewarm gently before using.

Cut cake into wedges. Serve with sauce and whipped cream.

Olive Oil Braised Leeks

photo by Tamar Adler

Serves 4

Another delicious way to serve leeks.

2 pounds leeks (about 5 medium), white and light-green parts only, halved lengthwise
12 small sprigs fresh thyme
1/4 cup extra-virgin olive oil
1 tablespoon dry white wine
Kosher salt

Position a rack in the center of the oven and heat the oven to 375°F.

Arrange the leek halves cut side down in a snug single layer in a shallow 8-inch square baking dish. Nestle the thyme sprigs among the leeks. In a small bowl, mix the olive oil, wine, and 1 tablespoon water and drizzle over the leeks. Sprinkle evenly with 1/2 teaspoon salt. Cover the baking dish tightly with aluminum foil.

Braise the leeks in the oven until completely tender and easy to pierce with a fork, about 45 minutes. Uncover the dish and continue to braise until the leeks are caramelized, about 15 minutes more. Remove the thyme sprigs and serve the leeks warm or at room temperature.

Teriyaki Chicken with Starfruit


¾ cup soy sauce
3/4 cup brown sugar
1/2 cup orange juice
2 tablespoons fresh ginger
1 tablespoon sesame oil
2 garlic cloves, minced
2 scallions, thinly sliced
3 tablespoons canola oil
8 chicken breasts, boneless, skinless, pounded thin
2 onions, sliced thin
3 starfruit, sliced 1/8 inch thick, seeds removed
Garnish: toasted sesame seeds

Combine the soy sauce, brown sugar, orange juice, ginger, sesame oil and garlic in a small saucepan and bring to a boil over medium-high heat. Immediately remove from heat and cool. Stir in scallions.

Heat oil in a large sauté pan over medium-high heat. Brown chicken on both sides, about 3 minutes per side. Remove chicken. Add onions to the same pan and cook until browned, about 10 minutes. Return chicken to the pan. Add starfruit and reserved sauce. Bring liquid to a boil, reduce heat to low and simmer for 10 minutes, until chicken is cooked through.

Serve chicken with sauce, reserving the starfruit and onions for the top. Sprinkle with sesame seeds.

Romaine Salad with Apples and Honey Balsamic Vinaigrette

Serves 8

6 cups romaine lettuce
2 apples, sliced
¼ cup craisins
2 scallions, sliced
In a large salad bowl, mix lettuce, apples, craisins, and scallions. Add dressing, toss and service.

Dressing:
1/2 cup balsamic vinegar
1/4 cup honey
1/4 cup olive oil
1 teaspoon soy sauce

Whisk together the vinegar, honey, olive oil, and soy sauce until the honey has dissolved, and the dressing is smooth.

Honey and Ginger Marinated Skirt Steak

Serves 4

Honey adds terrific sweetness to this salty cut of steak. Its great warm or room temperature with horseradish sauce

¼ cup soy sauce
1/3 cup honey
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 tablespoons grated fresh ginger
½ cup canola oil
2 pounds skirt steak

Combine soy sauce, honey, vinegar, garlic, ginger and oil in a container with a tight lid. Shake well. Make diagonal cuts all along the steak on both sides. Place meat in a shallow baking dish and pour marinade over it. Cover and refrigerate for at least 4 hours.

Prepare the grill or grill pan on medium-high heat. Cook the steak about 6 minutes each side. Remove from heat and let rest 5 minutes before slicing. Conversely, broil for about 3- 5 minutes each side.

Slice steak thinly and serve with horseradish sauce.

Strawberry Orange Honey Sorbet

People often dismiss the recipes on the sides of the package because they presume they are as they were 50 years ago; Pour cream of mushroom soup over chicken and bake. Don’t dismiss them anymore because manufacturers have really worked hard to upgrade and refine these recipes. This one came from a jar of upscale gourmet honey and the flavor combinations really work.

½ cup apple juice
1 pint strawberries, sliced
¼ cup orange juice concentrate, frozen
2 tablespoons orange liqueur, optional
1/3 cup honey

In a blender combine apple juice, strawberries, orange juice, orange liqueur, and honey. Puree until smooth. Freeze in an ice cream maker according to manufacturer’s instructions. If you don’t have an ice cream maker, pour puree into a shallow dish and freeze for 1 hour. Remove from freezer and blend again. Refreeze until ready to serve.

Updated Cobb Salad

photo: la-foodie.com


A nice Shabbos lunch break from cholent (hard to imagine, I know!)

Serves 8

Dressing:
¼ cup red wine vinegar
1 teaspoon lemon juice
1 garlic clove, minced
¾ teaspoon pepper
¾ teaspoon (no-fish) Worcestershire sauce
¼ teaspoon sugar
¼ teaspoon dry mustard
¾ cup canola oil
¼ cup olive oil

Salad:
2 heads romaine, torn into bite-size pieces
2 cooked chicken breasts, cut into small chunks
1 small salami, cut into small chunks
½ pound pastrami, cut into small chunks
2 hard-boiled eggs, chopped
1 avocado, chopped
2 tomatoes, chopped
½ cup pitted black olives

In a large bowl, combine all salad ingredients.

In a small bowl, with a handheld immersion blender, purée the vinegar, lemon juice, garlic, pepper, Worcestershire sauce, sugar and mustard. Gradually add oils, puréeing as you go. Toss salad with dressing and serve immediately.

Southern Fried Chicken

photo:nieuport17.com


This certainly isn’t the healthiest dish but it is definitely one of the best!!

2 cups flour
1 tablespoon paprika
1 teaspoon pepper
1/3 cup nondairy creamer
1 egg
2 tablespoons lemon juice
1 chicken, cut into 1/8th’s
Oil for frying

On a plate, stir together flour, paprika and pepper.
In a shallow bowl, whisk together the creamer, egg and lemon juice.
Heat a few inches of oil to 375 degrees. Coat chicken with flour, then liquid mixture, then flour again. Fry, a few pieces at a time, until crisp – about 10 minutes per side. Drain on paper towels. Eat with your fingers!

Easy Dijon Chicken



photo: swellkid blog

Serves 8

8 skinless, boneless chicken breasts, pounded thin
¼ cup Dijon mustard
2 tablespoons brown sugar
2 tablespoons lemon juice

Preheat oven to 400 degrees.

Place chicken in a baking pan in a single layer. Mix together mustard, brown sugar and lemon juice. Pour half of mixture over chicken. Bake for 20 minutes. Flip pieces over and pour remaining mixture over chicken. Bake an additional 20 minutes.

Indonesian Fried Rice

Love the spice combination here.

3 tablespoons peanut oil
1 onion, chopped
2 jalapenos, minced
1 teaspoon turmeric
½ teaspoon cinnamon
1 pound long-grain white rice
1 (32-ounce) box chicken broth

In a large Dutch oven, heat oil over medium heat. Add onion and jalapeno and cook until onion is soft, about 8 minutes. Stir in turmeric and cinnamon. Add rice and stir an additional 2 minutes. Pour in chicken broth and bring to a boil. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.

“Oreo”-Stuffed Chocolate Chip Cookies

photo: amandeleine's blog

This is adapted from a dairy recipe I saw online. They are really good, especially right out of the oven!

1 cup (2 sticks) margarine, softened
¾ cup brown sugar
1 cup sugar
2 eggs
1 tablespoon vanilla extract
3-1/2 cups flour
1 teaspoon baking soda
1-1/2 cups semisweet chocolate chips
1 package chocolate sandwich cookies

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper or silpat mats.

In a large mixing bowl, cream together margarine and sugars until light and fluffy. Beat in eggs and vanilla. On a low speed, add flour and baking soda. Stir in chocolate chips.

Take a cookie and cover with dough. Try to use as little dough as possible while still making sure that the whole cookie is covered (You don’t want them to get too big and the cookie to be too far inside the dough!) Place cookie on prepared cookie sheets.

Bake for 10 to 12 minutes or until lightly browned. Let rest on cookie sheet for 3 minutes before transferring to wire rack to finish cooling. Can be frozen – if there are any left!

Cucumber, Sesame, and Ginger Seasoned Salad with Mixed Greens

Serves 6

I’m always looking for new salad combinations. This one is creamy, and very tasty. It is nice with fresh sliced green apple too.

1 ½ tablespoons seasoned rice vinegar
1 tablespoon finely chopped shallot
2 teaspoon grated fresh ginger
1 teaspoon sesame oil
1/8 teaspoon kosher salt
Pinch of black pepper
1/3 cup tofutti sour cream
1 tablespoon olive oil
1 English cucumber, sliced
2 scallions, sliced
6 cups mixed greens
2 tablespoons sesame seeds, toasted

For the dressing: Combine rice vinegar, shallot, ginger, sesame oil, salt and pepper in a small container with a cover. Stir in tofutti sour cream and olive oil. Mix well and store in the refrigerator until ready to use.

For the salad: In a large salad bowl, toss cucumber, scallion, mixed greens, and sesame seeds. Add the dressing, toss well and serve.

Pastrami, Corn, and Red Pepper Sauté

Serves 4

With corn in season, we are always looking for delicious recipes to use it in. This one combines flavorful and salty pastrami, with sweet red peppers. Kids and adults will love it and its good both warm and at room temperature.

1 tablespoon olive oi
1 red pepper, diced
1 cup cubed pastrami (either buy sliced pastrami at the deli and cut it in thin strips or buy a chunk from the butcher and cut it into bite size pieces)
2 cups corn kernels (from 3 – 4 ears of fresh corn) – yes you can use canned too
¼ teaspoon kosher salt
¼ cup chopped parsley, optional

In a large skillet, heat oil over medium-high heat. Add red pepper and cook for 2 minutes. Stir in pastrami and cook until a little browned, about 3 minutes. Add corn and cook until heated through. Add salt and parsley and toss to combine. Remove from heat and serve warm or at room temperature.

Red Velvet Sandwich Cookies

photo: BonAppetit.com

Makes 16 sandwich cookies

More red velvet…I can’t help it, I still like it. These are pretty and cute and fun.

For the cookies:
1 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1/4 teaspoon baking soda
Pinch of salt
6 tablespoons unsalted margarine, softened
3/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1 teaspoon red food coloring

For the filling:
3/4 cup sweetened shredded coconut
4 ounces pareve tofutti cream cheese, softened
1/3 cup confectioners’ sugar
Pinch of salt
1/2 teaspoon vanilla extract

Make the cookies: Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the margarine, confectioners’ sugar and vanilla in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. Reduce the mixer speed to low and beat in the flour mixture in 2 additions. Add the food coloring and beat until combined. Transfer the dough to a clean surface and knead a few times. Roll into a 10-inch-long, 1-inch-diameter log; wrap in plastic wrap and freeze until firm, about 2 hours.

Meanwhile, make the filling: Pulse the coconut, pareve cream cheese, confectioners’ sugar, salt and vanilla in a food processor until combined. Refrigerate until ready to use.

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Remove the dough from the freezer and unwrap. Slice the dough into 1/4-inch-thick rounds and arrange about 1 inch apart on the prepared baking sheets. Bake until the cookies are firm around the edges, 8 to 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.

Spread about 1 teaspoon of the filling on the flat side of half of the cookies, then sandwich with the remaining cookies.

Red Cabbage Slaw

photo: thelocalrose.com


Serves 12

Coleslaw is so easy to make and enjoyed by everyone. I am always looking to try new ways to prepare it. This one is sweet with a nice kick of cilantro.

½ cup orange juice
¼ cup rice vinegar
¼ cup canola oil
1 tablespoon honey
1 ½ teaspoon salt
½ teaspoon pepper
1 red cabbage, thinly sliced (about 5 to 6 cups)
1 small red onion, thinly sliced
¼ cup chopped fresh cilantro leaves

In a large bowl, whisk together orange juice, vinegar, oil and honey until combined. Add salt and pepper and mix thoroughly. Dressing can be made up to 2 days in advance.

Plum Baked Chicken

Serves 4

I saw this recipe in Cooking Light magazine and thought it looked interesting but some of the ingredients were hard to find so I just put it aside in my “try it” file. Then online I noticed that there were many comments posted on the recipe about how amazing it was and decided to move it to my “try it now” file. I changed a few of the hard to find ingredients and the results are great. Moist and flavorful but not fruity.

1 tablespoon olive oil, divided
1/3 cup sliced shallots
2 teaspoons minced peeled fresh ginger
1/2 cup sweet white wine plum wine
3/4 cup chicken broth
1 teaspoon chile sauce
1 teaspoon spicy mustard Chinese mustard
1/2 cup halved dried plums (about 9)
4 (6-ounce) skinless, boneless chicken breasts
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1/2-inch) slices green onions

Preheat oven to 425°.

Heat a medium saucepan over medium-high heat. Add 1 teaspoon oil to pan; swirl. Add shallots and ginger; sauté 1 minute. Add wine; bring to a boil. Cook 1 minute. Add broth, chili sauce, and mustard; bring to a boil. Cook until reduced to 3/4 cup (about 8 minutes). Stir in plums. Remove from heat.

Heat remaining 2 teaspoons oil in a large ovenproof skillet over medium-high heat; swirl. Sprinkle chicken with salt and pepper. Add chicken to pan, and sauté for 3 minutes. Turn chicken over; pour plum mixture over chicken. Bake at 425° for 6 minutes or until done. Let chicken stand 5 minutes. Sprinkle with green onions.

Meatless Tacos in Won Ton Wrappers

If you feel like getting creative during the nine days (and we won’t blame you if you don’t!), here’s a treat that everyone will love.

1 pound vegetarian ground round
1 onion, diced
1 teaspoon minced fresh garlic
2 tablespoons canola oil
1 tablespoon chili powder
½ teaspoon pepper
36 won ton wrappers
¼ teaspoon crushed red pepper flakes
1 (15-ounce) can refried beans
Tortilla chips
2 cups grated cheddar cheese

Toppings: sour cream, salsa, guacamole, chopped fresh cilantro, black olive rings

Preheat oven to 375 degrees. Lightly grease 18 standard muffin cups (remember recipe is dairy).

In a medium skillet, heat oil over medium-high heat and brown ground round, onion and garlic, about 5 – 8 minutes. Stir in spices and cook until flavors are incorporated, about 2 minutes.

Place one won ton wrapper in the bottom of each prepared muffin cup. Top with 1 tablespoon of refried beans, 1 crushed tortilla chip, 1 tablespoon of the ground round mixture and 1 tablespoon of cheese. Repeat.

Bake until golden brown, 15 to 18 minutes. Remove from tins and serve with desired toppings.

Indian Tofu and Cauliflower

photo: summit-sandwiches.com

Serves 6

1 (14-ounce) package firm tofu, drained until almost dry
1 onion, chopped
2 tablespoons canola oil
1 teaspoon cumin
2 teaspoons curry powder
2 teaspoons minced fresh garlic
1 teaspoon minced fresh ginger
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes
1 head cauliflower, florets only
¼ cup water
1 (14.5-ounce) can diced tomatoes
Optional Garnish:
Plain yogurt
Chopped cilantro

In a large skillet or work, heat oil over medium-high heat. Add cumin, curry, garlic, ginger, black pepper and red pepper and sauté for 1 minute. Add tofu and cauliflower and sauté until both begin to brown – about 10 minutes. Stir in water and tomatoes and simmer for about 15 minutes – or until cauliflower is soft. Serve over rice and garnish with yogurt and/or cilantro, if desired.

Guacamole with Grilled Jalapenos

1 jalapeno, quartered and seeded
3 scallions, chopped
2 garlic cloves, unpeeled
1 tablespoon olive oil
3 avocadoes, peeled
¼ cup chopped cilantro
2 tablespoons fresh lime juice
1 tablespoon mayonnaise

In a small bowl, mix jalapeno, scallions, garlic and olive oil until coated. Heat a grill pan over a medium-high flame. Add vegetables and grill until charred, 5 to 6 minutes. Remove from heat and cool.

Place jalapeno and scallions in a medium bowl. Remove garlic from peel, mash and add to bowl. Add avocadoes and begin to mash. Add remaining ingredients and continue mashing until thick and well-combined. Serve immediately.