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.

Cranberry Macadamia Nut Stuffing

photo: kingshawaiian.com

Serves 7

6 cups (Approx two loaves) stale challah
1 cup Chopped celery
1/2 cup Chopped onion
1/4 cup margarine
1 teaspoon dried sage crushed
1/2 teaspoon dried thyme crushed
1/4 teaspoon pepper
1/2 cup Macadamia nuts chopped
1/2 cup Dried cranberries
1/2 cup Chicken broth
1-2 tablespoon additional chicken broth optional

Cook celery and onion in margarine in a small saucepan until tender.
Remove from heat. Stir in sage, thyme, and pepper.
Place dry bread cubes in a mixing bowl.
Add celery mixture, macadamia nuts, and cranberries. Add the 1/2 cup chicken broth, tossing to moisten.
Use mixture to stuff one six-to-eight pound turkey. Transfer any remaining stuffing to a casserole dish, adding the 1 to 2 tablespoons chicken broth, if desired, for extra moistness; cover and chill casserole dish until ready to bake.
Bake the stuffing, covered, at 325°F during the last 30 to 45 minutes of turkey roasting until stuffing is heated through.

Roasted Squash with Pareve “Brown Butter” and Spices

Serves 6

Squash is good almost any way that it is prepared. I like this one because the spices give it a little zing. Also, the “browned butter” create a nutty and rich flavor.

3 pounds butternut squash (or other variety), washed, and peeled with a vegetable peeler
6 ounces unsalted margarine
2 tablespoons dark brown sugar
3 tablespoons molasses
Kosher salt and freshly ground black pepper
1 teaspoon ground ginger
1 (1 to 2-inch) knob fresh ginger, peeled and finely grated
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 fresh orange

Preheat oven to 400 degrees F.

Put the squash on a flat surface, then split in half lengthwise and scrape out the seeds. Cut each piece in half, lengthwise, to form 4 wedges. Arrange in a single layer on 1 or 2 baking sheets.

In a small saucepan, over medium heat, add the margarine. Wait until the margarine starts to turn a light brown color. Remove from the heat and immediately pour half over the squash sections. Reserve the rest. Sprinkle the squash with the brown sugar and molasses and season with salt and pepper, to taste. Finish by sprinkling the ground (dry) ginger, fresh grated ginger, cinnamon and the ground cloves. Squeeze the orange juice over the squash. Fill the bottom of the baking sheet(s) with about 1-inch of water to create steam while the squash bakes in the oven. Cover the baking sheets with aluminum foil and seal the edges tightly.

Put the tray in the center of the oven and bake, undisturbed, for 30 to 45 minutes. To check for doneness, pierce 1 squash section with the tip of a small knife. The knife should slide in and out easily. When the squash is tender, remove the pan from the oven and carefully peel back the foil. Drizzle with the remaining margarine and set aside to cool. Transfer to a serving platter and serve.

Stuffed Chicken with Turkey and Apple-Cranberry Sausage Stuffing

Stuffed Chicken with Turkey and Apple-Cranberry Sausage Stuffing

Serves 4

This is a recipe from GKC friends Jack’s Gourmet Sausage. We love their products and can’t wait to taste the new ones they are unveiling at Kosherfest.

For the Chicken:
10 boneless chicken legs, skin on* 3 Tb. olive oil
1 tablespoon kosher salt
2 teaspoon black pepper
Stuffing recipe below

Place chicken on a cutting board skin side down. Season with half the salt and pepper.
Place stuffing in the center of each chicken leg and bring sides up to form a pouch. Turn over and place in a baking dish, skin side up.
Season with oil and remaining salt and pepper.
Roast uncovered in a 350° oven for 1 hour.
Remove from oven and allow to rest for 5 minutes before serving.
For a nice presentation, cut each leg in half to expose the stuffing inside.

*Note: you can substitute boneless, butterflied chicken breasts as well for a leaner version, though decrease the cooking time to 1/2 hour.

For the Stuffing:
1 tablespoon oil
1 small onion, minced
1 stalk celery, diced small
1 small carrot, diced small
2 links of Jack’s Gourmet Turkey & Apple-Cranberry Sausage, diced small
2 cups cubed and dried bread, (white or whole grain)
1 cup chicken or vegetable broth, warm
Salt and pepper to taste

In a large sauté pan, heat oil over medium heat.
Add onions, celery and carrot and cook until soft, about 10 minutes.
Add Sausage and cook for 5 minutes. Remove from heat and add to a large mixing bowl.
Add bread, broth, salt and pepper and mix well. Allow to cool completely.

Orange Maple Cranberry Sauce

Serves 10

This is from dietician and chef Ellie Krieger. So easy and fresh tasting.
1 (12-ounce) package fresh or frozen cranberries (about 3 cups), picked over and rinsed
1 cup pure maple syrup
1 medium orange, finely grated to yield 1 tsp. zest, squeezed to yield 1/3 cup juice

Combine the cranberries, maple syrup, and orange juice in a 3-quart saucepan and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, just until the cranberries burst, about 5 minutes.

Remove from the heat, stir in the zest, and let cool to room temperature, about 1 hour. The sauce will thicken as it cools.

Pumpkin Pilaf

Makes 12 servings

My friend Audi found this tasty and nutritious recipe on the swansonvitamins website. She sometimes adds a splash of coconut milk for an Indian twist.

2 teaspoons olive oil
1 cup onion, chopped
1 (15 ounce) can pumpkin

2 cinnamon sticks
2 bay leaves

2 teaspoons curry powder

1 cup bulger wheat

2 cups vegetable broth
1/4 teaspoon kosher salt

1/4 teaspoon black pepper

Heat olive oil in medium sauce pan over medium heat. Add onion, pumpkin, cinnamon sticks, bay leaves and curry powder. Cook, stirring frequently, for five minutes, or until onion is tender. If mixture starts to stick to the pan, add water as necessary.

Add bulger and cook and stir for two minutes. Stir in broth, salt and pepper. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes or until liquid has been absorbed. Remove bay leaves and cinnamon sticks. Fluff with fork before serving.

Green Beans with Soy and Capers

Serves 4, I doubled it

This is an easy vegetable side dish recipe. It works great for Shabbos, Thanksgiving or any time!

12 ounces fresh green beans, trimmed
1/4 onion, julienned
2 tablespoons capers, drained
3 cloves garlic, chopped
3 tablespoons soy sauce
1 tablespoon vegetable oil

Preheat the oven to broil and line a baking sheet with aluminum foil. 

Place the green beans on the tray, add the onions, capers, garlic, soy sauce, and vegetable oil over the beans; gently toss to combine. Broil in the oven until the beans are tender, edges are crispy and have absorbed the soy sauce, about 15 minutes. 


Striped Sesame Teriyaki Salmon

The idea of striping the salmon with black and white sesame seeds came from Batsheva, who has a knack for upgrading a recipe’s wow factor. You can also achieve this look with individual salmon slices. As for the salmon, this is not just any teriyaki salmon. It’s by far the best version of teriyaki salmon I’ve tasted.

tip: Serve the teriyaki salmon with

Sesame Teriyaki Pasta (from page 53. of the Chic Made Simple book)

1 large (36 ounces) salmon fillet
2 tablespoons teriyaki sauce
¼ cup soy sauce
½ cup Dijon mustard
½ cup honey
1 lemon, juiced
5 cloves garlic, minced
Black and white sesame seeds

Place the salmon in an oversized, sealable plastic bag. Combine the teriyaki sauce, soy sauce, mustard, honey, lemon juice, and garlic and pour over the salmon. Turn the salmon to coat. Refrigerate overnight or at least 6 hours.

Preheat the oven to 350° F. Spray a large baking sheet with nonstick cooking spray. Remove the salmon from the marinade and place on the baking sheet.

Sprinkle the salmon with the black and white sesame seeds in diagonal stripes, alternating with the black and white seeds. Use the dull side of a large knife to help keep the lines even.

Bake for 50 minutes for a large fillet or 35–40 minutes for individual slices. Transfer to a serving platter and serve warm or at room temperature.

Serves 6.

Avocados Stuffed with Roasted Vegetable Salad


Serves 4

4 medium carrots, cut into 1/2-inch rounds and rounds cut in 1/2
1 medium zucchini cut into 1/2-inch dice
1 medium yellow squash, cut into 1/2-inch pieces
1 medium red pepper, cut into 1/2-inch dice
3 tablespoons olive oil, divided
Coarse salt and freshly ground black pepper
2 ripe avocados
1 lemon, zested and juiced (2 to 3 tablespoons juice and 1 tablespoon zest)
½ cup corn kernals
1-1/2 tablespoons chopped fresh parsley leaves
1-1/2 tablespoons chopped chives
1-tablespoon chopped dill

Mixed greens or arugula.

Preheat oven to 450 degrees F. 

In a large bowl, combine the carrots, zucchini, squash, and red pepper. Toss with 2 tablespoons olive oil, salt and pepper. Mix well. Spread in 1 layer on a foil lined baking sheet and roast for 15 minutes, stirring occasionally. When done, set aside to cool.



Cut the avocado in half lengthwise and remove pit, leaving the skin on. Sprinkle with 1 tablespoon of lemon juice to prevent avocados from discoloring. 

In a large bowl, mix roasted vegetables, corn, remaining lemon juice, the remaining 1 tablespoon olive oil, and fresh herbs. Taste and season with salt and pepper. 

Place each avocado half on a small bed of mixed greens or arugula, if using. Top each avocado half with a generous serving of the roasted vegetable salad. Sprinkle lemon zest on top and serve.

Broccoli, Grape, and Pastrami Salad

photo by: tasteofhome.com

Serves 12

The take out deli counter always has a bright broccoli salad with craisins and nuts in the case. Here is a twist on that salad. We added balsamic vinegar, and pastrami for a little more zing, and grapes instead of craisins to make it more original.

6 cups broccoli florets
3 green onions, sliced
1 cup diced celery
1 cup green grapes
1 cup seedless red grapes
1 cup mayonnaise
1/3 cup sugar
1 tablespoon cider vinegar
1 tablespoon balsamic vinegar
1/2 pound pastrami, cooked, cut into bite size pieces
1 cup slivered almonds, toasted

In a large salad bowl, combine the broccoli, onions, celery and grapes. In another bowl, whisk the mayonnaise, sugar and both vinegars; pour over broccoli mixture; toss to coat. Cover and refrigerate until serving. Stir in pastrami and almonds just before serving.

Herb Marinated Turkey Roast

Serves 6

1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1-1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
2 turkey breasts, boneless
Freshly ground black pepper

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the turkey breasts and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the turkey in the refrigerator overnight.

Preheat the oven to 350 degrees F.

Remove the turkey from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the turkey on all sides until golden brown. Transfer to a roasting pan in the oven and roast for 30 to 40 minutes or until the turkey registers 165 degrees F at the thickest part. Transfer the turkey to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices.

Chicken or Meat Stir-Fry with Vegetables

photo: thechinesecookbook.com


Serves 6

This recipe can be make with chicken or meat and any vegetables of your choice. Make sure to follow the Master Stir-Fry quick tips to ensure perfect stir fry results.

1 tablespoon vegetable oil
1 tablespoon sesame oil
2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
1 bunch broccoli, cut into florets
1 package shiitake mushrooms
2 to 3 carrots, thinly sliced
1 red bell pepper, chopped
1 cup onion, diced
1 (8-ounce) can sliced water chestnuts, drained
1 cup chicken broth
1/4 cup hoisin sauce
1 tablespoon soy sauce
1 teaspoon powdered ginger
2 tablespoons cornstarch

In a large skillet, sauté pan or wok, heat the pan over high heat. When smoking, reduce heat to medium-high and add oil.Add the chicken and cook for 4 to 5 minutes or until lightly browned. Add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently. Stir in the water chestnuts. In a small bowl, combine broth, hoisin sauce, soy sauce, ginger, and cornstarch. Add to chicken mixture and bring to a boil over medium-high heat. Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens. Serve over rice.

Asian-Chicken-Salad Lettuce Cups

Makes 12 lettuce cups

1/2 cup mayonnaise
2 teaspoons chile-garlic sauce
1 teaspoon Dijon mustard
1/2 teaspoon Asian sesame oil
2 pounds leftover chicken, skin and bones discarded, meat pulled into bite-size pieces
1/3 cup water chestnuts, coarsely chopped
2 scallions, white and green parts thinly sliced
Kosher salt and freshly ground pepper
12 Bibb or iceberg lettuce leaves
1 Hass avocado, peeled and cut into 12 slices
Lime wedges, for serving

In a medium bowl, mix the mayonnaise with the chili garlic sauce, mustard and sesame oil. Stir in the chicken, water chestnuts and scallions and season with salt and pepper. Spoon the chicken salad into the lettuce cups and top with a slice of avocado. Serve with lime wedges.

No Bake Chocolate Peanut Butter Bundles

2 cups sugar
2 tablespoons margarine
2 tablespoons cocoa
1/2 cup soymilk
¼ teaspoon salt
½ teaspoon vanilla extract
¾ cup peanut butter
2 cups quick cooking uncooked oatmeal

In a large pot over medium heat, cook sugar, margarine, cocoa, and soymilk until melted together and fully incorporated. Bring to a boil and then remove from heat.
Add salt, vanilla and peanut butter.
Mix well until peanut butter is dissolved.
Quickly add oatmeal and mix. Drop from spoon onto wax or foil paper. Let cool before eating.

Mango and Black Bean Salad

Serves 6

This is a delicious way for me to sneak more fruit and vegetables into our family dinners. More than a 15-minute side dish, this can be dressed this up by spooning it into a radicchio-leaf cup for a first course, complement the next batch of salmon fillets or steaks off the grill, or taken along on your next picnic.

1/4 cup extra-virgin olive oil
2 tablespoons cider vinegar
1/4 cup freshly chopped cilantro leaves
Kosher salt
Freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1/2 mango, peeled, flesh removed from the pit and cut into 1/2-inch dice (1 generous cup)
1/2 small jicama (about 1/2 pound), peeled, and cut into 1/2-inch dice
½ red pepper, cut into a small dice
1/2 small red onion, cut in 1/2, then into thin slivers (about 1/4 cup)

Whisk the olive oil, vinegar, and cilantro together in a large bowl until blended. Season lightly with salt and pepper. Add the beans, mango, jicama, red pepper, and onion and toss gently to coat with the dressing. Season with salt and pepper, to taste. Serve right away or let stand at room temperature for up to 30 minutes. Toss and check the seasoning before serving. 


Green Beans with Lemon and Walnuts


Serves 8

It’s always good to have another easy side dish. This is both easy and good.

1 pound green beans, ends trimmed
1 tablespoon margarine, melted
Juice and zest of 1 lemon
1/2 teaspoon salt
1/2 cup toasted walnuts

Fill a medium pot with 1 in. water, insert a steamer basket, and bring to a boil, covered. Put beans in steamer and cover. Steam until bright green and tender, 8 to 10 minutes. Drain. Alternatively, cook covered in the microwave for 3 minutes on high.

Put beans on a serving plate. Drizzle with margarine and lemon juice. Sprinkle with zest, salt, and walnuts

Chicken Breasts Stuffed with Pareve Ricotta Cheese and Olives with Balsamic Glaze

Serves 4 but doubles easily

This chicken is great warm or at room temperature. It works so well with the new Tofutti Pareve Ricotta Cheese. It is great accompanied by garlicky spinach or green beans.

4 boneless, skinless chicken breast halves (about 1-1/2 lb. total)
Kosher salt and freshly ground black pepper
4 ounces pareve tofutti ricotta cheese
2 tablespoons coarsely chopped pitted Kalamata olives
2 teaspoons finely grated lemon zest (from 1 large lemon), divided
1-1/2 teaspoons minced fresh rosemary
1/2 cup flour
6 tablespoons margarine, cut into 6 pieces
1 tablespoon olive oil
3 tablespoons minced shallots
1-1/2 tablespoons balsamic vinegar
2 tablespoons chicken broth

With a boning knife, cut a wide pocket into the thickest part of each chicken breast half, taking care not to cut all the way through. Season the chicken evenly on both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.

In a small bowl, mix the tofutti ricotta cheese, olives, and 1 teaspoon each lemon zest and rosemary. Stuff the pockets with the ricotta mixture and pin each shut with two toothpicks. Spread the flour in a shallow bowl and dredge the chicken in the flour, shaking off the excess.

Heat 1 tablespoon of the margarine and the oil in a 12-inch heavy-duty skillet over medium-high heat until the foam from the butter subsides. Add the chicken and cook, flipping once and adding another 1 tablespoon margarine halfway through cooking, until golden-brown and cooked through (reduce the heat to medium if necessary), 14 to 16 minutes total. Transfer to plates and remove the toothpicks.

While the chicken cooks, melt 1 tablespoon margarine in an 8-inch skillet over medium-high heat. Add the shallots and cook, stirring, until softened, about 3 minutes. Add the vinegar and boil until syrupy, about 3 minutes. Add the broth and boil for 1 minute more. Off the heat, whisk in the remaining 3 tablespoons margarine, remaining 1 teaspoon lemon zest, and remaining 1/2 teaspoon rosemary. Serve the chicken drizzled with the sauce.

Apple Brown Betty


Serves 10

Apple season is great for sweet and fruity desserts. I love crumbles, crisps and any rustic apple dessert. This one is perfect for Thanksgiving or any Shabbos evening dessert. If you have a warming drawer or a blech, keep it warm until ready to serve.
6 cups cubed challah bread
1-1/2 cups sugar
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
Pinch of salt
4 pounds Granny Smith apples, peeled, cored and thinly sliced
1/2 cup apple cider
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
3 tablespoons cold unsalted margarine

Pareve vanilla ice cream or pareve whipped cream, for serving

Preheat the oven to 350°. Spread the challah on a baking sheet and toast until dry, about 8 minutes. Let cool, then pulse the bread into coarse crumbs in a food processor. Spread one-third of the crumbs in a buttered 9-by-13-inch baking dish in an even layer.
In a small bowl, combine the sugar with the nutmeg, cinnamon, lemon zest, orange zest and salt. Set aside.
Spread half of the apples over the crumbs in the baking dish and top with half of the sugar mixture. In another bowl, mix the cider with the lemon and orange juices; drizzle over the apples. Cover with another third of the crumbs and the remaining apples and sugar mixture. Cover with the remaining crumbs. Using a sharp knife, shave the margarine as thinly as possible; dot it all over the top.
Bake the apple Betty in the center of the oven for about 1 hour, until the apples are tender and the juices are bubbling; cover the baking dish during the last 15 minutes to prevent the crumbs from getting too dark. Let cool for 30 minutes, then serve with pareve vanilla ice cream or pareve whipped cream.

Yemenite Beef Soup

Serves 8-10

This is a sneak peak recipe from Susie Fishbein’s newest book, Kosher By Design, Cooking Coach. It’s one of Susie’s favorite recipes.

3 tablespoons canola oil
2 pounds beef marrow bones
1-½ pounds cubed shell roast or beef stew meat
1 onion, peeled cut into ½ inch dice
6 cloves garlic, sliced
2 teaspoons hawaij, Yemenite spice mixture *
¼ cup tomato paste
3 carrots, peeled, cut into thick rounds
6 cups chicken stock
2 large or 3 small russet potatoes, peeled, cut into large chunks
Chopped fresh cilantro for garnish

Heat the oil in a large soup pot over medium heat. Add the marrow bones. Stir, cover and cook for 5 minutes. Add the beef cubes, cover, and cook for 10 minutes longer, until there is some brown coloring on both the bones and the meat.

Uncover the pot and add the onion and garlic: cook for 5 minutes. Sprinkle in the hawaij. Stir and cook for 3 minutes. Stir in the tomato paste, coating the meat and bones. Cook for 3 -4 minutes to deepen the tomato flavor. Add the carrots and stock. Cover the pot. Turn the heat to low and cook, simmering for 1 hour. Skim off any foam or fat.

Add the potatoes. Cover and cook for an additional hour.

Discard the bones. Ladle soup into bowls. Garnish with chopped cilantro.